Viewing post #99189 by Katg
|Ahhhhh...Thank you so much Kell and nice to see you here.
I haven't tried the Mexican restaurants as we don't have many here, but we do have a good Chinese place in town and I sometimes just go for the Wonton soup because their broth is so good and I'll mix veggies in also.
The best way to make this broth is a day in advance. That way you can put it in the refrigerator and it will solidify and you can skim off the fat and any sediment will go to the bottom. It will be like jelly when it's cold, but when heated will be a really beautiful clear broth. I love freezing it too, as it's so good to have on hand.
« Return to the thread "Really Good Chicken Soup (plus variations)"
« Return to Soups forum
« Return to the La Cucina di Kat cubit homepage