Not a recipe but about a recipe
01-10-2012, 09:02 AM
#12
Super Member
Join Date: Dec 2009
Location: Duncan, SC, 29334 USA
Posts: 4,580
My kids use to call me the Leftover Lady.
We loved vegetable soup.
Any left over veg (no mater how small) was put into a zip lock,
put into the freezer until we accumulated a lot.
Cook some tomatoes and add the small
container/zip locks, meat if I any any,
and Voila, the best veg soup ever.
J J
We loved vegetable soup.
Any left over veg (no mater how small) was put into a zip lock,
put into the freezer until we accumulated a lot.
Cook some tomatoes and add the small
container/zip locks, meat if I any any,
and Voila, the best veg soup ever.
J J
01-10-2012, 09:10 AM
#13
Super Member
Join Date: Jan 2011
Location: Rocky Mountains of Idaho
Posts: 1,454
Well....I cook like I sew. Recipes and patterns are just suggestions that beg for interpretation. LOL.
But, here are the basics:
2 skinless/boneless chicken breasts
1 box Uncle Ben's wild rice with seasoning
1 or 2 celery ribs
1 or 2 carrots
a few button mushrooms
chicken bullion cubes 1 or 2, to taste
1 tbsp butter
2 tbsp flour
1 cup milk, more later if necessary
Cut up the chicken into cubes, place in water (about 6 cups or so...) to boil until the white goo cooks out. Strain out the floaties, but reserve broth and return it with chicken to pot. Add bullion cube to broth, put back onto heat, add chopped veggies and rice to boil for 20 or so minutes. Reserve seasoning packet from rice. When rice is nearly cooked, put butter and rice seasoning into small saucepan until butter melts. Add flour and let it get good and hot. Whisk in milk to make roux, cook until thickened stirring frequently, lest you get the lumps. Add roux to soup and heat through. If mixture is too thick, add more milk.
Great left over, but thickens up a LOT in the fridge.
But, here are the basics:
2 skinless/boneless chicken breasts
1 box Uncle Ben's wild rice with seasoning
1 or 2 celery ribs
1 or 2 carrots
a few button mushrooms
chicken bullion cubes 1 or 2, to taste
1 tbsp butter
2 tbsp flour
1 cup milk, more later if necessary
Cut up the chicken into cubes, place in water (about 6 cups or so...) to boil until the white goo cooks out. Strain out the floaties, but reserve broth and return it with chicken to pot. Add bullion cube to broth, put back onto heat, add chopped veggies and rice to boil for 20 or so minutes. Reserve seasoning packet from rice. When rice is nearly cooked, put butter and rice seasoning into small saucepan until butter melts. Add flour and let it get good and hot. Whisk in milk to make roux, cook until thickened stirring frequently, lest you get the lumps. Add roux to soup and heat through. If mixture is too thick, add more milk.
Great left over, but thickens up a LOT in the fridge.
01-10-2012, 10:02 AM
#14
Senior Member
Join Date: Nov 2011
Location: Louisville, KY
Posts: 386
Oh, you're welcome! I hope everyone enjoys it as much as we do. It really is good, fast, and pretty simple. And anytime I have leftover chicken or rice, it all gets dumped in there too. Just adjust the liquid to keep it soup and not solid.
01-10-2012, 02:11 PM
#15
Super Member
Join Date: Apr 2011
Location: Bacliff, TX on Galveston Bay
Posts: 1,174
When we lived in Salado, TX in the Central part of TX, there was an annual fund-raising event like this. Individuals could go to the local potters and make bowls that would be sold with soup in them. They could purchase their own bowls to raise funds. Or others could buy them. The potters also made bowls and donated them to be purchased.
Kathy
Kathy
01-10-2012, 05:34 PM
#16
Super Member
Join Date: May 2008
Location: Florida
Posts: 3,708
Well....I cook like I sew. Recipes and patterns are just suggestions that beg for interpretation. LOL.
But, here are the basics:
2 skinless/boneless chicken breasts
1 box Uncle Ben's wild rice with seasoning
1 or 2 celery ribs
1 or 2 carrots
a few button mushrooms
chicken bullion cubes 1 or 2, to taste
1 tbsp butter
2 tbsp flour
1 cup milk, more later if necessary
Cut up the chicken into cubes, place in water (about 6 cups or so...) to boil until the white goo cooks out. Strain out the floaties, but reserve broth and return it with chicken to pot. Add bullion cube to broth, put back onto heat, add chopped veggies and rice to boil for 20 or so minutes. Reserve seasoning packet from rice. When rice is nearly cooked, put butter and rice seasoning into small saucepan until butter melts. Add flour and let it get good and hot. Whisk in milk to make roux, cook until thickened stirring frequently, lest you get the lumps. Add roux to soup and heat through. If mixture is too thick, add more milk.
Great left over, but thickens up a LOT in the fridge.
But, here are the basics:
2 skinless/boneless chicken breasts
1 box Uncle Ben's wild rice with seasoning
1 or 2 celery ribs
1 or 2 carrots
a few button mushrooms
chicken bullion cubes 1 or 2, to taste
1 tbsp butter
2 tbsp flour
1 cup milk, more later if necessary
Cut up the chicken into cubes, place in water (about 6 cups or so...) to boil until the white goo cooks out. Strain out the floaties, but reserve broth and return it with chicken to pot. Add bullion cube to broth, put back onto heat, add chopped veggies and rice to boil for 20 or so minutes. Reserve seasoning packet from rice. When rice is nearly cooked, put butter and rice seasoning into small saucepan until butter melts. Add flour and let it get good and hot. Whisk in milk to make roux, cook until thickened stirring frequently, lest you get the lumps. Add roux to soup and heat through. If mixture is too thick, add more milk.
Great left over, but thickens up a LOT in the fridge.
01-10-2012, 05:57 PM
#18
Senior Member
Join Date: Nov 2011
Location: Louisville, KY
Posts: 386
01-10-2012, 06:00 PM
#19
Senior Member
Join Date: Nov 2011
Location: Louisville, KY
Posts: 386
My mom finally slipped up and told me why my vegetable soup didn't taste just like hers. I found out that she put shredded cabbage in very early so it cooked beyond recognition. (I'm not a cabbage fan) Once I started using cabbage, the soup was the same as hers, and I can't make it without her "secret ingredient".
01-10-2012, 06:05 PM
#20
Super Member
Join Date: Feb 2011
Location: AR
Posts: 3,604
My kids use to call me the Leftover Lady.
We loved vegetable soup.
Any left over veg (no mater how small) was put into a zip lock,
put into the freezer until we accumulated a lot.
Cook some tomatoes and add the small
container/zip locks, meat if I any any,
and Voila, the best veg soup ever.
J J
We loved vegetable soup.
Any left over veg (no mater how small) was put into a zip lock,
put into the freezer until we accumulated a lot.
Cook some tomatoes and add the small
container/zip locks, meat if I any any,
and Voila, the best veg soup ever.
J J
This is how I make my vegetable soup too! I also freeze any leftover broth and bits of potato, carrots, and roast. This make a good flavored soup. In fact, that's what we had for supper tonight.
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