Friday, February 10, 2012

Homey Gravy Soup

Don't be put off by the title.  Gravies and soups come from the same ancestor, typically.  That ancestor is the rue: a fat-flour mixture that makes otherwise watery dishes thick and rich and creamy.  The question is how watery you want your meal, with gravies being a little thicker than soups.  As you know, I have my daily soup rules (you can bet my gravy was made with a bone broth), and this one was absolutely comforting and luxurious.  Perfect for that cold winter day.  Puxatawny Phil saw his shadow, after all...


2 cups chicken stock and water, salt and pepper to taste
1/2 chopped onion
1/4 cup cubed cooked chicken
1 c spinach
3 T gravy
1 T Brown Basmati rice
2 T Lentils
1 t Sage

Bring stock/water mixture, onions, rice, and lentils to a boil.  Turn down to medium and cook until both are tender.
Add remaining ingredients and cook until warm, making sure all the gravy is dissolved.

Ladle into a bowl and enjoy.

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