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Bybyots
reply to post by mblahnikluver
Hey mblah,
It's nice to see your recipes going up. Your stuff is looking better than ever.
samuel1990
Looks great! Although, I've only ever eaten cream of *whatever* soup on its own. I cook a lot and have not come across a recipe (yet) that calls for it!
Usually it's cream of mushroom, my favorite!
I have this really awesome crab and corn soup that has been passed down through my family and have never seen anyone else with a recipe like it at all. It's more of a bisque I guess. I love living on the fatty/creamy side of life (although you wouldn't guess- I'm a sting bean!). My partner on the other hand is very salad and little butter. I don't know how we do it but we manage to compromise when it comes to cooking.
Thanks for the recipe! I can't wait to try it out! Anything home made is better than store bought!
Bybyots
reply to post by mblahnikluver
I bet baby-food recipes would be a hit. Your herbs de Provence reminded me to remind myself again to eat more spices; it looked really delicious and fresh.
I have a busy kitchen, but it has been busier and I need to get in there more. Your threads always make me want to.
Have a good evening, bon appétit!
KilgoreTrout
reply to post by mblahnikluver
The cheese and bacon pasta looks like really good comfort food...I'd eat it with baked beans just to give it the full comfort level
Baked beans are the only processed food that I just can't give up.
I make a lot of soups, and just to share a tip or two, uptake optional, simply offering you an alternative method. Instead of the flour I tend to use potato for the starch/thickener...rice can work equally as well but I prefer spuds. Also, if I am making a special 'Cream of...' soup, I puree all the ingredients (before adding cream - I don't use milk) and pass it through a metal sieve. Then I add the cream and final seasoning. Same for rich sauces. Obviously, if adapting for baby foods the sieving isn't required, they need their roughage.
Glad to see you are enjoying being a Mum and have recovered from your difficult pregnancy. Make the most of your time with him. It is so precious...and flies by.edit on 22-1-2014 by KilgoreTrout because: (no reason given)
woodsmom
reply to post by mblahnikluver
Mmmm, this looks good. Thanks for sharing!
This recipe will answer a couple of issues in my home as well. We no longer use the canned soups either.
I have one big question though, have you tried canning it yet? I typically avoid canning dairy, but I might make an exception since it would facilitate a quicker meal some evenings.
DontTreadOnMe
reply to post by mblahnikluver
Boy, as cold as it is here, that soup looks like it would hit the spot.
Thanks for the recipe and the tweaking of it.
One of the things I hate about some recipes and some heating directions on packages: they are really off as far as cooking times....and what ingredients really work.
mblahnikluver
lol Now Martha Stewarts recipes I've never had ONE problem with, she is a perfectionist with that stuff and it shows with the recipes. I never really change anything in her recipes, no need to! I like how her recipes are written too, she makes sense with everything and is descriptive and precise. I made a cheesecake a while back and it was her recipe and it was one you had to bake. I followed the instructions and it came out DELICIOUS! Nothing went wrong lol I was worried about making too and it completely failing because I'm not big into baking. I am getting better at it and exploring
mjp54
reply to post by mblahnikluver
Hey Mblah,
You have another winner here!
I put together a pot of cream of chicken that we just finished. The wife says it is a keeper and surprisingly the stepson had two bowls! The only deviation from your recipe was to add a little sweet orange bell pepper as I was a tad light on the celery.
We give it
Mike