Sorry to be so remiss…Let’s see.

We tried Roasted Vegetable and Beef Stew

I only deviated from this recipe in that I used a leftover roast from the day before, and therefore skipped all the business about roasting the beef. However, I think it would have been even tastier with individually roasted bits of beef. We liked this a lot.

One day I made French Onion Soup. It was a time-consuming disaster. We could not ask the children to eat it, and it didn’t go far, which turned out to be a blessing, though it didn’t feel like one when I was pouring my heart into the preparation. Not yummy. The recipe called for over a cup of wine. I used about a cup (what we had leftover from Sunday)….blech. Richard said that was all he could taste. It was definitely too sweet. I do like the idea of putting bread on top and baking it with cheese. That part was great. Unfortunately it had nothing to do with onions. I think my Frenchy card is going to be revoked.

One more soup. I cheated and made a soup that we’ve had before….but it had been several months, and I’ve only made it once. I got it from someone on the Rumor Forum. (Thank you, Andrea!) So delicious.

Roasted chicken-noodle soup

2 t. olive oil
1 c. chopped onion
1 c. diced carrots
1 c. sliced celery
1 clove garlic, minced
¼ c. all-purpose flour
½ t. dried oregano
¼ t. dried thyme
¼ t. poultry seasoning
6 c. chicken broth
4 c. diced peeled baking potato
1 t. salt
2 c. shredded cooked chicken (about 12 ounces)
1 c. evaporated milk
4 ounces (2 cups) uncooked egg noodles

Heat olive oil in Dutch oven over medium heat. Add onion, carrots, celery and garlic, sauté 5 minutes.

Mix flour, oregano, thyme and poultry seasoning in cup, add to veggies, cook for 1 minute.

Stir in broth, potato, and salt, bring to boil. Reduce heat and simmer, partially covered, 25 minute or until potato is tender (but not too).

Add chicken, milk and egg noodles; cook for 10 minutes or until noodles are tender.