The Soup Mix Gourmet by Diane Phillips

By Diane Phillips

Diane Phillips provides The Soup combine gourmand, mainstream short-cut cooking at its top, with greater than 375 recipes that use dry soup combine or canned condensed soup as a key taste element. easily placed, those are easy-to-follow recipes for scrumptious nutrition that beat the clock.

Because those soups pack a taste wallop, including them to dishes shaves down cooking occasions and strengthens flavors. The recipes the following aren’t in simple terms adaptations on outdated recipes mother used to make from the again of the field or the interior of the soup-can label. Phillips has used her culinary mind's eye and cooking talents to benefit the easiest how one can use dried and canned soups, and he or she has given chefs clean new principles in addition to outdated favorites transformed for today.

Go past easy onion dip with savory Grecian Vegetable Dip. appear at a potluck with Tuscan eco-friendly Bean Salad or Garlic Sesame Breadsticks. discover new how you can cook dinner the usual chook with Friday evening Bistro bird. Plan a dinner for corporation with Lamb and Eggplant Lasagna, or a brunch with Lobster-Stuffed Potatoes. There also are recipes for casseroles, rice and pasta dishes, chilis, marinades and sauces, and, after all, soups and stews.

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I recommend that you buy a good brand. The Williams-Sonoma catalogue sells a nice selection of balsamic vinegars. This vinegar is used only as an accent, so a little bottle will last you a while. Rice vinegar adds a light sparkly taste to salads and some main dishes. Sherry vinegar imported from Spain is great to use when you want to make a bold statement in a salad dressing. Mixing the bolder sherry vinegar with balsamic or rice vinegar gives a nice balance. White wine vinegar is an all-purpose vinegar and allows the flavors in a dressing to come through.

Orzo pasta is shaped like rice and makes an interesting side dish or can be added to soup. Potatoes Baking or russet potatoes and new potatoes (I prefer the red variety) can be used for boiling, sautéing, or roasting. Russets make great potato pancakes and mashed potatoes, whereas the red potatoes are a bit waxier and are wonderful roasted. Rice can be stored for a long time in airtight containers. If you have space, try keeping some wild rice and basmati rice on hand along with long-grain rice.

Apple cider vinegar gives a crisp taste to salad dressings, and it can be used when you want just a little bit more punch. All vinegars should be stored in a cool, dry place, out of the sunlight. THE SOUP PANTRY Once you have your regular pantry in place, you will need to keep a supply of soups handy so you can whip up any number of gourmet meals at a moment's notice. Monosodium glutamate, or MSG, is used as a flavor enhancer in a variety of prepared foods. Some people may not be able to tolerate MSG, so you should check the labels of any prepared food if you have a problem with MSG.

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