In the Western hemisphere, autumn is here! I enjoyed this soup today for lunch on this fine October day. The leaves are just starting to change here in Chicagoland. Enjoy!
3 ½ cups chicken broth
6 cups chopped broccoli
½ cup chopped green onion
3 ½ cup milk
½ cup flour
6 oz. cubed sharp cheddar cheese
1 tsp. salt
¼ tsp. pepper
Mary’s Version:
6 cups chicken broth
The peel off of half a lemon-cut into about four strips
1 Tblsp. lime zest
1/4 c. lime juice (one lime’s worth)
3 Tblsp. fresh ginger, peeled and cut into tiny cubes
1 1/2 c. cooked chicken
10 oz. baby bella mushrooms, sliced
1 (13 oz.) can coconut milk
2 Tblsp. fish sauce
1 Tblsp. brown sugar
1/2 tsp. salt–add more if needed
Chopped cilantro and cooked rice to serve along side the soup
Bring the broth to a boil and add the lemon, lime zest, lime juice, and ginger, and summer for 10 minutes to let the flavors meld.
Add the chicken and mushrooms and continue simmering for 25 minutes.
Add the coconut milk, fish sauce, and sugar. Bring to a boil, remove the lemon peel, and then serve with rice, topped with cilantro.
Serves 4.
Created October 23rd, 2014 roughly based off of recipe by Long Grain on Bonappetite.com
Photo by M. H. Campbell at the start of soup preparation.
Trees of Transition 