Wow, I'm posting a recipe -- and a question

[rampling]

I recently got this book, The Can Opener Gourmet by Laura Karr. I bought it because I cook somewhat sproadically, and go in and out of particular Food Moods, so I like using ingredients that won't spoil. I just made my first recipe from the book, and I was quite pleased with how it turned out, and thought I'd share this as a sample recipe for

Comments

[eeekster]

Do you know how to make a roux? I'd just make a roux and use it to thicken some broth; seasoned to taste of course.

[lightning_rose]

You could freeze the left over soup.

[lightning_rose]

BTW, despite the alcohol content, you can also freeze wine for cooking.

[eeekster]

Yes, freeze the wine (or stock too!) in an ice cube tray for easy use.