Good Soup. Want to Share It.

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Chief Longwind Of The North

Aug 26, 2004
This soup isn't something you will ever find on a store shelf, or in a restaurant. It's made up of leftovers, and little bits of this and that. But it's delicious, if strong, and can me changed about a million ways.

First, I'm going to give you a seasoned flour recipe that works with chicken, pork, or as a thickener in a savory soup. I made up the seasoned flour last night, and put it into a 1 cup shaker can. Works great.

Chief's Seasoned Flour:
1 cup flour
1 1/2 tsp. salt
1 tbs. freshly ground black pepper
1/2 tsp. granulated garlic
1/2 tsp. granulated Onion
1/2 tsp. ground sage
1/4 tsp. celery seed
1 pinch dried oregano
1 pinch dried basil
1/2 tsp. ground Thyme
1 shake powdered ginger
1/4 tsp. Porcini Mushroom powder
1/4 tsp. ground Rosemary

Whisk together and store in an airtight container.

Other soup ingredients:
2 tbs. truffle oil
2 tbs. butter
8 oz, sliced mushrooms
1 cup rich beef gravy
1/2 cup milk
2 tbs. seasoned flour

Place butter, oil, and mushrooms into a sauce pan over medium heat. Cook with lid on for five minutes.

While the soup base is cooking, slowly combine milk and seasoned flour to make a smooth slurry. Pour the slurry into the simmering soup base. Stir until the soup thickens. Enjoy.

Seeeeeeya; Chief Longwind of the North

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