Hungarian Goulash -- pg. 54

It must stink to be a Hungarian.  Particularly if this goulash is the best you get to eat.  1.  I didn't like the pork and beef stew meat.  I'd do just beef.  2.  I think that it needs tomato sauce.   I think the Hungarian goulash I ate as a child had tomato sauce in it.  This recipe only has paprika and marjoram, and a lot of sour cream.  It was pretty bland, and did I mention the two different meats didn't work?  When I got a piece of pork it tasted wrong.  In a nutshell, it was a very bland beef stroganoff, with no mushrooms...and weird pork pieces.  I'd give it three spoons, for variety and it was very easy to make.  I think picky eaters would like it just fine.

Canadian Cheese Soup -- pg. 85

This soup is kind of like Americans view Canadian food...bland, eh.  Nothing special about this soup.  The family liked it only because I had grated cheese, crackers and bacon bits on the side.  It didn't taste bad.  It's just that if you're going to go through the effort of  making a soup, I'd make something else.  2 1/2 spoons

Heartwarming Chili -- pg. 216

I was so ready to have fun with this post.  You're just asking for it when you name anything "heartwarming".  Like Jaws is a heartwarming tale of a rogue fish trying to survive in a vast ocean...  But, the family loved this chili, so all my plans are for naught.  I'm scratching my head as to why this chili was "...the best chili I've ever eaten" -- Steve.   There are only three things different from the chili I used to make all the time:  1.  Green pepper, which I reluctantly added to be true to the recipe, because Steve claims to hate them (Is it clear that I added them because the recipe called for it and not because Steve hates green peppers?  I don't want to come off as a psycho wife.)  2.  It was half ground beef and half ground pork, and I usually only use ground beef because Steve is Jewish (just kidding on that one)  3.  I used the "Hot" chili seasoning packet and not the mild this time because Steve likes his food spicy (This is actually true.)  I doubled the recipe, and used one "hot" packet and one "mild" packet.  In the end, I think it has to be the hot seasoning because the pork didn't seem to change the texture that much and I actually disliked the green peppers (which I, too, am not overly fond of).  So because Keeley and Steve think this recipe is awesome, and it was super easy to put together, I have no choice but to call it indeed, heartwarming, and give it four spoons.

Broccoli Potato Soup -- pg. 106

Blah.  I will admit this was a very easy soup to put together.  It was just kind of lackluster.  I don't know what I'd add to make it better.  Salt for starters.    My daughter recommended bacon, but she puts bacon in everything.  But, it wasn't gross, so two spoons.

Country Mushroom Soup -- pg. 104

Please tell me why there are so many "country" recipes?  I mean, do you ever see Suburbs Clam Chowder... or City Stew?  But, for what it's worth -- I'd drive to the country for this soup.  It's very good and very easy.  Pretty much just chicken broth, a bay leaf, flour, onions, celery, salt, pepper, mushrooms and half & half.  I really couldn't believe it had this much flavor.  I have to give it four spoons.

Sausage Soup -- pg. 24

The soup is as simple as the name is.  It has turkey sausage, onions, potatoes, water, chicken bouillon, corn and evaporated milk, oh and it called for red peppers as garnish.  But, I diced the red pepper finely and added it to the soup.  It was really good!  Not take to a potluck good, but dinner good.  3 1/2 spoons!

Guess What?

Yup -- it's soup season again folks -- look for more postings soon!