Ah, yet another winter storm heads our way. But I thought we had this global warming thing going on?
Let’s just make the best of it and remember those sweltering days of Mississippi summer, when your make-up melts and good hair days are nonexistent.
You might as well go ahead and plan on holding another “Souper Bowl” because there’s nothing like a steamy bowl of soup to chase away the winter blues.
Olivia sent me a recipe I will try tomorrow. I makes a ton and should last for days if we get snowed in. Thanks Olivia. This sounds like a winner. She also sent me a recipe for the famous Brownie Cobbler which I will send you if you mail me a check for $19.99. It’s that good.
Just kidding – I want to save it for the cookbook I’m working on. But I promise to share it on a slow news day, okay?
Of course, no self respecting Southern girl would serve soup without a “pone” of cornbread. Frankly, I never knew what a “pone” meant, but that’s what Brenda calls a “mess of cornbread” made in a black iron skillet. Is there any other way?
Chicken and Wild Rice Soup a la Olivia Portera (First lady of the University of Alabama)
2 small onions, chopped
2 cups shredded carrots
10 cups low sodium chicken broth
2 packages Uncle Ben’s Wild Rice (with seasoning packs)
2 10 oz packages of frozen, chopped broccoli
4 cups cooked, chopped chicken
1 lb. Velveeta Cheese, cubed
2 10 3/4 oz cans Cream of Chicken soup
Sauté onions and carrots in a Dutch oven for 5 minutes. Add chicken broth, seasoning packs from the rice mix, broccoli and chicken. cook 5 minutes. Bring to boil, stir in rice, reduce heat. Cover and cook 10 minutes. Add cheese and soups. Stir.