what’s not for tonight’s dinner

wait for it…


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chicken soup with dumplings!

See also: leftover pearl onions from last week’s sheesh keebahbs in soups!…

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10 Comments!

  1. Caged Insanity
    Posted June 3, 2012 at 9:36 pm |

    Nice Save :)

  2. SondraK, Queen of my domain
    Posted June 3, 2012 at 9:50 pm |

    ^ Don’t tell anyone but it was JR’s :)

  3. SondraK, Queen of my domain
    Posted June 3, 2012 at 9:50 pm |

    And the pearl onions in soups thing was Bill’s. I LOVE IT!

  4. Claire: pink pig barbarian, etc
    Posted June 3, 2012 at 10:05 pm |

    So what was the FAIL??!?

    Mmmmmm…. I can almost smell it from here…. *sigh*

  5. mech
    Posted June 3, 2012 at 10:24 pm |

    Hmm, I don’t usually think soup in summer.

    But now I am.

  6. mech
    Posted June 3, 2012 at 10:25 pm |

    Tell the bread machine I said to straighten up and fly right!

  7. SondraK, Queen of my domain
    Posted June 3, 2012 at 10:39 pm |

    It was the recipe. I knew 2 1/2 TEAspoons of yeast sounded strange but I’d never made it before so I followed it to a TEA.

    Next time….trust my instincts. Almost all bread machine breads call for 2 1/2 TABLEspoons of yeast.

    I live in WA….soup is usually good until after July 4th…and after you made a roast chicken the night before and had leftover pearl onions from last week end that hadda get et :)

    Claire….the bread is so yummy even after fail that I’m going to try it again tomorrow:)

  8. Hopefulone
    Posted June 3, 2012 at 11:46 pm |

    No recipe? Bread (and soup) nazi…

    BTW, I don’t use a machine, despite the extra fussing required making by hand, but a packet of yeast is 2-1/4 tsp and for NON-machine recipes one packet is not rare. What was the failure? I can’t tell from the picture but I infer it didn’t rise–or keep the CO2 in… If you try it again and it doesn’t work (and you put it in another soup)–in case it’s not the quantity of yeast–could it be that you used all-purpose flour instead of the higher-gluten bread flour (to better keep bubbles)? …or the yeast is half dead? (Did it rise while in the soup?) Are you using fresh onion? Sometimes when I put things in breads (especially wet and sugary things) they break down the bubbles and the bread ends up rising less and having a scarred surface where the bubbles burst (as with fresh cranberries). A little desiccating may help. Curious. …and strangely yearning fresh bread (and I’d bake NOW if it wouldn’t wake the house).

  9. geezerette
    Posted June 4, 2012 at 6:59 am |

    High gluten flour makes lumpy gravy. Took me a few times making lumpy gravy to figure that out—duh!! Thanks for the tips Hopeful one– the Mr. has trouble some times with one side of the bread in the bread maker not rising as high as the other—and he cares nothing of waking us with the clunking of the bread maker at 3:00 in the am– now that we know what it is –no problem–If anyone loves pearl onions they’d love to have dinner with me because they could have them all– I think sometimes I make the roast chicken dinner just so I can make the soup.

  10. rickn8or
    Posted June 4, 2012 at 7:49 am |

    Why we Win.

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