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Thread: Musgovian soup

  1. #1
    Melba's Jammin' Guest

    Default Musgovian soup

    Cooked asparagus stems, a chicken breast from the Monday fried chicken
    special at Cub (8 pieces for $5, I don't buy it often, but when I do, we
    can get at least two meals out of, if not three), a pint of whipping
    cream with an expiry of 12-23-2010, and about 2-1/2 cups cooked brown
    rice. Other ingredients were onion, homemade chicken broth, about 7
    baby portabellas, diced, and a handful of spinach leaves cut into about
    1/4"x1-1/2" shreds. Some Penzeys Mural of Flavor (the world's dumbest
    name for an herb blend) and some black pepper. It was a cream soup and
    it is quite tasty. I may package some for a relative who had a couple
    strokes recently.
    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of St. Pectina of Jella
    "Always in a jam, never in a stew; sometimes in a pickle."
    Pepparkakor particulars posted 11-29-2010;
    http://web.me.com/barbschaller

  2. #2
    Cheryl Guest

    Default Re: Musgovian soup

    On 3/26/2011 8:24 PM, Melba's Jammin' wrote:

    > Cooked asparagus stems, a chicken breast from the Monday fried chicken
    > special at Cub (8 pieces for $5, I don't buy it often, but when I do, we
    > can get at least two meals out of, if not three), a pint of whipping
    > cream with an expiry of 12-23-2010, and about 2-1/2 cups cooked brown
    > rice. Other ingredients were onion, homemade chicken broth, about 7
    > baby portabellas, diced, and a handful of spinach leaves cut into about
    > 1/4"x1-1/2" shreds. Some Penzeys Mural of Flavor (the world's dumbest
    > name for an herb blend) and some black pepper. It was a cream soup and
    > it is quite tasty. I may package some for a relative who had a couple
    > strokes recently.


    I'd eat it. Soup is a favorite way to use up stuff. I have a crock pot
    full of beef ribs sitting on top of a bunch of onions. I didn't have
    any beef stock so I'm trying a fusion of flavor that I hope isn't a
    mistake, but am using chicken stock. I figure the beef will impart
    enough of it's flavor into it to work. Also added some bacon slices for
    that flavor. Other flavors are tomato, garlic, oregano and lots of
    fresh ground pepper. I should add a splash of wine, but can't figure
    out if I want to add white or red.



  3. #3
    Bryan Guest

    Default Re: Musgovian soup

    On Mar 26, 7:24*pm, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:

    > a pint of whipping cream with an expiry of 12-23-2010


    It's amazing how long unopened cartons of ultra pasteurized cream can
    last.

    > --
    > Barb, Mother Superior, HOSSSPoJ


    --Bryan

  4. #4
    Charlotte L. Blackmer Guest

    Default Re: Musgovian soup

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:
    >Cooked asparagus stems, a chicken breast from the Monday fried chicken
    >special at Cub (8 pieces for $5, I don't buy it often, but when I do, we
    >can get at least two meals out of, if not three), a pint of whipping
    >cream with an expiry of 12-23-2010, and about 2-1/2 cups cooked brown
    >rice. Other ingredients were onion, homemade chicken broth, about 7
    >baby portabellas, diced, and a handful of spinach leaves cut into about
    >1/4"x1-1/2" shreds. Some Penzeys Mural of Flavor (the world's dumbest
    >name for an herb blend) and some black pepper. It was a cream soup and
    >it is quite tasty. I may package some for a relative who had a couple
    >strokes recently.


    I made a great musgovian soup recently.

    In the fridge:

    about 1 1/2 cups cooked rotelle
    2 Italian sausages (the third in the package got eaten with the pasta
    when I cooked it originally)
    About one cup juice/drippings from a roast chicken and about as much left
    over from a can of broth
    Bag o' mushrooms that needed using
    Farm box veggies: leeks, carrots, yellow beets (beet greens had been used
    in colcannon), green garlic

    I diced the leeks and the root veg, added a couple of ribs of celery.
    When they had wilted I put the sausage in. After the sausage was looking
    browned I put the mushrooms and green garlic in. Covered with liquid, put
    the pasta in, and simmered it up for about 20 minutes. Salt and pepper to
    season.

    There wasn't a lot of liquid so it was stewlike the next day when I had
    the remains for lunch. But it was sooooo good (quality sausage and
    quality broth made a big difference).

    I have broccoli and spinach that need using now. The cream soup treatment
    sounds good. I have some potatoes left for bulk.

    Charlotte
    --

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