Page 27 - #MyMustard Recipe Book

INGREDIENTS INSTRUCTIONS
2 Tbsp (30 mL) canola oil 1 onion, diced
4 carrots, chopped
2 celery stalks, chopped 3 garlic cloves, minced
1 tsp (5 mL) salt
4 tsp (1 mL) pepper
4 cups (1 L) chopped potatoes
1 tsp (5 mL) dried thyme leaves
1 tsp (5 mL) paprika
2 tsp (10 mL) mustard seeds
5 cups (1.25 L) chicken stock
6 cups (1.5 L) chopped broccoli
3 cups (750 mL) chopped, cooked chicken 2 cups (500 mL) shredded aged cheddar 2 Tbsp (30 mL) cornstarch
2 cup (125 mL) whipping cream
2 cup (125 mL) half and half
1 Tbsp (15 mL) Dijon mustard
Biscuit recipe: Cheddar, Chive and Mustard Spelt Biscuits Page 48
SuBStitutionS:
Can use cooked, chopped turkey instead of chicken.
Can stir in 1⁄4 cup (60 mL) chopped herbs, such as dill, parsley, basil at the end.
1. Warm the canola oil in a Dutch oven over medium-high heat.
2. Stir in the onions, carrots and celery. Sauté for about 5 minutes, until the vegetables are slightly softened.
3. Stir in the garlic, salt and pepper and cook another minute. 4. Add the potatoes, thyme, paprika and mustard seeds and
cook another 5 minutes.
5. Pour in the chicken stock and bring to a boil. Cover, turn
down the heat to medium-low and simmer for
15 minutes, stirring occasionally.
6. Stir in the broccoli, chicken, and cheddar.
7. In a small bowl, stir together the cornstarch with
1 - 2 Tbsp (15 - 30 mL) water until smooth. Pour this into
the soup and simmer for 5 minutes.
8. Stir in the whipping cream, half and half, and Dijon and
cook another few minutes until warmed through and the
potatoes are tender.
9. Season to taste with salt and pepper.
Serves 9-10 (11⁄2 cups (375 mL) serving size)
Joy Mills @Jemrah1
@SKmustard I like to add mustard to my chicken recipes! Adds a lot of flavour! #MyMustard
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