Everything sublime is as difficult as it is rare. Baruch Spinoza

Friday, December 5, 2008

No Creamed Soup

I never make casseroles or as rural MN calls them, hotdish. I have a lot of frozen turkey from Thanksgiving and decided to make a casserole with some of it. I did not want to use the standard creamed soup, so I made my own cream sauce. It turned out well, but I would make some modifications. 
I used:
1/2 yellow onion, chopped
1/2 cup butter
1/4 cup flour
1 1/2 cup chicken broth
1/2 cup cream
1/2 tsp dried basil
1 cup wild rice
3 cups of cubed turkey

I used what I had on hand. The cream could be half & half, but I had some cream I wanted to use. I would increase the cream by 1/4 - 1/2 cup and the chicken broth by the same.  The flour probably would need to be increased a little to accommodate the added liquid. I also would add 1/2 cup more wild rice. I would have used celery if I had some, I think it would benefit from celery and I'd increase the basil to 1 t.

This did have the Scandinavian color, like none, but a little more wild rice and basil would help that. But it did taste pretty darn good! Instead of salad I served a broccoli/cauliflower mix to add some color to the plate.

2 comments:

  1. I am going to bookmark this recipe! I love casseroles sometimes but am always turned off by the ones that call for "a can of cream of something or other" I really don't like the pastey goo or the inevitable MSG in most cream soups. Now I have a nice way to work around that in recipes!

    Thanks for sharing Sandra,

    Ash

    ReplyDelete
  2. I don't like the sticky quality of creamed soup either. I think this would be a bit better with a little more liquid because it was a little thicker than I like, but it is good.

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