Chief Longwind Of The North
Certified/Certifiable
I have always loved Campbell's Cream of Mushroom Soup, with just a half glass of milk added, and hot. My Dad liked to combine either a can of clam chowder, or cream of chicken soup to the mushroom soup. I liked the clam/mushroom soup combination best.
My favorite was the plain mushroom soup though. I'd take a spoonful and seperate the mushroom bits from the creamy soup by straining the soup between my cheek and teeth, and then, after the last spooful was consumed, I'd chew up all of the mushrooms. I still do that occasionally. It's just a treat from yester-year revisited.
Today, I did something to remind me of my Dad, wjo passed on so many years back. I took a can of mushroom soup, and added 1 cup of leftover turkey soup, made from the Thanksgiving Day's turkey carcass. Teh turkey soup came out very good this year. I didn't add rice, noodles, or barley to it, something I always do. That made it more versatile.
But I digress. Along with the turkey soup, I added a half cup of milk, and brought everything up to a gentle simmer. I gotta tell you, the whole was superior to the parts. This soup was creamy, with a good mushroom/turkey/dairy flavor that was gentle to the tongue, well ballanced, not to salty or sweet, and warmed me to my toes. People, this combo is a winner. If you like delicate, creamy flavors, then this soup, as I made it, is for you. If you're in the mood for something with more kick, add some coarse-grind black pepper, a touch of oregano, some sage or thyme, etc. In any case, you need to try this combination.
Seeeeeeeya; Goodweed of the North
My favorite was the plain mushroom soup though. I'd take a spoonful and seperate the mushroom bits from the creamy soup by straining the soup between my cheek and teeth, and then, after the last spooful was consumed, I'd chew up all of the mushrooms. I still do that occasionally. It's just a treat from yester-year revisited.
Today, I did something to remind me of my Dad, wjo passed on so many years back. I took a can of mushroom soup, and added 1 cup of leftover turkey soup, made from the Thanksgiving Day's turkey carcass. Teh turkey soup came out very good this year. I didn't add rice, noodles, or barley to it, something I always do. That made it more versatile.
But I digress. Along with the turkey soup, I added a half cup of milk, and brought everything up to a gentle simmer. I gotta tell you, the whole was superior to the parts. This soup was creamy, with a good mushroom/turkey/dairy flavor that was gentle to the tongue, well ballanced, not to salty or sweet, and warmed me to my toes. People, this combo is a winner. If you like delicate, creamy flavors, then this soup, as I made it, is for you. If you're in the mood for something with more kick, add some coarse-grind black pepper, a touch of oregano, some sage or thyme, etc. In any case, you need to try this combination.
Seeeeeeeya; Goodweed of the North