Comments on: let’s melt the snow

By: Emily "Call" Mapes

Emily "Call" Mapes — Wed, 12 Mar 2008 22:45:38 +0000

I made the Chicken Tortilla Soup last night… It was sort of a soup day… Partly cloudy and a bit cool (upper 50′s/low 60′s)- I know that’s sad… Soup weather SHOULD be cold, snowy, and more cold… Anyways, the soup was delicious!! I have another recipe for Chicken Tortilla Soup, but I loved all of the veggies in this recipe. Thanks for posting it!

By: Jenny

Jenny — Mon, 10 Mar 2008 13:31:01 +0000

Just have to update and say I made this last night and it is fabulous. My kids liked it, even. As long as there was water always available.
Just doin’ my part to melt the snow.

By: Lexi

Lexi — Fri, 07 Mar 2008 22:29:24 +0000

Okay, I have big-American-grocery-store envy. I chuckled a bit reading your story about coming home from MN to Mexican food. I tell people here about how much ethnic food variety I left behind. I am not suffering from too much snow. (Elias and Kristian suffer from lack of.) I am suffering from lack of descent salsa, canned black beans, green chilis, and avocados that cost less that $3 each. Can you just mail me some soup?

By: Kristi

Kristi — Fri, 07 Mar 2008 02:09:45 +0000

This soup sounds delicious! I absolutely love chicken tortilla soup of ALL kinds. I definitely am writing this one down! Thanks, Rach!

By: Tiffany

Tiffany — Thu, 06 Mar 2008 19:37:18 +0000

Oh dear! I must make this soup today. Which means an outing with all the children…since the hubs is gone tonight…which means lots of yummy soup for me.

By: Tiffany D

Tiffany D — Thu, 06 Mar 2008 17:27:44 +0000

Your chicken wild rice recipe has become a hit at our house since that time you brought it over. LOVE. IT. This winter purchased a grinder like yours as well. I love it too! I use it way too much. I’m anxious to try this new recipe of yours!

By: Rachel

Rachel — Thu, 06 Mar 2008 03:28:00 +0000

Michelle, sorry for missing your question yesterday.

The sherry is completely optional. I’ve made the soup without it when I didn’t have it on hand, and the soup was still great. The sherry adds a very subtle sharpness to the soup. If you don’t have any, don’t sweat it.

As for the adding in the cream, I just add the cream until I reach my desired consistency and taste. Everyone likes their wild rice soup at a different level of creaminess. A tablespoon per cup is a good place to start. Hope you enjoy it!!

Amy, both of Ava’s kerchiefs are from Europe. How snooty does that sound? We picked up the white one in Italy last summer. And Grandma Penny brought home the peach one from France last week. I love them, and I’m going to try to make one myself. If I’m successful, I’ll post the pattern.

By: Christa

Christa — Wed, 05 Mar 2008 18:47:55 +0000

Yum yum, after vacation it’s going to be soup week at our house, courtesy of Rachel’s kitchen!

By: Michelle

Michelle — Wed, 05 Mar 2008 17:58:12 +0000

Looking forward to making this one too! I can’t make a soup a day (no freezer space, plus no time), but maybe one a month for the next few months.

Oh, and how about a substitue for sherry from the wild rice soup? AND, if you freeze the wild rice soup and don’t add the cream, I’m wondering how to add it if the soup is divided into 1 cup containers? A tablespoon per cup?

By: Amy

Amy — Wed, 05 Mar 2008 17:46:14 +0000

And where can a girl find such a kerchief?