- Thread starter
- #11
freemotion
Food Guru
Yes, of course I want Granny's recipe!
Recipes that call for chicken broth needed
- Thread starter freemotion
- Start date
Dace
Revolution in Progress
Well as long as I get my 15 minutes....
Wedding soup sounds great too.
I will try to think of a few more ideas.
Javamama
Almost Self-Reliant
Broccoli cheese beer soup
*Adapted from Panera Bread's recipe - you could leave out the flour for the roux, I actually forgot it last time. Soup was a bit thin, but still huge on taste. I also double the broccoli, lose the carrots, and add celery and mushrooms, and at the end, add a half bottle of BEER! Oh YUM!
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Directions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions (and celery and mushrooms, if you want). Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
*Adapted from Panera Bread's recipe - you could leave out the flour for the roux, I actually forgot it last time. Soup was a bit thin, but still huge on taste. I also double the broccoli, lose the carrots, and add celery and mushrooms, and at the end, add a half bottle of BEER! Oh YUM!
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Directions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions (and celery and mushrooms, if you want). Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
- Thread starter
- #14
freemotion
Food Guru
Ooolala! That reminds me of the Garden Chowder recipe I posted somewhere....
ETA: Couldn't find it, so here it is....I copied this to my files from a website, and I searched and couldn't find it. My apologies to the author. I probably edited the recipe and this is probably why I can't find it through a google search. Here goes:
Garden Chowder
You can mix and match the vegetables as to what you may have on hand. I try to keep it as colorful as possible.
1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced sweet potato, celery, cauliflower, carrot and broccoli
3 cups of chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 cups milk
1 T minced fresh parsley
3 cups (12 oz.) shredded cheddar cheese (can be adjusted as desired)
In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add vegetables, broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted. Yield: 6-8 servings.
Last time I made this I used sweet potato, rutabaga, turnip, parsnips, carrots, red pepper, brocolli, snow peas, onions, garlic, and scallions. I always make a huge batch and everyone snarfs it down. Even with tripling it, it is tough to have leftovers with four people....last time, we had enough for two people to have lunch the next day!
This would make a great TLS breakfast, btw.
ETA: Couldn't find it, so here it is....I copied this to my files from a website, and I searched and couldn't find it. My apologies to the author. I probably edited the recipe and this is probably why I can't find it through a google search. Here goes:
Garden Chowder
You can mix and match the vegetables as to what you may have on hand. I try to keep it as colorful as possible.
1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced sweet potato, celery, cauliflower, carrot and broccoli
3 cups of chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 cups milk
1 T minced fresh parsley
3 cups (12 oz.) shredded cheddar cheese (can be adjusted as desired)
In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add vegetables, broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted. Yield: 6-8 servings.
Last time I made this I used sweet potato, rutabaga, turnip, parsnips, carrots, red pepper, brocolli, snow peas, onions, garlic, and scallions. I always make a huge batch and everyone snarfs it down. Even with tripling it, it is tough to have leftovers with four people....last time, we had enough for two people to have lunch the next day!
This would make a great TLS breakfast, btw.
- Thread starter
- #15
freemotion
Food Guru
FarmerDenise
Out to pasture
I used to love Greek Avgolemono Chicken Soup. SO is kinda fussy about "strange" (translation: something he didn't grow up with) foods, so I haven't made it in years and don't have the recipe anymore.
Here is just one I found on line. They call for white rice, but I would just substitute any grain that you prefer. There are other ingredients in this recipe that you probably don't want to use, like margarine, but I think you would be able to find good substitutions or find a different recipe on line to start with. At least you get the basic idea.
http://allrecipes.com/Recipe/Greek-Lemon-Chicken-Soup/Detail.aspx
Here is just one I found on line. They call for white rice, but I would just substitute any grain that you prefer. There are other ingredients in this recipe that you probably don't want to use, like margarine, but I think you would be able to find good substitutions or find a different recipe on line to start with. At least you get the basic idea.
http://allrecipes.com/Recipe/Greek-Lemon-Chicken-Soup/Detail.aspx
- Thread starter
- #18
freemotion
Food Guru
okiegirl1 said:
I substitute all the time. We do eat pasta, bread, biscuits, pie crust, etc, but in very small amounts, so I try to "make it count!" So I substitute the flour products, potatoes, peas, corn, etc in recipes whenever I can. So for that recipe, I might just leave it out or sub with cubed veggies like parsnips.big brown horse
Hoof In Mouth
PHOEBE'S PUMPKIN AND SAUSAGE SOUP
1 pound pork sausage (Phoebe used hot sausage)
1/2 cup onion, chopped, 2 3/4 ounces
1/4 pound fresh mushrooms, chopped, about 5 medium
1 clove garlic, minced
15 ounce can pumpkin (use name brand, or home made)
4 cups chicken broth (or NT style long cooked bone broth
)
1/2 cup heavy cream
1/2 cup water
Sea salt and fresh cracked pepper, to taste
In a large pot, brown the sausage along with the onion, mushrooms and garlic; drain fat. Add the pumpkin and broth. Phoebe added a tablespoon of Italian seasoning at this point, but I've left that out. Season with salt and pepper, to taste. Cover and simmer 20-30 minutes. Add the cream and water; simmer 10-15 minutes longer. Adjust seasoning.
ETA: I don't know who Phoebe is, I found this soup when I followed a link on one of WZ's soup recipes.
1 pound pork sausage (Phoebe used hot sausage)
1/2 cup onion, chopped, 2 3/4 ounces
1/4 pound fresh mushrooms, chopped, about 5 medium
1 clove garlic, minced
15 ounce can pumpkin (use name brand, or home made)
4 cups chicken broth (or NT style long cooked bone broth
)1/2 cup heavy cream
1/2 cup water
Sea salt and fresh cracked pepper, to taste
In a large pot, brown the sausage along with the onion, mushrooms and garlic; drain fat. Add the pumpkin and broth. Phoebe added a tablespoon of Italian seasoning at this point, but I've left that out. Season with salt and pepper, to taste. Cover and simmer 20-30 minutes. Add the cream and water; simmer 10-15 minutes longer. Adjust seasoning.
ETA: I don't know who Phoebe is, I found this soup when I followed a link on one of WZ's soup recipes.
- Thread starter
- #20
freemotion
Food Guru
Sounds yummy, Sally! A keeper! Another recipe for my PIG file, too.
Tonight we had a yummy beef meal, I'll try to describe it here. All measurements are approximate, as I did not use a recipe.
Beef with mushroom gravy
1.5 lbs beef, cut into small bite-sized pieces and saute'd in bacon fat
One medium onion, saute'd in more bacon fat
2-3 large cloves of garlic, minced and added when the onion is almost translucent
Add one pint jar of homemade cream of mushroom soup (made with chicken broth)
(or....a pint of chicken broth and some saute'd mushrooms. I used dried mushrooms I found at OSJL, a discount store nearby, rehydrating them in hot water for half hour first. Thicken by adding a couple of heaping spoonfuls of flour to the milk, below, and bring to a boil, stirring constantly, for a couple of minutes or until it is thickened.)
One cup whole milk or cream
Salt and pepper to taste
Simmer a few minutes until the beef is tender and the flavors blend.
I used "flap beef" that I found for $2.25 per pound...this is actually what restaurants sell as sirloin tips and is an excellent cut. We found it as grass-fed, marked down for quick sale. It was so tender and flavorful!
I served it with Sally's Bacon and Cheddar Biscuits and steamed turnip (butter, salt, and pepper) and stir-fried asparagus. No leftovers, except a few biscuits for lunch tomorrow, as egg sandwiches.
Tonight we had a yummy beef meal, I'll try to describe it here. All measurements are approximate, as I did not use a recipe.
Beef with mushroom gravy
1.5 lbs beef, cut into small bite-sized pieces and saute'd in bacon fat
One medium onion, saute'd in more bacon fat
2-3 large cloves of garlic, minced and added when the onion is almost translucent
Add one pint jar of homemade cream of mushroom soup (made with chicken broth)
(or....a pint of chicken broth and some saute'd mushrooms. I used dried mushrooms I found at OSJL, a discount store nearby, rehydrating them in hot water for half hour first. Thicken by adding a couple of heaping spoonfuls of flour to the milk, below, and bring to a boil, stirring constantly, for a couple of minutes or until it is thickened.)
One cup whole milk or cream
Salt and pepper to taste
Simmer a few minutes until the beef is tender and the flavors blend.
I used "flap beef" that I found for $2.25 per pound...this is actually what restaurants sell as sirloin tips and is an excellent cut. We found it as grass-fed, marked down for quick sale. It was so tender and flavorful!
I served it with Sally's Bacon and Cheddar Biscuits and steamed turnip (butter, salt, and pepper) and stir-fried asparagus. No leftovers, except a few biscuits for lunch tomorrow, as egg sandwiches.
