| 41. | Regular-strength beef or chicken broth ( or bouillon cubes)
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| 42. | 6 quarts unsalted chicken or vegetable stock, or unsalted canned broth
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| 43. | Taste the vegetables and broth, and adjust seasoning if necessary.
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| 44. | Add chicken broth, then remaining \ cup of heavy cream.
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| 45. | Pour in remaining broth and tomatoes, spinach leaves and carrot.
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| 46. | 1 } cups chicken broth, homemade or low-sodium canned
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| 47. | Add broth and mushrooms; boil 20 minutes, stirring occasionally.
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| 48. | 1 { cups homemade chicken stock or reduced-salt canned broth
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| 49. | If using the broth on its own, season to taste.
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| 50. | Remove from heat and allow peas to cool in their broth.
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