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RE: Soup Soup Soup....... - 11/5/2009 12:29:56 AM
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luvsrickforever
Posts: 523
Joined: 9/9/2005
Status: offline
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Tonight we had chicken vegetable soup. In our school We have a chef who does the cooking for all the Head Starts in our part of CT. Of course everything has to be healthy and bland as it's for kids. His soup is really good. It never has enough broth and it never has pasta. I am going to suggest he use alphabet pasta. Who said soup can't be educational? LOL So when I came home we went to the store and bought some stock in a bx and I cooked some pastina, star shaped. It sure warmed up my tummy!
By the way, someone came up with an idea to give a different name to some of the foods the kids eat so they may be more likely to try them. Yeah, right. Yucky looking, plain spinach is yucky looking plain spinach even if you call it muscle building spinach. Today's soup was called Winnie The Pooh Stew. It was soup, not stew.
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Gail
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RE: Soup Soup Soup....... - 11/11/2009 11:35:21 PM
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m4maggie
Posts: 1141
Joined: 12/11/2008
From: I... AM...CANADIAN!
Status: offline
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anyone got a good recipe for homemade cream of mushroom soup? my one daughter and I LOVE mushroom soup and it's too salty from a can *as well as not enough* LOL
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RE: Soup Soup Soup....... - 11/12/2009 8:40:56 AM
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bolt.
Posts: 2145
Joined: 4/29/2005
From: Canada
Status: online
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"Cream" of Mushroom Soup
- Fry a skillet of sliced or chopped mushrooms in melted butter, with or without onion and garlic to taste.
- When they are nicely browned, top the skillet up with water and add herbs to taste (thyme, bay, celery salt, dry onion, dry garlic)
- Allow to simmer until the water turns to broth, pull out the bay.
- Make-up and add some powdered milk double or triple strength (or use evaporated milk).
- Consider adding more water and/or bullion granules and/or chicken broth, turkey broth etc.
- Add thickener (I use velotine, you might choose corn starch-in-water or flour) and cook until 'creamy'.
There's a lot of tasting involved in getting the portions right to taste. If you use a big skillet, you might just make it in the skillet as-is. Otherwise you should dump the skillet full of mushrooms-and-broth into a cooking pot (after simmering) to continue. Some people blender-in some or all of the mushroom slices. I like them whole. You can also add crumpled dry exotic mushrooms.
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RE: Soup Soup Soup....... - 11/29/2009 8:03:00 AM
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charity7
Posts: 558
Status: offline
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I need a cream of potato soup recipe and a veggtable soup recipe Anyone???
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RE: Soup Soup Soup....... - 12/1/2009 10:37:55 AM
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HisSweetGypsyRose
Posts: 1725
Joined: 2/28/2005
Status: offline
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This is a very yummy corn and potato chowder soup. I like to add chicken breast to it while it's cooking for more flavor and to make it more of a full meal:
Ingredients
* 2 tablespoons butter
* 1 large onion, finely chopped
* 1 rib celery, finely chopped
* 5 1/2 cups chicken stock
* 1 1/2 cups frozen corn kernels
* 1 large all-purpose potato, peeled and diced (I cheat and use frozen southern-style hash browns)
* 1/2 to 3/4 teaspoon salt, to taste
* 1 cup heavy cream
* 3 tablespoons all-purpose flour
* Black pepper, to taste
* Fresh dill or parsley for garnish, chopped
Instructions
1. Melt the butter in a large saucepan or medium soup pot.
2. Stir in the onion and celery.
3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
6. In a small bowl, whisk together the cream and flour.
7. Stir the mixture into the soup with the pepper.
8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
9. Serve hot, garnished with herbs.
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RE: Soup Soup Soup....... - 12/1/2009 12:27:05 PM
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MamaAng
Posts: 283
Joined: 4/20/2009
Status: offline
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Does anyone have a pumpkin soup recipe?
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RE: Soup Soup Soup....... - 12/8/2009 6:10:00 PM
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small_creation
Posts: 151
Joined: 10/30/2007
From: midwest
Status: offline
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1. Fresh oysters -- Be careful of sticker shock.
2. Milk
3. Butter
Put all in a crock pot on low all day long. Serve with oyster crackers.
If you think you don't like oysters, know that the wonderfulness of this soup comes from the milk broth. We traditionally serve it at the end of harvest. In fact, tonight is the night :)
j
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RE: Soup Soup Soup....... - 12/8/2009 10:07:24 PM
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ladioffaith
Posts: 3226
Joined: 3/31/2005
From: NE Ohio (L.A. . . Lower Akron)
Status: offline
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I just got a new crock pot and my cold is making me crave soup .. hence, the following:
This easy crockpot chowder is made with spicy chorizo sausage, but feel free to substitute other fresh sausage, such as a hot or mild Italian sausage.
Large Picture
Prep Time: 15 minutes
Cook Time: 6 hours
Ingredients:
8 to 12 ounces fresh chorizo sausage
1 cup chopped onion
1 1/2 cups chicken broth
4 cups diced potatoes
1 can (10 3/4 ounces) cream of chicken soup
2 tablespoons fresh chopped parsley or about 2 teaspoons dried parsley flakes
1 package (approx. 5 ounces) boursin cheese with herbs and garlic, or 4 ounces of cream cheese
1 to 1 1/2 cups corn kernels
salt and freshly ground black pepper, to taste
Preparation:
Remove sausage casings and put sausage in a large skillet over medium heat, breaking it into small pieces. Add the onions; cook sausage and onions, stirring frequently, until onions are lightly browned and sausage is no longer pink.
In a 4 to 6-quart slow cooker, combine the chicken broth, diced potatoes, cream of chicken soup, parsley, and boursin or cream cheese. Stir in the cooked sausage and onions, blending ingredients well. Stir in corn. Cover and cook on LOW for 5 to 7 hours, or until potatoes are tender, stirring occasionally.
Serves 4 to 6.
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The LORD your God is with you, he is mighty to save.
He will take great delight in you, he will quiet you with
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