Wednesday, February 26, 2014
Saturday, January 14, 2012
Souper Simple Soup
2 large cans of Chicken Broth
8 oz. Corn Niblets
1/2 pound Chicken Breast
1/2 of a small Onion
4 Handfuls of Egg Noodles
3 medium Mushrooms
Open the two cans of Broth into a large pot.
Set your heat on medium.
Peel your onion and cut the onion in half.
Slice the onion.
Turn your onion sideways and slice again.
Now it's chopped.
Add the onion to your pot.
Add the corn also.
I was going to add onion. It's not something I usually
put in the soup, but my husband likes mushrooms, and
I had a few that had over stayed their welcome in the fridge.
But, as soon as my husband saw the mushrooms,
he said in a slightly suspicious voice,
"What are you doing with the mushrooms?"
When I told him, he kindly asked me not to put them in his soup,
so I didn't, and the mushroom were sent to
be sauteed at dinner.
Shred the chicken breast into small bite size pieces,
and add it to the soup.
Add in your handfuls of noodles.
Let the soup cook on high for about 5-6 minutes.
Add pepper to the top of the soup.
Thanks for joining me today!
Monday, October 24, 2011
Creature from the Deep, Soup
5 tablespoons Butter, divided
1 small Onion
1 stalk Celery
3 cups Chicken Base
8 cups Broccoli Florets
3 tablespoons Flour
2 cups Milk
2 cups Shredded Cheddar Cheese
Chop up the stalk of celery into bite size pieces.
Chop the onion also.
Melt 2 tablespoons of the butter and saute the onion and celery
in a large pot. Cook until tender.
Make base according to directions . I love to use
Tone's Chicken Base. To get the 3 cups we need, I just
mixed 3 teaspoons of base with 3 cups of rolling boiling
water. Tone's has a great flavor, and it is easy to store
in the refrigerator. Add the broth to the pot.
Chop up the broccoli into small bite size pieces.
Cut all excess stalk off of the broccoli.
Add broccoli to the pot.
Cover and cook for 10 minutes.
In a small saucepan, add 3 tablespoons of butter, and the flour.
Then add the milk, stirring until thick and bubbly.
Add to soup. Mix.
Add cheddar cheese, and stir.
The heat will help the cheese melt,
and it will become creamy.
Thanks for joining me!
Next up~ Yummy Mummy Calzones!!
See you then!
Wednesday, September 7, 2011
This weeks soup is an old favorite of mine~French Onion Soup. I first fell in love with this soup when the Gold Coast Hotel & Casino opened in 1986. I loved the place, and still do. It's a little off the strip, making it easily accessible with less traffic. It has a great gourmet restaurant, The Cortez Room. When the Cortez Room opened, my husband and I, would go with friends to eat, drink, and listen to live music. We would make reservations, and then get there an hour early to listen to whatever group was playing on the stage right next to the restaurant, and have the BEST, BEST, ever Pina Coladas. For only $2.00!! One night we went with a total of 12 people to have the house special~ The Prime Rib~$6.95! It was the size of a king cut and delicious! Everything is good! But the French Onion Soup is so good, it has become the barometer upon which all other French Onion Soup I try is measured. See what you think about this recipe, which is very close to my Cortez Room favorite.
French Onion Soup
(makes 6 servings)
3 Large Sweet Onions
1/4 cup Butter
1 tablespoon Flour
2 teaspoon Beef Base
2 cups Water
1 teaspoon Worcestershire Sauce
6 slices French Bread
3 cups shredded Monterey Jack Cheese
Chop off the ends of your onions.
Peel the onions and cut the onions in half.
Slice the onions.
Place the butter in a large pot or dutch oven to melt
on medium heat.
Place the sliced onion in the pot. Stir a few times as they cook.
They should cook and become soft and slightly brown.
As the onions cook, make the beef base.
Boil 2 cups of water.
Add 2 teaspoons of base to the boiling water.
Stir to dissolve it.
Check on your onions and if they are soft and slightly brown
add 1 tablespoon of flour and stir. Add the base to the pot.
Add the Worcestershire sauce and heat to boiling.
Once boiling, then reduce heat. Simmer uncovered
for 5 minutes.
Toast the bread for your soup bowl.
1 slice per bowl.
Place the toast in the bottom of your bowl.
Cover the bread with soup.
Cover the soup with shredded cheese.
Toast the cheese under the broiler. Set your broiler
on high, and watch the bowl closely.
Broil soup 3"- 4 " from top of broiler until cheese
is melted and light brown.
Serve with slice of bread.
Thanks for joining me today!
Tomorrow, during My Las Vegas Favorites week,
we will be making
BBQ Beef Tips!
Hope to see you then!