Easy Winter Soups

digitS'

digitS'

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@aftermidnight 's beef stew with dumplings reminds me.

Any bowl of soup can have a dumpling or 2 sitting on it ;).

I suppose that they go on one soup better than another but a dumpling can even sit on a bowl of nice hot broth. And, dumplings made from biscuit dough are fine.

Steve
edited to correct autocorrect and it's spelling!
 
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digitS'

digitS'

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Something I really try to avoid is "just" salt, @ducks4you .

So, my soups often have garlic salt. I almost never grow garlic and suppose my use of garlic salt is one reason.

And, I use Maggi sauce in lots of things. It isn't much different from soy sauce but made with wheat. Then, there's soy sauce. All of these are salty but they add lots of flavor, as well.

Then, I use Mrs. Dash and an idea behind that product is that it can be used "instead" of salt. I'm not trying to do that, I just like it and have been using it since I had it sprinkled on a cream cheese and sprout sandwich in a little hippy sandwich shop back in the 70's ;).

Steve
 
digitS'

digitS'

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Hey, NyBoy!

You were the one with the original post. Here we are wracking our brains for useful tips and homemade soup recipes.

Super. You go off to the soopermarket and buy your soup from the food industry! We could sue per common law :somad

Anonymous !

i am not putting my name to this out of concern over losing my license to use garden forums
 
Smart Red

Smart Red

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Cut him some slack. Nyboy is a working man. Some nights are make your own soup and some are what's quick, easy, and good to eat. That's where the cans come in handy. . . better than just a bag of chips and cheese sauce.
 
baymule

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I love chicken mole' it's not really a soup, but a thick sauce over rice.

Gumbo. Shrimp gumbo, chicken and sausage gumbo, I love gumbo!
 
thistlebloom

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seedcorn said:
You can't throw the term fry bread out there without recipe. Get with it.....l
Click to expand...

Sorry Seed, just saw this. I just use a simple yeast dough - flour, water, yeast, and salt. Make it just as you would for baking, let it rise once, punch down, divide into egg sized pieces, roll them thin, like a tiny pizza, then fry in hot oil until browned on both sides. We serve them plain, but they're also good with honey or jam if you aren't dipping them in soup.

There are a lot of recipes on the 'net that use baking powder for the leavening. I've never tried that. I just make them the way mom did.
 
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