Stock: Put carcass of a roasted
chicken in large soup kettle with 8 cups water. Add remaining ingredients.
Bring water to a simmer. Lower heat to lowest possible setting and cook,
covered, for a minimum of six hours.
Plan this soup two weeks before you
make it, and collect wonderful ingredients for enrichment. Feel free to
After stock has cooked, remove and
discard all ingredients. Strain through a sieve.
Soup: Heat butter in large soup kettle.
Stir in carrot, celery and leek. Over very low heat, cook together for
9- 10 minutes.
Add chicken stock. Bring to a simmer
and add the brown rice and the thyme. Cook over lowest heat for 30 minutes.
Add chicken breast, potatoes and turnips, and continue to cook over lowest
heat for 20 minutes. Add mushroom, parsley and peas and cook for an additional
Taste for seasoning. Add more salt
and pepper if necessary.
Serves 6 - 8
Binkerd for Debbie Farrell