Soup Recipes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Artichoke Soup (08-07-93) (15:42) Servings: 4 19 Oz Artichoke Hearts Drained 1 1/2 C Chicken Broth 1 T Lemon Juice 1/2 T Salt 1 Ea Dash Of White Pepper 1 C 18% Table Cream 1 Ea Thin Slices Of Lemon Puree Artichokes And Chicken Broth. Place In Saucepan With Lemon Juice, Salt And Pepper. Heat Just To Boiling. Remove From Heat And Stir In Cream. Chill Soup. If Hot Is Required, Reheat, But To Not Boil. Garnish With Lemon Slices. Yield 4-6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Asparagus And Sesame Chicken Soup (05-11-93) (2:33) 2 Lb Chicken 3 T Sesame Oil 6 Slices Ginger Root 1/2 C Medium Sherry 1/2 T Salt 2 C Warm Water 1 T Sugar 1/2 C Button Mushrooms, Canned 8 Fresh Asparagus Spears Preparation: Rinse Chicken, Remove Fat Pockets, Pat Dry, And Chop Into Bite-Size Pieces. Note: If Tempted To Use Breast Meat Without Bones, Please Don`T; Bones Add To Body And Flavor Of Soup. Peel And Slice Ginger Root. Wash And Cut Asparagus Into 2" Sections. Braising: Heat Wok To Medium Hot. Add Sesame Oil. Start Braising Chicken A Few Pieces At A Time When Oil Begins To Smell. Sesame Oil Will Burn At Lower Temperature Than Other Cooking Oils, So Avoid Hot Wok. After Browning Lightly, Return Chicken Pieces To Wok; Add Ginger Slices, Sherry And Salt. When Sherry Boils, Add Water And Sugar. Turn Up Heat, Bring To Boil, Then Reduce Heat To Simmer, Cover And Simmer For 30 Minutes. Add Mushrooms And Asparagus, Simmer For Another 15 Minutes. Transfer To Covered Soup Tureen (Or Put Plate On Top Of Soup Bowl), Place In Steamer On Low, And Hold Until Ready To Serve. You Can Make This Soup In Large Sauce Pan, If Wok Is Needed For Some- Thing Else. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Asparagus Cream Soup (01/29/94) (23:48) Yield: 3 Quarts 4 T Crisco Shortening 1/2 C Chopped Onion 4 Pk Frozen Cut Asparagus (10 Oz) 2 C Chicken Broth 8 Egg Yolks, Slightly Beaten -(Use Clean, Uncracked Eggs) 5 C Milk 2 T Salt 1/2 T Pepper 8 Dr Hot Pepper Sauce 1. In Medium Saucepan Melt Crisco; Add Onion And Cook Until Tender. 2. Add Frozen Asparagus And Chicken Broth; Cook Uncovered 10 Minutes Over High Heat. 3. Transfer Mixture To Blender And Puree. (Or Force Mixture Through A Find Wire Sieve.) Add Beaten Egg Yolks. 4. Return Mixture To Saucepan. Stir In Milk, Salt, Pepper And Hot Pepper Sauce. Reheat Before Serving; Do Not Boil. Makes 3 Quarts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Asparagus Soup (11-15-93) (22:43) 2 Lb Asparagus, Diagonally Sliced Into 1" Pieces 3 Leeks, Sliced 4 Green Onion, Sliced Thinly 1 Red Potato, Chopped Small 3 T Butter 4 C Water 1 Vegetable, Beef Or Chicken Bouillon Cube 1 C Cream 2 T Tarragon 2 T Basil 1 Clove Garlic, Pressed 1 T Soy Sauce Saute Vegetables In Butter For 5 Minutes. Add Water And Bouillon Cube; Simmer 5 Minutes. Add Remaining Ingredients And Simmer 10 Minutes More. Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Autumn Soup 1 Pound Ground Beef 1 Cup Chopped Onion 4 Cups Water 1 Cup Cut Up Carrots 1 Cup Diced Celery 1 Cup Cubed Pared Potatoes 2 Teaspoons Salt 1 Teaspoon Bottle Brown Bouquet Sauce 1/4 Teaspoon Pepper 1 Bay Leaf 1/8 Teaspoon Basil 6 Tomatoes In Large Saucepan Cook And Stir Meat Until Brown. Drain Off Fat. Cook And Stir Onions With Meat Until Onions Are Tender, About 5 Minutes. Stir In Remaining Ingredients Except Tomatoes; Heat To Boiling. Reduce Heat; Cover And Simmer 20 Minutes. Add Tomatoes; Cover And Simmer 10 Minutes Longer Or Until Vegetables Are Tender. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Avgolemono Soup (08-07-93) (15:43) Servings: 10 2 C Milk 2 T Cornstarch 6 Ea Egg Yolks, Beaten 2 Qt Basic Chicken Stock 1/2 C Long Grain Rice 1/2 Ea Stick Butter 1/8 Lb 1 Ea Chopped Parsley To Taste 1 C Fresh Lemon Juice 1 Ea Grated Lemon Peel (Optional) 1 Ea Salt And Pepper Stir The Milk And Cornstarch Together And Beat In The Egg Yolks. Set Aside. Bring The Stock To Boil In A 4 Qt. Soup Pot And Add The Rice. Cook, Covered, Until The Rice Is Puffy And Tender, About 25 Min. Remove The Soup Form Heat, Add Milk And Egg Mixture, Stirring Carefully. Continue To Cook For A Moment Until All Thickens. Remove From The Heat Again And Add The Butter, Chopped Parsley, And Lemon Juice. You May Wish To Add Some Grated Lemon Peel As Well. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Avgolemono Soup 1 (11-15-93) (22:59) 8 C Chicken Broth 1 C Uncooked Rice 4 Eggs, Separated 4 T Lemon Juice Make Chicken Broth And Heat To Boiling; Add Rice. Simmer Covered About 20 Minutes. Remove From Heat And Set Aside. In A Bowl, Beat Egg Whites Until Stiff; Add Yolks And Beat Well. Beat Continuously Adding Lemon Juice A Little At A Time. Then Add About 1/5 Of The Broth, Beating Continuously. Pour This Mixture Back Into The Pot Of Broth And Rice. Mix Well Over Heat But, To Avoid Curdling, Do Not Allow Soup To Come To A Boil. Serve Immediately. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Baked Potato Soup (5-14-98) 4 Large Potatoes 2/3 Cup Butter 2/3 Cup Flour 1 1/2 Quarts Of Milk Salt And Pepper 4 Green Onions 1 Cup Sour Cream 2 Cups Crisp-Cooked, Crumbled Bacon 5 Ounces Of Grated Cheddar Cheese Procedure Heat Oven To 350 Degrees And Bake The Potatoes Until For Tender. Melt Butter In A Medium Saucepan. Slowly Blend In Flour With A Wire Whisk Until Thoroughly Blended. Gradually Add Milk To The Butter-Flour Mixture, Whisking Constantly. Whisk In Salt And Pepper And Simmer Over Low Heat, Stirring Constantly. Cut Potatoes In Half, Scoop Out The Meat And Set Aside. Chop Half The Potato Peels And Discard The Remainder. When Milk Mixture Is Very Hot, Whisk In Potato. Add Green Onion And Potato Peels. Whisk Well, Add Sour Cream And Crumbled Bacon. Heat Thoroughly. Add Cheese A Little At A Time Until It Is All Melted In. Serve With Crusty French Bread And Fresh Butter -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Basic Broccoli Soup (11-03-93) (22:30) 2 Cup Chicken Stock 2 Cup Fresh Broccoli, Cut In 1 Inch Pieces (Can Use Stalks Alone, Garnish With Few Florets) 1 Slice Onion 1/2 T Herbal Bouquet 1/2 Cup Instant Nonfat Dry Milk (Optional) Place Chicken Stock, Broccoli, Onion, And Herbs In A Saucepan. Bring To A Boil And Simmer Until Broccoli Is Tender. Remove From Heat, Cool, And Puree In Food Processor Or Blender. At This Point, Add Milk For A Creamed Soup If You Like. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Basic Chicken Stock (11-03-93) (22:30) 4 Quarts Cold Water 4 Pounds Chicken Necks And Backs (Fat Removed) 2 Whole Chicken Breasts, Halved 3 Carrots 3 Stalks Celery With Leaves 1 Parsnip 2 Leeks, Well Washed 1 Turnip 1 Bouquet Garni (4 Sprigs Italian Parsley, 1/2 T Crushed Red Pepper, 2 Day Leaves, 1 T Thyme, 1 T Rokeach Dried Soup Greens) 1 Onion Stuck With 4 Whole Cloves Place Chicken Necks And Backs In A 8 To 10 Quart Stainless Steel Stock Pot. Cover With Cold Water. Bring To A Boil; Remove Scum. Add Remaining Ingredients, Lower Heat, And Simmer For 2 1/2 Hours, Partially Covered. (Remove Chicken Breasts After 1 Hour Of Cooking.) Strain Through A Stainless Steel Triple Mesh Strainer, Cool, And Place In Refrigerator Overnight. Remove Congealed Fat Before Using Or Freezing. Keeps In Refrigerator 3 Days. For Longer Storage, Freeze. Serves 2 Quarts (1 Cup = 1 Serving) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bean Soup Rinse 1 Pound Dry Navy Beans; Add 2 Quarts Cold Water. Bring To Boiling; Simmer 2 Minutes. Remove From Heat. Cover; Let Stand 1 Hour. (Or, Add Beans To Water; Soak Overnight. ) Do Not Drain. Add 1 Meaty Ham Bone, 1 Bay Leaf, 1/2 Teaspoon Salt, And 6 Whole Back Peppercorns. Cover; Simmer 3 To 3 1/2 Hours, Adding 1 Medium Onion, Sliced, The Last Half Hour. Remove Ham Bone. Mash Beans Slightly, Using Potato Masher. Cut Ham Off Bone; Add Ham To Soup. Season. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bean Soup 1 (02/17/94) (13:31) Yield: 4 Servings 1/2 Lb Haricot Beans 1 Qt Stock 1 Onion A Small Piece Of Turnip 1/2 Lb Potatoes 2 Ts Flour 1/2 Pt Milk Seasoning A Little Vegemite Wasth The Beans And Soak Them Overnight In Cold Water. Strain, And Put In A Pan With The Stock, Onion, Turnip And Potatoes. Bring To The Boil, Skim Carefully And Simmer Gently For 2 Hours, Or Till The Beans Are Quite Tender. Rub Through A Sieve And Return The Soup To The Pan. Blend The Flour With A Little Of The Milk, Add The Remaining Milk And Stir Into The Soup. Boil Up Again, Stirring, And Season, Adding Vegemite. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bean Soup With Frankfurters (05-09-93) (18:34) Servings: 4 1 Lb Navy Beans; Dried 8 C Water 3 C Beef Broth 1 Ea Carrot; Chopped 1 Ea Celery Stalk; Chopped 4 Ea Bacon; Strips, Cubed 2 Ea Onions; Small, Chopped 1 T Salt 1/4 T Pepper; White 6 Ea Frankfurters, Sliced * 2 T Parsley; Chopped * Note: Use The Real Frankfurters In This Recipe And Not The Hot Dogs! Soak Beans Overnight. In A 3-Quart Saucepan Bring Beans, Water And Beef Froth To A Boil. Cook For About 1 Hour. Add Carrot And Celery And Continue Cooking For 30 Minutes. In A Separate Frypan Cook The Bacon Until Transparent. Add The Onions; Cook Until Golden. Set Aside. Mash Soup Through A Sieve Or Food Mill. Return To Pan And Add The Bacon Onion Mixture, Salt And Pepper. Add Frankfurters; Reheat About 5 Minutes. Sprinkle Soup With Chopped Parsley And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef-Barley Soup (12-05-93) (16:01) Servings: 6 1 1/2 Lb Beef Stew Meat 4 C Beef Broth 1 Tb Oil 1 Cn Tomatoes; Canned, Cut Up(16 1 C Carrots; Sliced Thin 1 C Spagetti Sauce 1 C Celery; Sliced 2/3 C Pearl Barley 1 Md Onion; Sliced Thin 1 1/2 Ts Basil; Dry & Crushed 1/2 C Green Pepper; Coarsely Chopd 1 Ts Slat 1/4 C Parsley; Snipped 1/4 Ts Pepper Cut Meat Into 1" Cubes. In A Large Skillet Brown Meat, Half At A Time, In Hot Oil. Drain Well. Meanwhile In Crockpot Combine Carrots, Celery, Onion, Green Pepper, And Parsley. Add Broth, Undrained Tomatoes, Spagetti Sauce, Barley, Basil, Salt, And Pepper. Stir In Browned Meat. Cover; Cook On Low-Heat Setting For 10-12 Hours Or On High-Heat Setting For 4 1/2-5 Hours. Skim Off Fat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Barley Vegetable Soup 1 Pound Beef Boneless Chuck, Tip Or Round, Cut Into 1/2 Inch Cubes 1 Tablespoon Vegetable Oil 1 Cup Water 2 Teaspoons Instant Beef Bouillon 1 1/2 Teaspoons Salt 1/4 Teaspoon Dried Marjoram Leaves 1/4 Teaspoon Dried Thyme Leaves 1/8 Teaspoon Pepper 1 Bay Leaf 4 Cups Water 3 Medium Carrots, Sliced (About 1 Cup) 1 Large Stalk Celery, Sliced 1 Medium Onion, Chopped (About 1/2 Cup) 1 Can (16 Ounces) Whole Tomatoes 1/2 Cup Uncooked Barley Or Bulgar Wheat 1/2 Cup Uncooked Macaroni Rings Cook And Stir Beef In Oil In 4 Quart Dutch Oven Over Medium Heat Until Brown. Stir In 1 Cup Water, The Instant Bouillon, Salt, Marjoram, Thyme, Pepper And Bay Leaf. Cover And Simmer Until Beef Is Tender, 1 To 1 1/2 Hours. Stir In 4 Cups Water, The Carrots, Celery, Onion, Barley And Tomatoes (With Liquid). Heat To Boiling; Reduce Heat. Cover And Simmer Until Carrots Are Crisp-Tender, About 30 Minutes. Stir In Macaroni Rings. Cover; Simmer Until Macaroni Is Tender, 7 To 10 Minutes. Makes 5 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Borscht (12/08/93) (18:12) 1 Lb. Lean Chuck, Cubed 2 T. Oil 1 Or 2 Bay Leaves 3 C. Coarsely Chopped Cabbage 2 C. Cubed Potatoes 1/2 C. Chopped Onion 1/4 C. Chopped Green Pepper 1 T. Dried Parsley 1 T. Beef Bouillon 1/2 T. Dried Dill 16 Oz. Tomatoes, Cut Up 1/4 C. Light Cream Brown Meat In Two Batches. Add 3 Cups Water And Bay Leaves To Meat. Bring To Boil, Reduce, Cover And Simmer For 50 To 60 Minutes. Stir In Next 7 Ingredients. Boil, Reduce, Cover, And Simmer 25 To 30 Minutes. Add Tomatoes And Heat Through. Remove From Heat, Remove Bay Leaves, Season With Salt And Pepper, And Stir In Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Broth (04-01-93) (1:51) Ibm 1 Pound Beef Chuck 1 Cup Chopped Onion 1 Cup Thinly Sliced Celery 1 Cup Thinly Sliced Carrot 1/2 Cup Snipped Parsley 2 Teaspoons Salt 1/4 Teaspoon Dried Thyme Leaves 5 Whole Peppercorns 2 Cloves Garlic 2 Whole Cloves 1 Bay Leaf 8 Cups Water Place Chicken In 5 Quart Casserole. Add Remaining Ingredients. Cover. Microwave At High For 40 To 50 Minutes, Or Until Vegetables Are Tender And Beef Is Tender. Remove Beef From Broth, Remove Meat From Bones. Cut Up And Use As Desired. Strain Broth Through Cheesecloth Colander. Makes 8 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Cabbage And Beer Soup 1 1/3 T Vegetable Oil 1/2 Pound Lean Beef Cut In One Inch Cubes 6 Cup Thinly Sliced Cabbage 1 Cup Chopped Onions 1 T Caraway Seeds 1/4 T Pepper 1 Cup Tomato Puree 1 1/2 Cup Beer 1/4 Cup Lemon Juice 2 T Honey 3/4 Pound Potatoes Peeled And Cut Into One Inch Cubes 1/2 T Salt In A Dutch Oven Heat Oil Over Medium Heat. Brown Beef 3 To 5 Minutes. Or Until Well Browned On All Sides. Using A Slotted Spoon, Transfer Beef To Plate And Set Aside. Add The Cabbage, Onion, Caraway Seeds And Pepper To The Pan. Cook Over Medium Heat, Stirring, About 10 Minutes, Or Until The Cabbage Is Wilted. Stir In 2 Cups Of Water, Tomato Puree, Beer, Lemon Juice And Honey. Bring To A Boil And Return Beef To Dutch Oven. Reduce The Heat, Cover And Simmer 30 Minutes, Stirring Occasionally. Add The Potatoes, Cover And Simmer 1 1/4 To 1 1/2 Hours Or Until Beef Is Very Tender. Just Before Serving Add The Salt And Additional Pepper If Desired. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Pasta Vegetable Soup 1 Pound Beef Boneless Chuck, Tip Or Round, Cut Into 1/2 Inch Cubes 1 Tablespoon Vegetable Oil 1 Cup Water 2 Teaspoons Instant Beef Bouillon 1 1/2 Teaspoons Salt 1/4 Teaspoon Dried Marjoram Leaves 1/4 Teaspoon Dried Thyme Leaves 1/8 Teaspoon Pepper 1 Bay Leaf 4 Cups Water 3 Medium Carrots, Sliced (About 1 Cup) 1 Large Stalk Celery, Sliced 1 Medium Onion, Chopped (About 1/2 Cup) 1 Can (16 Ounces) Whole Tomatoes 1/2 Cup Uncooked Macaroni Rings Cook And Stir Beef In Oil In 4 Quart Dutch Oven Over Medium Heat Until Brown. Stir In 1 Cup Water, The Instant Bouillon, Salt, Marjoram, Thyme, Pepper And Bay Leaf. Cover And Simmer Until Beef Is Tender, 1 To 1 1/2 Hours. Stir In 4 Cups Water, The Carrots, Celery, Onion And Tomatoes (With Liquid). Heat To Boiling; Reduce Heat. Cover And Simmer Until Carrots Are Crisp-Tender, About 30 Minutes. Stir In Macaroni Rings. Cover; Simmer Until Macaroni Is Tender, 7 To 10 Minutes. Makes 5 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beefy Spaghetti Soup (08-16-93) (1:29) Servings: 4 1/2 Lb Ground Beef, Crumbled 1 C Frozen Cut Green Been 1 Ea Medium Onion 1 1/2 C Broken Spaghetti (Uncooked) 1 Ea Clove Garlic, Minced 1 T Parsley Flakes 4 C Beef Stock 3/4 T Salt 1 T Olive Oil 1/8 T Pepper 1 Ea Mushrooms, Sliced 1 Ea Bay Leaf 1 Ea Can Tomato Sauce 1/2 T Oregano In Large Casserole Combine Ground Beef, Onion, Garlic, And Oil. Microwave At High Until Meat Is No Longer Pink, Stirring Once During Cooking. Drain. Add Remaining Ingredients. Cover. Microwave At High Till Spaghetti Is Done (Around 20 To 25 Minutes). Stir Occasionally. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bird's Nest Soup (05-11-93) (2:39) Easy To Prepare And Enjoyable. 3 1/2 Oz. (Approx) Dried Bird's Nest 6 C Rich Chicken Stock For Soup 1 Large Chicken Breast 2 T Cornstarch 2 T Rich Chicken Stock For Paste 1 T Dry Sherry 1/4 C Rich Chicken Stock 2 Egg Whites 1 T Salt 2 Green Onions, Minced 1 T Minced Smithfield Ham Preparation: Soak Bird's Nest In Cold Water Overnight. Drain And Rinse.Spread Softened Nest Pieces On Plate; Pick Out Prominent Pieces Of "Foreign" Matter (E.G. Feathers, Twigs) With Tweezers. Debone Chicken Breast, Remove Membrane And Muscle Fiber, Pound Meat With Cleaver Handle To Break Down Tissue, Mince Chicken Until It Is Pulp. Make Medium Thick Paste With Cornstarch And Chicken Stock. Cooking: Bring Rich Chicken Stock For Soup To Boil. Immediately Add Bird's Nest; Simmer 30 Minutes. Mix Dry Sherry And Remaining Stock; Dribble Slowly Into Minced Chicken. Lightly Beat Egg Whites With A Fork; Fold Gently Into Chicken So They Are Not Completely Blended. Add Salt To Soup. Bring Soup Back To Boil And Add Chicken Mixture Slowly So Soup Does Not Cool. When Soup Returns To Boil, It Is Ready To Serve. You Can Hold It At This Point On Low Heat. Pour Into Serving Bowl, Garnish With Green Onions And Ham. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Bean Soup 1 Can (10 1/2 Ounces) Condensed Black Bean Soup 1 Can (10 1/2 Ounces) Condensed Beef Broth (Bouillon) 1 Soup Can Water In Sauce Pan, Heat All Ingredients To Boiling, Stirring Occasionally. Pour Into Wide Mouth Thermos. Serve Hot In Insulated Mugs. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Bean Soup 1 (11-15-93) (22:06) 2 Lb Black Beans 1/2 C Sunflower Oil 1/2 Lb Bacon 1/2 Lb Diced Ham 8 Onions, Chopped 7 Cloves Garlic, Minced 7 Stalks Celery With Leaves, Chopped 3 C Uncooked Brown Rice 1/2 Tsp Cayenne 1 T Mixed Vegetable Seasoning Salt 4 Tsp Ground Cumin 6 Qt Chicken Broth (Or 3 Bouillon Cubes And 6 Qt Of Water) 1/4 C White Wine 1 C Sherry Wash Black Beans, Cover With Water And Allow To Soak Overnight; Rinse; Drain; Set Aside. Pour Oil Into Large Soup Pot. Add Bacon, Ham, Onion, Garlic And Celery. Cook At High Simmer Until Vegetables Are Soft, About 30 Minutes. Add Beans, Rice, Seasonings, And Broth To Soup Pot. Bring To A Boil; Reduce Heat, Cover And Simmer 2 1/2 To 3 Hours. Let Soup Cool; Put Through Blender A Little At A Time Until Smooth. Return To Soup Pot; Reheat On Low About 45 Minutes, Adding Wine And Sherry. Ladle Into Bowls. Serves 20 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Bean Soup With Rum (11-26-93) (1:29) Ingredients 2 Cup Onion, Chopped 1 Cup Celery, Chopper 6 Spr Parsley 2 Spr Fresh Thyme 1 Ea Bay Leaf 3 Tbsp Unsalted Butter 1 Lg Ham Hock 2 Cup Dried Black Beans, Picked Over 6 Cup Beef Broth 1/3 Cup Dark Rum Lemon Juice To Taste Garnishes: Eggs, Hard-Cooked, Chopped Fresh Parsley, Chopped Lemon Slices Directions The Night Before, Soak Beans In Cold Water To Cover By 2 Inches. Change Water At Least Once. Drain And Rinse. In A Heavy Kettle, Cook Onion, Celery, Parlsey, Thyme, And Bay Leaf In The Butter Over Mod-Low Heat, Stirring, For 10 Minutes. Add Ham Hock, Beans, Broth, 4 Cups Water, Salt And Pepper To Taste. Bring The Mixture To A Boil, Reduce Heat, And Simmer, Uncovered, Adding More Water If Necessary To Keep Beans Covered, For 3 Hours. Discard Ham Hock And Bay Leaf. Put The Mixture Through A Medium Disk Of A Food Mill Into A Large Bowl And Then Return It To The Kettle. Stir In Rum, Lemon Juice, And Salt And Pepper To Taste. Adjust The Consistency With Hot Water And Garnish For Serving With The Eggs, Parsley, And Lemon Slices. Makes About 7 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Bean Soup W/Sour Cream & Mango Salsa (08-15-93) Servings: 4 2 C Black Turtle Beans 1 C Diced Onion 1 Ea Diced Carrot 2 Ea Diced Celery Stalks 3 Ea Strips Of Bacon 2 C Chicken Stock 1 Ea Salt And Pepper 4 Ea Bay Leaves 1 T Honey Combine All The Ingredients And Add Enough Water To Cover The Beans. Bring To A Boil, Then Reduce To A Simmer And Cook Until Beans Are Thoroughly Cooked. Add More Water As Required. Remove Bay Leaves And Puree The Soup In A Blender. Then Pass The Soup Through A Fine Sieve To Remove The Skins Of The Beans. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blender Broccoli Soup 1 10 Ounce Package Frozen Chopped Broccoli 1 1/2 Cups Milk 1 Cup Light Cream 1 Teaspoon Instant Minced Onion 2 Beef Bouillon Cubes 1/4 Teaspoon Salt Dash Pepper Dash Ground Nutmeg Dairy Sour Cream Snipped Parsley Or Chives Partially Thaw Broccoli; Break In Small Chunks. Place In Blender Container With 1/2 Cup Of The Milk. Blend Until Broccoli Is Very Fine. Add Remaining Milk, Cream, Instant Minced Onion, Bouillon Cubes, Salt, Pepper, And Nutmeg. Blend Until Smooth, 45 To 60 Seconds. Chill Thoroughly. Serve Topped With Dollops Of Dairy Sour Cream And Snipped Parsley Or Chives. Serves 4 Or 5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Borsch 1 Can (10 1/2 Ounces) Condensed Beef Broth (Bouillon) 1 Can (16 Ounces) Shoestring Beets 1 Cup Shredded Cabbage 2 Tablespoons Minced Onion 1 Teaspoon Sugar 1 Teaspoon Lemon Juice Dairy Sour Cream In Saucepan, Heat Beef Broth, Beets (With Liquid), Cabbage, Onion And Sugar To Boiling. Reduce Heat; Simmer Gently 5 Minutes. Stir In Lemon Juice; Chill. Top Each Serving With Spoonful Sour Cream. Makes 7 Servings. 1/2 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Borsch 1 (11-15-93) (22:32) 1 C Navy Beans, Dry 2 1/2 Lb Lean Beef 1/2 Lb Slab Bacon 10 C Cold Water 1 Bay Leaf 8 Whole Peppercorns 2 Cloves Garlic 2 T Dried Parsley 1 Carrot 1 Celery Stalk 1 Large Red Onion 1 Tsp Salt (Opt) 8 Beets For Soup 2 Small Beets 2 C Green Cabbage, Shredded 2 Large Leeks, Sliced 3 Medium Potatoes, Cut Into Eighths 1 Can (1 Lb 13 Oz) Tomatoes 1 T Tomato Paste 3 T Red Wine Vinegar 4 T Sugar 1 Lb Kielbasa (Opt) 2 T Flour 1 T Butter, Melted 1/2 C Sour Cream (Opt) Cover Beans With Water And Allow To Soak Overnight; Cook Until Tender; Drain; Set Aside. Place Beef, Bacon And Water In Large Soup Pot; Bring To A Boil. Skim Fat From Surface. Add Bay Leaf, Peppercorns, Garlic, Parsley, Carrot, Celery, Onion And Salt. Cover And Simmer Over Low Heat For About 1 1/2 Hours. Scrub Beets For Soup And Cook In Boiling Water Until Tender, About 45 Minutes; Drain And Discard Water; Cool. Peel And Cut Each Beet Into Eighths. Scrub Small Beets; Grate; Cover With Water To Soak. Remove Meat From Soup; Set Aside. Strain Soup Into Another Pot And Add Cooked Beets, Cabbage, Leeks, Potatoes, Tomatoes, Tomato Paste, Vinegar, Sugar, Beef And Bacon. Bring To A Boil And Simmer 45 Minutes. Cut Kielbasa Into Chunks And Add With Navy Beans To Soup. Simmer 20 Minutes More. Mix Flour And Butter Together To Form Paste. Stir Into Soup To Thicken Slightly. Strain Raw Beets, Saving Liquid And Discarding Beets. Add Beet Liquid To Soup. Additional Sugar Or Vinegar May Be Added For Sweeter Or More Sour Flavor. Slice Meat And Arrange In Individual Soup Bowls. Pour Hot Soup With Vegetables Over Meat. Garnish Each Serving With A Dollop Of Sour Cream, If Desired. Serves 10 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bouillabaisse 1 Cup Chopped Onion 1/4 Cup Diced Carrot 1 Clove Garlic, Minced 1/2 Cup Olive Oil Or Salad Oil 3 Pounds Frozen Fish Fillets, Thawed And Cut Into 3 Inch Pieces 6 Frozen Lobster Tails, Thawed And Cut Lengthwise And In Half 1 Can (16 Ounces) Tomatoes 2 Bay Leaves, Crushed 2 Quarts Water 1 Pound Fresh Or Frozen Cleaned Raw Shrimp 1 Can (10 Ounces) Whole Clams Or 1 Dozen Shell Clams, Shucked 1 Can (10 1/2 Ounces) Condensed Beef Broth (Bouillon) 1/2 Cup Chopped Pimento 1/4 Cup Snipped Parsley 1 Tablespoon Salt 1 Tablespoon Lemon Juice 1/2 Teaspoon Saffron Dash Freshly Ground Pepper In Large Kettle, Cook And Stir Onion, Carrot And Garlic In Oil Until Onion Is Tender. Add Fish Fillets, Lobster, Tomatoes (With Liquid), Bay Leaves And Water. Heat To Boiling; Reduce Heat. Cover; Simmer 15 Minutes. Add Shrimp, Clams (With Liquor) And Remaining Ingredients; Simmer 15 To 20 Minutes Longer. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bouillabaisse 1 (11-14-93) (17:46) 1 1/2 Lb Mussels, Cut In Pieces 1 C White Wine 1 1/2 Lb Sole, Cut In 1" Pieces 1 1/2 Lb Snapper, Cut In 1" Pieces 2 Tsp Ground Saffron 4 T + 2 Tsp Butter 5 Garlic Cloves, Crushed 2 Onions, Sliced 1 Carrot, Sliced 2 Stalks Celery, Sliced 1 Tsp Grated Nutmeg 1 Tsp Basil 1 Tsp Thyme 1 Bay Leaf 2 T Soy Sauce 2 Qt Water 12 Slices French Bread Steam Mussels 3-4 Minutes. Dissolve Saffron In Warm Wine; Set Aside. Melt Butter; Add Garlic, Onion, Carrot, Celery, Seasonings, And Soy Sauce. Cover And Simmer For 5 Minutes. Add Water And Wine; Bring To Boiling; Add Fish. Reduce Heat And Simmer For 10 Minutes. Serve With Toasted Bread. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brittany Mixed Fish Soup (05-01-93) (19:31) Servings: 6 3 Lb Mixed Fish, Cleaned * 2 X Lge Onions, Peeled ** 1 X Lge Clove Garlic, Crushed 3 T Butter Or Margarine 6 X Med Potatoes, Peeled,In 1/4s 10 C Water 2 X Med. Bay Leaves 1 T Dried Thyme 1/2 T Dried Marjoram 4 X Sprigs Parsley 2 T Salt 1/2 T Pepper Slices Of Crusty French Bread * Flounder, Mackerel, Cod, Or Haddock ** Sliced Thin Cut Fish Into Chunks Of Equal Size. Saute Onions And Garlic In Heated Butter Or Margarine In A Large Kettle Until Tender. Add Potatoes, Water, Bay Leaves, Thyme Marjoram, Parsley, Salt And Pepper. Bring To A Boil. Add Prepared Fish And Lower Heat To Moderate. Cook, Covered, About 25 Minutes, Until Fish And Potatoes Are Tender. Remove And Discard Bay Leaves. Put Slices Of Bread In Wide Soup Plates. Ladle Broth Over Bread. Serve Fish And Potatoes Separately On A Platter. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brown Stock 6 Pounds Beef Soup Bones (Cut In Pieces) 1 Cup Sliced Onion 1/2 Cup Chopped Celery 1 Large Bay Leaf 4 Sprigs Parsley 8 Whole Black Peppercorns 2 Teaspoons Salt Place Meat Bones And 2 1/2 Quarts Cold Water In Large Kettle. Simmer (Don't Boil), Uncovered, 3 Hours. Remove Bones; Cut Off Meat And Chop. Return Meat To Stock; Add Remaining Ingredients. Summer, Uncovered, 2 Hours Longer. Strain. (Use Meat Soup Or Hash. ) Clarify Stock, If Desired. Skim Off Fat Or Chill And Lift Off Fat. To Clarify Stock: Crush 1 Egg Shell; Mix With White Of One Egg And 1/4 Cup Water. Stir In Hot Stock. Bring To Boiling. Let Stand 5 Minutes; Strain. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Burgundy Bean Soup 1 Pound Bacon 3 Cans (21 Ounces Each) Kidney Beans, Drained (Reserve 1 Cup Liquid) 1 Bermuda Onion, Chopped 1 Green Pepper, Chopped 1 Can (8 Ounces) Tomato Sauce 1 Cup Dry Red Wine 1 Tablespoon Brown Sugar 1 Teaspoon Prepared Horseradish Bermuda Onion Rings Fry Bacon Over Medium Heat Until Crisp; Drain. Layer Beans, Onion And Green Pepper In Ungreased 3 Quart Casserole. Crumble Bacon And Mix With Reserved Bean Liquid And Remaining Ingredients Except Onion Rings; Pour Over Bean Mixture. Top With Onion Rings. Cover And Cook In 350 Degree Oven 1 Hour. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Butternut Squash Soup (11-15-92) (0:21) 1 Teaspoon Vegetable Oil 2 Green Onions, White Part Only, Chopped 1 (2 Pound) Butternut Squash, Peeled, Seeded And Diced 1 Cup Water 1/4 Teaspoon Dried Thyme 2 Teaspoons Flour 2 1/2 Cups Water 2 Teaspoons Chicken Flavored Bouillon Granules 1/2 Cup Milk Fresh Nutmeg, Grated In Large Dutch Oven Heat Vegetable Oil Over Medium Low Heat. Add Green Onions And Saute 1 To 2 Minutes. Add Squash, 1 Cup Water And Thyme. Cover And Cook Over Medium Heat 10 To 15 Minutes Or Until Squash Is Tender. Stir In Flour. Cook 1 Minute. Stir In 2 1/2 Cups Water And The Bouillon Granules; Bring To A Boil. Reduce Hear And Simmer, Uncovered, About 10 Minutes. Remove From Heat And Cool Slightly. Stir In Milk. Process, In Batches, In Food Processor Or Blender, Until Smooth. Serve Warm, Dusted With Nutmeg. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cabbage Soup (05-09-93) (18:34) Servings: 6 4 Ea Slices Bacon; Thick, Diced 2 Ea Onions; Sliced 1 Ea Turnip; Sliced 2 Ea Carrots; Diced 2 Ea Potatoes; Cubed 1 Ea Head Green Cabbage; Shredded 4 C Chicken Stock Or Bouillon 2 C Water 6 Ea Sprigs Parsley * 1 Ea Bay Leaf * ----------------------------------Garnish---------------------------------- 1/4 C Parmesan Cheese; Grated * The 6 Sprigs Of Parsley And 1 Bay Leaf Should Be Tied Together With A Thread. In A 6-Quart Saucepan Or Pot, Combine All Ingredients Except Salt, Pepper And Cheese. Simmer Partially Covered For 1 1/2 To 2 Hours. Discard The Parsley Bundle; Season To Taste. Pour Into Hot Soup Plates And Garnish With Cheese. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Callaloo Soup 5-14-98 Serves 6 1 Large Crab 20 Or So Okra (Ladies Fingers), Chopped 1lb Callaloo (Substitute Spinach Leaves), Shredded 1 Pint Coconut Milk 3 Tablespoons Groundnut Oil 6 Cloves Garlic, Crushed 2 Onions, Finely Chopped Bunch Of Spring Onions (10-12), Chopped Hot Pepper Sauce (E.G. Tabasco), To Taste Pinch Dried Thyme Black Pepper Salt Optional Ingredients :- A Couple Of Ounces Of Salt Cod Or Salt Pork. Fry Onions Until Soft. Add The Thyme,Pepper,Salt, Garlic And Cook For A Few Minutes. Put In The Okra And Callaloo ,Cover And Simmer Gently For 5 Minutes Or So. Add The Coconut Milk And Bring Back To Simmer Then Put In The Crab Meat (Including The Cracked Claws), The Spring Onions And Tabasco. Cover And Simmer On A Low Heat For 30 Minutes. For A Less 'Chunky' Soup Remove Claws And Divest Them Of Their Meat. Blend In A Liquidiser Then Add Lots Of Cream To Taste. Re-Heat Gently. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot-Rice Soup (01/29/94) (23:49) Yield: 6 Servings 1 Lb Carrots, Peeled And Chopped 1 Md Onion, Chopped 1 T Margarine 4 C Chicken Broth, Divided 1/4 T Dried Tarragon Leaves 1/4 T Ground White Pepper 2 1/4 C Cooked Rice 1/4 C Light Sour Cream Snipped Parsley Or Mint -For Garnish Cook Carrots And Onion In Margarine In Large Saucepan Or Dutch Oven Over Medium-High Heat 2-3 Minutes Or Until Onion Is Tender. Add 2 Cups Broth, Tarragon, And Pepper. Reduce Heat; Simmer 10 Minutes. Combine Vegetables And Broth In Food Processor Or Blender; Process Until Smooth. Return To Saucepan. Add Remaining 2 Cups Broth And Rice; Thoroughly Heat. Dollop Soup Cream On Each Serving Of Soup. Garnish With Parsley. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Soup (03/18/94) (16:12) Yield: 1 Serving 12 C Carrots 1 Lg Onion 1 C Chicken Or Vegetable Stock 1 C Orange Juice Salt & Pepper To Taste Chop And Saute The Carrots And Onion In Saucepan In 1 C. Of Stock For An Hour, Until Tender. Then Puree It In Your Blender Until Smooth. Add The Orange Juice And Blend. Then Put It Back In The Saucepan And Add Salt And Pepper To Taste. It Would Be A Fabulous Body Purifier And Vitamin A Booster, And I Think Its Yummy Too. And It Has No Flour Or Anything To Upset Your Tummy, But It Is A Rich, Thick Texture When Finished. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Soup (02/17/94) (13:38) Yield: 1 Servings 3 Cn Chicken Broth 13 1/2 Oz. Size 1 Pk Frozen Broccoli 10 Oz. 1 Pk Frozen Cauliflower 10 Oz. 1 C Carrots, Chopped 3 Cn Cream Of Celery Soup 2 1/2 C Potatoes, Diced 1 1/2 C Onions, Diced 1 C Celery, Chopped 1 Lb Velveeta Cheese Boil Chicken Broth, Celery And Onions For 20 Minutes. Add Carrots, Potatoes And Boil For 30 Minutes. Add Broccoli, Cauliflower, Cheese And Celery Soup. Simmer, Stirring Often Until Ready To Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheesy Beef Cauliflower Soup 1 Pound Ground Beef 1 Medium Onion, Chopped 1 Package (8 Ounces) Main Dish Mix For Cheeseburger Macaroni 6 Cups Water 2 Medium Carrots, Sliced 1 Package (10 Ounces) Frozen Cauliflower 1/2 Teaspoon Salt 1/4 Teaspoon Caraway Seed 1/8 Teaspoon Pepper 2 Tablespoons Snipped Parsley Cook And Stir Ground Beef And Onion In Dutch Oven Until Beef Is Brown; Drain. Stir In Sauce Mix, Water, Carrots, Cauliflower, Salt, Caraway Seed And Pepper. Heat To Boiling, Stirring Constantly; Reduce Heat. Cover And Simmer, Stirring Occasionally, 10 Minutes; Stir In Macaroni. Cover And Cook 10 Minutes Longer; Stir In Parsley. Makes About 8 Cups Soup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken And Leek Soup (08-15-93) (1:27) Servings: 7 2 1/2 Lb Frying Chicken Cut Up 4 C Water 1 Ea Medium Carrot, Sliced 1 Ea Medium Stalk Celery, Sliced 1/2 C Barley 2 T Chicken Bouillon 2 T Salt 1/4 T Pepper 1 Ea Bay Leaf 1 1/2 C Sliced Leeks, With Tops Heat All Ingredients Except Leeks To Boiling In Dutch Oven. Reduce Heat. Cover And Simmer 30 Minutes. Add Leeks. Heat To Boiling; Reduce Heat. Cover And Simmer Until Thickest Pieces Of Chicken Are Done, About 15 Minutes. Remove Chicken From Broth And Cool Slightly. Remove Chicken From Bones And Skin; Cut Chicken Into 1 Inch Pieces. Skim Fat From Both. Remove Bay Leaf. Add Chicken To Broth. Heat Until Hot, About 5 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken And Lotus Seed Soup (05-11-93) (2:34) This Delicious Thick Soup Is A Meal In Itself. 1 C Chicken Breast, Julienne 12 Dried Lotus Seeds 4 Nami Black Mushrooms 1/2 C Celery, Julienne 1 T Smithfield Ham, Julienne 2 Sprigs Chinese Parsley 5 C Chicken Stock 2 Slices Fresh Ginger Root 2 T Dry Sherry 1/2 T Sugar 1 T Salt 2 T Lotus Root Powder Preparation: Blanch Lotus Seeds, Remove Reddish Brown Tip. Wash And Soak Mushrooms In Warm Water Until Soft, About 30 Minutes; Remove Stems; Slice In Thin Matchsticks. Before Slicing Celery, Scrap Off Stringy Back Of Stalk; Slice Julienne Lengthwise In 1" Sections. Slice Chicken Breast And Smithfield Ham Or Other Pungent Pressed Ham) In 1" Strips. Soup: Heat Stock In 3-Quart Pan Or Sandy Pot. Add Ginger, Sherry, Sugar And Salt. Bring To Gentle Boil, Then Add Lotus Seeds, Chicken And Mushrooms. Simmer Soup For 30 Minutes. Add Celery And Ham. Simmer For Another 15 Minutes. Mix Lotus Root Powder With A Little Hot Stock, Then Stir Into Soup. Transfer To Heated Serving Bowl, Or Serve In Sandy Pot. Garnish With Chinese Parsley. Note: Lotus Seeds Require About 30 Minutes In Simmering Water To Soften. Check Them Before Adding Ham And Celery; Simmer Longer If Necessary. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken And Oyster Gumbo (01/08/94) (22:22) 1 Cut Up Chicken, About 3 Pounds, A Hen 2 Cups Roux, Medium Brown 2 Sticks Celery, Chopped 3 Large Onions, Chopped 2 Bell Peppers, Chopped 14 Quarts Water 1/2 Cup Green Onion Tops, Chopped 1/2 Cup Parsley, Chopped 4 Dozen Fresh Oysters Salt And Pepper To Taste Smother Onions, Celery, Bell Pepper In Roux Until Partly Cooked And Then Add Water. Boil For 3 Hours, Then Add Chicken And Boil For Another Hour Or Until Chicken Is Tender. Adjust Water. Then, While Gumbo Is Still Boiling, Add Green Onion Tops, Parsley And Oysters. Cover Pot, Turn Off Fire. Serves 14, But Not As Main Dish. For Main Dish, Adjust Amount Of Chicken. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Broth (04-01-93) (1:51) Ibm 3 Pound Broiler Fryer Chicken 1 Cup Chopped Onion 1 Cup Thinly Sliced Celery 1 Cup Thinly Sliced Carrot 1/2 Cup Snipped Parsley 2 Teaspoons Salt 1/4 Teaspoon Dried Thyme Leaves 5 Whole Peppercorns 2 Cloves Garlic 2 Whole Cloves 1 Bay Leaf 8 Cups Water Place Chicken In 5 Quart Casserole. Add Remaining Ingredients. Cover. Microwave At High For 35 To 45 Minutes, Or Until Vegetables Are Tender And Chicken Is No Longer Pink. Remove Chicken From Broth, Remove Meat From Bones. Cut Up And Use As Desired. Strain Broth Through Cheesecloth Colander. Makes 8 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Consomme 2 Cans (10 1/2 Ounces Each) Condensed Broth 1 Soup Can Water 1/4 Cup Sliced Onion 1/4 Cup Sliced Carrot 1/4 Cup Sliced Celery 2 Sprigs Parsley 1 Small Bay Leaf 1/8 Teaspoon Thyme Leaves 1/2 Cup Finely Chopped Cooked Chicken Heat All Ingredients Except Chicken To Boiling. Reduce Heat; Cover And Simmer 30 Minutes. Strain. Stir In Chicken; Heat Through. Makes Four 1 Cup Servings 60 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Country Soup (02/15/94) (23:47) Yield: 1 Servings 1 Lb Chicken Breasts, Skinned, Boneless Cut Into Chunks 1 Tb Vegetable Oil 6 C Water 2 Tb Instant Bouillon 2 C Broccoli Flowerets 2 C Carrots, Pared And Sliced 3/4 C Red Bell Pepper, Chopped 1/4 Ts Pepper Salt To Taste In A Large Kettle Of Dutch Oven, Brown Chicken In Oil. Add Remaining Ingredients. Bring To A Boil; Reduce Heat. Simmer Uncovered For 45 Minutes, Stirring Occasionally. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken-Curry Soup Mix One 10 1/2 Ounce Can Condensed Cream Of Chicken Soup, 1 1/4 Cups Milk, And 1/2 Teaspoon Curry Powder; Chill. Add 2 Tablespoons Snipped Parsley. Serves 3 Or 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Escarole Soup (04-20-93) (0:01) Ibm 2 Cups Chicken Broth 2 Cups Water 1 Skinned And Boned Chicken Breast 2 Medium Sized Carrots, Peeled And Chopped 2 Medium Size Stalks Celery, Chopped 1 Medium Size Yellow Onion, Chopped 1/4 Cup Minced Parsley 1/8 Teaspoon Black Pepper 1/2 Pound Spinach, Trimmed 1 Large Ripe Tomato, Peeled, Cored, Seeded And Chopped In Large Heavy Saucepan Over Moderate Heat, Bring The Chicken Broth And Water To A Simmer. Add The Chicken, Carrots, Celery, Onion, Parsley And Pepper, Cover, Cook Until The Chicken Is Tender-About 20 Minutes. Remove The Chicken And Set Aside. Stir The Spinach And Tomato Into The Saucepan And Simmer, Uncovered, For 5 To 10 Minutes Or Until The Spinach Is Tender. When The Chicken Is Cool Enough To Handle, Cut It Into 1/2 Inch Cubes, Return It To Saucepan, And Bring The Soup To Serving Temperature-About 1 Minute. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Gumbo (04-20-93) (0:05) Ibm 1 Tablespoon Margarine 1 Large Yellow Onion, Chopped 1 Clove Garlic, Minced 1/2 Small Sweet Green Pepper, Cored, Seeded And Chopped 1 Medium Size Stalk Celery, Chopped 2 Tablespoons Flour 1 Can (1 Pound) Crushed Tomatoes, With Their Juice 1 Cup Chicken Broth 1/4 Teaspoon Hot Red Pepper Sauce 1 Package (10 Ounces) Frozen Sliced Okra 1 1/2 Cups Cubed Cooked Chicken 1/2 Teaspoon Lemon Juice In A Large Heavy Saucepan, Melt The Margarine Over Moderate Heat. Add The Onion, Garlic, Green Pepper And Celery, Cook, Uncovered. For 5 Minutes Or Until Vegetables Are Soft. Blend In The Flour, Then Add The Red Pepper Sauce. Cook, Stirring Constantly, Until The Mixture Thickens And Come To A Boil-3 To 5 Minutes. Add The Okra, Return To A Boil, Cover, And Cook 6 To 8 Minutes More. Add The Chicken, Reduce The Heat To Low, And Bring Just To Serving Temperature, Stirring Occasionally-About 4 Minutes. Stir In The Lemon Juice. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken In Broth With Sour Vegetable (05-11-93) (2:40) This Is A Lovely, Simple Dinner Soup. 1 Fryer Chicken Without Breast Meat (Or 2 Chicken Legs & Thighs & Wings 8 C Cold Water 1 C Salted Mustard Green, Shredded Preparation: Separate Thighs, Legs And Wings From Chicken Carcass, And Chop Them Into Bite-Size Pieces. Be Sure To Remove Any Bone Splinters. Chop Carcass Into Several Pieces. Drain The Mustard Green; Cut Into 2" Square Pieces. Soup: Put Chicken And Cold Water In Large Pot. Bring To Boil; Skim Froth And Chicken Fat; Reduce Heat To Simmer. Simmer For 2 Hours. Remove Chicken Carcass. Add Mustard Green; Simmer Another 15 Minutes. Transfer Soup With Pieces And Mustard Green To Serving Bowl. Serve. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken-Mushroom Soup Combine One 10 1/2 Ounce Can Condensed Cream Of Mushroom Soup And One 10 1/2 Ounce Can Condensed Cream Of Chicken Soup. Add 1 Can Water; Heat To Boiling. Serves 4 Or 5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Noodle Soup Cook 1 Cup Noodles In 3 Cups Chicken Broth Until Noodles Are Tender. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Noodle Soup 1 (04-01-93) (1:52) Ibm 6 Cups Chicken Broth 2 1/2 Cups Cubed Cooked Chicken 1/2 Cup Narrow Egg Noodles 1/4 Cup Diced Carrot 2 Tablespoons Snipped Parsley 1 Tablespoon Dry White Wine 1/2 Teaspoon Salt 1/4 Teaspoon Dried Summer Savory Leaves In 3 Quart Casserole Combine All Ingredients. Cover And Microwave At High For 20 To 25 Minutes, Or Until Carrots And Noodles Are Tender, Stirring Every 5 Minutes. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Noodle Soup 2 (08-07-93) (15:28) Servings: 8 3 Lb Chicken Pieces 6 C Hot Water, Divided 2 X Lg Stalks Celery, Thin Slice 1 C Med Carrots, Thin Sliced 1/2 T Dried Basil 1/4 T Rosemary 1/4 T Pepper 1 T Salt, (Opt.) 1/2 C Thin Egg Noodles In A 5-Qt Casserole Combine Chicken, 4 Cups Hot Water, Celery, Carrots, Basil, Rosemary, Pepper And Salt. Microwave At High 30-40 Minutes, Or Until Chicken Falls Easily From The Bone, Stirring Twice During Cooking. Remove Chicken From The Bones. Discard Bones And Skin. Dice Meat And Return To Casserole. Add 2 Cups Hot Water And Noodles. Cover. Microwave At High 8-10 Minutes, Or Until Water Boils. Then, Microwave At High 7-10 Minutes, Or Until Noodles Are Tender. Per Serving: 111 Calories, 274 Mg Sodium, 6 Mg Cholesterol Exchanges: 1 Veg, 1 1/2 Low Fat Meat -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Noodle Soup With Vegetables 2 1/2 Pound Broiler-Fryer Chicken, Cut Up 4 Cups Water 4 Medium Carrots, Cut Into 1/2 Inch Slices (About 2 Cups) 4 Medium Stalks Celery, Cut In 1/2 Inch Slices (About 2 Cups) 1 Tablespoon Salt 1 Teaspoon Sugar 1/4 Teaspoon Pepper 3 Chicken Bouillon Cubes 6 Cups Water 1 1/2 Teaspoons Salt 2 Cups Uncooked Egg Noodles Heat Chicken, 4 Cups Water, The Carrots, Celery, 1 Tablespoon Salt, The Sugar, Pepper And Bouillon Cubes To Boiling In 4 Quart Dutch Oven; Reduce Heat. Cover And Simmer Until Chicken Is Done, About 45 Minutes. Skim Fat If Necessary. Heat 6 Cups Water To Rapid Boil In Deep Kettle; Add 1 1/2 Teaspoons Salt. Add Noodles Gradually So That The Water Continues To Boil Uncovered, Stirring Occasionally, Just Until Tender, As Directed On Package. Test By Cutting Several Strands With Fork Against Side Of Kettle. Drain Quickly In Sieve. Remove Chicken From Broth; Cool Slightly. Remove Chicken From Bones And Skin. Cut Chicken Into 1 Inch Pieces. Add Chicken And Noodles To Broth; Heat Until Hot, About 5 Minutes. Makes 8 Servings (About 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Noodle Yogurt Soup (11-15-93) (22:08) 2 T Safflower Oil 1 Onion, Chopped 2 Qt Chicken Broth, (Or 2 Bouillon Cubes And 2 Qt Water) 3 Chicken Bouillon Cubes 5 Cloves Garlic, Minced 1 Tsp Thyme 1/4 C Soy Sauce 1 Tsp Mixed Vegetable Seasoning Salt 5 Sprigs Parsley, Chopped Fine 2 Tsp Basil 3 Carrots 6 Oz Wide Egg Noodles 3 C Cubed Cooked Chicken 2 T Arrowroot 2 C Yogurt, Plain 7 Green Onions, Chopped Pour Oil Into Soup Pot; Add Onion And Cook 5 Minutes. Add Broth Bouillon Cubes, Garlic, Thyme, Soy Sauce, Salt, Parsley, Basil, And Carrots. Cover And Bring To A Boil; Reduce Heat And Simmer 30 Minutes. Stir In Noodles And Cook Uncovered 10 Minutes; Add Chicken. In Separate Bowl, Stir Arrowroot Into Yogurt; Blend Well. Add To Soup, Stirring As Needed. Increase Heat To Boiling And Allow Soup To Thicken A Little. Garnish With Chopped Green Onions. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Rice Soup Cook 1/2 Cup Rice In 3 Cups Chicken Broth Until Rice Is Tender. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Shrimp Gumbo 4 Pound Stewing Chicken, Cut Up 2 Teaspoons Salt 2 Tablespoons Shortening 2 1/2 Cups Cold Water 1/3 Cup All Purpose Flour 2 Cups Chopped Onion 1 Can (16 Ounces) Tomatoes 1 Can (6 Ounces) Tomato Paste 1 Package (10 Ounces) Frozen Corn, Broken Apart 1 Tablespoon Sugar 1 Tablespoon Worcestershire Sauce 1 Teaspoon Salt 1/4 Teaspoon Ground Thyme 1/4 Teaspoon Cayenne Red Pepper 2 Bay Leaves 1 Clove Garlic, Crushed 1 Can (14 1/2 Ounces) Cut Okra, Drained 14 Ounces Cleaned Fresh Of Frozen Shrimp 3 Cups Hot Cooked Rice Sprinkle Chicken With 2 Teaspoons Salt; Brown Well In Hot Shortening In Large Kettle. Remove Chicken From Kettle; Drain On Paper Towels. Drain Off Fat From Kettle. Mix Water And Flour Pour Into Kettle. Heat To Boiling , Stirring Constantly. Stir In Onion, Tomatoes (With Liquid), Tomato Paste, Corn, Sugar, Worcestershire Sauce, 1 Teaspoon Salt, The Thyme, Cayenne Red Pepper, Bay Leaves And Garlic; Add Chicken. Cover And Simmer 2 Hours. Stir Occasionally And Skim Off Excess Fat. Add Okra And Simmer Uncovered Until Chicken Is Tender, About 1 Hour. If Using Frozen Shrimp, Rinse To Remove Ice Crystals. Add Shrimp And Cook Until Shrimp Is Pink, 10 To 20 Minutes. Do Not Overcook Shrimp. Remove From Heat. Lift Out Bay Leaves. (If Desired, Add 1/4 Teaspoon Gumbo File Powder To Each Bowl; Stir Well. Gumbo File Powder Will Thicken Mixture Slightly. ) To Serve, Place A Scoop Of Hot Rice In Each Soup Plate. Fill With Gumbo, Then Add A Piece Of Chicken. Makes 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Soup (11-13-93) (21:29) 1 Chicken And Giblets, Cut In Pieces 1 Onion, Chopped 1 T Salt 1 Clove Garlic, Minced 4 Carrots, Chopped 1 C Rice Or Noodles 6 Celery Stalks W/Leaves, Chopped Put Chicken Pieces In Large Pot With Water To Cover. Add Salt And Bring To A Boil. Reduce Heat To Simmer And Skim Off Fat. Add Vegetables And Garlic, Cover And Cook Until Tender. Remove Chicken And Either Serve Separately Or Dice And Return To Soup. Season To Taste. Add Rice Or Noodles And Cook Until Tender. Serves 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Soup 1 (01/08/94) (22:07) Servings: 8 Large Fowl; 6 Lbs 1 Lg Kettle (10-12 Qt.) -Water; Cover And Bring -To A Boil -Prepare 1 Lg Onion, 3 Celery Stalks 1 Parsnip, 1 Bn Carrot 1 Bn Dill 1 Bn Parsley; (A Bunch Of Each). Put The Chicken In The Pot And Cover With Water. When The Soup Comes To A Boil, Skim Off The Top, Add The Veggies, Turn Down To A Simmer. Keep The Lid Askew, And Season To Taste. It's Wonderful And Freezes Well. Hint: Put The Dill And Parsley In The Mesh Onion Bag, To Make For Easier Removal. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Stock (11-06-92) (2:58) Ibm 1 (5 To 6 Pound) Stewing Or Roasting Chicken With Giblets 1 Large Yellow Onion, Quartered 2 Stalks Celery, Quartered 2 Medium Size Carrots, Peeled And Quartered 4 Sprigs Parsley 2 Bay Leaves 10 Black Peppercorns 1 Teaspoon Salt 1 Teaspoon Dried Rosemary, Crumbled 2 Quarts Water In A 5 Quart Stockpot Or Heavy, Flameproof Casserole Bring The Chicken With It Giblets, The Onion, Celery, Carrots, Parsley, Bay Leaves, Peppercorns, Salt, Rosemary And Water To A Boil Over High Heat. Reduce Heat To Low, Cover And Simmer 2 Hours Or Until Chicken Is Tender. Remove Chicken From Broth And Set Aside To Cool. Strain Liquid Into A Large, Heatproof Bowl Through A Sieve Of A Cheesecloth Lined Colander. Let It Cool Slightly; Cover And Refrigerate. When It Has Completely Chilled, Skim Off And Discard Any Solid Fat. Can Be Stored Up To 3 Days In The Refrigerator. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Stock 1 (08-15-93) (1:26) Servings: 6 4 Lb Fowl 1 Ea Neck And Giblets Chopped 1 Ea Onion Stuck With 2 Cloves 2 Ea Leeks, Halved Lengthwise 2 Ea Carrots 1 Ea Stalk Of Celery, Halved 2 T Salt 6 Ea Parsley Sprigs 1 Ea Unpeeled Garlic Clove 1 Ea Bay Leaf In A Kettle Combine The Fowl, The Neck And The Giblets, And 12 Cups Cold Water, Bring The Water To A Boil, And Skim The Froth. Add 1/2 Cup Cold Water, Bring The Stock To S Simmer, And Skim Any Froth. Add The Onion, The Leeks, The Carrots, The Celery, The Salt, And The Parsley, Thyme, Garlic Clove, And Bay Leaf And Simmer The Stock, Skimming The Froth For 2 Hours. Remove The Fowl From The Kettle, Remove The Meat And Skin From The Carcass, And Reserve The Meat For Another Use. Chop The Carcass, Return It And The Skin To The Kettle, And Simmer Stock, Adding Boiling Water If Necessary To Keep Ingredients Barely Covered, For 2 More Hours. Strain The Stock Through A Fine Sieve Into A Bowl, Pressing Hard On The Solids, And Let It Cool. Chill The Stock And Remove The Fat. The Stock May Be Frozen. Make 6 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Velvet Soup 6 Tablespoons Butter 1/3 Cup All Purpose Flour 1/2 Cup Milk 1/2 Cup Light Cream 3 Cups Chicken Broth 1 Cup Finely Chopped Cooked Chicken Melt Butter In Saucepan. Blend In Flour; Add Milk, Cream, And Broth. Cook And Stir Until Mixture Thickens And Comes To A Boil; Reduce Heat. Stir In Chicken And Dash Pepper. Heat Again Just To Boiling; Serve Immediately. Garnish With Snipped Parsley And Pimento, If Desired. Serves 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Bean Soup (08-16-93) (1:33) Servings: 5 1 Lb Pinto Beans 8 C Boiling Water 1 T Garlic Salt 1 T Onion Salt 1/4 T Thyme 1/4 T Marjoram 10 1/2 Oz Can Beef Broth 16 Oz Tomatoes, 1 Cn 1 Pk Chili Seasoning Mix 1 C Hot Water Rinse, Sort And Soak Beans Overnight. Drain And Empty Them Into A Large Pot; Add Boiling Water, Garlic And Onion Salts, Thyme And Marjoram. Cover And Simmer Until Beans Are Tender, About 3 Hours. (Don't Let Beans Boil Dry;Add Hot Water As Needed.) Spoon Out 3 Cups Of Cooked Beans To Use Another Day In Another Way. Mash Remaining Beans With Their Liquid. Add Remaining Ingredients. Heat 10 Minutes To Blend Flavors. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Soup 1 Can (11 1/2 Ounces) Condensed Bean With Bacon Soup 1 Can (10 3/4 Ounces) Condensed Tomato Soup 1 Can (10 1/2 Ounces) Chili Without Beans 1 Soup Can Water 1/8 To 1/4 Teaspoon Garlic Powder Heat All Ingredients To Boiling, Stirring Occasionally. If You Wish, Garnish Soup With Corn Chips. Makes 5 Servings 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Soup 1 1 Pound Ground Beef 1 Tablespoon Instant Minced Onion 1 Teaspoon Salt 1 Can (15 1/2 Ounces) Kidney Beans 1 Can (10 3/4 Ounces) Condensed Tomato Soup 1 Soup Can Water 2 To 3 Teaspoons Chili Powder Cook And Stir Meat, Onion And Salt Until Meat Is Brown. Stir In Remaining Ingredients; Heat To Boiling. Pour Into Wide Mouth Thermos. Serve Hot In Insulated Mugs. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chilled Asparagus Soup 1 8 Ounce Package Frozen Cut Asparagus 1 Thin Slice Onion 1/2 Cup Boiling Water 1 Cup Milk 1/2 Cup Light Cream 1/2 Teaspoon Salt Dash Pepper Cook Frozen Asparagus And Onion Slice In The 1/2 Cup Boiling Water According To Package Directions; Do Not Drain. Cool Slightly. In Blender Container, Combine Undrained Asparagus, And Onion, Milk, Light Cream, Salt, And Pepper. Cover And Blend Until Mixture Is Smooth, 15 To 20 Seconds. Chill For 3 To 4 Hours. Stir Before Serving. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chilled Zucchini-Basil Soup (01/29/94) (23:49) Yield: 4 Cups 2 C Chicken Broth 3 Md Zucchini, Sliced 2 Md Onions, Chopped 1 T Minced Fresh Basil -Or 1 Dried Basil 1 Garlic Clove, Sliced 1/2 C Hellmann's Or Best Foods -Real, Light Or Cholesterol -Free Reduced Calorie -Mayonnaise 2 T Lemon Juice 1/8 T Hot Pepper Sauce In 3-Quart Saucepan Combine Chicken Broth, Zucchini, Onions, Basil And Garlic. Bring To Boil Over High Heat. Reduce Heat To Low; Cover And Simmer 10 Minutes Or Until Zucchini Is Tender. Cool. In Blender Or Food Processor Container Place Zucchini Mixture, Half At A Time. Process Until Smooth. Pour Into Large Bowl. Stir In Mayonnaise, Lemon Juice And Hot Pepper Sauce Until Well Blended. Cover; Chill Several Hours Or Overnight. Makes About 4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chunky Garden Gazpacho (08-07-93) (15:32) Servings: 5 15 Oz Can Tomato Sauce (1 1/2 Cup) 2 T Olive Oil 2 T Red Wine Vinegar 1 T Honey 1 X Med Tomato,Cut In 1/2" Cubes 1 X Med Green Pepper, Chopped 1 X Sm Sweet Red Pepper, Chopped 1 X Stalk Celery, Chopped 1 X Clove Garlic, Finely Minced 1/2 X Cucumber, Seeded & Chopped 1 X Scallion, Chopped 1/2 T Hot Pepper Sauce 1/2 T Black Pepper Garnish: Herbed Garlic Croutons, Dollop Of Plain Yogurt Topped With Finely Minced Fresh Chives, Finely Shredded Lettuce, Or Minced Parsley,(Optional) In A Med Size Mixing Bowl, Combine Tomato Sauce, Olive Oil, Vinegar And Honey. Stir In Remaining Ingredients. Top Each Serving With One Of The Above Listed Garnishes. Serve Chilled. Makes 4-6 Servings. Variations: - Add 2 T Chopped Fresh Mint Leaves; Omit Hot Pepper Sauce - For A Thinner Soup, Stir In Tomato Juice Or Vegetable Cocktail Juice To Desired Consistency. Serve With A Substantial Salad, And/Or A Cheese Platter. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Clear Fish Soup (05-11-93) (2:35) 1/2 Lb White Fish Fillets, Fresh Or Frozen 4 C Superior Chicken Broth (Clear) 1 T Medium Sherry 8 Slices Winter Bamboo Shoots 1 Bunch Fresh Spinach 1 T Salt 1 T Cooked Peanut Oil Preparation: Heat Chicken Broth. Cut Fish Fillets Into 1" By 2" Pieces. Cut Off Root Ends Of Spinach & Thoroughly Wash. Slice Bamboo Shoots Into Paper-Thin Strips; Add To Stock As It Is Heating. Using Wire Strainer, Blanch Fish Pieces In Boiling Water For 15 Seconds, Reserve. Add Salt To Water. Blanch Spinach For 10 Seconds, Drain & Reserve. When Stock Reaches Rapid Simmer (Don't Let It Boil), Add Fish,Spinach & Sherry. Cook For 3 Minutes. Heat Peanut Oil In Ladle Over Flame. Mix Oil Into Soup, Transfer To Serving Bowl, & Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cold Cherry Soup (03/14/94) (19:59) 2 Pounds Pitted Red Cherries 2 Cups Water 1 Stick Cinnamon 2 Cloves 2 Drops Almond Extract , Teaspoon Salt 2 Cups Red Wine 1 Tablespoon Brandy 2 Egg Yolks 1 Teaspoon Sugar In A Pot Combine The Cherries, Water, Cinnamon, Cloves, Almond Extract, And Salt. Cook Until Cherries Are Soft (If Fresh Or Frozen), Or Until Heated Through (If Canned). Remove From Heat. Gently Mash Cherries. Add Wine, Brandy, And Sugar. Blend In Egg Yolks. Cook Until Slightly Thickened. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cold Gazpacho (11-15-93) (22:36) 1 Green Pepper, Diced 4 Tomatoes, Diced 1 Onion, Diced 3 Garlic Cloves, Minced 3 C Water 1/4 C Wine 3 Tsp Lemon Juice 1 Scallion, Diced Fine Puree All Ingredients, Except Scallion, In Blender. Add A Little More Water If Too Spicy. Strain, Discarding Any Vegetable Pieces That Did Not Puree Fully. Chill Overnight. Serve In Chilled Glasses Or Bowls With Diced Scallion Floating On Top. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Consomme Madrilene 3 Cans (13 Ounces Each) Consomme Madrilene 1 Tablespoon Lemon Juice 1 Lemon, Thinly Sliced Heat Consomme Madrilene And Lemon Juice Just To Boiling, Stirring Occasionally. Serve In Mugs With Slices Of Lemon. Makes 5 Servings 45 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Consomme Madrilene 1 (04-20-93) (0:01) Ibm 6 Cups Chicken Broth 3 Large Egg Whites, Lightly Beaten 3 Egg Shells, Crushed 3 Green Onions, Including Tops, Sliced Thin 3 Medium Size Ripe Tomatoes, Cored And Chopped 2 Additional Tomatoes Peeled, Seeded And Chopped 1 Small Carrot, Peeled And Sliced 1/2 Cup Chopped Parsley 1/2 Teaspoon Dried Thyme, Crumbled 1/2 Teaspoon Dried Basil, Crumbled 6 Black Peppercorns 1 Bay Leaf In Large Heavy Saucepan, Place All The Ingredients And Bring To A Boil Over Moderately High Heat, Whisking Constantly-About 6 Minutes. Adjust The Heat So That The Mixture Simmers And Cook, Uncovered, For 30 Minutes. Using A Large Fine Sieve Lined With A Dampened Dish Towel, Strain The Consomme Into A Large Heatproof Bowl. Skim Any Fat From The Surface And Ladle Into Bowls. Top With Chopped Tomatoes Dividing Evenly Between The Bowls Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corned Beef Lentil Soup 1 Pound Dried Lentils (About 2 1/2 Cups) 1 Tablespoon Vegetable Oil 5 Cups Water 1 Package (3 Ounces) Thinly Sliced Smoked Corned Beef, Snipped Into Bite Size Pieces 3 Cloves Garlic 1 Medium Onion, Sliced 1 Medium Carrot, Sliced (About 1/2 Cup) 1 Large Stalk Celery, Sliced (About 3/4 Cup) 1 Cup Water 2 Tablespoons Snipped Parsley 1 Beef Bouillon Cube 1 Bay Leaf 2 1/2 Teaspoons Salt 1/2 Teaspoon Pepper 1/4 Teaspoon Ground Thyme 1 Can (28 Ounces) Whole Tomatoes Heat Lentils, Oil And Water To Boiling In Dutch Oven. Boil 2 Minutes; Remove From Heat. Cover And Let Stand 1 Hour. Stir In Remaining Ingredients Except Tomatoes. Heat To Boiling; Reduce Heat. Cover And Simmer Until Lentils Are Tender, About 1 Hour. Stir In Tomatoes (With Liquid). Simmer Uncovered, Stirring Occasionally, 15 Minutes. Makes 9 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corn Flower Soup (08-16-93) (1:35) Servings: 4 1 Ea Pork Chop, Chopped Fine 1 Ea Small Can White Cream Corn 1 C Water 1 Ea Egg, Beaten 1 G Salt And Pepper To Taste Add A Small Amount Of Oil Into Saucepan And Brown The Chopped Pork. Add The Water And Simmer 10-15 Minutes. Add Corn, Salt And Pepper And Simmer 10 Minutes Longer. Remove From Heat And Gently Stir In The Beaten Egg. Serve Piping Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crab Bisque 1 10 1/2 Ounce Can Condensed Cream Of Mushroom Soup 1 10 1/2 Ounce Can Condensed Cream Of Asparagus Soup 1 1/2 Soup Cans Milk 1 Cup Light Cream 1 7 1/2 Ounce Can (1 Cup) Crab Meat, Flake And Cartilage Removed 1/4 Cup Dry White Wine Blend Soups, Stir In Milk And Cream. Heat Just To Boiling. Add Crab; Heat Through. Stir In Wine Just Before Serving. Float Butter Atop. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crabmeat Soup 1 Can (11 1/4 Ounces) Condensed Green Pea Soup 1 Can (10 1/2 Ounces) Condensed Tomato Soup 2 Soup Cans Milk 1/2 Cup Half-And-Half 1/4 Cup Sherry 1 Can (6 1/2 Ounces) Crabmeat, Drained And Cartilage Removed Combine Soups In Saucepan. Gradually Stir In Milk. Add Half-And-Half, Sherry And Crabmeat. Heat Slowly, Stirring Occasionally (Do Not Boil) Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crackling Rice Vegetable Soup (11-16-93) (0:25) 2 C Of Cooked Rice 1 C Deep-Frying Oil 1 C Dried Soybeans 8 Nami Black Mushrooms 1 Medium Onion, Quartered 10 C Cold Water 2 T Thin Soy 2 T Sherry 1 T Sesame Oil 1/4 T Salt 1 T Sugar 1/4 T Msg (Opt) 1 Clove Garlic 10 Fresh Snowpeas 1 Large Carrot Rice Cakes: Work With Cooked Leftover Rice That Is Slightly Moist And Sticky. If Too Dry, Reheat With Sprinkling Of Water Until Sticky. Spread Rice In Frying Pan Or Pie Tin, 1/2" Thick. Pack Rice Into Firm Cake: This Is Important To Make Sure Rice Holds Together. Place In Oven On Low Heat, And Dry To Slighly Brittle Texture; Break Into Pieces. Ten Minutes Before Combining With Soup, Deep-Fry Rice Pieces Until Lightly Brown. Strain, Place In Soup Tureen, And Keep Hot In Oven. Avoid Holding Fried Pieces More Than 10 Minutes, As They Tend To Acquire A Rancid Taste And Become Overly Dry. Vegetarian Soup: Wash, Then Soak Soybeans Overnight In Enough Water To Cover. Wash And Soak Nami Mushrooms In 1 Cup Warm Water For 1 Hour. When Mushrooms Are Soft, Separate Caps From Stems. In Large Soup Pot, Combine Water, Beans, Mushrooms (And Stems), Onion And Garlic. Bring To Boil, Lower Heat, And Simmer 2 Hours. Strain And Reserve Stock Until Ready To Finish. Save Mushroom Caps And 1/2 Of Beans For Soup. To Finish Soup, Thinly Slice Mushroom Caps, Combine With Strained Stock, Cooked Soybeans, Soy Sauce, Sherry, Sesame Oil, Salt And Sugar. Peel Carrot And Make Thin Flower Slices (Or Use Flower Cutter); Add To Soup. Bring Soup To Just Under The Boil. Add Msg And Snowpeas. Cook For 2 Minutes. To Serve, Seat Your Diners, Place Soup Tureen Of Freshly Fried, Hot Rice Pieces On Table And Pour Hot Soup Over Them. If Rice And Soup Are Very Hot, Rice Will Sizzle And Crackle To Everyone's Joy And Amusement! Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Asparagus Soup (04-20-93) (0:08) Ibm 1 Tablespoon Margarine 1 Large Carrot, Peeled And Sliced Thin 1 Medium Size Yellow Onion, Sliced Thin 1 Large All-Purpose Potato, Peeled And Sliced Thin 3 Cloves Garlic, Crushed 1 Bay Leaf 1/4 Teaspoon Dried Thyme, Crumbled 2 1/2 Cups Chicken Broth 2 Cups Low Fat Milk 1/8 Teaspoon Salt 1/8 Teaspoon Black Pepper 1 Pound Asparagus Peeled, Cutting Of Tips And Reserving In A Medium Size Heavy Saucepan Over Low Heat, Melt The Margarine. Add The Asparagus Cut Into Thirds, Carrot, Onion, Potato, Garlic, Bay Leaf, Mushrooms And Thyme, Tossing To Coat The Vegetables With Margarine. Stir In 1/2 Cup Of The Chicken Broth, Cover, Can Cook For 15 Minutes Or Until Almost All The Liquid Has Evaporated. Raise The Heat To Moderate, Stir In The Remaining 2 Cups Chicken Broth And The Milk, And Cook, Uncovered, Stirring Occasionally, Until The Vegetables Are Very Tender And The Flavors Well Blended-About 30 Minutes. Cool The Mixture Slightly And Strain It, Reserving Both The Vegetables And The Liquid. Discard The Bay Leaf. Place The Strained Vegetables And 1 Cup Of The Broth In Electric Blender And Puree By Whirling For 1 Minute. Before Returning The Vegetables To The Saucepan, Add Reserved Asparagus Tips, Cover And Cook Over Low Heat Just Until The Asparagus Tips Are Tender-About 5 Minutes. Return The Puree And Reserved Liquid To The Saucepan. Add The Salt And Pepper And Bring To Serving Temperature Over Moderate Heat-About 3 Minutes. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Broccoli Soup (04-01-93) (1:56) Ibm 1/4 Cup Butter Or Margarine 2 Tablespoons Finely Chopped Onion 1 1/2 Cups Broccoli Flowerets 1/3 Cup All-Purpose Flour 1/2 Teaspoon Salt Dash White Pepper 2 Cups Chicken Broth 1 1/2 Cups Light Cream 1 Tablespoon Snipped Parsley In 2 Quart Casserole Combine Butter, Onion And Broccoli. Microwave At High For 3 To 5 Minutes, Or Until Onion And Broccoli Are Tender, Stirring Every Minute. Stir In Flour, Salt And Pepper. Blend In Broth, Cream And Parsley. Microwave At High For 9 To 12 Minutes, Or Until Mixture Thickens, Stirring With Wire Whisk Every Two Minutes. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Broccoli Soup 1 (05-01-93) (19:17) Servings: 10 1 Ea Bunch Of Broccoli 1/4 C Butter 2 Ea Onions 2 C Chopped Celery 1 Ea Garlic Clove 1/2 C Flour 4 C Milk 4 C Chicken Broth 1/2 T Marjoram 1/2 T Thyme 1 X Salt And Pepper 1 X Almond Slivers 1 X Chopped Tomato Trim Broccoli And Cut Into One-Half Inch Thick Slices. Steam In Salted Water Until Tender. In Large Sauce Pan, Melt Butter And Saute Onions, Celery And Garlic Until Brown. Stir Flour Gradually Into Butter Mixture. Add Milk Slowly, Then Add Chicken Broth And Herbs. Stir Over Low Heat Until Soup Thickens And Boils. Add Broccoli, Salt And Pepper. Serve Hot. Top With Almond Slivers Or Chopped Tomato, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Broccoli Soup 2 (11-15-93) (23:43) 1 Bunch Broccoli 1 Vegetable Bouillon Cube 1/2 C Butter 1/8 C Soy Sauce 3/4 Lb Swiss Cheese, Grated 16 Oz Sour Cream 1 Lb Cheddar Cheese, Grated 6 C Water 1 C Cashews, Ground Saute Broccoli In Butter For 10 Minutes. Using Blender Combine All Of The Ingredients Together. As Blender Fills, Transfer Liquid To Soup Pot And Simmer For 20 To 30 Minutes. Good With Muffins Or Corn Bread. Makes 12 Servings Of About 1 1/4 Cups Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Carrot Soup (04-01-93) (1:56) Ibm 1/4 Cup Butter Or Margarine 2 Tablespoons Finely Chopped Onion 1 1/2 Cups Grated Carrot 1/3 Cup All-Purpose Flour 1/2 Teaspoon Salt Dash White Pepper 2 Cups Chicken Broth 1 1/2 Cups Light Cream 1 Tablespoon Snipped Parsley In 2 Quart Casserole Combine Butter, Onion And Carrot. Microwave At High For 3 To 5 Minutes, Or Until Onion And Carrots Are Tender, Stirring Every Minute. Stir In Flour, Salt And Pepper. Blend In Broth, Cream And Parsley. Microwave At High For 9 To 12 Minutes, Or Until Mixture Thickens, Stirring With Wire Whisk Every Two Minutes. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Celery Soup Cook 1 1/2 Cups Chopped Celery, 1 1/3 Cup Chopped Onion, And 1/2 Teaspoon Salt In 1 Cup Water, Covered, About 15 Minutes Or Until Tender. Do Not Drain. Add 2 1/2 Cups Milk. Blend In 1/2 Cup Milk, 3 Tablespoons All Purpose Flour, 1/2 Teaspoon Salt, And 1/8 Teaspoon White Pepper; Add To Celery Mixture. Cook And Stir Until Bubbly. Stir In 2 Tablespoons Butter. Season. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Crab Soup (05-11-93) (2:28) Servings: 6 1 Lb Crabmeat 1/4 T Celery Salt 1 Ea Chicken Bouillon Cube 1 T Salt 1 C Boiling Water 1 X Dash Pepper 1/4 C Chopped Onion 1 Qt Milk 1 C Butter 1 X Chopped Parsley 3 T Flour Dissolve Bouillon Cube In Water. Cook Onion In Butter Until Tender, Blend In Flour And Seasonings. Add Milk And Bouillon Gradually; Cook Until Thick, Stirring Constantly. Add Crabmeat, Heat. Garnish With Parsley. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Mushroom Soup 1 Cup (About 1/4 Pound) Mushrooms 2 Tablespoons Chopped Onion 2 Tablespoons Butter 2 Tablespoons All Purpose Flour 2 Cups Chicken Broth, Brown Stock, Or Beef Broth 1/2 Cup Light Cream 1/4 Teaspoon Salt 1/4 Teaspoon Ground Nutmeg 1/8 Teaspoon White Pepper Slice Mushrooms Through Cap And Stem; Cook With Onion In Butter 5 Minutes. Blend In Flour; Add Broth. Cook And Stir Until Slightly Thickened. Cool Slightly; Add Cream And Seasonings. Heat Through. Serve At Once. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Mushroom Soup 1 (04-01-93) (1:55) Ibm 1/4 Cup Butter Or Margarine 2 Tablespoons Finely Chopped Onion 1 Cup Thinly Sliced Fresh Mushrooms 1/3 Cup All-Purpose Flour 1/2 Teaspoon Salt Dash White Pepper 2 Cups Chicken Broth 1 1/2 Cups Light Cream 1 Tablespoon Snipped Parsley In 2 Quart Casserole Combine Butter, Onion And Mushrooms. Microwave At High For 3 To 5 Minutes, Or Until Onion And Mushrooms Are Tender, Stirring Every Minute. Stir In Flour, Salt And Pepper. Blend In Broth, Cream And Parsley. Microwave At High For 9 To 12 Minutes, Or Until Mixture Thickens, Stirring With Wire Whisk Every Two Minutes. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Mushroom Soup 2 (04-20-93) (0:08) Ibm 1 Tablespoon Margarine 1 Large Carrot, Peeled And Sliced Thin 1 Medium Size Yellow Onion, Sliced Thin 1 Large All-Purpose Potato, Peeled And Sliced Thin 3 Cloves Garlic, Crushed 1 Bay Leaf 1/4 Teaspoon Dried Thyme, Crumbled 2 1/2 Cups Chicken Broth 2 Cups Low Fat Milk 1/8 Teaspoon Salt 1/8 Teaspoon Black Pepper 1 Cup Coarsely Chopped Mushrooms In A Medium Size Heavy Saucepan Over Low Heat, Melt The Margarine. Add The Carrot, Onion, Potato, Garlic, Bay Leaf, Mushrooms And Thyme, Tossing To Coat The Vegetables With Margarine. Stir In 1/2 Cup Of The Chicken Broth, Cover, Can Cook For 15 Minutes Or Until Almost All The Liquid Has Evaporated. Raise The Heat To Moderate, Stir In The Remaining 2 Cups Chicken Broth And The Milk, And Cook, Uncovered, Stirring Occasionally, Until The Vegetables Are Very Tender And The Flavors Well Blended-About 30 Minutes. Cool The Mixture Slightly And Strain It, Reserving Both The Vegetables And The Liquid. Discard The Bay Leaf. Place The Strained Vegetables And 1 Cup Of The Broth In Electric Blender And Puree By Whirling For 1 Minute. Before Returning The Vegetables To The Saucepan, Add 1 Cup Thinly Sliced Mushrooms, Cover And Cook Over Low Heat Just Until The Mushrooms Are Wilted-About 5 Minutes. Return The Puree And Reserved Liquid To The Saucepan. Add The Salt And Pepper And Bring To Serving Temperature Over Moderate Heat-About 3 Minutes. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Onion Soup Melt 1/4 Cup Butter In Skillet. Add 4 Cups Coarsely Chopped Onion And 1/4 Teaspoon Salt. Cover; Cook 15 To 20 Minutes, Or Until Tender. Stir In 3 Cups Thin White Sauce, 1 Cup Milk, And Salt And Pepper To Taste. Heat Through. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Pecan Soup (11-14-93) (17:46) 2 T Butter 1/2 C Onion, Diced 1 T Flour 2 C Broth (Or 2 C Water And 1 Vegetable Bouillon Cube) 1/2 Tsp Soy Sauce 1/2 Tsp Vegetable Seasoning 1 Dash Nutmeg 1 C Pecans, Ground Fine 1/2 C Celery Leaves 1 1/2 C Cream Or Half & Half 4 Sprigs Mint Melt Butter; Add Onion And Saute 5 Minutes. Stir In Flour And Broth. Add Seasonings, Pecans, And Celery Leaves; Simmer 10 Minutes. Stir In Cream And Simmer 5 Minutes Longer. Serve With Mint. Serves 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Potato Soup 1 Tablespoon Butter Or Margarine 1 Tablespoon All Purpose Flour 1/4 Teaspoon Salt 3 Cup Milk 2 Cups Diced Cooked, Cooked Potatoes 1 Tablespoon Chopped Canned Pimento Heat All Ingredients Through. Season To Taste. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Tomato Soup 1 1 Pound 12 Ounce Can Tomatoes 2 Slices Onion 1 Bay Leaf 1 Teaspoon Sugar 1 Teaspoon Salt 1/4 Teaspoon Pepper 2 Tablespoons Pepper 2 Tablespoons All Purpose Flour 1 1/2 Cups Milk Combine First 6 Ingredients In A 2 Quart Saucepan. Simmer 10 Minutes; Sieve. Melt Butter; Blend In Flour. Stir In Milk. Cook And Stir Until Thickened. Slowly Add Hot Tomato Mixture Stirring Constantly. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Tomato Soup With Cheese (07-29-93) (1:09) 2 Tablespoons Plus 3/4 Cup Butter Or Margarine 1 Small Onion, Chopped, About 1/2 Cup 2 Small Carrots, Peeled And Thinly Sliced, About 1 Cup 2 Small Ribs Celery Without Leaves. Thinly Sliced, About 3/4 Cup 1 (16 Ounce) Can Italian Plum Tomatoes, Undrained And Coarsely Chopped 2 Tablespoons Mixed Whole Pickling Spices, Tied In A Cheesecloth Bag 1/2 Teaspoon Worcestershire Sauce 1/8 Teaspoon Hot Red Pepper Sauce 6 Cups Chicken Broth 3 Tablespoons Flour 1/2 Pound Sharp Cheddar Cheese, Grated About 3 Cups 1 Cup Heavy Cream Freshly Ground Black Pepper To Taste Heat 2 Tablespoons Butter In Large Saucepan Over Low Heat. Add Onion, Carrots And Celery And Cook About 10 Minutes, Stirring Now And Then. Add Tomatoes And Their Liquid, Spice Bag, Worcestershire, Hot Pepper Sauce And 1/2 Cup Water. Bring To A Boil Over Medium High Heat, Then Reduce Heat To Low And Let Simmer Gently, Stirring Often. After 1 Hour Remove Form Heat. Remove Spice Bag From Saucepan And Reserve. Process Remaining Contents Of Pan In Food Processor Or Blender Until Smooth. Return To Pan Along With Spice Bag And Chicken Broth. Bring To Boil Over Medium High Heat, Then Reduce Heat To Medium Low And Simmer About 1 0 Minutes Until Reduced By 1/4. Meanwhile, Melt 1/4 Cup Butter In Small Saucepan Over Low Heat. Whisk In Flour And Cook 3 To 5 Minutes, Stirring Constantly. Do Not Brown. Remove Spice Bag From Soup, Then Stir Flour Mixture Into Simmering Liquid And Simmer 10 More Minutes. Remove From Heat And Stir In Cheese Until It Melts, Then Stir In Cream And Remaining 1/2 Cup Butter. Add Pepper To Taste. Reheat Gently Before Serving. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Vegetable Soup (04-20-93) (0:07) Ibm 1 Tablespoon Margarine 1 Large Carrot, Peeled And Sliced Thin 1 Medium Size Yellow Onion, Sliced Thin 1 Large All-Purpose Potato, Peeled And Sliced Thin 3 Cloves Garlic, Crushed 1 Bay Leaf 1/4 Teaspoon Dried Thyme, Crumbled 2 1/2 Cups Chicken Broth 2 Cups Low Fat Milk 1/8 Teaspoon Salt 1/8 Teaspoon Black Pepper In A Medium Size Heavy Saucepan Over Low Heat, Melt The Margarine. Add The Carrot, Onion, Potato, Garlic, Bay Leaf And Thyme, Tossing To Coat The Vegetables With Margarine. Stir In 1/2 Cup Of The Chicken Broth, Cover, Can Cook For 15 Minutes Or Until Almost All The Liquid Has Evaporated. Raise The Heat To Moderate, Stir In The Remaining 2 Cups Chicken Broth And The Milk, And Cook, Uncovered, Stirring Occasionally, Until The Vegetables Are Very Tender And The Flavors Well Blended-About 30 Minutes. Cool The Mixture Slightly And Strain It, Reserving Both The Vegetables And The Liquid. Discard The Bay Leaf. Place The Strained Vegetables And 1 Cup Of The Broth In Electric Blender And Puree By Whirling For 1 Minute. Return The Puree And Reserved Liquid To The Saucepan. Add The Salt And Pepper And Bring To Serving Temperature Over Moderate Heat-About 3 Minutes. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamed Carrot Soup (11-14-93) (6:29) 5 T Butter 3 1/2 C Milk 4 Onions, Chopped 1 Pinch Salt 4 C Carrots, Sliced 1 Pinch Pepper 4 T Flour 1/4 Tsp Nutmeg 5 C Beef Broth Or Vegetable Bouillon Melt Butter In Kettle. Saute Vegetables Until Onions Are Clear. Blend In Flour. Mix In Broth And Stir Until Smooth. Simmer Covered 30 Minutes. Put Soup Through Blender To Puree. Stir In Milk. Adjust The Seasonings. Stir Until Hot, But Not Boiling. Ladle Into Bowls And Sprinkle Nutmeg On Top. Makes 8 Servings Of About 1 1/4 Cups Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamed Tomato Soup (11-15-93) (23:28) 3 T Butter (To Saute With) 2 T Safflower Oil 2 Large Onions, Chopped 1/2 Tsp Thyme, Crushed 1 Tsp Basil 1 Dash Salt & Pepper 10 Medium Ripe Tomatoes, Coarsely Chopped 5 T Tomato Paste 1/3 C Flour 6 C Chicken Broth 1 1/2 Tsp Sugar 1 C Cream 1 C Milk 2 T Butter Combine Butter And Oil In Soup Pot; Add Onions; Saute Over Low Heat, Sprinkling With Thyme, Basil, Salt And Pepper; Stir Occassionally. When Onions Are Tender, Stir In Tomatoes And Tomato Paste; Simmer About 18 Minutes. Blend Flour With Equal Amount Of Chicken Broth; Add To Tomato Mixture And Mix Well. Slowly Add Remaining Chicken Broth, Stirring Well. Simmer Covered, Over Low Heat, For About 30 Minutes. Stir Occasionally To Prevent Soup From Sticking To Bottom Of Pan. Put Soup Through Blender In Small Batches. Reheat Puree And Stir In Sugar, Cream And Milk. Simmer A Few Minutes; Add Remaining Butter Just Before Serving. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Broccoli Soup 2 Cups Water 1 1/2 Pounds Fresh Broccoli, Cut Up 1 Large Stalk Celery, Chopped (About 3/4 Cup) 1 Medium Onion, Chopped (About 1/2 Cup) 2 Tablespoons Margarine Or Butter 2 Tablespoons Flour 2 1/2 Cups Water 1 Tablespoon Instant Chicken Bouillon 3/4 Teaspoon Salt 1/8 Teaspoon Pepper Dash Of Ground Nutmeg 1/2 Cup Whipping Cream Heat 2 Cups Water To Boiling In 3 Quart Saucepan. Add Broccoli, Celery And Onion. Cover And Heat To Boiling. Cook Until Tender, About 10 Minutes; Do Not Drain. Press Broccoli Mixture Through Food Mill. (Or Place In Blend Container. Cover And Blend Until Of Uniform Consistency. ) Heat Margarine In 3 Quart Saucepan Over Low Heat Until Melted. Stir In Flour. Cook, Stirring Constantly, Until Mixture Is Smooth And Bubbly; Remove From Heat. Stir In 2 1/2 Cups Water. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute. Stir In Broccoli Mixture, Instant Bouillon, Salt, Pepper And Nutmeg. Heat Just To Boiling. Stir In Cream; Heat But Do Not Boil. Serve With Grated Cheese If Desired. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Broccoli Au Gratin Soup (11-04-92) (3:19) Ibm 2 Tablespoons Butter Or Margarine 1/2 Cup Chopped Onion 1 3/4 Cups Water 1 Package (4.5 Ounces) Broccoli Rice Au Gratin 1/4 Cup Flour 1/4 Teaspoon Dry Mustard 1 3/4 Cups Chicken Broth Or Bouillon 2 Cups Milk 1/2 Cup Shredded American Cheese 1 Green Onion Cut Into Short, Thin Strips Cook Onion In Butter In Large Saucepan Until Tender. Add Water And Contents Of Rice And Seasoning Packets. Bring To A Boil. Reduce Heat, Cover And Simmer 20 Minutes. Combine Flour And Dry Mustard In A Small Bowl. Gradually Add About 1/2 Cup Of The Broth, Stirring Until Smooth. Stir Remaining Broth, Flour Mixture And Milk Into Rice Mixture. Heat To A Simmer, Stirring Occasionally. Continue Simmering Until Slightly Thickened. Stir In Cheese. Sprinkle With Green Onion. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Celery Cucumber Soup 1 Can (10 3/4 Ounces) Condensed Cream Of Celery Soup 1 Soup Can Water 1/4 Cup Chopped Pared Cucumber 2 Tablespoons Chopped Green Onion 2 Tablespoons Chopped Green Pepper 1/4 Cup Dairy Sour Cream 1/4 Teaspoon Celery Salt Combine All Ingredients; Chill Thoroughly. Garnish Each Serving With A Cucumber Slice If Desired. Makes 7 Servings (3/4 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Corn Soup 1 Can (10 1/2 Ounces) Condensed Cream Of Chicken Soup 1 1/2 Cups Milk 1/2 Cup Mayonnaise 1 Can (16 Ounces) Whole Kernel Corn Chopped Pimento Snipped Parsley In Saucepan, Heat Soup, Milk, Mayonnaise And Corn (With Liquid), Stirring Occasionally. Garnish With Pimento And Parsley. Makes 5 Servings 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Mushroom Soup (05-11-93) (1:13) Servings: 2 1/4 C Chopped Onion 2 T Snipped Parsley 1 T Butter Or Margarine 1 1/2 C Fresh Sliced Mushrooms 1 1/2 T Cornstarch 1 T Instant Beef Bouillon 1/2 T Worcestershire Sauce 1/8 T Dry Mustard 1 X Dash Freshly Ground Pepper 2/3 C Water 1/2 C Dairy Sour Cream 1 X Snipped Parsley (Opt.) In A 4-Cup Measure Micro-Cook The Chopped Onion, The 2 T Snipped Parsley, And Butter Or Margarine, Uncovered, On 100% Power For 1 To 1 1/2 Minutes Or Till The Onion Is Tender But Not Brown. Stir In The Sliced Fresh Mushrooms. Micro-Cook, Covered, On 100% Power For 2 To 3 Minutes Or Till The Mushrooms Are Tender, Stirring Once. Stir In Cornstarch, Beef Bouillon Granules, Worcestershire Sauce, Dry Mustard, And Freshly Ground Pepper. Add Water; Mix Well. Micro-Cook, Uncovered, On 100% Power 3 To 4 Minutes Or Till Thickened And Bubbly, Stirring Twice. Combine Hot Mushroom Mixture And Dairy Sour Cream In A Blender Container. Cover And Blend Till Mixture Is Nearly Smooth. Pour Back Into The 4-Cup Measure. Micro-Cook, Uncovered, On 100% Power About 1 Minute Or Till The Mushroom Mixture Is Heated Through. Do Not Boil! Garnish With Additional Snipped Parsley, If Desired. Note: ----- After Making Creamy Mushroom Soup, Use This Quick Clean-Up Method To Wash Your Blender. Simply Fill The Blender Container About 1/3rd Full With Lukewarm Water And Add A Small Amount Of Detergent. Replace The Lid And Run The Motor A Few Seconds Or Till The Blender Container Is Clean. Rinse, Dry, And Return The Blender Container To It's Base. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Potato And Watercress Soup (10-07-92) (2:00) 1 Bunch Watercress 1 Tablespoon Margarine Or Butter 1 10 3/4 Ounce Can Condensed Cream Of Potato Soup 1 1/4 Cups Milk About 15 Minutes Before Serving: 1. Coarsely Chop Watercress, Reserving 4 Sprigs For Garnish. 2. In 3-Quart Saucepan Over Medium Heat, In Hot Margarine Or Butter, Cook Chopped Watercress Until Tender, About 3 Minutes, Stirring Occasionally. Stir In Undiluted Cream Of Potato Soup, Milk, And 2 Cups Water, Over High Heat, Heat To Boiling. Reduce Heat To Low; Simmer 2 To 3 Minutes To Blend Flavors. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creole Clam Bisque Combine One 10 3/4 Ounce Can Condensed Clam Chowder (Manhattan Style), One 10 1/2 Ounce Can Condensed Chicken Gumbo, And 1 Can Light Cream. Heat. Makes 4 Or 5 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creole Garlic Soup (08-16-93) (1:37) Servings: 4 4 Ea Garlic Cloves,Lg, Peeled 1/4 C Butter Or Margarine, Soft 2 C Beef Broth (10 1/2 Oz) 2 T Parmesan Cheese, Grated 2 C Water 1 C Dry Sherry 4 Ea French Bread Slices 1. Add Garlic Cloves To Beef Broth In Suacepan; Cover And Simmer 15 Minutes, Or Until Garlic Is Soft. 2. Remove Garlic And Reserve; Add Water And Sherry To Broth And Heat To Serving Temperature. 3. Toast Bread On One Side Under Broiler; Remove And Spread Untoasted Side With Butter 4. Mash Reserved Garlic And Spread Over Bread; Sprinkle With Cheese. 5. Broil Toast Until Brown And Bubbly, About 30 Seconds. 6. Place A Piece Of Toast In Each Of The Four Soup Bowls; Ladle Hot Soup Over And Serve ***Note This Soup Shows The Spanish Influence On Creole Cooking.***** -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creole Gumbo 3 Tablespoons Butter 3 Tablespoons All Purpose Flour 1/2 Cup Chopped Onion 1 Clove Garlic, Minced 1 1 Pound Can Tomatoes, Cut Up 1/2 Cup Chopped Green Pepper 2 Bay Leaves 1 Teaspoon Dried Oregano, Crushed 1 Teaspoon Dried Thyme, Crushed 1/2 Teaspoon Salt 1/4 Teaspoon Bottled Hot Pepper Sauce 1 4 1/2 Ounce Cans Shrimp, Drained And Cut Up 1 7 1/2 Ounce Can Crab Meat, Drained And Cartilage Removed 1 Tablespoon File' Powder Hot Cooked Rice In Large Saucepan, Melt Butter; Blend In Flour. Cook And Stir 7 To 8 Minutes, Or Until Golden Brown. Stir In Onion And Garlic; Cook Until Onion Is Tender. Stir In Undrained Tomatoes, Green Pepper, Bay Leaves, Oregano, Thyme, Salt, Pepper Sauce, And 1 1/2 Cups Water. Bring To Boiling. Simmer, Covered, 20 Minutes. Remove Bay Leaves. Stir In Shrimp And Crab; Heat Through. Remove From Heat. Blend A Moderate Amount Of Hot Liquid Into File' Powder. Return To Saucepan; Stir Until Combined. Serve Over Rice In Soup Bowls. Pass Additional Hot Pepper Sauce, If Desired. Serves 5 Or 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber And Potato Soup (05-09-93) (18:39) Servings: 4 1 Ea Cucumber; Medium 4 Ea Potatoes;Med, Peel And Dice 1 T Salt 2 C Water; Cold 1/4 T Pepper; White 1 C Cream; Heavy 1/2 C Milk 1 Ea Green Onion; Grated 1 T Dillweed; Dried Or 1 T Fresh Dill; Chopped Peel The Cucumber And Slice It Lengthwise. Scoop Out Seeds With A Spoon And Discard. Dice Cucumber. In A Heavy 2 1/2-Quart Saucepan Boil Potatoes In Salted Water Until The Potatoes Are Very Soft. Pour Potatoes And Cooking Liquid Into A Sieve Or Food Mill Set Over A Large Bowl. Force Potatoes Through. Return To The Saucepan. Stir In Pepper, Cream, Milk, Grated Onion And The Cucumber. Simmer Gently About 5 Minutes Or Until The Cucumber Is Tender. Add Dill And Season To Taste. Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Soup 2 Medium Cucumbers 1/4 Cup Buttermilk 1 Teaspoon Salt 1/8 Teaspoon Pepper 1 Teaspoon Instant Minced Onion 1 1/4 Cups Buttermilk Pare 1 Of The Cucumbers; Cut Both Cucumbers Into 3/4 Inch Slices. Reserve 6 Of The Unpared Slices For Garnish; Wrap In Plastic Wrap And Refrigerate. Pour 1/4 Cup Buttermilk Into Blender; Add Half Of The Cucumber Slices. Beat On High Speed Until Smooth. Add Remaining Cucumber Slices, The Salt, Pepper And Onion. Beat Until Smooth, About 1 Minute. Stir In Remaining Buttermilk. Cover And Refrigerate At Least 2 Hours. Garnish Each Serving With A Reserved Cucumber Slice. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Soup 1 1 Large Peeled Cucumber 2 Cups Chicken Broth 1 1/2 Cups Milk 1 Tablespoon Lemon Juice 1/2 Teaspoon Curry Powder 1 Dash Salt 1 Dash Pepper 1 Chive Dice Cucumber. Put All Ingredients In Blender. Blend Until Smooth. Store In Refrigerator Several Hours Or Overnight. Garnish Each Serving With Cucumber Slice And Chopped Chives. Serve With Croutons And Carrot Sticks. Makes An Excellent Cold Soup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Soup 2 2 Medium Cucumbers 1 Quart Buttermilk 1 Tablespoon Snipped Green Onion 1 Teaspoon Salt 1/4 Cup Snipped Parsley Pare Cucumbers, Remove Seeds, And Grate To Make 1 To 1 1/2 Cups. Add Remaining Ingredients; Mix Well. Cover And Chill About 4 Hours. Mix Again Just Before Serving. Trim With Parsley Sprigs. Serves 8 To 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curried Clam Soup (02/15/94) (23:57) 1 Pk Creamy Clam Soup Mix 1 1/2 C Water 1 1/2 C Milk (Full Cream) 1/4 C Flour 1/4 C Butter 1 Tb Curry Powder 1 Ts Cummin 1 Ts Garlic Powder 1 Cn Baby Clams Follow The Directions On The Package As To Making The Ordinary Soup With The Water And Milk. Make A Roux With The Flour And Butter In A Seperate Pot. Bring The Soup Mix To The Boil And Add The Curry Powder, Garlic Powder And Cummin. Add The Can Of Baby Clams, Stir Until Heated Again Then Pour Into The Roux Pot Stirring Constantly Until The Soup Thickens. Simmer For 10 Minutes And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curried Corn And Shrimp Soup (5-14-98) 2 Cups Regular-Strength Chicken Broth 2 Medium-Size Tart Apples (Peeled, Cored And Chopped) 1 Large Onion (Chopped) 1/2 Tsp Curry Powder 1 Large Red Bell Pepper (Stemmed And Seeded) 4 Cups Cold Buttermilk 1/4 Cup Lime Juice 1 1/2 Cups Cooked Corn Kernels 1/2 Cup Minced Fresh Cilantro 1/3 Lb. Tiny Cooked Shrimp Cilantro Sprigs (Optional) In A 4- To 5- Quart Pan Over High Heat Combine Broth, Apples, Onion, And Curry. Cover And Bring To A Boil, Then Simmer Until Apples Mash Easily (About 30 Min). Let Cool, Then Cover And Chill Until Cold, At Least 3 Hours Or Up To A Day. Smoothly Puree Mixture In A Blender Or Food Processor. Cut A Few Thin Slivers From Bell Pepper And Set Aside; Dice Remaining Pepper And Put Into A Tureen With Apple Puree, Buttermilk, Lime Juice, 1 1/4 Cups Of Corn And Minced Cilantro. Ladle Soup Into Bowls And Top With Shrimp, Remaining Corn, Bell Pepper Strips, And Cilantro Sprigs. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curried Pumpkin-Apple Soup (5-14-98) 1/4 Cup Butter 1 Clove Garlic 1 Onion 1 Leek 1 Large Apple, Peeled And Chopped 1 Tbsp Curry Powder 2 Cups Chopped Fresh Pumpkin 4 Cups Stock (1 Use Chicken Stock) 1 Cup Whipping Cream Salt And Pepper Apple Wedges Melt Butter In Saucepan. Saute Garlic, Onion, Leek And Apple. Stir In Curry Powder And Cook For 1 Minute, Stirring Constantly. Add Pumpkin And Stock. Bring To Boil, Stirring Occasionally. Reduce Heat And Simmer Until Veggies Are Tender. Puree All In Blender Or Food Processor. Return To Saucepan And Stir In All Of Cream But 2 Tablespoons. Season With Salt And Pepper. When Serving Garnish With Fresh Apple Wedges, And Pour A Bit Of Cream Over Top. Looks Pretty! Serves 6-8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Danablu Soup (08-15-93) (17:14) Servings: 4 1 1/2 T Butter 2 1/2 T Flour 4 C Boiling Water 4 Ea Chicken Bouillon Cubes 1 1/2 C Danish Blue Cheese, Crumbled 2 C Half And Half 1/2 C Whipping Cream, Whipped 1 T Parsley, Finely Chopped In A Large 3-Quart Saucepan, Melt Butter And Blend In Flour. Remove From Heat And Stir In Boiling Water, A Little At A Time. Bring To A Rolling Boil. Add Bouillon Cubes And Stir To Dissolve. Add Crumbled Danish Blue Cheese, Stirring As Cheese Is Added To Dissolve. Return To Boiling And Boil 10 Minutes. (This Is Necessary To Develop Flavor). Reduce Heat And Add The Half And Half, Stirring Constantly. Heat Just To Boiling And Serve Hot, Adding A Spoonful Of The Topping To Each Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Danish Pea Soup With Pork (05-01-93) (19:33) Servings: 6 1 Lb Yellow Split Peas, Washed * 2 Lb Lean Bacon Or Smoked Pork ** 3 X Med Carrots, Scraped 1 X Celery Root, Peeled & 1/4-Ed 4 X Med Leeks, White Parts *** 2 X Med Onions, Peeled & Halved 1/2 T Dried Thyme 1 1/2 T Salt 1/4 T Pepper 1 Lb Pork Sausage Links **** * And Drained ** In One Piece *** Use White Parts Of Leeks Only, Cleaned And Washed **** Cook And Drain Sausage Links Soak Peas In Cold Water According To Package Directions. Put In A Large Kettle With 6 Cups Water. Cook Slowly, Covered, 1 1/2 Hours, Until Tender. Put Bacon, Carrots, Celery Root, Leeks, Onions, Thyme, Salt, And Pepper In Another Kettle. Cover With Water. Cook Slowly, Covered, 40 Minutes Until Vegetables And Bacon Are Tender. Take Out Bacon; Slice And Keep Warm. Remove Vegetables And Add To Cooked Split Peas With As Much As The Broth In Which The Vegetables Were Cooked As Desired To Thin The Soup. Reheat, If Necessary. Ladle Soup, Including Vegetables, Into Wide Soup Plates And Serve Sliced Bacon And The Cooked Sausage Links Separately On A Platter. Serve With Dark Bread, Mustard, And Beer. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dilly Tuna Soup 1 Package (8. 75 Ounces) Main Dish Mix For Noodles And Tuna 6 Cups Water 3 To 4 Teaspoons Lemon Juice 1/4 Teaspoon Dried Dill Weed 1/4 Teaspoon Salt 1/8 Teaspoon Pepper 1 Package (10 Ounces) Frozen Chopped Broccoli 1 Can (6 1/2 Ounces) Tuna, Drained Heat Noodles, Sauce Mix, Water, Lemon Juice, Dill, Salt And Pepper To Boiling In Dutch Oven, Stirring Constantly; Reduce Heat. Cover And Simmer, Stirring Occasionally, 5 Minutes; Stir In Broccoli And Tuna. Cover And Cook 10 Minutes Longer. Makes About 7 1/2 Cups Of Soup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Double Coriander-Ginger Cream Soup (5-14-98) 4 Tablespoons Butter 2 Teaspoons Peanut Oil 1 Teaspoon Oriental Sesame Oil 1/2 Cup Finely Chopped Scallions 2 Tablespoons Finely Chopped Fresh Ginger 1/2 Cup Minced Shallots 2 Teaspoons Ground Coriander 1 Tablespoon Sugar 4 Cups Chicken Stock 1/4 Teaspoon Salt 1/8 Teaspoon Freshly Ground White Pepper 1/2 Cup Heavy Cream 1/2 Cup Finely Chopped Fresh Coriander 1/4 Cup Minced Chives Fresh Coriander Leaves For Garnish In A Large Saucepan, Melt 2 Tablespoons Of The Butter In The Peanut Oil And Sesame Oil Over Moderate Heat. Add The Scallions, Ginger And Shallots And Cook Until The Shallots Are Softened But Not Browned, 2 To 3 Minutes. Stir In The Ground Coriander, Sugar, Chicken Stock, Salt And Pepper. Bring To A Boil, Reduce The Heat And Simmer For 5 Minutes. Remove From Heat And Stir In The Cream, Fresh Coriander And Chives. In A Blender Or Food Processor, Puree The Soup In Batches Until Smooth. Return The Soup To The Saucepan And Cook Over Moderately Low Heat Until Heated Through, About 3 Minutes. Stir In The Remaining 2 Tablespoons Butter. Ladle The Soup Into A Soup Tureen Or Individual Bowls And Garnish With Coriander Leaves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Double Tomato Soup (11-04-92) (10:37) Ibm 1 Large Onion, Chopped 3 Celery Stalks, Chopped 1 Tablespoon Olive Oil Or Salad Oil 3/4 Teaspoon Oregano 1/8 Teaspoon Pepper 1 10 3/4 Ounce Can Condensed Tomato Soup, Undiluted 1 14 1/2 To 16 Ounce Can Tomatoes In 3 Quart Casserole, Cook Onion, Celery, Olive Oil, Oregano, And Pepper, Covered, On Microwave High 10 To 12 Minutes Until Tender, Stirring Halfway Through Cooking. Add Undiluted Tomato Soup, Tomatoes With Their Liquid, And One 10 3/4 Ounce Can Water. Cook, Uncovered, On Microwave High 5 To 7 Minutes Until Soup Comes To A Boil, Stirring Halfway Through Cooking. Makes 6 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dutch Leek Soup (11-14-93) (17:43) 3/4 C Whole Wheat Flour 2 Cubes Bouillon 2 Qt Water 1 C Milk 1/8 Tsp Ground Mace 5 Leeks 1/4 C Whipping Cream 2 C Shredded Edam Or Gouda Cheese Blend Together Flour, Bouillon Cubes And Water. Stir In Milk And Mace. Bring To A Boil; Immediately Reduce Heat To Simmer; Simmer 10 Minutes. Add Leeks And Cream; Simmer 10 Minutes. Serve Cheese With Soup At The Table. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Chicken Gumbo 1 Can (16 Ounces) Cut Okra, Drained 1/4 Cup Chopped Onion 1/4 Cup Chopped Green Pepper 3 Tablespoons Butter Or Margarine 4 Cups Chicken Broth 1 Can (16 Ounces) Tomatoes 1 Small Bay Leaf Salt And Pepper 1 Cup Diced Cooked Chicken 1 Tablespoon Snipped Parsley 3 Cups Hot Cooked Rice Celery Crescents (Below) In Large Saucepan, Cook And Stir Okra, Onion And Green Pepper In Butter Over Low Heat Until Onion Is Tender. Stir In Chicken Broth, Tomatoes And Bay Leaf; Simmer Uncovered 15 Minutes. Season With Salt And Pepper. Stir In Chicken And Parsley; Heat Through. Serve In Bowls Over Scoops Of Rice With Celery Crescents. Makes 6 Servings. Celery Crescents Heat Oven To 450 Degrees. Stir 2 Cups Bisquick Baking Mix And 1/2 Cup Cold Water With Fork To Soft Dough. Gently Smooth Dough Into Ball On Floured Cloth Covered Board. Knead 5 Times. Roll Into 12 Inch Circle. Brush Lightly With Melted Butter Or Margarine. Cut Into 16 Wedges. Beginning At Rounded Edges, Roll Up Tightly. Place About 1 Inch Apart With Points Underneath On Ungreased Baking Sheet. Curve Ends To Form Crescents. Brush Tops With Melted Butter; Sprinkle With Celery Seed. Bake 10 To 12 Minutes. Makes 16 Crescents. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Hungarian Soup (11-15-93) (22:31) 2 Lb Stewing Beef 3 T Butter 1 Onion, Chopped 1 Clove Garlic, Minced 1 T Paprika 2 Cans (10 3/4 Oz) Tomato Soup 9 C Water 1/4 Tsp Caraway Seeds 4 Medium Carrots, Sliced 4 Oz Wide Noodles 10 Oz Frozen Cut Green Beans 1 C Sour Cream Using Large Soup Kettle, Brown Beef On All Sides In Butter; Remove Beef And Set Aside. Brown Onion And Garlic In Butter Until Soft, Stirring Occasionally. Stir In Paprika. Return Beef To Kettle; Add Soup, Water, Caraway, And Carrots. Bring To A Boil; Reduce Heat, Cover And Let Simmer 45 Minutes. Stir In Noodles And Green Beans With Soup Over High Heat. Once Soup Boils, Reduce To Simmer, Cover And Continue Cooking About 20 Minutes. Stir Occasionally. Stir In Sour Cream Until Blended. Heat, But Do Not Allow To Boil. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Egg Drop Soup 1 Can (About 14 Ounces) Chicken Broth 4 Cups Water 1 1/2 Teaspoons Salt 1 Egg 2 Scallions Or Green Onions, Diagonally Sliced Heat Chicken Broth, Water And Salt To Boiling In Large Saucepan. Reduce Heat To Simmer. Beat Egg With Fork In Small Bowl Until Blended. Stirring Constantly With Fork, Slowly Pour Egg Into Broth To Form Shreds Of Egg. Divide Soup Among Individual Soup Bowls; Sprinkle Each With Scallion Slices. Makes 6 Servings (About 1 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fennel And Watercress Soup (08-15-93) (17:15) Servings: 4 1 T Butter 1/2 X Large Fennel Bulb Chopped 1 Ea Small Onion, Thinly Sliced 1 Lb Potatoes, Peeled, Sliced(4) 4 C Strong Chicken Stock 1 X Parsley, Bay Leaves 1 X Peppercorn, Thyme 1 X Salt And Pepper 1/2 C Whipping Cream 1 T Chopped Parsley 1 X Large Bunch Watercress Melt Butter In Heavy Saucepan. Add Fennel And Onion, Cook Over Medium Heat Until Soft But Not Brown, About 5 Minutes. Add Potatoes, Stock And Parsley, Bay Leaf, Peppercorns And Thyme Enclosed In A Small Cheesecloth Pouch. Simmer 30 Minutes Then Remove. Pass Soup Through Food Mill Or Puree Until Smooth In A Food Processor Or Blender. Pour Puree Into A Clean Saucepan, Bring Back To Boil And Correct Seasoning. Add Cream To Taste And Chopped Parsley. Place Bunch Of Watercress In Boiling Water For 3 To 5 Seconds Then Plunge In Cold Water. Drain Cut Leaves From Stalks. Place Soup In A Heated Tureen And Serve. Makes Four 1 1/2 Cup Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Finnish Summer Soup (08-16-93) (1:39) Servings: 5 2 C Water 6 X Small Thin Skinned Potatoes* 1 T Salt 1/8 T White Pepper 2 T Butter Or Margarine 6 X Small Boiling Onions ** 12 X Young Fresh Baby Carrots *** 1/2 Lb Young Fresh Green Beans **** 2 C Fresh Shelled Tiny Peas 2 C Half And Half (Light Cream) 3 T All Purpose Flour * Potatoes Peeled And Halved ** Or 6 Green Onions (Including Tops), Cut Into 3-Inch Lengths *** 1/2 Lb. **** Cut Into 1-Inch Lengths Heat Water To Boiling In A Wide 5-Quart Pan; Add Potatoes. Reduce Heat; Cover And Simmer For 5 Minutes. Add Salt, Pepper, Butter, Onions, Carrots, And Green Beans; Simmer For 8 More Minutes. Add Peas And Cook For Another 2 Minutes Or Until Vegetables Are Crisp-Tender. In A Small Bowl, Stir Together Half And Half And Flour Until Smooth; Stir Into Simmering Vegetables. Cook, Stirring Until Soup Slightly Thickened (About 5 Minutes) Serving Size: 1-2/3 Cup Per Serving: 9 Grams Protein, 34 Grams Carbohydrates, 49 Milligrams Cholesterol, 292 Calories May Be Served With Open Faced Sandwiches Of Cream Cheese On Rye, Decorated With Sliced Vegetables. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fisherman's Bouillabaisse (08-15-93) (17:16) Servings: 4 1/4 C Olive Oil 2 Ea Med. Cloves Garlic Fine Chop 1 C Water 1/2 C Dry White Wine 1 Ea Env. Soup Mix * 1 T Finely Chopped Parsley 1 T Thyme Leaves 14 1/2 Oz (1 Can) Tomatoes ** 1 1/2 Lb Lobster Tails *** 1 Lb Fish **** 6 Ea Clams, Well Scrubbed 6 Ea Mussels, Well Scrubbed * Soup Mixes To Be Used. Choose One. Onion Or Onion-Mushroom. ** Canned Tomatoes Should Be Whole Peeled Tomatoes, Undrained And *** There Should Be About 3 Lobster Tails That Are Cut Into 3-Inch **** Fish That Can Be Used. Choose One. Red Snapper, Cod, Halibut. In Large Saucepan Or Stockpot, Heat Oil And Cook Garlic Over Medium Heat Until Golden. Add Water, Wine, Onion Recipe Soup Mix, Parsley, And Thyme, Blend Thoroughly. Stir In Tomatoes. Bring To A Boil, Then Simmer Covered 15 Minutes. Add Lobster And Fish And Simmer 10 Minutes. Add Clams And Mussels And Simmer An Additional 5 Minutes Or Until Shells Open. (Discard Any Unopened Shells). Serve, If Desired, With Bread Or Rolls. Makes About 4 (2 Cup) Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Forest Mushroom Soup (11/10/94) (22:37) 2 Lb Mushrooms - White,Fresh 1/2 Sliced, 1/2 Chopped 1/2 Cup Butter -Sweet 3/4 Cup Shallots - Minced 3 Cup Chicken Stock 1 Cup Roux 1 1/2 Cup Cream - Whipping 1 Tbsp Salt - Kosher Pepper (To Taste) 1 1/2 Oz Mushrooms - Porcini 1 1/2 Cup Water 2 Oz Garlic - Pureed 1/2 Bunch Rosemary 1 Bunch Thyme 1 Bunch Marjoram 1/2 Bunch Parsley Saute The Fresh Mushrooms And Shallots In Butter. Set Aside. To Reconstitute The Dry Porcini Mushrooms, Cook Them In The 1 1/2 Cups Boiling Water For Five Minutes, Then Allow The Mixture To Steep In A Tall Can For 30 Minutes. Be Sure To Do This Process Carefully. After 30 Minutes, Lift The Mushrooms Out Of The Water, Setting The Liquid Aside In Another Container. (Most Of The Flavor Comes From This Liquid, So Do Not Throw It Away.) Remove Any Grit That Has Accumulated By Straining Through Cheesecloth Or A Coffee Filter; You Do Not Want The Grit From The Mushrooms In The Soup. Now Pour The Heated Chicken Stock Over The Mushrooms In The Tall Can And Let The Mixture Settle. Remove Any More Grit That Has Accumulated. Repeat The Procedure With The Chicken Stock Once More. In A Very Large Pot, Mix Together The Water That You Set Aside, The Chicken Stock With Porcini Mushrooms, And The Sauteed Mushrooms And Shallots. Boil The Mixture And Thicken It Slightly By Adding The Roux And Simmer For About 10 Minutes. Add The Whipping Cream. Then Finish By Adding The Remaining Ingredients Using Herbs, Garlic, Salt And Pepper Last. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Frank And Tater Soup 8 Slices Bacon, Cut Into Small Pieces 4 Frankfurters, Thinly Sliced 1/2 Cup Chopped Onion 1 Can (About 14 Ounces) Chicken Broth 1 Teaspoon Celery Salt Mashed Potato Mix 1 Can (17 Ounces) Whole Kernel Corn 1 2/3 Cups Milk Cook Bacon And Frankfurters In Medium Saucepan Until Bacon Is Crisp. Spoon Off 2 Tablespoons Fat. Add Onion; Cook Over Low Heat Until Onion Is Tender. Add Broth And Celery Salt. Heat To Boiling; Remove From Heat. Measure Amount Of Mashed Potato Mix For 4 Servings As Directed On Package. Stir Measured Potatoes Into Soup. Stir In Corn (With Liquid) And Milk. Heat Through; Season With Salt If Desired. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 3 Cups Sliced Onion (About 3 Medium) 2 Tablespoons Butter 2 Cans (10 1/2 Ounces Each) Condensed Beef Broth (Bouillon) 1 1/2 Cups Water 1 Teaspoon Worcestershire Sauce 2 Thin Slices French Bread, Toasted Grated Parmesan Cheese In Covered Large Saucepan, Cook Onion In Butter Over Low Heat About 30 Minutes, Stirring Occasionally. Add Beef Broth, Water And Worcestershire Sauce; Heat To Boiling. Reduce Heat; Cover And Simmer About 30 Minutes. Place 1/2 Slice Toasted Bread In Each Of 4 Soup Bowls; Pour Hot Soup Over Bread And Sprinkle With Cheese. Makes 4 Servings. 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 1 1 1/2 Pounds (3 Large) Onions, Thinly Sliced (6 Cups) 1/4 Cup Butter Or Margarine 3 10 1/2 Ounce Cans Condensed Beef Broth 1 Teaspoon Worcestershire Sauce 1/4 Teaspoon Salt Dash Pepper 2 French Or Hard Rolls, Sliced And Toasted Grated Parmesan Cheese Cook Onions In Butter Until Lightly Browned, About 20 Minutes. Add Broth And Worcestershire Sauce. Bring To Boiling. Season With Salt And Pepper. Sprinkle Toast With Cheese; Place Under Boiler Until Cheese Is Lightly Browned. Pour Soup In Bowls And Float Toast Slices Atop. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 2 (05-11-93) (2:30) Servings: 4 2 Ea Medium Onions 2 Ea Chicken Bouillon Cubes 1 Qt Water 1/2 T Kitchen Bouquet 2 Ea Beef Bouillon Cubes Slice Onions Finely, Saute In Butter Until Tender. Add Water, Bouillon Cubes, And Kitchen Bouquet. Simmer 20 Minutes, Add Croutons And Serve. Croutons Toast Bread Slices Under Broiler. Spread With Butter, Salt, Pepper, Garlic, Paprika And Parmesan Cheese. Dice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 3 (08-15-93) (17:17) Servings: 6 1/4 C Butter 6 X Medium Cooking Onion Sliced 1 T Sugar 1 T All Purpose Flour 1 C Dry White Wine 4 C Beef Broth 1/4 T Pepper 6 X 1/2 In Day Old French Bread 2 C Grated Swiss Cheese 1/2 C Grated Parmesan Cheese 1 X Paprika In Large Dutch Oven Over Medium Heat, Melt Butter. Add Onions And Sugar. Cover And Cook, Stirring Occasionally, 30 Minutes Or Until Onions Are Tender But Not Colored. Uncover Pan, Increase Heat Slightly And Continue To Cook, Stirring Regularly Until Onions Are Rich Caramel Color (10 To 15 Minutes) Do Not Let Onions Burn. Stir In Flour Until Well Blended. Gradually Add Wine; Cook, Stirring Constantly, Until Mixture Boils And Thickens. Stir In Beef Broth And Pepper; Bring To Boil. Reduce Heat To Low. Cover And Simmer 15 Minutes. Ladle Soup Into 6, 1-1/2 Cup Oven Proof Bowls. Top Each With Bread Slice; Sprinkle With Swiss Cheese And Parmesan Cheeses And Paprika. Place Bowls On Jelly Roll Pan. Broil Until Cheese Melts And Bubbles. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 4 (11-05-93) (20:15) 1 T Low Cal Margarine 6 Medium Onions Thinly Sliced 1/4 T Fructose 1 T Arrowroot 2 T Water 2 Quarts Beef Stock Heated 1/2 Cup Dry White Wine 1 T Grated Parmesan Cheese (Optional) 1 1/2 T Cognac (Optional) Pepper To Taste Melt Margarine In A Sauce Pan. Add Onions And Fructose, Cover And Cook Over Low Heat 15 Minutes. Uncover And Increase Heat To Medium And Cook Stirring Frequently Until Onions Are Tender And Golden, About 40 Minutes. Dissolve Arrowroot In Water And Add To Pan With Stock. Bring To A Boil Then Reduce To A Simmer. Add Wine And Pepper, Partially Cover And Cook 30 Minutes. When Ready To Serve, Stir In Cognac And Sprinkle With Parmesan, If Desired. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 5 (11-15-93) (23:56) 5 Onions, Sliced 1/4 C Soy Sauce 2 Cloves Garlic, Diced 5 Cups Water 1/4 C Butter 1/2 C Grated Parmesan Cheese 1 Vegetable Bouillon Cube 4 Slices French Bread, Toasted And Cubed Saute Onions And Garlic In Butter Until Onions Are Clear. Add Bouillon Cube And Soy Sauce. Simmer 15-20 Minutes, Or Let Sit Overnight For Flavors To Blend; Or Freeze. Next, Add Water And Let Simmer Another 15 Minutes. Ladle Into Bowls, Sprinkle With Toast Cubes, And Parmesan Cheese. Serve When Cheese Is Melted. Makes 6 Servings Of About 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 6 (11-26-93) (0:50) 1/4 Cup Butter Or Margarine 4 Cups Onions, Thinly Sliced 2 Can (10.5 Oz Ea) Beef Broth (Bouillon) 3/4 Cup Coca-Cola 1 Tsp Salt 1/2 Tsp Vinegar 1/8 Tsp Pepper French Bread, Cut Into Thick Slices Parmesan Cheese, Grated In A Heavy Saucepan, Melt The Butter/Margarine. Add Onions And Cook Until They Are Golden, Do Not Brown. Add The Undiluted Beef Broth, 1 Soup Can Of Water, Coca-Cola, Salt, Vinegar, And Pepper. Cover And Simmer 20 To 25 Minutes. In A Broiler, Toast One Side Of The French Bread Slices. Turn And Generously Sprinkle With The Parmesan Cheese. Toast Until Browned. Into Deep Bowls, Ladle The Soup And Top With The Toast, Cheese-Sided Up. Makes 4 Servings Or About 6 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 7 (03/16/94) (0:11) 1/4 Cup Butter Or Margarine 4 Cups Sliced Large Onions. (When Sweet Onions Run Out Yellow Work Fine.) 1 Teaspoon Sugar 1 Tablespoon All-Purpose Flour 2 1/2 Cups Of Water 1/2 Red Cooking Wine (I Use Sherry) 2 10 1/2-Ounce Cans Condensed Beef Broth 1 Loaf Of French Bread (Regular Bread Will Work) 1 8-Ounce Package Swiss Cheese Slices 1. In 4 Quart Saucepan Over Medium Heat In Hot Butter, Cook Onions And Sugar For 10 Minutes. 2. Stir In Flour Until Well Blended With The Onions And Pan Juices. 3. Add Water, Wine, And Undiluted Beef Broth. Heat To Boiling. Reduce Heat To Low; Cover And Simmer 10 Minutes. 4. Cut French Bread Into Slices About 1/2 To 1 Inch Thick. Toast Either In Oven At 425* Or In Toaster Oven. 5. Ladle Soup Into Oven Safe Bowls And Place 1 Slice Of Toasted Bread On Surface Of Soup In Each Bowl. 6. Fold Swiss Cheese Slices And Fit Onto Top Of Bread Slices In Soup. 7. Place Soup Bowls In Jelly-Roll Pan For Easier Handling. Bake In 425* Oven 10 Minutes Or Just Until Cheese Is Melted. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 8 (5-14-98) 2 Lbs. Veal Bones 2 Chicken Carcasses, Cut Into Pieces 1 Gal. Water 2 Carrots, Sliced 1 Onion, Sliced 1 Celery Stalk, Sliced 2 Leeks, Washed Well And Sliced 6 Cracked Black Peppercorns 4 Parsley Sprigs 2 Sprigs Thyme 2 Bay Leaves Place Bones, Carcasses, And Water In A Large Stock Pot. Bring To A Boil. Reduce Heat, Skim Fat, And Add Vegetables And Herbs. Allow To Simmer For 4-5 Hours Partly Covered, Skimming Fat As Necessary. Strain Well (Or Just Ladle The Soup Out, Leaving The Bones, Etc. Behind). French Onion Soup 8 Cups Fonds Blanc 3 Cups Onion, Sliced 2 Tbsp. Butter 8 Tbsp. Mixed Grated Gruyere And Parmesan Cheese Salt And Pepper To Taste 1 Baguette Melt The Butter On Low Heat In A Large Saucepan. Add The Onion, And Cook For 30-40 Minutes, Stirring Often, Until The Onions Are Soft And Golden Brown. Add The Fonds Blanc, And Simmer For 30 Minutes. Add Salt And Pepper To Taste. In A 375 F Oven Place 16 1/2-Inch Slices Of Bread, Cut Into ~1-Inch Pieces. Bake Until Golden Brown (5-8 Mins). Put The Soup Into Individual Serving Dishes, Top With The Croutons And 1 Heaping Tbsp. Cheese Each (I Find I Really Need More Like 2 Tbsp Each). Brown The Cheese Under A Broiler And Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup With Croutons (08-16-93) (1:24) Servings: 4 2 Ea Medium Onions 2 Ea Chicken Bouillon Cubes 1 Qt Water 1/2 T Kitchen Bouquet 2 Ea Beef Bouillon Cubes Slice Onions Finely, Saute In Butter Until Tender. Add Water, Bouillon Cubes, And Kitchen Bouquet. Simmer 20 Minutes, Add Croutons And Serve. Toast Bread Slices Under Broiler. Spread With Butter, Salt, Pepper, Garlic, Paprika And Parmesan Cheese. Dice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Vichyssoise 4 Leeks (White Part), Thinly Sliced (2 1/2 Cups) 1 Medium Onion, Thinly Sliced 1/4 Cup Butter Or Margarine 5 Medium Potatoes, Thinly Sliced (About 4 Cups) 4 Cups Chicken Broth 2 Teaspoons Salt 2 Cups Milk 2 Cups Light Cream 1 Cup Whipping Cream Snipped Chives Cook Leeks And Onion In Butter Until Tender But Not Brown; Add Potatoes, Broth, And Salt. Cook, Covered, 35 To 40 Minutes. Rub Through Fine Sieve; Return To Heat; Add Milk And Light Cream. Season To Taste. Bring To Boiling. Cool; Rub Through Very Fine Sieve. When Cold, Add Whipping Cream. Chill Before Serving. Garnish With Snipped Chives. Makes 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Mushroom Soup Serves 4 To 6 4 Quart Glass Bowl 2 Cups Chopped Fresh Mushrooms 2 Cups Light Cream 1 Can (10 1/2 Ounces) Condensed Beef Consomme 1/4 Cup Dry Sherry 2 Tablespoons Flour 1 Tablespoon Finely Diced Onion 1 Tablespoon Worcestershire Sauce 1/4 Teaspoon White Pepper Sour Cream Optional In Glass Mixing Bowl, Combine All Ingredients, Except Sour Cream. Cook On Roast (7) For 15 To 18 Minutes Or Until Thickened. Garnish With Dollops Of Sour Cream, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Mushroom Soup 1 (11-14-93) (17:42) 2 T Butter 1/2 Lb Fresh Mushrooms, Sliced 1/2 C Finely Chopped Onion 1/2 Tsp Vegetable Seasoning 1 T Arrowroot Powder 2 C Skim Milk 1 Cube Bouillon In Sauce Pan, Melt Butter Over Medium Heat. Add Mushrooms. Onion, And Vegetable Seasoning. Cook About 5 Minutes. Combine Arrowroot In About 1/4 Of The Milk; Add To Mushroom Mixture. Add Bouillon Cube And Remaining Milk. Simmer, Stirring Constantly, Until Soup Is Hot And Thickens Slightly. Serves 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Mushroom Soup 2 (01/24/94) (20:42) Yield: 2 Servings 2 Tb Butter 1/2 Lb Fresh Mushrooms, Sliced 1/2 C Finely Chopped Onion 1/2 Ts Vegetable Seasoning 1 Tb Arrowroot Powder 2 C Skim Milk 1 Cube Bouillon In Sauce Pan, Melt Butter Over Medium Heat. Add Mushrooms. Onion, And Vegetable Seasoning. Cook About 5 Minutes. Combine Arrowroot In About 1/4 Of The Milk; Add To Mushroom Mixture. Add Bouillon Cube And Remaining Milk. Simmer, Stirring Constantly, Until Soup Is Hot And Thickens Slightly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Tomato Soup (05-09-93) (18:37) Servings: 4 6 Ea Tomatoes; Medium Size Or 2 Lb Italian Plum Tomatoes 1 Ea Onion; Chopped 1 Ea Celery; Stalk, Chopped 2 C Chicken Broth 1 T Tomato Paste 1/2 T Basil; Dried 1/4 T Pepper; Freshly Ground 1/2 T Salt 1/2 C Yogurt Cut Tomatoes Into Wedges And Place In 1 1/2-Quart Saucepan With All Ingredients Except Yogurt. Simmer Uncovered 30 Minutes. Strain To Remove Tomato Skins And Seeds. Adjust Seasonings. Garnish With Spoonfuls Of Yogurt. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fruit Soup (05-11-93) (1:14) Servings: 2 2/3 C Apricot Nectar 1 T Cornstarch 1 T Brandy 1 T Honey 1/8 T Ground Allspice 1 C Peeled & Sliced Fruits * * Peeled And Sliced Fruits Can Be Papayas, Peaches Or Pineapples; Cut Up Apricots, Nectarines, Or Plums; Or Halved And Pitted Dark Sweet Cherries. ------------------------------------------------------------------------- In A Nonmetal Bowl Stir Together Apricot Nectar And Cornstarch. Stir In Brandy, Honey, And Allspice. Micro-Cook, Uncovered, On 100% Power For 2 To 3 Minutes Or Till The Mixture Is Thickened And Bubbly, Stirring Every 30 Seconds. Stir In Fruit. Micro-Cook, Uncovered, On 100% Power For 45 Seconds To 1 Minute Or Till Heated Through. Chill Thoroughly, If Desired. Serve Hot Or Cold. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garden Fresh Vegetable Soup (04-20-93) (0:07) Ibm 1 Tablespoon Margarine 4 Small White Onions, Peeled 3 Tablespoons Flour 2 1/2 Cups Chicken Broth 1 Medium Size Carrot, Peeled And Sliced Diagonally 1/1 Inch Thick 1 1/2 Teaspoons Dried Tarragon, Crushed 1 Teaspoon Lemon Juice 1/4 Teaspoon Black Pepper 1/2 Cup Broccoli Florets 1/2 Cup Quartered Small Mushrooms 1 Small Yellow Squash, Sliced 1/2 Inch Thick 1/2 Cup Yogurt In A Large Heavy Saucepan, Melt The Margarine Over Moderate Heat. Add The Whole Onions And Cook, Turning Frequently, For 8 To 10 Minutes Or Until Browned On All Sides; Transfer To A Plate Lined With Paper Towels And Set Aside. Blend The Flour Into The Saucepan Drippings And Cook Over Moderate Heat, Stirring, For 2 To 3 Minutes. Gradually Whisk In The Chicken Broth And Cook, Stirring Constantly, Until Slightly Thickened-About 3 Minutes. Add The Reserved Onions And The Carrot, Tarragon, Lemon Juice And Pepper. Bring To A Boil, Adjust The Heat So That The Mixture Bubbles Gently, Cover, And Cook For 8 To 10 Minutes. Add The Broccoli, Mushrooms And Squash, Cover, And Cook About 5 Minutes Longer Or Until All The Vegetables Are Tender. Gradually Whisk In The Yogurt And Heat For 1 To 2 Minutes. Do Not Boil Or The Mixture Will Curdle. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garlic And Bean Soup (11-04-93) (1:16) 16 Ounces Cooked White Kidney Beans 1 Packet Instant Chicken Flavored Broth Mix 1 1/2 C Water 1 T Dried Parsley Flakes 1 Large Clove Garlic 2 T Grated Parmesan Cheese Salt And Pepper To Taste In A Blender Container, Combine All Ingredients. Blend Until Smooth. Pour Mixture Into A Medium Saucepan. Heat And Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gazpacho 1 1/2 Cups Tomato Juice 1 Beef Bouillon Cube 1 Tomato, Chopped 1/4 Cup Chopped Unpared Cucumber 2 Tablespoons Chopped Green Pepper 2 Tablespoons Chopped Onion 2 Tablespoons Wine Vinegar 1 Tablespoon Salad Oil 1/2 Teaspoon Salt 1/2 Teaspoon Worcestershire Sauce 3 Drops Red Pepper Sauce Accompaniments Heat Tomato Juice To Boiling. Add Bouillon Cube; Stir Until Dissolved. Stir In Remaining Ingredients Except Accompaniments. Chill Several Hours. Serve With Accompaniments: Herbed Croutons And About 1/3 Cup Each Chopped Tomato, Unpared Cucumber, Green Pepper And Onion. Makes 5 Servings (1/2 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gazpacho 1 1 Clove Mashed Garlic 1 Peeled Chopped Onion 5 Ripe Peeled Tomato 1 Cup Beef Bouillon 3 Tablespoon Olive Oil 2 Tablespoon Vinegar 2 Tablespoon Chopped Parsley Dash Paprika 1 Medium Chopped Green Pepper Combine Garlic And Onion In Blender And Blend Until Smooth. Add The Remaining Ingredients. Cover The Container And Blend The Mixture Until It Is Smooth. Chill Soup Thoroughly. With The Soup, Serve In Separate Dishes: Cucumber, Green Pepper, Tomato, And Onion. All Finely Chopped And Croutons. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gazpacho 2 1 10 1/2 Ounce Can Condensed Beef Broth 2 1/2 Cups Tomato Juice 3 Tablespoons Lemon Juice 2 Tablespoons Chopped Onion 1 Clove Garlic, Sliced Lengthwise 1/4 Teaspoon Bottled Hot Pepper Sauce 1/2 Teaspoon Salt Dash Freshly Ground Pepper 1 Cup Finely Chopped Green Pepper 1 Cup Finely Chopped Cucumber 1 Cup Finely Chopped Tomato In Jar, Combine First 8 Ingredients (Spear Garlic On Wooden Pick). Cover; Shake Well. Chill 4 Hours. Remove Garlic. Place Mixture In Freezer About 1 Hour, But Do Not Freeze. Meanwhile, Chill Green Pepper, Cucumber, And Tomato. Divide Chilled Vegetables Among Soup Dishes. Pour Soup Over. Makes 8 To 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gazpacho 3 (05/19/93) (3:19) Servings: 4 1 Ea Clove Garlic, Peeled 1 Ea Slim Cucumber, Peeled/Cut 4 Ea Ripe Tomatoes Cut In Eighths 1/2 Ea Green Pepper, Seeded/Sliced 1 T Salt 1/4 T Pepper 1/2 Ea Small Onion, Peeled/Sliced 2 T