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Serves
4 with plenty left over
Author Notes
This is a rainy day comfort soup that I improvised from leftovers and typical pantry items. I considered calling this "Optimist Soup," because the day I came up with the recipe I was feeling rather pessimistic about the barren appearance of my pantry. The spark of creativity that clearly descended upon me from the heavens :) taught me that gratitude and optimism are always more worthwhile than a grumbling spirit. This is a two-part recipe, so read ahead! —fridgehunter
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Ingredients
- The Soupy Part
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2 tablespoons
extra virgin olive oil
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1
small onion, chopped
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3-4
cloves garlic, minced
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1
carrot, chopped
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1 quart
chicken stock
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1/2 pound
chicken breast, cooked and cubed
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1 tablespoon
rosemary
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1/2 teaspoon
crushed red pepper
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salt and pepper
- The Cheesy Part
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4 tablespoons
butter (half a stick)
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4 tablespoons
flour
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3 1/2 cups
milk
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2 cups
shredded sharp cheddar
Directions
- The Soupy Part
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In a stock pot, heat the EVOO to medium-high and sautee onions, garlic, and carrot until onions are soft (3-5 minutes).
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Add all other ingredients, bring to a boil and cook until pasta is a little firmer than al dente. Turn heat to low.
- The Cheesy Part
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In a separate saucepan, melt butter and stir in flour at medium heat until silky smooth.
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Add milk and stir until flour mixture dissolves.
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Add cheese and turn up the heat slightly. Stir frequently until cheese is melted and sauce has thickened.
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Pour cheese mixture into soup, turn heat up slightly and combine. When soup and sauce are thoroughly mixed and soup is at a desired thickness, remove from heat and serve.
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