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Ingredients: 8 Cup(s) chicken stock 1 tb garlic, diced 2 Teaspoon(s) louisiana hot sauce 1 tb lea & perrins 1 Cup(s) green onions, chopped 1 c parsley, chopped 1/2 Cup(s) celery, chopped 2 c white wine, dry -1 salt, to taste 2 lb shrimp, chopped Directions: Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside Help"
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Combine all ingredients except salt and carrot and simmer until the barley is cooked, about 45 minutes. Season to taste with salt if needed and garnish with shredded carr 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 Chilled almond soup Break the bread into a bowl and pour over 2/3 cup cold water. Leave for 5 minutes. Put the almonds and garlic in a blender or food processor and process until very finely ground. Blend in the soaked white bread. Gradually add the oil until the m Shrimp newburg Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and be