Slow cooker minestrone soup Place onion, carrots, celery, cabbage, broth, tomatoes, beans, basil, oregano, marjoram, and pepper into crock pot.
Cover and cook on low heat for 8-10 hours.
Stir in pasta.
Unicorn's broccoli & mushroom quesadillas Saute the onion; mushrooms, garlic and herbs in the butter over medium
heat until lightly browned, about 10 min. Spoon this mixture over 4
tortillas that have been placed on lightly greased cookie sheets.
Top each tortilla with broccoli and cheese
Fresh tomato-vegetable soup Plunge the tomatoes into boiling water & then into iced water to remove
their skins. Chop the tomatoes & set aside. In a stockpot, saute the
onions & celery in the oil over medium heat until tender, 5 minutes. Stir
in the garlic, z
Cream of mushroom pork chops 1. Trim fat from pork chops and wash. Dry with a papertowel.Cut up mushrooms into slices.
2. Put pork into crock pot and cover with cream of mushroom soup. Stir up to coat pork chops. Add spices and stir. Cook on low heat for 7 hours.
3. Add sliced mushro
Barley vegetable casserole Preheat oven to 350'F.
Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking
spray.
Melt 1 tablespoon of the margarine in a large nonstick skillet over
medium heat. Add barley and cook 2-3 minutes, stirring frequently
un
Barley mushroom casserole (vegan) Add your favorite spice to this casserole, if you
wish. Try 1/2 teaspoon of either curry powder, basil,
oregano, dill or thyme or enjoy it as it is with the
delicious subtle flavor of mushrooms. In a medium
saucepan over medium heat cook oni
Chicken mushroom stew (crock pot) 1. Cut chicken into 1 in cube; brown in 1 tbls oil. Transfer to slow cooker
2. Saute veggies and Mushrooms in skillet. Transfer to crock pot.
3. Add the rest of the ingredients to the slow cooker and cook 4 hours on low
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
White bean tortilla soup with basil and orange In a large skillet or Dutch oven, over medium heat, saute onion, garlic, and orange zest in oil, about 5 minutes. Stir in broth, water, tomatoes, beans, and basil and bring to a boil. Reduce heat. Cover and simmer slowly, about 10 minutes. Stir in zucchin
Freezer mix barley soup Dip container of frozen mix into hot water just to loosen. In Dutch oven,
heat frozen mix and remaining ingredients to boiling. Reduce heat; cover
and simmer, stirring frequently, until mix is thawed and barley and
vegetables are tender, 30 to
Baked barley and bean casserole Preheat oven to 350 F. Mix all ingredients together. Let stand for 30
minutes. Turn into an oiled casserole dish and bake for 40 minutes.
Source: Arrowhead Mills "Bits-O-Barley" tri-fold
Reprinted by permission of Arrowhead Mills,
Hot mushroom turnovers About 2 hourse before serving: DOUGH: In large bowl with mixer at
medium speed, beat cream cheese, flour and butter or margarine until
smooth; shape into two balls; wrap in plastic wrap or aluminum foil
and refrigerate 1 hour. FILLING: In 10 inch
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
Garden soup Combine all ingredients in a large Dutch oven. Cover and bring to a boil.
Reduce heat and simmer 45 minutes to 1 hour. Serve hot. Food Exchange per
serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84; CHO: 6mg; CAR: 15gm; PRO:
4gm; FAT: 1gm; SOD:
Lisa's matzo ball soup Make the soup a day ahead:
Combine the ingredients in a large stockpot and bring to a boil. Reduce
heat to a simmer and cook, uncovered for 2 hours. Strain, and taste the
chicken; if it's not too dry, reserve the meat for another use. Discard
the
Cheesey veggie soup 1. Melt Butter in a large pot over low heat, add flour. Cook and stir till thick and bubbly. Remove from heat.
2. Gradually blend in broth.
3. Return to heat. Stir till mixture comes to a boil.
4. Add next 7 ingredients. Reduce Heat and simmer 20 min
5.
Brown lentil et pasta soup Place the bacon in a large skillet together with the onions, garlic, and
celery. Dry fry for 4-5 minutes, stirring until onion is tender and the
bacon is just begining to brown. Add the pasta to the skillet and cook,
stirring, for about 1 minute t
West african lemony chicken-okra soup Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub
lemon juice over chicken pieces. Put in a large kettle with chicken
broth or water. Bring to a boil. Lower heat and cook slowly, covered,
12 minutes. Add remaining ingredients
Double mushroom soup with barley 1. In a heavy, 2- to 3-quart saucepan over medium heat, melt butter. Add
both kinds of mushrooms and cook, stirring occasionally, until they are
lightly browned and any liquid has cooked away. Add barley and garlic,
stirring to coat barley with mush
Cuban navy bean soup Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hours. Add additional water if necessary.
In a skillet, heat olive oil & cook garlic & onions 6 minutes. Add tomatoes & cook for 10 minutes.
When beans are tender, add t
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:
Hungarian cabbage soup Heat oil in Dutch oven over medium heat and add garlic and onions. Cook and stir for 3 minutes until onions are transparent. Add ground beef and cook over medium-high heat until browned, about 10-12 minutes, stirring infrequently to ensure larger pieces.
Wild rice and barley pilaf In a 12-inch frying pan or 2- to 3-quart pan, combine onion, mushrooms,
garlic, and 1/2 cup water. Cook, uncovered, on high heat until liquid
evaporates and a brown film forms in pan, about 15 minutes; stir often.
Add 2 or 3 tablespoons water
Barbecued portobello mushroom steaks 1. Prepare grill.
2. Wipe mushroom caps with paper towel, brush each cap with 1 tablespoon
LHJ's Barbecue Sauce and sprinkle with salt and pepper.
3. Arrange mushrooms, cap side down, on grill, tent with foil. Grill 3 to 5
minutes over medi
Albacore tuna with mushroom caper sauce Brush tuna with vegetable oil, season with salt and pepper and set aside.
Heat olive oil in a saute' pan over medium heat. Add mushrooms and saute'
for 2 minutes. Add garlic and continue cooking until garlic begins to
brown. Add wine and
Chicken soup with galangal ( kai tom kha ) This one's a bit more complex and gets into some exotic ingredients.
All of them should be available from an Asian grocery. If you have
any questions about what the ingredients are or how to use them, just
ask. The only thing that can not be substit
Chicken tortilla soup 1. In a 5 to 6 quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat.
Cuban black bean soup #2 Soak the beans in 2 quarts of water overnight, then drain.
Add the fresh water to the beans in a large pot. Simmer for 5 hours. Add
the remaining ingredients. Simmer for another 2 hours. Watch that you don't
burn this great soup.
Sweet potato chicken barley soup In a large heavylined stock pot heat the olive oil, add garlic, onions, celery and carrot and saute 8 minutes. Add the parsnips, barley, chicken and chicken stock. Bring to a boil and simmer on medium-high heat for 30 minutes. Add the sweet potatoes and c
Potage puree de pommes de terre (potato-leek soup) In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in
a little water for 5 to 7 min. Add more water as needed to prevent
sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower
heat and simmer potato
Scotch barley broth Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim
off fat. Put into broth pot with cold water, salt and pepper. Slowly
bring to the boiling point and skim. Add peas, barley and onions and
simmer gently for 2 hours.
Barbra's best chicken soup Take your chicken and clean it! Get those red glops out of the indentations
inside the chicken! Throw away the liver and keep any other parts that came
with the chicken. Now you are going to need kosher salt. Table salt is
*not* a substitution. Pu
Barbecued pork cream soup Melt butter in a large saucepan over low heat. Add ground barbecued pork &
mix together. Add flour & stir constantly for 4-5 min., but don't allow to
burn. Add all seasonings to broth & then slowly add to first mixture.
Slowly add
Yeast free chicken barley soup Place chicken in soup pot. Fill 3/4 ful with water. Add bay leaves,
basil, garlic and parsley. Cover, bring to a boil, and simmer 1 hour.
Meanwhile, prepare vegetables. sEt aside. When chicken is tender, remove
from pot, let cool and remove
Wild mushroom stew In a large saute pan, heat the olive oil. When the oil is hot, add the
mushrooms and saute for 3 to 4 minutes. Add the shallots and tomatoes and
saute for 2 minutes. Add the garlic and saute for 1 minute. Season with
salt and pepper. Add the veal
Brussel sprout soup Saute the onion and potato and Kielbasa in a little bit of oil, add the
chicken stock and simmer til potato is tender. Save several whole brussel
sprouts and cut them in half. Chop the rest of the brussel sprouts in the
food processor into small bit
Anja's mushroom and turkey loaf here is something else I threw together last night (open the fridge, see
what's left and use it all up...), while it came out very tasty I think it
will probably need a bit of refinement - I would appreciate comments from
those of you experie
White bean and collard green soup ABOUT THE BEANS: Use any kind of white beans: the smaller navy beans, the medium-sized Great Northern, or the large cannelini. If you're using canned beans, use 2 cans.
ABOUT THE GREENS: The recipe calls for collard greens, but you can also use escar
Diet cream soup base This recipe is suitable for anyone who needs to know the exact contents of soup.
OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2 Tb
flour per cup of milk for a medium white sauce.
5 oz evaporated milk plus 5 oz water plus 1 Tb
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
Chestnut-and-lentil soup PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them
in just enough oil to lightly coat them. Place chestnuts on baking sheet.
Bake until skins have opened and meat is tender, about 20 minutes. When
cool enough to handle,
Wild mushroom soup with sherry Place Porcini in a medium bowl. Pour boiling water over. Let stand until
softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking
liquid through cheesecloth to remove any dirt. Coarsely chop the Porcini.
Melt butter in heavy lar
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 and mushroom soup Thinly slice the chicken breasts. Bring the chicken stock to a rolling boil and add the
chicken and mushrooms. When the soup starts to boil again, and all of the
ingredients float to the top, remove from the heat. Add the sesame oil and sherry
Fricot a la "belette" ("weasel" fricot/soup) "If there was one dish that could be called typically Acadian, it would
certainly be Fricot, a soup containing potatoes and meat. The dish has
been a long time favorite in Acadian households, so much that the word
fricot was once synomous
Curried spinach & chick pea soup Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf &
2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes.
Puree half the chick peas & add to the pot with the spinach, zucchini
& seasonings. Simmer
Lentil-pasta soup Combine 4 cups water and next 17 ingredients (onion, carrot, celery,
lentils, bell pepper, sugar, basil, marjoram, oregano, thyme, pepper,
chicken broth, tomatoes, green beans, tomato paste, garlic, and bay
leaf) in a large Dutch oven. Bring t
Hungarian goulash soup Cut chuck into 1" cubes. Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjora
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
Turkey noodle soup Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened, 5 minutes. Add garlic and cook 1 minute more.
Season turkey with salt and pepper. Add turkey, broth, and thyme to the onion mixture
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Recipes
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