In article >, Old Mother Ashby > wrote:
>Ranee Mueller wrote:
>> Does _anyone_ use these to make soup? Was there ever a time that it
>>was common to do so?
>> I occasionally use the Lipton beefy onion to make onion dip, or to
>>sprinkly on beef and cook in a tightly covered pan in the oven, and I
>>use Knorr vegetable soup mix for spinach dip. I can't imagine using
>>these things for soup. I did use an extra packet as the seasoning in a
>>pot of brown rice once, and that turned out alright, though not
>>spectacular.
>
>Long ago in the dim and distant I used to use Cheese and Leek to make
>gratin potatoes. Wouldn't dream of it now, but I quite liked it at the
>time and suspect that I still might. I also used French Onion mix
>together with a tin of apricot nectar to make apricot chicken, something
>that I suspect I wouldn't like now, it would be too salty.
>
>A dear old lady once gave a packet of cream of chicken soup that she
>swore was wonderful and to please her I made it up - not very nice, I'm
>afraid. And how anybody could ever drink packet chicken noodle soup if
>there was any alternative at all I cannot imagine.

You just need to chop up some celery and bung that in while "cooking"
it. Some semi-crunchy celery makes all the difference -- whether it's
*enough* difference may be a matter of some controversy.

>While we're here let me share my nifty recipe for microwave gratin potatoes.
>
>Peel and thinly slice potatoes as for potato gratin or scallops. We're
>talking two large ones for two people. Put a layer in a deep microwave
>proof dish with salt, finely chopped garlic and a couple of teaspoons of
>pouring cream. Repeat layers (the garlic is optional). You should have
>used about three tablespoons of cream in total for two spuds. Microwave
>on medium for 10 minutes. If you want to you can bung it under the
>griller for a few minutes to get a crust so it looks as if it was all
>done in the oven.
>
>Not exactly classical, but very hand if you're having grilled meat and
>don't want the oven on for ages. If you want a larger quantity just
>adjust the cooking time.

Geez, Christine! Here you are, a bloody Aussie, and you're talking
about "pouring cream". What on earth is that? I *assume* you just
mean normal, fresh cream without all that "thickening" gunk added?

Cheers, Phred.

--
LID