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.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Mon 06 Mar 2006 05:46:36p, Thus Spake Zarathustra, or was it Ranee
Mueller?

> 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.

I use the same ones for the same purposes you mentioned. If I have a bad
cold and don't feel like cooking, I will make the beefy onion to drink in a
cup. It's sort of comforting. Years ago I used to use Knorr's Leek and
Potato soup mix. It wasn't too bad, but I probably would only make it from
scratch now.

--
Wayne Boatwright o¿o
____________________

BIOYA

Ranee Mueller wrote:
>
> Does _anyone_ use these to make soup? Was there
> ever a time that it was common to do so?

When I was a college student, I practically lived off
these things for much of the first year. You can make
them with a coil immersion heater, which was a big plus.
I lost a lot of weight that year. Had there not been
a cheap donut shop across the street from campus,
I might have become seriously undernourished.

After that I switched to deluxe food. Campbell's soup
from a can. That's eating!

There's a trick to preparing a healthful soup from
a can using an immersion heater. I would take my
16-oz Pyrex measuring cup, fill it half way with water,
boil the water, break an egg into it and IMMEDIATELY
beat it hard into the water with a fork (so that it
would become like a yellowish milk, rather than
scraps of cooked egg), then dump the canned soup
into it and stir with the fork. The immersion heater
would only touch pure water, not the soup or anything
with egg in it.

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.
>
> Regards,
> Ranee
>
>Remove do not & spam to e-mail me.
>
>"She seeks wool and flax, and works with willing hands." Prov 31:13
>
>http://arabianknits.blogspot.com/
>http://talesfromthekitchen.blogspot.com/
>
>
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.

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.

Christine

In article >,
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.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/

I loved Mrs. Grass Chicken-flavored Noodle Soup with the yellow "bath
oil bead" of chicken fat! I fixed it a lot when the kids were little.
Haven't for a long time, though. I like Bear Creek stuff and there's a
local company that makes a goor-met packaged soup. That one's kina
interesting -- doesn't TASTE salty but they've got nasty sodium contents.
--
-Barb
<www.jamlady.eboard.com> Updated 3-5-2006 Church review #8

Wayne Boatwright wrote on 06 Mar 2006 in rec.food.cooking

> On Mon 06 Mar 2006 05:46:36p, Thus Spake Zarathustra, or was it Ranee
> Mueller?
>
> > 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.
>
> I use the same ones for the same purposes you mentioned. If I have a
> bad cold and don't feel like cooking, I will make the beefy onion to
> drink in a cup. It's sort of comforting. Years ago I used to use
> Knorr's Leek and Potato soup mix. It wasn't too bad, but I probably
> would only make it from scratch now.
>

Tonight I started a pot roast in the crock pot...Just some chuck, onion
soup, black pepper. So tommorrow morning I'll have the makings a decent
lunch...Pot roast and 'Sketty' Squash. Loads of beefy onion broth as
well...

--
-Alan

On Mon 06 Mar 2006 08:10:54p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article >,
> 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.
>>
>> Regards,
>> Ranee
>>
>> Remove do not & spam to e-mail me.
>>
>> "She seeks wool and flax, and works with willing hands." Prov 31:13
>>
>> http://arabianknits.blogspot.com/
>> http://talesfromthekitchen.blogspot.com/
>
> I loved Mrs. Grass Chicken-flavored Noodle Soup with the yellow "bath
> oil bead" of chicken fat! I fixed it a lot when the kids were little.
> Haven't for a long time, though. I like Bear Creek stuff and there's a
> local company that makes a goor-met packaged soup. That one's kina
> interesting -- doesn't TASTE salty but they've got nasty sodium contents.

Oh, I forgot about the Mrs. Grass'. David always wants that one when he
doesn't feel good, but I have to add extra noodles.

--
Wayne Boatwright o¿o
____________________

BIOYA

Ranee Mueller wrote:
> Does _anyone_ use these to make soup? Was there ever a time that it
> was common to do so?
>
I sometimes use the dried packets to make miso soup, and miso with tofu
soup. There's a little bit of nori (seaweed) in them, too.

That's the single exception, though. I dislike that onion soup stuff
that people use for casseroles and so-called pot roasts, can't imagine
that anyone makes soup with it. Have tried very few other dried soup
mixes so can't say if any is edible. Sorta doubt it. -aem

On Mon, 06 Mar 2006 16:46:36 -0800, Ranee Mueller wrote:

> Does _anyone_ use these to make soup? Was there ever a time that it
> was common to do so?

Once upon a time in a land far away, my mother made Lipton's chicken
noodle soup for me.
--

Practice safe eating. Always use condiments.

On Mon, 06 Mar 2006 17:22:28 -0800, Mark Thorson wrote:

>
> When I was a college student, I practically lived off
> these things for much of the first year. You can make
> them with a coil immersion heater, which was a big plus.
> I lost a lot of weight that year. Had there not been
> a cheap donut shop across the street from campus,
> I might have become seriously undernourished.

You've given "freshman 15" a whole new meaning to me.
--

Practice safe eating. Always use condiments.

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

Ranee Mueller wrote:
> Does _anyone_ use these to make soup? Was there ever a time that it
> was common to do so?
>

In my family, we use Manischewitz packets for as an *addition* to our
chicken or matzoh ball soup. It's the way my grandmother has been
doing it for 30 years and it's the way I make it now. We still use
fresh chicken, we still use fresh vegetables and herbs, but the soup
packets add what we find to be the perfect amount of seasoning.

--RB

Ranee Mueller a écrit :

> Does _anyone_ use these to make soup? Was there ever a time that it
> was common to do so?

Personally, I use Harvest Sun's Organic Vegetable soup. It's the only
one I can find that has no onion in it. I make that about once a week,
when I have little time for supper.

http://www.ankekruseorganics.ca/shop/en-ca/dept_16.html

sf wrote:
> On Mon, 06 Mar 2006 16:46:36 -0800, Ranee Mueller wrote:
>
>> Does _anyone_ use these to make soup? Was there ever a time
>> that it was common to do so?
>
> Once upon a time in a land far away, my mother made Lipton's chicken
> noodle soup for me.

My mom did too, only she got the plain noodle soup, not the chicken noodle.
Difference? No dehydrated bits of chicken in the noodle soup mix; those
dehydrated bits of chicken never quite hydrated. As comfort food I still
occasionally buy it.

Jill

Phred wrote:

>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.
>
>
>
Somehow I don't feel the urge to find out for myself...

>>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.
>
>
>
Phred, need I remind you of all people that this is an international
forum and I'm choosing my language with care.

Actually I meant the normal kind that comes with gelatine in it in case
you want to whip it, not the pure stuff that doesn't pour. Fairly low
butterfat ratio.

Christine

In article >, Old Mother Ashby > wrote:
>Phred wrote:
>>In article >, Old
> Mother Ashby > wrote:
[...]
>>>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.
>>
>Somehow I don't feel the urge to find out for myself...
:-)
>>>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.
[...]
>>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?
>
>Phred, need I remind you of all people that this is an international
>forum and I'm choosing my language with care.
>
>Actually I meant the normal kind that comes with gelatine in it in case
>you want to whip it, not the pure stuff that doesn't pour. Fairly low
>butterfat ratio.

Ah! That "slouch's cream" gunk. Don't know why you should find pure
cream (35%? BF) doesn't pour. I've never had any problem pouring it
into a cup of coffee on onto strawberries, etc. There is some pure
"double cream" here with much higher BF% which doesn't pour. Comes
from King Island IIRC (that place must be *big* .

Cheers, Phred.

--
LID

On Mon, 06 Mar 2006 21:05:15 -0800, sf > wrote:

>On Mon, 06 Mar 2006 16:46:36 -0800, Ranee Mueller wrote:
>
>> Does _anyone_ use these to make soup? Was there ever a time that it
>> was common to do so?
>
>Once upon a time in a land far away, my mother made Lipton's chicken
>noodle soup for me.


I've always wondered how Lipton could cram
so much salt in one package....

<rj>

Melba's Jammin' wrote:
> In article >,
> 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.
> >
> > Regards,
> > Ranee
>
> I loved Mrs. Grass Chicken-flavored Noodle Soup with the yellow "bath
> oil bead" of chicken fat! I fixed it a lot when the kids were little.
> Haven't for a long time, though. I like Bear Creek stuff and there's a
> local company that makes a goor-met packaged soup. That one's kina
> interesting -- doesn't TASTE salty but they've got nasty sodium contents.

Bear Creek soups AT LEAST USED TO BE nasty with trans fats.
> --
> -Barb
>
--Bryan

Phred wrote:

>In article >, Old Mother Ashby > wrote:
>
>
>>Phred wrote:
>>
>>
>>>In article >, Old
>>>
>>>
>>Mother Ashby > wrote:
>>
>>
>[...]
>
>
>>>>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.
>>>
>>>
>>>
>>Somehow I don't feel the urge to find out for myself...
>>
>>
>:-)
>
>
>>>>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.
>>>>
>>>>
>[...]
>
>
>>>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?
>>>
>>>
>>Phred, need I remind you of all people that this is an international
>>forum and I'm choosing my language with care.
>>
>>Actually I meant the normal kind that comes with gelatine in it in case
>>you want to whip it, not the pure stuff that doesn't pour. Fairly low
>>butterfat ratio.
>>
>>
>
>Ah! That "slouch's cream" gunk. Don't know why you should find pure
>cream (35%? BF) doesn't pour. I've never had any problem pouring it
>into a cup of coffee on onto strawberries, etc. There is some pure
>"double cream" here with much higher BF% which doesn't pour. Comes
>from King Island IIRC (that place must be *big* .
>
>Cheers, Phred.
>
>
>
Well I dunno, we just always buy the stuff with the gelatine added. Bit
of gelatine never hurt anybody (unless made from mad cows, of course),
and it's cheaper. We have other local brands of double cream here
besides King Island.

Christine

<RJ> wrote:
> On Mon, 06 Mar 2006 21:05:15 -0800, sf >
> wrote:
>
>> On Mon, 06 Mar 2006 16:46:36 -0800, Ranee Mueller wrote:
>>
>>> Does _anyone_ use these to make soup? Was there ever a time
>>> that it was common to do so?
>>
>> Once upon a time in a land far away, my mother made Lipton's chicken
>> noodle soup for me.
>
>
> I've always wondered how Lipton could cram
> so much salt in one package....
>
> <rj>

The thing about this particular soup is (and sf and I discussed it last
night, ha!) when you're ill with a cold or some such you can't taste much of
anything. So the salt makes it something you can actually *taste*.

Don't ask me if this is good or bad, but when I'm sick with a cold I'll
dissolve a chicken or beef bouillon cube in a cup of boiling hot water and
drink it. It makes me feel better. Besides, I like salt. I don't like
sweets but give me salty stuff any time. Chips, sunflower seeds, pumpkin
seeds, watermelon seeds. You name the salty snack, I'm all over it.

Jill

In article
>, Old
Mother Ashby > wrote:
>Phred wrote:
>>In article >, Old
> Mother Ashby > wrote:
>>>Phred wrote:
[...]
>>>>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?
[...]
>>>Actually I meant the normal kind that comes with gelatine in it in case
>>>you want to whip it, not the pure stuff that doesn't pour. Fairly low
>>>butterfat ratio.
>>
>>Ah! That "slouch's cream" gunk. Don't know why you should find pure
>>cream (35%? BF) doesn't pour. I've never had any problem pouring it
>>into a cup of coffee on onto strawberries, etc. There is some pure
>>"double cream" here with much higher BF% which doesn't pour. Comes
>>from King Island IIRC (that place must be *big* .
>>
>Well I dunno, we just always buy the stuff with the gelatine added. Bit
>of gelatine never hurt anybody (unless made from mad cows, of course),
>and it's cheaper. We have other local brands of double cream here
>besides King Island.

Cheers, Phred.

--
LID