Diary of an Inconsistent Cook #61: Savory Cream of Wheat Chicken Soup — Farina Soup (#homecooking)

I know what you are thinking. Cream of Wheat again? What gives?

I’ll be straight with you. My jeans and my caboose have been battling for a while, and I felt it was time to help the trouser cause by applying some countermeasures. That means I am cutting back on a variety of wonderful deliciousness. Thus, I need to find foods that make me feel full and are quick because I sometimes have to make separate meals for the kids (gosh, they eat so much). While I really want to eat half a baguette, that probably won’t help my cause. I also get bored eating the same things.

Plus, I got the Cream of Wheat on a wicked sale.

Today, I got a reminder from one of my favorite YouTube Channels Jas Townsend and Sons that you can cook a savory Cream of Wheat (Farina). Why not? It is the same or similar ingredients as savory grits and peas, or upma, and chicken and dumplings. And just as easy as Egg Drop Soup. I am pretty sure I have seen my grandmother thickening various things with Cream of Wheat or cornstarch. You’d be hard pressed to find any culture that doesn’t have some sort of grain based porridge both sweet and savory (plantains, corn meal, barley, etc).

Porridges can be versatile. You can add to the base and make it fancy, but you don’t have to.

This is perfect for drinking out of a mug on a cold winter’s day if you thin it a bit more. I like mine more of a potato-soup thickness. Now the Jas Townsend and Sons 18th century recipe uses mace, and I can say that I didn’t hate the flavor, but I prefer it (hands down) without that addition.

Savory Cream of Wheat Soup (Chicken)

Choose a serving portion of the box
Instead of water substitute broth/stock or add Better than Bouillion (I used chicken flavor)
Cook as directed (hold off on the salt as your broth/stock/boullion may be salty enough)
Prepare a little extra liquid so the soup (after cooking) can be thinned to desired consistency
Add a little butter (it won’t take much)
Temper one egg and add to the cooked Cream of Wheat (optional, but heartier)

Adjust salt/pepper to taste
Add spring onion or chives as desired