Image via Wikipedia As fall becomes more persistent, my mind and my taste turn toward soup. It is warm and invigorating on cold days and it's easy to make. Canned soups come in a huge variety from vegetable to meat based, and dehydradeted soup bases add even more variety.If you happen to have vegetable leftovers in the fridge, you can add them to your soup to make an original recipe of your own. A can of soup with some crackers or toast will make a nice supper for one or two. If you have company, you can quickly stretch one serving to accomdate two or three by adding a cup of cooked noodles and some chopped meat. Sprinkle a topping of cheese or bread crumbs, and bake for 30 minutes at 350--Voila! You have a casserole.
You can also make most vegetables into soup. Leftover beans, potatoes, carrots, and onions are prime examples.
To make bean soup, cook a tablespoon or more of chopped onion in a tablespoon of oil or bacon grease until clear. Add a dash of garlic powder. Continue to cook on low, and add the beans, 1 cup or less for one serving. Stir the beans to prevent sticking. Add water or broth a little at a time and allow the mixture to thicken slightly. Serve with crackers or croutons.
Potatoes, carrots, and onions can be made into soup with similar treatment. Leftover mashed potatoes can be thinned with milk or vegetable broth to achieve a suitable soup consistency. Add cornstarch or flour paste to get a smooth velvety texture. Add a tablespoon or two of shredded cheese and enjoy.
Carrots should retain their color and shape. Add water, broth, or milk, and thicken with cornstarch or flour. Simple!
Traditional onion soup is simple and slow. Brown onions in oil until very brown and tender. Be careful not to burn. Leftover onions from pot roast can be added to raw ones after they have begun to brown. After they are very brown, add 1 can of beef broth. Do not thicken. Pour the soup over a crusty, toasted slice of bread and top with mozzarella cheese. Ummm good.
