OT cooking question - too much heat

I make a good onion soup, but not necessarily low fat G.
If you use powdered milk to make your "cream" soups they are much lower
in fat.
I love potato soup.
Cook cubed potatoes and chopped onions (you can also add other
vegetables if you wish like carrots/celery/??) in a minimum of water
until tender. Drain and save the liquid. In large pot make a roux with
oil/butter/margarine, flour and seasonings. Stir milk powder into the
cooking liquid and add water to make enough for your soup. Add liquid
to roux, stirring or whisking as you go. Liquid should thicken very
quickly. Add Vegetable mix and any other additives you wish. (Chicken,
smoked sausage, frozen green peas or corn, well drained sourkraut, or
what ever you wish.) Heat through and serve with a dab of butter in
each bowl.

You can also make a "clear" potato soup. Use a good stock as a base,
lots of potatoes and other vegetables. Works very well as a "meatless"
dish if you want one.

There is a company based in northern Arizona that makes soup "mixes".
These have good, quality ingredients, freeze dried so that all you have
to do is add water, sometimes a bit of milk too, and perhaps some
additional meat to make a meal. They are good. I added some rice to one,
and over estimated the amount to add. It ended up almost like a goulash
but it was very good.

Pati, in Phx, who may make soup for supper tonight.........

Pat in Virginia wrote:

A dollop of sour cream on each serving might help.
I use Rotel MILD ... it did nicely in the soup I made last week. I think
I need to make a soup today. Does anyone have a FANTASTIC soup recipe
that is low fat??
PAT in VA/USA

"Pat in Virginia" wrote in message
...
A dollop of sour cream on each serving might help.
I use Rotel MILD ... it did nicely in the soup I made last week. I think I
need to make a soup today. Does anyone have a FANTASTIC soup recipe that
is low fat??
PAT in VA/USA

My latest everyone-asks-for-the-recipe soup is a lentil / chicken sausage
soup.

Take a couple of pieces of chicken sausage (spicy is good), chop it up fine,
and brown it at the bottom of your soup pot in a teaspoon of oil. (Chicken
sausage usually doesn't have enough fat to brown without the oil.) While
that's browning, finely dice an onion, two carrots, and four stalks of
celery. (exact proportions don't matter). Pop them into the pot and cook
over medium heat until the onion is translucent.

Once the onion is cooked, dump in 8 cups of vegetable broth, a 16 ounce can
of diced tomatoes, a cup of red wine, and three cups of brown lentils. I
usually add some herbs like a bay leaf and basil, too. Fennel is also nice.
Cook 30-40 minutes. Salt before serving. (I can never tell how much salt
until the lentils are cooked.)

This soup freezes very well, and is an excellent vegan soup if you omit the
chicken sausage. If you like a "creamy" soup, use the boat motor (ie stick
mixer) on it for a couple of minutes. I'm usually too lazy to bother, and
besides, I like the whole lentils.


--
Kathy A. (Woodland, CA)
Queen of Fabric Tramps

http://fabrictramp.typepad.com/fabric_tramping/
remove the obvious to reply

I've been considering adding a boat motor / stick mixer to my kitchen gadget
collection. Do you use it often? for what? or is it just something else to
clutter up the kitchen? The price range for them is interesting ranging
from about $35 to about $200. Do you have a fancy one or the discount model
and is there an advantage? Inquiring minds need to know. Polly

"Kathy Applebaum" wrote, in part If you like a "creamy" soup, use the boat
motor (ie stick
mixer) on it for a couple of minutes. I'm usually too lazy to bother, and
besides, I like the whole lentils.

Yum! Do you deliver?
KJ

"Kathy Applebaum" wrote in message
t...

"Pat in Virginia" wrote in message
...
A dollop of sour cream on each serving might help.
I use Rotel MILD ... it did nicely in the soup I made last week. I think
I need to make a soup today. Does anyone have a FANTASTIC soup recipe
that is low fat??
PAT in VA/USA

My latest everyone-asks-for-the-recipe soup is a lentil / chicken sausage
soup.

Take a couple of pieces of chicken sausage (spicy is good), chop it up
fine, and brown it at the bottom of your soup pot in a teaspoon of oil.
(Chicken sausage usually doesn't have enough fat to brown without the
oil.) While that's browning, finely dice an onion, two carrots, and four
stalks of celery. (exact proportions don't matter). Pop them into the pot
and cook over medium heat until the onion is translucent.

Once the onion is cooked, dump in 8 cups of vegetable broth, a 16 ounce
can of diced tomatoes, a cup of red wine, and three cups of brown lentils.
I usually add some herbs like a bay leaf and basil, too. Fennel is also
nice. Cook 30-40 minutes. Salt before serving. (I can never tell how much
salt until the lentils are cooked.)

This soup freezes very well, and is an excellent vegan soup if you omit
the chicken sausage. If you like a "creamy" soup, use the boat motor (ie
stick mixer) on it for a couple of minutes. I'm usually too lazy to
bother, and besides, I like the whole lentils.


--
Kathy A. (Woodland, CA)
Queen of Fabric Tramps

http://fabrictramp.typepad.com/fabric_tramping/
remove the obvious to reply

I don't use it often, but I know people who do. IM(NS)HO, it all depends on
the kind of cooking you do.

Mine was a gift, and probably in the $35 range -- if there's an advantage to
the fancy ones, I haven't heard about it, and I watch all the really geeky
cooking shows. Mine has worked great for years (ten plus?), but then I only
use it a couple of times a year. I do like that it's easy to use and easy to
clean, which are two musts in my kitchen.


--
Kathy A. (Woodland, CA)
Queen of Fabric Tramps

http://fabrictramp.typepad.com/fabric_tramping/
remove the obvious to reply


"Polly Esther" wrote in message
...
I've been considering adding a boat motor / stick mixer to my kitchen
gadget collection. Do you use it often? for what? or is it just
something else to clutter up the kitchen? The price range for them is
interesting ranging from about $35 to about $200. Do you have a fancy one
or the discount model and is there an advantage? Inquiring minds need to
know. Polly

"Kathy Applebaum" wrote, in part If you like a "creamy" soup, use the
boat motor (ie stick
mixer) on it for a couple of minutes. I'm usually too lazy to bother, and
besides, I like the whole lentils.

Yeah, but only as far as my dining room table. ;-P

--
Kathy A. (Woodland, CA)
Queen of Fabric Tramps

http://fabrictramp.typepad.com/fabric_tramping/
remove the obvious to reply


"KJ" wrote in message
news:u88yh.381239$1i1.154038@attbi_s72...
Yum! Do you deliver?
KJ

"Kathy Applebaum" wrote in message
t...

"Pat in Virginia" wrote in message
...
A dollop of sour cream on each serving might help.
I use Rotel MILD ... it did nicely in the soup I made last week. I think
I need to make a soup today. Does anyone have a FANTASTIC soup recipe
that is low fat??
PAT in VA/USA

My latest everyone-asks-for-the-recipe soup is a lentil / chicken sausage
soup.

Take a couple of pieces of chicken sausage (spicy is good), chop it up
fine, and brown it at the bottom of your soup pot in a teaspoon of oil.
(Chicken sausage usually doesn't have enough fat to brown without the
oil.) While that's browning, finely dice an onion, two carrots, and four
stalks of celery. (exact proportions don't matter). Pop them into the pot
and cook over medium heat until the onion is translucent.

Once the onion is cooked, dump in 8 cups of vegetable broth, a 16 ounce
can of diced tomatoes, a cup of red wine, and three cups of brown
lentils. I usually add some herbs like a bay leaf and basil, too. Fennel
is also nice. Cook 30-40 minutes. Salt before serving. (I can never tell
how much salt until the lentils are cooked.)

This soup freezes very well, and is an excellent vegan soup if you omit
the chicken sausage. If you like a "creamy" soup, use the boat motor (ie
stick mixer) on it for a couple of minutes. I'm usually too lazy to
bother, and besides, I like the whole lentils.


--
Kathy A. (Woodland, CA)
Queen of Fabric Tramps

http://fabrictramp.typepad.com/fabric_tramping/
remove the obvious to reply

touche'
"Kathy Applebaum" wrote in message
. net...
Yeah, but only as far as my dining room table. ;-P

--
Kathy A. (Woodland, CA)
Queen of Fabric Tramps

http://fabrictramp.typepad.com/fabric_tramping/
remove the obvious to reply


"KJ" wrote in message
news:u88yh.381239$1i1.154038@attbi_s72...
Yum! Do you deliver?
KJ

"Kathy Applebaum" wrote in message
t...

"Pat in Virginia" wrote in message
...
A dollop of sour cream on each serving might help.
I use Rotel MILD ... it did nicely in the soup I made last week. I
think I need to make a soup today. Does anyone have a FANTASTIC soup
recipe that is low fat??
PAT in VA/USA

My latest everyone-asks-for-the-recipe soup is a lentil / chicken
sausage soup.

Take a couple of pieces of chicken sausage (spicy is good), chop it up
fine, and brown it at the bottom of your soup pot in a teaspoon of oil.
(Chicken sausage usually doesn't have enough fat to brown without the
oil.) While that's browning, finely dice an onion, two carrots, and four
stalks of celery. (exact proportions don't matter). Pop them into the
pot and cook over medium heat until the onion is translucent.

Once the onion is cooked, dump in 8 cups of vegetable broth, a 16 ounce
can of diced tomatoes, a cup of red wine, and three cups of brown
lentils. I usually add some herbs like a bay leaf and basil, too. Fennel
is also nice. Cook 30-40 minutes. Salt before serving. (I can never tell
how much salt until the lentils are cooked.)

This soup freezes very well, and is an excellent vegan soup if you omit
the chicken sausage. If you like a "creamy" soup, use the boat motor (ie
stick mixer) on it for a couple of minutes. I'm usually too lazy to
bother, and besides, I like the whole lentils.


--
Kathy A. (Woodland, CA)
Queen of Fabric Tramps

http://fabrictramp.typepad.com/fabric_tramping/
remove the obvious to reply

In article ,
"Kathy Applebaum" wrote:

Yeah, but only as far as my dining room table. ;-P

--
Kathy A. (Woodland, CA)

Hmmm. I know just where that is :-)

marcella

We had one which my youngest son used to mix his milk shakes and
smoothies. He took it with him to his new home. It did a great job on
his drinks but I could never figure out how to dismantle it to wash it
properly. Just ran it in some sudsy water and rinsed it. He never died
from any bugs on the blades so I guess it is OK. My major method of
cooking is to remove something from the freezer and put it in the
microwave. This technique does not require a mixer of any type. The
son who still lives at home has a large stand mixer which he uses
often and enjoys. My second method for cooking is to take leftovers he
has prepared and warm them in the microwave. Some ask why we allow our
30 year old son to live at home. He doesn't pay rent. Instead he buys
all the groceries and does 75% of the cooking. Who would want a
personal chef to move? No, he didn't learn to cook from me. He tells
people he had to learn because I never cooked. This is a stretch but I
certainly never cooked from scratch like he does. He learned most of
it by watching the cooking shows on TV.

Susan

On Tue, 6 Feb 2007 16:33:34 -0600, "Polly Esther"
wrote:

I've been considering adding a boat motor / stick mixer to my kitchen gadget
collection. Do you use it often? for what? or is it just something else to
clutter up the kitchen? The price range for them is interesting ranging
from about $35 to about $200. Do you have a fancy one or the discount model
and is there an advantage? Inquiring minds need to know. Polly

"Kathy Applebaum" wrote, in part If you like a "creamy" soup, use the boat
motor (ie stick
mixer) on it for a couple of minutes. I'm usually too lazy to bother, and
besides, I like the whole lentils.

"Susan Laity Price" wrote in message
...
We had one which my youngest son used to mix his milk shakes and
smoothies. He took it with him to his new home. It did a great job on
his drinks but I could never figure out how to dismantle it to wash it
properly. Just ran it in some sudsy water and rinsed it.

That's exactly my method of cleaning it. If you do it right away, it's a
snap to clean like that.

(FWIW, I use my blender for smoothies.)
--
Kathy A. (Woodland, CA)
Queen of Fabric Tramps

http://fabrictramp.typepad.com/fabric_tramping/
remove the obvious to reply