Post by Chrisnstar on Nov 2, 2005 9:53:34 GMT -5
These are the soups I fixed for N*O's family:
Pumpkin Mushroom Soup
1/2 pound sliced mushrooms (I used portabellos)
1/2 cup chopped onion
2 tablespoons butter or oil
2 tablespoons flour
1 tablespoon curry (I use about half this amount)
3 cups chicken broth
1 can pumpkin
1 tablespoon honey
dash of nutmeg
salt and pepper
1 cup evaporated milk
Saute mushrooms and onion in butter or oil. Add flour and curry and stir. Gradually add broth and stir. Add everything but the milk and cook, stirring, for 10 to 15 minutes. Add the milk and heath through without boiling. Serves 6
This is from the "Whole Earth" cookbook, a 1970s era cookbook.
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Creamy Wild Rice Soup
1/2 cup wild rice (uncooked)
water
1/2 cup butter ( I used about 1/4 cup canola oil and 2 tbsp butter)
1 small onion chopped .... about 1/2 to 3/4 cup
1 cup finely chopped celery
salt to taste
1/4 tsp white pepper
1/4 cup flour
5 cups milk ( I use 1 cup of evaporated milk and the rest 2% milk)
Cook wild rice in water about 45 minutes or until tender. Drain. In a large sauce pan, melt butter or oil, stir in onions and celery. cook gently for 5 minutes or until tender. Avoid browning the vegetables.
Stir in salt, pepper and flour. Reduce heat and gradually stir in milk, using a whisk to stir constantly until soup thickens. Add wild rice an simmer a few minutes to blend flavors.
At this point, I added some pork sausage I had previously browned and drained.
This is from the Reese's Wild Rice package.
chris
Pumpkin Mushroom Soup
1/2 pound sliced mushrooms (I used portabellos)
1/2 cup chopped onion
2 tablespoons butter or oil
2 tablespoons flour
1 tablespoon curry (I use about half this amount)
3 cups chicken broth
1 can pumpkin
1 tablespoon honey
dash of nutmeg
salt and pepper
1 cup evaporated milk
Saute mushrooms and onion in butter or oil. Add flour and curry and stir. Gradually add broth and stir. Add everything but the milk and cook, stirring, for 10 to 15 minutes. Add the milk and heath through without boiling. Serves 6
This is from the "Whole Earth" cookbook, a 1970s era cookbook.
--------------------------------------------------------------
Creamy Wild Rice Soup
1/2 cup wild rice (uncooked)
water
1/2 cup butter ( I used about 1/4 cup canola oil and 2 tbsp butter)
1 small onion chopped .... about 1/2 to 3/4 cup
1 cup finely chopped celery
salt to taste
1/4 tsp white pepper
1/4 cup flour
5 cups milk ( I use 1 cup of evaporated milk and the rest 2% milk)
Cook wild rice in water about 45 minutes or until tender. Drain. In a large sauce pan, melt butter or oil, stir in onions and celery. cook gently for 5 minutes or until tender. Avoid browning the vegetables.
Stir in salt, pepper and flour. Reduce heat and gradually stir in milk, using a whisk to stir constantly until soup thickens. Add wild rice an simmer a few minutes to blend flavors.
At this point, I added some pork sausage I had previously browned and drained.
This is from the Reese's Wild Rice package.
chris
