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Minted Chicken Soup


2 tablespoon butter
1/2 cup celery, sliced
1 packet creme of chicken soup
3 cups water
finely chopped mint

Melt the butter and sauté the celery about 3 minutes. Add chicken soup and water. Stir until boiling and simmer 5 minutes. Serve hot with mint sprinkled on top.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.