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Dear Reader,
What a mess when I made the Asparagus Mushroom soup recipe I featured in last Friday's column. I don't use my food processor that often, did you know you need to put the lid on before you hit the pulse button? Yes, I knew that, too, but I forgot. Soup all over the counter, the wall, the floor, and me. But thankfully I'd doubled the recipe, so after sharing the soup with my kitchen, there was plenty left for my husband and me. I highly recommend the soup. Oh, my gosh was it good!
Readers Share Their Favorite Soups...
"I make great soup, but have absolutely no recipes I can pass on. I learned to make soup during my Peace Corps years, living with a Brazilian family. Dona, the mother of the household, was a great and imaginative cook. During the week she would save all leftovers. On Saturday she would put them in the same pot and gently simmer the whole day. Late afternoon she would taste the soup, and add whatever seasonings might be needed. Saturday dinner and was always wonderful...and always unique, never to be repeated exactly.
This was my wonderful secret that came back from Brazil with me. Over the years I have been universally complimented on my wonderful soups, and have never duplicated myself. I hope you come to love making soups...they are my favorite meal.
It's so good to read with friends"--Judie H
Susanne T. says her Cheeseburger Soup is a good rainy or cold day recipe, and leftovers heat up well, too.
Cheeseburger Soup
1/2 pound ground beef
1 Tablespoon butter or margarine
3/4 cup onion, chopped
3/4 cup carrot, shredded
3/4 cup celery, diced
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken stock
4 cups potatoes, peeled and diced
3 Tablespoons butter or margarine
1/4 cup flour
8 ounces (2 cups) of American cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper Garnish: 1/4 cup sour cream
First, brown the ground beef, drain and reserve it. Saute the onion, carrots, celery, basil, and parsley in 1 Tablespoon of butter until they are tender. Pour in the stock and bring to a boil. Add potatoes and beef, then reduce heat and simmer for 10-12 minutes, until the potatoes are tender. In a small skillet, melt the remaining 3 Tablespoons of butter, stir in the flour, and cook on low until bubbly. Whisk the milk into the roux and stir until thickened--then stir it into the soup pot. Bring to a boil, then stir in the cheese, salt, and pepper. Cook until the cheese melts. When ready to serve, ladle into soup bowls, top each one with a spoonful of sour cream and swirl in.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
* This month's Penguin Classics book is THE TURNIP PRINCESS AND OTHER NEWLY DISCOVERED FAIRY TALES by Franz Xaver von Schonwerth. Start reading now and enter to win a Penguin tote bag: http://www.supportlibrary.com/bc/v.cfm?L=drclassqqxqT1AFE3FA7E22&c=CLASSICS
AUTHORBUZZ: THE EMERGING SENSITIVE: A Guide For Finding Your Place In The World (NonFiction) by Maria E. Hill
This work traces the roots and roles of sensitive people back to the earliest civilizations exploring what the future holds as the culture shifts to a more HSP-friendly stage. Filled with resources and confidence building techniques, this book provides sensitive people with the perspective and tools to create an enriching life.
Go to: http://authorbuzz.com/dearreader click on THE EMERGING SENSITIVE to read more and to email author Maria E. Hill, you'll get a reply.
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