Refrigerator Soup

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If you like soup, you will love this refrigerator soup! Why? Because it is a wonderful, tasty, aromatic treat for your senses, and it cleans out your fridge at the same time! What could be better?!

 Here is how it's done~ Go through your refrigerator and take out the left overs from your meals for the last few days. I found the following:

Souper Simple Soup

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My husband loves soup. I, on the other hand, can take it or leave it. For me, it is usually too warm here to enjoy it. But, we have lived in cold climates in the past, and we both grew up in a cold climate, so maybe that's why when it's winter, or even just a little chilly outside, my husband feels the need to sip on some soup. This soup is his soup of choice. It is simple and quick to make, so I always try to have the ingredients at home, ready to go.

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

Black Pepper

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.

Enjoy!

Thanks for joining me today!

Creature from the Deep Soup!

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This soup is the perfect soup for your Halloween buffet. It is spooky, has green stuff, and is covered in goo!  It will also keep you warm when you are trick or treating.

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

 Black Pepper

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.

Delicious!

Thanks for joining me!

Next up~ Yummy Mummy Calzones!!

See you then!

French Onion Soup~An Old Favorite

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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.

Enjoy!

Thanks for joining me today!

Tomorrow, during My Las Vegas Favorites week,  

we will be making

BBQ Beef Tips!

Hope to see you then!