Kitchen Adventures: Soup is good for what ails you

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Food column by Becca Owsley

By Becca Owsley

When someone you know is sick, you can feel pretty helpless. Doctors do all the work and, many times, you just sit there wondering what to do.

Sometimes, instead of feeling helpless, doing little things can help — such as making a fresh bowl of soup.

Whether it’s a cold or recovery from a stint in the hospital, soup always hits the spot. It’s as if our brains are conditioned to feel better just from smelling the aroma or feeling the warmth as we eat.

As I stop typing to sneeze, soup sounds pretty good right now.

It sounds small and insignificant but it shows the recipient that you care.

Recently, when I felt helpless and useless, soup was just what I made. I can’t heal, I can’t repair and I can’t make medicines work, but I can cook.

I tweaked a recipe found on the back of a box of soup mix, resulting in a good soup made quickly.

It calls for a box of chicken noodle soup mix, milk and chopped broccoli, but I added a few things to the mix.

After it has boiled and the simmering stage begins, add some shredded mild cheddar cheese. Put it in at this step, near the end, so the cheese doesn’t get too goopy. That’s a lesson learned from experience.

The amount of cheese is up to you. Because I was making it for someone else, I added about a cup. If making it for myself, it’s possible I’ll go a little nuts with cheese.

During the simmering stage, I’ve found the soup tends to thin a bit. If that becomes a problem, add a bit of heavy whipping cream. Just add as needed to thicken the soup to your liking. I added whipping cream a splash at a time as I stirred it until I got the consistency I wanted.

After ladling the soup into a bowl, add cheese and maybe a few croutons on top for a nice presentation.

You could add other vegetables or use a different kind of cheese, if you prefer. Just use the soup mix as a base and add whatever you want until you get a soup you like.Broccoli cheddar happens to be one of my favorites, and the person I made it for liked it.

Becca Owsley can be reached at 270- 505-1741 or bowsley@thenewsenterprise.com.

Creamy Broccoli Noodle Soup
1 pouch noodle soup mix with real chicken broth
3 ½ cups milk
1 package of frozen chopped broccoli, 10 ounces

In medium saucepan, combine all ingredients and bring to the boiling point. Reduce heat and simmer uncovered five minutes or until noodles are tender, stirring occasionally.

Makes about four one cup servings.

Recipe from Lipton Soup Secrets