Even here in Arizona, it is a cool, rainy day, not one to be outside. I call it soup weather and that is most appealing to eat right now. Many years ago the Austin American-Statesman published the recipe for Souper Salad's Mama Mia Soup. It has been a family and friends favorite so quite the old standby for soup weather. Thought I would share the recipe with you.
MAMA MIA SOUP
½ stick margarine¼ pound onion, diced (about half of a large onion)
¼ pound fresh mushrooms, chopped
Half medium green bell pepper, diced
About 3 green onions, chopped
2 ounces chicken base or bouillon cubes
6-ounce can tomato paste
12-ounce can chopped or sliced tomatoes with juice
1 teaspoon oregano
1 teaspoon thyme
¾ teaspoon basil
1 teaspoon minced garlic
Pepper to taste
2 cans (5 ounces each) boned chicken (or 2 or 3 chicken breast halves)
5 ounces shell macaroni
½ cup Parmesan cheese
Saute the onions, mushrooms & bell peppers in margarine for 10 minutes. Add 2 quarts of water, tomatoes, tomato paste, chicken base, seasonings & chicken. Bring to a boil. At least 30 minutes before serving, add macaroni & continue to boil for 10 minutes. Then lower heat to serving temperature. Add Parmesan just before serving.
Makes about 1 gallon.