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Home-Made Cream of Chicken Soup

Reviewed: Oct. 29, 2011
I made this twice. Once as written and again with some changes. As written, this is too sweet and bland. Also too soupy. Not at all thick in the amount of cooking time listed. The second time I made some changes that improved the flavor and thickness. I boiled 2 chicken breasts and used 2 cups of the broth and 2 cups milk. I did not add sugar. I substituted the garlic and salt for one chicken boullion cube. I then simmered this over medium low for about an hour (until it reduced by half). I then added a little bit of cornstarch to thicken it a little more. If comparing this to the canned variety, with the changes I made this is very close. After reducing I only ended up with about 2 1/2 cups of finished soup.
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Golden Sweet Cornbread

Reviewed: Jun. 17, 2011
This does make some very good cornbread, although I did find it to be slightly too sweet. (That is the only reason it is a 4 star for me) I loved the texture. This turned out to be very light and fluffy. Almost cake like. I cooked mine in a cast iron skillet and I was worried at first because you could smell the sugar immediately as it was cooking. I was afraid it was going to come out burned but it came out perfectly fine. It does fall apart very easily though and is better suited to making as muffins. If you like to crumble your cornbread into soups and stews, this does not work as well for that. It is way too soft and it immediately turns soggy. I am use to my cornbread staying somewhat firm and keeping some of its crispy pieces (from the top and edges of the cornbread) when I put it in soups or stews. Bottom line is this was very good despite its sweetness. I will make this again, as muffins to have as a side, but this will nto be the cornbread I make for soups. I will also cut back on the sugar.
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