First, you have to like tomato soup. Never EVER could like it. Growing up Catholic when you never ate meat on any Fridays, tomato soup and something was in the monthly rotation. Put cream in it, add macaronis to it...I don't care, it's still tomato soup.You should really have a grilled cheese sandwich with that mug of tomato soup. In my part of the world, it is almost sinful to just have one and not the other.
First, you have to like tomato soup. Never EVER could like it. Growing up Catholic when you never ate meat on any Fridays, tomato soup and something was in the monthly rotation. Put cream in it, add macaronis to it...I don't care, it's still tomato soup.
Silly, I know, but my "I need comforting" food when things get really bad is a bowl of (equally yucky, some of you will say) Campbell's cream of mushroom soup. The "improved" version they came out with a few years back isn't as rich tasting, but making it with all milk is much better than the can's suggestion of water or half milk/half water. Sometimes I even sub part of the milk with half-and-half.
First, you have to like tomato soup. Never EVER could like it. Growing up Catholic when you never ate meat on any Fridays, tomato soup and something was in the monthly rotation. Put cream in it, add macaronis to it...I don't care, it's still tomato soup.
Silly, I know, but my "I need comforting" food when things get really bad is a bowl of (equally yucky, some of you will say) Campbell's cream of mushroom soup. The "improved" version they came out with a few years back isn't as rich tasting, but making it with all milk is much better than the can's suggestion of water or half milk/half water. Sometimes I even sub part of the milk with half-and-half.
. It took me years to figure out that tomato soup could taste good, just not the stuff out of a can.
Really, Kayelle! I love it as soup too, add an extra can of mushrooms and their liquid, along with a drop or two of sherry. Milk or half and half. Lots of fresh ground pepper, and saltines.
I make some pretty good mushroom soup from scratch as well, but it's nice to have the base ready in the cabinet!
I make a homemade mushroom soup sometimes, but the can is quicker when I'm feeling bad. It's actually a substitute for my very favorite comfort soup my Mom would make, zacierki na mleku - or "dzad-chill-kee". It's a simple Polish milk soup. You bring milk to simmer just under a boil, then spoon or grate a noodle dumpling dough into the milk, then gently boil it for a couple minutes. Spoon into bowl, put a pat of butter on top, and feel your worries melt away. Greatest boo-boo fixer ever.
I might actually think of making it this winter.
Ohhhh! Gypsy tart!!!! The cook at a school I taught in in Essex used to make it for lunch. You don't often find the words "school dinners" and "wonderful" in the same sentence but the dinners at that school were the best I ever had in any school I worked in!
creative you don't have to be British to enjoy many of those foods. We're lucky enough to have an Irish pub about 15 miles from us that serves many of those foods in a most tasty manner. In fact, I enjoy many of the variations of mash (Colcannon, Boxty) with bangers. Just wish I knew where to source bangers to cook at home. This pub also has Scotch eggs. One of these days I want to make them at home.
MC my Mom used to make kidney stew several times a winter when I was a kid. Loved it! Then I found out what exactly a kidney was. Urp. Just the idea of organ meat...
Bubble and Squeak has graced out plates here at home. We ran across it on our first visit to Williamsburg VA and bought the cookbook from there so I could duplicate many of the foods. That book has served me well for over 35 years.
(I guess you won't be popping over?)
15 years of rationing didn't help but even then creative cooks could may a fairly good silk purse out of a sow's ear.
