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Country Discussion Topics
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Great Soup Recipes????
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jamo    Posted 09-26-2002 at 05:49:04       [Reply]  [Send Email]
The weather is finally starting to feel like fall. Soup time! I'd love some new and tasty ideas.


WallSal55 - MW recipe for Base for Creamed soups...    Posted 09-26-2002 at 15:11:38       [Reply]  [No Email]
Med. White Sauce:

2T. Butter (Parkay, my choice)
2T flour
1 c. milk (a little black pepper)

Prepare in 4c glass pyrex meas. cup.:
Microwave on Hi 2 min. Stir after l min.
(MW milk on Hi for l min.)
Add warm milk to flour/marg mixture, and MW 3-4
minutes (or until done) on 60-70% power until heated. (Watch for running over.) Stir occaisionally to blend well, until thick and
smooth.

This is what I use for cream of potato, etc.
Sometimes I double the recipe for a 6 quart pot
of soup, adding broths to the pot, also!


Dreamweaver    Posted 09-26-2002 at 09:29:15       [Reply]  [No Email]
Cauliflower Chedder Soup

1 bag frozen cauliflower cooked and drained, leave 1/4 of the liquid in stockpot.

Mix 3 heaping tablespoons of flour into the liquid to form a roux.

Add salt and pepper to taste

Combine 4 cups of cold milk to roux and stir, simering over medium heat. If extra liquid is desired, add one cup of cold water.

Add cooked cauliflower to liquid, mixing well. Add 1 cup grated chedder cheese to soup. Continue to simmer over medium heat for about 15 minutes.

When done, should have a nice creamy/thick consistency. May add a fresh or frozen corn niblets if desired.


Shanawanikki Nations    Posted 09-26-2002 at 08:16:10       [Reply]  [Send Email]
Soup knows no boundaries. From appetizer to dessert, nearly every country and every cuisine enjoys some form of soup.
Some are clear and thin, some are so thick your spoon stands upright. While most are served steaming, some are tongue-numbing cold.
Around the world, soup is prized for its ability to to nourish many with few - usually inexpensive - ingredients.
Lenten Soup
Clean 5 onions, 4 carrots, 12 leeks, and some cabbage; slice everything or chop it finely, and put it a pot with a little olive oil, a bay leaf, a little fresh sage, and a quarter pound (100 g) of dried lentils. Add three quarts (3 l) of boiling water, check salt, and simmer the pot for an hour, then strain it and you will have a fine broth for soups, rice, or pasta.
As a Lenten dish you can also put everything through a fine strainer (or a food mill) and thus obtain an excellent purée.

Thank you
Shanawanikki Nations


DeadCarp    Posted 09-26-2002 at 07:05:21       [Reply]  [No Email]
Yup it was 30 this morning so getting soup weather alright - my favorite is start frying hamburger - scribble it up and start dumping in diced spuds & carrots & whatever shakes and smells right. You can have a bowl ready in about 10 minutes. :)



June in SD    Posted 09-26-2002 at 06:15:23       [Reply]  [Send Email]
Cabbage Stew
3 toes garlic, peeled and crushed
1 carrot per person, cut into 1/4" slices
1 potato per person, peeled and cut into 1" chunks
1/2 onion per person, peeled and slivvered
1 chorizo sausage per person, cut into chunks
1/2 cabbage, cut into slices,
1 medium can of tomatoes cut up
1 can spiced chile beans
1/2 tsp. tumeric
1/2 tsp whole peppercorns
2 bay leaves
Salt to taste
Water to cover

Put all ingredients into a stock pot and cook on a low fire on the back of the stove. Cook slowly all day.

This is a good time to make bread.


WallSal55 - When making homemade chicken noodle...tips    Posted 09-26-2002 at 14:58:16       [Reply]  [No Email]
If you can use Kluski egg noodles. These can be
Creamette (Wide) noodles, or from the Amish, or Reame's frozen noodles in the freezer section. (Sometimes, Kluski noodles will need salt; if that's your preference). These noodles have just
the right flavor!
In your soup, add a little diet margarine towards the end of cooking time of your chicken
noodle soup. If your waistline, cholesterol can afford it, leave a little chicken fat from the skin in the pot, too, for flavor.


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