free use soup
free use soup recipe
I resolved to try to make at least one post a month to this blogspot.
So here it is ... a recipe for soup ...
Almost Everything But The Kitchen Sink Soup ...
chicken broth, beer, red wine, brandy, olive oil, butter, sesame oil
bay leaves, thyme, paprika (hot and sweet), oregano, cayenne, salt
brown rice, barley, red lentils, green lentils, black lentils, navy beans, kidney beans, pinto beans, mung beans, broad beans, black beans, black eyed beans (peas), chick peas, green peas
potato, onion, celery, carrots, corn, garlic
chicken (pre-cooked), mushrooms
salt, pepper, parsley
Whew! What a soup!
An original, by David, soup recipe, of today's ingredients at least ... and impossible to duplicate since I never measured anyhting but always used just enough , which is an important rule by the way.
Of course, the ingredients listed above are by no means comprehensive and deletions and substitutions are permitted, encouraged and please let me know of any ideas you have.
I could imagine using vegetable broth, lemon juice, vinegar, white wine instead of red or no booze at all, caraway seeds, flax seeds (which I may yet add to the soup of the day), cracked or bulgur wheat, tomatoes, leeks and/or just about anything else.
One could even use beef broth and beef rather than chicken broth and chicken.
Or lamb, mutton, fish or no animals at all.
The ingredients, as listed above by paragraphs, are in the order in which they went into the pot and variations are permitted, encouraged and sometimes required as noted below.
Almost all the soups I make are based on combinations of these ingredients and the guidelines outlined below.
Start with a large enough soup pot.
Combine broth like ingredients.
Simmer. Always try NOT to boil as you don't want too much heat.
Simmer, simmer, simmer all the way through this recipe.
Add flavourings and seasonings. Simmer some more.
Add dry ingredients. Since I use dried beans, peas, etc, rather canned ... I add the beans at the same time as the brown rice and simmer for about 15 minutes to 1/2 hour before adding vegetables.
(If you were to use canned beans and white rice I would advise to add the vegtables at the same time. The white rice needs half the cooking time of brown rice, and dried beans, and the canned beans need hardly any cook time at all and thus the canned beans could even be added with the chicken and mushrooms.)
Add vegetables, etc. Simmer 15 minutes to 1/2 hour depending on how large you cubed your vegetables and simmer until rice, beans and vegs are all almost al dente or still very firm.
Add chicken, pre-cooked & cubed of course, and mushrooms to warm through.
Add salt, pepper and fresh parsley to taste just before serving.
Yum, yummy and yummier !!!
Eat this soup. It will keep you young and make you strong.
I guarantee it. Disclaimer: This is not a guarantee =)
I resolved to try to make at least one post a month to this blogspot.
So here it is ... a recipe for soup ...
Almost Everything But The Kitchen Sink Soup ...
chicken broth, beer, red wine, brandy, olive oil, butter, sesame oil
bay leaves, thyme, paprika (hot and sweet), oregano, cayenne, salt
brown rice, barley, red lentils, green lentils, black lentils, navy beans, kidney beans, pinto beans, mung beans, broad beans, black beans, black eyed beans (peas), chick peas, green peas
potato, onion, celery, carrots, corn, garlic
chicken (pre-cooked), mushrooms
salt, pepper, parsley
Whew! What a soup!
An original, by David, soup recipe, of today's ingredients at least ... and impossible to duplicate since I never measured anyhting but always used just enough , which is an important rule by the way.
Of course, the ingredients listed above are by no means comprehensive and deletions and substitutions are permitted, encouraged and please let me know of any ideas you have.
I could imagine using vegetable broth, lemon juice, vinegar, white wine instead of red or no booze at all, caraway seeds, flax seeds (which I may yet add to the soup of the day), cracked or bulgur wheat, tomatoes, leeks and/or just about anything else.
One could even use beef broth and beef rather than chicken broth and chicken.
Or lamb, mutton, fish or no animals at all.
The ingredients, as listed above by paragraphs, are in the order in which they went into the pot and variations are permitted, encouraged and sometimes required as noted below.
Almost all the soups I make are based on combinations of these ingredients and the guidelines outlined below.
Start with a large enough soup pot.
Combine broth like ingredients.
Simmer. Always try NOT to boil as you don't want too much heat.
Simmer, simmer, simmer all the way through this recipe.
Add flavourings and seasonings. Simmer some more.
Add dry ingredients. Since I use dried beans, peas, etc, rather canned ... I add the beans at the same time as the brown rice and simmer for about 15 minutes to 1/2 hour before adding vegetables.
(If you were to use canned beans and white rice I would advise to add the vegtables at the same time. The white rice needs half the cooking time of brown rice, and dried beans, and the canned beans need hardly any cook time at all and thus the canned beans could even be added with the chicken and mushrooms.)
Add vegetables, etc. Simmer 15 minutes to 1/2 hour depending on how large you cubed your vegetables and simmer until rice, beans and vegs are all almost al dente or still very firm.
Add chicken, pre-cooked & cubed of course, and mushrooms to warm through.
Add salt, pepper and fresh parsley to taste just before serving.
Yum, yummy and yummier !!!
Eat this soup. It will keep you young and make you strong.
I guarantee it. Disclaimer: This is not a guarantee =)
posted by braverdave at 10:30 PM
2 comments
