I was gardening with my family and realized I was going to need more room for the tomato plants I had. I have had a patch of wild onions that I dug up so I had a place for more tomatoes. Thus started my endeavor to come up with a recipe for lots of green onions. The recipe I did I specifically used Wild Green Onions, but regular green onions can work just as well.
So basically the only vegetable that will be saved and not throw out is the original placed potatoes. Potatoes are less for the flavor of the broth, and more that they need to be cooked longer. All other original veggies will be strained out. You will then put fresh ones back in along with the meat (if so desired) and will warm it back up and served that way.
- 3-4 Containers of Chicken Broth 32 oz each
- 8 Klondike Gourmet Potatoes, halved
- 1/2 Onion Cut in Quarters
- 1 Clove of Garlic
- 3-4 Large Fresh Mushrooms
- 1 1/2 Cup Carrot Shredded
- 2 Stalks of Celery
- 2 More Stalks of Celery
- One Bunch of Green Onions
- 1 1/2 cup of Frozen Peas
- 1-3 Cups of Water To Thin Out Broth
- 1 1/2 Pounds of Cooked Chicken or Cooked Shrimp
- Salt and Pepper to taste