simonbaker
Chef Extraordinaire
- Joined
- Feb 21, 2011
- Messages
- 16,637
I'm looking forward to making a pot full of chicken dumpling soup, comfort food on these cold nights.
I'm looking forward to making a pot full of chicken dumpling soup, comfort food on these cold nights.
what kind of dumplings do you make?
That looks and sounds delicious. What do you put in that soup?I made kielbasa-potato soup earlier this week. I first had it in a restaurant in Potsdam, Germany, when we were visiting our former exchange students. It really hits the spot when it's cool outside.
View attachment 32157View attachment 32158
I actually posted it a few years ago. I make a half recipe for the two of us: http://www.discusscooking.com/forums/f56/german-potato-and-sausage-soup-88674.htmlThat looks and sounds delicious. What do you put in that soup?
Thank you. I have now saved it. I forgot about this. I have been using the recipe for Andy's Sausage Soup, but this will make a nice change.I actually posted it a few years ago. I make a half recipe for the two of us: http://www.discusscooking.com/forums/f56/german-potato-and-sausage-soup-88674.html
This time, I added a couple bay leaves and probably a half teaspoon of dried thyme. I had some extra thyme I used for something else that I stuck in a dry vase on the windowsill, so I threw that in to use it up.
I actually posted it a few years ago. I make a half recipe for the two of us: http://www.discusscooking.com/forums/f56/german-potato-and-sausage-soup-88674.html
This time, I added a couple bay leaves and probably a half teaspoon of dried thyme. I had some extra thyme I used for something else that I stuck in a dry vase on the windowsill, so I threw that in to use it up.
Sounds like a personal take on gumbo to me! [emoji38]I don’t if what I made last night is gumbo. Dark roux made with Spam drippings and butter, the Trinity, Cajun seasoning and a little thyme, clam juice and Swenson’s chicken stock, diced browned Spam and chopped clams, and a wild rice mix. It was very tasty, but I don’t know if that really classifies as a gumbo!
Thanks! That’s what I thought. The wild rice added a nice, nutty flavor.Sounds like a personal take on gumbo to me! [emoji38]