We had everything we needed in the cupboard. That said, it takes close to two hours, so this is something to start early in the afternoon if you want it for supper. I used cream of celery instead of mushroom as we have a mushroom-allergic family member. It was still great. We also didn’t have any garlic powder so I rubbed each chop with about a tsp of chopped garlic we had pre-chopped in a jar in the refrigerator. We all loved it. But EASY in the recipe should not be confused with QUICK. Not sure how that crept into the name.
I made this but i had 6 cups of butternut squash and nothing else to do with it, so naturally I doubled the recipe. And then discovered that I didn’t have any celery, so I used cream of celery soup and a can of water of equal size to account for 20 oz of the liquid. Then chicken bouillon base 5.5 tsp and 5.5 cups of water to bring it up to 64 ounces. I followed everything else in the recipe , doubled of course. I was a bit worried that my potatoes might’ve been too big and more tablespoons of butter might’ve been necessary, because 4 tablespoons seemed a little scant, but I didn’t increase that. I started with no salt or pepper given that the soup was part of my recipe. The soup had 2.5 servings of 850 mg of sodium in it. My total recipe therefore has 2,125 mg of sodium in a huge pile of soup. We have a Cuisinart Smart stick blender and that helped blend it in place. Otherwise I would have cooled it first.
I had 3 cups of him left over from Thanksgiving. I know, it’s July. I had it in an outside refrigerator that gets really cold. My wife thought she was going to be killed by this. But it was the saltiest ham we had ever tried; I think it was intended to make it across the ocean on the Mayflower without refrigeration. Anyway, I was making the recipe when I saw that it called for 3/4 of a cup. I figured if I double the recipe I’d have twice as much ham per serving as I was supposed to have, so I just doubled the rest of it and used 3 cups of ham. Trust me, this was fine. I threw in about eight sliced up “baby carrots“ for color and I didn’t have any celery, so I used some leftover bok choy. It was fine. Speaking of which I didn’t have any onions so I used a teaspoon of onion powder. It still came out wonderful. Most of the people reading this by this point will think, “he didn’t even make this recipe.” 😂😂 But itcwas great. After two big bowls of soup for supper, we have five leftover portions that big for the future. My wife liked it enough that one quart portion is going in the refrigerator for tomorrow. Four completely filled quart-sized ziplock bags are headed to the freezer. I’ll be happy to have it again!
Couldn’t find any water chestnuts at our local store. Had a can of bean sprouts and used those instead. Wife doesn’t like red pepper so I left that out. Otherwise no changes really, except how I cut the carrots. Liked it very much. Will be saving some of the reserved marinade and make it again soon.
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