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I agree - love soup this time of year. Tried one made of yams at a local food co-op last weekend.....so of course had to buy some yams to see if I can recreate it .....will keep you all posted!
Taste of Home Field Editor
"It's not cooking if you're not making a mess."
Oh yes, Becky do keep us posted. I am always eager to try a new soup if it is T&T. I do have a sweet potato soup that is a keeper, if yours turns out to be a disappointment ... but doubtful ... most soups are yummy. Have fun with discovering a new recipe.
Thanks Aleida...would love to get your sweet potato soup recipe too, if you'd like to post it.
Of course I will share. The recipe is called We're Yammin'. It is from Greta and Janet Podleski ... the Canadian sisters who authored Looneyspoons, Crazy Plates and Eat, Shrink and be Merry. I have posted it on this web site previously so I will post the link for you. Just go down to near the end. BTW, I have bought everything for your soup and will try it today.
Thank you very much Becky. I made the soup and had some for lunch. It was delicious and is definitely a keeper. I did not use the rosemary as I am not really a fan. I used only half the potato flakes ... perfect .... although I do like soup of all consistencies. Good thing I loved it because it makes a lot. Again ... thank you very much.
Thanks for the link...my mouth actually started watering reading about the roasted vegetables...is that a bad sign of something more serious?!! Can't wait to try it.
Glad you liked the soup, and you're welcome.
My friend and I made this recipe for a cooking demo we did for our retirement group. It's from The North End Italian Cookbook by Marguerite DiMino Buonopane. Love that acini de pepe (little round balls you find in Wedding soup).
Stracciatella Soup “Little Rags” Soup
2 eggs1/8 tsp saltFreshly grated Parmesan cheese1 quart homemade chicken broth¼ lb cooked acini di pepe or orzo pastaChopped fresh parsley for garnishFreshly ground black pepper
Combine the eggs, salt, 2 tablespoons of cheese, and 3 tablespoons cool broth in a mixing bowl. Beat with a wire whisk for about 3 minutes.
Bring the remaining broth to a boil. Add the egg mixture slowly, stirring constantlywith a fork. Let the soup simmer for at least 5 minutes.
Add the cooked pasta to the soup and simmer 5 minutes more.
Pour the soup into individual bowls and sprinkle with parsley and more grated cheese, and pepper, to taste.
My mom brought home two packages of "sale table" mushrooms that had to be used right away. I decided to make a mushroom soup. I did it in stages and improvised along the way. It came out really good. We had it for supper and I used some of it mixed with sour cream to make baked pork chops that was delicious.
2 (12 oz.) packages of button mushrooms, sorted and cleaned and cut into pieces (rough chop)
1 container beef stock (4 cups)
2 cloves garlic, chopped
1 medium onion, chopped
(Thought about adding a chopped carrot...will do next time.)
Simmer until vegetables are tender. Let cool and puree using an immersion or regular blender.
1 package cremini mushrooms thinly sliced
2 tablespoons vegetable oil
1+ cup instant potato flakes (You decide.)
1/4 cup Marsala
Salt and pepper to taste
Freeze dried chives, to taste.
Sour cream, a dollop, in each serving (my after thought...added it to pork chop sauce)
Saute mushrooms in oil until tender. Remove from heat and stir in Marsala. Add to pureed soup. Stir in mashed potato flakes to desired consistency. Season with salt and pepper. Stir in chives.
© Reiman Media Group, LLC., 2013