Food

A Good Day for Homemade Soup

Tonight I made the most delicious soup I have ever eaten. Thank goodness I made a big pot full (is there any other way when you’re making soup?).

It rained so much and so hard all last night and today that I was eyeing my wood pile and wondering if I had the makings for a raft for Buddy and I.

Good day to make soup …

CREAM OF VEGGIE SOUP (with bacon)

1 lb bacon cut into 1/2″ pieces
1 large onion – diced
1 small bag of baby carrots
1 head cauliflower – broken into florets
1/2 head broccoli – broken into florets
1 small bag snow peas, cut into 1″ pieces
1 can peas – not drained
1 can niblet corn – not drained
1 can peas and carrots – not drained
1/2 bunch celery, diced
about 8 big cloves garlic – sliced
1/4 cup sugar
salt and pepper to taste (actually, I never taste anything until I sit down to eat it)

Cream of Veggie Soup

Cream of Veggie Soup

Fry the bacon until transparent. Remove from fat and put into large heavy soup pot.

In the bacon grease, fry the onion and garlic until browned. Add to soup pot.

Throw in everything else. You shouldn’t need to add any extra liquid because you use the liquid from all the canned veggies.

Boil it all up until everything is tender.

Remove from heat and blend it in a blender, food processor or with a mixer or immersion blender until smooth. All the liquid will get mixed in and will be creamy.

* * *

Make a white sauce in another big heavy pot – big enough to hold the whole soup mixture.

I am not sure if I know how to tell you how to make a white sauce because I do it by feel and have been making it for years without a recipe. But it basically goes like this:

In your big pot, melt 1/2 lb. butter (or marg)

When it starts to sizzle, add a little bit of white flour – maybe a quarter cup. Stir it in. I use a whisk.

Add a little more flour, stir it in.

Add a little more flour, stir it in.

Keep doing that until it gets very thick and looks really dry, but don’t let it burn! Stir constantly!

When it gets really thick, add a bit of milk (I used whole milk but 2% is okay) – maybe a quarter cup. Stir it in.

Add a little more milk, stir it in.

Add a little more milk, stir it in.

Keep slowly adding milk and stirring constantly until it looks like thick cream.

Then dump the blended veggies into the cream sauce and mix it all together. Adjust the salt and pepper and serve it up.

What could be better on a cold, wet day? I ate so much my tummy hurts.

Hope you enjoy this one, too

Cheers,
Sue

Yummy Tasting Little Gems

I made these for my dinner last night …

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Stuffed Mushroom Caps

Here’s my recipe …

Ingredients

About 15-18 good-sized mushrooms (not huge but not the little button ones either)
¾ lb pork sausage meat – if you like spicy you can use Italian or Hot sausage meat
1 small-ish cooking onion – diced fine
3 garlic cloves – diced fine
2/3 of an 8-oz pkg cream cheese
1 egg yolk
2/3 c. freshly grated Parmesan cheese (not the stuff in the can)
Salt and Pepper to taste

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Method

Brown and crumble the sausage meat in a fry pan. (It needs to end up in small bits) Set aside to cool.

Remove stems from mushrooms and chop stems finely. Set aside.

Brown onion and garlic in the sausage drippings. Add the chopped mushroom stems partway through. Set aside to cool.

In a medium bowl, combine the cream cheese and the egg yolk. Stir in the Parmesan cheese. Add the cooled sausage meat and the onion mixture.

Put in the fridge for about 10-15 minutes to firm up.

Arrange the mushroom caps on a foil-lined cookie sheet.

Sprinkle salt lightly over mushroom caps.

Using a teaspoon, fill the mushroom cavity with the stuffing, pressing it into the hole. Mound it quite high on top. Place filled mushroom caps on the foil-lined cookie sheet. I sprayed the foil first with cooking spray.

Bake at 350°F for 20-25 minutes or until golden brown. Let cool about 10 minutes before eating – they are really hot inside!

Serve as an appetizer or add a salad to make a whole meal – these are very filling!

They can be made ahead and even frozen – cooked or uncooked. Just thaw and pop them into the oven when you want them. I also had some filling left over, so froze that for later, too.

Man, these were sooo gooooood !!!!

Cheers,
Sue

Bad Hair Day

I’m into food shots for the next few days …

Bad Hair Day

Bad Hair Day 2

Bad Hair Day 3