Many people associate cream of mushroom with Campbell’s-assisted casseroles.
I did not grow up with these, so got to discover them as an adult (along with butter and cream). But that handy concentrated glop, even diluted, is nothing like cream of mushroom from scratch. I even convinced Chris of this fact, with this recipe. It’s loosely adapted from 500 Greatest-Ever Vegetarian Recipes‘ wild mushroom soup.
Miriam’s Cream of Mushroom Soup
Filed under Soups, Vegetarian MD
I wanted a soup to go with my Uzbek samsa. I had originally thought about a white bean soup, but I have been cooking a lot with beans lately and I thought Jan would object. I noticed that the chive in our garden has come back from the winter and we had some sour cream in the refrigerator (this is not a staple in our house—too high fat). These ingredients started me thinking about baked potatoes. Could I make a soup version of a baked potato? Yes, I could.
Karl’s Baked Potato Soup
Filed under Main Dishes, Soups, Vegetarian MD
Jan asked for some comforting, warm Italian Wedding Soup. After a brief warm spell, winter just came back to San Jose with a vengeance and there is snow on the brown hills. San Jose is in the south of the Bay Area with hills on both sides, there is a reason they call it Silicon Valley. Locals orient themselves by the color of the hills. The green hills, the coastal range, are always green and west. The brown hills, the Diablo Range, are higher, dryer and east. If there is any snow near San Jose it will be at the top of Mount Diablo.
Karl’s Itallian Wedding Soup
I did not like any of the recipes on-line; they were either too simple or too complex. Although I generally avoid recipes that are “add can of A” to “can of B,” I am not a food-Nazi. I will use some shortcuts, especially if it is a weekday meal. I looked up what defines Italian Wedding Soup on Wikipedia. The basic ingredients are green vegetables, meat (usually meatballs), chicken broth, and usually some kind of small pasta. I decided to be creative.
Filed under Main Dishes, Pork, Soups
Adapted from http://rasamalaysia.com which adapted it from “Japanese Hot Pots: Comforting One-Pot Meals”
Yosenabe is a type of nabemono or one-pot dish. At first glance the Yosenabe recipes on the Internet were very similar and the directions were few (i.e. chop everything up, throw it into the pot and cook until done).
Karl’s Yosenabe Dinner
The traditional nabe pot is a fairly deep, round bottomed pot with a wooden lid that fits inside the edges of the pot. I am using a wide 2 inch deep flat bottom electric pot. For the amount of soup I made, a 3 inch deep pot would have been better. I struggled to keep the soup from boiling over onto the table.
Filed under Main Dishes, Seafood, Stews
Myr got sick as she was coming back from Peru so she wanted comfort food. In our house this usually means an Asian chicken soup. I found a Cooking Light recipe that was close to what I wanted and with only a few tweaks I developed what I was looking for. I saw some fresh bamboo in the Japanese store that I just couldn’t pass up. Another recipe called for using marinated chicken, instead of the shredded cooked chicken of the Cooking Light recipe. Continue reading
Filed under Main Dishes, Poultry, Soups
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Miriam
Jabberwocky Stew 