1/2 cup chicken ends/bones %26amp; meat (cooked or not)
1/4 pound bacon, diced
2 Chinese sausages, sliced
1/8 cup butter
3 garlic pieces diced
2 stalks celery, sliced
1/2 large onion, diced
2 med sized portabella mushrooms diced large
1 cup white mushrooms diced large
1 large carrot, diced large
3/4 cup frozen corn
2 medium potatoes, diced with skin on
2-8ounce bottles clam juice
1 cup all-purpose flour
2lbs frozen seafood medley (I used squid, mussels, octopus %26amp; shrimp mix)
1L Heavy cream
1/4 cup sherry
1 tsp. thyme
1 tbsp dried parsley
Pinch of mace
Salt and pepper, to taste
Top with paprika and serve with toast and butter.
Preparation:
Boil water and chicken ends together, simmer until needed. (chicken stock)
Brown bacon in your big soup pot over medium-high heat. Half way through,
add your Chinese sausage. KEEP THE FAT.
Add butter %26amp; sauté celery, onion, garlic, carrot %26amp; portabella mushrooms in fat until
onions %26amp; celery are translucent.
Add white mushrooms %26amp; fry briefly 3 4 minutes
Strain bones and such from chicken water. (keep any good chicken for the soup)
Add 3/4 of the chicken liquid, clam juice, good chicken bits %26amp; potatoes to
your pot cook until potatoes are tender. Mix the rest of the chicken water
