Creamy carrot soup Heat oil in large saucepan, add onions and cook until tender, adding water
if necessary, to prevent drying. Add carrots, water, broth mix, tomato
paste and rice. Reduce heat to low, cover and cook until rice and carrots
are tender, 30-40 minute
Sausage tortellini soup Quarter artichokes.
In a soup pot, saute the onions in oil until translucent.
Add the peppers and garlic and saute for 5 minutes.
Add the broth, tomatoes, sausages, and seasonings.
Bring to a boil; reduce heat and simmer for about 20 minutes.
Remove the s
Canadian living chicken tortilla soup Cut chicken breasts into diagonal strips; set aside. Cut tortillas into 1/4-inch thick strips. In large saucepan, heat 1 tablespoon of the oil over medium-high heat; cook tortilla strips, stirring, for about 2 minutes until crisp. Remove strips to papers
Onion and cider soup gratin 1) In a soup pot, melt 1/4 cup (4 tablespoons) of the butter over low heat.
2) Add the onion, cover and cook, stirring occasionally, until soft and just beginning to color, about 25 minutes.
3) Uncover and increase heat to medium and cook until onion is d
Mushroom, snow pea and spinach salad Whisk together first 5 ingredients in a small bowl. Season dressing
with salt and pepper. Bring a large pot of salted water to a boil.
Add snow peas and cook 45 seconds. Drain. Refresh peas with cold
water and drain. Combine peas, spinach, mushroo
Deviled turkey soup Heat oil in a large saucepan. Gently cook onion in oil until soft. Stir in
curry and dry mustard and cook 1 minute. Stir in potatoes and stock. Bring
to a boil and simmer 30 minutes. Add Worcestershire sauce and turkey.
Season with salt and pepper a
Split pea and ham soup Soak and rinse peas for 20 minutes. In a 6-quart pot, combine water,
chicken broth, and peas. Bring to a boil. Add ham bone, carrots, celery,
onions, leek, tarragon, and 1 tablespoon of parsley. Reduce heat to medium
low and simmer, partially cove
Thai-style, spicy eggplant-mushroom sauce Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove m
Nacho cheese potato soup In a 3-quart saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well.
Bring to a boil.
Reduce heat; cover and simmer for 15-18 minutes or until the potatoes are tender.
Add milk, cheese and hot pepper sauce if desired; cook and st
Cheese and trees soup saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to
boil, reduce heat, cover and cook until potatoes are just tender,
about 15 minutes. Remove 1 cup of the potato cubes with slotted
spoon; set aside. Pour contents of saucepan int
Golden split pea soup In Dutch oven or large saucepan, combine all ingredients. Bring to a boil
over medium high heat. Reduce heat to low; simmer 45 to 60 minutes or
until peas and vegetables are very tender. In blender container or food
processor bowl with metal blade
Barley with vegetables (cooked in a rice cooker) Put all in rice cooker and stir. Put on cover and turn to COOK. Will be ready in about 45 minutes. Can probably do this on the stove as well. Just bring to a boil, turn down to low and simmer for 45 minutes.
Abalone soup #2 1. Soak dried mushrooms.
2. Drain canned abalone, reserving liquid. Combine abalone liquid with
enough cold stock or water to make six cups.
3. Cut mushrooms, abalone, ham and pork all in strips, but keep them
separate. Mince ginger roo
Chicken noodle yogurt soup Pour oil into soup pot; add onion and cook for 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 for 30
minutes. Stir in noodles and cook, uncovered,
Navy bean w/ham-hock soup Rinse beans well. Soak overnight in cold water.
The next day, saute onion, carrots, garlic and ham hock in margarine for about 5 minutes. Add drained beans and chicken or vegetable stock.
Bring to a boil, then lower heat and let simmer until beans are ten
Barley/corn bread Preheat oven to 350 F. Mix the cornmeal, Bits-O-Barley, baking soda and
sea salt. Add the egg, oil, buttermilk, honey, onion and corn and mix
only until the dry ingredients are moistened. Turn into a well-oiled and
heated large iron skillet.
Canadian cheese soup 1. In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender.
2. Add remaining ingredients, except parsley, and heat, co
Creamy garlic spinach soup Chop spinach coarsely and combine with chicken broth and carrots in a 3-quart pot.
Cook for 5-10 minutes, until carrots are tender and spinach wilted. Remove from
heat.
Meanwhile, saute onion and garlic very gently over low to medium heat in bu
Traditional miso soup Prepare Dashi: Combine water and kombu, bring to a boil. Turn off heat.
Add bonito flakes, stir and cover. Let sit for 5-10 minutes, strain soup
broth and discard bonito and kombu. Add onion and carrots to broth,
simmer 5 minutes. Add wakame fl
Hidden vegetable soup Puree the onion, carrots, celery, green pepper, cabbage, and garlic (not
all at once!) in a blender, using as much tomato juice as necessary to aid
the process. Combine with tomatoes, salsa and herbs, and cook about 15 or
20 minutes. If the r
Linsensuppe mit frankfurter (lentil soup with frankfurters) Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vege
Hungarian mushroom soup Saute the onions and mushrooms in the butter in a large saute pan until the onions are translucent. Add the wine and cook un til the alcohol has boiled off, abot 3-4 minutes. Remove from the heat and set aside. In a 3 quart saucepan, over low heat, blend
Quick mushroom risotto In large skillet, melt butter over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes. Add rice, garlic powder and pepper; cook 2 minutes. Stir in 1 can of the broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of
Grilled chicken with creamy grits and shiitake mushroom sauc Make chicken:
Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle
chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and
refrigerate chicken at least 4 hours or overnight, turning occasionally.
Make sauce:
Boil b
Baked asparagus and mushroom omelet Cook fresh asparagus, mushrooms, and green onion in a small amount of
boiling water about 7 minutes or till tender. (Or cook frozen asparagus,
mushrooms, and green onion according to asparagus package directions.)
Drain.
In a large mixing b
Curried chicken and banana soup Cut the chicken into small pieces. Brown the chicken in the oil, then remove and drain. Add the onion and garlic and saute until soft. Add the chile and curry powder and saute for an additional 2 minutes.
Combine the chicken, onion mixture, tomato, coc
Mixed grain mushroom casserole Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt.
casserole which is safe for both stovetop and oven cooking, and place on
med. heat. When hot , saute onion and garlic until tender and translucent,
about 5-6 mins. Add t
Cheesy mushroom canapes In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add
flour and stir into mushroom mixture.
Add cheese, mustard and Worcestershire sauce. Stir well and heat through
gently 2 minutes or until mixture begins to melt. Remove from h
Buddhist monk's soup Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and
mung beans. Cook on medium heat for 35 min. While making the soup, prepare
the bean curd by heating the oil in a frying pan and cooking the curd until
light brown on both side
Antumn veggie soup Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.
Beer soup with cheese Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in beer, carrot and celery. Heat to boiling; reduce heat.
Cover and simmer 10 minutes. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat.
Cov
Sizzling rice hot and sour soup Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and
discard stems and thinly slice caps. Set aside.
Bring broth to a boil over medium-high heat in a large pot. Add chicken and
cook, stirring occasionally, for 3 minutes. Stir i
Antoine's cream of mushroom soup To roast the hazelnuts you should place them on a sheet pan and put them in
a 400øF oven for 2 to 3 minutes, or until the outside skin starts to break
away. Rub the hazelnuts together so that the outer dark skins flake off.
You do not want to toa
Twice-cooked vegetable soup 1. Heat 2 TB of the olive oil in a large, heavy-bottomed pot over med-high heat until hot but not smoking. Add carrots, onion, leek, celery and garlic, and season with salt and pepper. Cook, stirring, until vegetables are softened but not brown (5 mins).
Quail baked in mushroom sauce 1) Rinse the birds and pat dry inside and out. Season salt and pepper to taste, then coat with flour. Brown on both sides in a skillet in oil.
2) Arrange in a shallow baking dish. Combine
the remaining ingredients, mixing well and pour over the
White bean and escarole soup Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain the beans, discarding the soaking liquid. Simmer the beans in the stock with the onion, garlic, and bay leaves until the beans are tender (about 1 hour). Blanch the pancetta in boi
Ajo blanco cool garlic and almond soup Place almonds and garlic in food processor and blend until very fine. Add
sherry vinegar and grapes and bread and blend until smooth. With machine
running, drizzle in the olive oil first and then the water. Strain in a
soup tureen and season prett
Shiitake mushroom and potato galette Preheat oven to 350 degrees F. Line cookie sheet with buttered foil.
Melt butter in heavy large skillet over medium heat. Add mushrooms
and saute until tender, about 10 minutes. Add Parmesan and basil.
Arrange half of potato slices in solid
Wild mushroom jus Rinse morels thoroughly and then cover with warm water and allow to soak for at least 30 minutes. Drain, reserving soaking liquid and coarsely chop mushrooms. Strain soaking liquid through cheese cloth or a coffee filter to remove any sand or grit. Reserv
Vegetable-bean soup Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to
boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic,
and simmer for 1 1/2 hours.
Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch
Bunny's black beans and dirty rice soup Saute the veggies in the cup chicken broth til soft in a pressure cooker.
Toss all remaining ingredients in the pot stir lock lid in place bring up
to high pressure level out and cook for 12 min. Release pressure an let sit
closed for 5 min.
Wild mushroom and crab soup with dumplings Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot, saute the onions and mushrooms for 1 minute. Stir in the shallots, garlic, and celery and saute for 30 seconds. Season with salt and pepper. Stir in the stock and bring up to a bo
Buchel's colonial house german potato soup In large, heavy stockpot, fry bacon until almost crisp. Add onion, leek and
garlic. Simmer until onions are translucent. Add potatoes and broth and
bring to boil. Simmer until potatoes are tender.
Remove soup from pot and puree in food processor or
Winter vegetable broth with barley bannock 1 Prepare the broth by heating the vegetable oil in a large pan. Add the
chopped onion and allow to soften. Chop the celery and carrots into
approximately 2.5cm/1" chunks.
2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl
Bits-o-barley cranberry dessert Bring first six ingredients to a boil, then cover, remove from heat and
let stand until all the juice is absorbed. Add honey, blend well. Serve
warm or cold.
Source: Arrowhead Mills "Bits-O-Barley" tri-fold
Reprinted by permissio
Italian bean soup Pick over and wash beans; combine with 6 cups of the water in a kettle or
Dutch oven . Bring to boiling; cover. Cook 2 minutes; remove from heat;
cover. Cook 2 minutes; remove from heat; let stand 1 hour.
Chop and seed the chili pepper. Heat oil i
Busecca ticinese (tripe soup with garlic bread) ticino Preparation: 30 minutes, cooking time: 3 hours
Yields 6 servings as a first course, as a main course double the
ingredients.
Soak beans overnight. Drain beans. Cook in lightly salted water until
tender. Drain. Set aside.
Clean, trim and wash the
Vegetable barley stew with lentils Combine the barley and 4 cups of water in a medium saucepan. Bring to a
boil over medium heat and cook for 5 minutes. Reduce the heat to low and
simmer for 30 minutes, then remove the pan from the heat.
Put a heavy stockpot over medium heat f
Mexican lentil casserole (vegan) In a medium saucepan, combine onions, green pepper,
celery and water. Bring to a boil over medium heat.
Stir in lentils, cover pot, reduce heat to low and
simmer 40 minutes.
Preheat oven to 375 degrees.
Lightly spray a 1 3/4-quart cassero
Summer asparagus soup Melt the butter in a pan big enough to cook the soup. Saute the onions for
a few minutes, until transparent but not brown.
Meanwhile, slice the asparagus into thin slices. Now add the sliced
asparagus pieces to the onions and continue to saut
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