Pancake Soup
1. Select Your Recipe Card Design
Printing Tips for printing this 4x6 recipe card:
Right click and select "print"
Print on card stock paper.
Ensure printer setting is set to original size/scale
If you would like to print this recipe card's background image, you will need to modify these settings in your browser:
- Chrome After selecting "Print", select "Color" and under "Options" (located under "More Settings") enable "Background colors and images".
- Firefox After selecting "Print", select "Page Setup" then enable "Print Background (colors and images)".
- Visit http://its.yale.edu/how-to/article-printing-web-page-background-colors-and-images for images showing these settings.
12
Chicken Broth Cubes
1
1/2
tsp
minced
Carrots
3/4
tsp
minced
Celery
1
sliced
Mushrooms, Portabella
This is a delicious way to use up leftover crepes. If making the crepes fresh, let them sit uncovered in the refrigerator for at least 4 hours before using in the soup.
- Roll up crepes and cut into 1/2 inch strips. Set aside.
- Add 10 cups water and chicken bouillon to pot on medium heat and cook until bouillon has dissolved.
- Finely mince carrots and celery. Slice mushroom into paper-thin slices.
- Add carrots, celery, and mushroom. Cover and simmer for 10 minutes. Salt and pepper to taste.
- Reduce heat to low and add crepes.
- Serve immediately.