A Moose in Love wrote:
> On Sunday, October 27, 2019 at 7:10:38 AM UTC-4, Gary wrote:
> > Julie Bove wrote:
> > >
> > > It was the bread in it that made it no good. I
> > > don't like crackers in soup either.
> >
> > I don't particularly care for a watery soup.
> > Chicken noodle soup for example. It's just noodles with
> > lots of watery broth.
> >
>
> It depends on how you make it. If you have a watery broth, then what
> do you expect? Your stocks sound very good and strong, as are mine,
> and I think noodles added to a good stock make a good soup.
>
>
> > I'll often stir in a beaten egg at the end to make
> > a "feather soup." A bit more body and a bit more nutrition.
> >
> > Sometimes, I also crush 2-3 saltines and put them into
> > the bottom of the bowl before adding the soup.
> > Stir and enjoy.
While there is a HUGE variation in this, Americans generally tend to
thicker things which is why we often call them soup/stews in many a
recipe book catagory (where they are mixed).
It's one of the spots where we can confuse UK folks at times. Grin,
lets face it, some of our soup/stews ARE largely eaten with a fork! (or
can be, then drink the broth up).
Here's just a few examples:
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Autumn Chicken 'n' Dumplings
Categories: Soups/stews, Chicken
Yield: 8 Servings
5 lb Chicken legs & thighs;
. skinned & defatted
1/2 c Flour; all-purpose
4 tb Olive oil
4 lg Leeks; cleaned & cut into
. 1" long slices
6 md Carrots; sliced
4 Stalks of celery; sliced
2 Apples; tart, cut into thick
. wedges
3 c Chicken broth
1 c Apple juice
2 tb Dill; finely chopped
1/2 ts Salt
pn Black pepper
Dill Cornmeal Dumplings
. (recipe follows)
1. In large plastic or paper bag, coat chicken with flour in 2
batches, shaking off excess. Place in single layer on wax paper
2. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium
heat. Add chicken in batches so pan is not crowded. Cook 15 to 20
minutes per batch, or until browned on all sides. Remove to large
plate.
3. Warm remaining 1 tablespoon of oil in same pan over medium heat.
Add leeks; cook 5 minutes, or until lightly browned, stirring to
scrape up brown bits. Add carrots, celery and apple wedges; cook 4
minutes. Add browned chicken, broth, juice, dill, salt and pepper.
Cover; bring to a boil. Reduce heat and simmer 15 minutes.
4. While chicken cooks, make dumpling batter (recipe follows).
Dinner Plan: Before adding dumplings, remove 1/2 of stew to
microwaveproof container; cool, then freeze for later use. With a
large spoon, drop dumpling batter in 8 spoonfuls over remaining stew.
Simmer over medium-low heat, covered, about 16 minutes, or until
dumplings are done. (Approximate microwave time: De- ost 45 minutes.
When defrosted, place in deep, 10-inch skillet. Make another batch of
dumplings, and continue cooking as directed above.)
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Aztec Corn Soup
Categories: Soups/stews, Mexican
Yield: 4 Servings
MMMMM-------------------LISA CRAWLEY TSPN00B------------------------
1/4 c Butter
3 1/2 c Fresh Corn; cut from cob
1 cl Garlic; minced or pressed
1 c Chicken Stock
2 c Milk
1 ts Oregano Leaves
4 oz Cn Green Chilies; diced
4 oz Jack Cheese; shredded
Salt
1 lg Tomato; cored and diced
1/4 c Fresh Cilantro; chopped
in a 5-6qt pan, melt butter over med. heat. Add corn and garlic;
cook, stirring, until corn is hot and darker golden in color (about 2
min). Remove from heat. Whirl stock and 2 c of the corn mixture in a
food processor or blender until smooth; add to remaining corn mixture
in pan. Stir in milk, oregano and chilies; bring to a boil over med.
heat stirring constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings w/ tomato and
cilantro. Makes 4-6 servings.
File
ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdja006.zip
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Bountiful Black Bean Soup
Categories: Soups/stews, Beans
Yield: 3 Servings
1 lb Dried black beans
4 qt Chicken stock
1 bn Celery w/ leaves, chopped
1 lb Carrots, peeled and chopped
2 lg Onions, chopped
Grated zest of 1 large lemon
1/4 c Lemon juice
1 ts Salt
1/4 ts Black pepper
1 lg Lemon, sliced
Place beans in large saucepan. Add enough water to cover beans by 1
inch. Bring to boil over high heat. Boil 1 minute. Remove pan from
heat; cover tightly and let stand 1 hour. (Or soak beans overnight in
large bowl with enough cold water to cover by 1 inch.) Drain. Combine
beans in 5-quart Dutch oven or soup kettle with chicken broth,
celery, carrots, onions, and lemon zest. Bring to boil over high
heat. Reduce heat to low and simmer, uncovered, until liquid is just
below surface of beans and ingredients are very tender, 2 1/2 to 3
hours. Using slotted spoon, transfer soup solids in batches to food
processor and puree. Transfer puree to large bowl and add cooking
liquid. (Or puree solids and liquids together in blender. Or force
soup through coarse sieve or pass it through food mill, discarding
skins.) Return soup to Dutch oven. Stir in lemon juice, salt and
pepper and cook over medium heat, stirring constantly, until heated
through. Place lemon quarter in bottom of each bowl. Pour in soup and
serve immediately. Makes about 3 quarts of 10-12 servings.
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Brunswick Stew (Soup)
Categories: American, Soups/stews
Yield: 6 Servings
1 tb Bacon fat
1 lg Onion; sliced
1 Chicken; cut in half
1 lb Beef stew meat; in bite-size
1 tb Flour
1 lb Baked ham (leftover)
8 c Cold water
1 tb Salt
Fresh ground black pepper
1/2 ts Dried thyme
1/4 ts Red pepper flakes
1 lg Canned tomatoes
2 md Potatoes; diced
1 c Frozen corn kernels
1 c Frozen lima beans
1 c Frozen okra; sliced
1 c Frozen green beans
1/4 c Fresh parsley; chopped
Recipe by: Someone in Georgia, North Carolina, or Virginia In a large
heavy kettle, heat bacon fat and add onions. Saute until lightly
browned. Dust beef with 1 tablespoon of flour, add to kettle along
with chicken and brown. Add the ham, cold water, salt, black and red
pepper, and thyme. Bring to boil then reduce heat and simmer for 2
hours covered, or until meat is tender. Remove meats from stock and
strain stock. Skim any excess fat from stock, and return to kettle.
Remove chicken from bones, discard skin and cut into bite size
pieces. Return meats to kettle adding all remaining ingredients
except for okra, beans and parsley. Bring to boil and simmer,
covered, for 45 minutes. Add okra and beans and cook for 15 minutes
longer. Garnish with fresh parsley.
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
MMMMM