Thankful Thursday & Cheeseburger Soup....

again. Thinking about what I was going to write, I realized that Thankful Thursday is one of the things I am thankful for this week. I started blogging who knows when (not that it was all that long ago, it's just that I didn't mark the day as anything special when I started and by the time I realized that everyone was all "It's my blog anniversary," that I had no idea when mine was. Although at one point I did try to trace it back to my very first blog post ever and did find a date which then promptly fell out of my head again with the tyranny of the urgent days of living. Such is my life.)

Where was I? Oh yes, Thankful Thursday. The only reason I participate in Thankful Thursday is because of a community of bloggers that started the meme and have faithfully kept it going whether anyone has participated or not (or in my case remembered to). It is about taking a moment away from things to focus on something(s) you are thankful for in your life.

Blogging in and of itself can have an insular focus. Naval gazing on the web. Thankful Thursday keeps it from being that way in your blogging life but with great balance, I think.  Reading what the other ladies are thankful for in their lives often reveals to me how to pray for them, with them, and even for myself. That's a good thing.

The blogging community has its issues for sure. But the camaraderie of it also has its perks.

Today, I am thankful for a venue to give thanks. For a community of other "real" blogger friends who also delight in giving thanks. I am thankful for the connections made through blogging that lead to such things as sharing soup recipes because I am always thankful for soup.

Here's the requested Cheeseburger Soup recipe for two of those friends. Enjoy it. This one's on our menu for next week.


Cheeseburger Soup

1/2 pound ground beef (we use ground venison)
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. chopped celery
1 tsp dried basil
1 tsp dried parsley
4 TB butter
3 c. chicken broth
4 c. cubed potatoes
1/4 c. all purpose flour
2 c. shredded Cheddar cheese (I use medium)
1 1/2 c. milk
1/4 c. sour cream

Brown ground beef & drain. In a large pot, melt 1 TB butter over med. heat. Cook & stir vegetables till tender, adding beef at end.
Stir in basil & parsley. Add broth & potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 min.
In a med. saucepan, melt the remainder of butter & stir in flour. Add the milk, stirring till smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil & reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream & heat through. Do not boil.

Era of soup...

or what we like to eat when it is not 90 million degrees outside. Because living here in Hotter Than, GA, means we get to experience summer for nearly 7 months, the boys look forward to two events: the first night of soup and the first night for a fire. Usually the two are separated by about a month because Husband and I believe it should be less than 50 degrees outside before setting a fire. Soup, however, can be served once it hits the 60's.

My boys have always been great soup eaters. This includes stews and chilis. I never thought about most kids not preferring soup probably because we've always kept a "I cooked it, you'll eat it," rule around here. I am your mother not your short order cook. So the boys have learned to enjoy lots of soups.

Our favorites are:

1) Corn crab chowder
2) 15 bean soup
3) Cheeseburger soup
4) Chicken dumpling soup
5) Tomato soup with a twist
6) Taco soup
7) Turkey soup
8 )Chili
9) Mushroom soup
10) Beef stew

Whenever I make soup for us, I always make a double, sometimes triple, batch. It is too easy of a meal to not put away some extra for freezing and pulling out later for lunches or dinnertime pinches. As long as I have great crusty bread for the side, I do not hear sighs when soup time is announced.

We are always looking for new soup recipes. I have some new ones to try this year but would love your input. What are some of your family's favorites? And if I have listed one you are interested in, let me know in the comments and I'll send you the recipe.

Turkey soup is...

one of the best results from Thanksgiving and its copious leftovers. Waiting for and then receiving the carcass is much anticipated around here. Only slightly less so than waiting for and anticipating the actual soup.

As I said here, some years ago, early in marriage and when I still had no confidence regarding cooking, I was informed that my mother-in-law (Mil) and brother-in-law would be coming for Thanksgiving. Was I ready?

No. But that didn't deter the facts of the matter. I would have to cook a turkey. Some way, some how.

Thankfully, ever so thankfully, we had inherited on some previous trip home, the family smoker. Husband promised to read up on the process and do the smoking. Hallelu!

I purchased, cleaned and prepped the big bird and then Husband took over with charcoal, wood briquets and fire. It was a match made in heaven and the turkey that came out of that smoker was indescribably dee-lish-ous!

After the feasting though, I stood in the kitchen wondering what in the world could possibly be done with that much carcass and leftovers. The idea of eating turkey sandwiches and tetrazzini for the next 3 weeks was not palatable.

Mil and I took to the cookbooks, whatever odd collection I had at that time and found a recipe for turkey soup. However, as the case usually is with my pantry, I did not have the specific and exact ingredients necessary. Undeterred, Mil and I forged ahead, using what we had and improvising the rest. It was the start of early confidence in the process called cooking for me.

So, here is the famed recipe of serendipity meets smoked turkey. Or how to achieve confidence in cooking. Or just plain "slap yo mama it's so good". Use what you have and feel free to improvise the rest.

Turkey Soup

1 leftover turkey carcass & bones (smoked is best but use what you have)
2 TB parsley flakes
2 TB onion flakes
1-2 TB Lawry's seasoned salt
1/2 tsp black pepper
1 tsp salt
2 - 11 oz cans cream of tomato soup plus 1 can water
1 1/2 c. cooked rice (not instant)

Fill large soup pot half full of water. Boil leftover turkey & bones in water for at least 1 hour. Remove bones & add the rest of the ingredients. Simmer for at least one more hour.

*Okay, that's the basic idea, but in reality it will look like this:
1 leftover turkey & bones
2 TB parsley flakes, 3 if I feel extravagant
3 TB onion flakes
2 TB Lawry's seasoned salt (or whatever seasoned salt is there)
3/4 tsp black pepper
1 tsp salt
2-3 11 oz cans cream of tomato soup (originally Campbell's made an Italian style cream of tomato soup and that's what we used. Since then though I have only used regular cream of tomato but have added additions.)
1-2 cans of water
1-2 tsp chicken bouillon or cubes to equal 1-2 cups water
1-2 15 oz cans diced tomatoes or Italian style diced or if you like it spicy use Rotel
1 1/2 c. cooked rice (long grain, never instant)

I boil the turkey carcass & bones for at least 3-4 hours. After removing the bones I add back in the meat plus 1-2 cups of additional turkey. I do not add the rice until about 1 hour before serving. But I simmer the rest of the soup for 3-4 hours. Obviously it's an all day event but well worth it.

Hopefully your turkey soup experience will be just as hallelu!

This post was supposed...

to go up earlier but, you know, life. Here it is anyway.

I am at the pool, listening to my iPod, and watching my three sons swim laps. Their expenditure of energy is the renewing of mine. If only every investment had a similar return.

Supper tonight is was venison spaghetti, whole wheat toast, and vanilla ice cream with fresh picked blueberries. A small blueberry village currently exists in my guest room. It's a sight for a blueberry lover's eyes.

I am a blueberry lover. I've been known to make myself, er, blue, over blueberries.

One of my favorite recipes is whole wheat oatmeal blueberry bread with creamy glaze. The creamy glaze is completely optional. This bread is just oh my goodness great as is.

Here it is for my fellow blueberry lovers. Feel free to reciprocate with other favorite blueberry recipes and links in the comments. I do have a village to conquer.

WHOLE WHEAT OATMEAL BLUEBERRY BREAD (with CREAMY GLAZE)

1 cup quick cooking oats
1 cup buttermilk
1/2 cup brown sugar
1/2 cup sugar
1 egg
6 TB oil

1 cup flour
3/4 whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

1 cup blueberries, fresh or frozen
1 cup chopped, toasted pecans (optional)

Beat together first 6 ingredients until blended. Combine and add the next 5 ingredients and stir until dry ingredients are just moistened. Do not overmix. Fold in the blueberries and pecans.

Divide batter between 4 greased mini loaf pans (6x3x2 inches) or 2 8x4 inch loaf pans or muffin tins, etc. Bake at 325 degrees for 45-50 minutes or until a cake tester, inserted in center, comes out clean. You may have to adjust the time up or down based upon what you've cooked the bread in.

Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack. When cool, brush tops with Creamy Glaze.

Creamy Glaze (optional)

1 TB cream
1/2 tsp vanilla
1/2 cup sifted powdered sugar.

Stir together until all ingredients are blended.