• National Soup Month - 1

    From Dave Drum@1:3634/12 to All on Sun Jan 8 15:14:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Egg Drop Soup
    Categories: Oriental, Poultry, Mushrooms, Eggs
    Yield: 4 Servings

    3 Eggs; lightly beaten
    4 c Chicken stock *
    1 tb Corn flour or arrowroot
    1/2 ts Grated ginger
    1 tb Soy sauce *
    3 Green onions; chopped
    1/4 ts White pepper
    3/4 c Straw, enoki, or sliced
    - shitaki mushrooms

    * If cooking gluten-free, use gluten-free stock and
    gluten-free soy sauce.

    Homemade chicken stock is the best for this. Also, if
    you can't locate any of the mushroom types indicated
    in the recipe, crimini (aka: baby bellas) will do just
    fine. Or, you can just leave them out all together.

    Reserve 1/2 cup of the stock and mix with the corn
    starch/ arrowroot until dissolved.

    Place the chicken stock, ginger, soy sauce, green
    onions, mushrooms and white pepper in a pot and bring
    to a boil.

    Add the cornstarch/arrowroot and stock mixture and
    stir. Reduce heat to a simmer.

    Slowly pour in the beaten eggs while stirring the soup.
    The egg will spread out into ribbons. Turn off the heat
    and garnish with a few more chopped green onions.

    Serve immediately.

    Serves 4.


    Uncle Dirty Dave's Kitchen


    ... Drunk vegan man arrested after ordering 200 McDonald's chicken nuggets.
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  • From Dave Drum@1:2320/105 to All on Sat Jan 13 16:02:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's Tomato Florentine Soup
    Categories: Soups, Vegetables, Poultry, Greens
    Yield: 5 Servings

    28 oz Canned chicken broth
    14 oz Can spinach
    12 oz Red Gold vegetable juice
    8 oz Can Red Gold tomato puree
    1 tb Sugar
    ds Nutmeg
    Salt & fresh ground pepper

    Combine broth, juice and puree in a saucepan over medium
    heat. when hot, but not boiling, add remaining ingredients;
    stirring with a wire whisk.

    Allow to heat gently 30 mins on medium-low until you can't
    stand it any longer.

    Keep hot without letting it boil.

    Freeze leftovers.

    From a starting point given me by Kathy Pitts when I
    mentioned that I really liked the Tomato-Florentine
    Soup at Red Lobster.

    Recipe and MM Format by Dave Drum - 12 July 1998

    Uncle Dirty Dave's Kitchen


    ... Dinner not ready: (A)bort (R)etry (P)izza
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