Chicken Mushroom Soup and English Muffins

This is the same soup I made earlier this month. It’s a favorite of mine and I make it a lot. This time, though, I used fresh noodles that I picked up at the grocery store which are closer to homemade noodle, my favorite way to make it. I made some homemade English Muffins to go with it. You will notice they are quite small. I am diabetic and bread is worse, I think, that candy, for managing my glucose. So, I make smaller individual muffins and pretend I am eating more. It should not work since I know what I am doing, but it does. It just makes me feel like I am not denying myself two muffins. How much smaller do I make them? The recipe makes 16 normal muffins and I get 26.

Warm up some water.

Mix 1/2 cup warm water and 1 pkg of dry yeast. Let rest for 5 minutes.

Meanwhile, mix 1 cup of milk (or as I did,  1/2 cup of nonfat dry milk with 1 cup water), add 1 teaspoon salt and 1 tablespoon sugar and add to the yeast. Add 2 cups of flour and stir until blended. It will be soft and sticky. Now add 3 TBSP of vegetable oil and 1.5 cups of flour and stir. It will still be soft, but no longer sticky. Cover with a towel and let sit until double in bulk – about one hour.

Knead lightly and roll out to about 1/4 inch thick. Cut with a circular cookiet cutter (my muffins) or tuna can (normal size muffins) and let rise 1/2 hour. Cook on a hot griddle that  you have dusted with cornmeal. Cook about 10 minutes on one side and flip and cook about 15 minutes on the other. I only cook the ones I want to eat at the time. The dough for the rest have been dusted lightly with cornmeal and are bagged up in baggies in the fridge for fresh, hot English Muffins on demand.

I added a lovely Red Velvet Apricot for some fresh, bright color, but then I went and ate it while the muffins were cooking.  There’s a nice article with pretty pictures over at foodie hunter. When you see how pretty they are, you will understand why it didn’t make it to the table.


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