Wild mushroom soup with thyme Melt butter in heavy large pot over medium-high heat. Add shallots, saute 1
minute. Add fresh mushrooms, saute until tender, about 5 minutes. Add thyme
and garlic, saute until mushrooms are golden, about 8 minutes. Stir in 6
cups broth, potatoes a
Minestrone soup Wipe deep heavy opt with oil. Add meat, stir to break apart and cook until
brown. Drain off fat. Add onion, celery, green pepper, zucchini, cabbage,
potatoes, carrots, tomatoes, water, salt, wocestershire sauce, pepper and
bay leaves. Stir unti
Cranberry sherbet Cook cranberries with small amount of water until skins pop. (Less is best) Put through a food mill or sieve.
Boil 3 cups water and 2 cups sugar for 10 minutes.
Add to cranberries and freeze.
Makes 9-10 cups. Thaw about 15 minutes before serving.
Instant vegetable soup my way I adapted this recipe from Jacques Pepin's Instant Vegetable Soup recipe in his book Fast Food My Way. He uses plain water for his soup base. I tried it and it is good. But I found that 1 slice of bacon per cup water gives the soup a fuller, more fla
Mushroom and wild rice soup In a small saucepan, bring 1 cup water to a boil. Add salt and wild rice.
Cover; reduce heat to medium low. Cook until tender, 45-50 minutes.
Drain; set aside.
In a large saucepan, heat half the oil over medium high heat. Add half the
mushrooms, season
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
Cheddar-potato-broccoli soup Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5
minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a
boil; reduce the heat to medium and cook just until the potatoes are
tender, about 15 minutes.
Bulgarian meatball soup Note: Remove most of the seeds from the chiles. Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teasp
Cranberry sauce Grate the orange peel and add to a pot with the sugar and ginger.
Add the juice from the orange into the pot and simmer over
medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
Add pecans and cool sauce.
Soupa avgolemono (greek egg-lemon soup) Bring the broth to a full boil in a soup kettle. Gradually add the rice,
stirring constantly until the broth boils again. Reduce the heat, cover,
and simmer until the rice is just tender, not mushy, 12 to 14 minutes.
Remove from the heat and kee
Black and white bean soup Place black beans and great Northern beans in two seperate large bowls, cover with cold water, and soak overnight in the refrigerator.
Heat the oil in a large pot over medium heat.
Add the onion, poblano pepper, celery, garlic, and thyme and cook for 8 mi
Masa soup (vegetable, lentil and pea soup) This is the good part. Sautee onions and garlic in water till starting to turn yellow, add all other ingredients in a large pot with 2 1/2 cups of water and bring to a boil. Reduce heat, simmer an hour (or until peas are tender) and then puree in a blend
Mushroom veg barley soup Clean and quarter the fresh mushrooms. Cut celery and carrots into
1/2 inch pieces. Place oil in a large pot. Add chopped onions; cook
over low heat for about 10 minutes until wilted. Add garlic, thyme
and bay leaf. Add mushrooms and cook for 2
Broccoli-cheddar soup Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 mins
or until tender. Drain; set aside. Coat a large saucepan with cooking
spray. Add margarine and place over medium heat until melted. Add onion
and garlic; saute 5 mins or un
Butternut squash soup In large saucepan, cook squash pieces in olive oil over med-hi heat 3-5 min. You may also saute fresh diced onion along with the squash if you prefer it to dry minced onion.
Add water, spices, dry minced onion and broth and bring to a boil.
Turn heat to
Cranberry-strawberry salad Mix jello, add strawberries, cranberry sauce and pineapple.
Put 1/2 in dish and refrigerate until set. Spread sour cream on top of
that. Then add remaining mixture and return to refrigerator.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster
Roasted red pepper soup 1. Deseed the red peppers and cut into small pieces. Saute in a covered sauce pan with 1 tablespoon olive oil for about 10 minutes. This is an easy way to get roasted red peppers. While this is happening proceed to the next step.
2. In a large pot over me
Chicken corn soup (jenn's) Place whole chicken in large dutch oven. Add large chopped onion, celery,
carrot and corn cobs. Herbs and seasonings can vary: parsley, thyme,
peppercorns. Cover with chicken stock and water. Boil covered until
chicken falls off of the bone.
Drain chi
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
Cranberry-barbecued chicken wings Place chicken wings in shallow glass dish. Mix remaining ingredients in
1-quart saucepan. Heat over low Heat over low heat, stirring constantly,
until smooth; pour over chicken. Cover and refrigerate at least 1 hour.
Remove chicken from marinad
Sunbrust soup in a sauce pan saute' the leeks in butter until tender and wilted. add the carrots, potaotes, and chicken broth. bring to a boil and reduce heat to low. add the thyme and bay leaf, cover and cook for 20 minutes.
remove the bay leaf and puree the s
Asparagus soup * - lower ends only
*** STOCK ***
Snap the lower end of the asparagus where they break easily when bent.
Rinse the ends well and roughly chop them into 1" pieces. Combine the
rest of the stock ingredients in a stock pot, bring to a boil
Cranberry-stuffed acorn squash 1/2 c Cranberries, fresh or frozen
1 x Orange, peeled and chopped
1/2 ts Ground Cinnamon
2 ts Honey
Cut the squash in half and remove the seeds. Combine the remaining
ingredients, except the honey or sweetener. Fill the squash with the
English cheddar cheese soup Peel carrots and cut into 1" julienne strips. Melt butter, blend in flour,
gradually stir in broth until smooth; heat to boiling. Add carrots,
onions, leeks, wine, and Worcestershire sauce. Simmer 10 minutes, stir in
cheese and red pepper
Cheesy hash brown soup Chopped the carrots, celery, and onion
Add margin, carrots, celery, and onion cook until tender then add the flour and stir until smooth
Gradually add the water then chicken bouillon cubes, pepper, 3/4 of bag of shredded hash browns
Bring to a boil and th
Iablochnii sup (apple soup) Peel and core apples. Reserve peels. Stew apples in 2 cups of the water until soft. Put stewed apples through sieve or food processor or ricer.In another pan, cook peels in the remaining water, strain and add to apple puree. Add sugar and sour cream at to
Alberto morello's ribollita (italian bean soup) Cook's note: You can save preparation time by using canned cannellini
beans. Use two (15 1/2-ounce) cans. Use one can of beans whole, puree the
beans in the other can. If you use canned beans, skip the first three steps
of the recipe.
1. Pl
"the postman" italian fish soup Heat the olive oil in a large, heavy pot over medium heat. Saute leeks,
garlic, onion, celery and mushrooms until onions are soft, about 5 minutes.
Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne
and salt totaste. Add
Double mushroom soup w/ sauteed shitakes 1) Heat 1 teaspoon of oul in non-reactine pan. Add shallots and cook over
moderate heat till slightly soft but not browned. Add marsala and cook till
just evaporated but no more. Add white mushrooms shitake stems, thyme 1/2
teaspoon salt and pepper
Red lentil, carrot, and cumin soup Place the oil, onion and cumin in a saucepan over high heat and cook for 2 minutes. Add the lentils, stock and water, cover and cook for 5 minutes. Add the carrots and cook, covered, for a further 4 minutes or until the carrots are tender. Stir through
Chicken soup avgolemono Bring the broth to a boil and add the rice and salt. Let rice cook
for 15-20 minutes. Remove pot from stove and let it cool for a while.
Separate the whites from the egg yolks, and beat the whites in a large
bowl, until they thicken a little. Add the yol
4 bean soup Brown and crumble bacon. Brown hamburger. Put all of the ingredients into a
casserole and bake for 40 minutes at 350 degrees in an oven or put in a
crock-pot all day.
Lentil and brown rice soup In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes
and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay
leaf. Bring mixture to a boil and simmer, covered, stirring occasionally,
for 45-55 minutes o
Maui onion soup Heat olive oil in large soup pot. Add onions and garlic. Saute until
golden.
Add water, bouillon packets, spices and wine. cook on low heat for 1 hour.
Divide soup into 5 oven proof soup bowls.
Top each with parmesan croutons, a slice of swiss cheese a
Venison goulash soup Best made in large quantities. Recipe therefore serves 12.
In a large pot, melt some of the lard and brown the meat in batches. Add
more lard as required. Remove the meat and reserve. Fry onions until
browned. Remove onions from pot and reserve.
Ackee soup Put the ackees together with the liquid from the can into a saucepan with
the chicken stock, tomatoes, shallots, salt and pepper to taste, cover and
simmer gently until the shallots are tender. Puree in an electric blender.
Return to saucepan, s
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.
I can't believe it's all veggie soup Directions: Place all ingredients in crockpot. Cover and cook until done, about 6 hours.
Serving size: 1 Cup 12 Servings: 120 Cal, 8.25 Prot, Chol 0, Carb 21.5, Sodium 255, Fiber 2, Fat .5, Iron 5, Calcium 65, % Cal from Prot: 27% / Carb: 71% / Fat 2%
Masoor dahl soup (lentil soup) Boil 2 1/2 cups water in a saucepan. Add turmeric, garlic,
peppercorns, onion, lentils and 1 ts salt. Bring to a boil again. Turn
heat to medium-low and simmer until lentils are cooked and most of the
water had dried up (about 20 mins).
M
Lentil and corn soup Saute the onion and carrots in a large saucepan over low heat, stirring occasionally, until the onions are translucent.
Add water, lentils, tomatoes, corn, and sweet potato. Bring to a boil, reduce heat, cover and simmer for 25 min. Add the tamari, ric
Turkey tortilla soup Saute first three ingredients in a 4 quart sauce pan until the onions are
tender.
Add next six ingredients and allow to simmer for 15 minutes.
Put 1/2 oz. cheese and 1/2 oz. chips at the bottom of the bowl and spoon
soup over cheese and chips.
Makes
Quick beef soup Cook ground chuck in a large nonstick over medium heat until browned,
stirring to crumble. Drain and pat dry with a paper towels. Wipe pan
drippings from skillet with a paper towel. Return ground chuck to skillet,
and add tomato sauce, slice
Bean soup 1. Thoroughly rinse navy beans, discarding any bad ones. Do quick-soak method on package OR soak overnight.
2. Dice onions, carrots (peeled), and celery (de-stringed).
3. Melt butter in bottom of a large stockpot. Add onions, carrots and celery. Add
White onion soup (irish) Heat the butter, and when foaming add the onions and cloves. Let the
onions soften, but not color at all. Sprinkle over the flour, mix well
and cook, stirring, for about 1 minute; then add the nutmeg, the bay leaf
and the stock. Stir all the
Potato cheddar and ale soup Saute carrots and celery in butter until tender. Add potatoes, flour,
fennel and pepper: saute 1-2 minutes. Add stock; cook 20-30 minutes until
vegetables are tender and potatoes break up. Add ale and boil gently for 10
minutes. Add milk: heat tho
Six-onion soup Melt butter in a pot. Add onions, leeks, shallots and garlic and cook
covered for about 25 minutes-until tender. Add stock, thyme and bay leaf
and season to taste with s & p. Bring to a boil, reduce heat and cook for
20 minutes. Strain soup
Cranberry shrub Simmer cranberry juice, sugar and rind, uncovered, in a saucepan (NOT
aluminum) 10 minutes, stirring now and then. Off heat, mix in lemon
juice; cool, pour into a bottle, cover and refrigerate. Serve as is
on the rocks in punch cups or small
Hungarian goulash soup with spaetzle Brown the meat in the shortening in a large saucepan. Add the onion and cook until the onion is tender. Add the water, grated potato and seasonings. Bring to a boil and simmer, covered, until the meat is tender. Makes 4 to 6 servings of soup. SPAETZLE:
Beef and vegetable soup #1 STOCK: Wash soup bones in cold water, place in large kettle
and cover with cold water, about 4 pints. Bring to a boil
slowly, skimming when necessary. Add vegetables, peppercorns,
herbs and salt. Cover and simmer 2-3 hours. Strain
Chilled kona cucumber soup Cook the potatoes in the stock and white wine until soft, then add all of
the remaining ingredients, except the heavy cream, and simmer for 5
minutes. Cool. Process the soup in a food processor or blender until
smooth. Chill well. When ready to se
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