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Ingredients: 3 Tablespoon(s) Large onion, diced 1 Onion, chopped 2 Garlic cloves, chopped 2 Carrots, diced 2 Ribs celery, diced 3/4 Cup(s) Brown lentils 6 Cup(s) Venison; cubed 1 small Imported bay leaf 1/4 Teaspoon(s) Ground allspice 1/2 Cup(s) Diced smoked ham 3 Tablespoon(s) Unsalted butter 1/3 Pound(s) Fresh mushrooms, trimmed and chopped 3 Teaspoon(s) Pressed tofu 1 Tablespoon(s) Fresh parsley leaves, minced Directions: Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes. Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute. Add the celery and stir-cok for a minute. Add the barley, broth, bay leaf, and allspice. Bring to the boil, skimming the top of the soup as necessary. Simmer, covered, for about one hour, or until the barley is tender. (The soup may be prepared in advance to this point.) Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms. Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in the parsley. Add the mushroom mixture to the soup and simmer for 5 minutes longer. Discard the bay leaf. Season the soup with salt and freshly- ground pepper to taste. Ladle into warmed bowls and serve immediately. Makes 5 servings. [WASHINGTON POST Jan 11, 1989] Posted by Fred Peters.
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Continue simmering the fish until the flesh is " Minestrone veggie soup Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese. Iced cucumber soup Peel cucumber, remove seeds, and slice. Reserve 4 slices. Put remainder in blender or food processor with broth, onion, mint, salt, garlic powder and lemon juice. Process until finely chopped but not liquified. Combine sour cream and yogurt in 5-bean soup Heat oil and saute garlic and onion until onion is translucent. Add celery, carrots, potato, barley and water. Simmer 30 minutes. Add beans, corn, spaghetti sauce, shoyu, and herbs. Simmer 5-10 minutes. Serve. Great the next day! Per serving: 32 Tuscan vegetable soup with white beans and parmesan Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans. Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; saut 5 minutes. Add green cabbage, tomatoes, celer Gentle lentil soup From "Meals Without Squeals" by Christine Berman & Jacki Fromer. coarsely 1. Saute onions, garlic and celery in the olive oil, 5-10 min. 2. Add lentils, and water or stock and simmer until lentils are very soft. If necessary,