Stir in the pumpkin and seasonings with
the last cup of broth, and cook until creamy and all liquid is absorbed.
Not exact matches
I used to drink a
cup of the beef
broth and liked it very much but though the recipe hasn't changed the
last two batches have been unbearably bovine / feety -LRB-!)
But after the addition
of those 2
cups of broth, it was so drippy liquid - y that I thought it might thicken up if I pureed at
last part
of it, but it didn't - I guess because it was mostly greens, as opposed to something more thickening - ish like potatoes.
My only changes is that I left out the minced shallot, and I did take 1/2
cup of the
broth out to cool, added 1 tablespoon
of corn starch, and added that the
last 15 minutes
of cooking.
Add 5
cups of broth, bringing it up to a simmer, and then add the remaining squash you cubed up
last night and let it cook through, about 8 minutes.
Now it's time to add the
broth, you want to add about 2
cups of vegetable
broth into the pan, but you want to add it in portions, so start by adding 1/2
cup and stir it in with the rice, once the
broth has evaporated into the rice, add about a 1/4
cup of broth and continue to stir, and repeat this process until you are down to your
last 1/4
cup of broth, then lower the fire to a LOW heat, add the
last 1/4
cup of broth and stir
Dinner: Sausage, Kale & Potato Soup (I used 4
cups of the homemade chicken
broth from
last week and about 4 large kale leaves from my bunch.