I have a tinkered with my fabled Murklord soup recipe and will now share my developments with the globe.
MURKLORD v. 2.0
1 Get a medium sized pot – add a glass of water, start to heat it up.
2 Dice a large onion and throw it in.
3 Shred 2 medium/large carrots into oblivion, then toss them in the pot
4 Chop up 2 jalapeno peppers, and throw them in
5 Smash and finely chop 5 cloves of garlic and throw them in the water
6 Add 2 table spoons of paprika
7 Add 2 tea spoons of black pepper
8 Add Cayenne pepper (to your liking)
9 Add a dash of garlic salt
10 Add a dollop of vegetable oil
11 Stir the above concoction together until the spices permeate the onions and then let everything saute a bit.
12 Add 4 or so cups of water
13 Dice half a bag of spinach and throw it in the water.
14 Chop up and add a Nappa Cabbage
15 Cover and let the vegetables boil for awhile. (when the onions get paper thin, proceed)
16 Add a can of (Ralphs) tomato soup – add water if needed.
17 Add a can of (Ralphs) Chicken rice soup – add water if needed.
18 Let the whole shebang simmer for another 30 min or so and stir like a motherfucker
19 Add in a large can of (Ralphs) browned beans with brown sugar and pork.
20 Add a can of (Ralphs) spicy chili.
21 Stir and reduce adding more paprika and pepper to personal taste.
22 Enjoy the bounty of the Murklord!
I have Murklord twice a day when I make it, and it usually lasts 4 days. The above makes about 8 – 10 bowls.
