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lili
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 Thu, Jan 07 2010, 5:50 am
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I'm looking for a delicous, easy to make, milchig soup...
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ra_mom
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Thu, Jan 07 2010, 5:52 am
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French onion soup or creamy tomato soup
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shev
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Thu, Jan 07 2010, 6:00 am
Onion Soup
4-5 onions sliced into rings
4 T butter
1 t sugar
4 T flour
6 cups water
1 1/2 -2 t salt
1/4 t pepper
2 cubes/2 t onion soup mix
3 slices cheddar/ 1/2 cup grated parmesian cheese
-saute onions in butter 'till golden brown, add sugar , stir in flour until smooth, add water and remaining ing. of seasonong. simmer for 20 min
put cheese on bottom on bottom of bowl and pour soup over cheese
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Sherri
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Thu, Jan 07 2010, 6:03 am
| ra_mom wrote: | | French onion soup or creamy tomato soup | Recipe for creamy tomato, please?
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ra_mom
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Thu, Jan 07 2010, 6:15 am
| Sherri wrote: | | ra_mom wrote: | | French onion soup or creamy tomato soup | Recipe for creamy tomato, please? |
It's really a cheating recipe  , but it's oh sooo delicious.
Creamy Tomato Soup
2 (10 oz.) cans condensed tomato soup (Rokeach makes them)
2 soup cans milk
1/2 teaspoon crushed basil
Parmesan cheese
Combine soup, milk and basil in medium saucepan. Bring to a boil over medium heat; reduce heat. Cook, stirring occasionally, for 10 minutes.
Serve with cheese. (You can use regular shredded cheese as well. Sprinkle it over hot steaming bowls of soup, and it will melt immediately.)
(Original recipe calls for cheese tortellini as well, but this soup is delicious on its own.)
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tovarena
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Thu, Jan 07 2010, 11:44 am
This corn chowder is one of my absolute favorite soups! I use fat free half and half and light butter to keep the calories reasonable. The only thing is that you have to babysit it a bit after you add the half and half to make sure the bottom doesn't burn.
| Quote: | Mimi's Cafe Corn Chowder
Yields 18 cups
Ingredients
* 1/2 cup butter
* 3/4 cup chopped onion
* 1 1/2 cups diced celery
* 5 cups hot water
* 4 cups cubed potatoes (1/2 inch pieces)
* 6 cups frozen corn kernels, thawed
* 1/4 cup sugar
* 4 teaspoons salt
* 1/8 teaspoon white pepper
* 1/2 cup flour
* 8 cups (2 quarts) half-and-half cream
Directions
1. Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
2. Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
3. Whisk flour into 2 cups of the half and half and then stir into soup.
4. Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
5. Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more. |
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hello
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Thu, Jan 07 2010, 11:52 am
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brocolli soup or mushroom barley
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Sherri
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Thu, Jan 07 2010, 12:44 pm
| ra_mom wrote: | | Sherri wrote: | | ra_mom wrote: | | French onion soup or creamy tomato soup | Recipe for creamy tomato, please? |
It's really a cheating recipe , but it's oh sooo delicious.
Creamy Tomato Soup
2 (10 oz.) cans condensed tomato soup (Rokeach makes them)
2 soup cans milk
1/2 teaspoon crushed basil
Parmesan cheese
Combine soup, milk and basil in medium saucepan. Bring to a boil over medium heat; reduce heat. Cook, stirring occasionally, for 10 minutes.
Serve with cheese. (You can use regular shredded cheese as well. Sprinkle it over hot steaming bowls of soup, and it will melt immediately.)
(Original recipe calls for cheese tortellini as well, but this soup is delicious on its own.) | What would be an alternative to the canned soup? Tomato paste diluted?
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ra_mom
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Thu, Jan 07 2010, 6:30 pm
| Sherri wrote: | | ra_mom wrote: | | Sherri wrote: | | ra_mom wrote: | | French onion soup or creamy tomato soup | Recipe for creamy tomato, please? |
It's really a cheating recipe , but it's oh sooo delicious.
Creamy Tomato Soup
2 (10 oz.) cans condensed tomato soup (Rokeach makes them)
2 soup cans milk
1/2 teaspoon crushed basil
Parmesan cheese
Combine soup, milk and basil in medium saucepan. Bring to a boil over medium heat; reduce heat. Cook, stirring occasionally, for 10 minutes.
Serve with cheese. (You can use regular shredded cheese as well. Sprinkle it over hot steaming bowls of soup, and it will melt immediately.)
(Original recipe calls for cheese tortellini as well, but this soup is delicious on its own.) | What would be an alternative to the canned soup? Tomato paste diluted? |
I haven't figured that out yet. Diluted tomato paste would definately not be tastey enough.
Rokeach is a Heimish company and they sell the cans of condensed soup in most supermarkets.
http://www.aviglatt.com/Catalog_277.html
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ra_mom
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Thu, Jan 07 2010, 6:40 pm
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Sherri, it looks like 1 cup of tomato sauce, plus 1/4 cup water, and spices would work. Good luck. Let me know if it comes out as good.
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flowerpower
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Thu, Jan 07 2010, 6:41 pm
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French onion soup with a garlic bread in it is supposed to be the best!
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Tries2BGoodMom
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Wed, Jan 27 2010, 12:44 pm
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What type of kosher buttermilk do you use for this recipe? Thanks.
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drez
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Thu, Jan 28 2010, 11:15 am
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for the corn soup, what can I use instead of half and half?
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goodheart
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Thu, Jan 28 2010, 1:04 pm
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potato soup its with sour cream it heaven
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tovarena
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Fri, Jan 29 2010, 7:14 am
| drez wrote: | | for the corn soup, what can I use instead of half and half? |
The only substitute I've ever used is, like I said, the fat free half and half. But in taking a quick glance, it looks like you can use:
- 4-1/2 teaspoons melted butter plus enough whole milk to equal 1 cup half and half
- One cup of evaporated milk for each cup of half and half
- 3/4 cup whole milk and 1/4 cup heavy whipping cream for 1 cup half and half
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chavamom
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Fri, Jan 29 2010, 9:06 am
| TriesToBePerfectMom wrote: | | What type of kosher buttermilk do you use for this recipe? Thanks. |
We don't keep chalav yisrael, so I just buy the buttermilk that is sold locally with a hechsher. I guess that is what you are asking?
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Tries2BGoodMom
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Fri, Jan 29 2010, 9:28 am
This looks so yummy. I never made it but plan to on Motzai Shabbos.
POTATO-CHEDDAR SOUP
2 T. oil
1 clove garlic, minced
4 large potatoes, peeled and sliced
2 onions, peeled and sliced
2 c. chicken broth (I used 2 t. instant chicken bouillon mixed into 2 c. water)
1/2 t. salt
1 c. milk
2 c. grated sharp Cheddar cheese
In large pan, heat oil. Cook garlic, potatoes, and onions for about 10 minutes over medium heat, stirring occasionally. Add chicken broth and salt, bring to a boil, lower heat and cover for about 20 minutes. Vegetables should be well-cooked by then. Add milk. Heat through. Add cheese before serving and stir until melted (or nearly melted).
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mother48
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Fri, Jan 29 2010, 10:01 am
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mushroom bisque-but I don't have a recipee
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sky
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Fri, Jan 29 2010, 10:04 am
| chavamom wrote: | | TriesToBePerfectMom wrote: | | What type of kosher buttermilk do you use for this recipe? Thanks. |
We don't keep chalav yisrael, so I just buy the buttermilk that is sold locally with a hechsher. I guess that is what you are asking? |
1 cup whole milk
either 1 and 3/4 Tablespoons cream of tartar or 1 Tablespoon white vinegar or 1 Tablespoon lemon juice
Add acidic ingredient (tartar, vinegar or lemon juice) to the milk and stir. Let stand at room temperature for 15 minutes. The milk should start to curdle. Stir well before using.
I make it with lemon juice and skim milk and it works.
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