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Dairy dog soup recipe
1 baby cabbage, sliced thinly 1 parsnip, sliced thinly ½ carrot, sliced thinly ¼ cup barley 1 cup chicken stock (see directions for preparation) 230 grams cottage cheese ¼ cup corn kernels 1 ½ cups milk ½ tablespoon tamari sauce ¼ teaspoon ground black pepper Pinch of paprika Put the baby cabbage, parsnip, and carrot to steam in a steamer basket, covered, over boiling water for about 10 minutes until tender. Reserve on the side.
Use a pot and bring the barley and chicken stock to a boil over high heat. Bring down the heat and cook the barley, covered, for 30 minutes, or until barley is tender. Move the barley and any liquid in the pot to a soup kettle. Next, add in the cottage cheese, milk, tamari, and pepper. Simmer this mixture, do not boil it though, then, add in the vegetables. Continue to simmer for 10 minutes or until the mixture hot and flavor have blended together. Serve in the dogs bowl, and sprinkle some paprika over it. Makes 1 ½ liters. |
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