Pancake Soup

Pancake Soup

Ingredients: 

12
Chicken Broth Cubes
1
1/2
tsp
minced
Carrots
3/4
tsp
minced
Celery
1
sliced
Mushrooms, Portabella

Recipe Instructions: 

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.

  1. Roll up crepes and cut into 1/2 inch strips.  Set aside.
  2. Add 10 cups water and chicken bouillon to pot on medium heat and cook until bouillon has dissolved.
  3. Finely mince carrots and celery.  Slice mushroom into paper-thin slices.
  4. Add carrots, celery, and mushroom.  Cover and simmer for 10 minutes.  Salt and pepper to taste.
  5. Reduce heat to low and add crepes.
  6. Serve immediately.
Submitted By: Virginia Tavenner

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Cuisine: