Posted on 01/10/2009 5:07:59 PM PST by metmom
Thanks for the thread.
So you compost?
The best ingredient in any soup (or meal for that matter) is vegetables from your own garden!
You’re right. Fresh picked anything can’t be beat.
We have a small garden in the summer.
Sadly, the time of year that’s soup time isn’t conducive to growing veggies.
Yes, I compost, but it’s on hold right now. Doesn’t rot much when it’s frozen solid.
I really need to get another bin going so that I can let one ripen while adding to the other.
Will got get it, and see if I can copy and paste it over!
I’ve use grilled chicken before but only as a finishing garnish on a organic chicken soup made in a more traditional way.
Here goes!
It is so easy to make your own flavored white sauce, which is all the “Cream of Whatever” you buy from Campbells’s, actually is, with lots of weird chemicals added!
it will make you mad when you realize how you have been taken by them!
This makes 6 cups of substitute for canned, creamed soup. 1 and 1/2 cups = 1 small can of soup.
3/4 cup butter, margarine, or cooking oil
3/4 cup flour
6 cups milk
Chicken or Beef flavoring:
2 Tablespoons Bouillon granules
or
6 Bouillon cubes
or
1/4 cup Broth powder
Use a big glass measuring cup and the microwave if you do not like stirring over the stove to prevent scorching. Melt the butter or margarine, add the flour and broth flavoring, then microwave it for about 90 seconds, or until the mixture is bubbly.
Then add 2 cups of the milk and microwave for 2 minutes.
Add 2 more cups of milk, and microwave for 2 more minutes.
Ditto, until there are 6 cups of milk in the bowl. Microwave and stir in two minute intervals until it is thick. A 6 cup batch will take about 15 minutes.
And, you can add any finely minced veggies you desire, like onions, mushrooms, broccoli, celery, etc.
You can also add shredded cheddar, swiss, pecorino romano, parmesan, etc.. Just stir these until melted. You can make your own broccoli cheese soup this way!
Enjoy freedom from can openers! Teach the kids that great food doesn’t have to come from cans!
love to all you budding cooks out there! And use the whole batch to make your soups or casseroles, then freeze them in the amount you need for a meal. Some of us need only one serving, and some of us are feeding a crowd!
bump to read later
I have a three bin “system” I’ve been using for a couple of years now. Each section is 5 feet square with removable sides. One bin is just leaves and lawn/garden trimmings the next is the “cooking” compost and the last is finished and ready to use.
I too am waiting for about another month before getting started under the lights with seedlings
I completely agree! Always use the parts of the chicken that are not found in the market! Like necks, feet, etc!
But, some (like DH) have to be careful about “taurine” because of some nasty meds he must take for his Parkinson’s, so I use boneless, skinless breasts for his soup.
I either use one of those indoor grill appliances, or I microwave the breasts, and count on the veggies to give the flavor that otherwise would be lacking.
The best chicken soup is made with the whole carcass, but that can be so intimidating to newcomers.
If we can get them to start making soup with easy pieces, maybe they will grow into getting their fingers all juiced up pulling all that good meat off a entire chicken!
A bacon basket! Now that idea is worth a Nobel Prize.
Great idea!
I will be absent prolly got flu, sick as dog. When well, will post a couple of recipes.
John mentioned something else for flavor for soup on another thread, and that is sauteing veggies like the celery and onions and then adding it to the soup stock.
I tried that once and it made a phenomenal difference in the flavor of the soup. It’s especially good for vegetable soups.
Seeing your kielbalsa soup recipe reminded me of a recipe that I was given by another young married woman when hubby and I were first married.
1 lb. bag dry baby lima beans (pick through them and rinse them well - put in pot with 6 cups cold water and place over high heat - bring to rolling boil and boil for a minute or two - cover with lid and turn off burner - let stand for at least one hour. Add salt and pepper to taste, and thick sliced smoked sausage ( I use 2 Butterball smoked turkey sausage links) and cook over low heat until beans are tender. Add russett potatoes that have been washed, peeled, and chunked or cubed (not too small). Add more water, if needed, and you may want to add more salt because of the potatoes. Cook until potatoes are fork tender and the beans, sausages, and potatoes, have blended flavors.
Other things can be added, such as onions, green pepper, etc., but it’s good with just the basic recipe.
Serve with crispy crusted Southern cornbread that has been cooked in an iron skillet. (no sugar!)
lmao! Wonderful name!
I’ll be praying for you.
I know a guy who’s first name is Richard. His last name is Campbell. Guess what his nickname is?
Dick Soup.
LucyJo, thank you for referring me to jacquej’s cream soup recipe. It does look easy, with not a lot of ingredients, and I love the fact that the recipe is for the microwave (I cook everything in the microwave; too many things in fact).
Thanks again to you both!
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