Chicken Pot Pie Soup
constituents
4 soupspoons adulation( or bacon grease)
1 mug onion, minced
mug carrot, minced
mug celery, minced
cloves garlic, diced
tablespoon savant, diced( or 1/2 tablespoon dried savant)
tablespoon rosemary, diced( or 1/2 tablespoon dried rosemary)
/ 4 tablespoon thyme, diced( or 1/4 tablespoon dried thyme)
soupspoons flour( rice flour for gluten-free)
6 mugs funk broth
2 mugs funk, cooked and tattered/ diced
mugs potatoes, minced
mug sludge
1 mug peas
mug heavy/ trouncing cream
swab and pepper to taste
1 teaspoon parsley, diced
Directions
Melt the adulation in a large saucepan over medium heat, add the onion, carrots and celery and cook until tender, about 10- 15 twinkles.
Add the garlic, savant, rosemary, thyme and cook until ambrosial, about a nanosecond. Sprinkle in the flour, mix well and cook for a nanosecond.
Add the broth, funk and potatoes, bring to a pustule, reduce the heat and poach until the potatoes are tender, about 15- 20 twinkles.
Add the sludge, peas and cream and cook until the sludge and peas are warmed, about 3 twinkles.
Season with swab and pepper to taste and serve, garnished with fresh diced parsley and biscuits! Enjoy!
