Found this recipe in a magazine and knew instantly I had to try it! It was quick and easy but I actually liked it better as leftovers than when it was first made!
1. Saute 1 diced onion, 2 diced carrots, 2 sliced celery stalks, and 8 oz of sliced mushrooms in 2 tablespoons of olive oil until tender.
2. Add 5 1/2 cups low-sodium chicken stock, 2 cups of water, and 1 bay leaf; bring to a boil.
3. Add a bag of gyoza (you can get a bag at Trader Joes's or Ling Lings at any grocery store); simmer 6 minutes. Season with salt and pepper and 2 tablespoons chopped fresh parsley.
4. Enjoy!!!
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