Yummy Soups

Isaac probably wishes I didn't like soup as much as I do, but..... oh well!

My two new favorites are Mulligatawny and Tomato Basil Parmesan.

I know; now you're hungry!  Here are the recipes (the way I make them, of course!)

Keep in mind that with both of these recipes you can add way more veggies than they call for and it makes them even yummier!

Mulligatawny (Indian Curry)

Note: I make a half recipe since there are only two of us.

(although Esther loves the carrots, apples, and chicken from this soup, too!)

1/2 cup butter (1 cube) (recipe calls for twice this much)
1 cup chopped onion
2 large carrots, chopped (recipe calls for shredded)
3 tsp. flour
3 tsp. curry powder
8 cups chicken broth
1 apple, diced (recipe said peeled, but I didn't bother)
1 large can chicken (recipe calls for 2 chicken breasts, cooked and cubed very small)
3/4 c. white rice
salt and pepper to taste
two pinches dried thyme
1 cup milk (I happened to have 1% at the time, but it will probably turn out fine with skim, which is what we normally have.... the recipe calls for heavy cream.  Don't do it, the curry makes this delish, so there's no need for the fat!)

Saute the onion and carrots in the butter in a large pot.  Add flour and curry and cook five more minutes.  Stir in the chicken broth and bring to a boil.  Reduce to a simmer for about 30 minutes.  While simmering, cook the chicken pieces in a little more curry in a frying pan.  (recipe just said to cook it, but since I LOVE curry, I add a little more... and it is so yummy!)  Add chicken, apple, rice, thyme, salt, and pepper to the soup. (The recipe also mentions adding golden raisins, but I have never bought those, and like the soup without it, so you can do whatever.)  Simmer for 20 more minutes until the rice is done.  When there is about 2 minutes left, stir in the milk. 

Tomato Basil Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice
1 cup diced celery
1 cup diced carrots
1 cup diced onions 

(the recipe calls for "finely" diced veggies, but Isaac likes bigger chunks, so I do that instead.)
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups milk, warmed  (I used skim, the recipe calls for half and half)
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper. Cover and cook on LOW for another hour until ready to serve.

Mom's Homemade Noodles

For those of us without pasta making machines:
This is one of Mommo's recipes that I believe she learned from her mother (please correct me if that's wrong, Mom).
Everyone at our house is sick today, so I was thinking of making chicken soup, then remembered Mom's noodles and had to make them as well.
I substituted a few tablespoons of freshly ground whole wheat flour for some of the white flour. I cut the noodles (rolled up jelly roll style per recipe) with plain dental floss and then unrolled them and laid them out on a cookie cooling grid to dry. I remember Mom sometimes putting them over chair backs. You don't have to let them dry, though.
And here's the vintage recipe -

1 beaten egg
1/2 t. salt
2 T evaporated milk
1 C flour

Combine egg, salt and milk. Add enough flour to make stiff dough. Roll out dough and then roll like a jelly roll and slice 1/8" thick. Drop into boiling broth and cook 10 minutes.

I always loved the texture of homemade noodles in the soup. Yum!

Creamy Chicken Soup and Pillow-Soft Dinner Rolls

I saw these recipes on my friend Vanessa's blog and immediately my mouth started watering. They were very tasty! So here are the recipes:

Creamy Chicken Soup

2 cans of chicken

4 c. chicken broth

1/2 medium yellow onion, diced

5 carrots, peeled and cut into thick slices

4 medium potatoes, peeled and cut into bite-size chunks

1/4 cup butter

1/4 cup flour

2 cups evaporated fat-free milk (I used skim milk that I had heated over low heat for about 20 minutes.... seems a waste of money to buy that stuff, and a website I found suggested evaporating your own milk. The soup was still delicious, so I guess it worked!)

1 can corn (drained)

salt and ground black pepper

Bring the chicken and broth to a boil in a soup pot. Decrease the heat and simmer. Remove the chicken from the broth.

Add the onion, carrots, and potatoes to the simmering broth. Cover and return to boiling. Reduce heat and simmer 10 minutes or until vegetables are tender.

In a small saucepan, melt the butter. Stir in the flour with a wooden spoon and cook for 1 minute until the mixture is smooth and bubbly. Stir in the milk and cook for 2 minutes until the mixture is smooth and slightly thickened.

Add the white sauce and chicken pieces to the soup pot. Stir and bring to a gentle boil over medium high heat. Immediately decrease the heat to simmer, add the corn, salt and pepper to taste, and cook just until corn is heated through. Serve immediately or keep warm but do not boil!!

Pillow-Soft Dinner Rolls

4 1/2 teaspoons active dry yeast

1/2 cup warm water (110-115 degrees)

2 cups warm milk (110-115 degrees)

6 Tbsp. shortening

2 eggs

1/4 c. sugar

1-1/2 tsp. salt

7-7 1/2 cups flour

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 inches apart on greased baking sheets.

Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove to wire racks.