Yesterday, I used the last of our tomatoes to cook with onions to make a big batch of tomato soup base. You can read about the process at https://marykisner.com/making-cream-of-tomato-soup-from-scratch/
It really is a thick tomato sauce flavored with onion. From that, we each season the soup to our liking. I add salt, pepper and some coconut milk. Bert adds salt, more pepper and regular milk. When we have soup, we often comment about the big crackers we remember having with soup…oyster crackers. I have not looked for them lately in the store, but I have seen the “common crackers” sold through Vermont Country Store. I think they are pretty big.
Recently, I found a recipe in Bert’s muzzleloading magazine, “MuzzleBlasts” to make oyster crackers. I gave it a try and ended up with some really nice crackers for soup.
The ingredients are pretty simple:
Flour, Baking Powder, Salt, water, melted butter.
Warm water
Melted butter
Mix all ingredients together to make a soft dough.
Scoop out spoonfuls, roll into small balls of dough and put them on a cookie sheet. They rise a little but the next time I might make them a little bigger.
Bake in preheated oven 375 degrees for 15 minutes. Turn off the oven and leave the crackers in the oven until just warm. They make crunchy little globs that work great in soup! Enjoy!
If you have questions or comments, please email me directly at maryjkisner@gmail.com.