This is the life...

What time can we come over?

".....sour cream and sharp cheddar with plenty of black pepper!"
Mmmmm - Nice one, Rose.

__________________
BIDADISNDAT: Aiming to Live a Good Life of Near Self Sufficiency on a Permaculture Based Organic Home Farm

Sounds like our weekend, Melissa, only we had bean soup on the woodstove and Pony! whipped up some crackin & pepper cornbread to go with it

CloverBud & Amazing G were hers and Nomad7 brought part of her crew to pick up some chickens.

Warm Hearts and Warm Hearth and good soup make a Great Day anywhere!

__________________

----------------------
http://homesteadingfamilies.proboards.com/

I cooked up a big pot of vegetable soup this weekend, enough to last several days. The guys had their soup along with swiss cheese and pumpkin/date bread. I had mine with almond nut crackers.

__________________
May all your weeds be wildflowers.

Melissa that sounds great. It's been warm here but this weekend we will have to get the stove going and it will be ham and bean soup and cornbread. Our LP bottles were filled yesterday and the price insured that I will be cooking on the woodstove alot this year. I'm thankful to have it, both for cooking and heat.

I posted these on the online cookbook.

Potato Cheese Soup (from WW cookbook)

10 oz all purpose potatoes, peeled & cut into 1” cubes
1 cup chopped broccoli
¼ cup chopped celery
½ cup chopped onion
1 TBL fresh parsley, chopped
1 packet low sodium instant chicken broth mix
Dash freshly ground black pepper
1 ½ cups low fat milk (1%)
2 TBL all purpose flour
4 ½ oz pasteurized process cheese spread
1 oz diced cooked ham

In large saucepan, combine potatoes, broccoli, celery, carrot, onion, parsley broth mix, pepper and 1 cup water. Bring to boil; reduce heat to low; cover and simmer until potatoes are tender, about 20 ,minutes.

NOTE: I use baked potatoes, and 1 cup canned chicken broth (or homemade) and skip the chicken broth mix.

In small bowl, whisk milk and flour together, slowly pour into vegetable mixture, stirring constantly. Cook over med-high heat, stirring occasionally, until slightly thickened, about 5 minutes. Add cheese spread and ham; cook, stirring occasionally, until cheese melts, about 3 minutes.

NOTE: I used shredded cheddar cheese.

Makes 4 1 ½ cup servings



Potato Sausage Soup (yummy)

6 to 8 Yukon gold potatoes (or 4 large baking potatoes, like russets), peeled and diced into 1-inch pieces
4 cups chicken stock
2 pounds hot sausage, out of the casing
1 1/2 cups diced onion
1 3/4 cups finely diced celery
4 ounces butter
1 quart heavy whipping cream
3 or 4 tablespoons balsamic vinegar (white or dark)
1 tablespoon vanilla
4 tablespoons finely chopped flat-leaf parsley
Salt and pepper, to taste
To a large stock pot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork tender, about 20 minutes.
To a saute pan over medium heat, add sausage and chopped onion in pan and saute until completely cooked. Drain sausage mixture, add celery, and saute a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth if needed. Add vinegar, vanilla, and parsley at end of cooking. Season, to taste, with salt and pepper.