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| BONNE SOUPE [French Soup} Lindsay Wagner Very good… Carol 2 large potatoes, cubed 3 large carrots, sliced ½ lb winter squash, peeled, seeded.cubed [any kind encl. pumpkin,banana, & turban] 1 leek, finely chopped ½ lb fresh green beans cut in 1” pieces ½ c fresh peas or frozen 1 Tbl chopped fresh parsley 1 tsp salt ½ tsp pepper Place all ingred in large pot. Cover with water, Bring to a boil. Turn down and simmer for 30 Min. Remove half of soup, mash thoroughly using potato masher or food processor, or blender, and return to rest of soup. Serve hot with warm bread. ************************************* |
| ORIENTAL SOUP Lindsay Wagner Very good. Carol 6-cup water 2 scallions, thinly sliced 4 thin slices fresh ginger 6 mushrooms, sliced 8 snow peas, strings removed 2 tbl dry sherry (I use apple juice) 2-tbl-soy sauce Dash pepper 2 tbl light miso [get at health store] I added Bok Choy… Carol 1) Bring water to a boil. Add scallions and ginger and simmer, covered for 20 min. 2) Add the mushrooms. Peas, sherry, soy sauce and pepper to broth and cook 10 min. Remove from heat. Dissolve miso in 2 tbl of broth and stir into the soup. Serve at once. *********************************** |
| SUMMER BORSCHT Hilda McKay 12 cups water Slice of smoked ham or bone 3 onions, cut fine 1 Tbsp. salt Cook for 1 hour. Then add six cups cubed potatoes. Boil 10 minutes, then add: 1 saucer cut up sorrel (heaping) 5 sprigs parsly Few dill sprigs could chop baby dill fine and put in. Lastly add 2 cups buttermilk or sour cream, 1/4 tsp.pepper. Bring all to a boil and serve. ******************************** |
| CHICKEN NOODLE SOUP very good.. Carol 1-½ Chicken breasts, skinned 3 quarts water (12cups) 2 Chicken bouillon cubes 1 garlic clove, minced 1 bay leaf ¾ tsp dried-leaf thyme 1 tbl minced fresh parsley 1 tsp salt ¼ tsp pepper 3 cups sliced carrots 2 cups sliced celery 1 cup chopped onion 8 oz noodles peas or green beans In large pot. add chicken, water, bouillon, garlic, Bay leaf, thyme, parsley, salt andb pepper. Cover, bring to a boil then turn down to simmer 45 to 50 minutes, or until chicken is tender. Remove chicken from the pot, cool then discard bones. Cut chicken in into chunks; set aside. Add carrots, celery and onion to broth. Simmer for 30 minutes or almost tender. Add noodles and cook according to directions on package. Add chicken and peas during final few moments to heat.. 12 servings; Cal: 111; Carb: 15 gm ********************************** |
| LENTIL SOUP very good.. Carol 1-1/3 cups dried lentils 1 cup chopped onion 1 cup chopped celery ½ cup water 1 bay leaf 3 beef bouillon cubes 1 tsp salt .. I don’t use salt this is salty with the bouillon ¼ tsp pepper ½ cup tomato sauce 1 tbl red-wine vinegar ½ tsp Italian seasoning Sort and rinse lentils. place in large pot, add cold water to cover and soak 3 hours, place in colander and drain. In pot, sauté over medium heat, onion and celery in ½ cup water, until tender. Add lentils and enough water to cover well, bring to a boil. Add bay leaf, and bouillon; reduce heat and simmer 1 hour. Add salt, pepper, tomato sauce, vinegar and seasoning; simmer about 30 minutes or until tender. Serve immediately. 8 (1-cup) servings Cal: 87 Carb: 16gm Fib: 4 gm ***************************** |