get the soup bowls ready…..

soup-bowlsOur winner “Dorothy” was so kind to get right back in contact with me this morning, and even offered her favorite soup recipes before I could ask!!!  and they sound WAY too good to be true!!!

The Machine Shed soup will definitely be a meal of ours this weekend.  With bacon in it???  ahhhh…….makes my mouth water just thinking about it.

Here is what she so kindly sent  (even includes bread bowl recipe if you are looking for extra calories)   LOL

(I had to list the recipes in the comment section, as it would not copy / paste in the body of this post. Darn technology!!  :)   so scroll a little more, and you will find it all below)

Enjoy




7 Responses to “get the soup bowls ready…..”

  1. simplyaltered Says:

    My basic chili recipe is:
    1 lb. ground beef, browned
    2-15 oz. or 1-30 oz. (whichever is cheaper) can of Mrs. Grimes chili beans, I rinse the cans out with a little water and put in the pan
    1-6 oz. can of tomato paste
    1-8 oz. can of tomato sauce
    1 tbl. chili powder or to your liking
    To this I add: 1/2 c. to 3/4 c. Cookies mild salsa
    1 small can green chilies
    This chili is thick and that is the way we like it.

    Another soup that we like it the Machine Shed Potato soup. I copied and pasted it from their web site. There is a bread bowl recipe with it also, to serve the soup in it. I don’t make the bread bowl. The potato soup is really good and makes a lot.

    Machine Shed Baked Potato Soup & Bread Bowl
    A Machine Shed Restaurant Favorite

    INGREDIENTS
    2 1/2 Lb. Baby Red Potatoes
    1 Jumbo Yellow Onion, diced
    1/2 Lb. Raw Bacon, diced
    3 Stalks Celery, diced
    1 Qt. Water
    1/4 C. chicken base
    1 Qt. Milk
    1 tsp. Salt
    1 tsp. Black Pepper

    3/4 C. Flour
    1/4 C. Chopped Parsley
    1 1/4 sticks margarine
    1 C. whipping cream
    for garnish:
    Shredded Colby cheese,
    fried bacon bits
    chopped green onions

    PROCEDURE
    Boil potatoes in water to cover for 10 minutes. Drain; set aside.
    Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
    Drain bacon grease and return bacon, onions and celery to pot.
    Add milk, water, chicken base, salt and pepper.
    Heat over medium-high heat until very hot but do not let soup boil.
    Melt margarine in heavy, large saucepan over low heat.
    Stir in flour to make a roux.
    Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
    Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
    Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
    Serves 10-12
    serve in a bread bowl just like they do at the Machine Shed!

    BREAD BOWL

    INGREDIENTS
    2 C. hot water
    2 Egg whites
    1 Oz. sugar
    33/4 Lb. Flour
    2 C. Cold Water
    21/2 T. lard
    1 T. yeast

    PROCEDURE
    Mix ingredients together until soft dough forms. (the dough should be slightly firm to the touch and form a ball. if it is too sticky add a little more flour or if it seems too dry add a little more water).
    Place dough in a lightly oiled bowl, cover and set aside until double in size, then punch down.
    Scale into 4 inch balls, roll round and place in a warm place until they double in size.
    Bake in 350’ oven for 18-20 minutes. Let cool.
    Slice off top of bread and hollow out inside to form a bowl, careful not to make the “walls” too thin, about they should be about 1″ to 1 1/2 thick.

    Thanks again Kelli.
    Sincerely,
    Dorothy

  2. Paula Says:

    We are definitely going to try the potato soup and bread bowls!! Is there anything that can replace the lard, though? I don’t think you can just buy a small amount of this stuff. From what I’ve seen at Hy-Vee, (which is the only store I’ve seen lard at) it comes in a pretty big brick. Can someone help?

    • simplyaltered Says:

      I would have said Crisco too. It has to be very close to the same thing. Let us know how your meal turns out. I went and bought all my ingred tonight for the potato soup. 🙂 I can not wait to try it out on my family.

  3. Diana W Says:

    Try a little Crisco shortening, it usually is a good substitute. And it does come in a somewhat healthy no trans fat formula

  4. Norma Poskus Says:

    Thanks for that, and for any readers that are having trouble chopping onions without the crying, here’s an incredibly easy tip – put them in the fridge first, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more recipes.

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