I’m super proud of the soup I made last night. A rift off of Linda Gordon’s Wild Rice Soup recipe but adapting it to use up a pile of little school lunch and breakfast servings that have been accumulating in our freezer. Here’s what I did:
-Sauteed and seasoned some chopped onion, celery, butter, and mushrooms in the bottom of my soup pot. (These things we had on hand… not from the school.) -Filled pot half-way up with water and brought to a simmer. -Added carrots—a mix of fresh chopped and frozen. And some bouillon. -Chopped and stirred in two school lunch “chicken” breasts and a little tub of turkey and brown gravy. Let this all cook until the carrots were tender. -Turned down/off the heat and stirred in several little tubs of rice (mostly Wild Rice, one of brown, one of white), four tubs of breakfast sausage and gravy, and a tub of Creamed Chicken (I hesitated the most on this one, but it turned out fine.. lol). It hit the spot! And now we have a lot more room in our freezer. I’m thinking I might be able to use the pile of baked beans and taco meat still in our freezer in a Chili one of these days. I’ll keep you posted on how it turns out. Linda shared her soup recipe with me when I was working on a Local Foods cookbook project during my Farm to School days, so I don’t think she’ll mind if I share it again here (for all of you who aren’t getting the steady supply of little lunches each week). Linda Gordon’s Wild Rice Soup Recipe --Ingredients-- 1 cup uncooked wild rice 2 lbs pork sausage (1 lb hot and 1 lb regular or 2 lbs hot if you like it spicy) 1 small onion, diced 2-3 stalks celery, diced 11 cups water (or so) even better...substitute some water with canned chicken or beef broth 1/4 cup soy sauce 2 tbsp (or so) good beef base (use the paste kind not those cheap bouillon cubes or granules) 16 oz. fresh mushrooms, chopped (or 2 small cans mushrooms) 2-3 carrots, coarsely diced 1 can evaporated milk 1/2 cup water (or canned chicken broth) and about 5 tablespoons cornstarch --Directions-- 1) Wash the wild rice thoroughly by running it under cold water in a strainer. Add rice to 3 cups of boiling water in a heavy saucepan or pot. Bring to a boil then reduce heat and simmer until rice is tender. This will take 35-45 minutes (don’t overcook), drain and set aside. 2) Crumble and brown sausage until about half-way done. Add onions and celery and brown some more. Add water (broth), soy sauce, beef base, mushrooms, and carrots. Cook until celery and carrots are done. 3) Add cooked rice. Let mixture cool slightly before adding milk. (It can be hot but not boiling hot—sometimes if it’s too hot it’ll curdle the milk). 4) Bring to boiling again and thicken with cornstarch/water mixture (add only 1/4 at a time to see how it thickens and stop when it gets as thick as you like it.) BONUS COVID DINNER IDEAS- -Dinner on our school lunch delivery day this week was a fruit and veggie tray (eat 'em up while their fresh!) with popcorn and shrimp cocktail. Covers all the food groups and no real cooking involved! -Another easy go-to has been egg rolls in the toaster oven and a bag salad dressed up with extra lettuce and mandarin oranges.
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AuthorsMagdalen Dale and Kaite Sweval grew up a layer apart, overlapping and paralleling. Belonging to the shores of Lake Superior and yet not quite belonging. Laughing and dreaming on the bench outside the ferry booth as Mag passed the time and Kaite chose her time. Left to explore as soon as they could. And then as adults returned home, perhaps to their surprise. But glad to have each other... ‘cause we know there is strength in the differences between us and comfort where we overlap. Archives
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