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So many of your soups sound amazing! I think I may make chicken corn chowder in my crock pot this weekend ... nice New Year's soup! May use this recipe -- https://www.pillsbury.com/recipes/sl...7-c11942e05d95 -- although I read it and thought, "Where's the actual chicken?" So of course I will have to add real chicken chunks (not just broth!).
ETA: duh, just realized that even though I googled for CHICKEN CORN CHOWDER, this recipe is "bacon corn chowder" ... really should read titles more carefully! Might try it anyway (with added chicken) ...
Chicken corn chowder is one of my favorites. I made tomato soup last Monday and it was great!
That sounds wonderful.
I've already decided I'm making cream of mushroom soup next week.
I'm not sure what kind of mushrooms tho, this time I'd like to mix 2 or 3 different kinds.
Crimini, ??? And ??? I suppose a trip to the Asian market is a must do..
Whatever I can find at the store. I use white button, ****ake, oyster. Dried mushrooms really pack a punch. I've used them in beef, barley, mushroom. It made quite a difference.
I love this soup because it is so forgiveable. If you want a more purist recipe, omit the Campbells and add your own homemade tomato soup and all fresh vegetables. Just be sure to add a tsp-tbsp. of sugar or other sweetner, because that is the ingredient from the Campbells that makes it good. You can also use 80/20 beef if you make it day before serving and skim off the fat after refrigerating.
If you are making for a crowd, you don't have to worry about exactly doubling and can just add more of whatever ingredients you prefer, whether its more ground beef or another can of corn. You can amp the broth up with vegetable broth, chicken broth, beef bullion, tomato juice or even water within reason.
It is a very hearty soup and enough for a meal by itself. But, if you want more, add a side of cornbread and a salad or grilled cheese sandwiches.
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Originally Posted by Gerania
Whatever I can find at the store. I use white button, ****ake, oyster. Dried mushrooms really pack a punch. I've used them in beef, barley, mushroom. It made quite a difference.
You bet! Dried porcini added to the fresh really cranks up the flavor.
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May use this recipe -- 
Dried porcini added to the fresh really cranks up the flavor.
