from the mixed-up files of a middle-aged mind

Tomato Basil soup in Helsinki, Finland I just got my umpteenth chain e-mail. This one is a recipe exchange. Been there. Done that. But I've got a better idea. How about a recipe chain post? Here's how I hope it will work. I will post a most delicious soup recipe. Then each of you will contribute your favorite soup recipe as a comment. I'm thinking that if weren't for the fact that it's almost the weekend (we all know everyone goes back to their real lives on weekends) we could potentially have a month's worth of meals if everyone plays along. How? Well, if we get at least 15 recipes and each batch of soup makes enough for two meals, you can eat half one night and freeze the rest. And that could take care of all the cooking required for the rest of the month of January. Cool! Any players? I'll start. White Bean Chili this is a kid friendly soup--even my kids who won't eat beans love this soup 4 chicken breasts, cooked and shredded (methods vary for getti...

Chicken Pot Pie 1 small package of frozen peas (about 1 cup+) 2 cups cubed potatoes and carrots 1/3 cup butter 1/3 cup flour 1/3 cup chopped onion 1/2 tsp. salt 1/4 tsp. pepper 1 3/4 cup chicken broth 2/3 cup milk 2-3 cups cooked chicken, cubed Pastry for a 10-inch pie (for a crowd, you can double the recipe and bake in a 9x13 pan. I usually double anyway and freeze one for another day) Steam carrots and potatoes in remaining 1/4 cup or so of chicken broth till just tender. Toss over peas; drain. Set aside. In a saucepan or skillet, saute the chopped onion with the butter till tender. Stir in flour, salt and pepper. Cook, stirring constantly, till bubbly. Remove from heat. Add chicken broth and milk, stir till smooth. Return to heat, Stir constantly while bringing it to a boil. Boil and stir one minute. Stir in chicken and vegetables. Pour into pie shell; cover with top crust. Bake at 425 for 35-40 minutes till crust is barely browned and filling is bubbly.

It seems a bit audacious to post a recipe when you all have this and this to browse through for your culinary pleasures. But here it is... Sour Cream Lemon Pie 9-inch baked pie shell or cookie crust (I usually do a gingersnap or 1/2 graham cracker 1/2 gingersnap crust) 1 c. milk 1 c. sugar 3 Tbsp. cornstarch 3 egg yolks, slightly beaten 1/4-1/3 c. freshly squeezed lemon juice 1 Tbsp. freshly grated lemon peel 1/4 c. butter, cut up 1 c. sour cream Stir together sugar and cornstarch. Stir in milk. Add egg yolks, lemon juice and lemon peel. Whisk together till smooth. Slowly bring just to a boil over just under medium heat, stirring constantly. Remove from heat. Stir in butter till melted. Cool to room temperature, then stir in sour cream. Pour into pie shell and refrigerate for 4 to 6 hours. Top with fresh whipped cream and serve. (I would give credit where credit is due, but this is combination of several recipes. I got my start from the version in the "A Taste of Oregon" c...