SOUP

10 01 2011

HI AGAIN.  I’m snowed in.  Thought you might be too.   Saw a recipe in the paper a couple of days ago and thought it might be a good one to try today since it didn’t take any special ingredients.  The recipe called for chicken, but we are allergic to chicken in our household, so I substituted beef.  Had a few beef pieces in the freezer.  Nothing special nor fancy, just some leftover pieces from another day.

Put either 1 chicken breast or pieces of beef in pot.  Cover with water and cook until tender.  Remove meat from broth and set aside to cool. 

Cut up 2 carrots  and 3 stalks of celery into small pieces. Chop a few leaves from celery to add more flavor.  Place vegetables in  broth and cook covered until tender.  Add salt and pepper when convenient.

Chop meat and add back to broth.   May need to add 2 cups more water by now.  

When vegetables are tender, add 1 cup water and heat again.  Now add  1 cup of uncooked noodles.  Cover again and let pot sit until noodles are tender,  about 20 minutes.  I didn’t have any  thin noodles in my pantry, so just used medium size.  Made no difference anyway. 

Add 1 can mushroom soup.  Adjust water.   Boil again for a few minutes until all flavors are combined.  

Serve.  Made a great lunch for four people today while we watched the falling snow.  Very rich soup.  Very filling.  Easy and very cheap.  

I have a cookbook for sale called Bet’s Cookbook that you might like.  Has all sorts of recipes in it, all fun, cheap and easy to prepare.  You can buy this book from me at  booksbybet, p.o. box 2249, benton, AR 72018     $10.95 plus $2 postage and handling.  Or buy from Amazon.com    Paypal, checks, money orders.  No c.o.d.’s.  

 The soup  only took  about 30 minutes to prepare.  In fact, I also made two Rum Cakes from my cookbook while cooking the soup.  Those cakes are easy, too.  

Enjoy your soup!

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