Growing up, it seemed that Mother just knew how to make all kinds of soup..some better than others.
She always bought her soup bones from the butcher at The Sunflower or Jitney- Jungle....this was the indispendable ingredient that made a darn good soup!
Her masterspieces included fresh vegetables, such as beans, corn and root vegetables. I mean, think back about your own Mother's or Grandmother's recipes. Doesn't it evoke warm memories?
The aroma of chicken soup simmering with an abundance of celery, onions, carrots and parsnips! Whether served in a crockery bowl or in a delicate double-handled soup bowl on a damask tablecloth, laid with silver spoons...we savor the tastes and the aromas!
2 1/2lbs to 3 lbs. of chicken pieces
4 cups of chicken broth
2 Tbsp. olive oil
1 can cream of chicken soup
1 large yellow onion, chopped
3 stalks celery, chopped
3 medium carrots, chopped
1 cup of peas, frozen or fresh
1 bay leaf
1-1/2 tsp. seasoned salt
1/2 tsp. pepper
1/2 tsp. rosemary
1/2 tsp. thyme
2 cups baking mix (Bisquick or Pioneer)
1/2 cup milk
Estelle's "BIG POT" VEGETABLE BEEF SOUP
she moves with the grace and precision of a ballet dancer,
her fingers plying the food with the dexterity of a croupier.” Craig Claiborne