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RE: Soup Soup Soup....... - 11/5/2009 12:29:56 AM
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luvsrickforever
Posts: 190
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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Peace & Luv,
Gail
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RE: Soup Soup Soup....... - 11/11/2009 11:35:21 PM
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m4maggie
Posts: 1194
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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" I don't question your existence" - God
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RE: Soup Soup Soup....... - 11/12/2009 8:40:56 AM
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bolt.
Posts: 1760
Joined: 4/29/2005
From: Canada
Status: offline
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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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