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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Lobster, Shrimp and Asparagus Risotto

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Lobster Shrimp Asparagus Risotto

Makes 2 very generous portions.


  • ½ cup white rice
  • 2 Tbsp. coconut oil (or other oil of your choice)
  • 3 slices gluten-free raw bacon, cut into thin strips
  • Bunch of green onions (scallions, spring onions) trimmed and cut into small slices, using white and green of onion
  • 1 13.5 oz. Asian-style coconut milk
  • 1 tsp. gluten-free chicken stock concentrate or powdered bouillon
  • ½ tsp. dried thyme
  • 1 cup water
  • ½ tsp. Penzeys Arizona Dreaming or smoked paprika
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. chopped fresh parsley
  • Zest of half a lemon
  • ½ lb. fresh asparagus, stalks trimmed and cut into 1” slices; stalks and tips kept separate
  • 8 oz. cooked lobster
  • 4 oz. raw, small shrimp, peeled and deveined


1. In a 4-cup saucepan, heat oil, add chopped green onions and bacon and cook gently until softening.

2. Add rice, turn in oil and cook gently for about 2 minutes until rice is looking toasted, but not burnt.

3. Add coconut milk, water, stock concentrate, Arizona Dreaming/paprika and dried thyme.  Bring to a boil, turn down to a simmer and cook covered for 10 minutes.

4. At 10 minutes, add the asparagus stalks and continue to cook for 8 more minutes. Meanwhile, cook the asparagus tips separately in small pan until crisp and tender, then drain.

5. After the 8 minutes of extra cooking add lemon zest, dill, parsley and raw shrimp, stir well and cook for 2 more minutes. You might need to add some more water so the rice dish stays moister, not dry and sticking to the pan.

6. Check that the rice is fully cooked, then turn off the heat and stir in the cooked lobster. Cover and leave for a few minutes for the lobster to heat without toughening and the shrimp to finish cooking in the residual heat.

7. Serve in bowls, topped with asparagus tips and more fresh chopped parsley.

Tags: Dinner, Side Dishes

Shrimp and Crab Bisque

From Chef Oonagh Williams of Royal Temptations Catering

About 6 dinner party portions


  • ½ stick (2oz) butter or olive oil, but butter is richer flavored
  • 1 medium onion, peeled and finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 ribs or stalks of celery, washed and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 c waterGluten-Free Shrimp and Crab Bisque
  • 1 x 8oz can no salt tomato sauce
  • 1 teaspoon gluten-free chicken stock concentrate
  • 1 tablespoon gluten-free tomato ketchup
  • coffee filter filled with ½ teaspoon dry thyme, 1 bay leaf, some fresh parsley stalks and tied shut
  • freshly ground pepper
  • 1 cup heavy cream
  • grated rind of ¼ lemon
  • 2 tbsp sherry
  • 1/3 lb cooked, peeled salad shrimp.
  • 2 x 6 oz cans of crab meat, well drained, or 8 oz fresh or frozen crab, thawed
  • dash of fresh nutmeg
  • dash of cayenne pepper (if you like a bite to your soup)
  • Fresh, chopped parsley to garnish.
  • 1 tbsp cornstarch mixed with 2 tbsp cold water


  1. Melt butter in a 3 quart non-stick pan. Add onions, garlic, carrot and celery and cook, covered over a low heat, for about 10 minutes until they soften. This is known as “sweating” the vegetables and allows more flavor to develop rather than just cooking them immediately in stock.

  2. Add the water, tomato sauce, stock, ketchup, coffee filter of herbs and freshly ground pepper. Bring to a boil, turn down to a simmer, and cook covered for about 20 minutes or until vegetables are tender.

  3. Remove herb packet and then use an immersion blender and puree the vegetable and stock mix directly in the pan. (You can also pour into a blender or food processor and puree.)

  4. Add the lemon rind, nutmeg, cayenne (if desired), cream and cornstarch mix.

  5. Add sherry and bring back to just under a boil. Simmer for 2 minutes. Taste and adjust seasoning. Add thawed shrimp, drained crab and simmer for 1 minute.

  6. Turn off heat, add parsley and let sit for a few minutes. You don’t want to boil any soup with a milk mix added as it can break up. Too much heat will also toughen the shrimp and also will prevent you from appreciating the flavor of the soup. 

Tips & Alternatives: Don’t use imitation crab. You could also substitute the containers of frozen lobster. Substitute ½ - 1 cup of Chardonnay for the stock. Don’t chop raw vegetables in a food processor, as they will be chopped too small for the immersion blender to puree them. The heavy cream is the finale, and is what makes it taste like a lavish restaurant dish. If you’re lactose intolerant, use unsweetened coconut milk. The dish will not be as rich, but still very good.

 Note: Always check the label to ensure ingredients are gluten-free.

Tags: Soups/Stews

Toblerone Chocolate Mousse

From Chef Oonagh Williams of Royal Temptations Catering


  • 3.52 oz. bar of Toblerone. If you can’t eat Toblerone, then use either regular chocolate or a dairy-free chocolate
  • ½ cup heavy cream
  • 1-2 tsp. of your favorite liqueur or ½ tsp. vanilla or almond extract.


1. In a microwave safe bowl, heat ¼ cup of cream until hot (about 30-40 seconds).

2. Remove Toblerone from paper and foil wrapping and break up into pieces. Stir into hot cream and leave for 2 minutes. Stir again and microwave as necessary so chocolate melts.  With Toblerone, there will still be bits due to nuts and nougat in chocolate. Stir in liqueur or extract.

3. Let chocolate mix cool for 10-20 minutes. It will thicken slightly.

4. Whisk remaining ¼ cup of cream until stiff, then gently whisk melted chocolate mix into cream mix. Pour into two pretty glasses and chill. You can also use pretty tea cups or custard cups. Serve as is or topped with more whipped cream and strawberries.

Tips and Alternatives: To save time, make this recipe the night before Valentine’s Day.

For dairy-free: Use dairy-free chocolate and whatever cream substitute you like to melt the chocolate. Increase liquid for melting. Whisk one egg white until stiff and then fold into chocolate mix once cooled.

Tags: Dessert

Corned Beef Cooked in Gluten-Free Beer

From Chef Oonagh Williams of Royal Temptations Catering.


  • 3 lbs. of Freirich eye round cut of corned beef (or any other cut if you can’t find round)
  • 12 oz bottle of gluten-free beer
  • 2 tbsp gluten-free spicy brown mustardCorned beef in gluten-free beer
  • ¼ cup light brown sugar
  • 1 cup water
  • 1 onion, peeled and chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 2 bay leaves
  • 1 lb carrots, peeled and cut into 1 inch thick slices
  • ½ lb peeled pearl onions (buy frozen and allow to thaw)
  • 1-2 lbs of potatoes, peeled and cut into thick chunks.
  •  Gluten-free cornstarch mixed with cold water (optional - used to thicken juices at the end)


1. Remove corned beef from package and place in slow cooker or oven safe casserole dish (Make sure it has a tight-fitting lid; otherwise, the juices evaporate, leaving the meat dry and salty.)

2. Pour the beer and water around the beef. Add the chopped onion, garlic and bay leaves. Mix mustard and brown sugar together and smear over the beef.  

3. Cook the meat until tender. For slow cookers, it’s about 6 hours on low for a 6-quart slow cooker. In the oven, cook at 325 degrees for about 3 hours. Remember, every slow cooker and oven varies, so keep an eye on it.

4. About 1 hour before the meat is tender, add sliced carrots, pearl onions and potato chunks. If using a slow cooker, turn it up to high so the vegetables cook through.

5. Remove the tender meat from the casserole and let rest for at least 15 minutes. This also gives you enough time to cook the vegetables longer if they are not tender enough.

6. Add cornstarch/water mixture if the juices need some thickening.

7. Serve slices of corned beef with the potatoes, carrots and onions. 


I find most pre-seasoned meats to be far too salty for me, so I remove the beef from the packaging, rinse off and then soak overnight in water to cover in the fridge. When you are ready to cook the beef, remove from water and rinse before placing in the slow cooker or casserole dish.

If you like to serve corned beef with cabbage: Quarter, remove core and finely slice a head of green cabbage. Cook in boiling, lightly salted water for about 8 minutes until only just tender. Drain and return to hot pan with butter and some freshly ground black pepper.



Tags: Dinner

Gluten-Free Irish Soda Bread

From Chef Oonagh Williams of Royal Temptations Catering


Makes one 7-inch round loaf


  • 2 cups Oonagh’s Gluten-Free Flour Mix
  • 3/4 tsp xanthan gum
  • 1 tbsp gluten-free baking powder
  • pinch of salt
  • 2 tbsp butter
  • 2 tsp sugar
  • 1 tsp baking soda
  • 2/3 cup buttermilk or mix of sour cream and milk (equal parts, whisked together)
  • 1 large egg


1.      Preheat oven to 400 degrees.

2. Add egg to buttermilk or sour cream/milk blend. Stir in baking soda.

3. In a separate bowl, combine gluten-free flour, salt, xanthan gum, baking powder and sugar. Stir together.

4. Rub in butter until mixture resembles fine breadcrumbs.

5. Add buttermilk or sour cream/milk mixture to the flour mixture and stir with a wooden spoon until soft, moist dough forms. Add more liquid if needed. This dough should not be dry and hard, and it may be necessary to add some more milk or water to get a soft, sticky dough to form. If you think mix is too wet, wait a moment or two. I find that baking powder and xanthan gum almost immediately thicken dough.

6. Place dough on a baking sheet dusted with gluten-free flour or stone and gently pat out to a 7” circle, 3/4” thick, (any thinner and the bread will be tough). Cut halfway through the top of the loaf with a sharp knife, one way and then the other so that when bread is cooked it will form into four crusty quarters but still joined together.

7. Bake for about 35-40 minutes until bread is well risen, hard on top to the touch and sounds hollow if you tap the bottom of the bread. When you think bread is cooked, cook for about 5 minutes more. Undercooked bread will leave a floury, grainy taste in mouth. 8. Remove from oven and serve with fresh butter.

Tips/Alternatives: For special occasions, add raisins or gluten-free chocolate chips. You can also serve the bread with imported Irish smoked salmon for a real St. Patrick’s Day treat. 



Tags: Breads

Irish Chicken Rolls

From Chef Oonagh Williams of Royal Temptations Catering


  • 4 boneless, skinless chicken breasts
  • 2 slices of gluten-free bread or soft rolls made into soft breadcrumbs in food processor.  I use half of a gluten-free bagel.
  • 2 slices of bacon, chopped
  • 1 small onion, peeled and finely chopped
  • 1 Tbsp. chopped freshly parsley
  • ½ tsp. dried thyme or 1 tsp. fresh thyme
  • 1 Tbsp. celery leaves, if you have them
  • ¼ cup of potato flour mixed with salt and pepper (You can make this by grinding gluten-free potato flakes in the food processor)
  • 2 Tbsp. butter
  • 2 Tbsp. oil
  • 12 oz. packet of mushrooms, cleaned and sliced
  • 2 cups of gluten-free chicken stock
  • 1 cup of heavy or whipping cream
  • 2 Tbsp. sherry or more to taste
  • Freshly ground nutmeg
  • Fresh parsley (to garnish)
  • 1-2 Tbsp gluten-free cornstarch mixed with 2 Tbsp water
  • Baby carrots (optional)


1. Pound chicken breasts thin between two sheets of plastic wrap.

2. Place bacon and onion in a microwave safe bowl and cook in microwave for about 3 minutes until bacon is giving up its fat and onion is softening. The bacon and onion can also be cooked on the stove in a small pan without browning.

3. Add fresh chopped parsley, thyme, celery leaves, breadcrumbs and pepper. Mix well.  I normally don’t add salt because of the bacon.

4. Lay out each chicken breast on the plastic wrap, pretty side down, and divide stuffing between breasts. Spread stuffing out down the middle of each breast, but try not to let it reach to the very edges, as the filling will fall out.

5. Roll up each breast like a jelly roll and secure with a skewer. Use 3-4” stainless steel skewers. Wooden toothpicks will swell in chicken and be difficult to remove.

6. Turn each roll in seasoned potato flour.  Heat 10” non-stick skillet over medium heat, add butter and oil. Once butter/oil mix has melted, add each chicken roll and cook, turning until nicely golden brown on each side - about 3 minutes. This frying is done to add color to the chicken and additional flavor to the sauce.

7. Add mushrooms and fry for 2 minutes. You can add baby carrots to the pan with the mushrooms. Add chicken stock, bring to a boil, then turn heat down to a simmer. Cover and cook for 10-15 minutes. Large chicken breasts will need longer to cook.

8. Remove chicken from pan to a warm plate or very low oven.

9. Add cream and cornstarch mix to pan. Bring to a boil and cook over a gentle heat until sauce thickens. Depending on how much liquid evaporates, you might need to add more stock or cream or use more cornstarch to thicken.

10. Add sherry and nutmeg, stir well, taste and adjust seasoning. Cook sauce for about 2 minutes after you add sherry to allow alcohol to cook out and sherry flavor to mellow.

10. Remove skewer from each breast, cut in half on a diagonal or into 4 slices. Serve on individual plates with sauce to garnish. Sprinkle with fresh parsley.

Tips and Alternatives:

Serve this dish with plain red potatoes, cooked and swirled with melted butter and either chopped fresh chives or thinly sliced green onions.

To reduce the calorie content, use ham instead of bacon and olive oil instead of butter.

To make dairy-free, use Asian-style coconut milk instead of cream.

Tags: Dinner

Onion and Quinoa Soup

From Chef Oonagh Williams of Royal Temptations Catering


  • 4 large onions, about 1 1/2 lbs. total weight, peeled and finely chopped
  • 2 tbsp. butter or oil - I tend to use olive oil.
  • 4 carrots, peeled (I shred them in food processor; you can also just cut them into small dice)
  • 5 cup gluten-free chicken stock or beef stock for deeper flavor
  • 1/3 cup quinoa, rinsed well and drained
  • Salt and pepper
  • 1 tsp of dried thyme and some parsley stalks placed in a small conical coffee filter bag that is folded closed and tied into a packet. Known as a bouquet garni.
  • Pinch of finely grated fresh nutmeg
  • 2-4 tbsp sherry
  • 12 oz. can of evaporated skim/fat free milk or milk substitute (I have tried this with fat free half and half, but it breaks up and looks curdled. This doesn’t affect the flavor just the visual appearance. Fresh cream is the best for flavor but contains more calories)
  • 1 tbsp gluten-free cornstarch mixed with 2 tbsp cold water
  • 2-4 oz strong cheddar cheese, grated (optional)


1. Heat the butter/oil gently in large saucepan, add onions and turn in butter/oil. Lower heat and leave to cook covered for 5-10 minutes without browning (known as ‘sweating’). As you cut up each onion, add it to saucepan so they start cooking.

2. Add the carrots, stock, quinoa, salt & pepper, and the bouquet garni of parsley and thyme.

3. Bring to the boil, cover, reduce heat and simmer for about 20-30 minutes, until quinoa is tender. Turning the heat off briefly at this stage will allow the quinoa more time to swell and cook.

4. Add sherry and nutmeg and cook for about 5 minutes.

5. Add evaporated milk and cornstarch mixed with water. Bring to a boil, reduce heat and simmer for 2-3 minutes until soup thickens slightly.

6. Adjust seasoning and add freshly chopped parsley to taste.


Remember to rinse the quinoa before you cook it. The grain is often treated with a natural insecticide (you may notice it as a bitter smell), so run the dry grains under water to clean them. You can use a very fine sieve, coffee filter or simply fill a cup and drain the grains using your fingers.

If you don’t like quinoa, think of substituting rice, tiny gluten-free pasta, whole grain millet or amaranth, or certified gluten-free oats. However, these grains may not have the same protein benefits as quinoa. Whatever, grain you choose, be careful about buying it from bulk bins. Even though grocery stores may take every effort to prevent cross-contamination, just the action of filling bulk containers releases dust into the air, which could contaminate gluten-free ingredients. I added carrots for color. You could also add or substitute fresh spinach, chopped broccoli, some cooked beans.

 For a non-vegetarian dish, you can add 1/2 lb. of diced Canadian bacon or sausage (make sure it's gluten-free) right before adding the evaporated milk and cornstarch.

I often prefer to serve the cheese at the table. That way, the cheese is not overheated, which can make it stringy, and guests can select the amount they add.

Try the soup before adding more salt at the end. The herbs, cheese and meats may provide enough salt and flavor.

Depending on your concern about calorie counts, consider these options for the soup:

  •  Fat Free milk: 120 calories for 1+1/2 cups
  • Fat Free half and half: 180 calories for 1+1/2 cups
  • Evaporated fat free milk: 300 calories for 12 oz/1+1/2 cup can
  • Heavy Cream: 1200 calories for 1+1/ cups


Tags: Soups/Stews

Sticky Toffee Pudding with Toffee Nut Sauce

From Chef Oonagh Williams of Royal Temptations Catering



  • 2 oz. soft, room temperature butter or butter substitute
  • 1/3 cup light brown sugar
  • 1 large egg, beaten
  • ½ cup Oonagh’s Gluten-Free Flour Mix
  • ¼ cup almond meal/almond flour (If you can’t have nuts, just use the flour mix)
  • 2 tsp. vanilla
  • Slightly rounded ½ cup pitted chopped dates.
  • 1/3 cup boiling water
  • 3/8 tsp. baking soda
  • ½ tsp. baking powder
  • Pinch of salt


  • ½ stick butter
  • ¾ cup light brown sugar
  • 1/3 cup cream
  • 1/3 cup chopped pecans or other nuts (optional)
  • 1 Tbsp. rum or other alcohol you can tolerate (optional)


1. Preheat oven to 350 degrees. Put dates in heat proof bowl and pour boiling water over them. Add vanilla extract and baking soda.

2. Cream butter and sugar together until fairly light, creamy and fluffy.

3. Slowly beat in egg, then beat mixture well.

4. Combine gluten-free flour mix, almond meal, salt and baking powder and carefully fold into butter mix. Don’t over mix; it will still look dry and floury.

5. Gently fold date and liquid into mix. It will now look sloppy and lumpy, not like a normal cake batter. Don’t worry.

6. Grease 6 ramekins or custard cups (6 oz. each), then use a 1/3 cup measuring cup to divide batter up among the ramekins.

7. Place ramekins on baking sheet and bake in preheated oven for about 25 minutes. They will look light and fluffy, but might sink in the middle. Remove from oven and let cool for 5 minutes.

8. While cakes are cooking, prepare the sauce. Melt butter, then stir in brown sugar, cream and nuts. Simmer until sugar is melted and sauce starts bubbling and looking toffeeish. Only a few minutes. Add rum and simmer for 1 minute.

9. Turn cakes out onto plates and cover with sauce. If you leave them to absorb the sauce for ½ hour, they are even better. Then you just pop them back into oven or microwave to make them warm from the oven again.

Tips and Alternatives:

Do not attempt to use 4 ramekins and overfill them with batter. The cakes will spill over as they cook.

The cakes freeze well and can last in the fridge for a few days.

Tags: Dessert

Chocolate Irish Cream Almond Tartlets

From Oonagh Williams of Royal Temptations Catering

Chocolate Irish Cream Tartlets


  • 6 Tbsp. soft butter – use solid butter substitute for dairy free; do not use an oil.
  • 1/3 cup sugar 
  • ¾ cup almond flour or almond meal
  • Pinch of salt
  • ½ tsp. almond extract


  1. Preheat oven to 350 degrees F.
  2. Beat butter, sugar, almonds, salt and extract together to a soft, sticky, paste-like consistency.
  3. Use a cupcake pan and put 2 tbsp. in each of 8 cupcake holes. Bake in preheated oven for 10 minutes.  (You will see a lot of melted butter around the tarts as they cook.) 
  4. Remove from oven, press down the dough to start forming a hollow with walls. Cook for further 5-10 minutes depending on oven.  They will be golden brown around edges but can still be pale in middle. 
  5. Cool in pan so they harden a little, but do not let them go cold as they harden and shatter when you try to remove them from pan. 
  6. Serve topped with whipped cream or chocolate ganache and fruit. Or, follow the instruction below for Irish Cream Filling.

Irish Cream Filling Ingredients:

  • ½ cup heavy or whipping cream
  • 1/2 cup gluten-free semi-sweet chocolate chips
  • 2 to 4 Tbsp. Irish cream or other liqueur


  1. Heat cream in microwave safe bowl until very hot but not boiling over.
  2. Stir in chocolate, allow to melt, stir well and microwave more if chocolate isn't smooth enough. 
  3. Add alcohol and refrigerate for several hours until stiffer than set jello pudding.
  4. Either just spoon chocolate into tarts or whisk until stiff and pipe into tarts. Whisking turns chocolate a lighter color. Piped chocolate will set up stiffer with refrigeration.  Tarts stay stable even if filled earlier in the day and refrigerated.
Tags: Dessert

Avgolemono – Greek Egg and Lemon Soup

From Oonagh Williams of Royal Temptations Catering

Greek Egg and Lemon Soup

This is a hearty soup, so only serve a small portion for Easter Meal.

The original recipe came from one of those tiny Church cookbooks (only Greek recipes) from a friend, Sheila, who married into a Greek-American family.  She's changed it to their liking and I did as well, based on what I had and what I liked.  Some people (like me) prefer it extremely lemony – my husband does not.  I have always thought this soup was made just with rice.

My friend likes to add orzo, similarly to the many recipes I’ve seen that only quote orzo. However, I would think that a Greek recipe would not use orzo. Original recipes cook the whole chicken and use the stock.  Again, I think this would have been a recipe where the old layer or rooster was cooked until tender and the soup was made with the stock, perhaps with no chicken, with the chicken being used for other meals.  Some recipes use a large amount of just egg yolks, but me and my friend use whole eggs.  4 egg yolks is the equivalent of one whole egg - that is a lot of egg whites leftover, but just egg yolks gives a deeper yellow color and creamier soup, but it also adds to cholesterol. Sheila recommends the Imagine brand of chicken stock (yes, gluten-free) for flavor.  Use either homemade stock, purchase gluten-free stock you like, or carefully use chicken stock concentrate, which can be very salty.

Makes 6 servings:


  • 6 cups (48 fl oz.) gluten-free chicken stock or water plus concentrate
  • Medium onion, peeled and finely chopped
  • 2 stalks or celery, washed, quartered lengthwise and cut into small slices
  • 2 carrots, peeled, quartered lengthwise and cut into small slices (not traditional, but adds flavor)
  • 2 cloves of garlic, peeled and finely crushed
  • 2 Tbsp. (30ml) olive oil
  • 1 bay leaf
  • ½ tsp. sugar
  • Zest and juice of half a lemon (add more to your taste.  If you add empty shell of lemon to soup it can become bitter.  I prefer zest and juice of one lemon)
  • ½ cup (120 ml) raw rice
  • 2 Tbsp. uncooked gluten-free orzo  (the more rice/orzo you use, the thicker the soup)
  • 2 whole eggs at room temperature
  • 8 oz. (250 g ) or more cooked brown meat chicken, cut into small pieces– roughly legs and thighs from bought rotisserie chicken.  Brown meat stays moister and Sheila's husband doesn't like brown meat for a meal.
  • Feta cheese crumbles (Optional, but this is my husband’s preference.  Sheila says no, that's not how Greeks eat Feta. This is true, but my husband likes it!


  1. In a minimum 8 cup pan, gently cook onion, carrot and celery in olive oil until softening. Stir in raw rice and cook for a few more minutes.
  2. Add garlic, chicken, bay leaf, zest and juice of lemon, salt and pepper to taste and stock.
  3. Bring to a boil, reduce heat and simmer covered for about 10 minutes.
  4. Add gluten-free orzo if using and continue to cook for about 15 more minutes until vegetables are soft and rice and orzo are cooked.
  5. Taste soup and add more lemon, salt etc. to your taste.
  6. Break eggs into a 2 cup jug and whisk with an immersion blender.  Slowly add about 1 cup of stock from the pan (without any vegetables, etc.) and blend eggs and hot stock.
  7. Pour egg stock mix back into pan, stir well and turn off heat. This egg stock mix also thickens soup. If you boil the soup, the eggs can 'curdle'.
  8. Garnish with fresh chopped parsley and some feta.
  9. Soup will thicken more as rice and orzo, sit so you might have to add more stock to your taste.  These proportions make a thick soup.
  10. If you make soup a day in advance, only do the egg stock mix as you reheat it to serve.
  11. Consider adding some chopped fresh mint, oregano (Sheila's family didn't like that), basil or dill. 
  12. Provide extra lemon wedges for lemonaholics. Make it your new chicken soup.
Tags: Soups/Stews
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