DianaT
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Garlic, Chicken, Mushroom Soup Opps, forgot the Rice
This does not have "exact" measurements as we just made it as we went. Good for a cool day and good for a cold!
Using a large stock pot with a heavy bottom--
Saute in just a tiny bit of olive oil and some white wine--
First chopped garlic---used a whole bulb
Then add one medium sized chopped onion
Then one large chopped jalapeņo---
After a bit, add sliced fresh mushrooms-- we sliced a carton full
Then for a little color, one large sliced red pepper.
Finally, the cooked meat from about 6 drumsticks (we used drumsticks as they were on sale---just cooked them in the oven)
Add a LARGE pinch of oregano, and juice from two limes, and some ground pepper. Trying to cut down on salt, so we use no salt until it is served.
Then we added approx. 6 cups of very concentrated homemade stock and approx 6 cups of water and let it simmer for a while.
Served it with chopped green onions---
For the homemade stock, at this time of year when turkey wings are available, we like to make lots of stock and freeze it. For the stock, we will
use a large stock pot with two or three wings, onions and carrots and cook it for hours and hours so it becomes very concentrated. Remove the wings
carefully as they fall apart and feed the dogs the meat (no bones, of course) Then strain out the carrots and onions.
We really enjoyed it, so thought we would share it. I am sure some of the real cooks around here can improve on it.
ON EDIT---FORGOT ONE IMPORTANT ITEM. We had a couple of cups of left over cooked brown rice that we threw into soup while simmering!
[Edited on 12-4-2010 by DianaT]
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bajajudy
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Diane
Sounds delicious
Whew... from your title I thought that it was going to be some kind of casserole made with concentrated mushroom soup from a can!
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DianaT
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| Quote: | Originally posted by bajajudy
Diane
Sounds delicious
Whew... from your title I thought that it was going to be some kind of casserole made with concentrated mushroom soup from a can!
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Maybe I should change the title and put the mushrooms first. 
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sanquintinsince73
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God, that sounds good!! I'll try it today even though today is In 'N Out burger day for the kids.
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Diver
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If you know a local caterer, ask them to save you the carcasses next time they break down a bunch of chicken for a job. I've seen half a trash can of
chicken carcass and bones thrown away.
We've also gotten a bunch of lamb leavings from when they trim and clean the racks. Now THAT makes some yummy stock !!
Give them a cooler to fill and pick it up that day.
We saute the raw meat, onions, garlic, celery and carrots in a mix of olive and canola oil until the chicken has colored outside (35-45 minutes) and
we get some good brown juju in the bottom of the pan. Then add some white wine and scrape up all the goodness from the bottom. Then we add water to
cover and keep covered and simmering for the day.
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DianaT
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| Quote: | Originally posted by Diver
If you know a local caterer, ask them to save you the carcasses next time they break down a bunch of chicken for a job. I've seen half a trash can of
chicken carcass and bones thrown away.
We've also gotten a bunch of lamb leavings from when they trim and clean the racks. Now THAT makes some yummy stock !!
Give them a cooler to fill and pick it up that day.
We saute the raw meat, onions, garlic, celery and carrots in a mix of olive and canola oil until the chicken has colored outside (35-45 minutes) and
we get some good brown juju in the bottom of the pan. Then add some white wine and scrape up all the goodness from the bottom. Then we add water to
cover and keep covered and simmering for the day. |
Oh, that sounds good. Love the idea of the lamb!
One thing that we do sometimes with the Turkey Wings before making the stock is to put them in the oven to brown before we throw them in the stock
pot----makes the stock browner and a little different.
OH my I forgot One important thing---going back to recipe to edit! Heating the soup for breakfast and remembered the rice.
[Edited on 12-4-2010 by DianaT]
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toneart
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Diane-
Your recipe sounds great! I understand your desire to produce excess stock to freeze, but if you didn't have the stock pre-made, wouldn't you just
create the stock in this pot of soup?
I would think that by throwing raw chicken parts rather that pre-cooked, into your recipe after browning the skin (or outer flesh if you remove the
skin), and cook it very slowly to reducing it to stock, you would accomplish an intense flavor that has permeated the whole stock.
When I lived in San Miguel de Allende, I learned by observing the locals, to throw in the whole chicken after gutting it. It would still have the head
and feet attached. Every so often an eye would come to the surface and stare at me. (When it winked I think it was done).
Of course, you would discard the feet and the head after it is done, but the flavor made for the best chicken soup I have ever had. Mmmmmmmmm!
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DianaT
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| Quote: | Originally posted by toneart
Diane-
Your recipe sounds great! I understand your desire to produce excess stock to freeze, but if you didn't have the stock pre-made, wouldn't you just
create the stock in this pot of soup?
I would think that by throwing raw chicken parts rather that pre-cooked, into your recipe after browning the skin (or outer flesh if you remove the
skin), and cook it very slowly to reducing it to stock, you would accomplish an intense flavor that has permeated the whole stock.
When I lived in San Miguel de Allende, I learned by observing the locals, to throw in the whole chicken after gutting it. It would still have the head
and feet attached. Every so often an eye would come to the surface and stare at me. (When it winked I think it was done).
Of course, you would discard the feet and the head after it is done, but the flavor made for the best chicken soup I have ever had. Mmmmmmmmm! |
First time I bought a whole chicken in a large grocery store in Guatemala, when I took it home and opened the package, I found the head tucked into
the body cavity still attached---I SCREAMED as I was not expecting it.
Your are definitely correct---it would be good cooked that way. At times I will do the whole chicken thing for soup, but I do not includ the feet and
the head---just can't do that.
The Turkey Stock is a little different flavor and VERY rich. Started using more of them after John asked the owner of a Chinese restaurant why all of
his soups were so good---his answer was that he made good chicken stock out of turkey wings.
Great thing about soup is that it can be done so many different ways and can change as it happens. I started out to make a VERY simple Sopa de Ajo
and it just grew.
I well imagine those cooks in San Miguel were adding a pinch of this and a pinch of that. We love watching the cooks all over the mainland of Mexico
cooking and so enjoy the different flavors from the different regions.
Now you have done it! It has been a few years since we were on the mainland and now I REALLY need to go again.
[Edited on 12-4-2010 by DianaT]
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schwlind
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Okay Diana...
Now you've done it... my mouth is watering.... going to try and find some turkey wings to make the base...
Yum.. Yum!
Linda
Linda
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DianaT
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| Quote: | Originally posted by schwlind
Okay Diana...
Now you've done it... my mouth is watering.... going to try and find some turkey wings to make the base...
Yum.. Yum!
Linda |
Hope you enjoy it---the Turkey base also makes great beef soups.
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