Recipes

(Not Just the Regular) Beef Stew

Servings: 8 Servings

Ingredients:

2 pound Beef tenderloin -- 1-inch
Cubes
Flour -- for dredging
2 tablespoon Butter
2 tablespoon Oil
2 Cloves garlic -- minced
Salt and pepper
2 cub Dry red wine
2 Cubes beef bouillon
(dissolved in 2 cups boiling
Water)
1 Baking potatoes -- grated
1 Onion
(studded with 2 cloves)
2 teaspoon Thyme
1 Bay leaf
8 Red potatoes -- quartered
8 Carrots -- sliced
4 Stalks celery -- sliced
8 Tiny white onions
1 cub (or 2) tomato juice
Handful fresh parsleyfinely chopped

Preparation:

Dredge meat in flour. Melt butter and oil in large pot; add garlic.
Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour.
Add potatoes, carrots, cerlery and onions; simmer ½ hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve.

Recipe By : "Vinyard Seasons" by Susan Branch

5 Bean Soup

Servings: 10 servings

Ingredients:

2 tablespoon EDEN Extra Virgin Olive Oil
4 Cloves garlic; minced
1 medium Onion; diced
3 Celery stalks; diced
2 Carrots; diced
1 medium Potato; diced
¼ cub Barley
4 cub Water
1 Bay leaf
15 ounce Can EDEN Pinto Beans
15 ounce Can EDEN Black Beans
Can EDEN Kidney Beans
Can EDEN Navy Beans
Can EDEN Aduki Beans
1 cub Corn, fresh or frozen
2 cub EDEN Spaghetti Sauce
¼ cub EDEN Shoyu (or more, to taste)
1 teaspoon Dried oregano
1 teaspoon Dried basil

Preparation:

Heat oil and saute garlic and onion until onion is translucent. Add celery, carrots, potato, barley and water. Simmer 30 minutes. Add beans, corn, spaghetti sauce, shoyu, and herbs. Simmer 5-10 minutes.
Serve. Great the next day!

Per serving: 323 Calories;
2g Fat (60/0 calories from fat); 18g Protein; 59g Carbohydrate; 1mg Cholesterol; 651mg Sodium

Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>

5 Hour Beef Stew

Servings: 8 servings

Ingredients:

3 pound Stew meat -- cubed
2 ounce Red wine
1 can Tomatoes with green chilis
Large
1 tablespoon Sugar
1 package Frozen peas
1 tablespoon Salt
6 Carrots -- sliced
1 teaspoon Pepper
3 medium Potatoes -- cubed
pinch Thyme
3 medium Onions -- coarsely chopped
pinch Marjoram
1 cub Celery -- chopped
1 pinch Rosemary
3 tablespoon Tapioca -- Instant

Preparation:

Put all ingredients in a deep casserole, cover tightly and bake for 5 hours at 225~. Not necessary to brown the beef first.

A Lucky Accident

Servings: 1 batch

Ingredients:

3 small Carrotscut in 2" pieces
2 small Parsnipscut in 2" pieces
1 medium Turnip cut in chunks
2 Stalks celerycut in 2" pieces
Celery leaves from1 whole bunch celery
1 large Onionstuck with 2 cloves
1 can Tomato wedges *with liquid
4 ounce Tomato paste **
1 small Bn flat-leaf parsley
1 Bay leaf
Fresh rosemary and thyme(I used a lot)
Black peppercorns

Preparation:

* This is what I happened to have on hand. Any canned tomatoes would do.

** That's what I had leftover in the fridge. Use a 6oz can.

Put 3 quarts of water in the bottom of a large stock pot with a pasta insert. Add the tomato liquid and tomato paste. Put all of the other ingredients in the pasta insert. Bring to a boil over high heat, lower the heat, cover and simmer for about 3 hours. Lift out the pasta insert, letting out the liquid fall back into the pot. Press down on the solids to extract as much liquid as possible and return all the liquid to the pot. Discard the solids.

Note: This started out to be vegetable stock to use up some leftover stuff I had on hand, but after I strained the stock I decided to use it as a cooking liquid for pasta. The pasta thickened and flavored the stock to such an extent that I decided to save the leftovers to use as a tomato-vegetable soup. I may add some vegetables and small pasta to that.

Abgushte Miveh ( Dried Fruit Soups )

Servings: 6 Servings

Ingredients:

-JUDI M. PHELPS
1 pound Lean lamb or beef stew meat
1 pound Lamb or beef soup bones
7 cub ;water
1 Limu omani (dried lime);optional
Freshly ground black pepper
2 tablespoon Ghee or butter
1 large Onion; finely chopped
2 teaspoon Turmeric
1 cub Prunes; pitted
½ cub Dried apricot halves
½ cub Dried peaches; chopped
1/3 To ½ cup brown sugar
1 To 2 T. lemon or lime juice

Preparation:

Cut meat into small cubes and place in a soup pot with bones, water, and dried lime if available. Bring slowly to the boil, skimming when necessary. Add salt and pepper, cover and simmer gently for 1 ½ hours or until meat is almost tender. Remove bones and dried lime if used.

In a frying pan, heat ghee or butter and fry onion until transparent, stir in turmeric, and cook until lightly browned. Add to soup with dried fruits (these may be washed if necessary, but do not require soaking). Cover and simmer for 30 minutes. Add sugar and lemon or lime juice to taste so that soup has a pleasant sweet-sour flavor. Serve hot.
Source: The Complete Middle East Cookbook by Tess Mallos.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

Abodong Pusit (Calamari Stew)

Servings: 1 Servings

Ingredients:

2 pound Fresh squid; cleaned
3 Cloves garlic; minced
2 tablespoon Vinegar
1 tablespoon Light soy sauce
1 tablespoon Water
Salt and pepper to taste

Preparation:

In a skillet over medium heat, bring ro a boil the garlic, vinegar, soy sayce, water, salt and pepper to taste. Add the cleaned squids while mixture is still boiling. Cook for another 3-4 minutes. Stir occasionally. Transfer cooked squid to a serving platter. Serve immediately. Tip: Remove the transparent cartillage when clean squid.
ADOBONG PUSIT (CALAMARI STEW)

Acorn Squash Soup with Corned Beef & Walnuts

Servings: 12 servings

Ingredients:

1 ½ pound Lean Corned Beef
3 quart Water
2 pound Acorn Squash, Peeled,Seeded & Cubed
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 ounce Prepared Horseradish,
2 quart Corned Beef Broth
1 ½ cub Heavy Cream
Salt
Pepper
6 ounce Walnuts, Shelled &Toasted
4 tablespoon Chives, Snipped

Preparation:

Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste. Add the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving.

Chef Fritz Sonnenschmidt From: Joel Ehrlich

Adams House Peanut Butter Soup

Servings: 1 Servings

Ingredients:

2 tablespoon Butter or margarine
¼ Onion, diced
1 Celery rib, sliced thin
2 tablespoon Flour
2 cub Chicken broth
¼ teaspoon Salt
½ cub Smooth peanut butter
1 dash Celery salt
1 teaspoon Lemon juice
2 tablespoon Chopped salted peanuts

Preparation:

Wilt onion and celery in butter. Add flour and mix well. Stir in chicken broth and cook 30 min. Remove from heat and strain. Stir salt, peanut butter, celery salt, and lemon juice into broth. Serve in bowls with chopped peanuts sprinkled over.
From: Dorothy Flatman Date: 07 Feb 97

African Vegetable Stew

Servings: 4 Servings

Ingredients:

1 Onion (very large),chopped
1 Swiss chard bunch
1 can Garbanzo beans(known also as chickpeas, ceci, etc.)
½ cub Raisins
½ cub Rice, raw
2 Yams
Several fresh tomatoes(or large can)
1 Garlic clove(or more to taste)
Salt and pepper,to taste
Tabasco sauce,to taste

Preparation:

Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit.

Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes.

Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done, about 25 minutes. Add Tabasco sauce to taste.

NOTES:

* A spicy vegetable stew -- I got this recipe from my mom, who got it from a friend. It's very easy to make.

* I find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But then, I've got a cast-iron tongue.
You should add enough to make the stew seem spicy to you.

: Difficulty: easy.
: Time: 15 minutes preparation, 30 minutes cooking.
: Precision: no need to measure.

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: Copyright (C) 1986 USENET Community Trust

Albondigas (Meatball) Soup

Servings: 10 Servings

Ingredients:

BROTH:
1 Onion, minced
1 Clove garlic, minced
¼ cub Oil
1 Can tomato sauce
3 quart Beef stock
1 Sprig of mint or cilantro

ALBONDIGAS:
¾ pound Ground beef
¾ pound Ground pork
1/3 cub Raw rice or crushed oatmeal
1 ½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Oregano, crushed
½ Small onion, minced
1 Egg, slightly beaten

Preparation:

Mix meat with the rest of the meatball ingredients. Shape into little meatballs.

Fry minced onion and garlic in oil in a large pot. Add tomato and beef stock. Heat to boiling. Drop meatballs into boiling broth.
Cover tightly and cook for 30 minutes. Add a sprig of mint about 10 minutes before soup is done. Remove mint before serving.

Albondigas Soup

Servings: 5 Servings

Ingredients:

3 quart Regular-strength beef broth
1 large Can (28 oz.) crushedtomatoes
1 large Can (7 oz.) diced greenchiles
1 large (about ½-lb.) onion,chopped
1 ½ teaspoon Crumbled dried basil leaves
1 ½ teaspoon Crumbled dried oreganoleaves
½ To 1 tsp. liquid hot pepperseasoning
½ cub Long-grain white rice
Meatballs (recipe follows)
½ cub Minced fresh cilantro(coriander)
Cilantro sprigs (optional)
Salt and pepper
In a 6- to 8-quart pan,combine broth, tomatoes andtheir
Liquid, chiles, onion,basil, oregano, and hotpepper
Seasoning to taste. Bringto a boil over high heat.
Add rice; cover and simmer15 minutes. Add meatballs;
Cover and simmer untilmeatballs are not pink inthe
Center (cut to test), 10 to15 minutes longer. Stir
In the minced cilantro.
Ladle into bowls and garnishwith cilantro sprigs. Add
Salt and pepper to taste.Makes about 5 quarts, 10 to
12 Servings.

Preparation:

MEATBALLS: In a large bowl, mix together until well blended 1 pound GROUND LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; ½ cup CORNMEAL; ¼ cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove GARLIC, pressed or minced; and ½ teaspoon crumbled DRIED BASIL LEAVES.

Shape the mixture into about ¾-inch balls. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.

FROM: Sunset Best of the West, Spring/Summer 1993 Originally Posted on GEnie by: Debbie Applebury (J.APPLEBURY)

All Day Rebel Venison Stew

Servings: 4 Servings

Ingredients:

2 pound Venison
1 teaspoon Coarsely ground pepper
2 large Potatoes, diced
1 can Tomato sauce
4 Carrots, diced
3 tablespoon Chunky peanut butter
1 cub Red table wine
2 teaspoon Soy sauce
2 medium Onions, chopped
1 Beef broth to cover
2 Bay leaves
1 Clove garlic, minced
1 ½ teaspoon Salt
1 teaspoon Thyme

Preparation:

Combine all ingredients in a slow cooker. Cook on low for 8 hours and 15 minutes. Serve with cornbread.

Almond Dumplings ( for Soup )

Servings: 6 Servings

Ingredients:

2 Eggs, separated
Salt & pepper
½ teaspoon Chopped parsley
6 Minced almonds
½ teaspoon Baking powder

Preparation:

Flour

Beat egg yolks very light. Add salt, pepper, parsley, almonds, baking powder, & enough flour to make a VERY stiff batter. Add beaten egg whites. Test a teaspoonful in boiling water - if it boils apart, add more flour. Drop from teaspoon into boiling soup 10 minutes before serving. This is from The Settlement Cookbook.

Alphabet Soup

Servings: 6 servings

Ingredients:

MICKEY'S GOURMET CKBK:
¼ cub Carrots, diced
¼ cub Rutabaga, diced
¼ cub Celery, diced
¼ cub Onion, diced
1 cub Crushed tomatoes
¼ cub Peas
¼ cub Froz green beans
2 tablespoon Pearl barley, cooked, cooled
¼ cub Alphabet pasta, cooked, cool
3 cub Water
2 Chicken bouillon cubes
2 Beef bouillon cubes
2 tablespoon Cornstarch dissolved in
¼ cub Water

Preparation:

50's Prime Time Cafe, Disney-MGM Studios Theme Park In soup pot, add water and bouillon. Bring to boil; simmer, covered, 15 mins. Add carrots, rutabaga, celery, and onions; simmer 15 mins or until tender but not mushy. Separately cook, rinse, drain, and cool barley and alphabet pasta; set aside. After vegs are tender, add tomatoes, peas, and green beans. Simmer an additional 5 mins; stir in cornstarch and water. Allow soup to thicken slightly and add barley and pasta. Heat only long enough to warm all ingreds.

From: Bobbie Beers Date: 08 May 96

Al's Seafood Bisque

Servings: 6 servings

Ingredients:

2 cub Dry white wine
1 Bay leaf
1 Onion, roughly chopped
1 cl Garlic
2 Ribs celery
1 Lobster (1- 1 ½ lb)
12 medium Shrimp in the shell
24 Mussels, well scrubbed
12 Sea scallops
4 cub Heavy whipping cream
1 cub Milk
1 teaspoon Dried thyme
1 tablespoon Minced fresh parsley
¼ teaspoon Dried rosemary
1 cub Fresh spinach, chopped
½ cub Grated carrot
Salt & pepper to taste
½ teaspoon Fresh lemon juice

Preparation:

1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster.

2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.

3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.

4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.

5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside.

6. Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, and then reduce the heat and simmer for 30 minutes.
Strain the broth and return to the pan.

7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.

Serves 6.

Source: The New York Cookbook, Molly O'Neill, 1993

Amish Style Chicken & Corn Soup

Servings: 8 Servings

Ingredients:

½ Stewing hen or fowl;
2 quart Chicken stock or broth
¼ cub Onion; coarsely chopped
½ cub Carrots; coarsely chopped
½ cub Celery; coarsely chopped;
1 teaspoon Saffron threads; (optional)
¾ cub Corn kernels; (fresh/frozen)
½ cub Celery; finely chopped
1 tablespoon Parsley; fresh chopped
1 cub Egg noddles; cooked

Preparation:

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve.
(Note: The soup can be made through this step in advance. Simply frefrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenienly sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
Continue with recipe.)
Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately.

Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

Source: Diabetes Forecast Dec 1993

Brought to you and yours via Nancy O'Brion and her Meal-Master

Anissabo ( Pea Soup - Cree Style )

Servings: 1 recipe

Ingredients:

2 cub Dried peas, soaked
20 ounce Hominy
1 cub Celery leaves -=OR=-
2 pinch Thyme
Salt
Pepper
Savoury
16 cub Water

Preparation:

When the soaking peas are soft, put them in a large pot with the rest of the ingredients. Simmer until the peas are tender but stil firm.
Add the hominy & cook till thickened. Serve hot.

Bernard Assiniwi, "Indian Recipes"
From: Mark Satterly Date: 09-02-95

From: Dale Shipp Date: 26 Apr 96

Apple Barley Soup

Servings: 6 servings

Ingredients:

2 large Onions, thinly sliced
2 tablespoon Vegetable oil
3 ½ cub Vegetable stock
1 ½ cub Apple cider
1/3 cub Pearl barley
2 large Carrots, diced
1 teaspoon Thyme
¼ teaspoon Dried marjoram
1 Bay leaf
2 cub Unpeeled chopped apples
¼ cub Fresh parsley, minced
1 tablespoon Lemon juice
¼ teaspoon Salt

Preparation:

In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender. Add apples, parsley and lemon juice.
Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve.

From: Jane Marsh Dieckman

Apple Soup with Spiced Croutons

Servings: 8 Cups

Ingredients:

2 ½ pound Tart apples
1 small Onion, chopped
5 cub Chicken broth
1 cub Apple juice or cider
1 tablespoon Grated lemon peel
¼ cub Lemon juice
1 teaspoon Coriander seed
Thin apple sliced, optional
Spiced croutons (recipefollows)

Preparation:

Peel, core, anc coarsely chop whole apples. In a 5 to 6 quart pan, combine chopped apples, onion, broth, apple juice, lemon peel, lemon juice and coriander. Cover and bring to a boil over high heat. Simmer gently until apples are soft enough to mash easily, about 30 minutes.
If making ahead, cool, cover and chill up to 2 days.

Smoothly puree apples mixture, a portion at a time, in a blender or food processor. Return to pan and stir often on high heat until steaming, 3 to 4 minutes (6 to 8 minutes if chilled). Ladle soup into bowls. Garnish with apple slices and add croutons to taste.

Spiced croutons: Cut half of a ½ lb baguette crosswise into 20 equally thick slices. Arrange slices on a 12"x15" baking sheet.
Evenly brush 1 tb melted butter or margarine onto top of slice. Dust lightly with a mixture of ½ ts ground cinnamon and ¼ ts ground nutmeg. Bake at 300øF until lightly browned, about 20 minutes. Serve warm or cool. Wrap cool croutons airtight and hold at room temperature up to 2 days.

Arkayagan Abour (Meatball Soup)

Servings: 6 Servings

Ingredients:

½ pound Lean venison or lamb,
Ground twice
½ cub Cooked rice, ground wheat
Or bulghour
¼ cub Finely chopped onion
¼ cub Finely chopped parsley
2 can Condensed chicken broth
ounces each)
2 can Water
1/3 cub Lemon juice
2 Eggs
Salt, pepper

Preparation:

Combine first four ingredients. Shape into ¾-inch balls. Heat broth and water to the simmering point. Add meatballs; simmer 15 to 20 minutes. In a soup tureen, beat lemon juice and eggs until smooth.
Gradually beat in hot broth. Add meatballs last. Season to taste with salt, pepper.

Adaption from recipe by George Mardikian, Omar Khayyam's Restaurant Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232235 -0800

Artichoke Soup

Servings: 4 servings

Ingredients:

19 ounce Artichoke hearts drained
1 tablespoon Lemon juice
1 Dash of white pepper
1 Thin slices of lemon
1 ½ cub Chicken broth
½ teaspoon Salt
1 cub 18% table cream

Preparation:

Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Yield 4-6 servings.

Asian Shrimp & Noodle Soup

Servings: 4 servings

Ingredients:

Woman's Day; 3/12/1996
8 cub Water
4 package Ramen noodle soup
12 ounce Shrimp; frozen, cooked,
Deveined
1 teaspoon Dark Oriental sesame oil
¼ teaspoon Red pepper, crushed
½ cub Green onions; chopped
1/3 cub Carrots, shredded
4 Lime wedges

Preparation:

Prep: 10 minutes. Cook: 5 minutes. Cost per serving: $1.53.

Bring 3-4 qt pot of water to boil. Break up noodles, add to pot, and cook 3 minutes, stirring occasionally, until tender.

Remove from heat. Immediately stir in shrimp, seasoning packets, oil, and crushed red pepper. Let stand 1 minute. Serve with lime wedges on the side.

From: Sylvia Steiger Date: 08 Mar 96

Asparagus & Sesame Chicken Soup

Servings: 4 Servings

Ingredients:

2 pound Chicken
3 tablespoon Sesame oil
6 slice Ginger root
½ cub Medium sherry
½ teaspoon Salt
2 cub Warm water
1 teaspoon Sugar
½ cub Button mushrooms, canned
8 Fresh asparagus spears

Preparation:

This recipe was inspired by a memorable soup first tasted in Taipei.
It has its origins in Fujian, only 125 miles from the Straits of Taiwan.

Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don`t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparagus into 2" sections.

Braising: Heat wok to medium hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt. When sherry boils, add water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes.

Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.

You can make this soup in large sauce pan, if wok is needed for some- thing else.

Bacon & Bean Soup

Servings: 8 servings

Ingredients:

1 cub Dry pinto or other beans
1 quart Water; or more, hot
1 Ham bone: or
¼ pound Salt pork; diced or
¼ pound Back bacon; cubed
½ teaspoon Salt; or to taste
2 Ribs celery, chopped
1 medium Carrot; chopped
1 medium Onion, chopped
1/3 cub Turnip; diced
2 Bay leaves
½ teaspoon Thyme
½ teaspoon Pepper
¼ teaspoon Sage; [optional]
½ teaspoon Louisiana hot sauce; or
1 teaspoon Prepared mustard; [opt'l]
1 tablespoon Parsley; chopped

Preparation:

Wash and pick over the beans, removing stones, loose skins and shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time.
When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling water. Do not add cold water as the beans will turn dark. If you cook without a lid the beans will also turn a dark color. Do not salt until the beans are cooked.

Remove the hambone from the pot, pick the meat from it and return the meat to the pot. Add the other ingredients except the parsley to the pot. Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Remove the bay leaves and ladle into warm soup tureen or soup bowls. Garnish with fresh minced parsley. This soup tastes even better if it is rested and re-heated the second day.

My variation of a classic recipe- Jim Weller.
From: Jim Weller Date: 24 Nov 95

Bacon & Vegetable Soup with Barley

Servings: 4 servings

Ingredients:

1 kg Bacon bones
1 Bay leaf
1 Sprig fresh thyme
1 Sprig fresh parsley
4 Black peppercorns
1 tablespoon Oil
1 medium (about 150g) onion, chopped
2 medium (about 240g) carrots, chopped
2 Sticks celery, chopped
2 l (8 cups) water
1/3 cub Pearl barley

Preparation:

Add bacon bones to large pan of cold water; bring to boil, strain bacon bones, rinse bones under cold water; pat dry with paper towel.

Tie bay leaf, herbs and peppercorns in small piece of muslin. Heat oil in pan, add bacon bones, cook until well browned, Add muslin bag, onion, carrots, celery and water, simmer, covered, 2 hours.
Remove bacon bones from soup, remove meat from bones; chop meat, discard bones. Return meat to soup, bring soup to boil, add barley, simmer, uncovered, about 40 mins or until barley is tender. Discard muslin bag; cool soup. Cover soup, refrigerate overnight. Skim fat from soup before reheating.

Posted by : Sue Rykmans.

Bacon Potato Soup

Servings: 1 Servings

Ingredients:

4 cub Diced potatoes
1 Chopped onion
1 cub Chopped celery
1 Sliced carrot
1 Jar (12-oz) bacon pieces
4 tablespoon Butter/margarine
1 cub Chicken broth
2 cub Milk

Preparation:

In 3 quart casserole, combine 1st 7 ingredinets. Cover loosely with plastic wrap. Microwave on high 13-15 minutes or until potatoes are tender; stirring once. Stir in milk, salt and pepper. Recover. Cook at high 8 minutes or until heated through.

Bacon Topped Cheese Soup

Servings: 9 cups

Ingredients:

6 slice Bacon; chopped
½ cub Celery; finely chopped
½ cub Carrot; finely chopped
½ cub Onion; finely chopped
½ cub Green pepper; finely chopped
1/3 cub All-purpose flour
½ teaspoon Salt
¼ teaspoon Pepper
2 cub Half-and-half
1 cub Milk
1 can Clear chicken broth; 14 oz
2 cub Cheddar cheese; shredded

Preparation:

Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside.

Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon.

SOURCE: Southern Living Magazine, October, 1980.
Typed for you by Nancy Coleman.

Bajan Black Bean Soup

Servings: 6 servings

Ingredients:

2 ½ cub Dried black beans* soaked overnight
1 large Or 2 small ham hocks
3 To 3.5 quarts water
3 tablespoon Olive oil
2 To 3 large onions
4 Cloves garlic
3 small Fresh green peppers(jalapeanos if preferred)
8 Berries allspice coarselycrushed
2 teaspoon Brown sugar (or 1 t ofmolasses)
3 tablespoon Tomato paste
¾ cub Creme fraiche or sour cream

Preparation:

*P-cooker just add to pressure cooker...never need to soak, unless you think about...I usally don't.:-)))) :
Salt Grated rind and juice from one lemon

Put the drained beans and hock in a very large pan, cover with the cold water and bring gradually to a boil. Leave to simmer while you prepare the other ingredients.

In a frying pan heat the olive oil, then gently fry the onion, garlic and chili with the allspice and lemon rind, stirring occasionally, until the onions are translucent. Add this mixture to the beans and go on simmering for 2 hours, by which time the beans should be tender. At this point add the sugar, lemon juice, and tomato puree.
Cook for another 30 minutes. Add salt if necessary.

Remove the hock, and pick off any meat. If you would like a smooth soup, as mine (the author) was, process the mixture in batches and return with the meat to the pan. Otherwise, for a rougher texture crush with a potato masher. If the mixture seems too thick at this stage, add more water and bring back to the boil for a minute or two.

Ladle the soup into bowls, with a spoonful or two of cream stirred in, and serve with a crusty bread.

If you are feeling lavish, a couple of spoons of dark rum added towards the end give a Bajan fillip.

INFO TEXT: Arriving stiff and crumpled inside and out after an eleven hour flight, this was my first taste of Bajan Cooking, and I ate it late at night trying to imagine the sea beyond a dark frieze of langourous palms. Dense but smooth, with a snap of chili, the soup was both homely and exotic, and very restoring.

Barbados produces splendid ham and bacon, and a ham stock is what makes this different from other Carribean variants. Or, as here, use a hock, soaked first to remove some salt.

From a book called FOOD MAGIC by Jocasta Innes.

Posted by Troy Wade.
From: Nancy O'brion Date: 01 Jan 96

Baked Beef & Vegetable Soup

Servings: 6 Servings

Ingredients:

4 pound Short ribs of beef
1 Onion skin on studded with2 cloves
3 cl Garlic peeled andlightly crushed
4 Whole black peppercorns
4 cub Beef broth
3 small Leeks roots trimmed and 1inch of green left on cutinto ¼ x 2 inch juliennestrips well washed
3 Carrots cut into ¼ x 2inch julienne strips
3 Celery ribs cut into¼ x 2 inch juliennestrips
8 White mushroom caps cutinto thin slices
2 cub Shaped pasta cooked untiljust tender
Salt and fresh ground blackpepper to taste
2 tablespoon Chopped dill
2 tablespoon Parsley

Preparation:

Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 ½ inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool. Shred from bones, discarding any fat and the bones.
COver. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.

Baked Onion Soup

Servings: 4 Servings
cub butter 20 oz beef broth, condensed, can l c white wine OR dry
sherry (optional) l ts Worcestershire sauce l/2 ts garlic salt 2
cub cheese, Swiss, shredded 4 French bread, (or 6) ¾ in. -thick,
buttered and toasted l/3 c cheese, Parmesan, grated Saute onions in
butter until soft. Mix in beef broth, wine, if desired,
Worcestershire sauce, and garlic sault. Heat through. Ladle into 4 to
6 oven proof bowls, distributing onions as evenly as possible.
Sprinkle l/2 cup Swiss cheese over soup. Top each serving with l
slice French bread. Sprinkle with remaining l l/2 cups Swiss cheese
and equal amounts Parmesan cheese. Bake in preheated 425 degree oven
l0 minutes or until hot and bubbly. Heat under preheated broiler
until cheese is light brown. Makes 4 to 6 servings.

Baked Potato Soup

Servings: 1 servings

Ingredients:

4 large Potatoes
2/3 cub Butter
2/3 cub Flour
1 ½ quart Milk
Salt and Pepper
4 Green onions
1 cub Sour cream
2 cub Crisp-cooked, crumbled
Bacon
5 ounce Grated cheddar cheese

Preparation:

Heat oven to 350 degrees and bake the potatoes until for tender.
Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in.
Serve with crusty French Bread and fresh butter.

Bamieh or Okra Stew

Servings: 8 Servings

Ingredients:

2 pound Okra, fresh
2 Onions, lg, chopped
2 Garlic cloves
4 tablespoon Butter or oil
2 pound Lamb, beef or veal, cubed
½ pound Tomatoes, ripe, sliced
1 tablespoon Tomato paste
Salt and pepper
1 Lemon (juice only)

Preparation:

Wash fresh okra and cut off stems. Fry the chopped onions and whole garlic cloves in butter or oil until both are golden and the garlic is aromatic. Add the cubed meat and brown all over. THen add the prepared okra and fry gently for a little while longer. Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato paste. Season with salt and pepper, and stir well. Bring to a boil and simmer over low heat 1 ½ hours or more, until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary. Remove from heat, and add juice of one lemon. Stir and serve.

>From "A Book of Middle Eastern Food" by Claudia Roden

Barbecued Bean Soup

Servings: 6 servings

Ingredients:

1 pound Great Northern beans, soaked
2 teaspoon Salt
1 medium Onion, chopped
⅛ teaspoon Ground pepper
2 pound Beef short ribs
6 cub Water
¾ cub Barbecue sauce

Preparation:

Place alI ingredients in CROCK-POT except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to CROCK-POT. Stir in barbecue sauce before serving From Rival Crock-Pot cookbook, date unknown From: Nancy O'brion Date: 01 Jan 96

Barley & Black Mushroom Soup

Servings: 6 servings

Ingredients:

1/3 cub Pearl barley
10 Dried Chineseblack mushrooms(½ oz, abt ½ cup)
3 cub Hot water
1 ½ tablespoon Canola oil
6 (to 8) shallots or
1 small Onion(s)(½ cup finely chopped)
4 Scallionswhite part mincedgreens thinly slicedfor garnish
4 Garlic clove(s), minced
3 cub (to 4 cups) vegetable stockor mushroom stock
¼ cub Dry white vermouthor dry sherry
Salt and pepper
2 Carrotscut in ¼" dice (1 cup)

Preparation:

1. Soak the barley in 4 cups cold water for at least 4 hours, preferably overnight. Drain the barley.

2. Soak the mushrooms in 3 cups hot water for 20-30 minutes or until soft. Remove and discard the mushroom stems, reserving the soaking liquid. thinly slice the mushroom caps.

3. Heat the oil in a large heavy saucepan. Cook the shallot, scallion white, and garlic over medium heat until soft but not brown, 3-4 minutes.

4. Add the mushroom soaking liquid, 3 cups vegetable stock, the barley, vermouth, and salt and pepper and simmer the soup, covered, for 30-40 minutes, or until the barley is soft. Add the carrots during the last 15 minutes. Add stock as necessary to maintain a soupy consistency.

5. To serve, correct the seasoning, adding salt and pepper to taste.
Ladle the soup into bowl and sprinkle with the chopped scallion greens.

High-Flavor, Low-Fat
Vegetarian Cooking
by Steven Raichlen
pg 36

Barley Buttermilk Soup

Servings: 4 servings

Ingredients:

½ cub Barley
1 quart Water
Salt
¼ cub Finely diced red onion
3 cub Buttermilk
½ teaspoon Turmeric
¼ cub Finely chopped parsley
2 tablespoon Finely chopped dill; -=OR=-
½ teaspoon -Dried Dill
1 tablespoon Finely chopped cilantro
1 tablespoon Snipped chives
Freshly ground pepper
1 dash Paprika or herb blossoms(if available, for garnish)

Preparation:

RINSE THE BARLEY and put it in a pot with the water and salt to taste.
Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes. Drain the barley. (The liquid can be reserved to use in another soup.) Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk. Stir in the turmeric and herbs and season to taste with additional salt. Cover and refrigerate until chilled.
Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals.

Makes 1 Quart

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Submitted By KAREN MINTZIAS On 07-23-94 2218

Basic Bean Soup

Servings: 4 Servings

Ingredients:

VEGETABLE STOCK:
1 small Onion; chopped
1 small Carrot; chopped
1 Celery stalk; chopped
1 Bay leaf
pinch Pepper
pinch Salt
pinch Thyme
1 ½ cub Vegetable peels, leaves orstems (celery, parsley,broccoli, etc.)

SOUPS:
¼ cub Onions; chopped
¼ cub Carrots; chopped
¼ cub Celery; chopped
1 tablespoon Olive oil
2 cub Beans; cooked
3 cub Vegetable stock recipe
½ teaspoon Fennel; crushed
½ teaspoon Basil
½ teaspoon Oregano
1 Bay leaf
1 tablespoon Prepared mustard
1 tablespoon Tomato paste
½ teaspoon Garlic powder
pinch Salt and pepper

Preparation:

To make vegetable stock: Bring all ingredients to a boil. Cover and simmer for 30 minutes. Strain and reserve liquid.

To make soup: Sasute onions, carrots, and celery in olive oil until browned.

Add one cup beans and one cup stock to sauteed vegetables.

Puree remaining beans and stock toether.

Stir in remaining ingredients.

Bring to a boil, lower heat and simmer for 15 minutes.

Per serving: 170 cal; 9 g prot; 221 mg sod; 30 g carb; 4 g fat; 0 mg chol; 104 mg cal

Hint: Pinto, black, navy or other hearty beans may be used. Bouillon, bean cooking liquid or a combination may be used for vegetable stock.

From DEEANNE's recipe files

Basic Cream Soup

Servings: 4 Servings

Ingredients:

1 medium Onion
1 medium Celery stalk
1 medium Garlic clove
1 tablespoon Olive oil
4 cub Vegetable; chopped in ½ to1-inch pieces:
Cauliflower
Asparagus
Broccoli
Any other vegetable
5 cub ;water
2 tablespoon Miso, light OR
2 Vegetable bouillon cubes
Pepper, freshly ground, opt.

Preparation:

1. Bring water to a boil in a tea kettle. Coarsely chop the onion and celery. Thinly slice the garlic.

2. In a soup pot, heat oil, onion, garlic and celery.
Cook and stir 1 minute over medium heat, then add vegetable. Continue cooking and stirring 1 minute longer.

3. Add boiling water and bring back to a boil over high heat. Stir briefly and reduce heat to medium.
Cover and cook 8 minutes. Lift cover, stir in miso, and continue cooking and stirring for another 2 minutes, until miso is dissolved and vegetables are tender. (At this point, you may puree soup directly in the pot with a hand blender, liquefying a small amount of soup with the tahini in a separate bowl and returning it to the pot. Or, follow steps 4-6.

4. Pour soup into a bowl to cool. Remove ½ cup of broth from soup and stir remaining soup to cool it.
While soup is cooling, place tahini and ½ cup broth in a blender. Blend to a smooth cream. Set aside.

5. Place three-fourths of soup in blender and liquefy to a cream. Pour into original soup pot. Place remaining one-quarter of unblended soup in a blender.
Pulse-blend for 2 to 3 seconds, allowing mixture to remain lumpy and textured. Pour it into creamed portion in the original soup pot.

6. Place soup over medium heat and stir in tahini mixture. Gently reheat soup, taking care not to let it boil and stirring frequently. Add pepper to taste.

Variations:

If you don't have light miso, substitute 2 vegetable bouillon cubes, 2 tbs powdered vegetable broth, or 5 cups of homemade stock in place of 5 cups water.

Creamed soups can be served hot or cold. If serving cold, skip the reheating.

Add ½ tsp dried thyme, basil or marjoram to the sauteeing vegetables for fuller flavor.

Add 1 tbs nutritional yeast to the soup pot when you add the water.

Note: After the tahini mixture has been added to the cream soup, boiling will make the tahini itself thicken and the soup will be too thick. Take care to reheat it GENTLY, _not_to_boil_!

The American Vegetarian Cookbook by Marilyn
Diamond/MM by DEEANNE

Basic Gumbo

Servings: 6 servings

Ingredients:

1 cub Vegetable oil (or lard) plusmore to fry chicken
1 cub Flour
1 Chicken cut up or boned
1 ½ pound Andouille sausage (ifavailable) or Polishsausage
Hillshire Farms is a goodchoice for the Polishsausage
4 cub Chopped onions
2 cub Chopped celery
2 cub Chopped green pepper
2 tablespoon Chopped garlic
2 quart Of simmering chicken stockor stock substitute
Salt
Cayenne pepper
2 cub Chopped green peppers

Preparation:

Bay leaf Thyme

In a large (2 gallon or more) heavy stock pot, pour in some extra oil and heat to frying temperature. Season and brown chicken in oil over medium high heat. Add sausage to pot and saute with chicken.

In a 2 + quart heavy saucepan make a roux with the oil and flour to desired color --- like peanut butter. Add onions, celery, green pepper and later garlic. Stir continously until vegetables reach desired tenderness (wilted). Add roux and vegetables to chicken and sausage in the stock pot and continue to cook; stir frequently. Add stock one ladle at a time and mix in each ladleful after adding.
Bring to a boil. Reduce to simmer and cook for an hour or more.
Season to taste.

About 10 minutes before serving, add green onions.

Sherry may be added at the table. Gumbo can be served alone or with rice. File (fee-lay [powdered sassafras]) may be added at the table as a thickener

If you prefer, okra may be added; 4 to 6 cups add to vegetables and cook with the roux.

Basic Miso Soup

Servings: 6 servings

Ingredients:

1 piece EDEN Wakame
4 cub Water
½ small Onion; thinly sliced
½ medium Carrot; diced
2 tablespoon EDEN Miso (any variety),dissolved in...
2 tablespoon Water
2 Green onions finely chopped

Preparation:

Rinse Wakame. Cover with water and soak
for 5 minutes. Remove rib and dice. Meanwhile, bring 4 cups water to a boil. Add onions, simmer for 3 minutes. Add carrots and Wakame, simmer for 5 more minutes. Remove from heat and add dissolved miso, stirring in well. Do not boil once miso is added. Garnish with green onions and serve.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 5-6 servings

Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>

Basic Onion Soup

Servings: 6 Servings

Ingredients:

6 large Onions
6 tablespoon Olive oil
6 cub Water or stock of choice
4 Bouillon cubes (if soupstock is not used)
6 slice Bread, toasted
Salt and pepper to taste
Grated Gruyere cheese

Preparation:

Cut the onion into thin slices. Pour the oil into t he soup pot and cook the onions slowly until they turn brown. Stir continually. Add the water and bouillon cubes. Bring the water to a boil and boil for 5 minutes, and simmer for 10 more. Add the salt and pepper. Stir well. Pour the soup into oven-proof soup bowls. Add a slice of toasted bread on top, cover the entire top of the bowls with grated cheese, and carefully place the bowls into a preheated oven (350) for 5 to 10 minutes. Serve the soup with the cheese begins to bubble.
From: Julie Bertholf <jewel1@ix.Netcom.Date: Fri, 18 Jul 1997 22:28:01 ~0700

Basic Soup Stock

Servings: 6 Servings

Ingredients:

2 ½ quart Cold water
1 (3-inch) square kombu (driedKelp) washed in cold water
1 cub Katsuobushi (driedBonito fish), flaked

Preparation:

May be used as base, soup, stew or cooking. 1. Bring water to a boil.
Add Kombu. Return to boil and then remove Kombu with tongs. Stir in the Katsuobushi and turn off heat. Let the Katsuobushi settle to the bottom for 2 minutes. 2. Skim off surface scum with a large spoon.
Place a double thickness of cheesecloth or a clean cloth napkin in a sieve over a large bowl. Pour the stock through and let it drain undisturbed.
From: Jim Weller Date: 02 Feb 97

Basque Pork Stew

Servings: 4 Servings

Ingredients:

2 pound Lean pork shoulder
3 tablespoon Olive oil
Salt
Pepper
2 Onions, thickly sliced
1 cub Chicken stock
2 tablespoon Tomato paste
2 Sweet red peppers, in strips
¼ pound Prosciutto or ham,coarsely chopped
10 Garlic cloves, thin sliced
1 teaspoon Paprika
1 teaspoon Dried thyme
¼ teaspoon Hot pepper flakes
1 Orange

Preparation:

Cut pork into 1-½-inch cubes. In deep skillet or shallow saucepan, heat 1 tb of the oil over medium-high heat; brown pork in batches, adding more oil as necessary. Sprinkle with salt and pepper. Transfer to plate.

[Tip: Brown meat in batches. Adding too much meat to the skillet at one time will cause meat to steam, not brown nicely.]

Add onions to skillet; cook over medium heat, stirring occasionally, for 5 minutes. Add stock and tomato paste; bring to boil, deglazing pan. Return pork to skillet; stir in red peppers, prosciutto, garlic, paprika, thyme and hot pepper flakes.

Grate rind from orange; add to stew. Peel orange; chop coarsely and stir into stew. Reduce heat; cover and simmer over low heat, stirring occasionally, for 1 to 1-½ hours or until pork in tender. Taste and adjust seasoning.

[Can be prepared up to 2 days ahead, covered and refrigerated. May be frozen for up to 2 months, thaw in refrigerator and bring to room temperature. Reheat over medium-low heat.]

4 servings for $8.82 CDN [Mar/95]

Per Serving: about 520 calories, 56 g protein, 24 g fat, 19 g carbohydrate high source fibre, excellent source iron.

Serving suggestion: steam broccoli while stew reheats and serve it over rice.

Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To"

[-=PAM=-] PA_Meadows@msn.com

Basque Potato Soup

Servings: 6 servings

Ingredients:

1 pound Italian Sausage
½ cub Chopped onion
2 pound Canned tomatoes
6 cub Pared and diced potatoes (4)
¼ cub Chopped parsley
1 cub Sliced celery
2 tablespoon Chopped celery leaves
1 ½ cub Water
2 Beef bouillon cubes
1 Bay leaf
1 tablespoon Salt
½ teaspoon Thyme
¼ teaspoon Pepper
1 tablespoon Lemon juice

Preparation:

In large saucepan or kettle, brown sausage over medium heat. Add onion and cook for 5 minutes.

Add remaining ingredients. Bring to a boil, reduce heat and simmer uncovered 40 minutes or until potatoes are tender.

From: Gail Shipp Date: 22 Apr 96

Bay Country Crab Soup

Servings: 5 Quarts

Ingredients:

1 pound Beef shin; bone-in
3 quart Water
1 large Onion; chopped
2 large Stalks celery; chopped
1 1 pound can tomatoes
1 tablespoon Salt
¼ teaspoon Black pepper
⅛ teaspoon Cayenne pepper
1 package Frozen mixed vegetables; (10 oz)
1 package Fresh or frozen mixed soup vegetables
1 pound Maryland regular crabmeat
½ pound Maryland claw crabmeat; 8 ozs

Preparation:

Recipe by: The Maryland Seafood Cookbook.

Put first 8 ingredients in a large pot and simmer covered, until meat is tender, about three hours. Add the rest of the ingredients and simmer covered until vegetables are done.

Formatted for you by: Bill Webster

Bay Scallop Chowder

Servings: 12 servings

Ingredients:

3 tablespoon Butter
2 ounce Smoked bacon
Thickly sliced
Finely chopped
1 large Onion(s), finely chopped
1 large Garlic clove(s), minced
½ teaspoon Crushed red pepper
6 cub Bottled clam broth
6 cub Chicken stock
Bouquet Garni of
2 Bay leaves
5 Parsley sprigs
3 Thyme sprigs
8 Black peppercorns
Wrapped in cheesecloth
1 ½ pound Yukon Gold potatoes
Peeled, cut in ¼" dice
2 ¼ cub Heavy cream
2 tablespoon Cornstarch
2 large Leeks,
White and tender green
Halved lengthwise
Sliced crosswise
⅛ inch thick
1 ½ pound Bay scallops
Membranes removed
Salt and pepper
¼ cub Chives, finely chopped

Preparation:

1. Melt the butter in a large enameled cast-iron casserole. Add the bacon and cook over moderately high heat, stirring, until lightly browned, about 2 min. Add the onion and cook, stirring occasionally, until softened, about 7 min. Stir in the garlic and crushed red onion(s) and cook, stirring, until the garlic is fragrant, about 2 min.

2. Add the clam broth, chicken stock, and bouquet garni to the casserole and bring to a boil over high heat. Lower the heat to moderately high and simmer for 20 min.

Can be refrigerated for up to 2 days. Bring to a boil before proceeding.

3. Add the diced potatoes to the soup and cook over moderately high heat until just tender, about 10 min. Discard the bouquet garni.

4, In a medium bowl, whisk ¼ cup of the heavy cream with the cornstarch until smooth. Whisk in the remaining 2 cups cream, then whisk the mixture into the soup. Bring the soup to a boil over moderately high heat. Add the leeks and cook until just tender, about 4 min.

Can stand at room temperature for up to 3 hours. Rewarm before finishing.

5. Stir the scallops into the chowder and cook over moderate heat just until opaque throughout, 2-3 min; don't let the soup boil. Season with salt and pepper. Ladle the chowder into a tureen or individual bowls. Garnish with the chopped chives and serve at once.

Food and Wine
December 1995

From: Diane Lazarus Date: 22 Dec 95

Bean & Bacon Soup ( Revised )

Servings: 10 servings

Ingredients:

1 pound Navy Beans,dried
6 cub Water
4 cub Beef Broth
1 Carrot, chopped
1 Celery Stalk, chopped
4 Thick slices of bacon; diced
2 Onions, chopped
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Thyme or sage
6 Frankfurter Sausages; sliced
2 tablespoon Parsley; chopped

Preparation:

Soak beans overnight. Drain. In a 3-quart soup pot bring beans, water and beef broth to a boil. Reduce heat and simmer an hour or more until beans are tender. Add carrot and celery and continue cooking for 30 minutes. In a separate pan cook the bacon until almost done. Add the onions; cook until golden. Set aside. Mash soup through a sieve or use a food mill. Return the puree to the pot, add the bacon onion mixture and seasonings. Reheat. Add the Frankfurters and cook about 5 min. Serve and garnish each bowl with parsley.

Optional: You can also add garlic and red pepper [but it wouldn't be German any more!] or substitute diced cooked smoked hocks or ham for the bacon. Or cook the carrot and celery separately and add them to the soup after it has been pureed, so that it has some texture.

Also reserve a cup of whole beans from the puree and add back to the soup later.

Jim Weller

From: Jim Weller Date: 21 Jan 96

Bean & Franks Soup

Servings: 6 Servings

Ingredients:

3 medium Carrots, sliced
2 medium Onions, chopped
1 Garlic Clove, minced
2 tablespoon Butter/Margarine/Bacon Fat
28 ounce Baked Beans in Brown SugarSauce
11 ½ ounce V-8 or Tomato Juice
8 Frankfuaters, cut into 1"pieces
1 teaspoon Worsterceshire Sauce
American or Cheddar Cheese,shredded

Preparation:

Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring
occasionally until hot. Serve with cheese.

Source: "The Yankee Kitchen" 04-06-93 [#2] Cheryl

Bean & Sausage Soup

Servings: 4 Servings

Ingredients:

½ pound Dry small white beans (navy or great northern) soaked
5 cub Water
½ cub Chopped onion
½ teaspoon Salt
1 teaspoon Chicken bouillon granules
¼ teaspoon Ground cumin
⅛ teaspoon Pepper
1 Bay leaf
8 ounce Hot sausage sliced ½ inch thick
8 ¾ ounce Canned garbanzo beans drained
8 ¾ ounce Canned cream-style corn
Chopped parsley

Preparation:

Drain and rinse soaked beans. Saute onion and garlic in oil until tender. Add water, onion and seasonings. Simmer, covered, about 30 minutes or until beans are almost tender. Add sausage, garbanzo beans and corn. Return mixture to boil; simmer 30 minutes or until beans are tender. Remove bay leaf. Garnish with parsley. Makes 4 or 5 servings.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias>

Bean Minestrone

Servings: 4 servings

Ingredients:

1 Clove garlic
1 Bulb fennel
2 Carrots
2 tablespoon Olive oil
3 cub Water
28 ounce Italian tomatoes
10 ounce Frozen corn
16 ounce Kidney beans
½ teaspoon Dried marjoram
Salt and pepper
10 ounce Chopped spinach -- thawed
1 cub Macaroni
½ cub Parmesan cheese -- grated

Preparation:

Mince the garlic. Trim the feathery tops from the fennel and cut the bulb lengthwise in half; cut out the core and coarsely chop the fennel into 1" pieces. Peel and slice the carrots ½" thick. Heat the olive oil in a soup pot over medium heat. Add the garlic, fennel, and carrots and saute until the vegetables are hot and sizzling, 3 to 4 minutes. Add the water, cover and simmer over low heat until the vegetables are barely tender, about 5 minutes. Add the tomatoes with their juices and break them up with a wooden spoon.
Add the corn and kidney beans. Bring the liquid to a boil over medium heat. Add the marjoram and salt and pepper to taste. Reduce the heat to low and simmer, covered, until the flavors come together, about 30 minutes. Stir the macaroni and frozen spinach into the soup and simmer until the pasta is tender, about 10 minutes more. Remove the soup from the heat, stir in the parmesan and adjust the seasoning. Serve hot.

Recipe By : Monday to Friday Cookbook

From: Meg Antczak Date: 13 Nov 95

Beans, Bows & Meatball Tomato Soup

Servings: 4 Servings

Ingredients:

MEATBALL
1 tablespoon Finely chopped onion --
Sauted a bit
1 Egg -- beaten
½ cub Soft bread crumbs -- (2/3
Slice)
2 tablespoon Grated parmesan cheese
1 tablespoon Parsley -- chopped
¼ teaspoon Garlic powder
Pepper -- to taste
½ pound Lean ground beef
SOUP
15 ounce Canned tomatoes with basil
'pasta ready'
½ cub Beef broth
8 ounce Canned garbanzo beans --
Rinsed and drained
2 cub Water
1 teaspoon Italian seasonings --
Rubbed
½ cub Uncooked bow tie pasta
2 cub Spinach leaves -- torn
1 cub Sliced mushrooms

Preparation:

Make 24 - 36 meatballs. Brown about 8 minutes. Drain. In a large stock pan, stir together undrained tomatoes, broth, beans, water, and all seasonings. Bring just to a boil. Add bows. Reduce heat to gently but continally cook the pasta (8 minutes). Add spinach, mushrooms and meatballs. Serve now: simmer to heat through (20 minutes). Serve later: Turn heat off. Cover and let stand no more than 30 minutes.
Reheat gently (10 minutes on low) and serve.

Recipe By : BH&G Cooking for Today, Soups and Stews

Beef & Barley Soup

Servings: 12 Servings

Ingredients:

1 tablespoon Cooking oil
2 pound Beef short ribs
2 medium Onions, coarsely chopped
3 Carrots, sliced
3 Stalks Celery, sliced
1 can Whole tomatoes (28 oz.),
With liquid, chopped
2 teaspoon Water
4 Chicken bouillon cubes
1/3 cub Medium pearl barley

Preparation:

In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3 ½ qts.)

SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93

Beef & Onion Stew

Servings: 4 Servings

Ingredients:

1 pound Leftover beef (preferably
From Pot-au-feu, or from
Roast beef) sliced as thinly
As possible
4 tablespoon Butter
3 medium Yellow onions, sliced thinly
And separated into rings
Flour
1 tablespoon Plus, red wine vinegar, to
Taste
Stock, Pot-au-Feu broth, or
Canned beef broth.
1 small Bay leaf
1 Sprig fresh thyme, or sub-
Stitute 1 t dried.
1 tablespoon Dijon-type mustard, or to
Taste
Fresh bread crumbs
1/3 cub Chopped fresh parsley
½ Lemon, juice

Preparation:

-MIKE'S KITCHEN-

This recipe is an excellent use for leftover beef. Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions, which are made into a sharp sauce. Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef can work as well. It will just need more baking time. The following is my favorite variation for a Miroton:
Make sure the beef is chilled for easy slicing. Then, slice as thinly as possible. Set aside. In a large skillet, melt the butter and lightly saute the onions. When golden and very soft, about 10 minutes, sprinkle them with enough flour to make a light roux. Stir the mixture thoroughly for 2 - 3 minutes before adding the vinegar and mustard. Continue stirring, adding enough stock or Pot-au-Feu broth to make a thin sauce. Add the spices. Bring the sauce to a boil, then lower heat and simmer for about 30 minutes.
Assembly: Pour a layer of sauce into a shallow baking dish.
Layer meat slices, always overlapping, alternating with more of the sauce. You should end up with a final layer of sauce. Bake, covered, in a 350 degree oven for half an hour, if meat was originally poached, or for an hour, if roast beef. Check to make sure sauce does not reduce too much. Add more stock if necessary.
When preliminary cooking is finished, sprinkle surface of dish with a thick coating of fresh bread crumbs. Spoon just enough butter over crumbs to moisten them. Return to oven for about 30 more minutes, or until a golden crust forms. Sprinkle the top with the parsley to garnish, and squeeze over it the juice of half a lemon.
Serve at once.
Variations: Add tomatoes, garlic, and/or mushrooms. Instead of vinegar, use a little grated horseradish. In place of some of the stock, use wine. This dish is very flexible. It is also economical, but it doesn't taste like it!

Beef Gumbo

Servings: 8 servings

Ingredients:

2 tablespoon Butter or beef fat
¼ cub Celery, chopped
¼ cub Onion, chopped
½ teaspoon Paprika
½ cub Onion, chopped
½ cub Celery, leafy, chopped
1 Meaty soup bone
¼ cub Parsley, chopped
¼ teaspoon Salt
2 tablespoon Butter
½ cub Okra, sliced
2 cub Tomatoes, canned

Preparation:

In a large pot, brown soup meat in fat. Add 3 qts water, celery, parsley, onion, salt and paprika. Simmer until meat falls off bone, 2-3 hrs. Strain, cool and skim the broth. In a skillet, saute onion, okra and celery in butter. In the soup pot, combine, stock, meat, sauteed vegetables and tomatoes. Simmer a few min for flavors to blend.

Beef Lentil Soup

Servings: 6 Servings

Ingredients:

JUDY LAUSCH DGSV43A:
1 pound Ground Beef
1 quart Water
1 cub Dried lentils; rinsed
2 cub Cabbage; chop
1 cub Carrots; sliced
1 cub Celery; sliced
1 cub Onion; chop
½ cub Green pepper; dice
½ teaspoon Pepper
½ teaspoon Thyme
1 Bay leaf
1 teaspoon Salt; optional
2 Beef bouillon cubes; opt.
1 package Spinach; thaw & chop (10 oz)

Preparation:

In a large kettle, brown ground beef. Drain. Add water, lentils, cabbage carrots, celery, onion, green pepper, pepper, thyme and bay leaf. Also add salt and bouillon if desired. Bring to a boil. Reduce heat and simmer, uncovered, bor 1 to 1 ½ hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.

Beef Soup New Orleans Style ( Pressure Cooker )

Servings: 4 - 6 folks

Ingredients:

1 pound Soup meat; diced
1 small Soup bone;
3 cub Water;
1 large Onion; chopped
3 large Tomatoes; peeled chopped
½ Green pepper; chopped
2 cl Garlic; minced
2 cub Stewed tomatoes;
1 cub Corn; cooked
1 cub Okra; cooked
¼ cub Rice;
⅛ teaspoon Cayenne;
Salt & pepper;

Preparation:

Place soup meat, soup bone, water, onion, tomatoes, green pepper, garlic, and stewed tomatoes in pressure cooker. Close cover securely. Place pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES. Let pressure drop of it's own accord. Remove soup bone. Add remaining ingredients.
Close cover securely. Place pressure regulator on vent pipe. COOK 0 MINUTES. (This means to cook food only until cook pressure, 15 pounds, is reached, THEN remove cooker from heat and cool according to recipe) Let pressure drop of its own accord. 4 - 6 servings.
NOTE: Fresh tomatoes provide chunks, canned tomatoes provide juice.
Source: Pressure Cooking is Pleasure Cooking.
Brought to you and yours via Nancy O'Brion and Clan.
From: Nancy O'brion Date: 31 Dec 95

Beef Soup with Grated Horseradish

Servings: 1 servings

Ingredients:

INGREDIENTS:
4 quart Water
1 Beef roast - 2 pounds
2 large Onions
1 Horseradish root
Salt to taste
Crusty French bread

DIRECTIONS:

Preparation:

Brown roast in large heavy stock pot. Brown chopped onion after the roast. Cover roast and onions with 4 quarts of water. Boil until roast is tender. Take off heat and cool long enough so that you can shred the meat by hand.

Return the shredded meat to the stock pot and season soup to taste.
Slice bread on diagonal and float on stock. Take cleaned fresh horseradish and grate it into the soup. Taste occasionally until you have got it as you want it (at least ¼ C of grated horseradish).

Stand back while you are grating soup into boiling stock. The fumes will make your eyes burn and water and your sinuses will instantly clear.

Beef Soup with Lemon Grass ( Canh Thit Xao Sa )

Servings: 3 servings

Ingredients:

1 Stalk fresh lemon grass or
1 tablespoon Dried Lemon Grass
Sprinkling of freshlyground black pepper
2 teaspoon Fish sauce (nuoc mam)
1 Clove garlic, chopped
6 ounce Fatty beef chuck, slicedpaper thin
1 teaspoon Vegetable oil
2 Shallots or white part of 2scallions, sliced
3 cub Water
1 ½ Beef bouillon cubes
1 teaspoon Salt
1 tablespoon Fresh coriander (Chineseparsley), chopped
2 Scallions, green part only,chopped

Preparation:

Here's a pretty simple Vietnamese beef soup recipe in contrast to the recipe for Hanoi Beef Soup. It doesn't call for hot chilies, but you can slice a couple into thin rounds and toss 'em in. That's kosher (if that term can apply...) with any Vietnamese soup. Add 'em either when the soup is brought to it's final boil or just after it's removed from the heat.

If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalk, then chop. If you are using dried, it must be soaked for 2 hours, then drained and chopped fine.

Sprinkle the black pepper, 1 teaspoon of the fish sauce, and chopped garlic over the meat; mix well and allow the meat to absorb the flavors for a few minutes.

Heat the oil and fry the shallots over a high flame. Add the lemon grass and fry for about 1 minute, then add the meat. Cook until all traces of redness are gone. Add the water, bring to a boil, and add the beef bouillon cubes, remaining 1 teaspoon fish sauce, and salt.
Immediately before serving, bring the soup to a boil. Pour into bowls and sprinkle with the chopped coriander and scallion.

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979.

Posted by Stephen Ceideburg August 28 1990.

Beef Stew with Biscuits

Servings: 4 Servings

Ingredients:

MICKEY'S GOURMET CKBK:
2 pound Round steak, cubed
4 tablespoon Oil
4 tablespoon Flour
½ cub Onion, cut ½" pieces
½ cub Carrots, halves lenghtwise,cut on bias
½ cub Celery, cut on bias
3 tablespoon Tomato paste
4 Beef bouillon cubes
2 cub Water
3 cub BROWN GRAVY
1 teaspoon Paprika
1 Bay leaf
1 teaspoon Garlic
Salt and pepper
1 cub Peas, cooked

BAKING POWDER BISCUITS:
2 cub Flour, sifted
1 tablespoon Sugar
4 teaspoon Baking powder
½ teaspoon Salt
½ cub Shortening
1 Egg, beaten
2/3 cub Milk

Preparation:

Chef Mickey's Village Restaurant, Disney Village Marketplace In stew pot, add oil over high heat. Dredge meat with flour and quickly sear a few pieces at a time until browned. Add onions, carrots, celery, and water to pot with meat; simmer 15 mins. Add remaining ingreds except peas. Mix well; simmer on low until meat is tender and vegs are cooked. Remove bay leaf and adjust seasoning if necessary. Just before servng, add peas and serve stew over biscuits. Baking Powder Biscuits: Preheat oven 425 F. Sift together flour, sugar, baking powder, and salt into a bowl. Cut in shortening. Combine milk and eggs; mix into flour with a fork until just moistened. Turn dough onto a lightly floured surface; knead gently. Roll to ¾" thickness.
Cut with a 2" figured cutter and place on an ungreased baking tray.
Bake 12 mins or until golden.

Beef Stew with Cumin Seed

Servings: 6 Servings

Ingredients:

2 cub Unbleached, all-purposeflour
1 tablespoon Dried thyme
1 teaspoon Salt; plus extra to taste
½ teaspoon Freshly ground black pepper plus extra to taste
3 pound Beef stew meat; in 1" cubes
¼ cub Olive oil
1 cub Dry red wine
1 ½ cub Homemade beef stock
1 cub Canned crushed tomatoes
2 tablespoon Ground cuminseed
1 teaspoon Chili powder
1 Bay leaf
8 To 12 white pearl onions
6 Garlic cloves peeled and chopped
½ cub Chopped Italian parsley plus extra for garnish
1 ½ cub Green Sicilian olives

Preparation:

Stir the flour, thyme, 1 tsp. salt and ½ tsp. pepper together in a shallow bowl. Turn the cubes of stew meat in the flour to coat well, shake off excess and transfer to a plate.

Heat olive oil in a heavy kettle. Add the beef cubes, a few at a time, and brown them well on all sides. As they are browned, transfer them to paper towels to drain.

When all the meat is browned, discard excess oil but do not wash the kettle. Add the wine, beef stock and crushed tomatoes; set kettle over medium heat. Bring to a boil, stirring and scraping up the browned bits from the bottom of the pan. Return beef to the kettle, then add cuminseed, chili powder and bay leaf and season to taste with salt and pepper.

Cover kettle and set it on the middle rack of the oven. Bake at 350 F. for 1 ½ hours, stirring occasionally and regulating the oven temperature to maintain the stew at a steady simmer.

Meanwhile, bring a large pot of water to a boil. Cut an "x" in the root end of each pearl onion and drop them into the boiling water for 1 minute. Drain them and drop them into a bowl of cold water. When completely cool, drain and peel them.

After the stew has been in the oven about 1 hour, stir in the onions.
Continue to cook the stew, uncovered.

After another 15 minutes, stir in the garlic, ½ cup parsley and the olives. Continue to cook, uncovered, until stew is reduced and thickened to your liking and beef is tender. Transfer to a serving bowl, sprinkle with parsley, and serve immediately.

The authors note that "depending on the rest of the menu, this stew seems Mexican or Mediterranean because it is hearty and intriguingly seasoned with cuminseed..."

From _The Silver Palate Cookbook_ by Julee Rosso and Sheila Lukins with Michael McLaughlin. New York: Workman Publishing Company, Inc., 1982. Pg. 125. ISBN 0-89480-204-6.

Beef Vegetable Soup

Servings: 4 servings

Ingredients:

1 tablespoon Olive Oil
½ cub Onions; Chopped
½ cub Celery; Diced
½ cub Carrots; Sliced
½ teaspoon Oregano
½ teaspoon Dried Thyme; Crushed
2 medium Cloves Garlic; Minced
4 cub Low Sodium Beef Broth
Freshly Ground Black PepperTo Taste
½ cub Fresh Green Beans; Cut
½ cub Fresh Tomatoes; Chopped

Preparation:

Place the oil in a medium stockpot, over medium heat, and add the onions, celery, carrots, oregano, and thyme. Saute until soft, about 5 to 7 minutes. Add the garlic and cook for another minute. Add the beef broth, pepper and the rest of the vegetables. Simmer 30 to 45 minutes or until the vegetables are soft.

Each 8 oz serving contains:

Calories 107 Protein 5 Grams Carbohydrates 12 Grams Total Fat 5 Grams Saturated 1 Gram Polyunsaturated Fat 1 Gram Monounsaturated Fat 2 Grams Cholesterol 10 Milligrams Sodium 53 Milligrams Potassium 425 Milligrams Calcium 62 Milligrams

Beet Borscht

Servings: 4 Servings

Ingredients:

1 ½ cub Beet liquid; drained of 1can of beets
¾ cub Tomato juice;
¼ teaspoon Onion powder;
¼ teaspoon Salt;
1 teaspoon Fresh lemon juice;
¼ cub Plain low-fat yogurt;

Preparation:

Mix all ingredients except yogurt. Chill 2-3 hours in a covered jar.
Serve in cocktail glasses or small glass bowls, topping each with 1 tablespoon yogurt.

4 servings (Yield: 2 cups) 1 serving: ½ cup

Nutritive values per serving: 6 gm. carbohydrates; 2 gm. protein; 0 gm. fat; 36 calories; 0.6 gm. fiber; 464 mg. sodium; 1 mg. cholesterol

Food Exchange per serving: 1 Vegetable Exchange

Low-sodium diets: This recipe is not suitable ~-----------------------

Belgian Beef Stew

Servings: 8 servings

Ingredients:

¼ cub Canola oil
2 large Onions, sliced
2 pound Stew meat, boneless
2 teaspoon Dijon style mustard
2 slice Bread, soft
1 can Beer, (12oz)
½ cub Water
½ teaspoon Instant minced garlic
1 teaspoon Instant beef bouilion
. granules
1 teaspoon Salt
1 Bay leaf
2 tablespoon Wine vinegar
2 can Baby white potatoes (16oz)
2 tablespoon Dried parsley flakes

Preparation:

On the range top, preheat a large, heavy skillet. Pour in half the oil. Saute the onions on high heat until golden brown. Remove the onions to a 4-quart casserole. Add the remaining oil to the skillet and sear the meat on high heat until very brown. Spread mustard on the bread and place the slices on top of the onions. Transfer the meat to the casserole.

Pour the beer and water into the hot skillet and stir to incorporate the brown meat drippings. Add the garlic, bouilion, salt, bay leaf and vinegar. Combine and pour over the meat in the casserole. Cover and microwave on high 8 minutes. Stir to combine the ingredients.
Re-cover and microwave on medium-low (30 percent) for 30 minutes.

Drain the potatoes and cut into desired size. Add the potatoes and parsley to the stew. Stir and re-cover. Let stand for 20 minutes.
Best when made the day before. Remove the bay leaf before serving.

Nutritional information: per serving: 400 calories; ?g protein; 16g fat; ?g carbohydrates; 95mg cholesterol; 655mg sodium

** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor

Bellingham Split Pea Soup

Servings: 8 servings

Ingredients:

2 pound Tongue; cooked
2 quart Liquor from boiling tongue
2 cub Dried split green peas
1 Celery rib; sliced
1 Carrot; diced
1 Onion; chopped
1 cl Garlic; minced
1 Bay leaf or more
2 pound Fresh peas, shelled or
15 ounce Frozen peas
Water
¼ teaspoon Thyme
Salt and pepper
1 tablespoon Tomato puree

Preparation:

Simmer split peas in the liquor from cooking the tongue, celery, carrot, bay and onion until peas are tender- 1 ½ to 2 hrs. Discard bay leaf. Cook fresh peas separately and briefly until tender. Puree both batches of peas; return to the pot and add thyme, salt and pepper and simmer 10 min. Add diced tongue; stir in tomato paste and bring to a simmer. Serve.

Feel free to increase the seasonings to taste or add bottled hot pepper sauces. The original recipe called for 2 cups of light cream, no tomato paste and the tongue served separately. From the Sunset Cook Book of Soups and Stews. Modified by Jim Weller.
From: Jim Weller Date: 08 Feb 96

Betty's Creamy Potato Soup

Servings: 4 servings

Ingredients:

8 medium Potatoes; peeled and
Cut in chunks
½ cub Unsalted butter
1 small Onion; diced
2 cub Heavy cream
2 cub Half and half
2 Chicken bouillon cubes
1 cub Milk
½ teaspoon Salt
1 teaspoon Black pepper, fresh ground

Preparation:

Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 In a large saucepan of water, boil the potatoes until fork-tender.
Drain and set aside.
In a stockpot, melt the butter over low heat, add the onion, and gently saute until soft and translucent (do not brown). Add the potatoes, cream, half & half, bouillon cubes, milk, salt and pepper.
Simmer over low heat until thickened and thoroughly heated, about 30 mins. If you like a thicker soup, add a little cornstarch or flour, dissolved in a small amount of liquid.

Bill's Navy Bean Soup

Servings: 8 Servings

Ingredients:

1 cub navy beans
2 celery stalks
2 carrots
½ onion
2 ham hocks
: salt
⅛ teaspoon black pepper
3 TB margarine
3 TB all-purpose flour

Preparation:

1. Pick over the dried beans and discard any debris.
Wash and drain. Put beans in a large pot and cover with water. Let stand 8 hours or overnight. 2. The next day, chop celery, carrots and onions into ¼-inch pieces. (This is easier with a food
processor.) Drain beans. Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste. Add salt if you wish. Bring to a simmer and cook over low heat for 3 hours or until beans are tender. 3. Remove ham hocks and set aside to cool. Remove meat from bones and cut meat into half-inch pieces. 4. Put 2 cups of the soup into a blender along with the margarine and flour; puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture. Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened.

Yield: 6-8 large servings. This soup is especially good when sprinkled with a few drops of hot pepper sauce just before serving.

Recipe By : Jo Anne Merrill

Black Angus Baked Potato Soup

Servings: 10 Servings

Ingredients:

4 large Baking potatoes
2/3 cub Butter or margarine
2/3 cub Flour
6 cub Milk
¾ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon White pepper
4 Green onions, chopped and divided
12 slice Bacon, cooked and crumbled
1 ¼ cub Cheddar cheese, shreddedand divided
8 ounce Sour cream

Preparation:

Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or until done. Let cool. Cut into half lenghwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated.
Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.

Black Bean & Sausage Posole

Servings: 6 servings

Ingredients:

12-oz. pkg. light ground
Turkey and pork sausage
2 14-½ oz. cans reduced-
Sodium chicken broth
15-oz. can black beans,
Rinsed and drained
14-½ oz. can golden hominy
Rinsed and drained
14-½ ounce can Mexican-style
Stewed tomatoes
1 cub Frozen loose-pack diced
Hash brown potatoes
½ cub Chopped green sweet pepper
½ cub Chopped onion
1 Clove garlic, minced
½ teaspoon Chili powder
1 teaspoon Dried oregano, crushed

Preparation:

In a large saucepan brown sausage; drain off fat. Stir in broth, black beans, hominy, tomatoes, potatoes, green pepper, onion, garlic chili powder, and oregano. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Makes 6 main-dish servings. Source: BH&G Feb. 1996 from Dottie Theriault's collection.
From: Dottie Theriault Date: 25 Jan 96

Black Bean & Spinach Soup

Servings: 4 servings

Ingredients:

2/3 cub Black beans
3 tablespoon Onions; chopped
2 tablespoon Celery; chopped
1 teaspoon Garlic; chopped fine
1 teaspoon Fresh ginger; grated
1 tablespoon Orange zest
Pepper, ground fresh
5 ounce Spinah leaves; cleaned
4 tablespoon Non fat yogurt
8 Orange segments
1 tablespoon Cilantro; chopped

Preparation:

Sort, wash, and drain the black beans. In a heavy sauce pot combine the beans, onions, celery, garlic, ginger, orange zest, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally. Lower the heat, cover, and simmer for 1 hr. or until the beans are fully cooked(will vary with age and type of black beans.) Meanwhile, carefully wash the spinach leaves to remove all sand and grit. Place the washed leaves in a heated teflon suate pan.
Stir until they are wilted but still bright green, 2-3 mins. Add pepper and cool. Mince the cooked spinach and set it aside.
Spoon one third of the black beans into a blender or food processor.
Puree until completely smooth and transfer back to the soup. Stir the spinach into the soup, return to a simmer, and serve immediately.
Ladle the soup into shallow rimmed soup plates. Spoon nonfat yogurt into the centre of each, garnish with 2 orange segments, and sprinkle with fresh cilantro.

Serving size: 1.5 cups, 133 cals, 0.4 grams fat, 0.3 mg cholesterol,41.mg sodium. By Hubert Keller

From: Eat More Weigh Less by Dr Dean Ornish, Bookman Press Posted by Joell Abbott 1/95

Black Bean Soup

Servings: 6 Servings

Ingredients:

1 pound Black beans, soaked
8 cub Water
2 tablespoon Salt
1 cub Onion, chopped
1 cub Green pepper, chopped
1 cub Celery, chopped
1 cub Carrots, chopped
8 tablespoon Olive oil
6 Garlic cloves
1 tablespoon Cumin
4 teaspoon White vinegar
1 teaspoon Soy sauce

Preparation:

Simmer beans in water till soft.

Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes.

Drain about ½ c water from beans & add it to the saute. Cook over a low heat for 30 minutes.

Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary.

Joel Rapp, "Mother Nature's Vegetarian Feasts"

Black Bean Soup Spanish Style

Servings: 4 Servings

Ingredients:

1 cub Black Beans
4 cub Water
4 Bay Leaves
¼ teaspoon Celery Seed
½ cub Chopped Celery
1 cub Chopped Onion
1 Clove Garlic, Minced
¼ teaspoon Dry Mustard
1 teaspoon Chili Powder
4 drop Tabasco Sauce
1 Hard Boiled Egg, Sliced
½ cub Sour Cream
Salt And Pepper To Taste

Preparation:

Sort and wash beans. Soak overnight in water. Add bay leaves, celery seed and celery. Bring to a boil, cover, reduce heat and simmer 1 hour. Cook onion and garlic until tender in 1 T salad oil.
Add to beans with remaining ingredients except egg and sour cream.
Simmer for an additional hour or until beans are very tender. Remove bay leaves. Carefully put ½ through a blender or rub through a seive. Repeat. Heat. Adjust seasoning if necessary. Serve hot with 2 T sour cream and egg slices.

Black Bean Soup with Cumin

Servings: 4 servings

Ingredients:

1 cub Black beans, soaked
7 cub Broth (chicken, beef, or
Vegetable)
1 large Onion, minced
1 large Clove garlic, minced
¼ cub Diced celery
½ cub Finely diced carrots
¾ teaspoon Crushed cumin seed (or
Ground cumin), or to taste
¼ teaspoon Black pepper

Preparation:

1) Soak the beans for at least 8 hours

2) Drain the beans, add the broth, bring the beans to a boil, reduce the heat to low, and simmer the beans, partially covering the pan, for 2 to 3 hours or until the beans are thoroughly cooked

3) In a non-stick skillet, heat some water, and saute the onion and garlic over low heat until transparent. Add the celery and carrots and cook the mixture, stirring, for a few minutes longer. Add the vegetables to the beans.

4) Season the soup with cumin and pepper, and simmer for another 30 minutes

5) Puree the soup in a blender, food processor, or food mill. Serve the soup hot.

Adapted from Jane Brody's Good Food Book.

From: Gail Shipp Date: 24 Apr 96

Black Bean Soup with Sour Cream & Mango Salsa

Servings: 4 servings

Ingredients:

2 cub Black turtle beans
1 Diced carrot
3 Strips of bacon
1 Salt and pepper
1 tablespoon Honey
1 cub Diced onion
2 Diced celery stalks
2 cub Chicken stock
4 Bay leaves

Preparation:

Combine all the ingredients and add enough water to cover the beans.
Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans.

Black Eyed Pea Soup with Arkansalsa & Creme Fraiche

Servings: 8 entrees

Ingredients:

Pam cooking spray
1 pound Black-eyed peas
2 quart Vegetable stock or water
2 Bay leaves
½ teaspoon Oregano, dried
½ teaspoon Basil, dried
1 tablespoon Cumin seeds
1 teaspoon Summer savory, dried
1 teaspoon Cracked coriander seeds
Fresh black pepper to taste
2 tablespoon Tomato paste
1 cub Additional vegetable stock
1 cub Spicy Hot V8
1 tablespoon Pickapeppa or Worcestershire
1 teaspoon Tamari/shoyu soy sauce
1 teaspoon Tabasco sauce
2 Salt-free Morga vegetarian
Bouillon cubes *
3 Cloves of garlic, peeled
& put through a press
1 ½ tablespoon Mild vegetable oil, such as
Corn or peanut
1 large Onion, chopped
2 medium Carrots, scrubbed or peeled,
And finely diced
1 large Green pepper, steemed,
Seeded, and diced
2 Ribs celery with leaves,
Finely diced
Salt and fresh pepper /taste
Garlic oil *
Arkansalsa (see recipe)
Creme Fraiche, sour cream,
Kefir cheese, or plain
Yogurt for garnish

Preparation:

1. Spray a large heavy pot with the Pam, and in it soak the beans in the stock or water to cover overnight.

2. The next day, add enough of the remaining stock or water to cover the beans by 2 inches. Bring to a boil, then turn down the heat to very low, and add the bay leaves, oregano, basil, cumin seeds, savory, coriander seeds, and several generous grinds of black pepper.
Cover the beans and let them simmer, stirring occasionally, until thoroughly soft and cooked -- until you can easily squash a bean against the side of the pot with a wooden spoon. Taste one -- it will be extremely, creamily soft, though very bland at this point.
Don't worry, things are about to get much more interesting in Black-Eyed Pea land. Keep the soup over low heat.

3. Dissolve the tomato paste in the additional cup of stock or water, and add it to the simmering black-eyes with the V8, Pick apeppa or Worcestershire sauce, soy sauce, Tabasco sauce, Morga cubes, and garlic. Give the mixture a good stir to combine.

4. Spray a 10-inch skillet with Pam, and in it heat the oil over medium heat. Add the onion and saute until transparent, about 4 minutes. Add the carrots, green pepper, and celery, and continue sauteing until they soften a bit, another 2 minutes. Stir these vegetables into the simmering soup, scraping the skillet to get out any little flavorful bits. At this point the soup will be on the thick and stewlike side; if you want it soupier, add addiitional stock. Now taste. Turn up the volume by adding salt and pepper and maybe a little good old garlic oil. Its flavor will really come alive at this point, but only begin to dance truly after another 15 minutes or so of uncovered simmering.

5. Ladle the hot soup into bowls, and top each serving with Arkansalsa, a dab of creme fraiche or any of the other dairy choices, and a sprig of cilantro. pass additional salsa and creme fraiche, or other dairy dabs, at the table.

* MORGA: This is my one major concession to convenience foods -- Morga Vegetable Bouillon Cubes, the salt-free variety. Purchase them at a natural foods store. They are Swiss-made, and good. Always keep some on hand, but dont rely on them too often, or your soups will become monotonous.

* Araknsalsa: See recipe

* GARLIC OIL: If you make one garlic preparation, it should be this.
We always have a couple of cups of this in the fridge at the reastaurant, and during busy times of the year go through several quarts a week. It is so handy, and vvirtually a secret weapon in seasoning. We brush fish with Garlic Oil before baking them; we stir it into soups at the last minute; we add it to meat and chicken marinades; to sauces and vinaigrettes; to everthing you might imagine and more. Once you get the garlic cloves peeled, this is a breeze to prepare, provided you have a food processor. See recipe for Garlic Oil Submitted By BRENT WILLIAMS On 11-19-94 1758

Black Eyed Pea's Broccoli Cheese Soup

Servings: 8 Servings

Ingredients:

1 ½ pound Broccoli; fresh
2 cub Water
¾ teaspoon Salt
½ cub Cornstarch mixed with 1 cupcold wa
1 pint Half and half
1 pound Velveeta
½ teaspoon Pepper

Preparation:

Steam broccoli until tender. Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Blackeyed Peas & Sausage Jambalaya

Servings: 25 servings

Ingredients:

2 pound Chopped white onions
2 bunch Green onions, chopped
1 large Bell pepper, chopped
5 Cloves garlic, chopped
1 cub Parsley, chopped
3 pound Salt meat, boiled once, cutin small pieces
3 pound Smoked hot sausage, cookedand cut in bite sizepieces
¾ pound Dried blackeyed peas,boiled until half done
3 pound Uncooked rice
12 cub Water

Preparation:

Saute onions, pepper, garlic and parsley. Cook until limp. Add salt meat, sausage, blackeyed peas, and rice. Season to taste. Add 12 cups water. Bring to a boil; mix well and cover tightly. Cook on lowest heat for 45 minutes. Do not remove cover during this time. Now remove cover 5 to 10 minutes before serving. A crowd pleaser! Serves 20 to 25.

Bob's New Orleans Green Gumbo Beaucoup

Servings: 10 servings

Ingredients:

1 large Green Pepper, chopped
1 large Spanish Onion, chopped
3 Stalks celery, sliced
2 pound Okra, ½" slices
1 bunch Green Onions, chopped
1 large Tomato, chopped, peeled & seeded
1 ½ pound Shrimp (20ct), save shells
1 pint Oysters, small, save juice
1 pound Scallops
2 Chicken breasts, boned
1 pound Andouille or smoked sausage
1 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
6 Cloves garlic, minced
8 ounce Butter (two sticks)
8 ounce Flour (one cup)
½ teaspoon Dried Thyme leaves
1 Bottle Doxee's Clam Juice
2 cub Uncooked parboilled rice use Uncle Ben's converted
½ teaspoon Dried Oregano leaves
2 Bay leaves
Salt and pepper to taste
A little MSG
4 cub Chicken stock (about)
Fry pan or deep pot, IRON

Preparation:

This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.

Shrimp - First peel shrimp, keep chilled, save shells. Put shells in small pot, cover with water, bring to a boil, then reduce to a simmer for 15 minutes. When water has been reduced by about half, remove from heat, cool, and strain out shells. Reserve water.

Chicken and sausage - Chop sausage and chicken into medium bite-sized pieces, brown in fry pan, drain, set aside.

Okra - Cut off stems and tips, slice into ½" pieces. Set aside.

Prepare garlic, Spanish onions, green onions, celery, set aside separately.

Roux - Melt butter in a large IRON pan or deep pot, add flour. Stir constantly over low heat until flour is cooked, starting to lightly brown. Care is needed here because from cooked to burned is a short but tragic step, but you can start over. After light brown, the color is all politics, it tastes good.

Once the roux is cooked, stir in garlic and celery. Turn up heat a bit, say about medium, but stir constantially to prevent roux from burning. After about 1-2 minutes, dump in chopped Spanish onions and green pepper, continue stirring. After another minute or so of cooking and stiring, dump in the okra. By this time the roux appears to have disappeared, but is still there, clinging to the vegetables.
Continue cooking for another 2-3 minutes till the okra starts to wilt and become shiny. (If you are using an iron fry pan, rather than a pot, you will now be running out of space and will need to now transfer the ingredients to a larger pot to continue.)

Stir in the chicken and sausage pieces. After another minute, mix in shrimp water, the oyster juice, the bottle of Doxee's Clam Juice (THIS IS THE SECRET TO THE NOLA FLAVOR!), and enough chicken stock to cover the ingredients by an inch or so. Add bay leaves, Tabasco and Worcestershire sauces, spices, salt and pepper. Slowly bring to a boil (over a period of five minutes or more), stirring frequently. As soon as the mixture boils, immediately remove from heat and cover.

After five minutes, remove cover, add tomato, oysters, scallops and shrimp. Give a few more stirs, re-cover, and wait for 20 minutes. The declining heat from the mixture will cook, but not overcook, the seafood. From this point, this mixture should never be brought to the boil again. Now is a good time to make the rice.

Check for thickness. If too thick, thin out with additional chicken stock. If too thin, add file' in a separate serving bowl before adding to rice. Once file' is added to gumbo, do not re-heat, as this will cause stringiness. Just before serving, mix in the chopped green onions. They should be only slightly cooked, a little wilted but also a little crunchy.

Serve in soup platter, with an island of white rice surrounded by a green moat of gumbo, meat and seafood. Serve with split buttered and broiled French bread, and white wine or beer.

This is an expensive dish to fix, and there should be no left-overs.
If there are, then use up promptly, because of the seafood content.

Bok Choy & Potato Soup

Servings: 4 servings

Ingredients:

1 Potato;(about 10 oz)
1 tablespoon Vegetable oil;
1/3 cub Green onion; chopped
1 cl Garlic, chopped
1 teaspoon Dried thai seasoning;
1 Head bok choy (about 12 oz)cut crosswise into 3"Lengths
1 tablespoon Minced turnip;
14 ounce Canned chicken broth; -=OR=-Stock
2 Pieces lemon grass; (opt)
1 tablespoon Freshly squeezed lime juice;
Garlic chili-pepper sauce;
(optional condiment)

Preparation:

Wash and scrub potato. Cut in half, and boil in lightly salted water until soft. Reserve 10 ounces cooking water; peel and dice potato.
Reserve (this step may be done ahead) Heat vegetable oil in a medium-size saucepan. Add green onion and garlic. Saute until soft.
Add Thai seasoning, and stir for 30 seconds. Add bok choy and turnip, and stir until bok choy begins to wilt. Add reserved potato water, chicken broth and lemon grass. Bring liquid to a simmer and cook, partially covered, for 10 minutes. Add diced potato. Simmer until potato is heated through, about 5 minutes. Stir in lime juice and serve. Pass garlic chili-pepper sauce at table, suggesting the use of about 1 teaspoon per serving.

Source: The San Diego Union-Tribune Food Section; Dec. 8, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Bologna Bean Stew

Servings: 1 Servings

Ingredients:

1 medium Potato, peeled and diced
2 medium Carrots, thinly sliced
1 medium Onion, chopped
1/3 cub Chopped celery
3 cub Water
½ pound Bologna, thinly sliced
1 Can bean and bacon soup

Preparation:

Combine vegetables and water; bring to a boil Add the sliced bologna and the can of soup. Simmer until vegetables are done.

Bombay Soup

Servings: 1 Servings

Ingredients:

1 teaspoon Butter or margarine
1 cl Garlic, crushed
½ teaspoon Curry powder
¼ cub Steamed, mashed yam or sweet potato
1 cub Defatted chicken broth
½ cub Evaporated skim milk
Salt & pepper to taste
2 Steamed asparagas spears- cut into pieces

Preparation:

1. In small saucepan, melt butter. Add garlic and curry powder and saute' until garlic is soft.
2. Add yam and broth
3. Bring to boil, stirring constantly.
4. Stir in milk and heat without boiling. Adjust seasonings to taste.
5. Garnish with asparagas, if desired.

Boston Clam Chowder

Servings: 6 Servings

Ingredients:

4 Slices of Bacon
½ cub Milk
13 ounce Clams; minced, drained
½ teaspoon Salt
1 ½ cub Potatoes; peeled/diced
¼ teaspoon Pepper
1/3 cub Onion; chopped
2 tablespoon Butter
2 tablespoon Flour
Oyster crackers
1 cub Cream

Preparation:

POWER: High .... TURN: No .... TIME: 22 min. per 6 servings Place bacon in a 2 qt casserole dish. Cover and microwave 4 to 5 minutes, or until crisp. Remove bacon, crumble and set aside. Drain clams and add liquid to bacon drippings. Stir in potatoes and onion.
Cover and microwave on high 9 to 12 minutes or until potatoes soften. Stir flour into half the milk. Add flour mixture and remaining milk, cream, clams, salt and pepper to hot liquid. Cover and microwave 4 to 5 minutes. Garnish with butter, oyster crackers and crumbled bacon.

Boston Corn Chowder

Servings: 4 Servings

Ingredients:

6 slice Bacon, diced
440 g Corn kernels (2 small tins)
1 large Onion, finely chopped
3 cub Chicken stock (750ml)
1 cub Cream (250ml) - fresh
1 teaspoon Sugar
½ teaspoon Pepper
1 Bay leaf

Preparation:

1. In a large saucepan, cook onions until soft. 2. Combine all ingredients except bacon & cream. 3. Simmer for 15 minutes. 4.
Meanwhile sautee diced bacon, until cooked 5. Add cream & diced bacon ~ serve

Source : Narelle Taylor, Sydney, Australia 1987

Shared by : Mandy Carbery of Worongary, Qld Aust From: Mandy Carbery Date: 07 Apr 97 Home Cooking Ä

Bouillabaisse

Servings: 6 servings

Ingredients:

3 quart Fish stock
4 Stalks celery;sliced diag.
1 Leek; in ¼-inch slices
1 tablespoon Cornstarch
Hot pepper sauce
4 (8-oz) lobster tails
16 Scallops
4 (5-oz) halibut fillets*
¾ cub Flat beer
2 Carrots; sliced diagonally
1 Clove garlic; crushed
4 Saffron threads (or more)
Salt, white pepper
MSG (optional)
12 Medium unshelled shrimp
12 Clams; well scrubbed
4 cub Clam juice
2 cub Dry white wine

Preparation:

*Note: Halibut fillets should be about ½-in. thick. Make fish stock by simmering 1 to 2 pounds heads and bones of white-fleshed fish only in 2 to 3 quarts of water about 2 hours. Add water as needed. Strain stock into large kettle. Add clam juice, beer, carrots, celery, garlic, leek and saffron. Bring to boil, reduce heat and simmer until carrots are crisp-tender. Combine cornstarch with ½ cup wine and stir into simmering sauce. Simmer 5 minutes, then season to taste with salt, white pepper, hot pepper sauce and MSG. Add lobster tails, shrimp (that have been split down back and sand vein removed), scallops, clams and halibut. Add remaining 1 ½ cups wine. Bring to boil and boil 8 to 10 minutes or until lobster is done and clams open. Serve in large bowls with generous amounts of liquid. Serve garlic toast or hot crisp sourdough bread slices with Bouillabaisse, if desired. Created by: Ted's Grill, Santa Monica (C) 1992 The Los Angeles Times

Bountiful Black Bean Soup

Servings: 3 Servings

Ingredients:

1 pound Dried black beans
4 quart Chicken stock
1 bunch Celery w/ leaves, chopped
1 pound Carrots, peeled and chopped
2 large Onions, chopped
Grated zest of 1 large lemon
¼ cub Lemon juice
1 teaspoon Salt
¼ teaspoon Black pepper
1 large Lemon, sliced

Preparation:

Place beans in large saucepan. Add enough water to cover beans by 1 inch. Bring to boil over high heat. Boil 1 minute. Remove pan from heat; cover tightly and let stand 1 hour. (Or soak beans overnight in large bowl with enough cold water to cover by 1 inch.) Drain. Combine beans in 5-quart Dutch oven or soup kettle with chicken broth, celery, carrots, onions, and lemon zest. Bring to boil over high heat. Reduce heat to low and simmer, uncovered, until liquid is just below surface of beans and ingredients are very tender, 2 ½ to 3 hours. Using slotted spoon, transfer soup solids in batches to food processor and puree. Transfer puree to large bowl and add cooking liquid. (Or puree solids and liquids together in blender. Or force soup through coarse sieve or pass it through food mill, discarding skins.) Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook over medium heat, stirring constantly, until heated through. Place lemon quarter in bottom of each bowl. Pour in soup and serve immediately. Makes about 3 quarts of 10-12 servings.

Brazilian Chicken Rice Soup

Servings: 4 Servings

Ingredients:

1 3 lb. Chicken
1 Bay leaf
1 Medium onion, quartered
1 Whole clove
2 Ripe tomatoes, quartered
1 Carrot, cut into 1" pieces
¼ cub Chopped celery leaves
20 Black peppercorns, tied in
A piece of cheesecloth
½ cub Uncooked white rice
Salt & freshly ground black
Pepper
3 Carrots, thinly sliced on
The diagonal
¼ cub Finely chopped flat-leaf
Parsley

Preparation:

1. Wash the chicken thoroughly. Remove the skin and any pieces of fat.
Pin the bay leaf to 1 onion quarter with the clove. Place the chicken in a large pot with the tomatoes, onion quarters, 1 carrot,
celery leaves, and peppercorn bundle. Add 10 cups cold water and bring to a boil. Using a ladle, skim off the fat and foam that rise
to the surface. Reduce the heat and simmer for 1 hour, skimming often
to remove the fat.

2. Remove the chicken from the broth and let cool. Strain the broth into
a large saucepan, pressing the vegetables to extract the juices.
(There should be about 8 cups of broth.) Pull the chicken meat off
the bones and shred or finely dice it.

3. Add the rice, salt, and pepper to the broth and simmer for 10 minutes.
Add the thinly sliced carrots and celery to the soup with the shredded
chicken and half the parsley. Simmer the soup for another 10 minutes,
or until the rice is tender. Correct the seasoning, adding salt and
pepper to taste. Sprinkle with the remaining parsley and serve at once.

Source: High Flavor Low-Fat Cooking by Steven Raichlen

Brenda's Black Bean Soup

Servings: 1 servings

Ingredients:

3 cub Dried black beans
2 Ham hocks
1 Bell pepper (chopped)
1 small Onion (chopped)
1 Whole sour orange ortangerine
1 tablespoon Vinegar (if you used asweet orange or tangerine)
1 Stick oleo
2 tablespoon Of flour
Salt and pepper to taste

Preparation:

Tried out the "White Trash Cookbook" last night and whipped up this black bean soup. In spite of the fact that I forgot to finish it with the browned flour and butter, it turned out pretty darn good, if a tad bland. (I did cheat and use real butter instead of oleo.) Here's the recipe. Never having had black bean soup before, let alone making it, I'm not sure what would be kosher to liven it up a bit.
Anyone have any tips? I served it with cornbread and a plate of sliced homegrown tomatoes. BTW, the recipe is transcribed exactly as it appears in the book to give a taste of Mickler's writing style.
Pretty neat stuff, though I'm not sure if I'm ready for the cold collard sandwich yet...

Put your beans in a soup pot and cover with water. Boil, take off the fire and let sit til cool. Cook onions and bell peppers in ½ the oleo until limp. Add them and the ham hocks and orange to the cooled beans; cover charitably with water. Simmer until beans is soft (1 to 2 hours). Fish out the orange right now, before it gets tore up. With the rest of the oleo, brown the flour in a black frying pan, then stir it into the beans. Brenda says: "Make sure you got a soup, now. If you need to add some more water, do it."

From "White Trash Cooking", Ernest Matthew Mickler. Ten Speed Press, 1986. ISBN 0-89815-189-9.

Posted by Stephen Ceideberg; August 25 1992.

Brittany Mixed Fish Soup

Servings: 6 servings

Ingredients:

3 pound Mixed fish, cleaned *
2 Lge Onions, peeled **
Lge clove Garlic, crushed
3 tablespoon Butter or margarine
6 Med potatoes, peeled,in ¼s
10 cub Water
2 Med. Bay Leaves
1 teaspoon Dried Thyme
½ teaspoon Dried Marjorin
4 Sprigs Parsley
2 teaspoon Salt
½ teaspoon Pepper

Preparation:

Slices of crusty French bread
* Flounder, mackerel, cod, or haddock
** Sliced thin
''''''''''''''''''''''''''''''''''''''''''''''''' Cut fish into chunks of equal size. Saute onions and garlic in heated butter or margarine in a large kettle until tender. Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and lower heat to moderate. Cook, covered, about 25 minutes, until fish and potatoes are tender. Remove and discard bay leaves. Put slices of bread in wide soup plates. Ladle broth over bread. Serve fish and potatoes separately on a platter.
Serves 6 to 8.

Broccoli Lima Bean Soup

Servings: 6 servings

Ingredients:

4 cub Low-sodium chicken broth
10 ounce Pkg frozen lima beans (with
. trace of salt)
10 ounce Pkg frozen no-salt-added
. chopped broccoli
1 cub Sliced carrots
½ cub Chopped onions
2 tablespoon Light soy sauce
1 teaspoon Bottled minced garlic
1 teaspoon Grated ginger root
2 teaspoon Sesame seeds, toasted
2 teaspoon Dry sherry (optional)

PER SERVING:
113 Calories
8 g Protein
17 g Carbohydrates
mg Cholesterol
287 mg Sodium
3 g Total fat (0g sat, 1g poly,
g mono)

Preparation:

In a large saucepan, bring broth to a boil over high heat. Add lima beans, broccoli, carrots, onions, soy sauce, garlic and ginger root.
Return to a boil. Reduce heat, cover, and simmer for 15 minutes or until beans are just tender. Stir in sesame seeds and, if desired, sherry.

Cook's Tip: You can keep any unused ginger root fresh for several months. Just submerge it in a jar of dry sherry. Cover the jar tightly and store it in the refrigerator. Or wrap the ginger root in plastic wrap and store it in the freezer.

Taken from "Beano(R) Bulletin," Spring 1995, possibly taken from the "American Heart Association Quick & Easy Cookbook."

Broccoli Soup

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil
1 large Onion
2 Garlic cloves
1 Head broccoli
6 cub Chicken broth
Salt and black pepper
½ cub Heavy cream
Paprika
Grated parmesan cheese

Preparation:

In large saucepan, heat vegetable oil and cook onion until softened.
Add garlic, broccoli and broth. Stir well. Simmer, uncovered, until broccoli is tender. Puree with blender until smooth. Return to saucepan and add cream, salt and pepper and paprika. Mix together.
Serve with grated parmesan cheese. Approximately 6-8 minutes.

Recipe By : FOOD IN A FLASH SHOW #FF2064

From: Meg Antczak Date: 24 May 96

Brothy Vegetable Soup

Servings: 10 servings

Ingredients:

3 tablespoon Olive oil
1 large Onion, finely chopped
3 large Garlic cloves, chopped
3 medium Potatoes, cubed
1 cub Zucchini, chopped
½ cub Peas
1 cub Green beans
2 medium Tomatoes, chopped
1 teaspoon Cumin seeds
½ teaspoon Fenugreek seeds
4 Red chiles, crumbled
3 Bay leaves
8 cub Vegetable stock
4 tablespoon Tomato paste
Salt & pepper

Preparation:

Heat olive oil over medium flame. Stir in the chopped onion & garlic & let them saute for 5 to 8 minutes. The onion should be just turning soft. Add the rest of the vegetables, including the tomatoes, stir, reduce heat to low, cover & saute for another 5 minutes. Stir in the cumin seeds, fenugreek, chiles & bay leaf. Saute for a further 1 minute. Pour in the stock, stir in the tomato paste.
Bring to a full boil, cover & simmer for 15 to 20 minutes, or until all the vegetables are tender. Season with salt & pepper & serve with crusty home-made bread.

Recipe by Mark Satterly
From: Mark Satterly Date: 03 Feb 96

Brown Flour Soup ( Braune Mehlsuppe )

Servings: 1 Servings

Ingredients:

¼ cub Butter
5 cub Soup stock
Cheese, grated
10 tablespoon Flour
Salt & pepper

Preparation:

Melt the butter and stir in flour, add the stock slowly to prevent lumping. When well-blended, add seasonings to taste. Cover pot and cook slowly for 2 hours. When serving, sprinkle each bowlful with grated cheese. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Brown Stew

Servings: 8 servings

Ingredients:

3 tablespoon Fat
1 Garlic clove, cut in half
2 pound Beef chuck cut 1 ½ " cubes
2 teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Worchestershire sauce
1 teaspoon Lemon juice
1 small Bay leaf
4 cub Hot water
3 medium Potatoes peeled and halved
4 Carrots, peeled & cut in 1/3
1 cub Celery cut in 1" pieces
1 cub Lima beans, cooked
1 cub Peas, cooked
¼ cub Flour
½ cub Water

Preparation:

Heat fat in Dutch oven, deep stew pan or large fryer. Add garlic and meat. Brown meat on all sides in hot fat.

Add salt and pepper, Worchestershire sauce, lemon juice, bay leaf and 2 cups water. Cover. Simmer 2 hours; stir occasionally.

Remove bay leaf. Add 2 cupswater, potatoes, carrots and celery.
Continue cooking 30 minutes or until vegetables are tender. Add beans and peas.

Blend together until smooth ¼ c. flour and ½ c. water. Stir into liquid to thicken.

Brown Vegetable Stock

Servings: 4 cups

Ingredients:

EAT MORE, WEIGH LESS; ORNISH:
2 Onions, yellow; cut in ¼'s
1 Onions, red; cut in ¼'s
5 Carrots; cut in chunks
3 Leeks; cut in chunks
3 Celery; stalks, cut in chunk
1 cl Garlic; cut in half
1 Bay leaf;

Preparation:

Preheat the oven to 450^F. Put the cut vegetables in a heavy baking pan. Roast in the oven, uncovered, stirring occasionally, for about 1 hour. Transfer the vegetables to a stockpot. Cover with 2 quarts water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week.

Nutritional Information per cup: 29 calories, xx gm protein, xx gm carbohydrate, .1 gm fat, 3% Calories from fat, x mg chol, 13 mg sodium, x g dietary fiber

Posted on GEnie Food & Wine RT Jun 09, 1993 by A.ENGLISH [Al & DianeE]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Brunswick Stew (Soup)

Servings: 6 Servings

Ingredients:

1 tablespoon Bacon fat
1 large Onion; sliced
1 Chicken; cut in half
1 pound Beef stew meat; in bite-size
1 tablespoon Flour
1 pound Baked ham (leftover)
8 cub Cold water
1 tablespoon Salt
Fresh ground black pepper
½ teaspoon Dried thyme
¼ teaspoon Red pepper flakes
1 large Canned tomatoes
2 medium Potatoes; diced
1 cub Frozen corn kernels
1 cub Frozen lima beans
1 cub Frozen okra; sliced
1 cub Frozen green beans
¼ cub Fresh parsley; chopped

Preparation:

Recipe by: Someone in Georgia, North Carolina, or Virginia

In a large heavy kettle, heat bacon fat and add onions. Saute until lightly browned. Dust beef with 1 tablespoon of flour, add to kettle along with chicken and brown. Add the ham, cold water, salt, black and red pepper, and thyme. Bring to boil then reduce heat and simmer for 2 hours covered, or until meat is tender.

Remove meats from stock and strain stock. Skim any excess fat from stock, and return to kettle. Remove chicken from bones, discard skin and cut into bite size pieces. Return meats to kettle adding all remaining ingredients except for okra, beans and parsley. Bring to boil and simmer, covered, for 45 minutes. Add okra and beans and cook for 15 minutes longer. Garnish with fresh parsley.
From: Jim Weller Date: 26 Jan 97

Bulgarian Meatball Soup

Servings: 8 Servings

Ingredients:

1 pound Ground beef
6 tablespoon Rice
1 teaspoon Paprika
1 teaspoon Dried savory
Salt, pepper
Flour
6 cub Water
2 Beef bouillon cubes
½ Bunch green onions; sliced
1 Green bell pepper; chopped
2 Carrots;peeled,sliced thin
3 Tomatoes; peeled & chopped
1 Sm. yellow chiles, split *
½ Bunch parsley; minced
1 Egg
1 Lemon (Juice only)

Preparation:

*Note: Remove most of the seeds from the chiles.

Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes. Add meatballs, cover and bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and simmer, covered, 40 minutes or until rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed. Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup. Heat and stir until soup is thickened slightly, but do not allow to boil.

Created by: St. George's Bulgarian Eastern Orthodox Church, Los Angeles (C) 1992 The Los Angeles Times

Burgonya Leves ( Potato Soup )

Servings: 6 servings

Ingredients:

4 cub Chicken broth
4 medium Potatoes; peeled and diced
1 small Onion; cut in half
1 Carrot; finely chopped
1 Stalk celery; finely chopped
1 Green pepper; cut into 4pieces, cored and seeded
2 tablespoon Flour
2 tablespoon Cold water
3 tablespoon Sour cream

Preparation:

Bring the broth to the boiling point in the saucepan and add the potatoes, onion, carrot, celery and green pepper. Cover and cook over low heat for 20 minutes after the soup has returned to the boiling point. Discard the onion and green pepper. Mix together the flour and water to form a paste. With a spatula, slowly stir in the sour cream and add this mixture to the hot soup. Simmer the soup for another 5 minutes, or until it has slightly thickened and serve in warm bowls.

Source: The Paprikas Weiss Hungarian Cookbook Converted by MMCONV vers. 1.00

From: Barry Weinstein Date: 18 Jan 96

Butter Bean & Corn Chowder

Servings: 4 servings

Ingredients:

VEGETARIAN JOUR; NOV-DEC 94:
1 cub Vegetable broth
2 cub Butter beans; cooked
15 ounce Canned creamed corn
1 small Carrot; coarsely chopped
¼ cub Celery; finely chopped
½ teaspoon Oregano
Salt and pepper to taste

Preparation:

In 2-quart saucepan, combine all ingredients. Heat to boiling over high heat. Reduce heat to low and simmer, covered, until carrots and celery are tender, about 15 minutes.

Butternut Squash & Carrot Soup

Servings: 6 servings

Ingredients:

2 large Butternut squash
4 tablespoon Olive oil
2 pound Carrots; peeled & chopped
3 Granny Smith apples; peeled,
. cored & chopped
1 ½ large Yellow onions; finely choppd
3 Shallots; minced
2 tablespoon Garlic; minced
Ground cardamon to taste
8 cub Water
Salt and pepper to taste
2 cub Whipping cream
Chives; chopped

Preparation:

Cut squash in half- remove seeds. Bake skin-side-down for about 30 minutes in 350-degree oven, or until flesh is soft. Scoop flesh out of skins.

In large saucepan, heat olive oil. When hot, add carrots, apples, onions, shallots, garlic and cardamom, if using. Cook for 2 minutes; add squash. Add water and bring to boil; lower heat and simmer 45 minutes. Add salt and pepper to taste.

Puree soup in batches in food processor or blender. (Keep batches small to prevent hot splatters.) Pour pureed soup back in saucepan, add cream. Adjust seasoning. Garnish with chopped chives. Makes 6 servings.

Per serving: 512 calories, 40g fat, 112mg cholesterol, 443mg sodium.
Calories from fat: 70%.

** Milwaukee Journal Sentinel - Food section - 29 November 1995 **

From: Paul Macgregor Date: 10 Jan 96

Butternut Squash Chowder

Servings: 6 Servings

Ingredients:

2 cub Butternut squash; peeled,diced, and steamed untilsoft
1 cub Sweet potato; peeled, diced,and steamed)
1 cub Carrots; peeled, diced andsteamed
3 cub ;water (including water leftover from steaming the veg)
½ cub Red bell pepper; diced
½ cub Onion; diced
2 teaspoon Sea salt
1 ½ teaspoon Garlic; minced
1 ½ teaspoon Basil; chopped
¾ teaspoon Rosemary; chopped
½ teaspoon Thyme; chopped
2 teaspoon Sesame oil, olive oil, orother cooking oil
½ cub Celery; diced
½ cub Green bell pepper orzucchini; diced
5 teaspoon Vogue Vegy base
¼ teaspoon Paprika

Preparation:

Blend the squash, sweet potatoes and carrots with the water until smooth and set aside.

Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.

From DEEANNE's recipe files

Buttery Onion Soup

Servings: 6 Servings

Ingredients:

COUNTRY WOMAN 01/93:
2 cub Onions; thinly sliced
½ cub Margarine
¼ cub Flour
2 cub Chicken broth
2 cub Milk
1 ¾ cub Mozzarella cheese shreded(6-8 oz)
Salt & pepper; to taste
Croutons; optional

Preparation:

In a large kettle, saute onions in margarine over low heat until tender and transparent, about 20-30 minutes. Blend in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute more; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired. Yield: 6 servings (about 1 ½ qts.) A recipe of Sharon Berthelote of Sunburst, Montana.

Cabbage & Bean Soup

Servings: 6 servings

Ingredients:

¾ cub Borlotti beans
1 cub (180g) frozen broad beans, thawed
30 g Butter
1 medium (150g) onion, chopped
1 medium (350g) leek, chopped
1 Stick celery, chopped
2 tablespoon Plain flour
2 l (8 cups) vegetable stock
pinch Cayenne pepper
½ teaspoon Sugar
¼ teaspoon Ground saffron
1 small (250g) kumara, chopped
3 cub (240g) shredded cabbage
2 tablespoon Chopped fresh coriander

Preparation:

Place borlotti beans in bowl, cover with water, cover, stand overnight; drain.

Add broad beans to pan of boiling water, simmer, uncovered, 5 mins; drain, rinse under cold water, Peel skins from broad beans; discard skins.

Heat butter in pan, add onion, leek and celery, cook, covered, stirring occasionally, about 10 mins or until vegetables are soft.
Add flour, cook, stirring, until mixture is dry and grainy. Remove from heat, gradually stir in stock, pepper, sugar and saffron. Stir over heat until mixture boils and thickens, add borlotti beans, simmer, covered, about 50 mins or until beans are tender. Add broad beans, kumara and cabbage, simmer, uncovered, about 10 mins or until kumara is tender; stir in coriander.

Posted by : Sue Rykmans.

Cabbage & Beef Soup

Servings: 6 servings

Ingredients:

1 pound Lean ground beef
½ teaspoon Garlic salt
¼ teaspoon Garlic powder
¼ teaspoon Pepper
2 Celery stalks, chopped
1 28 ounce can tomatoes
1 Tomato can water
4 Beef bouillon cubes
1 Chopped onion
1 can Kidney beans, undrained
½ medium Head cabbage, chopped

Preparation:

In Dutch oven, brown meat; add remaining ingredients.
Bring to a boil; reduce heat and simmer for 1 ½ hours.

Frozen left overs are wonderful heated in a double boiler
Submitted By CAROLYN STEWART On 11-20-94 1849

Cabbage & Dumpling Soup

Servings: 6 Servings

Ingredients:

¼ pound Frim tofu
4 tablespoon Water
1 cub Whole wheat flour
⅛ teaspoon Black pepper
¼ teaspoon Salt
½ medium Head cabbage
1 tablespoon Corn oil
8 cub Boiling water
1 Bay leaf
1 tablespoon Soy sauce
Chopped scallions

Preparation:

Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into ½" balls & set aside.

Soup: Mince core of cabbage & shred leaves finely.
Heat oil in soup pot. Add cabbage & saute over medium heat til golden. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup. Simmer for another 5 minutes. Serve, garnishing with scallions.

Source Unknown

Cabbage Soup

Servings: 1 servings

Ingredients:

1 pound Stew meat
8 cub Water
1 ½ teaspoon Salt
½ teaspoon Dried oregano
5 Whole peppercorns
2 Bay leaves
1 can (16-oz) tomatos cut up OR
3 Fresh tomatos cut up
1 can (16-oz) cut green beans
2 Sliced medium carrots
1 Chopped medium onion
½ teaspoon Crushed red pepper
Optional
1 small Head cabbage cored and
Chopped

Preparation:

In large kettle combine meat, water, salt, oregano, peppercorns and bay leaves. Bring to a boil then reduce heat to simmer and simmer 2 hours. Remove beef when cool enough to handle, cut up meat and discard bones if any. Strain broth and skim off excess fat. Return broth to kettle. Add cut up meat, tomatos and all vegetables except cabbage and red pepper, if desired. Simmer for 30 minutes, then add cabbage and simmer for 30 minutes more.

Cajun Crab Soup

Servings: 1 servings

Ingredients:

12 Crabs
¼ pound Butter
2 Ribs celery , chopped
1 large Onion, minced
8 slice Lemon, slices
1 Egg, hard boiled, choppedfinesalt and pepper to taste
1 ½ tablespoon Flour
1 can Tomatoes (#2 can)
3 Sprig thyme
4 Sprig parsley, minced
1 ½ teaspoon Paprika
6 tablespoon Sherry

Preparation:

Clean and halve crabs. Melt butter and add flour, mixing constantly until golden brown. Add onions and let simmer for 5 minutes. Add crabs and then pour in 3 cups of HOT water. Simmer for 5 minutes. Mix in tomatoes, celery, thyme, parsley, and 6 cups HOT water. Let boil vigorously about ½ hour. Add sherry, lemon, hard boiled egg, paprika, salt and pepper. (if soup becomes to thick, pour in Hot water until desired consistency is reached) Let simmer for ½ hour.

Serves six

Cajun Gumbo

Servings: 1 servings

Ingredients:

1 Chicken, any size
6 Eggs
2 cub Oysters
1 large Onion, chopped
½ cub Parsley, chopped
Salt & pepper to taste
3 Smoked sausage links
2 ½ cub Shrimp, peeled
1 ½ tablespoon Gumbo file'
½ cub Green onions, chopped
1 quart Water

Preparation:

No cooking oil is needed; chicken fat will melt. Preheat lge. pot over med. heat for 5 min. Add cut up chicken and fry abt. 10 min.
Add onion and let chicken and onion brown together. When browned, add green onion and parsley. let cook abt. 15 min. Don't stir chicken too much. Add sausage, shrimp and oysters. Let cook 10 min.
and add water. Let mixture come to boil for 15 min. Break raw eggs, 1 at a time, in boiling mixture in separate places in your pot.
Continue to cook for 10 min. Do not stir during this time. Add file'. Stir and turn heat off. Add salt and pepper to taste.

Serves 10 to 12

Cajun Jambalaya

Servings: 1 servings

Ingredients:

½ cub Bacon drippings
OR margarine
1 pound Smoked sausage - diced
½ pound Andouille - diced(Polish Can besubstituted)
½ pound Tasso
½ pound Bacon - crumbled
2 cub Chicken - juliennedOR julienned turkey
2 large Onions - coarsely chopped
1 medium Bell pepper - chopped
6 Ribs celery - coarselychopped
4 Clove garlic - finely minced
3 cub Rice - long grain
16 ounce Rotel tomatoes and hotpeppers
2 cub Beef stock
2 teaspoon Kitchen Bouquet
½ teaspoon Thyme
2 teaspoon Chili powderblack pepper to tastecayenne pepper to tastesalt to taste
2 pound Shrimp - peeled
12 Green onions - sliced
½ cub Parsley - minced

Preparation:

To make a really good pot of jambalaya, you're going to need a well-seasoned black cast iron Dutch oven with a tight-fitting lid.
And for this recipe, an 8-quart pot is perfect!

So take the pot, put it on the burner over high heat, and pour in the bacon drippings (or margarine). Then toss in the smoked sausage, andouille, tasso, and crumbled bacon and stir-fry the meats until the smoked sausage turns light brown (it should take about 8 minutes or so).

Now, drop in the julienned chicken and stir-fry it until every strip loses its translucency (turns white). Then immediately add the onions, bell pepper, celery and garlic, and reduce the heat to medium-high, and cook the vegetables until they soften.

At this point, pour in the rice. And you want to stir it thoroughly into the seasoning vegetables and meats until every single grain is moistened -- about 4 to 5 minutes.

Next, add the tomatoes, beef stock, Kitchen Bouquet, thyme and chili powder, blend everything together well, and bring the mixture to a slow boil. When this happens, taste the liquids and season the dish to taste with salt, black and cayenne pepper. Just remember that you're going to have to season it a little on the "heavy side" because the rice will absorb much of the seasonings as it cooks, and you still have a couple pounds of shrimp to mix in. *So be sure to taste carefully!* [I'd definitely add Tabasco for flavor, too.]

When everything is just right, reduce the heat as low as it will go, put the lid on the pot, and simmer the jambalaya for about an hour.
This "slow cooking" process allows each grain of rice to cook evenly, puff properly, and pick up the combination of flavors. If the heat is too high, the rice will stick to the bottom of the pot and turn mushy.

Then when the jambalaya is done, about 5 minutes before you're ready to eat, stir in the raw shrimp, green onions, and parsley, put the lid back on the pot, and continue to simmer the jambalaya over *low heat* until the shrimp turn pink.

I suggest that before you serve the dish, you fluff the rice slightly. I also suggest that you serve the dish alongside crispy butter French bread and ice-cold beer.

CHEF'S HINTS: 1. Under no circumstances should you remove the cover from the pot during the slow-cooking process. If you do, you'll release steam you need to cook the rice. Your rice will turn out hard in the center and your jambalaya will be dry instead of moist. Don't peek in the pot! 2. If you don't feel that your stove-top will cook the jambalaya slowly enough, put the cover on the pot (after you mix the liquids in), set your oven at 300F, put the pot into the oven, and bake the dish for about 45 minutes.

Cajun Oyster & Scallop Stew

Servings: 8 Servings

Ingredients:

36 Oysters, shucked
24 Bay scallops
1 quart Half & half
12 Scallions, whole, chopped
1 tablespoon Parsley, chopped
2 tablespoon Flour
½ teaspoon Cayenne pepper flakes
½ teaspoon White pepper
1 teaspoon Salt
⅛ pound Butter
1 cub Water, hot
¼ cub Celery, chopped
½ teaspoon Basil
¼ teaspoon Thyme
½ teaspoon Oregano flakes
½ teaspoon Black pepper
1 ounce Sherry
1 cub Croutons
1 Garlic clove, minced
1 ½ tablespoon Worcestershire sauce

Preparation:

Melt eh butter in a sauce pan at approx. 300 degrees F. Add the vegetables and saute until slightly browned. Remove form the heat. In a seperate pan heat the Half & Half being careful no tto boil it.
Reduce heat to approx. 150 degrees F. and slowly stir in the flour.
When it is blended well, add the seasonings & spices. Add the browned vegetables and the drianed oysters & scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and contimue to simmer until the stew thickens. Add the croutons and serve! ORIGIN: Imogene DeCroix, Pass Christian', La., circa 1970

Cajun Seafood Potato Stew

Servings: 6 Servings

Ingredients:

6 small Potatoes;red,scrubbed
½ pound Shrimp;fresh cooked
1 can 14 ½oz.cajun stewed
Tomatoes
1/3 cub Parsley;fresh minced
Pepper, black, ground
To taste
14 fluid ounce Water + chicken boullion
¾ pound Red snapper fillets;
Cut into 1" cubes
⅛ teaspoon Cayenne pepper (OPTIONAL)
½ cub Clam juice

Preparation:

1.Do not peel the potatoes, slice in halves and each half into ¼"slices. Puree the stewed tomatoes in a food processor. 2.In a large saucepan, combine the potatoes with the pureed tomatoes,clam juice, oregono and cayenne if a a spicier stew is desired. Bring just to a boil, reduce the heat, cover and simmer 20 - 25 minutes,or until the potatoes are tender. 3.Add the snapper, simmer uncovered 5 minutes.
Stir in the
shrimp and simmer 3 minutes to heat through. Add the parsley and pepper to taste.
Serve. DATA PER SERVING: Calories........169
Carbohydrates......17g....Monounsaturated fat...0g Protein.........21g Sodium...........277mg....Polyunsturated fat....1g Fat..............1g Saturated fat ..........0g Cholesterol.........95mg

Cajun Yam Pecan Bisque

Servings: 4 Servings

Ingredients:

1 bunch Green Onions, finely chopped
Reserve half of tops
2 tablespoon Pecan Oil
2 tablespoon Cajun Blackened Seasonings
1 pound Yams, peeled and chopped
1 ½ quart Chicken Stock
Salt
½ cub Ground Toasted Pecans, or
Pecan Meal

Preparation:

Saute green onions breifly in oil in a soup pot. Add Cajun seasonings and saute 30 seconds longer to bring up flavors. Stir in yams and stock. Add a little salt.
Cook until yams are soft enough to puree. Puree into a smooth soup. Stir in ground roasted pecans. Season with salt to taste. Just before serving, stir in reserved green onion tops.

Per Serving: Calories: 280, Protein: 8g,
Carbohydrates: 26g, Fat: 17g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 545mg, Fiber: 3g.

Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Canadian Cheddar Soup

Servings: 6 servings

Ingredients:

2 tablespoon (25 mL) Butter
¼ cub (50 mL) Onion, finelychopped
¼ cub (50 mL) Carrot, finelychopped
¼ cub (50 mL) Celery, finelychopped
2 tablespoon (25 mL) Flour
¼ teaspoon (1 mL) Dry Mustard
1 pinch Nutmeg
1 pinch Pepper
3 cub (750 mL) Chicken Stock
1 ½ cub (375 mL) Light Cream
1 cub (250 mL) Milk or Beer
1 ½ cub (375 mL) Cheddar Cheese,shredded
1 dash Worcestershire Sauce

Preparation:

Salt

In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes.

Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy-- Grin!)

Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt.

Makes 6 servings.

Posted by Marge Clark. Courtesy of Fred Peters.

Cape Cod Corn & Fish Chowder

Servings: 1 servings

Ingredients:

2 tablespoon Safflower oil
1 cub Onion, chopped
4 cub Potatoes, peeled and diced
½ To 1 tsp. basil
1 teaspoon Salt
¼ teaspoon Pepper
1 pound Frozen haddock fillets
10 ounce Kernel corn, frozen orcanned
12 ounce Can evaporated skim milk

Preparation:

Heat oil in a medium-sized soup pot and saute onion until limp but not browned. Add potatoes, basil, salt, pepper and 2 cups water. Bring to a boil, reduce heat and simmer for 15 minutes. Add fish, corn and milk and simmer until fish is flaky, about 10 to 15 minutes.

Carrot Soup

Servings: 10 servings

Ingredients:

3 tablespoon Margarine
6 Carots; peeled and sliced
2 medium Onions; finely chopped
1 cub Celery; chopped
¼ cub Flour, all-purpose
2 tablespoon Cornstarch
2 quart Chicken broth
¼ teaspoon Salt
¼ teaspoon Pepper
½ cub Process cheese spread; diced

Preparation:

Melt margarine in a large Dutch oven; add carrots, onions, and celery.
Saute until onion is tender.

Stir flour and cornstarch into vegetable mixture; cook over low heat 1 minute, stirring constantly. Gradually stir in chicken broth, salt, and pepper. Simmer over medium heat about 8 minutes or until the carrots are crisp-tender, stirring occasionally.

Reduce heat to low; add cheese to soup, stirring until melted.

SOURCE: Southern Living Magazine, sometime in 1980.
Typed for you by Nancy Coleman.

Catfish Chowder

Servings: 6 Servings

Ingredients:

1 pound Catfish fillets, cut intochunks
2 slice Bacon, chopped
1 cub Chopped onion
1 can Sliced potators, drained
1 can Cooking tomatoes, chopped
2 cub Water
1 can Corn, drained
¼ teaspoon Tarragon
½ teaspoon Celery salt
2 teaspoon Parsley flakes
½ teaspoon Oregano
¼ teaspoon Salt
Pepper to taste
1 teaspoon Seafood seasoning
2 teaspoon Thyme

Preparation:

In a large pot, fry bacon until crisp. Add onion and cook until tender. Add potatoes, tomatoes, and 2 cups water. Cover; simmer until potatoes are tender. Add corn and seasonings. Cook slowly and adjust
seasonings, if necessary. Add yhe catfish 5 to 10 minutes before serving and simmer.

Serves four.

Posted by Alison Meyer. Courtesy of Fred Peters.

Cauliflower & Wild Rice Soup

Servings: 2 Quarts

Ingredients:

1 medium Onion, chopped
1 cub Thinly sliced celery
1 cub Sliced fresh mushrooms
½ cub Butter or margarine
½ cub Flour
1 quart Chicken broth
2 cub Cooked wild rice
2 cub Cauliflower florets, cooked
1 cub Light cream

Preparation:

In a large saucepan, saute onion, celery and mushrooms in butter until tender. Sprinkle with flour. Stir to coat well. Gradually add chicken broth. Cook and stir until thickned. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through. Do not boil.

Cauliflower Lima Bean Soup

Servings: 6 servings

Ingredients:

2 slice Bacon; cut in 1" squares
3 cub Water
2 cub Cooked fresh lima beans;chopped
1 cub Cauliflower;cut in sm pieces
½ small Onion; chopped
¼ teaspoon Garlic salt
½ teaspoon Dried parsley;or 1 tsp fresh
⅛ teaspoon Marjoram
2 tablespoon Flour; blended with
2 tablespoon Water
Salt and pepper

Preparation:

Cook bacon until browned and drain off fat [or not- JW]. Add the water, chopped lima beans, cauliflower, onion and seasonings. Cook until the cauliflower is almost tender - 10 min. Gradually stir in flour and water paste; add salt and pepper to taste. Continue cooking until cauliflower is tender.

From the Sunset Cook Book of Soups and Stews.
Posted by Jim Weller.
From: Jim Weller Date: 08 Feb 96

Cauliflower Soup

Servings: 6 servings

Ingredients:

4 cub Chicken stock
1 cub Onions; finely chopped
3 cub Cauliflower flowerets; fresh
1 medium Carrot; thinly sliced
1 cub Skim milk
1 cub Evaporated skim milk
1 teaspoon Salt
¼ teaspoon White pepper; ground
⅛ teaspoon Ground nutmeg

Preparation:

Recipe by: Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 In a large stockpot over medium heat, cook the stock and onions for 10 mins, stirring occasionally. Add the cauliflower and carrot and cook for 20 mins, or until vegetables are tender. Using a slotted spoon, transfer the carrots and cauliflower to a small bowl; mash them with a fork, then return to the pot. Add the milk, salt, white pepper and nutmeg; continue cooking for 25 mins, stirring often. Makes 6 cups.

Celery Soup

Servings: 4 Servings

Ingredients:

2 medium Potatoes; cut into chunks
4 cub Chopped celery
3 cub Vegetable stock
1 teaspoon Saltless if using salted stock
1 tablespoon Vegetable oil
1 cub Finely chopped onion
1 cub Minced celery
1 teaspoon Celery seeds
1 cub Stock *

FOR GARNISH:
Parsley or chives

Preparation:

*Note: Less stock may be used, depending upon how thick you want the soup.

Place potatoes, celery, stock & salt in a large pot & bring to a boil.
Cover & simmer for 15 minutes or unitl vegetables are soft. Puree & return to pot.

Heat oil & fry the onions & minced celery for 8 to 10 minutes, unitl they are just tender. Add to puree.

Stir in remaining ingredients, using enough stock to make the required consistency according to taste. Check seasonings & heat carefully.

Courtesy of Mark Satterly

Charleston Okra Soup

Servings: 8 servings

Ingredients:

1 Ham Bone (w/ Some MeatStill Attached)
3 cub Okra, Sliced Thin
Salt
6 large Tomatoes, Peeled,Seeded & Diced
½ cub Green Bell Pepper,Cored, Seeded & Diced
1 tablespoon Butter
1 small Onion, Diced
Black Pepper, Ground
Rice, Cooked

Preparation:

Put the hambone in a soup pan. Add water to cover. Bring to a boil.
Reduce heat. Simmer for 1 hour or longer. Add the okra, tomatoes and green pepper. Melt the butter in a small pan. Saute the onion until golden. Add to the soup. Simmer until the soup is thick (about 2 hours). Remove the hambone. Shred the meat into the soup. Serve over rice in soup bowls.

From: Joel Ehrlich

Cheese Chowder

Servings: 8 servings

Ingredients:

3 cub Potato
2 cub Carrot chunks
1 cub Celery chunks
1 cub Water
10 ounce Canned low sodium chicken br
1 pound Healthy Choice Fat Free Proc
¼ cub Parsley
Cracked black pepper

Preparation:

Cook potatoes, carrots and celery in chicken broth and water until vegetables are tender. Combine cheese and ½ cup of broth from cooked vegetables in microwave-proof bowl. Microwave on HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Add melted cheese to vegetables and broth; stir in parsley. Add more water for thinner chowder. Season to taste with pepper.

Cheesy Potato Soup

Servings: 14 servings

Ingredients:

8 slice Haugin's Farm Brand ThickSliced Bacon, crumbled
12 Frozen Gourmet's Choice HashBrown Patties
4 cub Water
2 tablespoon Chicken flavored BouillonGranules
½ cub Margarine
12 slice Schwan's American ProcessedCheese
1 cub Frozen Gourmet's Choice BabyCarrots, sliced
1 cub Green Onions with tops,sliced
2 cub Sour Cream*
2 cub Milk
1 teaspoon Salt
½ teaspoon White Pepper

Preparation:

Prepare bacon in skillet over medium heat; drain and crumble. In large stockpot combine potato patties, water and bouillon granules.
Cover and place over medium-low heat until patties are thawed and crumbled. Add bacon and remaining ingredients in order listed. Stir until ingredients are well blended. Cover and cook over low heat about 20 minutes or until carrots are tender and soup is hot. Do not allow soup to boil.

Makes 14 (1-cup) servings.

NOTE: *Lite sour cream may be used in place of sour cream.

SOURCE: Multi-National Foods 1993

Chick Pea Soup

Servings: 4 Servings

Ingredients:

1 pound Chick peas
2 tablespoon Baking soda
4 small Onions (or fewer),chopped
¾ cub Olive oil
2 teaspoon Salt
Lemon juice

Preparation:

Soak the chick peas in water overnight. Drain the chick peas and sprinkle the baking soda on them. Stir them a little and let them stand for one hour.

Rinse the chick peas with plenty of water. Put them in a pot and cover them with water. Bring them to a boil, then lower heat to medium. Skim off the scum that forms on the surface, and then add the onions. Cover and cook on low heat for about two hours or until the chick peas are soft. (If necessary, add some hot water into the pot while the chick peas are cooking).

Add the olive oil and salt, and cook for a few more minutes. Serve with a dash of lemon juice, plenty of fresh bread and, if you like, a chunk of feta cheese on the side.

You're supposed to remove the skin off the chick peas. I was never able to do it (it comes off only with some difficulty, and you have to do it for each individual pea), but it doesn't seem to affect the dish adversely.

You know that the soup is done when the chick peas begin to dissolve, making the soup rather thick. This might not give the dish a very attractive appearance, but the taste is an entirely different matter.

NOTES:

* Greek style chick-pea soup -- I got this recipe from a Greek cookbook. It is the standard way of cooking chick peas in Greece.

: Difficulty: easy.
: Time: overnight soak, 2-3 hours cooking.
: Precision: no need to measure.

: Kriton Kyrimis
: Princeton University, Computer Science Dept., Princeton, New Jersey, USA : princeton!kyrimis

: Copyright (C) 1986 USENET Community Trust

Chicken & Andouille Sausage Gumbo

Servings: 8 servings

Ingredients:

8 Boneless chicken breasts
1 ½ cub All-purpose flour
1 cub Lard
2 cub Chopped onion
1 cub Chopped green pepper
1 cub Chopped celery
3 quart Poultry stock
1 pound Andouille sausage
1 ½ teaspoon Minced garlic
Salt
Black pepper
Cayenne (red) pepper
2 cub Sliced fresh okra
1 cub Sliced green onions
½ cub Minced flat leaf parsley
5 cub Hot cooked rice

SEASONING MIX:
½ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Red pepper
½ teaspoon White pepper
½ teaspoon Paprika
½ teaspoon Onion powder
½ teaspoon Garlic powder

Preparation:

Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pieces. Place pieces on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 minutes. Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour.
Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat. When very hot, add chicken in batches; stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside. Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add enough lard to strained fat to equal 1 cup. Add fat back to pot over medium-low heat.
Add reserved flour; whisk until a smooth mahogany-colored roux, about 45 minutes. Remove from heat; add onion, bell pepper and celery at once; stir to blend and prevent browning. Cook until vegetabloes are wilted and onion is transparent. *SLOWLY* stir in stock; stir until combined before adding more. When all stock has been added, bring to a full boil. Reduce heat; add sausage, garlic, salt, black pepper and cayenne. Add browned chicken; simmer 25 minutes, stirring often. Add okra; cook 20 minutes. Remove from heat; stir in green onions and parsley. To serve, place ½ cup rice in each soup plate. Spoon gumbo over rice. Makes 8 to 10 servings.
To prepare seasoning mix, in a small bowl, combine all ingredients.

Chicken & Ham Soup

Servings: 4 Servings

Ingredients:

1 Chicken breast filletskinned and sliced thinly.
2 medium Courgettes
1 ½ ounce Mushrooms
1 ½ ounce Ham chopped
2 Onions chopped
¾ pint Chicken stock made withliquid concentrate.
2 teaspoon Light soy sauce
1 teaspoon Corn flour.

Preparation:

Place chicken courgettes, mushrooms ham onions and stock in a pan.
Bring to the boil. Reduce heat and simmer uncovered for 5 minutes.
Blend soy sauce with the corn flour and add to the pan stirring constantly until the soup thickens.

Serve immediately.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Chicken & Mushroom Soup

Servings: 2 Servings

Ingredients:

½ pound Chicken breast, boneless
2 cub Chicken stock
1 cub Mushrooms, fresh, quartered
4 tablespoon Sesame oil
2 tablespoon Sherry
2 tablespoon Parsley, fresh, chopped

Preparation:

thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top.

Chicken Corn Chowder

Servings: 1 Servings

Ingredients:

2 cub Chicken broth OR
1 cub Chicken broth and 1 bouillon
Cube dissolved in 1 cup hot
Water
1 ½ cub Fine diced potato
½ cub Fine diced onion
½ cub Fine diced celery
1 teaspoon Salt
1 small Bay leaf
1 cub Cut up chicken breast
3 Strips crumbled fried bacon

Preparation:

Cook until vegetables are just tender over medium heat. Just before serving, add 2 cup milk and 2 cup cream style corn or 1 cup cream style and 1 cup whole kernel corn. Return to a boil.

Chicken Dumpling Soup

Servings: 4 Servings

Ingredients:

1 cub Finely chopped cookedchicken
2 Egg whites
1 tablespoon Grated lemon rind
½ teaspoon Ground nutmeg
2 tablespoon Minced Italian parsley
Salt and freshly groundbalck pepper
Flour
2 quart Chicken broth
Juice of ½ lemon

Preparation:

Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt, and pepper together in a bowl. Mix well and shape into 1 ½-inch dumplings. Roll the dumplings in the flour. In the meantime, bring the broth t a gentle boil, then add the lemon juice.
Add half the dumplings, spooning them in one at a time. Cover and simmer for 3 to 4 minutes. Remove the dumplings with a slotted spoon, place in a soup dish and keep warm while cooking the remaining dumplings. Serve 3 or 4 dumplings in a soup dish and cover with broth for each serving.

Yield: 4 servings.

[[ EAT RIGHT, EAT WELL--THE ITALIAN WAY; Edward Giobbi and Richard Wolff M.D.; Knopf; 1985

Chicken Gumbo File'

Servings: 6 servings

Ingredients:

1 ½ cub Oil
1 ½ cub Flour
2 large Onions, chopped
1 bunch Green onions, chopped
½ bunch To 1 bn clerey, chopped
1 large Green pepper, chopped
1 teaspoon Chicken stock
1 Stewing hen
1 Bay leaf
Salt
Pepper
1 pound Andouille or smoked sausage

Preparation:

Chicken Gumbo File'

Almost 1 bottle file' Rice

In large gumbo pot, make a roux with oil and flour. Saute onions, green onions, celery, and green pepper in roux. Add stock, hen, bay leaf, salt and pepper and cook. When hen is almost cooked, add andouille. Add file a little at at time. Serve with rice.

Chicken Noodle Soup

Servings: 8 servings

Ingredients:

3 pound Chicken pieces
2 Lg stalks Celery, thin slice
½ teaspoon Dried Basil
¼ teaspoon Pepper
½ cub Thin Egg Noodles
6 cub Hot water, divided
1 cub Med Carrots, thin sliced
¼ teaspoon Rosemary
1 teaspoon Salt, (opt.)

Preparation:

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover.
Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender.

PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges:
1 veg, 1 ½ low fat meat

Chicken Noodle Soup ( Butter Busters )

Servings: 32 servings

Ingredients:

L1 recipe Basic Chicken
Broth
1 ½ cub Cooked diced white chicken
Meat
4 cub Cooked rice or pasta

Preparation:

Heat broth to boiling; add chicken and rice or pasta. Heat.
Variation: Add cooked carrots, celery or other vegetables.

Per ½ cup serving: 40 cal., 0.4g fat (8%), 5mg chol., 1g fiber, 3g pro., 6g carb., 14mg sod.

Butter Busters by Pam Mycoskie
ISBN 0-466-67040-5

Chicken Rice Soup

Servings: 8 servings

Ingredients:

2 Garlic cloves - finely
Chopped
2/3 cub Onion - chopped (about 1
medium Onion)
8 cub Basic chicken stock - (see
Recipe)
3 Celery stalks - cut in
½ -inch slices
3 Carrots - peeled and cut
½ -inch thick
2/3 cub Brown rice - rinsed
1 cub Chicken - cooked, cut in
Bite size chunks
1 teaspoon Marjoram - dried
¾ teaspoon Salt
½ teaspoon Pepper

Preparation:

1. In a 4-quart soup pot, cook the garlic and onion in 2 tablespoons of the chicken stock until the onion is translucent. Add the celery, carrots, rice, and remaining chicken stock. Simmer for 40 minutes.

2. Add the cooked chicken pieces, marjoram, salt, and pepper. Simmer for 2 - 3 more minutes, and serve.

Yield: Makes 8-¾ cup servings

Each serving has approximately 121 calories, 10.7 g protein, 1.2 g.
total fat (0.7g. unsaturated fat, 0.3 g. saturated fat), 16.3 g.
carbohydrates, 14.8 mg. cholesterol, 1.9 g. fiber, 288 mg. sodium, 26 mg. calcium.

Exchanges per serving: ½ meat, ¾ starch, 2 vegetable.
Source: Fred Towner

From: Fred Towner Date: 13 Jan 96

Chicken Soup

Servings: 8 servings

Ingredients:

3 pound Chicken, cut in pieces
9 cub Water
3 Celery stalks with leaves
1 small Onion
½ cub Chopped onion
½ cub Finely chopped carrot
½ cub Chopped fresh parsley
½ cub Uncooked barley
2 tablespoon Lemon juice
1 tablespoon Salt
½ teaspoon Pepper, freshly ground
¼ teaspoon Celery seed
1 ½ cub Green beans cut, fresh

Preparation:

Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.)

Cover saucepan and bring to a boil; reduce heat and simmer 1 ½ hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat.

Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.)

Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min.

Add fresh green beans and chicken; continue cooking 15 min or until beans are tender. Each serving 1 ½ cup.

11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein Choices, 1 fruit & veg. choice

Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared by Elizabeth Rodier, tested Sept 93 with substitutions.

From: Carl Berger Date: 28 Apr 96

Chicken Tortellini Soup

Servings: 10 servings

Ingredients:

4 ½ quart Low-sodium chicken broth
(homemade or canned)
1 package (9 oz) cheese-filled spinach
Tortellini
¾ pound Stemmed spinach leaves,
Rinsed well, drained, and
Chopped
1 pound Boneless and skinless
Chicken breasts, cut into
½ -inch chunks
½ pound Mushrooms, sliced
1 Medium-size red bell pepper,
Stemmed, seeded and diced
(optional)
1 cub Cooked white or brown rice
2 teaspoon Dry tarragon leaves
Grated Parmesan cheese
(optional)

Preparation:

In an 8-10 qt. pot, bring chicken broth to a boil over high heat.
Add tortellini, cook until al dente. Add spinach, chicken, mushrooms, bell pepper, rice, and tarragon; return to a boil over high heat. Reduce heat, cover, and simmer until chicken is no longer pink in the center (about 2 minutes). Offer with Parmesan if desired.

Per serving: 201 calories, 4 g total fat (0.8 g saturated fat).

Chicken Tortilla Soup

Servings: 8 servings

Ingredients:

1 quart Chicken broth
2 pound Skinless, boneless chicken
Breasts (4 - 6 halves)
1 tablespoon Vegetable oil
1 large Chopped onion
2 Cloves garlic, minced
1 medium Green pepper, diced
2 medium Carrots, peeled and sliced
½ cub Frozen corn kernels
1 small Serrano pepper, seeded and
Diced
2 teaspoon Cumin
2 teaspoon Chili powder
14 ½ ounce Can chopped tomatoes,
Drained
OR
2 Med Fresh Tomatoes
Peeled, seeded, chopped
19 ounce Can cannellini beans,
OR
Other white beans
1/3 cub Uncooked rice

GARNISH:
Tortilla strips
Grated cheddar cheese

Preparation:

In a soup pot, bring broth to a simmer. Add the chicken breasts and simmer for 8 to 10 minutes or just until tender. Remove chicken and let cool, then cut into one inch chunks. Pour broth into a bowl or other container and set aside.

Put soup pot back on the burner over medium low heat. Heat oil, and the onion and garlic and saute for about three minutes, or until soft but not browned. Add bell pepper, carrots, corn, and serrano pepper, saute another three minutes, stirring frequently. Stir in the spices, then add the tomatoes and the reserved chicken broth. Simmer for 15 minutes or until vegetables are tender.

Add the beans and rice to the soup and cook for another 15 minutes or until the rice is al dente (still slightly firm)

While the soup is cooking, heat oven to 350 degrees. Cut flour tortillas into strips and place on a baking sheet. Spray with nonstick cooking spray and bake for about five minutes, or just until crisp. Set aside.

Just before serving, add chicken chunks to soup and cook just to heat through. Taste and adjust seasoning.

Ladle soap into bowls and top with tortilla strips and grated cheese (or pass little bowls of the strips and the cheese at the table)

Washington Post March 20 1996

From: Gail Shipp Date: 20 May 96

Chicken Vegetable Soup

Servings: 6 servings

Ingredients:

½ cub Dried pearl barley
1 Chicken (2-2.5 lb), cut intoquarters
4 cub Defatted chicken broth
2 cub Water
2 large Onions, cut into ½" pieces
3 medium Carrots, cut into ¼"rounds
3 medium Parsnips, cut into ½"rounds
3 Celery ribs, cut into ½"pieces
6 medium Mushrooms, each cut into6 pieces
½ cub Dried green or yellowsplit peas
2 teaspoon Chopped fresh dill

Preparation:

Chicken broth is added along with water to give this soup a more intense flavor. Don't cook the chicken for more than the one hour called for, or it will dry out and become tough.

1. Rinse, then soak the barley in cold water for ½ hour. Drain and set aside.

2. Clean the chicken well and place in a large, heavy soup pot. Add the chicken broth and water to cover the bird, then bring to a boil over high heat, uncovered. When the liquid starts to boil, add the barley and all remaining ingredients except the dill; stir. When the soup returns to a boil, reduce heat to a gentle simmer and cook, partially covered, for 1 hour or until the chicken is cooked through and vegetables are tender, stirring occasionally.

3. Remove the chicken from the pot. When cool enough to handle, discard the skin, shred the meat into large pieces and return about a third of it to the pot. (Save the remaining meat for another use, such as a salad.) Just before serving, stir in the dill.

Per serving: 366 calories, 11 grams fat, 35 miiligrams cholesterol.

From: Carol Katz Date: 03 Feb 96

Chicken with Dumplings

Servings: 6 Servings

Ingredients:

5 pound Chicken; pieces
2 Carrot; sliced thin
2 Celery; sliced fine
1 large Onion; chopped
1 ½ teaspoon Thyme; crumbled
½ teaspoon Rosemary; crumbled
2 teaspoon Salt
½ teaspoon Pepper; freshly ground
2 cub Flour
3 teaspoon Baking powder
1 teaspoon Salt
2 tablespoon Parsley; minced
4 tablespoon Shortening
¾ cub Milk, 1% lowfat; up to 1 cup milk

Preparation:

Rinse chicken, place in large pot,cover with water. Add carrots, celery, onion, thyme, rosemary, 2 tsp salt, and pepper. Bring to boil, reduce heat and simmer. Combine flour, baking powder, 1 tsp salt and parsley in bowl. Cut in shortening until resembles course meal. Add milk and stir briefly with fork. Add only enough millk to make dough hold together. When chicken has simmered 20 minutes, drop spoonfuls of dough on top of bubbling broth. Cover and steam for 20 minutes without lifting cover.

Chinese Chicken & Mushroom Soup

Servings: 6 servings

Ingredients:

110 g Chicken leg meat; skinned
1 tablespoon Sherry; or rice wine
1 tablespoon Light soy sauce; (1)
25 g Chinese dried mushrooms
1100 l Chicken stock
1 tablespoon Spring onions; chopped
25 g Raw ham; or lean bacon
1 tablespoon Light soy sauce; (2)
2 teaspoon Oil

Preparation:

Soak the mushrooms in warm water for 20 minutes. Meanwhile, cut the chicken into 1 cm. cubes. Put them in a bowl together with the sherry or rice wine and the soy sauce (1) and let the mixture stand 10 minutes or so. When the mushrooms have soaked, drain them and squeeze out excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Finely shred the ham or bacon (should be smoked) into thin strips.
: Bring the stock to a simmer in a large pot. Drain the marinade (but not the chicken cubes) into the stock. Add the mushrooms, finely chopped spring onions, ham or bacon and remaining soy sauce (2).
Continue to simmer the soup and meanwhile heat the oil in a wok or large frying pan. When really hot, stir fry the chicken over high heat until they are nicely brown - this should take about 5 minutes.
Drain them on kitchen paper and then add them to the soup. Simmer together for 5 minutes and the soup is ready to serve.
Notes. This soup would also go well with French bread and butter for a non chinese meal. It also re-heats well, tasting even better when made one day and eaten the next.

Recipe Ken Hom's Chinese Cookery
Mmed IMH Georges' Home BBS 2:32¾.4

From: Ian Hoare Date: 26 Jun 96

Chinese Dumpling Soup

Servings: 6 servings

Ingredients:

½ pound Ground turkey
1 tablespoon Minced green onion
2 teaspoon Soy sauce
2 teaspoon Rice vinegar
2 teaspoon Minced fresh ginger
1 teaspoon Cornstarch
½ teaspoon Salt
10 ounce Pkg round potsticker wraps
1 Egg, lightly beaten
4 14 ½ ounce cans fat-free
Chicken broth
1 small Bunch bok choy, cut cross-
Wise into 1" slices
4 Fresh shiitake mushrooms,
Sliced
2 ¼ Inch piece fresh ginger,
Peeled & sliced
¼ teaspoon Sesame oil
Chopped cilantro

Preparation:

Combine ground turkey, onion, soy sauce, rice vinegar, minced ginger, cornstarch and salt in bowl. Brush outer edge of potsticker wrapper with beaten egg. Spoon about 1 t turkey mixture onto center of wrapper. Fold wrapper in half. Press firmly to seal well. Pleat edge. Repeat until all filling is used. Combine chicken broth, bok choy, mushrooms and ginger in large sauce pot. Bring to boil.
Reduce heat. Cover and simmer 5 minutes. Add filled dumplings and return to boil. Reduce heat. Cover and simmer until dumplings are cooked through, 5 to 10 minutes. Stir in sesame oil. Spoon into serving bowls and sprinkle with chopped cilantro.

From: Terri Woltmon Date: 09 Feb 96

Chinese Hot & Sour Soup

Servings: 4 servings

Ingredients:

3 Dried wood ears
20 Dried tiger lily buds
3 cub Hot water
¼ pound Pork butt
MARINADE:
½ teaspoon Rice wine or dry sherry
½ teaspoon Cornstarch
1 teaspoon Sesame oil
1 teaspoon Salt
2 ounce Fresh mushrooms, sliced
¼ cub Shredded bamboo shoots
1 3" square bean curd, sliced
2 tablespoon Worcestershire sauce
2 teaspoon White vinegar and adjust
5 tablespoon Cornstarch
5 tablespoon Water
1 Egg, beaten
½ teaspoon Black pepper
½ teaspoon White pepper
1 tablespoon Sesame oil
6 ½ cub Chicken broth or whitestock
¼ cub Water chestnuts

Preparation:

Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.

Chinese Sweet & Sour Soup

Servings: 6 Servings

Ingredients:

1 Raw chicken breast (½ lb)
¼ teaspoon Salt
1 teaspoon Cornstarch
3 tablespoon Water
1 teaspoon Soy sauce
2 can (10 ½ oz ea) condensed beef broth
1 Soup can water
1 can (4 oz) sliced mushrooms and liquid
2 tablespoon Vinegar
1 tablespoon Sugar
Lemon slices

Preparation:

Skin chicken with sharp knife; cut in thin 2-inch long slices.
Sprinkle with salt. Mix cornstarch with 3 tbsp. water and soy sauce.
Combine with beef broth and water. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar on the table. Makes 4 to 6 servings. From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From

Chinese Szechuan Soup

Servings: 6 servings

Ingredients:

1 ounce Dried mushrooms
Boiling water
6 ounce Uncooked boneless lean pork
4 ounce Cooked ham
1 small Red pepper
8 Green onions
½ cub Water chestnuts
8 ounce Bean curd
2 quart Chicken stock
½ cub Rice wine
4 teaspoon Soy sauce
½ teaspoon Chinese chili sauce
2 ½ tablespoon Cornstarch
5 tablespoon Water
2 teaspoon Vinegar
2 teaspoon Sesame oil
1 Egg
8 ounce Uncooked shrimp, shelled and
Deveined

Preparation:

1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Cut pork and ham into "match-stick" thin strips. Remove seeds from pepper and cut pepper into thin strips. Chop onions finely. Cut water chestnuts into slices. Cut bean curd into ½- cubes.

3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart pan. Cook over medium heat until soup boils. Reduce heat and simmer uncovered 5 minutes.

4. Blend cornstarch and 4 tablespoons of the water. Slowly stir mixture into soup. Cook and stir until soup boils. Add mushrooms, pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes.

5. Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon water together with for, Gradually drizzle egg into soup while stirring soup vigorously. Add onions, bean curd and shrimp.
Cook until shrimp is done, 1 to 2 minutes.

: Yield: 6 to 8 servings.

Recipe courtesy of: Catherine Vanicek, 08 Feb 93 23:20:00

Chinese Vegetable Miso Soup

Servings: 6 servings

Ingredients:

1 tablespoon Sesame oil
2 Celery stalks, sliced
1 medium Carrot, sliced
2 Garlic cloves, minced
1 cub Vermicelli
1 medium Turnip, diced
2 bunch Scallions, chopped
1 ½ cub Mushrooms, chopped
¾ cub Snow peas
1 cub Mung bean sprouts
2 tablespoon Dry sherry
1 tablespoon Rice or white vinegar
2 Tofu cakes, diced
4 tablespoon Miso

Preparation:

Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente.
Drain & set aside.

Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat.

Dissolve miso thoroughly in ½ c warm water. Stir into soup. Serve immediately.

Nava Atlas, "Vegetariana"
From: Mark Satterly Date: 10 Feb 96

Chunky Chicken Rice Soup

Servings: 7 servings

Ingredients:

1 cub Cooked cubed chicken
1 teaspoon Oil for frying
2 cub Chicken broth
1 cub Water
10 ounce Frozen mixed vegetables
½ teaspoon Poultry seasoning
¼ teaspoon Pepper
1 cub Minute Rice
1 tablespoon Dried parsley

Preparation:

1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil.
Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.

Chunky Pizza Soup

Servings: 4 servings

Ingredients:

1 teaspoon Oil; vegetable
1 Onion; chopped small
½ cub Mushrooms; sliced
¼ cub Green peppers; slivered
1 cub Tomatoes; undrained
1 cub Stock; beef
1 cub Pepperoni; thin sliced
½ teaspoon Basil; dried
1 cub Cheese; mozzarella shredded

Preparation:

Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly.

Source: Canadian Living magazine from Anne MacLellan

Chunky Sausage Soup

Servings: 6 servings

Ingredients:

1 cub Carrot; sliced
1 cub Celery; sliced
½ cub Onion; chopped
½ cub Parsley; chopped
½ teaspoon Chili powder
¼ teaspoon Salt
½ cub Water
14 ounce Tomatoes; diced in juice
2 can 14 oz beef broth
7 ounce Swift Brown n Serve TurkeySausage
½ cub Elbow macaroni

Preparation:

Combine all ingredients except sausage and macaroni in large saucepan or dutch oven. Bring to a boil over high heat. Cut sausage links into fourths. Stir in sausage and macaroni. Reduce heat and simmer covered 30 minutes, stirring occasionally. Source: Swift

Clam & Chicken Soup

Servings: 8 servings

Ingredients:

2 can Soup, cream of chicken
2 can Consomme, beef
2 medium Onion; chopped
8 ounce Clans, minced; drained,reserving juice

Preparation:

Combine soup, sonsomme, onion, and juice from clams in top of double boiler. Simmer for 20 minutes. Add clams last and cook just long enough to heat through.

SOURCE: Southern Living Magazine, October, 1972.
Typed for you by Nancy Coleman.

Clam Chowder

Servings: 4 servings

Ingredients:

2 cub Clams-large(about 8 clams)
2 Potatoes-diced; large
2 Med onions-sliced
2 Bell peppers; chopped
2 Celery stalks-chopped fine
1 tablespoon Paprika
2 tablespoon Butter
2 tablespoon Flour
1 tablespoon Accent
1 quart Clam stock
2 tablespoon Clam base
1 cub Tomatoes, whole chopped

Preparation:

Steam clams in 1 qt. water in large kettle. Reserve liquid to use as clam stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery, & paprika in butter until the vegetables are tender, about 6 min. Add flour and Accent,stirring well so that mixture does not brown.

Add clam stock, clam base, potatoes, & clams. Allow to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered. Serve. This recipe may be kept for a week. The clam base may be purchased at any fish market.

Clam Chowder ( Manhattan Style )

Servings: 3 servings

Ingredients:

36 Live clams
½ teaspoon Thyme
3 tablespoon Butter
1 Bay leaf
¾ pound Diced pork
3 Cloves garlic, diced
4 Chopped onions
1 tablespoon Soy sauce
2 ½ cub Chopped celery
4 Chopped tomatoes
1 ½ cub Chopped carrots
4 Diced potatoes
3 teaspoon Fresh parsley
2 ½ quart Liquidclam water and water
3 teaspoon Basil

Preparation:

Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells and mince fine;reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, thyme, bay leaf, garlic and soy sauce. Stir incorrect amount of liquid (clam cooking water and additional water if needed); simmer, covered 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings, if necessary. Serve immediately, with crackers.

Clam Chowder ( Monterey )

Servings: 6 servings

Ingredients:

1 Carrot, diced (1)
1 medium Onion, diced (1 ½)
1 Potato, diced (2)
1 Stalk of celery, diced (2)
½ pound Minced bacon (¾ lb.)
¼ pound Margarine (I used butter, 1½ cubes)
3 Cloves fresh garlic, minced(5)
½ quart Clam juice (I used 3- 8 ozbottles)
1 ½ cub Flour (2 ¼ c.)
2 cub Milk (3 c.)
2 cub Heavy whipping cream (3 c.)
2 cub Half-and-half (3 c.)
½ teaspoon Black pepper (1 tsp., DON'TSALT!)
½ pound Chopped clams (fresh, frozenor canned) (3 lb. can)
½ teaspoon Clam base (optional,available in most gourmetshops)

Preparation:

(I made 1 ½ times this amount - see parenthesis for amt.)

Place vegetables, bacon and margarine in a 5 quart sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.

When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally.

Add clam juice and dairy products. Stir by using a wire whip.

Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness.

If a crockpot, or small steam kettle is available, it is recommended.
Also, clam juice can be added to thin chowder down if it gets too thick.

Note: This soup is the BEST clam chowder I have ever tasted! It is thick and very rich and fattening! I didn't use the clam base since I don't even know what that is. Also, I didn't need to simmer it as long as suggested. I cooked it for about 1 ½ hours. The chowder needs to be stirred OFTEN, probably about every 5-10 minutes or so or it will stick to the bottom of the pot. Also, I one-and-one-halved times'd it, using about 3 lbs. of chopped clams instead of the recommended amount. I also served it with the little soup "clam" crackers. It made about 5 quarts this way. Deb C.

[ Fisherman's Grotto Restaurant in Monterey, CA. ] Posted by: Shelley Rodgers - Cooking Echo Reposted by: Debbie Carlson - Home Cooking

Clam Chowder ( New England Style )

Servings: 6 servings

Ingredients:

24 Clams
3 cub Water
½ pound Pork, diced
3 tablespoon Butter
1 Onion, sliced
3 Potatoes, diced
1 ¾ cub Half & half
1 tablespoon Soy sauce
2 Cloves garlic, crushed
1 teaspoon Basil
1 teaspoon Parsley
1 teaspoon Thyme

Preparation:

Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot.

From: Carl Berger Date: 13 May 96

Clam Chowder, Maine Style

Servings: 4 servings

Ingredients:

¼ pound Salt pork
1 quart Water
1 ½ cub Onions -diced
2 cub Clams
3 cub Potatoes - diced
12 fluid ounce Evaporated milk

Preparation:

Dice the onions and salt pork, then saute slowly in an iron frying pan. Empty into a chowder pan. Add a quart (mor or less) of water and bring it to a boil. Add the diced potatoes and bring back to a boil.
Put the clams through a meat grinder then add to the pot. Simmer until done. Add salt and pepper. When done, add the evaporated milk.
Turn off heat and let set. Heat again just before serving. Serve with Crackers. (I made this one with canned chopped clams and it ws good!) From: Charlotte Grunwald's private collection of Authentic New England Cooking

From: Carl Berger Date: 13 May 96

Classic Chicken Gumbo

Servings: 6 servings

Ingredients:

2 tablespoon Vegetable shortening
2 tablespoon Flour,all-purpose
2 Onions,finely chopped
1 Green bell pepper,fine chop
5 cub Warm chicken broth
8 Tomatoes,peeled/chopped
½ pound Okra,cut into ¼" pieces
½ cub Uncooked rice
2 Ribs celery,chopped
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Thyme
1 Bay leaf
1 Broiler-fryer chicken,cooked

Preparation:

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

3. Slowly add warm broth; stir until broth reaches a boil.

4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

6. Stir and cook, covered, 20 minutes longer.

Classic Onion Soup

Servings: 8 servings

Ingredients:

5 cub Thinly sliced red onions
3 tablespoon Butter
3 tablespoon Flour
½ cub Maker's Mark
2 quart Beef broth
¼ teaspoon Basil
8 slice French bread, toasted
1 cub Grated swiss cheese

Preparation:

In a dutch oven, saute sliced onions in butter until soft.

Stir in flour to form a paste; pour in bourbon, stirring until smooth.

Gradually stir in broth; season with basil and simmer 30-40 minutes.

Drop into bottom of each soup bowl a slice of toasted French bread, fill with onion soup and sprinkle with cheese. Broil until cheese is golden and bubbly.

Serve immediately.

Clear Japanese Soup

Servings: 6 Servings

Ingredients:

1 ½ quart Chicken Broth
1/3 cub Dry Sherry
4 ½ teaspoon Soy Sauce
1 Thinly Sliced Lemon

GARNISHES:
6 Sliced Fresh Mushrooms
2 Green Onions And TopsSliced Diagonally
1 Very Thinly Sliced Carrot

Preparation:

Bring broth to simmer in large saucepan. Add sherry and soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl.
Arrange garnishes on tray and add to soup as desired.
Typed by Syd Bigger.

Comforting Quick Cream Soups ( Vegan )

Servings: 1 servings

Ingredients:

START WITH:
1 Cubed potato
Water, or stock

BRING TO A BOIL AND SIMMER:

ADD ONE OF THE FOLLOWING:

COMBINATIONS:
2 Peeled stalks of broccolior 1c florets, chopped
Dried onion
Veg bouillon

OR:
2 Carrots, chopped
¼ teaspoon Curry powder

OR:
1 cub Mushrooms
1 tablespoon Wine (1-3T)

OR:
2 Stalks celery, chopped
¼ teaspoon Tarragon, marjoram, orsavory

OR:
1 package Frozen spinach or kale
Grated nutmeg
¼ teaspoon Lemon juice

OR:
1 cub Frozen corn
1 teaspoon Fresh parsely

OR:
1 cub Frozen peas
⅛ teaspoon Each of ginger and pepper
1 teaspoon Vinegar (1-3t)

OR:
1 Sweet potato or half anacorn squash, peeled andchopped
½ teaspoon Italian herb mixture

Preparation:

Simmer the soup until the veggies are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste.

Sally's notes: Instead of stock of bouillon cubes, you can take out ½c soup after pureeing and dissolve a T of miso in it, then return it to the pot and mix.
Almost all the combos are good with the addition of ½ an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined of course) include: 1T tomato paste, ½c leftover beans or grains, a few dried mushrooms or dried tomatoes, a few tablespoons of sauerkraut, a T of capers or chopped pickle added before serving, toasted pumpkin/squash seeds or wheat germ sprinkled on top.

Taken from Veggie Life recipe archive on WWW
Submitted by Sally Martiny (MARTINY.SALLY@epamail.epa.gov) Posted by Lisa Greenwood
From: Lisa Greenwood Date: 17 Dec 95

Corn Chowder

Servings: 6 servings

Ingredients:

2 tablespoon Margarine; or bacon drippngs
1 large Onion; chopped
4 large Potatoes; peeled and diced
2 ½ cub Water
1 teaspoon Salt
dash Pepper
14 ½ ounce Milk, evaporated
1 pound Corn, cream-style
4 Frankfurters; sliced incircles

Preparation:

Melt margarine and saute onion until soft. Add potatoes, water, salt, and pepper. Simmer until potatoes are tender. Add evaporated milk, corn, and frankfurter circles ot chowder. Cook until franks are heated.

SOURCE: Southern Living Magazine, November 1972.
Typos by Nancy Coleman.

Corn Chowder with Shrimp

Servings: 8 servings

Ingredients:

2 quart Chicken broth
1 medium Yellow onion, diced
4 tablespoon Butter or olive oil
4 tablespoon Flour
2 cub Unpeeled diced (¼ inchpieces) potatoes
1 Bay leaf
2 cub Half and half
1 Bag (20 oz.) frozen cornkernelsSalt and freshly groundblack pepper to taste
1 pound Cooked shrimp
4 tablespoon Chopped parsley for garnish
3 Hard boiled eggs, peeled andsliced

Preparation:

Place chicken stock in a 6 quart kettle and put it on to heat. In a small frying pan, saute the onion in butter or oil until clear. Stir in the flour and cook for a moment to make roux. Stir the roux into the hot soup stock, stir until the soup thickens a bit. Add the potatoes and bay leaf, cook until potatoes are tender. Add the half and half and the corn. Bring to a simmer and season to taste with salt and pepper. Finally, add shrimp and heat. Serve with garnished parsley and sliced eggs.

Country Pork Stew

Servings: 6 Servings

Ingredients:

1 ½ pound Pork; 1" cubes
3 medium Potatoes with skins
Scrubbed and cubed
4 Carrots; ½ in pcs
1 medium Onion; chopped
1 medium Zucchini
Cut in ½ in pcs
1 can Tomatoes, whole; cut up
2 cub Water
1 tablespoon Instant beef bouillon
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Paprika
3 tablespoon Cornstarch
2 tablespoon Water

Preparation:

Combine all ingredients, except cornstarch and 2 T water, in slow cooker. Stir to blend. Cover and cook at Setting #3 in West Bend or Low in others, for 7 - 9 hours or at Setting #5 (high) for 4 - 5 hours. Increase heat to high. combine cornstarch and water. Stir slowly nto stew mixture until thickened. Source: West Bend Slow Cooking for Fast Meals

Crab Gumbo

Servings: 6 Servings

Ingredients:

1 pound Crabmeat
1 medium Onion; chopped
1 large Stalk celery; chopped
1 cl Garlic; finely chopped
¼ cub Margarine or butter; ½ stick
6 cub Canned whole tomatoes; Three 1-pound cans; or equivalent
1 package Frozen okra; (10 oz)
1 Bay leaf
2 teaspoon Salt
1 teaspoon Sugar
½ teaspoon Whole thyme
¼ teaspoon Chili powder
¼ teaspoon Pepper
3 cub Hot cooked rice

Preparation:

Recipe by: The Maryland Seafood Cookbook.

Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion, celery and garlic in butter or margarine until tender. Add tomatoes, okra and seasonings. Cover and simmer for 1 hour. Add Crabmeat and heat through. Serve over hot cooked rice.

Formatted for you by: Bill Webster

Crackling Rice Soup

Servings: 6 servings

Ingredients:

½ cub Rice -- raw
1 cub Water
½ teaspoon Salt
2 tablespoon Peanut Oil
1 ½ quart Chicken Broth
2/3 cub Baked Ham -- slivered
1/3 cub Green Onions -- chopped
Soy Sauce

Preparation:

Recipe By : California Cooks! by McDermott and Marks Serving Size : 6 Preparation Time :0:00
Categories : Chinese Soups

Combine rice, water and salt in a small saucepan. Heat to boiling; cover and simmer 25 mins. Cool. Toss cooled rice with peanut oil in a large skillet until rice turns golden brown. Keep hot until ready to serve. Meanwhile heat together chicken broth, ham and green onions.
turn into large soup tureen. Serve soup at the table topping each bowl with a spoonful or two of hot rice which crackles as it goes into the soup. Pass soy sauce, adding individually to taste. Makes 6 servings.

NOTES : According to legend; once, when a beginning Chinese cook once over cooked a pot of rice, he tasted the scorched crust and found it good. A rice crust, deep fat fried, is dropped crackling hot into this novel soup in restaurants. This is a home-grown version.

Cream of Asparagus Soup

Servings: 6 servings

Ingredients:

1 tablespoon Butter
1 small Onion, finely chopped
½ Stalk celery, finely chopped
2 cub Chicken stock
(see index)
1 pound Asparagus tips, chopped
Salt & pepper to taste
¼ teaspoon Mace
¾ cub Whipping cream
3 Hard-cooked eggs, chopped

Preparation:

Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft but not brown. Add the stock and bring to a boil. Add the asparagus; simmer for 5 minutes.
Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat gently. Serve in bowls garnished with hard-cooked egg.

From: Jr Byers Date: 03 Mar 96

Cream of Broccoli Soup

Servings: 10 Servings

Ingredients:

1 Bunch of Broccoli
¼ cub Butter
2 Onions
2 cub Chopped Celery
1 Garlic Clove
½ cub Flour
4 cub Milk
4 cub Chicken Broth
½ teaspoon Marjoram
½ teaspoon Thyme
Salt and Pepper
Almond Slivers
Chopped Tomato

Preparation:

Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired.

Cream of Carrot Soup

Servings: 6 servings

Ingredients:

2 cub Leeks, cleaned and choppedwhite and light greenparts only (abt 2 med)
2 tablespoon Olive oil
3 cub Unpeeled carrots, chopped
2 teaspoon Sugar
2 tablespoon Parsley, chopped
2 teaspoon Salt
½ teaspoon Pepper
6 cub Vegetable stock
2 tablespoon Dill, minced

Preparation:

1. In a large, heavy pot, saut‚ the leeks in the olive oil over medium-low heat until they're wilted, 3-4 minutes. Add the carrots, sugar, parsley, salt and pepper. Stir.

2. Add the stock and turn the heat to high. Bring the soup to a boil, then turn the heat to low, cover, and simmer until the carrots are soft, about 15 minutes.

3. Lift out the solids with a wire strainer or slotted spoon and put them in a food processor with a little of the liquid. Pur‚e. Return the carrot pur‚e to the pot, add the dill, and stir. Serve hot.

The Occasional Vegetarian
by Karen Lee
ISBN 0-446-51792-5
pg 71-72

Cream of Chicken Soup

Servings: 4 servings

Ingredients:

1 1/3 cub Lowfat cottage cheese
1 cub Skim milk
1 cub Sliced mushrooms
3 package Instant chicken broth mix
3 cub Water
2 tablespoon Dried chives
1 teaspoon Paprika
⅛ teaspoon Pepper
⅛ teaspoon Ground nutmeg
8 ounce Cooked chicken, cut in
Cubes, skinned

Preparation:

In a blender, combine cottage cheese and milk. Blend until smooth and pour into a saucepan.
Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg.
Heat, stirring, over low heat until boiling.
Add chicken, heat thru.
Per serving: 29g protein, 5g fat, 7g carb., 1011mg sodium, 55mg chol, 199 calories.

From: Lean and Luscious
Mistyped by Carolyn Shaw 9/8/94

Cream of Mushroom Soup

Servings: 1 Servings

Ingredients:

1 pound Fresh mushrooms
½ cub Chopped onion
2 tablespoon Chicken flavor instant
Bouillon OR
6 Chicken Bouillion cubes
2 cub Light cream/milk
¼ cub Margarine/butter
⅛ teaspoon Pepper
3 cub Water
¼ cub Flour
¼ teaspoon Ground nutmeg

Preparation:

In large pan combine mushrooms, onion, water, nutmeg and bouillon.
Bring to boil; reduce heat and simmer 15 minutes or until mushrooms are tender. Stir to break un mushrooms. In blender, blend 1/3 mixture at a time, blend until smooth. Return to saucepan. Set aside. In medium pan melt butter; stir in flour and pepper until smooth. Stir in cream - cook and stir until thickened. Add to broccoli mixture.
Heat thoroughly. Do not boil.

Cream of Onion Soup

Servings: 1 Servings

Ingredients:

¼ cub Butter
2 Stalks celery, fine chop
1 Blade mace
Salt & Pepper to taste
2/3 cub Milk
Fried croutons (garnish)
3 cub Onions, finely chopped
3 ¾ cub Chicken stock
1 Bay leaf
¼ cub Flour
2/3 cub Single or double cream
Chopped fresh mixed herbs

Preparation:

Fry onions and celery for 5 minutes, without
browning, in melted butter. Add chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and simmer 45 minutes or until tender. Remove bay leaf and mace blade. The soup can now be sieved or pureed if a smooth soup is desired. Blend flour with milk and whisk gradually into soup. Return to a boil, stirring constantly. Reduce heat and simmer for 5 minutes.
Adjust seasoning. Stir in cream and reheat before serving. Dip the hot fried croutons into finely chopped savory herbs and float them on top of soup.

Cream of Spinach

Servings: 4 Servings

Ingredients:

1 Bunch spinach, fresh
¼ cub Onion, minced(about ½ medium onion)
¼ cub Celery, chopped(including leaves)
1 tablespoon Butter
2 tablespoon Flour
3 cub Chicken broth
½ cub Cream
¼ cub Sherry
¼ teaspoon Nutmeg
Salt, white pepper,to taste

Preparation:

Wash spinach carefully and discard any thick stalks.

Melt butter over medium heat. Add onion and celery and saute until onion is translucent (about 3 minutes). Stir in flour, add salt and pepper and cook for 2 minutes.

Add chicken stock, stirring well. Heat until it starts to boil, stirring frequently. Add spinach and simmer for 15 minutes. Remove from heat and allow to cool for 15 minutes.

Using a food processor with steel blades, or a blender, puree the mixture in batches until it is smooth with dark green flecks.

Return to a medium heat, taste and correct seasoning. Stir in cream, sherry and nutmeg. Do not allow to boil. Serve immediately.

NOTES:

* Easy cream of spinach soup. Yield: Serves 4-6.

: Difficulty: easy.
: Time: 15 minutes preparation, 30 minutes simmering, 15 minutes cooling. : Precision: approximate measurement OK.

: Rod Williams
: dual!ptsfa!ptsfc!rjw
: r.ARPA

: Copyright (C) 1986 USENET Community Trust

Creamy Garlic Soup

Servings: 6 servings

Ingredients:

1 Head of garlic cloves separated, unpeeled
2 quart Water
2 teaspoon Salt
1 pinch Pepper
2 Cloves
¼ teaspoon Thyme
½ Bay leaf
4 Parsley sprigs
3 tablespoon Olive oil
3 Egg yolks
4 tablespoon Olive oil
French bread rounds, toasted
1 cub Grated Swiss or Parmesan

Preparation:

DROP GARLIC CLOVES in boiling water and boil 30 seconds. Drain, run cold water over the cloves and peel. Place the garlic and the rest of the ingredients up to the egg yolks in a saucepan and boil slowly for 30 minutes. Correct the seasoning. Beat the egg yolks in a soup tureen until they're thick and sticky. Drop by drop, beat in the olive oil as if making a mayonnaise. Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating, and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Creamy Lima Bean Soup

Servings: 8 servings

Ingredients:

VEGETARIAN GOUR; SUMMER 94:
2 cub Dried lima beans
6 cub ;water
2 cub Onions; chopped
2 tablespoon Olive oil
1 teaspoon Garlic; minced
1 ½ cub Carrots; chopped
1 cub Celery; chopped
2 teaspoon Dried basil or marjoram
2 Bay leaves
Salt and pepper to taste

Preparation:

Rinse lima beans and soak them overnight in enough water to cover.
Drain and place in a large stockpot with 6 cups water. Simmer over medium heat until very tender, about 2 ½ hours. Add water as necessary to prevent sticking.

In a large skillet, saute onions in oil over medium heat until softened, about 2 minutes.

Add garlic, carrots, celery, basil and bay leaves.
Saute until vegetables are very tender, about 6 minutes. Add water as necessary to prevent sticking.

Add sauteed vegetables to beans and simmer for 25 minutes.

Remove and discard bay leaves. Puree about 1/3 of the soup. Return puree to remaining soup and stir. Season with salt and pepper and serve.

Creamy Mushroom Soup

Servings: 8 servings

Ingredients:

3 tablespoon Margarine
1 cub Chopped onions
2 medium Potatoes, peeled & diced
2 large Celery stalks, diced
2 Garlic cloves, minced
6 cub Water
2 Vegetable bouillon cubes
½ teaspoon Mustard, basil & thyme
¼ cub Dry white wine, optional
12 ounce White mushrooms, sliced
6 ounce Shiitake, fresh or other fresh wild mushrooms
2 cub Cooked navy beans
Pepper to taste
¼ cub Fresh minced parsley

Preparation:

Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes.

Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes.

Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes.

Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley.

Nava Atlas, "Vegetarian Celebrations"

Creamy Potato Soup

Servings: 4 servings

Ingredients:

4 tablespoon Unsalted butter
2 Onions, chopped
1 Leek, white part only,Thinly sliced
3 Ribs celery, diced
4 Waxy boiling potatoes,Peeled and diced
1 teaspoon Sweet paprika
6 cub Chicken broth
½ teaspoon Dried thyme
1 small Bay leaf
5 Sprigs parsley tiedTogether withKitchen string
1 teaspoon Worchestershire sauce
¾ cub Heavy cream
Salt
Freshly ground black pepper
1 tablespoon Minced fresh parsley leaves(optional)

Preparation:

Place the butter and onion in a large soup kettle, set over low heat and cook until onions have softened, about 5 t 8 minutes. Increase the heat to medium, add the leek and stir-cook 1 minute. Add the potatoes and paprika; stir-cook 30 seconds. Stir in the broth, thyme, herb bundle, and Worchestershire sauce. Bring the soup base to a boil, then cover and simmer 50 minutes, or until the potatoes are tender. Scoop out about 1 cup of the vegetables and mash them; then return them to the pot. Discard the herb bundle. (The soup may be prepared in advance up to this point.) Stir in the heavy cream, season with salt and pepper to taste, and let the soup cook without simmering until hot throughout. Sprinkle with fresh parsley and serve immediately.

SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by:
Fred Peters Originally from: Washington Post, January 11, 1989 From: Kaz Langridge Date: 07 Jan 96

Creamy Pumpkin Soup

Servings: 6 servings

Ingredients:

3 tablespoon Olive oil
1 large Onion, chopped
2 Garlic cloves, chopped
2 pound Butternut squash, diced
4 cub Stock
1 cub Water
1 dash Tabasco
Salt to taste
Pimento strips to garnish

Preparation:

Heat olive oil overl ow heat & add onion & garlic. Cook, stirring till tender. Add squash & stock, cover & simmer for 40 to 50 minutes or till the squash is very soft.

In a food prcessor, process soup till its very smooth & return to pot.
Thin with water & season. Pour into a tureen & garnish with pimento.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

Creamy Spinach Soup

Servings: 4 Servings

Ingredients:

1 large Onion; coarsely chopped
6 cub ;water
3 Potatoes; peeled, chopped
3 Zucchini; thickly sliced
1 tablespoon Soy sauce, low sodium
2 cub Spinach leaves; tightlypacked
Pepper to taste
1/3 cub Enoki mushrooms; trimmed,optional

Preparation:

Place onions in a large pot with ½ cup water. Cook and stir until onion softens slightly, about 3 minutes. Add remaining 5 ½ cups water, potatoes, zucchini and soy sauce. Bring to a boil, reduce heat, coer and simmer for 35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove from heat.
Puree soup inbatches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6.

Per serving: 123 cal; 3 g prot; .1 g fat; 27 g carb; 0 chol; 181 mg sod; 5 g fiber.

Vegetarian Times, May 1993/MM by DEEANNE

Creamy Tomato Soup

Servings: 4 servings

Ingredients:

1 cub Potatoes; peeled diced and cooked
1 tablespoon EDEN Olive Oil
¼ cub Onion, diced
1/3 cub Celery, diced
1 cub Mushrooms, diced
1 cub Water
2 cub EDEN CrUShed Tomatoes
2 tablespoon EDEN Shoyu Soy Sauce
1 tablespoon EDEN Barley malt
1 cub EDENSOY, Original
2 tablespoon Dried basil
Salt and pepper to taste

Preparation:

Puree potatoes in 1 cup of cooking liquid, vegetable stock or water.
Set aside. Heat oil and saute onions, celery and mushrooms until onions are transparent. Add water and simmer until onions are tender.
Add pureed potatoes, crushed tomatoes, shoyu, barley malt, EDENSOY, basil, salt and pepper. Simmer for 10 minutes. Do not boil. Turn off heat and allow to cool slightly before serving.

Prep Time: 20 minutes
Cooking Time: 10 minutes
Yield: 4 servings

Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>

Creamy Vegetable Soup

Servings: 14 Servings

Ingredients:

1 Onion, lg. -chopped
¼ cub Butter
3 Sweet potatoes; peeled andchopped
3 Zucchini, med.; chopped
1 bunch Broccoli; chopped
2 quart Chicken broth
2 Potatoes, med.; peeled andshredded
1 teaspoon Celery seed
1 teaspoon Cumin, ground; (or to taste
2 teaspoon Salt; (or less)
1 teaspoon Pepper
2 cub Light cream

Preparation:

In a large kettle, saute onions in butter until transparent but not browned. Add the sweet potatoes, zucchs and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream. Taste and adjust seasonings. Heat through.

Creole Chicken Soup

Servings: 2 servings

Ingredients:

½ cub Onion - chopped
¼ cub Celery - chopped
1 Garlic clove - minced
3 cub Water or chicken stock (fat
Removed)
1 cub Tomato - chopped
6 ounce Chicken meat - lean, cooked
Or raw
¼ teaspoon Thyme
¼ teaspoon Marjoram
2 Bay leaves
Black pepper - freshly
Ground, to taste

Preparation:

Cook the onion, celery, and garlic over high heat for 2 minutes, stirring constantly until they begin to colour.

Add all remaining ingredients

Cover the pot and simmer gently for 30 minutes.

To Serve:
Ladle into warm soup bowls and serve piping hot.

NOTES:
This is a very simple and basic preparation, and an excellent way to create a thrifty meal or first course from small amounts of leftover poultry. It can, of course, be made from scratch by simply using uncooked poultry meat. I prefer to cut leftover bird parts into pieces with the bone still in and add them to the pot. However, this does require the sometimes inelegant exercise of dealing with the bones as you eat.

Variations:
Any poultry can be used, from chicken or turkey to Cornish hen or squab, and from wild duck, or poule d'eau, to snipe, quail, or pheasant. The meat of the bird can be cooked or raw. I like to add pieces of bird meat leftover from one of my smoked chickens.

A tablespoon of blond "roux" mixed with some of the stock and stirred into the soup a few minutes before the simmering is complete adds a silky texture to the dish.

Source: Roy F. Guste Jr.

From: Fred Towner Date: 13 Jan 96

Creole Gumbo Pot

Servings: 6 Servings

Ingredients:

1 small Eggplant
2 teaspoon Salt
3 tablespoon Olive oil
1 large Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 teaspoon Paprika
½ teaspoon Hot chili powder
4 ounce Fresh okra
¾ cub Frozen corn, thawed
2 cub Boiling chicken stock
1 can Tomatoes in tomato juice(8 oz)
2 tablespoon Long grain white rice
8 ounce Peeled cooked medium-sizeshrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs (opt)

Preparation:

Trim stalk end from eggplant. Cut in ½" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well.

Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes.

Trim stalk ends from okra and discard. Cut okra in quarters.

Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender.

Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired.

VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving.

Creole Seafood Gumbo

Servings: 6 servings

Ingredients:

¼ cub Butter or margarine
2 tablespoon Flour,all-purpose
2 cub Liquid(water/seafood juice)
2 cub Cut okra
2 cub Peeled,cubed tomatoes
1 Large onion,chopped
1 Small green bell pepper,chop
1 teaspoon Tabasco sauce
⅛ teaspoon Thyme
1 Bay leave
2 cub Shrimp,crabmeat,oyster combo
3 cub Hot cooked rice

Preparation:

1. Melt butter in large saucepan; blend in flour and cook over low heat, stirring constantly, until dark brown.

2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring frequently.

3. Add seafood and cook, covered, 10 to 15 minutes longer.

4. Remove bay leaf and serve in soup bowls with mound of hot rice in center.

Creole Tomato Soup

Servings: 4 servings

Ingredients:

2 teaspoon Margarine -- * see note
1 medium Green pepper -- diced
1 medium Onion -- finely chopped
1 medium Garlic clove -- minced
2 cub Chicken bouillon
2 can Tomatoes, canned -- ** see
Note
2 teaspoon Sugar
1 teaspoon Dried marjoram
½ teaspoon Dried basil
¼ teaspoon Dried thyme
2 Bay leaves
dash Cayenne pepper
¼ teaspoon Black pepper
Salt -- to taste

Preparation:

In a Dutch Oven over medium heat, melt margarine. Add green pepper, onion, garlic and 3 tablespoons of the bouillon. Cook, stirring, until onion is soft (about 4-5 minutes). If liquid begins to evaporate, add a little more bouillon. Add all remaining ingredients except salt. Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended. Add salt if desired.

Soup will keep in refrigerator for 2-3 days.

NOTES : * non-diet, tub-style
** 16 ounce cans / pureed with juice

Recipe By : Skinny Soups

From: Meg Antczak Date: 29 May 96

Creole White Bean Soup

Servings: 6 servings

Ingredients:

½ cub Minced onion
½ cub Minced celery
¼ cub Chopped bell pepper
2 tablespoon Butter or margarine
1 ½ pound Ham,1" cubes
1 pound Smoked sausage,½" slices
1 can Tomato sauce(8oz)
2 can Navy beans w/bacon(16oz)
4 cub Water
Salt
Black pepper

Preparation:

1. In large saucepan, cook onion, celery and bell pepper in butter until soft.¶
2. Add ham and tomato sauce; simmer 15 to 20 minutes.¶ 3. In separate saucepan, bring navy beans with bacon to boil.¶ 4. Puree beans and their liquid in a food processor or blender; add to ham mixture.¶
5. Add the water; season to taste and simmer for 1 hour. Serve piping hot.¶

Cuban Black Bean Soup

Servings: 4 servings

Ingredients:

1 pound Beans, dried black
1 cub Onion; chopped
1 tablespoon Margarine or butter
4 cub Water
1 Bouillon cube, beef
12 ounce Ham, cooked lean
2 Bay leaves
½ teaspoon Thyme, dried leaf
½ teaspoon Oregano, dried leaf
½ teaspoon Salt
1 Pepper, dried whole red
1 cub Pepper, green bell; chopped
1/3 cub Dark rum (optional)
1 cub Sour cream (optional)

Preparation:

Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-½ hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired.

Curried Mushroom Soup

Servings: 4 servings

Ingredients:

2 pound Domestic mushrooms
Pref small caps
1 medium Onion(s), thinly sliced
2 tablespoon Soy sauce
2 cub Half-and-half
1 tablespoon Curry powder
¼ teaspoon Sugar
1 teaspoon Spanish paprika
1 tablespoon White wine vinegar
Heavy cream
Salt
Creme fraŒche or sour cream

Preparation:

Separate the stems and caps of the mushrooms. Set stems aside. Place ¼ cup water in a small saucepan over high heat and add the mushroom caps. Bring the water to a boil, then lower to a simmer, add the onion, and cover tightly. Let the mushroom "sweat" for 5-7 min.

While the caps are cooking, combine the soy sauce, mushroom stems, 1/3 cup half-and-half, curry powder, sugar, paprika, and vinegar in a blender or food processor and process until you have a smooth, fairly thick puree.

Place the puree and mushrooms in a soup pot, along with the remaining half-and-half, adding just enough cream to desired thickness. Heat until warmed through, and season with salt to taste. Ladle into individual soup bowls and serve with a dollop of creme fraŒche or sour cream.

A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 42

Curried Vegetable Soup

Servings: 4 servings

Ingredients:

1 package Frozen mixed vegetables;
. 10oz, thawed
1 tablespoon Curry powder
1 teaspoon Garlic powder
1 teaspoon Onion powder
2 can Chicken broth; 14oz ea
4 ounce Smoked turkey; sliced &
. cut into strips
2/3 cub Mashed potato flakes

Preparation:

In a medium saucepan, place the vegetables and ¼ cup water. Cook uncovered, over medium-high heat until vegetables are nearly crispy-tender and most of the liquid evaporates, 3 to 4 minutes. Add the curry, garlic and onion powders; cook, stirring constantly, until the spices are fragrant, about 30 seconds. Add the chicken broth; bring to a boil. Reduce heat; simmer covered, to blend flavors, about 3 minutes. Stir in turkey and potato flakes. Cook, stirring frequently, until soup thickens, about 1 minute.

Nutritional analysis: per serving: 235 calories, 3g fat, 965mg sodium, 39g carbohydrates, 43mg cholesterol, 11% calories from fat.

** Fort Worth Star Telegram -- Food section -- 31 January 1996

From: Paul Macgregor Date: 10 Apr 96

Debbie's French Onion Soup

Servings: 1 servings

Ingredients:

4 tablespoon Butter
3 tablespoon Flour
2 tablespoon Oil
1 teaspoon Salt
2 pound Onions, peeled and thinlysliced
2 quart Beef broth*
1 pound Mozzarella cheese, shreddedCroutons**Paprika (optional)
4 Ovenproof soup bowls orcrocks

Preparation:

Soup: In a heavy 4 to 5 quart saucepan, melt butter with oil over medium heat. Stir in onions and salt and cook, uncovered, stirring occasionally for about 30 minutes, until onions are a rich brown color. Sprinkle with flour and mix to blend; cook about 1 minute more. Remove pan from heat. In a separate saucepan, prepare beef stock, if necessary (see below). Add the beef broth to the onion mixture; return the pan to the heat and bring to a boil. Reduce the heat to low and simmer, partially covered, for about 45 minutes.
Taste for seasoning and add salt and pepper, if desired.

**Croutons: While the soup is cooking, I usually just cut up a sourdough roll into about 1" chunks, about bite size or a little larger. I put them on a pie plate or small cookie sheet and place in a preheated 250 degree oven for maybe about 15 minutes or so, until crisp but not toasted on top. Then, I turn over and let dry for another 10 minutes or so (you'll have to check them because I'm guessing on times here). You can butter and/or season the bread before drying but I don't do so myself.

To serve: Place a few croutons in the bottom of each ovenproof soup bowl. Add some mozzarella cheese on top. Ladle soup over cheese (the croutons will rise). Top with additional cheese. Place the soup bowls on a cookie sheet (I line mine with foil for easier cleanup).
Sprinkle with a little paprika, if desired. Place the cookie sheet under the broiler and broil until the cheese is melted and very lightly browned. Remove and serve immediately but beware those hot bowls!

*Beef broth: I make my broth with a quality beef base which you can often find in your local grocery store or order by mail order. The broth MAKES this soup so don't use plain bouillon etc. You can certainly make your own broth from scratch, if so inclined. I am currently using one called "Superior Touch Better Than Bouillon" beef base from Vons. I add 3 Tbsp. base to 2 quarts boiling water and stir to mix, then add to the onions as described above.

Note: My husband and I eat this as a full meal and it will serve about 4 people that way, depending on the size of your bowls.

Serves: 4
Original Recipe from the kitchen of Debbie Carlson

From: Debbie Carlson Date: 05 Apr 94 From: Gail Shipp Date: 05 Mar 96

Drunken Bean Soup

Servings: 6 servings

Ingredients:

2 15 oz. cans Pinto beans,
Drained and rinsed.
½ cub Water or beer (I'd use beer)
½ Medium onion, sliced
3 Cloves garlic, minced
½ cub Fresh Cilanto leaves
1 Fresh jalapeno pepper,
Thinly sliced

Preparation:

Combine all ingredients in a saucepan. Simmer over low heat for 30 minutes.

Taken from THE NEW McDOUGALL COOKBOOK,
by Dr. John and Mary McDougall.
From the collection of Sue Smith

From: Carl Berger Date: 15 May 96

Drunken Chicken Soup

Servings: 6 servings

Ingredients:

1 Chicken, cut up
1 large Onion, diced
2 Cloves garlic, minced
2 Stalks celery, sliced
½ Green pepper, diced
6 ounce Can tomato sauce
¾ cub White wine
3 To 4 carrots, sliced
Salt and pepper to taste
3 To 4 potatoes, diced

Preparation:

Place chicken pieces in pot and cover with water. Add onion, garlic, celery, green pepper, tomato sauce, white wine and carrots. Boil until chicken is tender. Remove chicken; debone chicken and cut into chunks, discarding skin and bones. Return cut-up chicken to pot.

Add potatoes and salt and pepper to taste and cook until potatoes are tender. Serve with garlic bread.

From: San Antonio Express-News, 4/08/92
Posted by: Karin Brewer

From: Carl Berger Date: 15 May 96

Duck Soup

Servings: 1 servings

Ingredients:

YIELD: 4 SERVINGS:
1 large Or 2 small ducks
1 large Onion, diced
8 cub Water
1 teaspoon Salt
2 Stalks celery, with leaves,chopped
6 Chicken bouillon cubes

Preparation:

Place all in a large pot, simmer gently for 2 or 3 hours. If too thick, add one cup water, add 2 or 3 oz tin of thin noodles, cook very slowly half hour longer and serve. Serve with fresh hot buns.
Origin: Anna Heppner

Submitted By SHARON STEVENS On 12-11-94 1031

Dutch Split Pea Soup

Servings: 6 servings

Ingredients:

1 pound Dried green split peas
6 cub Water
4 cub (approx) broth (chicken or beef)
¼ pound Smoked pork or ham; diced
¾ cub Celery, with some leaves;chopped
2 Leeks; (white part only)thinly sliced & washed well
1 large Onion; chopped (1 cup)
2 ½ cub Potatoes; diced
1 ½ cub Carrots; diced (2 large)
½ teaspoon Salt; if desired
¼ teaspoon Freshly ground black pepper
1 dash Tabasco or other hot peppersauce; or to taste

Preparation:

(1) In a large saucepan, combine the peas and water. Bring the water to a boil, and cook the peas for 2 minutes. Remove the peas from the heat, cover, and let stand for 1 hour.

(2) Add the broth, pork or ham, celery, leeks, and onion. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup for 1-½ hours.

(3) Add the potatoes and carrots, and cook the soup for another 15 to 30 minutes (the peas should disintegrate). If the soup gets too thick, thin it with additional broth.

(4) Season the soup with salt, pepper, and hot pepper sauce.

From _The Good Food Book_ Jane Brody, 1985
W.W. Norton, Pub. ISBN 0-393-02210-2 ? Typos by Jeff Pruett

Easy Cioppino

Servings: 4 Servings

Ingredients:

1 tablespoon Olive Oil
1 large Onion, chopped
2 Cloves Garlic, minced
56 ounce Cans Cut Tomatoes, with
Liquid
½ cub Dry White Wine
1 tablespoon Dried Basil
¼ teaspoon Black Pepper
2 pound Snow or King Crab Legs,
Cracked
1 ¼ pound Firm-Fleshed Fish, in 2"
Chunks
1 pound Live Clams, scrubbed

Preparation:

Heat oil over medium-high heat in a large Duch oven. Add onions and garlic and saute until soft but not brown, bout 5 minutes. Add tomatoes, including liquid, wine, basil, and pepper and simmer 20-45 minutes.

Add crab, fish and clams and simmer 10-15 minutes longer or until fish flakes easily when tested with a fork, crab is heated through and clams are open. Discard any clams that do not open. Be careful not to overcook. Ladle seafood and sauce into bowls.

Source: Portland Oregonian Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Easy Cream of Celery Soup

Servings: 4 Servings

Ingredients:

1 ½ cub Chicken broth
½ cub Chopped onion
1 ½ cub Chopped celery
2 tablespoon Snipped parsley
½ teaspoon Dried basil (optional)
2 tablespoon Butter
2 tablespoon Flour
dash Salt to taste
dash Pepper to taste
1 cub Milk

Preparation:

In a saucepan, combine broth, chopped onion and celery. Bring mixture to a boil. Reduce heat, cover and simmer for 15 minutes.

Place half of the mixture in a blender or food processor. Cover and blend for 30 seconds or until smooth. Pour into a bowl. Repeat with remaining celery mixture. Set aside.

In the same saucepan melt the butter stir in the flour, salt and pepper. Add the milk all at once. Cook and stir until mixture is thickened and bubbly.

Stir in the blended celery mixture. Cook and stir until soup is heated through.

Check for seasoning. Serve Hot

BH&G

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Easy Tomato Soup

Servings: 8 Servings

Ingredients:

2 medium Onions, coarsely chopped
2 tablespoon Olive oil
1 ½ pound Potatoes, diced
2 teaspoon Oregano
1 teaspoon Basil
2 teaspoon Parsley
1 teaspoon Salt
2 teaspoon Black pepper
28 ounce Can tomatoes
7 cub Stock

Preparation:

Heat oil in large soup pot. When hot, saute onion for 5 minutes, take care not to let it brown. Add potatoes and fry for, covered for 3 minutes. Add oregano, basil, parsley, salt & pepper. Cook covered for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the stock, bring to a boil, reduce heat & simmer for 20 minutes, or until the potatoes are tender. Check seasonings. Let cool, blend till smooth. Reheat before serving, but take care not to let it boil.

Posted by Mark Satterly in Intercook

Egg Drop Chicken Soup

Servings: 4 servings

Ingredients:

5 cub Chicken stock
2 tablespoon Soy sauce
2 Eggs, well beaten
1 Garnish, see below

Preparation:

Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10" above the pot while stirring briskly with the other hand.
The egg noodles are done in 30 sec. Add a garnish and serve immediately. Good garnishes include parsley, sauteed mushrooms (prepared in advance) and fr ozen green peas which will de-frost in the heat of the bowl but stay fresh - not overcooked.

Egg Drop Soup

Servings: 8 servings

Ingredients:

6 ¼ cub Basic chicken stock - see
Recipe
2 tablespoon Soy sauce - low sodium
2 tablespoon Sherry
⅛ teaspoon White pepper
¼ teaspoon Salt
2 Egg whites
1 tablespoon Corn starch
1 tablespoon Sesame oil
2 Scallions - thinly sliced

Preparation:

1. In a 2-quart soup pot, heat 6 cups of chicken broth to a simmer.
Add the soy sauce, sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture.
3. Mix cornstarch with the remaining ¼ cup cold chicken stock until it is lump free, then add to the soup. Stir until the soup thickens.
Stir in the sesame oil.
4. Garnish with scallions, and serve.

Yield: Makes 8-¾ cup servings.

Each serving has approximately 31 calories, 1.12 g. protein, 1.8 g.
total fat (1.4 g. unsaturated fat, 0.24 g. saturated fat), 1.6 g.
carbohydrates, 0 mg. cholesterol, 0.06 g. fiber, 230 mg. sodium, 6 mg.
calcium.

Exchanges per serving: 1/3 fat, 14 meat
Source: Fred Towner

From: Fred Towner Date: 13 Jan 96

El Torito Chicken & Lime Soup

Servings: 4 Servings

Ingredients:

1 quart Chicken stock
2 Limes; (just the juice)
1 teaspoon Dried Mexican oregano
1 teaspoon Dried basil
1 teaspoon Pureed chipotle chile
1 Bay leaf
Salt & White pepper
2 Chicken breast halves*
1 cub Julienne-cut tomatoes
½ cub Julienne-cut red onion
1 tablespoon Minced cilantro
4 ounce Jalapeno Jack cheese; cubed
2 Corn tortillas;cut in strips
1 Avocado*
4 Lime slices
4 Cilantro sprigs

Preparation:

*Note- Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced.
Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes.
: Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart.
: Each serving contains about 313 calories; 1102 mg sodium; 39 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein; 1.5 grams fiber; 57% calories from fat.
: Source-"Culinary SOS", The Los Angeles Times, 2/27/92

English Beef Soup

Servings: 2 quarts

Ingredients:

2 tablespoon Olive oil
½ pound Lean beef, cut in 1" cubes
1 Small onion, sliced rings
4 Stalks celery, chopped
2 Quarts beef broth
½ cub Chopped carrots
½ cub Cooked barley
4 tablespoon Unbleached all-purpose flour
1 cub Cold water
2 tablespoon Tomato catsup
½ teaspoon Worcestershire sauce
Salt and pepper to taste

Preparation:

In a large soup pot, heat the oil and brown the beef and onion.
Drain off the fat. Add the celery and beef broth. Simmer, covered, for 1-1 ½ hours, or until the meat is tender.

Add the carrots and barley and simmer for 20 minutes. In a small bowl, blend the flour and cold water. Slowly add the flour mixture to the soup pot and cook for 5 minutes, stirring frequently. Add the catsup, Worcestershire sauce, salt and pepper. Stir well and serve

English Pea Soup

Servings: 8 Sweet ones

Ingredients:

10 ounce (1) Pkg frozen English peas;
¼ medium Head lettuce;
3 ounce Fresh lettuce;
3 ounce Fresh spinach leaves;
½ cub Green onions; chopped
2 teaspoon Bouillion granules;chicken-flavored
⅛ teaspoon Pepper;
1 ¼ cub Water;
¼ cub Skim water

Preparation:

Comine English peas, lettuce, spinach, green onions, bouillion granules, chervil and pepper in a large saucepan; stir in water.
Cover and bring to a boil; reduce heat, and simmer 20 minutes.
Process mixture to saucepan, and stir in milk. Cook over medium heat, stirring frequently, until thoroughly heated.
Food Exchange per serving: ½ STARCH EXCHANGE; CAL: 46; CHO: tr; CAR: 8gm; SOD: 64mg:

Source: All New Cookbook for Diabetics and Their Families.
Brought to you and yours via Nancy O'Brion and her Meal-Master

Excellent Vegetable Soup

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil
½ cub Diced carrots
½ cub Chopped leeks, white part
1 tablespoon Chopped garlic
½ cub Diced celery
1 ½ teaspoon Dried thyme
1 ¼ teaspoon Dried, crushed rosemary
1 teaspoon Salt
½ teaspoon Crushed red pepper flakes
7 cub Chicken stock
¼ cub Tomato puree
2 Chopped red bell peppers
3 Peeled & diced red potatoes
1 cub Chopped fresh parsley
2 Chopped small zucchini
2 Chopped yellow squash
1 can Drained, rnsd cannellini bn

Preparation:

Heat oil and add carrots, leeks and celery. Saute, stirring constantly for 4 minutes. Add garlic, thyme, rosemary, salt and red pepper flakes. Cook for one additional minute. Add stock, tomato puree, bell peppers, potatoes and parsley. Stir and bring to a simmer. Simmer for 40 minutes. Remove 1 ½ cups to food processor and puree. Stir puree back into soup. Add zucchini, squash and beans. Cook until vegetables are tender, about 6-10 minutes.
Submitted By TOM YOUNG MSG# 646

Farmer's Fresh Tomato Soup

Servings: 6 Servings

Ingredients:

¼ cub + 2 tb extra-virgin oliveoil
2 medium Onions, coarsely chopped
3 Cloves garlic, minced
2 Ribs celery, coarselychopped
3 pound Plum tomatoes, washed,stemmed, coarsely chopped
Salt
1 pinch Sugar (Optional)
3 Pieces day-old Italianbread, crusts removed
4 cub Hot meat broth
½ cub Fresh basil leaves, torn instrips
2 tablespoon Chopped fresh parsley
2 tablespoon Chopped fresh marjoram
6 small Fresh marjoram sprigs forgarnish

Preparation:

Heat the oil, onions, garlic and celery in a soup pot over medium- low heat, stirring occasionally, until golden (about 20 minutes). Add the tomatoes and salt; cook, partially covered, until the tomatoes are softened, about 20 minutes. If necessary, add a pinch of sugar to balance the acidity of the tomatoes.

Put the bread in a small bowl and add 1 cup of hot broth to soften.
Mash the bread well with a wooden spoon. Add the softened bread and remaining broth to the tomatoes, stirring well to completely dissolve the bread. Simmer for about 30 minutes. Add the herbs during the last 5 minutes of cooking. Pass the soup through the fine blade of a food mill or puree in a food processor and strain.

Put the soup back in the soup pot and correct the seasoning. Simmer for 10 minutes. Ladle into heated soup bowls and pour 1 teaspoon of olive oil over each serving. Garnish with sprigs of fresh marjoram.

Serves 6 to 8.

[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

Fast Clam Chowder

Servings: 1 pot

Ingredients:

2 tablespoon Butter
4 ounce cans minced clams
Pepper to taste
5 Potatoes; diced
1 cub Onions; chopped
2 cub Water
2 cub Milk
2 teaspoon Salt
1 tablespoon Cornstarch
2 teaspoon Parsley
1 pinch Sage
1 pinch Thyme

Preparation:

Melt butter in saucepan. Add onions and saute until amber. Drain the liquid from clams and add to the saucepan, reserving meat. Add water, salt, pepper, spices, and cornstarch and stir well. Add potatoes.
Cover and cook at a quick simmer for 10 minutes. Uncover and add milk and clams. Cook, stirring constantly, until the chowder simmers.
Do not boil.

This makes a tolerably good chowder.

Posted to COOKING by Dave Sacerdote, 12/95

From: Dave Sacerdote Date: 14 May 96

Fast Miso Soup

Servings: 1 serving

Ingredients:

1 cub Vegetable stock
¼ cub Mushrooms, sliced
½ cub Bok choy, shredded
¼ cub Brown rice, cooked
1 ½ teaspoon Mellow white miso
2 teaspoon Water

Preparation:

Combine the stock, mushrooms, bok choy & rice in a saucepan. Bring t oa boil & simmer for 5 minutes. Remove from the heat.

Combine the miso & water in a small bowl. Stir into the soup & serve immediately.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Fish Soup

Servings: 1 Servings

Ingredients:

4 tablespoon Olive oil
1 medium Chopped onion
3 cl Garlic, minced
4 can Minced clams
4 cub Peeled and chopped tomatos
1 cub Finely chopped carrots
2 cub Finely chopped celery
1 teaspoon Salt
½ teaspoon Dry mustard
½ teaspoon Oregano
½ teaspoon Paprika
4 Bay leaves
1 ½ pound Shrimp
1 pound Scallops
2 can Beef broth
2 can Chicken broth
4 can Water
1 pound Cut bite size haddock
1 pound Cut bite size cod

Preparation:

Saute onion, garlic, olive oil in heavy pan until golden. Add clams, tomatos, carrots, celery, broth, water and spices. Simmer for about 1 hour. Add fish and scallops. Let come to a boil. Add shrimp. Let it come to a boil till fish flakes with a fork.

Fisherman's Cioppino

Servings: 4 Servings

Ingredients:

1 cub Onion; chopped
2 Garlic clove; minced
1 tablespoon Vegetable oil
8 ounce Tomato sauce
28 ounce Tomato, mashed
1 Bay leaf
1 teaspoon Basil, dried
1 teaspoon Thyme, dried
1 teaspoon Oregano, dried
1 teaspoon Marjoram, dried
½ cub Dry white wine
¼ teaspoon Black pepper
1 pound Shrimp or scallops; chopped
1 tablespoon Parsley, fresh; chopped

Preparation:

In a 4 quart saucepan,saute onion and garlic in oil until tender.Add tomato sauce,tomatoes,bay leaf,basil,thyme,marjoram,oregano,wine and black pepper.Let simmer 20 to 30 minutes,uncovered,stirring occasionally.Add shrimp or scallops and simmer about 3 minutes.Discard bay leaf.Add parsley and serve.This soup is a complete meal when served with a green salad and French bread.
From: Jim Weller Date: 16 Feb 97

Forgotten Minestrone

Servings: 8 servings

Ingredients:

1 pound Lean beef stew meat
6 cub Water
1 can (28 oz.) tomatoes with
;liquid, cut up
1 Beef bouillon cube
1 medium Onion, chopped
2 tablespoon Minced dried parsley
2 ½ teaspoon Salt,optional
1 ½ teaspoon Ground thyme
½ teaspoon Pepper
1 medium Zucchini, thinly sliced
1 can (16 oz.) garbanzo beans,
;drained
1 cub Uncooked small elbow or
;shell macaroni
¼ cub Grated Parmesan cheese (opt)

Preparation:

In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30-45 minutes more, or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese if desired.

From "Taste of Home" magazine, Collector's Edition (advertisement copy used to entice subscribers).

Typed for you by Iris Grayson

French Cabbage Soup

Servings: 8 Servings

Ingredients:

3 cub Potatoes, peeled & chopped
1 pound Lean bacon or ham
;in 1 piece
3 quart Water
2 pound Cabbage, roughly sliced
6 Peppercorns, crushed
2 Celery stalks, sliced
1 ½ cub Red or white beans, canned
;drained
6 Parsley sprigs
1 Bay leaf
½ teaspoon Ground thyme
½ teaspoon Marjoram
2 Garlic cloves, crushed
2 Onions
2 Carrots, quartered
2 Turnips, peeled & chopped
Salt

Preparation:

Put potatoes and bacon in deep kettle. Add water. Bring to boil.
Simmer, covered, 2 hours, or until meat is tender. Remove meat; slice into serving pieces. Skim off excess fat from soup. Return meat to soup. Add beans. Season to taste with salt. Heat thoroughly. Serve with French bread.

Recipe in "A Taste of West Virginia: A Book of Favorite Recipes." Leawood, KS: Circulation Service, Inc., 1991. Pg. 15. Posted by Cathy Harned. From: Cathy Harned
~--
From: Dale Shipp Date: 13 Feb 97

French Onion Mushroom Soup

Servings: 4 Servings

Ingredients:

3 tablespoon Margarine
2 ½ cub Onions; sliced
1 pound Mushrooms; sliced
2 tablespoon White wine vinegar
4 Vegetable bouillon cubes
French bread; (4 slices)
1 cub Swiss cheese; shredded
¼ cub Parmesan cheese

Preparation:

Saute onions and mushrooms till soft. Add broth and vinegar. Boil, cover, and simmer for 10 minutes. Heat oven to 400 and heat bread for 10 minutes; remove. Heat broiler. Puree ½ the soup mixture; add back to pot, and heat. Divide into 4 broiler proof crocks, top with bread and cheese and broil 3-5 minutes.

Mickey Forster AWXP96A

French Onion Soup

Servings: 6 Servings

Ingredients:

¼ cub Butter
6 Medium cooking onion sliced
1 teaspoon Sugar
1 tablespoon All purpose flour
1 cub Dry white wine
4 cub Beef broth
¼ teaspoon Pepper
6 ½ in day old french bread
2 cub Grated swiss cheese
½ cub Grated parasean cheese
Paprika

Preparation:

In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-½ cup oven proof bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles.

French Onion Soup with Croutons

Servings: 4 servings

Ingredients:

2 Medium onions
1 quart Water
2 Beef bouillion cubes
2 Chicken boullion cubes
½ teaspoon Kitchen Bouquet

Preparation:

Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice. Mrs. John P.
Elberti

Fresh Minestrone Soup

Servings: 1 Servings

Ingredients:

¾ cub Microwave spirals uncooked
1 2/3 cub (14-oz) ready to serve
Beef broth
2 cub Finely chopped vegetables
Broccoli, cauliflower,
Tomato etc
1 cub Hot water
¼ teaspoon Dried marjoram leaves
¼ teaspoon Dried thyme
Grated romano cheese opt

Preparation:

In 2 quart microwave safe casserole, combine all ingredients except cheese. Cover; microwave at high 11-13 minutes, stirring once, or until pasta is tender. Serve in bowls sprinkled with cheese, if desired.

Fresh Mushroom Soup

Servings: 2 Servings

Ingredients:

2 tablespoon Butter
½ pound Fresh mushrooms, sliced
½ cub Finely chopped onion
½ teaspoon Vegetable seasoning
1 tablespoon Arrowroot powder
2 cub Skim milk
1 Cube bouillon

Preparation:

In sauce pan, melt butter over medium heat. Add mushrooms. onion, and vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about ¼ of the milk; add to mushroom mixture. Add bouillon cube and remaining milk. Simmer, stirring constantly, until soup is hot and thickens slightly.

Fresh Sweet Pea Soup

Servings: 4 servings

Ingredients:

2 pound Fresh peas in the pod
2 cub Onion(s), chopped
1 medium Leekcleaned and choppedabt 1 ¼ cups
1 Unpeeled carrot, chopped
2 tablespoon Olive oil
3 cub Vegetable stock
1 teaspoon Salt
½ teaspoon Pepper

GARNISH:
Saut‚ed leeks,celery and carrots

Preparation:

1. Wash the pea pods, then shell the peas. Reserve the pods.

2. Saute the onions, leek, and carrot in the olive oil until they wilt, about 5 minutes. Add the pea pods and the stock. Bring to a boil, reduce the heat to low, cover,and simmer for 40 minutes.

3. Strain the stock, discard the solids, and return the liquid to the saucepan. Add the peas and simmer until they're tender, about 5 minutes. Remove the peas and pur‚e them in a little of the stock.
Return the pur‚e to the stock and simmer for 1 minute. Add the salt and pepper. Serve hot with a garnish of saut‚ed leeks, celery and carrots.

The Occasional Vegetarian
by Karen Lee
ISBN 0-446-51792-5
pg 73-74

Fresh Tomato Soup

Servings: 4 servings

Ingredients:

6 medium size or
1 Onion; chopped
2 cub Chicken broth
½ teaspoon Basil; dried
½ teaspoon Salt
2 pound Italian plum tomatoes
1 Celery; stalk, chopped
1 tablespoon Tomato paste
¼ teaspoon Pepper; freshly ground
½ cub Yogurt

Preparation:

Cut tomatoes into wedges and place in 1 ½-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt.

Georgian Potato Soup

Servings: 8 servings

Ingredients:

MAIN SOUP INGREDIENTS:
6 cub Potatos diced ½"
½ cub Onions chopped small
¼ cub Scallions chopped
1 cub Apple sauce
¼ cub Apple juice
3 cub Chicken stockOR-
3 cub Vegetable stock
1 ¼ cub Heavy cream
½ cub Cottage cheese
1/3 cub Raisins
1 Garlic clove minced
1/3 cub Dried apricots chopped
2 ½ tablespoon Flour

SPICES:
¼ teaspoon Cumin
2 teaspoon Dry mustard
½ teaspoon White pepper
1 tablespoon Dried hot pepper flakes
2 teaspoon Salt
1 teaspoon Dill dried and crushed
1 tablespoon Parsley fresh & chopped
3 tablespoon Carrots julienned

Preparation:

Mix 1 cup of the cream, the cottage cheese, & the flour in mixing bowl. Beat until smooth then blend in the remianing cream. This can be done by hand, with a hand mixer, or in a blender. Set aside in refrigerator. Mix all of the spices together and divide into 2 equal portions. Take a large, heavy pot and place on HIGH heat for 3-4 minutes. Add the vegetables except for 2 cups of the diced potatos.
and 1 of the spice portions. Stir and cook over the High heat for 4-6 minutes being sure to scrape the crusts that form on the bottom of the pot. Add the apple juice and then the apple sauce. Stir & cook for 2-3 minutes then add the stock, the other spice portion.
Cook while stirring for 12 minutes. Remove and either rice the mixture or puree it in a blander until it is smooth. Return to the pot, add the 2 cups of diced potatos, bring to a boil, reduce heat to Low, stir well, cover and cook for 15 minutes. Add more stock if more liquid is need. Blend in the cream mixture and continue to cook stirring as you do for 3-4 minutes.
ORIGIN: Dr. Myra Rostinisa, Tblisi-Goergia, circa 1995

German Cabbage Soup

Servings: 1 Servings

Ingredients:

2 ounce Ground Beef Round
2 tablespoon Onion
1 dash Each mustard, soy sauce,
1 dash Each salt, pepper
1 tablespoon Dry red wine;
1 ¼ cub Beef broth;
2 large Cabbage leaves;
(Cut in pieces)
½ medium Tomato; cubed
½ teaspoon Fresh parsley;

Preparation:

Combine ground round, onion, mustard, soy sauce, salt, and pepper; mix thoroughly. Form into tiny meatballs. Add wine to broth; bring to boil. Add wine to broth; bring to boil. Add meatballs to broth, one at a time. Bring to a boil again. Cook meatballs 5 minutes; remove to soup bowl. Add cabbage and tomatoes to broth. Simmer 5 minutes.
Pour over meatballs. Garnish with parsley.

Personally I think this is two much work for 1 ½ cups of SOUP for one human!!!
Food Exchange per serving: 1 MEAT EXCHANGE + ½ VEGETABLE EXCHANGE CAL: 55

Source: The Complete Diatebic Cookbook by Mary Jane Finmand Brought to you and yours via Nancy O'Brion and her Meal-Master

Golden Cheese Soup

Servings: 6 servings

Ingredients:

2 tablespoon Unsalted butter or
Margarine
½ cub Celery; chopped
¾ cub Green onions thinly sliced
½ cub Yellow onion; chopped
3 tablespoon All-purpose flour
⅛ teaspoon Nutmeg; ground
⅛ teaspoon Black pepper; ground
2 cub Chicken stock or low
Sodium chicken broth
1 quart 1% milk (low-fat)
⅛ teaspoon Red pepper (cayenne) ground
8 ounce Sharp cheddar cheese shredded

Preparation:

Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 0:50
1. In a large saucepan, melt the butter over moderately high heat.
Add the celery, ½ cup of green onions, and yellow onions. Saute for 5 mins or until tender. Stir in the flour, nutmeg, and black pepper and cook for 2 mins.
2. Whisk in the stock and bring to a boil. Lower the heat, cover, and simmer for 15 mins, stirring occasionally. Stir in the milk and ground red pepper and heat just until the soup bubbles.
3. Gradually add the cheese and whisk constantly until melted. (Do not let boil.) Ladle into bowls and garnish with the remaining ¼ cup of green onions. Makes six 1-cup servings.

Golden Cream Potato Soup

Servings: 1 servings

Ingredients:

1 ½ cub Boiling water
3 cub Diced potatoes
½ cub Chopped celery
¼ cub Chopped onion
2 tablespoon Flour
2 cub Milk
½ pound Chopped velveeta cheese
½ teaspoon Salt
1 teaspoon Parsley flakes
1 Cube chicken bouillonDash pepper

Preparation:

Add water to potatoes, celery, onions, parsley, seasonings, and bouillon cube. Cover and cook till tender. Blend flour and a small amount of milk and then stir into the vegetable mixture. Add remaining milk and cook until thickened. Add velveeta cheese and stir till melted.

From: Kountry Cook #1 @1912232 Date: 03-26-94

Ground Beef Soup ( S H a R E )

Servings: 1 Recipe

Ingredients:

1 pound Ground beef
2 cub Celery, sliced
2 cub Carrots, sliced
2 cub Onions, chopped
1 can V-8 juice (large)
1 can Beef broth
Salt & Pepper to taste

OPTIONAL:
Rice

Preparation:

Brown and drain ground beef. Add other ingredients and let simmer for at least one hour. Serve.

Source: S.H.A.R.E. Colorado Newsletter May/June 1997

Hamburger Cabbage Stew

Servings: 1 Recipe

Ingredients:

1 ½ pound Hamburger
1 small Onion
Salt
4 cub Water
1 quart Tomatoes
3 Beef bouillon cubes
1 small Head cabbage shredded
1 cub Celery with leaves, cut up
2 Or 3 carrots, cubed
1 Turnip, cubed
2 medium Potatoes, cube
1 tablespoon Basil
1 tablespoon Sugar

Preparation:

Brown and season hamburger and onion. After the seasoned hamburger and onion are browned add the ten ingredients that come after salt.
Simmer until vegetables are tender and flavors are well mixed. Adjust seasoning.

Hamburger Soup

Servings: 10 servings

Ingredients:

1 ½ pound Hamburger, lean
1 medium Onion, chopped
1 Tomatoes
3 can Consomme or beef bouillon
1 can Tomato soup
1 large Bay leaf
2 tablespoon Parsely
1 dash Pepper
2 cub Water
4 large Carrots
3 Celery, chopped fine
½ Thyme
8 tablespoon Pearl barley

Preparation:

Fat grams per serving: Approx. Cook Time: 2HRS Brown meat and onions. Drain well. Combine all other ingredients. Simmer covered at least 2 hrs, or all day in crockpot. Source: SUZI BARNARD ANQUIST

Harvest Soup

Servings: 8 servings

Ingredients:

1 cub Chopped Onions
1 tablespoon Oil
3 can (14 ½ Oz.) Chicken
Broth
1 can 16 Oz. Pumpkin
1 can (7 ½ Oz.) Hunt'S Whole
Tomatoes, Drained & Crushed
1 ½ teaspoon Sugar
¼ teaspoon Salt
½ teaspoon Curry Powder
¼ teaspoon Pepper
⅛ teaspoon Crushed Cloves
1 cub Skim Milk
1 teaspoon Cornstarch

Preparation:

in Large Saucepan, Saute Onions in Oil Until Tender. Stir in Remaining Ingredients Except Milk & Cornstarch. Boil & Simmer, Uncovered 10 Min. in A Cup, Mix Milk & Cornstarch. Add To Soup & Stir Constantly. Boil Until Thickened Slightly.

Hearty Bean & Vegetable Stew

Servings: 12 Servings

Ingredients:

1 pound Beans, assorted, dry
2 cub Vegetable juice
½ cub Dry white wine
1/3 cub Soy sauce
1/3 cub Apple or pineapple juicevegetable stock or water
½ cub Celery diced
½ cub Parsnips diced
½ cub Carrots diced
½ cub Mushrooms diced
1 Onion diced
1 teaspoon Basil, dried
1 teaspoon Parsley, dried
1 Bay leaf
3 Clove garlic minced
1 teaspoon Black pepper ground
1 cub Rice or pasta cooked

Preparation:

Sort and rinse beans, then soak overnight in water.

Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
When tender, add rice or pasta and cook for one additional hour.

Notes:

For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

Most soups and stews can be prepared in a
crock pot. Just decrease the liquid ingredients (not as much liquid will evaporate from a closed slowcooker) and let it rip for 6 or more hours.

Hearty Chicken Rice Soup

Servings: 1 servings

Ingredients:

½ cub Celery; sliced
2 Chicken breast halves;frozen, boned, skinned
2 Cans chicken broth
½ cub Water
2 cub Mixed veggies; frozen
¾ cub Uncooked instant rice
1 tablespoon Dried parsley flakes
2 teaspoon Salt free lemon herb season.

Preparation:

Spray large saucepan or Dutch oven with nonstick cooking spray. Heat over med high heat until hot.
Add celery; cook and stir 1 ½ to 2 mins or until crisp tender.
Add chicken breast halves, broth and water.
Bring to a boil. Reduce heat; cover and simmer 10-12 mins or until chicken is fork tender and juices run clear, stirring occasionally.
Remove chicken from saucepan; cool slightly. Cut into bite sized pieces.

Bring broth mixture in saucepan to a boil; stir in frozen veggies.
Return to a boil. Stir in rice, chicken, parsely and lemon and herb seasoning. Reduce heat; cover and simmer 10 mins or until rice and veggies are tender.

1 ¾ c serving yields 220 calories, and 2 grams of fat.

Recipe from Fast and Healthy Magazine
Posted by Lisa Greenwood

Hearty Lentil Soup

Servings: 8 servings

Ingredients:

2 tablespoon Vegetable oil
1 cub Chopped celery
1 cub Chopped carrots
¾ cub Chopped onion
2 large Cloves garlic, minced
1 can Swanson clear chicken broth49-½ oz can
1 ½ cub Dry lentils, rinsed
1 medium Bay leaf
½ teaspoon Grated lemon peel
⅛ teaspoon Ground red pepper (opt.)

Preparation:

In 4-quart saucepan over medium heat, in hot oil, cook celery, carrots and onion with garlic until vegetables are tender.

Add remaining ingredients. Heat to boiling. Reduce heat to low.
Cover; simmer 1 hour or until lentils are tender. Remove bay leaf.

Makes 7-½ cups.

From: Jr Byers Date: 16 Dec 95

Hearty Minestrone

Servings: 6 servings

Ingredients:

1 pound Hot or Mild Italian Sausage
2 tablespoon Olive oil
1 Large onion, chopped
3 Large cloves garlic, chopped
5 cub Chicken stock
1 can 28 oz tomatoes, chopped
1 package 10 oz frozen spinach, chop
1 ½ cub Sliced carrots
1 ½ cub Frozen cut beans
1 ½ teaspoon Dried basil
½ teaspoon Dried Marjoram
1 pinch Hot Pepper Flakes
1 can 19 oz Romano beans
¾ cub Small shell pasta

Preparation:

Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add the romano beans including liquid, and the pasta and peas. Let simmer 5 - 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste. Thin soup with additional chicken stock (if you wish). Ladle soup into heated bowls and sprinkle with grated Parmesan cheese. Serves 6 - 8.
From The Gazette, 91/01/09.

Hearty Salmon Chowder

Servings: 4 servings

Ingredients:

7 ½ ounce Salmon
2 teaspoon Soft margarine
½ cub Each chopped onion & celery
¼ cub Chopped green pepper
1 Garlic clove, minced
3 cub Diced potatoes
1 cub Diced carrots
1 cub Each chicken stock & water
½ teaspoon Each pepper & dill seed
1 cub Diced zucchini
12 ounce Evaporated milk
8 ¾ ounce Cream-style corn
Pepper
½ cub Chopped fresh parsley (opt.)

Preparation:

Drain and flake salmon, reserving liquid. In large nonstick saucepan, melt margarine over medium heat; cook onion, celery, green pepper and garlic, stirring often, for 5 minutes or until vegetables are tender.
Add potatoes, carrots, chicken stock, water, pepper and dill seed; bring to boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer, covered, for 5 minutes.
Add salmon, reserved liquid, evaporated milk, corn, and pepper to taste. Cook over low heat just until heated through. Just before serving, add parsley. Makes 4 main-course servings or 8 appetizer servings.

From: Lyn Ortiz Date: 26 Mar 96

Hearty Vegetable Beef Soup

Servings: 8 servings

Ingredients:

2 pound Stew beef, cubed
3 ½ quart Water
1 Onion, chopped
1 tablespoon Salt
½ teaspoon Thyme
½ cub Split peas
6 Carrots; sliced
3 cub Celery, diced
1 Green pepper, diced
3 Medium tomatoes, cubed
1 ½ cub Corn
2 Onions, sliced
1 Large potato, cubed
1 cub Spinach, chopped
1 cub Green beans, chopped
1 cub Green peas
1 cub Lima beans
1 cub Ketchup
2 tablespoon Parsley, chopped

Preparation:

In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning.

Herbed Split Pea Soup

Servings: 4 servings

Ingredients:

5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves,chopped
3 tablespoon Fresh parsley, minced
1 tablespoon Fresh thyme, minced
1 small Imported bay leaf
¼ teaspoon Dried rosemary
½ pound Split peas, picked over
1 teaspoon Worchestershire sauce
6 cub Chicken broth
Salt
Freshly ground black pepper
1 tablespoon Fresh chives, snipped, forgarnish

Preparation:

Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper towel, and coarsely chop. Place bacon in a large soup kettle, set over medium heat and cook, stirring, until the bacon turns a light golden color. Add the chopped onion and stir-cook for 1 minute.
Add the carrot and stir-cook for 30 seconds; add the celery and stir-cook for 30 seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas, Worchestershire sauce, and broth. Bring to a boil, skimming the top as necessary. Boil for 1 minute then cover and simmer until the peas are tender, about 1 ½ hours. (Can be prepared in advance up to this point.) For serving, season with salt and fresh pepper to taste. Ladle into warm bowls and top each serving with snipped chives.

Makes 4 generous servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.

Hillbilly Many Bean Soup

Servings: 4 servings

Ingredients:

---- BEAN MIX ------
Go to the supermarket with
A bulk section or natural
Foods co-op. Buy equal
Quantities of every dried
Bean you see: lentils, split
Peas,calico, aduki, orange
Lentils, any and all! When
You get home, mix all the
Beans fearlessly. Ten
Varieties is the min, 16 -
20 is not uncommon.

HERB MIX:
½ cub DRIED PARSLEY
¼ cub + 2 T dried summer savory
¼ cub Cumin seeds
2 tablespoon Ea. fennel seeds, caraway
Seeds, dill seeds, cracked
Coriander seeds, sweet basil
And dried chervil
1 tablespoon Ea. celery seeds, dried
Thyme (lemon thyme, if
Available), lavender, sweet
Marjoram
½ teaspoon To 1 t cayenne pepper mix it all and store --

SOUP:
2 cub Bean Mix, washed
7 cub Any well-flavored vegetable or chicken stock, or water if using soup bone
1 Soup bone, such as a bone from smoked ham, cured pork shoulder, or ham hock
1 Bay leaf
1 Fresh or dried chili
2 tablespoon Herb Mix
1 large Onion
2 large Cloves garlic, pressed or more if you like
Salt and plenty of fresh ground black pepper
1 can Whold tomatoes with their juice, coarsely pereed in a food processor
1 medium Carrot, scrubbed or peeled and sliced
1 Rib celery with leaves, sliced
2 medium Potatoes, scrubbed and finely diced
4 ounce Fresh green beans, trimmed and sliced
2 teaspoon Pickapeppa or Worcestershire
1 dash Honey
Minced fresh parsley or other green herb, for garnish

Preparation:

1. In a large heavy soup pot, soak the beans in stock or water to cover overnight. (If using chicken stock, refrigerate)

2. The next day add enough of the remaining stock or water to cover the beans by 1 or 2 inches. Add the soup bone if using, the bay leaf, and chili. Bring to a boil, then turn down the heat to very low and let simmer, covered, until the beans are tender, 1 to 3 hours depending on the type of bean.

3. Add the remaining ingredinets except the parsley. Simmer, covered, until vegetables are tender, 20 to 25 minutes.

4. If using the suup bone, take it out, bick off any meat that clings to the bone, and return it to the soup. Take out the bay leaf and chili. mash a couple cups of beans against the side of the pot with a wooden spoon to thicken the soup slightly. Serve hot, garnished with the parsley. This suop is even better the next day.
From: The Dairy Hollow House / Soup & Bread, page 191 Submitted By BRENT WILLIAMS On 11-21-94 1955

Homemade Potato Soup

Servings: 999 servings

Ingredients:

6 Potatoes; pared, cut inbite size pieces
2 Leeks; washed, pared, cut inbite size pieces
2 Onions; chopped
1 Carrot; pared, sliced
1 Stalk celery; sliced
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
4 cub Water
1 ½ teaspoon Salt
Pepper
2 tablespoon Butter
13 ounce Evaporated milk (1 can)
Chopped chives

Preparation:

Put all ingredients except milk and chives in crockpot. Cook on low 10-12 hours or high 3-4. Stir in milk in last hour. Serve topped with chives.

posted by Tiffany Hall-Graham

Homestyle Chicken Barley Soup

Servings: 8 servings

Ingredients:

1 cub Chopped onion
1 cub Sliced carrots
1 cub Sliced celery
1 tablespoon Vegetable oil
5 cub Water
1 can Reduced sodium chicken broth (14-½ oz size)
½ cub Medium QUAKER Barley*
1 teaspoon Thyme, crushed
1 teaspoon Salt (optional)
⅛ teaspoon Black pepper
1 cub Chopped cooked chicken (about ½ pound)

Preparation:

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if soup becomes too thick upon standing.

Eight 1-cup servings.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 4 cups. Cook onion, carrots and celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.

Nutrition Information: 1 cup
* Calories 130
* Protein 11g
* Carbohydrate 13g
* Fat 4g
* Cholesterol 25mg
* Dietary Fiber 2g
* Sodium 190mg
* Percent of Calories from Fat: 29%

Exchanges: Starch/Bread ½, Meat 1, Vegetable 1, Fat ½

Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

Hot & Sour Chicken Soup

Servings: 8 Servings

Ingredients:

4 Chicken Breasts *
4 tablespoon Soy Sauce
1 tablespoon Salad Oil
6 cub Water
¾ teaspoon Ground White Pepper
3 tablespoon White Wine Vinegar
¼ pound Snow Peas
1 Red Pepper, Thin Strips
8 ounce Bamboo Shoots, Drained
2 Chicken Bouillon Cubes
1 pound Firm Tofu, Cut Bite Size
1/3 cub Cornstarch
2 Eggs
1 Green Onion, Thinly Sliced

Preparation:

* Chicken breasts should be skinned and boned.
~--------------------------------------------------------------------- ~-- Cut the chicken into ⅛ in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Hot & Sour Mandarin Soup

Servings: 6 Servings

Ingredients:

8 cub Soup stock
¼ pound Lean pork, shredded
2 Dried black mushrooms,soaked and shredded
2 slice To 3 sl of ginger
2 To 3 dried wood ears, soakedand shredded (opional)
½ Square bean curd, cut into¼ x 2 in strips (opional)
¼ cub Shredded bamboo shoots
2 tablespoon Mushrooms, sliced
1 slice Cooked ham, shredded(opional)
½ cub Vinegar
1 teaspoon White pepper
¾ teaspoon Salt
1 teaspoon Sesame oil
¾ teaspoon Sugar
1 tablespoon Dark soy sauce
1 teaspoon Chili oil (opional)
2 Eggs, lighty beaten
1 Stalk green onion, shredded
4 tablespoon Cornstarch in 3 tbs water

Preparation:

1. Bring soup stock to a boil in a large pot and add shredded pork, black mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger. 2. Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce heat and simmer 2 minutes. Add cornstarch solution and cook until thickened and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with green onion. Serve immediately.

Hot & Sour Pumpkin Soup

Servings: 6 servings

Ingredients:

6 pound To 10 lb fresh pumkin, 3-4" stem
1 teaspoon Salt
¼ teaspoon Black pepper
1 tablespoon Vegetable oil
6 cub Chicken stock, divided
4 large Fresh shiitake mushrooms,julienned
1 Whole chicken breast,boned, skinned, julienned
3 Fresh oyster mushrooms,destemmed, julienned
1 Chayote squash, halved, 1pitted,peeled ,julienned
½ pound Firm tofu, cut in ½"cubes
2 Green onions, chopped
1 tablespoon Cornstarch mixed with 1tbs water
1 Egg, beaten
1 ½ tablespoon Light soy sauce
2 tablespoon Red wine vinegar
½ teaspoon Black pepper
1 teaspoon Sesame Oil
½ teaspoon Crushed chillies
2 tablespoon Minced fresh coriander(cilantro)

Preparation:

Oven Temp: 375oF

Instructions:

Preheat oven to 375F. Cut lid in top of pumpkin. Scoop out seeds and fibres, discarding fibres, reserving seeds if desired. Rub inside of pumpkin with salt and pepper; rub exterior with oil. Place pumpkin in baking pan; pour ½ cup of chicken stock inside; replace lid. Bake 1 to 1 ½ hours until flesh is tender but shell is still intact.

Heat remaining chicken stock to boiling; add shitake, chicken breast and oyster mushrooms; simmer 5 minutes. Add chayote, tofu, green onions and cornstarch mixture; cook and stir 5 minutes. Turn off heat. Pour egg slowly into soup, stirring gently to break egg into ribbons; add remaining ingredients.

Carefully transfer pumpkin to a heated serving platter. Remove lid; pour soup into pumpkin. Serve soup, scrapping some of interior pumpkin flesh carefully into each serving.

Notes:

Soup may also be made in the usual way served in bowls, without the pumpkin.

Hot & Sour Seafood Soup

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
½ pound Small fresh shrimp shelled(shells reserved) anddeveined
2 quart Chicken stock
2 Green Serrano chilies,seeded and chopped
1 teaspoon Salt
Grated zest of one lime
4 Kaffir lime leaves
3 Lemon grass stalks, cut into1-inch pieces
½ pound Scallops
2 tablespoon Fish sauce
Juice of 3 limes
3 To 4 tablespoons freshcilantro, chopped
1 Red Serrano chili, seededand slivered
6 Shiitake mushrooms, sliced
2 Green onions, slicedjulienne

Preparation:

Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce heat, cover and simmer 20 to 20 minutes. Strain.

Return liquid to pot and place over medium-high heat and bring to a boil. Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of limes. Add chopped cilantro, slivered red chili and shiitake slices, and green onions. Stir and pour into a tureen or ladle into individual bowls.

Hot & Sour Shrimp Soup

Servings: 6 Servings

Ingredients:

½ pound Medium raw shrimp
1 tablespoon Vegatable oil
5 cub Chicken broth
2 Slalks lemongrass, cut into2 inch pieces and crushed
Peel of ½ lime
1 Serranor or jalepeno chile,cut in half
½ cub Canned straw mushrooms
2 ½ tablespoon Fresh lime juice
1 tablespoon Fish sauce (Nuoc mom)
Garnish:
2 Green onions(includingtops), thinly sliced
2 tablespoon Coarsely chopped cilantro
1 ½ tablespoon Coarsely chopped mint leaves
1 Serrano or jelapeno chile,seeded and slivered

Preparation:

1. Shell the shrimp, rinse the shells and pat them dray. Cut the shrimp in half horizontally and rinse out the sand veins. 2. Place a large pot over high heat until hot. Add the oil, swirling to coat the surface. Add the shrimp shells; cook until they turn pink, abt 30 seconds. Add the brooth, lemon grass, lime peel, and chile. Bring to aboil over high heat. Reduce the heat to medioum-low, cover, and simmer for 20 minutes. Strain the broth, discarding the seasonings.
Return the broth to the pot and heat tto simmering. Add the shrimp and straw mushrooms and cook until the shrimp turn pink, about 2 minutes. Stir in the lime juice and fish sauce. To serve, lade into individual soup bowls. Garnish with green onio, cilantro, mint leaves and chile.

Hot & Sour Soup

Servings: 4 Servings

Ingredients:

½ cub Dried mushrooms
1 cub Warm water
3 cub Vegetable stock (see *)
1 tablespoon Dry sherry
½ cub Sliced bamboo shoots **
4 ounce Tofu, diced
½ cub Frozen peas, thawed
2 tablespoon White wine vinegar
1 tablespoon Soy sauce
2 tablespoon Cornstarch
¼ cub Water
½ teaspoon White pepper ½to ¾ t.
1 teaspoon Seasame oil
1 Egg, lightly beaten
2 Green onions ***
Salt (to taste)

Preparation:

* See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon
vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water.
** Cut in matchstick pieces, or ½ cup sliced water chestnuts. *** (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside.
Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the ¼ cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste.
Makes four 1-½ cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories. From: Sunset Menus & Recipes for Vegetarian Cooking

Hot & Sour Tofu Soup

Servings: 1 Servings

Ingredients:

8 medium Dry shiitake mushrooms(about ¾ oz. total)
1 tablespoon Salad oil
1 Clove garlic, minced orpressed
1 tablespoon Minced fresh ginger
1 ½ quart Regular-strength chickenbroth
1 pound Soft or regular tofu,rinsed, cut into ½-inchcubes, and
Drained well
3 tablespoon Rice vinegar or cidervinegar
1 ½ tablespoon Soy sauce
3 tablespoon Cornstarch
¾ To 1 teaspoon white pepper
½ To 1 teaspoon chili oil(optional)
4 Green onions (endstrimmed), thinly sliced
Crisp noodles (recipefollows)
Crisp-creamy peas (recipefollows)

Preparation:

Soak mushrooms in hot water to cover until soft, about 20 minutes.

Drain; cut off tough stems and discard. Cut caps into thin strips; set aside.

Pour oil into a 4- to 5-quart pan. Place over medium heat and add garlic and ginger; stir until garlic is light gold. Add broth and mushrooms; bring to a boil on high heat. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup. Cook, stirring, until soup boils. Add white pepper and chili oil to taste. Stir in onions. Pour into a tureen.
offer noodles and peas to add to taste.

Makes 6 servings.

CRISP NOODLES:

Pour about 1 inch salad oil into a 2 ½- to 3-quart pan. Heat oil to 350F. Add a handful of fresh Chinese noodles or fresh taglierini (you'll need 3 oz.
total) to oil; fry, turning, until crisp and golden, about 1 minute. Lift out; drain on paper towels.
Repeat to fry remaining noodles. Serve, or let cool and store airtight for up to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow mein noodles.

CRISP-CREAMY PEAS:

Rinse and drain 1 can (16 oz.) black-eyed peas.
Spread out on a double layer of paper towels and pat dry. Place beans in a 10- by 15- inch baking pan.
Add 1 tablespoon salad oil and mix to coat beans.
Bake in a 400F oven until beans are lightly browned and crisp on outside, about 15 minutes; stir
occasionally. Serve hot or warm. Makes 1 cup.

Sunset Magazine, 4/89.

Posted by Stephen Ceideberg; February 10 1992.

Hot Cream of Tomato Soup

Servings: 6 servings

Ingredients:

3 pound Very ripe tomatoes
1 teaspoon Thyme leaves (optional)
½ teaspoon Tabasco sauce
½ teaspoon Freshly ground black pepper
1 ½ teaspoon Salt
¼ cub Extra virgin olive oil
2 tablespoon Red wine vinegar
¼ cub Shredded basil leaves, fresh
1 cub Heavy cream
6 Whole fresh basil leaves

Preparation:

Cut the tomatoes into pieces and puree them in a food processor.
Strain the pruee through a food mill fitted with the fine-mesh screen (this should yield about 5 cups).

Pour the puree into a saucepan. Add the thyme leaves, Tabasco, pepper, salt, oil, and vinegar and bring to a boil. Boil for 30 seconds. Then stir in 1 cup heavy cream and heat through.

Divide the soup among six soup plates, sprinkle with ½ cup shredded basil, and serve.

Source: Jacques Pepin

Hot Sour Soup

Servings: 4 servings

Ingredients:

4 Dried black mushrooms
¼ pound Lean pork
2 Bean curd cakes
1 Scallion
1 Egg
2 tablespoon Cornstarch
¼ cub Water
5 cub Stock
1 cub Mushroom-soaking liquid
1 tablespoon Sherry
2 tablespoon White vinegar
¾ teaspoon Salt
1 teaspoon Soy sauce
¼ teaspoon Pepper
Few drops of sesame oil

Preparation:

Soak dried mushrooms. Reserve soaking liquid.

Sliver mushrooms, pork and bean curd. Mince scallion. Beat egg lightly. Blend cornstarch and cold water to a paste.

Bring stock and mushroom-soaking liquid to a boil. Add pork and mushrooms and simmer, covered, 10 minutes.

Add bean curd and simmer, covered, 3 minutes more.

Stir in sherry, vinegar, salt, soy sauce and pepper. Thicken with cornstarch paste.

Slowly add beaten egg, stirring gently once or twice. Remove from heat. Sprinkle with sesame oil and minced scallion.

Variations: For the pork, use half white-meat chicken and half pork.
: For the white vinegar, use white or cider vinegar, or lemon
: juice.
: Omit vinegar and pepper. (It's then called "Mandarin Soup.")

Source: "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller

Indonesian Chicken Noodle Soup

Servings: 4 servings

Ingredients:

4 cub Chicken broth
3 cub Water
4 large Flat-leaf parsley sprigs
2 Fresh cilantro sprigs, rootsand stems lightly crushed
1 Whole chicken breast, rinsedwell
3 medium Waxy potatoes, peeled andcut into ½" cubes
¼ pound Shallots
4 large Garlic cloves
3 tablespoon Olive oil
1 tablespoon Fresh ginger, peeled/minced
1 teaspoon Ground cardamom
1 Cinnamon stick (3")
Coarse salt
Freshly ground pepper
2 cub Cooked angel hair pasta
3 Hard-boiled eggs, quartered
¼ cub Fresh cilantro leaves
1 Lime, thinly sliced

Preparation:

Combine chicken broth, water, parsley and cilantro sprigs in medium-sized soup pot. Bring to boil. Add chicken breast. Reduce heat and simmer, partially covered, until chicken is just cooked through, about 30 minutes. Do not boil. Remove chicken and let cool slightly.
Shred meat from bones in 1 ½ x ½" pieces, discarding skin and bones. Set aside covered.

Strain broth and return to pot. Add potatoes to broth.

Cut half shallots and half garlic lengthwise into very thin slices.
Heat oil in medium-sized non-stick skillet over low heat. Add sliced shallots and garlic and cook stirring, until lightly golden and crisp, about 10 minutes. Remove with slotted spoon to paper towels to drain. Reserve for garnish.

Finely mince remaining shallots, garlic and ginger together with cardamom. Add to skillet and cook uncovered, stirring over low heat until aromatic, 3-4 minutes. Add shallot mixture to broth along with cinnamon stick and salt and pepper to taste. Cook covered over medium heat until potatoes are tender, 12-15 minutes. Remove potatoes from broth with slotted spoon.

To assemble, lay out shallow soup or pasta bowls. Arrange chicken, pasta, eggs and potatoes in section in each bowl, to make 4 wedges.

Heat broth until piping hot. Adjust seasonings to taste. Discard cinnamon stick. Ladle broth into bowls. Sprinkle with fried shallots, fried garlic and cilantro. Float lime slice in center of each bowl.

Each serving contains about: 522 calories; 949 milligrams sodium; 204 milligrams cholesterol; 22 grams fat; 50 grams carbohydrates; 30 grams protein; 0.76 gram fiber.

From: Michael Orchekowski Date: 08-06-95 From: Iris Grayson Date: 20 Jan 96

Irish Mushroom Soup

Servings: 8 servings

Ingredients:

1 pound Mushrooms, quartered
4 Scallions, thinly sliced
1 cub Parsley, fresh, chopped
4 tablespoon Butter
2 cub Heavy cream
1 cub Flour
Salt to taste
8 cub Chicken stock
6 teaspoon Freshly ground pepper
½ medium Onion, finely chopped

Preparation:

Finely chop onions and parsley; slice mushrooms. Melt butter in heavy saucepan over medium heat. Add onions and mushrooms to melted butter and saute until onions are golden brown, about 10-12 minutes. Add chicken stock and simmer. Stir in flour mixture, mix well. Stir in heavy cream. Add scallions and parsley and stir to mix. Add salt & pepper, stir thoroughly. Add flour as needed for thickening. Cook on medium heat, stirring occasionally. When it reaches low boil, cover and reduce heat to low, simmering 20 minutes. Makes 8 servings.

From: Lyn Ortiz Date: 17 Apr 96

Italian Bean Soup

Servings: 16 servings

Ingredients:

1 cub Dried Navy Beans
2 quart Water
1 cub Chopped Onion
1 cub Chopped Green Pepper
1 cub Chopped Carrots
1 ½ teaspoon Dried Basil
1 teaspoon Salt
1 ½ teaspoon Oregano,
¼ teaspoon Dry Mustard
2 cl Garlic Minched
3 can (8 Oz.) Tomato Sauce
½ cub Uncooked Whole Wheat
Elbow Macaroni

Preparation:

Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans.
Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1 ½ Hours OR Until Beans Are Tender, Stirring Occasionally.
Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender.
(Fat 0.5, Chol. 0.)

Jamaican Pumpkin Soup

Servings: 1 servings

Ingredients:

INGREDIENTS:
¼ pound Salt pork, minced
1 teaspoon Thyme
1 pound Pumpkin (peeled, seedsremoved) 1 tsp salt
1 teaspoon Pepper

DIRECTIONS:
4 cub Water
1 Bay leaf
½ teaspoon Grated nutmeg

Preparation:

Cook the pork in the water with thyme and bay leaf for 30 min. Add the pumpkin, salt and pepper. Cook for 15-20 minutes. Sieve. Add nutmeg. Reheat and serve.

Jamaican Red Bean Soup

Servings: 6 Servings

Ingredients:

6 Serrano or jalapeno chiles;chopped
2 cub Dried kidney beans
1 medium Onion; chopped
2 Stalks celery; chopped
¼ pound Salt pork
1 ½ quart ;water
Salt & pepper to taste

Preparation:

: Combine all the ingredients in a large pot or crock pot. Bring to a boil, reduce the heat, and simmer for 3 hours or until the beans are done. Add more water if necessary.

: Puree until smooth and strain. The soup should be thick.

: Reheat the soup before serving.

Heat scale: 6.
_The Fiery Cuisines_ Dave DeWitt & Nancy Gerlach, 1984, 1991. Ten Speed Press. ISBN 0-89815-431-6. Typos by Jeff Pruett.

From: Jeff Pruett Date: 03 Feb 97

Japanese Chicken Soup with Noodles

Servings: 6 servings

Ingredients:

6 cub Fat-free chicken stock
2 teaspoon Soy sauce
Salt to taste (optional)
2 ounce Cooked udon* noodles or
Narrow egg noodles
6 large Oriental mushrooms, soaked
In warm water until softened
Then sliced
½ cub Cooked chicken, diced
4-6 pieces lemon peel

Preparation:

1. Heat together chicken stock, soy sauce and salt, if needed.
2. Add noodles, mushrooms and chicken; bring to a boil.
3. Serve piping hot with lemon peel.
*NOTE: Udon, a very large white noodle, available in some supermarkets or Oriental grocers, must be pre-cooked before adding to soup. Otherwise, soup will become cloudy.
*From Fabulous Oriental Recipes Cookbook*

Japanese Noodle Soup

Servings: 6 servings

Ingredients:

2 tablespoon EDEN Hot Pepper Sesame Oil
2 Cloves garlic; pressed
1 medium Onion; cut in half moons
2 Carrots chopped in half moons
1 Celery stalk; chopped
1 package EDEN Shiitake Mushrooms soaked in 1 cup water for 20 minutes
7 cub Water
½ package EDEN Bifun Rice PastaOR- Mung Bean Pasta
2 tablespoon Grated fresh ginger
1 cub Pea pods; cut off ends
1 bunch Mustard greens or kaleOR- collards or chard chopped
1 small Red pepper; chopped
¼ cub EDEN Organic ShoyuOR- Tamari(amount may be doubled)
2 tablespoon EDEN Brown Rice Vinegar
2 tablespoon EDEN Mirin
1 teaspoon Cayenne (optional)
½ cub Roasted cashews, chopped

Preparation:

Heat oil, saute onions, carrots, celery. Slice shiitake mushrooms, discarding stems. Add shiitakes, soaking liquid and water to sauteed vegetables. Bring to a boil, simmer 15 minutes. Add pasta, cook according to package directions. Add ginger, pea pods, red pepper, greens, shoyu, vinegar and mirin. Turn heat down and allow vegetables to cook for 5 cashews.Vegetables should be bright and minutes. Serve garnished with chopped crunchy. The soup is best served immediately.

Prep. 30-40 minutes
Cooking: 15 minutes
Yields: 6-8 servings

Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of: Karen Mintzias>

Japanese Onion Soup

Servings: 6 Servings

Ingredients:

1 Chicken bone
1 Onion, diced finely
½ Carrot, sliced
1 Beef bone
¼ Stalk of celery
¼ Piece garlic, smashed
2 quart Water

Preparation:

Boil the above for 45 minutes. Strain through cheesecloth or a soft napkin and use only the broth. A beef soup base can be used for added flavor. Add salt to taste.

June Soup

Servings: 4 servings

Ingredients:

STOCK:
1 Lemon
1 Chicken; a 1.35 kg
1 Onion; peeled
1 Carrot; peeled
6 Black peppercorns
1 teaspoon Sea salt
1 ¾ l Water

SOUP:
350 g Green or yellow split peas
3 Onions
6 small New turnips
3 Carrots
3 Heads fennel
4 tablespoon Olive oil
6 Cloves garlic; peeled
Sea salt
400 g Tomatoes; tin
1 tablespoon Fresh thyme; or marjoram
1 ½ l Chicken stock
1 Handful of sorrel or several large spinach leaves

Preparation:

(Units: 100 g = 3 ½ oz; 1 dl = 3 ½ fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

The Story, Birgid Allen:

"(...) This is really a late spring soup, for that time when nothing yet seems to be properly in season and when cold winds blight the beginning of summer and give one unseasonable longings for warm, comforting soups.

This is the time to forget asparagus and turn back to root vegetables, such as the new, sharp-tasting young turnips in their delicately purple-flushed white skins. These go well with the winter and spring perennial, the bulbous Florentine fennel with its faintly aniseed-like taste.

The rich, lemony stock, the sharp sorrel and garlicky tomato provide a good background for the pungency of the young turnips and fennel.
It is worth boiling a chicken with a cut lemon inside it to produce the right rich, strong broth to pull this soup together, remembering that it is easily a meal in itself. (...)"

The Recipe

The day before making this soup, place a cut-up lemon inside your chicken and boil for just over 1 hour (for a 1.35 kg/3 pounder), adding a peeled onion and carrot, black peppercorns and sea salt to the water. Strain off the broth and refrigerate it overnight.

Soak the split peas either overnight or for several hours, then boil them in plenty of unsalted water for 30 minutes to 1 hour until they are soft. The first 10 minutes of boiling should always be fast and uncovered; the rest may be a steady simmer with the lid on.

Meanwhile, peel the onions and turnips, and scrape the carrots and fennel; chop them all into small dice and soften them for 15 minutes in olive oil in a heavy, covered pan.

Crush the garlic in a mortar with a little sea salt and add it to the vegetables with the tomatoes and the thyme or marjoram, raising the heat a little and cooking uncovered for 5-20 minutes while breaking up the tomatoes with a wooden spoon.

Then add the drained split peas, the skimmed stock and the washed and torn-up sorrel leaves. (Spinach will do, but it will not contribute such an interestingly acidic flavour.)

Bring to the boil, simmer for 30 minutes, cool and serve. Add more salt ift he split peas seem to demand it, but do not liquidize the soup unless you want their taste to be dominant.

From: Birgid Allen, The Soup Book, M Papermac, 1993, ISBN 0-333-58224-1, p.133

Typed for you by Rene Gagnaux @ 2:30½12.19

From: Carl Berger Date: 18 May 96

Kale & Potato Soup

Servings: 4 servings

Ingredients:

7 cub Water
1 large Bunch kale
1 ¼ pound Red potatoes
Salt
2 Bay leaves
3 tablespoon Virgin olive oil
1 medium Red or yellow onion diced into ½" squares
6 Garlic cloves; sliced
½ teaspoon Red pepper flakes
Freshly ground pepper
Finely chopped parsley for garnish

Preparation:

Heat water in large pan. Meanwhile, with sharp knife, remove stems of ruffled kale leaves. Chop stems into 1-inch long pieces and add them to the water. Cut leaves into pieces about 2-inch square, wash well and set aside. Scrub and peel potatoes and add peels to heating water along with ½ teaspoon salt and 1 bay leaf. When water boils, lower heat and let it simmer while you assemble remaining ingredients. Cut peeled potatoes into pieces about ½-inch square. Heat oil in soup pot, add onion, garlic, red pepper flakes and remaining bay leaf.
Cook over medium-high heat 3 or 4 minutes, stirring frequently, then season with salt. Stir in potatoes and 1 cup strained simmering stock. Cover and cook slowly 5 minutes. Add kale, cover again and steam until leaves are wilted, stirring once or twice. Strain remaining stock into soup pot. Bring to boil, reduce heat and simmer slowly, covered, until potatoes are soft, about 30 minutes. Use back of wooden spoon to break up potatoes by pressing them against sides of pot or puree 1 or 2 cups soup in blender and return it to pot to make unifying background for other elements. Taste soup and season to taste with salt and generous grinding of pepper. If possible, set soup aside 1 hour to allow flavors to merge and develop even further, then serve with light sprinkling of parsley.

Deborah Madison,"Prodigy Guest Chefs Cookbook" Posted by Karen Mintzias

Ken's Hot & Sour Soup

Servings: 4 servings

Ingredients:

3 ounce Lean boneless pork
1 ounce Dried Chinese mushrooms
1 ounce Bean thread noodles
10 ounce Fresh bean curd
2 small Eggs
1 teaspoon Sesame oil
1 quart Chicken stock
2 teaspoon Sugar
3 tablespoon Chinese red vinegar=OR=- Cider Vinegar
½ teaspoon White pepper
2 tablespoon Dark soy sauce
1 tablespoon Cornstarch; blended with
1 tablespoon Water
2 tablespoon Finely chopped scallions
2 tablespoon Finely chopped cilantro
1 teaspoon Sesame oil
1 teaspoon Chili oil (optional)

Preparation:

CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside.
Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps. Soak the noodles for 5 minutes in warm water, then drain them.
Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a small bowl. Bring the chicken stock to a simmer in a large pot.
Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or individual bowls and serve at once.

Makes 4 to 6 servings

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
From: Karen Mintzias Date: 28 Mar 94

From: Dale Shipp Date: 09 Feb 96

Ken's Tomato Egg Drop Soup

Servings: 4 servings

Ingredients:

1 quart Chicken stock
2 medium Fresh tomatoes -=OR=-
1 cub -drained, canned tomatoes
2 small Eggs
½ teaspoon Sesame oil
2 teaspoon Light soy sauce
1 teaspoon Salt
1 tablespoon Finely chopped scallions white part only (reserve tops for garnish)

Preparation:

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were introduced less than 100 years ago, but nevertheless, they work wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes, chop them into small chunks. Lightly beat the eggs, then combine them with sesame oil in a small bowl. Add the light soy sauce and salt to the simmering stock, and stir to mix them in well. Add the tomatoes and simmer for 5 minutes. Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well.) Garnish with the finely chopped scallion tops.

Makes 4 to 6 Servings

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

From: Gail Shipp Date: 19 Feb 96

Kidney Bean Soup with Chopped Shrimp & Chicken

Servings: 4 servings

Ingredients:

1 tablespoon Canola oil
2 large Yellow onion(s)
Peeled, finely diced
1 Garlic clove(s)
Peeled and minced
1 medium Bay leaf
3 cub Cooked kidney beans
1 pinch Cayenne
8 cub Chicken or vegetable stock
1 cub Diced raw chicken breast
1 cub Small raw shrimp
Peeled and deveined
1 cub Tomatoes, peeled
Seeded and diced
1 cub Cooked rice

Preparation:

Note: This soup can be made with just shrimp or chicken if desired.

Heat the oil in a heavy stockpot over medium-high heat/ Add the onion, garlic, and bay leaf, and saute for 5 min, stirring occasionally. Add the beans and cayenne and saute for another 3 min. Add the stock and bring to a boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally, until the beans start to break down, thickening the soup.

Add the diced chicken, return the mixture to a boil and simmer for 2 min. Add the shrimp, return the mixture to a boil, and simmer for 2 min. Lower the heat, add the tomatoes and rice, stirring well to incorporate, and continue cooking for 2 min more. Remove the soup from the heat and serve.

Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 12

Kielbasa Soup

Servings: 10 Servings

Ingredients:

2 pound Kielbasa (smoked polish
Sausage)
6 can Fresh-like veg-all
(canned mixed
Vegetables, suitable for
Soup)
2 can Stewed tomatoes
2 can V-8 vegetable juice -- (8
Oz)
½ medium Size cabbage -- (½ to 1)

Preparation:

bring to a boil in a LARGE pot about 2-3 quarts of water. chop keilbasa into ¼ inch slices, and throw into boiling water. let simmer for a while (½ - 2 hours [this brings a smokey flavor to the broth]), and then add the liquid from the cans of stewed tomatoes.
chop the tomatoes and add them also. Drain the vegetables, and add.
add the V-8 and let it come back up to a simmer. while waiting for the pot to simmer, chop the cabbage into small ( 1 inch ) pieces.
also, you may add Tabasco, Trappeys, etc hot sauce, in several drop quanitites, or use the "HOT" version of V-8. when simmering, add the Cabbage, and allow to simmer until the cabbage goes very limp. about ½ hour.

Total hands on time, 15 minutes Total cooking time, 1 hour 15 minutes to 3 hours. Serve with Fresh baked Rye, Pumpernickle, French, or whole wheat bread. serves 10, or 4 if they are ravenous.

Like I said, not sure if it is weird, but It is great, and easy, and cheap! My mother in law prefers this to just about everything else I make...

Recipe By :

From: Peter Maughan <ast!csrd.Uiuc.Edu!

Korean Chicken Soup

Servings: 6 servings

Ingredients:

1 teaspoon Sesame seeds
8 cub Chicken broth(pref homemade)
2 tablespoon Garlic, finely chopped
2 tablespoon Ginger, finely grated
½ cub Rice
1 tablespoon Soy sauce
1 teaspoon Toasted sesame oil
1 teaspoon To 2 ts hot chile paste
1 cub Shredded cooked chicken
2 Scallions, finely chopped

Preparation:

In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute.
Transfer to small bowl and set aside.

In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat to medium-low and simmer until the rice is tender, 12-15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat until just warmed through. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.

Eating Well
February 1995

Lamb Soup Pot

Servings: 4 servings

Ingredients:

4 pound Lamb bones, cracked
1 pound Lamb meat (shoulder or leg)
4 quart Cold water
1 tablespoon Fresh ginger, sliced
1 large Onion, quartered
½ teaspoon Salt
1 teaspoon Sugar
½ cub Light sherry
½ pound Canned salted mustard green
1 pound Bean sprouts
½ cub Unsoaked "cloud ear"
Dried black fungus
4 Scallions
½ pound Dried bean thread noodles
8 Charcoal briquettes

Preparation:

Make stock: Put lamb bones, ginger, onions & water in stock pot.
Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by half. Skim froth. Shred lamb meat. Add meat, salt, sugar & light sherry to stock. Simmer for another 20 minutes.

Finish soup: Wash & soak "cloud ears." Soak noodles for a few minutes until soft. Drain & rinse mustard green; slice into shreds.
Rinse bean sprouts. Wash & remove roots from scallions; shred on bias, greens & all.

Prepare Fire Pot: Heat charcoal briquettes. When they start to turn white, transfer to bottom of Fire Pot; place pot on heat-proof tile on your table. Add half the broth & half the other ingredients, reserving the rest for later in dinner. Serve after broth has boiled briefly.

From: Ron Curtis Date: 13 Feb 96

Lamb Soup with Green Peas

Servings: 6 servings

Ingredients:

¼ cub Veg oil
1 Onion, chopped
1 teaspoon Salt
1 tablespoon Cumin
2 cub Chicken stock
3 cub Peas
2 pound Lamb stew meat/bones
¼ teaspoon Tumeric
½ teaspoon Pepper
2 Bay leaves
6 cub Water
1 cub Light cream

Preparation:

Heat the oil, cut the lamb in 2" pieces and add lamb, onions and tumeric. Rinse the greens and soak in cold water for 1 hr.
peas and cream and cook another 2-3 min and serve.

Leek & Potato Soup

Servings: 8 cups

Ingredients:

6 cub Chicken stock
6 Leeks; chopped, white only
½ cub Onion; chopped
4 medium Potatoes; peeled and diced
1 teaspoon Salt
¼ teaspoon White pepper
1 cub Cereal cream
1 bunch Chives or parsley; garnish

Preparation:

Combine first 6 ingred. in large saucepan. Bring to boil.
Cover and simmer for 30 min. Run through blender. Return to saucepan. Stir in cream. Heat through. Garnish with chopped chives or chopped parsley.

Source: Companies Coming Soups and Sandwiches, Jean Pare.
Typed by Pat Busst, Calgary, Alberta, 94-09-09.
Posted on the "Gourmet" echo 94-10-17.

Leek & Tomato Soup

Servings: 6 Servings

Ingredients:

4 medium Leeks
6 Boiling potatoes
3 medium Tomatoes
2 medium Onions
5 tablespoon Ghee
4 cub Stock
2 teaspoon Sugar
Salt & pepper
Water

Preparation:

Split & thoroughly wash leeks. Cut into chunks. Dice potaotes & chop the tomatoes. Thinly slice onions. Melt 3 tb ghee in pot & add onions & leek. Simmer very gently for 5 minutes. Add tomatoes followed by potatoes. Simmer gently for 2 minutes. Add stock. Bring to a boil. Stir in sugar, salt & pepper to taste. Reduce heat & simmer. Cook until potatoes are soft. Cool & then blend, using extra water if necessary.

Re-heat before serving. Top with croutons. Thin with water if desired. Will keep well in the fridge.

Nava Atlas, "Vegetariana"

Leek Soup

Servings: 6 Servings

Ingredients:

1 ½ pound Leeks (about 6 cups) washed,trimmed, and cut into 1 in.pieces
3 cub Chicken Broth
2 Apples, peeled and cut into½ inch pieces
1 Potato, peeled and thinlysliced
½ cub Orange Juice
½ cub Tomatoes, chopped
½ cub Carrots, thinly sliced
1 tablespoon Fresh basil OR 1 ½ t dried
½ teaspoon Curry Powder
Salt and Pepper to taste

Preparation:

Combine all ingredients in a soup kettle. Cover and bring to a boil.
Simmer 20 - 25 minutes. Remove from heat and cool slightly. Process in batches, in a blender or processor until smooth. Reheat and serve.

SOURCE: Know Your Onions SHARED BY:Jim Bodle 8/92

Leftover Bean Soup

Servings: 4 servings

Ingredients:

12 ounce Cooked beans
2 cub Evaporated skim milk
Salt and pepper to taste
⅛ teaspoon Garlic powder
⅛ teaspoon Dried thyme

Preparation:

In blender, blend all ingredients until smooth. Pour into saucepan, heat and serve. You can add water if a thinner soup is desired.

Per serving: 17g protein, 1g fat, 37g carb., 1mg sodium, 5mg chol., 22 calories.

Lemon Rice Soup

Servings: 6 Servings

Ingredients:

1 small Onion; chopped
½ Cabbage; shredded
½ teaspoon Garlic powder
⅛ teaspoon Black pepper
⅛ teaspoon Turmeric
2 tablespoon Oil
3 cub Rice; cooked
8 cub ;water OR
8 cub Vegetable broth
1 cub Nutritional yeast
1 tablespoon Tamari

Preparation:

Saute onion or scallions, cabbage and spices in oil for 5-8 minuts. Add rice, water or broth, lemon juice, yeast, and tamari or soy sauce. Simmer for another 10 minutes. Serve hot.

Variation: Instead of cabbage, use 2 cups chopped kale.

Per serving: 232 cal; 11 g prot; 37 g carb; 5 g fat (19% of total); 82 mg calcium; 5 mg iron; 212 mg sod; 2 g fiber

Simply Vegan by Debra Wasserman/MM by DEEANNE

Lentil & Bacon Soup

Servings: 6 servings

Ingredients:

225 g Lentils
150 ml Olive Oil
1 Onion
100 g Bacon
2 Garlic Cloves
2 Carrots
1 Celery Stick
400 g Tomatoes
1 tablespoon Oregano
Salt
Ground Black Pepper

Preparation:

Peel and thinly slice the onion. Peel and slice the carrots into 6mm pieces.

Put the lentils in a saucepan, cover with water and bring to the boil. Boil for 3 minutes then drain thoroughly.

In another large saucepan heat 2 tbls of the olive oil and cook the onion, bacon and half the garlic for 5 minutes. Add the remaining olive oil, garlic, carrots, celery, tomatoes, lentils, 1 litre of water and seasoning. Cover and simmer for 30-40 minutes, until the lentils are soft.

Variations:

Lentils- brown, orange or green.
- with rice, lima, kidney or other beans.
- with macaroni elbows.

Meats- pick one of:

¾ lb Smoked sausage
1 Soup bone, such as a bone
- from smoked ham, cured
- pork shoulder, or ham
- hock
1 lb Lean Ground Beef
2 lb Pheasant/chicken/guinea hen
2 lb Venison Roast (Boneless)
1 lb Frankfurters, sliced thickly
½ lb Diced ham

Other Vegetables- pick one or two of:

1 Green bell pepper; chopped
1 Leek, chopped
1 cn (8oz) mushrooms
1 c Spinach, shredded
1 c Chard stems
1 c Cubed winter squash
1 Jalapeno pepper, diced
6 Med banana peppers, chopped
1 md Parsnip, peeled, diced
4 oz Fresh green beans, trimmed
1 md Potato; finely diced

Spices- pick at least one spice and one herb:

1 ts Chili powder
¼ ts Cayenne
1 ts Paprika
1 ts Louisiana hot sauce
1 Bay leaf
1 tb Worcestershire
¼ ts Ground thyme
1 tb Fresh parsley, chopped
Mint
Oregano, for garnish
3 Sage leaves
1 ts Dried rosemary
¼ ts Ground allspice
¼ c + 2 T dried summer savory
¼ c Cumin seeds
2 tb Ea. fennel seeds, caraway
Seeds, dill seeds, cracked
Coriander seeds, sweet basil
And dried chervil
1 tb Ea. celery seeds, dried
Thyme (lemon thyme, if
Available), lavender, sweet
Marjoram

Stock Enhancers- Pick one of:

¼ c Tomato sauce or Ketchup
4 ds Hot sauce or more
4 ds Fish sauce
4 ds Soy sauce
2 tb Cider vinegar (or to taste)
1 tb Catsup; Tomato
½ c White Wine
¼ c Red Wine; Optional
6 c Beef stock
¾ c Dry sherry
½ c Spaghetti sauce, canned, red
4 Chicken bouillon cubes
2 qt Chicken broth

Each of these options picked in every conceivable combination yields 262080 recipes!!! <G>

Lentil & Brown Rice Soup

Servings: 6 servings

Ingredients:

5 cub Chicken broth
1 ½ cub Lentils, picked over and rined
1 cub Brown rice
32 ounce Tomatoes, drained, reservinguice, and chopped
3 Carrots, in ¼ inch pieces
1 Onion, chopped
1 Celery, chopped
3 Garlic cloves, minced
½ teaspoon Basil
½ teaspoon Oregano
¼ teaspoon Thyme
1 Bay leaf
½ cub Fresh parsley, minced
2 tablespoon Cider vinegar (or to taste)

Preparation:

In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender. Stir in parsley, vinegar, and salt and pepper to taste.
Discard bay leaf. The soup will be thick and will thicken more as it stands. Thin, if desired, with chicken stock.

Makes about 14 cups.

a 1984 Gourmet Mag. favorite

Lentil Soup

Servings: 8 servings

Ingredients:

--- Sauce ---
2 teaspoon Sweet Paprika
1 ½ teaspoon Salt
1 ½ teaspoon Garlic Powder
1 ½ teaspoon Dry Mustard
1 ½ teaspoon Dried Thyme Leaves
1 teaspoon Onion Powder
1 teaspoon Ground Cumin
1 teaspoon Dried Ciantro Leaves
¾ teaspoon Black Pepper
½ teaspoon White Pepper
½ teaspoon CayenneIngredients ---
2 cub Chopped Onion; in all
2 cub Chopped Bell Peppers; in all
2 cub Chopper Celery; in all
1 cub Apple Juice
2 teaspoon Minced Fresh Garlic
2 cub Dried Lentils
10 cub Vegetable Stock
¼ cub Tamari
1 cub Medium Diced Carrots
1 cub Medium Diced Parsnips
1 cub Medium Diced Zucchini
1 cub Medium Diced Yellow Squash
1 cub Medium Diced fresh Mushrooms

Preparation:

Combine the seasoning mix ingredients in a small bowl.

Preheat a heavy 5-quart pot, preferably nonstick over a high heat to 350 for about 4 minutes.

Add 1 cup of the onions, 1 cup of the bell peppers, 1 cup of the celery, and the bay leaves. Stir and cook, scraping the bottom of the pot occasionlly to clear, about 5 minutes. Add the apple juice and 2 tablespoons of the seasoning mix, check the bottm of the pot for sticking and cook until all the liquid evaporates, about 10 minutes.

Add the reamining onions, bell peppers, celery and seasoning mix and the garlic ad lentils. Stir and cook 1 minute and then add 6 cups of the stock and the tamri. Stir and cook 30 minutes, checking the bottom of the pot occasionally for sticking. Stir in 2 cups stock and cook 10 minutes. Stir inthe remaining 2 cups stock and cook 5 minutes. Add the carrots and parsnips and stir and cook 6 minutes.
Add all the remaining vegetables, stir and bring the soup back to a boil, about 5 minutes.

Calories 106; Protein 6g; Fat 1g; Carbohydrates 21g; 4% calories from fat

From Paul Prudhomme's "Fork in the Road".

Lisa's Hamburger Soup

Servings: 8 Servings

Ingredients:

1 pound Ground chuck
1 Med. onion; chopped
2 tablespoon Butter
6 Peppercorns
½ teaspoon Thyme
1 tablespoon Salt
1 Bay leaf
1 Lg. can chopped tomatoes
4 Celery tops; chopped
6 Sprigs parsley
4 Carrots; sliced
2 can Beef consomme
3 Lg. cans of water

Preparation:

Melt the butter. Add the onions and cook till translucent then add ground chuck and continue to cook till browned. Add remaining ingredients and simmer 45 minutes. Then all ya "KNEAD" to go with it is a piping hot loaf of bread from the B/M!! Eat Hardy Lisa/Cedar Rapids FROM: LISA CRAWLEY (TSPN00B)

Lobster Soup

Servings: 6 servings

Ingredients:

¾ pound Lobster meat; cooked
1 teaspoon Salt
⅛ teaspoon Pepper, white
¼ teaspoon Paprika
⅛ teaspoon Nutmeg, ground
¼ cub Butter; melted
2 pint Half-and-half
1 tablespoon Parsley; chopped

Preparation:

Cut lobster meat in pieces. Combine lobster, seasonings, and butter; heat. Add half-and-half and bring to boiling point, but do not boil.
Sprinkle with parsley before serving.

SOURCE: Southern Living Magazine, May 1974.
Typos by Nancy Coleman.

Louisiana Chicken Gumbo

Servings: 6 servings

Ingredients:

1 small (3 lb) fowl
4 tablespoon Fat, butter or bacon fat
1 slice (1 lb) ham, diced
1 medium Onion, sliced
1 ½ teaspoon Salt
1 quart Hot water
2 cub Sliced okra
1 Sprig thyme
2 Dozen oysters
1/16 teaspoon Cayenne
1 tablespoon File' -OR-
3 tablespoon Sassafras leaves

Preparation:

Cooked Rice

Clean chicken and cut in pieces. Saute chicken in fat in heavy frying pan until browned, turning frequently. Add ham and onion, and saute for about 10 minutes. Add salt and water; bring to a boil, and simmer for about 1 ½ hours, or until chicken is tender. Add okra and thyme, and simmer for ½ hour longer, or until okra is tender.
Remove chicken from bone and return to stock. Add oysters and cayenne, and cook until edges of oysters curl. Add additional seasoning if needed. Just before serving stir in file' or sassafras leaves. Serve at once in hot tureen with boiled rice, or serve in hot soup bowls.

Serves 6 to 8.

Macaroni & Red Bean Soup

Servings: 4 servings

Ingredients:

1 cub Red kidney beans, soaked
1 Onion, coarsely chopped
1 medium Carrot, diced
2 Celery stalks, chopped
3 Garlic cloves, chopped
1 tablespoon Parsley, chopped, optional
2 tablespoon Olive oil
1 ¼ cub Tomatoes, diced
1 cub Tomato juice
½ Vegetable bouillon cube
8 ounce Elbow macaroni
1 tablespoon Tomato paste
1 teaspoon Mixed herbs
Salt & pepper

Preparation:

Cook beans until tender. Cool in their cooking liquid.

Lightly saute the onion, carrot, celery, parsley & garlic in the olive oil until softened & slightly browned. Ladle in the beans & 2 cups of their cooking liquid, the tomatoes, tomato juice bouillon cube & macaroni. Bring to a boil & cook for 5 to 7 minutes. Stir carefully.

Cover & let stand for a few minutes to allow the pasta to plump up.
Add more stock or juice if the mixture is too dry. Stir in the rest of the ingredients & serve immediately.

Marlena Spieler, "200+ Vegetarian Pasta Recipes" Submitted By MARK SATTERLY On 12-21-94 0908

Mandarin Hot & Sour Soup

Servings: 4 servings

Ingredients:

8 cub Soup Stock
¼ pound Pork, Lean
½ Square Bean Curd (Optional)
¼ cub Shredded Bamboo Shoots
3 Dried Black Mushrooms 2-3 *
2 tablespoon Sliced Button Mushrooms
4 Dried Wood Ears (Optional) *
2 Stalks Green Onion, Chopped
1 Slice Cooked Ham, Shredded**
4 tablespoon Vinegar
1 teaspoon Chili Oil (Optional)
¼ Hot Pepper
¾ teaspoon Salt
½ teaspoon Sesame Oil
½ teaspoon Sugar
1 tablespoon Soy Sauce
2 Eggs Lightly Beaten
3 tablespoon Cornstarch In 3 t Water

Preparation:

* Soaked and shredded. ** Optional.

Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat.
Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time.
Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.
From: Kaz Langridge Date: 10 Feb 96

Manhattan Clam Chowder

Servings: 6 servings

Ingredients:

1 quart Chowder clams; shucked in their liquid
½ pound Bacon ; ¼ in piecespieces
3 medium Onions ; finely chopped
1 small Green pepper, fine chopped
1 1 pound 12 oz can choppedtomatoes; juice reserved
3 medium Potatoes ; diced
4 Carrots ; diced
2 Stalks celery ; diced
1 ½ quart Water
Salt and freshly groundblack pepper
1 teaspoon Dried thyme
1 Bay leaf

Preparation:

Drain off the clam liquid and reserve. Chop the clams finely and set aside. Cook the bacon in a heavy soup kettle until almost crisp, remove with a slotted spoon and reserve. Add the onions and green pepper to the hot bacon fat and saute until the onions are pale gold.
Add the tomatoes and their juice, potatoes, carrots, celery, and 1 ½ qts of water. Season with salt (cautiously, since clams can be salty) and pepper to taste, add the thyme and bay leaf, and bring to a boil. Lower the heat and simmer gently, uncovered, for about 40 minutes or until the potatoes are tender. Add the clams and their juice, cover, and simmer for 20 minutes longer. Correct the seasonings, add the reserved bacon, and serve.

Matzo Ball Soup

Servings: 6 servings

Ingredients:

2 large Egg whites
1 large Egg
1 tablespoon Vegetable oil
¼ cub Unflavored seltzer
2/3 cub Matzo meal
2 tablespoon Parsley; minced
¾ teaspoon Salt; or to taste
¼ teaspoon Black pepper
6 ¼ cub Chicken stock or low
Sodium chicken broth

Preparation:

Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 0:55
1. In a medium-size bowl, whisk together the egg whites, the egg and oil, then whisk in the seltzer. Add the matzo meal, 1 Tbs of the parsley, the salt, and pepper, stirring until smooth. Cover and refrigerate for 30 mins.
2. While the matzo mixture chills, half-fill a large saucepan with cold water and bring to a boil over high heat. Using your hands, roll the matzo mixture into 1-inch balls (about 22) and drop them into the boiling water. Lower the heat, cover, and simmer for 40 mins or just until the matzo balls are cooked through.
3. In another large saucepan, bring the stock to a boil over high heat, adding additional salt to taste if you wish. Using a slotted spoon, transfer several matzo balls from the boiling water to each soup bowl, then ladle over the hot stock. Garnish with the remaining 1 Tbs of parsley. Makes six 1 ¼-cup servings.

Matzo Balls for Use with Chicken Broth

Servings: 12 servings

Ingredients:

2 tablespoon Onion, grated
8 Eggs
½ cub Margarine, melted andslightly cooled
2 ½ cub Matzo meal
Salt
Freshly ground pepper
2 tablespoon Minced parsley
¼ cub Water or chicken broth

COOKING MEDIUM:
large Pot boiling water
½ small Onion, cut into 3 or 4pieces

SOUP:
1 Recipe chicken broth (12servings)

Preparation:

In a large bowl combine the grated onion, eggs, margarine, matzo meal, salt and pepper, reserved chopped parsley and ¼ cup water or chicken broth. Let sit at least 30 minutes.

Wet hands and roll dough into 24 balls the size of a walnut (they will become larger as they cook.) Bring a large pot of water to a boil.
Add 2 tablespoons of salt and throw in ½ small onion. Drop matzo balls into the water one at a time. Reduce heat and cover. Simmer for 30 to 40 minutes. Drain. Store, covered, on a plate until ready to use. Matzo balls will keep, in the refrigerator, for a couple days.

To serve, heat a recipe of chicken broth over medium heat. Add matzo balls and heat through.

Meatball Soup

Servings: 4 Servings

Ingredients:

½ pound Ground beef
1 slice Bread, soaked in milk andsqueezed dry
½ medium Onion, finely chopped
1 Clove Garlic, minced
2 tablespoon Grated romano OR parmesancheese (or a mixture ofboth), plus
More for garnish
Salt and pepper to taste
2 tablespoon Tomato sauce
1 ½ teaspoon Dry red wine
1 Egg, beaten
8 cub Beef stock
½ cub Uncooked rice
1 teaspoon Chopped fresh parsley

Preparation:

In a large bowl, thoroughly mix all ingredients except stock, rice and parsley, using your hands. Shape into ½ inch balls. Bring stock to a boil; drop meatballs in and add rice. (Do not cover.) Lower heat so stock simmers; cook 15 minutes. Add parsley. Serve additional grated cheese separately for sprinkling over soup. Serves 4 to 6

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

Meatball Vegetable Soup

Servings: 6 servings

Ingredients:

1 Egg
½ cub Breadcrumbs, fresh
2 tablespoon Onion; chopped
2 tablespoon Parsley; snipped
1 tablespoon Pepper, green; chopped
1 teaspoon Salt
few grains
1 pound Beef, ground
Oil, salad
1 ½ cub Vegetables, mixed; cooked
1 ½ cub Water; boiling
1 can Soup, cream of chicken

Preparation:

Beat egg; mix in breadcrumbs, onion, parsley, green pepper; salt, and pepper. Add ground beef and mix well. Shape into 24 meatballs.
Brown in a small amount of heated oil; remove and set aside. In same skillet, stir in mixed vegtetables, water, and soup. Heat to boiling point, stirring constantly. Add meatballs; simme, covered, 10 minutes.

SOURCE: Southern Living Magazine, November 1972.
Typos by Nancy Coleman.

Mexican Albondigas Soup

Servings: 4 servings

Ingredients:

1 pound Ground round beef
¾ teaspoon Salt
¾ teaspoon Chile powder
1 small Onion; grated
1 cub Fine dry bread crumbs
½ cub Pine nuts
1 Egg; slightly beaten
2 can Beef consomme
2 can Water
1 Bay leaf
¼ cub Dry sherry

Preparation:

Mix together ground beef, salt, chile powder, onion, crumbs, pine nuts and egg. Shape into tiny meatballs 1" or smaller in diameter.
Pour consomme, water and bay leaf into a pan; cover and bring to a boil. Add meatballs a few at a time so that the boiling is constant.
Reduce heat, cover and simmer 30 min. Just before serving remove bay leaf and add sherry.

From the Sunset Cook Book of Soups and Stews.
Posted by Jim Weller.
From: Jim Weller Date: 08 Feb 96

Mexican Barley & Bean Soup

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
2 cub Onions; chopped
4 cl Garlic
3 tablespoon Jalepenos; minced
1 Carrot; diced
1 Turnip; diced
1 ½ teaspoon Cumin
½ teaspoon Coriander
5 cub Stock; or water
1 tablespoon Minced fresh epazote leavesoptional
2 cub Pinto beans; cooked oranasazi beans
2 cub Cooked whole barley
1 teaspoon Lemon juice; to 2t
3 tablespoon Red miso; or salt to taste
½ cub Cilantro; finely chopped

Preparation:

Heat oil and saute onions until clear, about 5 mins.
Add garlic, peppers, carrot and turnips and saute until onion is tender. Stir in cumin and coriander and cook, stirring briefly, 2 mins. Add stock or water, and bring to a simmer.
Cover and reduce heat to low.
Simmer 20-30 mins, until veggies are tender.

Stir in epazote, if using, beans and barley and bring back to a simmer. Cook about 10 mins, until soup lightly thickens. Add lemon juice to taste.

In small bowl, whisk mise and a ladleful of soup broth to make a smooth paste; add to soup.
If not using miso, add salt to pot.
Stir in cilantro, reserving some for garnish.

*You may substitute black turtle beans for anasazi or pinto; add 1c corn kernals.

From Vegetarian Times
Typed by Lisa Greenwood
From: Lisa Greenwood Date: 03 Feb 96

Mexican Meatball Soup

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
1 medium Onion (150g) chopped
2 Garlic cloves, crushed
1 teaspoon Chilli, chopped (bottled)
850 g Tomatoes (2 x 425g can/tin)
1 ½ l Beef stock (6 cups)
1 tablespoon Parsley, fresh, chopped
290 g Red kidney beans, canned,
Rinsed and drained
½ cub Sour cream (125ml)
2 Shallots, green, thin sliced
MEATBALL INGREDIENTS :
500 g MINCED BEEF
2 Shallots, finely chopped
1 Egg, lighly beaten
¼ cub Packaged breadcrumbs (25g)
35 g Taco Seasoning Mix packet
1 tablespoon Olive Oil

Preparation:

1. Heat oil in large pan, add onion and garlic, cook, stirring : until onion is soft. Add chilli; cook, stirring, 1 minute.
2. Stir in undrained curshed tomatoes and stock; simmer, : covered for 15 minutes
3. Add parsley, beans and meatballs to pan, simmer, covered, : until meatballs are cooked through
4. Serve soup topped with sour cream and shallots

MEATBALLS :

1. Combine all ingredients, except oil, in bowl.
2. Roll level tablespoons of mixture in balls.
3. Heat oil in shallow pan, add meatballs, cook until well : browned all over; drain on absorbent paper.

Meatballs and soup are suitable to freeze separately. Soup suitable to microwave.

Soup and meatballs can be made a day ahead; store them separately in the refrigerator

Source : Australian Womens Weekly - June 1996 Shared : by Mandy Carbery of Worongary on 19th June 1996 From: Mandy Carbery Date: 19 Jun 96

Mexican Tomato Soup

Servings: 4 servings

Ingredients:

5 Tomatillos; husks removed, each cut into 6 pieces
½ medium Onion; yellow, cut into 8 pieces
2 cl Garlic; chopped
½ cub Cilantro; stems removed
½ teaspoon Hot pepper sauce OR
½ Jalapeno chile; seeded, veins removed and chopped
Salt
2 cub Tomatoes; fresh, skins on, OR whole canned tomatoes drained
2 cub Milk
2 teaspoon Sugar; more or less to taste
Cilantro leaves

Preparation:

Prepare salsa by combining tomatillos, onion, garlic, cilantro, hot pepper sauce and ½ teaspoon salt in food processor. Process only until everything is in small pieces - don't puree. Remove, set aside and clean work bowl.

Puree tomatoes in food processor. Remove and pour into a medium bowl.
Stir in milk, sugar and 1 teaspoon salt. Mix well. Taste and add more sugar if needed. Cover and chill.

When ready to serve, pour soup into 4 serving bowls and add about 2 tablespoons salsa to each bowl. Garnish with cilantro leaves to taste.

Per Serving: 99 cal; 72 mg sodium; 9 mg chol; 3 g fat; 14 g carb; 5 g pro.

Source: Sacramento Bee, 10/12/94, Marion Cunningham, L.A. Times Shared by: David Knight

Middle Eastern Chickpea Soup

Servings: 6 servings

Ingredients:

1 cub Onion(s), chopped
1 tablespoon Olive oil
½ cub Unpeeled carrots, chopped
½ cub Celery, chopped
3 Garlic clove(s), minced
5 cub Vegetable or other stock
2 teaspoon Salt
2 teaspoon Ground cumin seedspref roasted
1 teaspoon Pepper
1 Bay leaf
1/3 cub White ricewashed and drained
2 tablespoon Parsley, chopped
1 can (16oz) tomatoes
1 cub Cooked chickpeashomemade or canned

GARNISH:
Lemon wedges
Chopped cilantro
Grated Parmesan cheese

Preparation:

1. In a large heavy pot, saut‚ the onion in the olive oil until softened, 3-4 minutes. Add the carrots and celery, and cook until soft, another 3-4 minutes. Add the garlic and saut‚ until it begins to turn golden, 2-3 minutes.

2. Add the stock and turn the heat to high. Bring the soup to a simmer, then add the salt, cumin, pepper, bay leaf, rice, and parsley.

3. Empty the can of tomatoes into a bowl. Squish the tomatoes thoroughly, then add the crushed tomatoes to the soup.

4. When the soup returns to a simmer, turn the heat to low. cover and simmer for 30 minutes, stirring occasionally. Add the chickpeas and simmer an additional 30 minutes. Remove the bay leaf.

5, Serve hot, garnished with lemon wedges, cilantro, and a sprinkling of cheese.

Can be refrigerated for 3 days. Reheat before serving.

The Occasional Vegetarian
by Karen Lee
ISBN 0-446-51792-5
pg 79-80

Millet Soup

Servings: 6 servings

Ingredients:

3 ½ cub Vegetable stock or bouillon
½ cub Millet
½ small Cauliflower cut into florets
1 medium Carrot; coarsely chopped
1 Celery rib, with leaves sliced
2 Garlic cloves; minced
½ teaspoon Dried rosemary
½ teaspoon Dried thyme
1 teaspoon Dried basil
¼ teaspoon Freshly ground black pepper
1 ½ cub Sliced mushrooms
3 Green onions, with tops finely chopped
2 cub Soy milk
3 tablespoon Tamari
2 tablespoon Nutritional yeast flakes (Optional)

Preparation:

Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes.

Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.

Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.

Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer. Serve immediately.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Minestone Soup

Servings: 4 servings

Ingredients:

¼ package EDEN Spaghetti
1 tablespoon EDEN Olive Oil
1 large Onion; chopped
2 Cloves garlic; chopped
2 Stalks celery; chopped
1 medium Potato; chopped
4 cub Water
14 ½ ounce Can EDEN Diced Tomatoes with Green Chilies
15 ounce Can EDEN Kidney BeansOR any EDEN Canned Beans
1 Red pepper; chopped
¼ cub Cilantro, chopped (optional)
3 tablespoon EDEN Shoyu

Preparation:

Cook spaghetti as package directs, set aside. Heat oil, saute onions and garlic until onions are translucent. Add potato, celery and water, simmer until vegetables are tender. Add tomatoes, beans and red peppers, simmer 2 minutes. Add cilantro and shoyu.

Prep Time: 30 minutes
Cooking Time: 20 minutes
Yield: 4-5 servings

Minestrone Alla Milanese

Servings: 6 servings

Ingredients:

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Preparation:

Battuto: Chop to a paste your seasonings, celery, onion, carrot and sage along with the lean salt pork. Chop all these coarsely, and then keep chopping until everything is reduced to a paste. Blenders don't seem to do too well with this combination of pork and celery, so they are not recommended. When the battuto is ready, saute it in the olive oil in a big soup pot. Once the battuto is golden, the minestrone is on its way. Soup: Add to the pot the hot water and the salt, raise the heat to high. Chop the celery, carrots and 2 of the potatoes into ¼" bits, break the cauliflower into small pieces, preserving as much as possible the individual flowerets. Put these 4 vegetables to boil in the flavored water for 10 minutes, while you prepare the other vegetables: slice the third potato with a potato peeler into paper-thin slices, and add them to the pot. Chop the zucchini in half, then quarters, then slice into ½" bits. Cut the cabbage into thin slices and then into ⅛" bits. Break the escarole, endive, and spinach into ½" pieces. Slice the onion into slivers. Add these, the tomatoes and the peas to the boiling pot, lower the heat, and let bubble along for about 15 minutes. If you wish, add 1 cup of rice at this time, to make a northern variation, or a cup of small macaroni to make a southern version. At the end of 15 minutes, or when all the vegetables are done, add the garbanzos, mashing some of them as you stir them in. Cook for another 15 to 25 minutes, depending on how thick you wish your soup. The real minestrone has a nice, thick consistency, although some prefer it thinner. Serve hot in winter with a slice of toasted (even better, fried) Italian bread in the bottom of the soup plate and a sprinkling of Parmesan cheese on top. Serve at room temperature without the bread in summer. From The Romagnolis' Table by Margaret & G. Franco Romagnoli.

Minestrone Di Romagna

Servings: 1 servings

Ingredients:

½ cub Olive oil
3 tablespoon Butter
1 cub Yellow onion, thinly sliced
1 cub Carrots, diced
1 cub Celery, diced
2 cub Potatoes, peeled & diced
1 ½ cub Fresh white beans (ifavailable) or
1 ½ cub Canned cannellini beans
2 cub Zucchini, diced
1 cub Green beans, diced
3 cub Cabbage, shredded(Preferably Savoy cabbage)
6 cub Homemade Beefbroth or
2 cub Canned beef broth mixed w/
4 cub Water
2/3 cub Canned Italian tomatoes,with their juice
1/3 cub Parmesan cheese, freshlygrated

Preparation:

Choose a stockpot large enough for all the ingredients. Put in the oil, butter and sliced onion and cook over medium low heat until the onion wilts and is pale gold in color but not browned. Add the diced carrots and cook for 2 to 3 minutes, stirring once or twice. repeat

this procedure with the celery, potatoes, white beans (if fresh), zucchini, and green beans, cooking each one a few minutes before adding the next. Then add the cabbage and cook for about 6 minutes, giving the pot an occasional stir.

Add the broth, the tomatoes and their juice and a little bit of salt.
(go easy on the salt, especially if you are using canned broth; you can always correct the seasoning later.) Cover and cook at a slow boil for at least 3 hours.

If necessary, you can stop the cooking and resume it later on.
(Minestrone must never be thin and watery, so cook until it is soupy thick. If you should find that it has become to thick, you can add another cup of homemade broth or water. Do NOT add more canned broth.) 15 minutes before the soup is done, add the canned or cooked dry beans (if you are not using fresh ones). Just before turning off the heat, swirl in the grated cheese, then taste and correct for salt.

Minestrone soup is even better when warmed up the next day. It keeps up to a week in the refrigerator.

From: Anne Marie Chiappetta Date: 06 Apr 94

From: Gail Shipp Date: 11 Mar 96

Minestrone Genovese ( Vegetable Soup with Pesto )

Servings: 6 servings

Ingredients:

1 1/3 cub Dried white kidney beans, soaked
8 cub Water
2 large Potatoes, diced
½ pound Butternut squash, peeled & diced
3 large Zucchini, chopped finely
1 Tomato, peeled, seeded & chopped
1/3 pound Mushrooms, sliced
1 Carrot, finely chopped
2 Celery ribs, finely chopped
1 large Garlic clove, minced
1 Yellow onion, finely sliced
1/3 cub Olive oil
1 ½ teaspoon Coarse sea salt
½ pound Tubular pasta
2 tablespoon Pesto, see recipe
Olive oil

Preparation:

Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cok at a high heat for 10 minutes. Reduce heat & simmer, covered, for another 5 minutes.

Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic & onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil & salt. Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid & serve it with drizzles of olive oil on top.

From: Carol Katz Date: 03 Feb 96

Mirliton Soup

Servings: 6 Servings

Ingredients:

4 Med. size mirlitons
6 Slices kosher Beef Frye
3 Cloves garlic, chopped
1 Large bell pepper, chopped
2 Large onions, chopped
5 Shallots, chopped
2 tablespoon Fresh parsley, chopped
¼ teaspoon Oregano
1 Bay leaf
5 Chicken bouillon cubes
4 cub Boiling water
Salt and pepper to taste
1 cub Nondairy creamer
Bread crumbs

Preparation:

Dissolve 5 bouillon cubes in 4 c. boiling water. Boil mirlitons until tender; let cool. Peel and cut into cubes. Set aside. In large pot fry Beef Frye until brown. Add all seasonings and saute until soft. Add cubed mirlitons and chicken bouillon. Bring to a boil and cook for abt. 45 min. Add nondairy creamer and simmer for 5 min. Then put soup in blender and blend until creamy. Serve hot with about 1 tbs. bread crumbs on top.

Miso Soup

Servings: 1 Servings

Ingredients:

4 cub Water
1 Inch piece of kombu, rinsed
1 Handful of hijiki, wakame,
Arame - your choice
1 Tub of White Wave lowfat
Tofu
1 Onion coarsely chopped
2 Carrots sliced
⅛ To ¼ cup miso paste (I
Like the brown best)

Preparation:

Rinse the kombu (kelp; you can get it in health food stores in the Macrobiotic section or in an Asian market) and put it in the water in a large pot. Add the seaweed(s) of your choice. I always add wakame; hijiki tastes too strong for some people, but I love that too. Bring to a boil.

While you're boiling the water, you can water, saute the onion, or just throw it into the water when it's almost at a boil. Turn the heat way down and add the carrots and the tofu.

Put the miso into a bowl. Pour some of the water from the pot over it (you kill some of the miso's good stuff if you boil it, so you shouldn't put it into the boiling water). Stir the miso thoroughly into the water and then add this back to the pot. Miso is really high in sodium, so you can adjust how much you add to taste. My macrobiotic cookbook says 1 tsp. per cup of water, but that tastes _really_ light to me.

Remove the kombu piece (it's the tough one) and serve. I put brown rice in mine, since I don't like to eat brown rice plain.

This soup has all kinds of items that the macrobiotic people say will cure you of cancer (thinking of an older digest question). Both miso and the seaweed are supposed to be excellent for your health according to Michio Kushi, et al. YMMV.

Source: Original

Posted by Heather Brown <heather@EECS.Berkeley.EDU> to the Fatfree Digest [Volume 15 Issue 5] Feb. 5, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

Miso Soup with Shrimp

Servings: 5 Servings

Ingredients:

10 large Shrimp; cooked, peeled
3 cub Dashi stock; **1
½ cub Miso; light **2
2 small cakes **3thinly sliced
½ teaspoon Sugar
2 Scallions; chopped
½ Bean curd; fresh; cut into
small cubes

Preparation:

Prepare the stock according to the instructions on the package. Bring to a simmer and stir in the miso, using a wire whisk. Add the sugar, kamaboko and fresh bean curd. Divide into five bowls and add the scallions and shrimp.

**1 Made from dried seaweed or dried tuna shavings; is available in Japanese or Oriental markets.

**2 Fermented soybean paste; available in Japanese or Oriental markets.

**3 Deep-fried fish paste cakes or can use deep-fried bean curd cakes; available in Japanese or Oriental markets . By Jeff Smith The Frugal Gourmet From the 01/30/1991 issue of The Springfield Union-News Meal-Mastered by Joe Comiskey 08/18/1992 Posted on $p FOOD SOFTWARE by JOE COMISKEY (JPMD44A) on 08//93, MM format

Moroccan Chick Pea Soup

Servings: 4 servings

Ingredients:

2 tablespoon Safflower oil
2 Carrots, grated
2 Cloves Garlic, minced
Med Onion, chop fine (½ c)
15 ounce Can Chick Peas, rinse,draine
3 cub Vegetable stock
1/3 cub Tahini
2 tablespoon Lemon juice
1 tablespoon Chopped fresh parsley
¾ teaspoon Ground Cumin
½ teaspoon Black pepper
½ teaspoon Thyme leaves
¼ teaspoon Powdered tumeric
⅛ teaspoon Cayenne pepper

Preparation:

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside.
Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice.
Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired.
VARIATIONS: - substitute olive oil for safflower oil

Moroccan Style Vegetable Soup

Servings: 8 servings

Ingredients:

2 tablespoon Safflower oil
2 large Onions,chopped
2 medium Potatoes,scrubbed and cutinto ¾" chunks
2 cub Raw pumpkin or butternutsquash,peeled and cut into¾" chunks
2 large Carrots,coarsely chopped
1 can Plum tomatoes with liquid,chopped (14 oz)
2 teaspoon Ground cumin
¾ teaspoon Turmeric
2 cub Chick peas,canned orwell-cooked
Salt to taste
Fresh ground pepper to taste
1 cub Whole grain couscous(presteamed, crackedsemolina)

Preparation:

Heat the oil in a large soup pot. Add the onions and saute over moderate heat until golden. Add the potatoes, pumpkin or squash, carrots, tomatoes, and enough water to cover. Bring to a boil, then add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender.

Add the chick peas and season to taste with salt and pepper. Simmer over very low heat for another 15 minutes.

In the meantime, place the couscous in an oven-proof bowl. Cover with two cups of boiling water, then cover the bowl and let stand for 15 minutes. Fluff with a fork. Place a small amount of the couscous in each soup bowl, then ladle the soup over it. Serve at once.

From: Carol Katz Date: 03 Feb 96

Mulligatawny Soup

Servings: 8 servings

Ingredients:

2 Broiler-fryer chickens
2 quart ;water
1 tablespoon Salt
½ cub Butter
4 ½ teaspoon Tumeric
3 tablespoon Poppy seed; powdered
3 tablespoon Coriander; ground
dash Cayenne
½ cub Coconut; grated or flaked
1 medium Onion; chopped
3 cl Garlic; minced
1 cub Flour; wheat or rice
16 ounce Can of garbanzo beans
4 Cloves
Salt and cayenne to taste
Hot cooked rice
Lemon slices

Preparation:

This golden colored soup comes from Northern India. Serve it in wide shallow bowls to allow room to add rice. A good accompliment is crisp Papar bread [fried pappadums] or fried tortillas which are similar to some Indian breads.

Put the chickens in a large pot; add water and salt; bring to a boil; cover and simmer for 1 hr, until chicken is tender. Remove chickens, cool slightly; and remove meat from bones. cut breasts into 3-4 pieces each; leave legs and thighs whole. Discard bones and reserve stock.

In the same pot, melt 6 tbsps butter, add spices and cook together 5 min. or until onions are soft. Remove from heat and stir in flour.
Puree the beans in their juice and add; stir in the stock and simmer together 15 min, stirring frequently. Add the chicken.

Just before serving, melt the remaining butter with the cloves; remove cloves and stir butter into soup. Adjust seasoning; serve in large bowls and pass rice and lemon slices at the table.

From the Sunset Cook Book of Soups and Stews.
Posted by Jim Weller.

From: Jim Weller Date: 21 Jan 96

Mushroom Soup

Servings: 4 Servings

Ingredients:

2 ounce Dried mushrooms
2 tablespoon Cooking oil
1 Green onion, chopped
1 teaspoon Garlic, chopped
1 teaspoon Ginger, chopped
1 tablespoon Soy sauce
1 teaspoon Brown sugar
½ teaspoon Salt
1 l Stock

Preparation:

Soak mushrooms in water for 20 minutes. Separate stem from caps & discard stems. Heat oil in a soup pot & fry onion, garlic & ginger for 2 minutes. Add soy sauce, sugar & salt. Mix together well. Pour in stock & simmer gently with the lid on for 30 minutes.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Mushroom Soup - Chinese

Servings: 4 servings

Ingredients:

2 ounce Dried mushrooms
2 tablespoon Cooking oil
1 Green onion, chopped
1 teaspoon Garlic, chopped
1 teaspoon Ginger, chopped
1 tablespoon Soy sauce
1 teaspoon Brown sugar
½ teaspoon Salt
1 l Stock

Preparation:

Soak mushrooms in water for 20 minutes. Separate stem from caps & discard stems. Heat oil in a soup pot & fry onion, garlic & ginger for 2 minutes. Add soy sauce, sugar & salt. Mix together well. Pour in stock & simmer gently with the lid on for 30 minutes.

Jack Santa Maria, "Chinese Vegetarian Cooking"

Mushroom Vegetable Soup

Servings: 6 Servings

Ingredients:

1 pound Mushrooms; fresh
2 tablespoon Margarine, divided
1 cub Carrot; finely chopped
1 cub Celery; finely chopped
1 cub Onion; finely chopped
1 clove minced
13 ¾ ounce Can condensed beef broth;
2 cub Water
¼ cub Tomato paste;
2 teaspoon Parsley flakes or
¼ cub Fresh parsley; minced
1 Bay leaf;
½ teaspoon Ground pepper; freshly
2 tablespoon Dry sherry

Preparation:

Wash mushrooms; slice half of them and set aside. Chop remaining mushrooms and saute them in 1 tb margarine in a large pot. Add all the vegetables (except the sliced mushrooms) and cook 6-7 minutes, stirring often. Stir in all other ingredients except the mushrooms, the remaining margarine, and the sherry. Simmer, covered, for 1 hour. Puree soup in the blender or food proscessor fitted with steel blade. Saute the sliced mushrooms in the remaining 1 tb of margarine.
Return pureed soup to pot; and sauteed mushrooms and sherry. Reheat over moderate heat, stirring. Food Exchanges per serving: 2 VEGETABLES EXCHANGES + 1 FAT EXCHANGE CHO: 12g; PRO: 5g; FAT: 5g; CAL: 108; LOW-SODIUM DIET: Omit salt. Substitute unsalted beef broth and unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master

Mushroom Wild Rice Chowder

Servings: 6 Servings

Ingredients:

2 tablespoon Vegetable oil
8 ounce Mushrooms, fresh; sliced
1 Celery rib; thinly sliced
½ cub Flour, unbleached
3 ¾ cub ;water
3 cub Wild rice; cooked
1 teaspoon Salt
½ teaspoon Curry powder
½ teaspoon Mustard, dry
½ teaspoon Cinnamon
3 drop Hot pepper sauce
1 ½ cub Soymilk
Paprika
½ cub Almonds, slivered;toastedoptional

Preparation:

In a soup pot, heat oil. Add mushrooms and celery and saute 2 minutes. Sprinkle flour over vegetables and cook over medium-low heat, stirring, 1 minute.
Gradually add water, stirring constantly; cook over mediumheat until mixture is somewhat thickened.Stir in remaining ingredients. Heat thoroughly.Garnish with paprika and toasted almonds if desired. Serves 6.

Per serving: 195 cal; 9 gprot; 5 g fat; 29 g carb; 0 chol; 680 mg sod; 1 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

Mussel & Saffron Soup

Servings: 4 Servings

Ingredients:

2 pound Mussels
1 ¼ cub Dry white wine
1 ½ cub Water
3 tablespoon Butter
1 tablespoon Olive oil
1 Onion, finely chopped
1 Garlic clove, crushed
1 Leek, trimmed, fine shredded
½ teaspoon Fenugreek, finely crushed
1 ½ tablespoon All-purpose flour
2 package Saffron strands, soaked in
1 tablespoon Boiling water
1 ¼ cub Chicken stock
1 tablespoon Chopped fresh parsley
Salt to taste
Fresh ground pepper to taste
2 tablespoon Whipping cream
Fresh parsley sprigs (opt)

Preparation:

Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed.
Strain liquid through a fine sieve and reserve.

Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute.
Add saffron mixture, 2-½ cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes.
Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.

Navy Bean Soup

Servings: 8 Servings

Ingredients:

2 cub Navy beans
3 quart Water;cold
1 Meaty ham bone OR
Small shank end of ham
1 Large onion;minced
½ teaspoon Sugar
2 Celery stalks; minced
Milk or water
Salt and pepper

Preparation:

Quick-cooking dried beans do not REQUIRE overnight soaking. Some people however, believe even those are better for soaking. Others prefer the old-fashioned type. If you prefer to soak beans, measure the amount of water specified in this recipe and leave beans in it overnight. Next morning, add the remaining ingredients. No draining is necessary. 2 cups beans = 1 lb.

Place beans and water in kettle with ham bone. Add onion, sugar and celery. Bring slowly to boiling point. Cover and simmer 4 to 5 hours until beans are tender and the liquid partially cooked down. Remove ham bone.
For smooth soup, rub through a coarse sieve. Or mash beans lightly with a potato masher for a chunkier soup. If you prefer, you may leave beans whole.
Cut ham off bone; add ham to soup. Season to taste. Dilute if desired with additional milk or water. Serve hot.

Source: Betty Crocker's Picture Cook Book Typos by Dorothy Flatman

Neapolitan Mushroom Soup

Servings: 8 Servings

Ingredients:

1 ounce Dried porcini mushrooms
3 tablespoon Unsalted butter
3 tablespoon Extra-virgin olive oil
1 small Onion, minced
3 Cloves garlic, minced
1 ½ pound Fresh mushrooms, wipedclean, stems trimmed,
And sliced
4 Fresh plum tomatoes, peeled,seeded and chopped
OR 4 canned Italian plumtomatoes, drained and
Chopped
1 teaspoon Salt
Freshly ground black pepper
1 tablespoon Minced fresh marjoram or 1teaspoon dried
1 tablespoon Minced fresh thyme or 1teaspoon dried
5 cub Meat broth
8 slice Italian bread, ½ inchthick
3 Egg yolks
1/3 cub Freshly grated Parmesancheese
2 tablespoon Grated pecorino romanocheese
3 tablespoon Chopped fresh parsley, plusabout ¼ cup chopped

Preparation:

for garnish

Soak the porcini mushrooms in ½ cup of warm water for about 30 minutes. Drain, reserving the liquid. Rinse, dry, and chop the porcini mushrooms. Strain the soaking liquid through washed cheesecloth, paper towels, or a coffee filter. Set aside.

Melt the butter and 1 tablespoon of olive oil in a large pot over low heat. Add the onion and garlic. Cook, stirring frequently, until the onion is wilted but not browned, about 5 minutes.

Add the porcini mushrooms and cook for 8 minutes. Increase the heat to medium and add the fresh mushrooms. Cook until the juices run, about 10 minutes. Add the reserved porcini soaking liquid and continue to cook until reduced by half, about 5 minutes. Add the tomatoes, salt, pepper, marjoram, and thyme; cook for 5 minutes. Add the broth and simmer for 15 minutes.

While the soup is cooking, toast the bread in a 400 F oven until lightly browned on both sides. Remove and brush one side with the remaining olive oil. Use more oil if necessary.

In a small bowl, beat the egg yolks with the Parmesan chese, the pecorino romano cheese, and 3 tablespoons of chopped parsley.
Gradually whisk 1 cup of the hot soup into the egg yolks to warm them. Reverse and slowly whisk the egg yolk mixture into the soup.
Cook, stirring constantly, over medium-low heat until the soup thickens. (Do not boil or the soup will curdle.)

Place a piece of toast in each of 8 bowls. Ladle in the hot soup and sprinkle with additonal grated Parmesan cheese and chopped parsley.

Serves 8.

[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

New Brunswick Barley Soup

Servings: 6 servings

Ingredients:

Stephen Ceideburg
2 ½ pound To 3 pounds chicken orturkey parts
2 quart Water
½ cub Pearl barley, uncooked
1 medium Onion, chopped
2 teaspoon Poultry seasoning
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Paprika
1 Bay leaf
1 cub Sliced carrots
½ cub Chopped celery
½ pound Mushrooms, sliced (2 ½cups)
10 ounce Frozen peas
2 tablespoon Snipped fresh parsley

Preparation:

Combine chicken, water, barley, onion, poultry seasoning, salt, pepper, paprika and bay leaf in large kettle or Dutch oven. Bring boil. Cover, reduce heat and simmer until chicken is tender, about minutes. Remove chicken from broth. Cool chicken; remove meat from bones and dice. Add carrots, celery and mushrooms to broth. Cover; simmer 20 minutes, stirring occasionally. Return diced chicken to soup mixture with peas and parsley; cook until heated through.

Per serving (based on 8 servings): 206 calories (43 percent from protein, 35 percent from carbohydrate, 22 percent from fat), grams protein, 18 grams carbohydrate, 5 grams fat, 57 milligrams cholesterol, 410 milligrams sodium.

Exchanges: ½ vegetable, 1 bread, 2 ½ meat.

From the Oregonian's FOODday, 1/5/93.

Posted by Stephen Ceideburg From: Frida's Fiestas, Recipes And Remi From: Kaz Langridge Date: 23 Jan 96

New England Creamy Clam Chowder

Servings: 6 servings

Ingredients:

4 Slices bacon or salt pork
½ cub Onion, finely chopped
4 medium Potatoes, peeled, diced
2 can Minced clams with liquid(6 oz. each)
1 cub Bottled clam juice
1 cub Half-and-half
Salt (to taste)
Pepper (to taste)
½ cub Whipping cream (optional)
2 tablespoon Parsley, finely chopped

Preparation:

1. In a large heavy saucepan or skillet, saute bacon or pork until brown and crisp. Drain on paper towels. Dice or crumble. 2. In same skillet saute chopped onion and potatoes for a couple of minutes.
Sprinkle with flour. 3. Add clam juice from cans and from bottle.
Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes. 4. Add half-and-half and season to taste with salt and pepper. 5. Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if used. Sprinkle with parsley or diced pork or bacon. Serve immediately.

From: Carl Berger Date: 13 May 96

Oatmeal Soup

Servings: 4 servings

Ingredients:

½ cub Oats, regular; uncooked
1 quart Chicken broth
1 large Onion; sliced
1 Bay leaf
1 cub Half-and-half
Salt
Pepper

Preparation:

Combine oats, chicken broth, onion, and bay leaf in a heavy saucepan.
Bring to a boil; reduce heat and simmer 1 hour, stirring constantly.
Remove bay leaf and process soup in a blender until smooth, or press through a sieve. Return soup to heat and bring to a boil. Remove from heat; add half-and-half and salt and pepper to taste. Serve very hot.

SOURCE: Southern Living Magazine, sometime in the 1970s.
Typos by Nancy Coleman.

Okra Shrimp Gumbo

Servings: 1 servings

Ingredients:

1 can Whole tomatoes
1 ½ Heaping cook spoons flour.
4 Stalk of celery, chopped
3 pound Shrimp, cleaned
⅛ cub Cooking oil
4 quart Water
Salt & pepper to taste
1 Onion, large, chopped
½ Bell pepper, chopped
¼ cub Chopped shallots
1 pint Salty oysters
2 package Frozen okra, unthawed

Preparation:

In large pot, make roux of flour and oil, stirring until dark brown. Add vegetables until wilted. Cook okra in separate pot by frying in grease until almost all of rope is gone. Do not prepare ahead. Add shrimp to vegetables, cook until bright pink. Add tomatoes, cook about 5 min. Add cooked okra. Simmer for 5 min., add water, more or less depending upon consistency you prefer. Season with salt & pepper. Cook about 1 ½ hrs. Add oyster 5 min. before gumbo is done.

Serve with hot steamed rice.

Old Fashioned Potato Soup

Servings: 1 pot

Ingredients:

8 Potatos, Cubed
1 quart Milk
1 dash Salt
1 dash Pepper
1 teaspoon Butter
½ cub Flour
1 Egg, Beaten
¼ cub Milk for dumplings

Preparation:

Boil Potatos until soft, drain. Add quart of milk and season to taste, mix well. Mix butter into flour, add the egg and milk, mix well. Drop by spoonfulls into the hot milk- potato mixture. Cover and cook about 10 minutes or until dumplings are done.

Old Fashioned Vegetable Soup

Servings: 1 Servings

Ingredients:

1 cub Onion, chopped
1 cub Potato, raw, diced
1 cub Carrots, sliced
1 cub Celery, sliced
32 ounce Tomatoes, whole, coarselychopped
5 cub Water
1 tablespoon Salt
¼ teaspoon Basil, crushed
¼ teaspoon Thyme, crushed
1 Bay leaf
¼ teaspoon Pepper
2 tablespoon Beef bouillon, instant
7 ounce Corn, can, undrained
8 ½ ounce Green beans, can, undrained
8 ½ ounce Peas, small, can, undrained

Preparation:

Brown beef & onion. Drain. Add everything except canned vegs., Simmer 30 min. Add canned vegs., heat.

Old Fasioned Beef Stew

Servings: 6 servings

Ingredients:

1 pound Beef chuck trimmed,cubed 1"
2 tablespoon Flour, all purpose
2 teaspoon Vegetable oil
3 large Onions, yellow, thin sliced*
2 cub Mushrooms, sliced
2 Garlic cloves, minced
2 teaspoon Tomato paste, reduced sodium
2 cub Beef broth, reduced sodium
4 cub Carrots, sliced
2 medium Russet potatoes, thin sliced
1 cub Green bean pieces, 1 inch
1 tablespoon Cornstarch
1 tablespoon Water, cold
¼ cub Parsley, chopped, fresh

Preparation:

* about 3 cups
** about 2 cups

Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on a plate.

Add onions and mushrooms to pot; saute for 6 minutes. Add garlic; saute, stirring for 1 minute. Pour off fat. Return beef to pot, stir in tomato paste, then broth. Add enough water to just cover; bring to boil. Reduce heat to low, simmer until beef is tender, about 1 ¼ hours. Skim off any foam.

Add carrots, potatoes and green beans. Cover partially and simmer 15 minutes.

In a small bowl mix cornstarch and cold water; stir in stew. Increase heat and boil uncovered 1 minute. Sprinkle with parsley and serve.

Calories: 247 (19% from fat)
Carbohydrates 30 g
Protien 20 g
Sodium 89 mg
Fat 5 g
Cholesterol 45 mg

TIPS:

Browning beef before simmering it in stew produces juicy, extra flavourful meat. Pat the meat dry with paper towels before adding it to the hot pan.

When sauteing onion and garlic, saute the onion first. Onion needs a longer cooking time and garlic may burn if cooked too long at high heat.

From Healthy Meals in Minutes collection.

From: Jj Judkins Date: 11 Jan 96

Onion Soup

Servings: 3 servings

Ingredients:

2 tablespoon Margarine; From List
1 teaspoon Vegetable Oil; From List
2 medium Onions; Sliced
⅛ teaspoon Sugar
2 teaspoon Unbleached All Purpose Flour
2 ½ cub Low Sodium Beef Broth
2 tablespoon Vermouth Or Dry White TableWine
⅛ teaspoon Freshly Ground Black Pepper
1 Slice Of Bread; Toasted AndCut Into Cubes Or SeasonedCroutons

Preparation:

Combine the margarine, oil and onions in a saucepan. Cover and cook over low heat for 15 minutes. Add the sugar and cook, uncovered, for 10 minutes, stirring occasionally, until the onions are a deep golden brown. Add the flour and mix thoroughly. Stir in the broth and add the vermouth and pepper, simmer for 15 to 30 minutes. Place soup in cups and top with seasoned croutons or toast cubes.

Each 8 oz (1 Cup) serving contains:

Calories 210 Protein 6 Grams Carbohydrates 17 Grams Total Fat 13 Grams Saturated 3 Grams Polyunsaturated 4 Grams Monounsaturated Fat 6 Grams Cholesterol 9 Milligrams Sodium 72 Milligrams Potassium 329 Milligrams Calcium 55 Milligrams

Overton's Seafood Gumbo

Servings: 1 servings

Ingredients:

-=STOCK=-
4 quart Seafood stock*=VEGETABLES=-
½ cub Oil
6 cub Okra, sliced
3 ½ pound Tomatoes, canned
2 cub Onion, chopped
1 cub Celery, chopped, withleaves
1 cub Peppers, bell, chopped
2 tablespoon Garlic, chopped
2 tablespoon Vinegar=SEASONINGS=-
1 tablespoon Salt
1 teaspoon Cayenne
1 teaspoon Pepper, white
1 teaspoon Pepper, black
5 Bay leaves, imported
2 teaspoon Thyme, dried, leaves
2 teaspoon Basil, dried, leaves
2 teaspoon Oregano, dried, leaves=ROUX, ETC.=-
3 cub Roux, dark, (from 1 ½ c.oil; 1 ½c. flour)
1 pound Crab, claw meat
3 pound Shrimp, small to medium,peeled
1 Doz oysters
1 cub Onions, green, chopped=file` powder

Preparation:

1) *Make seafood stock from shrimp heads and shells,crab bodies, fish carcasses or all of the above, substituting ham hocks,chicken backs,or necks, or other meats depending on availability. (Forthe 4 quartsof stock you will need about 4 pounds of shells, bonesand meat.)Bring to a boil, lower heat and simmer several hours. Strain thestock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at leastan hour.)

2) Cook okra in the oil in a large, heavy pot overmedium heat, stirring and scraping until some of the sliminess isgone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers,vinegar, the seasoning and herb mix and cook over low to medium heatfor about ½hour, stirring and scraping often.

3) Blend the roux into the okra and tomato mixture. Veryslowly blend the stock into the mixture. Simmer about 1 hour.

4) Add crab and shrimp and simmer 10 to 15 minutes.Addoysters and simmer about 5 minutes. Add green onions. Serve overrice with file`powder added to taste at the table. (File` powder shouldnot be cooked.) From the files of Al Rice, North Pole Alaska. Feb 1994

Oxtail Stew with Tomatoes & Bacon

Servings: 6 Servings

Ingredients:

4 ½ pound Oxtails
Paprika
All purpose flour
6 Bacon slices, chopped
2 large Onions, chopped
2 Garlic cloves, minced
¼ cub Tomato paste
4 teaspoon Plus 2 tablespoons choppedfresh rosemary OR
1 teaspoon Plus 2 teaspoons driedrosemary
2 cub Dry red wine
1 can (28-oz) Italian tomatoes,drained
1 can (14 ½-oz) beef broth
¾ pound Sugar snap peas

Preparation:

Sprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes. Remove bacon, using slotted spoon and reserve.
Increase heat to high. Working in batches, add oxtails and cook until brown on all sides, about 10 minutes. Transfer oxtails to plate.

Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons rosemary. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add tomatoes, breaking up with spoon, Add broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil.
Reduce heat, cover and simmer until tender, about 2 ½ hours.
Uncover and simmer until liquid is slightly thickened, about 30 minutes. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.)

Add sugar snap peas to oxtails. Simmer stew uncovered until peas are just crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons rosemary.

Bon Appetit-March 1994

Oyster Stew

Servings: 2 servings

Ingredients:

4 tablespoon Margarine
½ teaspoon Worcestershire sauce
dash Celery salt
½ cub Celery; diced
2 cub Oysters; undrained
2 cub Hot milk
¼ teaspoon Salt
dash Pepper
2 tablespoon Sherry

Preparation:

Melt margarine in a small saucepan over moderately low heat; stir in Worcestershire sauce, celry salt, celery, and oysters. Heat slowly until edges of oysters begin to curl. Add milk, and season with salt and pepper. Stir in sherry; heat thoroughly, but do not boil. Serve immediately.

SOURCE: Southern Living Magazine, December, 1975.
Typed for you by Nancy Coleman.

Pacific Chowder

Servings: 3 servings

Ingredients:

4 slice Bacon
¼ cub Chopped onion
2 tablespoon Chopped green pepper
10 ½ ounce Can condensed cream of
Potato soup
2 cub Milk
6 ½ ounce Tuna

Preparation:

Cook bacon; drain, reserving grease and crumble bacon. Cook onion and green pepper in 2 tablespoons of bacon grease just until tender. Add soup, milk, and a dash of salt; heat to boiling. Drain tuna and break in chunks; stir into soup mixture with half the crumbled bacon. Heat through. Dash with paprika. Garnish with remaining bacon. Heat through. Dash with paprika. Garnish with remaining bacon.
Randy Rigg

Paprika Mushroom Soup

Servings: 4 Servings

Ingredients:

12 ounce Mushrooms, cleanedand sliced
2 cub Onion, chopped
1 Garlic clove, crushed
4 tablespoon Butter (or margarine)
3 tablespoon Flour
1 cub Milk
2 teaspoon Dill weed
1 tablespoon Hungarian paprika
1 tablespoon Tamari
Black pepper, to taste
Salt, to taste
2 teaspoon Lemon juice
2 cub Vegetable stock or water
¼ cub Parsley, fresh
½ cub Sour cream

Preparation:

Saute onions in large pot with half the butter for 5 minutes. Add mushrooms and crushed garlic along with dill, paprika, stock and tamari. Simmer covered for 15 minutes.

In a saucepan, melt butter over medium heat and stir in flour. Whisk while heating for 2 minutes, then add milk. Stir often for 10 minutes or until thick. Combine mushroom mixture with sauce and simmer for 15 minutes. Add sour cream. Add lemon juice and salt and pepper to taste before serving. Top with chopped parsley.

NOTES:

* A rich dill, paprika and mushroom soup -- I first saw this at "Old Wives Tale," a restaurant in Portland, Oregon. The waiter there said that this had been on the menu every day for a year, and highly recommended it. The soup was delicious. I was pleasantly surprised to find a recipe for it in Molly Katzen's "Moosewood Cookbook." Yield:
Serves 3-4.

* Tamari is a kind of soy sauce; if you can't find it, you can use ordinary soy sauce.

: Difficulty: easy.
: Time: 1 hour.
: Precision: approximate measurement OK.

: Nicholas Horton
: Aiken Computation Lab, Harvard University, Cambridge, Massachusetts, USA : horton@harvard.harvard.edu

: Copyright (C) 1986 USENET Community Trust

Pasta & Bean Soup

Servings: 5 servings

Ingredients:

½ cub Elbow macaroni,shells, etc
2 tablespoon Safflower oil
Med Onion, chopped
Clove Garlic, minced
½ Green Bell Pepper, chopped
3 cub Vegetable stock or water
6 ounce Can Tomato Paste (2/3 cup)
15 ounce Can Chick Peas, drained *
16 ounce Can Kidney beans, drained *
¾ teaspoon Black pepper
½ teaspoon Summer savory
½ teaspoon Thyme leaves
1 dash Cayenne Pepper

Preparation:

* rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes.
When pasta is done, drain well. Stir into other ingredients. Heat.
Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper.

Pasta E Fagioli

Servings: 6 servings

Ingredients:

BATTUTO==
2 Slices lean salt pork
1 small Onion
1 medium Garlic clove
1 Celery stalk
3 tablespoon Olive oil
SOUP==
4 Peeled plum tomatoes
2 quart Hot water
2 teaspoon Salt
2 cub Cooked shell beans
2 cub Small pasta
4 tablespoon Grated Romano or Parmesan

Preparation:

Put the slices of salt pork on a chopping board. Top them with the onion, garlic and celery and chop, then mince until the pile has turned to a paste. Put the battuto in a big soup pot with the olive oil over medium heat. Saute until golden, then add the tomatoes and cook again for about 3 minutes, or until the tomatoes have blended a bit and softened. Add the hot water, salt and beans, and bring to a good boil. Once the beans are heated through, crush a few beans against the side of the pot, add the pasta and continue cooking until it is well done. By this time the soup is really so thick you may want to add a little more water. Taste for salt, and add some if necessary. Serve with a sprinkling of the cheese. From The Romagnolis' Table by Margaret & G. Franco Romagnoli.

Pea Soup

Servings: 8 servings

Ingredients:

1 cub Split peas; green
¼ cub Barley
½ cub Lima beans; dried
10 cub Water
2 Onion; chopped
2 Bay leaves
1 teaspoon Celery seed; optional
1 teaspoon Basil
1 teaspoon Thyme
2 Carrots
1 Potato; chopped
2 Celery; chopped
½ cub Parsley sprigs; chopped

Preparation:

Recipe by: McDougall Plan Begin by placing peas, barley, and lima beans in large soup pot with 8 cups of water, onion, bay leaves, and celery seed. Cook over low heat, covered, about 1 ½ hours. Then add the remaining vegetables and seasonings and cook about 45 minutes longer. Add more water if necessary.

HELPFUL HINTS: Also can be made without lima beans; in this case, increase split peas to 2 cups. Freezes well. Makes a good sandwich spread; also good on baked potatoes.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Peanut Butter Soup

Servings: 6 Servings

Ingredients:

2 tablespoon Minced onion
3 tablespoon Butter
1 tablespoon Flour
1 cub Peanut butter
4 cub Chicken broth
Salt, pepper
1 cub Whipping cream
1 tablespoon Madeira

Preparation:

Cook onion in butter until soft in 2-quart saucepan. Add flour and cook, stirring, until smooth. Stir in peanut butter, add chicken broth. Season to taste with salt and pepper. Cook, stirring, over low heat until thickened and smooth. Add cream. Just before serving, add Madeira.

Created by: Velvet Turtle, Los Angeles

(C) 1992 The Los Angeles Times

Pepper & Tomato Soup

Servings: 6 Servings

Ingredients:

2 small Ancho chiles; -=OR=-
1 teaspoon Ground red chile (or more)
3 tablespoon Olive or sunflower seed oil
2 medium Red onions; thinly sliced
2 Bay leaves
⅛ teaspoon Ground cloves
¼ teaspoon Ground coriander
5 Parsley sprigs; chopped
4 Garlic cloves peeled & coarsely chopped
Salt
1 pound Red peppers or pimientos thinly sliced
½ pound Chopped savoy; -=OR=-Smooth-Skinned Cabbage
6 cub Water or stock
1 pound Very ripe tomatoes; peeled,seeded and chopped(juice reserved)
Creme fraiche
Chopped cilantro for garnish

Preparation:

REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into few large pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage. Stir to combine and coat vegetables with oil. Add ½ cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in ¼ cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice and remaining water or stock. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes. When finished cooking, remove bay leaves and puree soup until completely blended. Return it to pan and season with salt, if needed. Add more chile if desired.
Serve soup with swirl of creme fraiche and sprinkling of chopped cilantro.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Pepperoni Pizza Soup

Servings: 4 servings

Ingredients:

8 slice French bread
2 tablespoon Parmesan cheese; grated
1 can Stewed tomatoes; 14oz
1 can Chicken broth; 14 oz
2 cub Zucchini; sliced
1 Green bell pepper; diced
1 can Black olives; 2oz, sliced &
. drained
2 ounce Pepperoni; thinly sliced
½ cub Cheddar cheese; shredded
½ cub Mozzarella cheese; shredded
Fresh basil sprigs (garnish)

Preparation:

Toast bread, while still warm, sprinkle with Parmesan cheese.

In a large saucepan, combine the tomatoes, chicken broth, zucchini and bell pepper. Heat to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until vegetables are crispy-tender. Stir in olives and pepperoni; simmer 1 minute. Ladle soup into 4 soup bowls; sprinkle evenly with both cheeses. Top each serving with 2 slices of bread.
Garnish with basil if desired.

Makes 4 servings.

Nutritional analysis: per serving: 392 calories, 18g fat, 30mg cholesterol 1,401mg sodium, 41% of calories from fat.

** Dallas Morning News -- Food section -- 14 October 92 **

From: Paul Macgregor Date: 13 Apr 96

Piper Soup

Servings: 4 Servings

Ingredients:

1 cub Carrots, sliced
1 cub Celery, chopped
1 tablespoon Minced onion
1 can Consumme
1 large Polish sausage, sliced
1 can Kidney beans, drained(30 oz)
1 pound Canned tomatoes

Preparation:

Combine all ingredients and simmer several hours

From Steve Piper

Pork & Cabbage Soup

Servings: 2 servings

Ingredients:

1 tablespoon Defatted pork drippings(from Roast Pork Shoulder)
1 cub Cooked pork, diced(from Roast Pork Shoulder)
2 cub Cabbage, coarsely shredded
1 ½ cub Boiling water
1/3 cub Celery, sliced
¼ cub Green pepper, diced
¼ teaspoon Salt
1 dash Pepper
1 Bay leaf
2 servings of about 1-¼ cups each 206 calories per serving

Preparation:

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a boil; reduce heat, cover, and simmer 25 minutes.

5. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

From: Iris Grayson Date: 22 Jun 96

Portuguese Soup

Servings: 6 servings

Ingredients:

2 pound Beef brisket or stew
¼ cub Vegetable oil
1 large Onion, chopped
3 cl Garlic, pressed
1 quart Water
2 can 15 oz tomato sauce
¼ cub Chopped parsley
2 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Crushed coriander
1 Bay leaf
2 large Potatoes, peeled and cutinto 1" cubes
1 cub Port or red wine
1 Bunch swiss chard, collardsspinach, or kale, chopped

Preparation:

In a kettle or Dutch oven, brown meat in oil. Add onion, garlic, water, tomato sauce, parsley, salt, pepper, coriander, and bay leaf.
Simmer, covered, for 3 hours. Stir in potatoes and wine and simmer, covered, for 30 minutes. Add greens and simmer, uncovered for 10 minutes. Remove bay leaf.
From The Collection a Cookbook The Junior League Of Austin Typos by Ken Strei

From: Ken Strei Date: 02 Nov 95

Posole

Servings: 12 servings

Ingredients:

2 pound Pork roast,cut in chunks
2 Pork shanks or pigs feet
2 cub Posole
2 Cloves garlic, mashed
4 Red chili pods,remove seeds
½ pound Pork rinds (skins)
1 tablespoon Salt
1 teaspoon Oregano
2 tablespoon Chopped onion

Preparation:

Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 ½ hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about ½ hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice. NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor.

Potato Bacon Chowder

Servings: 12 - 15 folks

Ingredients:

1 medium Large onion; quarteredthen sliced ¾" thick
1 cub Celery; diced
2 tablespoon Margarine;
4 cub Water;
⅜ teaspoon Tabasco Sauce;
¼ teaspoon White pepper;
3 Chicken cubes;
3 ½ cub Potatoes; ¼" diced
1 ½ quart Half & half -=OR=-
1 ½ quart Half & half&low-fat milk;**Mixture
3 Strips bacon;* cooked thendiced

Preparation:

* Sometimes I use ham instead.
** I use low-fat powder milk or canned milk or both.
In a large heavy pot, saute onion and celery in margarine until tender. Add water, Tabasco sauce, Worcestshire sauce, white pepper, bouillon cubes and salt. Stir and bring to a simmer. Add the potatoes and cook until potatoes are tender, not mushy. Add the half and half, and bring to a simmer. If a thicker texture* is desired, puree one cup of the soup in a food processer, then return it to pot.
Add diced bacon. Serve warm. *I put some instant potatoes in the soup. Source: The San Diego Union, Years ago before the my computer days. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Potato Chowder

Servings: 2 quarts

Ingredients:

1 tablespoon Butter
1 cub Chopped onion
1 cub Diced celery
1 Bay leaf
1 Large clove garlic, crushed
¼ cub All purpose flour
2 ¼ cub Milk
4 cub Chicken broth
5 cub Peeled, cubed potatoes
1 teaspoon Salt
1 teaspoon Basil
¼ teaspoon Thyme
⅛ teaspoon Celery seeds
⅛ teaspoon Ground nutmeg
⅛ teaspoon Pepper
1 tablespoon Cider vinegar

Preparation:

Melt butter in large stock pot over medium heat; add chopped onion, diced
celery, and bay leaf. Cook 5 minutes or until tender, stirring occasionally. Add garlic; cook an additional minute. Stir in flour.
Gradually add milk and broth; bring to a boil, stirring constantly.

Add potato and next 6 ingredients. Reduce heat and simmer, uncovered for
25 minutes or until tender, stirring frequently. Stir in vinegar, discard
bay leaf.

Place 4 cups potato mixture in container of an electric blender; cover and
process until smooth. Add potato puree back to potato mixture in stockpot; stir well.

Favorite recipes of the 1995 Wisconsin Potato Grower Auxiliary Board.
(Ellen Brilowski)

Potato Skin Soup

Servings: 6 servings

Ingredients:

1 Onion, chopped
4 tablespoon Butter
4 cub Stock made from chicken orbeef bones or bouillon
Cubes
Light cream if necessary
Parsley or chives to garnish
* Wash the potatoescarefully and peel, not toothinly.
Put the peeled potatoes incold water and reserve for
Other uses.

Preparation:

The peelings from 2 pounds of potatoes *

Cook the chopped onion and potato skins in the butter until they are tender. Add the stock; bring to a boil.

Remove the soup from the stove and blend on high speed. Reheat, adding light cream if it is too thick. Serve sprinkled with parsley or chives. On special occasions, try a teaspoon of chopped walnuts sprinkled over the soup instead of the parsley or chives.

Serves four.

[THE EVENING SUN: October 31, 1990]

Posted by Fred Peters.

Potato Soup

Servings: 8 servings

Ingredients:

¼ cub Butter
1 tablespoon Minced ginger root
1 tablespoon Minced garlic
1 cub Diced red onion
½ teaspoon Turmeric
½ teaspoon Chili powder
½ teaspoon Kopan Masala
3 cub Mashed potato
4 cub Water
1 cub Diced tofu
1 cub Spinach leaves,chopped
1 ½ teaspoon White vinegar
1 tablespoon Soy sauce
2 teaspoon Salt
½ teaspoon Black pepper
2 tablespoon Chopped green onion
2 tablespoon Chopped cilantro

Preparation:

Melt butter in large saucepan over medium heat. Add ginger, garlic and onion and stir-fry over medium to medium-high heat for ½ to 1 minute. Add turmeric, chili powder and masala. Stir-fry ½ minute longer. Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.

Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Add green onions and cilantro and mix well. makes about 8 cups.

Pressed Bean Curd Soup

Servings: 4 servings

Ingredients:

1 pound Pressed bean curd, slivered
Cooking oil
4 Green onions, sliced
1 cub Green peas
1 cub Chopped tomatoes
½ cub Sweet corn
2 tablespoon Soy sauce
2 tablespoon Dry sherry
1 teaspoon Brown sugar
2 teaspoon Salt
1 tablespoon Sesame oil
1 l Stock or water

Preparation:

Heat 4 tb cooking oil in a wok or pan & fry bean curd till golden.
Remove & drain. Fry green onion for 30 seconds, add the rest of the vegetables & fry for another 1 minute. Add remaining ingredients except stock & mix well. Transfer to a soup pot. Add stock, gently stir & heat. Serve hot.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Pumpkin & Rice Soup

Servings: 6 servings

Ingredients:

1 medium Onion; chopped
1 Clove garlic; minced
1 tablespoon Vegetable oil
4 cub Chicken broth
1 can Pumpkin (16 ounces)
½ cub To 1 cup fresh pumpkin (opt)
;finely grated
½ teaspoon Coriander; ground
¼ teaspoon Red pepper flakes
¼ teaspoon Nutmeg; ground
3 cub Hot cooked rice
Cilantro sprigs for garnish

Preparation:

Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender. Stir in remaining ingredients except rice and garnish. Bring to a boil. Reduce heat; simmer, uncovered, 5 to 10 minutes. Top each serving with ½ cup rice.
Garnish with cilantro sprigs.

Per serving: Calories: 215; protein: 7.2g; fat: 3.8g; sodium: 913mg; cholesterol: 0mg.

Posted by Nancy Vaine, Stealth Moderator, the LOW-FAT echo. Available from 1:14¼27 and many fine COOKFDN sites.

Puree of Asparagus Soup

Servings: 8 servings

Ingredients:

FOR THE STOCK:
1 pound Asparagus, lower ends only
1 cub Leek greens; chopped
1 Bay leaf
1 Celery stalk; chopped
1 Yellow onion; chopped
4 bunch Parsley; chopped
2 Garlic cloves
5 Black peppercorns
1 slice Gingerroot
½ teaspoon Salt

FOR THE SOUP:
1 pound Asparagus
2 tablespoon Olive oil
3 Leeks; white parts only
1 White onion; chopped
2 Shallots
1 teaspoon Fresh thyme
1 tablespoon Parsley
6 cub Stock (see above)
1 package Silken soft Mori-Nu tofu
⅛ teaspoon Black pepper
⅛ teaspoon White pepper
2 tablespoon White miso

Preparation:

Snap off the lower ends of asparagus where they easily break and bend. Chop these and add to the other stock ingredients with 8 cups water. Bring to a boil and simmer for 20-25 minutes and strain. Cut off the very tips of the asparagus and set aside. Chop the middle pieces and set aside.

Saute the leeks, onions and shallots in olive oil over medium heat for 5 minutes, stirring often. Add the middle pieces of asparagus, salt, pepper and parsley and stock. Simmer for 10 minutes or until asparagus is tender. Blend with the miso and strain well through a fine screen or food mill.

Blend the tofu and add to the soup. In another pot bring a few cups of water to a boil with a little salt. Cook the asparagus tips until crisp-tender and strain in a colander. Garnish soup with asparagus tips. Serves 6-8.

Rainy Day Chicken Soup

Servings: 4 To5quarts

Ingredients:

4 Chicken breasts
8 cub Water
10 Chicken bouillon cubes
½ cub Chopped onion (I used ¼ c. dried onion
¼ cub Parsley (I used 2 TB dried)
½ teaspoon Pepper
2 quart Water
6 Carrots; sliced
4 medium Potatoes; peeled & cubed
6 ounce Noodles (fettuccine works best)
¾ pound Velveeta
¾ cub Minute (instant) rice

Preparation:

1. Cook together until chicken is done: 8 cups water,4 chicken breasts, 10 chicken bouillon cubes, ½ cup chopped onion (I used ¼ cup dried onion), ¼ cup parsley (I used 2 TB dried parsley), & ½ tsp. pepper. Remove chicken from broth. Cool and cube. Add in at step #6.

2. To broth add and bring to a boil: 2 quarts water

3. Add and cook for 10 minutes: 6 carrots, sliced

4. Add and cook 10 minutes, or until done: 4 medium potatoes, peeled and cubed and 6 ounces noodles (broken up fettuccine noodles work best)

5. Remove from heat and add: ¾ lb. Velveeta (I use the light Velveeta)

6. Add: ¾ cup minute (instant) rice and cubed chicken.

7. Stir, cover and let stand for 10 minutes before serving.

From Diane Story's Kitchen

From : Denise Rounds

From: Teri Chesser Date: 04 Feb 97

Ravioli Soup

Servings: 4 Servings

Ingredients:

¾ pound Ground beef or Italiansausage
1 Beef broth
1 Cheese ravioli ortortellini; fresh or frozen
1 Green beans; drained
2 Green onions; sliced
1 Tomatoes*

Preparation:

*Tomatoes should be Del Monte freshcut Diced Tomatoes w/ Basil, Garlic & Oregano.

In 5-qt pot, cook meat; drain. Add tomatoes, broth and 1 ¾ cups water; bring to boil. Reduce heat; stir in ravioli and cook according to pkg. directions. Add beans and onions; heat through .
Season with pepper and sprinkle with grated parmesan cheese, if desired. formatted by Sarah Gruenwald 7-7-97

Contributor: The Homemakers School

From: Sarah Gruenwald Date: 30 Jul 97 Eat-L List (Recipes And Food Folklore) Ä

Raw Tomato Soup

Servings: 6 servings

Ingredients:

3 pound Very ripe tomatoes
1 teaspoon Thyme leaves (optional)
½ teaspoon Tabasco sauce
½ teaspoon Freshly ground black pepper
1 ½ teaspoon Salt
¼ cub Extra virgin olive oil
2 tablespoon Red wine vinegar
¼ cub Shredded basil leaves, fresh
1 cub Sour cream
6 Whole fresh basil leaves

Preparation:

Cut the tomatoes into pieces and puree them in a food processor.
Strain the pruee through a food mill fitted with the fine-mesh screen (this should yield about 5 cups). Stir in the thyme leaves, Tabasco, pepper, salt, oil, vinegar, and shredded basil. Set aside in a cool place or refrigerate.

At serving time, divide the soup among six bowls, and serve each with a dollop of sour cream in the center and a whole basil leaf on top.

Source: Jacques Pepin

Red & Yellow Bell Pepper Soup

Servings: 8 servings

Ingredients:

2 large Red bell peppers, roasted
2 large Yellow bell peppers, roasted
2 tablespoon Shallots, chopped
2 tablespoon Olive oil
4 cub Chicken stock
2 cub Heavy cream
Salt and pepper to taste

Preparation:

Keeping the colors separate, peel the roasted peppers, remove the seeds, and dice the flesh. Using 2 pans, saut 1 tbs chopped shallot in half the olive oil in each pan; add the diced pepper, the red to one pan, the yellow to the other, and saut for 2 minutes. Add 2 cups of chicken stock to each pan and cook over low heat for 10 minutes.
Add 1 cup of cream to each pan and simmer the mixtures for about 5 minutes. Add salt and pepper to taste. Separately, pure the mixtures in a blender until smooth.

When both soups are made, pour them, using two ladles, simultaneously, into soup bowls, one color on each side. Serve hot.

Vincent's Cookbook
by Vincent Guerithault
ISBN 0-89815-566-5
pg 23

Red Bean, Rice & Sausage Soup

Servings: 8 servings

Ingredients:

1 large Onion -- chopped
1 large Garlic clove -- minced
1 teaspoon Olive oil
3 ½ cub Chicken stock -- defatted
1 large Carrot -- diced
1 large Celery stalk -- diced
½ Sweet red peppers -- diced
1 ½ cub Water
1 can Tomato sauce -- (15 ounces)
2 can Red kidney beans, canned --
(16 ounces)
¼ teaspoon Dried thyme
1 Bay leaf
¼ teaspoon Black pepper
1/3 cub Long-grain rice
6 ounce Sausage -- sliced ¼"
Thick

Preparation:

In a Dutch oven or small soup pot, combine onion, garlic, olive oil, and 3 tablespoons of chicken broth. Cook over medium heat, stirring frequently, until onions begin to brown, about 5-6 minutes. Add all remaining ingredients except sausage. Bring sou p to a boil over high heat. Lower heat and cover. Simmer, stirring occasionally, about 20 minutes. Add sausage and cook an additional 10 minutes or until flavors are well blended and soup has thickened slightly. Keeps in refrigerator for 3-4 days.

NOTES : Note: that's ½ of one sweet red pepper and cans of beans must be drained. Also, for low fat version smoked turkey sausage may be substituted

Recipe By : Skinny Soups

From: Meg Antczak Date: 15 May 96

Red Kidney Bean Soup

Servings: 1 recipe

Ingredients:

1 tablespoon Vegetable oil
1 medium Onion, sliced
4 Garlic cloves, crushed
1 medium Carrot, sliced
2 tablespoon Red chiles, chopped, fresh*
½ teaspoon Thyme
2 tablespoon Parsley
2 Bay leaves
½ cub Tomatoes, finely chopped
3 teaspoon Tomato paste
1 cub Red kidney beans, soaked
7 cub Vegetable stock
Salt & pepper
½ tablespoon Nutritional yeast, optional+

Preparation:

Heat oil in a large soup pot. Stir in the onions, garlic and carrots.
Cover & sweat over low heat for 5 minutes. Add the chiles and herbs, stir well & continue to cook, covered, for a further 5 minutes. Stir in the tomatoes, tomato paste & kidney beans. Mix well, ensure that the heat is very low, & cook for 3 to 5 minutes, stirring occasionally. Pour in the stock, season with salt & pepper & bring to a boil. When at a full rolling boil, let it boil hard for 5 minutes, then reduce the heat & simmer until the beans are tender.
The length of time will vary, depending upon the age of the beans, from 50 minutes, to 2 hours. When cooked, turn off the heat, stir in the nutritional yeast, if desired & let cool.

Once cool, transfer the soup, in batches, to a food processor or blender & blend until very smooth. Return to a clean pot & gently re-heat. Serve with good, home-made bread. It will also work with a good, hearty flat bread, if that's not too much of a contradiction in terms. Try a Native flat bread, for example.

* I'm experimenting with fresh chiles rather than dry ones, I find the flavour to be intense, but I find that I may be over doing the quantities, so reduce the amount if you prefer less hot food. If you do not have fresh, a good guideline is to use dried in the following quantities: 1 dried chile gives a mild flavour; 2 give a medium heat; 3 will be hot; then there's people like me & others who will go up from there, depending upon taste. The trick is to use only enough chiles so that the other tastes are not masked.

+ This is optional. It's another area of experimenting. I find that a little nutritional yeast in pureed foods, or in "cream" sauces, gives added creaminess to dishes. It is entirely up to the cook.

Recipe by Mark Satterly.

From: Mark Satterly Date: 13 Jan 96

Red Lentil Soup

Servings: 6 servings

Ingredients:

3 tablespoon Ghee
1 medium Onion, chopped
12 Peppercorns
4 Bay leaves, crumbled
3 ¾ cub Vegetable stock
½ pound Red lentils, washed
2 tablespoon Chopped fresh parsley
3 Dry red chilies, seeded
Salt
1 piece of ginger, grated

Preparation:

Heat ghee over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger & cotinue to cook & stir for 10 minutes. Serve hot. Lentils should be soft.

Adapted from Ismail Merchant "Indian Cuisine"

Rice & Onion Soup Base

Servings: 2 quarts

Ingredients:

2 cub Onions; thinly sliced
2 tablespoon Butter
8 cub Chicken stock
½ cub White rice
Salt and pepper to taste

Preparation:

In a 3-quart heavy saucepan, cook the onions in the butter over moderately low heat for 7 to 8 minutes, stirring frequently, until the onions are very tender and colored no more than a buttery yellow.
(This is known as "sweating the onions".) Pour in 4 cups of the stock, stir in the rice and simmer for 20 minutes or more until the rice is very tender. Puree the soup in the blender until very smooth and lightly thickened, adding a little more stock if needed. Return the puree to the pan, add the rest of the stock and season to taste with salt and pepper.

Note: to make a fat-free version, cook the onions in a little stock instead of butter.

Food and Wine
January 1995

Roasted Corn Chicken Soup

Servings: 7 Servings

Ingredients:

6 cub Water
¼ cub Chopped fresh or 1tablespoon dried parsleyflakes
½ teaspoon Black peppercorns
3 pound Chicken pieces
5 can (10-½-ounce) low-saltchicken broth
3 medium Carrots, quartered
3 medium Parsnips, quartered
2 Celery stalks, quartered
1 medium Onion, quartered
4 Whole cloves
3 Garlic cloves
2 Bay leaves
2 cub Frozen whole-kernel corn,thawed
Cooking spray
½ cub Finely chopped celery
1/3 cub Minced fresh or 1 tablespoondried parsley flakes
¾ teaspoon Salt
½ teaspoon Poultry seasoning
½ teaspoon Pepper
1 package (9-ounce) fresh cheesetortellini, uncooked

Preparation:

1. Combine first 12 ingredients in a stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Remove from heat. Remove chicken pieces from broth; cool. Remove skin from chicken; remove chicken from bones. Discard skin and bones. Shred chicken into bite-size pieces; cover and chill.

2. Return stock to a boil. Reduce heat; simmer, uncovered, 1 hour.
Strain stock through a sieve into a large bowl; discard solids. Cover and chill stock 8 hours. Skim solidified fat from surface; discard.

3. Preheat broiler. Place corn on a jelly-roll pan coated with cooking spray; broil 8 minutes or until corn is light brown. Combine stock and chicken in stockpot; bring to a boil. Stir in corn, ½ cup celery, and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered,
10 minutes.

CALORIES 278 (20% from fat); FAT 6.3g (sat 2.6g, mono 2.3g, poly 1.2g); PROTEIN 26g; CARB 29.1g; FIBER 1.5g; CHOL 70mg; IRON 2.1mg; SODIUM 525mg; CALC 19mg

Reprinted From Cooking Light Website
Date: Mon, 30 Jun 1997 13:29:42
~0500 (

Roasted Garlic Potato Soup

Servings: 7 servings

Ingredients:

5 Whole garlic heads
2 slice Bacon, diced
1 cub Diced onion
1 cub Diced carrot
2 Garlic cloves, minced
6 cub Diced baking potato (about
. 2 pounds)
4 cub Low-salt chicken broth
½ teaspoon Salt
¼ teaspoon Pepper
1 Bay leaf
1 cub 2% low-fat milk
¼ cub Chopped fresh parsley

Preparation:

Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350 deg. F. for 1 hour; let cool for 10 minutes. Separate cloves and squeeze to extract ¼ cup of garlic pulp; discard the skins.

Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic and saute 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is tender; remove bay leaf.

Combine garlic pulp and 2 cups potato mixture in a blender or food processor and process until smooth. Return puree to pan; stir in milk and cook over low heat until thoroughly heated. Remove from heat and stir in chopped parsley. Serving size: 1 cup.

CALORIES 199 (14% from fat); PROTEIN 7.8g; FAT 3g (sat 1.1g, mono 0.5g, poly 0.4g); CARB 38g; FIBER 3.9g; CHOL 5mg; IRON 2.8mg; SODIUM 300mg; CALC 150mg

From "Cooking Light" magazine, May 1995.

Typed: iris grayson

Roasted Garlic Soup

Servings: 4 servings

Ingredients:

4 Garlic heads
¼ cub Olive oil
6 tablespoon Unsalted butter
4 Leeks; (white part only),
1 Onion; diced
6 tablespoon Flour; all purpose
4 cub Chicken stock; heated
1/3 cub Sherry; dry
1 cub Whipping cream
Fresh lemon juice
Salt
Freshly ground white pepper
2 tablespoon Chives; chopped fresh

Preparation:

Note: Leeks should be cut into pieces.
Preheat oven to 350F. Cut off top ¼ inch of each garlic head.
Place garlic heads in small shallow baking dish. Drizzle oil over.
Bake until golden, about 1 hour. Cool slightly. (I now do the same thing with the garlic heads but I wrap the heads with oil on top of them in aluminum foil so they don't brown so quick. There is also a great recipe for microwaved garlic that Marge posted for me which is great if you're pressed for time.) Press individual garlic cloves between thumb and finger to release garlic. Chop garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about 8 minutes. Reduce heat to low. Add flour and cook 10 minutes, stirring occasionally. Stir in hot stock and Sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared 1 day ahead. Cover and refrigerate.) Return soup to saucepan. Add cream and simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. From the Stein Eriksen Lodge at Deer Valley in Park City, Utah.
Courtesy of Bon Appetit, May, 1990.
Posted by Fred Towner

Roasted Sweet Potato Soup

Servings: 4 servings

Ingredients:

2 pound Sweet potatoes; peeled anddiced in 1" cubes
1 small Butternut squash; peeled anddiced in 1" cubes
1 Onion, yellow; quartered
1 tablespoon Thyme, fresh; chopped
1 tablespoon Sage, fresh; chopped
1 ½ tablespoon Olive oil
29 ounce Chicken broth
1 pinch Nutmeg
Salt
White pepper
1 cub Half and half
1 bunch Green onions; chopped

Preparation:

: Mix potatoes, squash, onion, thyme and sage in a large bowl. Add olive oil and toss to coat. Spoon mixture onto a baking sheet, spreading in a single layer. Place in oven and roast at 425 degrees until vegetables are caramelized, about 25 minutes, stirring twice.
: Remove vegetables from oven and process in blender or food processor until pureed. Slowly add chicken broth and process until smooth. Season with nutmeg, salt and white pepper to taste. When ready to serve, place in saucepan, stir in half and half and heat but do not boil. Serve garnished with green onions.
: Source: Los Angeles Times Food Section, 1/11/96.

From: Karl Lembke Date: 13 Apr 96

Root Vegetable Soup

Servings: 1 Servings

Ingredients:

2 large Leeks white part only
4 tablespoon Unsalted butter
2 ½ tablespoon All purpose flour
6 cub Homemade chicken stock
3 medium Carrots peeled and cubed
3 medium Turnips peeled and cubed
2 medium Parsnips peeled and cubed
2 medium Red potatoes peeled and
Cubed
2 Hearts of bibb lettuce
Leaves separated and rinsed
2 cub Fresh spinach leaves
Stemmed and rinsed
Salt and white pepper to
Taste
½ cub Heavy cream
2 tablespoon Fine minced chives
And parsley for garnish

Preparation:

Cut the leeks in half lengthwise and then crosswise into thin slices.
Place in a colander and run under warm water to remove all traces of sand. Drain and set aside. In a large casserole, melt the butter over low heat. Add the flour and cook, stirring constantly for one minute without browning. Add the chicken stock and whisk until well blended.
Add the reserved leeks, carrots, turnips, parsnips and potatoes.
Bring to a boil, reduce heat and simmer until the vegetables are almost tender. Add the lettuce and spinach leaves to the soup, and season with salt and pepper. The lettuce should just wilt, but still remain crisp. Do not overcook. Before serving, add the heavy cream and heat the soup through without letting it come to a boil. Transfer the soup to a large tureen, sprinkle with chives and parsley and serve hot with thin slices of black bread.

San Francisco Cioppino

Servings: 6 servings

Ingredients:

1 large Onion; chopped
1 Green bell pepper; chopped
2 Garlic cloves; minced
2 tablespoon Vegetable oil
1 ½ pound Tomatoes; chopped
½ cub Dry white wine
½ cub Bottled clam juice
1 ½ teaspoon Dried Italian herbs, crushed
1 Bay leaf
½ pound Firm white fish fillets cut into 1-inch chunks
½ pound Medium-size shrimp peeled and deveined
¼ pound Bay scallops
1 Dungeness crab (optional) cooked, cleaned & cracked
3 tablespoon Kikkoman Lite Soy Sauce
1/3 cub Chopped parsley

Preparation:

Saute first 3 ingredients in hot oil in Dutch oven or large saucepan until soft. Stir in next 5 ingredients; cover and simmer 20 minutes.
Add white fish, shrimp and scallops; cook until fish and scallops are opaque and shrimp are pink, about 2 minutes. Add crab; cook 1 to 2 minutes, or until heated through. Stir in lite soy sauce and parsley. Serve immediately.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

Sausage & Okra Soup

Servings: 8 servings

Ingredients:

1 pound Sausage, Polish; cut in ¼"slices and halved
Oil, vegetable
3 tablespoon Flour, all-purpose
1 medium Onion; chopped
1 Garlic clove; minced
2 quart Chicken broth
3 tablespoon Tomato paste
2 cub Okra; sliced (fresh of frzn)
10 ounce Corn, whole kernel; frozen
½ cub Pepper, green or red; minced
¼ cub Parsley, fresh; chopped
Salt; to taste
Pepper; to taste

Preparation:

Brown sausage in oil in a heavy Dutch oven; drain sausage, reserving drippings in pan. Add enough oil to drippings to make 3 tablespoons.
Add flour to drippings, stirring until smooth. Cook 1 minute, stirring constantly. Add onion and garlic; cook an additional minute, stirring constantly.

Gradually add about 1 cup chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add tomato paste; stir until blended. Add sausage, remaining chicken broth, and all other ingredients. Bring to a boil; reduce heat and simmer 15 to 20 minutes or until vegetables are tender, stirring occasionally.

SOURCE: Southern Living Magazine, sometime in 1979.
Typos by Nancy Coleman.

Savory Bean Soup

Servings: 1 recipe

Ingredients:

4 cub Cooked AM Beans(Adzuki Beans, Pinto Beans, Kidney Beans, Black Beans, Anasazi Beans)
2 cub Water or stock
2 tablespoon Lime juice
4 teaspoon Olive oil
2 small Onions; finely chopped
2 teaspoon Chili powder
2 teaspoon Sea salt; OR...
2 tablespoon Tamari soy sauce

Preparation:

Simmer all ingredients until thick. Garnish with plain yogurt.

TO COOK BEANS: Rinse beans. Cook 2 cups beans in 5 cups water. Bring water to a boil. Add beans. Turn temperature to low or simmer.
Cover with heavy lid. Simmer 2 to 3 hours until tender. DO NOT season until beans are done.

VARIATION: Saute chopped green peppers, 2 finely chopped garlic cloves, 2 stalks of celery chopped, until barely tender. Add to soup and simmer.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Savory Hamburger Soup

Servings: 2 servings

Ingredients:

1 Lge. Carrot, Thinly Sliced
2 tablespoon Chopped Onion
1 tablespoon Water
½ pound Lean Ground Beef
1 cub Tomato Sauce
½ cub Water
2 tablespoon Dry Red Wine
½ teaspoon Sugar
¼ teaspoon Salt
Dash Garlic Powder
Dash Pepper
2 tablespoon Shredded Cheddar Cheese

Preparation:

In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, ½ cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve.

Seafood Soup with Basil Mayonnaise

Servings: 4 servings

Ingredients:

650 g Mussels
2 tablespoon Olive oil
2 medium Leeks (700g) thickly sliced
1 Garlic clove, crushed
2 Bay leaves
2 Celery sticks, chopped
1 ¼ l Fish stock (5 cups)
850 g Tomatoes (2 x 425g) can/tins
½ cub White wine, dry (125ml) or
Fish stock
2 tablespoon Tomato paste
2 teaspoon Sugar
500 g Fish fillets, firm, white
& thickly sliced
2 tablespoon Parsley, freshly chopped
BASIL MAYONNAISE
¾ cub Mayonnaise (180ml)
¼ Basil leaves, firmly packed
& fresh

Preparation:

1. Scrub mussels, remove beards.
2. Heat oil in pan, ad leaks and garlic; cook, stirring : until leeks are soft.
3. Add bay leaves, celery, stock, undrained crushed : tomatoes, wine,paste and sugar to pan; simmer covered, : 15 minutes.
4. Add seafood; simmer,uncovered, about 5 minutes or until : seafood is just cooked through.
5. Stir in parsley, serve with basil mayonnaise

: BASIL MAYONNAISE

1. Blend or process mayonnaise and basil until combined.

Not suitable to freeze. Suitable to microwave. Recipe best made close to serving.

Source : Australian Womens Weekly - June 1996 Shared : by Mandy Carbery of Worongary on 20th June 1996 From: Mandy Carbery Date: 19 Jun 96

Seattle Style Cioppino

Servings: 4 Servings

Ingredients:

SWEET PEPPER SAUCE:
2 tablespoon Olive Oil
1 medium Red Bell Pepper, stemmed,
Seeded and chopped
1 medium Green Bell Pepper, stemmed,
Seeded and chopped
1 medium Onion, chopped
2 Cloves Garlic, minced
2 tablespoon Fresh Basil Leaves, minced
1 teaspoon Dried Oregano
28 ounce Can Whole Tomatoes in
Juice, coarsley chopped
8 ounce Bottle Clam Juice
1 cub Italian Merlot Wine

CIOPPINO:
2 tablespoon Olive Oil
1 Yellow Bell Pepper, stemmed,
Seeded and cut into chunks
½ Onion, cut into chunks
1 large Clove Garlic, minced
1 large Plum Tomato, sliced
3 tablespoon Fresh Lemon Juice
1 pound Live Mussels, scrubbed and
Beards removed
1 ½ pound Red Snapper, cut in chunks
½ pound Unshelled Shrimp
2 pound Cooked Dungeness or other
Crab, cleaned and cracked
With body section cut into
Pieces
½ pound Calamari Mantles, cut into
Rings

Preparation:

Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and saute until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm.

Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes.

Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes.
Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams.

Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls.

Source: Il Bistro Restaurant, Seattle WA Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Sherried Black Bean Soup

Servings: 4 servings

Ingredients:

¼ cub Carrot, thinly sliced
1 small Onion, chopped
4 cl Garlic, minced
1 tablespoon Vegetable oil
2 teaspoon Cumin, ground
4 cub Water
2 ounce cans black beans, rinsed and drained
1 cub Ham, fully cooked & cubed
¼ cub Dry sherry
1 teaspoon Beef bouillon granules
2 Bay leaves
1 teaspoon Oregano, crushed
⅛ teaspoon Red pepper, ground
¼ cub Sour cream
¼ cub Peas

Preparation:

In a 3-qt Dutch oven cook carrot, onion and garlic in hot oil over medium heat for 3 minutes.

Add cumin; cook until carrots are tender.

Stir in water, beans, ham, sherry, bouillon granules, bay leaves, oregano and red pepper. Bring to boil; reduce heat. Simmer, uncovered, for 25 to 30 minutes. Remove bay leaves. To serve, ladle into bowls, top with sour cream and a few peas.

** Dallas Morning News - Food section - 9 March 1994 **

Shiitake Spinach Soup

Servings: 4 servings

Ingredients:

VEGGIE LIFE; JAN 1995:
4 cub Asian-flavored stock
½ cub Shiitake mushrooms; sliced
½ cub Carrots; julienned
1 Scallion; julienned
¾ cub Spinach, raw; washed
1 tablespoon Cilantro; chopped

Preparation:

1. In a medium pot, bring the stock to a simmer. Use more or less stock, depending on how dense with vegetables you would like the soup to be. Add carrots and mushrooms and cook for 3 to 5 minutes until cooked through.

2. Add the scallions and the spinach. Cook until the spinach just wilts but
is still bright green (about 1 minute or less). Taste for salt. Add the cilantro and remove from heat.

Shrimp Chowder

Servings: 10 servings

Ingredients:

1 tablespoon Margarine, reduced-calorie
3 cub Potatoes; peeled and cubed
¼ pound Canadian bacon cut in ½" cubes
1 cub Onions; chopped
½ teaspoon Salt
½ teaspoon White pepper; ground
2 tablespoon Beef bouillon, salt-free
2 cub Water
2 cub Evaporated skim milk
24 large Shrimp; peeled and deveined
½ cub Green onions; finely chopped

Preparation:

Recipe by: Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 Melt the margarine in a 5-qt Dutch oven over high heat. Add 2 cups of the potatoes, the bacon, onions, salt and white pepper. Cook for 15 mins, stirring often. Dissolve the bouillon granules in water and add to the pot along with the milk and remaining potatoes. Cover and cook for 20 mins, or until the potatoes are tender, stirring often.
Transfer half of the potato mixture to a food processor and process until smooth; return to the pot. Add the shrimp and green onions; cook, covered, 10 mins longer. Makes 10 cups.

Shrimp Gumbo

Servings: 1 servings

Ingredients:

2 cl Garlic, minced
½ Bell pepper, thinly sliced
2 tablespoon Flour
1 can Okra (No. 2), drained OR
1 package Frozen okra, thawed
3 Beef bouillon cubes
⅛ teaspoon Ground cloves
1 pinch Dried Basil
1 ½ teaspoon Salt
3 cub Water
2 Sliced onions
¼ cub Butter, oleo
2 ½ cub Tomatoes (No. 2 can)
1 can Tomato paste (6 oz.)
4 teaspoon Worcestershire sauce
½ teaspoon Chili powder
1 Bay leaf
¼ teaspoon Pepper
1 ½ pound Shrimp, cleaned

Preparation:

In large heavy pot, saute garlic, onions and green pepper in butter. Stir in flour. Cook over low heat until vegetables are tender. Add remaining ingredients, except shrimp. Simmer 45 minutes. Add shrimp and simmer additional 5 min. until tender.

Serve over hot steamed rice.

Shrimp Wonton Soup

Servings: 4 servings

Ingredients:

FILLING:
¾ pound Raw Shrimp *
½ cub Water Chestnuts **
2 teaspoon Soy Sauce
1 tablespoon Rice Wine Or Sake
1 ½ teaspoon Sesame Oil
½ teaspoon Salt
¼ teaspoon Freshly Ground Pepper
1 ½ tablespoon Minced Fresh Ginger
1 ½ tablespoon Minced Scallions
1 Egg White Lightly Beaten
1 ½ tablespoon Cornstarch

TO ASSEMBLE:
48 Wonton Skins
Cornstarch For Dusting

TO FINISH:
4 cub Homemade Chicken Broth
1 teaspoon Salt
½ teaspoon Sesame Oil
10 ounce Fresh Spinach ***

Preparation:

* Shrimp should be shelled, deveined, rinsed and drained.
** Water Chestnuts should be plunged into boiling water and refreshed in cold water, drained and chopped.
*** Fresh spinach should have stems removed, rinsed thoroughly and drained.

Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fitted with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl. Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend. The mixture should be stiff. Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist" and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse. Place the finished dumplings on a tray that has been lightly dusted with cornstarch. Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons, portion into serving bowls. Serve immediately. From: Nina Simonds, The Washington Post; Jan. 29, 1992.

From: Jr Byers Date: 15 Mar 96

Sicilian Chicken Soup

Servings: 9 cups

Ingredients:

10 cub Water
4 Celery stalks, each cut into
. 3 pieces
4 Flat-flat parsley sprigs
2 medium Carrots, each cut into 3
. pieces
2 large Garlic cloves
2 Cloves
1 medium Leek, trimmed and cut into
. 3 pieces
1 Bay leaf
1 3-lb. chicken
3 tablespoon Uncooked pastina (tiny
. star-shaped pasta)
2 tablespoon (½ oz.) Grated fresh
. Romano cheese
1 teaspoon Salt
¼ teaspoon Pepper
1 Egg
1 Egg white

Preparation:

Combine first 9 ingredients in an 8-quart Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove from heat.

Remove chicken and carrot from broth. Place chicken in a bowl; cover and chill. Dice carrot; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth at least 24 hours. Skim solidified fat from surface and discard. Set aside 8 cups broth, reserving remaining broth for another use.
Remove chicken from bones; cut into bite-size pieces. Discard bones.

Combine chicken, carrot and 8 cups broth in Dutch oven; bring to a boil. Add pastina, Romano cheese, salt, and pepper; cook 5 minutes.

Combine egg and egg white; stir well, and slowly drizzle into boiling broth mixture, stirring constantly. Immediately remove from heat.
Serving size: 1-½ cups.

CALORIES 131 (32% from fat); PROTEIN 15.5g; FAT 4.7g (sat 1.6g, mono 1.7g, poly 0.9g); CARB 5.9g; FIBER 1g; CHOL 76 mg; IRON 1 mg; SODIUM 490 mg; CALC 50 mg

From "Cooking Light" magazine, May 1995.

Typed by Iris Grayson.

Silver Noodle Soup

Servings: 4 Servings

Ingredients:

3 tablespoon Peanut oil
1/3 pound Pork butt or shoulder,slivered
1 tablespoon Slivered fresh ginger root
2 teaspoon Thin soy sauce
2 teaspoon Dry sherry
¼ cub Slivered Szechuan mustardgreen
4 cub Water
2 ½ ounce (approx) bean thread noodles
1 tablespoon Minced fresh coriander
4 Sprigs of coriander forgarnish
2 teaspoon Sesame oil

Preparation:

Preparation: Marinate pork and ginger in thin soy and sherry for 30 minutes. Rinse chunk of Szechuan mustard green to remove all traces of chili coating; sliver like pork. The chili flavor will still be there, but in delicate balance with the mustard and pork. Soak noodles in warm water for 15 minutes, then rinse and drain.

Stir-fry: Add oil to hot wok; when it just begins to smoke, add pork and ginger mixture. Stir-fry 30 seconds. Add Szechuan mustard green; stir- fry 2 minutes.

Soup: In 2-quart saucepan, boil the water. Add hot pork stir-fry; simmer 3 minutes. Five minutes before serving, bring broth to boil, and add soaked noodles and minced coriander. Simmer 3 minutes or until noodles are soft, but not pasty. Pour into serving bowl, garnish with coriander sprigs and sesame oil, and serve.

Posted by Fred Peters.

Simple Onion Soup

Servings: 4 Servings

Ingredients:

1 pound Beef bones for stock
12 cub Water
2 tablespoon Flour or cornstarch
½ cub Milk
6 Onions--coarsely sliced
½ cub Grated Gruyere, Parmesan, orRomano cheese
Salt the pepper to taste

Preparation:

Place the bones in a large pot. Add water and bring to a high boil.
Lower the heat, cover the pot, and continue boiling for 3 hours. Let the stock cool and remove the bones. Take the fat from the top of the stock and place it in another casserole. Add the flour, milk, and half a cup stock. Dissolve well and cook the mixture for about 2 minutes, stirring continually. Add the mixture tot he soup, and also the sliced onions. Stir well and bring the soup to a second boil.
Cover the pot and cook for about 30 minutes, over low-medium heat.
Turn off the heat, add the grated cheese, stir well, cover the pot, and let the soup stand for 5 minutes. Serve hot. From: Julie Bertholf <jewel1@ix.Netcom.Date: Fri, 18 Jul 1997 22:28:01 -0700

Simple Vegetable Soup

Servings: 14 servings

Ingredients:

10 cub Water
2 tablespoon Beef bouillon, salt-free
2 can Tomatoes, stewed
1 can Green beans, french-style
1 package Frozen mixed vegetables
1 package Frozen whole kernel corn
1 cub Onions; chopped
½ cub Celery; chopped
½ cub Green bell pepper; chopped
½ cub Red bell pepper; chopped
1 teaspoon Salt
¼ teaspoon White pepper; ground
½ cub Orzo

Preparation:

Recipe by: Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 In a 5-qt Dutch oven over high heat, bring the water to a boil. Add the beef bouillon granules, stirring well. Add all the remaining ingredients EXCEPT the orzo; cook, covered, for 30 mins. Reduce the heat to a simmer, add the orzo and cook 20 mins. longer, stirring occasionally. Makes 14 cups.
Note: Freeze individual portions (for up to 3 mons) for quick snacks or a fast lunch.

Six Bean Minestrone

Servings: 30 servings

Ingredients:

½ cub Pinto beans, dried
½ cub Northern White beans, dried
½ cub Lima beans, dried
½ cub Pink beans, dried
½ cub Red beans, dried
10 cub Water
½ cub Garbanzo beans, canned
1 Onion
1 cl Garlic, minced
2 cub Celery, chopped
¼ cub Parsley, chopped
4 cub Tomatoes, stewed
2 cub Cabbage, shredded
5 cub Zucchini, thinly sliced

Preparation:

Soak all beans except garbanzos in 10 cups water as necessary. Change water before cooking beans. Cook beans 2-3 hours or until done. Add garbanzos and heat thoroughly. Saute onion, garlic, celery and parsley in a pan with vegetable stock. Add to cooked beans. Add tomatoes. Simmer covered for 45 minutes. Add cabbage and squash. Add enough water to equal 7 quarts of soup. Cook until zucchini and cabbage are done. Serves 30. Calories: 140 Fat: 0 gm 0% fat

From: Stop the Insanity by Susan Powter

Sizzling Rice Soup

Servings: 6 Servings

Ingredients:

6 cub Chicken broth
2 tablespoon Shredded Smithfield ham
4 small Cakes Chinese bean curdcubed, rinsed in cold water
6 large Chinese black mushrooms soaked, squeezed dry and shredded
4 cub Peanut oil for deep-frying

RICE CRUST:
Rice
Oil, peanut

GARNISH:
Chopped scallions
Sesame oil

Preparation:

BRING THE BROTH TO A SIMMER in a pot and add the ham, bean curd and mushrooms. Let it simmer 5 minutes. Heat the oil in a wok to very hot (about 380F). Test the oil by dropping a small piece of Rice Crust into it. It should float immediately. Slip the whole Rice Crust into the oil. As it begins to puff up like popcorn, break it up into large chunks with long chopsticks. Turn it to brown on all sides (about 1 minute). Remove the rice and drain it. At the table, add the rice to the serving bowl of soup. It will sizzle as the steam rises and provide quite a show. Add the scallions and sesame oil just before serving. (The oil used for deep-frying can be cooled, strained through a fine sieve and stored in a jar for future use.)

FOR RICE CRUST: Prepare rice as you normally would, but cook it in a wide, heavy pot at least 15 minutes after the rice is soft so that a crust forms on the bottom of the pot. Spoon off the top layer of loose rice and set aside for Fried Rice or freeze it for future use.
If left to stand overnight at room temperature, the crust will be easier to remove from the pot. To use the rice right away, keep the pot on low heat and dribble peanut oil around the edge. Heat for a few minutes, then loosen the crust with a spatula. It should come out in one whole piece. Invert the crust onto a plate. It can now be frozen for future use or used while still hot.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

Sopa Azteca ( Tortilla Soup )

Servings: 4 Servings

Ingredients:

3 tablespoon BUTTER
1 ONION
28 ounce CANNED TOMATOES
1 teaspoon GARLIC
32 ounce CHICKEN BROTH
2 teaspoon CILANTRO
12 FRIED TORTILLA CHIPS
4 CHILI PEPPERS (OPTIONAL)
4 tablespoon SOUR CREAM
½ cub SHREDDED MONTEREY JACK
1 cub AVOCADO

Preparation:

HEAT BUTTER IN 3-QUART SAUCEPAN. SAUTE ONION, TOMATOES, ONION AND GARLIC. ADD CHICKEN BROTH AND CILANTRO, SIMMER FOR 15 MINUTES. DIVIDE CHILI PEPPERS, TORTILLAS AND AVOCADO BETWEEN BOWLS. FILL WITH SOUP LET STAND FOR A MINUTE, TOP WITH SOUR CREAM AND SERVE.

Sour Cream & Wild Rice Soup

Servings: 8 Servings

Ingredients:

POACHING INGREDIENTS:
2 Chicken Breasts; excess fatand skin removed
1 quart Water
1 Onion; quartered
1 Carrot; cut in large chunks
1 Celery Rib; cut in half
1 Bay Leaf
10 Black Peppercorns; whole
Salt to taste

SOUP INGREDIENTS:
1 teaspoon Olive Oil
1 large Red Onion; thinly sliced
2 medium Celery Ribs; thinly sliced
3 large Carrots; peeled and shredded
4 Garlic Cloves; chopped
2 cub Mushrooms; sliced
¼ cub Flour
Salt
Black Pepper; freshly ground
1 cub Evaporated Skim Milk
1 cub Sour Cream Substitute
1 tablespoon Corn Starch
2 cub Wild Rice; Cookedaccording to package dirwithout fat or salt
3 tablespoon Thyme; fresh chopped

Preparation:

In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the chicken for 45 minutes to one hour. Remove the chicken from the broth and set aside to cool. Strain the remaining broth, discarding the solids, and place in the refrigerator to chill, or use fat separator to remove all fat from broth. When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces. Cover and refrigerate until needed.
Meanwhile, in a large saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes. Lower the heat to medium, add the mushrooms and cook for 5 minutes more. Add the flour, salt and pepper and stir to combine, cooking for 2 minutes. Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim milk. In a small bowl, whisk together the sour cream and the cornstarch. Add to the soup, stirring until thickened and heated through. Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly. Serve at once.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Sour Cream Mushroom Soup ( R R )

Servings: 6 servings

Ingredients:

1 ½ teaspoon Canola or vegetable oil
1 large Onion(s), chopped
½ teaspoon Dried tarragon
¼ teaspoon Nutmeg, pref grated
1 pound Mushrooms
Trimmed and sliced (6 cups)
½ cub All-purpose flour
3 ½ cub Beef broth
1 cub Reduced-fat sour cream
1 cub 1% milk
Salt and pepper to taste
1 pinch Cayenne pepper
Or Tabasco sauce (opt)

Preparation:

In a large heavy saucepan, heat oil over medium-low heat. Add onions and saute until soft and translucent, 5-7 min. Add tarragon and nutmeg and cook for 1 min more. Stir in mushrooms, cover pot, and let vegetable mixture steam for about 5 min, until mushrooms exude their moisture.

Sprinkle flour over the vegetable mixture. Increase heat to medium and cook. stirring, for 3-4 min. Gradually stir in beef broth, stirring and scraping any flour that may have clung to the pot. simmer, stirring occasionally, until thickened and smooth, 5-7 min.

Stir together sour cream and milk until smooth; whisk into the mushroom mixture and return to a simmer. Season with salt and pepper and cayenne or Tabasco and serve.

eating Well
Recipe Rescue Cookbook
ISBN 1-884943-01-2
pg 73

From: Diane Lazarus Date: 26 Nov 95

Spam Soup

Servings: 1 Servings

Ingredients:

1 can Spam, diced (12 oz.)
1 can Tomatoes (16 oz.) salt andpepper t
1 package Uncooked macaroni (8 oz.)
1 large Onion, diced spices, asdesired
1 can Kidney beans
1 can Whole kernel corn
1 quart Water

Preparation:

Put juice from all can vegetables in pot with them. Put in the onion, salt, pepper and spices if desired. Add Spam, then water. If water does not cover these ingredients add ½ to 1 quart more. Bring all this to a boil and cook for about 15 minutes. Then add macaroni and cook for about 7 minutes more. Serve while hot.

From : Barry Weinstein 4/95

Spam Western Bean Soup

Servings: 6 servings

Ingredients:

1 cub Chopped onion
1 tablespoon Vegetable oil
1 cub Sliced carrots
3 can Condensed chicken broth(14 ½ oz)
1/3 cub Chili sauce
3 tablespoon Firmly packed brown sugar
3 tablespoon Cider vinegar
2 teaspoon Worcestershire sauce
2 teaspoon Prepared mustard
2 can Pinto beans, rinsed anddrained (15 ½ oz)
1 can SPAM Luncheon Meat, cubed(12 oz)
2 tablespoon Chopped parsley

Preparation:

In 5-quart saucepan, saute onion in oil until golden. Stir in carrots, chicken broth, tomatoes, chili sauce, brown sugar, vinegar, Worcestershire sauce, and mustard. Mash half of beans with fork; add mashed beans and whole beans to soup. Blend well. Bring to a boil.
Cover. Reduce heat and simmer 30 minutes or until carrots are tender.
Stir in SPAM and parsley. Simmer 2 minutes.

NUTRITIONAL INFORMATION PER SERVING: Calories 331; Protein 22 grams; Carbohydrate 34 grams; Fat 13 grams; Cholesterol 46 milligrams; Sodium 2263 milligrams.

Spanish Garlic Soup

Servings: 4 servings

Ingredients:

10 cl Garlic; peeled & sliced
¼ cub Olive oil
5 cub Beef broth
1 cub Dry sherry
Salt and pepper
4 slice French bread; toasted
Parmesan cheese; shredded

Preparation:

Similar to French onion soup with a light clear broth and a distinct but not harsh garlic flavor.

Saute garlic in oil until golden. Heat broth with sherry; when broth reaches the boiling point, add the garlic with the oil. Season with salt and pepper to taste; and simmer 30 min. Strain out the garlic and re-heat. To serve, sprinkle the toast slices generously with cheese and place them in a hot (425) oven for about 3 min. Place toast in soup dishes and pour in soup.

From the Sunset Cook Book of Soups and Stews.
Posted by Jim Weller.
From: Jim Weller Date: 27 Jan 96

Spicy & Sour Shrimp Soup

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
2 ounce Lump tamarind, or 2tablespoons tamarindconcentrate
½ cub Boiling water
8 ounce Raw shrimp, shelled anddeveined
2 Garlic cloves, chopped
¼ cub Plus 1 ts nuoc mam(Vietnamese fish sauce)
Freshly ground pepper
2 tablespoon Vegetable oil
2 Shallots, thinly sliced
3 Stalks fresh lemon grass,white bulb crushed and cutinto 2-Inch sections
1 large Ripe tomato, cored, seededand cut into wedges
2 tablespoon Sugar
¼ Fresh ripe pineapple, cored,cut into ¼-inch slicesand then cut crosswise intosmall chunks
½ cub Fresh or canned bambooshoots, drained and thinlysliced
1 teaspoon Salt
2 Fresh red chili peppers,minced
½ cub Fresh bean sprouts
1 Scallion, thinly sliced
2 tablespoon Shredded mint

Preparation:

This soup has become a staple on my table. It's relatively quick to make and absolutely delicious.
I've made it with chicken as well as shrimp and have some red snapper in the freezer to try out the next time. Squid's a natural for this dish. It's from Southern Vietnam. You can make it as sour or spicy as you want by juggling the amounts of the ingredients that give those qualities. It makes a complete meal as is and is excellent with salad rolls or cha gio (fried "spring" rolls).

Soak the lump tamarind in the boiling water for 15 minutes, or until the tamarind is soft. Force the tamarind through a fine sieve into a small bowl. If tamarind concentrate is used, dilute it with only ¼ cup of warm water. Cut each shrimp lengthwise in half.
In a bowl, combine the shrimp, garlic, 1 teaspoon of the fish sauce and pepper to taste. Let stand for 30 minutes. Heat the oil in a 3-quart saucepan. Add the shallots and lemon grass and saute briefly, without browning. Add the tomato and sugar and cook over moderate heat until slightly soft. Add the pineapple and bamboo shoots and cook, stirring, for about 2 minutes. Add 5 cups of water and bring to a boil over high heat. Stir in the tamarind liquid, salt and the remaining ¼ cup fish sauce. Reduce the heat to moderate and simmer the broth for 5 minutes. Stir in the shrimp, chiles and bean sprouts and cook for 30 seconds more. Add the scallion and mint. Remove from the heat. Remove and discard the lemon grass. Ladle the soup into a heated tureen and serve at once. Note:
Do not overcook the shrimp or they will toughen.
Catfish, red snapper or any other firm white-fleshed fish can replace the shrimp. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
1989.

NOTE: I've been pushing Vietnamese cuisine long enough here that the ingredients shouldn't be too unfamiliar to regulars. Some of this stuff will probably have to come from an Asian market, but you can make some substitutions. Tamarind is made from the interior pulp of a tree seed pod and is quite sour. It has a subtly sweet taste too. I've never done it, but I imagine that you could substitute lemon juice for the tamarind and still retain the essential character of the soup. Lemon grass can be replaced by grated lemon zest with a bit of juice--it's the lemon taste rather than the sourness that's wanted here. Dried lemon grass is available and is virtually as good as the fresh stuff. It's inexpensive and keeps well on the shelf. (I grow my own lemon grass--it's a really easy and pest free plant to grow. If you manage to find some fresh lemon grass, whack off the bottom couple of inches and stick it in a flower pot full of good potting soil. Don't water the cutting too heavily until it starts to grow. Chances are that it will take off and then you can transplant it into the ground--it likes rich, well drained soil and full sun.) There's NO substitute for fish sauce. The soup would probably be good without it, but it wouldn't be the same. Since there's not that much difference between canned and fresh pineapple (at least here on the mainland) I use canned stuff, drained and chopped.
If you're ever in a market and see fresh Thai pineapple, grab some. The stuff I had in Thailand made our Hawaiian pineapples pale in comparison.

Spicy Beef Orzo Soup

Servings: 10 servings

Ingredients:

12 cub Water
1 pound Beef round steak, boneless cut in bite-size pcs
1 can Tomatoes, whole, salt-free cut in bite-size pcs 16 oz can
1 cub Onions; finely chopped
2 cub Fresh green beans; chopped
½ cub Orzo
1 teaspoon Salt
1 teaspoon White pepper; ground

Preparation:

Recipe by: Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 For a less spicy version, use less pepper.

In a 5-qt Dutch oven over high heat, bring the water to a boil. Add the meat, tomatoes and onions and cook for 30 mins, stirring often.
Add the green beans, orzo, salt and pepper; continue cooking for 20 mins, or until the meat is tender. Serve hot. Makes 10 cups.

Spicy Chicken Coconut Soup

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
2 Chicken breast halves
½ cub Slivered fresh lemon, withpeel
3 tablespoon Fish sauce
1 ½ teaspoon Chopped hot chile pepper, orto taste
2 Green onions, thinly sliced,including part of green top
1 ½ teaspoon Sugar
4 cub Unsweetened coconut milk
2 cub Chicken stock
3 teaspoon Minced lemon grass or 1teaspoon grated lemon zest
1 cub Whole straw mushrooms
1 tablespoon Slivered galangal root orginger root

Preparation:

[I prefer galangal--even dried, to ginger, but ginger will do. S.C.]

Place chicken breasts in pan with just enough cold water to cover. Bring to a boil over medium heat; immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts and drain well.
Cool to room temperature; remove and discard skin and bones. Shred meat into bite-sized pieces. Reserve.
Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside. Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken and lemon mixture and heat through, about 3 minutes.

Serves 6 to 8 as a first course or 4 as a main course.

Spicy Seafood Soup

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
1 pound Medium shrimp
1 tablespoon Vegetable oil
2 quart Fish stock
3 Fresh lemon grass stalks,coarsely chopped
Grated zest from 1 lime
6 To 8 kaffir lime leaves
10 slice Unpeeled fresh, galangal
2 Fresh Serrano chiles,stemmed, seeded, andchopped
24 medium Mussels or clams in shells
2 tablespoon Freshly squeezed lime juice
2 tablespoon Fish sauce
3 tablespoon Chopped fresh cilantro
1 tablespoon Slivered fresh red hot chile
¼ cub Chopped green onion
Salt
Thin lime slices for garnish
Fresh lime or other citrusleaves and blossoms forgarnish

Preparation:

Peel and devein the shrimp; cover and refrigerate the shrimp and reserve the shells.

Heat the oil in a soup pot or large, heavy saucepan over high heat.
Add the shrimp shells and saute until the shells turn bright pink.
Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Strain the broth through a fine sieve into a clean soup pot. (At this point, the soup can be poured into a container and refriger- ated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.)

Bring the strained soup to a boil over high heat. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes. Remove the mussels or clams and break off and discard the top shell. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve imme- diately.

Serves 6 as a soup course, or 3 or 4 as a main dish.

From "James McNair's Soups" (Chronicle Books, San Francisco). Posted by Stephen Ceideburg

Spicy Tomato Soup

Servings: 1 servings

Ingredients:

30 ounce Stewed tomatoes
5 ounce Tofu, sliced
3 cub Coconut milk
1 tablespoon Red curry paste
2 tablespoon Soy sauce
1 tablespoon Lemon juice

GARNISH:
2 tablespoon Cilantro leaves, chopped

Preparation:

Puree the tomatoes. Set aside. Puree the tofu & the coconut milk.
Mix all the ingredients together in a soup pot. Bring to a boil, lower heat & simmer for 10 minutes. Garnish with cilantro.

Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"

Spicy Vegetable Soup

Servings: 8 servings

Ingredients:

SOUP:
1 3" cinnamon stick
6 Cloves
4 Black cardamom pods
1 teaspoon Black peppercorns
2 Garlic cloves, chopped
1 piece ginger, grated
1 medium Onion, coarsely chopped
1 cub Potatoes, cubed
1 cub Carrots, diced
½ cub Green bell pepper
6 cub Stock

SEASONING:
1 tablespoon Olive oil
1 ½ teaspoon Black mustard seeds
1 teaspoon Cumin seeds, whole
1 Dried red chile, chopped
Salt
2 tablespoon Cilantro, chopped

Preparation:

Using a mortar & pestle, crush the cinnamon stick, cloves, cardamom pods & peppercorns. Set aside. In a soup pot, combine all the soup ingredients with the crushed spices. Bring to a boil, reduce the heat & simmer, covered, until the vegetables are very tender, about 25 to 35 minutes. Remove from the heat & cool for 10 minutes.

In batches if necessary, puree the stock & vegetables in a blender or food processor. Return to a clean pot & reheat gently.

For the seasoning, warm the olive oil in a small skillet over medium heat. When hot, put in the mustard seeds. After a few seconds, they should pop. Add the cumin seeds & dried red chile & remove from the heat. Add this mixture to the soup pot. Stir in the cilantro & salt. Check the seasoning & serve hot.

NOTE: If you cannot find cilantro, use parsley. Use whatever vegetables you like.

A couple of tablespoons of nuts cooked with the vegetables adds some creaminess to the soup.

Recipe by Mark Satterly
From: Mark Satterly Date: 03 Feb 96

Spinach & Lentil Soup

Servings: 4 servings

Ingredients:

1 pound Spinach, washed & drained
1 cub Lentils
A few bay leaves
3 tablespoon Olive oil
1 bunch Green onions, sliced
2 Garlic cloves, chopped
½ teaspoon Cumin powder
½ teaspoon Salt
1 pinch Black pepper
Water/stock as required

Preparation:

Chop the washed spinach. Boil lentils in 4 cups water with bay leaves until they are soft. Heat oil in a pot & gently fry the green onions for 2 minutes. Add garlic & seasonings. Add spinach. Mix well & put in cooked lentils. Add another pint of water or stock & cook for a further 15 minutes.

Jack Santa Maria, "Greek Vegetarian Cookery"

Spinach Mushroom Soup

Servings: 4 servings

Ingredients:

1 large Onion; thinly sliced
1 ½ pound Mushrooms; thinly sliced
¼ cub White wine
1 quart Water; or vegetable broth
3 ½ ounce Enoki mushrooms; *
2 tablespoon Soy sauce
4 cub Spinach leaves; washed, thin
Fresh ground pepper; to tast

Preparation:

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the onion and mushrooms in a large sacuepan with the wine.
Cook slowly over low heat for about 10 minutes. Add the water or vegetables broth, the enoki mushrooms, and the soy sauce. Cook for an additional 10 minutes. Stir in the spinach and season with the pepper. Turn off the heat. Serve as soon as the spinach is wilted.

84 calories, 1.1 grams fat per serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Spinach Sweet Potato Soup

Servings: 4 servings

Ingredients:

VEGGIE LIFE; JAN 1995:
4 cub Asian-flavored stock
½ cub Sweet potatoes; peeled, cube
1 Shallot; thinly sliced
½ cub Tofu; baked, julienned
2 cub Raw spinach; washed

Preparation:

1. In a medium pot, bring the stock to a simmer and add sweet potatoes and shallots. Cook for 2 to 3 minutes. Add tofu and simmer until potatoes are cooked through.

2. Add spinach and cook until it just wilts. Taste for salt. Remove from heat and serve.

Split Pea & Ham Soup

Servings: 8 servings

Ingredients:

1 Meaty ham bone, cracked
2 cub Green split peas
½ cub Chopped onion
2 Bay leaves
1 teaspoon Salt
¼ teaspoon Celery seed
¼ teaspoon Dried marjoram
⅛ teaspoon Thyme
2 quart Hot water

Preparation:

Place all ingredients in cooker. Add the hot water. Cover and cook on LOW for 10 to 12 hours. Remove bones; cut off meat and add to soup.

Makes 6 to 8 servings
Source: The Crockery Cookbook by Marie Roberson Hamm

From the collection of Karen Deck

Split Pea Soup

Servings: 2 servings

Ingredients:

1 ¾ cub Dried split peas
2/3 cub Onion, chopped
2/3 cub Carrot, shredded
½ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Oregano leaves
1 Bay leaf
4 ½ cub Boiling water
2 servings of about 1-1/3 cups each calories per serving

Preparation:

1. Add all ingredients to boiling water.

2. Return to a boil. Reduce heat, cover, and boil gently until peas are tender--about 40 minutes.

3. If necessary, uncover and cook, stirring occasionally, until desired thickness is obtained--about 5 minutes.

4. Remove bay leaf.

5. Serve half of the soup. Refrigerate remaining 2-2/3 cups for use at another meal.* The soup will keep 3 to 4 days in the refrigerator.

*NOTE: To reheat soup, stir in ¼ cup water. Heat until soup starts to boil, stirring as needed to prevent sticking.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

From: Iris Grayson Date: 22 Jun 96

Split Pea Soup with Smoked Ham

Servings: 8 servings

Ingredients:

1 pound Split peas (about 2 cups)
12 cub Water (or more)
1 ½ pound Smoked ham hocks
3 medium Onions - chopped
1 tablespoon Chopped garlic
1 Bay leaf
1 teaspoon Whole allspice
Tabasco
Croutons

Preparation:

Soak split peas overnight in large pot with enough cold water to cover by at least 3 inches. Drain. Return split peas to pot. Add 12 cups water, ham hocks, chopped onions, garlic, gay leaf and allspice.
Bring to boil. Reduce heat to medium and cook until split peas are tender, stirr occasionally and adding more water as necessary if soup becomes too thick, about 2 hours. Remove ham hocks from soup and cool slightly. Cut skin and fat from ham hocks and discard. Cut meat from bones and return meat to soup. Season soup with Tabasco, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Sprinkle with croutons and serve.
8 servings.

Source: Bon Appetit - December, 1993

St. Louis' Ham Chowder

Servings: 6 Servings

Ingredients:

1 ½ tablespoon Butter
1 large White onion, chopped
2 cl Garlic, minced
1 ½ cub Water
2 tablespoon Dry sherry
½ cub Water
½ pound Lean bacon
6 Stalks celery sliced
Diagonally
3 cub Cubed new potatoes w/skin
1 ½ cub Milk, cream or yogurt
4 tablespoon Flour

Preparation:

In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1 ½ c water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened.
Add salt and fresh black pepper to taste.

Makes 6 servings.

Summer Soup

Servings: 4 Servings

Ingredients:

2 Potatoes, peeled and sliced
2 Carrots, sliced
1 cub Green beans, cut into ½"pieces
2 Garlic cloves, minced
1 small Onion, finely chopped
2 tablespoon Butter or margarine
¼ cub Flour
14 ½ ounce Can chicken broth
1 ½ cub Milk
1 teaspoon Dried basil
¼ teaspoon Pepper
¼ teaspoon Salt

Preparation:

In a saucepan, cook potatoes, carrots and beans in water to cover until tender, about 10 minutes. Drain. In a soup kettle or Dutch oven, saute garlic and onion in butter until tender. Stir in flour until bubbly. Gradually add chicken broth, milk and seasonings. Cook, stirring occasionally, until thickened. Add vegetables and heat through.

Summer Sweet Pea Soup

Servings: 12 servings

Ingredients:

2 tablespoon Butter or low-fat buttersubstitute
1 cub Coarsely chopped onions
4 cub Defatted chicken broth
2 package Frozen peas, defrosted(10 oz ea)
½ cub Coarsely chopped fresh mintleaves
½ cub Heavy cream
Salt to taste
White pepper to taste
6 Red radishes, cut into ⅛"dice, for garnish

Preparation:

This soup should be very velvety smooth, so be sure to strain it.
Freshly snipped chives would be just right for a garnish along with the radishes.

1. Melt butter or butter substitute in a large, heavy pot over low heat. Add onions and cook, stirring occasionally, about 10-12 minutes or until wilted.

2. Add the chicken broth and peas. Bring to a boil, reduce heat to a simmer and cook, partially covered, for 15 minutes. Stir in the mint and cool slightly.

3. Puree the soup in a blender or food processor in small batches until completely smooth, pouring each batch through a strainer into a bowl to remove any skins from the peas. Use the back of a wooden spoon to mash the solids gently, extracting any excess liquid.

4. Stir in the cream and season to taste with salt and pepper. Cover and chill well in the refrigerator until serving time.

5. To serve, ladle small portions into demitasse cups. Garnish each portion with diced radishes.

Per approximately 1/3 cup serving: 58 calories, 5 grams fat, 14 milligrams cholesterol.

Summer Vegetable Soup

Servings: 10 servings

Ingredients:

1 pound Stew meat,lean,1" cubes
1 Beef knuckle bone,cracked
4 quart Water
8 Tomatoes,large,fresh,chopped
2 teaspoon Salt
1 teaspoon Pepper
1 Red pepper,hot*
1 Bay leaf
2 Onions,lg,mild,peeled/choppe
1 cub Celery
2 cub Carrots,scraped/sliced
1 Potato,medium,peeled/diced
1 cub Lima beans,fresh
1 cub Cabbage,chopped
1 ½ cub Corn,fresh,cut from cob

Preparation:

1. Place beef and beef knuckle in soup pot. Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion. Bring to a boil, then lower heat, partially cover the pot, and let the mixture simmer for 3-4 hours, or until the meat is very tender.

2. Remove knuckle bone and bay leaf. Add celery, carrots, potato, lima beans, and cabbage. Continue to simmer about 30 minutes. Add corn and continue to cook until all vegetables are tender.

3. Cool slightly, remove surface fat, then reheat and serve.

Super Split Pea Soup

Servings: 6 servings

Ingredients:

2 pound Dried split green peas
6 quart Water
1 large Onion, minced
2 large Potatoes, cut into chunks
3 large Carrots, peeled and wedged
2 Bay leaves
Salt
Pepper

Preparation:

Combine all ingredients in deep soup pot; bring to a boil. Reduce heat and simmer for 2 hours. Adjust seasonings and serve.

From Cory-don Ireland's syndicated column, as seen in "The Olympian," ⅜/95, reports this recipe was supplied by People for the Ethical Treatment of Animals (PETA).

Typed for you by Iris Grayson.

Sweet Potato Soup

Servings: 6 Servings

Ingredients:

1 ¼ pound Sweet potato, diced, peeled
3 Carrots, chopped
1 large Celery stalk, chopped
1 Bay leaf
6 cub Water
2 tablespoon Lemon juice
1 teaspoon Hungarian sweet paprika

Preparation:

Put all vegetables with the bay leaf in a soup pot. Add water & bring to a boil. Simmer for about one hour. Stir occasionally.
Just befroe serving, add lemon juice & paprika. Remove bay leaf.

Szechwan Chicken Soup

Servings: 6 servings

Ingredients:

3 Condensed chicken broth *
3 ounce Oriental noodles **
½ teaspoon Pepper, red, ground
3 cub Chicken, cooked, cubed, ***
2 Apples, medium, cored ****
6 ounce Pea pods, frozen, cut up
4 Green onions, *****

Preparation:

* 10 ¾ -ounce broth ** chicken flavored, broken up *** frozen chicken cubes **** cored and coarsely chopped ***** onions, bias-sliced into 1 ½-inch length ~--------------------------------------------------------------------- ~--- PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol., In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 ¾ cups) water.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in remaining ingredients. Return to boiling. Serve at once.
BETTER HOMES AND GARDENS

Szechwan Soup

Servings: 6 Servings

Ingredients:

1 ounce Dried mushrooms
Boiling water
6 ounce Uncooked boneless lean pork
4 ounce Cooked ham
1 small Red pepper
8 Green onions
½ cub Water chestnuts
8 ounce Bean curd
2 quart Chicken stock
½ cub Rice wine
4 teaspoon Soy sauce
½ teaspoon Chinese chili sauce
2 ½ tablespoon Cornstarch
5 tablespoon Water
2 teaspoon Vinegar
2 teaspoon Sesame oil
1 Egg
8 ounce Uncooked shrimp, shelled and
Deveined

Preparation:

1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Cut pork and ham into "match-stick" thin strips. Remove seeds from pepper and cut pepper into thin strips. Chop onions finely. Cut water chestnuts into slices. Cut bean curd into ½- cubes.

3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart pan. Cook over medium heat until soup boils. Reduce heat and simmer uncovered 5 minutes.

4. Blend cornstarch and 4 tablespoons of the water. Slowly stir mixture into soup. Cook and stir until soup boils. Add mushrooms, pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes.

5. Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon water together with for, Gradually drizzle egg into soup while stirring soup vigorously. Add onions, bean curd and shrimp.
Cook until shrimp is done, 1 to 2 minutes.

SOURCE: Chinese Cooking Class Cookbook

Taco Soup

Servings: 4 Servings

Ingredients:

1 ½ pound Ground beef
½ cub Onion, chopped
16 ounce Tomatoes
16 ounce Kidney beans
8 ounce Corn
8 ounce Tomato sauce
4 ounce Mushroomstems and pieces
1 package Taco seasoning1 ¼-oz
1 Avocadopeeled and diced
Shredded cheese
Sour Cream
Corn chips

Preparation:

In keetle, lightly brown beef and onion. Stir in tomatoes, beans, corn, tomato sauce, mushrooms, and taco seasoning. Bring to boil and simmer 15 to 20 minutes.

To serve, garnish with choice of avocado, cheese, and sour cream.

Tangy Bean Soup

Servings: 2 Quarts

Ingredients:

1 cub Dried great Northern beans
6 cub Cold water
1 Small onion, chopped
1 Medium carrot, chopped
1 tablespoon Soft margarine
2 tablespoon Unbleached all-purpose flour
⅛ teaspoon Ground mustard
4 teaspoon White vinegar
2 teaspoon Brown sugar
Salt and pepper to taste
Chopped hard-cooked eggs forgarnish

Preparation:

In a large soup pot, soak the beans overnight in water to cover. Drain and add the cold water, onion and carrot. Simmer, covered, for 2 ½ to 3 hours, or until the beans are tender.

Puree the beans and vegetables in a blender or food processor, or force through a metal colander or food mill. Return the bean mixture to the soup pot.

In a small saucepan, melt the margarine and blend in the flour. Add the flour mixture, mustard, vinegar, and brown sugar to the soup pot and cook until slightly thickened, stirring frequently. Add the salt and pepper.

Garnish each serving with the chopped eggs and serve.

Teri's Hamburger Soup

Servings: 4 bowlfuls

Ingredients:

1 pound Ground chuck
1 cub Onion, chopped
1 Clove garlic, smashed
1 cub Carrots, chopped
1 cub Celery, chopped
½ cub Green pepper, chopped
1 cub Potato, chopped
1 cub Frozen green peas
1 cub Frozen corn
3 cub Water
2 teaspoon Salt
1 Cube beef boullion
1 Bay leaf
⅛ teaspoon Basil
1 large Can stewed tomatoes w/juice

Preparation:

Brown beef, onion, celery, and garlic. Drain off and put in saucepan.
Cut the tomatoes into small pieces, add to meat mixture. Add the spices, carrots and potatoes and bring to a low boil. Reduce heat, cover, and simmer for ½ hour, stirring occasionally. Add the corn and peas and cook another 15 - 20 minutes. Serve with a crusty bread.

developed from other recipes by teri Chesser

typed and posted 6/96

From: Teri Chesser Date: 26 Jun 96

Tex Mex Meatball Soup

Servings: 1 servings

Ingredients:

1 Onion
1 Zucchini
½ pound Ground beef
1 teaspoon Chili powderSalt and pepper
1 tablespoon Oil
½ teaspoon Ground cumin
½ teaspoon Oregano
1 pound Canned tomatoes
1 1/3 cub Beef stock or broth
⅛ teaspoon Hot pepper sauce

Preparation:

Chop onion. Cut zucchini into 1 inch pieces. Combine beef, chili powder, salt and pepper into 1 inch balls. In Dutch oven, heat oil over medium heat. Add meatballs and brown well - remove meatballs and lower heat. Add onion and zucchini. Cover and cook 5 minutes.
Stir in cumin, oregano, tomatoes with their juice stock, hot pepper sauce, salt and pepper. Cover and simmer for 15 minutes. Add meatballs, heat thoroughly. * use 1 pound ground beef if you like a lot of meat in your soup. Debbie Blakeslee

Thai Carrot Soup

Servings: 6 servings

Ingredients:

1 tablespoon Oil
1 Spanish onion *
2 Garlic cloves, large; minced
1 Ginger root cube (1");mince
1 ¾ pound Carrots **
4 cub Chicken stock or broth ***
¼ cub Cilantro leaves, loose pack
Salt, to taste
Red pepper, crushed,to taste

Preparation:

* medium sized, thinly sliced ** trimmed, scrubbed, and thinly sliced *** skimmed of fat

Heat oil in 3-quart saucepan over medium-high heat. Add onion, garlic, ginger, and carrots. Cook, stirring frequently, until hot and fragrant -- about 4 minutes. Add 3 cups stock. Simmer, covered, until carrots are tender -- about 25 minutes.

Drain liquid from solids. Reserve liquid. Puree solids with cilantro in blender or processor until smooth. Add as much liquid as container can hold. Puree until even smoother. Transfer to 3-quart bowl. Add remaining liquid, if any, and remainin 1 cup of stock.
Season to taste with salt and crushed red pepper. Serve chilled or hot.

NOTE: can be made 2 days ahead and refrigerated, or frozen up to 3 months. Adjust seasonings to taste before serving.

Each serving contains about: 115 calories, 614 mg sodium, 1 mg cholesterol, 4 g fat, 17 g carbohydrates, 5 g protein, 1.55 g fiber.

From the LOS ANGELES TIMES. Posted by Hunter Elliot in Intelec Cooking

From: Kaz Langridge Date: 14 Jan 96

Thai Chicken & Coconut Milk Soup

Servings: 1 Servings

Ingredients:

12 ounce Canned coconut milk such as Chaokoh
¼ pound Chicken breast cut into small chunks
1 Lime; juice and grated peel
1 piece of lemon grass cut into very thin (1/16") slices on the diagonal
3 slice Galanga (more if desired)OR substitute fresh ginger
Hot chile peppers to taste cut into thin circles
Cilantro for garnish

Preparation:

* Note: preferably Thai birds, with serranos an acceptable substitute, (though I've used sweet Fresno chiles in a variation I'll describe below).

Instructions: ============= Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer.

When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.

Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can't find grouper, it'd be good with any tender, delicate white fish ~- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I've had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the world; the flesh is very white, very tender, and quite delicately flavored. I've seen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I'd guess that Gulf Coast netters should be able to find it readily.)

Notes: ====== 1. Galanga is similar to ginger, an edible rhizome available in most Asian groceries. If not available fresh, you can usually find it frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you... Other parts of the country may vary.)

2. Chile peppers add a lot to the dish; I've had it so hot that I could barely eat it, and I've had it completely smooth, sweet and mild. I like it in the middle.

3. Lemon grass adds a lot to the flavor and aroma, but as near as I can tell it isn't edible unless you puree it. (If there's sufficient demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat around the slices of lemon grass and ginger.

From: megatest!sfisher@uu2.psi.com (Scott Fisher)

Thai Chicken & Noodle Soup

Servings: 6 Servings

Ingredients:

1 pound Chicken breast fillets
2 Cloves garlic, crushed
3 teaspoon Ground cumin
½ teaspoon Tumeric
6 cub Water
2 teaspoon Chicken stock powder
1 tablespoon Sugar
½ teaspoon Shrimp paste
3 teaspoon Sambal oelek
1 Piece dried galangal
1 ¾ ounce Rice vermicelli
1 cub Bean sprouts
3 Lettuce leaves, shredded
2 tablespoon Chopped fresh coriander

Preparation:

* Soup can be prepared a day ahead.

* Storage: Covered, in Fridge.

* Not suitable for freezing.

* Microwave: Suitable.

Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragrant.
Add chicken, water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean sprouts, lettuce and coriander.

Thai Chicken Coconut Soup

Servings: 1 Servings

Ingredients:

3 can -TO
4 can Coconut milk(the unsweetened kind)
3 tablespoon Chopped scallions
1 teaspoon -TO
3 teaspoon Lemon grass
Cilantro (pref. fresh) *
Tofu cubed into smallish pieces
Chicken also cubed to bite size.
Mushrooms
1 Carrot; grated
Juice from (8?) limes I can never put in enough
Serrano chilliesOR- other hot chili pepper, preferably fresh, but powdered will do)
1 teaspoon Galanga powder

Preparation:

* (I sometimes leave this out. Niels says that's defeating the whole point, but I think it still comes out great)

Instructions: ============= Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?).
Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness).

Posted by Tamar More based upon an ingredient list

From: arielle@taronga.com (Stephanie da Silva)

Thai Mussel Soup

Servings: 6 Servings

Ingredients:

2 cub White wine
2 tablespoon Lemon juice
1 small Onion,chop
1 Bay leaf
2 tablespoon Garlic,chop
8 Cilantro sprigs
2 pound Mussels,med,clean
4 ounce Rice noodles/vermicelli
2 tablespoon Oil
2 small Serrano chilies,crush lightl
1 tablespoon Lime zest,grate
1 tablespoon Garlic,chop
1 tablespoon Gingerroot,mince
2 cub Bok choy,chop
8 slice thin,seperate
2 cub Clam juice
1 cub Water
2 tablespoon Lime juice
2 tablespoon Fish sauce
1 tablespoon Soy sauce
1 teaspoon Sugar
2 tablespoon Cilantro,chop

Preparation:

In large pot w/lid, combine wine, lemon juice, onion, celery, bay leaf, garlic & cilantro sprigs. Boil, add mussels, cover & steam til they open, 3-4min. (Don't overcook; they get a second cooking late) Remove mussels w/slotted spoon & cool. Strain liquid through srainer lined w/several layers of cheesecloth. sholud be 3cups.
Break up noodles, cover w/hot water & soak, 10-15min.
In heavy pot, heat oil. Add crushed chilies, zest, remaining garlic & ginger. Saute til tender, 1-2min; don't let ingredients brown. Add bok chou & white parts of scallion & cook another 3-4min, stir occasionally. Add clam juice, water, lime juice, fish sauce, soy sauce, sugar & strained mussel broth. Bring to simmer.
While heating, remove mussels from shells ( reserve anu juice, strain & add liquid to soup; add mussels. Simmer another 2-3min, garnish w/cilantro & scallion greens. Source: Fine Cooking, Feb/Mar'96,pp33

Three Flavors Soup

Servings: 4 Servings

Ingredients:

5 cub Light, clear chicken stock
10 Fresh medium shrimp (OR
¼ pound Cooked baby shrimp)
8 Water chestnuts
2 Green onions
1 teaspoon Salt

Preparation:

Simple soups play an important role in Chinese cuisine because they refresh the palate without neutralizing food flavors.

Preparation: Wash, shell & devein shrimp. Slice water chestnuts into thin circles. Mince entire green onions. Bring stock to boil with onions & water chestnuts. Add shrimp & salt. Taste & correct salt if necessary. Return soup to boil. Serve.

Tibetan Vegetable Soup

Servings: 4 Servings

Ingredients:

2 tablespoon Ghee
1 tablespoon Minced ginger
1 tablespoon Minced garlic
½ cub Onion, diced
¼ cub White flour
4 cub Water
2 cub Mixed vegetables, chopped
½ cub Chopped tomatoes
1 cub Tofu, drained & diced
¼ cub Green onions, chopped
1 tablespoon Tamari sauce
¼ teaspoon Black pepper

Preparation:

Melt ghee & stir-fry ginger, garlic & onion for 1 minute. Add flour & continue to stir fry for fro 3 to 5 minutes, till golden in colour. Add water a little at a time, whisking constantly to keep it smooth. Add vegetables, tomatoes, tofu, green onions & bring to a boil. Add the remaining ingredients. Simmer for 10 minutes. Thin with extra water if too thick. Serve hot.

Adapted from Betty Jung, "The Kopan Cookbook"

Tofu Noodle Soup

Servings: 6 Servings

Ingredients:

½ pound Firm tofu
2 cub Noodles made without egg
5 cub Vegetable stock or bouillon
1 medium Carrot; chopped
1 Celery rib, with leaves chopped
1 medium Onion; chopped
2 Garlic cloves; minced
½ teaspoon Dried marjoram
½ teaspoon Dried thyme
½ teaspoon Rubbed sage
1 Bay leaf
1 teaspoon Fine sea salt
¼ teaspoon Freshly ground black pepper
1 pound Fresh peas; shelled, -OR-
1 cub -(thawed) frozen peas
½ cub Finely chopped fresh parsley

Preparation:

Drain and rinse the tofu. Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard. Remove the bag or container from the freezer and put it in a bowl of hot water, or let the tofu thaw at room temperature. Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels. Cut the tofu into ½-inch cubes.

In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain again.

In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain again.

In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes.

Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes. Stir in the cooked noodles and bring just to a simmer. Remove the bay leaf and serve immediately.

Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Tofu Soup

Servings: 4 servings

Ingredients:

5 cub Vegetable broth
2 tablespoon Vegetable oil
½ pound Tofu
¼ teaspoon Pepper
2 Scallions, chopped
2 Cilantro sprigs, chopped
3 tablespoon Soy sauce, or more to taste
Salt, if necessary

Preparation:

In a medium sized soup pot, bring the broth to a simmer. In a skillet, heat the oil. While it is heating, slice the tofu into strips. When the oil is hot, fry the tofu. Add the pepper, scallions & cilantro stems. Let cool slightly. Drop the tofu mixture into the broth. Stir in the soy sauce & simmer for 3 or 4 minutes & serve.

Adapted from Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 10 Feb 96

Tomato Bologna Soup

Servings: 1 Servings

Ingredients:

1 cub Microwave elbows uncooked
1 can (10.5-oz) condensed tomato
Soup
Hot water
3 Slices bologna cut up

Preparation:

In 2 quart microwave safe casserole, stir together pasta, soup, 1 ½ soup cans hot water and bologna. Cover; microwave at high 13 minutes, or until pasta is tender. Stir.

Tomato Bread Soup

Servings: 2 Servings

Ingredients:

1 tablespoon Olive oil
1 small Leek, white part only, chop
4 Garlic cloves, minced
2 cub Tomatoes, peeled, chopped
1/3 cub Fresh basil, chopped
1 ½ cub Vegetable/chicken stock
½ teaspoon Salt
½ teaspoon Pepper
2 cub Day-old Italian bread, cube
2 tablespoon Parmesan, freshly grated

Preparation:

This is a great recipe for leftover, or stale bread

In heavy saucepan, heat oil over medium heat; cook leek and garlic, stirring, for 3 minutes or until softened. Stir in tomatoes and basil; bring to boil. boil gently for 5-10 minutes or until slightly thickened.

Add 1 cup of the stock, salt and pepper; bring to boil, stirring.
Remove from heat; stir in bread. If necessary, warm remaining stock and add enough to reach desired consistency. Serve in warmed soup bowls; sprinkle with Parmesan.

Tomato Egg Drop Soup

Servings: 4 servings

Ingredients:

1 quart Chicken stock
2 medium Fresh tomatoes, or: drained
1 cub -canned tomatoes
2 small Eggs
½ teaspoon Sesame oil
2 teaspoon Light soy sauce
1 teaspoon Salt
1 tablespoon Finely chopped scallions white part only (reserve tops for garnish)

Preparation:

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were introduced less than 100 years ago, but nevertheless, they work wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes, chop them into small chunks. Lightly beat the eggs, then combine them with sesame oil in a small bowl. Add the light soy sauce and salt to the simmering stock, and stir to mix them in well. Add the tomatoes and simmer for 5 minutes. Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well.) Garnish with the finely chopped scallion tops.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

From: Kaz Langridge Date: 18 Feb 96

Tomato Rice Soup

Servings: 4 Servings

Ingredients:

3 Chicken Stock Cubes
40 fluid ounce Boiling water
1 large Onion, Finely Chopped
1 tablespoon Short-grain Rice
2 tablespoon Tomato Puree
Crusty Bread to Serve

Preparation:

Put stock cubes in a pan and dissolve in boiling water. add onion and rice, and simmer for a further 5 minutes until all the flavours have combined. Serve with crusty bread.

Source: Emily Murray, Newton Stewart

Tomato Seafood Stew

Servings: 6 servings

Ingredients:

BETTER HOMES & GARDENS:
1 cub Onions, chopped
2 Garlic cloves, crushed
1 tablespoon Oil
1 Bell peppers
16 ounce Tomatoes, canned
8 ounce Tomato sauce
1 Potatoes
1 teaspoon Thyme leaves
¼ teaspoon Black pepper
½ pound Shrimp, raw
20 ounce Crabmeat
2 tablespoon Parsley

Preparation:

Thaw shrimp, if frozen; halve lengthwise.

In large saucepan, cook onion and garlic in oil till tender. Cut up tomatoes. Peel and chop potato. Seed and chop bell pepper. Stir in undrained tomatoes, tomato sauce, potato, bell pepper, thyme, and pepper. Bring to boil; reduce heat. Cover and simmer 20-25 minutes, until vegetables are tender.

Stir in shrimp, crab, and parsley. Bring to boil; reduce heat. Cover and simmer 1-2 minutes more, until shrimp turns pink. Spoon into serving bowls.

PER SERVING: 175 calories, 18g protein, 18g carbohydrate, 4g fat, 78mg cholesterol, 21% of calories from fat

Sylvia's comments: believe it or not, this didn't have enough flavor to suit me! I added a few dashes of Worcestershire, which helped, but not enough. I also added a couple cups of cooked rice, and wish I'd left out the potatoes; they just didn't meld with the tomato-ey flavor. This was a good idea but unsatisfactory execution.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Tomato Soup with Mushrooms & Rice

Servings: 6 servings

Ingredients:

1 ounce Dried porcini mushrooms
2 cub Beef or chicken broth
2 tablespoon Butter or vegetable oil
½ cub Onion(s), finely chopped
8 cub Canned Italian tomatoes
With their juice
1 cub Cooked medium, long-grain
Or Italian arborio rice
Salt and pepper to taste
3 tablespoon Heavy cream (opt)
1 tablespoon Thyme leaves or
Finely chopped parsley

Preparation:

1. Combine the dried mushrooms and broth in a small saucepan and heat to boiling. Remove from the heat, cover, and let stand for 30 min.
Drain through a sieve lined with a dampened paper towel, setting aside the porcini-flavored broth. Pick over the mushrooms and rinse off or discard any hard or gritty parts. Finely chop the mushrooms and set aside the mushrooms and broth separately.

2. Meanwhile, heat the butter or oil in a large saucepan. Add the onion and saute over low heat, stirring, until golden, about 10 min.
Press the tomatoes through a sieve or food mill; discard the seeds.
Add the strained tomatoes, porcini broth, and chopped mushrooms to the onions. Heat to boiling, then cover and simmer for 10 min.

3. Add the rice, cover, and simmer for 10 min, stirring occasionally.
Season with salt and pepper.

4. To serve, ladle into bowls and drizzle with ½ tbs of heavy cream, if desired. Sprinkle with fresh thyme leaves or parsley. Serve immediately.

Rice, the Amazing Grain
by Marie Simmons
ISBN 0-8050-1371-7
pg 21-22

From: Diane Lazarus Date: 21 Jan 96

Tortellini Soup

Servings: 8 Servings

Ingredients:

1 tablespoon Olive oil
¼ cub Onion, finely chopped
1 cub Mushrooms, sliced
1 Garlic clove,minced
14 ½ ounce Can chicken broth
2 cub Water
9 ounce Fresh cheese tortellini
1 cub Peas, frozen
2 tablespoon Parsley, snipped

Preparation:

In a large saucepan or Dutch oven heat oil. Add onion, mushrooms and garlic. Cook, stirring occasionally, until onion is tender. Add chicken broth and water. Bring to a boil. Add tortellini and peas.
Return to a boil and cook for 6 to 12 minutes or until tortellini is tender. Stir in parsley.

Makes 8 servings.

Tops Grocery Store Advertising booklet. November 12, 1991 "Christmas Dinner Italian-Style"

Posted by Jean Cody. Courtesy of Fred Peters.

Tortilla Soup

Servings: 6 Servings

Ingredients:

6 Inch Corn Tortillas, cutinto ½-inch strips
2 Tomatoes
½ small Onion, chopped
1 Garlic Clove, minced
½ Green Pepper, chopped
2 cub Chicken Stock
1 tablespoon Cilantro, freshly chopped
¼ cub Low-Fat Monterey JackCheese, freshly grated

Preparation:

Bake tortilla strips in the oven at 325 F for 5 to 7 minutes or until crisp.

Puree tomatoes, onion, garlic and pepper in a food processor or blender.

Bring stock to a boil in a 2-quart pot. Stir in the tomato puree and cilantro.

Simmer on low heat for about 10 minutes.

Stir half of the tortilla strips into the soup.

Garnish with remaining tortilla strips and the cheese.

Yield: 6 servings, 3 cups

One Serving = ½ cup Calories: 71 Protein: 4 g Fat: 3 g Carbohydrate: 9 g Fiber: 1.3 g Cholesterol: 5 mg Sodium: 313 mg Potassium: 210 mg

Exchange: ½ Starch/Bread 1 Vegetable

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

Tostada Soup

Servings: 4 Servings

Ingredients:

1 Pound ground beef or pork
1 cub Chopped onion
1 can (16 ozs) whole tomatoes
1 can (15 ozs) pinto beans,
Drained
1 can (8 ozs) tomato sauce
1 cub Water or tomato juice
1 cub Picante sauce
½ teaspoon Ground cumin
Toppings:
Tortilla chips, crushed
Shredded cheddar cheese
Shredded lettuce
Sour cream

Preparation:

Brown meat with onion in 3-quart saucepan; drain well.
Drain and chop tomatoes, reserving juice. Add tomatoes and juice to saucepan with beans, tomato sauce, water (or tomato juice), picante sauce and cumin. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Ladle into soup bowls, and top with tortilla chips, cheese, lettuce, sour cream and additional picante sauce as desired. Makes about 6 cups of soup.

Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by Loren Martin, Big Cabin, OK

Traditional Miso Soup

Servings: 6 servings

Ingredients:

DASHI:
6 cub Water
1 Strip EDEN Kombu
¼ cub EDEN Bonito Flakes (may be doubled)
1 small Onion; sliced in very thin half moons
1 Carrot cut into thin matchsticks
½ cub Bok choy (cut into medium pieces) (use green tops only)
1 tablespoon EDEN Instant Wakame Flakes
¼ Block fresh tofu cut into small cubes
3 tablespoon EDEN Barley Miso; OR...OR- half EDEN Barley Miso and EDEN Shiro Miso)
4 Scallions, chopped

Preparation:

Prepare Dashi: Combine water and kombu, bring to a boil. Turn off heat. Add bonito flakes, stir and cover. Let sit for 5-10 minutes, strain soup broth and discard bonito and kombu. Add onion and carrots to broth, simmer 5 minutes. Add wakame flakes and greens, simmer 1-2 minutes and then turn off heat. Dilute Miso in ½ cup soup broth, add to soup. Add tofu. Garnish with scallions and serve.

Combinations for miso soup are endless. Just remember, for best results use three vegetables in small amounts and only cook them slightly. Pay attention to colors as well as complementary flavors.

NOTE: When using EDEN Misos in any recipe, do not boil after Miso has been added. The beneficial enzymes are destroyed by heating.

Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>

Turkey Albondigas

Servings: 6 Servings

Ingredients:

3 cub Cooked turkey, chopped
3 slice Bread, sprinkled with 6 or 7tablespoons of hot
Turkey stock
3 Eggs
1 Or 2 cloves garlic, finelychopped (or put through agarlic
Press)
2 teaspoon Salt
1 teaspoon Ground coriander
1 teaspoon Ground cumin
Several grindings of blackpepper
2 quart Turkey stock or chickenstock
10 ounce Frozen kernel corn (1package)
¾ cub Blanched almonds, finelyground

Preparation:

"Leftover turkey can be transmogrified into dumplings swimming in thickened and reduced turkey stock. Make the stock from what is left of the turkey after you have picked off the meat. You may substitute chicken stock and/or leftover chicken for the turkey."

Chopped green chili peppers for garnish

1. Place the turkey meat in a bowl. Squeeze the excess moisture from the bread and crumble it into the turkey meat.

2. Put the turkey and bread mixture through a meat grinder or a food processor.

3. Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix well. Shape the mixture into walnut-size balls/

4. Bring the turkey stock to a boil. Drop the albondigas into the boiling stock. Reduce the heat and simmer for 10 minutes.

5. Remove the cooked albondigas with a slotted spoon and set aside.

6. Boil the stock for another 30 minutes to reduce and thicken it.
Add the corn and the ground almonds. Return the albondigas to the stOck. Heat through and serve in bowls garnished with chopped chili peppers, if you wish.

Makes 6 to 8 servings.

NOTE: To make the stock, pick the meat off the bird. Place the carcass in a large pot and cover with water. Add an onion, a carrot, a rib of celery, some parsely and thyme, and a bay leaf. Simmer for 2 to 3 hours. Cool, strain, and season.

[THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN 0-911104-81-X]

Posted by Fred Peters.

Turkey Noodle Soup

Servings: 6 servings

Ingredients:

Bones from roast turkey
7 cub Water
2 Bay leaves
2 Ribs celery; chopped
1 Onion; quartered
1 tablespoon Turkey fat or butter
½ Whole stalk of celery;including leaves, chopped
1 medium Onion; chopped
1 small dice
¼ cub Spaghetti or egg noodles;broken into 1" pieces
1 teaspoon Dried savory
1 teaspoon Dried thyme
1 dash Hot pepper sauce or more
Salt to taste
Freshly ground pepper

Preparation:

STOCK: In the stockpot combine bones, water, bay leaves, celery and onion. (Skin and drippings can be included.) Simmer, covered about 3 hours. Strain, reserving stock. Let bones cool, pick off any meat and add back to the stock.

SOUP: Saute onion, carrot and celery in a little turkey fat until the onion is translucent. Add this and the rest of the ingredients to the stock, bring to a boil and simmer 15 min.

VARIATIONS: Substitute rice for noodles.
Add garlic, green peas or diced turnip.

Jim Weller's version of an old classic.

Turkey Revenge Soup

Servings: 12 Servings

Ingredients:

1 Turkey carcass, wings & all
The scraps left after
Carving*
Any left over gravy
Any left over vegetables
2 large Carrots, sliced
2 Stalks celery (& tops),
Chopped
1 can (12 oz) no salt green
Beans, drained
2 quart Boiling water
Any peels, root ends and
Leafy tops left over from -
Onions, celery, potatoes,
Carrots
Several bruised garlic
Cloves
12 ounce Wide egg noodles
1 can (12 oz) no salt corn,
Drained
1 large White onion, chopped
Salt & pepper to taste

Preparation:

Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water. Add garlic cloves. Fill the stock pot with water and bring to a boil. Reduce heat to a simmer and let it cook until the liquid is reduced by 1/3.
Remove from heat to cool cover and refrigerate overnight. The next day remove the congealed fat from the top of the broth. Drain the contents through a collander into another large pot. Return the broth to the stock pot. Go through the collander and remove vegetable & garlic pieces and discard. Next, go through the turkey remnants and pull out all the meat and add to the stock pot. Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot. There should be *just* enough liquid to cover the contents.
Place over heat and bring to a boil. While you're waiting, cook the egg noodles per package directions and drain. Simmer the soup just long enough to cook the carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust seasonings (salt & pepper). Stir well, let simmer long enough to heat noodles and serve.

Makes a bunch!

Turkey Soup

Servings: 6 servings

Ingredients:

1 Onion, chopped
1 Stalk celery, chopped
1 tablespoon Vegetable oil
4 cub Chicken stock
1 cub Dry white wine
2 Sprigs of parsley
1 Bay leaf
1 Carrot, chopped
2 tablespoon Unsalted butter
¼ cub All purpose flour
4 cub Water
1 Turkey carcass
½ teaspoon Thyme
6 Peppercorns

Preparation:

Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially covered, skimming any froth as ti rises to surface, for about 1 ½ hours. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store.
Submitted By MICHELLE BRUCE On 11-24-94 2144

Turkey Stew with Dumplings

Servings: 4 Servings

Ingredients:

1 ¼ pound Turkey breast tenderloins
4 Slices diced bacon
4 Carrots cut in chunks
2 Quartered onions (I use
Diced)
2 Stalks celery, cut in
Chunks
2 cub Water, divided
¼ teaspoon Rosemary
1 Bay leaf
3 tablespoon Flour
1 cub Bisquick
1/3 cub Milk
4 ounce Can chicken broth

Preparation:

Contributed to the echo by: BOYD NARON TURKEY STEW WITH DUMPLINGS Saute bacon in Dutch oven until partially crisp. Cut turkey into 1 inch chunks and add with onion. Saute until meat is no longer pink.
Add carrots, celery, 1 and ¾ cup water, broth, rosemary and bay leaf. Bring to boil, reduce heat, cover and simmer for 20 minutes.
Mix flour with ¼ c. water and stir into stew mixture. Bring to boil, stirring constantly. Remove bay leaf. Salt and pepper to taste.
Mix Bisquick and milk and drop by rounded tablespoons onto stew. Cook uncovered for 10 minutes. Cover and cook 10 minutes longer.

Makes 4 to 5 servings.

Tuscan Bean Soup

Servings: 1 Servings

Ingredients:

2 Slices lean bacon chopped
2 tablespoon Olive oil
1 Chopped carrot
1 Chopped stalk of celery
1 Chopped medium onion
1 tablespoon Flour
2 tablespoon Tomato paste
3 cub Beef broth
3 cub Bean juice/water as needed
2 cub Cooked pinto/navy beans

Preparation:

In large pot, cook the bacon until crisp. Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
Stir in flour and tomato paste. Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper. Simmer slowly until the vegetables are tender, adding water as needed. Add macaroni and cook until tender, stirring frequently, as it sinks and sticks. Add water, if needed. Add the beans and heat through. Taste for adequate seasoning. If soup is not thick, puree one third of it and return the puree to the pot. Serve soup with a bowl of grated cheese.

Tuscan Beef & Bean Soup

Servings: 4 servings

Ingredients:

1 pound Beef round tip steaks; cut
. ¼-inch thick
1 tablespoon Olive oil
2 cl Garlic; crushed
1 can Italian stewed tomatoes;
. 14oz, undrained
1 can Beef broth; 14oz
3 tablespoon Worcestershire sauce
¼ teaspoon Pepper
1 can Cannellini beans; 19oz,
. drained & rinsed
¼ cub Basil leaves; thinly sliced
Parmesan cheese; grated

Preparation:

In Dutch oven, heat oil over medium-low heat until hot. Add garlic; cook and stir for 3 minutes. Add tomatoes, broth, 1 tablespoon Worcestershire sauce and pepper. Bring to boil, reduce heat to low.
Cover and simmer 15 minutes, stirring occasionally.

Meanwhile, stack beef-steaks. Cut lengthwise into 2 or 3 pieces and then crosswise into 1-inchwide strips. In medium bowl, combine beef and remaining 2 tablespoons Worcestershire sauce; toss to coat.

Add beans to soup; bring to a boil . Stir in beef; immediately remove from heat. Cover and let stand 5 minutes. (Beef cooked while standing in hot liquid.) Stir in basil, if desired; serve immediately. Garnish with cheeso, if desired.

Nutritional analysis per servinq: 402 calories, 18 grams fat, 32:
grams carbohydrates, 68 milligrams cholesterol, 764 milligrams sodium, 35 percent of calories from fat.

** Fort Worth Star Telegram - Food section - 17 January 1996 **

From: Paul Macgregor Date: 13 Apr 96

Tuscan Minestrone

Servings: 10 servings

Ingredients:

3 Slices thin bacon; diced
1 tablespoon Olive or salad oil
1 large Onion; peeled, diced
2 Leeks; white parts only,cleaned, scraped
2 Cloves garlic; crushed
1 large Carrot; scraped, diced
2 cub Green cabbage; shredded
2 Zucchini; about ½ lb each,washed, stemmed and sliced
1 can (1 lb) white or kidney beansdrained
1 cub Small pasta or spaghetti;broken up
½ cub Grated Parmesan cheese

Preparation:

Combine bacon, oil, onion, leeks, and garlic in a large kettle. Cook over low heat 5 minutes. Add carrot and cabbage; saute 5 minutes.
Add zucchini, tomatoes, potatoes, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 25 minutes. Add beans and pasta and cook 15 minutes longer, until pasta is just tender and vegetables are cooked. Serve in large soup bowls sprinkled with cheese. Serves 10 to 12.

from The Complete International One-Dish Meal Cookbook Submitted By TIFFANY HALL-GRAHAM On 07-09-94 (0910)

Tuscany White Bean Soup

Servings: 4 servings

Ingredients:

¼ cub Onion; chopped
½ teaspoon Garlic; minced
3 tablespoon Olive oil; divided
½ pound Dry great nothern beans;washed
2 quart Water
2 Bay leaves; large
1 teaspoon Dried basil; cri,b;ed
½ teaspoon Salt
½ teaspoon White pepper; ground
2 tablespoon Parsley; fresh chopped
2 Green onion; chopped

Preparation:

Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper.
Cool soup, puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat.
stirring often. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth. Food Exchange Per Serving: 2 ½ STRARCH/BREAD EXCHANGES + 1 LEAN MEAT EXCHANGE + 1 FAT EXCHANGE CAL:
293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256; CHOL: 0g; LOW-SODIUM:
Omit Salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

From: Mary Riemerman Date: 14 Jan 96

Two Bean Soup

Servings: 4 servings

Ingredients:

1 ¼ cub White beans; dry
1 cub Cut green beans; *
1 Green onion; diced
1 Potato; peeled & diced
2 tablespoon Unbleached flour
½ teaspoon Salt

garnish:
4 ounce Ham; cubed
¼ cub Celery; diced
1 Onion; yellow, diced
1 tablespoon Butter
¾ cub Beef broth
¼ teaspoon Pepper
1 Parsley; sprig

Preparation:

* Beans can be either fresh or frozen. Do not use canned.
~--------------------------------------------------------------------- ~-- ~---- Cover white beans with cold water and soak overnight.
Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth.
Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately.

Ukrainian Bean Soup

Servings: 10 servings

Ingredients:

1 pound White beans, dried
1 ½ pound Sauerkraut
¾ pound Salt pork
4 Potatoes, cubed
½ cub Vegetable oil
1 ½ tablespoon Flour
1 Onion, lg. chopped coarsely
1 teaspoon Salt
1 teaspoon Black pepper
4 Bay leaves
3 Garlic cloves, minced
2 tablespoon Peppercorns
½ cub Yogurt, plain
1 Carrot, lg. chopped

Preparation:

Soak the beans overnight. Cook the meat, potatoes, beans and sauerkraut separately. Bone the meat when it is done and cut into ½" cubes. Dice the potatoes. Crush the beans. Make a roux with the oil, flour & onion. Put meat & vegetables into a pot, add the roux, and the bay leaves. Cover with the stock & cook 10 minutes more.
Before serving, add the yogurt.
Origin: Marina Kaspazhulin, Dnepropetrovsk, Ukraine, circa 1995

Vegetable Bean Soup

Servings: 8 servings

Ingredients:

1 cub Kidney beans; dried
2 Garlic cloves; pressed
1 Onion; chopped
2 Potato; cut in chunks
1 Carrot; sliced ½" thick
2 Zucchini; sliced 1" thick
¼ pound Green beans
2 Leek
¼ pound Cabbage
(savoy is best)
1/3 cub Brown rice, long-grain; * se
3 Tomato; cut in wedges
¼ cub Parsley sprigs; chopped
¼ teaspoon Celery seed
¼ teaspoon Marjoram
1 teaspoon Basil
1 teaspoon Oregano

Preparation:

Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic, and simmer for 1 ½ hours.

Chop potatoes in large chunks; do not peel. Slice carrots ½ inch and zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans into 1 inch pieces. Add to soup pot along with seasonings.
Simmer for 1 hour longer.

Thinly slice cabbage and add to soup along with rice or spaghetti.
Simmer another 20 minutes. Add more water if too thick. Add tomato wedges for the last 10 minutes, just before serving.

HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean also may be used. Soup freezes well, so make a large batch when you have time and freeze half for use on a budy day. Try using some chopped spinach, instead of the cabbage. By changing the vegetables and beans used, the soup can be different each time you make it. It is a meal in itself. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Vegetable Beef Soup

Servings: 50 Servings

Ingredients:

WALDINE VAN GEFFEN VGHC42A:
8 pound Boneless beef chuck; ½"cubes
1 cub All-purpose flour
1 tablespoon Salt
2 teaspoon Pepper
½ cub Cooking oil
4 Cl garlic; mince
2 Bay leaves
2 teaspoon Dried thyme
6 quart Water
4 can Tomato sauce; 15oz ea
46 ounce Tomato juice
12 Beef bouillon cubes
2 cub Med pearl barley
2 pound Potatoes; peel, cube
1 ½ pound Carrots; slice
1 pound Cabbage; chop
1 pound Onions; chop
16 ounce Frozen green beans
16 ounce Frozen peas

Preparation:

Toss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in batches in oil; drain.
Transfer to a large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add veggies; bring to a boil. Reduce heat; cover and simmer 1-½ to 2 hours or until veggies and meat are tender. Remove bay leaves.

Source: Taste of Home.

Vegetable Vermicelli Soup

Servings: 8 servings

Ingredients:

1 tablespoon V. olive oil
½ tablespoon Butter, unsalted
1 Leek, cleaned, cut into½" pieces
1 medium Onion, coarsely chopped
2 Carrots, cut into ½"pieces
1 Zucchini, trimmed and cutinto ¾" pieces
4 large Mushrooms, coarsely chopped
1 Yam, peeled and cut into½" pieces
7 cub Water
1 teaspoon Salt
¼ teaspoon Black pepper, freshly ground
1 cub Vermicelli pasta or verythin noodles

Preparation:

In a saucepan, heat oil and butter. Saute leeks and onions for 2 minutes. Add carrots, zucchini, mushrooms and yams. Mix well. Add water, salt and pepper. Bring to a boil. Reduce heat. Boil gently, covered, for about 12 minutes. Add pasta. Bring to a boil. Cook, covered for about 4 minutes. Serve.

Vichyssoise

Servings: 4 Servings

Ingredients:

4 tablespoon Butter
1 Onion, diced
2 Stalks celery, sliced
2 Large leeks, chopped
1 quart Chicken broth
3 cub Sliced potatoes
1 tablespoon Soy sauce
1 cub Cream
2 tablespoon Chives

Preparation:

Melt butter; add onion, celery, and leeks; cook 20 minutes. Place in sauce pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer. Simmer until potatoes are soft. Puree soup; add soy sauce. Chill; stir in cream. Reseason if necessary; garnish with chives to serve.

Viennese Beef Soup

Servings: 8 servings

Ingredients:

2 ½ pound Beef bones, cracked
3 pound Beef Chuck
3 quart Water
2 ½ teaspoon Salt
¾ teaspoon Pepper
Lg Onion- peeled,sliced thin
2 Med Leeks, white parts only
2 Med Carrots, scraped, sliced
Celery root, pared & cubed
3 Sm Turnips, pared & cubed
2 cub Cauliflower, cut up
2 Bay Leaves
4 Sprigs Parsley
½ teaspoon Dried Thyme

Preparation:

Taking the white parts of the leek only, clean and thinly slice them.
Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 ½ hours. Again remove any scum from the top.
Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones. Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup. Serves 8 to 10.
You may also add noodles, rice or dumplings to the finished soup.

Watercress Soup

Servings: 4 Servings

Ingredients:

1 Watercress bunch
½ medium Onion, coarselychopped
1 medium Potato, roughlydiced
½ Garlic clove, chopped
½ ounce Butter (or yourfavourite oilor margarine)
3 cub Water
1 tablespoon Heavy cream(or whipping cream)
1 ounce Black caviar (lumpfish roe is fine)
4 Water biscuits(bite-size)
1 pinch Salt and pepper(to taste)

Preparation:

Gently fry onion and garlic in a small amount of butter until transparent. Season lightly with salt and pepper, and add water and potato and boil until soft.

Pick over watercress and chop 4 or five sprigs and set them aside.
Put onion and potato mixture in blender and puree. Add most of watercress, blend, re-season to taste and return to heat.

Bring mixture to boil and simmer for 2 or three minutes. Stir gently to prevent soup from sticking to bottom. Remove from heat.

This is the decision point. Either set aside to cool, then chill, or carry on to serve the soup hot.

Stir in cream and chopped watercress. Heap a teaspoon of caviar on each of the water biscuits and float one on each bowl of soup immediately prior to serving.

NOTES:

* Watercress soup, hot or cold -- This thick, creamy soup is equally good whether served hot or cold. I have had watercress soup in restaurants, and my mother sometimes makes it, too, but this recipe is my own interpretation of the idea. Yield: Serves 4.

* Use the minimum amount of butter, oil, or margarine that will turn the onion transparent. Those who are particularly diet-conscious could dispense with this step, and with the cream. Don't overdo the garlic, ½ a small clove is ample since it is a background flavour, not one that you should be aware of.

* A caution regarding seasoning. Potatoes absorb a lot of salt so you may find it under-salted. The caviar on the other hand, is very salty. This, for me, is a delightful and important contrast. Guests can always add extra salt if they choose.

* Water biscuits are made by Carr's, amongst others, and can be found in most supermarkets, possibly in the gourmet food section.
They are variously known as water biscuits, water crackers and table water crackers. To my mind the best for eating with cheese are the high-bake ones, but the regular type are better for this recipe. If you can't find them, then any round dry bland low-salt cracker will do.

* A 2 oz jar of lumpfish caviar costs a little under $3.00, but it does keep in the fridge so you can get two batches of four servings from one jar. I suppose if budget is a prime consideration one could dispense with the caviar, too, but that would be like serving a martini without the olives. (Treasonable.)

: Difficulty: easy to moderate.
: Time: 20 minutes of preparation, ½ hour of simmering.
: Precision: Approximate measurement OK.

: Marcus G Hand.
: AT&T Information Systems, Holmdel NJ
: ihnp4!mtunh!mgh

: Copyright (C) 1986 USENET Community Trust

White Bean Soup

Servings: 8 servings

Ingredients:

1 pound Navy beans; dry
1 Ham bone or hock; smoked
1 cub Onions; finely chopped
2 cub Celery &tops; finely chopped
½ teaspoon Pepper
3 quart Water
2 tablespoon Parsley; chopped
1 Garlic; clove, minced
1 ½ teaspoon Salt

Preparation:

Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot.

Whole Pea Soup with Fresh Tarragon

Servings: 4 servings

Ingredients:

1 cub Whole peas, soaked
4 cub Stock
1 large Carrot, halved
2 tablespoon Tarragon
Salt & pepper

Preparation:

Drain the soaked whole peas. Cover with stock in a large pot & add the carrot. Bring to a boil & boil hard for 10 minutes. Reduce heat, cover & simmer for 1 hour or until the peas are tender.

Add the tarroagn & simmer for 5 minutes. Stir in the salt & pepper.
Remove from the heat & let cool for a few minutes. Puree until smooth. Return to the pot to heat through. Check the seasonings & serve.

From: Mark Satterly Date: 24 Apr 96

Wild Mushroom & White Bean Soup

Servings: 4 servings

Ingredients:

1 ounce Dried porcini mushrooms
2 cub Hot water
1 tablespoon Olive oil
1 Onion; chopped
1 ¾ teaspoon Chopped fresh rosemary; OR..
½ teaspoon -Dried rosemary
32 ounce Cannellini beans, canned rinsed and drained
14 ½ ounce Vegetable broth (or more)
Chopped fresh rosemary

Preparation:

Soak mushrooms in hot water in a medium bowl for 30 minutes. Drain well, reserving soaking liquid, and squeezing excess liquid from mushrooms. Chop mushrooms.

Heat oil in a heavy medium saucepan over medium-high heat. Saute onion and 1-¾ teaspoons rosemary in oil until onion is soft, about 5 minutes. Add mushrooms, and mushroom soaking liquid, being careful to leave any sediment in bottom of bowl. Boil until liquid is very thick, about 8 minutes. Add cannellini and vegetable broth. Simmer until soup thickens, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. (Can be prepared to this point up to 1 day before serving, and stored covered in the refrigerator. To serve, bring soup to a simmer, adding more broth if soup is too thick.) Garnish with a sprinkling of additional chopped rosemary.

Adapted from a recipe in Bon Appetit, January 1995 Typed for you by Karen Mintzias

Wild Rice & Mushroom Soup

Servings: 4 servings

Ingredients:

1 ½ pint Vegetable stock
1 small Onion, finely chopped
1 small Green bell pepper, diced
1 tablespoon Parsley, chopped
1 ounce Wild rice, washed & drained
4 ounce Button mushrooms, sliced
5 tablespoon Red wine
Salt & pepper

Preparation:

Put the stock into a soup pot. Add the chopped onions, bell pepper & parsley. Bring to a boil, cover & simmer for 15 minutes. Add the washed wild rice & continue to simmer for another 40 minutes.

Add the mushrooms & the wine. Season to taste. Cover & simmer for a further 15 minutes. Serve hot.

Mary Norwak, "Grains, Beans & Pulses"

Winter Cabbage Soup

Servings: 5 Cups

Ingredients:

¾ pound Cored cabbage, chopped fine
3 slice Bacon, chopped
1 Medium onion, chopped
1 Large russet potatoe, peeledand diced
2 cub Chicken broth
1 Carrot, chopped
2 tablespoon Dry white wine
1 ½ teaspoon Sugar
½ teaspoon Caraway seeds
1 cub Half-and-half
1 tablespoon Dried dillweed
Hot pepper sauce
Salt
Pepper

Preparation:

In a Dutch oven, cook bacon over moderate heat until crisp. Add onion and the diced potato; cook and stir until the onion softens. Add chicken broth, the cabbage, carrot, wine, sugar and caraway seeds.

Bring soup to a boil, then reduce heat and simmer covered, until vegetables are tender, 30 to 40 minutes.

If you like a smoother soup, put half the batch in a blend; return all to Dutch oven. Stir in half-and-half and simmer soup, uncovered, for about 15 minutes. Stir in dill, hot sauce, salt and pepper, to taste.

Posted By pgl@iglou.com (Don Thomas) On
rec.food.recipes or rec.food.cooking

Winter Carrot Soup

Servings: 5 servings

Ingredients:

1 tablespoon Safflower oil
4 Carrots, grated
Med Onion, chopped (½ cup)
4 cub Vegetable stock
6 ounce Can Tomato Paste (2/3 cup)
1 tablespoon Soy sauce
½ teaspoon Thyme
¼ teaspoon Ground Cumin
¼ teaspoon Black Pepper

Preparation:

GARNISH: scallion curls or Herbed Garlic Croutons (optional).
In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add ½ cup raisins-cook soup until they are plump & tender.

Winter Warmer Soup

Servings: 1 Servings

Ingredients:

1 large Spanish onion
2 large Carrots
1 medium Turnip/swede
1 pound Leeks
Potatoes
Handful pearl barley/rice
1 Cube vegetable stock
1 teaspoon Dried mixed herbs
Salt and pepper to taste
Tomato puree optional

Preparation:

Fill a very large saucepan with lid, if possible 2/3 full with cold water and put it on to boil. This will take a long time, so peel and chop or slice the onion, carrots, turnip/swede and potatoes. Trim the leeks, slice down one side, and rinse them thoroughly in cold running water. Chop them into ½ inch rings. Stir the stock cube into the boiling water. Add all the prepared vegetables, the mixed herbs, and the pearl barley or rice as you like. Turn down the heat and simmer gently, stirring occasionally, until the potato has cooked enough to thicken the soup and all the other vegetables are tender, but still recognizable. It needs about 40 minutes. Add more water if required, a little at a time. Adjust flavor with salt and pepper, and tomato puree if liked.

Wonton Mushroom Soup

Servings: 4 servings

Ingredients:

VEGGIE LIFE; JAN 1995:
Wonton filling:
8 ounce Firm tofu; drained
2 Cl Garlic; minced
2 teaspoon Fresh ginger root; minced
1 Scallion; minced
7 Snow peas; minced
Egg replacer for one egg
2 teaspoon Soy sauce
½ teaspoon Sugar; optional
3 tablespoon Sunflower seeds, roasted; un
1 teaspoon Rice wine
2/3 cub Bread crumbs; fresh
1 teaspoon Sesame oil
Wontons:
½ cub Water
teaspoon Cornstarch
1 package Won-ton wrappers
Soup:
4 cub Mushroom stock
½ cub Snow peas
2 Shiitake mushrooms; sliced

Preparation:

1. Combine all the wonton filling ingredients in a bowl and mix thoroughly. a cup, combine water and cornstarch.

2. Place a small teaspoon of filling on a wonton skin. Dip a finger into water-cornstarch mixture and run the dampened finger around the edges of th wonton skin. Fold the skin over to make a triangle and press the edges together well. Dampen the two farthest corners and press together to make a hat shape.

3. In a medium pot, bring the stock to a simmer. Drop in 3 or 4 wontons pe person for no longer than 2 minutes, until the wonton skins are just tender Add the snow peas and mushrooms lices at the same time as the wontons.

4. Taste for salt. Ladle into bowls and serve hot.

Wonton Soup

Servings: 6 servings

Ingredients:

1 ½ cub Bok choy
1 tablespoon Peanut oil
6 cub Vegetable stock
Salt & pepper
25 Wontons
3 Scallions, thinly sliced on the diagonal

Preparation:

In a soup pot, saute the bok choy in the oil for 1 minute. Add the stock & bring to a boil. Lower the heat & simmer till the bok choy is just tender, about 5 minutes. Season.

In a separate pot, bring about 2 quarts of water to a boil. Drop the wontons into the boiling water & cook till tender. Drain & add to the soup. Serve garnished with scallions.

"Sundays at Moosewood Restaurant Cookbook"
From: Carl Berger Date: 19 May 94

Yellow Pea Soup

Servings: 8 Servings

Ingredients:

2 cub Yellow Split Peas
1 Ham Bone (From Smoked Ham)
1 Clove Garlic, Minced
1 large Onion, Minced
½ cub Celery, Minced
2 ½ quart Water
1 tablespoon Butter
1 tablespoon Flour
Salt
Black Pepper, Ground
½ cub Milk

Preparation:

Soak the peas overnight. Drain. Add the ham bone, garlic, onion, celery and water to the peas. Cook until the peas are very tender. Remove and discard the ham bone. Use a blender or food processor to puree the peas with some of the cooking liquid. Return the puree to the rest of the soup. Melt the butter in a saucepan. Add the flour. Cook over medium heat for 5 minutes - do NOT allow it to brown. Add salt and pepper to taste. Stir in the milk. Cook until the roux begins to thicken. Stir into the soup. Simmer for 10 minutes. Serve with buttered toast or croutons.

Joel Ehrlich on rec.food.cooking

Yellow Split Pea Soup

Servings: 8 servings

Ingredients:

2 cub Dried yellow split peas
2 tablespoon Extra-virgin olive oil
1 Onion; chopped
8 cub Water
1 Carrot; chopped
1 bunch Parsley; chopped
½ Bell pepper (any color)
1 Hot chili pepper (any color)
1 Bay leaf
¼ teaspoon Dried oregano or thyme
1 ½ teaspoon Salt; or to taste
Freshly ground black pepper
½ cub Rice, uncooked (optional)

Preparation:

Rinse peas well. Drain.

Remove stems and seeds from peppers, reserving some chili seeds to flavor soup if desired. Chop peppers.

In a large soup pot, saute onion in olive oil until soft. Add peas, water, carrot, parsley, oregano or thyme, bay leaf, peppers (and seeds, if using), salt, and pepper to taste. Simmer soup about 2 hours, until peas are soft.

If desired, rice may be added to soup 15 or 20 minutes before cooking is finished.

Copyright 1994 Karen Mintzias
May be freely distributed

Zucchini Soup

Servings: 4 servings

Ingredients:

1 ½ pound Zucchini, sliced into rounds
1 Onion, sliced
1 teaspoon Oil
4 cub Light stock
Salt & pepper
Chives, for garnish

Preparation:

Saute the zucchini with onions in the oil until sfotened. Reserve a few slices of zucchini for garnish. Puree in a blender & place in a soup pot. Stir in the stock until well blended. Bring to a boil & simmer gently for 15 minutes. Season to taste & garnish with chives & reserved zucchini.

Rose Sue Berstein in Arthur Waskow, "Seasons of Our Joy"