A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. What a recipe-packed issue we've got on tap for you today. Again, we're sharing recipes from our January theme topic: Winter Soups. And, again, we have almost 100 recipes collected for sharing in this issue.

It is apparent, from the A2Z QT participants' comments and emails to me from readers, that many of you are having trouble getting your issues of A to Z Recipes Newsletter delivered to your email inbox. I'll let you in on a little secret: I haven't been getting mine, either! So, I will work with Zinester to determine what can be done. Without a doubt, it is aggravating to miss the issues. Believe it or not, it is even more so when so many hours of work are dedicated to something no one sees. If I cannot work out the kinks, I'll be looking for another ezine host. I thank you for your patience. As always, look in the A to Z Recipes Archives for your missing issues. The address is: http://www.a2zrecipes.net/Archives.html. If you are going to archives to get your issue, send off a quick email to Zinester (from the email address to which you subscribed) telling them you have not received your issue (they are sent out every Wednesday and Sunday). Send it to: support@zinester.com. Thanks.

The current Monthly Theme topic is Penny Pincher Recipes. After such an enormous response to the previous theme topic, I know there are great cooks out there so please join in. You can go to the Monthly Theme section to read more about it, requirements for posting, as well as the special email link to be used for your submissions. I truly look forward to hearing from you soon.

Here are the wonderful folks who helped make this issue possible. Join me in giving thanks to:

Rita, Niceville, FL
Leasa, IA
Johnny, LA
Jean, Syracuse, NY
Treva, Eastern TN
Marilyn, Canton, OH
Lisa H., Belmont, NC
Robyn, Auckland, New Zealand
Beverley, Montreal, Canada
Luanne, FL
Linda H., Carmel, NY
Larry Holmes, Ontario, Canada
Carol, NY
Kat, Spain
Shirley, WA State

I hope you enjoy your day. We'll see you here again on Wednesday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

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More search options on Travelocity: Seniors (65+), Minors (2-17), First Class, One-Way

ONE MINUTE EACH NIGHT

Shared by Rita, Niceville, FL

In WWII, there was an advisor to Churchill who organized a group of people who dropped what they were doing every night at a prescribed hour for one minute to collectively pray for the safety of England , its people and peace.

There is now a group of people organizing the same thing here in America. If you would like to participate: Each evening at 9:00 PM Eastern Time (8:00 PM Central) (7:00 PM Mountain) (6:00 PM Pacific), stop whatever you are doing and spend one minute praying for the safety of the United States , our troops, our citizens, and for a Godly nation.

If you know anyone who would like to participate, please pass this along.

Someone said if Christians really understood the full extent of the power we have available through prayer, we might be speechless. Our prayers are the most powerful asset we have. Thank You, and God Bless America.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Great Spuds Info

Submitted by Leasa, IA

What's the best method of cooking Idaho potatoes to be used in a soup or salad?

Traditional boiling is generally not effective with Idaho potatoes. A better method is to pre-cook potato chunks in 140° water for 20 minutes, then bring to a full boil and continue until done. This process, called "retrogradation" prevents separation or breakdown of the potatoes. The potato can be used in soups, stews or salads without becoming crumbly when this method is followed.



How to Thicken Your Soup 
by Amy Hunt - DVO Home Cook'n

By thickening your soup you add bulk. This can be important if the soup is to be served as a meal. There are many different techniques to thickening soup. Not all methods can be used on every type of soup. So pick the technique most fitting and add a little “umpf” to your meal.

Pureed Vegetables

This is the best method to thicken most soups. Simply remove some of the cooked vegetables from the soup, puree in a blender, and then return the pureed mixture to the pot. Be sure to add extra vegetables in the beginning if you plan to use this method. 

You may also grate raw potatoes or yams directly into the bubbling pot and cook until thickened. Mashed potatoes will thicken soup, simply stir in.

Flour Paste

Make a paste of flour mixed with twice as much cold stock, milk, or water. Add the paste and stir slowly at a simmer for about 5-10 minutes. The ratio is 1-1/2 teaspoons of flour to 1 cup of soup. 

A roux of butter and flour can also be used as a thickener. The longer the roux is cooked, the darker and more flavorful it becomes.

Dairy Products

Adding cream to your soup will not only thicken it, but also provide a wonderful flavor and richness. If you’re not so keen on the idea of cream, try evaporated milk instead. 

Vegetable Thickening Agents

These include cornstarch, and tapioca. To use cornstarch mix 1 part cornstarch to two parts liquid and slowly add to soup. Cornstarch should not be boiled because it will break down. 

Often time’s tapioca is used to thicken stews or other meaty soups. Some recipes will call for it directly. Quick-cooking tapioca will thicken soups nicely but leave tiny pieces of tapioca suspended in the liquid. If you don't like it, try to find tapioca flour instead...or process the quick-cooking tapioca in a blender until it's powdered.

Bread Crumbs

Bread crumbs of whole grain bread or white bread, that has been dried and ground up in a food processor, can be used for thickening soup. The crumbs just disappear into the soup. This is an excellent way to use left over bread. I like the whole grain breads best.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Necessity is the mother of invention. A penny saved is a penny earned. Waste not, want not. What great truisms these are, especially when it comes to cooking. In this month's theme topic of Penny Pinchers Recipes, we're looking for those recipes you use to serve tasy meals on a budget. Is there a dessert you serve to compliment a meal when the pay check is still a few days away? How about those casseroles that use ingredients you have on hand, that your family loves? I usually have some pasta, Velveeta, and milk on hand, so I add canned tuna for a belly-full of Tuna Casserole. I also have lots of recipes using ground meat which can be used for many delicious meals. Won't you join in the fun by sharing your own favorite recipes for Penny Pincher Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Penny Pincher Recipes with us.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Penny Pincher Recipes. We will collect them the remainder of this month and post them on the first Sunday of March. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Penny Pincher Recipes

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here:

A to Z Recipes Theme Issues

The theme issue for Penny Pincher Recipes has a deadline of February 28, 2007, and will be posted on March 4, 2007.

Please use this email link to submit a recipe for theme recipes: Penny Pincher Recipes

As usual, only recipes are to be sent to: A to Z Recipes Inbox.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

1st Linda L. in Lenexa, Kansas
2nd Troy S. in Dayton, Ohio
3rd Emily in Coconut Creek, Florida
4th Gail in Greenville, Ohio
5th Jim D. in Washington State
5th Angela S. in Charleston, South Carolina
8th Carolann in Sharpsburg, Georgia
8th Sheila K. in Clanton, Alabama 
8th Dixie K. in Delaware, Ohio
9th Delorese S. in Dayton, Ohio
10th Sally P. in Menifee, California
11th Ruthie in Ypsilanti, Michigan
12th Bette T. in Stockton, California
13th Liz in Port Royal, Pennsylvania
14th Debbie M. in McKeesport, Pennsylvania
14th Alysia in Amston, Connecticut
16th Hal R. in Eaton, Ohio
16th Shawntel R. in Rockingham, North Carolina
16th Myrna R. in Jacksonville, Florida 
16th Linda L. in Hong Kong
17th Diane in Natick, Massachusetts
18th Michelle S. in Morgan County, Tennessee
19th Rob W. in Dartmouth, Nova Scotia
20th Delores M. in St. Louis, Missouri
21st Cheri W. in Ocala, Florida
22nd Joyce S. in Lake Placid, Florida
22nd Barbara H. in Portland, Tennessee
23rd Jim H. in Calgary, Alberta, Canada
23rd Dee in Kissimmee, Florida
26th RJ in Denver, Colorado
26th Kathy J. in Bethalto, Illinois
29th Mary M. in Cameron, Ohio

SOUPER FUNNY

He's the only man I ever knew who had rubber pockets so he could steal soup. 
(Wilson Mizner)

You ever wonder if illiterate people get the full effect of alphabet soup? 
(John Mendoza)

We were eating in this open-air café when it started raining. It took us an hour and a half to finish our soup. 
(Unknown)

"How you make gold soup?" 
"With 22 carrots." 
(Unknown)

"What do ducks have for lunch?" 
"Soup and quackers" 
(Unknown)

What do you call 2,000 pounds of Chinese Soup? 
Won Ton. 
(Unknown)



ONE-LINERS
(I couldn't help myself)

If a parsley farmer is sued, can they garnish his wages? 

Would a fly without wings be called a walk? 

Can you be a closet claustrophobic? 

If the funeral procession is at night, do the people drive with their lights off? 

If a stealth bomber crashes in a forest, will it make a sound? 

When it rains, why don't sheep shrink? 

If the cops arrest a mime, do they tell her she has the right to remain silent? 

If a book about failures doesn't sell, is it a success? 

Do cemetery workers prefer the graveyard shift? 

What do you do when you discover an endangered animal that eats only endangered plants? 

Do hungry crows have ravenous appetites? 

Is it possible to be totally partial? 

When companies ship Styrofoam, what do they pack it in? 

If it's tourist season why can't we shoot them? 

Why do they sterilize needles for lethal injections? 

Is it true that cannibals don't eat clowns because they taste funny? 

When you choke a Smurf, what color does it turn? 

Why do they call it a TV set when you only get one? 

If you shoot a mime should you use a silencer ? 

If a mime swears, do you wash his hands with soap? 

If someone with multiple personalities threatens to kill himself, is it considered a hostage situation? 

Is there another word for synonym? 

Isn't it a bit unnerving that doctors call what they do, practice? 

Why do they lock gas station bathrooms? Are they afraid someone will clean them?

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

GRAND CENTRAL OYSTER STEW

Serves 4 

Ingredients:
32 Oysters, freshly opened (save the liquor)
1 stick Margarine, lite (8 tbsp.) 
1 cup Oyster liquor 
dash Celery salt 
4 tsp. Worcestershire sauce 
2 tsp. Paprika 
4 cups Half-and-half

Place all ingredients except the half-and-half and 4 tablespoons of the margarine in the top part of a double boiler over boiling water. Do not let the top pan touch the water. Stir briskly and constantly until oysters just begin to curl. This should take about 5 minutes. 

Add half-and-half and continue stirring briskly just to a boil, but do not boil. Pour into soup plates and serve piping hot. Top with 1 tablespoon of margarine per serving and sprinkle with paprika. 

Preparation time: 15-20 minutes 

Source: The Grand Central Oyster Bar and Restaurant, New York, NY

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

BLACK-EYED PEAS AND GREENS SOUP

~Submitted by Johnny, LA

This flavorful soup can be cooked on the stovetop or in the crockpot. Either way, it makes a great meal with cornbread and a tossed salad.

INGREDIENTS:
1 tablespoon vegetable oil
1 cup diced onion
1 cup diced celery
1/2 cup diced sweet bell pepper, red or green
4 to 6 ounces diced ham
4 cloves garlic, minced
4 cups chicken broth
3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained and rinsed
1 1/2 cups frozen chopped turnip greens or spinach, thawed
2 cans (14.5 ounces each) tomatoes, diced, with juice
1/2 teaspoon Creole seasoning
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
salt, to taste

PREPARATION:
Stovetop:
In a large Dutch oven or large saucepan over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer. 

To the ham and vegetable mixture add chicken broth, black-eyed peas, greens, tomatoes, ham, Creole seasoning, pepper, and oregano. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Taste and add salt, as needed. 

Slow Cooker:
In a skillet over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer. Transfer ham and vegetables to the slow cooker; add chicken broth, black-eyed peas, greens, tomatoes, ham, Creole seasoning, pepper, and oregano. Cover and cook on LOW for 5 to 7 hours, or HIGH for 2 1/2 to 3 1/2 hours. Taste and add salt, as needed.

Serves 6 to 8.


ECHO VALLEY BEAN SOUP

~Submitted by Johnny, LA

10 bacon strips, diced
1 medium onion, diced
2 garlic cloves, minced
14-1/2 oz. can stewed tomatoes
2 (15 oz.) cans pork-n-beans
2 (14-1/2 oz.) cans beef broth

In a saucepan, cook bacon until crisp. Set bacon aside; drain, reserving 1-2 tablespoons drippings. In the drippings, saute the onion and garlic until tender. Meanwhile, in a blender or food processor, process tomatoes until smooth. Add to the onion mixture. Stir in pork-n-beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Stir in bacon.


CHICKEN AND DUMPLINGS

~Submitted by Johnny, LA

Serves 12-15.

1 large fryer
4 (14-oz.) cans chicken broth, divided
1 can water
4 chicken bouillon cubes
1 large onion, chopped
1-2 stalks celery, chopped
1 bay leaf
Black pepper, to taste
2 (12-oz.) pkgs. frozen dumplings
2 (10 3/4-oz.) cans cream of chicken soup

1. Place the whole chicken in a large pot with 3 cans of chicken broth, the water, bouillon cubes, chopped onion, chopped celery, bay leaf and black pepper to taste. Bring to a boil, reduce heat and simmer, covered, for about 1 1/2 hours until chicken is tender.

2. Remove chicken and debone when cool enough to handle. Discard bones and skin. Cut chicken into bite-size pieces.

3. Meanwhile add dumplings to broth and boil gently, covered, for about 45 minutes, stirring often to prevent sticking. Add deboned chicken and cook, covered, for another 15 minutes.

4. In a large bowl, mix the fourth can of chicken broth with the cans of cream of chicken soup and stir until smooth. Add this to dumplings and heat through, stirring often.

Source: Sandra Vargo


SIMPLE CHICKEN AND SAUSAGE GUMBO

~Submitted by Johnny, LA

Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal.

a.. 1 cup oil
b.. 1 cup flour
c.. 2 large onions, chopped
d.. 2 bell peppers, chopped
e.. 4 ribs celery, chopped
f.. 4 - 6 cloves garlic, minced
g.. 4 quarts chicken stock
h.. 2 bay leaves
I.. 2 teaspoons Creole seasoning, or to taste
j.. 1 teaspoon dried thyme leaves
k.. Salt and freshly ground black pepper to taste
l.. 1 large chicken (young hen preferred), cut into pieces
m.. 2 pounds andouille or smoked sausage, cut into 1/2" pieces
n.. 1 bunch scallions (green onions), tops only, chopped
o.. 2/3 cup fresh chopped parsley
p.. Filé powder to taste

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.


CHILI BIG BATCH

~Submitted by Johnny, LA

Serves 25-30. 

3 lbs. sweet Italian sausage links
4 lbs. lean ground beef
2 cups olive oil
6 onions, chopped
3 red bell peppers, chopped
2 green bell peppers, chopped
7 tsps. minced garlic
1 (12-oz.) can tomato paste
2 tbls. black pepper
5 tbls. ground cumin
8 tbls. chili powder
1 Tbs crush red pepper
2 tsps. salt
2 tbls. oregano
3 tbls. basil
3 (28-oz.) cans Italian plum tomatoes, undrained
2 tbls. lemon juice
1 1/2 cups beer
1 tbl. ground coriander
1/4 cup chopped parsley
3 (16-oz.) cans red kidney beans, drained and rinsed
1 (6-oz.) can sliced black olives, optional

1. Remove Italian sausage from casings and mix with ground beef. Brown meat and drain while you are sauté chopped seasonings.

2. Place olive oil in a large Dutch oven and sauté onions, red bell pepper, green bell pepper and garlic until onions are tender. 

3. Add meat and remaining ingredients in order and cook, uncovered, over low heat for about 1 hour.


CHICKEN NOODLE SOUP

~Submitted by Johnny, LA

Classic chicken noodle soup is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill. There is a reason why it is called Jewish penicillin! This version is made from scratch, so allow time to cook the chicken. Feel free to use this recipe as a guideline, using canned broth and pre-cooked chicken to save time. The soup may be made ahead and refrigerated or frozen.

INGREDIENTS:
2 Tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, cut into 1/4-inch rounds
3 celery ribs, cut into 1/4-inch thick slices
1 (6- to 7-pound) chicken
2 quarts chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups egg noodles
Chopped fresh parsley, for garnish

PREPARATION:
Heat the oil in a broth pot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes. 

Cut the chicken into 8 pieces. 

If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf. 

Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours. 

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls. 

Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.) 

Yield: 12 to 14 servings 

Source: Back to the Table: The Reunion of Food and Family by Art Smith (Hyperion)


NEW ENGLAND POTATO SOUP

~Submitted by Jean, Syracuse, NY

INGREDIENTS
1 medium onion, chopped
1 celery rib, thinly sliced
2 tablespoons butter or margarine
1 can (14-1/2 ounces) chicken broth
3 medium potatoes, peeled and cubed
1-1/2 teaspoons sugar
1/2 to 1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon pepper
1/3 cup all-purpose flour
2-1/2 cups milk, divided
1-1/2 cups cubed fully cooked ham
1 cup frozen peas

DIRECTIONS
In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk; heat through. 

Yield: 6-7 servings.


DANISH POTATO SOUP

~Submitted by Jean, Syracuse, NY

I love cooking a ham for my family, because that means we'll be having this delicious hearty soup later that week. This recipe makes good use of all the wonderful fresh vegetables that are grown in Ohio.

INGREDIENTS
1 ham bone
Water
2 potatoes, peeled and diced
6 green onions, sliced
3 celery stalks, chopped
1/4 cup minced fresh parsley
2 cups chopped cabbage
2 carrots, diced
3 tablespoons all-purpose flour
1 cup half-and-half cream
Ground nutmeg

DIRECTIONS

In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone. Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes. Stir together flour and 1/4 cup cold water. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Sprinkle a dash of nutmeg on each bowlful just before serving. 

Yield: 6 servings.


MAKEOVER CHEESY HAM 'N' POTATO SOUP

~Submitted by Jean, Syracuse, NY

INGREDIENTS
2-1/4 cups cubed potatoes
1-1/2 cups water
1-1/2 cups cubed fully cooked lean ham
1 large onion, chopped
2 teaspoons canola oil
1/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
1/4 teaspoon pepper
3 cups fat-free milk
1-1/2 cups (6 ounces) finely shredded reduced-fat cheddar cheese
1 cup frozen broccoli florets, thawed and chopped

DIRECTIONS
In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid. In a blender or food processor, process reserved liquid and 1/4 cup cooked potatoes until smooth; set aside. Set remaining potatoes aside.

In a large saucepan, saute ham and onion in oil until onion is tender. In a bowl, combine milk powder, flour, pepper, milk and processed potato mixture until smooth. Stir into ham and onion. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir over low heat until cheese is melted and heated through. Serve immediately. 

Yield: 7 servings.


CREAM OF CILANTRO SOUP WITH TORTILLA CROUTONS

~Submitted by Jean, Syracuse, NY

1 zucchini, chopped into 1/2-inch chunks 
6 cups chicken broth
1/2 cup white onion minced 
1 garlic clove, minced 
cilantro, chopped (tightly packed) 
1/2 cup salted butter 
2 tsp cornstarch
4 corn tortillas 
1 tsp salt 
1/2 cup heavy cream 
1 poblano chile, roasted, peeled and diced 
1/2 lb Queso Oxacca, grated (a Mexican melting cheese like mozzarella) 

Simmer the zucchini for 20 minutes in lightly salted water; drain. 

Puree the zucchini and chicken broth in a blender, then add cilantro and Purée again. 

In a large saucepan, saute the onion and garlic in the butter until transparent. 

Add the mixture from the blender. 

Make a thin paste by mixing the cornstarch and a little cold water. Add to the soup, then simmer for 15 minutes, stirring often. 

Meanwhile, cut the tortillas into thin strips and deep-fry in 350 canola oil until golden brown. Salt them as soon as you remove them from the oil and drain on a paper towel. 

Stir the cream and poblano into the soup; reduce heat and let blend for 5 more minutes. 

Season and serve in big soup bowls with fried Tortilla strips and a little Queso Oxacca on top.


RANCHERO BEEF STEW

~Submitted by Jean, Syracuse, NY

1 tablespoon olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 large onion, cubed
2 medium carrots, cubed
3 garlic cloves, chopped
1 (15-to 16-ounce) can stewed tomatoes
1 cup canned beef broth
1 (4-ounce) can diced green chilies
1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
2 tablespoons dried oregano
1/3 cup chopped fresh cilantro

Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; saute until brown, about 5 minutes. Add onion, carrots, and garlic; saute 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.


HAM AND POTATO SOUP

~Submitted by Jean, Syracuse, NY

3 1/2 cups peeled and diced potatoes 
1/3 cup diced celery 
1/3 cup finely chopped onion 
3/4 cup diced cooked ham 
3 1/4 cups water 
2 tablespoons chicken bouillon granules 
1/2 teaspoon salt, or to taste 
1 teaspoon ground white or black pepper, or to taste 
5 tablespoons butter 
5 tablespoons all-purpose flour 
2 cups milk 

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. 


COLCANNON AND CORNED BEEF SOUP

~Submitted by Jean, Syracuse, NY

Ingredients
1 cup packed parsley sprigs
1 cup water
3 leeks, with 1 inch of dark green part, split, cleaned and sliced
1 pound onions, quartered and sliced
2 Golden Delicious apples, cored and chopped
10 cups low-sodium chicken broth
2 pounds baking potatoes, pared, quartered and sliced lengthwise
1 pound green cabbage, finely chopped
3/4 pound deli corned beef, sliced and cut into thin strips
3 Tbsp sherry
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/4 tsp ground mace
Ground pepper
3 crops hot pepper sauce
1 pound kale, leaves stripped from stems and finely chopped, stems discarded
1/4 cup fresh lemon juice
3/4 tsp salt
Prepared mustard

Instructions
In a blender, process parsley with water until pureed; reserve in refrigerator in covered container at least 1 hour and up to 2 days. In a large pot, place leeks, onions, apples and 2 cups broth. Cook, covered, on medium-low heat for 50 minutes. Let stand to cool slightly. Puree in food processor or blender and return to pot. 

Add remaining broth, the potatoes, cabbage and half the corned beef to pot; reserve remaining corned beef for garnish. Heat to simmering; reduce heat to medium. Simmer, covered, until potatoes are tender, about 15 minutes. Mash some of the potatoes into the soup, leaving some pieces whole. Stir in sherry, spices and kale; heat to simmering. Simmer, covered, just until kale is tender, about 8 minutes. Stir in reserved parsley mixture and lemon juice; simmer uncovered 2 minutes. Add salt, if desired. Ladle into bowls and garnish with reserved corned beef, and, if desired, a small dollop of mustard. 

Per Serving: Calories: 376, Protein: 23g, Carbohydrates: 51g, Fat: 9g, Cholesterol: 40mg, Fiber: 9g, Sodium: 752mg. 

Yield: 12 servings


CHICKEN AND RICE SOUP

~Submitted by Treva, Eastern TN

1 (3 & 1/2 lb.) chicken
3 qt. Water
Salt to taste
3 peppercorns
1/4 bay leaf
2 sprigs parsley
4 med. carrots, washed (unpared & cut in cubes)
1 stalk celery with leaves
1 med. onion, peeled
2 whole cloves
1/2 c. raw brown rice 

Rinse chicken well in cold water. Place in large pot along with 3/4 of water, salt, peppercorns, bay leaf and parsley. 

Bring to a boil and skim to remove any foam from surface. 

Reduce heat; add cubed carrots, celery and onion (press cloves into onion). Cover and simmer for 1 hour or until chicken is tender. Skim off fat. Lift out chicken; let cool slightly. Remove celery, onion with cloves and bay leaf; discard. Add rice to broth and simmer slowly until tender. 

Meanwhile, remove chicken from bones; cut into bite-size pieces. Return chicken to broth and heat thoroughly (allow about 20 minutes). Garnish with parsley. 

Makes about 2 quarts.


OLD FASHIONED BEAN SOUP
(CROCK POT)

~Submitted by Treva, Eastern TN

1 (16-ounce) package white beans 
1 ham bone 
3 cups ham, cubed 
1 (15-1/4 oz) can whole-kernel white corn, not drained 
2 (14 & 1/2) ounce cans chicken stock 
1 tablespoon dried oregano 
1/2 teaspoon paprika 
1/2 teaspoon chili powder 
1/2 teaspoon freshly-ground black pepper 
3 bay leaves 
* Additional water if needed to cover 
1 large onion, chopped 
3 celery stalks, chopped 
3 carrots, diced small 
3 garlic cloves, sliced 
1 jalapeno pepper, seeded and quartered 
2 (14-1/2 oz,) cans diced tomatoes, pureed 
Salt to taste 
Sliced green onions for garnish 

Soak the beans in cold water to cover overnight. Drain beans and place in the crock pot with the ham bone. Add corn, chicken stock, oregano, paprika, chili powder, black pepper, bay leaves, if using, and additional water or stock, if needed, to slightly cover. Cover crock pot and cook on HIGH for 3 to 4 hours. Add the remaining ingredients except ham and green onions, mix well. Shift cooker to LOW setting and cook for about 5 additional hours. About 30 to 40 minutes before end of cooking time, remove bay leaves; mash some of the beans against the side of the liner to thicken the soup slightly; add the reserved ham cubes and sliced green onions. Taste, and adjust seasoning if necessary. 

Serve as complete meal or over rice. Leftovers freeze well. 

Yield: 10 Servings



AUTUMN CHICKEN SOUP

~Submitted by Treva, Eastern TN

There's nothing quite like a hot bowl of soup on a cold day. During the fall and winter, we eat soup once or twice a week. It's healthy and comforting.

2 chicken breasts
2 cups small shells pasta, or other small pasta
2 quarts low-sodium chicken soup (yours or prepared)
1/2 Tbsp. rosemary, fresh or dried
1/2 Tbsp. thyme, fresh or dried
1/2 Tbsp. garlic powder
1 large sweet potato, cut into small chunks
2 cups frozen green beans
parmesan or Romano cheese to sprinkle on top

Place the chicken breasts in a pan, cover and cook on medium until bottom is browned. Flip and repeat process until other side is browned. Turn off heat. Transfer chicken to a cutting board and dice. 

In a small soup pot, cook pasta shells according to package directions and drain. 

In a medium soup pot, add the chicken broth, rosemary, thyme, garlic powder, diced chicken, sweet potatoes and green beans. Bring to a boil over medium heat. 

Lower the heat and simmer for 20 minutes or until vegetables are tender. 

Add cooked pasta shells to soup, stir and cook for one minute. 

Divide among soup bowls and sprinkle with grated parmesan or Romano cheese.

Serves 4.


OLD-FASHIONED CHICKEN SOUP WITH SODA CRACKER DUMPLINGS

~Submitted by Treva, Eastern TN

1 chicken (4-5 pound)
12 to 14 cups water (just to cover chicken)
1 to 2 pounds chicken wings 
2 celery stalks with leaves
2 carrots, cut into 3" pieces
2 parsnips, scraped and cut in pieces 
1/3 Cup parsley, finely minced 
4 sprigs fresh dill, broken in half
2 tsp whole peppercorns
salt and ground pepper to taste 

For the soup, rinse the chicken and wings. Place all the chicken in a large soup or stock pot. Barely cover the chicken with cold water. Bring water to a boil, skimming off any foam that forms. Reduce to a medium simmer and add vegetables, salt and pepper. Cover partially with the lid and simmer for 2 hours. When the soup is done, let it cool until you can strain it. Strain off everything but the liquid part of the soup. Save chicken pieces for chicken salad filling or chicken for potpie. Add fresh diced carrots and celery (about a cup each) and a bit more minced parsley. The fresh vegetables are to be eaten in the soup (the others that were strained off are discarded). If not serving the soup right away, refrigerate it overnight and skim off the fat the next day, and then, as it warms up, add in fresh vegetables. You can serve this with fresh cooked egg noodles or with the following Soda Cracker dumplings.

Soda Cracker Dumplings

2 large eggs 
1/2 Cup chicken soup or water
2 Tbsp. oil
1 Cup ground up soda crackers, or a bit more
1/2 tsp baking powder
3/4 tsp salt 
1 pinch pepper

For the dumplings, whisk eggs with the chicken soup and oil to blend. Add remaining ingredients. Add salt and/or pepper to taste. Mixture should be stiff; add in more cracker meal if necessary. Refrigerate mixture one hour. 

Fill a Dutch oven with water and 1 teaspoon of salt. Bring to a rolling boil. Scoop spoonfuls of cracker mixture and drop into boiling water. Reduce heat, cover pot and let dumplings simmer on low about 30 minutes. 

Gently remove dumplings from the water and drain. Place into chicken soup. 

Serve 1 or 2 dumplings per bowl.

Serves 6-8. 



ALL-AMERICAN POTATO SOUP

~Submitted by Treva, Eastern TN

6 thick slices bacon 
1 & 1/2 teaspoons olive oil 
1/2 cup chopped onion 
1/2 cup chopped carrots 
1 stalk celery, chopped 
4 cups chicken broth 
4 cups cubed potatoes 
1/8 teaspoon cayenne pepper 
1/2 cup shredded Cheddar cheese (optional - kids love it)
Pinch of kosher salt 
Fresh Cracked Pepper to taste

Fry bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard all but 1 teaspoon of bacon grease. 

Meanwhile, prepare vegetables. Add the 1 teaspoon of the bacon fat and olive oil to saucepan. Add onion, carrot, and celery as they are cut up. 

Sauté until onion is soft but not brown, about 3-4 minutes. 

Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Add 1/2 cup of half and half, or milk and simmer for five more minutes. 

Stir in cheese, heating just until melted--do not boil. Crumble the bacon on the top of the soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.


CROCKPOT BEEF RAGOUT

~Submitted by Treva, Eastern TN

3 pounds lean stew beef, cut into 1-inch cubes
3 teaspoons salt, divided
1/2 teaspoon pepper 
3 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1 & 1/2 cups water, divided
3/4 cup all-purpose flour
1 cup red wine
1 can (14.5 ounces) chopped tomatoes
1 large bay leaf
1/4 teaspoon ground thyme
12 small onions
6 carrots, halved crosswise then halved lengthwise
12 small potatoes or 6 medium potatoes, halved

Sprinkle stew beef with 2 teaspoons salt and 1/2 teaspoon pepper. In hot oil in large skillet, brown stew beef quickly on all sides. Add chopped onion, celery, and garlic. Cook until onion is tender and lightly browned. In a large cup or small bowl, gradually add 1 cup of cold water to the 3/4 cup flour, stirring until well blended and smooth. Add flour mixture to meat and vegetable mixture, stirring constantly, until smooth. Spoon mixture into slow cooker. Stir in 1 teaspoon salt, 1/2 cup water and remaining ingredients. Cover and cook on high for 5 hours, or cook on low for 9 to 11 hours.

Serves 8. 


HAMBURGER VEGETABLE SOUP

~Submitted by Treva, Eastern TN

1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf

Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. 

Cover and simmer 1 hour.


CROCKPOT SOUTHWESTERN CHICKEN CHILI

~Submitted by Treva, Eastern TN

1 medium green bell pepper -- chopped
1 cup chopped onions
3 garlic cloves -- minced
3 tablespoons cornmeal
2 tablespoons chili powder
3 teaspoons dried oregano leaves
1 teaspoon cumin
1 teaspoon salt
1 & 1/4 lb. boneless skinless chicken thighs - cut in 1" pieces
1 Jar (16 Oz.) medium picante sauce
1 (15 Oz) Can pinto beans -- undrained ( optional )
1 (14.5 Oz) Can Diced Tomatoes -- undrained

In 3½ to 4 quart crockpot, combine bell pepper, onion and garlic.

In medium bowl, combine corn meal, chili powder, oregano, cumin and salt; mix well. Add chicken ; toss to coat. 

Add chicken and any remaining seasoning mixture to vegetables in crockpot . Add picante sauce, beans and tomatoes; stir gently to mix.

Cook on low setting for 6-8 hrs. For a spicier chili, use 3tablespoons of chili powder. For a less spicy recipe, use mild picante sauce or salsa.

Serves 6



CHICKEN SOUP & DUMPLINGS

~Submitted by Treva, Eastern TN

Preparation time: 20 min Cooking time: 1 hrs 45 min
Yield: 6 (1-cup) servings 

Soup Ingredients:
8 cups water
2 pounds chicken wings
1 large (1 cup) onions, chopped
1 teaspoon salt
3/4 teaspoon pepper
1 bay leaf
3 carrots (1 & 1/2 cups), sliced
2 ribs (1 cup) celery, chopped
1/2 teaspoon garlic salt 

Dumplings Ingredients:
1 cup all-purpose flour 
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold Butter
1/2 cup milk
3 tablespoons chopped fresh parsley 

Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook until chicken is tender and comes off the bone (1 to 1 & 1/2 hours). Remove chicken from broth. Cool chicken slightly; remove from bones. Discard bones and skin. Strain broth. Return chicken and broth to saucepan. Add remaining onions, pepper and all remaining soup ingredients. Cook over high heat until mixture comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until heated through (5 to 10 minutes).

Meanwhile, stir together flour, baking powder and 1/4 teaspoon salt in small bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes. Uncover; continue cooking 10 minutes. 

Nutrition Facts (1 serving): Calories: 490, Fat: 29g, Cholesterol: 130mg, Sodium: 870mg, Carbohydrates: 25g, Dietary Fiber: 3g, Protein: 32g


AUTUMN STEW

~Submitted by Treva, Eastern TN

I know the title is "Autumn" stew; but, it is great for winter too.

Makes 8-10 servings
Prep Time: 30 minutes
Cook Time:8-10 hours/low 5-6 hours/high

1/4 cup All-Purpose Flour 
2 teaspoons dried parsley flakes 
1/2 teaspoon dried thyme leaves 
1/2 teaspoon salt 
1/2 teaspoon ground ginger 
1/4 teaspoon ground nutmeg 
1/4 teaspoon pepper 
2 pounds pork stew meat, cut into 1-1/2-inch cubes
3 tablespoons Oil 
1 can (16 ounces) pumpkin 
1 can (15 ounces) chick peas, drained
2 cups water 
1 medium sweet potato, peeled and cut into 3/4-inch cubes
1/2 cup chopped green onion 
1 tablespoon packed brown sugar 
2 teaspoons instant chicken bouillon granules 
1 bay leaf 
1 medium zucchini, cut into julienne strips

Mix flour, parsley flakes, thyme, salt, ginger, nutmeg, and pepper in large plastic food storage bag. Add pork. Shake to coat.

Heat Oil in Dutch oven. Add pork and any remaining flour mixture. 

Brown over medium-high heat. Stir in remaining ingredients except zucchini. Heat to boiling. Cover. Reduce heat. Simmer, stirring occasionally, 1-1/2 to 2 hours. Add zucchini; re-cover. Simmer 30 minutes longer, or until pork is tender. Remove and discard bay leaf.

Rutabaga Variation:
Follow recipe above, substituting 1 & 1/3 cups cubed rutabaga (1/2-inch cubes) for sweet potato.

Slow-Cooker Variation:
Mix flour, parsley flakes, thyme, salt, ginger, nutmeg, and pepper in large plastic food storage bag. Add pork. Shake to coat.

Heat Oil in skillet or Dutch oven. Add pork and any remaining flour mixture. Brown over medium-high heat. Add to slow cooker and stir in remaining ingredients except zucchini. Cook in slow cooker on low for 8-10 hours or on high for 5-6 hours.

Add zucchini in last 30 minutes of cooking. Remove and discard bay leaf.


IT'S ITALIAN SAUSAGE SOUP

~Submitted by Marilyn, Canton, OH

1 pound Italian sausage, casings removed, if present 
1 large onion, chopped (1 cup) 
1 medium carrot, chopped (1/2 cup) 
1 stalk celery, chopped (1/2 cup) 
8 cups chicken broth 
1 14-1/2-ounce can diced tomatoes 
1 8-ounce can tomato sauce 
1 clove garlic, minced 
1 teaspoon dried oregano, crushed 
1/2 teaspoon dried rosemary, crushed 
1/2 teaspoon dried basil, crushed 
1/4 teaspoon dried thyme, crushed 
1/4 teaspoon fennel seeds, crushed 
1 bay leaf 
1/2 cup dried orzo pasta or finely broken cappellini pasta 
Finely shredded Parmesan cheese (optional) 

In a 4-quart Dutch oven, cook the sausage, onion, carrot, and celery over medium heat until the sausage is no longer pink. Drain well. 

Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 hour. 

Add pasta and return to boiling. Reduce heat and cook, uncovered, for 30 minutes more. 

Remove and discard bay leaf. Serve with parmesan cheese, if you like. 

Yield - Makes 8 servings


STEAK AND MUSHROOM SOUP

~Submitted by Marilyn, Canton, OH

MARINADE:
2/3 cup olive oil
2 Tbsp. lemon juice
1 Tbsp. dark brown sugar
2 Tbsp. soy sauce
1 tsp. Dijon mustard
1 tsp. garlic, minced

SOUP:
1 1/2 lb. steak, cut into 1 inch cubes (rib-eye steak will do)
3 Tbsp. olive oil, divided 
3 Tbsp. butter, divided 
3 medium onions, 1/2 coarsely chopped and 1/2 thinly sliced
2 carrots, scraped and thinly sliced
2 small ribs celery, cut in thin slices
1 lb. mushrooms, thickly sliced
Wondra flour 
6 to 8 cups beef bouillon
1 1/2 tsp. salt
1/4 tsp. fresh ground pepper
1 bay leaf
1 1/4 lb. escarole - washed and cut into bite size pieces

Mix the marinade ingredients together in a bowl and add the steak cubes. Be sure all of them are submerged. Set aside for 1 hour or overnight.

Meanwhile heat half of the olive oil and butter in a stockpot. Add the chopped onion, carrot and celery. Cook over medium heat for about 5 minutes. Add the mushrooms and continue cooking until they are just wilted. Remove the vegetable from the pot and set aside.

Wipe out any bits of vegetables from the pot and add the remaining oil and butter.

Take the steak out of the marinade and dry the cubes with paper towels. Sprinkle them with Wondra, discard the excess flour. Heat the oil and butter in the pot, add the steak and brown the cubes, being careful they do not burn. Remove the steak from the pot and set aside.

Return the cooked vegetables and mushrooms to the pot along with the raw sliced onions. Add 6 cups of bouillon, salt and pepper and simmer for 15 minutes.

To finish the soup, add the steak and escarole and bouillon, if needed, and simmer until the soup is hot and the escarole cooked barely. 

Yield - 6 servings.


POTATO SOUP WITH HAM

~Submitted by Lisa H., Belmont, NC

6 med. potatoes, chopped
1 med. onion
1/2 c. butter
1/2 c. flour
1 c. diced ham
2 c. milk
1 tsp. parsley flakes

Dice potatoes and onions; boil in water until done. Drain off water and save. Add butter to potatoes and onions until butter melts. Add flour, ham and parsley; stir lightly. Pour in 4 cups of potato water and then milk. Turn heat up to medium and stir until soup thickens, about 5 minutes. Add salt to taste. If you desire you can sprinkle bacon bits and chives on individual servings.

Hint To mix up the flour prior to adding to mixture, just take your flour, butter , water in a jar with tight lid, shake...shake....shake. This will help with lumps. :O)

***You can substitute potato water with chicken broth*** optional


PEA SOUP

~Submitted by Robyn, Auckland, New Zealand

For 4 main servings 

2 rashers bacon
2 tablespoons butter
1 large onion, chopped
2 stalks celery, chopped (optional)
1 large carrot, chopped
½ cup yellow split peas
5 cups water
salt and pepper 

Bacon and vegetables flavour the stock for this main-dish soup. It requires only 2 hours cooking but will be thicker and even better flavoured if it is left to stand before reheating to serve. 

Chop bacon into small pieces. Sauté in the butter in a large pan, adding the vegetables as soon as each is finely chopped. (Do not let vegetables brown).

Add split peas and water, cover loosely, and simmer for 2 hours, stirring to prevent sticking as peas disintegrate.

Taste and season carefully before serving.

Top with slices of sautéed precooked sausage if desired.


FISH STOCK

~Submitted by Robyn, Auckland, New Zealand 

For 3-4 cups 

500-600g fish skeletons and/or fish heads 
1 peeled onion, sliced
1-2 garlic cloves
1 stalk celery, chopped 
1 bay leaf
1 sprig parsley
1 sprig thyme
6 peppercorns, or 1 dried chilli
2-3 cm strip lemon rind
4 cups water 

Put all the ingredients listed into a fairly large saucepan.

Cover loosely and simmer for 30 minutes, then strain through a sieve and wrap and discard the debris.

Strain the stock through muslin again, if it is to be used in light-coloured sauce or soup where no specks are wanted.

Refrigerate or freeze in 1 cup portions. 

Variation: Add to the fish skeletons crushed crayfish (rock lobster) legs and shells if available.


OYSTER SOUP

~Submitted by Robyn, Auckland, New Zealand 

For 4 servings 

12 oysters
2-3 cups fish stock
1-2 cups milk
¼ - ½ cup cream (optional)
50g butter
2 cloves garlic
seasonings
¼ cup flour
whipped or sour cream for garnish 

Drain the oysters, adding their liquid to the fish stock.

Combine the fish stock and milk so you have 4 cups altogether. Add the cream if used.

Remove the beards (the frilly part) from the oysters.

Cook the beards for 5 minutes with the butter and garlic, without letting the garlic brown.

Stir in flour and cook 2-3 minutes longer. Add liquid, 1 cup at a time, stirring constantly and bringing to the boil between additions.

After the last addition, taste critically, and season with salt, grated nutmeg, pepper, and a little lemon juice if desired.

Strain to remove garlic and oyster beards (or process in a blender or food processor).

Slice oyster ‘bodies’ and add to soup.

Leave to stand for at least an hour, if possible, then reheat carefully, and serve garnished with spoonfuls of whipped or sour cream. 

Variation: Replace up to 1 cup of liquid with dry white wine.


QUICK POTATO SOUP

~Submitted by Robyn, Auckland, New Zealand 

4 servings 

2 onions, sliced thinly
3-4 tablespoons butter
3 medium-sized potatoes
1 rasher of bacon
3 cups water
1 ½ tablespoons instant chicken stock
1 teaspoon sugar
pepper and nutmeg
1 sprig each mint and parsley
1 pinch thyme or basil 

Slice the onions thinly and cook them in the butter in a saucepan over medium heat for 3 minutes, until they are lightly browned.

Peel and dice the potatoes, chop the bacon and mix with the onion, then add the water, instant stock, sugar and a little pepper and nutmeg.

Add the mint and parsley, thyme or basil, cover and simmer until potatoes are tender. 

Put mixture through a blender, food mill or sieve. Adjust seasoning if necessary. 

Serve soup sprinkled with paprika or chopped parsley, with small cubes of fried bread, or spoonfuls of whipped cream.


CREAM OF LENTIL SOUP

~Submitted by Robyn, Auckland, New Zealand 

4 servings 

½ cup red lentils
2 medium carrots, chopped
1 medium onion, chopped
1 stalk celery, chopped
1 ½ cups water
2 teaspoons instant beef stock, optional

1 tablespoon butter
1 tablespoon flour
2 cups milk 

Mix first six ingredients in a saucepan, cover, and cook until the carrots and lentils are soft (about 20 minutes). 

While vegetables are cooking, make a thin white sauce. Melt the butter, add the flour, and the milk in three parts, stirring well, and bringing to the boil after each addition. 

Pass the cooked vegetable mixture through a food mill (medium grinder) or a sieve, and add this gradually to the sauce, stirring to prevent curdling. 

For a very smooth soup, put the completed soup through the fine grinder of a food mill. Reheat without boiling, season well, and serve garnished with pieces of well-cooked, crisp bacon, or croutons.


CREAM OF SWEDE SOUP

~Submitted by Robyn, Auckland, New Zealand 

Serves 4 

2 tablespoons butter
1-2 rashers bacon
1 medium onion
1 stalk celery
½ small swede turnip, diced
1 ½ cups water
2 teaspoons instant chicken stock, optional 

1 tablespoon butter
1 tablespoon flour
2 cups milk 

Melt the first measure of butter, chop in the bacon and cook over moderate heat.

Add the chopped onion and celery and cook until transparent, without browning.

Add the next three ingredients, cover, and cook until the swede is just tender. (If the swede is diced into 2 centimetre cubes, this should take from 10-12 minutes.)

While vegetables are cooking, make a thin white sauce. 

Melt the second measure of butter, add the flour, and the milk in three parts, stirring well, and bringing to the boil after each addition. 

Pass the cooked vegetable mixture through a food mill (medium grinder) or a sieve, or puree in a food processor or blender.

Add the puree gradually to the sauce, stirring to prevent curdling.

Do not boil the soup after the two mixtures have been combined.

Season carefully, and serve with croutons or whipped cream and chopped parsley. 


CREAM OF CORN SOUP

~Submitted by Robyn, Auckland, New Zealand 

Serves 4 

1 small onion
1 stalk celery
1 small carrot
1 slice fresh root ginger, optional
1 tablespoon butter or oil
3 cups water
2-3 teaspoons instant chicken stock
½ teaspoon sugar
1-1 ½ cups creamed corn
cornflour
1-2 spring onions 

Chop the onion, celery, carrot and ginger, and add to the hot butter or oil, in a medium-sized saucepan.

Cook for 2-3 minutes, but do not brown, then add water and instant stock, cover, and simmer for 20-30 minutes, until vegetables are very tender, then strain them out, and discard them.

Add sugar and creamed corn, and simmer for 2-3 minutes. 

Thicken with cornflour paste to a consistency you like.

Taste, and season carefully.

Just before serving, add very finely chopped spring onion. 

Variations:

Add frozen prawns or sliced lobster to the soup with spring onions, if desired. 

Pour soup into individual dishes on top of 1-2 tablespoons of cooked rice. 

Replace the water, vegetables and instant stock with chicken stock, if it is available. Dilute this if necessary, since chicken flavour should not be too strong in the final mixture.



FRENCH ONION SOUP

~Submitted by Beverley, Montreal, Canada

Haven't tried this version yet, but surely will. We usually use "Holland Rusks" for the bread.. a good pantry staple. We also add some Beef Bovril, a little W-sauce and a bit of soya sauce to ours.. just enuf to give it a richer flavour.

8 onions, sliced 
2 cloves garlic, minced 
1/3 cup olive oil 
2 tablespoons all-purpose flour 
8 cups beef stock 
1/4 cup dry white wine 
1/2 teaspoon dried thyme 
1 bay leaf 
Salt and pepper 
1 loaf French bread 
2 cups grated Gruyere 

Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste. 

Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.

Source: Paula Deen



MINI MEATBALL SOUP

~Submitted by Beverley, Montreal, Canada

Ohhhhh yeahhhhh.. doesn't this look and sound scrumptidelicious?!! Reminds me, a bit, of a homemade soup a Dutch friend used to make.. itty-bitty meatballs (which she'd roll by hand with excruciating patience) with rice or some kind of small pasta, in a tomato-based broth. If there are any Dutch folk out there who know the soup of which I speak, please OH PLEASE submit the recipe for Maggie to print here. Will definitely give this a try VERY soon!

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 
2 carrots, peeled and chopped 
2 ribs celery, chopped 
1 medium onion, chopped 
2 bay leaves, fresh or dried 
Salt and freshly ground black pepper 
1 pound ground beef, pork and veal combined 
1 egg, beaten 
2 cloves garlic, minced 
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls 
1/2 cup plain bread crumbs, a couple of handfuls 
1/2 teaspoon freshly grated or ground nutmeg 
6 cups chicken stock or broth 
2 cups water 
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini 
1 pound triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. 

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. 

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.

Source: Rachael Ray


SPAGHETTI AND MEATBALL "STOUP"
(thicker than soup, thinner than stew) 

~Submitted by Beverley, Montreal, Canada

Saw Rachael Ray make this on her show and it looked utterly delish! 

2 tablespoons extra-virgin olive oil, 2 turns of the pan 
1 carrot, peeled and chopped into a small dice 
1 medium yellow skinned onion, chopped 
2 small ribs celery from the heart, chopped 
3 cloves garlic, chopped 
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can 
3 cups chicken stock, available in a box on the soup aisle 
1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter 
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table 
1/2 cup Italian bread crumbs, a few handfuls 
1 large egg, beaten 
2 tablespoons chopped parsley leaves 
1/2 pound spaghetti, broken in half 
1 cup basil leaves, torn or shredded 
1 loaf Italian crusty bread, for dunking 

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil. 

While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls. 

Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

Source: Rachael Ray


SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP

~Submitted by Beverley, Montreal, Canada

Nothing else to say but "Yummmmmmmm!" 

2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks 
2 tablespoons olive oil 
Salt 
Freshly ground black pepper 
12 cups chicken stock 
2 1/2 cups chopped onions 
1 cup wild rice 
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch 
2 cups fresh corn kernels 
1 1/2 cups half-and-half 
1 tablespoon chopped fresh parsley leaves 

Preheat the oven to 400 degrees F. 

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. 

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

Source: Emeril


ITALIAN LENTIL AND BARLEY SOUP

~Submitted by Luanne, FL 

I have made this several times and once I used 1 lb of beef shortribs, making my own broth. I do it on the stove instead of the crockpot Also, the vinegar is a must for the best flavor.

Ingredients:
1 cup lentils
1/3 cup of barley
1 cup carrots 
1 cup onions
1 cup celery
4 garlic cloves
1 tsp basil, 1 tsp oregano,
1/2 tsp thyme, 1 bay leaf
1-1/2 cups broth
2-1/2 cups water
1-14 oz can Italian style tomatoes or stewed (do not drain )
1 pk of dried onion soup
1/2 cup fresh parsley
2 tablespoons vinegar

Instructions:
Sort through lentils to remove debris and shriveled beans, then rinse. 

Chop the veggies. 

Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs, onion soup mix and bay leaf. 

Pour in broth, water, and tomatoes. 

Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. 

Discard bay leaf and just before serving stir in parsley and vinegar (if using.).


APPLE ONION SOUP

~Submitted by Linda H., Carmel, NY

A pleasing first course.

1 white onion, cut in quarters
1 apple, seeded, cut in quarters
2 (10 3/4 ounce) cans chicken bouillon
1 teaspoon curry powder
Sherry (about 1/4 cup or to taste)
1/4 cup cream

Cook the onion and apple in the bouillon until tender. Mash and strain. Add curry and sherry to the clear liquid. Reheat. When ready to serve, add cream. Garnish with whipped cream and chives.

Serves 4. 

Source: Cook & Love It


CREAM OF CORN SOUP

~Submitted by Linda H., Carmel, NY

2 cups fresh corn (or 2 packages frozen).
2 strips finely chopped bacon
2 tablespoons finely chopped onion
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups coffee cream (Half & Half)

Run corn in blender for 2 minutes. Set aside. Fry chopped bacon until crisp. Add onion and saute until soft. Add corn to onion and bacon and cook, until it begins to brown. Add butter, then flour. Cook slowly for 3 minutes. Add milk, salt and pepper and cook, until thickened. Add cream and heat until smooth. Serve hot.

Serves 6.

Source: Cook & Love It


CARROT SOUP

~Submitted by Linda H., Carmel, NY

5 - 6 peeled, sliced potatoes
7 large carrots
1 large onion, chopped
1 1/2 quarts chicken stock
1 cup leftover ham
1 tablespoon salt
1 quart heavy cream
Pinch of pepper
Chopped Chives

Cook potatoes, carrots, onion, and ham in stock until done. Remove from heat and put in blender until smooth. Season with salt and pepper. Add cream and *chill. Garnish with chopped chives.

Serves 10 - 12

* I discovered I like this soup hot or cold!

Source: Cook & Love It


TOMATO SOUP

~Submitted by Linda H., Carmel, NY

1 1/2 sticks butter
2 tablespoons olive oil
1 large onion, sliced
1/2 teaspoon thyme
1/2 teaspoon basil
Salt and pepper to taste
2 1/2 pounds fresh tomatoes, peeled OR substitution with
1 (2 pound 3 ounce) can Italian tomatoes
3 tablespoons tomato paste
1/4 cup flour
3 3/4 cups chicken broth
1 teaspoon sugar
1 cup cream

Combine 1 stick butter and olive oil in pan. Add onion, thyme, basil, salt and pepper. Cook until tender. Add tomatoes and tomato past. Blend flour into 3/4 cup chicken broth and stir into tomato mixture Add remaining 3 cups chicken broth and simmer 30 minutes. Put soup through blender and strain. When ready to serve, reheat adding sugar and cream. Simmer 5 minutes. Add 1/2 stick butter.

Serves 6 - 8.

Source: Cook & Love It


HAMBURGER BARLEY VEGETABLE SOUP

~Submitted by Leasa, IA

1 1/2 lbs hamburger
6 C water
3 beef bouillon cubes
2 C sliced carrots
1 1/2 C coarsely chpd celery
1 1/2 C coarsely chpd green pepper
1/3 C barley
1 t salt
pepper
2 bay leaves
1/4 C ketchup
28 oz can diced tomatoes, undrained
8 oz can tomato sauce

(I use low salt/no salt where ever possible)

In 5 qt dutch oven, brown hamburger, drain. Stir in remaining ingreds. Bring to a boil, reduce heat, simmer 1 hour or until vegs and barley are tender. Remove bay leaves.

10-11 1/2-C servings

Calories: 220
Protein: 15 g
Carbs: 18 g
Fat: 10 g
Sodium: 885 mg
Potassium: 735 mg

Source: Pillsbury, eons ago


TOSTADA SOUP

~Submitted by Leasa, IA

1/2 lb ground pork
1 C chpd onion
1-16 oz can diced tomatoes
1-16 oz can pinto beans, drained
1-8 oz can tomato sauce
1 C water
2/3 - 1 C picante sauce (your choice of hotness)
1/4 t cumin

Brown meat with onion ni a 3 qt saucepan, drain well. Add all ingredients except beans to pot. Bring to a boil, lower heat and simmer 1 hr to blend flavors. Add beans and simmer 10 minutes more. Top with shredded lettuce, grated cheese, and a dollop of sour cream. Serve warm tortillas on the side.


RUMANIAN CIORBA WITH MEATBALLS

~Submitted by Larry Holmes, Ontario, Canada

Broth:
Veal shank bone
Pork bones from pork chops (see Meatballs following)
2 large carrots, cut in half lengthwise
1 rib celery with leaves, chopped
1 tomato, quartered
1/3 cup parsley cluster
salt and pepper
1 quart sauerkraut juice

Meatballs:
1/2 pound ground veal
1/2 pound pork (cut from 3/4 pound of pork chops)
1 egg
salt and pepper
1 tablespoons finely chopped parsley
1 small onion, finely chopped
1/4 teaspoon thyme
2 tablespoons rice
flour

Finish:
2 tablespoons uncooked rice
1 stalk celery, chopped
1 pound leeks, cut into 1-inch pieces
1 knob fennel, cut into pieces, with part of the green top, minced
1/2 teaspoon thyme
1/3 cup chopped parsley
2 or 3 tarragon sprigs
1 piece of hot red pepper pod
1 cup sour cream and some for garnish
2 egg yolks, slightly beaten
1 tablespoon flour
1 tablespoons chopped fresh dill OR
1/2 teaspoon dill weed

In a large pot put the veal shank and pork bones with 3 quarts water. Bring to a boil, add the carrots, celery, tomato and parsley. Cover and boil until the vegetables are tender. Pour in the sauerkraut juice, bring to a boil. Cover and let stand with the heat off while preparing the meatballs.

Grind together the veal and pork, which has been cut from the chops, with a fine blade. Mix with the whole egg, salt, pepper, parsley, onion, thyme and rice (which has been rinsed in cold water). Mix thoroughly with your hands and form into small balls the size of walnuts. Roll the meatballs in flour and let stand on the chopping board.

Strain the soup into another pot and taste for sourness. The soup is supposed to be rather sour, but it can be made less so by diluting with water, or more so by adding a little more sauerkraut juice. Bring to a boil and add 2 more tablespoons of rice rinsed in cold water. When the boiling begins, drop in the meatballs, chopped celery, leeks, fennel, thyme, parsley, tarragon and the piece of hot pepper pod. Mix the sour cream in a bowl with the slightly beaten egg yolks and flour and add a little cold water until you have a thin paste. Pour this into the ciorba, stirring constantly. Let boil slowly for 20 minutes with the pot covered to keep in the wonderful aroma. If possible, cool and let ripen in the refrigerator for 1 to 2 days, or freeze. Reheat and serve with a tablespoon of sour cream and fresh dill or tarragon on each bowl. On the side serve chopped red or green hot pepper. 

Serves 6 to 8 generously in large soup bowls or makes several meals for a smaller number.

Source: Marian Tracy, The Art of Making Real Soups


MEXICAN LIME SOUP
(Sopa de Lima)

~Submitted by Larry Holmes, Ontario, Canada

6 sups chicken broth
4 chicken gizzards
4 chicken livers or 
2 chicken breasts
1 medium onion, chopped
1 clove garlic, minced
1 tablespoon cooking oil
1 large tomato, chopped 
1/3 chopped green pepper
1/2 teaspoon dried oregano, crushed
3 tablespoons lime juice
4 pieces grapefruit peel, cut into 1 x 1/2 –inch slices
3 6-or 7-inch corn or flour tortillas
cooking oil
lime slices
pickled serrano or jalapeno peppers, rinsed, seeded and chopped

In a 3-quart saucepan combine chicken broth and chicken gizzards; simmer, covered, 1 hour. Add livers; cook 5 minutes more. (If using breasts, simmer covered, about 20 minutes more or until meat is tender.) Remove meat from broth. Cool. Finely chop gizzards and liver. (If using breasts, skin, bone, and shred.) Strain broth.

In a small skillet cook onion and garlic in hot oil until tender but not brown. Add the tomato, green pepper, and oregano. Cook over medium heat for 5 minutes. Remove from hat and stir into chicken broth. Add lime juice and grapefruit peel. Simmer, covered, for 30 minutes; ad chicken and heat through. Remove grapefruit peel just before serving. Meanwhile, cut tortillas in half and then into 1/2-inch-wide strips. Fry strips, about 1/3 at a time, in 1/2 -inch hot oil for 40 to 50 seconds of until crisp and light brown. Drain on paper towels. Divide crisp tortilla strips among 6 soup bowls. Ladle soup over. Serve immediately. Garnish with thin slices of lime. Pass pickled peppers. 

Makes 6 side-dish servings.


UKRAINIAN BORSCHT

~Submitted by Larry Holmes, Ontario, Canada

2 pounds soup beef with cracked soup bone
1 pound lean fresh pork
1/2 pound smoked pork
1 bay leaf
10 peppercorns
1 clove garlic, crushed
few sprigs parsley
1 carrots, sliced
1 stalk celery, sliced
1 leek, sliced
1 (30 ounces) can beets, OR
8 medium beets
1/2 green cabbage, chopped
2 large tomatoes, peeled and quartered
2 large onions, quartered
2 tablespoons vinegar
2 teaspoons sugar
1/2 cup cooked or canned navy beans
1 kielbasa (Polish sausage)
or 3 frankfurters, sliced thick
salt
sour cream, for garnish (optional)

Put the beef, bones and 2 1/2 cups water in soup pot. Cover and bring to a boil. Simmer for 1 hour. Add the pork, bay leaf, peppercorns, garlic, parsley, carrot, celery and leek. Cover and bring to a boil. Simmer for 2 hours. If using fresh beets, put the beets, except for one, in a pan with boiling water to cover. Simmer, covered, for 1 hour.. Peel and cut into eighths. Remove all the meat form the pot and save. Strain the broth and discard the tired vegetables. Skim off the excess fat. Return the broth to the pot with the cooked fresh beets (or canned beets with their juice), kielbasa, if used, cabbage, tomatoes, onions, vinegar and sugar. Cover and cook for 30 minutes. Add the beans and frankfurters (if using). Cook for 10 minutes. Slice the meat. Add to the soup with one raw beet, peeled and grated. Obviously, if canned beets are used this step is omitted. Reheat to boiling. Season with salt. Garnish with dollop of sour cream, if used.

Serves 10 to 12 lavishly.


COCK-A-LEEKIE
(A Scottish Classic)

~Submitted by Larry Holmes, Ontario, Canada

2 large bunches leeks OR 2 large bunches green onions
1 aged fowl (about 5 pounds)*
2 cups beef bouillon
4 ounces prunes
salt and pepper

*stewing chicken

Cut and discard the green part of the leeks. Cut the white par into 1-inch lengths and cut in half lengthwise. Wash carefully to remove the sand. Simmer the leeks and fowl in beef bouillon for 2 1/2 to 3 hours until the chicken is tender. Remove the 

Grease from top of the liquid by blotting it with a paper towel, or strain, chill and remove the grease. Cut the chicken into serving-size pieces and reheat with the strained broth. Add the prunes, salt and pepper and heat until the prunes are tender. Serve in a tureen.

Serve 6 to 8


MANHATTAN CLAM CHOWDER

~Submitted by Larry Holmes, Ontario, Canada

4 ounces streaky bacon
2 tablespoons oil
3 large onions
2 large tomatoes
2 leeks
1 celery stalk
1 carrot
2 potatoes
3 1/2 cups fish stock
2 sprigs parsley
1 bay leaf
1/4 teaspoon nutmeg
salt and pepper
6 ounces milk
1 pound canned clams
1 ounce butter
1 ounce flour
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce

Remove any rind from bacon; dice bacon. Heat oil in a saucepan, add bacon and cook gently. Peel and slice onions and add to pan. Cook until transparent. Blanch and peel tomatoes. Finely chop leeks and celery. Peel and finely chop carrot and potatoes. Add to pan and cook for 2 to 3 minutes. Add stock, parsley, bay leaf, nutmeg and seasoning. Cover and simmer for 10 minutes. 

Discard parsley and bay leaf. Puree soup in blender, return to rinsed out pan and add milk and drained clams. Simmer gently for 4 minutes. 

Knead butter and flour to a paste. Stir into soup in tiny pieces. Cook for 2 to 3 minutes until thick. Stir in Worcestershire and Tabasco sauces and serve.

Makes 8 servings.


IRISH CELERY SOUP

~Submitted by Larry Holmes, Ontario, Canada

1 pound celery
2 potatoes
2 onions
2 ounces butter
salt and pepper
1 bay leaf
1 garlic clove
grated nutmeg
4 cups chicken stock
1/2 cup half-and-half cream

Cut off base of celery, then wash and chop stalks and leaves. Peel and finely chop potatoes and onions. Melt butter in saucepan over a low heat. Add celery stalks and leaves, potatoes and onions. Cover and cook for 5 minutes, stirring to prevent browning.

Sprinkle with salt and pepper, add the bay leaf, peeled and crushed garlic, pinch of nutmeg and hot stock. Cover and simmer for 20 minutes.

Remove bay leaf. Push soup through sieve into a bowl, or liquidize in blender, then return to saucepan and add the cream.
Heat through without boiling.. Adjust seasoning, then serve with croutons.

Makes 4 servings.

Source: Cooking in Colour: 700 Recipes For Every Occasion, Norma MacMillan & Wendy James


PASTA AND DRIED BEAN SOUP
(Pasta e fagioli – Dialectical: Pasta fazoo)

~Submitted by Larry Holmes, Ontario, Canada

1 1/2 cups dried borlotti of cannellini beans
1 (14-ounce) can plum tomatoes, chopped, with their juice
3 cloves garlic, crushed
2 bay leaves
pinch of coarsely ground black pepper
6 tablespoons olive oil, plus extra to serve
3 1/2 cups water
2 teaspoons salt
2 1/4 cups ditalini or other small pasta
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese. to serve 

Soak the beans in water overnight. Rinse and drain well.

Place the beans in a large saucepan and cover with water. Bring to boil and cook for 10 minutes. Rinse and drain again.

Return beans to the pan. Add enough water to cover them by 1 inch. Stir in coarsely chopped tomatoes with their juice, the garlic, bay leaves, black pepper and the oil. Simmer for 1 1/2 to 2 hours, or until beans are tender. If necessary, add more water. 

Remove bay leaves. Pass about half of the bean mixture through a food mill, or puree in a food processor. Stir into the pan with the remaining bean mixture. Add the water, and bring the soup to a boil. Add the salt and pasta. Stir, and cook until the pasta is just done. Stir in parsley. Allow to stand for at least 10 minutes before serving. Serve with prated Parmesan cheese passed separately. In Italy a little olive oil is poured into each serving.

Serve 4 to 6.

Source: The Ultimate Italian Cookbook, Carla Capalbo


CABBAGE AND HAM SOUP

~Submitted by Larry Holmes, Ontario, Canada

1/4 cup diced green pepper
1/2 cup diced celery
12 cup diced onion
2 tablespoons chopped parsley
3 tablespoons butter
2 cups diced cooked ham (a little less than 1 pound)
1 bay leaf
2 tablespoons flour
1 tablespoon chicken stock concentrate
3 cups cold water
2 cups finely shredded cabbage
1 tablespoon water
about 1 cup sour cream

In a wide frying pan, cook the green pepper, celery, onion and parsley in 1 tablespoons butter until they are soft but not browned. Add the ham and bay lead; cook until ham is heated through. Blend in flour, chicken stock concentrate, and the 3 cups water; pour into pan with ham. Bring to a boil, stirring, and simmer or a minute or two. Pour into a tureen or individual serving bowls and keep in a warm place.

In the same frying pan, melt the remaining 1 tablespoon butter over highest heat and add the cabbage and 1 tablespoon water. Cook, stirring until cabbage turns brighter in color and softens slightly. Mix into soup. Pass sour cream and spoon some into each serving. 

Makes 4 generous servings.


PEA SOUP

~Submitted by Carol, NY

This is my former SIL's recipe!

2 2 1/2 quarts water
1 ham bone and any leftover ham or fat
1 finely diced carrot
1 large chopped onion
1 lb split peas
1/2 tsp pepper
1/8 tsp onion salt
1/8 tsp celery salt
1/8 tsp garlic salt

Boil ham bone and ham in water with carrot and onion for about 3 hours. (Cut any ham or fat pieces up in small chunks.) Remove bone. Add remaining ingredients and boil until peas have dissolved. Let stand several hours, in refrigerator. Reheat and serve! 


TURKEY SOUP

~Submitted by Carol, NY

This is a must at my house! I always use the left over turkey, dressing and gravy in my turkey soup! 

Slice as much meat off the turkey carcass as is edible...I don't consider the drumsticks to be edible but do save the meat from the thighs. 

Breaking off the wings and drum sticks and breaking the back from the turkey breast, place the carcass in an 8 qt soup kettle and cover with water. Add an onion sliced into wedges and two celery sticks, cut in 2-3 inch pieces. Cover, bring to a boil and simmer for 3-4 hours until the meat has fallen off the bones. Remove the bones, and strain the broth through a colander. 

Put the broth back into the kettle with about 2 cups of left over stuffing, and at least 2 cups of left over gravy. Pick through the bones for nice pieces of turkey. Using any leftover turkey you have, plus the pickings from the carcass, put 2 cups of turkey, or more, if you wish, in the soup pot. Bring to a boil and simmer for another 2-4 hours, so the dressing cubes are dissolved. Add a cup of raw rice and cook for an hour, stirring occasionally. Season with salt and pepper and poultry seasoning, as desired. 


VEGETABLE SOUP

~Submitted by Carol, NY

I like to make this when a winter storm is predicted! It is "comfort food". 

3-4 beef marrow bones 
4 quarts of water
1 pound chuck steak, cubed
1 onion, chopped
1/2 cup turnip, shredded
3 carrots, peeled and shredded
1 cup chopped cabbage
1/2 cup chopped celery heart
1/2 tsp minced garlic
2 large cans tomatoes
1/4 c. split peas 
1/2 c. barley

Cover marrow bones with cold water and simmer 4 -5 hours. Chill, skim and strain the broth, the next day. Add the beef, and vegetables. Cook until the vegetables and meat are well cooked, about 2 hours. The cubes of beef should be falling apart. Add the split peas and barley. Simmer for another hour. Serve with home made rolls!


BLUE STILTON AND ONION SOUP

~Submitted by Kat, Spain
Head chef and moderator of http://www.cakechannel-forum.com/

Ingredients
1/3 onion, chopped
1 clove of garlic, crushed
4 baby leeks, chopped
1 tbsp olive oil
25g/1oz stilton
300ml/½ pint vegetable stock
handful fresh chervil, chopped

Method
1. Preheat large saucepan.

2. Heat olive oil.

3. Add onion and leeks and fry until soft.

5. Pour in stock. Bring to the boil then simmer for 10-12 minutes.

6. Add the stilton and stir until melted. 

7. Place soup in food processor and blitz until smooth.

8. Ladle in two soup bowls and top with chervil.


CURRIED PARSNIP AND APPLE SOUP

~Submitted by Kat, Spain
Head chef and moderator of http://www.cakechannel-forum.com/

Ingredients
1 heaped tsp coriander seeds
1 heaped tsp cumin seeds
6 whole cardamom pods, seeds only
40g/1½oz butter
1 tbsp oil
2 medium onions, chopped
2 cloves garlic
1 heaped tsp ground ginger 
1 tsp turmeric
700g/1lb young parsnips
1.2litres/2 pints good flavoured vegetable or chicken stock
salt 
freshly ground black pepper
1 medium Bramley apple 
double cream, to serve 

Method
1. Heat a small frying pan and dry roast the coriander, cumin and cardamom seeds. This is to toast them and draw out their flavour. 

2. After 2-3 minutes, they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar. 

3. Heat the butter and oil in a pan until the butter begins to foam, then add the onions and cook for two minutes. Add the garlic and cook for one minute, then add all the crushed spices, along with the ginger and turmeric, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 2.5cm/1in cubes.

4. Add the parsnips to the pan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for one hour without putting on a lid.

5. When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a food processor and then sieve, squashing the ingredients through using the bowl or a ladle. 

6. After the soup has been pureéd return it to the pan and taste to check the seasoning. 

7. When you're ready to serve, re-heat very gently. 

8. Peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes. 

9. Swirl in the double cream and serve in hot soup bowls.


SOUTHERN PEANUT BUTTER SOUP WITH PEPPER JELLY

~Submitted by Kat, Spain
Head chef and moderator of http://www.cakechannel-forum.com/

2 tablespoons butter 
2 tablespoons grated onion 
1 celery branch, thinly sliced plus the leaves 
2 tablespoons flour 
3 cups chicken broth 
1/2 cup crunchy peanut butter 
1/4 teaspoon salt 
1 cup light cream 
2 tablespoons roasted peanuts, chopped 
1/2 cup hot pepper jelly 

Method 
Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and cream into the strained broth until well mixed. Serve hot. Garnish each serving with a teaspoon of chopped peanuts and a dollop of jelly. 

Source: http://www.cakechannel-forum.com/viewtopic.php?p=1475#1475


ITALIAN WEDDING SOUP
Zuppa Maritata 

~Submitted by Kat, Spain
Head chef and moderator of http://www.cakechannel-forum.com/

Serves 4 – 6

Ingredients

For the meatballs: 
1/2 lb ground beef 
1/2 lb ground veal, pork or turkey 
1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread) 
1 egg 
1 T parsley, finely chopped 
1/2 clove garlic, minced (optional) 
1/2 tsp paprika (optional) 
1/2 tsp salt and pepper to taste 

For the soup: 
4 cups chicken broth 
2 cups spinach, chopped 
1/4 cup grated Pecorino Romano cheese 
OPTIONAL: Orzo - small grains of pasta shaped like barley.

COMBINE the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl. Mix well with a fork and form into tiny meat balls (shown are about the size of a golf ball, but traditional meatballs are a bit smaller) with your hands. 

PLACE meatballs on a greased baking sheet and bake for about 25 minutes at 350F, until brown. Alternatively you can sauté the meatballs in olive oil until brown and proceed with step 3 above, or bring your chicken stock to a low boil, add the uncooked meatballs, simmer for about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve 

ABOUT ten minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender. Add the meatballs and return soup to a simmer. Stir in the Pecorino cheese and serve. 



CLASSIC MINESTRONE SOUP

~Submitted by Kat, Spain
Head chef and moderator of http://www.cakechannel-forum.com/

Fresh ripe tomatoes make a big difference in this recipe - their sweet juice works with the flavorful bean broth and the starch of the pasta to make a delicious base for this summer vegetable soup. 

Makes 8 to 9 cups

Ingredients:

1/2 cup dried red beans, about 3 ounces, sorted and soaked overnight.
6 cups water
2 bay leaves
2 fresh sage leaves
1 sprig fresh oregano
1 tablespoon extra virgin olive oil
1 medium-size red onion, diced, about 2 cups
1 small carrot, diced about 3/4 cup
salt and pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
6 garlic cloves, finely chopped
1 small red bell pepper, diced about 3/4 cup
1 small zucchini, diced about 3/4 cup
1/4 cup dry red wine
2 pounds fresh tomatoes, peeled, seeded, and coarsely chopped, about 3 cups
1/4 cup small pasta, cooked al dente, drained and rinsed
1/3 bunch fresh spinach, cut into thin ribbons and washed, about 2 cups packed
2 tablespoons chopped fresh basil
grated Parmesan cheese 

Preparation: 

Drain and rinse the beans. Place them in a 2-quart saucepan with the water, Tie 1 bay leaf, the sage leaves, and the oregano up in a piece of cheesecloth and add it to the pot. Bring to boil, reduce the heat, and simmer, uncovered, until the beans are tender, about 30 minutes. Remove herb bundle. 

While the beans are cooking, heat the olive oil in a soup pot. Add the onion, carrots, 1/2 teaspoon salt, dried herbs, and a few pinches of pepper. Sauté the onions and carrots over medium heat until just soft, about 5 to 7 minutes.

Add the garlic, peppers and zucchini and sauté for 4 to 5 minutes. Add the wine and cook to 1 to 2 minutes, until the pan is almost dry. Add the tomatoes, then the pasta, spinach, and beans with their broth. Season with salt and pepper to taste. Add the fresh basil just before serving. Garnish with Parmesan cheese. 


CABBAGE PATCH BORSCHT WITH BEETS

~Submitted by Shirley, WA State

This is our family's favorite but it takes them all home to eat it all. Best soup I have ever eaten.

3 to 4 lbs of meaty beef ribs (not bones)
2 qt. cold water or to cover
2 peppercorns
1 tsp. salt

Boil 2 hours or till tender. Remove meat out of broth and de-bone and discard the bones, fat and membranes. Set aside the meat.

To the broth add:
1 large bunch of washed beets, saving the greens till needed. If beets are extra large cut in halves or quarters.

Boil for 1 hour or till tender. Remove beets and peel.

To broth add:
1 large onion cut up 1" dice
1 large potato cut up 1" dice
2 large carrot cut to 1 " lengths
2 stalks celery cut to 1" lengths
1 large can diced solid packed tomatoes with juice
2 tbl. sweet dried basil
1 bunch washed Swiss chard or spinach

Cook about 25 minutes, add back in the cut up meat and beets. Add the beet tops. 

Add:
1 head of cabbage with core removed and cut in 1" pieces. Cook till tender.

Last 10 minutes or so add:
Juice of 1 lemon or 2 Tbl. cider vinegar
1 T. sugar

Garnish each bowl with sour cream. Serve with a crusty bread or pumpernickel. Feed 12 nicely.

Note from Shirley: Start with your biggest soup pot.


SEAFOOD BISQUE

~Submitted by Shirley, WA State

Makes 6 servings

This recipe was copied from Primo Pavari Restaurant. We went there every Friday for lunch with the girls I worked with till we nailed it. I hope you enjoy it as much as we did. The Golden Cream Sherry is a big part of the flavor. It was the hardest thing for us to pin down in the recipe. The owner brought out the recipe when we finally got it and show us we were darn close but they more bigger quantities of course.

In large soup pot place over med heat place:
3 Tbl. real butter
2 stalks celery chopped extra fine
1 small white onion chopped extra fine

Saute till limp.

1/2 lb. sea scallops, washed and cut up in 1/4's
4 cod or halibut fillets (no bones please) cut in small size hunks about 1/2 inch pieces
1/3 lb. or more large shrimp, peeled, deveined and cut in half

Add the seafood to the soup pot and stir till fish flakes and shrimp is pink and scallop is opaque.

Add:
1/2 c. golden cream sherry

Mix in with:
1 Tbl. chicken soup base with 1/2 c. warm water 

Add to the soup pot.

Mix:
3/4 c. of half & half cream
2 heaping Tbl. all-purpose flour

Make into a smooth slurry. Add to soup.

Stir in an additional 3 1/2 c. of half & half cream. Adjust salt and pepper. Add a sprinkling of parsley. Simmer 5 min but do not boil.

Serve in large flat bowls.


CARROT SOUP
(Gajjar Soup)

~Submitted by Brenda, AL

Children love this soup!

Ingredients
3 cups Raw carrots, diced
2 Medium tomatoes
2 tsp Oil
2 Medium onions, chopped
2 cloves Garlic, minced
6 cups Milk (whole or lowfat)
1/2 cup Water
Salt & pepper to taste
1/2 cup Sour cream or non-fat plain yogurt, for garnish
Parsley, chopped for garnish (few sprigs)

Preparation
1. Cook the carrots in a small amount of water until soft. Drain the water and mash the carrots.

2. Blanch fresh tomatoes in boiling water, peel and chop finely.

3. Saute tomatoes in oil and add onions and garlic; fry till wilted, but do not brown.

4. Add the carrot puree and mix well.

5. Gradually add the milk and water and heat thoroughly, but do not boil. Season to taste.

Cook's Notes
Serve in individual bowls with a dollop of sour cream and chopped parsley. Can substitute canned tomatoes for fresh, which reduces prep time.


SCHOOL NIGHT MEATBALL SOUP

~Submitted by Brenda, AL

Someone sent me this, haven't tried it yet.

2 13-3/4 to 14-3/4 cans chicken broth
3 medium carrots, sliced into rounds
3 medium celery stalks, thinly sliced
1/2 of a 10-oz bag pre-washed spinach (optional)
12 precooked lean meatballs (thawed if frozen) sliced
2 3-oz packages ramen noodles (any Flavor without seasoning packets)
1 tbs chopped parsley
grated Parmesan Cheese, for garnish (optional)

In 4-quart saucepan, bring chicken broth and 2 cups water to a boil over high heat. Add carrots and celery; return to boil and reduce heat to low. Cover and simmer 5 to 7 minutes, until vegetables are tender.

Stir in spinach, sliced meatballs and ramen noodles, cook until noodles are tender and meatballs are heated through, about 3 minutes (add more broth if soup is too thick). Sprinkle with parsley and serve soup with parmesan cheese if desired.


CREAMY VEGETABLE BEEF SOUP

~Submitted by Brenda, AL

I got this one from Southern U.S. Cuisine. Have never heard of a creamy vegetable beef soup but sounds good.

A creamy vegetable beef soup with ground beef, tomato juice, potato, carrots, onion, pepper, and other ingredients.

INGREDIENTS:
1/2 cup chopped green bell pepper 
1/2 cup chopped onion 
2 teaspoons butter 
2 teaspoons olive oil 
1/2 pound lean ground beef 
1 cup tomato juice 
1/2 cup diced potato 
1/2 cup diced carrots 
1 1/2 teaspoons salt 
2 tablespoons butter 
2 tablespoons flour 
2 cups milk

PREPARATION:
Heat 2 teaspoons butter and olive oil in a skillet over medium-low heat; sauté green bell pepper and chopped onion until soft. Add ground beef and cook, stirring and breaking up, until browned. Drain off excess fat. 

Add tomato juice, potatoes, carrots and salt. Cover and simmer 20 minutes, or until vegetables are tender. 

Melt butter in a saucepan over medium-low heat; blend in flour until smooth and bubbly. Gradually stir in milk and cook, stirring constantly, until thickened. Blend sauce with beef and vegetable mixture in the skillet. Heat through and serve.

Serves 4.


VEGETABLE BEEF SOUP

~Submitted by Brenda, AL

I also got this one from Southern U.S. Cuisine.

A tasty vegetable beef soup recipe, made with meaty soup bones and vegetables.

INGREDIENTS:
beef soup bones with meat (shanks), 2 pounds 
7 cups water 
1 can (10 1/2 ounces) condensed beef broth 
1 teaspoon salt 
3/4 cup chopped onion 
3/4 cup chopped celery 
1/4 teaspoon coarsely ground pepper 
1 bay leaf 
2 cans (14.5 ounces each) diced tomatoes 
2 cups shredded cabbage 
1 cup thinly sliced carrots 
1 1/2 cups fresh cut green beans, or frozen 
1 1/2 cups diced raw potato 
1 teaspoon sugar 
2 teaspoons Worcestershire sauce

PREPARATION:
Cut meat into small cubes, discarding excess fat. Put in a large stockpot with the bones, water, broth, salt, onions, celery, pepper, and bay leaf. Cover and simmer for 3 hours. Add remaining ingredients; simmer 45 minutes longer, or until vegetables are tender. 

Taste and adjust seasonings. Remove bay leaf and serve.

Makes about 3 quarts.


SLOW COOKER HEARTY WHITE BEAN SOUP

~Submitted by Brenda, AL

I also got this one from Southern U.S. Cuisine.

Serve this delicious crockpot soup recipe with hot baked cornbread or corn muffins.

INGREDIENTS:
2 smoked ham hocks or a meaty ham bone 
1 quart vegetable broth 
1 1/2 cups sliced carrots 
1 1/2 cups sliced celery 
1 medium onion, diced 
1/2 teaspoon dried thyme 
1/4 teaspoon freshly ground black pepper 
2 cans (14.5 ounces each) diced tomatoes 
1 cup frozen baby lima beans, cooked 
1/2 cup corn kernels 
2 to 3 cans (15 ounces each) white beans (Great Northern, Navy, etc.) 
salt and pepper, to taste

PREPARATION:
In a 4 to 6-quart slow cooker, combine ham hocks or ham bone, vegetable broth, carrots, celery, and onion. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until vegetables are tender. Carefully strain broth into a bowl and skim excess fat. 

Return broth to the slow cooker. Remove the ham bone or hocks to a plate; let cool. Remove meat from bones and dice; return to the broth. Add remaining ingredients along with salt and pepper, to taste, and continue cooking on HIGH for 30 minutes to 1 hour. 

Serves 8 to 10.


SPIDER WEB SOUP

~Submitted by Brenda, AL

I got this one from Cooking Club America. It is a simple one. Make sure not to add too many spokes to your sour cream spider web or it will start to break apart.

1 (10 3/4-oz.) can tomato soup
1 cup milk
1/2 cup sour cream

1. Prepare soup according to package directions.

2. Meanwhile, in small bowl, stir together milk and sour cream. Place mixture in squeeze bottle or plastic bag; cut small hole in bottom corner of bag.

3. Squeeze cream onto soup in spiral design, starting in the middle and working outward. With toothpick, draw through spiral starting from the middle and working outward to create spokes for spider web.


WHITE BEAN AND HAM SOUP

~Submitted by Brenda, AL

I got this one from Cooking Club America. Blending one of the cans of beans is an extra step worth taking. It gives the soup a hearty texture. Chop the chard while the beans are simmering to save a little more time.

2 (15-oz.) cans cannellini beans, drained, rinsed, divided
1 (14-oz.) can reduced-sodium beef broth
2 tablespoons olive oil
1/2 medium onion, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 oz. cooked ham, diced
6 cups chopped red Swiss chard

1. In blender or food processor, puree 1 can of the beans and broth until almost smooth.

2. Heat oil in large saucepan over medium heat until hot. Add onion; cook 3 minutes or until tender, stirring occasionally. Add cumin, salt and pepper; cook and stir 1 minute.

3. Stir in remaining 1 can beans, bean-broth mixture and ham. Bring to a boil; cover. Simmer 5 minutes or until heated through. Stir in chard. Cook 1 minute or just until wilted.

4 servings
PER SERVING: 385 calories, 13 g total fat (3 g saturated fat), 27 g protein, 41.5 g carbohydrate, 33.5 mg cholesterol, 1635 mg sodium, 14 g fiber


VEGETABLE SOUP AU PISTOU

~Submitted by Brenda, AL

Pistou is the French equivalent of pesto. Any leftover pistou can be frozen in small amounts for later use. I got this one from Cooking Club America.

SOUP
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 1/2 teaspoons minced garlic
6 cups reduced-sodium vegetable broth
1 (14.5-oz.) can diced tomatoes, undrained
1 cup cubed peeled butternut squash
1 green bell pepper, diced
1 rib celery, chopped
1 medium carrot, chopped
1 small potato, cubed
1 (15-oz.) can cannellini beans, drained, rinsed
1/2 cup broken vermicelli or capellini
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

PISTOU
1 cup packed fresh basil
1/2 cup fresh parsley
1 teaspoon chopped garlic
1/4 cup (1 oz.) freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil

1. Heat 2 tablespoons oil in nonreactive Dutch oven over medium heat until hot. Add onion; cook 4 to 5 minutes or until softened. Add 1 1/2 teaspoons garlic; cook 1 minute or until fragrant. Stir in broth, tomatoes, squash, bell pepper, celery, carrot and potato; bring to a boil. Reduce heat to low; simmer, partially covered, 20 minutes. Add beans, vermicelli, salt and pepper; simmer 5 minutes.

2. Place basil, parsley and 1 teaspoon garlic in food processor; pulse to combine. Add cheese; pulse several times to combine. With motor running, slowly pour in 1/4 cup olive oil.

3. To serve, spoon 1 tablespoon pistou into center of each bowl of soup. Pass extra in small bowl.

8 servings
PER SERVING: 230 calories, 12 g total fat (2 g saturated fat), 5 mg cholesterol, 655 mg sodium, 5.5 g fiber


POTATO-BLUE CHEESE SOUP

~Submitted by Brenda, AL

Add blue cheese to turn ordinary potato soup into something extraordinary. I got this one from Cooking Club America.

1 tablespoon unsalted butter
1 medium onion, thinly sliced
1 small garlic clove, minced
4 medium potatoes, peeled, cubed
4 cups reduced-sodium chicken broth
2 cups half-and-half
1 cup (4 oz.) crumbled blue cheese, divided
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

1. Melt butter in large saucepan over medium-high heat. Add onion; cook 5 minutes or until soft but not brown. Add garlic; cook 1 minute. Add potatoes; cook 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes or until potatoes are tender.

2. Stir in half-and-half, 1/2 cup of the cheese, salt and pepper. (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.

8 servings
PER SERVING: 230 calories, 14 g total fat (8.5 g saturated fat), 40 mg cholesterol, 540 mg sodium, 1.5 g fiber


OYSTERS ROCKEFELLER STEW

~Submitted by Brenda, AL

Oysters Rockefeller is a popular New Orleans restaurant creation that has endured for more than a century. Using the primary ingredients--oysters and spinach--and adding sparkling wine, broth and cream makes a great-tasting, richly satisfying appetizer. I got this one from Cooking Club America.

1 pint freshly shucked oysters, with liquor (liquid from oysters)
1/4 cup butter
1 onion, finely chopped
1 rib celery, finely chopped
1 cup reduced-sodium chicken broth
1 cup whipping cream
1/2 cup brut sparkling wine
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons celery salt
1/2 teaspoon anise seeds, finely crushed*
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 (10-oz.) bag baby spinach, coarsely chopped (about 8 cups)

1. Drain oysters; reserve liquor. Melt butter in very large saucepan or Dutch oven over medium heat. Add onion and celery; cook 5 minutes or until softened. Stir in broth, cream, wine and 1/3 cup of the reserved oyster liquor; discard remaining liquor. Bring mixture to a boil. Reduce heat to low; simmer 5 minutes. Stir in Worcestershire sauce, celery salt, anise seeds, white pepper and cayenne pepper; simmer 5 minutes.

2. Add drained oysters and spinach. Bring to a simmer; simmer 4 minutes or until edges of oysters are curled and spinach is wilted.

TIP *Finely crush anise seeds using mortar and pestle or spice grinder.

6 servings

PER SERVING: 270 calories, 22.5 g total fat (13 g saturated fat), 9.5 g protein, 9 g carbohydrate, 110 mg cholesterol, 755 mg sodium, 2 g fiber


BBQ CHILI

~Submitted by Brenda, AL

Pick up shredded pork from your favorite BBQ restaurant or use ready to use in the meat case of your favorite grocery store.

1 1/2 pounds of BBQ pork shredded
2 (15 1/2 oz) cans each diced tomatoes with green pepper, celery and onion
8 oz can tomato sauce
1 cup BBQ sauce
1/3 cup chili seasoning mix

Put all ingredients in a large pot and stir well to mix. Bring to a boil over medium heat, reduce heat to low and continue cooking covered stirring occasionally for 15 minutes.

Serve with your favorite toppings.

Makes 8 servings.

Source: Southern Living Magazine


CREAMY THREE-POTATO SOUP

~Submitted by Brenda, AL

Soups can be creamy without a lot of added fat. The pureed potatoes give this soup a rich, velvety texture accented by the subtle flavor of leeks. To clean leeks, trim off the root ends and cut the stalks in half lengthwise. Separate the sections under running water to remove grit. I got this one from Cooking Club America.

2 tablespoons vegetable oil
2 medium leeks, white and light green parts, chopped
1 medium onion, halved, sliced
6 cups reduced-sodium chicken or vegetable broth
1/2 lb. russet potatoes, peeled, sliced
1/2 lb. Yukon Gold potatoes, peeled, sliced
1 lb. sweet potatoes or yams, peeled, sliced
1/2 cup milk
1/4 teaspoon white pepper

1. Heat oil in Dutch oven over medium heat until hot. Add leeks and onion; cook 3 to 4 minutes. Add broth and russet potatoes, Yukon Gold potatoes and sweet potatoes; bring to a boil. Reduce heat to low; simmer, partially covered, 30 to 40 minutes or until tender.

2. Remove from heat; cool slightly. Puree in blender or food processor (be careful when blending hot liquids); return to Dutch oven. Stir in milk and pepper. Heat gently over low heat just until hot.

6 servings

PER SERVING: 225 calories, 6.5 g total fat (1.5 g saturated fat), 0 mg cholesterol, 505 mg sodium, 4 g fiber

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SIZZLING RICE CAKE SOUP

~Submitted by Brenda, AL

I got this one from Cooking Club America.

Make sure everyone is gathered at the table when you add the rice cakes to the soup. The sound effects last only a few moments, but they result in a fun and lively presentation.

6 medium dried Chinese black mushrooms
1/4 cup cold water
3 tablespoons cornstarch
1 tablespoon peanut oil
2 quarter-sized slices fresh ginger, crushed with side of knife
1 teaspoon salt
4 water chestnuts (preferably fresh), peeled, chopped
1/2 cup finely diced red bell pepper
1/4 cup rice wine or dry sherry
6 cups reduced-sodium chicken broth
1 tablespoon soy sauce
1/8 teaspoon sugar
1/8 teaspoon white pepper
8 purchased dried rice cakes
Peanut oil for frying
1/2 cup frozen small peas
1 (14-oz.) pkg. firm tofu, cut into 1/4-inch cubes
1/4 lb. fresh bay scallops
1/4 lb. small (61 to 70 count) shelled, deveined uncooked shrimp
1 green onion, chopped

1. Cover dried mushrooms with hot water; let stand 20 minutes or until soft and pliable.

2. Meanwhile, in small bowl, combine cold water and cornstarch; blend well. Set aside.

3. Drain mushrooms; remove and discard stems. Cut caps into 1/4-inch pieces; set aside.

4. Heat large saucepan over medium-high heat until hot. Add 1 tablespoon peanut oil, ginger and salt; slowly heat to draw out the flavor and aroma of the ginger.

5. Increase heat to high. Add mushrooms; stir-fry 30 seconds or until aromatic. Add water chestnuts and bell pepper; stir-fry 10 seconds. Add rice wine; cook about 15 seconds. Remove and discard ginger. Add chicken broth, soy sauce, sugar and white pepper; mix well. Bring to a boil. Reduce heat; cover and simmer 5 minutes.

6. Stir in cornstarch mixture; gently boil until soup thickens. (Recipe can be made ahead to this point. Cover and refrigerate.)

7. Meanwhile, heat oven to 425°F. Line baking sheet with paper towels. If rice cakes are large, cut each in half.

8. Add 2 inches oil to wok or wide saucepan; heat to 375°F. Add a few rice cakes to hot oil; fry 8 to 10 minutes or until golden brown. (They should puff up and almost double in size.*) With strainer, remove rice cakes from oil; drain on lined baking sheet. Keep warm in oven.

9. To serve, heat soup until hot. Add peas, tofu, scallops and shrimp; cook and stir 30 to 60 seconds or until scallops turn opaque and shrimp turn pink. Immediately pour soup into tureen; add green onion. Bring tureen to table. Quickly add hot rice cakes to soup. They should sizzle upon contact. Ladle soup into individual soup bowls; serve immediately.

TIP *If the rice cakes do not puff in the oil, the oil is not hot enough.

8 servings
PER SERVING: 285 calories, 17 g total fat (3 g saturated fat), 25 mg cholesterol, 515 mg sodium, 3 g fiber


LOW FAT CROCKPOT CHICKEN AND MUSHROOM STEW

~Submitted by Brenda, AL

Not dissimilar to Coq au Vin, this crockpot chicken and mushroom stew is cooked in a herbed red wine sauce, which makes for a rich and delicious stew.

INGREDIENTS:
1 large onion, roughly chopped 
1 large carrot, diced 
1 large stick celery, sliced 
2 cloves garlic, minced 
2 cups sliced mushrooms 
1 1/4 pounds boneless, skinless chicken breasts, cut into pieces 
1 tsp dried thyme 
1 tsp dried oregano 
1/2 cup red wine 
3/4 cup fat-free, low-sodium chicken broth 
1/4 cup tomato paste 
Cornstarch slurry to thicken, if desired

PREPARATION:
Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. 

Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce. 

Serves 4

Source: About.com


LOW FAT SWEET POTATO AND APPLE SOUP

~Submitted by Brenda, AL

Sweet potatoes and apples complement each other nicely in this hearty, mildly spiced, low fat soup.

INGREDIENTS:
1 tbsp canola oil 
2 tbsp minced shallots 
1 medium onion, roughly chopped 
1 large carrot, chopped 
1 tbsp curry powder 
1 pound sweet potatoes, peeled and cut into 1-inch pieces 
2 medium Granny Smith apples, peeled, cored and cut into chunks 
2 cups fat-free vegetable broth 
1 cup nonfat milk

PREPARATION:
Heat oil on medium in a large pot or Dutch oven. Sauté shallots, onions and carrots for 4-5 minutes. Sprinkle curry powder and stir until fragrant. Add sweet potatoes and apples followed by vegetable broth. 

Bring to a boil, then turn heat to low, cover and simmer for 20 minutes, until potatoes are tender. Transfer soup to a blender or food processor and purée until smooth. Return to pot or Dutch oven. Stir in milk, then heat through. 

Serves 6 

Per Serving: Calories 176, Calories from Fat 26, Total Fat 2.9g (sat 0.2g), Cholesterol 1mg, Sodium 60mg, Carbohydrate 33.8g, Fiber 4.8g, Protein 3.8 g

Source: About.com


LOW FAT CROCKPOT PORK CHILI

~Submitted by Brenda, AL

Fill your kitchen with the aroma of this lean pork chili cooked in your crockpot, or slow cooker. Serve with a little whole grain rice if you like, or in a bowl by itself.

INGREDIENTS:
1 medium onion, roughly chopped 
1 green pepper, chopped 
1 pound pork tenderloin, trimmed, and cut into 1-inch cubes 
1 15-ounce can low-sodium black beans, drained and rinsed 
1 15-ounce can reduced sodium pinto beans, drained and rinsed 
1 15-ounce can crushed tomatoes 
1 4-ounce can diced jalapenos, drained 
1 tbsp chili powder 
1 tbsp cumin

PREPARATION:
Coat the inside of a 4-quart slow cooker with nonstick cooking spray. Lay onion green and pepper on the bottom. Add cubed pork, followed by beans, tomatoes, jalapenos, and spices. 

Cook on low for 6-8 hours.

Serves 4 

Per Serving: Calories 390, Calories from Fat 52, Total Fat 5.7g (sat 1.6g), Cholesterol 72mg, Sodium 724mg, Carbohydrate 48.2g, Fiber 14.7g, Protein 36.4g

Source: About.com

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SAVORY POTATO SOUP

~Submitted by Treva, Eastern TN 

5 cups peeled and cubed potatoes
3 cups fat-free (skim) milk
1 cup water
3 cups reduced-sodium chicken bouillon
1 cup finely chopped onion 
1/2 cup finely chopped celery
1 Tbsp. reduced-calorie margarine
3/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. garlic powder 1/8 tsp 

1. Place potatoes in a large Dutch oven, cover with water, and cook over medium-high heat until potatoes are tender when pierced with a fork (about 15 minutes). Drain off water. 

2. Remove approximately half of potatoes, mash with a potato masher, then return to pan. 

3. Add milk, 1 cup water, bouillon, onion, celery, margarine, salt, pepper, and garlic powder to potatoes. 

4. Simmer uncovered for 30 minutes or until thickened and heated through. 

5. Stir periodically to prevent sticking. 

Servings: 7 - Serving Size: 1 cup 
Exchanges Per Serving: Starch Exchange 1&1/2; Fat-Free Milk Exchange 1/2

Nutrition Information per serving: Calories 174; Calories from Fat 18; Total Fat 2 g; Saturated Fat 1 g; Cholestrol 2 mg; Sodium 342 mg; Total Carbohydrate 33 g; Dietary Fiber 1 g; Sugars 5 g; Protein 6 g 

Source: Adapted from a recipe from The American Diabetes Association 



ANYTIME TURKEY CHILI

~Submitted by Jean, Syracuse, NY

INGREDIENTS
2/3 cup chopped sweet onion
1/2 cup chopped green pepper
1-1/2 teaspoons dried oregano
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon olive oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) crushed tomatoes
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup water
2 tablespoons brown sugar
2 tablespoons chili powder
1/2 teaspoon pepper
3 cups cubed cooked turkey breast

In a large saucepan, saute the onion, green pepper, oregano, garlic and cumin in oil until vegetables are tender. Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. Yield: 8 servings (2 quarts). 

Serves 8.

NUTRITIONAL INFO
Nutrition Facts: 1 cup equals 241 calories, 2 g fat (trace saturated fat), 45 mg cholesterol, 478 mg sodium, 32 g carbohydrate, 10 g fiber, 25 g protein.
Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable.


SPICY SOUTHWEST STEW

~Submitted by Brenda, AL

This recipe comes from Texas, where folks like Chef Frain Salazar know a thing or two about fiery cuisine. Frain's interpretation of this chili- stew combination uses cubed steak, no beans and a lot of chili powder. 

Ingredients
2 teaspoons olive oil
2 medium red onions, peeled and diced
1 tablespoon minced garlic
2 pounds Laura's Lean Top Round (may use Eye of Round, Sirloin Tip Round or Flank Steak) cut in 1-inch cubes 
2 medium green bell peppers, cored, seeded and diced
1 16-ounce can whole peeled tomatoes, diced
1 6-ounce can tomato paste
1 cup chicken stock
1 1/2 cup fresh or frozen corn
1 1/2 teaspoon cumin, ground
1/4 cup chili powder
1 1/2 teaspoon salt, or season to taste
1/2 teaspoon ground black pepper, or season to taste
1 cup chopped fresh cilantro

Directions
1. In a large non-aluminum pot, heat oil over high heat. Add onions, garlic and cubed beef, sauté until meat browns. Reduce heat to low, cover and simmer for 15 minutes.

2. Add peppers, tomato paste and chicken broth. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes.

3. Add corn and spices; season to taste with salt and pepper, simmer for an additional 30 minutes. Remove thicker stems from cilantro; reserve 6-8 sprigs to garnish. Stir remaining chopped cilantro into chili just before it's done cooking. Additional serving suggestions: add ground cayenne pepper to taste.

Makes 10 servings.

Cooking Tip: Add 1/2 teaspoon of ground cayenne pepper to give this dish more heat!

Nutritional Analysis Per Serving
Using Laura's Lean Top Round
CALORIES 196 (23% from fat); FAT 5.3g (sat 1.6g); PROTEIN 23.9g; CARB 16.6g; FIBER 3.8g; CHOL 44mg; IRON 13.5mg; SODIUM 708mg.
Diabetic Exchanges: 3 vegetable; 2 lean meat

Source: Laura's Lean Beef

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ROASTED PEPPER SOUP

~Submitted by Maggie, TX

Servings: 2
Prep Time: 3 minutes
Cooking time: 5 minutes

“When a friend of mine told me of his family’s traditional Roasted Pepper Soup, it didn’t sound particularly appetizing to me. Once I tasted it, I begged him to allow me to share the recipe with you. This is an amazing combination of flavors that work incredibly well together and can only enhance any meal it accompanies.” - Sandra Lee: Semi-Homemade Cooking 

1 can (14 oz) chicken broth, Swanson®
1 cup jarred roasted bell peppers, rinsed and drained, Progresso®
¾ cup orange juice, Minute Maid®
¼ cup dry sherry, Christian Brothers®
2 tablespoons red wine vinegar, Heinz®
2 garlic cloves
Salt and pepper
Light sour cream

1. In a blender, combine broth, roasted peppers, orange juice, sherry, vinegar, and garlic. Pulse until smooth.

2. Transfer soup to a medium saucepan and bring to a slow boil, stirring occasionally. Season to taste with salt and pepper.

3. Ladle soup into two bowls. Spoon a dollop of sour cream on top of soup and serve.

Storage and leftovers: Cover tightly and store in refrigerator for up to 2 days. Reheat in a saucepan over low heat, stirring frequently until warm.


CORN CHOWDER IN A FLASH

~Submitted by Maggie, TX

This is a recipe that has been modified to serve two. Very good!

1 medium onion, chopped
3 Tablespoons butter or margarine
1 can (about 15 ounces) cream-style corn
1 can (10 1/2 ounces) condensed cream of potato soup
3/4 soup can of milk or light cream
Salt and pepper to taste

In a large saucepan sauté onion in butter until translucent. 

Add corn, potato soup, milk, salt and pepper. Heat until hot. Do not boil. 

Makes 2 servings

Source: This is from the newspaper


MOMMA'S ESCAROLE SOUP

3 oz. chicken with skin and bone (1 thigh will do)
2 oz. escarole
3/4 cup water or chicken stock
1/8 tsp. salt
2 oz. carrots, cut in 1/2-inch pieces
1 oz. sliced celery
1/2 chicken bouillon cube
1/4 cup water or chicken stock

Wash chicken. Place in a microwave safe baking dish. Cover and microwave for 2 minutes at 100% power. Place chicken on a plate to cool.

Wash escarole and chop into 1-Inch pieces. Place in a microwave safe baking dish. Cover and microwave for 2 minutes at 100% power. Remove escarole and place on plate with chicken, leaving liquid in baking dish.

Add water, salt, carrots, and celery to liquid in baking dish. Cover with lid. Cook 8 minutes at 100% power.

While liquid cooks, remove skin and bones from chicken and cut into 1-inch pieces. 

Remove celery from liquid after cooking and discard. Add bouillon and water to liquid and mix well. Add chicken and escarole. Cover with lid. Cook 1 minute at 100% power. 

Pour into soup bowl and serve.

Makes 1 serving

Source: Microwave Cooking for One by Marie T. Smith


CORN CHOWDER IN A FLASH

~Submitted by Maggie, TX

1 medium onion, chopped
3 Tablespoons butter or margarine
1 can (about 15 ounces) cream-style corn
1 can (10 1/2 ounces) condensed cream of potato soup
3/4 soup can of milk or light cream
Salt and pepper to taste

In a large saucepan sauté onion in butter until translucent. 

Add corn, potato soup, milk, salt and pepper. Heat until hot. Do not boil. 

Makes 2 servings

Source: Newspaper clipping


CHICKEN SOUP 

~Submitted by Maggie, TX

2 cups chicken stock
1/4 cup cooked chicken, chopped
1 tablespoon diced pimiento
2 tablespoons uncooked rice
salt
pepper 

Heat the chicken stock to a boil. Add chopped chicken, pimiento and rice. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Season with salt and pepper to taste. 



SPICY TOMATO SALMON BISQUE

~Submitted by Maggie, TX

It just doesn't get any easier than this, especially for us salmon lovers. I serve topped with garlic & herb croutons.

Preparation time: 15-20 minutes.

Ingredients:
2 Tablespoons butter
1/3 cup chopped yellow onions
1 teaspoon minced fresh garlic
1/2 teaspoon crushed red pepper flakes
1 (15-oz.) can undrained minced or petite diced tomatoes
1 1/4 cups half & half
1/4 cup chopped fresh basil
1 (3-oz.) pouch flaked into bite-size pieces Chicken of the Sea® Smoked Pacific Salmon
Garlic & herb croutons or toasted baguette slices

Directions:
In medium saucepan, saute onions, garlic and pepper flakes in melted butter until onions are translucent; remove from heat. Add tomatoes, half & half and basil; heat until hot (do not allow soup to boil or it will curdle). Gently fold in Chicken of the Sea® Smoked Salmon; salt and pepper to taste. Pour into soup bowls. Garnish with additional fresh basil and croutons. Serve immediately.

Makes 2 to 4 servings.

Serving Suggestion: Add a delicious roasted flavor to this bisque by using freshly roasted, chopped, Roma tomatoes.

Nutrition Information
Serving Size 1/4 of recipe; Calories 210; Calories from Fat 130; Fat 14 g.; Saturated Fat 9 g.; Carbohydrates 10 g.; Fiber 2 g.; Sugars 7 g.; Protein 9 g.; Cholesterol 65 mg.; Sodium 350 mg.; Vitamin A 20%; Vitamin C 15%; Calcium 10%; Iron 4%

Source: Chicken of the Sea®

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CREAM OF CAULIFLOWER SOUP

This recipe is one I plan to try at home soon. It is from Zehnder's Restaurant, Frankenmuth, Michigan, where our Great Northern Escape group plans to meet in October. It sounds very good and a good reason to buy chervil.

Half head of large cauliflower (3 cups) - chopped fine
1 medium onion - chopped fine
1/4 cup butter
4 cups chicken broth - canned is fine to use
1/2 tsp. Crushed dry chervil or 1/2 tsp. Oregano if you want a Mediterranean flavor
2 bay leaves - whole
4 tsp. Salt
1 tsp. Ground pepper
2 cups half & half
1/4 cup flour / 1/4 butter
1/2 cup Parmesan cheese (optional)

Preparation
1. Heat butter to bubbling hot in a thick bottom saucepan or pot.

2. Add cauliflower and onions, turn down to low heat and sauté for 10-12 minutes or until cauliflower is tender and onions are clear.

3. Add chicken broth, spices and salt to the sauté. Saltiness will vary depending on how salty your broth is so wait until the soup is finished to taste and adjust.

4. Simmer this mixture for five minutes. If you want smoother soup remove half the broth/cauliflower mixture and run it through a food processor before simmering.

5. In a separate 2 quart heavy bottom saucepan heat butter to medium heat and whisk in the flour. Turn to low and heat until the mixture gets bubbly - whisk frequently so it doesn't scorch. Chefs refer to this mixture as a roux (pronounced roo)

6. Add half-&-half to the roux and whisk at medium heat until it begins to boil and thicken. Careful! It will burn easily with too much heat.

7. Bring the chicken broth/cauliflower to a boil and quickly whisk in the thickened cream. This is not a thick cream soup - addition of roux only allows the cauliflower to be suspended and distributed throughout the soup. Set aside for 3-5 minutes before serving to allow all the flavors to "marry." Taste and adjust salt/pepper to your liking. Personally, I like this soup with a slightly peppery bite.

8. Serve with hot crusty garlic bread. Grated Parmesan cheese sprinkled on top gives this cauliflower soup an even richer flavor!

Source: Zehnder's Restaurant, Frankenmuth, Michigan


BOB EVANS CHEDDAR BAKED POTATO SOUP

I went to a Bob Evans Restaurant only once (while in Florida). Had I known this was on the menu, I would have ordered it. It is really good. When I made this, I planned ahead and used leftover potatoes (made extra while I was doing another dinner). I got this recipe off the internet and made some changes to suit my likes. You will love this one.

1 can Campbell's Cheddar Cheese Soup 
1 can chicken broth 
1 pound grated Cheddar Cheese 
4 cups whole milk + 1 soup can 
2 Tablespoons butter 
2 Tablespoons Corn Starch 
1/2 teaspoon each: salt, pepper, onion powder, garlic salt 
7 medium potatoes, diced to 1" and boiled 

Add soup, 1/2 can broth, 1 can milk, and stir. Add cheese and milk. Stir in cornstarch with the rest of the broth. Add broth to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes. Add boiled potatoes and simmer 15 minutes more. Top with chives and bacon bits. 

For the best taste, let cool and reheat. 

Servings: 4


QUICK CHICKEN AND DUMPLINGS

This quickie comes from the Bisquick box. This is something my kids can throw together when I will be late from work, using canned chicken.

1 1/2 cups milk 
1 cup frozen green peas and carrots 
1 cup cut-up cooked chicken 
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup 
1 cup Original Bisquick® mix 
1/3 cup milk 
Paprika, if desired

1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently. 

2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika. 

3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. 

High Altitude (3500-6500 ft) No changes.

Nutrition Information:
1 Serving: Calories 335 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 5 g); Cholesterol 40 mg; Sodium 1060 mg; Total Carbohydrate 33 g (Dietary Fiber 2 g); Protein 17 g Percent Daily Value*: Vitamin A 84 %; Vitamin C 2 %; Calcium 22 %; Iron 10 % 
Exchanges: 2 Starch; 1 Vegetable; 1 Medium-Fat Meat; 2 Fat 


GOLDEN POTATO SOUP

INGREDIENTS:
3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley 
1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded American cheese
1 cup chopped ham (or hamburger, which I use)

DIRECTIONS:
1. In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender. 

2. In a separate bowl mix flour and milk. Once it is well blended*, add to soup mixture and cook until soup becomes thick.

3. Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Serves 5.

Source: This is a TNT adaptation of one from AllRecipes.

*I make a smooth roux of this, to eliminate the flour taste, and cook over low heat, before adding to the soup mixture.


MUSHROOM BARLEY SOUP 

1 ounce dried shiitake mushrooms or other dried mushrooms such as porcini, morels, or chanterelles if desired
1 cup boiling-hot water if using dried mushrooms
6 garlic cloves, chopped fine
1/4 cup olive oil
3 medium onions, chopped fine
2 pounds white mushrooms, sliced thin
1 tablespoon soy sauce
1/2 cup medium-dry Sherry
5 cups chicken broth
5 cups water
1 cup pearl barley
8 carrots, sliced diagonally 1/2 inch thick
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
1/3 cup minced fresh parsley leaves 

In a small bowl soak dried mushrooms (if using) in the boiling water 20 minutes and transfer to a cutting board, reserving liquid. Discard stems of shiitake (if using) and slice mushrooms thin. Strain reserved liquid through a fine sieve lined with a dampened paper towel into another small bowl.

In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until golden. Add onions and cook, stirring, until pale golden. Add white mushrooms, dried mushrooms (if using), and soy sauce and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil until evaporated.

Add broth, water, strained mushroom-soaking liquid, barley, carrots, and dried herbs to mushroom mixture and simmer, covered, 1 hour. Season soup with salt and pepper. Soup may be prepared up to this point 4 days ahead (cool uncovered before chilling covered.)

Just before serving, stir in parsley. 

Makes about 12 cups.

Gourmet Magazine, March 1994


RICH SCALLOP SOUP

2 cups milk
1 cup heavy cream 
2 tbsp. butter or margarine 
1 tsp. salt 
1/4 tsp. white pepper 
1 tsp. Worcestershire sauce 
paprika
3 tbsp. parsley, fresh, finely chopped 
1 pound scallops, chopped into small pieces 

In the top of a double boiler, blend milk, cream, butter or margarine, salt, pepper and Worcestershire sauce. Place top of double boiler over the bottom with boiling water and bring to a simmer, stirring frequently.

Add scallops to the mixture and cook until tender, about 8 to 10 minutes.

Pour hot soup into individual bowls. Sprinkle each bowl with paprika and parsley. 

Servings: 6

Source: New York Seafood Council


5-MINUTE BROCCOLI SOUP

Servings: 4

1 (10 oz) box frozen chopped broccoli -- 10 oz box
1 1/2 tablespoons butter
3 tablespoons onion -- finely chopped
2 tablespoons flour
2 1/2 cups milk
1 teaspoon salt
1 cup grated white cheddar cheese tossed with 1 tbsp flour
1 pinch cayenne pepper -- to taste
1/8 teaspoon nutmeg

Cook broccoli according to pkg directions, but omit salt and add onion. In a large saucepan over medium high heat, melt butter, cook 1 minute. Add the 2 tbsp flour, whisk 1 minute. Slowly whisk in milk and salt until smooth and boiling. Add broccoli and grated cheese, continue to whisk. Bring to a boil. Season with cayenne and nutmeg if desired.

Source: Bird's Eye

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