Posts Tagged ‘soup’

Egg Drop Soup

Since the Mashed Potato Soup didn’t go down to great, I thought I’d give this soup a go today.  It was much more soothing on the sore throat!

Egg Drop Soup

  • 4 c chicken broth
  • 2 eggs, beaten
  • salt & pepper, to taste
  • 2 green onions, chopped (for garnish)

Bring broth to a boil.  Slowly drizzle in beaten eggs.  Add salt & pepper to taste and top with green onions.

This was perfect!  As you can see in the picture, I didn’t add the green onions.  1.  I didn’t have any.  2.  I wouldn’t have felt like adding them anyways.

Please bare with me as I’m getting used to my “new” lens on my “new” camera.  Mike got a new camera and I got the old one and the old lens.  😀

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Mashed Potato Soup

Sorry….I fell off the blogging world for a few days.  I’ve been feeling pretty yucky.  I’ve been fighting a terrible sore throat since last Friday.  I made this soup last night, seeing as how nothing else felt good against my painful throat.  Except these:

Yeah…it’s been my main food source since Friday….ugh.

Mashed Potato Soup

  • 2 c leftover Garlic Mashed Potatoes
  • 3 c milk (or according to your desired consistency)
  • 1 c cooked meat (fried bacon, chopped ham, hambuger, etc.)
  • 4 slices American cheese
  • House Seasoning, to taste

Bring milk and potatoes to boiling, stirring to make sure potatoes don’t stick to bottom.  Add cheese and meat. Season with House Seasoning or salt & pepper, to taste.

Even though this was very yummy, it was still not very soothing.  So I tried Egg Drop Soup today.

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Gumbo, or not

I remember as a little girl, being at my Granny’s house, waiting for this delicious soup to be done.  I knew that when she added the shrimp, this meant it was almost done.  I’d stand by her side as she scooped some cooked rice into a coffee mug (I thought it was sooo cool to eat soup in a coffee mug – and I only remember doing it at her house) and then ladle in some of the delicious Gumbo.  I’d burn my tongue… every.single.time.  But, ohhhh, it was worth it.  The crazy little thing, though, is that I don’t like okra (I can handle it fried, but that is the ONLY way I’ll eat it).  So, why do I keep eating this soup even though the okra floats around in it looking like little eye balls?!  Well, I just make it without the okra!  Ha!  How about that!  And did you know that Gumbo is derived from a Bantu/African word meaning okra?  So, how can it be Gumbo when there’s no “gumbo” in it?!  Oh, I don’t know, but I still love it.  And when my Momma makes it, I just pick out the little eyeballs 😀


  • 2 onions, diced
  • 2 green peppers, diced
  • 1/4 c butter
  • 2 Tbsp garlic powder
  • 1 lb okra, chopped  (or not)
  • 1/4 c flour
  • 4 c water
  • 3 tsp (or cubes) chicken bouillon
  • 1 28oz can petite diced tomatoes
  • 2 tsp House Seasoning
  • 1 tsp Worcestershire sauce
  • 1 tsp Tony Chachere’s Creole Seasoning
  • 2 c cooked, chopped chicken
  • 2 c peeled, deveined uncooked shrimp
  • Cooked rice

Saute onions and green peppers in butter until tender.  Then add okra (or not), garlic powder and flour.  Cook for 2-3 minutes.  Next add water and stir until slightly thickened.  Add tomatoes, bouillon, House Seasoning, worcestershire sauce, and creole seasoning.  Cover and simmer for about 45 minutes.  Stir in chicken and/or shrimp.  Continue to simmer until shrimp is pink.  Serve over rice.  (in a coffee mug – 😀 )

And this is my beautiful Granny.  I love her.

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It’s a dreary, cold day outside, and since we had pizza last night, tonight was Parent’s Choice.  What did we choose?  Stew & sandwiches.  I’ll be using the pork roast I cooked up yesterday in my crockpot.  I also baked up a couple of loaves of French Bread.

Country Stew
6 c water
2 Tbsp beef bouillon (or 6 cubes)
2 Tbsp Worcestershire sauce
1 1/2 Tbsp garlic powder
1 1/2 Tbsp onion powder
1/4 c cornstarch
3 medium potatoes, peeled and diced
4 lg carrots, peeled and diced
1 can green beans, undrained
1 c frozen peas
4 c cooked roast (pork or beef)

Place all your ingredients except cornstarch in your crockpot and cover.  Cook on high for 4 hours.  In the last hour, mix your cornstarch with about 1/4 of broth from crockpot to make a slurry.  Pour back into stew and mix well.  Continue to cook for the last hour or until all veggies are tender.

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Mexican Beef Soup

Brrrrr – it’s cold outside, guys!! It’s way colder than I thought it was going to be (I thought it was going to be in the 50’s, but I know it didn’t reached that!) I even saw it snowing a little this morning! On days like this, I just want to grab a cup of hot tea, a blanket, and a book or my computer and hibernate. I didn’t have this luxury today seeing as how the dishes were piled up and I hadn’t done laundry since….ummm…..last Thursday and I still needed to get my thank you’s done from Christmas and well, you know how it goes.

I know that tonight is pasta night, and I did make homemade Mac-n-Cheese for the kiddos, but I wanted something a little lower in fat but filling for me & Mike. Here’s what I fixed:
Mexican Beef Soup
1 26oz jar of salsa (I used Great Value Corn & Black Bean from Walmart b/c that’s my favorite and it has the extra veggies & beans; if you like stuff spicy, use hot salsa!)
3 c beef broth (chicken or veggie broth would be fine, too, though)
2 c cooked hamburger (I used our leftovers from last night’s tacos!) (you could even use up leftover roast..yum!)
1 can of corn, undrained

Dump everything in your pot and simmer on the stove until hot or better yet, dump it in your crockpot in the morning, set it on low, and you’ll be good to go for dinner!

I actually fixed this at lunch and it literally took me,

at the max, 20 minutes to throw together and heat up. I topped it with some crushed tortilla chips. YUMMO! Even though I made this at lunch, we’ll be having it again for supper.

Baked Cheesy Macaroni
2 c uncooked pasta
1/4 c flour
2 3/4 c milk
1/2 c cheese powder
3 c shredded cheddar cheese
1/4 tsp black pepper
1 tsp salt (or to taste)

Preheat oven to 350 degrees. Cook pasta according to package. Grease a 2 quart dish. Over medium heat, whisk together flour, cheese powder, and milk. (cheese powder may not want to dissolve – this is okay). Bring to a boil. Remove this from heat and add 2 cups of cheddar, salt, and pepper. Stir until cheddar melts. Add this to cooked pasta and pour all into your greased pan. Bake for 25 minutes. Take out and add remaining 1 cup of cheese. Bake another 5 minutes or until cheese is melted.

You’ll notice the Diet Coke in the background…you’ll probably see this a lot…. 😀

I told you yesterday about my visit to Glenn’s Bulk Foods. I also mentioned how much I love this store. I used to buy my specialty baking items online, never knowing this little gem of a store was only a short drive out of Hutchinson. Once I finally went there, I’ve never looked back. I no longer have to pay shipping for all my baking needs (and wants)!!!! When I went there yesterday, I decided to finally try their cheese powder, perfect for making homemade mac-n-cheese. One of the Mennonite ladies working there was willing to share a simple recipe for how to use this powder (and I will try this recipe another time), but I decided to try my own version of a baked mac-n-cheese.

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