Decisions About Food

[lightcastle]

I have a LOT of soup. Made chicken stock for being ill this weekend, and potato-leek-Parmesan soup to use up those ingredients.

More importantly, I have hampe de bison (hanger or skirt steak) and some high quality mushrooms, so I think I need to make something bistro-y with red wine and shallots.

Of course, I have to hold off on this because I'm getting my touch ups tomorrow.

Comments

[sevenhelz]

We have a friend who isn't eating enough. She cuts out food groups sometimes; she's vegetarian-ish and gluten-free, and her acupuncturer, who at the time didn't know how little she ate, told her to cut out dairy. She's living on fruit and a bit of veg. She's in her 60s so she doesn't need a *lot* of food, but certainly more than she's getting.
I say this as an introduction to a question. What soups would you feed her? We're starting with a chicken broth, which will have lots of good stock but little chicken. Don't worry, she's not entirely veggie, and chicken used to be a staple for her.