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POOR BOY SOUP
• 10 hot dogs, sliced
• 1⁄4 teaspoon thyme
• 2 tablespoons butter
• 1 (19 ounce) can split pea and ham soup
• 1 (10 1/2 ounce) can cream of potato soup
• 1 cup water
• 1 (16 ounce) can diced tomatoes
• 1 (15 ounce) can corn, drained
DIRECTIONS
1. Brown hot dogs in butter with thyme.
2. Add soups.
3. Gradually stir in the water.
4. Then add tomatoes, and corn and heat until warm.
5. Serve with corn bread.
My husbands favourite Chicken and Pasta Soup, me, extremely Irish, thick country vegetable with croutons (or as my Granny would say the crusts of the homemade loaf!!)
Tortellini soup (Moms)
3 tbl. Butter
2 cloves garlic, finely chopped
1 cup chopped celery
½ cup chopped carrot
¼ c chopped onion
8 cup chix. Broth
4 cup water
2 pkg. (9 oz,) cheese tortellini
2 tbl. Parsley
½ pepper
1 tsp. nutmeg
Grated parmesan
Melt butter. Cook garlic,celery, carrot & onion 10 min.
Stir broth & h2o heat to boil, reduce heat and stir in pasta.
Cover and simmer 20 min’s till pasta tender.
Stir in parsley, pepper and nutmeg
Cover and simmer 10 min’s.
Sprinkle w/ cheese
My granddaughter just made a French onion soup that was really good. I don’t know the exact recipe because the family is banned from the kitchen when she is cooking. [(I have no desire to experience her knife skills firsthand!)
She starts Sullivan University this fall taking their culinary course, which is the best they have to offer (Emeril and John Castro are on the board)]
So, we toasted bread dark and put provolone on top of it and added the soup. It was sooo good!
Had just a touch too much red pepper for me, but I don’t tolerate spices the way I used too. And Lily does love her hot pepper….
Happy Homemade Soup Day!
—-Naj 😀
Cream of Potato Soup
No oven needed.
Edibles:
4-5 medium potatoes, cubed
1 medium white onion, diced
1 tbsp diced garlic
1 cup heavy whipping cream
6 cups chicken or vegetable stock (I use Knorr Selects)
½ cup sour cream
Salt & pepper to taste
1 tsp Tableblend Mrs. Dash(tm)
1 tsp dried parsley
1 tsp dried chives
Kitchen Stuff:
1 knife 1 large stock pot 1 measuring cup
1 cutting board 1 set measuring spoons 1 potato masher
1 vegetable peeler 1 stick blender (optional) 1 cooking spoon
Options:
1 cup leeks 1 cup clams 1 cup broccoli florets
Bacon Fresh chives Spicy Italian Sausage, cooked & crumpled
Cheddar Cheese 1 cup frozen corn nibblets
Assembly:
1. Peel and cube the potatoes and onions. This is the stage where you make the decision on how big the ‘bite sized pieces’ are going to be. Remember, even if you use the stick blender on this, it won’t smooth everything out.
2. Put the chopped veggies into the large stock pot and add in everything but the sour cream and the cream. If you are planning on using any of the options, this is where you would add the broccoli or the leeks too.
3. Add the water/stock at this point & remember it is to cover. If you are using water, also add the bouillon cubes for additional flavor. Because making vegetable stock is another recipe. Or, you can just open the box. I know I do!
4. Turn the heat on under the pot to high & cook for about 30 minutes, or until the potatoes are soft and easily mashed, do not drain out the liquid! Use the potato masher for a rougher, less smooth texture or a stick blender for a smoother soup. If you’ve added the sausage to the recipe, I wouldn’t suggest using the stick blender, it would make the texture all wrong. The masher is good enough.
5. Add in the cream and sour cream at this point & stir to blend.
6. Taste test, add more salt/pepper to taste and then serve hot.
Serving Suggestions:
Usually I serve this with cheddar cheese a dollop of sour cream and sometimes bacon. But you can add the following:
(a) Hubby likes to add a can or two of clams to his servings of this soup and make a very quick and easy clam chowder.
(b) As mentioned in the body of the recipe (see the highlighted part) you can add broccoli to this to make it a potato/broccoli soup.
(c) Leeks are another favorite vegetable of mine and add a nice flavor to this soup as well.
(d) The chives are nice as another topper with a zing, so add away.
Basically, anything you can top a potato with, you can do to this soup. But I would hold off on the chili!