A few weeks ago I wrote about my discovery of artisan bread baking and thought it would be fun to share an update. Since I began baking these delicious breads, I have only purchased 6 loaves of bread from the store so I guess you could say this has become a habit, a good habit! I have also been sharing this idea with friends and I know two who have also switched over to artisan bread now almost full time! Can I just say that our families are thrilled!?!
Since as of yesterday it is now fall and I finally have a new charger for my camera, I thought I might share my son’s picture of last night’s soup and bread along with the soup recipe. (Our church handed out the neat placemats on Sunday so we could remember to pray for our missionaries every day.) This is our standby veggie soup recipe and it will even be better today. Over the weekend I tried a new recipe for wild rice soup and it was also a big hit so I am including it, too. I added salad and we could close our eyes and pretend we were at Panera, except the family pronounced our soup and bread even better!!!
My Mom’s Vegetable Beef Soup
My mom used to make homemade vegetable beef soup at least once a week during the brisk Illinois winters and it was one of my dad’s favorite meals. This is my own version of her recipe and I like to put it in the crock pot while we are at Grady’s Christmas Tree Farm. How wonderful it is to smell this simmering soup when we walk in the door, shivering cold and in the spirit of the season! My recipe makes a lot of soup and it can be frozen for another day.
2-3 pound pot roast with bone
5 pounds potatoes, peeled and cubed
2 cups sliced carrots
1 cup chopped onions
2 cup chopped celery
2 cups green beans
2 cups peas
2 cups corn
Freshly ground black pepper
2 TBS. parsley flakes
3 TBS. minced garlic
2 cans tomato paste
(I usually use frozen veggies when fresh aren’t available.)
Place the roast in large pot and cover with 16 cups of water. Salt and pepper well. Cook several hours until meat falls from bone. Add all the rest of ingredients and simmer until vegetables are cooked. Simmer on low for several hours or place in crock pot on low setting.
Cream of Chicken and Wild Rice Soup
3 chicken breasts, cooked and cubed or shredded
8 cups chicken broth canned or made from scratch or from bouillon or soup starter
6 carrots, sliced
1 large onion, chopped
3 stalks celery, chopped
3 cups cooked wild rice (I like to cook a larger batch and save some for another recipe)
1 stick butter
1 cup flour
salt to taste
coarse ground black pepper
1 TBS. parsley flakes
1 can evaporated milk
2 cups milk
In large pot, simmer veggies in broth until tender. Add seasoning (taste and add bouillon or soup starter if it needs more flavor). In sauce pan, melted butter over low heat and stir in flour; add milk to thicken. Add to broth along with rice. Continue simmering, adding evaporated milk for a creamier texture and thicken with a little more flour mixed with water if you prefer a thicker soup.