Creamy Carrot Soup-Secret Recipe Club

Time again for Secret Recipe Club where I get to visit someone’s blog, pick a recipe from there and share it here.  This month the blog I visited was Why I Am Not Skinny.  Isn’t that a fun name?  This blog is written by Maxie, who is a South African living in Belgium.  She shares great recipe and fun restaurant reviews with really awesome photos that make you very hungry.

One of my favorite restaurants where I live is Black Angus Steakhouse so I thought It was interesting that there is a Dale’s Black Angus Restaurant in Cape Town, South Africa.  Although my Black Angus is quite upscale, it appears that the Cape Town Black Angus may be even more so.

The challenge with picking a recipe from a European blog is that matter of recipe ingredient conversion which I am not very good at.  Maxie does have imperial measurements for at least part of many of her recipes.  I am anxious to make the 137 Year Old Dutch Apple Cake and love the idea of Banana Chocolate French Toast for breakfast.

The recipe I picked to make and share is Carrot Soup from Maxie’s post 6 Carrots, 1 Onion Soup……Close Enough.  I love cooked carrots (hubby does not) and have thought about making carrot soup from time to time, but had never actually done it.  I liked this recipe because of the added potatoes, and it looked simple and easy, which it was.

Since I was making soup just for myself, I halved the recipe but am giving Maxie’s full recipe.  I used my immersion blender to blend the soup right in the saucepan.  The soup was very good “as is”, but would also make a great “jumping off point” for the addition of some spices ( I am thinking curry powder next time I make this) and some cooked, crumbled bacon or diced ham for a heartier main dish.  I loved the wonderful orange color, and will be making this again from time to time.

Creamy Carrot Soup
1 medium onion, peeled and diced
2 large cloves garlic, peeled and minced
a blob of butter (I used a heaping tablespoon)
10 medium carrots, peeled and chopped
4 to 5 potatoes, peeled and chopped
6 cups chicken broth
salt and pepper to taste

Melt butter in large saucepan.  Add onion and garlic and cook over medium heat until onion is soft, about 5 minutes.  Add carrots and potatoes.  Cover with chicken broth and bring to a boil.  Reduce heat, cover and simmer about 20 minutes until carrots and potatoes are tender.  Blend until smooth using an immersion blender or carefully pouring into a blender jar (this may need to be done in batches).  Season with salt and pepper.  Maxie suggests serving this with fresh bread slathered with butter.  This seems to make 4 or so generous servings.

If you think that you would like to join in the fun of Secret Recipe Club, you can find information about it here.

An InLinkz Link-up

Secret Recipe Club-Chicken and Gnocchi Soup

My assignment for November for Secret Recipe Club was the blog It's Yummy to My Tummy.  This blog was started by Heather in 2010.  She chose an apt name for her blog.  It is loaded with delicious recipes, all of them  "yummy to the tummy."

I went through every post in her blog and found many great recipes to try like Baked Doughnuts (I must finally use my new doughnut pan),  Cheese and Fruit Danish,  and Grandma’s Cinnamon Rolls.  Several that are great for this time of the year:  Tootsie Roll Fudge, S’Mores Fudge, and one that is a big weird Soda Pop Jell-O Salad.

When I finally made a choice, I chose Chicken and Gnocchi Soup because I am always looking for new soup recipes, and I had cooked up some of my Stovetop Rotisserie Chicken (post to come on Wednesday) so I could have cooked chicken on hand.  Because I wanted a greater quantity of soup, I increased the recipe by half.  My recipe amounts reflect that.

Parmesan gnocchi was the only gnocchi that I could find at my grocery store.  The gnocchi had a packet of cheese and herb seasoning with it so I did add it to the soup.

I was pretty sure that I would not be able to get the spinach by my hubby, so my solution was to use a bag of frozen spinach, put a small amount in my bowl when the soup was served, and  put it in the microwave for 1 minute or so.  This worked very well, I had my soup with spinach, and hubby had his without.  Of course, I had to add my ever-present red pepper.  I have listed it as optional.

This was a very good soup, and I will be making it often so I am going to have to start making my own gnocchi.  I also think that this would be good made with tortellini.

Chicken and Gnocchi Soup (adapted from It's Yummy to My Tummy blog)
4 T. butter
1 T. extra virgin olive oil
3/4 c. finely diced celery
3 cloves garlic, minced
1 1/2 c. finely diced onion
1/2 c. finely diced red pepper (opt.)
1/3 c. flour
2 cans (14 oz.) chicken broth (4 c.)
1 c. shredded carrots
3/4 t. thyme
1 qt. half and half
1 c. whole milk
1 1/2 c. diced cooked chicken
1 1/2 c. spinach, chopped
1 1/2 lb. gnocchi, cooked according to package directions
salt and pepper to taste

Melt butter and olive oil together in a soup pot.  Add celery, garlic, onion and red pepper.  Cook until veggies are beginning to get tender, about 10 minutes.  Stir in flour and blend well.  Slowly stir in chicken broth, carrot and thyme.  Cook gently until veggies are tender.  Stir in  half and half, milk and chicken.  Bring to a gentle simmer.  Cook about 5 minutes.  Add spinach and cook a few more minutes or until the spinach starts to wilt.  Serve with a sprinkle of parmesan cheese if desired.  Makes  6 to 8 servings.

Go and spend a little time at It's Yummy to My Tummy.  You will be glad you did.

Linking to:  Ingredient Spotlight

Cheesy Sausage Corn Chowder

Recently I had part of a roll of breakfast sausage and some Colby/jack cheese that I needed to use up.  It seems as though I have needed to “use up” quite a lot of food lately.

I needed to make soup for lunches so thought that using the sausage and cheese as a base for some chowder sounded good.  I add all the veggies that I like in a chowder and came up with a soup that was comforting and good on a cool fall day.

Cheesy Sausage Corn Chowder
1 lb. breakfast sausage (I use roll sausage and had about 3/4 lb.)
2 ribs celery, finely chopped (about 1/2 c.)
1/2 c. chopped onion
1/3 c. chopped red pepper
1 large potato, peeled and cut into 1/2 inch dice
2 c. chicken broth
1/2 t. thyme
1 bay leaf
1 qt. milk
1 can (15 oz.) cream style corn
1 c. water
1/3 c. flour
4 oz. Colby/jack cheese, diced

Brown sausage in a large saucepan and pour off any excess fat.  Add veggies and cook about 5 minutes.  Add potato, chicken broth, thyme and bay leaf.  (Add a bit of water if broth does not cover completely.)  Bring to a boil, reduce heat and simmer until potatoes are tender, about 10 minutes.  Stir in cream corn and milk.  Cook until heated through but do not boil.  Stir in cheese until melted.  Measure water into a glass measuring cup.  Add flour and mix until smooth.  Slowly add to soup, stirring until soup thickens to chowder consistency.  Add a bit of milk if soup becomes too thick.  Heat through.  Remove bay leaf and serve.  Makes about 8 servings.

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Ingredient Spotlight-Ham and Bean Soup

Although I like bean soup, I don’t make it often as beans are not hubby’s favorite thing.  However there was a bone left from the Easter ham which turned out to have great flavor so I knew I needed to make soup. 

I like to pour the ham drippings into a container and put them in the refrigerator to let the fat harden.  I then add the drippings to the water for the soup to enhance the flavor.  This particular ham bone had lots of meat on it so there was plenty for the soup.

I like lots of veggies in my soups so add onion, celery, carrots, red pepper and even cubed potatoes on occasion.   People who don’t eat some veggies served other ways seem to eat them in soup.  Vary the type and amount of herb to your liking.

Normally I make this soup a day ahead, let it sit in the fridge over night, skim off any fat that is on the top, reheat the soup and serve it with hot corn bread to sop up the liquid in the bottom of the soup bowl.

Ham and Bean Soup
1 lb. favorite white bean, pick over and discard any small rocks, etc. that might be in the beans
2 qt. water for soaking
1 ham bone
2 qt. water for cooking soup
any defatted ham drippings you might have (opt.)
2 cloves garlic, minced
2-3 bay leaves
1 medium onion chopped
1 c, diced celery
1 c. diced carrots
1/3 c. diced red pepper (opt.)
1 t. marjoram
salt and pepper to taste
additional water if desired

Pour 2 qt. water over beans and let stand over night.  Drain and rinse OR bring beans and water to a boil and boil 2 minutes.  Cover and let soak 1 hour.  Drain and rinse beans.  Put beans in cooking pot and cover with 2 qts. water.  Add any ham drippings and mix well.  Nestle ham bone in center of beans.  Add minced garlic and bay leaves.  Bring pot to a boil, cover, lower heat and simmer 1 hour or until beans are crisp tender.  Add onion, celery, carrots, red pepper, marjoram and continue cooking until vegetables are tender, about 1 more hour.  At about 45 minutes, remove ham bone let cool and remove any ham still left clinging to the bone.  Add ham back into soup pot.  Discard ham bone.  Add additional water if soup seems a little thick.  Heat through.  Ladle into bowls and serve.  I usually let each person season their own bowl with salt and pepper to taste.  Easily serves 6 to 8.

Linking to:  Ingredient Spotlight

Warming Split Pea Soup

This time of year, nothing is better than a bowl of hot, comforting soup.  This is one of my hubby’s favorites.  The whole batch of soup can be made for under $2.00 so it is great for the budget.  I make this at least once a month.  The soup is hearty and filling even though it has no meat in it.   The original recipe was clipped from Woman’s Day many years ago, and I have given it to many people.

If I am feeling particularly frugal, I use 7 cups water and 1 T. instant chicken bouillon or soup base instead of the can of chicken broth.  I leave out the salt, and this works out fine.  Once  all the ingredients are in the pot, the soup takes very little effort.  It just needs to be stirred once in a while.

For a smooth soup,  it can be run through a blender or food processor.  We like our soup a bit chunky so I don’t bother with that.  I like to serve this with little cheese crackers.

I will add some cubed ham if I have it on hand or sometimes cooked crumbled bacon for garnish.  The soup is great without this, however.

Leftovers will stiffen up some while in the fridge, so a little water may need to be added when reheating the soup.

Split Pea Soup from Woman's Day
1 lb. split peas, green or yellow (2 1/4 c.)
5 c. water
1 can  (14 oz.) chicken broth or 2 c. water and 1 T. instant chicken bouillon or soup base
1 lg. onion, chopped
2 med. carrots, chopped
2 lg. cloves garlic, minced
1/2 t. thyme leaves, crushed
1/2 t. pepper  (freshly ground preferred)
3/4 t. salt  (I omit if using the instant bouillon)

Pour peas into a pie tin or other flat surface to check that there are no rocks or other foreign objects in with the peas.  Put the peas in a 4-qt. pot.  Add remaining ingredients.  Bring to a boil, reduce heat to low, cover and simmer 90 minutes or until peas are soft.  Stir occasionally.  Makes 6 servings.

Update 2/29/12:  Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset






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 It's a Keeper Thursday
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Crazy Cooking Challenge-Chicken Noodle Soup

This month's Crazy Cooking Challenge is for Chicken Noodle Soup.  I found the recipe I based my chicken noodle soup on over at Jill’s Recipes.  The recipe interested me because it was more of a creamy soup than most chicken noodle soups.  It also used frozen noodles which I had never used.    The noodles were on sale at Safeway so I thought I would give them a try.

I will have to admit that I did change the recipe quite a bit.  First instead of the cream of chicken soup it called for, I used the ingredients in my homemade cream soup mix.  I also added celery. red pepper, regular onions, and chopped the carrots instead of grating them.

The original recipe called for 3 quarts of water.  I started the day before I planned to make the soup and cooked 4 chicken thighs that I had purchased on sale for .99 lb.  I put the thighs in 2 qts. of water with onion, carrot, celery, red pepper, bay leaf, garlic, and salt and pepper.  I brought this to a boil and cooked them about 30 minutes.  I removed the chicken thighs, poured the liquid through a strainer, and discarded the vegetables.  The chicken and liquid were then refrigerated overnight.  The next day, I removed the skin and cut the thigh meat from the bones, chopped it up and set it aside.  There was about 2 1/2 c. chicken from the four thighs.   I removed the fat from the liquid and put the broth in a big pot.  I added the remaining quart of water, the  homemade soup mix, the veggies, and seasonings.  This was brought to a boil stirring very often.  I lowered the heat and simmered the mixture for 20 minutes.  I brought the mixture back to a boil and added the noodles per the package directions and cooked 10 minutes, added the chicken and cooked another 10 minutes until the noodles were tender.
 
The results were a wonderful, creamy large amount of soup which hubby and I ate for lunch for several days.

If you want to use canned cream-of-chicken soup like the original recipe did, use one large can or three regular-sized cans and omit the dry milk, cornstarch and 3 34 c. water.  Next time I make this I will add a cup or so of frozen peas when I add the chicken.

Creamy Chicken Noodle Soup
Inspired by Jill’s Recipes

2 qts. chicken broth from cooking chicken (purchased broth could be used)
1 qt. water
1/4 c. chicken soup base (I use Better than Bouillon Organic)
3/4 c. nonfat dry milk
4 1/2 T. cornstarch
1/2 t. dried basil
1/2 t. dried thyme
3 3/4 c. water
1 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
1 c. chopped red pepper
1 clove garlic, minced
generous grinding of freshly ground pepper
2 1/2 to 3 cup chopped cooked chicken
1 (12 oz.) pkg. Reames Frozen Noodles

In a large pot combine chicken broth, water, and chicken soup base.   Mix well.  In a large bowl combine dry milk, cornstarch, basil and thyme.  Mix well.  Stir in 3 3/4 c. water mixing well.  Add to water and broth in pot, stirring until well combined.  Add onion, carrot, celery, red pepper and garlic.  Heat mixture to boiling, stirring often to prevent sticking.  Lower heat and simmer for 20 minutes.  Bring soup back to a boil and stir in noodles.  Reduce heat and let noodles boil gently 10 minutes.  Add chicken and generous grinding of black pepper.  Continue to boil 10 more minutes or until noodles are tender.   Taste and adjust seasonings, adding more soup base or bouillon if necessary.   Makes at least 8 generous servings.

February's challenge is Chocolate Cake.  If you would like to join in the fun, you can get more details by heading over to Mom's Crazy Cooking and checking it out.   Tina is a great hostess.  

Curried Green Pea Soup/Side Dish

Here is a little soup or side dish that I dreamed up because I wanted to combine green peas and curry flavor. I created it as a soup, but it can be a curried, creamed pea side dish by halving the amount of milk.  The 1 teaspoon curry powder gives the soup a bit of a bite so it might be wise to start out with 1/2 teaspoon.

I like to see the whole peas, but the soup can be put in a blender or food processor and blended until smooth if desired.   One-half to one cup cubed cooked ham may be added to make this more of a main dish soup.  

Curried Green Pea Soup/Side Dish
1/4 c. butter
1 large clove garlic, minced
1/3 c. flour
1 can (16 oz.) green peas, undrained
1/2 to 1 t. curry powder
1/2 T. instant chicken bouillon
1 c. milk
1/4 c. crumbled, crisp cooked bacon pieces
1/4 c. finely chopped dry roasted peanuts

Melt butter in a saucepan over medium heat.  Add garlic and cook for 1 minute, stirring and watching carefully.  Add flour and stir and cook for 1 minute.  Add peas, curry powder and bouillon.  Stir and cook until liquid in mixture smooths out.  Add milk, cook and stir for 5 minutes or until heated through.  Ladle into serving bowls.  Top each bowl with 1 T. bacon pieces and 1 T. chopped peanuts.  Makes 4 servings.

Southwestern Chicken Corn Chowder

The other day I could not decide what to make for lunch.  In my continuing effort to clear my panty of some older food, I decided to check out some recipes I had stored on my computer.  This recipe caught my eye as it is a “pantry shelf” recipe, and I had all the ingredients to make it.

I wasn’t sure how well I would like it as I am not a fan of chilies.  Turns out I loved it and will be making it again.

This is one of those recipes that, if you can open a can, you can “cook”.  So simple and easy to do.  I have added the chopped red pepper for color and nutrition, but it can be left out. This is a good time to use any red pepper that might be on hand in the freezer if there is not a fresh one available.

The recipe calls for evaporated milk, and I had half a large can I needed to use up.  Regular milk can be used instead.  The soup just may not be quite as creamy.  I also grabbed a can of condensed cheese soup instead of the cream of chicken one called for.  I was out of my homemade soup mix.

I always have 1 cup bags of chicken in my freezer frozen with 1 cup homemade broth.  I just use the whole bag and adjust the liquid elsewhere in the recipe.  More or less liquid usually doesn't matter with soup.

The recipe is supposed to have come from a Desperation Dinners newspaper column, but I got it off the internet somewhere.

Southwest Chicken Corn Chowder
1 t. olive oil
1 c. chopped onion
1/2 c. chopped red pepper
1 clove, garlic minced
1 (14 1/2 oz.) can fat-free chicken broth
1 (10 3/4 oz.) can reduced-fat cream of chicken soup (or cheddar cheese soup)
1 (4 oz.) can diced green chilies, drained
1 (10 oz.) can chicken or 2 c. diced, cooked chicken
1 (16 oz.) can cream-style corn
1 (16 oz.) can whole kernel corn, undrained
1/2 t. or more chili powder (I used 1 t.)
1/2 t. ground cumin
1 (5 oz.) can fat-free evaporated milk or 2/3 c. (regular milk can be used)

Heat olive oil in a 4 1/2 qt. pot over medium heat.  Add onion and red pepper and cook until soft, about 5 minutes, watching closely and stirring often.  Stir in garlic and cook an additional minute or so.  Stir in chicken broth, saving a little to rinse out soup can.  Add soup, rinse out can with reserved chicken broth and add.  Stir with a whisk to blend well.  Bring soup to a boil.  Add well-drained chilies.  Reduce heat to low.  Add chicken, corn, chili powder, and cumin.  Stir to mix well.  Heat 10 min.  Remove from heat and stir in milk.  Serve at once.  Makes 6 to 8 servings.

If serving small children, leave out chilies, chili powder and cumin.  Add 1/2 c. shredded cheese to soup.

Linking to:  Hunk of Meat Monday

Cooking with the Journal-Tomato-Bean Chowder

I am having a little give away.  You can find the details here.

This recipe actually came from our newspaper.  It was sent in by a reader for a soup article that the paper used to do at Super Bowl time.  The sender indicated that it was from an old Farm Journal country Cookbook.  I haven’t checked out which book it might be in, however.

I made a few additions to the soup.  Although it didn’t make our top 10 or 15 “make again” soup list, I am posting it because it is a freezer/pantry shelf soup easily made in an emergency.  I think this one might appeal to kids.  My additions to the recipe were a half pound of hot dogs sliced into coins and browned separately in a skillet.  I also added a can of undrained whole kernel corn and reduced the amount of water by 1/2 cup.  I left out the celery, mainly because I did not have time to cook it some before adding it to the soup.  I wasn’t sure that the celery would get done enough to suit my hubby.  I will tinker with the recipe some more if I make this again.

Tomato-Bean Chowder
1 (16 oz.) can pork and beans
1 (10 1/2 oz.) can condensed tomato soup
1 1/2 c. water
2 T. dried minced onion flakes
1 T. Worcestershire sauce
1/8 t. pepper

Open pork and beans and tomato soup and empty into a medium saucepan.  Use the measured-out water to rinse out the cans and add it to the saucepan.  Add remaining ingredients.  Bring to a boil, lower heat and simmer 15 to 20 minutes.  Makes 6 servings.

Confetti Potato and Ham Soup

As I have said, although I cook a night meal only three time a week, I make lunch almost every day.  That means, I make soup a lot.  With fall rapidly approaching, I will be making it more and more.

Last week I shopped at a new-to-me grocery store.  Grocery Outlet, which I think may be a little like the Aldis in other areas of the country.  I went there because they advertised bacon at $2.99 a lb., which is an excellent price for bacon here in our area right now.  The store happened to have some Oscar Mayer Deli Select ham at .50 a package as it was the sell-by date.  I picked up two packages, put one in the freezer, and used the other one in the soup I made today.

I love potato soup and have two favorite recipes.  I used one as the base for today’s soup.  It came off a email list a number of years ago from someone named Brandi and was called Chunky Potato Soup.  I have added and modified the ingredients over the years and now call it Confetti Potato Soup.  I like the additional color that the celery and red pepper give to the soup.  Diced carrots, frozen peas, or corn could be added to make this even more confetti-like.  Peppers of other colors could be used also.

I think the addition of the potato-cooking water and the little bit of sugar make this a great tasting soup, and I make it often.  It is easily put together in less than an hour.  The soup thickens upon standing so leftovers may need a little bit of milk or water added when reheating.

Confetti Potato and Ham Soup
3  medium  potatoes
2  cups  water
1 small  onion,  diced
1 stalk celery, chopped
1/3 c. chopped red pepper
1/4 c. butter
1/4 c. flour                     
1 qt. milk (4 c.)
1/2  t. sugar
salt and pepper to taste (I use Spice Islands Sea Salt and Pepper Grinders)
1/2 to 1 c. cubed, cooked ham or crisp cooked bacon (optional)
1 c. shredded Cheddar cheese (optional)

Peel potatoes and cut into 1-inch cubes.  Bring water to a boil in a large saucepan.  Add potatoes and cook until tender, about 10 minutes.  Drain potatoes reserving liquid.  Set aside potatoes and 1 cup of cooking water.  While potatoes are cooking, melt butter in another large saucepan.  Add onions, celery, and red pepper and cook until tender, stirring frequently.  Add flour and cook 3-4 minutes, stirring constantly.  Mix in reserved cooking water and sugar.  Stir well.  Gradually add milk stirring frequently.  Add  potatoes and ham.  Simmer over low heat 20-30 minutes, stirring often.  May either stir cheese into soup or use as a garnish when serving.  Serves 8.

Linking to:  It's a Keeper Thursday
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Ingredient Spotlight

Hamburger Helper Soup and Frugal or Cheapskate

I don't use Hamburger Helper much anymore, but when my kids were growing up Hamburger Helper was quick, easy; and, with thawed, already browned ground beef from the freezer, something that they could make.  We were not as concerned about additives and such back then.  Over the years I developed a soup recipe to make the Hamburger Helper stretch even further.  Nothing special, it consisted mostly of adding additional liquid to the liquid called for in the directions.  I would also add whatever bits of cooked veggies we might have in the fridge.

Continuing my pantry clean-up challenge, recently I came across a couple of boxes of Helper that had been around awhile.  I decided to resurrect my soup recipe with one of the boxes.  It happened to be a cheese-based flavor.
 
I made the soup, and we had it for lunch but the flavor was off.  I did not want to serve it again, but I did not want to throw away all the ground beef and macaroni.  So, I put the soup in a colander and rinsed off all the liquid.  I then made a new soup with the hamburger and macaroni and Lasagna flavored Helper, the other flavor I found in my pantry.  I will save the packet of pasta to put in another soup.  So tell me:  frugal or cheapskate?

For those of you who might like the recipe, here it is

Hamburger Helper Soup

1 pkg. Hamburger Helper such as Sloppy Joe, Chili any Mexican Flavored one with pasta
1 can (15 oz.) tomato sauce plus 2 can water
1 can (15 oz.) chili beans or pinto beans, drained plus 1 can water
1 –2 frozen whole kernel corn or 1 (16 oz.) can whole kernel corn, undrained
1 lb. lean ground beef browned with onion, celery and red pepper

Combine all ingredients.  Bring to a boil. Reduce heat and simmer 20 minutes, adding more water if necessary to get the soup consistency you like, until the pasta is done.

For Italian Style flavors of Hamburger Helper such as lasagna use above ingredients, but omit the whole kernel corn and add peas or green beans.

For  Stroganoff or Cheese flavors of Hamburger Helper use double the amount of milk and double the amount of water called for in the helper directions.

Ingredient Spotlight-Curried Cream of Green Bean Soup with Bacon

Here is a little something different to do with green beans.  This makes a good, light soup for a summer lunch.  Green beans, bacon and a little curry powder.  All good things.  The crunchy bits of bacon make for a nice contrast to the creamy soup.  Of course, 2 cups of any other cooked vegetable can be used instead of the green beans, so one can have curried carrot, pea, asparagus, broccoli, or cauliflower soup.

Curried Cream of Green Bean Soup with Bacon

8 slices bacon, diced
1/2 c. chopped onion
!/3 c. chopped red pepper
1 large clove garlic, minced
1 T. butter
3 T. flour
1 (13 fl. oz.) can evaporated milk, regular or 2 %
2 c. cooked fresh or frozen green beans or 1 (16 oz.) can
1/4 t. curry powder
1t. instant chicken bouillon
1/2 c. water.
salt and pepper to taste

Fry bacon in a skillet until crisp, remove to paper towel to drain and set aside.  Drain skillet of bacon grease.  Add onion, red pepper, and garlic to skillet and cook in residual bacon grease until tender.  Set aside.  Melt butter in a medium size saucepan.  Add flour and stir until well blended.  Add evaporated milk and cook over medium heat until mixture begins to thicken.  Remove from heat.  Drain green beans if using canned, saving the liquid in a glass measuring cup.  Place green beans and 1/2 c. of reserved liquid in a blender or food processor.  Blend until smooth.  (If using cooked fresh or frozen green beans, use 1/2 c. water if you do not have the liquid from cooking the beans.)  Add green beans to milk mixture and mix well.  Return to heat.  Add curry powder and instant chicken bouillon.  Add the 1/2 c. water if mixture is too thick.  Cook over low heat 10 minutes stirring often until soup is heated through.  Ladle soup into serving bowls and top each serving with the onion bits.  Makes 4 servings.  Good served with Ritz Roasted Vegetable Crackers.

 Linking to Ingredient Spotlight

Do It Yourself Groceries-Cream Soup Mix

Because I am posting a recipe on Saturday that originally called for Cream of Chicken Soup,  and I use this homemade substitute instead, I am beginning the "Do It Yourself Groceries" series with Cream Soup Mix.

This is an economical, low-salt,  gluten-free, almost additive-free substitute for any commercial Cream Soup.  For most casseroles, I use water with the mix to make up the soup, but milk or evaporated milk can be used for a creamier consistency.

There is a range to the amount of cornstarch and instant bouillon.  Experiment until you get the amount you like best. I actually do not put dry bouillon in the mix. I prefer Better than Bouillon Organic Paste to regular bouillon, and I just use the required amount of that when I make up a recipe. That way I can use beef flavor with beef and chicken flavor with chicken or pork. My husband does not like mushrooms, but there is a mushroom flavor available. To me, the mix, made up with water, is very similar to the commercial low-fat  cream soup.

This mix is very economical, costing under $2 to make, whereas the equivalent in commercial cream soup would be $8 or so, even on sale.

Cream Soup Mix
2 c. nonfat dry milk
3/4 to 1 c. cornstarch
1/4 c. minced dried onion
1/4 to 1/2 c. instant chicken or beef bouillon

Combine all ingredients and mix well. Store tightly sealed in a cool, dry place. I keep this in the fridge. This will make the equivalent of 8 cans of commercial cream soup.
To Use the Mix: Combine 1/3 c. mix with 1 1/3 c. cold water. Either place in a saucepan and cook over low heat until thickened or place in a microwave-safe container and heat on high for 2-3 minutes, stir, heat 2-3 minutes more until mixture thickens.

The amount of the additions below will add much more to the soup than the amount in a can of commercial soup.

For Mushroom Soup: add 3/4 c. fresh, cooked or 1/2 c. canned, drained mushrooms.
For Celery Soup: add 1/2 c. minced celery that has been cooked in a little butter
For Chicken Soup: add 1/2 c. diced, cooked chicken
Cream of Vegetable Soup: add 1 c. milk and 1 c. chopped, cooked vegetables to made-up soup. You can use fresh vegetables by cooking them in the 1 1/3 c. water, mixing the Cream Soup Mix with the milk and combining the two together.
Cream of Tomato Soup:  use 1 (8 oz. can) tomato sauce as part of the 1 1/3 c. water to make up the mix.

The original recipe called for dried basil and thyme.  The range to try is 1 t. to 1 T. added to the mix. I omit this since I prefer to choose the seasonings for the dish I am making.

Saturday I will be posting a one-dish recipe using this mix.

Tomorrow we will be Cooking with the Journal.

Next Monday:  Cornell Mix

 I am linking this post to I'm Lovin' It at Tidy Mom