On 11/10/2013 12:21 PM, Gary wrote:
> First of all, I've just taken off a large pot of homemade
> turkey/chicken vegetable noodle soup. I used up my stock in the
> freezer, added in a 16oz bag of frozen mixed vegetables, added some
> fresh cabbage, 2 potatoes (for thickener), carrots, corn frozen from
> fresh last summer, onions, and about 5 herbs and spices. At the last
> minute, I threw in some egg noodles. These will finish cooking as the
> soup cools.
>
> Tasted it and oh man. Seems like it gets better each time I make some.
> Very strong taste as I concentrated my stocks last time I made them.
>
Concentrated stock is the only way to go. It should be gelatinous when
chilled.

> I'll have a small bit today but it's always better the next day after

Yes indeed! But be warned, even though cooked those noodles might still
suck up more of the liquid. Reheat gently and add more liquid as needed.

> all the flavors have time to blend well. I'll freeze in one cup
> containers. This soup is always very thick, more like a stew. so one
> cup along with a slice or two of buttered bread is a good meal.
>
> For a late lunch/early dinner today:
> - 2 steak & cheese sandwiches on buttered toast with mushrooms and
> onions
> - batch of tater tots, oven roasted
> - a small bowl of this soup that is cooling now
>
> dessert later will be some of that delicious bread pudding
>
> oink oink
>
> G.
>
Sounds like a nice plan for your Sunday. I'm probably going to make
spaghetti. I haven't given it much thought yet. You did remind me to
put tater tots on my shopping list. LOL

Jill