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CNYEats A Taste of Utica: Pepperoni Soups Recipe

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Ingredients

  • 2 cups milk
  • ground/chopped pepperoni (start with a cup)
  • 1 (28 oz) can of Hunts tomato puree or stewed tomatoes
  • 2 cans of water (using can from tomato puree – to get all the good residue)
  • 3/4 cup pepperoni diced
  • 1 tsp Italian seasoning, dried
  • dash of dried basil
  • pepper and salt to taste
  • dash of garlic and onion powder to taste…also throw in some celery leaves
  • dash of oregano, not much.
  • 3. Pepperoni Soup, page 35. Posted by Rainie Piccione
  • I made this version for Ted and our guests. I added red wine to the recipe instead of using all Chicken broth.
  • The result was a peppery, enjoyable soup that was filling and bold in flavor.
  • 1 cup Sliced Pepperoni, cut into 1/4 inch strips 1 TBS butter or oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 medium baking potatoes, peeled and cut into bite size pieces
  • 1 can (14 1/2 oz) Chicken broth (or Vegetable broth)
  • 1/2 cup heavy cream
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