Since much of the US is in a deep freeze, no way am I the only one
who made soup.

Me: Beef barley served with a slice of marble rye.

I feel better now. nancy

While frolicking around in rec.food.cooking, Nancy Young of Monmouth
Internet said:

>
>Since much of the US is in a deep freeze, no way am I the only one
>who made soup.
>
I didn't make soup today, but I'm going to make tomato soup tomorrow.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"No. *Real* men eat whatever they like." Chwith (AFV)

In article >,
Nancy Young > wrote:

> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

Christmas leftover soup:

Simmered and deboned what was left of the duck and goose in 1/2 water
and 1/2 canned chicken broth.

To the meat and stock I added:

2 diced portabellow mushrooms
1 lb. sliced white mushrooms
1 LARGE bag of pre-cleaned baby spinach
1 onion, chopped
1 8 oz. bag petite baby carrots

1 tbs. grated fresh ginger
1 tbs. garlic powder
1 tsp. salt free lemon pepper

It was divine. ;-)

It is in the low 80's again today.
I'm running the AC. <sigh>

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
MEow > wrote:

> While frolicking around in rec.food.cooking, Nancy Young of Monmouth
> Internet said:
>
> >
> >Since much of the US is in a deep freeze, no way am I the only one
> >who made soup.
> >
> I didn't make soup today, but I'm going to make tomato soup tomorrow.

What kind?

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Nancy Young wrote:
> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

I had a small amount of chicken stock in the freezer (home made), added
some water and in the liquid I simmered all the soup vegetables I could
find in my refrigerator. I also added a chicken bouillon, when I
noticed that the broth tasted like water.

Meanwhile, I mixed the ingredients for matzoh balls and chilled the dough.

Tonight I will serve the soup with Italian bread, since I have no
Challah and I will see what I can find in the freezer. I know there is
some left over roasted pork and some roasted chicken. Between those two
left overs, there should be enough for Marcel and for me. I will make
some boiled potatoes and a salad. I have a small piece of Brie with
some more of the bread for dessert.

There is also a bottle of Chateau Greysac. Of course.

This morning, it was 1 degree Fahrenheit. It is 15 degrees now.
Tandoora is not happy when it gets cold. She has been sleeping in my
bed, cuddled up to me, since the cold started about four days ago.

Margaret

>Subject: Okay, what kind of soup did you make?
>From: Nancy Young

...........I made the the ol' standby chicken noodle. It turned out
GREAT!!!!......keeps the belly warm as I watch it snow here in SW Michigan.
Quando(Mike)

>Since much of the US is in a deep freeze, no way am I the only one
>who made soup.
>
>Me: Beef barley served with a slice of marble rye.
>
>I feel better now. nancy
>

Chicken veggie ... mmmmmmm
Made w/ left over chicken parm.

~Kat


"I think I would like to call myself 'the girl who wanted to be God'. Yet if I
were not in this body, where would I be--perhaps I am destined to be classified
and qualified. But, oh, I cry out aginst it." --Sylvia Plath

>Nancy Young's teeth chattered:
>
>Since much of the US is in a deep freeze, no way am I the only one
>who made soup.

Deep freeze nuthin, more like flash frozen... got up early this morning (still
dark) and checked my weather station readout, temperature said 10 F, at least
that's what I thought until I noticed that little horizontal bar... yikes -10
F! First time that thingie registered below 0.
>
>Me: Beef barley served with a slice of marble rye.

Yesterday I prepared a huge lasagna (used 2lbs noodles), was gonna have some
today too and freeze the rest but now I'm craving beef barley, so I will freeze
all the lasagna and defrost a couple quarts of that frozen beef barley shroom
soup I had waiting for just such an occasion. Thanks for the reminder.

>I feel better now. nancy

Me too... and I have a fresh loaf of bread I picked up at the market yesterday,
something labeled Russian Rye.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Nancy Young" > wrote in message
...
:
: Since much of the US is in a deep freeze, no way am I the only
one
: who made soup.
:
: Me: Beef barley served with a slice of marble rye.
:
: I feel better now. nancy
==========

Hmmm, I won't bore you with the details of the soups I made last
month... but last night I cooked up a slew of root vegetables
and chicken breasts in my clay cooker... I'll soon be making a
soup of the left overs.

Funny you mentioning beef barley soup. I've been mulling that
over in my mind for a couple of weeks. There was a place in
Belleville, Illinois called Maxwell's (I believe they're still in
business); anyway, they make a great Steak & Barley soup. I may
try to make that in the coming week or two.

Cyndi

While frolicking around in rec.food.cooking, Katra of Terra's
Treasures said:

>> I didn't make soup today, but I'm going to make tomato soup tomorrow.
>
>What kind?

I only know how to make *one* kind of tomato soup, but I posted the
recipe here once, and thought that no one would be interested in
seeing it again. I don't know how to describe it, other than "tomato
soup with basil and pasta".
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"No. *Real* men eat whatever they like." Chwith (AFV)

On Sat, 10 Jan 2004 14:48:54 -0500,
Nancy Young > wrote:
>
> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

Haven't made it yet, but dinner will be cream of broccoli soup and
homemade potato bread.

Ariane

In article >,
wrote:

> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

Gumbo is in progress. I was making it a year ago, almost to the day,
too. The roux is a gorgeous chocolatey brown.
--
-Barb
12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com>
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

In article > , Dog3
> wrote:

> Nancy Young > deliciously posted in
> :
>
> >
> > Since much of the US is in a deep freeze, no way am I the only one
> > who made soup.
> >
> > Me: Beef barley served with a slice of marble rye.
> >
> > I feel better now. nancy
>
> The SO brought home a 5 lb. roasting chicken the other day. I made a
> stock from the chicken and and made chicken noodle soup. I also made
> chicken and noodles with home made egg noodles. I have comfort food
> for a week.
>
> Michael


Good on you! I made a big kettle of chicken broth yesterday for my
gumbo. We ate some last night with Creamettes fine egg noodles. I love
chicken soup. I used mostly drumsticks for the broth; some will go into
the gumbo along with the andouille and shrimps. I think it's gonna be
pretty good gumbo.

How're you feeling, Bucko? I thought about visiting you last Monday but
when I saw where St. Louis is in relation to KC MO I changed my mind.
So were YOU all het up about that high school running back who decided
to go to Mizzou?
--
-Barb
12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com>
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

In article >,
wrote:

> I only know how to make *one* kind of tomato soup, but I posted the
> recipe here once, and thought that no one would be interested in
> seeing it again. I don't know how to describe it, other than "tomato
> soup with basil and pasta".

Sounds good to me! Could you e-mail me the recipe? Thank you.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article et>,
Margaret Suran > wrote:
(snip)
> Tonight I will serve the soup with Italian bread, since I have no
> Challah and I will see what I can find in the freezer. I know there is
> some left over roasted pork and some roasted chicken. Between those two
> left overs, there should be enough for Marcel and for me. I will make
> some boiled potatoes and a salad. I have a small piece of Brie with
> some more of the bread for dessert.

Doesn't sound like dessert to me. Chocolate cake sounds like dessert.
Cheese sounds like---cheese.

> There is also a bottle of Chateau Greysac. Of course.

Heh!! I wondered when you were going to get to that part!
>
> This morning, it was 1 degree Fahrenheit. It is 15 degrees now.
> Tandoora is not happy when it gets cold. She has been sleeping in my
> bed, cuddled up to me, since the cold started about four days ago.

I'm hoping it's lousy cold here while I'm gone this week.

> Margaret
--
-Barb
12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com>
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

Katra > wrote in news:Katra-
:

> What kind?
>
>

2 soup recipes.

This is a nice cold weather soup, and fairly easy to make...

@@@@@ Now You're Cooking! Export Format

Creamy Chicken And Wild Rice Soup

soups

1 tablespoon vegetable oil
2 cups sliced mushrooms
1 3/4 cups onions, chopped
2 cloves Elephant garlic, sliced thinly
1 whole boneless /skinless chicken breast; chopped
8 cups chicken stock
3 cups cooked wild rice mixed with white; rice
1/2 teaspoon tarragon
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 tablespoons cornstarch
-----Mixed In-----
2 tablespoons water; *
1 cup heavy cream
-----OR-----
12 -ounce can of evaporated fat-free milk
salt
1 large carrot bite sized
2 ribs celery bite sized
1 can corn nibblets drained

Heat the oil in a large saucepan and toss in the mushrooms, onions, and
garlic.

Cooked turkey works well in this

Saute over high heat for 3-5 minutes, then add chopped chicken and stir
until chicken is no longer pink.
Add the stock, cooked rice, and herbs.
Bring to a boil over medium heat.
Stir in the dissolved cornstarch and keep stirring until thickened.
Stir in the cream, then turn down the heat*** and let the flavors blend on
a simmer for about 5 minutes.
When ready to serve, ladle into bowls

* The Corn Starch and water mixture is a thickening agent.

** The usual mix of rice is 3 parts long grain white rice too 1 part wild
rice.
Note wild rice takes longer to cook than white.

*** Careful that the cream does curdle in the higher heat....
better to turn down the heat count to 30 and then add the cream (if
using an electric stove).

Last Time I made this (last weekend) I added brocolli to it, and it worked
well.


** Exported from Now You're Cooking! v5.64 **


This one is good too!


@@@@@ Now You're Cooking! Export Format

I call this "Nancy's Chicken Tortilla Soup" because that's where I got it.
But actually it is a Joan Lunden recipe.
soups

1 medium onion chopped
2 stalks celery chopped
1 carrot; chopped
2-3 garlic cloves minced
2 tbsp vegetable oil
1 4 oz can green chiles
1 15oz can italian herbed tomatoes chopped; with juice
4 cups chicken stock; 4 -6 cups
1 tsp lemon pepper (use a strong tasting brand)
2 tsp worchester sauce
1 tsp chili powder
1 tsp ground cumin powder
1/2 tsp hot sauce (to taste)
1/2 cup water
4 tbsp flour
1 lb chicken parts skinned and de-boned; i use thighs
1/3 cup sour cream; see note

In a heavy large dutch oven over medium heat soften the onion carrot and
celery in the oil. Add the minced garlic and cook about one more minute.
Add the green chiles and the chopped tomatoes, then add the chicken stock
and the seasoning. Simmer for about 20 minutes.

In a small bowl stir together the flour and water then add to soup. Simmer
5 minutes more.

Add the chopped chicken meat. Simmer about 5 minutes more.

stir in the sour cream and serve.

Best served with corn tortilla chips .

Note if you are going to freeze parts of this don't add the sour cream till
ready to serve. Sour cream doesn't freeze well.

(Nancy prefers to make this with italian sausage)


** Exported from Now You're Cooking! v5.64 **



--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

In article >,
MEow > wrote:

> While frolicking around in rec.food.cooking, Katra of Terra's
> Treasures said:
>
> >> I didn't make soup today, but I'm going to make tomato soup tomorrow.
> >
> >What kind?
>
> I only know how to make *one* kind of tomato soup, but I posted the
> recipe here once, and thought that no one would be interested in
> seeing it again. I don't know how to describe it, other than "tomato
> soup with basil and pasta".

Tomato basil soup is superior to cream tomatoe soup imho. ;-)
They make a really good one at work!

Never tried adding Pasta. I'll bet that vegatable spirals would go good
with that.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Nancy Young wrote:

> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

Nope, got a nice big pot of ham and bean soup simmering on the stove
as we speak. It'll thicken up overnight and tomorrow we're having bean
soup and home made bread. (Nancy's drooling already <g> )

All the way up to a balmy 8 dF here...

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

"Nancy Young" > wrote in message
...
>
> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy
>
Roasted chicken, pulled and chunk cut with fresh garden veggies.
French bread stuffed with garden peppers, chopped olives and brie.

While frolicking around in rec.food.cooking, Ranee Mueller of said:

>> I only know how to make *one* kind of tomato soup, but I posted the
>> recipe here once, and thought that no one would be interested in
>> seeing it again. I don't know how to describe it, other than "tomato
>> soup with basil and pasta".
>
> Sounds good to me! Could you e-mail me the recipe? Thank you.
>
I'll re-post it he

My favourite soup:
From The Essential Vegetarian Cookbook:

3 big, ripe tomatoes
2 tsp olive oil
1 medium sized onion, chopped
1 clove of garlic, minced
1 small red pepper, chopped
1 l of vegetable stock
3 teaspoons of concentrated tomato puree
Salt and pepper
1 teaspoon of sugar
1,5 teaspoon dried basil
150 g. dry pasta

Make an X at the top of each tomatoes, with a knife. Scald the
tomatoes, briefly and peel off the skin carefully. Chop the tomatoes
roughly. Chop garlic, onion and bell pepper. Heat up the oil, in a
large pot - Add onion, garlic and red pepper, and fry until tender.
Add the chopped tomatoes and let it boil, with a lid, for 10 minutes.
Then add vegetable extract, puree, salt pepper and sugar. Cover with a
lid and let it boil for 15 minutes. Add basil and blend.
Meanwhile - Boil the pasta in a different pot, drain it and add it to
the soup, as the last thing.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"No. *Real* men eat whatever they like." Chwith (AFV)

In article >,
MEow > wrote:

> While frolicking around in rec.food.cooking, Ranee Mueller of said:
>
> >> I only know how to make *one* kind of tomato soup, but I posted the
> >> recipe here once, and thought that no one would be interested in
> >> seeing it again. I don't know how to describe it, other than "tomato
> >> soup with basil and pasta".
> >
> > Sounds good to me! Could you e-mail me the recipe? Thank you.
> >
> I'll re-post it he
>
> My favourite soup:
> From The Essential Vegetarian Cookbook:
>
> 3 big, ripe tomatoes
> 2 tsp olive oil
> 1 medium sized onion, chopped
> 1 clove of garlic, minced
> 1 small red pepper, chopped
> 1 l of vegetable stock
> 3 teaspoons of concentrated tomato puree
> Salt and pepper
> 1 teaspoon of sugar
> 1,5 teaspoon dried basil
> 150 g. dry pasta
>
> Make an X at the top of each tomatoes, with a knife. Scald the
> tomatoes, briefly and peel off the skin carefully. Chop the tomatoes
> roughly. Chop garlic, onion and bell pepper. Heat up the oil, in a
> large pot - Add onion, garlic and red pepper, and fry until tender.
> Add the chopped tomatoes and let it boil, with a lid, for 10 minutes.
> Then add vegetable extract, puree, salt pepper and sugar. Cover with a
> lid and let it boil for 15 minutes. Add basil and blend.
> Meanwhile - Boil the pasta in a different pot, drain it and add it to
> the soup, as the last thing.

Damn that sounds good!!! :-d

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
wrote:

> While frolicking around in rec.food.cooking, Ranee Mueller of said:
>
> >> I only know how to make *one* kind of tomato soup, but I posted the
> >> recipe here once, and thought that no one would be interested in
> >> seeing it again. I don't know how to describe it, other than "tomato
> >> soup with basil and pasta".
> >
> > Sounds good to me! Could you e-mail me the recipe? Thank you.
> >
> I'll re-post it he

Thank you so much, it looks delicious. I was planning on making some
French onion soup in the next week. I have beef bones in the freezer,
good onions and wine and sherry, thyme and butter. I still need to make
some bread and get the cheese, so I'll probably make it Wednesday.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

"Nancy Young" > wrote in message
...
>
> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

I made green chile stew soup sauce slop, whatever. You get the picture, I
tink.

Jack Commital

Nancy Young wrote:

> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

I am going to have to work on making soups. I have never had much luck
with them in the past. I am feeling a little inspired today. Our
temperatures dropped drastically over the last few days so it is
definitely soup season, but what really made me think was the soup
sample I had this afternoon. I was in the liquor store and one of the
local restaurants was doing a presentation and handing out samples of
their roasted vegetable cream soup. It was incredible. They were also
handing out samples of their honey chicken salad sandwiches on
boccacio (sp?> bread.

While frolicking around in rec.food.cooking, Katra of Terra's
Treasures said:

>> My favourite soup:
>> From The Essential Vegetarian Cookbook:

[snip recipe]
>
>Damn that sounds good!!! :-d
>
I prefer to multiply the amount of garlic, myself. I think it's good
when you feel a cold coming on (not that I do now, mind).
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"No. *Real* men eat whatever they like." Chwith (AFV)

"Dog3" > wrote in message
4...
> Nancy Young > deliciously posted in
> :
>
> >
> > Since much of the US is in a deep freeze, no way am I the only one
> > who made soup.
> >
> > Me: Beef barley served with a slice of marble rye.
> >
> > I feel better now. nancy
>
> The SO brought home a 5 lb. roasting chicken the other day. I made a
stock
> from the chicken and and made chicken noodle soup. I also made chicken
and
> noodles with home made egg noodles. I have comfort food for a week.
>
> Michael

So get comfortable already.

Jack Gas

Nancy Young wrote:

> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy


I didn't make soup today; it's warming up nicely. A few days ago it was
below zero and I made sort of a beef stew, with brown rice instead of potatoes.

Bob

>From: Katra

>Tomato basil soup is superior to cream tomatoe soup imho. ;-)
>They make a really good one at work!

Katra, this is the soup that turned me into a major soup-a-holic. Easy, doesn't
take too many ingredients, but the technique is the key.

Tomato Spinach Soup
3 medium yellow onions, chopped into dice
5 medium ripe tomatoes, chopped into dice
1 cup finely sliced carrots
4 cloves garlic, finely sliced
1 32 oz Vegie Broth - Imagine or Pacific
6 oz baby spinach
2 shakes cayenne pepper
Salt to taste
Olive Oil

Heat large heavy bottomed soup pot and add a good amount of your best Olive
Oil. Add the onions, stir and cover. Sweat them over medium heat for 20-25
minutes. You don't want to carmelize them, but break them down into a soft
mass. Add your sliced garlic, tomatoes and carrots. Cover again and cook for 15
more minutes. Stir ocassionally. Then add your broth & cayenne, and bring up
the heat to a medium boil. When it has bubbled for 5 minutes, then add your
baby spinach, lower the heat and allow the spinach to wilt.

It's good right away, but even better if allowed to sit on a low simmer for an
hour. Garnish with parmasan cheese if you like.

Ellen

>From: Katra

>Christmas leftover soup:
>
>Simmered and deboned what was left of the duck and goose in 1/2 water
>and 1/2 canned chicken broth.
>
>To the meat and stock I added:
>
>2 diced portabellow mushrooms
>1 lb. sliced white mushrooms
>1 LARGE bag of pre-cleaned baby spinach
>1 onion, chopped
>1 8 oz. bag petite baby carrots
>
>1 tbs. grated fresh ginger
>1 tbs. garlic powder
>1 tsp. salt free lemon pepper
>
>It was divine. ;-)

Sounds fabulous and now gives me an excuse to use that big container of stock I
have frozen from the holidays.

>It is in the low 80's again today.
>I'm running the AC. <sigh>
>
>K.

Hehehehe...I was running the AC yesterday and the heat today. Sheesh, Florida.

Ellen

"Melba's Jammin'" > wrote in message
...
> In article > , Dog3
> > wrote:
>
> > Nancy Young > deliciously posted in
> > :
> >
> > >
> > > Since much of the US is in a deep freeze, no way am I the only one
> > > who made soup.
> > >
> > > Me: Beef barley served with a slice of marble rye.
> > >
> > > I feel better now. nancy
> >
> > The SO brought home a 5 lb. roasting chicken the other day. I made a
> > stock from the chicken and and made chicken noodle soup. I also made
> > chicken and noodles with home made egg noodles. I have comfort food
> > for a week.
> >
> > Michael
>
>
> Good on you! I made a big kettle of chicken broth yesterday for my
> gumbo. We ate some last night with Creamettes fine egg noodles. I love
> chicken soup. I used mostly drumsticks for the broth; some will go into
> the gumbo along with the andouille and shrimps. I think it's gonna be
> pretty good gumbo.
>

A couple of days ago I made an Italian sausage and barley soup that turned
out quite well. At this moment a duck and parsnip soup is simmering.


--
Peter Aitken

Remove the crap from my email address before using.

>From:

>Deep freeze nuthin, more like flash frozen... got up early this morning
>(still
>dark) and checked my weather station readout, temperature said 10 F, at least
>that's what I thought until I noticed that little horizontal bar... yikes -10
>F! First time that thingie registered below 0.

Wow! That's COLD!

>Yesterday I prepared a huge lasagna (used 2lbs noodles), was gonna have some
>today too and freeze the rest

*sigh* I would love some lasagna. Been ages.

Ellen

Chicken - with rice, onions, celery, potatoes, carrots - evaporated milk
added at the end.........the best on a cold day!

Elaine
"Nancy Young" > wrote in message
...
>
> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

"Dog3" > wrote in message
4...
> "Jack Schidt®" > deliciously posted in
> . com:
>
> >
> > "Nancy Young" > wrote in message
> > ...
> >>
> >> Since much of the US is in a deep freeze, no way am I the only one
> >> who made soup.
> >>
> >> Me: Beef barley served with a slice of marble rye.
> >>
> >> I feel better now. nancy
> >
> > I made green chile stew soup sauce slop, whatever. You get the
> > picture, I tink.
> >
> > Jack Commital
>
> Is there the perfect wine or beer to accompany chile slop?
>
> Michael <- loves chile slop/stew/soup
>
Yes. Any Lager Beer.

In article >,
MEow > wrote:

> While frolicking around in rec.food.cooking, Katra of Terra's
> Treasures said:
>
> >> My favourite soup:
> >> From The Essential Vegetarian Cookbook:
>
> [snip recipe]
> >
> >Damn that sounds good!!! :-d
> >
> I prefer to multiply the amount of garlic, myself. I think it's good
> when you feel a cold coming on (not that I do now, mind).
> --
> Nikitta a.a. #1759 Apatriot(No, not apricot)#18

For colds, I actually prefer hot and sour oriental soup.
The pepper and vinegar are incredible for soothing a sore throat
and clearing the sinuses!

I don't know how to make it, I usually just get Takeout from
August Moon. :-)

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Dog3 wrote:
<snip>
>
> I'm getting stronger every day. The in home physical therapist fired me
> last week I made her walk around our neighborhood with me and we
> clocked a little over 1/2 mile at as brisk a pace as these sore old bones
> could muster. She was hilarious. Said I go up and down steps, walk 1/2 mile
> and driving the car. She said me progress was remarkable. Her skills are
> needed for people unable to do much of anything. It was a good firing,
> means I'm getting better. I do tire easily and can't lift much. Now, if I
> could get rid of Nurse Ratchet I'd be happy.
>
> So put wheels on one of the bar stools so I can wheel up and down the
> kitchen. ROFL... you should come and visit. It's like rolling around on
> roller blades with a seat and I could serve you with style.
>
<snip>
>
> Michael


Congratulations man, so glad to hear it!

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

>From: Dog3

>Is there the perfect wine or beer to accompany chile slop?
>
>Michael <- loves chile slop/stew/soup

I vote for Hefeweizen with a slice of lemon.

Ellen
(who positively can't stand Mexican beer)

In article >,
(SportKite1) wrote:

> >From: Katra
>
> >Tomato basil soup is superior to cream tomatoe soup imho. ;-)
> >They make a really good one at work!
>
> Katra, this is the soup that turned me into a major soup-a-holic. Easy,
> doesn't
> take too many ingredients, but the technique is the key.
>
> Tomato Spinach Soup
> 3 medium yellow onions, chopped into dice
> 5 medium ripe tomatoes, chopped into dice
> 1 cup finely sliced carrots
> 4 cloves garlic, finely sliced
> 1 32 oz Vegie Broth - Imagine or Pacific
> 6 oz baby spinach
> 2 shakes cayenne pepper
> Salt to taste
> Olive Oil
>
> Heat large heavy bottomed soup pot and add a good amount of your best Olive
> Oil. Add the onions, stir and cover. Sweat them over medium heat for 20-25
> minutes. You don't want to carmelize them, but break them down into a soft
> mass. Add your sliced garlic, tomatoes and carrots. Cover again and cook for
> 15
> more minutes. Stir ocassionally. Then add your broth & cayenne, and bring up
> the heat to a medium boil. When it has bubbled for 5 minutes, then add your
> baby spinach, lower the heat and allow the spinach to wilt.
>
> It's good right away, but even better if allowed to sit on a low simmer for
> an
> hour. Garnish with parmasan cheese if you like.
>
> Ellen

You've got both me and dad drooling... ;-)
I'm out of onions, but fixin' to go shopping shortly,
so I'll add fresh tomato's to my shopping list too! <G>

This morning, I looked into the freezer for seafood stuff for a seafood
stir fry. I found some shrimp dated from August, (nice big tiger shrimp
as well as some gulf shrimp) and a package of Crawfish tail meat....

So, since I was out of onions, I chopped up about 6 scallions since I
did have those, and tossed them into the pan with one patty of a mixed
emu and pork sausage, then added onion powder, garlic powder and a very
large chunk of fresh grated ginger. Set that to cook for a bit, then
added a sliced portabello mushroom, a can of well drained and rinsed
straw mushrooms, 3 baby bok choy, chopped, and 1/4 head of sliced savoy
cabbage. Once the cabbage wilted I added the shrimp and crawfish to it
and just stirred it occasionally until everything was done.

Then I added 1/2 can of coconut milk with the arrowroot slurry as my
thickener.

Once that is all eaten up, I'll make some soup! lOL!

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
(SportKite1) wrote:

> >From: Katra
>
> >Christmas leftover soup:
> >
> >Simmered and deboned what was left of the duck and goose in 1/2 water
> >and 1/2 canned chicken broth.
> >
> >To the meat and stock I added:
> >
> >2 diced portabellow mushrooms
> >1 lb. sliced white mushrooms
> >1 LARGE bag of pre-cleaned baby spinach
> >1 onion, chopped
> >1 8 oz. bag petite baby carrots
> >
> >1 tbs. grated fresh ginger
> >1 tbs. garlic powder
> >1 tsp. salt free lemon pepper
> >
> >It was divine. ;-)
>
> Sounds fabulous and now gives me an excuse to use that big container of stock
> I
> have frozen from the holidays.

Turkey stock?

>
> >It is in the low 80's again today.
> >I'm running the AC. <sigh>
> >
> >K.
>
> Hehehehe...I was running the AC yesterday and the heat today. Sheesh,
> Florida.
>
> Ellen

I have to fly to Miami next weekend for a training seminar. :-P

I do miss snow sometimes!

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Nancy Young" > wrote in message
...
>
> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

Onion, brewed from a mess of crockpot-caramelized white onions and a stock
made from the Christmas roast beef trimmings. The first round was served as
is, the second round was pureed and thinned with heavy cream. It just don't
get no better than this.

Felice

"SportKite1" > wrote in message
...

> Tomato Spinach Soup
> 3 medium yellow onions, chopped into dice
> 5 medium ripe tomatoes, chopped into dice
> 1 cup finely sliced carrots
> 4 cloves garlic, finely sliced
> 1 32 oz Vegie Broth - Imagine or Pacific
> 6 oz baby spinach
> 2 shakes cayenne pepper
> Salt to taste
> Olive Oil
>
> Heat large heavy bottomed soup pot and add a good amount of your best
Olive
> Oil. Add the onions, stir and cover. Sweat them over medium heat for 20-25
> minutes. You don't want to carmelize them, but break them down into a soft
> mass. Add your sliced garlic, tomatoes and carrots. Cover again and cook
for 15
> more minutes. Stir ocassionally. Then add your broth & cayenne, and bring
up
> the heat to a medium boil. When it has bubbled for 5 minutes, then add
your
> baby spinach, lower the heat and allow the spinach to wilt.
>
> It's good right away, but even better if allowed to sit on a low simmer
for an
> hour. Garnish with parmasan cheese if you like.
>
> Ellen

Thanks. Since I have on hand some undesignated carrots and a freshly
decanted batch of veggie stock, this sounds like tomorrow's dinner.

Felice