The DU Lounge
Related: Culture Forums, Support ForumsWhen I taught, I used to read the class the book "Stone Soup" and we would make it in class. Let's make Lounge soup. I
have a very large pot and you can add one thing to the pot. Only one thing. I will start by placing a stone in the pot. Now YOU add something/anything to make LOUNGE SOUP.
Hotler
(12,092 posts)Great soup base.
flying_wahini
(7,983 posts)WheelWalker
(9,199 posts)woodsprite
(12,183 posts)debm55
(35,323 posts)And compassion
And then potatoes
Sneederbunk
(15,051 posts)Aristus
(68,269 posts)Without that, it's not really soup.
poli-junkie
(1,137 posts)pdxflyboy
(729 posts)N/T
Attilatheblond
(4,258 posts)And a pinch of red chili flakes
debm55
(35,323 posts)Niagara
(9,463 posts)debm55
(35,323 posts)berniesandersmittens
(11,681 posts)WheelWalker
(9,199 posts)Not to be critical, just my personal preference.
berniesandersmittens
(11,681 posts)Three mushroom caps and one drop per bowl?
But NO Marijuana. That read in GD that the stuff is bad for you...
debm55
(35,323 posts)Polly Hennessey
(7,433 posts)debm55
(35,323 posts)elleng
(135,848 posts)Mike Nelson
(10,266 posts)Phentex
(16,480 posts)But I'm not from Springfield so what do I know?
debm55
(35,323 posts)debm55
(35,323 posts)debm55
(35,323 posts)My grandmother used to make oxtail stew. The bones cost a fortune now.
debm55
(35,323 posts)sarge43
(29,147 posts)Rosemary the symbol of remembrance
debm55
(35,323 posts)Mr.Bill
(24,767 posts)Expensive, you say? Not necessarily. When I tended bar for a brief time at our local country club, one of our biggest days was the Superbowl party. The head chef would always order slabs of Filet for the kitchen, than cut them for the dining room. There is a small piece of meat the runs lengthwise along the slab. He woud remove this and throw it in the freezer. It was slightly larger than a good sized thumb. He would save these and cut them into small medallions for the beef stew he made on this day. Best beef stew ever.
debm55
(35,323 posts)beemerphill
(510 posts)These are versatile additions to many dishes. We like to add a can to Swanson Chicken Ala King and serve over a bag of 90-second rice. A great meal in about 5 minutes: and that includes the time to set up the TV trays.
debm55
(35,323 posts)MFM008
(19,993 posts)Very diced red onions
Beefsteak tomatos
Soup spices
PEAS..frozen
debm55
(35,323 posts)irisblue
(34,197 posts)irisblue
(34,197 posts)debm55
(35,323 posts)DFW
(56,439 posts)I LOVE those things!
debm55
(35,323 posts)AllaN01Bear
(23,001 posts)debm55
(35,323 posts)Ocelot II
(120,601 posts)debm55
(35,323 posts)applegrove
(123,003 posts)debm55
(35,323 posts)The Blue Flower
(5,632 posts)My former MIL saved it in a can on the stove and added it to everything.
debm55
(35,323 posts)3catwoman3
(25,388 posts)Stone Soup was one of my favorite childhood books. The illustrations were charming.
debm55
(35,323 posts)At the last period of the day we would have our stone soup and eat with crackers. Usually did this in January. I would have a Souper Bowl day where we asked all students to bring in can of soup and I would box and take to the food bank in the basement. that was years ago, no it is more popular. Kids would tell me I spelled Souper Bowl wrong It should be Super BowL Wild rice it is.