Potsticker Soup
Author: Alice Seuffert
Serves: 6 servings
- 2 TB Butter
- 1 tsp Sesame Oil
- 3 cloves garlic (thinly sliced)
- 1 cup Mushrooms
- 1 cup Carrots
- 1 cup Snow Peas (thinly sliced)
- 1 tsp Salt
- 1 tsp Onion Powder
- 2 (multiReplace" id="43" data-gr-id="43">32 ounce boxes) Chicken Broth
- 2 tsp Soy Sauce
- 1 cup Chopped Kale or Spinach
- 2 (multiReplace" id="39" data-gr-id="39">13 ounce packages) Frozen Potstickers (Chicken or Vegetable)
- Green onion and Hard-Boiled Eggs for Garnish
- Sauté garlic, mushrooms, carrots and snow peas in butter and sesame oil over medium heat. Once mushrooms are soft, add salt, onion powder, chicken broth and soy sauce.
- Bring to a boil. Add potstickers. Cook for 6 minutes and then add kale.
- Garnish each dish with green onion and eggs.
- Remove potstickers from liquid when storing.
Recipe by Dining with Alice at https://diningwithalice.com/soup/potsticker-soup/
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