Musgovian soup

B

bobpaikatt

New member
Cooked asparagus stems, a chicken breast from the Monday fried chicken
special at Cub (8 pieces for $5, I don't buy it often, but when I do, we
can get at least two meals out of, if not three), a pint of whipping
cream with an expiry of 12-23-2010, and about 2-1/2 cups cooked brown
rice. Other ingredients were onion, homemade chicken broth, about 7
baby portabellas, diced, and a handful of spinach leaves cut into about
1/4"x1-1/2" shreds. Some Penzeys Mural of Flavor (the world's dumbest
name for an herb blend) and some black pepper. It was a cream soup and
it is quite tasty. I may package some for a relative who had a couple
strokes recently.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 3/26/2011 8:24 PM, Melba's Jammin' wrote:


I'd eat it. Soup is a favorite way to use up stuff. I have a crock pot
full of beef ribs sitting on top of a bunch of onions. I didn't have
any beef stock so I'm trying a fusion of flavor that I hope isn't a
mistake, but am using chicken stock. I figure the beef will impart
enough of it's flavor into it to work. Also added some bacon slices for
that flavor. Other flavors are tomato, garlic, oregano and lots of
fresh ground pepper. I should add a splash of wine, but can't figure
out if I want to add white or red.
 
In article ,
Melba's Jammin' wrote:

I made a great musgovian soup recently.

In the fridge:

about 1 1/2 cups cooked rotelle
2 Italian sausages (the third in the package got eaten with the pasta
when I cooked it originally)
About one cup juice/drippings from a roast chicken and about as much left
over from a can of broth
Bag o' mushrooms that needed using
Farm box veggies: leeks, carrots, yellow beets (beet greens had been used
in colcannon), green garlic

I diced the leeks and the root veg, added a couple of ribs of celery.
When they had wilted I put the sausage in. After the sausage was looking
browned I put the mushrooms and green garlic in. Covered with liquid, put
the pasta in, and simmered it up for about 20 minutes. Salt and pepper to
season.

There wasn't a lot of liquid so it was stewlike the next day when I had
the remains for lunch. But it was sooooo good (quality sausage and
quality broth made a big difference).

I have broccoli and spinach that need using now. The cream soup treatment
sounds good. I have some potatoes left for bulk.

Charlotte
--
 
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