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Thread: Time for another hearty soup...

  1. #1
    Wayne Boatwright Guest

    Default Time for another hearty soup...

    This is not your mother's chicken soup, but it's really tasty and great
    for cold weather.

    I've been playing with this recipe for years, as it's loosely based on a
    recipe my grandmother's neighbor gave me, plus my tweaks.


    * Exported from MasterCook *

    3rd-day Hearty Chicken Vegetable Soup

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    GROUP 1
    1 large stewing hen
    3 carrots -- scrubbed and cut in chunks
    1 root end of whole celery stalk -- about 4 inches
    long
    1 cup parsley -- stems and leaves, tightly packed
    1 large onion -- stuck with 4-5 whole cloves
    2 tablespoons salt
    2 teaspoon whole black peppercorns
    1 teaspoon whole allspice berries
    4 quarts water

    GROUP 2
    4 tablespoons chicken fat -- removed from broth
    2 cups onion -- 1/4" dice
    2 cups carrots -- coarsely chopped
    2 cups celery -- coarsely chopped
    1 cup parsnips -- coarsely chopped
    1 white turnip -- 1/2" cubes
    4 garlic cloves -- minced
    1 pound sliced mushrooms
    1 small cabbage -- 1/2" chunks
    1 1/2 Cups Pearled Barley
    1/2 Cup Sercial Madeira
    1 teaspoon marjoram
    chicken stock

    Combine all ingredients in group 1 in a large stockpot and bring to boil.
    Skim and reduce heat to a medium simmer. Cook partially covered for 3
    hours.

    Pour the broth through a large fine strainer. Save the chicken and de-bone
    while it is still warm. Tear or cut meat into bite-size pieces and
    reserve. Discard extracted vegetables. Taste and adjust for salt. Return
    chicken to broth and refrigerate overnight.

    The next day, remove all of the solid fat on the surface of the
    refrigerated broth with a large spoon and reserve.

    Combine chicken fat, onion, carrots, celery, parsnips, and turnip in
    stockpot. Cook slowly, partially covered, until onions are transparent.

    Add minced garlic and mushrooms and continue cooking until mushrooms have
    given up their moisture.

    Add cabbage, barley, Madeira, marjoram, and chicken stock and meat. Bring
    to boil and reduce heat to a medium simmer. Cook, partially covered, ~1
    hours or until barley is completely tender.

    Cool and refrigerate soup overnight. Reheat soup slowly for serving.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  2. #2
    Jean B. Guest

    Default Re: Time for another hearty soup...

    Wayne Boatwright wrote:
    > This is not your mother's chicken soup, but it's really tasty and great
    > for cold weather.
    >
    > I've been playing with this recipe for years, as it's loosely based on a
    > recipe my grandmother's neighbor gave me, plus my tweaks.
    >
    >
    > * Exported from MasterCook *
    >
    > 3rd-day Hearty Chicken Vegetable Soup
    >
    > Recipe By :
    > Serving Size : 0 Preparation Time :0:00
    > Categories :
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    >
    > GROUP 1
    > 1 large stewing hen
    > 3 carrots -- scrubbed and cut in chunks
    > 1 root end of whole celery stalk -- about 4 inches
    > long
    > 1 cup parsley -- stems and leaves, tightly packed
    > 1 large onion -- stuck with 4-5 whole cloves
    > 2 tablespoons salt
    > 2 teaspoon whole black peppercorns
    > 1 teaspoon whole allspice berries
    > 4 quarts water
    >
    > GROUP 2
    > 4 tablespoons chicken fat -- removed from broth
    > 2 cups onion -- 1/4" dice
    > 2 cups carrots -- coarsely chopped
    > 2 cups celery -- coarsely chopped
    > 1 cup parsnips -- coarsely chopped
    > 1 white turnip -- 1/2" cubes
    > 4 garlic cloves -- minced
    > 1 pound sliced mushrooms
    > 1 small cabbage -- 1/2" chunks
    > 1 1/2 Cups Pearled Barley
    > 1/2 Cup Sercial Madeira
    > 1 teaspoon marjoram
    > chicken stock
    >
    > Combine all ingredients in group 1 in a large stockpot and bring to boil.
    > Skim and reduce heat to a medium simmer. Cook partially covered for 3
    > hours.
    >
    > Pour the broth through a large fine strainer. Save the chicken and de-bone
    > while it is still warm. Tear or cut meat into bite-size pieces and
    > reserve. Discard extracted vegetables. Taste and adjust for salt. Return
    > chicken to broth and refrigerate overnight.
    >
    > The next day, remove all of the solid fat on the surface of the
    > refrigerated broth with a large spoon and reserve.
    >
    > Combine chicken fat, onion, carrots, celery, parsnips, and turnip in
    > stockpot. Cook slowly, partially covered, until onions are transparent.
    >
    > Add minced garlic and mushrooms and continue cooking until mushrooms have
    > given up their moisture.
    >
    > Add cabbage, barley, Madeira, marjoram, and chicken stock and meat. Bring
    > to boil and reduce heat to a medium simmer. Cook, partially covered, ~1
    > hours or until barley is completely tender.
    >
    > Cool and refrigerate soup overnight. Reheat soup slowly for serving.
    >

    That looks great--only IF I can leave out the turnip!

    --
    Jean B.

  3. #3
    brooklyn1 Guest

    Default Re: Time for another hearty soup...

    On Thu, 10 Dec 2009 05:35:03 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >This is not your mother's chicken soup,


    Of course not, it's another of Duh'Weenie's total BS LYING recipes...
    4 quarts of water won't cover a large stewing hen, not even close....
    and whatever resulting stock ain't a third enough liquid for 1 1/2
    cups of barley.


    >but it's really tasty and great
    >for cold weather.
    >
    >I've been playing with this recipe for years, as it's loosely based on a
    >recipe my grandmother's neighbor gave me, plus my tweaks.
    >
    >
    >* Exported from MasterCook *
    >
    > 3rd-day Hearty Chicken Vegetable Soup
    >
    >Recipe By :
    >Serving Size : 0 Preparation Time :0:00
    >Categories :
    >
    > Amount Measure Ingredient -- Preparation Method
    >-------- ------------ --------------------------------
    >
    > GROUP 1
    > 1 large stewing hen
    > 3 carrots -- scrubbed and cut in chunks
    > 1 root end of whole celery stalk -- about 4 inches
    > long
    > 1 cup parsley -- stems and leaves, tightly packed
    > 1 large onion -- stuck with 4-5 whole cloves
    > 2 tablespoons salt
    > 2 teaspoon whole black peppercorns
    > 1 teaspoon whole allspice berries
    > 4 quarts water
    >
    > GROUP 2
    > 4 tablespoons chicken fat -- removed from broth
    > 2 cups onion -- 1/4" dice
    > 2 cups carrots -- coarsely chopped
    > 2 cups celery -- coarsely chopped
    > 1 cup parsnips -- coarsely chopped
    > 1 white turnip -- 1/2" cubes
    > 4 garlic cloves -- minced
    > 1 pound sliced mushrooms
    > 1 small cabbage -- 1/2" chunks
    > 1 1/2 Cups Pearled Barley
    > 1/2 Cup Sercial Madeira
    > 1 teaspoon marjoram
    > chicken stock
    >
    >Combine all ingredients in group 1 in a large stockpot and bring to boil.
    >Skim and reduce heat to a medium simmer. Cook partially covered for 3
    >hours.
    >
    >Pour the broth through a large fine strainer. Save the chicken and de-bone
    >while it is still warm. Tear or cut meat into bite-size pieces and
    >reserve. Discard extracted vegetables. Taste and adjust for salt. Return
    >chicken to broth and refrigerate overnight.
    >
    >The next day, remove all of the solid fat on the surface of the
    >refrigerated broth with a large spoon and reserve.
    >
    >Combine chicken fat, onion, carrots, celery, parsnips, and turnip in
    >stockpot. Cook slowly, partially covered, until onions are transparent.
    >
    >Add minced garlic and mushrooms and continue cooking until mushrooms have
    >given up their moisture.
    >
    >Add cabbage, barley, Madeira, marjoram, and chicken stock and meat. Bring
    >to boil and reduce heat to a medium simmer. Cook, partially covered, ~1
    >hours or until barley is completely tender.
    >
    >Cool and refrigerate soup overnight. Reheat soup slowly for serving.


  4. #4
    brooklyn1 Guest

    Default Re: Time for another hearty soup...

    On Thu, 10 Dec 2009 09:35:53 -0500, "Jean B." <[email protected]> wrote:

    >Wayne Boatwright wrote:
    >> This is not your mother's chicken soup, but it's really tasty and great
    >> for cold weather.
    >>
    >> I've been playing with this recipe for years, as it's loosely based on a
    >> recipe my grandmother's neighbor gave me, plus my tweaks.
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> 3rd-day Hearty Chicken Vegetable Soup
    >>
    >>

    >That looks great--only IF I can leave out the turnip!


    That question indicates your brain is a turnip. LOL

  5. #5
    Jean B. Guest

    Default Re: Time for another hearty soup...

    brooklyn1 wrote:
    > On Thu, 10 Dec 2009 09:35:53 -0500, "Jean B." <[email protected]> wrote:
    >
    >> Wayne Boatwright wrote:
    >>> This is not your mother's chicken soup, but it's really tasty and great
    >>> for cold weather.
    >>>
    >>> I've been playing with this recipe for years, as it's loosely based on a
    >>> recipe my grandmother's neighbor gave me, plus my tweaks.
    >>>
    >>>
    >>> * Exported from MasterCook *
    >>>
    >>> 3rd-day Hearty Chicken Vegetable Soup
    >>>
    >>>

    >> That looks great--only IF I can leave out the turnip!

    >
    > That question indicates your brain is a turnip. LOL


    I hate turnips. That is about the only veggie I can't stand.

    --
    Jean B.

  6. #6
    Ms P Guest

    Default Re: Time for another hearty soup...


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.247...
    > This is not your mother's chicken soup, but it's really tasty and great
    > for cold weather.
    >
    > I've been playing with this recipe for years, as it's loosely based on a
    > recipe my grandmother's neighbor gave me, plus my tweaks.
    >
    >
    > * Exported from MasterCook *
    >
    > 3rd-day Hearty Chicken Vegetable Soup
    >
    > Recipe By :
    > Serving Size : 0 Preparation Time :0:00
    > Categories :
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    >
    > GROUP 1
    > 1 large stewing hen


    > Wayne Boatwright



    The real challenge would be finding a stewing hen. I haven't seen one in a
    grocery store in years. Fryers just don't have the same depth of flavor.

    Ms P


  7. #7
    Wayne Boatwright Guest

    Default Re: Time for another hearty soup...

    On Thu 10 Dec 2009 10:42:40a, Ms P told us...

    >
    > "Wayne Boatwright" <[email protected]> wrote in message
    > news:[email protected] 5.247...
    >> This is not your mother's chicken soup, but it's really tasty and great
    >> for cold weather.
    >>
    >> I've been playing with this recipe for years, as it's loosely based on
    >> a recipe my grandmother's neighbor gave me, plus my tweaks.
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> 3rd-day Hearty Chicken Vegetable Soup
    >>
    >> Recipe By :
    >> Serving Size : 0 Preparation Time :0:00
    >> Categories :
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >>
    >> GROUP 1
    >> 1 large stewing hen

    >
    >> Wayne Boatwright

    >
    >
    > The real challenge would be finding a stewing hen. I haven't seen one
    > in a grocery store in years. Fryers just don't have the same depth of
    > flavor.
    >
    > Ms P
    >
    >


    True. I usually have to order one from my butcher/poultry shop.


    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  8. #8
    Wayne Boatwright Guest

    Default Re: Time for another hearty soup...

    On Thu 10 Dec 2009 07:35:53a, Jean B. told us...

    > Wayne Boatwright wrote:
    >> This is not your mother's chicken soup, but it's really tasty and great
    >> for cold weather.
    >>
    >> I've been playing with this recipe for years, as it's loosely based on
    >> a recipe my grandmother's neighbor gave me, plus my tweaks.
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> 3rd-day Hearty Chicken Vegetable Soup
    >>
    >> Recipe By :
    >> Serving Size : 0 Preparation Time :0:00
    >> Categories :
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >>
    >> GROUP 1
    >> 1 large stewing hen
    >> 3 carrots -- scrubbed and cut in chunks
    >> 1 root end of whole celery stalk -- about 4
    >> inches
    >> long
    >> 1 cup parsley -- stems and leaves, tightly packed
    >> 1 large onion -- stuck with 4-5 whole cloves
    >> 2 tablespoons salt
    >> 2 teaspoon whole black peppercorns
    >> 1 teaspoon whole allspice berries
    >> 4 quarts water
    >> GROUP 2
    >> 4 tablespoons chicken fat -- removed from broth
    >> 2 cups onion -- 1/4" dice
    >> 2 cups carrots -- coarsely chopped
    >> 2 cups celery -- coarsely chopped
    >> 1 cup parsnips -- coarsely chopped
    >> 1 white turnip -- 1/2" cubes
    >> 4 garlic cloves -- minced
    >> 1 pound sliced mushrooms
    >> 1 small cabbage -- 1/2" chunks
    >> 1 1/2 Cups Pearled Barley
    >> 1/2 Cup Sercial Madeira
    >> 1 teaspoon marjoram
    >> chicken stock
    >>
    >> Combine all ingredients in group 1 in a large stockpot and bring to
    >> boil. Skim and reduce heat to a medium simmer. Cook partially covered
    >> for 3 hours.
    >>
    >> Pour the broth through a large fine strainer. Save the chicken and
    >> de-bone while it is still warm. Tear or cut meat into bite-size pieces
    >> and reserve. Discard extracted vegetables. Taste and adjust for salt.
    >> Return chicken to broth and refrigerate overnight.
    >>
    >> The next day, remove all of the solid fat on the surface of the
    >> refrigerated broth with a large spoon and reserve.
    >>
    >> Combine chicken fat, onion, carrots, celery, parsnips, and turnip in
    >> stockpot. Cook slowly, partially covered, until onions are
    >> transparent.
    >>
    >> Add minced garlic and mushrooms and continue cooking until mushrooms
    >> have given up their moisture.
    >>
    >> Add cabbage, barley, Madeira, marjoram, and chicken stock and meat.
    >> Bring to boil and reduce heat to a medium simmer. Cook, partially
    >> covered, ~1 hours or until barley is completely tender.
    >>
    >> Cool and refrigerate soup overnight. Reheat soup slowly for serving.
    >>

    > That looks great--only IF I can leave out the turnip!
    >


    Of course you can.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  9. #9
    Jean B. Guest

    Default Re: Time for another hearty soup...

    Wayne Boatwright wrote:
    > On Thu 10 Dec 2009 07:35:53a, Jean B. told us...
    >
    >> Wayne Boatwright wrote:
    >>> This is not your mother's chicken soup, but it's really tasty and great
    >>> for cold weather.
    >>>
    >>> I've been playing with this recipe for years, as it's loosely based on
    >>> a recipe my grandmother's neighbor gave me, plus my tweaks.
    >>>
    >>>
    >>> * Exported from MasterCook *
    >>>
    >>> 3rd-day Hearty Chicken Vegetable Soup
    >>>
    >>> Recipe By :
    >>> Serving Size : 0 Preparation Time :0:00
    >>> Categories :
    >>>
    >>> Amount Measure Ingredient -- Preparation Method
    >>> -------- ------------ --------------------------------
    >>>
    >>> GROUP 1
    >>> 1 large stewing hen
    >>> 3 carrots -- scrubbed and cut in chunks
    >>> 1 root end of whole celery stalk -- about 4
    >>> inches
    >>> long
    >>> 1 cup parsley -- stems and leaves, tightly packed
    >>> 1 large onion -- stuck with 4-5 whole cloves
    >>> 2 tablespoons salt
    >>> 2 teaspoon whole black peppercorns
    >>> 1 teaspoon whole allspice berries
    >>> 4 quarts water
    >>> GROUP 2
    >>> 4 tablespoons chicken fat -- removed from broth
    >>> 2 cups onion -- 1/4" dice
    >>> 2 cups carrots -- coarsely chopped
    >>> 2 cups celery -- coarsely chopped
    >>> 1 cup parsnips -- coarsely chopped
    >>> 1 white turnip -- 1/2" cubes
    >>> 4 garlic cloves -- minced
    >>> 1 pound sliced mushrooms
    >>> 1 small cabbage -- 1/2" chunks
    >>> 1 1/2 Cups Pearled Barley
    >>> 1/2 Cup Sercial Madeira
    >>> 1 teaspoon marjoram
    >>> chicken stock
    >>>
    >>> Combine all ingredients in group 1 in a large stockpot and bring to
    >>> boil. Skim and reduce heat to a medium simmer. Cook partially covered
    >>> for 3 hours.
    >>>
    >>> Pour the broth through a large fine strainer. Save the chicken and
    >>> de-bone while it is still warm. Tear or cut meat into bite-size pieces
    >>> and reserve. Discard extracted vegetables. Taste and adjust for salt.
    >>> Return chicken to broth and refrigerate overnight.
    >>>
    >>> The next day, remove all of the solid fat on the surface of the
    >>> refrigerated broth with a large spoon and reserve.
    >>>
    >>> Combine chicken fat, onion, carrots, celery, parsnips, and turnip in
    >>> stockpot. Cook slowly, partially covered, until onions are
    >>> transparent.
    >>>
    >>> Add minced garlic and mushrooms and continue cooking until mushrooms
    >>> have given up their moisture.
    >>>
    >>> Add cabbage, barley, Madeira, marjoram, and chicken stock and meat.
    >>> Bring to boil and reduce heat to a medium simmer. Cook, partially
    >>> covered, ~1 hours or until barley is completely tender.
    >>>
    >>> Cool and refrigerate soup overnight. Reheat soup slowly for serving.
    >>>

    >> That looks great--only IF I can leave out the turnip!
    >>

    >
    > Of course you can.
    >

    heh! Well, I know I CAN!

    --
    Jean B.

  10. #10
    Wayne Boatwright Guest

    Default Re: Time for another hearty soup...

    On Thu 10 Dec 2009 11:19:36a, Jean B. told us...

    > Wayne Boatwright wrote:
    >> On Thu 10 Dec 2009 07:35:53a, Jean B. told us...
    >>
    >>> Wayne Boatwright wrote:
    >>>> This is not your mother's chicken soup, but it's really tasty and

    great
    >>>> for cold weather.
    >>>>
    >>>> I've been playing with this recipe for years, as it's loosely based on
    >>>> a recipe my grandmother's neighbor gave me, plus my tweaks.
    >>>>
    >>>>
    >>>> * Exported from MasterCook *
    >>>>
    >>>> 3rd-day Hearty Chicken Vegetable Soup
    >>>>
    >>>> Recipe By :
    >>>> Serving Size : 0 Preparation Time :0:00
    >>>> Categories :
    >>>>
    >>>> Amount Measure Ingredient -- Preparation Method
    >>>> -------- ------------ --------------------------------
    >>>>
    >>>> GROUP 1
    >>>> 1 large stewing hen
    >>>> 3 carrots -- scrubbed and cut in chunks
    >>>> 1 root end of whole celery stalk -- about 4
    >>>> inches long 1 cup parsley -- stems and
    >>>> leaves, tightly packed 1 large onion -- stuck with 4-5
    >>>> whole cloves 2 tablespoons salt
    >>>> 2 teaspoon whole black peppercorns
    >>>> 1 teaspoon whole allspice berries
    >>>> 4 quarts water
    >>>> GROUP 2
    >>>> 4 tablespoons chicken fat -- removed from broth
    >>>> 2 cups onion -- 1/4" dice
    >>>> 2 cups carrots -- coarsely chopped
    >>>> 2 cups celery -- coarsely chopped
    >>>> 1 cup parsnips -- coarsely chopped
    >>>> 1 white turnip -- 1/2" cubes
    >>>> 4 garlic cloves -- minced
    >>>> 1 pound sliced mushrooms
    >>>> 1 small cabbage -- 1/2" chunks
    >>>> 1 1/2 Cups Pearled Barley
    >>>> 1/2 Cup Sercial Madeira
    >>>> 1 teaspoon marjoram
    >>>> chicken stock
    >>>>
    >>>> Combine all ingredients in group 1 in a large stockpot and bring to
    >>>> boil. Skim and reduce heat to a medium simmer. Cook partially covered
    >>>> for 3 hours.
    >>>>
    >>>> Pour the broth through a large fine strainer. Save the chicken and
    >>>> de-bone while it is still warm. Tear or cut meat into bite-size pieces
    >>>> and reserve. Discard extracted vegetables. Taste and adjust for salt.
    >>>> Return chicken to broth and refrigerate overnight.
    >>>>
    >>>> The next day, remove all of the solid fat on the surface of the
    >>>> refrigerated broth with a large spoon and reserve.
    >>>>
    >>>> Combine chicken fat, onion, carrots, celery, parsnips, and turnip in
    >>>> stockpot. Cook slowly, partially covered, until onions are
    >>>> transparent.
    >>>>
    >>>> Add minced garlic and mushrooms and continue cooking until mushrooms
    >>>> have given up their moisture.
    >>>>
    >>>> Add cabbage, barley, Madeira, marjoram, and chicken stock and meat.
    >>>> Bring to boil and reduce heat to a medium simmer. Cook, partially
    >>>> covered, ~1 hours or until barley is completely tender.
    >>>>
    >>>> Cool and refrigerate soup overnight. Reheat soup slowly for serving.
    >>>>
    >>> That looks great--only IF I can leave out the turnip!
    >>>

    >>
    >> Of course you can.
    >>

    > heh! Well, I know I CAN!
    >


    Turnip is a flavor I like, but I know some do not. I have also used
    rutabaga, but if you don't like reguular turnips, you probably also don't
    like rutabagas. Since it's only one turnip, it propbably wouldn't be
    missed, but if you feel the need, you could add more of the other
    vegetables. One vegetable I would not add to this soup is potato, as I'm
    not fond of barley and potato together.


    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  11. #11
    Omelet Guest

    Default Re: Time for another hearty soup...

    In article <[email protected] 7>,
    Wayne Boatwright <[email protected]> wrote:

    > This is not your mother's chicken soup, but it's really tasty and great
    > for cold weather.
    >
    > I've been playing with this recipe for years, as it's loosely based on a
    > recipe my grandmother's neighbor gave me, plus my tweaks.
    >
    >
    > * Exported from MasterCook *
    >
    > 3rd-day Hearty Chicken Vegetable Soup


    Sounds hearty indeed. :-)

    My crock pot is currently cooking down a head of cabbage with celery,
    onion, garlic chives and a hunk of cured smoked beef.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  12. #12
    Stu Guest

    Default Re: Time for another hearty soup...

    On Thu, 10 Dec 2009 15:04:22 -0600, Omelet <[email protected]> wrote:

    -->In article <[email protected] 7>,
    --> Wayne Boatwright <[email protected]> wrote:
    -->
    -->> This is not your mother's chicken soup, but it's really tasty and great
    -->> for cold weather.
    -->>
    -->> I've been playing with this recipe for years, as it's loosely based on a
    -->> recipe my grandmother's neighbor gave me, plus my tweaks.
    -->>
    -->>
    -->> * Exported from MasterCook *
    -->>
    -->> 3rd-day Hearty Chicken Vegetable Soup
    -->
    -->Sounds hearty indeed. :-)
    -->
    -->My crock pot is currently cooking down a head of cabbage with celery,
    -->onion, garlic chives and a hunk of cured smoked beef.


    Got a tenderloin in the oven with vidalia onions, potatoes and some veg., will
    post my turkey soup as soon as can find.

  13. #13
    Andy Guest

    Default Re: Time for another hearty soup...

    Stu <[email protected]> wrote in
    news:[email protected]:

    > Got a tenderloin in the oven with vidalia onions, potatoes and some
    > veg., will post my turkey soup as soon as can find.



    My turn, you bull**** artist...

    Tenderloin of WHAT?!?

    You're suck a ****in' asshole!

    I'd so love to step into a boxing ring and whip the living **** out of
    you!!!

    Andy

  14. #14
    Andy Guest

    Default Re: Time for another hearty soup...

    I'd challenge Blake "no legs" Murphy but he can't stand on his no two feet.

    Steve Warts? That's like hitting a girl. Can't go there.

    I'm picturing PPV.

    What do ya say Stu(pid)?

    Andy

  15. #15
    Stu Guest

    Default Re: Time for another hearty soup...

    On Thu, 10 Dec 2009 16:05:21 -0600, Andy <[email protected]> wrote:

    -->Stu <[email protected]> wrote in
    -->news:[email protected] :
    -->
    -->> Got a tenderloin in the oven with vidalia onions, potatoes and some
    -->> veg., will post my turkey soup as soon as can find.
    -->
    -->
    -->My turn, you bull**** artist...
    -->
    -->Tenderloin of WHAT?!?
    -->
    -->You're suck a ****in' asshole!
    -->
    -->I'd so love to step into a boxing ring and whip the living **** out of
    -->you!!!
    -->
    -->Andy


    Pork Tenderloin if you must know..

    btw... still enjoying childhood I see.

  16. #16
    Stu Guest

    Default Re: Time for another hearty soup...

    Lentil, Spinach and Turkey Dumpling Soup

    Ingredients:

    3 tbsp. extra virgin olive oil
    3/4 cup chopped onion
    3/4 cup chopped green pepper
    3/4 cup chopped carrots
    1 cup diced celery
    1/3 cup French green lentils
    1 10 oz. can Organic pasta sauce
    3 cups organic Chicken broth
    1 1/2 cup water
    1 1/2 cup frozen spinach chopped
    1 lb. Ground turkey ( fat free)
    1 tsp. minced garlic
    6 tsp. chopped parsley
    1/2 tsp. ground black pepper

    Directions:

    In soup pot heat half the oil and add the chopped onion, green pepper, carrots
    and celery. Add dried lentils and stir till coated. Add the tomato sauce,
    chicken broth, water and chopped spinach. Let simmer for 10 minutes. Meanwhile
    mix the lean ground turkey, minced garlic, ground pepper and parsley together
    in a bowl. Shape the turkey mixture into small 3/4" balls (or dumplings). In a
    non stick fry pan heat the other half of olive oil and brown the turkey balls
    at medium high for approx. 10 mins. Once the turkey dumplings are cooked, add
    them to the broth and cook (slow boil) for another 15 - 20 min. or until
    lentils are tender and the turkey dumplings are fully cooked. Serve
    immediately.

  17. #17
    Serene Vannoy Guest

    Default Re: Time for another hearty soup...

    Stu wrote:
    > Lentil, Spinach and Turkey Dumpling Soup


    Everyone's soups are sounding good. I don't usually use recipes for
    soup, but I do like reading everyone's ideas.

    Right now, I have what's left of the bones from the porterhouses
    simmering in water with onions and salt. In a half hour or so, I'll
    strain the stock and add beef, onions, garlic, bay leaves, potatoes,
    tomatoes, chili powder, oregano, and corn to make the stew.

    Love soup. Last night's soup was minestrone with a tomatoey broth,
    rather than plain chicken stock the way I usually make it.

    Serene

  18. #18
    Christine Dabney Guest

    Default Re: Time for another hearty soup...

    On Thu, 10 Dec 2009 17:38:12 -0800, Serene Vannoy
    <[email protected]> wrote:

    >Love soup. Last night's soup was minestrone with a tomatoey broth,
    >rather than plain chicken stock the way I usually make it.
    >
    >Serene


    I am thinking of making soup as well. This very nippy weather calls
    for it, as well as I think it would make sore lungs feel better. I
    am thinking of making the Hot and Sour Vietnamese soup from one of the
    Moosewood cookbooks... Now, all I need is some tofu.... Oh, and some
    curry paste...and some fish sauce..and some limes....

    Guess I should find my way to one of the Asian markets....

    Christine
    --
    http://nightstirrings.blogspot.com

  19. #19
    cybercat Guest

    Default Re: Time for another hearty soup...


    "Serene Vannoy" <[email protected]> wrote in message
    news:[email protected]..
    > Stu wrote:
    >> Lentil, Spinach and Turkey Dumpling Soup

    >
    > Everyone's soups are sounding good. I don't usually use recipes for soup,
    > but I do like reading everyone's ideas.
    >
    > Right now, I have what's left of the bones from the porterhouses simmering
    > in water with onions and salt. In a half hour or so, I'll strain the stock
    > and add beef, onions, garlic, bay leaves, potatoes, tomatoes, chili
    > powder, oregano, and corn to make the stew.
    >
    > Love soup. Last night's soup was minestrone with a tomatoey broth, rather
    > than plain chicken stock the way I usually make it.
    >


    Do you leave the skins on your potatoes? I never have before, but did Monday
    in my vegetable beef soup. It was much, much better with the skins.



  20. #20
    bulka Guest

    Default Re: Time for another hearty soup...

    On Dec 10, 8:38 pm, Serene Vannoy <ser...@serenepages.org> wrote:
    > Stu wrote:
    > > Lentil, Spinach and Turkey Dumpling Soup

    >
    > Everyone's soups are sounding good. I don't usually use recipes for
    > soup, but I do like reading everyone's ideas.
    >
    > Right now, I have what's left of the bones from the porterhouses
    > simmering in water with onions and salt. In a half hour or so, I'll
    > strain the stock and add beef, onions, garlic, bay leaves, potatoes,
    > tomatoes, chili powder, oregano, and corn to make the stew.
    >
    > Love soup. Last night's soup was minestrone with a tomatoey broth,
    > rather than plain chicken stock the way I usually make it.
    >
    > Serene



    Yes. That's the way to deal with recipies. Thanks for the ideas, but
    don't try to tell me what to do. I've got some bones, some frozen
    stock, a lot of other stuff. We'll see what shows up in tomorrow's
    pot. Soup is one of the few good things about winter.

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