Gypsy Soup Food

GYPSY CHICKEN STEW

Gypsy Chicken Stew image

This is one of those recipes that tastes better the longer you cook it, but the end result is well worth it.

Provided by CBASS

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h40m

Yield 6

Number Of Ingredients 10

Ingredients

1 (4 pound) whole chicken
2 ½ cups dry sherry
1 ½ cups chicken stock
8 cloves garlic, halved
3 onions, quartered
4 fresh green chile peppers
6 large tomatoes, peeled and quartered
salt to taste
¼ cup shredded Monterey Jack cheese
1 tablespoon vegetable oil

Steps:

In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.

Nutrition Facts : Calories 588.4 calories, Carbohydrate 32.2 g, Cholesterol 134.8 mg, Fat 27.1 g, Fiber 3.7 g, Protein 45.3 g, SaturatedFat 7.6 g, Sodium 1001.6 mg, Sugar 9.5 g

GYPSY SOUP

Gypsy Soup image

This is a total vegetarian soup - you can add subtract to the ingredients and I can't imagine you can change the flavors to much - enjoy with a nice big slice of bread - or a simple salad.

Provided by Ravenseyes

Categories Vegetable

Time 1h55m

Yield 16 serving(s)

Number Of Ingredients 24

Ingredients

3/4 cup pearl barley (rinsed and drained)
5 1/2 cups water
1 1/2 teaspoons salt
1/4 cup olive oil
1 cup onion (chopped)
4 tablespoons garlic (crushed)
1/4 cup flour
1/2 cup wine (red)
2 tablespoons soy sauce
2 teaspoons paprika
1 teaspoon thyme (dried)
1/2 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon pepper (fresh ground)
3 cups potatoes (cubed)
2 1/2 cups carrots (cubed)
1 1/2 cups green beans (1-inch lengthes)
2 cups broccoli florets
2 cups cabbage (coarsely sliced)
1 cup celery
1 teaspoon red pepper flakes
14 ounces corn
3 cups fresh spinach
4 cups chicken stock

Steps:

Place the barley into small pot along with 1 1/2 of water and 1/2 tsp of the salt.
Bring to a boil and reduce over low heat for approx 40 minutes or until most of the water is absorbed - set aside.
Heat the olive oil over medium heat, add onion, garlic and cook for approx 3 minutes sprinkle with flour and continue to cook for approx 6 minutes until you get a nice tan color add 4 cups of water, wine, soy sauce and add all your spices - add the remainder of all the vegetables and cook over low heat for 45 - 60 minutes adding chicken stock occasionally so the soup doesn't become to thick.

GYPSY SOUP

Gypsy Soup image

Found this in Jane Brody's Good Food Book. Also featured in The Moosewood Cookbook by Mollie Katzen. Delicious!!! You can subtitute the vegetables to what you have on hand, like carrots and green beans instead of the potato and green peppers.

Provided by Yogi8

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 large chopped onions (2 cups)
2 garlic cloves, minced
1/2 cup chopped celery (1 large stalk)
2 cups peeled chopped sweet potatoes
3 cups vegetable broth (or other flavor)
1 bay leaf
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon dried basil
1 dash cinnamon
cayenne pepper, to taste
1 cup chopped tomato (fresh or canned)
3/4 cup chopped green pepper (1 large)
1 1/2 cups cooked chickpeas
1 tablespoon soy sauce or 1 tablespoon tamari

Steps:

Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
Stir in soy sauce and serve.

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