Soup From Scratch

Last night I started to gather up all the ingredients I needed to make a batch of Chinese Sweet Corn Soup only to find out that I was missing one ingredient; creamed corn.  Oh joy!  I had on had a package of frozen corn.

Being resourceful I found a recipe to make my own creamed corn.  I have to say it got the approval from my spouse in the taste department and I had to surrender the last of the pot and scrapings for his own cleaning with fingers and spoon.  I have to admit I've never tasted such good creamed corn before.

The recipe calls for chicken stock, creamed corn, crab, organic free range egg whites, white wine, corn starch, salt, pepper, sugar and rice.  Well the rice doesn't go into the soup but the soup does get poured over the rice.  Today I'll make the main body of the soup up including the stock as I had only 4 of the 6 cups of it on hand.  Chicken stock is relatively easy to make but can be quite time consuming.  Thankfully I can cut back on the hard labour with my rice cooker.  I detest having to watch the rice pot to prevent it from bubbling over.

Oh last night I splurged with a day away from the MREs.  I had three slices of pizza and lost 1.2 pounds overnight.  I guess I need to shake up my diet more often.  I've heard of muscle confusion so I'll call it stomach confusion.

If any one wants the recipe let me know.  It can easily be modified for those following the Endo Diet.

P.S. Tomorrow is my special day.  Tomorrow I get my cake too!

Sausage Wild Mushroom & Egg Noodle Soup

Last night for dinner I got a bit adventurous with the first course.  I created a soup from scratch using what I had on hand for cooked meat in the fridge.

So here is my recipe and I hope someone will enjoy the taste as much as we did.

Sausage, Wild Mushroom and Egg Noodle Soup

Serves 3 (Lower sodium soup, only real sodium is in the sausage and 10mg in the noodles per serving)

1 Johnsonville Smoked Beef Sausage cooked, cut into half length-wise and sliced into pieces.

1.5 cups of German Spatzle Egg Noodles (I used the longer noodles but the short ones are fine too)
1/8 cup of Dried Wild Mushrooms cut into pieces
1 packet Zero Sodium Beef Broth
1/2 tsp tarragon
1 tsp Savory
dash of Mrs. Dash regular blend
1/4 tsp of thyme
pinch of ground cardamon
1 TBSP Lemon Juice
about two cups of water

Place all ingredients into a medium saucepan and bring to a rolling boil.  Turn down heat to medium and let it stay at a gentle boil for 17 to 20 minutes until the egg noodles are no longer too firm but more al-dente, not a soggy noodle.

Serve in bowls with a spoon and a fork if needed.

I enjoyed the impromptu soup that never had a recipe for it before.  Feel free to improve on this new recipe and let me know the results of your changes.