sipek@mtuxt.UUCP (S.SIPEK) (09/04/85)
Any good recipes for Beef Barley and Cream of Chicken soups???? Thanks in advance.
vch@rruxo.UUCP (Kerro Panille) (09/05/85)
>Any good recipes for Beef Barley and Cream of Chicken soups???? >Thanks in advance. Here's my favorite Cream of Chicken: Take a soup chicken (size depends on how much soup you want to make - cream soups don't keep well), cover with water, and simmer with a little salt and a celery stick (with leaves) until *very* well cooked. Strain, and cook down broth. You can substitute canned broth and leftover chicken if you like, but it's better fresh. DON'T *EVER* USE BOULLION CUBES!!! Yuch. Pick the meat from the bones, set aside. For each 2 quarts of broth, seperate an egg, beat the yolk until bright yellow. Add 1 pint of heavy cream to each egg yolk. Mix well. While beating steadily, slowly add some hot broth to the cream-yolk mixture. A cup or two will do. Add the cream-yolk mixture to the hot broth and stir. Do not boil. Make sure you add the broth to the cream before dumping the cream into the soup. Otherwise you will end up with cream of egg-drop soup. Adding the hot broth will cook the yolks and thicken the soup. Add the meat, and season with salt (if needed) and *white* pepper. Don't use black pepper, it makes black specks in your soup. If it's not thick enough, tough. As an alternate (but not as good), you could make a roue (flour-butter, cooked over low heat) and thicken the broth before you add the cream. Again, adding hot broth to the cream before adding it to the soup will keep it from breaking. Try it - I know it sounds complicated, but it really isn't. The roue is the hardest part. (that's one of the reasons I don't use it). This is one of my brother's recipies, if you're ever on Long Island, he a chef at Wicker's, in Hicksville. (bring money) Enjoy! -- Vince Hatem ---------------- A Bell Communications Research | UZI |----------|_ _ _\/ T Raritan River Software Systems Center | |----------| /\ & 444 Hoes Lane ---------------- ROGER GUTS T 4D-360 / /\ DON'T NEED NO STINKIN' Piscataway, NJ 08854 / / TIES (201) 699-4869 /-----/ ...ihnp4!rruxo!vch TRUE GRIT MYSTERIES - The detective series for those who NEVER eat quiche! (WARNING - MAY BE EMOTIONALLY DISTURBING TO HAMSTER LOVERS)
ellis@gypsy.UUCP (09/10/85)
For a truly good Mushroom Barley soup, look in the Moosewood Cookbook. I think it icludes soy sauce and a little sherry.