We have a LOT of mashed potatoes left over from a meal a few days ago. I wondered if some of them could be used to make a soup in the crockpot.
I found a very basic recipe and added to it.
The basic part is one can of cream of mushroom soup
1/2 pound of mashed potatoes
3 cans of water (using the soup can)
1 cup of milk
I have no idea how to measure one half a lb of mashed potatoes, so I think I used more than that.
These are my additions: minced garlic
minced onion
dried dill
garlic pepper
and maybe one more spice that I cannot recall
grated Muenster cheese (about half of a regular sized block)
about a half cup of barley (not sure if instant or long cooking) but it went in about half way through the cooking time.
I put it on high to get things moving and then turned it down to low. At the end of the cooking time (I chose about three )........I stirred in some leftover cooked carrots and several slices of crumbled bacon.
I decided to do dumplings since I had a can of Pillsbury Grand Biscuits in the frig. I used four out of the seven in the can. I cut each one into eight pieces, then sprinkled cornmeal on them, and dropped them into the soup and sprinkled some parsley on top. Put the top back on quick and it took about a half an hour to cook the dumplings. I baked the rest of the Grands biscuits and had one with butter and jelly with my bowl of soup.
NEXT TIME: I would stir in an extra cup of milk BEFORE adding the dumplings because this soup turned out VERY thick (my grandaughter ate two bowls and said it was more like a stew).
Also, I would add some salt at the beginning. It DID need a bit of added salt.
No comments:
Post a Comment