Tuesday, January 26, 2010
leftovers
Made another batch of lasagna soup...we've been eating it for 3 days now :) It just gets better too!
Tuesday, January 19, 2010
Tomato Soup
I tried to make tomato soup the other night. It was not good. I could dip my grilled cheese into and it tasted okay, but it was not a soup you could slurp off a spoon. That made me a sad panda. :(
oh well, on to new and more amazing soups....I'm going to look for a potato based soup next.
I'll keep you posted!
Happy Slurping!
oh well, on to new and more amazing soups....I'm going to look for a potato based soup next.
I'll keep you posted!
Happy Slurping!
Saturday, January 16, 2010
Lasgna Soup
I've been making this wonderful soup for about a year now... my sister says we should just call it "The Soup" and never eat anything else! It is pretty tasty and souper (haha) easy! I found the recipe in a Parents magazine, but have tweaked it to my own tastes.
Ingredients:
1 1/2 boxes of chicken stock (6 cups approximately.)
1 package mushrooms (I usually do 16 oz. of the pre-sliced)
1 can of diced tomatoes (use "Italian" or one with garlic/onion/spices if you can find it)
1 lb of sausage (I try to get Bob Evan's Italian, but the regular works nice too. You could probably use turkey or lean ground beef, but the sausage makes it nice and spicy)
pasta (I like to use the small pastas and you'll need enough for how ever many people are eating. I find 1 cup of dry pasta makes enough for two bowls of soup)
Put the mushrooms in a large pot/dutch oven/soup pot/etc. Pour in some chicken stock to just cover, start them cooking. While the mushrooms are getting nice and tender, brown the sausage. Once the mushroom are looking done, add the rest of the chicken stock and the diced tomatoes. Stir. Be sure to drain (and I even rinse) the sausage and add to the pot. Stir all together and let simmer while you boil water and cook pasta. Once the pasta is done, add some to a bowl and ladle the soup over it. I like to also sprinkle a bit of cheese on top and give it a good stir.
This soup is wonderful... hot and just spicy enough and super filling. You can add things like onion, garlic, whatever else you think you'd like. It's a no-fail soup I think, and can be ready in about 20 min! Pot a little garlic bread in the oven or make a quick salad and you've got dinner! And it even tastes better the next day! (Be warned, don't add the pasta to the soup.. it gets really soggy!)
Enjoy!
makes about 6 bowls..and it's super easy to double! it's also easy to stretch with a little more chicken stock!
Ingredients:
1 1/2 boxes of chicken stock (6 cups approximately.)
1 package mushrooms (I usually do 16 oz. of the pre-sliced)
1 can of diced tomatoes (use "Italian" or one with garlic/onion/spices if you can find it)
1 lb of sausage (I try to get Bob Evan's Italian, but the regular works nice too. You could probably use turkey or lean ground beef, but the sausage makes it nice and spicy)
pasta (I like to use the small pastas and you'll need enough for how ever many people are eating. I find 1 cup of dry pasta makes enough for two bowls of soup)
Put the mushrooms in a large pot/dutch oven/soup pot/etc. Pour in some chicken stock to just cover, start them cooking. While the mushrooms are getting nice and tender, brown the sausage. Once the mushroom are looking done, add the rest of the chicken stock and the diced tomatoes. Stir. Be sure to drain (and I even rinse) the sausage and add to the pot. Stir all together and let simmer while you boil water and cook pasta. Once the pasta is done, add some to a bowl and ladle the soup over it. I like to also sprinkle a bit of cheese on top and give it a good stir.
This soup is wonderful... hot and just spicy enough and super filling. You can add things like onion, garlic, whatever else you think you'd like. It's a no-fail soup I think, and can be ready in about 20 min! Pot a little garlic bread in the oven or make a quick salad and you've got dinner! And it even tastes better the next day! (Be warned, don't add the pasta to the soup.. it gets really soggy!)
Enjoy!
makes about 6 bowls..and it's super easy to double! it's also easy to stretch with a little more chicken stock!
Monday, January 11, 2010
to slurp or not to slurp
"Good manners: the noise you don't make when you're eating soup."
Bennett Cerf
Maybe if you're at some fancy-shmancy restaurant, okay, don't slurp. But if you're at home, eating a bowl of delicious soup, why the heck not slurp a bit? Makes it more fun, I think! And shows the cook that you're a fan!
Bennett Cerf
Maybe if you're at some fancy-shmancy restaurant, okay, don't slurp. But if you're at home, eating a bowl of delicious soup, why the heck not slurp a bit? Makes it more fun, I think! And shows the cook that you're a fan!
New blog
Hello all! I'm obsessed with soup lately. It started with a Lasagna Soup that I made and it was wonderful. Full of tasty sausage, mushroom and cheese. Now I've got an immersion blender, and I'm hoping to try out other soups, starting with a roasted tomato soup... stay tuned!
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