And no, the cheat reference in the subtitle is not prompted by the fact that I have this sinkful of canning tomatoes ala a local farm-veggie store instead of from my own garden replete with prolific tomato plants. (Bought for a thrifty $15 per 25 lbs., I might add.)
I'm talking about the following recipe.
I snagged it from another blogger, who apparently snagged it from a cookbook. We don't know each other, but we follow each other's blogs. Didn't even have a friend introduce us, just stumbled across each other via similar interests smacking against each other in cyber world. Consequently, I can't really tell you a thing about the heartbeat of the kitchen visited on this pilgrimage. (Hence the primary title of this post.) But, I can direct you over to her blog. You can at least get a whiff of the atmosphere there. Here she is:
And, here's her recipe:
The Uncanned Condensed Soup
3 Tbsp butter
3 Tbsp flour
1/4 tsp salt
dash of pepper
1 1/4 cup milk or stock
Melt butter in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly, stirring frequently. Add milk slowly, stirring with wire whisk to prevent lumps. Cook until thick. May add any sauteed vegetables or liquid combinations you choose or substitute stock for milk or oil for butter. Be creative--much better than store-bought soups. Yield: 1 cup.
Tomato soup: use tomato juice for liquid. Add sash of garlic and onion powder, basil and oregano.
Mushroom/celery/chive soup: Saute 1/4 cup chopped mushrooms, celery or chives and 1 TBSP minced onion to butter before adding flour.
Cheese soup: Add 1/2 cup shredded cheese after the liquid. Stir until melted.
Chicken soup:Substitute chicken broth for half or all the liquid. Add 1/4 tsp poultry seasoning or sage.
From Whole Foods for the Whole Family cookbook--by LLL
I figured with this much tomato juice coming from that box of tomatoes, I'd gamble some on a new soup recipe! And, just so the cut and paste, copyright police don't hunt me down, I feel it's prudent that I lead you to the cookbook of origin: