Sorry it has been so long since we posted. We are still cooking but nothing really NEW that was bloggable. HOWEVER… this new soup.. is very blog worthy! Extremely easy, fast and I told folks after we made this, the flavors are like a party in your mouth!! Definitely you want to try this!! I have to thank my mom for giving us this recipe she found. I wish I could remember where it came from. Soon as I find out I will give it credit. However we tweaked ours and so I post our version here…..
2- 32oz chicken broth
1 2″ piece fresh ginger peeled and thinly sliced
1 16oz frozen pot stickers (we used chicken vegetable from sams club YUM!!)
2 medium carrots cut in half and thinly sliced
4oz shitake or other mushrooms thinly sliced (we used bella)
2 cups shelled edamame (we found in the freezer dept)
1 Tablespoon Soy sauce
Kosher salt to taste
5 oz water chestnuts (with liquids it says 8oz)
sliced scallions
In a large sauce pan bring broth and ginger to a boil. Unless you really like ginger, go easy on it. Add the pot stickers and carrots and simmer until tender (8 to 10 minutes)
Add the mushrooms, edamame and water chestnuts (with liquids) and simmer until heated through (about 2 to 3 minutes) Stir in the soy sauce and salt. Add scallions to serve. Serves 4
We doubled everything and made a HUGE pot to feed 4 adults and 2 kids.. and we can have it 1 more time for dinner. Instead of using 4 -32oz chicken broth, we still used the 2 containers then added in 8 cups of water to make up the other 2- 32oz containers and dropped in a few chicken bullion cubes. We didn’t double the water chestnuts we just kept it to the 1 can. To keep the price down.. and it was DELISH!!!
Both deaf since the age of 3, Chad and Mary Beth enjoy not only raising their little family but photographing together, cooking & crafting as well. Living in Central Florida with their ...
