Thursday, January 20, 2011

Eric's Soup

Eric's Soup

2 quarts of chicken stock
1/2 lb mushrooms, sliced
13 oz diced tomatoes & juice
2 jars of marinated artichoke hearts and SOME of their juice
1 bunch of green onions, chopped
1 large can sliced olives
1 T. minced garlic
1/2 cup dry white wine
1 half lemon, squeezed
4 bay leaves

Saute the green onions and garlic in butter, add the sliced mushrooms then put everything in the stock and let it simmer for 30-60 minutes and serve. I like mine with a little monterey jack cheese on top....

SO good.
Who is Eric? I don't know. But his soup sure is tasty.

1 comment:

  1. He was chef at Deer Valley at one point and then had his own restaurant called "Eric's" in a Sandy strip mall for awhile.