MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homey Chicken Noodle Soup
Categories: Poultry, Pasra, Vegetables, Mushrooms, Greens
Yield: 6 servings

1/4 c Butter; cubed
1 md Onion; chopped
2 Celery ribs; chopped
2 md Carrots; chopped
3/4 c Coarse chopped fresh
- mushrooms
1 cl Garlic; minced
1/4 c A-P flour
1 1/2 ts Dried basil
1/2 ts Salt
64 oz Chicken broth
12 oz Frozen home-style egg
- noodles
4 c Chopped fresh kale
2 c Shredded cooked chicken

In a Dutch oven, heat butter over medium heat. Add
onion, celery, carrots and mushrooms; cook and stir 8-10
minutes or until vegetables are crisp-tender. Add
garlic; cook 1 minute longer.

Stir in flour, basil and salt until blended; gradually
stir in broth. Bring to a boil. Reduce heat; simmer,
covered, 10 minutes.

Return to a boil; add noodles. Reduce heat; simmer,
covered, 15 minutes. Stir in kale and chicken; cook,
covered, 6-8 minutes longer or until kale and noodles
are tender.

Cynthia LaFourcade, Salmon, Idaho

Makes 6 servings (about 2-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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... As for butter versus margarine, I trust cows more than chemists.
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