Shawn Highfield wrote to Dave Drum <=-

Most of the time my usage of Cream of (whatever) soup is as sauce/gravy
or in a casserole. IOW, it's an ingredient. I've even made "cream of" soups - but that's a LOT of work.

Yes it is. I've made some by scratch, but only when I'm bored and
have a day. :)

Mostly my soups are like chicken noodle - fast and easy. Or can be made
in big batches and frozen for future reference.

I have a few in the freezer now. A Corn chowder, chicken mushroom,
and lots of stock and sunday gravy. ;)

I've never had great success at freezing cream soups. The texture always
seems off when they are thawed and re-heated. The flavour is (usually)
OK. But, they seem to have a weird mouth-feel - to me.

I was cleaning the freezer - preparatory to defrosting - and ran across
a bag of beef tortellini I had bought on sale long enough ago that I've forgotten just where. And a tray of beef meatballs. And supper was born.
I cooked up a pound of Italian sausage that needed using with some onion,
bell pepper and minced garlic - then into the big crock-pot with some
Alfredo and lots of freshly ground black pepper.

Next time (and there will be a next time) I'll use my own meatballs in
a smaller (marble sized) version form the golf-ball sized pre-made I
had on hand. Bv)= There were just enough leftovers for a supper in
the upcoming week.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Alfredo Sauce Mix
Categories: Five, Dairy, Cheese, Vegetables
Yield: 1 Recipe

1 c Instant nonfat dry milk
2 ts Grated Romano or Parmesan
1/3 c Dried minced onion
1 ts Garlic powder
1/2 ts (ea) salt & white pepper

Combine all the ingredients in a bowl and mix well. Put
in an airtight container and store in the refrigerator
for up to 1 month.

To use, combine 1/4 cup of the Alfredo sauce mix in a
saucepan with 2 tablespoons of butter and 1/4 cup of
milk. Heat, stirring constantly, over medium heat. When
thickened, serve over cooked pasta (makes one serving).

UDD NOTE: To make it even creamier - use half & half
or even heavy cream if you have it on hand. Do NOT
use just water for the liquid.

RECIPE FROM: https://www.cdkitchen.com

Uncle Dirty Dave's Kitchen

MMMMM

... Good food is very often, even most often, simple food.
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Dave Drum wrote to Shawn Highfield <=-

I've never had great success at freezing cream soups. The texture
always seems off when they are thawed and re-heated. The flavour is (usually) OK. But, they seem to have a weird mouth-feel - to me.

We haven't noticed that one. However, we don't freeze many cream soups
as we do the others.

Next time (and there will be a next time) I'll use my own meatballs in
a smaller (marble sized) version form the golf-ball sized pre-made I
had on hand. Bv)= There were just enough leftovers for a supper in
the upcoming week.

Sounds like a good one to me.

Shawn

... MOM'S HINT #053: Thirteen is too late to put them up for adoption.

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Shawn Highfield wrote to Dave Drum <=-

I've never had great success at freezing cream soups. The texture
always seems off when they are thawed and re-heated. The flavour is (usually) OK. But, they seem to have a weird mouth-feel - to me.

We haven't noticed that one. However, we don't freeze many cream soups
as we do the others.

A chef and instructor at the local college's culinary arts program tella
me that it's probably the thickener used. The last time I froze any
"cream of" soup I was still stuck on corn starch for thickening. Maybe arrowroot would have given better results. I know if I buy soup from the
frozen foods section of the local stupormarkup it thaws and tastes and
has a mouth-feel as it should.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream Of Broccoli & Cheese Soup
Categories: Vegetables, Cheese, Poultry
Yield: 3 Servings

1 qt Chicken stock
10 1/2 oz Can cheddar cheese soup
4 oz Shredded Cheddar cheese
1 md Onion
10 oz Box chopped broccoli
1/4 c Butter
8 oz Half & half
Salt & pepper

In a soup pot, combine the chicken stock, butter,
half & half, and cheddar cheese soup.

Let it cook on medium heat, while you prepare the
vegetables.

Peel and cut the onion in small wedges.

Add the the broccoli and the onion to the pot.

Let it simmer on low/medium for about 20 to 30 mins.

Stir in the shredded cheese, until well combined.

Using an immersion blender, blend until semi-smooth,
leaving small chunks of broccoli and onion, for
texture.

Salt and pepper to taste.

Serve w/crusty bread, toasted if you like.

UDD NOTES: This is very reminiscent of Panera's
version of Broccoli-Cheese soup. This was a "head
recipe" that I made up as I went along. Reading the
search engine results I see I left out carrot - I may
add that next go. And I note that others use Mushroom
Soup or Cream of Celery/Asparagus/Chicken ... all of
which are interesting. -- 14 January 2021

Uncle Dirty Dave's Kitchen

MMMMM

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