ISO a good recipe for cream of mushroom soup
seagrass_gw Cape Cod
3 months ago
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ISO Recipes for Soup
Comments (5)hi cena, i feel for you! AND i have a really filling soup recipe that's great for this time of year. it's wonderful if you have leftover turkey, but if not, this is the time of year to find those huge turkey drumsticks in the meat section for cheap! now bear with me, i don't usually measure things out... TURKEY & LEEK SOUP Ingredients: * 2-3 Leeks, use both the white part and any green that isn't too tough * 2 whole turkey legs, skin and all or the carcass/bits and pieces of leftover turkey * 1 whole onion * 3 or so carrots * several stalks of celery * 1/2 pint of whipping cream * potatos--optional if you don't want too many carbs * optional: turkey drippings (absolutely! if you have some) * chicken stock, if necessary * kale, if you like (optional) this makes a big soup pot full chop and saute the veggies in olive oil until soft and then add in enough water to cover the two turkey legs or whatever bones and bits of leftover turkey you're using bring to boil and then simmer for at least 20-30 minutes, but definitely until the turkey legs are cooked through. strip meat from any bones and blend everything. put the mix back on the stove and add as much cream as you like--i add the whole half pint because i love it! salt & pepper to taste. add additional chicken stock or turkey drippings if you think the soup is too thick. you can add water if you don't have stock, but it may dilute the flavor. i like to simmer in some chopped kale to add texture, but it's not necessary. VOILA! serve with a dollop of sour cream or some cheese grated on top, if you're not counting calories. i made this soup for geoff's family right after thanksgiving (they were going to throw the turkey carcass out AND the drippings--blasphemy!). it was a big hit even though i think i added so much turkey that it overwhelmed the taste of leeks. maybe because i don't measure, but this soup always turns out different for me, texture-wise. i don't often add the potatos, but i have when i've had some i needed to use up. it really thickens up the soup, though, so be warned. this time of year, leeks should look their best in the supermarket AND kale (especially the lacinato variety) is especially sweet. at other times i've sauteed the veggies with various herbs in the first step, but i find the soup is hearty and flavorful enough without them. happy holidays, cena, and hope you make the switch to solids soon! -ming...See MoreNo more cream of mushroom soup, please
Comments (14)To over simplify, when a recipe calls for canned cream of whatever soup, it's calling for thick gravy (or white sauce as people who aren't southern call it ;) Linda, I had never thought of including some cream cheese. This sounds quite tasty! Don't forget cream of celery and cream of asparagus, these can be made just as easily by adding maybe 1/4 cup of either during the saute process. In a pinch, one could make cream of mushroom soup by using canned mushrooms, including the broth and reducing the amount of chicken broth accordingly. I noticed last time at the grocery store that these little cans of condensed soup have inched up to a dollar a can. That's outrageous to me considering it's little more than canned milk, broth and thickeners....See MoreLOOKING for: Cream of Crab Soup Recipe
Comments (2)I think I saw that one when I Googled it. It's nice to have a recommendation from someone who has tried it. Thanks....See MoreISO ham cabbage soup recipe
Comments (5)I'm not Ruthanna....but I sure have a recipe for ya. Sautee 1/2 cup onions in 2 T butter....or oil if you choose....or bacon fat if you want to live large. When the onions are soft, add about 4 cups coarsly chopped cabbage,,,,toss to coat with remaining fat, and add 6 cups chicken broth ( or if you cheat...6 cups water and 2 tablespoons of wylers chicken broth powder) and the juice of half a lemon.....as it's coming to a simmer peel 2 or 3 large red skinned potatoes and cut into small chunks and add to pot....add about 3/4 tsp dry marjoram leaves ( more if you choose, I find marjoram goes a long way). Simmer uncovered about 30 minutes, until the potatoes are beginning to break down, and add ( slowly) 1 cup milk whisked with 3 tablespoons of flour....simmer until thickened and no longer tastes raw....then add about 2 T cream cheese....cut into very small pieces and stirred into the simmering soup. Add pepper to taste...I like a lot....and a grating of nutmeg on each serving.... I am making myself hungry! This should serve 8....or 6 with seconds! I use one "box" of broth and t cups of water with Wyler's added....and I freeze my cream cheese and use a potato peeler to shave small pieces into the bubbling broth....See Moreseagrass_gw Cape Cod
3 months agoLulu
3 months agolast modified: 3 months ago
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