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  • Chicken Bone Broth

    February 10 2020 in Post Categories: SoupsRecipes

    Chicken Bone Broth Use the bones from the rotisserie chicken to make bone broth which is a nutrient dense super food. Rich in minerals that support the immune system, the collagen in the bones heals your gut and reduces intestinal inflammation. Ingredients: Bones from carcass of rotisserie chicken 2 stalks of celery, diced 2 large

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  • The Ultimate Chicken Noodle Soup

    January 17 2020 in Post Categories: SoupsRecipes

    Everyone should have a hearty chicken noodle soup recipe in their culinary repertoire.  It has been noted to be a great remedy for the common cold. Our recipe contains the bonus of bone broth and turmeric to give some added boost to the immune system.   Ingredients: 2 boneless chicken breasts, skin removed 6 cups

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  • Green Pea Soup

    November 27 2018 in Post Categories: SoupsRecipes

    The best pea soup is made slowly, the longer the better.  It taste even better the next day, just add water as needed.  This recipe makes approximately 4 liters of soup, but don’t worry it freezes without problems. Ingredients 2 packages of green split peas, 350g each 3 to 3 ½ liters of water 2

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  • Ravioli Soup

    July 15 2013 in Post Categories: SoupsPastas

    8 oz sweet Italian sausage, casing removed 1-2 cloves garlic, crushed 8 cups chicken stock 1 9 oz. package froxen mini cheese ravioli 1 14 oz can stewed tomatoes 3 tablespoon Mrs.McGarrigle’s Creamy Champagne or Oktoberfest Mustard 1/2 teaspoon dried oregano coarsely ground pepper 1 cup torn frsh spinach leaves grated Parmesan cheese Over medium

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  • Autumn Vegetable Soup

    January 14 2011 in Post Categories: SoupsRecipes

    2 tbsp Pure by Christine Cushing Extra Virgin Olive Oil (25 ml) 2 tbsp butter (25 ml) 1 large cooking onion, chopped 1 medium carrot, chopped 1 stalk celery 1 leek, white part only, chopped 1 tsp chopped ginger 2 sprigs, whole thyme 2 broccoli stems, trimmed and sliced into medallions 2 sweet potatoes, peeled

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  • Winter Squash Soup

    January 14 2011 in Post Categories: SoupsRecipes

    This versatile soup can be served as an appetizer for a fall or winter meal, or as a lunch or dinner when prepared with warm crusty bread and Doreen’s tossed green salad. ¼ cup butter 1 tbsp finely chopped shallot 1 tbsp finely chopped gingerroot 12 oz fresh winter squash 1 medium Village Grocer chicken

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  • Wild Sockeye Salmon and Broccoli Chowder

    January 14 2011 in Post Categories: SoupsRecipes

    1 can (150 gr/5.3 oz) Raincoast Trading Skinless, Boneless Sockeye Salmon 1 tbsp (15 ml) butter 1 small red onion chopped 1 tbsp (15ml) flour 1 tsp (5ml) fresh thyme, chopped or ½ tsp (2ml) dried 2 cups (500ml) hot milk 1 cup (250ml) potatoes cooked and diced 1 cup (250ml) broccoli flowers, steamed ¼

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  • Fresh Corn Gazpacho

    January 14 2011 in Post Categories: RecipesSoups

    6 tomatoes, peeled, seeded and cut in chunks 1 onion, chopped 4 cloves garlic, chopped finely 1½ cups corn kernels 2 peppers (one green and one yellow) 1 cucumber, peeled, seeded and cut in chunks ¼ cup red wine vinegar 2 tbsp olive oil 1½ cups tomato juice In a food processor, puree together tomatoes,

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