Dying to make this soup for years: this rainy fall day proved to be the perfect time! I brought it over to my cousins house to enjoy for dessert and little Audrey couldn’t get enough of it. She kept wanting more bowls and when we cut her off she kept saying I wish I could have more!!! Thanks Cinnamon and Spice!
3 tablespoons butter
2 tablespoons olive oil
3/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced ( didnt use celery I hate it)
4 cloves garlic, minced
coarse salt and fresh black pepper
1/3 cup all-purpose flour
4 cups chicken broth
1 + 1/2 cups half & half
2 cups cooked white meat chicken, shredded or cut into small bites
1 pound potato gnocchi ( Found this at target)
3 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil ( I didnt use this)
fresh grated Parmesan and/or Romano, for serving
- In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
- Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
- Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
- Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.
VMAS 2013. Rumors flying around of an Nsync Reunion. I had to be prepared. What snacks do you serve at a VMA viewing party where your childhood boy band is reuniting after 11 YEARS? My prayers were about to be answered. I was frazzled. I dug my old Nsync poster out of my closet put that up on the wall, and furiously starting making appetizers. I wanted to make something with pillsbury rolls cuz I always liked appetizers like that, so I searched the pillsbury website and found this.
2 tablespoons butter or margarine
1 package (8 oz) fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon finely chopped onion
2 cloves garlic, finely chopped
1/4 cup grated Parmesan cheese
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons chopped fresh parsley
- Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
- If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
- Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
- Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.
Heres how I felt about it: First off I didn’t use the parsley, cuz… eww. I thought it was a lot of work for just the few tartlets it made. One little pan of mini muffin tartlets. Definitely tasty, not worth to make for any kind of party because its so much work for such a small amount of product! I would recommend for a very small party where you feel like making a tasty appetizer.