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Made a new soup for us last week...kraut soup! Tasted way better than it sounds.
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My kids use to call me the Leftover Lady.
We loved vegetable soup. Any left over veg (no mater how small) was put into a zip lock, put into the freezer until we accumulated a lot. Cook some tomatoes and add the small container/zip locks, meat if I any any, and Voila, the best veg soup ever. J J |
Originally Posted by dixie_fried
(Post 4859673)
Well....I cook like I sew. Recipes and patterns are just suggestions that beg for interpretation. LOL.
But, here are the basics: 2 skinless/boneless chicken breasts 1 box Uncle Ben's wild rice with seasoning 1 or 2 celery ribs 1 or 2 carrots a few button mushrooms chicken bullion cubes 1 or 2, to taste 1 tbsp butter 2 tbsp flour 1 cup milk, more later if necessary Cut up the chicken into cubes, place in water (about 6 cups or so...) to boil until the white goo cooks out. Strain out the floaties, but reserve broth and return it with chicken to pot. Add bullion cube to broth, put back onto heat, add chopped veggies and rice to boil for 20 or so minutes. Reserve seasoning packet from rice. When rice is nearly cooked, put butter and rice seasoning into small saucepan until butter melts. Add flour and let it get good and hot. Whisk in milk to make roux, cook until thickened stirring frequently, lest you get the lumps. Add roux to soup and heat through. If mixture is too thick, add more milk. Great left over, but thickens up a LOT in the fridge. |
Originally Posted by onaemtnest
(Post 4861350)
I cook much the same way using the recipe to give me the start! Thank-you for posting this recipe!
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When we lived in Salado, TX in the Central part of TX, there was an annual fund-raising event like this. Individuals could go to the local potters and make bowls that would be sold with soup in them. They could purchase their own bowls to raise funds. Or others could buy them. The potters also made bowls and donated them to be purchased.
Kathy |
Originally Posted by dixie_fried
(Post 4859673)
Well....I cook like I sew. Recipes and patterns are just suggestions that beg for interpretation. LOL.
But, here are the basics: 2 skinless/boneless chicken breasts 1 box Uncle Ben's wild rice with seasoning 1 or 2 celery ribs 1 or 2 carrots a few button mushrooms chicken bullion cubes 1 or 2, to taste 1 tbsp butter 2 tbsp flour 1 cup milk, more later if necessary Cut up the chicken into cubes, place in water (about 6 cups or so...) to boil until the white goo cooks out. Strain out the floaties, but reserve broth and return it with chicken to pot. Add bullion cube to broth, put back onto heat, add chopped veggies and rice to boil for 20 or so minutes. Reserve seasoning packet from rice. When rice is nearly cooked, put butter and rice seasoning into small saucepan until butter melts. Add flour and let it get good and hot. Whisk in milk to make roux, cook until thickened stirring frequently, lest you get the lumps. Add roux to soup and heat through. If mixture is too thick, add more milk. Great left over, but thickens up a LOT in the fridge. :) |
I make soup all the time. Last one I made is a Texas bean soup. I have been making this one for 30 years . I still miss my mother's veg soup. Mine is close, but still not hers.
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Originally Posted by susiequilt
(Post 4862685)
Thank you! It's tough to make soup for 1 but that could be adapted for smaller amounts and I don't mind leftovers!
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Originally Posted by prezzy
(Post 4862752)
I make soup all the time. Last one I made is a Texas bean soup. I have been making this one for 30 years . I still miss my mother's veg soup. Mine is close, but still not hers.
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Originally Posted by jbj137
(Post 4861314)
My kids use to call me the Leftover Lady.
We loved vegetable soup. Any left over veg (no mater how small) was put into a zip lock, put into the freezer until we accumulated a lot. Cook some tomatoes and add the small container/zip locks, meat if I any any, and Voila, the best veg soup ever. J J This is how I make my vegetable soup too! I also freeze any leftover broth and bits of potato, carrots, and roast. This make a good flavored soup. In fact, that's what we had for supper tonight. |
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