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Southern cooking with soups, stews

December 11, 2014
Amy Phelps , MOV Parent

Get warm with some seasonal foods in "Southern Living Soups Stews and Chilis" (Oxmoor House, $17.95.)

This is definitely the season for soup, and this book has plenty of variety to choose from, all with a Southern flair.

The book is divided into 7 chapters: Chicken and Seafood Soups, Meat and Veggie Soups, Chili Many Ways, Gumbos, Stews and Chowders, Chilled Soups, Side Fixin's and Serve-Alongs and Rethinking Leftovers.

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Recipes included vary from Lemon-Chicken Soup, Peppered Beef Soup, Texas-Style Chili, Shrimp-and-Sausage Gumbo, Chilled Strawberry Soup, Fresh Tomato Biscuits and Chili Tortilla Pie.

I tried two different dishes in the book. One night I made Chicken, Mushroom and Wild Rice Soup. This used long-grain and wild rice mix, with broth, some vegetables, and obviously chicken. I did not like that it made using three pans necessary - one for rice, one to cook the vegetables and then one to make a roux. It was a lot of dirty dishes for one meal. I liked the flavor, but I don't know if I did something wrong or if it was supposed to be that thick - it was more like a casserole dish than a soup.

The second dish I made was Baked-Potato-And-Broccoli Soup. I had a young sous chef in the kitchen with me - the oldest help chop up the broccoli and potatoes for the soup. This did not require multiple pans, everything cooked up together in one. I liked the loaded baked potato taste of this soup.

A word about portion sizes - all of the recipes seem like they cook for larger groups of people. I halved my recipes where I could, but we still had plenty of leftovers.



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