Text 21354, 102 rader
Skriven 2012-02-18 05:30:00 av Dave Drum (59836.cooking)
     Kommentar till en text av Ruth Haffly (1:396/45.28)
Ärende: Portable Soup
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD>  Categories: Soups, Dairy, Herbs
 DD>       Yield: 1 recipe

 DD>       2 c  Nonfat dry milk 
 DD>     3/4 c  Cornstarch 

 DD> ERK! I think I know what happened. When I cut and pasted the recipe
 DD> from the UMN .pdf file they had used a special character for the
 DD> spaces. Blankety-blank academics .... grrrrrr. Let's try again as it
 DD> is a pretty decent thing to have on hand.

 RH> OK, I thought you we're trying to type it in Russian. (G)

Nope. I review my posts here before I go ahead and send them up to the BBS for
distribution and that little glitch didn't show up until it had been filtered
through the BBS software for some reason. (shrug)

 DD>       Title: Cream Soup Mix
 DD>  Categories: Soups, Dairy, Herbs
 DD>       Yield: 1 recipe

 DD>     1/2 ts Garlic powder (opt)

 RH> I use one from "More With Less" that's more basic. Herbs & spices,
 RH> cheese, mushrooms, etc can be added in as desired.

I'd probably leave the garlic powder out of this mix. Which is odd for  Mr.
"There Is No Such Thing As Too Much Garlic!"  Bv)=  One of my big quibbles with
many generic cream soups is that there is an unbalanced amount of something
(usually garlic) throwing an "off" taste in the dish. One can always add garlic
(or salt or heat) but it's tougher to remove too much of it.
 
You will have seen that I posted the variations I had on hand for this mix.
I've thought of a couple others - but, not formalised them yet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Portable Soup
 Categories: Beef, Herbs, Vegetables, Soups
      Yield: 1 batch

      2    Knuckles of veal
      3    Shins of beef
      1 lg Bunch of herbs
      2    Bay leaves
      2    Heads of celery; coarse
           - sliced 
      3 lg Onions; coarse chopped 
      3 lg Carrots; coarse chopped 
      2    Blades of mace 
      6    Cloves 
      1 ts Salt 
           Water to cover

  Remove the marrow from the bones and discard then combine
  all the ingredients in a large stockpot. Cove and simmer
  slowly for 8 hours over low heat. If the meat is not coked
  to shreds, remove the veal knuckles and beef shins from
  the pot and set aside in the refrigerator to use for
  another dish. 

  Skim off the surface of the soup then strain the liquid
  from the pan then add to another pan and bring to a
  rolling boil. Keep boiling gently for about 6 hours,
  stirring occasionally or until the liquid is thick. Pour
  into a deep dish, allow to cool then chill in the
  refrigerator over night. 

  Bring a bain-marie to a boil, pour the chilled stock into
  the top then continue cooking, stirring occasionally,
  until the mixture is thick and ropy. Take off the heat and
  allow to cool slightly before pouring small amounts into
  ramekins or the bases of cups or mugs. 

  Allow to set then turn out. Either freeze or chill in the
  refrigerator until needed. 

  Alternatively when cold, turn them out on a flannel to
  dry. Keep them from the air in tin canisters.

  What you have are instant soup stock. To make a soup,
  dissolve a piece of the stock (about the size of a walnut)
  in 600ml warm water then bring to a simmer and allow to
  heat through for about 2 to 3 minutes. Adjust the
  seasonings to taste and serve hot. The soup can be made
  heartier by adding a small amount of pasta as the soup
  heats through.

  Recipe by: Mrs Beeton's Book of Household Management

  From: http://www.celtnet.org.uk

  Uncle Dirty Dave's Archives

MMMMM
 
... I hate quotations. Tell me what you know. Ralph Waldo Emerson
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)