Everything But The Kitchen Sink Soup
This “BIG SOUP” recipe is insanely flexible! It starts with a base of chicken broth and our familiar friends onion, celery, carrot and herbs. But then the party gets a little crazy – you add whatever fresh, canned or frozen veggies, pasta and or meats that you have loitering around the kitchen, making this soup “soup-er” flexible.
Some of the best cooks never follow a recipe to the “t” and this is surely one of their favorites!
Foodie Tips ~
♥ Note the variations on the original scan –
For more soup: Add additional vegetables and broth.
For two meals: Freeze the leftovers.
For creamed soup: Add ½ to 1 cup cream 5 minutes before serving. Do not boil the cream!
For pureed soup: Put all ingredients (no bones) into a blender and work your magic, until smooth.
♥ If you discover a version you really like, make record of the ratios so you can make it again on the next go.
♥ I was 10 when this recipe appeared in the 1976 edition of Apartment Life Magazine. How alarming it is to see the office phone hanging on the wall in the photo below! PS ~ I also love the bananas T-shirt!
i. base ingredients
2 cans | chicken broth
4 | chicken breasts
1 | large onion, chopped
1 | celery stalk, chopped
1 | carrot, chopped
2 sprigs | parsley
1 teaspoon | thyme (or dill weed)
1 | bay leaf
to “cover” | water
ii. “scavenge” for these accessory ingredients
1 small can | pinto beans, chickpeas and or plum tomatoes
1 medium can | corn
½ package | frozen okra, asparagus, artichokes and or pea pods
2 | potatoes, chopped
1 small | zucchini, chopped
1 | green pepper, chopped
¼ pound | mushrooms, sliced
¼ cup or more | pasta or rice
1 length | seasoned sausage
cubes | leftover meat
1 | kitchen sink (just checking if you’re paying attention!) :)
iii. what to do
1. In a medium/large pot over medium heat, add the first eight ingredients in step “i” above. Add water to cover.
2. While waiting for the soup to simmer, scavenge for your step “ii” ingredients above, whatever form they take.
3. Add fresh veggies and rice after the soup’s been simmering 15 minutes or canned, frozen ingredients and pasta after 20 minutes. Simmer soup for 30 minutes or until everything’s done.
Click To View –> An Original Scan Of The Big Soup Recipe
Sometime’s life and eventful timing collide.
This week we just so happened to randomly select this recipe from many in Mom’s cookbook. After further research … How did we know it was Julia Child’s birthday (August 15th)? And who eats a savory hot roast in summer? Apparently we do!
This recipe requires a little TLC in the kitchen and I think it’s well worth it – the results speak for themselves.
Hats off to you, Julia, for inspiring the joy of cooking in so many people – including my Mom! And thanks for channeling us to find this recipe.
A little taste of the good times.
foodie tips ~
♥ The sauce below sounds nice. We made it but didn’t think it was necessary; this roast is delicious as is without added layers of flavor and texture.
♥ By “1/2 cup or more of wine” below, we suggest or more to “keep it real,” as they say. See what you think.
♥ If you love stews try this Tuscan Beef Stew recipe. This dish makes regular appearances at my table and guests love it.
4-5 pounds | chuck roast, top or bottom round brisket
to season the meat | salt and pepper
to coat the pan | olive oil
2 | onions, sliced
2 | carrots, sliced
2 | tomatoes, chopped
1 cup | bouillion
eye it | water, to fill pot
1/2 cup or more | wine (I suggest a red)
1 | bay leaf
pinch | thyme
5 | peppercorns
2 cloves | garlic
ii. what to do
1. Dry the meat – pat it with a few papertowels. Cover it with salt and pepper. Brown it in a pot lined with a coating of olive oil over medium heat. Remove the meat from the pot and set it aside on a plate or on a piece of foil that we will use later (below).
2. Brown sliced onions and sliced carrots in oil. Put the roast back in the pot and add chopped tomatoes, bouillion, water and wine. Flavor with bay leaf, thyme, peppercorns and the garlic cloves. Half or more of the roast should be covered in sauce; add water or wine if necessary. Before putting the lid on the pot, cover the roast with foil so it won’t shrink too much.
3. Cook at 300°F or simmer on top of stove 3 – 4.5 hours. About 1/2 hour or so before the roast is done, add onions, carrots, and potatoes if desired.
4. For gravy: drain the fat off the roast juice. Add flour mixed with butter to juice.
Yields: 6-8 Servings
Growing up, there were certain foods I avoided, like school; brussel sprouts, split pea soup, LIVER and our old pungent friend, the mushroom.
I’ve learned to “never to say never” as, with time, things change. Palettes change. And as we grow, we learn to try food before we judge it, as our expectations are sometimes greatly surpassed as we take magical flavor journeys with with world’s wonderfully wide assortment of food.
Pair anything with cheese and I’ll love it (well, except liver). So over the years, as mushrooms popped-up here and there at friends’ feasts, I was more and more open to mushrooms. Then my adventures to Italy taught me how the Italians prize porcini mushrooms and truffles. Italians include mushrooms into delicious dishes, just as if they (the mushrooms) had a seat at the head of the dinner table.
So this week, when out fell this recipe during my search for what to make, I decided to make these turnovers inspired by mushrooms. What’s not to like?
Let’s make mushroom magic!
9 ounces | cream cheese, softened
½ cups | butter, softened (use Falfurrias brand butter per Nanny)
1½ cups | sifted flour
½ pound | mushrooms, minced
1 large | white onion, minced
3 tablespoons | more butter, softened
1 teaspoon | salt
¼ teaspoon | fresh thyme leaves, minced
2 tablespoons | flour
¼ cup | sour cream
1 | cage free egg, beaten
ii. what to do
1. Early in the day or 2 hours before serving, place in large bowl the cream cheese, butter and flour. Beat with an electric mixer at medium speed until soft dough forms.
2. Wrap dough in waxed paper and refrigerate at least one hour.
3. About 1 hour before serving, preheat oven to 450°F.
4. In a medium-sized skillet over medium heat, cook the mushrooms and onion in 3 tablespoons butter until tender, about 5 minutes.
5. Stir in salt, thyme and 2 tablespoons flout until blended and then stir in the sour cream (yes!).
6. On a floured board, thinly roll-out one half of the dough and cut into about 12 circles using a 2¾” cookie cutter. Roll dough scraps into ball and refrigerate.
7. On one ½ of each circle, place a teaspoon of the mushroom mixture. Bush the edges with egg and fold the edges over the filling to meet the bottom edge.
8. With a fork, press edges together and prick tops in three places to let the steam out.
10. Brush turnovers with egg.
11. Bake 12-15 minutes or until golden brown.
Makes about 50 turnovers. Serve warm.
Foodie Tips ~
♥ Use fresh mushrooms for a flavor explosion. Try a little more salt and some pepper if your tongue doesn’t tingle on your first “go” of it.
♥ Can’t find three 3-ounce packages of cream cheese? You’re not alone. It seems our modern day bellies are bigger than the “small packs” so you’ll most likely have to buy multiple 8-ounce blocks or containers of the good stuff and trim ’em down.
♥ Don’t have a 2¾” cookie cutter? I found a small juice glass in my kitchen that measured-up quite fine.
♥ While the original recipe calls for an ungreased cookie sheet, I think I went a little liberal with the egg brushing. I found some PAM Baking Spray helped a lot.
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Who is “Mary Stephenson?”
We Kikers lived at 2927 Trailend Drive and Mary was the mother of the family living next door to us.
Mary was a fabulous foodie friend of ours and you’ll find a few recipes from Mary’s kitchen here at Betty’s Cook Nook.
Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.
Mary typed-up this recipe on an 8½” x 11″ piece of paper, and I found the original recipe (below) in Mom’s 3-ring black binder.