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CHLLady wrote: My youngest did the same thing! She promptly dumped it right out. I also warned her about the cream of mushroom soup. That girl loves soup.

I just make her a real quick egg drop soup when she wants something other than ramen or canned. She loves it.

Not to hijack the thread, but could you share your recipe for egg drop soup?

Used to love the stuff and eat it mixed with milk all the time.

I love tomato soup and grilled cheese sandwiches. I do mix milk with the tomato soup.Sometimes I throw a slice of "Valve Eater" cheese on it at the last minute so it melts into the soup.

I have eaten cream of mushroom soup straight before, mixed with water, it was good.

VMI77 wrote:Used to love the stuff and eat it mixed with milk all the time.

It just messed me up. I am not suppose to be eating or drinking a lot of dairy and I am thinking the milk is what got me. There was a post earlier about it having powdered milk already in the soup. I won't be going there again.

Haggis: Made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach - How long's it been since you ate a steaming bowl of Haggis?

Well, that's too long!

uthornsfan wrote:I used to eat it straight all the time.

It is delicious!

I loved the stuff as a kid.

n5wd wrote:

CHLLady wrote: My youngest did the same thing! She promptly dumped it right out. I also warned her about the cream of mushroom soup. That girl loves soup.

I just make her a real quick egg drop soup when she wants something other than ramen or canned. She loves it.

Not to hijack the thread, but could you share your recipe for egg drop soup?

Gladly! But I don't measure, so I'll do my best. This is not authentic, but my own recipe my kids love. This recipe is for a 1 Qt. pot. Makes a lot, but goes quickly.

1 Qt. size pot with lid
4 to 5 TBsp. Knorr Chicken flavored bouillon (I use the powdered version)
1 tbsp olive oil
2 lg. stalks green onions, cleaned and chopped
2 dime size drops of sesame oil (it's very strong stuff, go lightly)
1 tbsp lt. salt soy sauce
Finely Ground black pepper to taste
Water to fill pot
2 to 3 eggs. (Start with 2 and see if its eggy enough. My oldest likes it extra eggy, so I use 3.)
Cornstarch, plus 1/2 cup cold water
Pyrex liquid measuring cup with spout

In the qt. pot toss in chopped green onions, plus 1 tbsp. olive oil and gently sautée green onions. Once green onions are soft, fill pot with cold water, return to stove and add Knorr, sesame oil, and soy sauce bringing it to a heavy rolling boil. (Use the lid). Meanwhile in the Pyrex cup, whisk 2 eggs beating well. Once the pot is boiling, slowly pour a very thin stream of eggs into the soup. If it stops boiling, put the lid back on, then continue streaming eggs slowly. Do not whisk! The boiling water does all the work. Once done streaming eggs, in the same Pyrex cup fill with 1/2 to 3/4 cup cold water. Add 4 or 5 tbsp cornstarch to the water and mix well. Immediately pour into the soup. Stir gently to mix and bring back to a boil. Dont put the lid back on, it will boil over. Reduce the heat to low, once cooled you can put the lid back on. Once thickened add black pepper to taste. Then enjoy! Beware, it's super hot!

You can add shredded chicken or a variety of veggies and mushrooms.


I've had haggis! It tastes like Jimmy Dean breakfast sausage with a lots of oats in it. I liked it. Lol. I don't think I care to know all of the details of the ingredients. The one thing I could NOT do was the blood pudding sausage! The tangy smell of blood made me want to hurl.

03Lightningrocks wrote:I love tomato soup and grilled cheese sandwiches. I do mix milk with the tomato soup.Sometimes I throw a slice of "Valve Eater" cheese on it at the last minute so it melts into the soup.

I have eaten cream of mushroom soup straight before, mixed with water, it was good.

Ever tried cream of mushroom with roasted garlic? One of my favorites.

AndyC wrote: Pffft, bunch of sissies. Bet you balk at haggis, too

Not me. I like haggis.....when I can get it. Last time I ate haggis was at the Highland Games at UT Arlington.

03Lightningrocks wrote:I love tomato soup and grilled cheese sandwiches. I do mix milk with the tomato soup.

Or course you have to use milk. After the soup is piping hot, crumbling a piece or two of crisp bacon on top of the soup is one of my favorites.

As long as you're adding bacon to the tomato soup, try it with a BLT.

Valve-eater

CHLLady wrote:Gladly! But I don't measure, so I'll do my best. This is not authentic, but my own recipe my kids love. This recipe is for a 1 Qt. pot. Makes a lot, but goes quickly.

Thank you CHLLady!

WildBill wrote:

CHLLady wrote:Gladly! But I don't measure, so I'll do my best. This is not authentic, but my own recipe my kids love. This recipe is for a 1 Qt. pot. Makes a lot, but goes quickly.

Thank you CHLLady!

And a Ditto from me, as well!

When I tried Campbell's split pea soup the first time I had to call them. I opened the can and it appeared to be a can of pale green play dough. The lady assured me that's the way it should look and walked me through the process of preparing it. Yum!