It’s Soup

There was a 1970’s TV commercial for Lipton Soup Mix, where a child would expectantly ask his Mom: “Is it soup, yet”?
Mom, who was busily stirring a pot on the stove would at first reply:

“Not yet.”

Eventually, after more stirring, she would triumphantly exclaim: “It’s SOUP“!


Ok, so now you are saying . . .

Nice bit of trivia, Crystal, but where are you going with this?

Fair question. I do go off on a tangent sometimes! 😉

I’ve been thinking of soup because Kelly sent me a great recipe for Clam Chowder that I’d like to share with you today. Kelly is famous for this chowder. In fact, when she does a yearly fundraiser for the Samoyed Dog Rescue, the group always requests it. When they send out the rsvp list, it’s already filled-in for Kelly – “Kelly and clam chowder”. They don’t let her choose what she’s going to bring! 🙂

Since I’m a New England girl, I was practically raised on clam chowder. It’s so good on a cold day but to tell you the truth, we eat it when it’s 90 degrees, too!



Kelly’s Clam Chowder

Prepared in a slow cooker!


2 cans condensed Clam Chowder soup
2 cans condensed Cream of Potato soup
2 cans Cream of celery soup
2 cans of minced or chopped clams drained
1 quart of half and half


Mix all soups and clams together; add the half and half.
Cook in a slow cooker for 4 hours on high, or 8 hrs. on low.
Fried, crumbled bacon may be added to the recipe. (Kelly omits this and I would too – not because I don’t like bacon but because it’s non-traditional in New England chowder.)

Kelly tells us that this recipe is from Noah’s Ark, a restaurant that was in the St. Louis area, at one time.


It’s been cold and snowy here for days . . .

Hope your weekend is warm and toasty and maybe includes – some soup!



Viva Vidalia

Hey Kids, how about some soup? 🙂

“Oh c’mon, Crystal, Are you crazy?

With the summer we’ve been having, soup is the last thing we’re thinking about!”

I know. It’s certainly been a scorcher of a season so far,

and I haven’t lost all of my marbles . . . yet! 😉

It’s just that Sir Beads and I have really been enjoying the bumper crop of Vidalia onions currently available at our local grocery store. They’re so deliciously sweet and having them in salads and omelets, lately, has reminded me of a good recipe – one I usually make during “soup weather”.

It’s soooo good that, heat or no heat, I’m going to grab a few more Vidalias and make it this week! 😀

Click here for the recipe.



For info on Vidalia onions, click here and here.

Still soup weather!

soupbowlFor many of us, it’s still cold and snowy – the perfect weather for soup. But even if you live in an area that’s experiencing milder temperatures, here’s a recipe that I think you’ll enjoy!

I first made “French Dip Soup” over a year ago and it was an immediate hit at our house! I’ll include my notes with a few hints and minor changes I’ve made to the original recipe by Rachael Ray.

So tasty and definitely a meal all by itself!

(If you’re reading this, Sir Beads-A-Lot, yes we can have it this weekend! 🙂 )


French Dip Soup
Rachael Ray, makes 4 servings

1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter (I used salted).
6 large onions, thinly sliced
4 garlic cloves, finely chopped
Salt and freshly ground black pepper
3 sprigs thyme
1 fresh or dried bay leaf (I skipped this.)
1/2 cup white wine
6 cups beef stock
1/2 loaf crusty bread, torn into bite-size pieces and toasted (Get the bread ready first so you won’t have to stop and do it once the soup is finished.)
1 pound deli-style roast beef, shredded (Be sure to shred into bite-sized pieces!)
Grated parmesan cheese, optional (I used a “shredded” Parmesan so it wouldn’t melt/disappear immediately….. we love cheese!!)

stove Heat a deep pot over medium to medium-high heat. (A very large pot is needed as the 6 onions take a lot of space before they cook down a bit.) Add EVOO, about one turn of the pan, and butter to the pot. Add the onions to the pot as you slice them and the chopped garlic. Season with salt and pepper then add thyme sprigs and a bay leaf. Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. (I found it took longer than 25 minutes – more like 35 – for the onions to get some color.) If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot. Add the beef stock and cover the pot to bring the soup up to a quick boil.
Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef. Once the soup reaches a boil, remove the bay leaf and thyme sprigs, and ladle into bowls to cover the roast beef. If you like, top it off with a handful of grated parmesan cheese. (Again, I use a generous amount of shredded Parmesan as the grated cheese melts too quickly!)

Now I’m hungry!!! 😉