Recipes, Etc.

With the cold weather upon us, soup is in the “offing.” Try this soup with any of your leftovers from the holiday season; or for that matter, just a comforting way to enjoy our wintry season.

“Comfort” Potato and Whatever We Have Leftover Soup 4 cans of Chicken broth (14.5 oz each) 6 - 8 potatoes, peeled and cut into ½-inch cubes 4 carrots or more to your liking 1 onion, cut up 2 stalks celery, sliced some parsley 1 stick of butter, melted 1 box of Mrs. Grass Noodle Soup 2 - 3 cups cooked ham, chicken, turkey, hamburger or whatever you have garlic salt, salt and pepper mixed together to make up 1 T. 1 cup instant mashed potato flakes 5 oz can of evaporated milk ½ cup grated Parmesan Cheese

In a large soup pot over medium heat, saute onion and celery with melted butter. Combine sliced potatoes, carrots and meat. Add seasoning. Mix all together. Top off with chicken broth and dry package of ingredients from Mrs. Grass (noodles & seasonings) or other manufacturer of dry soup and noodles. Mix all together and bring to a boil. Reduce heat to medium; simmer until veggies are tender, about 15-20 minutes, stirring constantly.

Shortly before serving time, stir in remaining ingredients (potato flakes, evaporated milk and Parmesan cheese). Simmer for 10 minutes until thickened. Makes 8-10 servings.

Etc.— Mrs. Grass soup mixture makes this a very interesting combination with all the other ingredients. In fact, my husband’s mother, Stella Peterich, always added it to her homemade chicken soup – this was her “secret ingredient.”

To all our wonderful patrons, “have a happy and healthy 2020!”

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