Tomato Rice Soup

5 Comments

1. 

   Slim May 29, 2014

   Cream of Anything Soup

   2 tbsp. minced onion
   2 tbsp. butter
   2 tbsp. flour
   1 bay leaf
   1/8 tsp. mace (or nutmeg)
   1/8 tsp. paprika
   dash garlic powder (optional)
   1 tsp. dry parsley flakes
   1 tbsp. “Chicken-in-a-mug” (or 2 bouillon cubes)
   2 cups milk
   2 cups “Anything”, cooked

   Saute onion in butter until soft. Stir in flour until bubbling & well mixed. Add milk all at once & stir as you bring to a boil while adding the remaining ingredients. Cover, remove from heat and let stand 10 minutes for flavours to develope before serving.

   The “Anything” can be cooked vegetables, such as broccoli, cauliflower, celery, sliced sauteed onions, spinach, etc. Use pureed tomatoes (add 1/2 tsp. soda to prevent curdling) for cream of tomato soup. Add 1 cup each cooked chopped leek and cooked diced potato for a hearty & easy vichysoisse for eating hot. Use sauteed (or 1 can) mushrooms and beef bouillon for great cream of mushroom soup, using the mushroom liquid as part of the milk. For a great corn chowder, use 1/2 cup celery and add a can of creamed corn (pluse some kernel corn too, if you like) and a tablespoon of imitation bacon bits; delicious. Substitute a can of Romano or other beans for a great bean soup; add 1/2 tsp. crushed summer savoury herb for good flavour. If you like your soup thick, use 3 tbsp. each of butter and flour.

   If you want to cut calories, you can just use a teaspoon of butter to saute the onion, then add a bit of water and the raw veggies, put the lid on and simmer gently until veggies are tender. Meanwhile mix the spices with the milk and flour in a large jar, screw on the lid and shake well to dissolve the flour. Add to the cooked veggies and bring to boil. Again, cover and let steep for 10 minutes or so.

   It takes longer to explain this procedure than to actually do it. Give it a try, and you’ll find yourself getting creative with the veggies you use.

   Chicken and mushroom with rice
   ngredients:
   1 lb boneless, skinless chicken thighs, cut into bite sized pieces
   12 oz evaporated milk
   8 oz diced crimini mushrooms
   2 cups cooked long grain rice
   1 1/2 cups shredded sharp cheddar
   1/2 cup diced green onion
   1/4 cup chicken stock
   2 shallots, minced
   2 eggs
   1 stalk celery, diced
   1 tablespoon olive oil or butter
   1/2 teaspoon smoked paprika
   1/4 teaspoon black pepper
   1/4 teaspoon salt

   Directions:
   Preheat oven to 350. Spray a 2-quart casserole dish with cooking spray. Set aside. In a small skillet, heat the oil. Add the shallot, chicken and mushroom and saute until the chicken starts brown and the shallots, celery and mushrooms are soft. Pour into a bowl and add rice, cheese, green onion. In a small bowl, whisk together the spices, egg and evaporated milk. Pour over the rice mixture. Stir to evenly distribute all ingredients. Pour into the casserole dish. Cover and bake for about 45 minutes or until the the chicken is fully cooked and the dish looks “set”.

   Note: If the dish is still runny looking but looks otherwise fully cooked, remove the cover and cook until some of the excess liquid evaporates. This is mostly an issue if the lid of your dish is very tight fitting.

   My thoughts:
   Recently a reader emailed me asking if I had a chicken and rice casserole recipe that that didn’t use condensed cream of mushroom soup. Now, I didn’t grow up in a casserole eating family so I actually haven’t eaten too many casseroles much less made them but I had a good idea what I was up against. My husband is just getting over a bout of illness so I thought it would be the perfect time to make this comforting dish. I used undiluted evaporated milk because it tastes much creamier than milk but isn’t nearly as high in fat as cream or half and half or even whole milk. I sauteed the chicken, shallots and celery to add a depth of flavor that canned soup just can’t deliver. Using cooked rice (you can even leave leftover rice from another meal) eliminates the “will this dry out before it is finished cooking” issue that baking raw rice often runs into and gives the dish a creamy, more risotto-like texture.

2. 

   Chuck May 29, 2014

   thinly sliced potatoes (about 1/4 inch)
   grated cheese – cheddar, monterey jack or American
   Cream of mushroom

   Prepare soup – follow directions on the can. Add grated cheese and stir in until it is melted into the soup. Put potatoes in baking dish and pour soup/cheese mixture in & combine. Bake for about an hour at 400 degrees.

3. 

   CheddarCheese May 29, 2014

   ===
   This is my all time favorite… You can substitute the pork chops & cream of mushroom with chicken breasts & cream of chicken if you want. Also, it works well with either meat with cheddar cheese soup in place of the cream soup.

   Gravy Baked Pork Chops

   4 (1 1/4 inch thick) pork chops
   salt and pepper to taste
   1 tablespoon butter
   3/4 cup milk
   1/4 cup water
   1 (10.75 ounce) can condensed cream of mushroom soup

   Directions:
   1. Preheat oven to 350 degrees F (175 degrees C).
   2. Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
   3. In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9×13 inch baking dish and pour the soup mixture over the chops.
   4. Bake at 350 degrees F (175 degrees C) for 45 minutes.
   ===========================================================

4. 

   chefgrille May 29, 2014

   I do a rice cheese broccoli thing.

   A packet of cheddar broccoli rice mix, make that per instructions
   Stir in a can of cream of chicken soup
   Add a good cup of sharp cheddar, and some thawed broccoli
   Add some garlic powder and pepper
   Toss half a packet of Stove Top with 4 Tbsp. melted butter

   Put the rice mixture in a baking dish, top with the Stove Top mix. Bake for 30 minutes at about 375.

5. 

   TheOne May 29, 2014

   Here are some great recipes (you can interchnage cream of mushroom soup and cream of chicken soup with each of these recipes).

   Meatloaf – Souper Meatloaf

   2 pounds ground beef (I use 1 1/4 pounds ground turkey)
   1 medium onion, chopped
   2 eggs, slightly beaten
   1 cup dry bread crumbs
   1/4 teaspoon salt
   1/2 teaspoon pepper
   1 package Brown Gravy Mix
   1 can cream of mushroom soup
   1/3 cup milk or water

   Combine in large bowl, meat, chopped onion, eggs, breadcrumbs, salt , pepper, 2/3 of can of mushroom soup & all but one tablespoon of the brown gravy mix. Mix well, then spread evenly into a lightly greased 9-by-9-inch baking dish.

   In small saucepan, mix 1/3 can cream of mushroom soup, the 1 tablespoon gravy mix & 1/3 cup milk or water. Heat mixture, stirring, then set aside.

   Bake meatloaf in 375-degree oven for about 45 minutes. Remove from oven & pour heated sauce evenly over top & return to oven for another 5 to 10 minutes. Serves 6.

   ====================

   Chicken Tetrazzini

   1 lb boneless chicken breasts or a whole chicken cut up
   1 lb spaghetti
   1 small box velveeta cheese
   1 can rotel tomatoes
   1 can cream of chicken soup

   In a large pot of boiling water seasoned with salt, pepper, garlic power and onion powder place (or use fresh garlic and onion minced) place chicken and cook gently til done (about 20 minutes).

   Remove chicken from water (save water) and return water to a boil. Add pasta and cook til aldente. Cool chicken and cut into bite size pieces. In a small pot put soup, cheese and Rotel and melt slowly together. Drain pasta and place in a large casserole dish and mix in chicken and cheese mixture.

   Bake at 350 for about 10-15 minutes til bubbly and serve with some crusty bread. This freezes exceptionally well so make a double batch and freeze one without baking. When cooking later be sure to defrost before baking.

   ======================

   Chicken Casserole
   4 – 6 servings

   ½ cup margarine or butter
   1 cup chopped green peppers
   1 cup chopped celery
   1 cup chopped onions
   8 ounces Velveeta cheese
   1 (6 ounce) jar green olives, sliced (or larger)
   1 (8 ounce) can sliced mushrooms
   1 (10 1/2 ounce) can cream of mushroom soup
   1 deboned chicken
   1 (4 1/2 ounce) package spinach noodles

   Cook chicken in water with bay leaf & debone. Cook spinach noodles in the chicken broth & drain, but reserving the broth. Sauté’ green pepper, celery, & onion in melted margarine/butter until tender. Add cubed Velveeta & stir until melted.

   Next add green olives, mushrooms, cream of mushroom soup, & chicken. Blend sauce in cooked spinach noodles & place in slightly greased casserole. You may add more broth if needed.

   Top with cracker crumbs & dot with butter & bake 350 for 45 min.

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   Tater Tot Surprise

   If you have kids try this one.

   2 pounds hamburger meat
   1 & 1/2 cans of Cheez-Whiz brand
   1 can mushroom soup
   1 can mushrooms
   minced onion
   pepper
   garlic powder
   tater tots
   large baking dish

   Preheat oven to 400. Spray the pan with Pam.

   Line pan with hamburger meat being sure to coat the sides as well – pat until even. Add pepper & garlic in a light layer (to taste). In a bowl, add your mushroom soup / cheez-whiz / mushrooms. Add minced onion to bowl in a layer over the top.

   Mix together & pour it over the top of the hamburger meat – make sure its an even layer. Line the top with Tate tots in rows. Bake for about 45-50 minutes. Flip to broil & broil the dish until golden brown (on both sides of the pan). Wait about 20 minutes so your cheese doesn’t run.

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