By mlb, on November 20th, 2009%
While growing up Cream of ____ soups were always just something to make casseroles with — but not anymore! Wow, this was tasty! I tweaked it a little from the original by adding garlic, thyme, hot sauce and mushrooms and I was so pleased with the results. This is definitely what is going to happen to some of our leftover turkey and turkey stock next weekend. In fact, it’s a great recipe for that as I’ll probably have leftover cream, veggies and everything else. So will you, so you should definitely make this soup.
I cooked the mushrooms in a separate pan because I didn’t want them to soak up all the butter and I didn’t want to add more butter. I’m not sure you have to do that, but . . . → Read More: Cream of Chicken (or Turkey!!) Soup
By mlb, on September 14th, 2009%
It was Fall here in Portland…for about a weekend. Really! It was cold and we had a high of only 60 degrees F and quite honestly I loved it. Now, we are back to the sunny and the 80′s nonsense but when it was nice and Fall-like, I made this soup. It was delicious!
Instead of kielbasa, I used that age-old tradition of going through the freezer, seeing what was in there, and using that. It was sweet Italian sausage (2) and some chorizo (1) the uncooked kind, so I thawed it all and browned that up first. You can also use cooked kielbasa (what the original recipe called for) or even Spanish chorizo. I am thinking about giving that a try next time.
Let’s see, I also added some . . . → Read More: Hello Fall: Green Lentil & Sausage Soup
By mlb, on July 29th, 2009%
I like this recipe a lot because you can substitute with abandon. No fish stock? Use chicken or vegetable! No lime leaves? Use some zest. It continues on like that…I’ve made this once with all the right ingredients and once with a lot of substitutions and both turned out delicious. They didn’t taste exactly the same but this is a recipe that lends itself (imho) to experimentation and variation. Also, jwa, who generally dislikes fish soups/stews loved this. That’s high praise right there, people.
This last time I didn’t have any lime leaves, green onions or lemongrass. My substitutions: strips of lime zest, a little lime juice, chopped white onion and two herbal lemongrass tea bags. Stash Lemon Blossom, to be exact.
Oh and also this is a great use . . . → Read More: Spicy & Satisfying Asian Scallop Soup
By mlb, on June 26th, 2009%
I made this the other night based on what I had in the fridge, freezer and assorted cabinets. Two cans of black beans? Check. Actually, I have five cans of black beans in the cabinet. Every time I go to the store, I can’t remember if I have black beans, so I buy another can. *sigh*
Anyway, to continue, a bag in the freezer of about 1 cup fire-roasted, diced tomatoes? Check. Jalapeno that I really need to use…? Well, you get the idea. For a things-I-need-to-use-in-the-kitchen project, it turned out really tasty!
Pretty Good Black Bean Soup
1 1/2 tsp cumin seeds
1 tbsp olive oil
3 slices Canadian bacon, diced (you can skip this, or substitute sausage, bacon, some other kind of pork product, etc…)
1 small white onion, diced
3 cloves garlic, . . . → Read More: Pretty Good Black Bean Soup
