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Old 11-01-2012, 08:45 PM   #11
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Originally Posted by PrincessFiona60 View Post
Sounds like a fantastic soup, Ma! Thanks!
Hey sweetie, so glad you like it.
ma
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Old 11-01-2012, 09:57 PM   #12
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Originally Posted by Dawgluver View Post
Yum to both! Thanks, Ma!
So glad you like the recipes. I do lots of soups and salads around here.
ma
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Old 11-01-2012, 09:58 PM   #13
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Originally Posted by taxlady View Post
That soup sounds really good. I like that it doesn't need stock. I use stock all the time and seldom have a whole litre (~4 cups) at a time.
Yes but it uses 8 cups of broth will that work for you?
kades
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Old 11-01-2012, 10:23 PM   #14
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Originally Posted by kadesma View Post
Yes but it uses 8 cups of broth will that work for you?
kades
I meant that first soup you typed up, the one you called water soup.
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Old 11-01-2012, 10:44 PM   #15
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Originally Posted by taxlady View Post
I meant that first soup you typed up, the one you called water soup.
Whew she said wipping her brow. You almost had me on that one
kades
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Old 11-02-2012, 02:09 AM   #16
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Sounds delicious Kades :) And best of all, no chicken lol!
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Old 11-02-2012, 05:03 AM   #17
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Sounds delicious Kades

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Originally Posted by kadesma View Post
Water soup!!! It's good Pour 1/4 cup of evoo in a pot. Add2 ribs of thin sliced celery, and 2 cloved of crushed garlic. Cook stirring often over med heat til soft about 5 min.. add 1 lb. of mixed mushrooms sliced cook til juice from mushrooms evaorates. Now add 2 cups of canned tomatoes or 1 lb of fresh roma tomatoes chopped and a pinch of crushed red pepper cook 20 min. add 4 cups of water and salt to taste bring to simmer and cook 20 min more or more if you prefer. Add several say 3-4 large Tabs. of fresh torn basil. Just before serving break one of 6 eggs in a cup then slip the egg into the hot soup. repeat with the rest of the eggs cover and cook on low heat til eggs are done to your taste. Place one of 6 slices of toasted French or Itlian bread In a serving bowl,place egg on top of toast then spoon some of the hot soup over all and top thaat with gratedpecorino or parm cheese a dash of pepper fresh cracked and your done.
Enjoy
kades
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Old 11-03-2012, 11:38 AM   #18
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Quote:
Originally Posted by kadesma
Here ya go.
You need 8 cups of beef broth,melt 2 tab of butter in a large pot. Add 1 small savoy cabbage shredded,and salt to taste. Cover and cook on low 30-40 min. til cabbage is tender. stir now and then. Preheat your oven to 350 now put broth, 1/4 tea. fresh ground nutmeg,1/4 tea. cinnamon, some salt and fresh cracked pepper bring to simmer place 4 slices of toasted thick sliced bread of choice say like crusty rye,pumpernickel,whole wheat in bottom ofa deep 3 qt DO or a deep heavy bottomed pot. Cover the bread with half of the cabbage and with 1/3 of 12 oz. of a good real deal Fontina. Repeat with another layer of the bread,cabbage,cheese Top with remaining layer of bread Carefully pour on hot broth Tear reserved into bits and scatter it on top of your soup. Bake til browned and bubbly about 45 min let rest 5-6- min before serving.
This is good a PITA but good. Enjoy. You do need a good hearty bread for this soup and savoy is nice and not as strong and the other cabbages.
kades
Thanks! Copied and pasted! Yum! :D
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