Something From Nothing Meal of the Week:
My dad always said my mom’s best meals were the ones she made when, supposedly, there was “nothing to eat in the house.” My mother is the Queen of Something From Nothing. I try to emulate her tactics using wholesome ingredients.
I blog each week about whichever meal I’ve created from “nothing.” When it’s the night before grocery day and I’ve got a bunch of leftovers, it’s time to throw something easy and quick together. I hope these meal ideas keep you from resorting to that can o’ condensed soup casserole or, even worse, fast food!
The photos are really the meals I cooked; I just may edit them for bad lighting 😉
This week’s meal:
9 Kids Soup
serves 8+1 more, double for more servings
My grandmother raised nine children and this soup was always known as “Grandmom’s Potato Soup,” not to be confused with “Dad’s Potato Soup,” which was decidedly potato-i-er and cheesy. I always favored Grandmom’s 😉 It uses simple ingredients, can be made start-to-finish in about 30 minutes, and is full of flavor. The recipe leaves a lot of room for additions and interpretations, and tonight I made it with whatever I had on hand.
4-5 potatoes, peeled and diced (I had organic Russet potatoes on hand; I’ve used red-skinned potatoes in the past–keep the skins.)
3 large carrots, peeled and sliced
1 yellow onion, chopped
2-3 stalks of celery, chopped (I did not have this tonight, but it is an integral part of the original recipe!)
1-8 oz package of button or cremini mushrooms, sliced. (I used portobello mushrooms, chopped.)
1/2 c butter (I used 2T olive oil & 2T organic butter.)
milk (I use WestSoy.)
1. Place the carrots in a large pot and cover with about two inches of water. Bring to a boil and cook for 5 minutes.
2. Add the potatoes to the pot. When almost soft, add 1 tsp salt to the water and boil until done.
3. While the carrots and potatoes boil, heat the butter in a large skillet and sauté celery, onions, and mushrooms.
4. When the celery mixture is soft and almost translucent, add flour, sprinkling over a couple tablespoons at a time, until it soaks up all of the butter.
5. Add milk to this flour mixture slowly until thick and creamy.
6. Pour celery/onion/mushroom/flour mixture into the pot with the potatoes and carrots (do not drain potato/carrot mixture). Stir. Reduce heat.
7. If still thick, add more milk to the pot, 1/4 c. at a time.
Note: this soup will thicken greatly upon cooling, so make it a bit thinner than normal if you plan to have it the next day. Or, you can always add liquid upon reheating 🙂
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