Posted on 01/10/2009 5:07:59 PM PST by metmom
In light of Campbell's decision to support the homosexual agenda by continuing to spend its advertising dollars in pro-homosexual publications, here is an opportunity to share your favorite soup recipes for those who do not wish to support Campbells any more.
Here you go.....
When I’m done with those dishes, I’ll dig out some of my favorites.
Heterosexual soup, lol. There was a thread about Pepsi and someone said something like Pepsi was the gay soda company.
To each their own.
A little neighbor girl we once had was watching me peel and cook potatoes to make mashed potatoes. She asked me what I was doing. When I told her I was making mashed potatoes, she said, “Why don’t you make them the homemade way, in the microwave?”
I never laugh at what kids tell me, but sometimes it’s awfully hard.
I served this recently. It went over VERY well with everyone, especially the kids! A thick, hearty soup, perfect for cold winter days.
2/3 C. Flour
2/3 C. Butter
7 C. Milk ( I prefer whole...yeah, I know about the fat, but as my Culinary instructor said, “Fat equals Flavor”!)
4 large baking potatoes (Idaho or Washington Russets preferred) baked, cooled, peled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips of bacon-cooked, drained, & crumbled
1 1/4 cup shredded medium cheddar cheese (My preference: Tillamook)
1 C (8 oz) sour cream (Do NOT use a sour cream substitute)
3/4 TB salt
1/2 tsp Pepper
In a large Dutch oven or stockpot over low heat, melt the butter, stir in the flour until smooth and bubbly. (Do not brown the butter/flour mixture or it’ll darken the soup). Gradually add milk, stirring constantly until the mixture has thickened (This’ll take a while, but have patience...it’s worth it.) Add the potatoes and onions. Continue to cook, stirring constantly, until the soup begins to bubble. Reduce heat and let simmer gently for 10 minutes. Add the remaining ingredients and stir until the cheese is melted. Serve immediately.
You can garnish with extra crumbled bacon, chives, or even a dollop of sour cream. This tastes like a liquid baked potato!
I just finished the last of what I call “New Year’s Soup”...
In a pot simmer the leftover bone of the ham shank you had for Christmas for about an hour in about a gallon of water. Take out the bone, add half a can of collard greens, half a can of black eyed peas, and half a can of stewed tomatoes. Oh, and then add about a half a cup of UNcooked rice. Simmer for about 45 minutes. Makes a bunch of servings.
ping
I am way ahead of you. Not only will I no longer buy Campbell’s but I have stopped buying Pepsi.
I wish Progresso still made escarole soup...
Roasted Garlic and Leek Soup
1 large leek, whites only, washed and chopped (reserve a few slices of green)
½ small sweet onion chopped
3-4 cloves roasted garlic
2 medium russet potatoes, peeled and chopped
2 Tbsp. olive oil
2 14 oz. cans chicken broth
½ pint heavy whipping cream
15-20 peppercorns
Combine leek, onion, garlic, and potatoes in large saucepan with olive oil. Saute
over medium low heat until onion and leek become translucent. Add chicken
broth and steeping ball with peppercorns and some of the leek greens.
Bring to boil; reduce heat and simmer for 20 minutes; making certain that potatoes
are cooked through. Remove steeping ball, and working in small batches blend vegetable and broth mixture in food processor until smooth.
Return to low heat; finish with cream. Garnish with chives.
Quick Homemade Tomato Soup Recipe
25 min | 5 min prep
SERVES 4
* 2 tablespoons vegetable oil
* 2 onions, chopped
* 4 cloves garlic, minced
* 1 (28 ounce) can stewed tomatoes
* 3 cups chicken stock
* 1/4 cup tomato paste
* 1/4 teaspoon pepper
1. In saucepan, heat oil over medium heat.
2. Cook onions and garlic until softened.
3. Add tomatoes, stock, tomato paste and pepper.
4. Bring to a boil.
5. Reduce heat and simmer for 15 minutes or until slightly thickened.
6. Using immersion blender or food processor, puree (optional).
http://www.recipezaar.com/Quick-Homemade-Tomato-Soup-12438
NOTE: If you don’t have chicken stock (and why don’t you? You’re not just throwing away that chicken carcass and/or bones are you? ARE YOU? LOL!) use 3 cups water and chicken stock base, but then omit any salt in the recipe because that stuff is sal-ty!
Another nifty trick? Take a can of tomato PASTE, put it in a saucepan and add 2-3 can-fulls of milk (maybe more; I can’t remember) to it and stir and heat through. I’d add some thyme and garlic to it for more flavor. Tomato soup! :) (Just don’t buy the past from Campbell’s.)
I’m looking forward to the Campbell’s Bestiality Line of foods...... ....screw the chicken.....then have it for dinner!
“This tastes like a liquid baked potato!”
*Drooling* :)
John 3_19-21 has some good suggestions to make better tasting soup.
What I do to make stock is to save and freeze bones and scraps from meat I use for other dinners. When I need boneless chicken, I buy the who split breasts and bone them myself and save the scraps.
When I have enough for a potful, I boil that with about 5 pepper corns, a stalk of celery, a small onion cut into half or quarter, and a minimal amount of salt. I cook it for 1 1/2 to 2 hours and cool and strain.
You can always add more salt later but you can never take it out.
“First you get an extremely large stock pot...”
And that is the reason I quit buying Campbell soups years ago
1 chuck steak or cheap cut of beef
1 Can tomato juice
1 large can crushed tomato's
1 can stewed tomato's
1 large bag mixed veggies
1 onion chopped
2 stalks celery diced
a few cloves of garlic chopped
salt & pepper to taste
Put the above in a pot & simmer all day. Take out the meat before serving & shred or dice it up. Return to pot. If you don't want to use beef you can add clams & it makes a good clam chowder too. Add whatever seasoning you like, basil, rosemary etc.
They say that Progresso has MSG...true?
I’m having a bit of trouble here, what is wrong with gay people eating soup?
Simple Chicken Stock
(Which is the backbone of any good soup!)
Roasted Chicken Carcass
Big Stock pot
Put the chicken carcass in the pot. Put the pot on the stove. From your freezer, take out the ziplock bag where you’ve been stockpiling these ‘scraps:’
Carrot peelings
Onion tops & bottoms & paper skins (They make the stock brown.)
Celery trimmings
Add a goodly amount of your ‘scraps to the pot and throw in a few cloves of garlic if you have them on hand (paper and all), or a Tbsp. of chopped garlic from a jar if you’re ‘lazy’ like me. Cover the pot contents with water. Bring to a boil, poking and stirring it from time to time. Reduce heat and simmer down until it’s nice and ‘rich’ looking, about another 30-45 minutes.
Let it cool down a bit. Pour it through a colander into a big bowl. Take the carcass and spent veggies and put them in the Chicken Scrap Bucket under the sink. (What? You don’t have a Chicken Scrap Bucket under your sink? Then toss it on the compost heap, bones and all, or give it to the dog on his kibble, but NOT the bones, of course!)
I then divide this into 2 cup portions, which I freeze in large yogurt tubs, or large cottage cheese tubs, etc. Label and freeze. If it doesn’t come out to exactly 2-cup portions, put it back into the big bowl and add some water so each portion is 2 cups. You can always tinker with it later when you’re making soup. This usually makes 6 cups of stock, sometimes a little more if I really fill that stock pot up with water!
FWIW, roasting a whole chicken is usually MUCH less expensive than buying chicken ‘parts’ even when you buy a whole roaster from the local Amish guy, or at a reputable meat market. And if you’re good about it, you can get any number of meals from a whole chicken. I can usually get three meals, plus the fixin’s for the chicken stock, easy.
(You can do this with a turkey carcass too, but you need a VERY large stock pot to accommodate ‘Tom.’ LOL!)
Hot and Sour Soup
1 qt plain chicken broth
1 tsp salt (optional- add last after tasting)
1/4 lb pork cut into fine slivers
sliced mushrooms to taste
1 small can bamboo shoots sliced into strips
Bring ingredients to a boil over high heat. Immediately reduce heat and simmer for three minutes.
Add: 1/2 lb tofu cut into strips
1/2 tsp ground white pepper
Bring to a boil again.
Mix: 2 TBSP cornstarch
3 TBSP water
Add to broth while stirring until soup thickens slightly.
Add: 1 egg slightly beaten
Pour slowly into soup while stirring.
Remove from heat and stir in:
2 tsp Sesame oil
wine vinegar to taste
a few drops of hot oil
It helps to cut everything up before hand and have it ready to add.
I salt the soup last as the soy sauce is often very salty.
I must object. I’ve been ‘Tofu-Free’ since ‘73 and I will NEVER go back again, LOL!
I think so.
ROFL!!!!!!!!!
In the rearranging after the remodeling of the kitchen in the Church it seems that the stockpots all disappeared.....Apparently I was the only one with reasonable size stockpots for our soup and sandwich Wednesday night Advent study group. Amazingly they decided they only needed my 20quart pot, not the 33 quart pot, and then regretted not asking to use the 12 quart pot ---- snicker!
I use the left over roast chicken for soup too. I also have used it to make chicken & dumplings. If I cut up something like an onion & have too much I also freeze it. Many times I’ve run out of fresh onions & that little baggie of onions has saved the dinner.
Dunkin’ Soup
2 cups baked beans (canned or homemade)
1 8 oz. can stewed tomatoes, or 1 cup frozen & thawed
1 large celery stalk with leaves
1 chopped onion
S & P to taste
Process all in a blender. Heat to boiling in your soup pot and then simmer for 20-30 minutes, stirring occasionally.
Serve with crusty bread for dunkin’!
You obviously don’t like hot and sour soup -— it just ain’t right without tofu !!!!!!
Whenever we roast a duck I always save the carcass to make duck and dumplings —— we call it Bis-Quack.
I don’t know the name of this soup but here goes...
Soak: 1/2 C white kidney beans
Saute: 4 pieces of lean bacon chopped fine
When partially cooked add 2-3 cloves of garlic and finish sauteing.
Add to: 2 quarts chicken stock
soaked kidney beans
Bring all ingredients to a boil.
Add: Ditalini and endive to taste
(amounts vary to taste)
Simmer until pasta is done.
Season with salt and white pepper.
It started on this thread.....
Campbell’s Soup pledges more ‘gay’ ads (’2 mommies’ spread only 1st in marketing agenda)
http://www.freerepublic.com/focus/news/2162261/posts
I totally scored Thanksgiving before last. I told SIL (who hosted the 30 of us that year, God Bless Her!) that I would clean the carcass if she would give me the carcass to take home.
I’ve never heard anyone say “YES” so quickly in my life, LOL!
I made a lot of great stock from ‘Tom’ that took me through until Spring that next year. :)
If there’s ever a fire, I’m grabbing the ‘important papers,’ the pets, my purse, my photo albums and my stock pot. All else is replaceable. :)
Nice thread. I need a break from 0bamamania every once in a while.
Regardless of what soup you make, the plastic Ziploc boxes (3 cup rectangle) are the best soup storage containers I’ve used for freezing soup. The seal completely and stack easily. The size is perfect for two servings (just me and my husband).
I’m not a huge fan of cream soups, but every once in a while, we like a bacon potato soup for a splurge.
6 medium white or gold potatoes, chopped in 1/2 in. cubes
1 small onion, chopped small
2 cloves garlic, minced
5 strips uncooked bacon, chopped
1 T. dried parsley
1 t. dried thyme
2 c. chicken or vegetable stock
2 c. whole milk
In a heavy-bottom soup pot, brown the bacon over medium heat. Once almost crisp, remove the bacon and add the onions and garlic to the leftover bacon grease. Saute until tender. Add potatoes. Once potatoes are barely soft, add dried herbs and salt & pepper to taste and preference. Saute 1 minute.
Add stock. If stock doesn’t cover mixture, add a little water. Simmer on medium-low for 30 minutes. Return bacon to the pot and add milk. Simmer 20-30 minutes on low. The potatoes should break down and the soup thicken. You can top with a little cheese, scallions, chives, or sour cream before eating.
OK, if that's what you believe. I think its a good idea to make all of one's own food, if for no other reason, than to shut down the economy during the Obamanation.
Whatever reason gets you there.
Ya d@mn Hippies! Get off my lawn! ;)
I’ve actually scored 3 ham bones in the past month, and that’s in addition to the one I had in the freezer. I cooked down one batch of stock so much that I have to dilute it with at least an equal part of liquid.
ROFL!!!!!!!!
***Whenever we roast a duck I always save the carcass to make duck and dumplings —— we call it Bis-Quack.***
Love your family’s humor.
Score! :)
Thanks for the reminder. I have ham and beef bones in the freezer. No time like the present! I have a rare day off tomorrow...I just may spend a part of it making soup. (And Beer Bread. Mmmmmmm!)
BTW...if you don’t hear from me next week it’s because I’ve been frozen to death. Sub-zero temps all next week. I’d spit, but it would freeze before it hit the ground, LOL!
Like my momma always said: "Forrest, God put calories and cholesterol into food to make it taste good."
Excellent thread! Bookmarking for future reference! Tonight I am just frying biscuits and sausage...Tomorrow its mustard greens and taters along with kielbalsa soup ( basically veggie soup with kielbalsa, bratwurst, and hot links.
Yikes on the weather.
My SIL came down from Dover this afternoon, the temps started dropping a bit so hubby hauled in some wood and lit the woodstove. That was 5 hours ago and the outside temperature has since risen 10 degrees. I’m up here in the attic with a window open, wearing shorts and a tee-shirt, and I’m still sweating. And he stopped feeding the fire nearly 2 hours ago.
It does. One of my instructors (not culinary) said, "Fats add satiety value to foods." Meaning that you feel full and satisfied when fats are ingested.
Nice recipe!
Thanks for starting the thread, metmom.
Are you sure it’s just not a Hot Flash? LOL! ;)
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