MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A Bag of Bean Tricks Categories: Beans, Soups, Text Servings: 6 1 Text Only A bag of bean tricks to help you buy, soak, cook & store dry beans. Canned beans do not require additional cooking since they have been thoroughly cooked in the canning process, but there are several ways of preparing dry beans for cooking. All start with a thorough inspection for damaged beans and foreign material, then washing in cold water. The next step, which is highly recommended, is soaking the beans. This not only helps make the beans cook faster, it also improves flavor, texture, appearance and digestibility. For maximum improvement of these factors, it is recommended that the soak water be discarded and the beans rinsed and cooked in fresh water. SOAKING TIPS: Hot-soak (preferred) and Quick-soak method. For every pound of dry beans, any variety, add 10 cups of hot water. Remember beans will rehydrated to at least twice theri dry size, so be sure to start with a large enough pot. (Note: up to 2 teaspoons of salt per pound of beans *may* be added to help the beans absorb water more evenly.) Heat to boiling, let boil for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour (quick-soak method), but *preferably* four hours or more. The longer soaking time is recommended to allow a greater amount of the gas-causing properties to dissolve in the water, thus helping the beans to be more easily digested and lessening the aftereffects. Whether you soak the beans for an hour or several hours, remember to DISCARD THE SOAK WATER. COOKING TIPS: (for each pound of dry beans) Standard method: Drain and rinse soaked beans; put into a good- sized kettle. Add 6 cup of hot water, 1 to 2 Tablespoons shortening and 2 teaspoons salt. Boil gently with lid tilted until desired tenderness is reached. Savory Method: Use standard method (above), but use 2 teaspoons onion salt and 1/4 teaspoon garlic salt instead of plain salt. Add 1 Tablespoon chicken stock base or 3 to 4 bouillon cubes and 1/4 teaspoon white pepper. * Simmer beans slowly. Cooking too fast can break skins. * Acid slows down cooking. Add tomatoes, vinegar, etc. last. * Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans when cooking in hard water to shorten cooking time. * At high altitudes, beans take longer to cook. A pressure cooker helps, but follow manufacturer's directions. [Personal note: Tom says 1/2 hour in the pressure cooker at 15 lbs pressure is equivalent to cooking them overnight. Don't put too many beans in the pressure cooker, as they expand: you don't want to plug up the vent hole.) * Refried beans are made from freshly cooked pinto, pink, red or kidney beans, mashed and cooked in a skillet with bacon drippings, lard, oil, butter or margarine. [ California Dry Bean Advisory Board ] Posted by Shelley Rodgers. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Acorn Squash Soup Categories: Soups Servings: 8 4 Acorn squash 3 Carrots, sliced 1 Onion, sliced 1/3 c Water 2 tb Butter 1 tb All-purpose flour 1 ts Salt 1/2 To 1 tsp pepper 29 oz Chicken broth 1/2 c Sherry 1/2 ts Ground nutmeg 1/8 ts Paprika 1 ds Of ground allspice 1 ds Of red pepper 1 c Half-and-half 1 1/2 tb Sherry (optional) Kale leaves Paprika Cut squash in half lengthwise, and remove seeds. Place squash, cut side down, in a broiler pan. Add hot water to pan to a depth of 1 inch. Bake at 350 F for 30 minutes. Spoon pulp from squash to create a serving bowl, reserving pulp. Place carrots and onion in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender. Drain; combine vegetables with reserved pulp and 1/3 cup water in container of an electric blender or food processor. Process for 30 seconds or until mixture is smooth. Set aside. Melt butter in a large Dutch oven over low heat; add flour, salt and pepper, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add pureed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Stir in half-and-half and, if desired, 1 1/2 Tbsp sherry. Cook until heated. If desired, serve in squash shells on a bed of kale. Sprinkle with paprika. Yield: 8 servings Kaki Hockersmith Little Rock, Arkansas Source: Southern Living, December 1991 Posted by Kim Smith. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: African Tomato-Avocado-Buttermilk Soup Categories: Soups Servings: 8 3 lb Tomatoes, peeled and seeded 2 tb Tomato paste 1 c Buttermilk 1 tb Olive oil 1 Avocado, mashed to a puree Juice of 1 lemon 2 tb Finely minced fresh parsley Salt and pepper to taste Hot pepper sauce Garnish: 1 Cucumber, peeled, seeded, -and diced sour cream, plain yogurt, or creme fraiche Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving. At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy. Makes 8 to 10 servings. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aigo Bouido (Garlic Soup) Categories: Soups, Vegetables Servings: 6 1 Separated head or about 16 -cloves whole, unpeeled -garlic 2 qt Water 1 ts Salt 1 pn Of pepper 2 Cloves 1/4 ts Sage 1/4 ts Thyme 1/2 Bay leav 4 Sprigs parsley 3 tb Olive oil This isn't cream of garlic soup, but it has a creamy texture. I've done this one and it's great. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almot undefinable." From Julia Child's "Mastering the Art of French Cooking, Vol. I": Drop garlic cloves in boiling water and boil for 30 seconds. Drain, run cold water over them and peel. Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes. Correct seasoning. 3 egg yolks 3 to 4 T. olive oil Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky. Drop by drop beat in the olive oil for making a mayonnaise. Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan cheese Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese. Posted by Al Martin. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Dumplings (For Soup) Categories: Soups Servings: 6 2 Eggs, separated Salt & pepper 1/2 ts Chopped parsley 6 Minced almonds 1/2 ts Baking powder Flour Beat egg yolks very light. Add salt, pepper, parsley, almonds, baking powder, & enough flour to make a VERY stiff batter. Add beaten egg whites. Test a teaspoonful in boiling water - if it boils apart, add more flour. Drop from teaspoon into boiling soup 10 minutes before serving. This is from The Settlement Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Annie Mae Jones' Corn Chowder Categories: Soups, Vegetables Servings: 6 2 tb Butter 1/4 c Onion,finely chopped 8 Corn ears,freshly picked 4 c Milk 1 c Cream 1 tb Flour 1/4 ts Salt 1/4 ts Black pepper MMMMM----------------------SKILLET CORNMEAL CAKES--------------------------- 2 c White cornmeal,stone-ground 4 c Water,boiling 2 Eggs,well beaten 1 ts Salt 4 tb Butter 1 tb Oil 3/4 c Cheese,sharp,grated Melt the butter in heavy soup pot and saute the chopped onion in it until just limp, then set aside while you cut the corn from the cob with a sharp knife onto a wooden chopping board. Add immediately to sauteed onion, add milk, and bring to almost but not quite boiling. Mix 1 tablespoon of the cream with the flour to form a soft paste and stir into corn-milk mixture, then add cream and bring to steamy hot but do not allow to boil. Season with salt and pepper and serve piping hot. Serve with: *** SYBIL CARTER'S SKILLET CORNMEAL CAKES *** Stir the cornmeal into the boiling water and cook over low heat until thick and creamy. Remove from heat, add beaten egg and salt, and mix well. Heat the butter and oil in a heavy skillet - cast iron is best - and drop cornmeal mixture by tablespoonfuls into hot fat. Cook 1-2 minutes, turn to brown opposite side, and remove to heated platter. Sprinkle with grated cheese while hot and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Annie Mae Jones' Ham and Bean Soup Categories: Soups Servings: 6 1 c White beans,dried 2 qt Water,more if needed 1 Bone from baked ham* 1 Bay leaf 3 Parsley sprigs 1 Onion,large,mild** Salt Pepper * - leftover ham bone with plenty of leftover meat. ** - peeled & quartered. 1. Cover the beans with water and soak overnight. 2. Drain beans and place in soup pot, add water, ham bone, bay leaf, parsley, onion. Bring to a boil, then lower heat, partially cover, and let simmer very gently until the beans are tender. Add more water if needed. Remove and discard bay leaf. Remove ham bone, cut off all meat, and return it to the pot. Remove about 1 cup of the beans and a little bean liquid. Mash to a paste and stir this into the pot to thicken soup. Add salt and pepper to taste. If desired, thin soup with milk. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple Soup Categories: Soups Servings: 6 16 Apples, cored and chopped 5 c Water 1/2 tb Lemon peel, grated 1 Inch cinnamon, wrapped in Cheese cloth 1/4 c Maple syrup 1 tb Arrowroot 1 tb Lemon juice 1/4 c White wine 1/2 c Sour cream Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon. Puree soup in blender; return to sauce pan. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through. Serve with a spoonful of sour cream on each bowl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple-Raisin Soup Categories: Soups Servings: 3 2 c Apple juice or cider 2 Lg. cooking apples, peeled -and cubed (2 cups) 1/4 c Raisins 2 Inches stick cinnamon 1 tb Brown sugar 1 tb Brandy In 2-quart saucepan combine first 4 ingredients. Cover, simmer 15 minutes or till apples are tender. Stir in sugar and brandy. Cover; chill. Remove stick cinnamon before serving. Makes 3 to 4 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Soup Categories: Soups Servings: 4 19 oz Artichoke Hearts Drained 1 1/2 c Chicken Broth 1 tb Lemon Juice 1/2 ts Salt 1 Dash Of White Pepper 1 c 18% Table Cream 1 Thin Slices Of Lemon Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Bisque Categories: Soups, Beef Servings: 6 8 tb Flour 16 oz Butter 6 c Beef Stock 2 Ribs Celery - finely chopped 3 lg Onions - finely chopped 1 bn Green Onions - finely -chopped 2 Bay Leaves 1/4 ts Thyme 2 Clove Garlic - minced 2 cn Artichoke Hearts - (2 14-oz. -cans) (UNDRAINED) Salt and black pepper - to -taste 1/4 ts Tabasco 1 c White Wine - dry 4 oz Light Cream 2 tb Parsley - minced Melt the butter in a heavy pot and add the flour. Over a low heat cook for 5 minutes, stirring constantly. Slowly add the stock and when well mixed, add the celery, onions, greeen onions, bay leaves, thyme and garlic. Let this simmer for 45 minutes. Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water. Cook at a low simmer for another 30 minutes. Add salt and pepper to taste, the Tabasco, wine and cream and bring to a simmer. Do NOT boil. The bisque is now ready to serve. Sprinkle a bit of parsley over the bisque in each plate. With a slice of French bread, it's a Creole treat for your bon appetit. Recipe from Leon E. Soniat in his "Creole Kitchen" column in the Times-Picayune. Posted by Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Soup Categories: Soups, Appetizers Servings: 4 3 tb Butter 1 1/2 tb Shallots or green onions - -minced 1 1/2 tb Flour 3 1/2 c Chicken stock 3 c Artichoke bottoms or crowns -- drained (1 lb. cans) 1 c Half-and-half Salt and pepper to taste Melt butter in 6- to 7-inch skillet over medium heat, allowing it to brown slightly. Add shallots and saute briefly. Stir in flour and cook for 2 to 3 minutes. Heat chicken stock in 2-qt. saucepan. Add flour mixture, stirring constantly. Cook over medium heat until slightly thickened, about 3 to 5 minutes. Puree artichoke crowns in food processor or blender. Add thickened chicken stock and half-and-half and blend thoroughly, about 30 seconds. Season with salt and pepper. Serve hot or cold. NOTE: May be made ahead and refrigerated. This one can be served hot or cold. Also good for those who would fear fooling with fresh artichokes. If made with vegetable broth, could also be vegetarian. Serves 4 to 6. Posted by Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Arugula, Potato, and Leek Soup Categories: Soups, Vegetables Servings: 6 1 1/2 tb Safflower or other light -vegetable oil 2 md Leeks, trimmed, cleaned -thoroughly, and chopped (1 -1/2c) 1 md Onion, sliced (1 c) 1 ts Ground fennel seeds 1 1/4 lb Potatoes, peeled and -coarsely cubed (3c) 3 c Chicken broth 1 1/2 c Water Servings: about 6 cups As watercress changes potato soup into something that doesn't taste quite like any of the individual ingredients, so arugula transforms this traditional soup base. Flexible, the soup can be pureed to a chunky or a smooth texture, and served hot, as a main dish, or chilled, as a first course. About 10 oz arugula, washed, trimmed, to yield 4 c packed Pepper and salt, as needed About 2 Tb Ricard or Pernod Yogurt, about 2 Tb per serving Garnish: 4 arugula leaves, finely slivered Heat oil in large pot. Add leeks and onion; cook over moderately low heat, stirring often, until softened, about 10 minutes. Sprinkle with fennel and stir for 30 seconds. Add potatoes, broth, and water. Simmer for 25 minutes, until soft. Add arugula and cook for about 10 minutes longer, or until stems are soft. Add salt, pepper and liquor to taste. Puree to rough or smooth texture, as you like. Adjust seasoning. Serve hot or chilled, topped with yogurt and garnished with arugula slivers. From "Uncommon Fruits and Vegetables" by Elizabeth Schneider. Posted by Theresa Merkling. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Soup Categories: Soups Servings: 4 3/4 lb Asparagus, cut up or 1 -10-ounce package frozen cut Asparagus 1 Thin slice onion 1/2 c Boiling water 1 c Milk 1/2 c Light cream In covered saucepan cook asparagus and onion slice in water 8 to 10 minutes or till crisp-tender, do not drain. Cool slightly. In blender container or food processor combine the undrained asparagus and onion, milk, cream, 1/2 teaspoon salt, and dash pepper. Cover and blend before serving. Makes 4 to 6 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Vichyssoise Categories: Soups, Vegetables Servings: 8 2 lb Fresh Asparagus Spears 3 1/4 c Water Divided 2 lg Potatoes (1 Lb.) Peeled & Diced 2 ts Chicken Bouillon Granules 3/4 c Skim Milk 1/4 ts Salt 1/8 ts White Pepper Lemon Rind Strips (Opt.) Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & 1/4 C. Water in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To Vent & Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With Plastic & Vent. Microwave At High For 10 Min., Stirring Once. Reduce Power To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About 1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in Milk, Salt & Pepper. Cover & Chill About 8 Hours. Stir Well Before Serving. Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Soup Categories: Soups Servings: 4 2 lb Asparagus, diagonally Sliced into 1" pieces 3 Leeks, sliced 4 Green onion, sliced thinly 1 Red potato, chopped small 3 tb Butter 4 c Water 1 Vegetable, beef or chicken Bouillion cube 1 c Cream 2 tb Tarragon 2 tb Basil 1 Clove garlic, pressed 1 tb Soy sauce Saute vegetables in butter for 5 minutes. Add water and bouillon cube; Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Soup Categories: Soups, Vegetables Servings: 6 1 cn Cream of asparagus soup 1 cn Cheddar cheese soup 1 c Milk 1 c Water 2 tb Butter or margarine Salt, black and red peppers -to taste 1 cn Asparagus Heat soups, water, butter and seasonings slowly in a heavy pot. Add asparagus. Heat and stir occasionally. Makes 6 servings. Recipe by: Susan Quoyeser Found in: Talk About Good II Posted by Scott Ward. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Soup Categories: Soups, Osg Servings: 1 Asparagus Water Salt 1 qt Milk; or part cream 2 oz Butter Pepper Take asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 qt good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve. This is delicious. Source: Margaret Bower, Greenford Grange, Mahoning County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Austrian Homestyle Generic Vegetable Soup Categories: Soups, Vegetables Servings: 3 4 tb Butter or margarine (or oil, -or lard) 3 tb All purpose flour 1 1/2 pt Water 3 1/2 ts Knorr Beef Flavor Consomme -Mix (or similar bouillon Powder or cubes) 2 tb Chopped onion 1 md Carrot, diced 2 c (approx.) broccoli or -cauliflower, cut into small -pieces 1 md Potato, peeled and diced Melt butter over medium heat. Add flour, stirring constantly, until the mixture becomes puffy. Add water, bouillon powder, onions, potatoes and carrots. Bring to a boil, stirring occasionally. Reduce heat and simmer until potatoes are almost done (about 5 to 6 minutes). Add broccoli and return to boil. Simmer for another minute. Makes 3 large servings (which with a chunk of French bread or the like would make a hearty meal, quantity-wise.) VARIATIONS: For thinner soup, use less flour. For vegetables with a more delicate flavor, use less bouillon powder. If using sliced mushrooms, asparagus and frozen or fresh green peas as vegetables, use slightly less flour, slightly less bouillon powder, and a dash of sugar. (Start with the asparagus, adding peas and mushrooms when asparagus is almost done. No onion in that one, BTW, it would overwhelm the other flavors.) If all you've got is potatoes and onions, add quarter teaspoon caraway seeds early on (when you reduce to simmering). What, not even potatoes? Throw in somewhat more chopped onion and add rice, and serve with fresh chopped parsley. Posted by Karin Brewer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Autumn Rarebit Soup Categories: Soups, Vegetables, Cheese Servings: 1 5 c Pumpkin; or squash, cooked 2 1/2 c Chicken stock 1 1/2 c Light beer 2 tb Butter 1 Onion;large, chopped 3 Garlic cloves;crushed 1 c Cheddar cheese;old, shredded 1/4 c Pumpkin seeds -Salt and pepper Dotted throughout Canada are small inns that care passionately about the food they serve. This velvety fall soup offers a warm welcome to guests at the Orchid Trail Inn near Wiarton, Ontario. In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted. Season soup with salt to taste. Garnish with pepper and pumpkin seeds. SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avacado Soup with Green Peppercorns Categories: Soups Servings: 4 1 md Onion, diced 1 tb Ground coriander 1 tb Olive oil 4 lg Ripe avacados, peeled, -pitted and coaresly chopped 1/3 c Green peppercorns in brine, -drained Salt to taste Pepper to taste 2 Garlic cloves, minced 1 ts Cumin 2 1/2 qt Light chicken stock Cilantro leaves for garnish In large saucepan, cook the onion, garlic and spices in the olive oil over moderate heat for 10 minutes, stirring often. Add avacados and stock, bring to a boil, then reduce heat to medium. Cook 20 minutes. Cool to room temperature. Puree soup in blender until smooth. Return to pan, bring to a boil, add peppercorns, reduce to moderate heat and cook 10 minutes. Serve garnished with cilantro and peppercorns. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avgolemono Soup - Lemon Categories: Soups, Rice Servings: 10 2 c Milk 2 tb Cornstarch 6 Egg Yolks, Beaten 2 qt Basic Chicken Stock 1/2 c Long Grain Rice 1/2 Stick Butter 1/8 lb. 1 Chopped Parsley To Taste 1 c Fresh Lemon Juice 1 Grated Lemon Peel (Optional) 1 Salt And Pepper Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup from heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avocado Cilantro Soup Categories: Soups, Low-cal Servings: 4 8 md Scallions 1/2 c Fresh Cilantro Leaves 2 Cloves Garlic 4 oz Pared Avocado 1 1/2 c Plain Nonfat Yogurt 1/2 c Skim Buttermilk 2 tb Lime Juice 1/2 ts Curry Powder 1/8 ts Ground Red Pepper In a food processor, combine scallions, cilantro and garlic; process until finely chopped. Add avocado; process until smooth. Add yogurt, buttermilk. 1/4 cup water, lime juice, curry powder and red pepper to food processor; process until smooth. Cover and refrigerate at least 1 hour, until well chilled. Each 1/2 cup serving contains 115 calories, 5 gm fat, 104 mg sodium and 3 mg cholesterol. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avocado Gazpacho Categories: Soups Servings: 4 1 Cucumber - peeled, seeded, chopped 2 Garlic cloves; quartered 2 Shallots; quartered 1 Green bell pepper; - seeded, roughly chopped 1 c Torn lettuce 1 tb Chopped fresh dill 1 ts Chopped fresh dill 1 tb Red wine vinegar 1 c Chicken stock 1 Avocado 1/2 Lemon (juice only) 2 tb Vodka Salt Ground white pepper PLACE THE CUCUMBER, garlic, shallots, green pepper, lettuce, 1 tablespoon dill, vinegar and chicken stock (in that order) in the container of a blender or food processor. Blend until smooth. Cut the avocado in half lengthwise. Peel and remove the pit. Roughly chop half the avocado and add it to the mixture in the blender or processor. Blend until smooth. Transfer to a medium bowl. Finely chop the remaining avocado and sprinkle with the lemon juice. Stir this into the gazpacho; add the vodka, salt and white pepper to taste. Stir gently and chill thoroughly before serving. Garnish with remaining chopped dill. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avocado Gazpacho Soup Categories: Soups, Tex-mex Servings: 6 2 lg Cucumbers 3 c Chicken broth 1 ts Tabasco (or more to taste) 1/4 c Firmly packed cilantro Juice of one medium lime 2 Ripe avocados 1/2 ts Salt - or to taste 6 Or 8 green onions including -green tops Serves 6 garlic croutons cilantro sprigs Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and Tabasco. Pit, peel and chop avocados. Process with pureed mixture and add the third cup of broth. Process briefly to coarsely puree the avocado, leaving some chunks. Chill at least 2 hours. Just before serving, dice the green onions, and peel, seed and chop the second cucumber. Pour soup into bowls and garnish each with a few croutons and fresh cilantro sprigs. Offer the minced onion and diced cucumber on the side to add individually. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avocado Soup Categories: Soups, Vegetables Servings: 4 2 lg Avocados 2 c Chicken Broth Salt & Pepper To Taste 2 c Whipping Cream 2 tb Cognac 2 tb Sherry Peel avocados and dice pulp. Puree the pulp in a blender with chicken broth. Season to taste with salt and pepper. Gradually stir in whipping cream. Chill. Add cognac and sherry just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avocado Soup Categories: Soups, Vegetables Servings: 6 4 lg Ripe Avocados 2 c Chicken Consomme Or Broth 1 c Sour Cream 1 c Table Cream Onion Juice To Taste Ground Ginger Paprika Salt And Pepper To Taste Peel and dice the avocados. Combine in a blender with the onion juice, consomme or broth, sour cream and table cream. Blend until smooth. Season to taste with salt, pepper and ginger. Store in covered, opaque container in refrigerator until chilled and ready to serve. Top with additional sour cream if you like and sprinkle with paprika. Plain yogurt can be substituted for the sour cream for a somewhat more healthful dish. Be sure to pour off any excess water in the yogurt before adding to other ingredients. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avocado Soup Categories: Soups, Vegetables, Southwest Servings: 4 3 c Chicken Broth 1 c Half-and-Half 2 lg Avocados, Cut Up 1 Clove garlic, Crushed 1 tb Chopped Onion 3/4 ts Salt 1/4 ts Snipped Cilantro 1 ds Pepper Place 1-1/2 cups of the chicken broth and the remaining ingredients in blender container. Cover and blend on medium speed until smooth. Stir remaining broth into avocado mixture. Cover and refrigerate until chilled, about 2 hours. Garnish with sourcream and paprika or avocado slices if desired. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avocado Soup Categories: Soups Servings: 6 2 md Sized avocados, peeled and -cut into slices 3 c Chicken broth 1/2 c Light cream or half-and-half 1/2 c Sour cream Grated rind and juice of one -lemon 1/2 ts Salt 1 tb Fresh dill weed Place all ingredients in the blender and blend until smooth. Chill in the refrigerator for four hours. Replace the avocado pit in the soup while it is chilling to prevent it from darkening, and cover with transparent wrap. Garnish with fresh dill just before serving. From: Steve Herrick Source: [Soups - by Irena Chalmers] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avocado Soup with Radishes & Cilantro Cream Categories: Soups Servings: 1 2 tb Avocado oil 1 tb Walnut Oil or 3 T. Fruity Olive Oil 1 md Yellow Onion, chopped 4 Cloves Garlic, peeled and Minced 1 Piece of Ginger,1 1/2 inches Long, peeled and minced 3 Serrano or jalapeno chili Peppers, stemmed, seeded and Minced 4 c Chicken stock 3 Ripe Avocados, preferably The Haas variety 2 Limes 1/2 c Sour cream 2 tb Half-and-half 1/4 c Cilantro leaves, very finely Minced 1 ts Ground Coriander Salt 1 bn Radishes, 10-12 Black pepper Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours. To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it. Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you are ready to use them. Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes. Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal. From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan Posted By: Charles Walstrom 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avocado Soup Categories: Soups Servings: 6 3 lg Ripe avocados 1 3/4 c Heavy cream 6 c Chicken broth Salt and white pepper to -taste 1 1/2 ts Lemon juice Peel, seed and cut avocados in cubes. Place in blender container with 1/2 cup chicken broth. Blend until smooth, stopping once or twice to push the avocado cubes down against the blades. Mix in the remaining broth and lemon juice and stir. Pour into a glass or enamel pot and bring to a boil. Lower the flame immediately and simmer over very low heat for 4 minutes. Stir in cream, salt and pepper and reheat. Serve immediately. Posted by Pat Stockett. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bacon and Bean Soup Categories: Soups Servings: 8 3 sl Back bacon 3 Stalks celery, chopped 2 md Carrots, chopped 1 md Onion, chopped 1 c Chopped turnip 3 c Beef broth 1 Bay leaf 1/2 ts Thyme 1 cn (19oz) kidney OR pinto -beans, drained and rinsed Prep time: 25 minutes. When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables. The beans add character and a heartiness that is satisfying. And an added plus - the soup is better a day or two after it is made. Store it in a covered container in the refrigerator. Cut bacon into thin slivers. In a 12 cup saucepan, combine bacon,celery, carrots, onion, turnip, beef broth, bay leaf and thyme. Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Add beans and continue to simmer 5-10 minutes or until hot, and flavors are blended. Remove the bay leaf and ladle into warm soup tureen or soup bowls. Makes 8 servings. Origin: Light & Easy Choices Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bacon, Cabbage and Pasta Soup Categories: Soups Servings: 4 4 Slices bacon, cut up 2 c Coarsely shredded cabbage 2 (14-1/2 oz.) cans beef Broth 1 (16 oz.) pkg. Green Giant Frozen Pasta & Vegetables Accent Garden Herb Seasoning Cook bacon in large saucepan until crisp; remove bacon and drain on paper towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are tender. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bajan Black Bean Soup Categories: Soups Servings: 6 2 1/2 c Dried black beans, soaked -overnight 1 lg Or 2 small ham hocks 3 To 3.5 quarts water 3 tb Olive oil 2 To 3 large onions 4 Cloves garlic 3 sm Fresh green peppers -(jalapeanos if preferred) 8 Berries allspice coarsely -crushed 2 ts Brown sugar (or 1 t of -molasses) 3 tb Tomato paste 3/4 c Creme fraiche or sour cream Salt Grated rind and juice from one lemon Put the drained beans and hock in a very large pan, cover with the cold water and bring gradually to a boil. Leave to simmer while you prepare the other ingredients. In a frying pan heat the olive oil, then gently fry the onion, garlic and chili with the allspice and lemon rind, stirring occasionally, until the onions are translucent. Add this mixture to the beans and go on simmering for 2 hours, by which time the beans should be tender. At this point add the sugar, lemon juice, and tomato puree. Cook for another 30 minutes. Add salt if necessary. Remove the hock, and pick off any meat. If you would like a smooth soup, as mine (the author) was, process the mixture in batches and return with the meat to the pan. Otherwise, for a rougher texture crush with a potato masher. If the mixture seems too thick at this stage, add more water and bring back to the boil for a minute or two. Ladle the soup into bowls, with a spoonful or two of cream stirred in, and serve with a crusty bread. If you are feeling lavish, a couple of spoons of dark rum added towards the end give a Bajan fillip. INFO TEXT: Arriving stiff and crumpled inside and out after an eleven hour flight, this was my first taste of Bajan Cooking, and I ate it late at night trying to imagine the sea beyond a dark frieze of langourous palms. Dense but smooth, with a snap of chili, the soup was both homely and exotic, and very restoring. Barbados produces splendid ham and bacon, and a ham stock is what makes this different from other Carribean variants. Or, as here, use a hock, soaked first to remove some salt. From a book called FOOD MAGIC by Jocasta Innes. Posted by Troy Wade. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Bean Soup Categories: Soups, Vegetables, Vegetarian Servings: 2 2 tb Olive Oil 1 Onion, Chopped 5 ts Chili Powder 1 1/2 ts Dry Mustard 2 c Water 2 cn Cannellini (White Kidney Beans, (15-oz. Cans), Rinsed, Drained 1 cn Stewed Tomatoes, With Juice (14-1/2 Oz. Can) 3 tb Unsulfured (Light) Molasses Heat oil in heavy large saucepan over medium heat. Add onion and cook until soft, about 8 minutes. Add chili powder and mustard and stir 1 minute. Add water, beans, tomatoes with their juices and molasses. Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon. Season with salt and pepper. Makes 2 generous servings; can be doubled If you prefer a thicker soup, remove one cup of the beans, mash them to a paste, then stir them back into the soup. Coleslaw and corn bread squares round out the menu; a simple baked apple could be the perfect finale. Recipe from Bon Appetit, March, 1993 - "30-Minute Main Courses" Source: Bon Appetit - March, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Fish Chowder Categories: Fish, Soups Servings: 6 350 F. Butter a deep baking dish. Peel and thinly slice three medium potatoes and two onions. In bottom of dish, put half the potatoes and onions. Salt and pepper and dot generously with butter. Cover with a thick layer of fish fillet (or flaked, canned salmon). Season and again butter generously. Layer with remainder of potatoes and onions and season again. Pour in enough milk to reach top layer. Sprinkle with paprika and bake one hour at MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barb's Best Gazpacho Categories: Soups Servings: 6 2 Garlic cloves, chopped 5 Juicy medium tomatoes 5 Roma tomatoes, ripe 2 md Cucumbers, English, peeled, -cut in 1-in pieces 1 lg Spanish or red onion 1 lg Green bell pepper, cored, -seeded and ribbed 1 lg Red bell pepper, cored, -seeded and deribbed 2 c Tomato juice, or vegetable -juice cocktail 1/4 c Olive oil, extra virgin 1/4 c Red wine vinegar 1/2 c Vodka or vermouth (OPTIONAL) 2 tb Lime juice, fresh 1 tb Worcestershire sauce 2 Glubs Tabasco sauce, or to -taste 1/4 ts Cayenne pepper, or to taste 1 tb Celery salt, or to taste Freshly ground pepper 2 Inner ribs celery, very -finely diced Number of Servings: 6 homemade garlic croutons (optional) Core the 5 medium tomatoes and coarsely chop them. Whiz the garlic in a blender or food processor, add the tomatoes and puree until smooth. Strain the puree into a large non-reactive bowl. Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green and red bell peppers. Add the chopped vegetables to the processor (if using a blender, add 1/2 cup of the tomato or vegetable juice as well). Process until liquified; strain into the large bowl, pressing down with the back of a spoon to extract all liquid. Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or vermouth if using, lime juice, worcestershire, Tabasco, cayenne pepper, celery salt and pepper. Stir well. Cover and refrigerate for 4 hours or overnight. Finely dice the Roma tomatoes, remaining 1/2 onion, 1/2 green and red peppers and 1 cucumber. Add the finly diced celery. Reserve, refrigerated in small mixing bowl. To serve, ladle soup into chilled individual bowls. Sprinkle with the chopped vegetables and croutons, if using. Note: If this is just for the family, I toss all of the diced vegetables right into the soup as it's chilling (it doesn't last long enough for the veggies to get limp). And I might go to the trouble of making croutons, or maybe not. Posted by Barb Burgess. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barley Buttermilk Soup Categories: Soups, Vegetarian Servings: 4 1/2 c Barley 1 qt Water Salt 1/4 c Finely diced red onion 3 c Buttermilk 1/2 ts Turmeric 1/4 c Finely chopped parsley 2 tb Finely chopped dill; -=OR=- 1/2 ts -Dried Dill 1 tb Finely chopped cilantro 1 tb Snipped chives Freshly ground pepper 1 ds Paprika or herb blossoms -(if available, for garnish) RINSE THE BARLEY and put it in a pot with the water and salt to taste. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes. Drain the barley. (The liquid can be reserved to use in another soup.) Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk. Stir in the turmeric and herbs and season to taste with additional salt. Cover and refrigerate until chilled. Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals. Makes 1 Quart DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barley Soup Categories: Soups Servings: 6 2 qt Chicken Stock 1 c Cooked Chicken, Cubed Small Onion, Sliced In Rings Rib Celery, Chopped Parsnip, Sliced Thin 1 c Pearl Barley Small Strip Kombu * 1 ts Dried Basil 1/4 ts Ground White Pepper 1 ds Salt (opt.) 1/4 c Shredded Carrot (opt.) * Available in health stores, it make beans and peas more digestible. ~------------------------------------------------------------------------- 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 carrot if desired. Note: Barley soup can be a soothing and digestible meal for convalescents. Omit the chicken to make it easier to eat. This soup is rich in protein, carbohydrates, and fiber. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barley Soup with Ham Categories: Soups Servings: 5 3 tb Vegetable oil 1 Onion, chopped 2 Garlic cloves, chopped 2 Carrots, diced 2 Ribs celery, diced 3/4 c Pearl barley 6 c Chicken broth 1 sm Imported bay leaf 1/4 ts Ground allspice 1/2 c Diced smoked ham 3 tb Unsalted butter 1/3 lb Fresh mushrooms, trimmed and -chopped 3 ts Lemon juice 1 tb Fresh parsley leaves, minced 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barley Soup Casserole Categories: Soups Servings: 6 1/2 c Each: chopped onion, celery -and bell pepper 1 Garlic clove, minced 1 c Medium pearl barley 1/4 c Tomato paste 2 ts Instant beef bouillon -granules 2 1/2 c Boiling water 1 cn Tomatoes or stewed tomatoes, -with liquid (14.5 ounces) Crumble beef into a microwave safe plastic colander suspended over a 3 qt. casserole. Top with onion, celery, bell pepper and garlic; cover with casserole lid or vented plastic wrap. Stirring midway through cooking, microwave on HIGH for 6 minutes, or until beef is no longer pink. Discard grease and place barley, tomato paste and bouillon in same casserole. Pour boiling water over barley; stir. Top with beef mixture and tomatoes with liquid; do not stir. Re-cover and microwave on MEDIUM- HIGH (70 %) for 30 minutes. Stir and let stand for 5 minutes. Makes 6 servings. Nutritional value per serving: 360 calories 23 grams protein 34 grams carbohydrates 4 grams fiber 15 grams fat 66 milligrams cholesterol 545 milligrams sodium MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Chowder Categories: Soups Servings: 2 4 oz Bacon bits 1 Carrot, thinly sliced 2 Sticks celery, thinly sliced 1 Onion, coarsely chopped 1 Bay leaf 2 Cloves of garlic (or 3) 1 ts Pepper Fry the bacon in a large pot and remove. Add the carrot and celery and cook over medium heat for 2 minutes. Add the onion, bay leaf and whole cloves of garlic. Stir and add the pepper. "All you really need is a big pot and some bacon bits. After that, you improvise.... (Otherwise) we are stuck with the tyranny of the formal recipe which defines The Only Way To Do It in a form as exact, and frequently as exciting, as a prescription from the doctor." Source: Urban Peasant by James Barber Shared by Elizabeth Rodier 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Cream Soup and Variations Categories: Soups, Vegetables Servings: 6 4 c Fresh vegetables, coarsley -chopped 4 tb Flour 5 c Chicken stock 3 c Light cream 5 tb Butter Salt and Pepper to taste CREAM OF CAULIFLOWER SOUP: 4 c Cauliflower flowerets Paprika Basic cream soup recipe CREAM OF BROCCOLI SOUP: 5 c Broccoli A pinch or two of nutmeg Basic Cream soup recipe CREAM OF CUCUMBER SOUP: 4 c Cucumbers, peeled, seeded -and diced 1/2 c Sour cream Basic cream soup recipe CREAM OF LIMA BEAN SOUP: 4 c Lima beans 4 tb Crisply fried bacon crumbled Basic cream soup recipe CREAM OF SPINACH SOUP: 4 c Spinach, coarsely chopped 2 Hard cooked egg yolks Basic cream soup recipe CREAM OF ASPARAGUS SOUP: 4 c Tender asparagus tips BASIC CREAM SOUP: Pumpernickel croutons Basic cream soup recipe Peel the vegetable, if necessary, and chop coarsely. Place in a saucepan with 3 cups of the stock. Cook over medium heat until the vegetable is tender. Set aside 1/2 cup choice pieces of cooked vegetables to use as a garnish. Puree the remaining cooked vegetable together with the vegetable water in an electric blender, or press through a strainer. Melt the butter in a soup kettle, blend in the flour, and stir in the cream. Simmer over a low flame, stirring constantly for 3 minutes. Stir in the pureed vegetable and the remaining 2 cups of chicken stock, and simmer for 3 minutes more. Adjust the seasonings and serve in individual bowls garnished with the reserved cooked vegetable. Serve hot or cold. Cream of Cauliflower Soup: Prepare soup as directed in Basic cream soup. Garnish with reserved cauliflower and a sprinkle of paprika. Serve hot or cold. Cream Of Broccoli Soup: Peel the stems and break broccoli into flowerets. Slice the stems. Proceed as directed in Basic cream soup recipe. Serve with nutmeg sprinkled on top. Cream Of Cucumber Soup: Reserve 1/2 cup diced raw cucumber to use as a garnish. Cook remaining cucumber for 8 minutes. Proceed as directed in Basic cream soup recipe. Serve hot or cold with a dollop of sour cream in the center of each bowl. Cream Of Lima Bean Soup: Prepare soup as directed in Basic cream soup recipe but do not reserve any lima beans. Serve hot, garnished with crumbled bacon. Cream Of Spinach Soup: Prepare soup as directed in basic cream soup recipe, but do not reserve any spinach. Serve hot or cold, garnished with hard-cooked egg yolks forced through a fine sieve. Cream Of Asparagus Soup: Prepare soup as directed in basic cream soup recipe. Garnish with reserved asparagus tips and Pumpernickel croutons. Serve hot or cold. Posted by Pat Stockett. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Fish Chowder Categories: Fish, Soups Servings: 6 1 lb Fish fillets 2 sl Bacon, chopped 1/2 c Onion, chopped 2 c Fish stock or water 1 c Raw potato, sliced 2 c Milk 1 ts Salt 1 ds Of pepper Salmon, halibut, rockfish or cod may be used for the fish. Fry bacon until crisp; add onion and cook until tender. Add water and potatoes and simmer 10 minutes or until the potatoes are partially tender. Cut fish into 1 inch cubes and add and simmer again until fish and potatoes are tender. Add milk and seasonings; heat thoroughly and serve immediately. Serves six. VARIATION: 2 cups grated cheddar cheese may be added before the milk is added. Stir until melted and proceed. 2 tbsp may be added for thickness. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bay Country Crab Soup Categories: Soups, Seafood, Crabmeat Servings: 5 1 lb Beef shin, bone in 3 qt Water 1 lg Onion, chopped 2 lg Stalks celery, chopped 1 lb Can of tomatos 1 tb Salt 1/4 ts Black pepper 1/8 ts Cayenne pepper 10 oz Package frozen mixed -vegetables 1 Pckg fresh or frozen mixed -soup vegetables 1 lb Maryland crab meat 1/2 lb Maryland claw crabmeat Put first 8 ingredients in a large pan and simmer, covered, until meat is very tender, about 3 hours. Add rest of ingredients and simmer, covered, until vegetables are done. Makes about 5 quarts of soup. Posted by Alison Meyer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bazaar Vegetable Soup Categories: Soups, Vegetables Servings: 8 10 c Cold water 3/4 c Green split peas 2 tb Pearl barley 1/4 c Baby lima beans 2 c Sliced carrots 1 lg Onion, diced Handful of celery tops, cut -up 4 tb Commercial chicken soup base 2 tb Butter or margarine 1 ts Dillweed 1 pn Sugar 1/4 c Buckshot (pellet shaped -pasta) Salt & pepper to taste Place water in stock pot. Add split peas, pearl barley and lima beans. Cook until peas are mush. Add carrots, onion, celery tops, chicken soup base, butter or margarine, dill weed, sugar, pasta, salt and pepper. Cook slowly until vegetables are done. Stir frequently to prevent scorching on bottom. May be frozen. More water may be added to soup if too thick. Cook for 3 to 4 hours. Makes 8 to 10 servings. NOTE: This recipe was developed by a woman who sells the soup at Hadassah Bazaars. She says the secret to the soup is long slow cooking and the addition of the dill weed. It's a very tasty one! Posted by Debra Young. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bea's Unstuffed Cabbage Categories: Ground beef, Soups Servings: 6 1 Onion diced (1 cup) 2 lb Head green cabbage,dice 8 oz Tomato sauce 28 oz Can peeled tomatoes & juice 1 c Water 1/2 c Honey 1/4 c Lemon juice 1/3 c Raisins 1 lb Ground beef or veal or lamb 1/2 c Raw white rice 1 ts Worchestershire Sauce 1/2 ts Salt (optional) Ground pepper to taste NOTE: This has a long cooking time. It is a dish that is best prepared early in the day and reheated at serving time since the flavor improves. NOTE: Ms. Brody says that this dish could easily feed a crowd if you have a pot or pots big enough to double or guadruple, etc. it. 1. In a large heavy pot combine all the soup ingredients except the raisins. Bring to a boil over medium-high heat while preparing the meatballs. 2. Combine meatball ingredients, stirring them to mix thoroughly. With wet hands, roll the meat mixture in 1 1/4" balls. Add the meatballs to the boiling cabbage soup, reduce the heat to medium-low, cover and simmer for 2 hours. 3. Remove the cover, add the raisins, and cook for another 30 minutes in the uncovered pot. She suggests that mashed potatoes would be an excellent accompaniment. Also, that the dish goes well with broad egg noodles. Posted by Sheila Exner. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bean and Pasta Soup Categories: Soups, Pasta, Vegetables, Cheese Servings: 4 2 pk Low-Sodium Instant Vegetable -Broth And Seasoning Mix Dissolved IN 1 1/2 c Hot Water 1 c Low-Sodium Canned Stewed -Tomatoes 4 1/2 oz Uncooked Small Shell -Macaroni 14 oz Rinsed, Drained, Canned Red -Kidney Beans 1 c Thawed Frozen Spinach, -Chopped 1/2 ts Oregano Leaves 1/2 ts Basil Leaves 3/4 oz Grated Parmesan Cheese Yield: 4 Servings Of 3/4 Cup Each In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil. Add the macaroni and cook for 7 minutes. Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup is too thick, add a small amount of water.) Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese. Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5 Optional Calories Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bean and Pistou Soup Categories: Soups Servings: 1 2 c Chicken broth 2 cn White beans, rinsed and -drained (19-ounce cans) 2 tb Pesto sauce 2 tb Grated Parmesan cheese Freshly ground black pepper Put the broth and beans in a saucepan over moderate heat and bring to a boil. Reduce heat to low and stir in the remaining ingredients. Simmer for about 1 minute. Makes four 1-cup servings. Nutrition information per serving: Calories: 496 Protein: 29.4 grams Fat: 11.5 grams Colesterol: 3.9 mg Fiber: 22.1 grams Sodium: 483 mg [ MODERN MATURITY; April/May 1990 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bean Soup Categories: Penn-dutch, Soups Servings: 1 1 1/2 lb Soup Beans 2 c Celery, Ddiced 1/2 c Onion, Cchopped 1 c Strained Tomatoes 2 ts Parsley, Minced 1/2 c Diced Potatoes Salt & Pepper Soak beans overnight in water to cover. In morning, drain off the water, add fresh water and cook until almost soft. Wash ham and cover with cold water and boil until tender. Skim fat from the broth and add the beans and other ingredients and cook until potatoes are soft. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef and Vegetable Soup Categories: Soups, Beef, Vegetables Servings: 6 1 tb Corn oil 1 lb Stewing beef, cut into -1/2-inch cubes 1 lb Sweet Italian sausage links, -sliced 1 cn Tomatoes (28 ounces) 3 c Water 1 c Chopped onion 1 ts Salt 1 tb Worcestershire sauce 2 lg Potatoes, peeled, cut into -1/2-inch cubes 1 c Sliced celery In a large, heavy kettle, heat the oil; add the beef and brown on all sides. Remove the meat with a slotted spoon and set aside. Add the sausage to the kettle and brown on all sides. Drain off the drippings from the kettle. Add the tomatoes, water, onion, salt, Worcestershire sauce and the reserved browned beef. Bring to a boil, then reduce the heat; simmer, covered, until almost tender, about 1 1/2 hours. Add the cubed potatoes and sliced celery; simmer until the vegetables and meat are tender, about 20 minutes more. [THE BALTIMORE SUN; January 16, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Soup Categories: Soups, 1941 Servings: 6 3 lb Beef shank 1/3 c Diced carrots 1 tb Minced onion 1/4 ts Celery salt 1/8 ts Pepper 3 qt Cold water 1/3 c Diced turnips 1 Bay leaf 1 ts Salt 2 tb Cooking fat Wipe beef shank. Cut meat in small pieces. Crush bone. Brown meat in hot cooking fat. combine meat, bone, bay leaf, celery salt, water, salt, and pepper. Cover. Simmer slowly 4-5 hours. Skim as necessary. Brown vegetables in hot cooking fat. Add to meat broth. Simmer until vegetables are tender. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Stew with Ale Categories: Soups Servings: 4 2 1/2 lb Chuck steak 3 tb Oil 4 lg Onions, chopped 2 cl Garlic, crushed 1 tb Prepared mustard 2 tb Flour 1 1/2 c Ale 1 Bay leaf 2 Sprigs parsley 1/4 ts Peppercorns 1/2 ts Thyme 1 ts Salt 1 ts Sugar 1/4 ts Grated nutmeg 1>. Preheat oven to 350 deg.F. Trim beef and brown in a skilet in hot oil. 2>. Transfer beef to a casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale and add the bouquet garni ingredients, tying them in a small piece of cheesecloth. Add salt, sugar, and nutmeg. 3>. Pour sauce over browned beef. Cover casserole and place in the oven for 2 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Vegetable Soup Categories: Soups, Beef Servings: 6 1 Text Only Wash soup bones. Put on aluminum lined tray and brown in a 400F oven until well browned on both sides. Put bones in soup pot, drain grease and then get as much of the browned bits as possible using a little water to help them along. Add water until the bones are well covered. Turn on heat. Add carrots, onions, celery, tomatoes (whatever goes with the soup) some salt and pepper and let simmer most of the day. Remove bones and chop what meat there is. Throw out the vegetables and skim off as much fat as possible (if left in refrigerator overnight it will come to the top and get hard and can be removed easily). Put chopped meat back, add 3 quarts whole tomatoes (mashed), a couple of cubed potatoes, and about a half package of frozen mixed vegetables. Let simmer until potatoes are done and until needed. The soup is better the next day. Cooked noodles can be added. Posted by Pat Stockett. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beefy Spaghetti Soup Categories: Soups, Microwave, Garlic, Beans Servings: 4 1/2 lb Ground Beef, Crumbled 1 c Frozen Cut Green Beans 1 Medium Onion 1 1/2 c Broken Spaghetti (Uncooked) 1 Clove Garlic, Minced 1 ts Parsley Flakes 4 c Beef Stock 3/4 ts Salt 1 ts Olive Oil 1/8 ts Pepper 1 Mushrooms, Sliced 1 Bay Leaf 1 Can Tomato Sauce 1/2 ts Oregano In large casserole combine ground beef, onion, garlic, and oil. Microwave on high until meat is no longer pink, stirring once during cooking. Drain. Add remaining ingredients. Cover. Microwave on high until spaghetti is done (20 to 25 minutes). Stir occasionally. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beer and Cheese Soup Categories: Soups Servings: 6 1 c Carrots, chopped 1 c Celery, chopped 1 c Yellow onions, peeled and -chopped 2 ts Peanut oil 6 c Chicken soup stock or broth 1 c Cheddar cheese, grated 2 ts Flour Salt and pepper to taste 1/2 ts Dry mustard 1/8 ts Tabasco sauce (or more to -taste) 1/8 ts Worcwstershire sauce 12 oz Beer (1 bottle) [stale is -OK] Parsley for garnish Polish sausage or knackwurst (Optional) Saute the carrots, celery, and onion in the oil until lightly browned. Bring the soup stock to a boil; add to the vegetables and simmer for 45 minutes. Dredge the cheese in the flour. Mix the cheese into the soup, STIRRING CONSTANTLY, until the mixture thickens. Keep stirring often until you serve. Add the salt, pepper, Tabasco sauce, and Worcestershire sauce. Finally, add the beer and stir until all is hot. Garnish with parsley and serve. You may add sliced cooked sausage to this soup just before serving. Serves 6 to 8. [The Frugal Gourmet; 1984] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beet Soup with Dill and Yogurt Categories: Soups, Vegetables Servings: 6 1 tb Oil 1 md Onion; sliced 1 lb Beets - peeled and coarsely diced, 1 qt Chicken stock; or canned - low-sodium chicken broth 1 ts Salt 3/4 c Plain yogurt 3 tb Chopped fresh dill HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12 minutes. Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart. Add stock and salt. Cover and bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve liquid. Transfer beets to blender or food processor and puree until smooth. Return puree to pan and add reserved liquid. Pour hot soup into tureen and ladle soup into bowls in front of guests. Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt with chopped dill. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Benne-Oyster Soup Categories: Soups, Oysters Servings: 2 1 tb Benne (sesame seeds) 1 c Oyster liquor, drained from -the oysters 1 c Cream 12 lg Oysters, shucked Caynne pepper and freshly ground black pepper On a baking sheet in a preheated 350 degree F. oven or in a heavy bottomed pan over medium heat, cook the benne seeds until evenly browned, about 10-15 minutes. Remove to a mortar and grind with a pestle, until a paste forms, adding a few drops of oyster liquor or cream if necessary. Heat the cream and oyster liquor together in a saucepan. Gradually stir in the benne paste, the add the oysters and continue to heat until oysters are just curled. It takes only a minute. Season with cayenne and black pepper. Serves 2. SOURCE: *Hoppin' John's Lowcountry Cooking Published Early American Life 8/93 POSTED BY: Jim Bodle 9/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Berry Buttermilk Soup Categories: Soups Servings: 5 2 c Fresh or frozen loose-pack -blueberries or strawberries 1 1/2 c Water 1/2 c Sugar 1/2 ts Finely shredded orange peel 2 tb Orange juice 2 c Buttermilk Thaw berries, if frozen; drain. If desired, set aside 5 or 6 berries for garnish. In 1 1/2-quart saucepan combine berries, water, sugar, orange peel, and juice. Bring to boiling. Reduce heat; cover and simmer 20 minutes. Cool 30 minutes. Pour into blender container; cover and blend till smooth. Stir in the buttermilk. Cover and chill thoroughly. If desired garnish each serving with reserved berry or thin orange slice. Makes 5 to 6 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook Copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Best Pinto Bean Soup Categories: Soups, Beans Servings: 6 3 c Dry Rose brand Pinto Beans 2 Ham hocks or 2 slices ham 1 c Diced onions 1 c Diced celery 1 cn Tomato sauce 1 cn Tomato soup Salt pepper and vegetable salt to taste Cooks beans with ham (diced) or ham hocks. When almost done, add diced onions, celery, tomato sauce and soup. Add water as needed to make a medium thick soup. Posted by Donna Ransdell. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup with Rum Categories: Soups, Fresh herbs, Beans Servings: 4 MMMMM-------------------------------SOUP------------------------------------ 2 c Onion, Chopped 1 c Celery, Chopped 6 Parsley 2 Fresh Thyme 1 Bay Leaf 3 tb Unsalted Butter 1 Large Ham Hock 2 c Dried Black Beans 6 c Beef Broth 1/3 c Dark Rum Lemon Juice To Taste MMMMM----------------------------GARNISHES--------------------------------- Eggs, Hard-Cooked, Chopped Fresh Parsley, Chopped Lemon Slices The night before, soak beans in cold water to cover by 2 inches. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parlsey, thyme, and bay leaf in the butter over medium low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley and lemon slices. Makes about 7 cups. A 1971 Gourmet Magazine Favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup Categories: Soups, Beans Servings: 8 2 c Dried black beans 1 md Onion; finely diced 3 tb Butter or oil 1 sm Carrot - peeled and finely diced 1 Celery stalk; finely diced 6 c Chicken broth 1 Ham hock 1 ts Thyme 1/4 c Lemon juice 1/4 c Dry sherry Sour cream Chopped fresh dill THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10. Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe. Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes. Add the carrot and celery and cook another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover, increase heat to high and bring to a boil. Decrease heat to low and cook, covered, for 1 1/2 hours. Place beans and liquid in a food processor or blender and puree until smooth. Pour the puree back into the pot and add lemon juice and sherry. Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill. Pour the piping hot soup at the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup with Jalapenos Categories: Soups, Hot Servings: 8 8 Jalapeno chiles, stems and -seeds removed, chopped 1 tb Dried crushed red chile, -seeds included 2 c Black beans, sorted and -rinsed 2 tb Bacon fat or vegetable oil 2 md Onions, chopped 4 Cloves garlic, minced 1 lg Ham hock 1 c Canned tomatoes, chopped 2 ts Ground cumin 1 ts Ground epazote (optional) 1 ts Ground coriander 1/4 ts Ground cloves 1 tb Red wine vinegar 6 To 8 cups water 3 tb Tequila (optional) Serves 8 Sour cream for garnish Cover the beans with water and soak them overnight. Saute onion and garlic in bacon fat until soft. Combine all ingredients, except tequila and sour cream, in large pot and bring to a boil. Reduce heat and simmer for 2 to 3 hours or until beans are soft. Remove ham hock and shred meat. Divide soup in half, puree half of it and add back to the remaining soup. Add shredded meat and simmer for 15 minutes or until thickened to desired consistency. Remove from heat, stir in tequila, garnish with sour cream, and serve. The Whole Chili Pepper From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup Categories: Beans, Soups Servings: 6 2 c Black beans 4 tb Butter 2 md Onions 4 Carrots 1/2 Head of celery 4 Cloves garlic 8 oz Ham 3 qt Chicken stock X cayenne X tabasco 1 tb Cumin 1/2 ts Salt 1/2 ts Pepper 1/4 c Pepper 1/4 c Flour 1 tb Red wine vinegar 2 tb Sherry Diced red peppers, opt Sliced hard oiled egg, opt Sour cream, opt Soak beans 4 hours or overnight and drain. Dice all vegetables and saute in butter over medium heat in a large pot until tender. Add ham and seasonings and simmer 1/2 hour, stirring occasionally. Stir in flour and add chicken stock and beans. Simmer for three hours or until beans are tender. Add vinegar and sherry and puree using a blender. Garnish with sour cream, diced red pepper or hard boiled egg. From the Vanilla Bean Cafe, voted best new restaurant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup Categories: Soups Servings: 20 2 lb Black beans 1/2 c Sunflower oil 1/2 lb Bacon 1/2 lb Diced ham 8 Onions, chopped 7 Cloves garlic, minced 7 Stalks celery w/leaves, Chopped 3 c Uncooked brown rice 1/2 ts Cayenne 1 tb Mixed vegetable seasoning 4 ts Ground cumin 6 qt Chicken broth (OR 3 Bouillon cubes AND 6 qt Of water) 1/4 c White wine 1 c Sherry Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a boil; reduce heat, cover and simmer 2 1/2 to 3 hours. Let soup cool; put through blender a little at a time until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean "Cassoulet" Soup Categories: Soups, Vegetables Servings: 16 2 lb Dried black (turtle) beans 1 1/4 c Best-quality olive oil 3 c Diced yellow onions 12 Cloves garlic, crushed 1 Very meaty ham bone or 2 -smoked ham hocks 8 qt Water 3 1/2 tb Ground cumin 2 tb Dried oregano 3 Bay leaves 1 tb Coarse (kosher) salt 1 tb Freshly ground black pepper 1 pn Cayenne pepper 8 tb Chopped fresh Italian -parsley 1 3/4 To 2 pounds fresh garlic -sausage 6 Sweet Italian sausage links, -cut into 1-inch pieces 6 Hot Italian sausage links, -cut into 1-inch pieces 1 lb Bratwurst, cut into 1-inch -pieces 3 Medium-size sweet red -peppers, cored, seeded, and -diced 1/4 c Dry sherry 3 tb Dark brown sugar 2 tb Fresh lemon juice From The Silver Palate Good Times Cookbook. " Our black bean soup is a Silver Palate staple. In this recipe we've dressed it up with lots of hot and garlicky sausages, sweet red peppers, a bit of brown sugar, and unusual spices. This makes a meal when served with a crisp, tart green salad." Sour cream 1. Soak the black beans in water to cover overnight. 2. Heat 1 cup of the oil in a large heavy stock pot over low heat. Add the onions and garlic and saute until the onions are limp, about 10 minutes. 3. Drain and rinse the beans and add to the stock pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking. 4. Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into 1/2-inch slices. 5. Heat the remaining 1/4 cup oil in a large heavy skillet over medium heat. Add the Italian sausages and saute until browned. Remove the sausages with a slotted spoon. 6. In the same skillet, saute the bratwurst until browned. Remove with a slotted spoon. 7. After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot. Continue to cook for 30 minutes. 8. Add all the sausages and the red peppers and cook for another 30 minutes. 9. Remove the ham bone from the soup, shred the meat and return to the pot. Stir in the sherry, sugar, and lemon juice. 10. Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes. Stir in the remaining 5 tablespoons chopped parsley. Taste and adjust seasonings. 11. Ladle the soup into soup bowls and dollop each serving with sour cream. Makes 16 portions. Posted by Kyosho Connick. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup with Cumin Categories: Soups, Vegetables Servings: 4 1 c Black beans, soaked (see -methods below) 7 c Broth (chicken, beef, or -vegetable) 1 tb Vegetable oil 1 lg Onion, minced (1 cup) 1 lg Clove garlic, minced (1 -teaspoon) 1/4 c Diced celery 1/2 c Finely diced carrots 3/4 ts Crushed cumin seed, or to -taste 1/4 ts Freshly groun black pepper 1/4 ts Salt, if desired 1 Chopped hard-boiled egg or -egg white and chopped -scallions for garnish Here is another one from Jane Brody's Good Food Book The cumin gives this black bean soup a distinctive and, my tasters said, appealing flavor. Preparation tip: For peak flavor, I use whole toasted cumin seed crushed in a mortar with a pestle. You may also use ground cumin. This soup freezes well (before the garnish is added). ... This soup could also be used as the main dish of a light meal, perhaps topped with a generous dollop of plain low-fat yogurt. 1. To soak the beans, place the washed beans in a bowl, cover them with cold water, and let them soak overnight or for at least 8 hours. _Or_ place the washed beans in a saucepan, add 4 cups water, bring the beans to a boil, boil them for 2 minutes, turn off the heat, and let the beans stand for 1 hour. 2. Drain the soaked beans, add the broth, bring the beans to a boil, reduce the heat to low, and simmer the beans, partially covering the pan, for 2 to 3 hours or until the beans are thoroughly cooked. 3. In a heavy skillet, heat the oil, add the onion and garlic, and cook them, stirring, over a low heat, until they are transparent. Add the celery and carrots and cook the mixture, stirring, for a few minutes longer. Add the vegetables to the beans. 4. Season soup with cumin, pepper, and salt, if desired, and simmer the soup for another 30 minutes. 5. Puree the soup in a blender, food processor, or food mill. Serve the soup hot, garnished with chopped egg and minced scallions. Makes 4 to 6 servings. Posted by Kyosho Connick. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup Categories: Soups, Vegetarian, Beans Servings: 6 1 tb Safflower oil 1 Onion, chopped 4 Cloves Garlic, minced 1 Stalk Celery, with leaves, -chopped 1 lb Black beans, washed and -soaked for several hours 6 c Water or vegetable stock 1 Bay leaf 1 ts Summer savory 1 pn Thyme 1 pn Sage 1/2 ts Celery seed Sea salt and freshly ground -pepper Juice of one lemon 2 tb Dry Sherry From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989 Croutons and lemon slices for garnish Chopped fresh parsley for garnish Yogurt or creme fraiche for garnish Heat safflower oil in a soup pot or Dutch oven and saute onion with 2 cloves of garlic and the celery until onion is tender. Drain beans and add to pot, along with water or stock, bay leaf, summer savory, thyme, sage, and celery seed. Bring to a boil, reduce head, and simmer for 1 hour. Add remaining garlic and sea salt and simmer another hour, covered. Remove bay leaf. Puree half the soup in a blend or through a food mill and return to pot. Correct seasoning and add freshly gournd pepper to taste. Stir in lemon juice and sherry, heat through, and serve, garnishing with yogurt or creme fraiche, croutons, lemon slices, and parsley. This can be frozen, and will keep for a few days in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup Categories: Soups, Vegetables Servings: 6 1 lb Black beans 1 Onion, stuck with 2 cloves 1 Bay leaf Sprig parsley 1 md Onion, chopped 1 Green pepper, chopped 2 Cloves garlic, minced 2 tb Oil 1 ts Oregano 1 ts Thyme 1 ts Vinegar 1 cn Tomato sauce (8 ounces) 1/4 c Dry sherry Chopped onion, parsley, chives or cucumber for garnish Soak the black beans overnight in water to cover. To the same water add the onion stuck with cloves, bay leaf and parsley. Bring to a boil and cook until the beans are tender. Cook the chopped onion, green pepper and garlic in the oil until soft. Add to the beans along with the remaining ingredients and cook until thickened. Pour in the dry sherry and serve with finely chopped raw onion or other garnish sprinkled on top. (If a smooth soup is desired, puree in a blender.) Yield: 1 1/2 to 2 quarts. Approx. Calories per Serving: 1 cup = 250. [ "American Heart Association Cookbook (Fourth Edition) ISBN 0-679-50903-8 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup Categories: Soups, Beans Servings: 10 1 lb Dried black turtle beans 1/3 c Diced salt pork OR bacon 2 tb Olive oil 1/2 c Diced smoked ham 2 c Finely chopped onions 2 Cloves garlic, finely -chopped 8 c Beef broth, homemade or -canned 8 c Water 1 lg Bay leaf 1 sm Onion, peeled, studded with -2 whole cloves 1 pn Leaf oregano, crumbled 1 pn Ground hot red pepper 2 ts Red-wine vinegar 2 tb Dry sherry 1/4 ts Ground black pepper GARNISH: 1/4 c Finely chopped smoked ham 1 lg Green onion, finely chopped 1 Hard-cooked egg, chopped 1 Lime, thinly sliced SOUP: Soak the beans overnight in cold water to cover. OR place in a large saucepan, cover with cold water, bring to boiling and boil for 2 minutes. Remove from heat. Let stand for 1 hour, covered. Drain. Cook the salt pork in boiling water for 5 minutes. Drain and pat dry with paper toweling. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the salt pork and ham; cook, stirring, for 8 minutes. Add the onion and garlic: cook for 5 minutes. Add the drained beans to the pot; stir well. Add the broth, 4 cups water, bay leaf, onion studded with cloves and the oregano. Bring to boiling. Lower heat and gently simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours. Add remaining water as the liquid cooks off. Discard the whole onion and bay leaf. Remove more than half of the beans with a slotted spoon to a food processor. Process to a smooth puree, adding soup liquid as necessary. Stir the puree back into the soup. Add the hot red pepper, vinegar, sherry and black pepper. Continue cooking until the soup becomes quite thick, about 20 to 30 minutes. Serve with garnishes of smoked ham, green onion, hard-cooked egg, and lime on the side. Makes 10 servings. Nutrient Value per Serving (not including garnish): 254 Calories; 13 g Protein; 33 g Carbohydrate; 8 g Fat; 811 mg Sodium; 7 mg Cholesterol Exchanges: 2 starch/bread, 1 lean meat, 1 fat [FAMILY CIRCLE; Nov 6, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup Categories: Beans, Soups Servings: 4 1 lb Black beans, rinsed and -sorted 1 Smoked ham hock 2 Onions, coarsely chopped 1 Carrot, coarsely chopped 1 Celery stalk, coarsely -chopped 3 qt Chicken stock 1/4 c Tomato paste 1 1/2 tb Ground cumin 1 tb Curry powder 1 ts Ground thyme 1/2 ts Ground bay leaves 1/2 ts Cayenne pepper 1/2 ts Freshly ground white pepper 1/2 c Brewed coffee 2 tb Dark rum Salt and freshly ground -pepper 1 c Cooked white rice 3 Green onions, minced 1 sm Red pepper, roasted, peeled, -seeded and diced 1/2 bn Cilantro, minced 1 Lime, thinly sliced Makes 4 quarts Combine beans, ham hock, onions, carrot and celery in heavy large saucepan. Add enough water to cover ingredients by 2 inches. Bring to boil. Reduce heat and simmer uncovered for 1 hour. Let mixture stand at room temperature overnight. Remove ham hock from beans. Remove meat from bone. Trim meat well. Chop finely; set aside. Degrease bean mixture. Add stock, tomato paste, cumin, curry, thyme, bay leaves, cayenne and white pepper and bring to boil. Reduce heat and simmer uncovered until beans are tender, stirring occasionally, about 2 hours. Using slotted spoon, transfer beans to blender and puree (in batches if necessary). Return to saucepan. Add coffee and rum. Bring mixture to boil. Mix in ham hock meat. Season with salt and pepper. Combine rice, onions, bell pepper and cilantro. Spoon some of mixture into each bowl. Ladle soup over. Garnish with lime. Chez Renee - Aptos, CA. Posted by Jim Vorheis. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Blackeyed Peas and Rice Categories: Low-cal, Rice, Beans, Soups Servings: 8 1 x Dried black-eyed peas 1/2 Onion 1 x Lipton Rice 'n' Sauce Cajun 1 tb Pepper 1 x Stew Meat 1 ts Creole or Cajun seasoning 1 x Bell pepper Cayenne pepper or hot sauce Look thru peas for rocks and wash through 3 waters. Soak peas in water overnight in fridge. The next day, throw out water they soaked in; some claim this keeps beans from giving you a problem, but stay on this diet a couple weeks and you won't have a problem anyway. It goes away. Wash stew meat and put stew meat and pre-soaked peas in big pot on stove and bring to boil, with PLENTY of water. Add seasonings to taste. If you use Cajun seasoning it contains salt; so don't add extra salt!!!! Otherwise, add salt to taste. When stew meat and peas come to a boil, reduce to Medium and keep watching to add water so they don't scorch. After about 40 minutes add packet of Rice and Sauce, preferably Cajun flavor. Start watching the water really carefully now, and add a pint from time to time. After about 20 minutes of rice cooking, add bell pepper, onion, and more seasonings if you need. (This dish is good hot and peppery) Everything should be ready at the same time. When test bite shows all is ready, eat! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Blender Broccoli Soup Categories: Soups Servings: 6 1/2 c Water 2 ts Instant beef bouillon -granules 10 oz Broccoli, frozen, chopped 1 c Milk 1 c Light cream 1/4 ts Onion salt 1/2 ts Onion salt 1 ds Pepper 1 ds Ground nutmeg In saucepan heat water and bouillon granules to boiling; add broccoli. Cover and simmer mixture for 3 minutes. Do not drain. In blender container or food processor combine half the broccoli mixture and half the milk. Cover and blend till broccoli is very fine. Add half the cream,the onion salt, pepper, and nutmeg, Cover and chill. Stir before serving. If desired garnish with sour cream and snipped chives. Makes 6 to 8 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bogracs Gulyas - Kettle Goulash Categories: Soups, Garlic Servings: 6 4 tb Bacon Fat 5 Lg Onions, Coarsly Chopped 2 Lg Green Peppers, Chopped 3 Garlic Clove, Minced 1 1/2 tb Hungarian Paprika 3 lb Stewing Beef, In 1" Cubes Pepper, To Taste Salt, To Taste 6 oz Tomato Paste Sour Cream, At Room Temp. Preheat oven to 325øF. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Boot Scootin' Bean Soup Categories: Soups, Beans Servings: 6 3 c Dried Pinto Beans 2 c Cubed Ham 2 c Water 22 oz Tomato Juice 4 c Chicken Stock (3 cans) 2 c Chopped Onions 3 Cloves Garlic, minced 3 tb Chopped Parsley 1/4 c Chopped Green Pepper 2 tb Brown Sugar 1 tb Chile Powder 1 ts MSG 1 ts Salt 1 ts Crushed Bay Leaves, (put in -tea ball) 4 Whole Cloves, (put in tea -ball) 1 ts Oregano 1/2 ts Cumin 1/2 ts Crushed Rosemary 1/2 ts Celery Seed 1/2 ts Ground Thyme 1/2 ts Ground Marjoram 1/2 ts Sweet Basil 1/4 ts Curry 1 c Sherry Yield: 8 - 10 Servings Soak beans overnight. Add all other ingredients except sherry and bring to boil. Cook slowly until beans are tender. Add Sherry. Copyrighted, TEXAS WINE SOCIETY COOKBOOK, 1992 Provided by: 'Ol Ed, The Orchid Man MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Boston Clam Chowder Categories: Soups, Clams Servings: 6 3 Cups+ of half-and-half and -heated the chowder to just -below the boiling I visited with the creator of this wonderful chowder and though he did not give me the recipe, he did share some hints. He uses only cream and butter, no wimpy milk for him. He starts with a roux with chopped celery and onion and adds thyme, bay leaf and white pepper for seasoning. If fresh clams are not available, he recommends Snow's Chopped Clams. Using his tips, what I know about clam chowder and a little research, I created a very good clam chowder the other night. I don't have the ingredient amounts, but it doesn't really matter if you've had some kitchen experience. The real secret came from Chef Paul Prudhomme's Louisiana Kitchen cookbook. I figured if I was going to mess with a roux, I might as well start with the expert roux maker. I made a 50/50 oil/flour roux --- using 1/4 cup olive oil and 1/4 cup butter and 1/2 cup flour. I heated the oil as high as I dared and put in about 1/3 of the flour allowing it to foam and let the moisture in the flour escape --- be careful! Roux can burn like hellfire. I continued to add the flour and cooked the roux to a light golden color. I removed the roux from the heat and added about 1/2 cup finely chopped onions and 1/2 cup finely chopped celery. The hot roux cooks the veggies and the veggies cool down the roux. I drained the liquid from 4 7-ounce cans of clams and added a 7- ounce bottle of clam juice. I put the clam nectar in a sauce pan and added about 1 1/2 lbs of raw potatoes, peeled and cut into 1/2" cubes. I added some thyme and a couple of bay leaves and some freshly ground white pepper. When the potatoes were cooked, I added some of the roux to thicken the chowder. I ended up using all the roux. I added the clams and about point, stirring frequently and tasted it for seasoning adjustment. Toward the end, I threw in a handful of real bacon bits for an added smokey flavor. I topped the pot with 1/2 cube of butter and let it sit for about an hour to allow the flavors to blend. The result was the best clam chowder I have ever made. To complete the dinner I served sweet cornbread and a carrot and raisin salad. Sorry, the amounts are not precise, but if you plan ahead, it's difficult to go wrong. Posted by Al Martin. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bouillabaisse Categories: Soups, Seafood, Entertain Servings: 6 1 1/2 lb Mussels, cut in pieces 1 c White wine 1 1/2 lb Sole, cut in 1" pieces 1 1/2 lb Snapper, cut in 1" pieces 2 ts Ground saffron 4 tb + 2 tsp butter 5 Garlic cloves, crushed 2 Onions, sliced 1 Carrot, sliced 2 Stalks celery, sliced 1 ts Grated nutmeg 1 ts Basil 1 ts Thyme 1 Bay leaf 2 tb Soy sauce 2 qt Water 12 sl French bread Steam mussels for 3 to 4 minutes. Dissolve saffron in warm wine; set aside. Melt butter; add garlic, onion, carrot, celery, seasonings and soy sauce. Cover and simmer for 5 minutes. Add water and wine; bring to boiling; add fish. Reduce heat and simmer for 10 minutes. Serve with toasted bread. Serves 6. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bouillon Categories: Soups, 1941 Servings: 6 4 lb Lean beef from shank 2 lb Bone 2 qt Cold water 1/2 c Diced celery 1/2 c Diced carrots 1/2 c Diced turnips 1/2 c Diced onions 4 Cloves Salt Dice meat. Crush bone. Add water and cloves. Heat slowly to boiling. Cover. Simmer 5 hours. Season to taste. Add vegetables. Simmer 1 hour. Strain. simmer until broth is reduced to 6 cups. Cool. Remove fat. Reheat bouillon. 6 servings. Florence I. Miller, Connersville, IN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bread or Invalid Soup Categories: Soups, Osg Servings: 1 2 ea Bread; slices 3 c Water; hot 1 ea Egg Seasoning Cut bread in 1/2 inch cubes, brown in butter in frying pan. When brown, pour hot water over bread. Break egg into this and stir. Season with salt and nutmeg. Source: Mabel Miller, Genoa Grange, Ottawa County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brenda's Black Bean Soup Categories: Soups, Beans Servings: 6 3 c Dried black beans 2 Ham hocks 1 Bell pepper (chopped) 1 sm Onion (chopped) 1 Whole sour orange or -tangerine 1 tb Vinegar (if you used a sweet -orange or tangerine) 1 Stick oleo 2 tb Of flour Tried out the "White Trash Cookbook" last night and whipped up this black bean soup. In spite of the fact that I forgot to finish it with the browned flour and butter, it turned out pretty darn good, if a tad bland. (I did cheat and use real butter instead of oleo.) Here's the recipe. Never having had black bean soup before, let alone making it, I'm not sure what would be kosher to liven it up a bit. Anyone have any tips? I served it with cornbread and a plate of sliced home grown tomatoes. BTW, the recipe is transcribed exactly as it appears in the book to give a taste of Mickler's writing style. Pretty neat stuff, though I'm not sure if I'm ready for the cold collard sandwich yet... Salt and pepper to taste Put your beans in a soup pot and cover with water. Boil, take off the fire and let sit until cool. Cook onions and bell peppers in 1/2 the oleo until limp. Add them and the ham hocks and orange to the cooled beans; cover charitably with water. Simmer until beans is soft (1 to 2 hours). Fish out the orange right now, before it gets tore up. With the rest of the oleo, brown the flour in a black frying pan, then stir it into the beans. Brenda says: "Make sure you got a soup, now. If you need to add some more water, do it." From "White Trash Cooking", Ernest Matthew Mickler. Ten Speed Press, 1986. ISBN 0-89815-189-9. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brittany Mixed Fish Soup Categories: Soups, Potatoes, Garlic Servings: 6 3 lb Mixed Fish, Cleaned * 2 x Large Onions, Peeled ** Large Clove Garlic, Crushed 3 tb Butter Or Margarine 6 x Med Potato, Peeled, In 1/4's 10 c Water 2 x Medium Bay Leaves 1 ts Dried Thyme 1/2 ts Dried Marjorin 4 x Sprigs Parsley 2 ts Salt 1/2 ts Pepper Crusty French Bread * Flounder, mackerel, cod, or haddock ** Sliced thin. ~------------------------------------------------------------------------- Cut fish into chunks of equal size. Saute onions and garlic in heated butter or margarine in a large kettle until tender. Add potatoes, water, bay leaves, thyme, marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and lower heat to moderate. Cook, covered, about 25 minutes, until fish and potatoes are tender. Remove and discard bay leaves. Put slices of bread in wide soup plates. Ladle broth over bread. Serve fish and potatoes separately on a platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Apple Soup Categories: Soups Servings: 4 1 tb Olive Oil 2 c Fresh Broccoli Stalks - (peeled and diced) 2 tb Fresh Thyme, finely chopped -OR- 3/4 ts -Dried Thyme, crushed 1 c Onion; thinly sliced 1 c Red Cooking Apple - peeled and diced 1/2 c Celery, diced 4 c Lo-Salt, Lo-Fat Chick. stock 1/4 ts Ground white pepper 1/4 c NonFat Yogurt 2 tb Minced Parsley Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and celery. Cover and cook over low heat 10 minutes. Add chicken stock and pepper. Cook 30 minutes more. Remove from heat and cool slightly. Puree 1 cup at a time in blender or food processor. Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups. From: Edward Pallan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli and Swiss Cheese Soup Categories: Soups, Cheese Servings: 6 2 1/2 lb Broccoli, cut into 1-inch -florets 1 c Chopped leeks or green onion 4 ts Butter 4 tb Flour 4 c Chicken stock 1 c Light cream 1 c Shredded Swiss cheese 1/8 ts Nutmeg Salt and pepper to taste Cut enough florets to measure 2 cups. Cut rest of broccoli into 1- in.pieces. Cook florets and broccoli pieces, separately, in lightly salted water until just tender. (Florets will be done first). Immediately rinse in cold water. Drain. Set florets aside until serving time. In a large saucepan saute leeks in butter until tender; usually about 4 minutes. Sprinkle in flour and cook one more minute, stirring with whisk. Remove from heat and stir in broth. Return to heat and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to broth and puree in blender in batches, until smooth. Just before serving, blend in cream and Swiss cheese. Simmer gently until cheese melts. Add nutmeg, salt, pepper. Add reserved florets and heat through. Posted by Michael Grosz. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Bud Soup Categories: Soups, Vegetables Servings: 4 1 sm Carrot, sliced 1 Stalk celery, sliced 1 sm Onion, chopped 1 Garlic clove, minced 1/2 ts Marjoram 1/4 ts Basil 1/2 c Chicken or vegetable stock 2 c Skim milk 2 c Coarsely chopped broccoli 1/2 c Cooked macaroni 1 ds Nutmeg 1 c Low-fat yogurt (garnish) Servings: 4 Place carrots, celery, onions, garlic, marjoram, basil and stock in medium size saucepan. Bring to boil, reduce heat, cover, simmer for 10 minutes. Add the milk and broccoli. Return to boil, reduce heat, cover and simmer for 5 to 7 minutes or until broccoli is tender. Add macaroni and nutmeg and heat through. Remove some broccoli buds from the soup and set aside. Place remaining soup in a blender and process on low speed, until the soup is smooth. Return soup to pot with reserved broccoli buds and heat through. Posted by Sheila Exner. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Crevette Soup Categories: Soups Servings: 6 Base: 2 tb Vegetable oil or olive oil 2 tb Butter 1 c Cooked and peeled popcorn -shrimp 1 c Chopped sea clams, drained -well 2 ts Fresh chopped garlic 1 1/2 tb Clam base 1/3 c Flour 2 1/2 c Ground broccoli including -stock and florets 1 qt Whole milk (with vitamin D) 1 c Heavy whipping cream 1 tb Dry dill 1 tb Dry basil 2 tb Lemon juice 1/2 tb Ground white pepper (or to -taste) Mix and saute the following 6 ingredients, 5 to 10 minutes: Then add 1/3 cup all-purpose flour and brown about 5 minutes over medium heat. Add in the following 7 ingredients and bring to boil slowly: MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Cheese Soup Categories: Soups, Vegetables, Cheese Servings: 6 1 c Water 1 (10-ounce)package frozen -chopped broccoli 2 c Milk 2 c Cubed Velveeta cheese 1/2 c All-purpose flour 1 c Half-and-half 2 Chicken bouillon cubes In large saucepan, cook broccoli in 1 cup water; do not drain. Put milk, cheese, and flour into blender; cover and blend until smooth. Add half-and-half and bouillon cubes. Cook, stirring, over medium heat until hot and mixture thickens. Mixture will thicken more upon sitting. Makes 6 cups. NOTE: I like to cut down a bit on the richness this soup has by using 2% milk; and Velveeta "Light" cheese. Keep stirring-as it may burn. Do not cook for more than 25 minutes as it becomes a great cheese sauce after a while-good for pouring over potatoes-but not good if you want soup. Posted by Pamela Jacobs. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Garden Soup Categories: Soups, Vegetables, Garlic Servings: 11 3 c Broccoli, Chopped 6 c Yams, Peeled And Chopped 6 c Defatted Chicken Broth 2 Medium Onions, Chopped 4 Cloves Garlic, Minced 1 tb Olive Oil 1 c Celery Tops, Chopped 1/4 ts Ground Allspice (Optional) 2 c Watercress, Chopped Ground Pepper To Taste Simmer the yams, covered, in two cups chicken broth 10 minutes or until soft; puree in food mill or processor. Set aside. In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown. Add celery. Saute a few minutes, Add broccoli and remaining chicken broth. Simmer, covered, eight minutes or until tender crisp. Stir in puree; add seasonings. Serve immediately or serve chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup servings. Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Onion Soup Categories: Soups Servings: 6 1 md Sweet onion, chopped 2 tb Butter or margarine 2 pk (8 ounces each) cream -cheese, cubed 2 c Milk 2 Chicken bullion cubes 1 1/2 c Boiling water 1 pk Frozen chopped broccoli (10 -ounces) cooked and drained 1 ts Lemon juice 1 ts Salt 1/4 ts Pepper Saute onion in butter until tender. Add cream cheese and milk; stir over low heat until cheese is melted. Dissolve bullion in boiling water; add to cream cheese mixture. Stir in broccoli, lemon juice, salt and pepper. Heat thoroughly. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Soup Categories: Soups Servings: 6 3 tb Butter 1 Onion, sliced 1 Carrot, sliced 1 Clove garlic, minced 4 c Chicken stock 1 lb Broccoli, chopped 1 c Light cream This broccoli soup is enhanced with the flavors of carrot, onion, and garlic. It's also delicious served hot. salt and pepper chopped fresh parsley In saucepan, melt butter over medium heat; cook onion, carrot and garlic for 5 minutes. Stir in stock and bring to bil; add broccoli. Reduce heat and simmer, covered, until broccoli is tender, 15-20 minutes. In blender or food processor, puree soup in batches and transfer to glass bowl. Stir in cream; season with salt and pepper to taste. Cover and refrigerate for at least 4 hours oruntil chilled. Sprinkle with parsley just before serving. Makes 6 servings. Origin: Canadian Living cooking collection: Appetizers and Soups Shared by: Sharon Stevens. THE HOMESTEAD, NASHVILLE TN HST V32 B (615)385-9421 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Soup Categories: Soups Servings: 4 1 bn Broccoli (1 1/4 to 1 1/2 -Lbs) 2 tb Butter or margarine 1 md Onion, chopped 3 ts All-purpose flour 1/2 ts Salt 1/2 ts Ground black pepper 1 1/2 c Chicken broth 1 c Milk Cheddar cheese, shredded (optional) Trim the broccoli and cut into flowerets and stem pieces. In a large saucepan, over high heat, bring 1 inch of water to a boil. Add broccoli and cook about 15 minutes, or until broccoli is tender; set aside. (OR: Microwave for 8 minutes on High and let stand for 4 minutes.) Melt the butter in a large saucepan, over medium heat; add onion and cook for 3 minutes, or until translucent. Add, flour, salt, and pepper; cook, stirring constantly, about 2 minutes. Add the broth gradually, stirring constantly, until blended. Stir in the broccoli, reserving 1 cup flowerets for garnish. Pour in batches into food processor or blender and puree until smooth. Return to saucepan; add milk and cook, over medium heat, until bubbly. Ladle into warm bowls. Garnish with reserved broccoli flowerets and cheese, if desired. Makes 4 to 6 servings. [Woman's Day MEALS IN MINUTES August 1985] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Soup Categories: Soups Servings: 6 2 bn Broccoli, stripped, cut up -(reserve 3 cups florets) 3 tb Margarine 3 tb Flour 5 c Chicken broth Black pepper 1 c Milk In Dutch oven, melt margarine over medium heat. Stir in flour. When smooth, add broth and bring to a boil over high heat, stirring frequently. Add broccoli, cook until tender. Blend 2 cups at a time and pour into a large saucepan. Add reserved florets and simmer until tender. Stir in milk and heat through. Add several grinds of black pepper to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Soup Categories: Vegetables, Soups Servings: 8 1 lb Broccoli (small head) 1 cn Chicken broth (about 14 oz) 1/3 c Chopped onions 1 c Chopped cauliflower 1 1/4 c Milk 3 tb All-purpose flour 3/4 ts Salt 1/8 ts Freshly-ground white pepper 1/4 c Half-and-half Wash and trim leaves from broccoli. Cut of florets and set aside. Use vegetable peeler to pare broccoli stalks. Cut stalks lengthwise in halves or quarters, then cut crosswise into 2-inch pieces. simmer over low heat, covered, until almost tender, about 8 minutes. Add broccoli florets. Cook, covered, until just tender. Drain. In same saucepan, bring chicken broth and onion to a boil over high heat. Add cauliflower; reduce heat to low, and simmer, covered, for 10 minutes or until tender. Drain through strainer over small bowl to save stock. Combine 1/4 cup of the milk, the flour, 1/2 tsp salt and the pepper; stir until smooth. Stir milk mixture into the broth. Bring to a boil over medium heat and cook until sauce is thickened, stirring constantly. Remove from heat. Place cauliflower mixture, 1/2 cup of the sauce, and the half-and-half in a blender container. Cover and blend until smooth. Pour cauliflower soup into small saucepan; keep warm over very low heat. (OR pour into a container and refrigerate until ready to serve.) Place rest of sauce, 1 cup milk, the broccoli, and 1/4 teaspoon salt in the blender. Cover and blend until smooth, stopping to scrape container often. Pour broccoli soup into a saucepan and heat through. (OR pour into a container and refrigerate.) (Reheat both cold soups when ready to serve.) To serve, ladle broccoli soup into warm serving bowls. Drizzle 2 to 3 tablespoons of cauliflower soup on top of each. Makes 8 (2/3 cup) servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Vichyssoise Categories: Soups, Potatoes Servings: 8 4 Medium-size leeks (about 1 -pound) 2 ts Non-diet, tub style -margarine 3 1/4 c Chicken stock or broth -(defatted), divided 3 1/2 c Peeled and diced potatoes -(1-1/2 pounds) 3 c Broccoli florets 1/4 ts White pepper 1 1/2 c Whole milk Salt to taste 1 tb Lemon juice 1 To 2 tsp. finely chopped -chives for garnish -(optional) Thoroughly was leek leaves, which tend to collect sand. Trim off and discard root ends and all but about 1 inch of green tops. Peel off and discard 1 to 2 layers of tough outer leaves. Cut leeks crosswise into 1/2 inch pieces. In Dutch oven or large saucepan, melt margarine over medium heat. Add leeks and 3 Tbsp. of stock; cook, stirring frequently, about 10 minutes, until leeks are tender but not browned. If liquid begins to evaporate, lower heat slightly and add more stock. Add remaining chicken stock, potatoes, broccoli and pepper. Lower heat, cover, and simmer about 11-14 minutes, until potatoes and broccoli are tender. Remove pot from heat and let cool slightly. In batches, puree mixture in a blender on low speed 10 seconds. Then raise speed to high and puree until completely smooth. Return puree to pot in which it was cooked. Add milk; stir to mix well. Simmer an additional 4 - 5 minutes. Refrigerate about 5 hours. Before serving stir in lemon juice and add salt, if desired. Garnish with chopped chives. Yield: 8 servings, each containing 163 calories, 6.7 grams protein; 2.8 grams fat; and 5 milligrams cholesterol. From: Skinny Soups by Ruth Glick and Nancy Baggett Asbury Park Press 08/26/92 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli-Cheese-Mustard Soup Categories: Soups Servings: 6 1 1/4 lb Broccoli, trimmed 2 md Onions, sliced 5 tb Butter, divided 7 c Chicken broth, divided 1 ts Dried oregano leaves, -crumbled 1/4 c Flour 3 tb Dijon-style mustard 1/8 ts Pepper 1 c Milk 2 c Shredded sharp cheddar -cheese 1. Cut flowerets off broccoli and divide into small sections. simmer in lightly salted utter 2 to 3 minutes; drain and set aside. 2. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp butter in large saucepan about 5 minutes. 3. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender. 4. Process in blender or food processor until smooth. 5. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. 6. Add processed mixture and remaining 4 cup broth; heat to simmering, stirring. 7. Slowly add milk and cheese, stirring constantly. 8. Add broccoli flowerets; heat and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli-Cauliflower Soup Categories: Soups Servings: 8 3/4 lb Fresh chopped broccoli 3/4 lb Fresh chopped cauliflower 1/3 c Chopped onion 1 1/2 c Bouillon 1/4 ts Ground mace 3 c Skim milk 1 tb Cornstarch 1/2 ts Salt 1/8 ts Pepper 1/3 c Shredded Swiss cheese Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour half the vegetables, along with half the bouillon, into a blender and blend until smooth. Remove, and blend the remaining vegetable mixture, along with the mace. Return all of blended mixture to pan. Blend 1/2 c of milk (1/6 total) with cornstarch and add to vegetables. Add remaining milk, salt, and pepper, and cook until thick and hot, stirring occasionally. Blend in cheese and stir until melted. (71 calories per serv) Makes 8 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli/mushroom Chowder Categories: Soups, Vegetables Servings: 8 2 lb Fresh broccoli 8 oz Fresh mushrooms 1 c Butter 1 c Flour 4 c Chicken broth 4 c Half and half 1 ts Salt (optional) 1/4 ts White pepper 1 ts Tarragon leaves, crushed. This recipe was submitted to Country Woman by Lorrie Arthur and it is delicious. Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup water until tender/crisp (I nuke them for 3 to 4 minutes) do not drain. Set aside. Clean and slice mushrooms. In a large pan over medium heat, melt butter; add flour to make a roux. Cook, stirring constantly, for 2 to 4 minutes; do not let brown. Stir in chicken broth; bring just to a boil. Turn heat to low; add broccoli, mushrooms, half-and-half and seasonings. Heat through but do not boil. Makes 8 servings. NOTE: This recipe works well cut in half. Last night I made it using broccoli and mushrooms that had been taking up space in the reefer for awhile and were rubbery. Still tasted great. I usually serve with fresh bread (made of course in my bread machine.) Posted by Dianna Marquardsen. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Flour Soup (Braune Mehlsuppe) Categories: Penn-dutch, Soups Servings: 1 1/4 c Butter 10 tb Flour 5 c Soup Stock Salt & Pepper Cheese, Grated Melt the butter and stir in flour, add the stock slowly to prevent lumping. When well-blended, add seasonings to taste. Cover pot and cook slowly for 2 hours. When serving, sprinkle each bowlful with grated cheese. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Onion Soup Categories: Soups, Osg Servings: 2 1 ea Onion; large 1 pt Broth Or 1 pt Water; boiling - & 2 beef -extract cubes 2 Bread; slices Cheese; grated Brown 1 large onion in butter in skillet, add 1 pint broth or 1 pint boiling water and 2 beef extract cubes. Simmer until onion is tender. Toast 2 slices bread, sprinkle with grated cheese; place on top of soup in casserole, place in oven to melt cheese. Serves 2. Source: Cora T. Ruffle, Jerusalen Grange, Adams County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Veal Stock Categories: Soups Servings: 1 5 lb Veal Bones 6 qt Water 1 1/4 lb Carrots Sliced 3 md Onions Quartered 5 Stalks Celery Cut Into Pieces 4 cl Garlic Halved 5 Bay Leaves Crumbled 1 lg Bunch Fresh Parsley Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For 45Minutes OR Until Bones Are Well Browned, Turning Occasionally. Combine Browned Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For 1 1/2 Hours. Uncover & Simmer 4 Hours, Skimming Surface Frequently With Metal Spoon To Remove Scum. Add Carrots, Onions, Celery, Garlic & Bay Leaves; Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6 Hours. Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined Sieve Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock. Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brunoise Categories: Soups Servings: 1 4 c Beef bouillion 2 Egg whites and shells, -crushed 1 c Water 2 tb Butter 1 Carrot, finely diced 1 Celery rib, finely diced 2 Scallions, finely sliced -into rings Salt and black pepper (to -taste) Pour the bouillion into a large pot. Be careful not to allow any sediment to be added. Lightly beat the egg whites with the water and add this to the bouillion with the crushed egg shells. Bring the stock to a boil and simmer for 1 hour. Skim the foam from the top and strain the stock through a sieve that has been lined with several layers of cheese cloth. You now have a clear consomme. Melt the butter in a small saucepan and add the finely diced and sliced vegetables. Spoon 2 or 3 Tbsp. of the consomme over the vegetables, cover the pan, and braise the vegetables slowly for about 10 minutes or until tender. To serve, reheat the consomme and garnish it with the braised vegetables. Season to taste with salt and black pepper. Serves 6 From: Coast Magazine's Jersey Shore Almanac Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brunswick Stew Categories: Chicken, Stew, Soups, Pork, Beef Servings: 6 1 (5 lb) stewing hen 1 (3 lb) chuck roast, cooked, -cooled, and shredded 1 (3 lb) pork loin roast, -cooked, cooled, and -shredded 5 c Beef broth 3 (16 oz) cans whole tomatoes, -undrained and chopped 2 (12 oz) cans whole kernel -corn 1 (15 oz) can tomato sauce 3 lg Onions, chopped 1 1/2 c Catsup 1/2 c Vinegar 1/3 c Worcestershire sauce 1 tb Salt 2 ts Pepper 2 ts Hot sauce 1 ts Garlic salt 1 ts Lemon juice Place chicken in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer for 2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and grind meat using coarse blade of meat grinder. Transfer 5 cups chicken broth to a large stockpot; reserve remaining broth for use in other recipes. Add ground chicken and remaining ingredients, stirring until well blended. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours. Ladle stew into individual bowls, and serve hot. Yield: about 1 1/2 gallons. Posted by Derek Maddox. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buddhist Monk's Soup Categories: Soups, Vegetarian, Buddhist Servings: 8 1 qt Water 1 lb Pumkin or butternut squash - peeled & cut into - large chunks 1 Sweet potato - peeled & chunked 1/2 c Raw peanuts; shelled and - skinned. Soaked 30 min, - drained & roughly chopped 1/3 c Dried mung beans - soaked 30 min and drained 3 tb Vegetable oil 1 Square of bean curd 1 qt Coconut milk 1/2 oz Cellophane noodles, - soaked 20 min, drained - & cut into 1 inch sections ~- 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 sides. Slice lengthwise into 1/4 inch strips and set aside. After the 35 min, check the mung beans for softness. If they're soft, add the coconut milk and a touch of salt. Bring up to a boil and throw in the cellophane noodles and fried bean curd. Serve with rice and Buddhist Nuoc Leo. From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bulgur Saute Categories: Soups, Vegetables, Low-cal Servings: 6 1 c BULGUR WHEAT 1/3 c CHOPPED ONION 1/3 c CHOPPED CELERY 2 tb BUTTER 2 c WATER 2 1/2 ts BOUILLON GRANULES 2 tb PARSLEY IN A MEDIUM SKILLET COOK BULGUR, ONION, AND CELERY IN BUTTER OVER LOW HEAT 10 TO 15 MINUTES OR UNTIL ONION IS TENDER, STIRRING FREQUENTLY. STIR IN WATER AND BEEF BOUILLON GRANULES. BRING TO BOILING. REDUCE HEAT; COVER AND SIMMER FOR 15 MINUTES OR TILL BULGUR IS DONE. STIR IN PARSLEY. VARIATION: PREPARE BULGUR SAUTE AS ABOVE, EXCEPT STIR 1 TO 2 TEASPOONS CURRY POWDER INTO THE BULGUR-VEGETABLE MIXTURE BEFORE THE FIRST COOKING STEP. CONTINUE WITH RECIPE AS DIRECTED. EACH SERVING: 141 CALORIES, 4 G PROTEIN, 4 G FAT. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterfly Soup Categories: Soups Servings: 6 1 c Butterflies 1 cn Soup, any kind 3 c Water 1 pn Salt 1 pn Pepper 1 pn Sugar 1 tb Lemon juice you mix the butterflies with the soup and water. You mix the salt and pepper with the sugar and a tablespoon of lemon juice. Throw it in a pot for 30 minutes. when you take it off the stove, serve it posted by Amy Struebing, age 5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butternut Bisque Categories: Soups, Vegetables Servings: 12 1 tb Oil 1 lg Spanish onion; sliced 3 lg Carrots; sliced 1 lg Butternut squash; peeled, - cut into 1-in chunks 6 c Chicken stock or broth Salt Freshly ground nutmeg Freshly ground pepper Snipped fresh chives - for garnish HEAT OIL IN 4-QUART POT. Add onions and carrots. Cook until onions are softened, about 5 minutes, stirring often. Add squash and 4 cups stock. Bring to boil. Simmer, covered, until vegetables are soft, about 20 minutes. Strain solids from liquid, reserving both. Puree solids in processor or in batches in blender until completely smooth. Return to pot. Stir in liquid, remaining stock and water to thin soup. Soup should be thick. Season to taste with salt, nutmeg and pepper. Refrigerate up to 4 days or freeze up to 3 months. Serve hot, garnished with chives. Makes 12 cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Orzo and Sausage Soup Categories: Soups Servings: 4 1/2 lb Turkey sausage 1 tb Olive oil 1 Onion,medium-size,chopped 1 Carrot,lg,1/4" thick slices 1 Garlic clove,finely chopped 2 c Water 14 3/4 oz Chicken broth,reduced-sodium 15 oz Plum tomatoes,in juice 2 c Shredded cabbage 2 ts Dried leaf basil,crumbled 1 ts Dried leaf thyme,crumbled 1/2 c Orzo Salt to taste Pepper to taste 1. Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through. Remove sausage; cut into 16 pieces. 2. Reduce heat to medium. Add onion, carrot and garlic to saucepan; saute 3 minutes to soften. Gradually add water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes. Simmer, covered, 15 minutes. Add orzo and sausage; simmer, covered, 10 minutes until sausage is cooked and orzo is tender. Season with salt and pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Soup Categories: Soups, Vegetables, Vegetarian Servings: 6 1 tb Oil 2 md Onions; diced 1 Small-to-med red cabbage - cored and shredded 1 1/2 qt Chicken broth 3 tb Wine vinegar 1 Ham hock Salt and pepper to taste Sour cream Fresh dill IN A LARGE SOUP POT, heat the oil and cook the onions, stirring occasionally, until softened, about 10 minutes. Add the cabbage and continue to cook, stirring occasionally, about 20 minutes. Add the chicken broth, vinegar and ham hock. Cover and simmer the soup for 1 hour. Remove from heat, add salt and pepper as desired. Remove meat from ham hock and add back to soup. Serve with sour cream and chopped fresh dill. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Soup Categories: Soups, Vegetables Servings: 1 1/2 ts Garlic Salt -or- 3/4 ts Garlic Powder 1/4 ts Pepper 2 Celery Stalks, Chopped 16 oz Kidney Beans, drained 1 Cabbage Head, broken up 28 oz Tomatoes with Juice 28 oz Water 4 Boullion or Vegetarian Cube Chopped Parsley Combine all in a crock pot on low and cook 8 to 10 hours. If using a kettle, bring to a boil partially covered and cook 1 hour or simmer all day. Source: "The Yankee Kitchen" 04/06/93 [#1] Candice MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Soup Categories: Soups Servings: 6 1 md Head cabbage 2 lg Onions 1 lg Potato, pared 3 c Skim milk 2 tb Yogurt 1/2 ts Dill weed 1/2 ts Caraway seeds Freshly ground black pepper Shred the cabbage. Thinly slice the onions and the potato. Place the vegetables in a heavy saucepan with a small amount of water. Cover and cook slowly until tender. Add milk, yogurt, dill, caraway and pepper. Blend in a blender. Return to pan, cook for 15 minutes longer. Serve hot. Sprinkle additional dill when soup is served. Found in: The American Heart Association Cookbook Posted by Scott Ward. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cajun Black Bean Soup Categories: Soups, Beans Servings: 8 Jim Vorheis 1 lb Dry black beans 1 1/2 lb Smoked ham hock 1 1/2 qt Water 1/4 c Dried minced onion 2 tb Paprika 1/2 ts Cayenne pepper 1/4 c Minced green bell pepper 2 tb Chili powder 1 ts Salt 1/2 ts Ground cumin In large kettle, combine beans, ham hock and water. Heat to boiling, reduce heat and simmer covered for 2 to 2 1/2 hours. Stir frequently and add more water if necessary to cover beans. To test for doneness, remove a few beans from kettle with a slotted spoon and blow on them. Skins will pop open when beans are cooked. Remove ham hock. Chop meat from bones, discarding fat and bones. Add meat to soup. Stir in minced onion, paprika, cayenne pepper, green pepper, chili powder, salt and cumin. cover and simmer for 1 hour. Remove 3/4 of soup and puree in blender or processor. Stir puree back into remaining beans. If necessary, add water or chicken broth to obtain desired thickness. Serve with shredded Monterey Jack cheese, sour cream, minced chives or chopped eggs. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Calabrian Asparagus Soup Categories: Soups, Vegetarian Servings: 6 2 Clove garlic - minced 2 tb Olive oil - extra-virgin 2 lb Asparagus - trimmed and cut -into 1-inch pieces 2 ts Salt 1/2 ts Freshly ground pepper 4 c Vegetable Broth - (see -recipe) OR canned low- Sodium chicken broth 4 Eggs 1/2 c Parmesan - fresly grated OR -Pecorino, PLUS extra For serving 6 sl Italian bread - toasted Number of Servings: 6 1. In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. Add the asparagus and cook until bright green, about 5 minutes. Add the salt, pepper and Vegetable Broth and bring to a boil. Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes. 2. In a small bowl, beat the eggs with 1/2 cup of the cheese. Reduce the heat to low so that the soup is no longer simmering, and very slowly ladle about 2 cups of the hot soup into the beaten eggs, whisking constantly. Once incorporated, gradually stir the egg mixture into the soup in the saucepan. Increase the heat to moderately low and cook the soup, whisking constantly, until it just thickens, about 8 minutes. Do not allow the soup to boil or the eggs will curdle. Remove from the heat. 3. Place one slide of toasted bread into each soup bowl. Ladle the hot soup on top and serve with additional grated cheese. Serves 6. NOTE: Thickening soup with bread is typical of rustic Italian cooking, in which nothing goes to waste. The toasts may be made from day-old or slightly stale bread. Serve with a Sauvignon Blanc. Posted by Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Canadian Cheese Soup Categories: Soups, Cheese Servings: 4 1 lg Potato, diced 2 c Chicken broth 1 lg Onion, diced 1 c Grated sharp 1/4 c Celery, diced Chedder cheese 1/4 c Carrots, diced 1/2 c Breakfast cream 1 c Water Salt and Tabasco to taste 2 tb Parsley, chopped In a 1 1/2 qt. covered saucepan, simmer vegetables in water until tender, about 15 to 20 minutes. Add remaining ingredients except parsley. Heat, do not boil, and serve garnished with parsley. Makes 4 to 6 servings. Recipe by: Mrs. Fred Parnell Found in: River Road Recipes II Posted by Scott Ward. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Canadian Corn Chowder Categories: Soups, Vegetables Servings: 2 2 ts Margarine 2 oz Diced Canadian -style bacon 1/2 c Diced onion 2 tb Each diced celery and -shredded carrot 1 1/2 ts All-purpose flour 1/2 c Skim milk 3 oz Pared potatoes, diced 1/2 ts Salt Dash each marjoram -leaves and pepper 1/2 c Frozen or drained canned -whole kernel corn Water if required In 2-quart saucepan heat margarine until bubbly and hot; add bacon, onion, celery and carrot; saute until onion is translucent. Sprinkle with flour and stir quickly to combine; cook, stirring, for 1 minute. Stirring constantly, gradually add milk and bring to a boil. Reduce heat and add potato and seasonings; cover and let simmer until potato is tender, about 15 minutes. Stir in corn and let simmer until heated through. If mixture gets too thick, add water, 1 tablespoon at a time, until desired consistency. Makes 2 servings [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Canadian Cheddar Soup Categories: Cheese, Soups Servings: 6 2 tb (25 mL) Butter 1/4 c (50 mL) Onion, finely -chopped 1/4 c (50 mL) Carrot, finely -chopped 1/4 c (50 mL) Celery, finely -chopped 2 tb (25 mL) Flour 1/4 ts (1 mL) Dry Mustard 1 pn Nutmeg 1 pn Pepper 3 c (750 mL) Chicken Stock 1 1/2 c (375 mL) Light Cream 1 c (250 mL) Milk or Beer 1 1/2 c (375 mL) Cheddar Cheese, -shredded 1 ds Worcestershire Sauce Salt In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy-- Grin!) Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt. Makes 6 servings. Posted by Marge Clark. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Canadian Pea Soup Categories: Soups Servings: 6 1 lb Dried yellow peas 1 tb Butter 1 lg Onion, chopped 1 tb Salt 1 lb Salt pork 12 c Water 1 ts Dried savory Pepper to taste Place peas in a colander; rinse under running water. Put peas in a large stockpot; cover with cold water and allow to soak overnight. (If using split peas, there's no need to presoak.) Drain. In a large pot, melt the butter and saute onion until softened, about 2 minutes. Add peas, salt, salt pork, water and savory. Bring to boil; cover and simmer for about 1 1/2 hours or unntil salt pork is tender. Remove pork; chop and turn to soup. Continue simmering soup until peas are tender, about 30 minutes longer. Remove 2 cups peas from soup and process in food processor; stir back into the soup. Adjust seasoning and serve. Serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Canadian Yellow Split-Pea Soup Categories: Soups, Vegetables Servings: 4 4 1/2 oz Sorted uncooked yellow split -peas 1 qt Water 1/2 ts Salt 2 ts Vegetable oil 2 oz Diced Canadian-style bacon 1 c Each chopped onions and -sliced carrots 1/4 ts Each crumbled sage leaves -and ground allspice Dash white pepper, or -to taste 2 tb Chopped fresh parsley Rinse peas. In a 4-quart saucepan, combine peas, water and salt. Bring to a boil; remove from heat and let soak for 1 hour. In a 10-inch nonstick skillet heat oil over medium-high heat; add bacon and cook, stirring frequently, until browned. Stir in onions and carrots and cook, stirring occasionally, until onions are translucent; add to peas in saucepan and stir to combine. Add remaining ingredients except parsley and bring to a boil. Reduce heat to low, cover, and let simmer, stirring occasionally to prevent mixture from sticking to bottom of pan, until peas are softened and mixture thickens, about 45 minutes. If soup becomes too thick, add up to an additional cup of water. Serve each portion sprinkled with fresh parsley. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cantaloupe Soup Categories: Soups Servings: 8 4 Ripe small cantaloupes * 6 oz Orange juice concentrate 1 c Honey ** 1/2 ts Cinnamon (more to taste) 1 c Whipping cream 1/2 c Calvados Mint sprigs (garnish) *Note: Cantaloupes should be peeled, seeded, and cut into 1-inch chunks. ** Amount of honey may be decreased if cantaloupes are very sweet. Puree cantaloupe in blender or processor until smooth. Stir in remaining ingredients except mint and mix well. Chill thoroughly. Serve in chilled stemmed glasses or glass bowls and garnish with mint sprigs. Makes 8 to 10 servings. Source: The Cattle Restaurant - Leicester, Massachusetts Favorite Restaurant Recipes - ISBN: 0-89535-100-5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cantaloupe Soup (Sopa De Melon Escribe) Categories: Soups Servings: 6 1/2 c Half and half 1 c Cooked, peeled and diced -potato 3 c Peeled and diced cantaloupe 1/4 c Dry sherry 1 pn Of salt Keywords: soup Place the half and half, potato, and cantaloupe in the blender. Blend to a smooth puree. Stir in sherry. Season to taste. Serve chilled. If desired, garnish with a sprinkle of nutmeg or lime slice. Serves 6. Posted by Bill McGimpsey. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Mountain Ranch Cold Strawberry Soup Categories: Soups Servings: 6 2 pt Strawberries, fresh (14 oz -frozen) 1/2 c Sugar 2 c Cream, heavy 2 c Milk 4 oz Creme de Cassis Liqueur Cut stems off fresh berries or thaw frozen berries and rinse under cold water. Set 6 to 8 berries aside for garnish. In a food processor, puree the berries with the sugar and liqueur. let it sit overnight. Whip heavy cream until thickened, but not stiff. Fold together thickened cream, milk and berry mixture. Slice the remaining berries from the tip almost up to the stem for garnish. Ladle soup into chilled soup cups and hang strawberries on the side. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caribbean Fish Chowder Categories: Fish, Soups Servings: 8 1/4 lb Small shrimp 1/2 lb Fish filets 1/4 lb Clams 3 c Fish stock 1 c Clam juice 1/2 c Burgundy wine 1 tb Corn oil 3 Cloves garlic, crushed 3 Stalks celery, diced 1 Potato, peeled & diced 1/3 c Stewed, chopped tomatos 1 Green Bell pepper, diced 1/2 ts Basil 1/2 ts Oregano 2 Bay leaves 1 ts Paprika 1/2 ts Celery seed 1/2 ts Dry mustard 1/2 ts Dried cilantro Salt & pepper to taste Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent. Heat the oil in a large soup pot. Saute' the onion and garlic until the onions are transluscent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the veggetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil. NOTE: I have added on occassion 1/4 cup rice to this recipe and it is good that way too. Serves 8 to 10. Posted by Penny Plant. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carmel Mountain Ranch Cold Strawberry Soup Categories: Soups Servings: 4 2 pt Strawberries, fresh (14 oz -frozen) 1/2 c Sugar 2 c Cream, heavy 2 c Milk oz Creme de Cassis liqueur (2 - 4 oz to taste) Cut stems off fresh berries or thaw frozen berries and rinse under cold water. Set 6 to 8 berries aside for garnish. In a food processor, puree the berries with the sugar and liqueur. Let it sit overnight. Whip heavy cream until thickened, but not stiff. Fold together thickened cream, milk and berry mixture. Slice the remaining berries from the tip almost up to the stem for garnish. Ladle soup into chilled soup cups and hang strawberries on the side. Makes 4 servings. Posted by Joan Johnson. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrot Soup Categories: Vegetables, Soups Servings: 8 1 lb Carrots 1 cn Chicken broth (about 14 oz) 1/3 c Chopped onion 1 c Chopped cauliflower 1 3/4 c Milk 3 tb All-purpose flour 1/2 ts Salt 1/8 ts Ground white pepper 1/4 c Half-and-half Wash, peel, and slice carots. In a medium saucepan, bring 2 cups of water to a boil; add carrots. Simmer over low heat, covered, for 15 minutes, or until tender. Drain; set aside. In the same saucepan, over high heat, bring chicken broth and onion to a boil. Add cauliflower, reduce heat to low, and simmer, covered, for 10 minutes until tender. Drain through strainer over small saucepan to reserve broth. In a measuring cup, combine 1/4 cup of the milk, flour, salt, and pepper until smooth. Stir milk mixture into the reserved broth. Over medium heat, bring to a boil; cook, stirring, until sauce is thickened. Remove from heat. Place cauliflower mixture, 1/2 cup sauce, and the half-and-half in a blender container. Cover and blend until smooth, stopping to scrape container often. Pour cauliflower soup into small saucepan and keep warm over very low heat. (OR pour into a container and refrigerate until ready to serve.) Place the rest of the sauce in the blender. Add the remaining 1 1/2 cups of milk and the carrots. Cover and blend until smooth, stopping to scrape container often. Pour carrot soup into medium saucepan and heat through. (OR put into a container and refrigerate.) (Reheat cold soups when ready to serve.) To serve, ladle carrot soup into warm soup bowls. Drizzle 2 to 3 tablespoons of cauliflower soup on top of each. Makes 8 (2/3 cup) servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrot Soup Categories: Soups, Vegetables Servings: 4 2 lb Carrots, peeled or scrubbed, -and chopped 4 c Chicken stock 1 ts Salt 1 md Potato, chopped 1 c Chopped onion 4 Cloves garlic, chopped 3/4 c Chopped walnuts 1 c Yogurt 1 ts Fresh ginger root, chopped 1/4 c Sherry Carrot Soup Place carrots, stock, salt and potato in a saucepan. Bring to a boil. Cover and simmer 12 to 15 minutes. Let cool to room temperature. Saute onions and garlic in a little butter or margarine, until the onions are clear. Puree everything in the food processor until smooth. (I did it in two batches in the food processor.) Return to the kettle add the nuts, and then whisk in the yogurt. Heat very slowly. Add the sherry and heat a little longer. This is quite good. It makes about 4 hearty servings. Courtesy of Shareware RECIPE CLIPPER 1.0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrot Soup with Plums Categories: Soups, Vegetables Servings: 6 1 lb Small carrots 1 To 2 small turnips 6 Cups, good homemade chicken -stock 1 tb Honey 2 tb Dijon mustard 2 To 4 tbsp chopped parsley 1 To 2 tbsp chopped fresh -tarragon 2 To 3 tbsp butter 6 To 8 pitted plums Rind and juice of 2 oranges Salt and pepper Grate the rind from the oranges. Squeeze 1/4 cup fresh orange juice. Clean the carrots and trim the stems. If the carrots are small, cook whole; if they are larger, cut into any shape so they will cook in about 10 minutes. Peel the turnips and cut into 1/2 inch pieces. In a saucepan, cook the vegetables in the orange juice on slow heat until tender. Add the chicken stock and let the vegetables steep on a slow flame for another 10 to 15 minutes. Remove to a blender and puree until smooth; correct the seasonings. Make a compound butter by combining the orange rind, honey, mustard and herbs with softened butter. Halve the plums and then slice each half into thin slices that can be fanned out. Ladle the soup into bowls; garnish with a piece of the compound butter and the plums. Posted by Sharon Stevens. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrot Soup Categories: Soups, 1941 Servings: 8 6 Carrots 3 md Potatoes, sliced 1 md Onion, sliced 2 qt Water 4 sl Bacon 2 tb Butter 6 Crackers, rolled Salt and pepper Combine vegetables and water. Cover. Cook until tender. Add bacon which has been fried until crisp, and chopped. Add butter. Season to taste. Add cracker crumbs. Simmer 10 minutes. 8 servings. Grace Viall Gray, Glen Ellyn, IL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrot Vichyssoise Categories: Soups Servings: 4 1/3 c Chopped Leeks 1/4 c Chopped Onion 1/4 c Chopped Celery 1 1/2 ts Low Cal. Margarine 3 sm Potatoes (1/2 Lb.) Peeled & Diced 1/2 lb Carrots Diced 1 cn (10 3/4 Oz.) Chicken Broth 1 1/2 ts Dried Dillweed 1/2 ts Ground Nutmeg 1 c Water Freshly Grated Nutmeg Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add Potatoes, Carrots & Chicken Broth. Bring To A Boil, Reduce Heat & Simmer 20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor, Add Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables & Liquid. Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg. (Fat 1.2 Chol. 0.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Catfish Chowder Categories: Fish, Soups Servings: 6 1 lb Catfish fillets, cut into -chunks 2 sl Bacon, chopped 1 c Chopped onion 1 cn Sliced potators, drained 1 cn Cooking tomatoes, chopped 2 c Water 1 cn Corn, drained 1/4 ts Tarragon 1/2 ts Celery salt 2 ts Parsley flakes 1/2 ts Oregano 1/4 ts Salt Pepper to taste 1 ts Seafood seasoning 2 ts Thyme In a large pot, fry bacon until crisp. Add onion and cook until tender. Add potatoes, tomatoes, and 2 cups water. Cover; simmer until potatoes are tender. Add corn and seasonings. Cook slowly and adjust seasonings, if necessary. Add yhe catfish 5 to 10 minutes before serving and simmer. Serves four. Posted by Alison Meyer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Catfish Chowder Categories: Soups, Fish Servings: 6 2 lb Catfish fillets 2 c Fish stock 2 c Lt. cream or milk 4 Potatoes, peeled and diced 2 Stalks of celery, diced, -with leaves 2 ts Salt 1 Clove minced garlic 2 md Onions, sliced 1/4 c Butter 1/2 ts White pepper 1/2 c Sherry Saute onions and celery in bacon drippings until tender. Add all other ingredients except milk and cook over medium heat until potatoes are done. Add milk, heat on low. Do not let milk get too hot. Posted by Bill Mathews. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cauliflower and Roquefort Soup Categories: Soups, Cheese, Vegetables Servings: 4 4 tb (1/2 stick) butter 1 md Onion, chopped 1 md Cauliflower 1 lg Boiling potato 1 qt Chicken broth 2 tb Snipped chives 1/2 ts Herbes de Provence Few drops liquid pepper -seasoning 1 c Heavy cream 2 Egg yolks, room temperature 2 tb Armagnac 1/2 lb Roquefort, crumbled From Food and Wines of France, Inc. Chives for garnish Melt butter in large, heavy Dutch oven over moderately high heat and saute onion for 1 minute; cover; sweat for 10 minutes. Meanwhile, halve and core the cauliflower. Reserve some flowerets and chop remainder to total about 6 cups. Peel and dice potato. Add cauliflower and potato to Dutch oven; cook, stirring, for 1 minute. Add chicken broth, chives, Herbes de Provence and red pepper seasoning. Bring to boil; cover; lower heat and simmer for 10 minutes, or until vegetables are just tender. Cool slightly. Puree all but 1 1/2 cups mixture in food processor or blender in batches; return to pan. In a small bowl, blend cream, yolks and Armagnac; add 1 cup of the hot soup, beating constantly with wire whip. Return to pan; add half of crumbled Roquefort. Heat very slowly, stirring constantly, until cheese melts and soup thickens slightly. Do not allow soup to boil. Garnish soup with reserved cauliflowerets, crumbled Roquefort and chives. Makes 4 to 6 servings. Posted by Alison Meyer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Celery Soup Categories: Soups, Vegetables Servings: 6 1 tb Butter 2 c Chopped celery 1 md Onion, chopped 1 md Potato chopped 2 c Chicken stock 1 ts Fresh dill (or parsley) 2 c Milk 2 tb Grated fresh carrot 2 tb Grated fresh celery 1/2 ts Salt 1/4 ts Pepper Melt butter in a large pot. Add celery, onion and potato. Cover pot and stew vegetables over low heat for 10 minutes without browning. Add stock and herbs; cook vegetables until soft, about 30 minutes. Puree mixture in a blender, or force through a sieve. Stir in milk, adjust seasonings, toss in grated carrot and celery. Reheat to just below boiling point. Makes 6 servings. **>>April<<** MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Celery Soup Categories: Soups, Osg Servings: 1 1 c Celery; chopped 1 qt Beef broth Salt Pepper Boil 1 cup chopped celery in 1 quart beef broth until tender, season with salt and pepper. Serve with crackers. Source: Mrs. W. A. Parmenter, Canann Grange, Wayne County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Cheese and Cauliflower Soup Categories: Soups, Vegetables, Cheese Servings: 4 4 tb Butter 3 md Carrots, cut into small dice 3 md Celery stalks, cut into -small dice 1 md Onion, minced 3 tb Flour 1 1/2 c Chicken stock or canned -chicken broth 1/2 sm Cauliflower, trimmed and cut -into Florets (2 cups) 8 oz Mild cheddar cheese, grated -(2 cups); plus 2 oz Cut into small dice for -garnish (1/2 cup) 1 1/2 c Half-and-half 1/4 ts Cayenne pepper Salt NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese. Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute. Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste. To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately. Makes 4 seervings. [ COOKS Magazine; Oct 1989 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Cheese Soup Categories: Soups, Cheese Servings: 4 4 c Chicken broth 5 tb Butter 4 tb Flour 2 Carrots, peeled and diced 4 Green onions, diced 6 oz Grated cheddar cheese 2 Sprigs parsley, chopped 2 To 3 oz ham, diced Tabasco sauce Bacon bits Salt & pepper to taste Servings: 4 Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served. Makes 4 8-ounce servings. Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. Posted by Sallie Krebs. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheddar-Potato-Broccoli Soup Categories: Soups, Vegetables, Cheese Servings: 4 1 tb Butter 1 c Chopped onions 1 1/3 lb Potatoes, peeled, cut into -3/4-inch cubes 2 1/2 c Boiling water 2 Chicken bouillon cubes 10 oz Frozen broccoli cuts, thawed -and drained 6 oz Shredded Cheddar cheese Salt and pepper to taste 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. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted. Season with salt and pepper. Makes 4 servings. [The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese 'n Apple Soup Categories: Cheese, Soups Servings: 1 1/3 c Margarine or Butter 1/3 c Flour 1/2 ts Salt 2 1/2 c Milk 4 c Gouda cheese, Shredded 1 c Apple juice Melt margarine or butter in a saucepan over low heat. Blend in flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Add juice; heat thoroughly, stirring occasionally. Makes four 1 1/4 cup servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese and Beer Soup Categories: Soups, Cheese Servings: 1 1 c Finely chopped bacon 1/2 Green bell pepper, chopped -fine 1/2 c Chopped celery 1/2 md Onion, chopped fine 2/3 c Flour 1 Stick butter 3 qt Milk 1 Pimiento, drained and -chopped 1 c Chicken bouillon 1/2 ts Garlic powder 1 1/2 lb Cheddar cheese, grated 1/2 lb Provolone cheese, grated 1/2 c Beer 1/4 c Chopped parsley Salt and pepper to taste Cook bacon until crisp, remove from pan and reserve. In about 3/4 tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while. Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder. Heat over medium heat. (High will scorch milk). When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy. Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20 minutes. Just before removing soup from stove, mix in parsley for color. Add salt and pepper to taste. Freezes well. Makes 1 gallon or 10 servings. Source: Kelly's Restaurant, in The Orlando Sentinel, 10/24/91 Posted by Cindy Tarsi. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese Soup Categories: Soups, Microwave Servings: 2 20 g Butter 30 g Flour 1/2 l MeatBouillon 50 g CreamCheese Salt White Pepper Rasped nutmeg 2 tb Dry white wine 1 tb Fine chopped parsley Melt the butter in an open dish for about 1/2 minute at 700 Watt. Stir de flour through the butter. Add the bouillon and heat it in a covered dish until it cooks, meanwhile stir a few times. Cut the Creamcheese into smaal boxes and add it to the soup. Cover it and let it melt 2 minutes. Make it ti taste with the wine, pepper and nutmeg. Serve it with the parsley. From: Recipies for the MicroWave. Translated by Sebastiaan de Man MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Chicken Chowder Categories: Soups, Chicken, Vegetables, Cheese Servings: 2 4 c Chicken broth 1 1/2 c Diced potatoes 1 c Diced celery 1 c Diced carrots 1/2 c Diced onions 1/4 c Butter or margarine 1/3 c All-purpose flour 3 c Milk 1 tb Soy sauce 8 oz Processed cheese spread, -cubed (1 loaf) 2 c Chopped cooked chicken Combine the broth and the vegetables in a large sauce pan. Cover and cook over medium heat for 15 minutes or until the vegetables are tender. Melt the butter in a Dutch oven over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and chicken. Cook until the cheese melts and the soup is thoroughly heated. Makes 2 1/2 quarts. {Mrs. William Yoder, Jr.; Montezuma, Georgia} [Southern Living; January 1992] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Cream of Broccoli Soup Categories: Soups Servings: 6 2 tb Unsalted butter 1 md Onion; roughly diced 1 1/2 lb Cooked or uncooked broccoli - roughly chopped 1 ts Salt 1 Capful Pernod (optional) 3 qt Chicken stock or water; OR - canned low-sodium broth 3 c Milk and/or whipping cream Grated Jack, Velveeta; -OR- -Swiss cheese MELT BUTTER in a large pot over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the broccoli, salt and optional Pernod. Continue to cook, stirring, another 15 minutes. Add the stock. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, cream and milk. Serve piping hot and offer the grated cheese on the side to add to the soup. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cherry-Wine Soup Categories: Soups Servings: 6 1 oz Can pitted tart red cherries 1 1/2 c Water 1/2 c Sugar 1 tb Quick-cooking tapioca 1/8 ts Ground cloves 1/2 c Dry red wine In 1 1/2-quart saucepan stir together undrained cherries, water, sugar, tapioca, and cloves. Let stand 5 minutes. Bring to boiling. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in wine. Cover and chill, stirring occasionally. Makes 6 to 8 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chestnut and Lentil Soup Categories: Soups, Vegetarian Servings: 6 1 lb Chestnuts Light oil 1 c French green lentils -=OR=- Brown Lentils 2 qt Water 1 md Carrot - diced into - small, even squares 1 Celery stalk - cut into small squares 1/2 sm Onion; finely diced 1 lg Garlic clove - peeled and finely chopped 1 Bay leaf 1/2 ts Salt; or to taste 5 Parsley sprigs MMMMM------------------------FINISHING THE SOUP----------------------------- 3 tb Light olive oil -Chestnuts (from above) 1 1/2 ts Chopped fresh marjoram -OR- 1/2 ts -Dried Marjoram 1/4 ts Fennel seeds, crushed - (or ground) Fresh thyme sprigs; -=OR=- 1 pn -(generous) dried Thyme 1/2 c Dry white wine 1 tb Tomato paste -Lentils (from above) Water, stock or cream -(as needed) Salt Freshly milled black pepper Extra-virgin olive oil Finely chopped parsley Small croutons, fried -(in butter or oil) -(optional) 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, peel and dice them into small pieces. Set aside. Rinse lentils and combine them in soup pot with the water. Bring to boil. Cook a few minutes at gentle boil, removing foam that forms on surface. Add carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and simmer until lentils are tender, about 35 minutes. When done, remove parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary. Puree half the lentils until smooth, then recombine them with the rest. FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs. Cook over medium heat, stirring frequently, for several minutes. Add wine and tomato paste. Stir to dissolve tomato paste and cook a few minutes to reduce wine. Stir in lentil mixture and simmer gently 20 minutes. If soup is too thick, thin it with a little water, stock or cream until of right consistency. Taste for salt and season with pepper. Serve with spoonful of olive oil swirled into each bowl. Sprinkle with parsley and croutons, if desired. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chestnut Soup with Amaretto Categories: Soups, Vegetables Servings: 8 2 lb Fresh chestnuts 2 Carrots 2 Parsnips 1 sm Onion 1 sm Clove garlic 2 To 3 scallions 3 Stalks celery, OR 1 small -celery root 4 tb Butter 5 c Brown stock or chicken stock 1 Bouquet garni of bayleaf, -thyme, and parsley 3 To 4 Tbl amaretto or -hazelnut liqueur (like -Frangelico) 1 c Heavy cream Salt and freshly ground black pepper, to taste Cayenne pepper and freshly ground nutmeg Make a slash in the rounded side of each chestnut and roast in a preheated 400 F oven for 5 minutes. Peel off the shell and inner skin. Peel the carrots, parsnip, onion and garlic. Finely chop all of the vegetables, including the scallions and celery. Melt the butter in a large saucepan over medium heat. Add the vegetables and cook for 5 minutes, or until soft but not brown. Add the chestnuts, stock and bouquet garni. Gently simmer the soup for 40 minutes, or until the chestnuts are very soft. Remove the bouquet garni and puree the soup in a blender or food processor. Return the soup to the saucepan, adding the amaretto, 2/3 of the cream, and salt, pepper, cayenne pepper and nutmeg to taste; the soup should be very flavorful. If a sweeter flavor is desired, add a spoonful of brown sugar. To serve, ladle the chestnut soup into warmed bowls. Pour a little of the remaining cream into each bowl and marble it into the soup, stirring with a skewer. Chestnut soup is extremely rich, so keep the rest of the meal simple. Makes 8 servings. Nutrient Value per Serving: 516 Calories, 10 g Protein, 19 g Fat, 11 g Saturated Fat, 75 g Carbohydrates, 57 mg Cholesterol, 582 mg Sodium [The Washington Post; January 9, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chez Melange Gazpacho Categories: Soups, Vegetarian Servings: 8 Karen Mintzias 1 Cucumber; peeled, seeded, - and diced 2 Tomatoes; diced 1/2 Onion; diced 1/2 Red bell pepper; seeded, - and diced 1/2 Yellow bell pepper; seeded, - and diced 1/2 Green bell pepper; seeded, - and diced 2 tb Fresh dill, chopped 2 tb Fresh cilantro, chopped 1 pt Beef stock 1 tb Olive oil 1 1/2 tb Red wine vinegar 1 ts Garlic, finely chopped 1 ts Tabasco sauce 2 ts Salt 1/2 ts White pepper 1 pt Tomato juice Combine all of the ingredients and mix them together well. Chill the soup. (Executive Chef Bill Donnelly says, "I like to serve this soup in a big bowl with chips around it and some guacamole on the side. It's a wonderful, refreshing dish that is perfect on a hot summer day.") Source: Chez Melange - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chick Pea and Spinach Soup Categories: Soups Servings: 4 1 lg Onion, chopped 4 Cloves of garlic, minced 1 c Skim milk 16 oz Can chick peas, drained and -rinsed 4 c To 5 c fresh spinach, -rinsed, dried, and shredded 1/8 ts Cardamom 1/8 ts Nutmeg 1 ts Curry powder Salt and pepper to taste Saute the onion and garlic over low heat, covered, until the onion is translucent. Add the milk and raise heat to medium, and cook until a boil is just reached, stirring constantly. Add the chick peas, spinach, and spices, and continue to cook and stir. When spinach is completely wilted, remove a cup and a half of the soup to a blender and puree. Return the puree to the soup, stir well, and serve hot. Makes 4 servings. And the calorie total on this one was 174, and only 1.6 g fat. (The sherbet, by the way, was 130 calories and 2 g fat, so we were very pleased with ourselves.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chick Pea and Vegetable Soup Categories: Soups Servings: 6 1/3 lb Dried chick peas 4 tb Olive oil 1 Onion, chopped 2 Ribs celery, diced 2 Carrots, diced 1 Leek, white and pale green -parts, thinly sliced 2 Cloves garlic, chopped 2 c Shredded cabbage 1 1/2 c Canned Italian plum -tomatoes, chopped with -their juice 2 ts Tomato paste 7 c Chicken broth 1 Zucchini, chopped 1/3 c Elbow macaroni Salt Freshly-ground pepper Soak the chick peas overnight in plenty of cold water; the next day drain the chick peas and rinse under cold water. Set aside. Place the oil and onion in a soup kettle, set over low heat and cook slowly until the onion has softened, about 5 minutes. Increase the heat to medium, add the celery and stir-cook for 1 minute. Add the carots and stir-cook for 1 minute; add the leek and stir-cook for 1 minute. Add the garlic and cabbage, stir, cover the pot and cook for 2 minutes. Add the tomatoes, tomato paste, and broth. Dump in the chick peas. Bring the soup base to a boil; boil for 3 minutes. Cover and simmer for 1 1/2 to 2 hours, or until chick peas are completely tender. (The soup may be prepared in advance to this point.) To finish the soup, add the zucchini and elbow macaroni to the simmering soup. Cover and continue to simmer for 12 minutes, or until the macaroni is al dente and the zucchini is cooked through. Season with salt and freshly-ground pepper to taste. Ladle the soup into warm bowls and serve piping hot. Makes 6 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Mushroom Soup Categories: Soups, Fresh herbs, Vegetables Servings: 2 1/2 lb Boneless Chicken Breast 2 c Chicken Stock 1 c Fresh Mushrooms, Quartered 4 tb Sesame Oil 2 tb Sherry 2 tb Fresh Parsley, Chopped Thinly slice the chicken breast meat. 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 and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top. Serves 2. From The Gazette, 91/02/13. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Vegetable Soup with Tiny Meatballs Categories: Soups, Chicken, Pork, Vegetables Servings: 6 3 qt Chicken stock 1 tb Olive oil 1 tb Butter 2 md Onions, diced 2 Ribs celery, diced 1 md Carrot, scrubbed and diced 2 tb Tomato paste 1 tb Brandy 1 lg Turnip, peeled and diced 1/4 lg Butternut squash, peeled, -seeded and diced 1 Thick slice crusty French or -Otalian bread 3 sm Cloves garlic 1 Egg 12 oz Boned and skin cooked -chicken, coarsely diced 4 oz Best quality smoked ham, -coarsely diced Freshly ground black pepper Small sprigs fresh basil -and/or parsley Unbleached all-purpose flour Salt to taste Bring the stock to a boil in a large soup pot. Turn the heat down to low and let simmer, uncovered, while you continue. Heat the oil and butter in a skillet over medium heat. Add the onions and saute for 2 or 3 minutes. Add the celery and carrot; saute for another 5 minutes, then add the vegetables to the simmering chicken stock along with the tomato paste, brandy, turnip and butternut squash. Simmer gently, covered, until the vegetables are tender, about 15 minutes. Meanwhile, make the meatballs. In a food processor whizz together the bread, garlic and egg for about 30 seconds until a smooth paste is formed. Add the chicken, ham, pepper and the basil and/or parsley. Pulse-chop 10 to 15 times, then process until a smooth, very thick paste is formed. Roll the meat paste into balls the size of a large marble. Roll the balls in the flour so that they are lightly dusted all over. When the vegetables are tender, raise the heat slightly so that the soup simmers with a little more intensity. Drop the meatballs into the soup and let cook for 5 to 7 minutes. Taste for seasoning and adjust if necessary. Be careful not to oversalt as the ham is salty. Serve immediately. Serves 6 to 8 as an entre with bread and salad. NOTE: This is even better the next day, but first remove the meatballs and wrap them separately rather than storing them overnight with the broth. Dairy Hollow House Soup and Bread, A Country Inn Cookbook by Crescent Dragonwagon. Workman Publishing ISBN: 1-56305-243-1 Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Broth Categories: Soups, 1941, Text Servings: 6 Text Only Dress a 3 or 4 pound chicken. Cut in pieces. Cover with cold water. Heat slowly to boiling. Cover. Simmer until meat falls from bone. Strain. Process as lamb broth, or use at once. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Corn-Meal Soup Categories: Soups, 1941 Servings: 6 6 c Chicken broth 1/4 c Diced onion 1 c Diced potatoes 1 c Chopped chicken 1/4 c Corn-meal Salt and pepper Heat broth to boiling. Add vegetables. Cover. Simmer until vegetables are tender. Sift in corn-meal slowly, stirring constantly. Add chicken. Season to taste. Cover. Simmer 10 minutes. 10 servings. Mrs. H.C. Miller, Milton, KY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Corn Chowder Categories: Soups Servings: 6 2 c Salted water 2 lg Potatoes, peeled & cut in -half & diced 4 Carrots, diced 1/2 c Celery, diced 1 sm Onion, chopped 1/4 c Butter or margarine 1/4 c Flour 2 c Milk 3/4 c Sharp cheddar cheese, -shredded 1 (8 oz) can cream corn 1 1/2 c Diced cooked chicken SERVES: 6 Salt, white pepper, & tabasco to taste Croutons, chives or parsley Put water in saucepan and add potatoes, carrots, celery and onion; bring to a boil, cover, reduce heat and simmer for 10 minutes. Melt butter in a small kettle and blend in flour without browning; gradually stir in milk and cook, stirring until smooth and thickened. Add cheese and stir until it melts. Add vegetables with their liquid, corn and chicken; heat through and season to taste. Ladle into warm bowls, topping with croutons and chives. Posted by Michael Grosz. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Noodle Soup Categories: Soups, Low-cal, Microwave Servings: 8 3 lb Chicken Pieces 6 c Hot Water, Divided 2 lg Stalks Celery, Thin Slice 1 md Carrot, Thin Sliced 1/2 ts Dried Basil 1/4 ts Rosemary 1/4 ts Pepper 1 ts Salt, (Optional) 1/2 c Thin Egg Noodles In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Noodle Yogurt Soup Categories: Soups Servings: 6 2 tb Safflower oil 1 Onion, chopped 2 qt Chicken broth, (OR 2 Bouillon cubes AND 2 qt Water) 3 Chicken bouillon cubes 5 Cloves garlic, minced 1 ts Thyme 1/4 c Soy sauce 1 ts Mixed vegetable seasoning 5 Sprigs parsley, chopped fine 2 ts Basil 3 Carrots 6 oz Wide egg noodles 3 c Cubed cooked chicken 2 tb Arrowroot 2 c Yogurt, plain 7 Green onions, chopped Pour oil into soup pot; add onion and cook 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 30 minutes. Stir in noodles and cook uncovered 10 minutes; add chicken. In separate bowl, stir arrowroot into yogurt; blend well. Add to soup, stirring as needed. Increase heat to boiling and allow soup to thicken a little. Garnish with chopped green onions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Noodle Soup Categories: Penn-dutch, Soups Servings: 1 4 lb Chicken 3 qt Cold Water 1 Onion, Sliced 1 Carrot, Sliced 1 Bay Leaf 1 ts Parsley Salt & Pepper Wash and clean chicken carefully; cut in pieces. Cover with the cold water. Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender. Skim off fat. Remove the chicken and add 2 cups of noodles and cook 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Noodle Soup (Slow Cooker) Categories: Chicken, Soups, Crockpot Servings: 8 1 Broiler-fryer (3 to 3 1/2 -lb), cut up and skinned 2 md Carrots, peeled and chopped 1/2 c Chopped onion 2 Stalks celery, chopped 2 1/2 ts Salt (or less) 2 ts Dried parsley flakes 3/4 ts Dried marjoram leaves 1/2 ts Dried basil leaves 1/4 ts Poultry seasoning 1/4 ts Pepper 1 Bay leaf 2 qt Water 2 1/2 c Uncooked medium egg noodles -(4 Oz) Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender. Makes 3 1/4 quarts. Serves 8 to 10. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Noodle Soup New Orleans Style Categories: Soups, Chicken, Crockpot Servings: 6 1 lg Whole fryer 1 c Diced onions 1/2 c Diced celery 1/2 c Minced parsley 4 Cloves minced garlic 1 c Chopped carrots 3 Bay leaves 1 ts Poultry seasoning 4 qt Bottled water (I used -regular tap water) 12 oz Broad egg noodles 2 tb Butter 1 c Sliced onion rings 1 c Sliced mushrooms (I left -these out) 1 c Diced carrots 1/4 c Cream sherry SOURCE: Cathy Keller. Tabasco sauce Salt and pepper to taste Green onions for garnish First, take the chicken and wash it thoroughly - that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn't look edible. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock.) Next, take a crock pot (see Note below if you don't have a crock pot) and place the chicken and giblets into it. Then drop in the diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the garlic, chopped carrots, bay leaves, poultry seasoning and 2 quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to HIGH, and cook for at least six hours (or better still, OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more tender the chicken. While the chicken is slow-cooking, it's a good time to prepare your noodles Go ahead and boil them according to package directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that you're going to drop them into a soup, so you want them el dente (firm), otherwise they'll turn to pure mush by the time you eat them. Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly - if you cook the noodles all the way, the soup's consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that's okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bit-sized pieces. Then, in a heavy 12-inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they're tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots - along with the sherry, the Tabasco*, and as soon as it comes to a boil, reduce the heat to low and simmer the soup for about 30 minutes to allow all the flavors to thoroughly blend. When you're ready to eat, ladle out heaping helpings of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunch saltines. *I just put a couple of drops of Tabasco in there NOTE: I found a REAL bargain on chicken hindquarters, so used them... was out of parsley, so omitted that. USED the mushrooms and they are heavenly in it. Didn't use the sherry, though I think it would be really good. And was out of flat noodles, so used a good handful of vermicelli broken into about 2" lengths, and just simmered in the soup. It was REALLY good. Posted by Marge Clark Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Soup Categories: Soups Servings: 4 1 Chicken and giblets, cut up 1 tb Salt 4 Carrots, chopped 6 Celery stalks w/leaves, chop 1 Onion, med., chopped 1 Garlic clove, minced 1 c Rice or noodles Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Soup Categories: Soups, 1941 Servings: 8 6 c Chicken broth 1/2 c Diced carrots 1 sm Onion, diced 1/2 Bay leaf 1/2 c Rice 1/2 c Diced celery Salt and pepper Heat broth to boiling. Add bay leaf. Season to taste. Cover. Simmer 30 minutes. Strain. Add rice, onion, carrots, and celery. Cover. Simmer until vegetables are tender. If desired, 1 tablespoon lean uncooked ham may be added with the vegetables to give variety in flavor. 8 servings. Mrs. O.S., Hillside, NE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Soup Categories: Soups, Chicken Servings: 6 1 Chicken, cut up 1 lg Onion, quartered 2 Ribs celery with leaves, cut -into 3" pieces 2 Carrots, cut into 2" pieces 4 Sprigs parsley 3 Bay leaves Oregano (about 1/2 tsp) Thyme (about 1/2 tsp) Cooked rice Wash chicken pieces and remove any excess fat. Place in Dutch oven with onion, celery, carrots, parlsey, bay leaves, oregano and thyme. Cover with water about 1 inch higher than the chicken. Let boil about for 1 hour. Take chicken pieces out of the pot, remove skin and bones, and chop up chicken meat. (Some people also strain the broth, removing the vegetables. I like to eat them.) Place broth in refrigerator and cool. Skim fat from broth, place on medium heat, add however much of the chopped up chicken you'd like and heat. Add rice and heat until rice is heated through. Salt and pepper to taste and serve. Posted by Ellen Cleary. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Stock Categories: Soups Servings: 3 10 lb Chicken wings and backs 2 Whole cloves 2 lg Onions 4 Carrots, peeled 2 Leeks (white part only) 2 Celery stalks 5 Garlic cloves, unpeeled 1 c Fresh parsley sprigs 2 Bay leaves 1/2 ts Dried thyme, crumbled 1/2 ts Peppercorns Makes about 3 quarts Cover chicken with water in stockpot. Bring to boil over medium heat, skimming surface as necessary. Boil slowly 2 hours, skimming frequently. Stick cloves into 1 onion. Add to stockpot with remaining ingredients. Boil slowly 2 hours, adding water as necessary to keep ingredients covered. Strain stock into heavy saucepan. Boil until reduced to 3 quarts. Cool to room temperature. Cover and refrigerate. Discard fat from surface before using. (Can be prepared 3 days ahead and refrigerated, or frozen 2 months.) Bon Appetite MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Velvet Soup Categories: Soups Servings: 8 1 Chicken (about 5 pounds) 2 1/2 qt Water SOUP 3/4 c Butter (room temperature) 3/4 c Flour 2 c Light cream (OR -half-and-half) 6 c Chicken stock, heated 1 1/2 c Cooked chicken breast, -finely chopped Salt, to taste, if desired Freshly ground black pepper, -to taste 1 c Fresh parsley, snipped, to -garnish STOCK BROTH: Simmer the chicken for about 1 hour. Remove the chicken and cool; remove the meat from the bones. Reserve the white meat and save the remainder for other uses. SOUP: Blend the butter and flour together in a medium (3-quart) saucepan. Warm the cream in a seperate pan. Add the warmed cream to the butter-flour mixture and stir until smooth. It will start to thicken when it is heated. Stir in two cups of the hot stock. Cook over low heat, stirring, until heated through and blended, about 4 minutes. Add an additional 4 cups of stock and the chopped chicken. Season to taste with salt, if desired, and pepper. Heat to serving temperature--steaming, but not boiling or the cream will break. Watch the pot closely to keep from coming to a boil. SERVICE: Serve from a heated tureen and ladle into heated bowls. Garnish with snippets of fresh parsley. YIELD: About 8 servings. [[ THE COMPLETE BOOK OF SOUPS AND STEWS: Bernard Clayton, Jr.: Simon & Shuster; 1984 ]] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Velvet Soup Categories: Soups Servings: 5 6 tb Butter or margarine 1/2 c Milk 3 c Chicken broth 6 tb Flour 1/2 c Light cream 1 c Fine chopped cooked chicken 1 ds Pepper In saucepan, melt butter or margarine. Blend in flour, then stir in milk, light cream and chicken broth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat. Stir in finely chopped cooked chicken and dash of pepper. Return soup to boiling and serve immediately. Makes about 5 cups of soup. 1991 WILLIAMS, Dorothy June and Diana Williams HANSEN The James Whitcomb Riley Cookbook Guild Press of Indiana, Indianapolis. This recipe was a standard at the famous Tea Room of L.S. Ayres' Department Store in Indianapolis. Ayres' opened for business in 1907. In the store's early years it was thought that food was served from informal food stands before the Tea Room opened in 1929. The Tea Room was closed in 1991 and the original downtown Ayres' store was closed in January 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken, Corn and Tomato Chowder Categories: Chicken, Soups Servings: 8 1 Chicken (3 pounds), cut up 1 md Onion, chopped 1 ts Poultry seasoning 1 cn Corn kernels (16 ounces), -with liquid 1 cn Whole tomatoes (16 ounces), -drained and cut up 1 ts Lemon juice Salt and freshly ground -pepper NOTE: This recipe is even better with FRESH corn and tomatoes. In a large saucepan, simmer the chicken in 4 cups with onion and poultry seasoning for 45 minutes. Remove chicken and let cool; reserve the broth. Skim fat from chicken broth. Remove meat from chicken; discard skin and bones. Cut meat into bite-size pieces. In a large non-aluminum saucepan, combine chicken, chicken broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste. Serves 8. [ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken-Style Noodle Soup Categories: Soups, Vegetables Servings: 10 1/2 lb Noodles 1 ea Onion, chopped 1 c Celery, chopped 2 tb Chicken-style seasoning 1 ts Salt 6 c Water 2 ea Potatoes, large, peeled, -cubed 2 c Garbanzos with juice 1 tb Parsley, chopped 2 c Tofu, scrambled, optional Servings: 10 Cook noodles as directed on package. Drain. Meanwhile, saute' onion, celery, chicken-style season, and salt in 1/4 cup water until tender. Add 6 cups water with potatoes and continue cooking. Meanwhile, whiz garbanzos in their own juice, add a little water if necessary. Combine all ingredients and simmer slowly to allow flavors to blend. Adjust water and salt as desired. Total Calories: 2400. Posted by Lawrence Kellie Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Blanco Especial Categories: Soups, Beans, Crockpot Servings: 8 Jim Vorheis 1 lb Dry White Northern Beans 5 1/4 c Chicken broth 2 Cloves garlic, minced 1 lg White onion, chopped 1 tb Ground white pepper 1 ts Salt 1 tb Dried oregano 1 tb Ground cumin 1/2 ts Ground cloves 7 oz Can diced green chilies 5 c Diced cooked chicken breast 1 3/4 c Chicken broth 1 tb Diced jalapeno pepper -(optional) 8 Flour tortillas Condiments: Shredded Monterey Jack Sliced black olives Chunky salsa Sour cream Diced avocado Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Con Carne Winchester Categories: Soups Servings: 6 2 tb Vegetable oil 1/3 c Chopped onion 1/3 c Chopped green pepper 1 lb Ground beef 1 Garlic clove, minced 1 cn Stewed tomatoes (1 lb) 2 cn Kidney beans, drained (15oz) 1 cn VEG-ALL Mixed Vegetables, -with liquid (16 oz) 1. Heat oil in 3-quart pot. Add onion and green pepper and cook until soft. 2. Add ground beef, garlic, stewed tomatoes, and kidney beans. Bring to boil; cover, reduce heat and simmer for 30 minutes. 3. Stir in VEG-ALL and cook 10 minutes longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Con Carne Categories: Soups, 1941 Servings: 8 1 lb Hamburger 1/2 c Ground suet 2 1/2 c Cooked kidney beans 2 c Cooked tomatoes 1 c Water 1 Clove garlic OR 1/4 tsp garlic salt 1/4 c Chopped onion Chili powder Salt Brown meat in suet. Add onion. Cook until brown. Add beans, garlic, water, and tomatoes. Season to taste. Simmer until the flavors are well blended. 8 servings. Mrs. Bess Hiatt, Norfolk, NE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Con Carne Categories: Soups, Osg, Chili Servings: 1 1 lb Beef; ground 1 qt Tomatoes 1 pt Kidney beans 1 ea Onion; large Salt Pepper Brown meat and onions in skillet. Add tomatoes, beans and seasoning. Heat thoroughly and serve. Source: Mary Brown, Olive Grange, Noble County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Primero Categories: Soups Servings: 6 Jim Vorheis 1 lb Smoked bacon, cut into -3/8-inch pieces 4 lb Round steak, cut into -1/4-inch cubes 56 oz Canned tomatoes 15 oz Can tomato sauce 6 oz Can tomato paste 7 oz Can diced green chilies 2 tb Diced jalapeno peppers -(optional) 4 oz Can diced, pickled cactus, -drained (optional) 2 c Chopped onions 2 c Chopped green bell pepper 1 c Minced fresh parsley 2 ts Ground coriander 3 Cloves garlic, minced 8 ts Ground cumin 1 ts Cayenne pepper 1/4 ts Dried oregano 1/4 ts Paprika 2 ts Salt 1 ts Freshly ground black pepper 1 tb Fresh lemon juice 2 tb Mild chili powder 1/2 ts Medium-hot chili powder 1/2 c Masa harina (corn flour) Garnish: Sour cream Shredded Cheddar cheese Shredded Monterey Jack -cheese In large skillet, brown bacon; drain and set aside, reserving grease. In same skillet, brown round steak. Put browned round steak and bacon pieces in large stockpot. Stir in tomatoes with liquid, tomato sauce, tomato paste, green chilies, jalapenos and cactus. Heat to simmering. In same skillet, saute onions in 1/2 reserved bacon grease until transparent. Add to stockpot. Repeat with green peppers. Stir in parsley, coriander, garlic, cumin, cayenne pepper, oregano, paprika, salt, pepper, lemon juice and chili powders. Cook over low heat for 1 hour, stirring occasionally to prevent sticking. Sprinkle masa harina over soup and stir. Simmer covered for 4 hours. Garnish each serving with sour cream and shredded cheese. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Soup Categories: Soups, Osg, Chili Servings: 1 2 lb Hamburg 1 ea Onion 1 tb Butter 2 qt Water 2 cn Kidney beans 1 qt Tomatoes; strained 1 c Cream Chili powder Fry meat and onions until done, add other ingredients, salt and pepper and let simmer - the longer the better. Source: Mrs. Dill Rambo, Deavertown Grange, Morgan County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Categories: Soups, 1941 Servings: 6 1 cn Beef soup 1 c Water Chili powder 2 c Canned kidney beans 3 tb Tomato sauce Salt and pepper Combine beef soup, water, beans, and tomato sauce. Heat to boiling. Add chili powder, salt, and pepper to taste. Simmer 10 minutes. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilled Cream of Cucumber and Celery Soup Categories: Soups Servings: 6 2 Potatoes, diced 1 c Heavy cream 1 c Chicken bouillon 1 ts Grated onion 1 c Dry white wine 1 ts Salt 2 Cucumbers,coarsely grated Freshly ground black pepper 4 Celery stalks,coarsely -grated Cook potatoes in the bouillon and wine for 15 minutes,uncovered Cover and continue cooking until tender.Remove from heat and let stand, covered, for 10 minutes.Put the potatoes and liquid through a coarse sieve.Stir in the cucumber and celery and all the remaining ingredients.Mix well.Chill.Serves about 4-6. Taken from Herbs and Things Jean Rose's Herbal Workman Publishing,NY 1972 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilled Cream of Vegetable Soup Categories: Soups, Vegetables Servings: 6 1 c Chopped celery leaves 1 md Carrot; diced 1 sm Green bell pepper; diced 1 c Chopped spinach leaves 1/2 c Chopped parsley 1 lg Onion; chopped 4 c Chicken broth 3 Parsley sprigs 1 Bay leaf 1/2 ts Dried thyme 2 Whole cloves 1 Garlic clove 1/4 c Rice Salt, pepper 2 Egg yolks 2 c Half and half Sour cream Parsley; minced Chives; minced 2 md Tomatoes; peeled & chopped Combine celery leaves, carrot, green pepper, spinach, chopped parsley, onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme, cloves and garlic in small square of cheesecloth. Add to broth mixture along with rice. Season to taste with salt and pepper. Bring to boil, cover and simmer 40 minutes. Discard seasonings in cheesecloth bag. Press soup through fine sieve or puree in blender. Return soup to kettle and bring to boil. Beat egg yolks and stir a few tablespoons of soup into yolks. Stir yolk mixture into hot soup and cook, stirring, until smooth. Do not boil. Stir in half and half and simmer 2 or 3 minutes, stirring constantly. Remove from heat and chill thoroughly. If soup separates, stir before serving. Spoon into chilled soup bowls. Top each serving with dollop of sour cream and sprinkle with parsley, chives and chopped tomato. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilled Cranberry Soup Categories: Soups, Entertain Servings: 5 12 oz Fresh cranberries (1 bag) 3 c Water 1 1/4 c Sugar, approximately 2 Cinnamion sticks 2 Allspice berries 2 Whole cloves 4 Black peppercorns 1 tb Cornstarch 1/4 c Heavy cream 3/4 c Dry red wine, or to taste Pick the cranberries over for stems and rinse in cold water. Combine the 3 cups of water, the sugar and the spices in a large saucepan and bring to a boil. Reduce the heat and add the cranberries. Gently simmer the soup for 15 to 20 minutes, or until the cranberies are soft and the liquid is well flavored. If necessary, add additional sugar to taste. Mix the cornstarch with 2 tablespoons of cold water to make a paste. Whisk this mixture into the soup and boil for 1 minute. The soup should thicken slightly. Let the soup cool to room temperature, then refrigerate until chilled. The recipe can be prepared up to 48 hours ahead up to this stage. Just before serving, stir in the heavy cream and wine. The spices can be left in or removed before serving. Serve the cold cranberry soup in chilled glass bowls. If you like, you can garnish each bowl with a dollop of sour cream. Makes 5 servings. Per Serving: 285 Calories, 0.6 g Protein, 59 g Carbohydrate, 5 g Fat, 3 g Saturated Fat, 16 mg Cholesterol, 28 mg Sodium [THE WASHINGTON POST; November 7, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilled Fruit Soup Categories: Soups Servings: 4 6 oz Red currants 6 oz Black currants 6 oz Cranberries 1 1/2 c Med.-dry white wine 1/2 c Sugar 1 (2-inch) cinnamon stick Finely grated peel and juice -of 1 orange 1 1/4 c Water 1 Tablespoon. creme de cassis -liqueur 2/3 c Dairy sour cream Black currant leaves to -decorate with In a large saucepan, bring currants, cranberries, wine, sugar, cinnamon, orange peel and juice and water to boil. Lower heat, and cook gently until fruit is tender, about 15 mins. Discard cinnamon stick. In blender or food processor, puree fruit and liquid. press a nylon sieve to remove seeds. Cool, then refrigerate 1 1/2 hrs. Stir creme de cassis into soup, then pour into 4 to 6 chilled bowls. carefully place a spoonful of sour cream on each serving, and use a skewer, feather the sour cream attractively. Decorate with black currant leaves and serve immediately. Makes 4 to 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilled Leek and Potato Soup Categories: Vegetarian, Soups Servings: 2 12 1/2 g Butter 1 1/2 lg Leeks, sliced 112 1/2 g Potatoes, diced/peeled 300 ml Vegetable stock 112 1/2 g Greek yoghurt Seasoning 1 tb Fresh chives 1. Melt the butter in a pan, then add the leeks and fry gently for about 5 minutes without browning. Add the potatoes, stock and seasoning. Bring to the boil, cover and simmer for about 20 minutes or until tender. 2. Allow the soup to cool slighlty, then sieve or whizz in a food processor until smooth/ Trangfer to a large bowl,cover and chill thoroughly. 3. To serve, stir most of the yoghurt into the soup. Adjust the seasoning, spoon a dollop of the remaining yoghurt into each bowl and sprinkle with the chives. Per serving: 130 calories High fat High saturated fat Medium protein High fibre High sodium MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilled Pea Pod Soup Categories: Soups Servings: 6 2 lb Fresh green pea pods 1/2 c Unsalted butter 8 Thinly sliced green onions 2 qt Chicken broth 2 tb Minced fresh tarragon 16 Leaves romaine lettuce 1/2 c Creme fraiche Salt Freshly ground pepper 1 pn Sugar Serving Size : 8 fresh lemon juice creme fraiche fresh sprigs tarragon garnish steamed fresh green pea Snap ends and remove strings from pea pods. Melt butter in heavy large saucepan over medium heat. Saute pods and onions until onions are tender, about 5 minutes. Add broth and minced tarragon and bring to boil. Reduce heat and simmer 15 minutes. Mix in romaine and simmer 5 minutes. Puree soup as finely as possible in batches in processor using on/off turns, about 5 minutes. Strain through fine sieve into bowl. Stir in 1/2 cup creme fraiche. Season with salt, pepper and sugar or lemon juice if desired. Cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead.) Just before serving, ladle soup into individual bowls. Top with dollop of creme fraiche and fresh tarragon sprig. Garnish with fresh peas if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilled Raspberry Soup Categories: Soups Servings: 12 Jim Vorheis 1 1/2 tb Unflavored gelatin 1/3 c Cold water 3/4 c Hot water 30 oz Frozen raspberries, thawed 3 1/2 c Sour cream (28-oz) 1 1/3 c Pineapple juice 1 1/3 c Half and half 1 1/3 c Dry sherry 1/3 c Grenadine 2 tb Lemon juice Mint Whole raspberries Soak gelatin in cold water for 5 minutes. Stir in hot water and dissolve over low heat. Push raspberries through a strainer to remove seeds, then puree. Combine all ingredients and place in a glass bowl. Cover and refrigerate overnight. Garnish with mint and/or whole raspberries. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilled Red Pepper Soup Categories: Soups, Tabasco Servings: 8 MMMMM-------------------------------SOUP------------------------------------ 42 oz Roasted red peppers - (water-packed) rinsed, - blotted dry, with all - black bits removed 3 lg Garlic cloves - peeled and split 4 c Chicken stock 2 1/2 c Buttermilk 1/4 c Sugar 1 tb Salt; or to taste 4 c Frozen or fresh corn kernels 3/4 c Minced pickled nopales -(See NOTE) 1 tb Finely chopped fresh oregano -=OR=- Coriander 3 ds Tabasco sauce, to taste 8 oz Low- or non-fat yogurt - for garnish 2 ts Minced fresh oregano -=OR=- Coriander - for garnish MMMMM----------------------HERBED TORTILLA CRISPS--------------------------- 3 lg Flour tortillas - cut into 12 sections each 2 tb Vegetable oil 1/2 ts Dried oregano 1 tb Grated Parmesan cheese IN THE BOWL of a food processor fitted with a steel chopping blade, combine the peppers and garlic, and puree until smooth. Scrape the mixture into a large non-aluminum bowl. Add the chicken stock, buttermilk, sugar, salt, corn, nopales, oregano, and Tabasco, and stir to blend. Cover and chill for at least 1 hour. In a small bowl, combine the yogurt and oregano. Cover and refrigerate. TO MAKE THE CRISPS: Turn on your broiled, and position the rack at least 5 inches from the heat. Lightly brush the top of the tortilla wedges with oil. Place them on a lightly oiled cookie sheet. Sprinkle on the oregano, crumbling it with your fingers as you do this, then drizzle on the Parmesan cheese. Run them under the broiler, just to crisp and color lightly, watching so they do not burn. Before serving, ladle the soup into bowls. Add about a tablespoon of the yogurt in the center. Sprinkle on chopped oregano and serve with the tortilla wedges. NOTE: Although Tex-Mex and other Latin delicacies are now available in many markets across the country, pickled nopales or tender cactus leaves are less available than jalapeno peppers, for example. If you cannot find them, either chop a few pickled jalapeno peppers (with the seeds removed) or simply omit them. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilled Red Pepper Soup Categories: Soups Servings: 6 1 tb Margarine or butter 3 lg (3 cups) red, yellow or -orange bell peppers, -chopped 1 md Onion, chopped 1 Garlic clove, minced 1 c Chicken broth 1 ts Chopped fresh thyme or 1/2 -tsp dried thyme 1 ds Hot pepper sauce 1 c Half-and-half Melt margarine in medium saucepan over medium-high heat. Cook and stir peppers, onion and garlic until tender, about 5 minutes. Stir in broth, thyme and hot pepper sauce. Simmer 10 to 15 minutes or until most of liquid is absorbed and vegetables are soft. In food processor bowl with metal blade or blender container, combine pepper mixture with half-and-half; process until smooth. Pour into large bowl. Cover, refrigerate 4 hours or until thoroughly chilled. If desired, serve with additional half-and-half. 8 (1/2 cup)servings. Source: Pillsbury Classic #126 posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilled Rhubarb Soup Categories: Soups Servings: 6 1 pt Fresh strawberries 3 c Sliced fresh or frozen -rhubarb, 1/2 inch pieces 1 1/4 c Orange juice 1/2 c To 1 c Sugar Sliced oranges Sliced kiwifruit AND/OR additional strawberries, optional In a 3 quart saucepan, bring strawberries, rhubarb and orange juice to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in sugar to taste. In a blender or food processor, blend half the fruit mixture at a time until smooth. Chill. To serve, spoon into soup bowls and if desired, garnish with oranges, kiwi and/or strawberries. Yield: About 1 quart. SOURCE: *Laurel Anderson, Pinole, CA, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilled Tomato Basil Soup Categories: Soups Servings: 4 3 tb Unsalted butter 1 tb Vegetable oil 1 Onion, finely chopped 1 md Leek, cleaned, white part -only, finely chopped 1 md Carrot, finely chopped 1 md Celery stalk, finely chopped 2 tb Chopped fresh basil leaves 4 Ripe medium tomatoes, -seeded, coarsely chopped 3 tb Tomato paste 2 tb Flour 2 1/2 c Chicken stock or broth 1/2 c Light cream Salt and pepper to taste Fresh basil leaves -(optional) 1/4 c Sour cream or plain yogurt -(optional) Heat butter and oil in a 2 quart saucepan; add onion, leek, carrot,celery, and basil; saute for about 5 minutes over low heat, stirring occasionally. Add tomatoes and tomato paste; cook for about 5 minutes;sprinkle with flour and mix well; add chicken stock, cover and simeer for about 20 minutes. Pour into food processor fitted with a steel blade or into blender; puree, strain through a fine strainer or cheesecloth. Return to pan and add light cream; bring to boil and reduce heat to simmer for about 2 minutes; season to taste with salt and pepper; chill for at least 4 hours or up to 2 days in advance of serving. Garnish bowls with basil leaves and a dollop of sour cream or yogurt if desired. Makes 4-6 servings. Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Soup with Whipped Cream Categories: Soups Servings: 8 5 3/4 c Milk 4 Egg yolks 1/2 lb Semisweet chocolate, grated 1 c Heavy cream Chocolate or mint cordial 2 ts Flour 2/3 c Sugar Bring the milk and grated chocolate to a boil in a large saucepan. Mix 1 or 2 Tbsp. of the hot chocolate milk with the flour, and add to the soup as it boils. Stir in the sugar and remove from the stove. Add the egg yolks, stirring constantly, and return to low heat only long enough to warm the soup. Serve hot or cold in small bowls as a special dessert, with a dollop of whipped cream and a few sprinkles of chocolate or mint cordial. Serves 8 From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chop Suey Categories: Soups, 1941 Servings: 6 1/2 lb Pork, diced 1/2 lb Veal, diced 1 1/2 c Diced celery 2 tb Flour 1 c Water 1 c Diced onions 3 tb Chop suey sauce 2 tb Butter or butter substitute Salt and pepper Combine pork and veal. Fry until tender and brown. Add vegetables, water, and butter. Cover. Simmer until vegetables are tender. Combine flour and chop suey sauce. Mix to a smooth paste. Add to first mixture. Stir until blended. Season to taste. Simmer 15 minutes. 6 servings. Mrs. Bertha V. Hull, Alton, MO. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chow Down Chowder Categories: Soups, Low-cal, Vegetables Servings: 6 14 1/2 oz Chicken Broth 1 c Broccoli, Frozen, Cut 1 c Mushrooms, Fresh, Sliced 1/2 c Onion, Chopped 1 tb Margarine 2 tb Flour, All-Purpose 13 1/2 oz Evaporated Skim Milk 8 oz Corn, Whole Kernal, Drained 1 tb Pimiento, Chopped 1/4 ts Salt 1/8 ts Pepper In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chow Mein Categories: Soups, 1941 Servings: 6 1 lb Diced lean pork, veal, or -chicken 2 c Diced celery 1 ts Salt 2 tb Corn-starch 2 c Chow mein noodles 2 c Water or meat stock 1/2 c Diced onions 2 c Canned bean sprouts 2 tb Soy sauce 1/3 c Cooking fat Fry meat 5 minutes in cooking fat. Add water or stock. Cover. Simmer until meat is tender. Add celery and onion. Simmer 10 minutes. Moisten corn-starch in a little water. Add to first mixture. Add bean sprouts and soy sauce. Season to taste. Heat thoroughly. Serve over noodles. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Oyster Soup (Soupe Aux Huitres De Noel) Categories: Soups, Canadian, Entertain Servings: 4 2 Carrots; mediun -peeled & grated in long, -thin shreds 1/2 c Celery; finely diced 1/4 c Butter; melted 4 c Milk; or 1/2 milk, 1/2 cream 4 c Oysters -salt and pepper to taste Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute. To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is." Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn. Source: _My Grandmother's Kitchen" by Mme. Benoit MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Borscht Categories: Vegetables, Soups, Entertain Servings: 8 32 oz Beets, diced canned 3 c Water 1 Celery stalk 1 Carrot, quartered 1 Bay leaf 1 Garlic clove, peeled 1/4 ts Peppercorns, whole 1/4 ts Salt 1 tb Lemon juice 1 ts Sugar Dairy sour cream or dill -sprigs Drain beets reserving liquid. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove vegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar. Continue cooking for 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs. Makes 8 servings. Tops Grocery Store Ad flyer. November 12, 1991 "Polish Christmas Eve" Posted by Jean Cody. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chunky Garden Gazpacho Categories: Soups, Vegetables Servings: 5 15 oz Can Tomato Sauce 2 tb Olive Oil 2 tb Red Wine Vinegar 1 tb Honey 1 md Tomato, Cut In 1/2" Cubes 1 md Green Pepper, Chopped 1 sm Sweet Red Pepper, Chopped Stalk Celery, Chopped Clove Garlic, Finely Minced 1/2 x Cucumber, Seeded & Chopped Scallion, Chopped 1/2 ts Hot Pepper Sauce 1/2 ts Black Pepper GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley, (optional) ~------------------------------------------------------------------------- In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce - for a thinner soup, stir in tomato juice or vegetable cocktail juice to desired consistency. Serve with a substantial salad, and/or a cheese platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chunky Gazpacho Categories: Soups Servings: 2 46 oz Can tomato juice 1 Clove garlic, pressed 1 tb Sugar, heaping 1 ts Salt 1 ts Seasoned salt 1/4 c Olive oil 3 tb Lemon juice 1 1/2 ts Worcestershire sauce 1/2 ts Liquid hot sauce 1 Cucumber, peeled and diced 1 Green pepper, diced 2 Carrots, diced 3 Celery stalks, diced 3 To 4 green onions, diced 3 Tomatoes, diced In a large mixing bowl, mix tomato juice, garlic, sugar, salt, seasoned salt, olive oil, lemon juice, worcestershire sauce, and hot sauce. Mix until oil and seasonings are dissolved. Pour into a large refrigerator pitcher. Stir chunky vegetables into juice mixture and add diced fresh tomatoes. Chill overnight or 4 hours. Serve cold with seasoned croutons on top. Yield: 12 servings From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chunky Peanut Soup Categories: Soups Servings: 8 2 tb Unsalted butter 1 md Onion, peeled and diced 2 md Carrots, peeled and diced 8 c Chicken stock 1 c Unsalted crunchy peanut -butter 1 sm Tomato, quartered 4 sm Potatoes, peeled and cubed 1 sm Green pepper, roasted, -cored, seeded, peeled, and -diced 3 tb Minced fresh parsley 1 lg Zucchini, trimmed and diced 1 c Button mushrooms, stems -drimmed, caps diced 1 lb Firm white fish such as -halibut or snapper, bones -removed, Cut into bite-sized pieces 1 c Fresh peas 3 tb Freshly squeezed lemon juice Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991 Sidedish: Serve with freshly baked bread. Wine: Chardonnay such as Raymond California Select 1989 Makes 8 to 10 servings. salt cayenne pepper 1. Melt the butter in a large stockpot over medium heat. When it is hot, add the onion and carrots and cook, stirring constantly, until the onion begins to turn translucent, about 5 minutes. 2. Meanwhile, mix 1 cup of the stock with the peanut butter in a medium-sized bowl until smooth. 3. Add the remaining 7 cups chicken stock to the vegetables. Stir, and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of the parsley. Pour in the peanut butter mixture, and stir. Cover and bring almost to a boil. Simmer, partially covered, until the potatoes are cooked through, about 15 minutes. Then add the zucchini and the mushrooms, stir, and continue cooking until the zucchini is tender but still has texture, about 10 minutes. Stir in the fish and the peas, and cook until the fish is opaque and the peas are still bright green, 5 to 7 minutes. Add the lemon juice, stir, and season to taste with salt and cayenne pepper. 4. Ladle the peanut soup into warmed soup bowls, garnish with the remaining 1 Tablespoon parsley, and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chunky Pizza Soup Categories: Soups Servings: 4 1 tb Oil; vegetable 1 Onion; chopped small 1/2 c Mushrooms; sliced 1/4 c Green peppers; slivered 1 c Tomatoes; undrained 1 c Stock; beef 1 c Pepperoni; thin sliced 1/2 ts Basil; dried 1 c Cheese; mozzarella shredded Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly. Source: Canadian Living magazine posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chunky Potato-Leek Soup Categories: Vegetables, Soups, Microwave Servings: 4 1 c Sliced leeks 2 ts Reduced-calorie margarine 2 c Low-sodium chicken broth 6 oz Cubed pared potatoes 1/4 ts Salt 1/8 ts Black pepper 1 c Drained canned corn 2 tb Chopped fresh dill 2 ts Grated Parmesan cheese 3 Drops liquid red pepper -sauce 1. Combine the leeks and margarine in a 2-quart casserole. Microcook on High for 3 to 4 minutes, stirring once, until tender. 2. Add the broth, potatoes, salt and pepper. With vented cover, microcook on High, for 4 minutes, stirring twice. 3. Add the corn, dill, Parmesan cheese , and pepper sauce; stir well. With vented cover, microcook on High for 3 to 4 minutes until potatoes are tender. Let stand, covered, for 3 minutes before serving. Makes 4 servings. Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g Carbohydrates; 1 mg Cholesterol [WEIGHT WAtCHERS MAGAZINE; Jan 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chunky Vegetable Soup Categories: Soups, Vegetarian, Vegetables Servings: 5 1 1/2 c Water 4 Green onions 3 Asparagus spears 1 md Zucchini; quartered lengthw -ise 1 Broccoli stalk; peeled & qu -artered lengthwise 1 c Milk; approximate 1/4 c Butter; (1/2 stick) 1 md Onion; finely chopped 1 Celery stalk; finely choppe -d 2 tb Flour; all purpose Salt and freshly ground pepp -er Cilantro sprigs; optional Bring 1-1/2 cups water to boil in base of steamer. Place green onions, asparagus, zucchini and broccoli on steamer rack. Cover and cook until vegetables are just tender, about 5 minutes. Transfer vegetables to plate and cool. Reserve steaming water. Add enough milk to reserved steaming water to measure 2 cups liquid. Dice vegetables and then set aside. Melt butter in heavy large skillet or Dutch oven over medium-low heat. Add onion and celery and cook until tender, stirring occasionally. Meanwhile, bring milk mixture to simmer. Stir into skillet. Bring to boil, stirring constantly. Add diced vegetables to soup and heat through. Season with salt and pepper. Garnish with cilantro and serve. Bon Appetit, May, 1988. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chunky Vegetable Soup Categories: Soups, Vegetables Servings: 9 1 Onion, chopped 2 Celery stalks, chopped 3 Carrots, chopped 16 oz Can tomatoes, undrained and -coarsely chopped 2 c Thinly sliced cabbage 29 oz Chicken broth 2 c Water 1 ts Dried basil 1/2 Dried oregano 2 md Zucchini, thinly sliced 1 c Pasta shells 1 c Frozen green peas Salt to taste In a large pot, place undrained tomatoes, onion, celery, cabbage, chicken broth, water, basil and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer for 30 minutes. Bring soup to gentle boil and add zucchini, pasta and peas. Cover and cook for 15 minutes or until pasta is done. Add salt to taste. Makes 9 1-cup servings. Posted by Susan Barrington. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cincinnati 5 Way Chili Categories: Soups Servings: 10 2 tb Butter 2 lb Ground beef 6 Bay leaves 1 lg Onion; finely chopped 6 md Garlic cloves - finely chopped 1 ts Cinnamon 2 ts Allspice 4 ts Vinegar 1 ts Dried whole red pepper -(crushed) 1 1/2 ts Salt 2 ts Pure ground red chile 1 ts Ground cumin 1/2 ts Dried oregano -(preferably Mexican) 6 oz Tomato paste 6 c Water 16 oz Kidney beans; drained 1/2 lb Vermicelli; cooked 1/2 c Cheddar cheese, grated 1 sm Onion; finely chopped HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in all the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Peach Soup Categories: Soups Servings: 4 2 lb Ripe peaches 3 Whole cloves 3 Allspice berries 3 Cardamom pods 2 c Freshly squeezed orange -juice 3 tb Fresh lime juice, or to -taste 3 tb To 4 tb honey or brown sugar -(or to taste) 1 ts Ground cinnamon 1 ts Ground ginger 1 c Nonfat yogurt 1 tb Diced candied ginger Sprigs of fresh mint, -for garnish Drop the peaches in a pot of boiling water and boil for 30 seconds. Rinse them under cold water and slip off the skins. Pit the peaches and coarsely chop them. Tie the cloves, allspice, and cardamom in cheesecloth (or wrap in foil and pierce with fork). Combine the peaches, spice bundle, orange juice, lime juice, honey, cinnamon, and ginger in a heavy saucepan. (The amount of honey needed well depend on the sweetness of the peaches.) Simmer for 5-10 minutes, or until the fruit is very soft. Remove the spice bundle and let the soup cool to room temperature. Puree the soup in a blender and chill. Just before serving, whisk in the yogurt and candied ginger. Correct the seasoning,adding honey and lime juice to taste. Serve in glass bowls or wine goblets, garnishing each with a sprig of mint. Serves 4-6. Origin: Cookbook Digest July/August Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Citrus Berry Soup (Weight Watchers Magazine) Categories: Soups Servings: 6 1 1/2 c Blueberries 1 c Plain lowfat yogurt 1/2 c Orange juice 2 tb Light sour cream (25 cal per -tablespoon) 1 tb Grated lemon peel 1/2 ts Cinnamon Posted by: Valerie Whittle Serves: 4 (1/2 cup each) In food processor, combine all ingredients; process until smooth. Chill soup at least 30 minutes before serving. Each 1/2 cup serving provides: 1/2 M, 1 FR, 15 C Per serving: 94 cal, 4 g pro, 2 g fat, 16 g car, 43 mg sod, 6 mg chol MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clam Chowder Categories: Soups, Clams, Potatoes Servings: 4 1 qt Steamed Softshell Clams 1 Onion 3 md Potatoes, Diced 2 tb Chopped Parsley 1/4 lb Butter 2 c Milk Salt And Pepper To Taste Melt butter, add onion and cook until tender but not brown. Add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clam Chowder, Manhattan Style Categories: Soups Servings: 6 36 Live clams 3 tb Butter 3/4 lb Pork, diced 4 Onions, chopped 4 Tomatoes, chopped 2 1/2 c Chopped celery 1 1/2 c Chopped carrots 3 ts Fresh parsley 3 ts Basil 1/2 ts Thyme 1 Bay leaf 3 Cloves garlic, diced 1 tb Soy sauce 2 1/2 qt Liquid (clam cooking broth + water 4 Potatoes, diced Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clam Chowder, New England Style Categories: Soups Servings: 6 24 Clams 3 c Water 1/2 lb Pork, diced 3 tb Butter 1 Onion, sliced 3 Potatoes, diced 1 3/4 c Half & half 1 tb Soy sauce 2 Cloves garlic, crushed 1 ts Basil 1 ts Parsley 1 ts Thyme Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clam Chowder Categories: Penn-dutch, Soups Servings: 1 25 Clams 1/2 lb Salt pork, finely chopped 4 Onion, sliced 3 tb Flour 1 ts Salt 1/2 c Water, boiling 6 Potato, diced 8 c Milk 2 tb Butter 1/2 ts Pepper Scrub clam shells well to remove all sand. Lay in the bottom of a large kettle and cover with the boiling water. Cover the kettle and let steam about 15 minutes. Open the clams, saving all the liquor. Chop clams. Fry the pork about 5 minutes. Add the potatoes, onions and clam liquor, and cook about 15 minutes. Then add the clams and boil for 20 minutes. Melt the butter, add the flour and blend, stir in the milk and cook about 10 minutes. Add seasonings. Combine both mixtures and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clam Chowder Categories: Soups Servings: 1 1/2 lb Bacon 1 lg Onion chopped 2 Ribs celery peeled and Diced 5 sm Can minced clams OR 1 lg Can (about 51-oz) 2 ts Seafood Chesapeake brand Bay-style seafood Seasoning 1 qt (4 cup) half and half Divided 2 tb Flour The day before you wish to serve the soup, fry the bacon until crisp and remove. In bacon drippings, saute onion, celery with leaves and potatoes for 10-15 minutes at medium heat. Add the minced clams, not clam soup but clams, with their juice. Crumble the bacon and add. Cover soup and simmer over low heat, stirring occasionally, for several hours - up to five hours won't hurt. Cool down and place in refrigerator at night. On the day of serving, skim grease off top. Transfer soup to larger pot. Heat soup until bubbling and add the seafood seasoning. Mix 2 cups of the half and half with the flour. Add to the chowder and stir until it bubbles again. Mix in remaining half and half and simmer, stirring constantly, until soup is desired thickness. Serve hot with garlic bread and a green salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clam Chowder, New England Style Categories: Soups, Seafood Servings: 6 1 lg Ham hock 2 c Diced onion 2 lb Chopped clams 2 c Diced celery 3 1/2 c Water Roux mixture 2 tb Oil Milk to thin 1 ts White pepper 2 Cloves crushed garlic ROUX: 1/2 c Clarified butter 1/2 c Water 1 c Flour 2 tb Clam juice Saute onions and celery in 2 Tbs of oil that has been heated in a large dutch oven. Add remanining ingredients except milk and roux mixture. Place dutch oven in a 325 F oven for 2 hours. Remove ham hock and strip skin and meat from bone. Grind meat and return to stock. Add roux to stock, stirring constantly until well combined. Let mixture set overnight. Re-heat and add milk to desired consistancy. Yields about 1 gallon. Roux: Mix all ingrediants together to make a medium thick paste. Add to stock. Posted by Bob Blaylock. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clam Chowder Categories: Soups, Seafood Servings: 8 1 qt Shucked clams and their -liquor 1/4 lb Salt pork, diced 2 Onions, finely sliced 6 Medium-sized potatoes, -sliced thin 1/2 ts Salt 1/8 ts Pepper 4 c Milk 2 tb Butter Info: from The Old Farmer's Almanac Colonial Cookbook ISBN 0-911658-81-5 LCCC#: 75-41662 Rinse the clams in clam liquor. Remove the black caps. Strain, and reserve 1/2 cup clam liquor. Chop the clams and set aside. Fry the salt pork until brown and crisp. Drain on paper. Saute' the onion slices, then add the potatoes. Sprinkle with salt and pepper. Saute' for 10 minutes. Add the chopped clams and 1/2 cup clam liquor. Cover with water and cook for 20 minutes. Add the fried pork and fat to the clams and vegetables. Then heat the milk and add to the chowder. Add butter, season to taste, and serve. Serves 8. Posted by Perry Lowell. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clear Tomato Consomme Categories: Soups Servings: 8 Jim Vorheis 1 1-lb, 14-oz can tomatoes 21 oz Beef bouillon 2 c Water 3 tb Chopped onion 1 Bay leaf 1 Stalk celery 6 Cloves Salt and pepper to taste Combine all ingredients and simmer uncovered for 30 minutes. Strain. Taste and correct seasoning. Serve hot with puffed crackers. Best prepared the day before so flavors have a chance to mingle. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coach House Black Bean Soup Categories: Soups Servings: 8 Jim Vorheis 1 lb Black beans 2 1/2 qt Water 5 Strips bacon, cut in small -pieces 2 Stalks celery, chopped 2 Medium-size onions, chopped 2 tb Flour Rind and bone from smoked -ham OR 2 smoked ham hocks, -split 3 lb Beef bones 3 Sprigs parsley 2 Bay leaves 2 Cloves garlic, halved 2 Carrots, cut in pieces 2 Parsnips, chopped 1/4 ts Ground pepper 2 ts Salt 3/4 c Madeira 2 Hard cooked eggs Lemon slices, sprinkled -with parsley Wash beans, cover with cold water and soak overnight. Drain and wash again. Place them in a casserole and add 2 1/2 quarts water. Cover and simmer 90 minutes. Cook bacon in heavy kettle for a few minutes. Add celery and onion and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute. Add ham and beef bones, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary. Remove bone and ham rind or hocks and blend half of the soup in blender. Remove any meat from ham bone or hocks, chop fine and return to soup. Add blended soup. Add wine and chopped eggs. Mix well. Garnish with lemon. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cock-A-Leekie Categories: Soups Servings: 6 8 Pieces of frying chicken (A -3 to 4-pound chicken should -do it.) Cock-a-Leekie A pound of beef shanks, hacked into stewing size (about 1") 6 cups of chicken stock. (Canned is ok, but it's better if you make your own ahead of time.) 3 slices of thick bacon or maybe salt pork, diced pretty fine. 1 Tblsp dried thyme. (Whole is better!) 1 bay leaf 3/4 cup pearl barley. (The kind you use in soup.) 1 1/2 cups of leeks. (Rinse and chop white parts only.) Salt and pepper as you require. You're going to need an 8-quart or better casserole that can stand up to the stove burners. Bring the whole thing to a boil, (leave out the barley, leeks, salt and pepper.) Simmer covered for 30 minutes. Meanwhile, in another part of the forest, bring the barley to a boil in 1 1/2 cups of water for 10 min., drain and set it aside. Debone the chicken when it's done and set it aside. Add the leeks to the pot along with the barley and simmer for 15 minutes. (Still with me?) Then debone the beef and chop coarsely. Dump the beef and the chicken back in the pot and simmer, covered, for 5 min. Garnish with chopped fresh parsley. Sing "Men of Harlech." Pour a single malt. Serve. And, if you're not up to Cock-a-Leekie ... In "A Moveable Feast" (sic) Ernest Hemingway offers the following leek recipe: Trim leeks, leaving just a smidgen of green and rinse them. Steam them for about 20 minutes or boil them for about the same time, until they are reasonably tender. Meanwhile, mix equal parts of extra-virgin olive oil and wine vinegar with a whisk in a bowl. When leeks are cooked, cut into quarters lengthwise and put them in a bowl of the oil/vinegar mix. They should be just covered by the mix. Cover the bowl and put in refrigimagrator for an hour or so. (Overnight is even better, but St. David's Day is already upon us.) Then dust them with a healthy dose of fresh-ground pepper and serve as a salad or side dish. Source CIS Sailing Forum Contributed by: Pete Porro MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocka-Leeke Soup Categories: Soups Servings: 6 6 Leeks washed and trimmed 2 c Cooked chicken breast 4 tb Butter 2 qt Chicken broth 4 Stalks of celery sliced 1 Egg yolk 2 Carrots cleaned and sliced 1 ts Salt 1 ts Pepper 1. Slice cleaned leeks into 1/2" slices. Melt butter in a large skillet and add leeks, carrots, and celery, cook until lightly browned. 2. Add all but 2 cups of chicken broth from the boiled chicken to the skillet. 3. Add the chicken breast cut up into small cubes. 4. Cover and simmer for approx 2 hours. 5. In the 2 cups of chicken broth you saved add the egg yolk to it and mix well. Add this to the skillet and continue cooking for another 3 mins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Avocado Soup Categories: Soups Servings: 4 1 lg Ripe Avocado 1/2 c Chilled Half And Half Or -Whipping Cream 1 1/2 c Chilled Regular-Strength -Chicken Broth 1 tb Lemon Juice You'll find this velvety green soup a perfect starter for warm weather meals. Try it with grilled chicken or a juicy steak at dinner time, or serve it with sandwiches for lunch. Yield: 4 Servings Preparation Time: About 7 Minutes Salt Snipped Chives Or Watercress Sprigs (Optional) Pit and peel the avocado, then cut into chunks. In a blender, whirl the avocado, half and half, broth and lemon juice until smooth. (To prepare in a food processor, whirl the avocado with the half and half until pureed then add the broth and lemon juice and whirl until smooth.) Ladle the soup into wide shallow bowls. Garnish each portion with chives, if desired. Per Serving: 151 Calories, 3 Grams Protein, 7 Grams Carbohydrates, 14 Grams Total Fat, 11 Mg Cholesterol, 389 Mg Sodium From Sunset's Quick And Easy Cookbook Copyright 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Avocado and Buttermilk Soup Categories: Soups Servings: 6 1/3 c Coarsely chopped sweet -onion, such as Vidalia 2 1/2 c Cold chicken broth, all fat -removed 3 Thoroughly ripe avocados 1 1/2 c Buttermilk 1 Drop almond extract -(optional) 1 pn Of sugar (optional) Salt to taste 2 Jalapeno peppers, seeds and -veins removed, diced 3 To 5 tablespoons minced -cilantro Crisp tortilla chips to accompany Place the onions in a blender or processor and add 1 cup of the Puree as fine as possible. Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish. Puree again, adding broth as necessary. Transfer the soup to a large bowl. Add any remaining broth the buttermilk to the blender and whir briefly to pick as much avocado as possible. Add to the soup, along with the extract and sugar, if desired. Both of these rather surprising ingredients enhance avocado when used in tiny amounts. Stir well, taste and adjust the salt. The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving. It should be cold but not icy. Peel the remaining half avocado cut into very thin slices. Divide soup-among six serving bowls and top with the sliced avocado, and coriander. Serve accompanied by the tortilla chips. From the San Francisco Examiner, 6/2/93. Posted by Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Avocado Soup Categories: Soups Servings: 8 5 Ripe avocados, peeled and -coarsely chopped 2 c Chicken broth 1/4 c Chopped onion 2 c Half and half 1 ts Salt 1 pn White pepper 2 ts Lemon juice Lemon slices to garnish Combine avocados and broth in blender. Blend until smooth. Place in a bowl you can cover. Add onions, stir in half and half, salt, and pepper. cover and refrigerate overnight. Before serving, stir in lemon juice. Garnish with lemon slices. Makes 8 to 10 servings. Posted by Ellen Cleary. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Buttermilk and Shrimp Soup Categories: Shrimp, Soups Servings: 4 1 qt Buttermilk 1 tb English Style Dry Mustard 1 ts Salt 1 ts Sugar 1/2 lb Cooked Shrimp, Chopped 1 Cucumber, Peeled, Chopped 2 tb Fresh Chives, Minced In a large bowl, whisk together the buttermilk, mustard, salt and sugar. Add the chopped shrimp, chopped cucumber, and chives and stir until well combined. Chill the soup, covered, for 3 hours or until very cold. Garnish each serving with a whole shrimp and a slice of cucumber. Makes about 5 cups. A 1944 Gourmet Magazine Favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Buttermilk Soup Categories: Soups Servings: 6 1 1/2 lb Shrimps; cooked & chopped 1/2 Cucumber, med; finely diced 1 tb Dill, fresh; minced 1 tb Mustard, prepared 1 ts Salt 1 ts Sugar 1 qt Buttermilk Mix together shrimps, cucumber and seasonings; stir in buttermilk and chill thoroughly. How to Cook a Wolf M.F.K. Fisher MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Carrot Soup Categories: Soups Servings: 2 6 Carrots, peeled and sliced 1 c Canned chicken broth 1 c Whipping cream 1/4 ts Ground nutmeg Servings 2 to 4 Salt Plain yogurt Parsley sprigs Cook carrots in medium saucepan of boiling water until just tender, about 10 minutes. Drain. Puree carrots with broth in blender or processor. Blend in cream and nutmeg. Season with salt. Cover and chill 30 min. (Can be prepared 1 day ahead.) Ladle soup into bowls. Top each with yogurt and parsley. Source: Bon Appetit, Too Busy to Cook posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Cherry Soup Categories: Soups Servings: 4 2 lb Pitted Red Cherries 1 Stick Cinnamon 2 dr Almond Extract 2 c Red Wine 2 Egg Yolks 2 c Water 2 Cloves 1/4 ts Salt 1 tb Brandy 1 ts Sugar In a pot combine the cherries, water, cinnamon, cloves, almond extract, and salt. Cook until cherries are soft (if fresh or frozen), or until heated through (if canned). Remove from heat. Gently mash cherries. Add wine, brandy, and sugar. Blend in egg yolks. Cook until slightly thickened. Chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Cherry Soup Categories: Soups Servings: 1 3 c Water 3/4 c Sugar 1 Cinnamon stick Zest of 1 orange 4 c Pitted fresh tart cherries Or frozen unsweetened Cherries if using Unsweetened reduce sugar to 1/4 cup 1 tb Arrowroot/cornstarch 1/3 c Cream 1/2 c Dry red wine In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a paste and return to soup, stirring constantly while bringing to a boil. Reduce heat and simmer 30 minutes until thickened slightly. Mixture will thicken as is cools. Chill. Before serving, stir in cream and wine. Serve in champagne or wine glasses to show off color. Garnish with a cinnamon stick and/or dollop of sour cream or yogurt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Cucumber and Spinach Soup Categories: Soups Servings: 8 Jim Vorheis 1 bn Green onions, sliced 2 tb Butter 4 c Diced cucumbers 3 c Chicken broth 1 c Chopped, fresh spinach 1/2 c Sliced, peeled potatoes 1/2 ts Salt 1 tb Lemon juice Freshly ground pepper to -taste 1 c Light cream Radishes Green onions In a saucepan, saute green onions in butter until they are softened. Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper. Simmer uncovered until the potatoes are tender. Transfer the mixture to a blender in batches and puree. Transfer the puree to a bowl and stir in the light cream. Let soup cool and chill for several hours, or overnight. Garnish each serving with thin slices of radishes and/or green onions. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Curried Cream of Eggplant Soup Categories: Soups Servings: 4 1 1/4 lb Eggplant, peeled & cut into -1/2" cubes 1/2 c Chopped onion 1/2 Stick butter 1 tb Curry powder 4 c Chicken stock 3/4 c Heavy cream Salt & white pepper Saute onion in butter, stir in curry powder, & cook 2 minutes. Add eggplant & stock, bring to a boil, then simmer, covered, for 45 minutes, or until eggplant is very soft. Puree in blender. Strain puree if desired (I didn't) & add cream, salt, & white pepper to taste. Chill at least 3 hours & serve very cold. Serves 4-6. This is from the New Orleans Times-Picayune Cooking Contest, 1980. ///\oo/\\\ From the hearth in Sandee's Kitchen... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Gaspacho Categories: Soups Servings: 4 1 Green pepper, diced 4 Tomatoes, diced 1 Onion, diced 3 Garlic cloves, minced 3 c Water 1/4 c Wine 3 ts Lemon juice 1 Scallion, diced fine Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Melon Soup Categories: Soups Servings: 6 3 c Coarsely chopped cantaloupe 3 c Coarsely chopped honeydew 2 c Fresh orange juice 3 tb Honey 2 c Dry champagne 1 c Whipping cream Fresh mint leaves (garnish) Note: Melons should be RIPE. Finely chop 1 1/2 cups each of cantaloupe and honeydew melons. Set aside. Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey (this will only take a few seconds). Pour into large bowl. Stir in champagne and reserved melon. Cover and refrigerate until ready to serve. Pour into iced bowls. Whip cream and use as garnish with fresh mint leaves. Makes 6 to 8 servings Source: Chillingsworth - Brewster, Massachusetts Favorite Restaurant Recipes - ISBN: 0-89535-100-5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Peach Strawberry Soup Categories: Soups Servings: 5 1 Sliced peeled peach or 1 -nectarine, sliced 1 c Sliced strawberries 1 (8-oz) carton peach or -strawberry yogurt 1 To 2 tblsp. sugar 2 tb Lemon juice Lemon slices Fresh mint sprigs In food processor, combine all ingredients except lemon slices and mint. Process until smooth. Pour into medium bowl. Cover; refrigerate for 1 to 2 hours or until thoroughly chilled. Spoon soup into soup bowls; garnish with lemon slices and mint, if desired. Makes 5 (1/2 cup) servings (About 90 calories per 1/2-cup) Recipe from Pillsbury Classic Cookbook Sensational Salads Posted by Susan Goldfield. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Yogurt Gazpacho Categories: Soups, Vegetarian Servings: 8 3 md Cucumbers 6 c Yogurt 2 tb White vinegar 1 tb Olive oil 3 Garlic cloves; minced 1 tb Finely chopped mint 1 1/2 ts Finely chopped dill Salt Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each half with spoon. Coarsely grate cucumbers to measure about 3 cups. Place yogurt in deep bowl and whisk or stir until completely smooth. Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill. Season to taste with salt. Refrigerate soup 2 hours or until thoroughly chilled. Place ice cube in each serving, if desired. Makes 2 to 2 1/2 quarts (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Concentrated Beef Broth Categories: Soups, 1941, Text Servings: 6 Text Only Cover beef shank with cold water. Add 1/2 teaspoon salt. Cover. Simmer until meat falls from bone. Cool. Remove all fat. Heat broth to boiling. Add 1 bay leaf, a few grains celery salt, and chill thoroughly, and serve in jellied form. If desired, this broth may be diluted to taste and used in any of the recipes in this volume requiring meat stock. To clear the broth, heat to boiling. Add 1 slightly beaten egg. Boil 1 minute. Strain. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Consomme De Mer Categories: Soups Servings: 6 Jim Vorheis 10 1/2 oz Consomme 1 cn Water 8 oz Bottle clam juice 2 ts Lemon juice 1/2 c Whipping cream 1/2 ts Salt Heat the consomme, water, clam juice and lemon juice to boiling. Whip the cream with the salt. Serve hot with a large dollop of cream on each portion. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Consomme Categories: Soups, 1941 Servings: 6 2 lb Beef shank 2 lb Veal shank 1 Bay leaf 1 tb Chopped parsley Salt and pepper 1 qt Chicken stock 2 tb Butter or butter substitute 3 qt Cold water 1 Clove 1/4 c Diced carrot 1/4 c Diced celery 2 tb Minced onion Cut meat from beef shank. Crush bone. Combine veal, beef, and crushed bone. Add water, bay leaf, 2 teaspoons salt, and clove. Cover. Simmer 2 1/2 to 3 hours. Skim frequently. Add chicken stock. Add vegetables which have been browned in butter. Season to taste. Cover and simmer 2 hours. Strain. Clear. Heat to boiling. Serve at once or store in refrigerator until needed. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cool Strawberry Soup Categories: Soups Servings: 4 1 c Water 1/4 c Sugar 1/2 ts Ground cinnamon 1/4 ts Ground allspice 2 pt Strawberries, hulled 2 c Orange juice 2 tb Lemon juice 1/2 c Dry red wine or rose' wine -(optional) FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate! (1:161/202)) Makes 4 servings. nonfat plain yogurt (optional) lemon slices (optional) To prepare sugar syrup, combine water, sugar, cinnamon and allspice in small saucepan. Bring to boiling over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Working in batches if necessary, combine berries, orange juice, lemon juice and sugar syrup in food processor or blender. Whirl until pureed. Press through fine sieve into bowl. Stir in wine, if using. Pour into sotrage container and refrigerate overnight or up to 3 days. Serve with a dollop of yogurt and slice of lemon, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corn & Bean Chowder Categories: Soups Servings: 4 1/4 c Oil (butter) 2 c Sliced onions 2 ts Minced garlic 4 c Corn 4 c Stock 1/4 ts Nutmeg 1/2 c Inst milk powder 3/4 c Cooked beans 1/2 ts Salt Heat oil in large dutch oven. Stir fry onions and garlic till browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer till corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to thicken) Makes 1 1/2 quarts MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corn and Ham Chowder Categories: Soups Servings: 6 1 tb Butter 1 ts Vegie oil 1 md Onion; diced 2 Shallots; diced 3/4 c Diced cooked ham 3 c Peeled, cubed raw potatoes 1 Bay leaf 3 tb Chopped fresh parsley Salt Freshly ground pepper 3 c Milk 4 c Fresh corn (cut from 8 cobs) -or 4 c frozen corn 2 tb Flour 1/4 c Chopped fresh basil Butter Paprika In a large pot, melt butter and oil over medium heat. Saute onion and shallots 5 minutes, until softened not brown. Add potatoes, 2 c water, bay leaf, parsley, S&P. Bring to boil, reduce heat and simmer 30 minutes until potatoes are JUST tender. Meanwhile warm milk in saucepan over low heat. Add warm milk and corn to chowder and stir well. Put the flour in small bowl. Take 3 to 4 tb of hot broth from pot and mix w/flour to make a paste. Slowly add to pot, whisking to make a smooth soup. Let soup simmer 3 to 5 minutes until thickened and coorn is tender, but not soft. Remove form heat, stir in basil and serve with butter. Source: Leftovers by Kathy Grunst. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corn Chowder Categories: Soups, Vegetables, Potatoes Servings: 4 1 Medium Potato Diced 1 Onion, Chopped 14 oz Chicken Broth 16 oz Can Cream-Style Corn 2 c Milk 2 tb Butter 1 Egg Slightly Beaten 8 oz Can Corn Saute onion in butter until golden brown. Add broth and potato and simmer until potato is tender. Add corn and milk, blend well. Season with salt and pepper. Bring to a boil. Remove from heat. Stir some of chowder into egg. Add mixture to sauce pan and blend well. Simmer until heated through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corn Chowder, New England Style Categories: Soups, Vegetables Servings: 1 1/2 c Flour 8 oz Chicken stock 1 c Creamed corn 3 Potatoes, small, diced and c -ooked until tender 1/2 pt Milk, whole, heated 1/2 c Cream, light, heated INGREDIENTS ------------------------------------------------------------ Chop or grind bacon. Cook until bacon starts to render fat. Add onions and saute until tender. Add flour and mix well. Cook without browning, 3 to 4 minutes. Slowly add chicken stock, stirring until smooth. Add corn, potatoes, milk, cream and salt and pepper to taste. Heat gently. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corn Chowder Categories: Soups, Vegetables Servings: 6 3 sl Salt pork--cubed 1 lg Onion, sliced 4 lg Potatoes, sliced 2 c Water 6 lg Soda crackers 1 c Milk 2 c Corn (fresh, canned whole -kernel or frozen--thawed_ 1 ts Salt 1 ds Of Paprika Fry salt pork in a saucepan until crisp and lightly browned. Stir in onion and cook until golden, then add potatoes and water. Continue cooking until the potatoes are tender. Crumble soda crackers into a bowl, pour in milk and soak. Add to the cooked potatoes, then add corn, salt and paprika. Simmer over a low heat for 8 to 10 minutes. Posted by Bob Stein. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corn Chowder Categories: Soups Servings: 6 1 sm Onion, chopped fine 1/2 c Diced celery 1/4 c Diced green pepper Cooking oil 1 c Water 1 cn Whole kernel corn 1 cn Cream style corn 2 To 3 small potatoes, chopped 1 c Milk 1 c Cream 2 tb Butter Serves: 4 Saute celery, onion, and green pepper in oil. Add with kernel corn, potatoes, and 1 cup water, then cook until potatoes are tender. Add the cream style corn, 1 cup milk, and 1 cup cream. Let simmer for 1 hour and add 2 tablespoons butter. Continue to simmer, do not boil, until ready to serve. Source: Recipes from Maine...with love Shared by: Carol Collins 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corn Chowder Categories: Soups Servings: 4 2 md Potatoes 2/3 c Celery; chopped 1 c Corn; whole kernel (12 oz.) 1/2 ts Salt 2 tb Parsley; chopped 2 c Skim milk 1 tb Margarine; or oil 1 sm Onion; chopped 1/4 ts Basil; dried 1/8 ts Black pepper Scrub potatoes and cook them in their skins in boiling salted water until tender. Drain, saving the cooking water. Dice potatoes. Heat margarine in saucepan and saute celery and onion for 3 minutes. Add corn, potato cubes, salt, basil, parsley and pepper. Cover and heat for 5 minutes over medium heat. Stir in milk and 1 cup of the potato cooking water. Heat gently. From Fred Towner. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corn Soup Categories: Soups, Osg Servings: 1 1 cn Corn 1 c Water 1 c Milk; or cream 1 tb Butter Cook corn in water for a few minutes, press through sieve, return to fire, add seasoning, milk and butter. Serve hot. Source: Wetsel Grange, Van Wert County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corn Soup Categories: Penn-dutch, Soups Servings: 1 12 Ears Of Corn 4 Eggs, Hard Boiled 1/2 c Butter 1 tb Flour 1 ts Parsley, Minced Grate the corn off six ears. Cover this with cold water and bring to a boil cooking about 3/4 hour. Cut the corn from the other six ears and combine with the grated corn. Mash the egg yolks and mix with the flour and butter. Slowly add the water in which the cobs have cooked and mix well. Add corn and the parsley and, if mixture is too thick, add enough milk to make of right consistency. Bring to a boil and cook for 5 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corny Frank Chowder Categories: Soups Servings: 6 1 lb Franks, cut into 1-inch -pieces 1/2 c Chopped green peppers 1/2 c Chopped onion 2 tb Butter or margarine 1 oz Can cream style corn 1 c Milk 3/4 lb Velveeta processed cheese, -cubed 1 ds Pepper Saute the frankfurters, peppers, onion in margarine in a 3-qt. saucepan. Add the remaining ingredients. Stir until the cheese spread is melted. Source: Velveeta, Gram's Recipes Posted by Steve Herrick. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Country Cork Irish Stew Categories: Soups Servings: 4 8 Samll lamb chops, thawed 1 Salt and pepper 1 tb Vegetable oil Parsley, bay leaves Peppercorns, thyme, rosemary 1 lb Potatoes, 3 to 4 medium 2 c Finely shredded cabbage 1 Medium onion, chopped 1 Large leek white thin sliced 12 Small white onions 1 1/2 c Celery stalks, diced 1 1/2 c Peas Chopped fresh parsley Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Country Hearth Stew Categories: Soups Servings: 6 1 tb Vegetable oil 1 lb Boneless beef, cubed 1/2 ts Salt 1/4 ts Pepper 1 sm Onion, chopped 1/2 ts Thyme leaves 1/4 ts Sage leaves 3 cn Beef broth (12 oz) Thick, heavy egg noodles 1 cn VEG-ALL Mixed Vegetables, -with liquid (16 oz) 8 Soda crackers, crushed 1. Heat oil in heavy soup pot. Salt and pepper beef and saute until golden. 2. Add onion, thyme and sage. Mix and saute another 5 minutes. 3. Add beef stock and simmer for 30 minutes covered. 4. Add noodles to boiling stock and cook 10 minutes. 5. Add vegetables with liquid and simmer for 5 minutes. 6. Divide evenly into casserole dish. Top with cracker crumbs and bake at 350'F. for 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Court Bouillon Categories: Soups Servings: 6 2 md Onions 2 md Carrots 2 md Celery stalks 3 c Dry white wine 2 tb Salt BOUQUET GARNI: 4 Parsley sprigs 1 Bay leaf 1/2 ts Dried thyme Tie the parsley, bay leaf and thyme in washed cheesecloth. Peel and mince the onions and carrots. Mince the celery. Place the minced vegetables and bouquet garni in a medium stockpot. Add the wine, salt and 8 quarts water. Bring to a boil, cover and simmer for 15 minutes. Use for poaching lobster or whole fish (simmer for about 8 minutes, covered) [COOKS; APRIL 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crab and Asparagus Soup (Queensland) Categories: Soups, Low-cal Servings: 2 2 ts Reduced-calorie margarine 1/3 c Chopped onion 1/3 c Diced celery 2 tb Finely chopped carrot 1 Garlic clove, minced 1/2 ts Minced shallots 1 tb All-purpose flour 2 c Skim milk 1 tb Dry sherry 1/2 Bay leaf 1/2 ts Salt 1/2 ts Worcestershire sauce 1/2 ts Grated lemon peel 1/8 ts Ground white pepper 1/8 ts Thyme leaves 3 oz Thawed, well drained -crabmeat, flaked 1/2 c Sliced asparagus spears In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradually add milk, stirring constantly, and cook until sauce is smooth. Add remaining ingredients, except crabmeat and asparagus and bring to a boil. Reduce heat to low and add crabmeat and asparagus. Cover and cook, stirring occasionally, until soup is thickened and vegetables are tender, 20 to 30 minutes. Remove and discard bay leaf before serving. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crab Soup with Sherry Categories: Soups Servings: 6 1 tb Shallot,finely minced 2 tb Butter 1 ts Flour 5 c Milk,warm 1/4 ts Worcestershire sauce 1/8 ts White pepper 1 lb Crab meat,flaked 1 Egg yolk,beaten Salt 1/2 c Sherry,at room temperature Lightly salted whipped cream Paprika 1. Saute the shallots in the butter in the top of a double boiler over direct heat until very soft but not browned. Stir in the flour. Add the warm milk slowly, stirring as added. Place over simmmering water, add Worcestershire sauce, pepper, and crab meat. Let cook, stirring frequently, over, not in, simmering water for 15-20 minutes. (May be made ahead at this point up to about 1 hour before serving.) Cover and keep over hot water. stirring occasionally. 2. Add a little of the hot soup to the beaten egg yolks and stir mixture back into soup. Season to taste with salt. Add the sherry and heat to steaming hot. 3. To serve, ladle soup into warm bowls. Top each serving with a little whipped cream, sprinkle with paprika, and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crawfish and Corn Soup Categories: Soups, Crawfish Servings: 8 1 lb Crawfish tails - peeled 2 c Corn - cut from the cob, -reserving about 4 cobs 1 cn Corn - cream-style 1 c Onions - finely chopped 2 Ribs celery - finely chopped 1 Med. bell pepper - finely -chopped 1 bn Green onions - finely -chopped (use about 2 or 3" Of the fresh green part) 4 tb Parsley - minced 3 Clove garlic - minced (3 or -4 cloves, depending on -size) 6 tb Butter 6 tb Flour 1 tb Worcestershire sauce 1 lb Tomatoes - canned, drained -(reserve liquid) 1 Bay leaf - or 2 1 ts Thyme Salt, pepper and Tabasco to -taste STOCK: Shells and claws for peeled -crawish, NOT the heads 4 tb Butter 1/4 c Brandy - or Cognac 1 c White wine Water 1 Carrot - cut into large -pieces 1 Rib celery - cut into large -pieces 3 Green onions - cut into -large pieces 3 Sprig parsley - whole 2 Clove garlic 1 Bay leaf 1 pn Thyme Number of Servings: 8 Make stock first. Ten pounds of boiled crawfish make one pound of meat. Peel crawfish, reserving shells and claws. Rinse shells and let drain. Melt butter in a large pot; add shells and fry until sizzling and hot, turning them often. When shells are hot enough, heat a small pot, pour in brandy and ignite. Remove shells from fire, pour in brandy, tossing and turning until the flame dies down. Add wine and water to cover shells. Add onion, celery, green onions, parsley, garlic, thyme and bay leaf. Let it all simmer for an hour. Strain carefully and reserve. In another pot, melt butter, add flour and let cook on low fire until medium brown. Add chopped vegetables and let cook on a low fire until wilted, stirring often. Chop tomatoes and add to pot with reserved liquid. Let cook a few minutes. Add stock -- just enough to make a soupy consistency -- then add Worcestershire sauce, bay leaf, thyme, crawfish, corn and about four of the cobs (for added flavor). Let simmer an hour. Taste for salt, pepper and Tabasco. If using boiled crawfish, it is usually peppery enough. Remove the cobs and serve. If the soup is too thick, add more stock or water. If it's too thin, cook a little more flour and add to thicken it. Serves 8. NOTE: If you prefer to buy crawfish tails already picked, buy a couple of pounds of boiled crawfish and pick them so as to have the shells to make your stock. Shrimp may be substituted. Grand Prize Winner by Marguerite Sigur, Times-Picayune Cooking Contest, 1984. Posted by Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream Chicken Soup Categories: Soups, Osg, Chicken Servings: 1 1 pt Chicken broth 1 pt Milk; whole 1/2 pt Cream; heavy 2 tb Rice; cook separately 1 ea Egg yolk; beaten lightly Flour; add to make rivels When about ready to serve, heat milk, broth and cream to boiling point, then add rivels. Cook a few minutes, add rice and small piece of butter. Season to taste. Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream Consomme Categories: Soups Servings: 6 Jim Vorheis 1 lg Onion, grated 1 Tart apple, unpeeled and -grated 31 1/2 oz Beef consomme 1 1/2 c Heavy cream 1/2 ts Paprika 1/2 ts Imported curry powder 1 Red apple, unpeeled and -chopped, for garnish 2 tb Fresh lemon juice Add the grated onion and apple to the consomme and cook until tender, about 12 minutes. Puree in a blender, then put through a strainer. Stir in cream and season with paprika and curry powder. Refrigerate until ready to serve. Reheat slowly, just until heated through. Serve in small cups garnished with chopped unpeeled apple sprinkled with lemon juice. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream Mushroom Soup Categories: Soups, Osg Servings: 1 3 c Milk 1/4 lb Mushrooms; fresh - chopped 1 tb Butter 1 ts Flour Cook mushrooms in double boiler with enough water to cover well, for 20 minutes. Add milk and thicken with flour and butter rubbed smooth and dissolved in a little of the hot milk before adding to soup. Season and boil to cook flour. Add spoonful whipped cream in each serving. Source: Mrs. N. S. Jones, Milan Grange, Erie County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Asparagus Categories: Vegetables, Soups Servings: 9 1 1/2 lb Fresh Asparagus 1 1/2 c Chopped Onion 6 tb Butter 6 tb All-Purpose Flour 2 c Water Or Stock 4 c Hot Milk 1/2 ts To 1 t Dill Weed (To Taste) 1 ts Salt 1/2 ts White Pepper 2 tb Tamari Soy Sauce Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly. After 8 to 10 minutes, when onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes stirring frequently, until thickened. Cool slightly. In blender, puree sauce bit-by-bit with milk until thoroughly smooth. Return puree to 3-quart pan- preferably a double boiler. Add dill, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Asparagus Soup Categories: Soups, Vegetables Servings: 6 1 tb Butter 1 sm Onion, finely chopped 1/2 Stalk celery, finely chopped 2 c Chicken stock (see index) 1 lb Asparagus tips, chopped Salt & pepper to taste 1/4 ts Mace 3/4 c Whipping cream 3 Hard-cooked eggs, chopped SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL, SCOTTSDALE. WINE: J. PHELPS CHARDONNAY, 1979. Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft but not brown. Add the stock and bring to a boil. Add the asparagus; simmer for 5 minutes. Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat gently. Serve in bowls garnished with hard-cooked egg. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Asparagus Soup Categories: Soups, 1941 Servings: 6 1 c Asparagus pulp 2 c Thin white sauce 1 c Boiling water Salt and pepper Whipped cream Cayenne pepper Prepare asparagus pulp by rubbing cooked asparagus through a sieve. Add water and white sauce. Heat thoroughly. Season to taste. Garnish each serving with 1 teaspoon of whipped cream. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Broccoli Soup Categories: Soups, Vegetables Servings: 10 1 Bunch Of Broccoli 1/4 c Butter 2 Onions 2 c Chopped Celery 1 Garlic Clove 1/2 c Flour 4 c Milk 4 c Chicken Broth 1/2 ts Marjoram 1/2 ts Thyme Salt And Pepper Almond Slivers Chopped Tomato Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Beer Soup Categories: Soups Servings: 4 12 oz Bottles of beer (1 dark and -2 light) 1 tb Sugar 1/2 ts White pepper 1/4 ts Each cinnamon and salt 1/8 ts Nutmeg 3 Eggs, separated 1/2 c Heavy cream Serves 4 to 6 Pour beer into a saucepan, stir in the sugar and spices, and bring to a boil. Beat the egg yolks into the cream, add a little hot beer to the mixture, beat well, and pour the mixture back into the rest of the beer, beating constantly with a wire whisk over very low heat to avoid curdling. Refrigerate until cold. When ready to serve, beat the egg whites until stiff but not dry and fold them into the soup. I Hear America Cooking From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Broccoli Soup Categories: Soups, Vegetables Servings: 12 1 Bunch Broccoli 1 Vegetable Bouillon Cube 1/2 c Butter 1/8 c Soy Sauce 3/4 lb Swiss Cheese, Grated 16 oz Sour Cream 1 lb Cheddar Cheese, Grated 6 c Water 1 c Cashews, Ground Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20 to 30 minutes. Good with muffins or corn bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Broccoli Soup Categories: Soups Servings: 6 1 lb Fresh broccoli 3 c Chicken stock 1/4 ts Salt 1/4 ts Grated lemon rinds 3 Green onions, finely chopped 1 c Sliced fresh mushrooms 1/8 ts Freshly ground black pepper 1/4 ts Tabasco 2 tb Butter 3 tb Flour 2 c Half and half Soak the broccoli in cold water for 15 minutes; drain well. Remove the large leaves and the tough parts of the stalk. Cut deep gashes in the bottom of each stalk. In a medium-sized sauce pan bring the chicken stock to a boil over high heat and add the broccoli, salt, lemon rind, green onions, mushrooms, pepper, and Tabasco. Cover the pan, lower the heat to a simmer and cook for 30 to 35 minutes until the broccoli stalks are tender when tested with a fork. Puree the mixture in a blender or food processor. Melt the butter over medium heat in a large skillet and stir in the flour with a wire wisk. When smooth, add the broccoli puree and continur stirring. As soon as the mixture thickens, taste and adjust the seasonings as desired. Warm the half and half to 100 degrees in a separate pan, then add it to the broccoli mixture. When thoroughly mixed, turn off the heat. (If you have to reheat, do so slowly over a low heat. Watch carefully so that it does not come to a boil. Stir while it is heating to prevent from burning.) Serves six to eight. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Broccoli Soup Categories: Soups Servings: 6 1/2 c Butter 1/2 c Chopped onion 1 bn Broccoli, chopped 2 c Chicken broth 3/4 ts Basil 1 1/2 ts Salt 1/4 ts Pepper 1 1/2 tb Lemon juice 1 c Light cream Thin slices of lemon for garnish In a heavy 3 quart pot, melt the butter. Saute onion until transparent. Add broccoli, broth, basil, salt, and pepper. Cover and simmer15 minutes. Puree in a blender. Add lemon juice and cream. Garnish with lemon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Broccoli Soup Categories: Soups, Vegetarian, Vegetables Servings: 6 1 tb Butter of safflower oil 1 Onion, chopped 2 Cloves Garlic, minced or put -through a press 1/2 ts Paprika 2 lb Broccoli florets 1 Potato, peeled and diced 3 c Water or vegetable stock Sea salt and black pepper to -taste 3 tb Chopped fresh parsley 1 c Milk (more to taste) 3/4 c Freshly grated Parmesan -cheese From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989. Set aside 6 broccoli florets and steam just until bright green. Refresh under cold water and hold. Heat butter or oil in a heavy-bottom soup pot and saute onion and garlic until onion is tender. Add paprika, stir together, then add broccoli, potato, water and salt to taste. Bring to a boil, reduce heat and simmer for 20 minutes, uncovered. Puree through a food mill or in a blender and return to pot. Stir in milk and parsley, add lots of freshly gourng pepper, heat through and adjust salt. Thin out, if you like, with more milk. Serve, topping each bowl with freshly grated Parmesan and broccoli florets. This can be frozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Crab Soup Categories: Soups, Crabmeat Servings: 6 1 lb Crabmeat 1/4 ts Celery Salt 1 Chicken Bouillion Cube 1 c Boiling Water 1 ds Pepper 1/4 c Chopped Onion 1 qt Milk 1 c Butter Chopped Parsley 3 tb Flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Celery Soup Categories: Soups Servings: 6 1 1/2 c Chopped celery 1/3 c Chopped onion 1/2 ts Salt 1 c Water 2 1/2 c Milk 1/2 c Milk 3 tb All-purpose flour 1/2 ts Salt 1/8 ts White pepper 2 tb Butter Cook 1 1/2 cups chopped celery, 1/3 cup chopped onion, and 1/2 teaspoon salt in 1 cup water, covered, about 15 minutes or till tender. Do not drain. Add 2 1/2 cups milk. Blend 1/2 cup milk, 3 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/8 teaspoon white pepper; add to celery mixture. Cook and stir till bubbly. Stir in 2 tablespoons butter. Season. Serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Cheese Soup Categories: Soups, Cheese Servings: 3 2 tb Butter or margarine 3 Green onion,thinly sliced 1/2 c Thinly sliced celery 1 1/4 c Water 1/2 c Half-and-half 2/3 c Past. process cheese spread 1 ts Instant chicken bouillon 1/8 ts Ground nutmeg 1/3 c Dry white wine Paprika Toasted croutons Melt butter in 3-quart saucepan over medium heat. Cook and stir onions and celery in butter until onions are tender, about 8 minutes. Stir in water, half-and-half, cheese spread, instant bouillon and nutmeg. Heat to boiling over medium heat, stirring constantly; stir in wine. Heat to boiling. Boil and stir 1 minute. Sprinkle each serving with paprika and garnish with croutons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Cilantro Soup Categories: Soups Servings: 2 3 c Plain yogurt 2 c Loose-packed leaves cilantro 1 c Half and half 1/2 c Chopped green onion 1 tb Minced fresh parsley 3 c Chicken broth Garnish sprigs cilantro Freshly ground pepper (Makes 2 quarts.) Blend yogurt, cilantro, half and half, onion and parsley in processor 15 seconds. Transfer to large container. Stir in broth. Refrigerate overnight. To serve, ladle soup into bowls. Garnish with cilantro sprigs and pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Cauliflower Soup Categories: Soups Servings: 6 2 1/2 c Cold Water 1 cn (10 1/2 Oz.) Reduced Sodium Chicken Broth 6 c Caluiflower Flowerets 1/3 c Instant Nonfat Dry Milk 1 tb Flour 1/8 ts Ground Nutmeg 1/4 ts White Pepper Minced Fresh Parsley Lemon Wedges Combine Water & Broth in A Large Saucepan; Bring To A Boil. Addcauliflower; Return To A Boil. Reduce Heat & Cook 10 Min. OR Until Tender. Remove Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add Cauliflower. Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped, But Not Pureed. Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth, Stirring Well With A Wire Whisk. Add Chopped Cauliflower & Bring To A Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened. Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If Desired. Serve With Lemon Wedges. (Fat 0.4. Chol. 1.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Carrot Soup Categories: Soups Servings: 6 1/2 ts Sugar 1/2 ts Marjoram 1/2 c Water 4 c Sliced carrots 2 tb Chopped onions 2 tb Butter 2 tb Flour 2 c Milk 2 ts Dill weed 1/4 ts Thyme 1 tb Chicken stock base 2 c Half-and-half 1 c Heavy cream Salt and white pepper to -taste 1 Carrot, grated curry to taste HINT: This soup can be served chilled, but omit the grated carrot. When re- heating, do not boil. Stir sugar and marjoram into boiling water. Add carrots and onion. Steam until tender. Stir in butter until melted. Sprinkle with flour. Cook and stir until lightly browned. Add milk gradually, stirring until smooth. Season with 1 teaspoon of the dill and the thyme. Simmer 30 minutes, stirring occasionally. Puree in blender or food processor and return to soup pan. Add chicken stock base, half-and-half, cream, and season to taste. Refrigerate until serving time. Reheat and stir in grated carrots. Garnish with remaining dill weed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Curried Corn Soup Categories: Soups, Vegetables Servings: 6 Stuart Talkofsky 4 c Corn kernels 1 Onion ;chopped 2 tb Butter 2 tb Flour 1 ts Curry powder Salt Pepper 2 c Chicken stock 2 c Half and half MMMMM-----------------------------GARNISH---------------------------------- Popcorn Saute 4 cups of corn kernels and a chopped onion in 2 tablespoons butter, stirring frequently, until corn is tender and onion is transluscent. Stir in 2 tablespoons flour, 1 teaspoon curry powder (or to taste) salt and pepper and cook, stirring constantly, for 2 minutes. Stir in 2 cups chicken stock and 2 cups half and half and cook until mixture comes to a boil and thickens slightly. Process in batches in food processor or blender until smooth. Garnish with popcorn. Makes 6 Servings. From Newsday Wed, Aug 4, 1993. "Lend and Ear" by Marie Bianco Meal Mastered by Stuart Talkofsky MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Cauliflower and Cheese Soup Categories: Soups, Vegetables, Cheese Servings: 6 3 c Water 1 md Onion, chopped fine 2 ts Basil 1 ts Salt 1/4 ts Pepper 2 1/2 c To 3 c cauliflower florets, -cut to uniform size 2 tb Butter 2 tb Flour 1 c Hot chicken stock 2 c Milk 1/4 lb Cheddar cheese, cut into -small pieces If you want to cut down in the fats in the recipe, use margarine and skim milk for the butter and the milk. In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat. Add cauliflower. Cover and cook until cauliflower is soft, about 15 minutes. In a medium saucepan, melt butter. Add flour and mix until none of the flour remains white. Slowly add hot stock. Stir with whisk until smooth. Pour into soup and mix well. In saucepan, heat milk. Add cheese and stir over low heat until melted. Add to soup. Mix well and heat until soup begins to steam. Serves 6 to 8. Posted by Ellen Cleary. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Cauliflower Soup (Veloute De Chor-Fleur) Categories: Soups Servings: 6 1 sm Head cauliflower Salt 1 lg Leek, white part only Fresh ground white pepper 2 tb Butter 1/2 c Creme Fraiche 2 tb Flower 1 c Croutons 3 1/2 c Boiling water Blanch the cauliflower: break the head into flowerets and put them in a saucepan with cold water to cover. Bring it to the boiling point, cook for one minute, drain, and rinse the flowerets under cold running water. Wash the leek, slice it into small rounds, and cook them in the butter until they are soft. Stir in the flower, cook for a few minutes until it is golden, and add the boiling water. Add the blanched cauliflower, season to taste with salt and pepper, and simmer for 20 minutes. Strain the soup through a food mill or puree it in a blender. Stir in the creame fraiche, correct the seasoning, and serve with croutons. CREME FRAICHE: American heavy cream is considerably thinner than French heavy cream. Use 1 teaspoon of buttermilk for each cup of heavy cream. Heat in a saucepan until it is lukewarm (about 85 F), pour into a glass container, and allow it to stand at room temperature until it thickens. In very hot weather it can thicken in as little as 6 hours; in cold weather it can take as long as 36 hours. This can be stored in the refrigerator for a least a week. Source: Ramond Oliver's "La Cuisene" Posted by Bill Calvin, Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Carrot Soup Categories: Vegetables, Soups Servings: 6 1 c Cooked sliced carrots 1/4 c Evaporated skimmed milk 2 tb Fresh coriander or parsley -leaves 1/8 ts Curry powder Salt and freshly ground -black pepper to taste 1/2 c Mixed vegetable juice 1 1/2 ts Fresh lemon juice 1. Combine the carrots, evaporated milk, coriander, curry powder, salt and pepper in a food processor; process until smooth. Pour into a small saucepan. 2. To the carrot mixture, add the vegetable juice, 1/4 cup water and the lemon juice. Cook over medium heat, stirring frequently, until soup is heated through, about 5 minutes. Makes one serving. Per Serving: 146 Calories; 7 g Protein; 0 g Fat; 709 mg Sodium 30 g Carbohydrates; 3 mg Cholesterol [WEIGHT WATCHERS MAGAZINE; Jan 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Cauliflower Soup Categories: Soups, Vegetables Servings: 8 2 tb Canola oil 1 c Onion, coarsely chopped 1/2 c Rice 2 lb Cauliflower (1 head), cored -and broken into Florets 6 c Water or vegetable stock Salt to taste 1/4 ts Ground white pepper 2 c Non-fat milk Parsely, finely chopped (for garnish) Heat the oil in a stock pot large enough to hold all of the ingredients. Briefly saute the onions until they are tender. Add the remaining ingredients, except the milk and parsley. Simmer, covered, until the rice and vegetables are tender, 20 to 30 minutes. Puree the soup in a food processor or blender. Add the milk, taste and adjust the seasonings. To serve, return to the pot and heat thoroughly, but do not boil. Or, chill and serve in iced bowls or cups. Garnish with chopped parsley. Makes 8 servings. [THE BALTIMORE SUN; May 12, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Crab Soup Categories: Soups, Seafood Servings: 6 2 tb Flour 2 tb Butter 3 c Fish stock or subsitute -fresh or canned chicken -stock, Thoroughly skimmed of all -fat 2 Hard-cooked eggs, peeled and -finely mashed with a fork 1 1/2 c Light cream 1 1/2 c Milk 2 ts Salt 1/8 ts White pepper 1 lb Fresh, frozen or canned crab -meat, drained and picked -over to Remove all bits of shell and -cartilage. 1/4 c Pale dry sherry 1/4 c Strained fresh lime juice 1 ds Angostura bitters This is a Carribbean recipe from the island of Barbados. In a heavy 3 to 4 quart saucepan, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in about 1/2 cup of fish stock (or degreased chicken stock) and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil. Reduce the heat to low and simmer for about 3 minutes to remove any taste of raw flour. Stir in the eggs, then add the remaining 2 1/2 cups of the stock, the cream, milk, salt and pepper. Still stirring, bring to a boil over high heat. Reduce the heat to moderate and add the crab meat, sherry, lime juice and bitters. Cook for 2 to 3 minutes to heat the crab meat through. Taste for seasoning and serve at once from heated tureen or in individual soupplates. Posted by Bob Stein. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Corn Soup Categories: Soups, 1941 Servings: 6 1 c Corn 2 c Milk, scalded 3 tb Melted butter or butter -substitute 1 c Boiling water 3 tb Flour 1/2 tb Minced onion 1 tb Chopped celery leaves Salt and pepper Brown onion and celery leaves in butter. Add flour. Mix until smooth. Add milk slowly, stirring constantly. Add water. Cook over hot water until thick and smooth. Add corn. Season to taste. Heat thoroughly. If desired, celery salt to taste may be substituted for chopped celery leaves. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Carrot Soup Categories: Soups, 1941 Servings: 6 1 c Diced carrots 3 tb Flour 1 tb Minced onion 1 c Boiling water 2 1/2 c Milk, scalded 3 tb Melted butter or butter -substitute Salt and pepper Combine carrots and water. Cover. Simmer until carrots are tender. Rub through sieve. Brown onion in butter. Add flour. Mix until smooth. Add milk slowly, stirring constantly. Cook over hot water until thick. Add carrots and the water in which they were cooked. Season to taste. Heat thoroughly. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Celery Soup Categories: Soups, 1941 Servings: 6 1 c Diced celery 3 tb Flour 1 tb Minced onion 1 c Boiling water 2 1/2 c Milk, scalded 3 tb Melted butter or butter -substitute Salt and pepper Combine celery and water. Cover. Simmer until celery is tender. Brown onion in butter. Add flour. Mix until smooth. Add milk slowly, stirring constantly. Cook over hot water until smooth and thick. Add celery and the water in which it was cooked. Season to taste. Heat thoroughly. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Eggplant Soup Categories: Soups, Vegetables Servings: 6 1 lb Eggplant Salt 2 oz Butter 1 md Onion, finely diced 2 Stalks celery, diced 1 ts Curry powder 1 pn Thyme 1 pn Basil 4 c Chicken stock 1 c Potato, diced 1/2 c Cream Salt Pepper Diced tomato, for garnish Chopped chives, for garnish Dice the eggplant but do not peel. Sprinkle a little salt over the eggplant and leave to stand for about 30 minutes. Put in a strainer and run a little water over the dice, pat dry. This removes any bitter taste which would spoil the soup. Melt the butter in a saucepan and add the onion, celery and eggplant. Saute', stirring occasionally until the vegetables have slightly softened. Eggplant absorbs butter very rapidly so you may have to add a little more or the vegetables will stick. Add the curry powder and fry to release the flavors. Add thyme, basil, chicken stock and the potato. Cover and simmer until the vegetables are quite soft, about 30 minutes. Put the soup through a sieve or moulin and add the cream. Taste for seasoning. Add a little diced tomato or chopped chives for garnish and color. This soup keeps well for several days. However, if you intend making it beforehand and keeping it, only add the cream when you reheat it. It thickens as it stands, but it can be thinned with a little milk. From "A Taste of Class" by Beverley Sutherland Smith Posted by Steve Herrick. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Fresh Vegetable Soup Categories: Soups, Vegetables Servings: 3 1 1/2 c Chicken broth 1/2 c Chopped onion Desired vegetable and -seasonings (see chart -below) 2 tb Butter 2 tb All-purpose flour 1/2 ts Salt Few dashes White Pepper 1 c Milk In saucepan combine chicken broth, chopped onion, and one of the vegetable-seasoning combinations from chart. (Or substitute an equal amount of frozen vegetable, if desired.) Bring mixture to boiling. Reduce heat;cover and simmer the time indicated in the chart or till vegetable is tender. (Remove bay leaf if using broccoli.) Place half the vegetable mixture into a blender container or food processor. Cover and blend 30 to 60 seconds or till smooth. Pour into bowl. Repeat with remaining vegetable mixture; set all aside. In the same saucepan melt the butter. Blend in the flour, salt and pepper. Add the milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated through. Season to taste with additional salt and pepper. Serves 3 or 4. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Garlic Soup Categories: Soups, Garlic Servings: 6 3 oz Garlic cloves, peeled (about -3/4 cup) 3 tb Olive oil 2 1/2 c Chicken stock or canned low -salt broth 1 c Dry white wine 2 1/2 c Milk (do not use low fat or -non fat) 1 c Whipping cream 4 oz Russet potato, peeled -coarsely chopped C'est la Vie in Anchorage, Alaska, offers this garlic lovers' treat. Makes 6 servings Blend garlic in processor to coarse paste, stopping occasionally to scrap down sides of bowl. Heat oil in heavy large saucepan over low heat. Add garlic paste and cook until just beginning to color, stirring frequently, about 12 minutes. Add stock and wine and bring to boil. Reduce heat and simer 30 minutes. Add milk, cream and potato and simmer 30 minutes. Puree soup in blender in batches. Return to sauepan and bring to simmer. Season to taste with salt and peper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) If soup is very thin, simmer until thickened to desired consistency. Ladle into bowls and serve. Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Garlic Soup Categories: Soups Servings: 6 6 tb Butter or peanut oil 3/4 lb Smoked ham, cubed, 2 Leaks, chopped 1 lg Potato peeled and chopped -coarsely 10 Cloves garlic, mashed and -minced 5 c Chicken stock 1 1/2 c Half and half Salt and pepper to taste 1/2 bn Parsley minced Paprika Melt butter in soup pot. Add about 1 teas peanut oil. Saute' garlic, adding ham, leeks and potato. Pour in stock, and simmer two hours. Puree in batches in blender. Return to pot, add half and half, salt and pepper. Sprinkle each bowl of soup with paprika and parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Leek Soup Categories: Soups Servings: 2 12 Med. leeks 4 tb Butter 1 tb Garlic - finely minced 6 tb Flour 8 c Chicken broth - homemade or -canned 2 c Milk Salt and freshly ground -pepper to taste 1/4 ts Freshly grated nutmed 1 c Whipping cream 1/3 c Chervil sprigs - OR 3 -Tablespoons chopped fresh Chives 1. Trim the leeks and rinse them well. Quarter them lengthwise and cut them into 1/4-inch pieces. There should be about 5 cups. 2. Heat the butter in a heavy saucepan and add the leeks and garlic. Cook briefly, stirring often, over medium heat. Add the flour, blending it well with a wire whisk, and add the chicken broth, milk, salt, pepper and nutmeg. Bring to a simmer and cook for 30 minutes. 3. Spoon and scrape the mixture into a blender or food processor and puree. 4. Just before serving, add the whipping cream. The soup can be served cold or brought to a simmer and served hot. Garnish each serving with the chervil or chives. Yield: 10 to 12 servings. Posted by Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Lima Bean Soup Categories: Soups, 1941 Servings: 8 1 c Dried lima beans 6 c Cold water 2 sl Onion, diced 4 sl Carrot, diced 1/2 ts Paprika 4 tb Butter or butter substitute 2 tb Flour 1 c Cream or milk 1 ts Salt Wash lima beans. Cover with cold water. Let stand overnight. Add 6 cups cold water. Cover. Simmer slowly until tender. Rub beans through sieve. Heat to boiling. Fry onion and carrot 5 minutes in 2 tablespoons butter. Remove vegetables. Add flour, salt, and paprika to hot butter. Stir until browned. Add to boiling bean puree. Add cream or milk and remaining butter. Mix thoroughly. Serve at once. 8 servings. Grace Viall Gray, Glen Ellyn, IL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Mushroom Soup Categories: Soups Servings: 8 1 lb Mushrooms,rinsed & drained 2 tb Butter or margarine 1 Large onion,chopped 1/2 ts Dried thyme leaves 1/4 c All-purpose flour 6 c Chicken broth,reg-strength 1 Dried bay leaf 1 c Whipping cream 3 tb Dry sherry Salt Pepper Mushroom soup is so readily available in cans that it seldom occurs to the cook to make it from scratch. The canned product is, in fact, so universal, reliable, and chameleon-like in flavor that it has become the base of a thousand casseroles. If you seek a more intense mushroom flavor, however, look no further. Erid Lie, tooting his own horn, claims to have the answer to your prayers right here. Flour plays a part in the thickening of this soup, but the basic body and emphatic statement of mushroom flavor come from cooking part of the mushrooms with onions until they are mellow and lightly browned, then pureeing them. The flavor is further enhanced by adding sliced mushrooms before the final heating. ========================================================================== 1. Chop half the mushrooms; thinly slice the remaining mushrooms and set aside. 2. Melt butter in a 5-6 quart pan over medium-high heat; add chopped mushrooms, onion, and thyme. Stir often until the vegetables are lightly browned, 15-20 minutes. Mix flour with vegetables. 3. Pour into a blender or food processor; whirl, adding as much broth as needed to get the mixture smoothly pureed. Pour mixture back into pan; add remaining broth, sliced mushrooms, bay leaf, and cream. 4. Bring soup to a boil on high heat, stirring frequently. Reduce heat to low and simmer to blend flavors, about 10 minutes. Add sherry, salt, and pepper to taste. Make about 8 cups.  ~ Eric Lie, Edmonds, WA MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Mushroom Soup Categories: Soups Servings: 4 1 tb Cornstarch 3 1/2 c Water 3 Low Sodium Chicken Bouillon Cubes 1 c Finely Chopped Fresh Mushrooms 3/4 c Skim Milk 1/2 ts Pepper 1 ts Onion Powder Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes. Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot. (Fat 0.2. Chol. 1.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Mushroom Soup Categories: Soups, 1941 Servings: 6 1 c Canned mushrooms 2 c Thin white sauce 1 tb Minced onion Salt, pepper, and paprika Chop mushrooms. Add white sauce, mushroom liquor, and onion. Cook over hot water, stirring constantly, 10 minutes. Rub through sieve. Reheat. Season to taste. Garnish with paprika. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Onion Soup Categories: Soups Servings: 6 2 md Onions, chopped very fine 1/4 c Butter 1/2 c Flour 1 cn Clear chicken broth 1 lg Can evaporated milk 1 1/2 c Water 1/2 ts Thyme 2 Bay leaves 1/2 ts Salt Saute onions in butter until tender. Mix flour and chicken broth and add to onion mixture. Add milk, water, and other ingredients. Cook slowly for 20 minutes. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Oyster Stew Categories: Soups Servings: 5 4 tb Butter 1/2 c Chopped celery 1/2 c Chopped onion 1/2 c Diced carrots 1/4 ts White pepper Oyster liquor 1 10-12 oz can cream of -mushroom soup 1/2 c Milk 1/4 c Chopped parsley 1 pt Maryland Oysters, standards Cream of Oyster Stew Melt butter in a 2 quart saucepan. Saute celery, onion, and carrots in melted butter for 5 minutes. Add white pepper and liquor that has been drained from oysters. Add mushroom soup and milk; stir until smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and begin to ruffle. Serve immediately. Makes 5 cups total. 4 servings of 1 1/4 c each. Suggestion: Add a splash of sherry right before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Onion Soup Categories: Soups, 1941 Servings: 6 2 tb Quick-cooking tapioca 2 tb Butter or butter substitute 1/4 c Grated cheese 4 c Milk, scalded 2 tb Minced onion 2 1/2 tb Chopped parsley Salt and pepper Combine onion, tapioca, and milk. Cook over hot water until tapioca is clear. Add butter, cheese, and parsley. Season to taste. Cook until cheese is melted. Serve at once. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Pumpkin Soup Categories: Soups Servings: 8 2 tb Unsalted butter 1 md Onion; roughly diced 4 c Pureed pumpkin - (canned or fresh) 3 qt Chicken stock -or low-sodium chicken broth 1 ts Salt 1 ts Ground coriander 1/2 ts Curry powder 1/2 ts White pepper 3 c Milk and/or whipping cream 1/3 c Walnut oil MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Peanut Butter Soup Categories: Soups Servings: 8 2 sm Onions 2 c Heavy cream 3 Stalks celery 1 1/2 c Sour cream 3 tb Butter Salt to taste 3 tb Flour 3/4 c Coarsely crumbled 6 c Chicken broth Tostados (or Fritos) 3/4 c Peanut butter Peel and mince the onions. Wash and coarsely chop the celery. Melt the butter in a soup kettle and add the onions and celery. Saute until the onions are golden and transparent. Stir in the flour and cook a few minutes longer. Gradually stir in the chicken broth, using the back of a spoon to press out any lumps. Bring to a boil, mix in the peanut butter, and continue to stir until the soup boils once more. Remove the kettle from the stove and let rest for 5 minutes, spooning off any peanut oil that rises to the top. Reheat and stir in the cream. Add salt according to your taste. Reheat slightly over very low heat if necessary. Ladle into individual soup bowls and place a generous dollop of sour cream on top of each. Sprinkle with crumbled tostados. Serves 8 From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Peanut Soup Categories: Soups Servings: 8 1/4 c Butter 1 tb Minced onion 1 tb Flour 1 c Peanut butter 1 Qt. Chicken stock 1 ds Pepper 1 ts Salt 1 c Cream Melt butter. Add onion. Simmer until tender but not brown. Add flour and peanut butter and stir to a smooth paste. Add stock gradually. Add seasonings. Cook twenty minutes in a double boiler, stirring constantly, until thickened. Strain and add cream. (Serves 8) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Pecan Soup Categories: Soups Servings: 2 2 tb Butter 1/2 c Onion, diced 1 tb Flour 2 c Broth (OR 2 c Water AND 1 Vegetable bouillon cube) 1/2 ts Soy sauce 1/2 ts Vegetable seasoning 1 Dash nutmeg 1 c Pecans, ground fine 1/2 c Celery leaves 1 1/2 c Cream or half & half 4 Sprigs mint Melt butter; add onion and saute 5 minutes. Stir in flour and broth. Add seasonings, pecans, and celery leaves; simmer 10 minutes. Stir in cream and simmer 5 minutes longer. Serve with mint. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Peanut Soup Categories: Soups Servings: 6 1/4 c Butter 1 c Celery,thinly sliced 1/2 c Green onions,minced 2 tb Flour 2 c Chicken stock 3/4 c Peanut butter,creamy 1 1/2 c Light cream Melt butter in large saucepan over low heat and add celery and onion. Cook until tender but not browned. Add flour and stir until mixture is smooth. Gradually add chicken broth and bring to a boil. Blend in peanut butter and simmer about 15 minutes. Stir in cream just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Peanut Soup Categories: Soups Servings: 6 1 tb Butter 3 tb Peanut butter 1 ts Minced onion 2 tb Flour 3 c Milk Salt and pepper 3/4 c Chopped peanuts Put butter, peanut butter, and onion in the top of a double boiler. Cook five minutes. Add flour and stir until smooth. Slowly add milk. Cook 20 minutes. Season to taste and add peanuts. (Serves 6) Hope these are close to what you are looking for. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Peanut Soup Categories: Soups Servings: 6 1 md Onion, chopped 2 Ribs of celery, chopped 1/4 c Butter 3 tb All-purpose flour 2 qt Chicken stock or canned -chicken broth 2 c Smooth peanut butter 1 3/4 c Light cream peanuts, chopped Saute the onion and celery in the butter until soft, but not brown. Stir in the flour until well blended. Add the chicken stock, stirring constantly, and bring to a boil. Remove from the heat and rub through a sieve. Add the peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat until just hot, but do not boil. Serve, garnished with chopped peanuts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Pea Soup Categories: Soups, 1941 Servings: 6 1 1/3 c Canned pea soup, pea puree, -or sieved peas 2 tb Butter 2 tb Finely minced onion 2 2/3 c Thin white sauce Salt and pepper Brown onion in the butter. Add pea soup and white sauce. Heat to boiling. Season to taste. Beat with a dover beater 1 minute. Serve at once. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Potato Soup Categories: Soups, 1941 Servings: 4 1 c Diced potatoes 1 c Boiling water 2 c Thin white sauce 1 ts Minced onion Celery salt Salt, pepper, and paprika Combine potatoes, water, and onion. Cook until vegetables are tender. Rub through sieve. Add white sauce. Season to taste with salt, pepper, and celery salt. Heat to boiling. Garnish with paprika. 4 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Potato Soup #2 Categories: Soups, Osg Servings: 6 6 ea Potatoes; medium size 1 ea Butter; size of walnut 1 ea Onion; chopped fine 2 c Milk Dice and cook potatoes in salt water. Add butter, pepper, and onion. When potatoes are tender, add milk and riffles made by mixing a small amount of flour and butter until small lumps form. Serves 6. Source: Mrs. Allie Rockfield, Tremont Grange, Clark County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Pea Soup Categories: Soups, Osg Servings: 1 1 cn Peas (2 1/2 c.) 1/2 ts Sugar 1 pt Water 2 tb Flour 1/8 ts Pepper 1 ts Salt 1 1/2 tb Butter 1 pt Milk Run peas and liquid through strainer; add sugar and water and heat. Make white sauce of flour, salt, pepper, butter and milk. As soon as sauce boils remove from fire and combine with peas. Source: Lena Fern Painter, Huntington Grange, Galia County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Potato Soup Categories: Soups, Osg Servings: 4 5 ea Potatoes; medium size 3 c Potato water 1/2 ts Salt 1 ea Garlic; clove 1 c Cream; sweet Boil and mash potatoes and garlic (onion may be used instead of garlic); add potato water, salt and cream. Let come to a boil and serve at once with salt wafers. Serves 4. Source: Marie Novak, Sheffield Grange, Ashtabula County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Shiitake Mushroom Soup Categories: Soups, Low-cal, Vegetarian Servings: 4 1 qt Milk; whole, low-fat or skim 1 sm Onion; peeled and stuck with 2 Cloves 6 Whole peppercorns (or more) 1 pn Salt MMMMM--------------------------BOUQUET GARNI------------------------------- :Tie in cheesecloth, 6 Fresh parsley stems, 1/2 ts Dried leaf thyme 1/2 Bay leaf MMMMM---------------------------SOUP, CON'T-------------------------------- 4 tb Rice flour -(or barley or oat flour) 4 tb Cold milk (about) 8 oz Shiitake mushrooms MMMMM-----------------------------OPTIONAL---------------------------------- 6 tb Heavy cream 2 tb Madeira Reserved mushroom slices This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Sun Dried Tomato Soup Categories: Soups, Low-cal, Vegetarian Servings: 4 1 qt Milk; whole, low-fat or skim 1 sm Onion; peeled and stuck with 2 Cloves 6 Whole peppercorns (or more) 1 pn Salt MMMMM--------------------------BOUQUET GARNI------------------------------- :Tie in cheesecloth: 6 Fresh parsley stems 1/2 ts Dried leaf thyme 1/2 Bay leaf MMMMM---------------------------SOUP, CON'T-------------------------------- 4 tb Rice flour -(or barley or oat flour) 4 tb Cold milk (about) 1 pk Sun-dried tomatoes (3 oz) 2 c Water MMMMM-----------------------------OPTIONAL---------------------------------- 6 tb Heavy cream Chopped Herbs for garnish* -(basil, chervil or parsley) This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes. In a blender, in batches, liquefy the soup. Return to the stove and bring just to a boil. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Vegetable Soup Categories: Soups Servings: 1 1 tb Celery Salt & pepper to taste 1 tb Onion 1 c Milk 1 tb Butter Worcestorshire sauce to -taste 2 ts Flour 1/2 c Any cooked vegetable 1/4 ts Chicken bouillon Cook celery and onion in butter until soft. Stir in flour, bouillon, salt and pepper. Add milk and worcestorshire sauce. Cook until thickened plus 1 minute. Blend vegetable with soup until smooth. Makes 1 serving. Suggested combinations: carrots and nutmeg, peas and mint, potatoes and dill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Zucchini Soup Categories: Soups Servings: 6 1 lg Onion, chopped 1/4 c Butter 3 c Chicken broth 6 md Zucchini, diced 1 tb Parsley, chopped 1/4 ts Thyme leaves Salt Pepper 1 1/2 c Half-and-half 1 c Dry white wine Saute onion in butter until soft. Add broth, zucchini, parsley, thyme, salt and pepper. Simmer 10 minutes, or until zucchini is softened. Puree in blender. Return to pan, add half-and-half and wine and heat through. SOURCE: Akron Beacon Journal staff writer Jane Snow; Wednesday 08/18/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream Tomato Soup Categories: Soups, Osg Servings: 1 1 pt Tomato juice; strained 2 tb Butter 2 tb Flour 1 qt Milk Cream butter and flour together, add to hot juice. Stir quickly or use egg beater to smooth. Cook until it thickens. Heat milk until slight scum forms; lower heat, add tomato mixture slowly, stirring constantly. Salt to taste. Serve hot with buttered popcorn or crackers. Source: Mrs. H. Tomlinson, Farmer Grange, Defiance County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamed Broccoli Soup Categories: Soups Servings: 8 40 oz Frozen broccoli 2 Stalks celery, thinly sliced 1 lg Onion, thinly sliced 4 c Boiling chicken bouillon, -1/2 strength Good pinch ground cloves Salt & freshly ground pepper Lemon juice Tabasco 1 1/2 To 2 cup heavy cream Put broccoli in a large saucepan with celery & onion. Pour in boiling bouillon; bring to a boil & simmer 15-20 minutes until veggies are very soft. Blend soup to a puree in electric blender. Season soup to taste with cloves, salt, & pepper. Add lemon juice & a dash of Tabasco. Thin to desired consistency with cream. Adjust seasonings. Reheat very gently, stirring, & being careful not to let the soup boil. Serves 8-12. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamed Carrot Soup Categories: Soups Servings: 8 5 tb Butter 4 Onions, chopped 4 c Carrots, sliced 4 tb Flour 5 c Beef broth 3 1/2 c Milk 1 Pinch salt 1 Pinch pepper 1/4 ts Nutmeg Melt butter in kettle. Saute vegetables until onions are clear. Blend in flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put soup through blender to puree. Stir in milk. Adjust the seasonings. Stir until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamed Carrot Soup Categories: Soups Servings: 8 2 tb Butter 1 Onion, finely chopped 6 md Or 9 small carrots, diced 1/4 c All purpose flour 6 c Chicken stock 1 Bay leaf 1/2 ts Granulated sugar 1/4 ts Dried thyme 2 Sprigs fresh parsley 1 c Milk 1/2 c Whipping cream 3 tb Each finely chopped parsley -and chives Servings: about 8 Salt In large heavy saucepan, melt butter over low heat; cook onion,covered, for 1 minute. Add carrots and stir to coat; cover and cook for 15 minutes, stirring occasionally. Stir in flour; cook, stirring, for 2 minutes. Gradually stir in stock; add bayleaf, sugar, thyme and parsley. Simmer, uncovered, for 15 minutes or until reduce slightly. Remove bay leaf and parsley. Add milk and cream; gently heat throug but do not boil. Tast, add salt and adjust seasoning if desired. Serve in bowls. Source: Canadian Living, Soups and Starters posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamed Tomato Soup Categories: Soups Servings: 8 3 tb Butter (to saute with) 2 tb Safflower oil 2 Large onions, chopped 1/2 ts Thyme, crushed 1 ts Basil 1 ds Salt & pepper 10 Medium ripe tomatoes, Coarsely chopped 5 tb Tomato paste 1/3 c Flour 6 c Chicken broth 1 1/2 ts Sugar 1 c Cream 1 c Milk 2 tb Butter Combine butter and oil in soup pot; add onions; saute over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally. When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes. Blend flour with equal amount of chicken broth; add to tomato mixture and mix well. Slowly add remaining chicken broth, stirring well. Simmer covered, over low heat, for about 30 minutes. Stir occasionally to prevent soup from sticking to bottom of pan. Put soup through blender in small batches. Reheat puree and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Artichoke and Oyster Soup Categories: Soups, Oysters Servings: 2 2 c Artichoke hearts 12 Oysters; jar, or fresh 4 tb Butter 4 tb Flour 1 c Milk 3 Green onions; chopped 1 Cl Garlic 1/4 c Parsley; chopped Generous pinch of thyme 1 c Cream Salt and freshly ground pepp -er to taste Reserve four artichoke hearts for garnish; cut each in two or four pieces and set aside. Buzz the rest with their liquid in the blender. Make a white roux with the butter and flour, letting them cook together, stirring, without browning. Stir in the artichoke puree, any liquid from the oysters and 1 cup milk. Simmer with the green onions, garlic, thyme and parsley, salt and pepper for about 10 minutes or until the flavors are well blended. Add the oysters and the cream and heat just until the oysters plump and curl around the edges. Serve in deep bowls immediately, the top garnished with the reserved artichokes. This was printed years ago in a column in the Times-Picayune called "Pot au Feu". Source: Myriam Guidroz MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Carrot Soup Categories: Soups Servings: 4 8 md Carrots, peeled & chopped -in 2 inch chunks 2 md Yellow onions, quartered 2 ea Sprigs parsley 3 ea Whole cloves 1/4 ts Rosemary 2 ea 10 1/2 oz cans condensed -chicken broth 2 c Milk 1/8 ts Pepper 2 tb Minced parsley Place carrots, onions, parsley, cloves, rosemary and chicken broth in a saucepan, cover and simmer 45 to 50 minutes until carrots are very soft; remove cloves and parsley and discard. Puree the mixture in batches in a blender at low speed. Return to pan, stir in milk and pepper and heat, stirring for 2 to 3 minutes. Serve hot or cold. Garnish each portion with minced parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Carrot Soup Categories: Soups, Vegetables Servings: 4 2 c Peeled, sliced carrots (5 or -6) 1 1/2 c Strong chicken broth 1 md Onion, coarsely chopped 2 tb Raw white rice 1 pn Grated nutmeg Salt and freshly ground pepper to taste Grated lemon peel for garnish Chopped fresh parsley for garnish Place all of the soup ingredients in a medium saucepan. Bring to a boil, cover, reduce the heat and simmer until the vegetables and rice are tender, about 20 minutes. Cool slightly and puree the mixture until smooth. Just before serving, adjust the seasonings. Reheat the soup, garnish as desired and serve hot. Serves 4 with 92 calories per serving. [THE BALTIMORE SUN; February 13, 1991; Louise Tennent Smith] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Chicken Noodle Soup Categories: Soups Servings: 8 8 c Chicken broth or bouillon 1 To 2 cups diced cooked -chicken 1 c Milk 1 c Quartered, thinly sliced -carrot 1/2 c Sliced celery, including -some leaves 1/2 c Chopped green pepper 1/2 c Chopped onion 1 Clove garlic, minced 1/2 ts Dried marjoram leaves, -crushed Salt and freshly ground pepper to taste In a large kettle combine broth or bouillon, chicken, milk, carrot, celery, green pepper, onion, garlic, marjoram and salt and pepper. Over medium heat cook until vegetables are crisp tender. 6 oz. homemade noodles 1/2 cup milk 1/4 cup all-purpose flour 2 tablespoons butter or margarine Add noodles and cook until almost done. In a cup whisk together milk and flour; stir into soup mixture and boil gently for 3 minutes. Stir in butter or margarine. Makes 8 to 10 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Fennel Soup Categories: Soups, Vegetables Servings: 6 2 c Defatted beef or chicken -stock (Or bouillon From cubes) 1 Fennel bulb, about 1 pound 1 Sliver garlic 2 tb Chopped shallots 1 tb Lemon juice (or more to -taste) 1 pn Lemon zest 1/2 ts Dried dillweed (or 1 1/2 -teaspoons fresh) 1 ts Ground coriander 1 qt Nonfat yogurt Clean and slice the fennel bulb, reserving any greens for garnish. Cook the fennel in the stock with the garlic and shallots until soft. Puree in a blender with the lemon juice and zest, and the spices. Strain the puree if you wish a smoother texture. Combine well with the yogurt and chill. Serve garnished with chopped fennel greens or chopped coriander. Serves six. [ MID-ATLANTIC COUNTRY; August 1989 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Fruit Soup Categories: Soups Servings: 4 1 oz Package frozen -raspberries,blueberries, Strawberries, peaches, or -mixed fruit, thawed 1 c Water 1/4 c Sugar 2 Inches stick cinnamon 1 ds Ground nutmeg 1 ds Ground cloves 1 tb Water 1 tb Cornstarch 2 tb Lemon juice 1 c Dairy sour cream 1/2 c Milk Drain fruit, reserving syrup (cut up large pieces of fruit). In 1 1/2- quart saucepan combine reserved syrup,the 1 cup water, sugar, cinnamon, nutmeg, and cloves. Bring to boiling; reduce the heat and simmer, uncovered for 5 minutes. Remove stick cinnamon. Blend the 1 tablespoon water and cornstarch; stir into saucepan. Cook and stir till thickened and bubbly. Remove from heat. Add lemon juice. Cool to room temperature. Blend in sour cream and fruit. Stir in milk. Cover and chill. Garnish with strips of lemon peel, if desired. Makes 4 to 6 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Garlic Soup Categories: Soups, Vegetarian Servings: 6 1 Head of garlic - cloves separated, unpeeled 2 qt Water 2 ts Salt 1 pn Pepper 2 Cloves 1/4 ts Thyme 1/2 Bay leaf 4 Parsley sprigs 3 tb Olive oil 3 Egg yolks 4 tb Olive oil French bread rounds, toasted 1 c Grated Swiss or Parmesan DROP GARLIC CLOVES in boiling water and boil 30 seconds. Drain, run cold water over the cloves and peel. Place the garlic and the rest of the ingredients up to the egg yolks in a saucepan and boil slowly for 30 minutes. Correct the seasoning. Beat the egg yolks in a soup tureen until they're thick and sticky. Drop by drop, beat in the olive oil as if making a mayonnaise. Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating, and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Garlic Spinach Soup with Garlic Croutons Categories: Garlic, Soups Servings: 4 1 lg Bunch spinach, stalks -removed 4 c Chicken broth (preferably -home-made) 2 lg Carrots, grated 1 lg Onion, chopped 8 Cloves fresh garlic, finely -chopped 1/2 c Butter (1 stick) 1/4 c Flour 1/2 c Light cream 1/2 c Whipping cream Salt and freshly ground Pepper to taste Sour cream (optional) Garlic Croutons Chop spinach coarsely. Combine with chicken broth and carrots in a 2 to 3 quart pot. Cook 5 to 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 butter about 20 to 30 minutes. Onions should be very tender and transluscent but garlic should NOT be browned. Add flour and cook, stirring constantly, 5-10 minutes. Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches. Puree until smooth. Clean pot and return soup to pot. Add cream, whipping cream and salt and pepper to taste. Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons. Yield: 4 servings. Shared by Allison Cozzi Source: The Complete Garlic Lovers' Cookbood, 1987 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Green Pepper Soup Categories: Soups, Vegetables Servings: 3 1 Med. green pepper chopped -(1/2 cup) 1 Sm. onion chopped (1/4 cup) 1/4 c Water 1 cn (10 3/4-ounce) condensed -cream of celery soup 1 3/4 c Milk In 1 1/2-quart covered saucepan cook green pepper and onion in water, till tender. Do not drain. Stir in condensed soup then milk. Heat through, stirring occasionally. Cover and chill thoroughly. Float green pepper rings atop, if desired. Makes 3 or 4 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Leek Soup Categories: Soups, Vegetarian Servings: 6 1 tb Butter 2 lg Leeks, white part only, -cleaned and sliced 2 Cloves Garlic, minced or put -through a press 3 c Vegetable stock 1/2 lb Stale French whole wheat -bread, crusts removed and -diced 1 pn Of Cayenne Sea salt and pepper to taste 1/2 c Plain yogurt or cream From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989 Heat butter in a heavy-bottomed soup pot and saute leeks and garlic over medium-low heat for about 10 minutes, or until tender and aromatic. Add vegetable stock and bread, bring to a summer, cover, and cook for 15 minutes. Puree in blender and return to pot. Season to taste with salt and pepper, and add a pinch of cayenne. Stir in yogurt or cream and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Mushroom Soup Categories: Soups, Microwave Servings: 2 1/4 c Chopped Onion 2 tb Snipped Parsley 1 tb Butter Or Margarine 1 1/2 c Fresh Sliced Mushrooms 1 1/2 ts Cornstarch 1 ts Instant Beef Bouillon 1/2 ts Worcestershire Sauce 1/8 ts Dry Mustard 1 ds Freshly Ground Pepper 2/3 c Water 1/2 c Dairy Sour Cream Snipped Parsley (Optional) In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1-1/2 minutes or until the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or until the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or until thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend until mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the motor a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Mushroom Barley Soup Categories: Soups Servings: 4 4 c Water 1 1/2 ts Beef Bouillon Granules 1/4 c Barley Uncooked 1 ts Olive Oil 1/2 c Chopped Onion 2 cl Minced Garlic 5 c Sliced Mushrooms 2 tb Dry Vermouth 1 c Evaporated Skim Milk 1/4 c Sliced Green Onions 1/4 ts Pepper 1/8 ts Salt Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil. Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until Tender. Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures Aside. Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5 Min. Remove From Heat. in Processor, Add 1/2 C. Drained Barley, 1/2 C. Mushroom Mixture, And Milk. Process Until Smooth. Add Pureed Barley Mixture & Remaining Mushroom Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining Ingredients. Serve Warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Potato Soup Categories: Soups, Vegetables Servings: 4 4 tb Unsalted butter 2 Onions, chopped 1 Leek, white part only, -thinly sliced 3 Ribs celery, diced 4 Waxy boiling potatoes, -peeled and diced 1 ts Sweet paprika 6 c Chicken broth 1/2 ts Dried thyme 1 sm Imported bay leaf and 5 -sprigs parsley Tied together with kitchen -string 1 ts Worchestershire sauce 3/4 c Heavy cream Salt Freshly ground black pepper 1 tb Minced fresh parsley leaves -(optional) Place the butter and onion in a large soup kettle, set over low heat and cook until onions have softened, about 5 to 8 minutes. Increase the heat to medium, add the leek and stir-cook for 1 minute. Add the potatoes and paprika; stir-cook for 30 seconds. Stir in the broth, thyme, herb bubdle, and Worchestershire sauce. Bring the soup base to a boil, then cover and simmer for 50 minutes, or until the potatoes are tender. Scoop out about 1 cup of the vegetables and mash them; then return them to the pot. Discard the herb bundle. (The soup may be prepared in advance up to this point.) Stir in the heavy cream, season with salt and pepper to taste, and let the soup cook without simmering until heated through. Sprinkle with fresh parsley and serve immediately. Makes 4 generous servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Tomato Onion Soup Categories: Soups, Vegetables Servings: 3 3/4 c Onions, chopped 3 tb Defatted chicken stock 2 c Pureed fresh tomatoes, or -canned unsalted tomatoes 1 ts Sweet basil 1 md Garlic cloves, pressed, or 1 -Tbs garlic powder 1/4 ts Coarsely ground pepper 1 10.5 oz. package Mori-Nu Silken Tofu (soft), drained Optional -- pinch of salt; add margarine or butter, if desired In a medium saucepan, saute onions in chicken stock until transparent. Add pureed tomatoes along with next three ingredients. Simmer for 10 to 15 minutes. In a blender or a food processor,process tofu until smooth and stir into the tomato mixture. Simmer and serve hot. Makes 3 servings of 8 oz. each. Per serving (without salt): 101 calories, 7 g protein, 2.8 g fat, 13.4g carbohydrates, 0 mg cholesterol, 14mg sodium. Optional ingredients not included in calibrations. Posted by Helen Fleischer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creme of Vegetable Soup - Le Cellier Restaurant Categories: Soups Servings: 6 1 1/2 qt Chicken stock 3/4 c (1-1/2 sticks) butter 3/4 c Diced onion 1 1/2 c Diced potato 3/4 c Peeled diced tomato 3/4 c Diced carrot 3/4 c Green beans 3/4 c Broccoli, coarsely chopped 3/4 c Minced leek 3/4 c Minced zucchini 1 Clove garlice 1 1/2 ts Sugar, or to taste Sald and freshly ground - pepper to taste 1/2 c Heavy cream Servings: 6 Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. From Le Cellier Restaurant, Santa Montica, California. Recipe shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crock-Pot Fifteen-Bean Soup Categories: Soups, Vegetables, Beans, Pork Servings: 4 1 pk (20 oz) 15-bean soup mix -(throw away the flavor -packet!) 1 lg Onion, chopped 1 ts Garlic 1 ts Celery salt 2 Stalks chopped celery 1 Bay leaf 1 ds Cayenne pepper Ground pepper to taste 1 pk Polska kielbasa, sliced into -coins (we prefer turkey -kielbasa) Soak beans overnight, changing water frequently. Drain. In crock- pot, cover beans with 1 inch water. Add all other ingredients except kielbasa. Cover and cook on high for one hour; turn to low and cook overnight. Stir once or twice during cooking. One hour before serving, check the texture of the soup. If it's too thin, mash some of the beans with a potato masher. Add sliced kielbasa. Cook for one hour. Serve with Tabasco sauce and bread or rice. Serves 4 generously. NOTE: This soup freezes well. Leftovers are excellent (usually thicker from reheating), and are delicious served over rice. Posted by Evvie Vincow. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cuban Black Bean Stew Categories: Soups, Low-cal, Beans Servings: 4 1 lb Black Beans, Uncooked 1 c Onion, Chopped 1 tb Butter 4 c Water Bouillon Cube, Beef 12 oz Cooked Lean Ham 2 Bay Leaves 1/2 ts Thyme 1/2 ts Oregano 1/2 ts Salt 1 Whole Dried Red Pepper 1 c Chopped Bell Pepper 1/3 c Dark Rum (Optional) 1 c Sour Cream (Optional) Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into chunks), bay leaves, thyme, oregano, salt and pepper. Bring to a boil, reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours. Remove 1 cup of beans from pot and mash with a potato masher or fork. Add mashed beans back into pot and stir to thicken. Remove ham chunks and dice. Remove bay leaves and red pepper, if used and discard. Add diced ham, green pepper and rum to beans. Cover and simmer for 15 minutes. Serve beans over rice and top with sour cream if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cuban Black Bean Soup Categories: Soups, Beans Servings: 10 1 ga Water 1 1/2 c Black beans 1 lb Bacon, chopped 1 ts Crushed dried red pepper -flakes Salt and pepper, to taste 2 Cloves garlic, crushed 1 pn Oregano 2 Yellow onions, chopped 1 tb Prepared mustard 1 Handful chopped fresh -parsley 1 Handful chopped celery 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. Serves 10 to 12. [ "The Frugal Gourmet"; Jeff Smith; 1984; ISBN 0-688-03118-8 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cuban Black Bean Soup Categories: Soups Servings: 4 4 ts Olive oil 1/2 c Each chopped onion and green -bell pepper 1 oz Canadian-style bacon, diced 1 tb Fresh cilantro, minced 4 Garlic cloves, minced 1 tb Red wine vinegar 1 1/2 qt Water 5 1/4 oz Sorted uncooked black turtle -beans, rinsed 2 Pkt instant chicken broth -and seasoning mix 1/2 ts Each salt, oregano leaves, -and ground cumin 1 ts Ground red pepper Cilantro leaves for garnish In 3-quart saucepan heat oil over medium-high heat; add onion, bell pepper, bacon, minced cilantro, and garlic; saute until vegetables are softened, 4 to 6 minutes. Add vinegar and saute for 1 minute longer; add remaining ingredients and bring to a boil. Reduce heat to low and simmer until beans are tender, about 50 to 60 minutes. Let soup cool slightly. In blender at low speed, in batches (about 2 cups at a time), process half of soup until pureed; Return to saucepan with remaining soup and cook, stirring occasionally, until thoroughly combined and heated. Serve garnished with cilantro leaves. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Soup with Pistou Categories: Vegetables, Soups Servings: 6 1 tb Olive oil 1 Leek (white part plus 1 inch -of green) chopped 1 Stalk celery with leaves, -chopped 1 lb Cucumbers, peeled, halved, -seeded, and chopped 2 ts Lemon juice 4 c Chicken stock Pistou: 2 Cloves garlic, finely minced 1/4 c Minced fresh basil 4 ts Finely chopped walnuts 2 ts Parmesan cheese 4 ts Olive oil 1/2 md Sized tomato, peeled, -seeded, and chopped To prepare the soup: In a medium-size saucepan, heat oil over low heat. Add leeks and celery and cook until vegetables are soft, about 10 minutes, stirring occasionally. Add cucumbers, lemon juice and stock. Bring to a boil over medium heat. Reduce heat to low and simmer for 20 minutes, or until cucumbers are tender. Cool slightly. To prepare Pistou: With a mortar and pestle, mash together garlic, basil and walnuts to a paste. (you can also use a bowl with a wooden spoon). Work in a little cheese and oil and one-third of the tomato. Keep adding cheese, oil and tomato. The mixture will not be a true emulsion but a barely fluid paste. Transfer cucumber mixture to a food processor or blender and puree, in batches, until smooth. Ladle soup into serving bowl. Pass the pistou. Allow 1 tablespoon of pistou per serving to be placed in the center of the bowl, then swirl into soup. Enjoy David.... **>>April<<** MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cucumber-Cream Soup Categories: Soups Servings: 10 3 md Cucumbers, peeled, seeded, -and chopped (3 cups) 1 sm Onion, chopped (1/4 cup) 3 tb Butter or margarine 1/4 c All-purpose flour 3 c Chicken broth 1 c Whipping cream In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine about 15 minutes or till tender. Stir in flour. Add chicken broth and whipping cream; cook and stir till thickened and bubbly. Pour half the mixture into blender container or food processor. Cover and blend till mixture is smooth. Set aside. Repeat with remaining mixture. Cover and chill. Garnish with additional cucumber slices, if desired. Makes 10 to 12 servings. Microwave Cooking Directions: Use ingredients as listed above. In a 2-quart nonmetal bowl or casserole place cucumbers, onion, and butter or margarine. Cover with waxed paper and cook in a countertop microwave oven on high power about 7 minutes or till onion is tender. Stir in flour. Add chicken broth and cream. Cover and micro-cook 8 minutes or till thickened and bubbly, stirring every two minutes. Blend half the mixture in blender container or food processor till smooth. Set aside; repeat with remaining. Cover and chill. Serve as directed above. Recipe From: Better Homes and Garden, Soups & Stews Cook Book Copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Apple Soup Categories: Soups, Spicy Servings: 6 2 lg Cooking Apples Lemon Juice 2 ts Curry Powder 3 tb Butter Or Vegetable Oil 5 c Chicken Stock 1 ts Salt 2/3 c Apple Juice 1 1/4 c Whipping Cream Ground Ginger Servings: 6 Cooking Time: 30 Minutes Peel and core the apples, keeping a few curls of peel for a garnish. Mince this peel and keep it in water with a little lemon juice until needed. Fry the curry powder in the butter until dark brown. Stir in about a quarter of the stock and cook until the mixture is smooth. Add the rest of the stock and the salt. Mince the apples and drop immediately into the stock in order that they do not discolor in the air. Cover and allow to simmer, gently, for 20 minutes or until the apples are soft. Add the apple juice and blend well. Chill the soup for several hours, or until needed. Add the chilled cream just before serving. Sprinkle a little ginger on top when you serve and garnish with the minced apple peel, if desired. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Avocado Soup Categories: Soups, Spicy, Caribbean Servings: 4 2 Medium-ripe dark-skinned -(Haas) avocados 2 1/4 c Vegetable stock 1 1/2 ts To 2 ts curry powder 3/4 ts Salt 1/8 ts To 1/4 ts white pepper 1/2 c Heavy cream 2 tb Fresh lemon juice Split avocados in half with a knife and remove the pits. Set aside one half. Scoop out the insides of the other three halves with a spoon and blend with 1 cup of the stock in a blender until smooth. Stir in the curry powder, salt, pepper, cream, and remaining stock. Chill. When ready to serve, garnish the soup with thin avocado slices that have been cut from the remaining avocado half and dipped in lemon juice. Serves 4 to 6. From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Broccoli Soup Categories: Soups, Vegetables, Spicy Servings: 4 2 lb Broccoli Salt 3 3/4 c Chicken Stock 1 tb Butter Or Vegetable Oil 1 md Onion, Finely Chopped 2 ts Curry Powder 1 pn Cayenne Pepper 1 tb Cornstarch 2/3 c Whipping Cream 1/2 c Fresh Watercress, Finely -Chopped Servings: 4 Cooking Time: 30 Minutes Clean the broccoli and cut it into pieces. Cover with the boiling water with 1 Tsp of salt added and cook for about 15 minutes, until it is tender. Drain, mash and add to the chicken stock in a heavy saucepan. Heat the butter in a separate pan and brown the onion lightly. Add the onion to the stock. In the remaining butter in the pan, fry the curry powder and cayenne to a dark brown. Stir in the cornflour and cook to a smooth paste. Add a little of the stock to this, blending well, and return everything to the saucepan. Allow to simmer for 5 minutes, then press all through a sieve or puree in a blender. Add more salt to taste, if needed. Chill well. Add the chilled cream just before serving. Sprinkle with the chopped watercress. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Carrot Soup Categories: Soups, Curry Servings: 6 1 tb Butter or margarine 1 Bell pepper chopped 12 Carrots , thinly sliced 1/2 c Water 1 tb Sugar (optional) 3 tb Butter 2 tb Flour 2 c Chicken stock 2 c Milk Salt and pepper to taste 1 ds Curry (optional) 1/2 c Whipping cream Melt one tablespoon butter in a large skillet. Add pepper and carrots and cook, stirring occasionally for 5 minutes. Add water and sugar, cover and cook for 20 minutes. Meanwhile, melt 3 tablespoons butter in a large saucepan over low heat. Add flour and cook for 3 minutes. Whisk in the warm chicken stock, then the milk. Add the carrot mixture, salt, pepper and curry. Bring to a boil, stirring constantly. Reduce to a simmer and simmer for 30 minutes. Puree in a blender or food processor until smooth. Stir in just enough cream to richen. Can be served hot or cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Carrot Soup Categories: Soups Servings: 4 2 1/2 c Chicken Broth 4 Carrots, Peeled & Sliced 1/2 ts Curry Powder 1/8 ts Hot Pepper Sauce Salt & Pepper Plain Lowfat Yogurt Dillweed Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots & Simmer Until Tender, About 15 Min. Drain. Puree Carrots in Processor Until Smooth. Transfer To Heavy Large Sauce Pan. Place Over Medium Heat. Stir in Remaining 2 &1/4 C. Broth, Curry Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve Immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Coconut Soup Categories: Soups, Spicy Servings: 4 1 Sm. onion, chopped (1/4 cup) 1 ts Curry powder 1/4 c Water 3 c Milk 1 c Flaked coconut 2 Whole cloves 1/2 ts Salt 2 Beaten egg yolks Toasted coconut (optional) In 2-quart saucepan cook onion and curry powder in water till onion is tender. Stir in milk, coconut, cloves, and salt. Simmer, covered, for 15 minutes. Strain mixture through a sieve.Stir about 1 cup of the hot milk mixture into the egg yolks. Return to remaining milk mixture in saucepan. Cook and stir about 2 minutes or till mixture thickens slightly. Remove from heat; cover and chill. Garnish each serving with toasted coconut if desired. Makes 4 to 6 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Cucumber and Tomato Soup Categories: Soups Servings: 4 1 md Seedless English cucumber, -peeled 1 md Ripe tomato, peeled 1 tb Chopped onion 1 sm Clove garlic, chopped 1/4 ts Curry powder Pinch each of nutmeg, salt -and pepper 1/2 c Water 1 tb Cider or wine vinegar 2 To 4 drops hot pepper sauce 2 ts Sugar Prep time: 10 minutes Cool time: 1 hour This cool, crisp soup is best made in summer when the tomatoes and cucumbers are in season, but make sure they are peeled because their peel will be too bitter in this combination. chopped, fresh parsley, optional Chop cucumber and tomatoe into medium sized chunks. In container of blender or food processor, combine cucumber, tomato, onion, garlic,curry, nutmeg, salt, pepper, water, vinegar, hot pepper sauce and sugar. Puree until smooth. Pour into a large bowl or pitcher. Chill at least 1 hour. Pour into soup bowls or mugs. Garnish with chopped parsley, if desired. Makes 4 cups. Origin: Light & Easy Choices Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Peanut Soup Categories: Soups Servings: 4 1 tb Peanut oil 1 md Onion, halved, sliced 3 Minced garlic cloves 3 tb Curry powder 4 c (or more) chicken stock or -canned broth 1/3 c Rice 3 md Carrots, peeled, sliced 1/2 c Creamy peanut butter (do not -use old-fashioned style or -freshly Ground) 1 1/2 ts Sugar finely chopped green onions chopped fresh cilantro Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic, and curry powder and saute' until onion is translucent, about 6 minutes. Add 4 cups stock and bring to a boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes. Puree half of soup in blender or processor with peanut butter. Return puree to sacepan. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir soup until heated through, thinning with more stock, if desired. Do not boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and cilantro. Makes 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Zucchini Soup Categories: Soups, Vegetables Servings: 6 2 lb Zucchini, chopped 2 Scallions, sliced 2 Carrots, chopped 1 tb Curry powder 2 tb Butter or margarine 1 cn (13.75 oz) chicken broth In large saucepan cook zucchini, scallions, carrots and curry powder in butter until crisp-tender, about 8 to 10 minutes, stirring frequently. Add chicken broth and 1 1/2 cups water. Bring to boil; reduce heat to low, cover and simmer for 7 to 10 minutes or until vegetables are tender. Remove saucepan from heat. In bowl of food processor, process half the soup, about 3 cups, until smooth. Pour pureed soup back into saucepan with remaining soup; heat through, if necessary. Season with salt to taste. Serve with a fresh tossed garden salad. Makes 6 servings. Women's World Posted by Jim Vorheis. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Zucchini Soup Categories: Soups, Vegetables Servings: 8 8 md Zucchini (about 2 lbs.), -washed, ends trimmed and -cut into Thick slices 4 c Chicken broth 2 md Onions, chopped 1 tb Curry powder, or to taste 1 1/2 c Milk or cream Set aside a few zucchini slices for garnish. In medium saucepan combine remaining zucchini, broth, onions and curry powder. Cover; simmer, stirring occasionally until vegetables are tender. Puree in blender, food processor or food mill, in several batches if necessary. Return puree to saucepan; add milk; heat (do not boil). Makes 8 servings. From Woman's Day Magazine, May 22, 1984 Posted by Kathy Campbell. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry-Laced Tomato-Lentil Broth Categories: Soups, Beans, Curry Servings: 8 1 c Red lentils 4 c Water 1/4 ts Turmeric 2 c Canned crushed tomatoes 1 1/2 ts Cumin 2 ts Ground coriander 1/2 ts Cayenne pepper 1 ts Minced onion 1 ts Minced garlic Salt to taste 1 tb Lemon juice 1 tb Vegetable oil 1 ts Black mustard seeds 2 tb Chopped fresh coriander From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni (William Morrow). Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering, mix into soup. Stir in fresh coriander. Makes 6-8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cutlass Potato Soup Categories: Soups, Potatoes Servings: 8 Jim Vorehis 5 Bacon slices 2 tb (1/4 stick) butter 3 Medium-large boiling -potatoes, peeled and -chopped 4 md Celery stalks, chopped 1 lg Carrot, chopped 1/2 md Onion, chopped 3 c Water 2 ts Salt 1/8 ts Freshly ground pepper 2 c Milk 2 tb Cornstarch dissolved in 1/2 -cup cold water Fry bacon in heavy large saucepan over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels. Crumble bacon and set aside. Pour off drippings. Melt butter in same pan over medium heat. Add vegetables and cook until slightly softened, stirring occasionally, about 15 minutes. Add bacon, water, salt and pepper. Cover and simmer until vegetables are tender, about 20 minutes. Add milk and heat through. Stir in dissolved cornstarch and cook until soup thickens, about 5 minutes. Serve immediately. Cutlass Motor Lodge - Antigo, WI. Posted by Jim Vorheis. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Danablu Soup Categories: Soups Servings: 4 1 1/2 tb Butter 2 1/2 tb Flour 4 c Boiling Water 4 Chicken Bouillon Cubes 1 1/2 c Danish Blue Cheese, Crumbled 2 c Half And Half 1/2 c Whipping Cream, Whipped 1 tb Parsley, Finely Chopped In a large 3-quart saucepan, melt butter and blend in flour. Remove from heat and stir in boiling water, a little at a time. Bring to a rolling boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue Cheese, stirring as cheese is added to dissolve. Return to boiling and boil 10 minutes. (This is necessary to develop flavour). Reduce heat and add the half and half, stirring constantly. Heat just to boiling and serve hot, adding a spoonful of the topping to each serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dandelion Soup Categories: Soups Servings: 6 3/4 lb Tender dandelion leaves 1 1/2 qt Chicken consomme 4 Egg yolks 1/2 c Romano cheese, freshly -grated Salt & freshly gound pepper Parboil dandelion leaves; drain, chop, and set aside. Place the consomme in a soup kettle and bring to a rolling boil. Add the chopped dandelions and boil 10 minutes. Beat the egg yolks, add the cheese and blend well. Remove the soup from the stove and add the cheese mixture gradually, stirring until the soup thickens slightly. Adjust the seasonings. Serve hot. Serves four. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Danish Pea Soup with Pork Categories: Soups Servings: 6 1 lb Yellow Split Peas, Washed * 2 lb Lean Bacon Or Smoked Pork ** 3 md Carrots, Scraped Celery Root, Peeled, Qrted. 4 md Leeks, White Parts *** 2 md Onions, Peeled & Halved 1/2 ts Dried Thyme 1 1/2 ts Salt 1/4 ts Pepper 1 lb Pork Sausage Links **** * washed and drained ** in one piece *** use white parts of leeks only, cleaned and washed **** cook and drain sausage links ~------------------------------------------------------------------------- Soak peas in cold water according to package directions. Put in a large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in another kettle. Cover with water. Cook slowly, covered, 40 minutes until vegetables and bacon are tender. Take out bacon; slice and keep warm. Remove vegetables and add to cooked split peas with as much as the broth in which the vegetables were cooked as desired to thin the soup. Reheat, if necessary. Ladle soup, including vegetables, into wide soup plates and serve sliced bacon and the cooked sausage links separately on a platter. Serve with dark bread, mustard and beer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dinner Chowder Categories: Soups, Vegetables Servings: 6 2 c Raw diced potatoes 3/4 c Minced onion 1/2 c Deiced celery 2 1/2 ts Salt 2 1/2 c Boiling water 4 tb Corn oil 4 tb Flour 1/4 ts Pepper 1/2 ts Dry mustard 1 1/2 ts Bottled meat sauce (????) 2 c Milk 1 c Grated cheddar cheese 1 tb Minced parsley 1 c Canned tomatoes, drained and -chopped. Combine potatoes, onion, celery, salt and boiling water in a deep kettle. Simmer until tender, about 15 minutes. Heat oil and stir in flour until smooth. Add the next four ingredients while stirring. Cook until thickened. Add cheese and stir all into the potato mixture. Add parsley and tomatoes. Heat through but not boil. Posted by Sharon Stevens. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dinner-In-A-Bowl Categories: Soups Servings: 4 4 Ham hocks 1/2 lb Sweet Italian sausage 1/2 lb German sausage Water 4 md Potatoes - quartered 4 md Carrots - large chunk 1 sm Cabbage - quartered 1 lg Onion, sliced 1/4 c Parsley flakes 2 Bay leaves 1 ts Salt 1/4 ts Thyme leaves Pepper to taste Servings: 4 Put ham hocks and sausages in large pot, almost cover with water. Simmer for one hour. Remove hocks, cut off meat, discard bones. Add remaining ingredients, cover and simmer until vegetables are tender. Cut meat into bite size pieces. Remove bay leaves. Serve in soup bowls. Posted by Sheila Exner. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Downtown Black Bean Soup Categories: Beans, Soups Servings: 6 2 And 1/2 quarts water or -vegetable stock and stir -into it 2 c Black beans and 2 bay -leaves. Bring to a boil Turn down the heat and let simmer a couple of hours until the beans start to get tender, then heat 1/4 to 3/4 cup olive oil (how much will your conscience allow?) and cook in it until tender but not browned 3 onions, chopped 2 green peppers, chopped 1 fresh jalepeno pepper, chopped (optional) 4 to 6 cloves of garlic, pressed 1 to 3 teaspoons salt, maybe more (taste it) Stir this mixture into the simmering black beans and let cook until quite tender and flavorful. More salt may be needed, and if you have a chance to let the soup sit overnight at this point, it will be even better. If desired, puree half or all of this to smoothness; we like it half-pureed, half-chunky. If you do puree it, be sure to reheat it before serving it, either as is or Cuban-style: bowls of steaming hot white rice and dishes of chopped raw onions are on the table, and each person stirs as much or as little rice and onions as they wish into their soup. From: The Dairy Hollow House Cookbook Crescent Dragonwagon with Jan Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dried Onion Soup Mix Categories: Soups Servings: 1 From: WMSK21B 1/2 ts Onion powder 1/2 ts Salt 1/4 ts Sugar 1/4 ts Kitchen Bouquet 1/2 c Dried onions, chopped/minced In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes.) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Duke's Clam Chowder Categories: Soups, Seafood Servings: 8 1/4 lb Potatos, new, diced 4 Ea. bacon slices, diced 6 tb Butter 3 Ea. celery ribs, diced 1 Ea. onion, medium, peeled -and diced 2 ts Chopped fresh basil 1 ts Dried marjoram 1 ts Dried Italian seasoning 1/2 ts Dried thyme 2 ea Bay leaves 1 ea Pinch chopped fresh garlic White, black and Cayenne -peppers to taste 1/3 c Flour 4 c Whipping cream 1/2 c Half and half 1 1/4 c Clam nectar or broth 2 oz Clam concentrate (or 1 -addtl. c. clam nectar) 1 1/2 c Clams, chopped, fresh or -frozen 1/4 ts Dill 2 tb Parsley, fresh, chopped 1. Blanch the potatoes in boiling water for 5 minutes, or until tender. Drain and set aside. 2. Cook bacon until transparent. Add butter, celery, onion, basil, marjoram, italian seasoning, thyme, bay leaves, garlic and peppers to taste. Cook until vegetables are tender, about 10 minutes. 3. Stir in the flour and cook over low heat, 3 to 4 minutes. Stir in the cream, half and half, clam nectar and concentrate. Heat to just under boiling. 4. Add potatoes and chopped clams. Bring to slow boil and cook for 2 to 3 minutes. Discard bay leaves. Stir in dill and parsley; serve. Makes 8 servings. Posted by Bob Stein. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dutch Green Split-Pea Soup Categories: Soups, Low-cal Servings: 2 2 oz Canadian-style bacon 2 c Water, divided 1 1/2 oz Green split peas, sorted and -rinsed 6 oz Pared potatoes, diced 1/2 c Chopped leeks 1/2 c Celeriac, pared and diced 2 tb Celery leaves 4 oz "precooked" kielbasa, -1/4-inch thick rounds 1/8 ts Summer savory leaves Pepper to taste Cut bacon into small pieces and set aside. Bring 1 cup water to a boil in 2-quart saucepan; add dry peas and boil for 3 minutes. Remove from heat, cover and let stand for 1 hour. Add remaining water and the bacon to saucepan and bring to a boil. Reduce heat, partially cover, and let simmer for 1 hour. Add potatoes, leeks, celeriac and celery leaves; cook until vegetables are tender, about 30 minutes. Add kielbasa, savory and pepper; cook until sausage is heated through. Serve hot. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dutch Leek Soup Categories: Soups, Vegetarian Servings: 8 3/4 c Whole wheat flour 2 Cubes bouillon 2 qt Water 1 c Milk 1/8 ts Ground mace 5 Leeks, cleaned, chopped 1/4 c Whipping cream 2 c Shredded Edam or Gouda Cheese Blend together flour, bouillon cubes and water. Stir in milk and mace. Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add leeks and cream; simmer 10 minutes. Serve cheese with soup at the table. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dutch Pea Soup Categories: Soups Servings: 6 2 c Dried green split, peas 2 qt Water 1/2 c Diced celery 1/2 c Shredded carrots 1/2 c Chopped leeks (white parts -only) 1 c Cubed cooked ham 1/2 ts Seasoned salt 1/2 ts Freshly ground pepper 1. In a large saucepan or a slow-cooker, combine peas, water, celery, carrots, leeks, ham, seasoned salt and pepper. 2. Cover and cook over low heat about 10 hours. If using a saucepan, stir every few hours to keep mixture from sticking. 3. The flavor is even better if you cool the soup, refrigerate it, then reheat the next day. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easy Mushroom Soup Categories: Soups Servings: 6 Ingredients: 3 c Chicken Stock* 3 Scallions (green onion) -sliced 1 sm Slice fresh ginger 1 1/2 c Sliced fresh mushrooms 2 tb Apple Juice or Cider Salt and pepper to taste Add the stock and ginger (wrap ginger in cheesecloth) to the pot of your choice. Bring to a boil. Reduce heat to low, cover, and simmer for approximately 20 minutes. Ad mushrooms and scallions; simmer for an additional 15 minutes. Remove ginger you placed in cheezecloth. Ad apple juice or cider and season to taste. Serve piping hot. *You can substitute your choice of chicken broth in a can, although fresh home made chicken stock tastes better. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Edna Lewis' Thirteen-Bean Soup Categories: Soups Servings: 4 1/2 c Dried black beans, washed, -picked over 2 c Packaged 13-bean soup mix, -washed, picked over 1 lb Smoked pork shoulder, or -meaty ham bone 1 md Onion 1 ts Dried thyme 1 Bay leaf Freshly ground black pepper 3 qt Cold water Salt 1 c Fresh or canned tomatoes, -peeled, seeded, and chopped 1 cup fresh or canned tomatoes, peeled, seeded, and chopped 1/2 cup olive oil 1/4 cup good sherry In a large kettle, cover beans with water, refrigerate and soak overnight. The next day, drain beans, add pork or ham bone,onion, thyme, bay leaf, pepper, and cold water. Set over medium-high heat and bring to simmer. Reduce heat and keep at simmer for 2 1/2 hours. Cool, remove onion, hambone and fat; cut up meat into small pieces. Season with salt and pepper as needed. Add tomatoes and olive oil. Put half the mixture in a blender and blend until almost smooth, but not liquified. Add to whole bean mixture. To serve, stir in sherry and reheat. Ladle into warm soup bowls. Makes 4 to 6 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Elephant Stew Categories: Soups Servings: 3800 1 md Elephant 1 Ton pepper 1 Ton salt 500 Bushels potatoes 200 Bushels carrots 4000 Sprigs parsley 2 sm Rabbits, optional Cut the elephant meat into bite-size pieces. This will take about 2 months. Cut vegetables into cubes (another 2 months). Place meat in pan and cover with 1,000 gallons of brown gravey and simmer for 4 weeks. Shovel in salt and pepper to taste. When the meat is tender, add the vegetables. A steam shovel is useful for this. Simmer slowly for four more weeks. Garnish with parsley. If more are expected, add the two rabbits - this is not recommened, as very few people like hare in their stew. What's Cooking In Our National Parks Elaine Hounsell, Lake Mead NRA MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Escargot - Chanterelle Stew Categories: Soups Servings: 2 1/2 lb Chanterelles; trimmed 4 tb Butter 8 Parsley stems;finely chopped 5 Scallions; finely chopped 1 Clove garlic; finely chopped 16 Snails 2 tb Flour 2 c Chicken stock 1 c Dry white wine 1 ts Basil 2 Cloves 1 ts Thyme 1 Bay leaf Salt and white pepper 3 Egg yolks 1 tb White vinegar 3 tb Cream Slice a few of the chanterelles and cook them in the butter for 5 minutes. Skim the slices from the pan and reserve for garnishing the stew. Add the parsley stems, scallions, garlic, snails and the remaining chanterelles to the butter and cook for 5 minutes. Add the flour and stir until the flour looks gritty. Slowly add the chicken stock, wine, herbs and spices, season to taste, and simmer for 2 hours. Beat the egg yolks, vinegar and cream together and stir in a little of the simmering liquid. Turn the heat to the lowest point and add the egg yolk mixture to the stew. Stir until creamy and silken. Serve in shallow bowls, garnished with the chanterelle slices. Source: The Captain Whidley Inn, Washington state. From: "American Bistro", an Irene Chalmers book, Contemporary Books, Inc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Escarole Soup Categories: Soups Servings: 8 1/4 lb White beans 5 c Chicken broth 2 tb Olive oil 2 tb Minced garlic 1 sm Onion; finely diced 2 c Chopped escarole Salt and pepper; to taste SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Finnish Summer Soup Categories: Soups, Potatoes, Vegetables Servings: 5 2 c Water 6 sm Potatoes * 1 ts Salt 1/8 ts White Pepper 2 tb Butter Or Margarine 6 sm Boiling Onions ** 12 x Young Fresh Baby Carrots *** 1/2 lb Young Fresh Green Beans **** 2 c Fresh Shelled Tiny Peas 2 c Half And Half (Light Cream) 3 tb All-Purpose Flour * Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths ~------------------------------------------------------------------------- Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292 calories. May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Chowder Categories: Soups, Fresh herbs Servings: 4 1 c Water 1 c Diced Potatoes 3 Slices Of Bacon 1 md Onion 3/4 lb Fish Fillets 1/8 ts Thyme 1 c Half And Half 1/2 ts Salt 1/4 ts Pepper 2 tb Fresh Parsley Bring water to a boil in a Dutch oven; add potatoes. Cover and cook 10 minutes. Fry bacon until transparent; add onion, and cook until onion is soft and bacon is lightly browned. Add bacon, onion, bacon drippings, fish fillets, and thyme to potatoes. Simmer 10 minutes or until potatoes are tender. Stir in half and half, salt, pepper, simmer 5 minutes. Sprinkle with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Chowder Categories: Soups, Fish, Camping Servings: 6 1/2 lb Bacon 1 1/2 c Chopped onion 6 lg Potaotes, peeled and sliced Salt and pepper 1 ds Of whiskey Milk to cover Chunk of butter Paprika Fillets of a variety of just-caught fish Slice the bacon into 1/2-inch strips and fry until crisp. Drain. Saute the onions in the bacon fat; let the potatoes brown a bit in the hot fat. Add enough water to cover the potatoes and cook until they are tender. Add the fish fillets. Cover and cook for about 10 minutes. Season to taste, and add a good dash of whiskey (and some for the cook). Cover with milk and simmer until you have stew. Drop in a chunk of butter to melt. Sprinkle with paprika and the cooked bacon and serve hot. The number this recipe will serve depends on how many fish were caught. [MID-ATLANTIC COUNTRY; April 1988] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Chowder Categories: Soups, 1941 Servings: 6 2 c Shredded salmon 1 c Diced potatoes 1 sm Onion, chopped 1 c Cooked tomatoes 2 c Water 1 tb Diced bacon or salt pork 1 tb Butter or butter substitute Salt and pepper 2 Bouillon cubes Brown bacon in hot frying pan. Add onion. Cook until slightly browned. Add potatoes, tomatoes, water, butter, and bouillon cubes. Cover. Simmer until vegetables are tender. Season to taste. Add salmon. Heat thoroughly. Serve at once. 6 servings. Priscilla Robinson, Jackson, MI. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Soup with Fennel Categories: Soups Servings: 6 1 lb Flounder Bones from fish 1 Bay leaf 4 Parsley stalks 2 Lovage stalks 6 1/4 c Cold water Sea salt 6 Black peppercorns 1 Small onion 1 Carrot 1 Leek 1/2 lb Hake 2 tb Butter 1 tb Flour 2 tb Sour cream 2 tb Chopped fennel leaves Put the fish bones in a pan with the bay leaf, parsley, and lovage. Cover with cold water, add salt and peppercorns, and bring to boil. Simmer for 30 minutes. Peel and chop the onion and carrot. Trim and chop the leek. Put them in a saucepan. Pour the fish stock over the vegetables through a seive (strainer). Bring to a boil, then let simmer for another 30 minutes, then put in the hake. Simmer for 15 minutes, or until the hake is cooked. Remove the hake and put the plaice (flounder) filets into the pan. Simmer for 5 minutes, then remove them. Cool the soup slightly, then puree it in a blender. Melt the butter in a clean pan, stir in the flour and cook for one minute. Stir in the blended soup and simmer for 3 minutes, stirring. Add salt and pepper to taste. Take the hake off the bone and chop it; skin the plaice (flounder) filets and chop them. Put both sorts of fish into the soup and stir in the sour cream. When all is hot, add the chopped fennel and stand, covered, for 3 to 4 minutes before serving. Serve as is, or with fennel dumplings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Soup Categories: Soups Servings: 1 4 tb Olive oil 1 md Chopped onion 3 cl Garlic, minced 4 cn Minced clams 4 c Peeled and chopped tomatos 1 c Finely chopped carrots 2 c Finely chopped celery 1 ts Salt 1/2 ts Dry mustard 1/2 ts Oregano 1/2 ts Paprika 4 Bay leaves 1 1/2 lb Shrimp 1 lb Scallops 2 cn Beef broth 2 cn Chicken broth 4 cn Water 1 lb Cut bite size haddock 1 lb Cut bite size cod Saute onion, garlic, olive oil in heavy pan until golden. Add clams, tomatos, carrots, celery, broth, water and spices. Simmer for about 1 hour. Add fish and scallops. Let come to a boil. Add shrimp. Let it come to a boil till fish flakes with a fork. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Soup Categories: Soups, Osg, Seafood Servings: 1 1/2 cn Salmon 1 cn Clam juice 1 qt Milk Pepper; a dash 1 tb Butter Cook salmon and clam juice. Heat milk, butter and add to salmon and clam juice. Source: MRs. Bessie J. Wade, Acme Grange, Lorain County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fisherman Chowder Categories: Soups Servings: 1 1/4 lb Bacon cut in small pieces 1 ts Paprika 1/2 c Chopped onion 1 c Diced raw potato 1 cn (6.5-oz) chopped clams With liquid 1/4 c White wine 1 c Crab legs/imitation crab 1 c Shrimp 1 c Scallops halved/quartered 1 ts Salt 1/2 ts Pepper 1 Bay leaf 1/2 ts Thyme 2 1/2 c Skim milk 1/2 c Instant mashed potatoes to Thicken Any other shellfish you Like In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then re-heated in a crock pot or over very low heat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fisherman's Bouillabaisse Categories: Soups Servings: 4 1/4 c Olive Oil 2 md Cloves Garlic, Fine Chopped 1 c Water 1/2 c Dry White Wine 1 Env. Soup Mix * 1 tb Finely Chopped Parsley 1 ts Thyme Leaves 14 1/2 oz ** 1 1/2 lb Lobster Tails *** 1 lb Fish **** 6 Clams, Well Scrubbed 6 Mussels, Well Scrubbed * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and *** There should be about 3 lobster tails that are cut into 3-inch **** Fish that can be used. Choose one. Red Snapper, cod, or halibut. ~------------------------------------------------------------------------- In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Five Bean Soup Categories: Beans, Soups, Vegetarian Servings: 6 1/2 c Navy beans; dried 1/2 c Lima beans; white dried 1/2 c Chick peas; dried (garbanzo 1/2 c Red beans; dried (kidney be 1/2 c Black beans; dried 3 1/2 c Water; or beef stock Salt 2 tb Vegetable oil 1 Onion; chopped 2 tb Dry sherry 3 Cl Garlic; minced 1 Green bell pepper; cored, s 1 Carrot; diced 1 Celery; diced 1 1/2 ts Cumin; ground 1 ts Coriander seeds; coarsely g 1 ts Orange peel; grated 1/4 ts Freshly ground pepper 1/4 ts Red pepper flakes; dried (o Rice; freshly cooked (optio Sour cream; or yogurt Cilantro; fresh, chopped Rinse and sort beans. Place beans in large pot; add enough cold water to cover by 3 inches. Let stand overnight. Drain beans and return to pot. Add 3-1/2 cups water. Bring to boil. Adjust heat so liquid barely simmers. Cover and cook until beans are tender, stirring occasionally, about 1-1/2 hours. Season to taste with salt. Heat oil in heavy skillet over low heat. Add onion, Sherry and garlic. Cover and cook until onion is soft, stirring occasionally, about 15 minutes. Add bell pepper, carrot, celery, cumin and coriander. Cover and continue cooking until vegetables are tender, stirring occasionally, about 15 minutes. Add vegetable mixture to beans. Stir in orange peel, pepper and 1/4 teaspoon red pepper flakes if desired. Place rice in bowls. Spoon soup over. Top each with dollop of sour cream or yogurt. Garnish with chopped cilantro and serve. Serves 6. Recipe from Bon Appetit, October, 1987. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Florida Bouillabaisse Categories: Fish, Seafood, Soups, Stew Servings: 6 2 lb Fish fillets, cut into -pieces 1 lb Shelled shrimp 2 Softshell turtles, cleaned -and parboiled until tender. -Cut into Small pieces 6 Blue crabs, boil and remove -meat, or one 7-1/2 oz. can -crabmeat 12 Clams or one 7-1/2 oz. can -chopped clams 1 md Onion, sliced and 1/2 cup -diced green onions 1/2 c Chopped celery 1/2 c Green pepper 1/2 c Sliced mushrooms 1/4 c Chopped parsley 2 One lb. cans tomatoes 2 Cloves minced garlic 1/2 ts Thyme 1/2 ts Saffron 2 Bay leaves 1/2 c Oil 1 c White wine Hot sauce to taste 2 c Fish stock This is a Florida chowder... it goes real good with "french" bread. Saute vegetables in oil until soft, about 10 minutes. Add wine, stock, tomatoes and bring to a boil. Add fish and remaining ingredients. Cook over medium heat for 15 minutes. Turn on low and simmer for 20 minutes. Posted by Bill Mathews. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Four Cheese Soup Categories: Soups, Cheese, Vegetarian Servings: 6 2 tb Unsalted butter 1 Med. leek - white & pale -green parts only, chopped 4 c Chicken stock - or canned -low-salt broth 1 Med. potato - boiling type, -peeled and diced 2 c Half and Half 3/4 c Provolone cheese - grated -(about 3 ounces) 3/4 c Parmesan - fresly grated -(about 3 ounces) 3/4 c Mozzarella - grated (about 3 -ounces) 3/4 c Cheedar cheese - grated -(about 3 ounces) Croutons Number of Servings: 6 Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to saucepan. Add Half and Half and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls. Sprinkle with croutons. Recipe from Caruso's Palace, Orlando, Florida. Courtesy of Bon Appetit, September, 1991. Posted by Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Canadian Pea Soup Categories: Canadian, Soups, Vegetables Servings: 1 1 lb Dried peas 8 c -Water 1/2 lb Salt pork-all in one piece 1 Onion, large;chopped 1/2 c Celery;chopped 1/4 c Carrots;grated 1/4 c Parsley; fresh,chopped 1 Bay leaf;small 1 ts Savory, dried -Salt and Pepper "Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings. This soup is very good reheated.. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served sepaprately. Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home. Pea soup remains a popular dish in resturants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour. For a thicker consaistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup." Wash and sort peas; soak in cold water ovvernight. Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. MAKES 8 SERVING: SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Market Soup Mix Categories: Soups, Beans Servings: 14 1 lb Each of the following Navy beans Great northern beans Green split peas Yellow split peas Black-eyed peas Lentils Baby limas Black beans Red beans Soy beans Barley pearls Combine the dried beans and peas. Divide into 14 - 2 cup packages. From January 1992/ FAMILY Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Market Soup Categories: Soups, Beans Servings: 6 2 c French market soup mix 2 qt Water 1 Ham hock 1 1/4 tb Salt 1/4 tb Pepper 16 oz Can whole tomatoes; -coarsely chopped, - don't drain 1 1/2 c Chopped onion 1 Clove garlic; minced 1 Chili pepper; chopped 1/4 c Lemon juice Sort and wasy 2 cups of the bean mix, place in a large heavy soup kettle. Cover with water that reaches 2 inches above the beans. Soak overnight. The following morning: Drain the beans, and add 2 qt water, ham hock, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 1 1/2 hours until beans are tender. Add remaining ingredients. Simmer for another 30 minutes, stirring occasionally. Remove ham hock from the soup, take the meat from the bone, chop and return to the soup. Makes 2 1/2 quarts of soup From January 1992/ FAMILY Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Onion Soup Categories: Soups, Vegetables, French, Coca-cola Servings: 4 1/4 c Butter 4 c Thinly Sliced Onions 21 oz Beef Broth 3/4 c Coca-Cola 1 ts Salt 1/2 ts Vinegar 1/8 ts Pepper MMMMM-----------------------------GARNISH---------------------------------- Parmesan Cheese, Grated Thick Slices French Bread In a heavy saucepan, melt the butter. Add the onions and cook until they are golden, do not brown. Add the undiluted beef broth, one soup can of water, Coca-Cola, salt, vinegar and pepper. Cover and simmer for 20 to 25 minutes. In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the grated Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese side up. From: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Onion Soup Categories: Soups, Vidalia Servings: 8 4 c Thinly Sliced Sweet Vidalia - Onions 1/2 c Margarine 2 tb Flour 4 Beef Bouillon Cubes 4 c Water 1 c Dry White Wine 3 tb Worcestershire Sauce 8 Half Inch Thick Slices - French Bread 1/4 c Shredded Swiss Cheese Saute onions in margarine in large saucepan until they are very soft and golden, or about 30 minutes. Stir in flour and cook over low heat, stirring constantly, for 2 minutes. Stir in beef bouillon, water, wine and Worcestershire sauce. Heat to boiling, reduce heat, cover and simmer for 30 minutes. Sprinkle bread slices with cheese and broil four inches from the heat for 3 to 4 minutes or until the cheese is melted. Ladle soup into bowls and float a bread slice on each. Serve immediately. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Onion Soup Categories: Soups Servings: 6 1/4 c Butter 6 x Medium Cooking Onion Sliced 1 ts Sugar 1 tb All-Purpose Flour 1 c Dry White Wine 4 c Beef Broth 1/4 ts Pepper 6 x 1/2 In Day Old French Bread 2 c Grated Swiss Cheese 1/2 c Grated Parasean Cheese Paprika In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Onion Soup Categories: Soups, Low-cal Servings: 4 1 tb Butter 1 lg Onion, sliced thin 2 ts Flour 1/4 c Dry white wine* 5 c Water 4 ts Beef bouillon, or cubes Freshly ground pepper 4 sl French bread 1 c Swiss cheese, shredded *This ingredient is in original recipe for which the food values are given. See note about how it was actually made at the end. Melt butter in large saucepan. Add sliced onion, cover, cook over low heat about 5 min until onion is tender. Remove lid, increase heat to high. Cook and stir until onions are golden. Reduce heat, stir in flour and wine. Simmer 1 min. Add water and bouillon cubes. Bring to a boil, reduce heat and simmer 5 min. Season to taste with salt and pepper. Place bread slices in 325F oven 5 min to dry. Pour soup into 4 heated ovenproof bowls. Place a slice of bread on top of each; allow bread to soak up soup, then cover with 1/4 cup cheese per bowl. Bake at 325F 25-30 min until cheese is lightly browned. 4 servings - each 1 cup 1 protein choice, 1 1/2 Starch, 1 1/2 fat 20 g carbohydrate, 11 g protein, 11 g fat (223 Calories) Choice Cooking, Canadian Diabetes Assoc, shared by Elizabeth Rodier MY WAY: Start a loaf of French Bread in the bread machine so it is finished about 15 min. before you want to eat. Slice onion or chop (not too fine) in a food copper. Use water instead of wine and leave out the flour. Add 1 tsp extra liquid bouillon (eg. Oxo). If you don't have fresh bread to serve on the side, dry croutons (bread cubes) are good on top of the soup. Sprinkle with parmesan. WARNING: Guests may fill up on the bread/soup and not have room for dinner! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Onion Soup Categories: Soups, Vegetables Servings: 4 2 tb Unsalted butter 2 lb Spanish onions, sliced -(about 8 cups) 2 Cloves garlic, chopped 1/4 c All-purpose flour 2 1/3 c Canned beef broth 2 1/2 c Water 1/2 ts Dried leaf thyme, crumbled 1/2 ts Salt 4 sl French bread, diagonally cut 1 ts Dijon-style mustard 1/4 c Shredded Swiss cheese (1 -ounce) Heat the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring occasionally, for 15 minutes or until the onions are golden. Remove 3/4 cup of the onions and reserve for Onion and Ham Tart (separate recipe). Increase the heat to high and cook the onions remaining in the Dutch oven, stirring, for 5 to 8 minutes or until golden brown. In a small bowl, stir together the flour and 2 tablespoons of the broth until smooth. Blend in the remaining broth. Add the broth-flour mixture, water, thyme and salt to the onions in the Dutch oven. Bring to a boil, stirring. Lower the heat and simmer for 10 minutes. Reserve and refrigerate 1 cup of the soup for the Potatoes Boulangere (separate recipe). Meanwhile,spread the mustard on the bread. Place on a foil-lined baking sheet. Sprinkle the cheese over the bread. Bake the croutons in a preheated 350 F oven for 15 minutes or until they are golden and crisped. To serve, ladle 1 1/4 cups of soup into each of 4 bowls. Float a crouton on the top of each bowl. Makes 4 servings (1 1/4 cups each). Per Serving: 87 Calories, 3 g Protein, 3 g Fat, 23 g Carbohydrates, 442 ng Sodium, 7 mg Cholesterol. Exchanges: 1/4 starch/bread, 2 vegetable, 1/2 fat. [Family Circle; 2/1/92] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Corn Chowder Categories: Soups, Vegetables Servings: 6 6 Ears of fresh corn 2 tb Butter 1 sm Onion 1 tb Flour 3 c Rich milk Info: from The Old Farmer's Almanac Colonial Cookbook Salt and pepper Score each row of kernels with a sharp knife, and scrape them and the milk from the cobs. Cook the onion in the butter until soft but not brown. Add the flour and the corn, and stir until the mixture starts to thicken. Transfer the mixture to a double boiler and gradually add the milk, stirring until cooked, then season to taste with salt and pepper. Serve hot, garnished with lots of finely chopped parsley and an additional pat of butter. Posted by Perry Lowell. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Fruit Soup Categories: Soups Servings: 6 3 tb Sugar 3 tb Cornstarch 1/8 ts Salt 1 c Water 1 1/4 c Rose wine 1 1/2 c Cranberry juice 3 c Fresh fruit Mix sugar, cornstarch and salt in 3-quart saucepan; stir in water and wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in cranberry juice. Cover loosely and refrigerate until chilled. Stir in fruit. Serve with sour cream or whipped cream if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Mushroom Soup Categories: Soups, Vegetarian Servings: 2 2 tb Butter 1/2 lb Fresh mushrooms, sliced 1/2 c Finely chopped onion 1/2 ts Vegetable seasoning 1 tb Arrowroot powder 2 c Skim milk 1 Cube bouillon In sauce pan, melt butter over medium heat. Add mushrooms. onion, and vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about 1/4 of the milk; add to mushroom mixture. Add bouillon cube and remaining milk. Simmer, stirring constantly, until soup is hot and thickens slightly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Mushroom Bisque Categories: Soups Servings: 4 3 tb Butter 1 lb Mushrooms - sliced 3 tb All-purpose flour 4 c Half and Half 1 Egg yolk - beaten to blend 2 tb Lemon juice Salt and pepper Melt butter in heavy large saucepan over medium heat. Add mushrooms and saute until soft, about 4 minutes. Add flour and stir for 2 minutes. Slowly mix in Half and Half. Simmer until thickened, stirring frequently, about 4 minutes. Combine yolk and lemon juice in small bowl. Gradually whisk in half of soup. Return to saucepan and stir until heated through; do not boil. Season generously with salt and pepper. Serves 4. Recipe from "Too Busy To Cook", Bon Appetit, December, 1989. Posted by Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Tomato Soup with Sweet Basil Categories: Soups Servings: 6 1 md Onion 2 tb Unsalted butter 12 Red, ripe tomatoes, -preferably plum 1 sm Clove garlic Salt and freshly ground -pepper 1 c Heavy cream 1 bn Fresh sweet basil 1/4 c Sour cream, if serving cold Slice onion. Melt butter in a large heavy pot and saute slices until they just begin to brown. Quarter tomatoes and add them to the pot. Crush entire clove of garlic by giving it a good whack with the flat of a cleaver, loosening cloves and slightly cracking skins. Add garlic skins and all to pot. Add enough water to come to 1 inch above level of tomatoes. Season with salt and pepper. Add cream. Bring soup to a boil, then reduce to a simmer and cook partially covered 20-25 minutes. In a blender or food processor, puree soup, then strain,pushing through as much pulp as possible to obtain a smooth thick cream. To serve hot ladle soup into six warm bowls and garnish with fine julienned basil leaves. To serve cold allow to cool to room temperature, then refrigerate at least 2 hours, then add seasoning. It will require more salt and pepper then when serves hot. Garnish with finely julienned basil leaves. Top with a dollop of sour cream. Yield: 6 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Tomato Chili Soup Categories: Soups, Vegetables Servings: 4 8 Tomatoes - medium 1 Garlic clove - minced 1/2 ts Hot chili powder or cayenne 1 c Chicken broth Green onions - chopped Cilantro - chopped Cumin seed - crushed Lime - fresh, wedges Tortilla chips Wash tomatoes and broil until skins are brown and shrivelled and interior is soft. Skin and puree in food processor with garlic, chili powder and broth. Garnish with green onion, cilantro, cumin and lime. Serve hot or at room temperature with tortilla chips. Serves 4. From Peppers Hot and Chili by Georgeanne Brennan and Charlotte Glenn Calgary Sun, Monday, July 30, 1990 - Cinda Chavich Posted by Fred Towner (July 31, 1990) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Tomato-Basil Soup Categories: Soups Servings: 6 Ingredients: 3 tb Unsalted butter 1 tb Oil 1 Onion, sliced or chopped 1 md Leek, cleaned and finely -chopped 1 md Carrot, finely chopped 1 md Stalk celery, finely chopped Bouquet garni (see note) 2 tb Chopped fresh basil or 2 -teaspoons dried leaf 4 Ripe medium tomatoes, -coarsely chopped 3 tb Tomato paste 2 tb All-purpose flour 2 1/2 c Chicken stock 1/2 c Half and half or heavy cream Salt and finely ground -pepper to taste Directions: 1. Heat butter and oil in a 2-quart saucepan. Add onion, leek, carrot, celery, bouquet garni, and basil and saute 5 minutes over low heat, stirring occasionally. 2. Add tomatoes and tomato paste and cook about 5 minutes. Sprinkle with flour and mix well. Add chicken stock, cover, and simmer about 20 minutes. Remove bouquet garni. 3. Pour into food processor fitted with steel blade or into blender and puree. Pass through a fine strainer (use a rubber spatula to help force liquid through). 4. Return to saucepan and add half and half or cream. Bring to boil. Reduce heat and simmer 2 to 3 minutes. Taste for seasoning with salt and pepper. Serve hot with fresh basil leaves or chopped parsley for garnish. Variation: Omit basil and add 1/4 to 1/2 tsp. curry powder for a completely different taste. May be refrigerated for up to 1 day and served chilled. Advance Preparation: May be prepared up to 2 days ahead through step 3 and kept in refrigerator. Note: To make a bouquet garni, wrap a parsley stem, bay leaf, and a sprig of fresh thyme in cheesecloth and tie with string. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fricot a la "Belette" ("Weasel" Fricot/soup) Categories: Acadian, Soups, Vegetables, Vegetarian Servings: 1 1 Onion; chopped 3 tb Butter 2 tb Salted herbs;* 4 c -Water 3 c Potatoes; diced -salt and pepper 1 tb Flour MMMMM--------------------DUMPLINGS:* THIS IS ONE OF------------------------- -several possible dumpling -recipes given 1 c Flour 1/2 ts -Salt 1/2 c -Cold water *posted separately "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 synonymous with a good meal and a common call for dinner was often, "Vous etes invites au fricot!"... This potato fricot was prepared when neither meat nor fish were available, and given the tongue-in-cheek name, "Weasel Fricot" (Fricot a la Belette). If you ask Acadians about the origin of the name, they will smile and say, "Parce que b'lette a passe tout drouete (Because the weasel went right on by.) On Prince Edward it is called Fricot a la bezette (Nincompoop Fricot) where bezette roughly translates as "nincompoop". It is known as butter fricot, salted her fricot and potato fricot, and is often served with a large slice of buttered bread and molasses." Handkerchief Dumplings (Pates en Mouchior de Poche) Mix flour with salt. Gradually add cold water to the dough as one would when making biscuits. Roll the dough fairly thin, cut into 1 1/2 inch squares and place the squares in the fricot. Cover and simmer 7 minutes. Saute the onion and salted herbs in butter for 1-2 minutes or until the onion is golden brown. Add the water, potatoes, salt and pepper, and simmer for 20 minutes. To thicken the broth, add dumpling or flour mixed with water. SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Soup Categories: Soups Servings: 2 2/3 c Apricot Nectar 1 ts Cornstarch 1 tb Brandy 1 tb Honey 1/8 ts Ground Allspice 1 c Peeled & Sliced Fruits * * Peeled and sliced fruits can be papayas, peaches or pineapples; cut up apricots, nectarines, or plums; or halved and pitted dark sweet cherries. ~------------------------------------------------------------------------- In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is thickened and bubbly, stiring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Chill thoroughly, if desired. Serve hot or cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Soup Categories: Soups, 1941 Servings: 6 2 c Fruit 3 c Water Corn-starch Sugar Combine raspberries, blackberries, peaches, or cherries with the water. Cover. Simmer until fruit is soft. Rub through sieve. Sweeten puree to taste. Add 1/2 tablespoon corn-starch to each cup of puree. Mix until smooth. Cook over hot water, stirring constantly, until well flavored. Chill. If desired, a few drops of lemon juice may be added to develop the flavor of the fruit. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garbanzo Soup Categories: Soups, Vegetables Servings: 4 3 tb Butter 1/4 c Minced onion 3 c Water 1 cn (15 oz) garbanzo or -chickpeas, drained 2 Beef bouillon cubes 1/4 ts Salt 1/4 ts Garlic salt 1/4 ts Dried mint leaves 1/8 ts Black pepper 1/4 c Macaroni, uncooked Grated parmesan cheese Minced parsley for garnish In a 2-quart saucepan, melt butter over medium heat. Saute onion until golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and garnished with minced parsley. SOURCE: Sopie Kay's Pasta Cookery H-P Books, Tucson, Arizona 85703 Reprinted in The Cookbook Digest Issue A-0008 (1980) Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Gazpacho Categories: Soups, Garlic Servings: 4 2 Cloves garlic 6 lg Tomatoes 1 lg Onion 1 Green pepper 2 sm Cucumber 1/2 c Olive oil 1/2 c Lemon juice 3 c Tomato juice (salt) Cayenne pepper Peel the tomatoes and blend with the garlic in a blender. Add 1/4 of the green pepper, 1/4 of the onion, and 1/2 of the cucumber. Chill. Chop remaining vegetables and put in separate serving dishes in the refrigerator. Put tomato juice in refrigerator. Just before serving, blend olive oil, lemon juice, salt, cayenne and tomato juice. Add to blender mixture. Ladle into soup dishes. Pass chopped vegetables and a dish of croutons as garnish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Soup Categories: Soups, Garlic Servings: 6 20 Garlic cloves 2 c Sliced onions 1 c Sliced gr. peppers 1 1/2 tb Olive oil 3 c Tomatoes 2 c Broth 3 To 4 slices dark bread -(cubed) Blanch the garlic cloves in boiling water for 30 seconds, rinse under cool water, drain, peel and slice them thinly. In a large kettle saute onions & peppers until soft and golden...about 8-10 min. Add garlic and sliced tomatoes, reduce heat, cover and simmer for 30 min. Pour in the broth & heat the soup just to aboil. Add the bread cubes to thicken the soup to desired consistency. Serve with grated Parmesan cheese, or thick pesto. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Soup Categories: Soups, Garlic Servings: 6 1 tb Butter or margarine 1 tb Olive oil 1 Head elephant garlic, cloves -peeled and crushed 2 md Onions, peeled and chopped 10 Whole cardomom pods 1/2 ts Dried basil 1/8 ts Dried celery seeds 1 qt Chicken broth (not boullion) 4 Eggs, separated 1 tb Olive oil 3 tb Unsweetened lime juice chopped fresh cilantro or parsley, for garnish Melt butter or margarine in a skillet. When it stops foaming, add olive oil and mix together. Add the garlic and onion and saute until soft but not browned. Add herbs. Meanwhile, heat the chicken broth. Toss in cardomom pods. Add the sauteed garlic and onion. Use a little bit of broth to deglaze the skillet and add that to the broth. Simmer, covered, for half an hour. Remove onions and garlic, press through a strainer, and return to broth. Remove cardamom pods and discard. Whisk a tablespoon of olive oil into the egg yolks, then a bit of the hot broth, and whisk mixture into the soup. Add the lime juice. Whisk a little bit of water into the egg whites. Just before serving, swirl the broth and add the whites quickly in a thin stream. Garnish with chopped cilantro or parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Soup with Chicken Categories: Soups, Poultry Servings: 8 1 Whole chicken, disjointed 2 Carrots, minced 2 Stalks celery, minced 1 lg Whole onion 1 Whole head garlic, broken Into uppeeled cloves Chopped fresh parsley Salt and pepper to taste 10 Cloves garlic, peeled 4 tb Butter 2 tb Flour Make fresh chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover. When chicken is thoroughly cooked, remove it and skim fat from broth. Simmer broth, reducing it until it is very rich. Remove unpeeled garlic cloves; squeeze cooked garlic from cloves and mash to make puree. Discard skins. In frying pan, saute the 10 peeled cloves in butter. When lightly browned, add flour and small amount of broth and mix with a wire whisk until velvety. Pour this mixture into the remaining broth, ad pureed gralic, and stir. Tear chicken into bite-sized pieces and add to the soup. Sprinkle with fresh parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Soup (Florida Cooking) Categories: Soups Servings: 1 1 1/4 c Chicken broth 2 ts Olive oil 1 sm Clove garlic or 1/2 large,- -peeled and crushed 1 sl Cuban or French bread 1 ea Egg Salt and freshly ground- -pepper to taste 1 ts Minced parsley 2 ts Grated hard queso blanco- -(see Note) or Parmesan- -cheese Bring the chicken broth to a boil. In a small skillet, heat the oil. Add the garlic and saute until golden and aromatic. Place the bread in a large soup bowl, pour the oil and garlic over it, add the boiling chicken broth, and immediately break the egg into the soup. It will cook in 2 to 3 minutes. Add salt and pepper, and sprinkle with the parsley and cheese. NOTE: There are dozens of quesos blancos, or white cheeses, which is exactly how the name translates. Some are soft, some fresh, but many aged. Queso blanco generally is mild flavored, though some of the aged ones can be quite tangy. They are found in markets in Florida and in most cities with colonies of residents of Caribbean, Cuban, or Mexican ancestry. Try the cheeses, and choose the one that suits your taste. FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Soup Royale Categories: Soups Servings: 6 40 Garlic cloves 2 c Chopped onions 1 c Chopped peppers 1/2 c Chopped carrots 1/2 c Chopped celery 1 c Bread crumbs 28 oz Can Italian plum tomatoes, -chopped 5 c Rich chicken stock 1/2 ts Cayenne pepper 1/2 ts Curry 1/2 ts Black pepper 1 ts Salt 1 tb Oregano 1 tb Thyme 1/2 Olive oil 1 c Heavy cream 1 c Flour 2 c Skim milk In the olive oil, saute onions, garlic, celery and carrots until soft. Stir in flour and mix thoroughly. Cook 5 minutes while stirring. Do let not burn. Add tomatoes, breadcrumbs and stock. Bring to boil. Simmer 15 minutes. Let cool. slightly. Add cream and or milk while puree'ing through blender. Garnish with finely chopped scallions, and serve very hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Soup Categories: Soups, Entertain Servings: 4 1 tb Unsalted butter 1 tb Olive oil 1 lb Onions; coarsely chopped 28 Garlic cloves; medium, peel -ed (about 2 heads) 3 c Chicken stock; or canned un -salted broth (or more) 3 oz French bread; torn into pie -ces 1 Bouquet garni; 6 sprigs par -sley, 3 sprigs thyme, 1/2 bay leaf 1 c Whipping cream; or half & h -alf Salt and fresh ground pepper Melt butter with oil in heavy deep skillet over low heat. Add onions and garlic and cook until onions are tender and golden brown, stirring frequently, about 30 minutes. Add 3 cups chicken stock, bread and bouquet garni to skillet and bring to boil. Reduce heat and simmer 15 minutes. Remove bouquet garni. Puree mixture in batches in blender. Transfer puree to heavy large saucepan. Mix in cream. (Can be prepared one day ahead. Cover and refrigerate at this point). Stir over low heat until heated through. Thin soup with additional stock if desired. Season with salt and pepper and serve. Serves 4. Susan Spicer is the Chef/Owner of Bayona, a restaurant in the French Quarter in New Orleans; she is the former head chef at The Bistro, which is a restaurant in the Maison de Ville Hotel in New Orleans. Source: Susan Spicer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gazpacho De Los Angeles Categories: Soups, California Servings: 6 46 oz Canned tomato juice 1 Green bell pepper; minced 1 sm Onion; minced 1 Cucumber; peeled & minced 2 Canned green chiles; minced 1 tb Worcestershire sauce 1 ts Seasoning blend 1/2 ts Minced garlic 1 tb Olive oil 1 tb Chopped chives 2 dr Hot pepper sauce MSG (optional) Salt, white pepper Lemon wedges Combine tomato juice, green pepper, onion, cucumber, chiles, Worcestershire, seasoning blend, garlic, olive oil, chives and hot pepper sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges. Note: For smooth gazpacho served with vegetable garnishes, blend tomato mixture in blender container until smooth. Serve with additional diced cucumber, green pepper and croutons on side. Makes 6 to 8 servings Created by: Velvet Turtle, Los Angeles (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gazpacho Categories: Soups Servings: 6 3 Garlic cloves 1/4 ts Crushed black pepper 1/2 ts Salt 3 Tablespoon oil 4 c Of cold water 2 tb Vinegar 4 Crushed tomatoes 2 md Onions in rings and then in -4th 2 Cucumbers sliced without -peeling 2 Green peppers Grind the garlic with the pepper and salt. Let stand for 15 minutes Add oil, water and vinegar. Let stand for 30 minutes Now you may strain and take out the garlic or leave it there for flavor, remember if you leave it there it will ge more stronger flavor.. add the rest of the ingredients and let on the cooler for 5 hours. This was usually done in the morning for the late dinners! add some pieces of french bread in crutons style before serving MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gazpacho Categories: Soups Servings: 8 4 lg Tomatoes 1 sm Cucumber, chopped 1 md Green pepper, chopped 1 Stalk celery, chopped 1 sm Onion, finely chopped 1 Clove garlic, minced 13 3/4 oz Chicken broth 2 tb Lemon juice 1 tb Cooking oil 1 ts Sugar 1 ts Salt 1/4 ts Pepper 1 ds Tabasco hot pepper sauce Croutons Plunge tomatoes into boiling water for 30 seconds to loosen skins;then immerse in cold water.Slip skins off. Coarsely chop tomatoes (you should have about 2 1/2 cups). In large bowl combine chopped tomatoes, cucumber, green pepper, celery, onion, and garlic. Stir in chicken broth, lemon juice, oil, sugar, salt, pepper, and hot pepper sauce. Cover; chill thoroughly. Garnish each serving with croutons. Serves 8 to 10. Note: For a smoother soup, combine all ingredients except croutons as directed above. Place half the mixture at a time in blender container (or one-third of the mixture at a time in a food processor) Cover and blend till smooth. Chill and serve as above. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook Copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gazpacho Categories: Soups Servings: 8 2 cn Tomatoes with liquid, minced -(14 1/2 oz. ea.) 2 c Vegetable juice 2 tb Red wine vinegar 1 Clove Garlic, minced 1 ts Salt 1/2 ts Pepper 10 dr Hot sauce 6 oz Seasoned croutons 1 md Cucumber, peeled and diced 1 md Green pepper, diced 1 bn Green onions with tops, -sliced In a large bowl, combine first seven ingredients. Cover and refrigerate overnight. Stir well; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers, and green onions. Yield: 6-8 servings. SOURCE:*Sharon Balzer, Phoeniz, AZ, Country Magazine June/July 93 POSTED BY: Jim Bodle 8/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gazpacho Categories: Soups, Vegetables Servings: 8 1 Clove garlic, minced 1/4 To 1/2 cup cilantro, minced 1 1/2 c Fresh tomatoes, peeled and -chopped 2 cn Stewed tomatoes (14 1/2 -ounces each) 3/4 c Green pepper, seeded and -finely chopped 3/4 c Celery, finely chopped 3/4 c Cucumber, peled, finely -chopped 1/4 c Onion, finely chopped 1 Jalapeno pepper, seeded 2 c Tomato juice 2 tb Red-wine vinegar 2 tb Olive oil 1/2 ts Worcestershire sauce 4 Drops Tabasco sauce 1/4 ts Freshly ground black pepper Juice of 1 lime 1 c Dry white wine 3 tb Fresh chives, chopped Set aside 1/4 cup each green pepper, celery and cucumber and 1 cup tomato juice. Place the remaining ingredients except chives in a food processor fitted with a steel blade. Process until the vegetables are pureed. Transfer to a large bowl and stir in all the reserved vegetables and the tomato juice. Sprinkle with the chives. Chill before serving. Makes 8 servings. Calories: 106 Cholesterol: 0 mg Total Fat: 3.7 g Sodium: 258 mg Fiber: 3.2 g [ NEW CHOICES Magazine; July 1990 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gazpacho Categories: Soups Servings: 4 1 Clove Garlic, Peeled 1 Slim Cucumber, Peeled/Cut 4 Ripe Tomatoes Cut In Eighths 1/2 Green Pepper, Seeded/Sliced 1 ts Salt 1/4 ts Pepper 1/2 sm Onion, Peeled/Sliced 2 tb Olive Oil 3 tb Wine Vinegar 1/2 c Ice Water Put all ingredients into container of electric blender in order listed. Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped. Chill thoroughly and serve. May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Georgia Crab Soup Categories: Soups, Seafood, Entertain Servings: 8 6 tb Butter or margarine, divided 2 1/2 c Sliced fresh mushrooms -(about 8 ounces) 3 tb All-purpose flour 3 c Homemade chicken stock or -canned chicken Broth, preferably low sodium 1 1/2 c Heavy cream 12 oz Cooked crabmeat, fresh, -canned, or frozen, Thawed if frozen (about 1 -1/2 cups) 3/4 c Freshly grated Parmesan -cheese 1/4 c Good-quality dry sherry, -Optional Salt and pepper to taste Chopped fresh parsley Melt 3 tablespoons of the butter in a 10-inch skillet over medium heat; add the mushrooms and saute for about 5 minutes, stirring occasionally, until softened. Remove from the heat and set aside. Melt the remaining 3 tablespoons of butter in a heavy 3-quart saucepan over medium heat; stir in the flour and blend until smooth. Pour in the chicken stock and cream, stirring constantly; cook and stir for 8 to 10 minutes until the mixture thickens and just begins to boil. Add the crabmeat and reserved cooked mushrooms; cook and stir for 2 to 3 minutes longer until heated through. Remove from the heat; stir in grated Parmesan, sherry, if using, salt and pepper. Serve garnished with chopped parsley. Makes 8 servings. Nutrition information per serving: 351 Calories; 12 g Protein; 31 g Fat; 11 g Carbohydrates; 629 mg Sodium; 147 mg Cholesterol [REDBOOK; Nov 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Cheese Soup Categories: Soups Servings: 4 2 3/4 c Skim milk 1 3/4 c Whole-wheat bread crumbs -(fresh) 2 ts Dijon mustard 1 c Muenster cheese, shredded Nutmeg (garnish) Paprika (garnish) Minced parsley (garnish) Servings: 4 Place 1 1/2 cups of the milk in a blender with fresh bread crumbs and mustard and process on low speed until smooth. Place this mix in saucepan with remaining milk and the cheese. Cook over low heat, stirring constantly, until the cheese melts and the soup is heated through. Do not boil. Pour into bowls and sprinkle with nutmeg, paprika and parsley. Posted by Sheila Exner. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Lentil Soup with Frankfurters Categories: Soups Servings: 8 2 md Onions, Peeled & Chopped Clove Garlic, Crushed 2 md Carrots, Scraped, Chopped 2 x Stalks Celery, Clean, Chop 2 tb Salad Oil 8 c Water 2 c Lentils, Washed & Drained Bay Leaf 1 1/2 ts Salt 1/4 ts Pepper 1 lb Frankfurters, Sliced Thick 2 tb Cider Vinegar Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender. Add frankfurters and cook another 10 minutes. Remove from heat and stir in vinegar. Remove and discard bay leaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Soup Balls Categories: Penn-dutch, Soups Servings: 1 3 lb Soup Meat 2 qt Water 4 Egg 1 c Flour 2 tb Butter 1/2 ts Salt 1/2 c Milk Add the water to the soup meat, season to taste and cook slowly for several hours. A half hour before serving time, make soup balls as follows: combine the salt and flour and work in the butter. Beat the eggs and add to flour. Stir in the milk, using only enough to make batter thin enough to drop by spoon. Drop by spoonfuls into the boiling hot broth and cook for 10 minutes. Serve in hot soup at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Vegetable Soup Categories: Penn-dutch, Soups Servings: 1 1 Soup Bone 1 pt Tomatoes 1 pt Lima Beans 1 pt Corn, Grated 2 c Cabbage, Chopped 1 Turnip, Diced 1 Carrot, Diced 1 Onion, Sliced 1 ts Flour 1/2 c Milk Salt & Pepper Cold Water Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Squash Soup Categories: Soups, Vegetables, Microwave Servings: 6 2 tb Butter 1 Onion, chopped 1 Garlic Clove, chopped 1 1/2 ts Gingerroot, fresh, grated 2 tb All Purpose Flour 1 1/2 c Chicken Stock 2 c Cooked Squash 1/2 c Orange Juice 2 ts Orange Rind, grated Salt Black Pepper, freshly ground Nutmeg, fresh, grated Parsley, fresh, chopped * You can use butternut, acorn or pumpkin squash. Serve cupfuls of this elegant, colorful soup as a starter to a fall menu. For a creamy version, add light cream or buttermilk when reheating the soup before serving. In a 2 quart casserole, combine butter, onions, garlic and gingerroot. Microwave at High for 4 to 5 minutes or until onion is very tender, stirring once. Blend in flour; stir in chicken stock and squash. Microwave at High for 7 to 9 minutes until boiling and thickened, stirring once. Puree in a food processor or blender until smooth. Add orange juice and rind; season with salt, pepper and nutmeg. Thin with additional stock, or add cream or buttermilk. Microwave at High for about 2 minutes or until very hot. Ladle into heated soup bowls and sprinkle with chopped parsley. By Johanna Burkhard, From The Gazette, 91/11/13. Posted by James Lor. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger-Carrot Bisque Categories: Soups Servings: 10 1/4 c Plus 2 tb, unsalted butter 2 lb Carrots, peeled, thinly -sliced 2 lg Onions, chopped 1 tb Minced peeled fresh ginger 2 ts Grated orange peel 1/2 ts Ground coriander 5 c Chicken stock or canned -broth 1 c Half and half (light cream) 1/2 c Minced fresh parsley Melt butter in heavy large saucepan over medium heat. Add carrots and onions. Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes. Mix in ginger, orange peel and coriander. Add 2 cups stock. Reduce heat to medium-low. Cover pan and simmer soup until carrots are very tender, about 30 minutes. Puree soup in batches in processor or blender. Add remaining 3 cups stock and half and half to soup. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Cook over medium heat until warm. Ladle into bowls. Sprinkle with parsley and serve. Source: Bon Appetit, Nov/91 Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Carrot Soup Categories: Soups, Vegetables Servings: 4 1/4 c Butter 1 Sliced medium onion 1 sm Minced clove garlic 5 c Water 2 1/2 c Sliced carrots 1/4 c Long grain rice 2 tb Chicken bouillon mix Salt and chopped parsley Melt butter in medium saucepan. Saute onion and garlic until tender. Add water, carrots, rice and bouillon mix. Bring to boil; cover and simmer for 20 to 25 minutes. Spoon vegetable mixture, parts at a time, into blender. Cover and blend until smooth. Add salt and parsley to taste. Makes 4 servings. Posted by Sharon Stevens. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Squash and Carrot Bisque Categories: Soups, Vegetables Servings: 6 3 Med. yellow summer squash, -sliced (3 cups) 2 Med. carrots, sliced (1 cup) 1 Med. onion, chopped (1/2 -cup) 1 cn (13 3/4-ounce) chicken broth 1/2 ts Salt 1 cn (13-ounce) (1 2/3 cups) -evaporated milk Snipped parsley In 2-quart saucepan combine sliced summer squash, carrots, onion, chicken broth, and salt. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or till carrots are just tender. Turn half the mixture into blender container or food processor, cover and blend till smooth. Pour into bowl; repeat with remaining mixture. Stir in evaporated milk. Cover and chill. Sprinkle with snipped parsley. Makes 6 servings. Microwave cooking directions: Use ingredients as listed above. In 2- quart nonmetal casserole combine squash, carrots, and onion; sprinkle with salt. Cook, covered with waxed paper, in countertop microwave oven on high power about 15 minutes or till vegetables are tender, stirring once. In blender container or food processor combine half the cooked vegetables and half the chicken broth; cover and blend till smooth. Turn into a bowl. Repeat with remaining vegetables and broth. Stir in the evaporated milk. Cover and chill. Sprinkle with parsley. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Tomato Soup Categories: Soups, Vegetables Servings: 8 1 tb + 1 ts reduced-calorie -margarine 1 c Chopped onion 2 Cloves garlic, coarsely -chopped 1/2 c Chopped carrots 1/4 c Chopped celery 8 md Tomatoes, blanched, peeled, -seeded, And chopped 6 c Chicken broth 1 oz Uncooked rice 2 tb Tomato paste 1 tb Worcestershire sauce Black pepper to taste (1/4 -to 1/2 teaspoon) 1/2 ts Dried thyme 5 Drops liquid red pepper -sauce 1. Melt the margarine over medium-high heat in a large Dutch oven. Add the onion and garlic; saute until tender, 1 to 2 minutes. Add the carrots and celery; saute, stirring frequently, until tender, about 7 to 9 minutes. Stir in the remaining ingredients and cook over low heat for 30 minutes, stirring frequently. 2. Remove soup from heat and let cool for about 10 minutes. In a food processor or blender, process the soup in small batches until smooth. Return soup to the Dutch oven; simmer for 3 to 5 minutes until heated through. Makes 8 servings. Per Serving: 86 Calories; 4 g Protein; 3 g Fat; 847 mg Sodium 14 g Carbohydrates; 0 mg Cholesterol [WEIGHT WATCHERS MAGAZINE; Jan 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Goulash Soup Categories: Soups, Beef, Vegetables Servings: 6 1 Text Only Saute 1/2 pound chopped onions with 1/4 pound finely diced bacon, until the onions are puffed and golden. Add 1 teaspoon paprika, 1/2 teaspoon caraway seeds, a pinch of marjoram and 1 crushed garlic clove, and cook these for a minute, stirring. Paprika becomes bitter if it is cooked too long. Add 6 cups beef stock, 1 pound finely cubed soup meat, 1 teaspoon salt, and 3 large tomatoes, peeled, seeded and diced. Simmer the soup for 20 minutes. Add 3/4 pound peeled and diced potatoes and add more beef stock, if necessary. Continue to cook the soup until the meat and potatoes are soft. Stir 1/4 cup flour into 3/4 cup water and stir the mixture slowly into the soup. Continue to cook the soup until it is thickened. Cut three peeled cooked beef frankfurters into 1/4-inch slices and add them to the soup with a squeeze of lemon juice. Posted by Karin Brewer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Goulash Soup Categories: Soups, Beef Servings: 4 5 oz Lean beef, cut into small -pieces 2 Frankfurters, thinly sliced 14 oz Potatoes, peeled and diced 1/2 ts Paprika 8 oz Tomatoes, peeled, seeded and -chopped 7 oz Chopped onion 4 oz Smoked bacon, finely diced 1/3 c Flour Beef broth Salt Lemon peel, minced Caraway seeds, chopped Marjoram Garlic Put bacon and onion in pan and fry, stirring, until onions turn light brown. Add paprika, chopped caraway seeds, a little marjoram and garlic, and a small piece of minced lemon peel. Mix, and add beef broth. Stir in beef, salt and tomatoes, and bring to a boil. Reduce heat and simmer until meat is tender. Add diced potatoes and continue cooking until potatoes are done. Mix flour with enough water to form a thin paste, and stir into soup. Briefly bring to a boil again, stirring. Serve with sliced franks. Serves 4. Posted by Karin Brewer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grand Central Oyster Stew Categories: Soups, Seafood, Oysters Servings: 2 8 Freshly opened oysters 1 ts Worcestershire 2 tb Butter 1 oz Of clam juice 1/4 c Oyster liquor 1/2 ts Paprika 1 ds Of celery salt 1 c Half-and-half Place all of the ingredients except half-and-half and one tablespoon of the butter in the top part of a double boiler over boiling water. Don't let the top pan touch the water. Whisk briskly and constantly for about 1 minute, until oysters are just beginning to curl. Add half-and-half and continue stirring briskly, just to a boil. DO NOT BOIL. Serve piping hot topped with the remaining 1 T. butter and sprinkled with paprika. Note: To make more servings, do 2 at a time. Have bowls hot, and heat half-and-half before adding. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grandma's Prune Soup Categories: Soups Servings: 6 1 Box (1 lb.) prunes 1/4 ts Salt 3 qt Water 3 tb Flour 1/2 Pt. sour cream Cook prunes and salt in water until done. Remove from heat. Gradually add flour to sour cream and whip until very smooth. Stir one cup of the prune liquid into sour cream mixture. Return mixture to the prunes. Slowly bring to a boil, stirring constantly, until it thickens. (Serves 6) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Granny Smith Apple-Onion Soup with Celery Root Categories: Soups Servings: 10 2 md Onions, coarsely chopped 2 lg Red potatoes, diced (skin -optional) 3 Granny Smith apples, peeled, -cored and chopped 1 md Celery root, peeled and -diced 2 tb Vegetable oil 1 ga Chicken stock Salt and pepper Chopped chives for garnish - (optional) In a large pot, saute onions, potatoes, apples, and celery root in the oil. When the onions are soft, add the chicken stock. Bring to a boil, then lower to a simmer and cook for about 40 minutes, until all the vegetables are very soft. Force through a sieve for puree in a blender. Return to pot and reheat. Add salt and pepper to taste. Serve garnished with chopped chives if desired. Serves 10 From the cookbook "Apples" by Robert Berkley AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Fakes Xithati ( Sour Lentil Soup) Categories: Soups Servings: 6 1/2 l Brown lentils 2 l Water 1/4 l Finely chopped spring onions 1 Garlic clove (opt.); crushed 1/2 dl Finely chopped coriander * 3/4 dl Olive oil 1/2 dl Cold water 1 tb Flour 1/2 dl Vinegar (or to taste) Salt Freshly ground black pepper *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Revithia Soupa (Chick Pea Soup) Categories: Soups Servings: 6 1 c Dried chick peas 6 c -Cold water 2 Onions,thinly sliced 1 tb Olive oil 1 ts Salt Lemon juice or wine vinegar 1. Wash and soak chick p[eas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Bean Soup Categories: Soups Servings: 6 1/2 c Butter 2 md Onions, diced 2 c Fresh cut green beans 1/2 c Flour 5 c Bouillon 1 pt Sour cream Meat for flavoring: ham hocks, leftover roast, stew or ground beef, and/or mashed potatoes Salt, pepper, garlic powder, bouquet garni Additional flour if needed Melt the butter in a large sauce pan and brown the onions. Add green beans and simmer for five to ten minutes. Stir in flour and cook five more minutes. Gradually add bouillon, stirring constantly so that the flour doesn't lump. Reduce heat and simmer for one hour. Add meat and/or mashed potatoes if desired. All are extremely good. Season to taste and continue to simmer slowly. Just before serving, mix a little of the soup with the sour cream until the cream becomes rather liquid. If the soup seems too thin, add a little flour to the sour cream mixture. Add this to the soup. Serve with salad and garlic bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Chile Yogurt Soup Categories: Soups, California Servings: 6 2 tb Butter or margarine 1 tb Oil 4 lg Garlic cloves; minced 1 md Onion; chopped 2 ts Paprika 4 c Chicken broth 1 1/2 lb Tomatoes; chopped 4 oz Canned diced green chiles 1/4 ts Chili powder Salt, pepper 2 c Plain low-fat yogurt 4 oz Jack or cheddar cheese - shredded 1 tb Chopped cilantro Melt butter in large kettle and add oil. Add garlic and saute until lightly browned. Remove garlic and set aside. Add onion to butter and saute until tender. Add paprika and saute 1 minute. Add chicken broth, tomatoes, chiles and chili powder. Season to taste with salt and pepper. Bring to boil, reduce heat and simmer about 20 minutes. Stir in yogurt slowly and cook over low heat just until heated through. Do not boil or yogurt will curdle. Add reserved garlic. Ladle into soup bowls and sprinkle with cheese and cilantro. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Garden Soup Categories: Soups, Vegetables Servings: 8 2 tb Butter 1 Watercress; bunch 1/2 Lettuce; head 3 Scallion; with tops 2 Cabbage leaf 4 Celery top Thyme, fresh; sprig 1 Parsley; handful 4 c Chicken broth 1 Egg yolk 1/2 c Cream, heavy Seasoning; to taste Chop or grind the vegetables. Heat them gently for about ten minutes with the oil, and add broth. Cover and simmer slowly until very tender, about 45 minutes. Beat egg yolk and cream together, and add after the soup is in the tureen. Sprinkle with freshly ground black pepper. How to Cook a Wolf M.F.K. Fisher MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Olive Soup Categories: Soups Servings: 6 2 c Green olives, pitted 3 tb Olive oil 1/2 md Yellow onion, peeled and -sliced 2 Cloves garlic, crushed 1 qt Chicken stock 1 c Whipping cream 6 tb Flour cooked with 3 Tbsp -olive oil to make roux Black pepper, freshly -ground, to taste 4 Shots Tabasco 1/3 c Dry sherry Garnish: Sliced pimento-stuffed green -olives Garlic-bread croutons Serves 6 - 8 Soak the olives in cold water for 1 hour. Drain and coarsely chop the olives. Heat a frying pan and add the oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree this mixture in a food processor along with 1 cup of the stock. Place this mixture in a 4-quart saucepan and add the remaining stock. Simmer for 20 minutes and add the cream. Whisk in the roux and simmer, stirring constantly, until thickened. Add pepper to taste and the remaining chopped olives, Tabasco, and dry sherry. Heat to serving temperature and serve with the sliced olive and crouton garnish. The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Pepper and Tomato Soup Categories: Soups, Vegetarian Servings: 4 2 lg Garlic cloves; peeled 1 ts Salt 1 tb Chopped basil 2 tb Chopped parsley 1/4 ts Dried thyme 2 ts Sweet paprika 1 tb Tomato paste 2 tb Fruity olive oil 2 Bay leaves 1 lg Onion; cut in 6ths -and sliced thinly crosswise 1 pn Saffron threads (generous) 2 lb Ripe tomatoes; peeled, - seeded and chopped, - juice reserved 2 md Green bell peppers - chopped into small squares 6 c Water 1/3 c White rice Freshly ground pepper Chopped basil; for garnish -=OR=- Chopped Parsley Fresh grated Parmesan cheese POUND THE GARLIC in a mortar with 1 teaspoon salt. Pound garlic until is has broken down to a paste, then gradually work in the basil, parsley, thyme, paprika and tomato paste. Warm the oil in a soup pot, add the garlic-herb paste and mix together. As soon as the oil is hot, add the bay leaves and the onion. Sprinkle the saffron directly over the onion, stir everything together and cook for 10 minutes or until the onion has softened. Add the pepper, tomatoes, their juice and the water to the pot. Bring to a boil then immediately lower the heat and cook for 25 minutes at a simmer. While the soup is cooking, bring 1 1/2 cups of water to a boil; add a dash to salt and the rice. Boil until the rice is tender, about 12-to-15 minutes, then drain. Stir the rice into the finished soup, season with pepper. Serve the soup garnished with the fresh herbs and cheese. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Tomato Soup Categories: Soups, Canadian, Vegetables Servings: 1 3 c Tomatoes; green -peeled & chopped fine 1 Onion; chopped 1/4 ts Cinnamon 1/8 ts Cloves; ground 1 ts Sugar 1/4 ts -Pepper 2 c -Water 1/4 ts Baking soda 3 tb Butter 3 tb Flour; all purpose 4 c Milk Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar, pepper and water. Bring to a boil and boil for 30 minutes. Add the soda. Melt the butter, add the flour. Mix and add the milk. Cook till creamy, stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt to taste and serve. from the Quebec section of the _The Canadiana Cookbook_ by Mme. Jehane Benoit MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greenbirar Peach Soup Categories: Soups Servings: 8 2 lb Ripe Peaches (about 4 cups - roughly chopped, reserve - the juice) 1 1/2 c Sour cream 1 c Reserved peach juice 1/2 c Pineapple juice 1/2 c Orange juice 1/4 c Lemon juice 1/4 c Dry Sherry 8 Mint sprigs 1. Combine the peaches and the sour cream in a blender and work them to a puree. Add the peach, pineapple, orange and lemon juices and the sherry and blend until very smooth. 2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours) then ladle into chilled bowls, add the mind and serve either as a first course or dessert. From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs , WV as published in the Chicago Tribune Magazine (5/16/930 posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Habitant Pea Soup Categories: Soups Servings: 8 10 c Water 2 c Yellow or green dried split - peas 1/2 lb Lean salt pork -OR- 2 c Diced smoked ham 1 Ham hock 2 Bay leaves 1 Onion, finely chopped 2 Carrpts, diced 1 c Celery with leaves, finely - chopped Salt and pepper to taste EQUIPMENT: large saucepan with cover, mixing spoon. 1. Hat water and peas in saucepan over high heat. Bring to a boil for 2 minutes, remove from heat, cover, and set aside for 1 hour. 2. Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots, and celery to pea mixture and breing to boil over high heat. Reduce and simmer, cover and cood for about 1-1/5 hours until peas are tender, stirring frequently. If necessary, skim off fat. If using salt pork, remove form soup, cut into small pieces, and return to soup. Remove ham hock and discard. Add salt and pepper to taste. SERVE; hot in individual bowls. Pass saltines or crusty bread for dunking From: "THe Multicultural Cookbook for Students," Albyn & Webb, ORYX Press, 1993. Posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haddock Chowder Categories: Soups Servings: 6 3 1/2 lb Haddock 1/3 lb Salt pork 2 Medium onions, chopped 2 c Pared, diced potatoes 1 qt Whole milk 1 cn Evaporated milk HADDOCK CHOWDER From America: Have the haddock cleaned and cut up to boil. Barely cover with salted water and cook until the fish comes off the bones. Don't cook until the flesh is soft and mushy. Set aside to cool. While fish is cooling, cut the pork into 1/4" cubes and fry until crisp in a large heavy kettle. Drain the cubes on paper towels and pour off all but 4 tbls of the fat. In this fat, cook the chopped onions over low heat until trnasparent. Add the potatoes and enough of the fish liquor to cover them. Simmer gently until potatoes are cooked. Pick the fish flakes from the bones, adding to the chowder mixture when the potatoes are done. Add quart of milk and evaporated milk. Set aside until serving time. It imporves the flavor of the chowder greatly to let it stand for several hours before serving. Be sure it is piping hot when bringing it to the table. Biscuits and pickles always go with a good chowder. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ham and Bean Soup Categories: Soups Servings: 1 2 c Ham (diced) 1 md Onion 1 Celery stick 1 md Carrot (grated fine) Salt and pepper to taste 1/4 c Catsup Hot peppers (optional) Keep seeds in for FIRE! Mix ingredients in saucepan. Cover with water and cook for about 45 minutes. Then add 2 cans (16 ounces) of great northern beans, and cook for 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ham Bone and Bean Soup Categories: Soups, Tabasco Servings: 8 10 oz 15-bean soup beans - or other "ham" beans 1 1/2 c Ham scraps or fat; divided 1 Ham bone (optional) 1 Turkey carcass (optional) 1 Celery stalk; sliced 1/2 Carrot; sliced 1/2 Bay leaf; crumbled 2 1/2 qt Water (or more) 1 Onion; chopped 2 Garlic cloves; chopped Salt Freshly ground pepper Tabasco (optional) Finely chopped fresh herbs - (optional) - COVER THE BEANS WITH WATER and soak overnight, or place in a pan, cover, and bring to the boil. Remove from heat and let sit 1 hour. Drain. Make a stock of 1 cup of the ham scraps or ham bone and optional turkey carcass, celery, carrot, bay leaf and water by bringing to the boil, reducing heat, and simmering a couple of hours. Degrease and strain. This may be done ahead and frozen. When ready to cook, add the beans, onion, and garlic to the stock, and bring to the boil, reduce heat, and simmer until done, about 45 minutes to an hour. Season to taste with salt and pepper and optional hot sauce. Add freshly chopped herbs if desired. Remove from the heat. May be made 1 to 2 days ahead. Add the remainder of the ham 1/2 hour before serving. Bring back to the boil, reduce heat and simmer, covered. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ham-And-Bean Soup Categories: Soups Servings: 6 1 lb Dried Great Northern Beans 6 c Water 1 1/2 lb Ham, cubed 2 ts Salt 1 ts Dried whole thyme 1/2 ts Dried parsley flakes 4 Peppercorns 3 Cloves garlic, minced 1 Bay leaf 2 c Water 4 md Potatoes, peel and quarter 3 Carrots, scraped & cut into -1/2-inch slices 1 md Onion, finely chopped Sort & wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain. Combine beans, 6 cups water, and next 7 ingredients in a large Dutch oven; bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours. Add 2 cups water and vegetables to soup. Cover and simmer for about 30 minutes or until vegetables are tender. Yield: about 1 gallon. Posted by Michael Grosz. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hamburger Soup Categories: Soups, Ground beef, Potatoes Servings: 6 1 tb Butter 1 bn Scallions, cut up 1 Clove garlic, crushed (or -1/2 tsp garlic powder 1 1/2 lb Lean ground beef (up to 2 -pounds) Salt and pepper to taste 2 cn Cream of mushroom soup Mashed potatoes Saute the scallions and garlic in butter. Add the meat and salt and pepper to taste. Cook meat until the red disappears, breaking up with a fork. Add the soup and heat through. Pour over mashed potatoes and serve at once. [ The Asbury Park Press; Dec 2, 1987 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hannah Storm's "Mystery" Soup Categories: Soups Servings: 8 1 Onion,large,chopped 1 lb Mushrooms,sliced 1 Butter stick 1/3 c Flour 2 qt Chicken broth 2 c Canned pumpkin* 2 c Light cream 3 tb Honey 2 ts Nutmeg Servings: 8 Before making her name as CNN's sole female sportscaster, Hannah Storm was famous for her misadventures in the kitchen. "When I was younger, my brothers used to make fun of me," says Storm. "Once, I was following this wonderful chocolate-coffee bundt cake recipe, and I used a cup of freeze-dried coffee grounds. The joke circulated around the family for years, 'I ate a piece of Hannah's cake and was up for two days straight'."~ Storm has since honed her culinary skills. One dish she's mastered is her mother's famous pumpkin soup. "This soup was always a mystery soup for anyone outside of the family," says Storm. "My mother never liked to tell people what was in it because they probably wouldn't try it."~ ~ * - not pie filling~ ~ In a large soup pot, saute onion and mushrooms in butter for 1-2 minutes. Remove from heat and stir in flour. Add chicken broth and pumpkin. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in cream, honey, nutmeg and serve.~ ~ OPTIONAL GARNISH: Sprinkle with croutons or crispy chinese noodles and Parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hardy Vegetable Soup Categories: Soups, Vegetables, Canadian Servings: 10 4 qt Water 3/4 c Celery, Chopped 3/4 c Onion, Chopped 2 Garlic Cloves, Chopped 1 c Carrots, Sliced 2 c Potatoes, Diced 2 tb Canola Oil 1/2 c Tomato Paste 1/2 c Green Pepper, Diced 1 c Mixed Vegetables * 1/2 tb Sweet Basil Salt & Pepper To Taste 1/2 c Macaroni 1/2 c Pot Barley 2 c Chicken, Beef,Ham (Leftovers 2 c Coarsley Chopped Cabbage 1 Tomato, Chopped In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add water, vegetables, pot barley, meats, seasonings. Bring to the boil and simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni. * Soup mix MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Harvest Soup Categories: Soups Servings: 8 1 c Chopped Onions 1 tb Oil 3 cn (14 1/2 Oz.) Chicken Broth 1 cn 16 Oz. Pumpkin 1 cn (7 1/2 Oz.) Hunt'S Whole Tomatoes, Drained & Crushed 1 1/2 ts Sugar 1/4 ts Salt 1/2 ts Curry Powder 1/4 ts Pepper 1/8 ts Crushed Cloves 1 c Skim Milk 1 ts Cornstarch in Large Saucepan, Saute Onions in Oil Until Tender. Stir in Remaining Ingredients Except Milk & Cornstarch. Boil & Simmer, Uncovered 10 Min. in A Cup, Mix Milk & Cornstarch. Add To Soup & Stir Constantly. Boil Until Thickened Slightly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Harvest Soup Categories: Soups Servings: 6 2 To 3 garlic cloves 1 Kale leaf 1 lg Tomato 2 Stalk celery 1 Collard leaf, chopped 1 tb Croutons Roll garlic in kale leaf, and push through hopper with tomato and celery. Place juice in saucepan, add chopped collards and gently heat. Garnish with croutons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hay Box Short Rib Vegetable Soup Categories: Soups Servings: 6 1/2 c Diced onion 1 tb Minced fresh celery leaves 3/4 c Diced potato 3/4 c Diced carrot 3/4 c Diced celery 1 c Chopped cabbage 1 c Fresh, whole, peeled -tomatoes 2 lb Short ribs, cut into 3 inch -pieces 5 c Water 1 Bay leaf Salt and freshly ground -black pepper to taste 1/4 c Barley Assemble and prepare all vegetables. Place short ribs and water in a heavy soup pot. Turn burner to high and boil. Add all the vegetables and bring to a rolling boil. Add bay leaf, salt and pepper, and barley. Stir well. Cover immediately with a tight fitting lid. Cook in a hay box 8 hours. Reheat on top of stove a few minutes. Serves 6-8. Origin: Almanac's Hearth Companion for 1993. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Healthy Liver Soup Categories: Soups Servings: 4 1/2 lb Liver, chopped 2 tb Butter 4 sm Carrots, diced 1/2 c Celery, diced 1 lg Onion, thinly sliced 2 c Hot water 1 tb Sugar 1 c Fresh or frozen spinach 20 oz Can Tomatoes Salt and Pepper to taste Stir cook the liver in butter.Add remaining ingredients.Stir well. Cook covered (25 min in microwave). This soup freezes and reheats very well. This will take some experimenting but I could make it at the same time as a stir fry and freeze the soup in plastic ice cube trays instead of freezing half the package of raw liver. Have you tried it using a creamed soup? I'm not all that fond of cooked tomatoes, but it looks like it might be good using something like cream of Cheddar... Also... were you using beef or chicken or what? Also... how about some diced potatoes...? OTOH... Let's eliminate the butter and use bacon... Turns it into a chowder... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Heart Russian Beet Soup Categories: Soups Servings: 8 1 c Navy beans, dry 2 1/2 lb Lean beef 1/2 lb Slab bacon 10 c Cold water 1 Bay leaf 8 Whole peppercorns 2 Cloves garlic 2 tb Dried parsley 1 Carrot 1 Celery stalk 1 Large red onion 1 ts Salt (opt) 8 Beets for soup 2 Small beets 2 c Green cabbage, shredded 2 Large leeks, sliced 3 Medium potatoes, cut Into eighths 1 cn (1 lb 13 oz) tomatoes 1 tb Tomato paste 3 tb Red wine vinegar 4 tb Sugar 1 lb Kielbasa (opt) 2 tb Flour 1 tb Butter, melted 1/2 c Sour cream (opt) Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Heartland Corn Chowder Categories: Soups, Vegetables Servings: 6 1 1/2 lb Smoked ham bones 3 md Onions, peeled and quartered 3 md Carrots, peeled and -quartered 3 md Potatoes, peeled and -quartered 4 Ribs celery (inside stalks), -chopped 1 Green bell pepper, seeded -and sliced 2 Bay leaves 2 ts Dried thyme 1 ts Salt 1/4 ts Freshly ground black pepper 3 qt Water 2 c Fresh milk 4 c Fresh corn kernels 8 sl Bacon, cooked and crumbled Place ham bones, onions, carrots, potatoes, celery, green pepper, bay leaves, thyme, salt and pepper in the water and bring to a boil over medium-high heat. Cook at a slow boil for 2 1/2 to 3 hours. Strain the broth and discard the bay leaves and bones, reserving the ham and vegetables. Skim off and discard fat from the broth. Puree the cooked vegetables and ham in a food processor until smooth. Bring the broth to a boil again and add the pureed vegetables, milk and corn. Let simmer for 5 minutes. Serve, sprinkled with bacon. Makes 6 to 8 servings. [MID-ATLANTIC COUNTRY; November 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Bean Soup Categories: Soups, Beans Servings: 6 20 oz Pkg Hamm beans or 2 c mixed -dried beans 1 Ham bone or ham hock (I use -1 lb ham chunks) 2 1/3 ts Bouquet garni (can buy in -the spice section) 3 qt Water 28 oz Can tomatoes 2 lg Onions, chopped (2 cups) 4 Ribs celery, chopped (2 -cups) 2 Cloves garlic, minced 1 lb Smoked kielbasa or Polish -sausage (optional) Salt and pepper Chopped fresh parsley Rinse beans under cold running water. Drain. Place in 8 quart Dutch oven with ham bone, bouquet garni and water. Bring to a simmer over medium heat. Reduce heat to low. Simmer covered for 2 1/2 to 3 hours, adding water as necessary to keep beans covered. Add tomatoes, onions, celery and garlic. Simmer, covered, for 1 1/2 hours. If using sausage, cut in 1 inch chunks and add. Simmer for 30 minutes longer. Remove from heat; add salt and pepper. Sprinkle with parsley before serving. 10 (1 cup) servings without sausage. Posted by Ellen Cleary. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Beef Vegetable Soup with Noodles Categories: Soups, Vegetables Servings: 6 1 lb Medium Ground Beef 14 oz Italian Tomato Sauce 8 c Water 2 Onions, Chopped 1 lb Frozen Corn, Peas, Carrots 6 oz Egg Noodles 1 1/2 tb Extra Virgin Olive Oil 1 tb Oregano 1 tb Mexican Chili Powder 1 tb Freshly Ground Pepper 2 ts Red Cayenne Pepper 2 ts Salt Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes. Add the egg noodles, turn the heat to low and heat another 20 minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Chicken Chowder Categories: Chicken, Soups Servings: 6 1 Leftover chicken carcass 1 Bouguet garni (4 parsley -sprigs, 1/4 tsp dried Thyme, 1 bay leaf, and 10 -peppercorns tied in Cheesecloth) 2 Cloves garlic 3 md Potatoes, peeled and diced 3 Carrots, sliced 2 Ribs celery, chopped 1 md Onion, chopped 1/2 ts Salt 1/2 ts Dried marjoram 1/4 ts Freshly ground pepper 2 c Scalded milk 2 Egg yolks 2 tb Dry sherry 1 c Chopped cooked chicken 2 Eggs, hard cooked and -chopped (Optional) 2 tb Chopped fresh parsley In a large saucepan, combine the chicken carcass, bouquet garni and garlic in 2 quarts of water. Bring to a boil, reduce heat, and simmer, covered, for 1 hour. Strain broth, refrigerate, and skim fat. In a large saucepan, bring broth to a boil over medium heat. Add potatoes, carrots, celery, onion, salt, marjoram and pepper. Cook until vegetables are tender, about 10 minutes. Beat milk into egg yolks in a small bowl. Gradually whisk in 1/2 cup of the hot broth. Stir into soup. Add sherry, chicken, and chopped eggs. Heat through. Pour into bowls. Garnish with parsley and serve with chese biscuits or cornbread. Serves 6. [ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Halloween Soup Categories: Soups, Poultry Servings: 6 1 lb Ground turkey 1 c Chopped onion 1 c Celery, diced 2 Cloves garlic, diced 6 c Water 1 Cube vegetable, beef or -chicken bouillon 1 c Red potatoes, diced 1 Bay leaf 1/8 ts Basil 2 tb Parsley, chopped 1/2 ts Thyme 6 Tomatoes, diced 1 c Leftover turkey gravy 2 c Vermicelli Place everything except vermicelli in the kettle and simmer 1 hour. Add vermicelli and simmer until cooked. More suitable after Thanksgiving than at Halloween. Serves 6. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Meatless Chili Categories: Soups, Beans, Garlic Servings: 4 1 Env. Soup Mix * 4 c Water 16 oz Chick Peas ** 16 oz Red Kidney Beans *** 14 1/2 oz Tomatoes **** 1 c Lentils, Rinsed & Drained 1 lg Stalk Celery ***** 1 tb Chili Powder 2 ts Ground Cumin 1 md Clove Garlic Fine Chopped 1/4 ts Crushed Red Pepper * One of the following soup mixes can be used. Onion, Onion-Mushroom. ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes undrained and chopped. ***** Celery stalk should be coarsely chopped. ~------------------------------------------------------------------------- In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Minestrone Categories: Soups Servings: 6 1 lb Hot Or Mild Italian Sausage 2 tb Olive Oil 1 lg Onion, Chopped 3 lg Cloves Garlic, Chopped 5 c Chicken Stock 28 oz Tomatoes, Chopped 10 oz Frozen Spinach, Chopped 1 1/2 c Sliced Carrots 1 1/2 c Frozen Cut Beans 1 1/2 ts Dried Basil 1/2 ts Dried Marjoram 1 pn Hot Pepper Flakes 19 oz Romano Beans 3/4 c Small Shell Pasta Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add the romano beans including liquid, and the pasta and peas. Let simmer 5 ~ 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste. Thin soup with additional chicken stock (if you wish). Ladle soup into heated bowls and sprinkle with grated Parmesan cheese. Serves 6 - 8. From The Gazette, 91/01/09. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Potato Soup Categories: Soups Servings: 8 6 md Potatoes, peeled & sliced 2 Carrots, diced 6 Celery stalks, diced 2 qt Water 1 Onion, chopped 6 tb Butter or Margarine 1 ts Salt 1/2 ts Pepper 1 1/2 c Milk From an old Dutch recipe. In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetavles aside. In the same kettle, saute onion until soft. Stir in flour, salt and pepper, gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Russian Beet Soup Categories: Soups Servings: 8 1 c Navy beans, dry 2 1/2 lb Lean beef 1/2 lb Slab bacon 10 c Cold water 1 Bay leaf 8 Whole peppercorns 2 Cloves garlic 2 tb Dried parsley 1 Carrot 1 Celery stalk 1 Large red onion 1 ts Salt (opt) 8 Beets for soup 2 Small beets 2 c Green cabbage, shredded 2 Large leeks, sliced 3 Medium potatoes, cut Into eighths 1 cn (1 lb 13 oz) tomatoes 1 tb Tomato paste 3 tb Red wine vinegar 4 tb Sugar 1 lb Kielbasa (opt) 2 tb Flour 1 tb Butter, melted 1/2 c Sour cream (opt) Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Soup Mix Categories: Soups Servings: 1 1 pk (14 oz)Dry Green Split Peas 1 pk (14 oz) Alpahbet Macaroni 1 1/2 c Brown Rice 1 pk (12 oz) Pearl Barley 1 pk (12 oz) Lentils 4 c Dry Minced Onion Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using. Makes about 12 1/2 cups of mix. Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes, until vegetables are cooked. Makes 6 to 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Vegetable Soup Categories: Soups, Beans, Garlic Servings: 10 15 oz Can Red Kidney Beans 32 oz Canned Tomatoes, Cut Up 15 oz Canned Great Northern Beans 15 oz Garbanzo Beans 1/2 c Water 3 md Onions, Chopped 2 Green Peppers Chopped 2 Celery Stalks, Sliced 1 Zucchini, Halved Sliced 2 Cloves Garlic, Minced 2 ts Dried Basil, Crushed 1/4 ts Pepper 1 Bay Leaf Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal: 180 per serving; 1/4g fat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Vegetable Soup Categories: Vegetables, Soups Servings: 12 2 tb Salad oil 1 md Onion, thinly sliced 2 Celery satalk, cut in -1/4-inch diagonal slices 1 Clove garlic, minced 4 Bouillon cubes (chicken or -vegetarian) 8 c Water 1 cn Tomatoes, undrained (1 Lb, -12 oz) 4 Carrots, pared, cut in -1/4-inch diagonal slices 2 c Small cauliflower flowerets 1 pk Frozen lima beans (10 oz) 1/2 ts Dried marjoram leaves, -crushed 1/2 ts Dried thyme leaves, crushed 1/8 ts Pepper 1 c Ditalini or tubettini -macaroni 2 tb Fresh parsley, chopped -(optional) Heat oil over medium heat in 5-quart Dutch oven or kettle. Add onion, celery, and garlic; saute for 2 minutes until onion is limp. Stir in bouillon cubes, water and tomatoes with their liquid, crushing tomatoes into small pieces. Bring to a boil over high heat; add remaining vegetables, marjoram, thyme, and pepper. Return to boiling, then reduce heat to low; simmer, uncovered, for 15 minutes. Add macaroni to soup; cook, covered, for 15 minutes longer. Serve in warmed bowls. Sprinkle with chopped parsley. Makes 12 (1-cup) servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Vegetable Beef Soup Categories: Soups, Beef, Vegetables Servings: 8 2 lb Stew beef, cubed 1 1/2 c Corn 3 1/2 qt Water 2 Onions, sliced 1 Onion, chopped 1 lg Potato, cubed 1 tb Salt 1 c Spinach, chopped 1/2 ts Thyme 1 c Green beans, chopped 1/2 c Split peas 1 c Green peas 6 Carrots, sliced 1 c Lima beans 3 c Celery, diced 1 c Ketchup 1 Green pepper, diced 2 tb Parsley, chopped 3 md Tomatoes, cubed In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3 to 4 hours. Add all remaining ingredients. Cover and simmer for 30 minutes. Adjust seasoning. Serves 8. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Venison Soup Categories: Venison, Soups, Game Servings: 6 4 tb Corn oil 1 lb Venison, cubed 1 lb Sweet Italian sausage 28 oz Can tomatoes 3 c Water 1 c Chopped onions 1 tb Worcestershire sauce 2 Potatoes, peeled, cubed 1 c Celery, sliced In large kettle, heat oil, add venison, and brown all sides. Remove meat with a slotted spoon and set aside. Add sausage, sliced, to kettle and brown on all sides. Drain off drippings. Add tomatoes (broken up with a spoon), water, onion, Worcestershire sauce, and browned venison. Heat to boiling. Reduce heat to simmer, cover and cook until almost tender - about 1 1/2 hours. Add cubed potatoes and sliced celery and simmer until vegetables and meat are tender, about 1 hour more. Posted by Earl Shelsby. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Winter Soup Categories: Soups Servings: 4 3 Lamb shanks 2 1/2 l Water (10 cups) 1 Onion, chopped 1 Celery stick, chopped 1/2 c Brown lentils 4 Carrots, chopped 2 Potatoes, chopped 1 Small turnip, chopped 1/4 Cabbage, small shredded 2 Bacon rashers, chopped 1 Onion, chopped, extra 1 Celery stick, chopped, extra 2 Beef stock cubes 2 tb Parsely, chopped 1 Red capsicum, chopped Combine lamb shanks, water, onion and celery in a large waucepan, bring to the boil, reduce heat, simmer, covered for 1 1/2 hours, cool, refrigerate overnight. Cover lentils with water, soak overnight. Next day, strain stock, discard fat and vegetables. Return stock to saucepan with drained lentils and chopped meat from shanks. Bring to the boil, add carrots, potatoes, turnip and cabbage. Cook bacon, extra onion and celery in frying pan until onion is soft; add to soup with crumbled stock cubes. Simmer covered for 1 hour. Add parsely and capsicum just before serving. NOTES: Cook the stock for the soup a couple of days before required, add most of the vegetables on the day of serving. Stir capsicum and parsely in as you serve the soup. Make a complete meal by serving with hot crusty bread Recipe unsuitable to freeze or microwave. Source: Australian Womens Weekly Family Menu Planner No 2 Shared by: Mike Kear MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Heavenly Corn Chowder Categories: Soups, Vegetables Servings: 6 1/2 lb Bacon, diced 1 lg Onion, diced 1 c Celery, diced 3 #303 cn cream corn 2 lg Potatoes, diced Milk to taste Boil potatoes until done - drain. Place bacon in large (5 Qt.) kettle and fry until crisp. Add onion and celery. Simmer over low heat until vegetables are limp. Drain off excess fat. Add 3 cans creamed corn, boiled potatoes and milk to bring to desired consistency. Add lots of salt and pepper to desired taste. Heat to boiling point, but don't boil. Courtesy of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbed Fresh Tomato Soup Categories: Soups Servings: 8 2 md Onions, thinly sliced 2 tb Olive oil or cooking oil 2 1/2 c Water 6 md Tomatoes, peeled and -quartered (about 2 lbs) 1 6 oz can tomato paste 2 tb Snipped fresh basil, or 2 -tsp dried, crushed basil 1 tb Snipped fresh thyme, or 1 -Tbl dried, crushed thyme 1 tb Instant chicken bouillon -granules 1/2 ts Sugar 1/2 ts Salt 1/4 ts Pepper Few dashes bottled hot -pepper sauce Snipped parsley Servings: 8 In a large saucepan, cook onion in hot oil till tender. Stir in water, tomatoes, tomato paste, basil, thyme, bouillon granules, sugar, salt, pepper and hot pepper sauce. Bring to boil, reduce heat. Cover and simmer 40 min. Place about 1/3 of tomato mixture in a blender container or food processor bowl and process until smooth. (Or press through food mill). Repeat with remaining mixture. Reheat half of mixture and serve immediately. To freeze, cool the remaining mixture and pour into a 3 cup freezer container seal, label and freeze. To serve frozen portion, transfer to medium saucepan. Cover and cook over med. heat for 20 - 25 minutes or until heated through, stirring occasionally. Sprinkle with parsley before serving. Serves 4. Courtesy of Joann Pierce (Aug 27, 1990) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbed Split Pea Soup Categories: Soups Servings: 4 5 Strips bacon 1 Onion, chopped 1 Carrot, diced 3 Ribs celery with leaves, -chopped 3 tb Fresh parsley, minced 1 tb Fresh thyme, minced 1 sm Imported bay leaf 1/4 ts Dried rosemary 1/2 lb Split peas, picked over 1 ts Worchestershire sauce 6 c Chicken broth Salt Freshly ground black pepper 1 tb Fresh chives, snipped, for -garnish Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper towel, and coarsely chop. Place bacon in a large soup kettle, set over medium heat and cook, stirring, until the bacon turns a light golden color. Add the chopped onion and stir-cook for 1 minute. Add the carrot and stir-cook for 30 seconds; add the celery and stir-cook for 30 seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas, Worchestershire sauce, and broth. Bring to a boil, skimming the top as necessary. Boil for 1 minute then cover and simmer until the peas are tender, about 1 1/2 hours. (Can be prepared in advance up to this point.) For serving, season with salt and fresh pepper to taste. Ladle into warm bowls and top each serving with snipped chives. Makes 4 generous servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbed Tomato Soup Categories: Soups, Microwave Servings: 2 2 tb Chopped Onion 1 tb Butter Or Margarine 8 oz Tomato Sauce 1/4 ts Dried Basil, Crushed 1/8 ts Dried Thyme, Crushed 1 ds Freshly Ground Pepper 1 c Water 1 ts Instant Chicken Bouillon Parmesan Croutons In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbed Vegetable Stew Categories: Soups, Vegetables Servings: 6 2 ts Crushed basil leaves 2 ts Crushed parsley flakes 1 ts Dried tarragon leaves 1 ts Onion powder 1 ts Salt 1/2 ts Garlic powder 1/4 ts Black pepper 2 c Minature carrot halves 1 c Fresh green beans, cut into -2 inch pieces 1/3 c Water 2 c Cauliflower 2 c Broccoli florets 1/2 c White zinfandel wine 1 c Sliced fresh nushrooms 1 c Sliced fresh zucchini 1 c Sliced fresh yellow squash 1 c Sliced fresh pattypan squash 1 Red bell pepper, sliced into -strips 1 c Fresh or frozen peas 1/4 c Olive oil 1 c Radish halves In a small cup combine basil, parsley, tarragon, salt, onion and garlic powders and black pepper; set aside. In a 3 quart microwaveable casserole combine carrots, green beans and water. Cover with vented plastic wrap and microwave on high for 6 minutes. Add cauliflower and broccoli, cover and microwave on high 6 minutes more. Drain vegetables, add wine and reserved seasonings. Stir, cover and set aside. In a 2 quart casserole, place mushrooms, zucchini, yellow and pattypan squash halves, red bell pepper and peas. Add olive oil, toss to coat. Cover and microwave on high 4 minutes, or until vegetables are tender-crisp. Stir mushroom mixture into carrot mixture. Add radishes, cover and microwave on high 4 minutes, or until steaming hot. Source: Houston Chronicle MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbed Vegetable Soup Categories: Soups Servings: 6 2/3 c Chopped Onion 2 cl Minced Garlic 3 c Water 1 c Peeled, Seeded & Chopped Tomatoes 4 md Carrots, Sliced Into 1/2 Inch Pieces 4 sm Round Red Potatoes, Peeled & Sliced Into 1/2 in. Pieces 2 tb Chicken Bouillon Granules 1 c Nonfat Buttermilk 2 tb Lemon Juice 2 ts Minced Fresh Marjoram 1 ts Minced Fresh Thyme 1/8 ts White Pepper Fresh Thyme Sprigs (Opt) Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of Vegetables & Cooking Liquid. Process Until Smooth. Place in Large Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled. (Fat 1.4, Chol. 0.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbed Zucchini-Pea Soup Categories: Soups Servings: 6 2 c Chicken broth 4 sm Thinly sliced onion 1/4 c Minced fresh parsley 1/4 ts Minced fresh oregano 1/4 ts Minced fresh chervil Salt Freshly ground pepper 4 md Thinly sliced zucchini 2 c Shelled fresh green pea 2 tb Sugar 2 ts Prepared horseradish 1 ts Fresh lemon juice 2 c Half and half Garnish Sliced rounds lemon Sliced rounds zucchini Combine chicken broth, onions, parsley, oregano, chervil and salt and pepper to taste in large saucepan and bring to boil. Add zucchini and boil until tender, about 5 minutes. Transfer mixture to blender. Cook peas in boiling salted water until tender. Drain. Add to blender and puree until smooth. Add sugar, horseradish and lemon juice and blend thoroughly. Mix in half and half. Cover and refrigerate at least 5 hours. Adjust seasoning with salt and pepper. Ladle soup into bowls. Garnish with lemon and zucchini rounds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hernekeitto Categories: Soups Servings: 6 1/2 lb Dried Whole Green Peas 2 qt Cold Water 1 lb Pork Leg 1 ts Dried Marjoram 1 pn Dry Mustard 1 ds Salt 1 ds Ground Pepper This Finnish pea soup can be made well in advance. You can double or triple the recipe and freeze it in useful quantities. Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it. Rinse peas and soak in cold water in large port for 8 hours or overnight. Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften. Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked. When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup. You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper. Heat to blend flavors and serve hot. Serves 6. From The Gazette, 91/01/30. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Holiday Pumpkin Soup Categories: Soups, Entertain Servings: 6 1 Cube bouillon 4 lb Fresh pumpkin, peeled, -seeded, cooked 2 c Water 2 c Half & half 2 tb Molasses 1 tb Butter 1/8 ts Ground ginger 1/4 ts Nutmeg 1/2 c Fresh parsley, chopped Chopped mint for garnish Make broth with bouillon. Cut pumpkin into 1" cubes and place in broth. Simmer for 5 minutes, then puree in blender. Return puree to heat; add half & half and molasses. Add butter, ginger and nutmeg; simmer for 10 minutes. Add parsley; simmer for 10 minutes more. Serve with fresh chopped mint on top. Serves 6. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Cream Soup Substitute Categories: Soups Servings: 1 2 c Instant non fat dry milk 3/4 c Cornstarch 1/4 c Instant low sodium Chicken bouillon 2 ts Dried onion flakes 1 ts Basil and thyme opt 2 ts Pepper Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper. To make the equivalent of one can of soup, use the 1/3 cup of the mix and 1 1/2 cup water and cook until thickened. NOTE: Beef bouillon may be used in place of the chicken. Mushrooms may be added to the sauce for a mushroom soup base. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Tomato Soup Categories: Soups, Vegetables Servings: 6 2 1/2 c Peeled and quartered -tomatoes 1 ts Minced or crushed fresh -onion 1 ts Salt 4 ts Butter or margarine 2 1/4 ts Sugar 2 ts Flour 1 ds Of pepper Mix first four ingrediants in large pot, mix flour and sugar and add to rest in pot. Simmer 10 minutes, stirring often. Cool and freeze. When ready to use, bring mix to boil, add 1/2 teaspoon soda (to prevent curddling) *then* add 2 cups hot milk. Stir and serve. Posted by Gale Burrows (Sep 20, 1990) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Tomato Soup I Categories: Soups Servings: 8 17 lb Tomatoes (1 peck) 1 c Brown sugar 2 md Onions 1 c All-purpose flour 2 Hungarian hot peppers 1 ts Ground allspice 3 sm Bunches celery 1 ts Ground cinnamon 1 lg Bunch fresh parsley 1 ts Ground cloves 1/2 c Coarse salt 1/4 ts Black pepper 1/2 c ( 1 stick) butter Core the tomatoes and chop them coarsely. Chop the onions, peppers, celery, and parsley coarsely, and divide equally, along with the tomatoes, between 2 very large, deep kettles. Divide the salt between the 2 kettles, too. Cover, bring to a boil, and simmer over medium-low heat for 1 hour, or until all vegetables are very tender. Stir frequently. Put mixture through a sieve or food mill. Transfer the puree to a large kettle. In a medium bowl, combine all remaining ingredients except butter. Add the seasonings gradually to the hot puree, beating in with a whisk. Add the butter and whisk smooth. Bring to a boil, then simmer over medium low heat for 3 minutes. Pour hot into 12 hot pint jars, leaving 1/2 inch head space. Seal and process in hot- water bath for 15 min. To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of water to every pint of tomato soup base. Heat and serve Yield: 6 to 8 servings. NOTE: You can also prepare the soup base by adding 1 1/2 cups milk to it, or even using 1 1/2 cups water. Posted by Pat Stockett. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Tomato Soup Categories: Soups Servings: 8 1 Peck tomatoes (approx. 17 -lbs.) 1 c Brown sugar 2 md Onions 1 c All-purpose flour 2 Hungarian hot peppers 1 ts Ground allspice 3 sm Bunches celery 1 ts Ground cinnamon 1 lg Bunch fresh parsley 1 ts Ground cloves 1/2 c Coarse salt 1/4 ts Black pepper 1/2 c ( 1 stick) butter Core the tomatoes and chop them coarsely. Chop the onions, peppers, celery, and parsley coarsely, and divide equally, along with the tomatoes, between 2 very large, deep kettles. Divide the salt between the 2 kettles, too. Cover, bring to a boil, and simmer over medium-low heat for 1 hour, or until all vegetables are very tender. Stir frequently. Put mixture through a sieve or food mill. Transfer the puree to a large kettle. In a medium bowl, combine all remaining ingredients except butter. Add the seasonings gradually to the hot puree, beating in with a whisk. Add the butter and whisk smooth. Bring to a boil, then simmer over medium low heat for 3 minutes. Pour hot into 12 hot pint jars, leaving 1/2 inch head space. Seal and process in hot- water bath for 15 minutes. To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of water to every pint of tomato soup base. Heat and serve Yield: 6 to 8 servings. NOTE: You can also prepare the soup base by adding 1 1/2 cups milk to it, or even using 1 1/2 cups water. Posted by Pat Stockett. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hominy Squash Stew Categories: Vegetarian, Soups Servings: 4 1 c Pinto beans - soaked overnight Salt 1 ts Cumin seeds 1 ts Dried Mexican oregano 1 Cinnamon stick (1" long) 3 Whole cloves 1/4 c Light olive oil -=OR=- sunflower seed oil 1 lg Onion; cut in 1/4-in squares 2 Garlic cloves; minced 1 tb Ground red chile -=OR=- -Paprika for milder flavor 2 c Bean broth or water (about) 1 lb Fresh or canned tomatoes - peeled, seeded & chopped, - juice reserved 3 c Peeled, cubed banana squash - (in 1-inch cubes) 2 c Cooked hominy 2 Jalapeno chiles - seeded and finely diced Chopped cilantro for garnish Sour cream, optional -=OR=- -Shredded Muenster cheese DRAIN SOAKED BEANS, cover them generously with fresh water and bring to boil. Boil vigorously about 5 minutes, skim off any foam that rises to surface, then lower heat and simmer 30 minutes. Add 1/2 teaspoon salt and continue cooking until beans are tender, about another 30 minutes. Taste as they cook to be sure they are as done as you like them. Drain beans but reserve liquid. Warm small, heavy skillet and toast cumin seeds until fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove them to plate so they don't burn. Combine with cinnamon stick and cloves and grind to a powder in electric spice mill. Heat oil in wide skillet and saute onion briskly over high heat 1 minute. Lower heat to medium and add garlic, ground spice mixture, ground red chile and salt to taste. Stir to combine. Add 1/2 cup reserved bean broth and cook, stirring occasionally, until onions soften. Add tomatoes and liquid, squash and enough bean broth to cover. Simmer until squash is partially cooked, about 20 minutes. Stir in hominy, beans and diced chiles. Add more broth as needed and continue cooking until squash is tender. Taste and check seasonings. Serve garnished with cilantro and sour cream or shredded cheese. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Soup Categories: Soups Servings: 4 1/2 c Dried Mushrooms 1 c Warm Water 3 c Vegetable Stock * 1 tb Dry Sherry 1/2 c Sliced Bamboo Shoots ** 4 oz Tofu, Diced 1/2 c Frozen Peas, Thawed 2 tb White Wine Vinegar 1 tb Soy Sauce 2 tb Cornstarch 1/4 c Water 1/2 ts White Pepper 1/2 to 3/4 t 1 ts Seasame Oil 1 Egg, Lightly Beaten 2 Green Onions *** Salt To Taste * See vegetable stock recipe or use Vegetarian style instant bouillon. For each cup of vegetable stock specified in recipe, dissovle 1 t vegetable flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** Cut into 1-inch diagonal slices, including tops. ~------------------------------------------------------------------------- Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Guacamole Soup Categories: Soups Servings: 4 1 Ripe avocado 2 lg Leaves romaine (or other) -lettuce 1/4 c Chopped green onions, with -tops 1 Clove garlic, mashed 2 tb Lime or lemon juice 1 To 2 Tbsp pure ground chili 4 Sprigs fresh coriander -(cilantro) 4 c Chicken stock Serves 4 Cut avocado into quarters, remove pit and peel, and put the flesh in a blender or processor. Tear the romaine leaves into pieces and add to blender. Add remaining ingredients, together with half the stock, and puree until smooth. Combine with remaining stock in a pan and simmer, covered, 10 minutes. I Hear America Cooking From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot or Cold Leek Soup Categories: Soups, Vegetables, Tabasco Servings: 6 1 Leek, (About 8 Ounces) * 2 tb Olive Oil 1 Onion, (About 6 Ounces), Peeled And Sliced 6 c Chicken Stock 1 1/2 lb Potatoes, Peeled And Cut Into 2-Inch Cubes Salt To Taste (Depending On Saltiness Of Stock) 1/2 ts Freshly Ground Black Pepper Bread Croutons, For Garnish MMMMM--------------------------FOR COLD SOUP------------------------------- 2 1/2 c Cold Milk 6 tb Chives, Chopped 1/4 ts Tabasco Sauce Remove the root end and any damaged outer leaves from the leek, but leave the remainder of the leaves intact. Split the leek in half lengthwise, and cut it into 1/2-inch pieces. Clean the leek by immersing the pieces in a bowl filled with cold water. Lift the pieces from the water and place them in a sieve to drain. Heat the oil in a pot. When hot, add the leek and sliced onion, and cook over medium heat for about 5 minutes, until they soften and begin to brown lightly. Add the stock, potatoes, salt and pepper, and bring to the boil. Boil for 30 to 40 minutes, until the potatoes are tender. Strain off most of the cooking juices and reserve them. Add the solids with a little of the juices to the bowl of a food processor, and process briefly, just until pureed. (If too much liquid is added to the processor bowl, the mixture will become too foamy.) Stir the puree into the reserved juices. You should have about 7 cups. The hot soup can be served immediately, either plain or with croutons. FOR COLD SOUP: Cool the soup and stir in the milk, chives and Tabasco sauce. Serve cold. Serves 6. *If you cannot find leeks, add additional onions or scallions; the soup will be very good, although it won't have the unique taste that leeks give to soup. If using leeks or scallions, be sure to make use of the green as well as the white part of the vegetables, after trimming them first, of course, to eliminate any damaged or wilted sections. The green leaves lend color as well as taste and texture to the soup. Recipe from "Cuisine Economique" by Jacques Pepin. Source: Cuisine Economique - J. Pepin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Goulash -- Crockpot Categories: Crockpot, Soups Servings: 6 2 lb Round steaks, cut in 1/2" -cubes 1 c Chopped onion 1 Clove garlic, minced 2 tb Flour 1 ts Salt 1/2 ts Pepper 1 1/2 ts Paprika 1/4 ts Dried thyme, crushed 1 (14 1/2 oz) can tomatoes 1 c Sour cream Noodles Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low 8-10 hours Add sour cream 30 minutes before serving, and stir in thoroughly. (High: 4-5 hours, stirring occasionally.) Serve over hot buttered noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Iced Strawberry Soup Categories: Soups Servings: 4 2 c Fresh strawberries, washed, -hulled and dried 1 md English cucumber, peeled and -cut into chunks 2 c Lemon yogurt 1/2 c Light rum 3 tb Chopped fresh mint leaves 2 tb Sugar Mint sprigs Thin lemon slices Place strawberries in a food processor fitted with a steel blade; puree,pour into a large bowl, set aside. Place cucumber chunks, yogurt, rum,chopped mint leaves, and sugar in food processor; process until cucumber is fully pureed; pour into bowl of pureed strawberries, stir to mix well; chill in refrigerator. Serve ice cold, garnished with sprigs of mint and lemon slices. Makes 4 cups Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Bean Soup Categories: Soups Servings: 16 1 c Dried Navy Beans 2 qt Water 1 c Chopped Onion 1 c Chopped Green Pepper 1 c Chopped Carrots 1 1/2 ts Dried Basil 1 ts Salt 1 1/2 ts Oregano, 1/4 ts Dry Mustard 2 cl Garlic Minched 3 cn (8 Oz.) Tomato Sauce 1/2 c Uncooked Whole Wheat Elbow Macaroni Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans. Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1 1/2 Hours OR Until Beans Are Tender, Stirring Occasionally. Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender. (Fat 0.5, Chol. 0.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Onion Soup Categories: Soups Servings: 6 4 md Sweet onions 4 tb Butter 4 sl Of bread Salt and pepper 2 (8 ounce) cans beef broth 1 c Italian bread crumbs 4 (4 inch square) slices -mozzarella cheese 1 (1/2 ounce) can Parmesan -Cheese (shredded) 4 Oven tempered soup bowls Preheat oven to 350 degrees. Chop onions to chewable size. Cut 4 slices of bread into small crouton size then bake until golden. Set aside. Saute onions in butter on low heat until soft and dark brown. Salt and pepper to taste. In a saucepan, heat both cans of beef broth plus 1 can of water and cook to slight boil. Add Italian bread crumbs and onions. Pour broth with onions into soup bowls. Add Parmesan cheese and croutons to each bowl, then layer each bowl with a slice of mozzarella cheese. Place into oven. Bake until cheese is crisp and brown. Let sit for a few minutes before serving. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Oyster Corn Chowder Categories: Soups, Seafood, Vegetables Servings: 4 1 c Orzo pasta 3 c Clear chicken broth 1/4 c Minced fresh parsley 1/2 c Chopped leeks 1/4 c Minced prosciutto Salt and white pepper, to -taste 1 1/2 c Fresh or frozen corn 2 tb Unsalted butter 2 1/2 c Light cream (Optional) 1 pt Maryland oysters with their -liquor Cook the orzo according to the directions on the package and set aside. Place the chicken broth, parsley, leeks, prosciutto, salt and pepper in a large sauce pan. Simmer until the leeks are tender, or about 2 minutes. Add the corn, butter, cream and oysters with their liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo. Stir and serve immediately. Makes 4 servings. Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates 12 gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium. This recipe is from Jack Azud of Easton, MD, who finished first in the Soups and Stews category of this fall's National Oyster Cook-Off in Leonardtown, MD. For a copy of the "National Oyster Cook-Off Award- Winning Recipes" booklet that contains this recipe and other champions, send $3 to National Oyster Cookoff, P.O. Box 653, Leonardtown, MD 20650. [The Washington Post; Nov 24, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jellied Beet Borscht Categories: Soups Servings: 12 3/4 lb Beets 1 tb Beef Bouillon Granules 1 1/2 c Water 2 Envelopes Unflavored Gelatin 2 tb Lemon Juice 2 tb Cider Vinegar 1 1/2 c Shredded Cabbage 1/3 c Chopped Cucumber 1/4 c Minced Fresh Dill 2 tb Finely Chopped Green Onions 1 tb Prepared Horseradish Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, & Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jellied Beef Broth Categories: Soups, 1941 Servings: 6 1/2 c Concentrated meat broth 2 c Boiling water 2 ts Gelatin 1/2 Bay leaf 1 Clove 1 ts Worcestershire sauce Chopped parsley Salt and pepper 1 tb Cold water 1 ts Celery salt Combine broth, water, bay leaf, clove, celery salt, and Worcestershire sauce. Season to taste. Simmer 10 minutes. Strain. Add gelatin which has been softened in cold water. Stir until dissolved. Pour into bouillon cups. Chill until firm. Garnish with chopped parsley. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jellied Consomme Categories: Soups Servings: 4 4 c Beef broth or 2 tablespoons -instant beef bouillon Granules dissolved in 4 cups -hot water 1 Sm. onion, chopped (1/4 cup) 1/2 Med. green pepper, chopped -(1/4 cup) 1 tb Snipped parsley 1 ts Worcestershire sauce ...... 2 tb Dry sherry 2 tb Water 1 Envelope unflavored gelatin 1/2 c Whipping cream (optional) 1/4 ts Curry powder (optional) If using homemade beef broth, be sure that you clarify the broth before preparing this recipe. In saucepan combine beef broth, onion, green pepper, parsley, and worcestershire sauce. Bring to boiling. Reduce heat; simmer uncovered, for 15 minutes to reduce liquid slightly (it should measure 3 to 3 1/2 cups). Strain mixture, discarding vegetables. Return the strained broth to saucepan. In small bowl combine sherry and water; sprinkle gelatin over liquid and let stand to soften gelatin. Stir gelatin mixture into broth; heat and stir till gelatin dissolves. Pour into large bowl. Chill till set. Before serving, whip cream and curry powder just to stiff peaks. Break up consomme with a fork; spoon into serving dishes. Top each serving with a dollop of the whipped cream. Makes 4 to 6 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jellied Fruit Soup Categories: Soups, 1941 Servings: 6 1 c Orange juice 1 c Pineapple juice 1 pk Sweetened lemon flavored -gelatin Heat fruit juices to boiling. Add gelatin. Stir until dissolved. Pour into a shallow oblong mold. Chill until firm. Cut in small cubes. Serve in bouillon cups with crisp crackers. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jewish Mother's French Beef Soup Categories: Soups Servings: 6 2 md Onions, peeled and sliced 2 tb Butter or vegetable oil 2 lb Beef, in one piece 1 lb Beef soup bones 2 lb Chicken wings 12 c Beef bouillon 1 Bouquet garni: 2 bay leaves, -4 whole cloves, 4 sprigs Fresh parsley, 2 sprigs -fresh thyme, 6 whole -bruised Peppercorns 3 md Leeks, white part only 4 Carrots, washed, unpeeled, -cut in 1-inch pieces 4 md Turnips, washed only, cut in -quarters 3 c Fresh green beans Parmesan cheese, freshly -grated Toasted french bread Saute onions in butter. Add remaining ingredients except green beans, cheese and bread. Simmer for 2 1/2 hours, skimming occasionally. Add green beans and simmer for 30 minutes longer. Remove and discard bouquet garni. To serve, place one piece of toasted crusty french bread in each warm bowl and pour hot soup over it. Sprinkle with freshly grated cheese to taste. Makes 6 servings. [WASHINGTON POST] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Julienne Soup Categories: Soups, 1941, Text Servings: 6 Text Only Shred carrots, turnips, celery, potato, and onion; or cut in very narrow strips. Cook in boiling salted water until tender. Drain. Add to hot bouillon or consomme in the proportion of 2 tablespoons cooked vegetables to each cup of bouillon or consomme. Heat thoroughly. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kale and Potato Soup Categories: Soups, Vegetarian, Potatoes, Vegetables Servings: 4 7 c Water 1 lg Bunch kale 1 1/4 lb Red potatoes Salt 2 Bay leaves 3 tb Virgin olive oil 1 md Red or yellow onion - diced into 1/2-in squares 6 Garlic cloves; sliced 1/2 ts Red pepper flakes Freshly ground pepper Finely chopped parsley - for garnish HEAT WATER IN LARGE PAN. Meanwhile, with sharp knife, remove stems of ruffled kale leaves. Chop stems into 1-inch long pieces and add them to the water. Cut leaves into pieces about 2-inch square, wash well and set aside. Scrub and peel potatoes and add peels to heating water along with 1/2 teaspoon salt and 1 bay leaf. When water boils, lower heat and let it simmer while you assemble remaining ingredients. Cut peeled potatoes into pieces about 1/2-inch square. Heat oil in soup pot, add onion, garlic, red pepper flakes and remaining bay leaf. Cook over medium-high heat 3 or 4 minutes, stirring frequently, then season with salt. Stir in potatoes and 1 cup strained simmering stock. Cover and cook slowly 5 minutes. Add kale, cover again and steam until leaves are wilted, stirring once or twice. Strain remaining stock into soup pot. Bring to boil, reduce heat and simmer slowly, covered, until potatoes are soft, about 30 minutes. Use back of wooden spoon to break up potatoes by pressing them against sides of pot or puree 1 or 2 cups soup in blender and return it to pot to make unifying background for other elements. Taste soup and season to taste with salt and generous grinding of pepper. If possible, set soup aside 1 hour to allow flavors to merge and develop even further, then serve with light sprinkling of parsley. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kathie Jenkins Wild Rice Soup Categories: Soups Servings: 12 1/4 c Butter 4 Celery stalks, chopped 2 Carrots peeled and diced 1 sm Onion, diced 1 sm Red onion, diced 1/2 c Green onions, sliced 1/3 c Slivered almonds 1 tb Dill weed 2 ts Black pepper 2 ts Garlic salt 2 Bay leaves 1/2 ts Turmeric 4 qt Chicken stock 1 1/2 c Wild rice, well washed 1/2 c White rice, well washed 1/2 ts Salt 4 Egg yolks 4 c Cooked chicken diced 3 c Mushrooms, sliced Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes. Add dill weed, pepper, garlic salt, bay leaves and turmeric. In separate large pot, bring chicken stock, wild rice, white rice and salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup into yolks, then whisk back into soup. Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil. Serve immediately. Each serving contains about 282 calories; 1,444 mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; .84 grams fiber. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Katie Stapleton's Colorado Cantaloupe Soup Categories: Soups Servings: 6 Jim Vorheis 1 Ripe cantaloupe, peeled, -seeded and cut into chunks 1/2 c Dry sherry 2 tb Honey 1 tb Fresh lime juice Put all ingredients into food processor or blender and mix well. Chill covered in refrigerator. Blend again before serving to mix together. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kettle River Gazpacho Categories: Soups, Vegetables, Garlic Servings: 6 3 Tomatoes, peeled, seeded and -coarsely chopped 1/2 Green pepper, seeded and -diced 1 Clove garlic, finely chopped 1 sm Onion, finely sliced 1/2 English cucumber, peeled and -chopped 4 tb Finely chopped mixed fresh -herbs such as chives, -parsley,oregano, Chervil. 2 tb Olive oil 10 tb Chili sauce 2 tb Lemon juice 1/2 c Tomato juice Mix all the ingredients together. Heat gently over medium heat. Serve with hot crusty bread. Can be served chilled or at room temperature. Origin: Sun Rype Recipe insert Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kidney Stew Categories: Soups Servings: 4 1 lb Spanish onions, peeled and -cut into eighths 1/2 c Red wine 1 1/4 c Water 1/4 ts Dried thyme or 1/2 tsp -chopped fresh Salt and pepper to taste 10 Lamb kidneys (about 1 1/2 -lbs) 4 tb Flour Place the onions, wine and 3/4 cup water in saucepan. Season with salt, pepper and thyme, bring to boil. Lower heat, cover and simmer 20 minutes or until the onions are tender. Remove any surrounding fat and the translucent membrane from the outside of the kidneys and cut them into about 1" cubes. Stir the kidneys into the onion mixture, cover and simmer for 5 minutes or until the kidneys are nearly tender. Blend the four with the remaining water until it is smooth and mix it into the kidneys, stirring continuously until the mixture thickens. Simmer for a few minutes, check seasoning. Serves 4 Kidneys are a part of the body ruled by Libra, and in this dish their taste is sweet and mild and lightly flavored with wine and thyme. Serve this stew as a family supper dish with plenty of boiled rice and a red wine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: King's Arms Tavern Cream of Peanut Soup Categories: Soups Servings: 12 1 Onion, chopped 2 Celery ribs, chopped 1/4 c Butter 3 tb Flour, all purpose 2 qt Chicken stock 2 c Peanut butter, smooth 1 3/4 c Light cream 1 Peanuts, chopped Servings: 12 Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add chick stock, stirring constantly, and bring to a boil. Remove from heat and rub through a sieve. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil, and serve, garnished with peanuts. Note: This soup is also good served ice cold. This is as served at the King's Arms Tavern in Colonial Williamsburg, Virginia. "Peanuts (ground nuts) are from Brazil that sailed with the Portuguese explorers to Africa and back to the Americas with the Negro. In 1794, Thomas Jefferson recorded the yield of sixty-five peanut hills at Monticello. The cultivation of peanuts increased in the South in the nineteenth century, but it was not until after the Civil War that they gained national acceptance." From the Williamsburg Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb Broth Categories: Soups, 1941, Text Servings: 6 Text Only Wash and remove the membrane from lamb shank. Clean thoroughly. Cover with cold water. Let stand 2 hours. Drain. Add fresh cold water in the proportion of 1 quart of water per pound of lamb. Add 1/4 teaspoon salt per each quart of water. Simmer 2 hours. Cool. Skim off fat. Heat broth to boiling. Pour into freshly sterilized jars. Adjust cover. Partially seal. Process in hot water bath 1 hour. Remove from water bath. Complete the seal. Label and store in refrigerator until needed. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb Stock Categories: Soups Servings: 1 1 Bone from a 6-lb leg of Lamb, cut in half 3 Stalks celery, cut into Small pieces 2 Carrots, cut into small Pieces 2 Onions, peeled and Quartered 1 lg Ripe tomato OR 1 c Canned tomato, cut into Small pieces Any drippings from roast Lamb 4 Peppercorns 1 Bay leaf 1 Parsley add enough water to just cover the lamb bone. Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful. If it tastes weak, simply raise the heat a bit and let it reduce further. 2. Drain the stock into a colander set over a large bowl. Remove the bones and cut any remaining meat off and set aside. Discard the vegetables and bones. Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup. Makes about 8 cups. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb, Lentil, and Rosemary Soup Categories: Soups Servings: 6 2 tb Olive oil 1 tb Butter 3 cl Garlic, minced 2 Onions, chopped 2 Carrots, cut into small Cubes 1 ts Salt 1 ts Pepper 6 c Lamb stock 2 c Chopped very ripe tomatoes Or canned tomatoes 1 Bay leaf 1 Bone from a roast leg of Lamb 1 c Cubed cooked lamb Tabasco or other liquid hot Pepper sauce 1. In a large soup pot, heat the olive oil and butter over moderately low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning. 2. To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Late-Summer Soup Categories: Soups Servings: 6 2 tb Olive oil 1 lg Onion; chopped 3 c Water 2 Summer squashes; 12 oz -chopped 2 lg Tomatoes; coarsely chopped 1 Red pepper; chopped 1 Yellow pepper; shoped 1 Zucchini; chopped 3 lg Cloves garlic; minced 1 1/2 ts Salt 1/2 ts Fennel seeds 1/4 ts Freshly ground pepper MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------ 101 x Calories 3 x G protein 14 x G carbohydrate 5 x G fat x Mg cholesterol 545 x Mg sodium 1. In Dutch oven, heat oil over medium heat; add onion. saute 5 minutes or until sofrtened; add remaining ingredients. Heat to boiling; reduce heat. Summer soup 15 minutes or until vegetables are tender. 2. In food processor, puree 2 1/2 cups soup; pour into soup in pan. Heat. From: McCalls September 1993. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-04-93 (17:07) Number: 2396 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Leek and Artichoke Soup Categories: Soups, Vegetables, Vegetarian Servings: 6 1 lg Artichoke; -=OR=- 2 md -Artichokes 1 c Water; acidulated with - the juice of 1 Lemon 2 Garlic cloves 1 tb Virgin olive oil 1 lg Leek; white part only -=OR=- 2 md Leeks, white part only - washed and sliced 1 sm New potato; quartered - and thinly sliced 6 Leaves butter lettuce - sliced into 1/4" strips -=OR=- a handful of - Sorrel leaves, sliced 1 tb Chopped parsley 2 Mint leaves; chopped Salt 5 1/2 c Water 1 lb Fresh peas; shucked, -=OR=- 1 c -Frozen peas MMMMM----------------------------GARNISHES--------------------------------- Freshly ground pepper Chopped chervil -=OR=- Chopped Parsley Extra-virgin olive oil Parmigiano-Reggiano - freshly grated TRIM THE ARTICHOKES. Break off the tough outer leaves and slice off the top 2/3 of the remaining inner leaves. Trim the outsides, cut the artichokes in quarters and remove the chokes. Dice the trimmed hearts into small pieces. Put them in the acidulated water as you work. Keep the garlic cloves whole. Warm the olive oil and add the leeks, drained artichokes, garlic, potato, lettuce or sorrel, parsley and mint. Season with the salt, add 1/2 cup water and stew gently until the vegetables are wilted, about 5 minutes. Add the peas and the rest of the water. Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes or until the artichokes are cooked. Taste for salt. Puree the soup or leave it as is and serve with the freshly ground pepper, add a few good pinches of chervil or parsley, a spoonful of olive oil drizzled into each soup plate and a dusting of cheese. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Leek and Potato Soup Categories: Soups, Potatoes Servings: 6 3 tb Butter 3 c Minced leeks 3 tb Flour 4 c To 6 c hot water 1 ts Salt Pepper to taste 4 c Potatoes 1/3 To 1/2 cup heavy cream Melt butter over medium heat. Stir in leeks. Cover and cook slowly for 5 minutes without browning. Blend in flour, stir over medium heat for 2 minutes to cook flour without browning. Remove from heat and let cool gradually. Beat in 1 cup water and blend thouroughly with flour and leeks, stir in rest of water, stir in salt, pepper and potatoes; bring to a boil. Reduce heat and simmer, partly covered, for 40 minutes or until potatoes are tender, remove from heat, add cream. Posted by Kathy Murphy. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Leftovers To Save for Soup (Soup Information) Categories: Soups, Information Servings: 6 5 Minutes for zucchini or tiny -broccoli orcauliflower -flowerets. Any leftovers in cans should be transfered to plastic containers - atwist of foil or plastic in the case of anchovies, tomato paste, or pimientos - and frozen. Vegetable cooking water (freeze) Leftover vegetables (can be frozen, but better if not) Noodles, rice, pasta, kasha, beans (freeze) Cream sauce, spaghetti sauce, gravy (freeze) Before freezing leftover vegetable water, stock, broth, or tomato product, cook some finely chopped onion, celery, and carrot in 1 - 2 Tbsp of butter until they soften, then add the liquid and salt and pepper. Freeze the mixture and you will have soup starter. Use 1/3 to 1/2 cup of each vegetable for 6 cups of soup. Variations on the soup starter: Before adding the vegetables, cook 2 slices of diced bacon in the butter. Add 1 Tbsp paprika, chili powder, or curry powder to the vegetables as they cook, before adding liquid: 1 Tbsp of flour can be added at this time, too, to give the starter a little body. Sherry or dry red or white wine, about 1/3 cup, can be added before the other liquid and allowed to cook down to half. This gives a richness to the soup that will ensue. Add 2 Tbsp of finely chopped parsley to the vegetables. Add 1/3 cup of finely chopped green pepper. Once you have the starter, the rest of the liquid can be added. It can be more of the same, or perhaps milk. Heavy cream, yogurt, or sour cream are added at the end, to heat but not boil, to avoid curdling. The solids you put in can be infinitely varied: Small pieces of stewing meat or soaked dried beans need about an hour to cook. Fresh vegetables take from about 20 minutes for root vegetables to about Cooked vegetables should be put in just to warm, not to cook any further. If they are already overcooked, perhaps it would be better to add a little liquid and puree them. Soup can be thickened by pureeing some or all of it, or for each cup of soup add 1 tsp of rice or 3 Tbsp of grated raw potato or 1 Tbsp of flour mixed with 2 Tbsp milk, water, or broth. Finely chopped cabbage can cook for hours in a soup, spinach goes in at the very end, for about a minute, remaining bright green. Cooked ham, in chunks or julienne, sliced frankfurters, and sliced garlic sausage have more flavor and give up some of their fat if they are lightly sauteed before being added to the soup. From: MAIN COURSE SOUPS AND STEWS by Dorothy Ivens, ISBN 0-06-015131-5. Harper & Row, New York. 1983. Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Legal's Inaugral Fish Chowder Categories: Fish, Soups Servings: 3 1/2 c Butter 3 c Diced onions 1/4 c Finely grated carrots 2 ts Minced garlic 1/2 c Flour 12 c Concentrated fish stock 4 lb Chowder fish fillets, such -as 2 lbs. cod, 1 lb. -monkfish and 1 lb Cusk (note from Al: I -believe any firm white fish -will do) 2 c Light cream 1/2 c Finely grated Monterey Jack -cheese salt freshly ground black pepper Heat the butter in a large saucepan until softened, and saute the onions, carrots and garlic in it, stirring frequently, for about 5 minutes. Remove from heat and slowly stir in the flour. Return to the heat, and cook, stirring, for about 4 minutes. Meanwhile, begin heating the stock in a large pot. Whisk the stock into the flour mixture. Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes. Add the fish and simmer about 10 minutes longer. Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes. (You won't distinguish the cheese as such, it is incorporated in the chowder.) Reheat the chowder slowly so the cream doesn't boil. Makes about 3 quarts. Posted by Al Martin. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lentil and Brown Rice Soup Categories: Soups, Garlic, Fresh herbs, Vegetarian, Rice Servings: 6 5 c Chicken Broth 1 1/2 c Lentils * 1 c Brown Rice 32 oz Tomatoes ** 3 Carrots, In 1/4 Inch Pieces 1 Onion, Chopped 1 Celery, Chopped 3 Garlic Cloves, Minced 1/2 ts Basil 1/2 ts Oregano 1/4 ts Thyme 1 Bay Leaf 1/2 c Fresh Parsley, Minced 2 tb Cider Vinegar (Or To Taste) * Lentils should be picked over and rinsed. ** Reserve tomatoe juice. ~------------------------------------------------------------------------- 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 or until lentils and rice are tender. Stir in parsley, vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be thick and will thicken more as it stands. Thin, if desired, with chicken stock. A 1984 Gourmet Magazine favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lentil and Rice Soup Categories: Soups, Vegetarian Servings: 4 1 lg Onion, chopped 2 tb Sunflower oil 2 Cloves garlic, diced 1 ts Fresh ground ginger 1 ts Curry powder 1 ts Turmeric 1 ts Chili powder 1 ts Ground cumin 1 ts Ground coriander 3 Chicken (or vegetable) -bouillon cubes 6 c Water 1 1/2 c Lentils, washed 3 c Brown rice, freshly cooked In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook for 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer for about 1 hour. Ladle into bowls over rice. Serves 4. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lentil Soup Categories: Soups Servings: 4 2 tb Oil 3/4 c Chopped onion 2 cn Chicken broth (12 oz) 1/2 lb Dried lentils 1 Smoked ham hock 1 Bay leaf 1/4 ts Thyme 1/8 ts Ground pepper 1 Garlic clove 1 cn VEG-ALL Mixed Vegetables, -with liquid (16 oz) 1. Heat oil in stock pot; cook onion 1 minute. 2. Add broth, lentils, smoked ham hock, bay leaf, thyme, pepper and garlic; bring to a boil. Reduce heat and simmer until lentils are tender. 3. Stir in can of VEG-ALL; heat through and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lentil Soup with Cilantro Categories: Soups, Beans Servings: 4 1 c Green or brown lentils 1 Small onion 2 Cloves garlic, minced 1 Bay leaf 6 1/2 c Water 1 ts Salt Fresh ground pepper 1 Bunch cilantro, chopped 1/4 c Plain non-fat yogurt garnish Wash and pick over lentils. Combine lentils, onion, garlic, bay leaf and water in a soup pot. Bring to a boil, reduce heat, and simmer for 40 minutes. Add the salt toward the end of the cooking time. Remove from the heat. Discard the onion and bay leaf. Put the soup through a food mill or puree half of it in a blender. Heat through, add salt and pepper to taste, stir in the cilantro, and serve, topping each bowl with a dollop of yogurt. Nutritional info: 177 calories; 5G protein; .75G fat; 30G carbohydrate; 17MG sodium; 0 cholesterol. SOURCE: "Entertaining Light" Martha Rose Shulman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lentil Soup Categories: Soups Servings: 6 2 c Lentils 6 c Water 1 lb Smoked sausage, sliced 3 tb Oil 1 lg Onion, chopped 2 lg Cloves garlic, minced 3 lg Carrots, thinly sliced 2 Stalks celery, sliced 1 ts Thyme 1/2 c Fresh parsley, minced 2 lg Tomatoes, peeled and chopped 1/2 c Water 1 Bay leaf Salt and fresh ground pepper Combine lentils and water in a large pot and bring to a boil. Reduce heat, cover, and simmer for 1 hour. While cooking, brown sausage over medium heat. Remove from pan and drain on paper towels. Clean frying pan, add oil and heat. Saute onion and garlic for 2 minutes. Add carrots, celery, thyme, and parsley. Continue to saute for 2 to 3 minutes. Stir in tomatoes and water. Add bay leaf; salt and pepper lightly. Cook covered until vegetables are tender, then remove from heat. After lentils have cooked one hour, add vegetables and sausage. Simmer, covered, until lentils are tender and flavors are mingled. Add salt and pepper to taste. Serves 6. Posted by Ellen Cleary. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lentil Tomato Soup Categories: Soups, Vegetables Servings: 6 2/3 c Dried lentils, washed and -picked over 4 c Water 1 Onion, chopped 4 Carrots, chopped 2 Stalks celery, chopped A few Baco-bits (optional) 1 c Tomato paste A hearty and nutritious soup--high in protein--that does not take long to make and tastes as though it took all day. Chopped parsley Garlic Salt and pepper Thyme, dill weed, and tarragon - to taste Dry white wine (optional) Put the first 6 ingredients (lentils, water, onion, carrots, celery, and Baco-bits if you are using them) into a large pot and simmer gently for about 3 hours, replenishing the water as needed. If you have a taste for it, try adding a little dry white wine. Then, tasting to see what quantity is right for you, add very small amounts of the herbs and spices. Finally, stir in a cup of tomato paste and let it all heat through. Makes 6 servings. MY NOTES: I never used the Baco-bits or the white wine with this soup. The lentils do not need to soak. If you forget and soak them anyway, just cut the simmering time a little. Be sure to check the water level. This becomes a very nice rich, thick stew-like soup, and can burn quickly. The tomato paste adds a nice tang which benefits the lentils a lot. If I remember right (it has been six months or so since I've made this), I am not sure I used all the tomato paste they call for... I think I may have just opened a 6-oz. can and put that in (8 oz. is a cup, so I would be just shy a little). Don't think it makes a lot of difference... just add the tomato paste to taste. ;-) This is a very pretty soup (lentils being pretty much just brownish, the carrots and onions and celery bits all some nice color to it, and the tomato paste makes it have a kind of reddish glow), and is nice served with a hearty slice of whole grain bread ... especially on a cold winter night! Posted by Kyosho Connick. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lentils Monastery Style Categories: Soups, Vegetables Servings: 6 1/2 c Olive Oil 2 lg Onions, Chopped 6 Carrots, Chopped 1/2 ts Thyme, Dried 1/2 ts Marjoram, Dried 3 c Chicken Stock 1 c Lentils, Washed 1/4 c Parsley, Chopped 6 oz Tomato Paste 28 oz Plum Tomatoes 1 c Brown Rice, Uncooked 1 ts Vinegar 1 tb Parmesan, Grated Saute onions and carrots in oil in large pot 3-5 minutes. Add thyme and marjoram and saut‚ another minute. Add the remaining ingredients and cook in covered pot 45 minutes. To serve, place 1/2 tsp vinegar in bowl, add lentil mixture and top with grated cheese (Parmesan or other favorite). Kathleen Krause in the 24 Feb 88 Dayton Daily News MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: LETTUCE SOUP Categories: Soups Servings: 6 2 tb Minced Onion 1 tb Butter 1 tb Flour 1/2 ts Salt 1/4 ts Nutmeg (fresh grated) 1 ds Fresh Ground Pepper 3 1/2 c Chicken Stock 1 Med. Head Iceberg Lettuce, -shredded 1 Egg Yolk, slightly beaten 1/2 c Heavy Cream Saute onion in butter until lightly golden. Stir in flour, salt, nutmeg & pepper. If using bouillon cubes, dissolve in boiling water; add to onion mixture slowly. Cook over medium heat, stirring until thickened. Add lettuce. Cover and let cook 3 minutes. Mix together egg yolk and cream. Stir 1/4 c. Soup into yolk/cream mixture. Pour this mixture into soup, stirring constantly. Cook over low heat, stirring, until soup comes to a boil. Remove from heat and serve at once! As I said, this is a great way to use up wilted lettuce of any kind. I have used all different types singularly and together. BTW, it serves six! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Light Tomato Soup Categories: Soups, Vegetables Servings: 4 1 md Seedless English cucumber, -peeled 1 md Ripe tomato, peeled 1 tb Chopped onion 1 sm Clove garlic, chopped 1/4 ts Curry powder Pinch each of nutmeg, salt -and pepper 1/2 c Water 1 tb Cider or wine vinegar 2 To 4 drops hot pepper sauce 2 ts Sugar Prep time: 10 minutes Cool time: 1 hour This cool, crisp soup is best made in summer when the tomatoes and cucumbers are in season, but make sure they are peeled because their peel will be too bitter in this combination. chopped, fresh parsley, optional Chop cucumber and tomato into medium sized chunks. In container of blender or food processor, combine cucumber, tomato, onion, garlic,curry, nutmeg, salt, pepper, water, vinegar, hot pepper sauce and sugar. Puree until smooth. Pour into a large bowl or pitcher. Chill at least 1 hour. Pour into soup bowls or mugs. Garnish with chopped parsley, if desired. Makes 4 cups. Origin: Light & Easy Choices Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Linda Williams' Many Bean Soup Categories: Soups, Beans Servings: 1 Formatted by: Gaye Levy -DTXT63A 2 c Mixed beans 2 tb Salt 1 Hambone or hamhock 1 Large onion, chopped 1 Lg can chopped tomatoes; -undrained 1 ts Chili powder 1/4 ts Garlic powder 1 c Diced carrots 1 Juice of 1 lemon Wash the beans and pick them over. Cover with water and let soak overnight. Drain the soaked beans. Put the beans in a large pot. Add 2 qts. of water and bring to a boil. Turn the heat down and simmer 2 1/2 to 3 hours. Add all the other ingredients and simmer another 45 mins. If you want, you can also add 1 C of diced potatoes. This is a wonderful soup! Gayes notes: I used 1/4 lb smoked turkey instead of the hamhock. Also, I used 2 9 oz cans of tomatoes. Next time, I will only use one can. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lobster and Corn Chowder Categories: Soups Servings: 4 1 Lobster (about 1 1/2 Lb) 2 md Ptoatoes 1 md Onion 4 Ears fresh corn (OR 2 cups -frozen corn kernels) 1 qt Half-and-half 4 tb Butter 1/8 ts Cayenne pepper 1/4 ts Salt 1/4 ts Freshly-ground black pepper PREPARATION: Bring 4 quarts of water to boil in a 6- to 8-quart soup kettle. Add lobster , cover and boil for about 10 minutes. Remove and reserve the shells and carcass for stock. Cut lobster meat into 2-inch pieces. (Can wrap and refrigerate meat and shell overnight.) Peel and cut potatoes into 1/2-inch dice. Mince the onion (1 cup). Remove the corn kernels from the cobs (or drain and set aside thawed corn). COOKING AND SERVING: Put the reserved lobster shells and carcass in a large saucepan with the half-and-half. Bring to a boil, lower heat, and simmer 4 minutes. Remove from heat and set aside. Melt the butter in a soup kettle. Add the potatoes, onion and corn kernels and saute over medium-low heat until the onion is translucent, about 5 minutes. Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly until the potatoes are tender, 6 to 8 minutes. Stir in the lobster meat, cayenne pepper, salt, and pepper. Simmer just until the lobster meat is hot, about 5 minutes. Ladle into warm bowls and serve with Corn Crisps. Makes 4 servings. [COOKS; Jul/Aug 1988] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lobster Bisque Categories: Lobster, Soups Servings: 6 2 lb Medium sized Lobsters 2 1/2 c Poultry stock or Fish Fumet 1 ea Sliced onion 4 ea Ribs celery with leaves 2 ea Whole cloves 1 ea Bay Leaf 6 ea Peppercorns 1/4 c Soft butter 1/4 c Flour 3 c Heated milk 1/4 ts Nutmeg 1 c Hot but not boiling cream 1/4 c Dry Sherry 1/8 ts Minced Parsley 1/8 ts Paprika Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 minutes. Strain the stock. If there is coral roe, force it through a fine sieve. Combine it with soft butter, blend in the flour. Gradually pour into a mixture of the heated milk and nutmeg. When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 minutes. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika. Serves 6. Shared by: Pat Stockett Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lobster Stew Categories: Lobster, Soups Servings: 4 1 1/4 lb Boiled Lobster 5 c Milk 1/2 c Heavy Cream 1 pn White Pepper 4 tb Butter 1 ts Salt Remove meat from lobster body and claws. Cube. Scald milk with lobster shells in it. Discard shells. Slightly saut‚ lobster in butter; add the milk and bring to boil. Remove from heat, add cream, season to taste and serve with Oyster crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Louisiana Chicken Gumbo Categories: Gumbo, Soups Servings: 6 3 Lbchicken 4 tb Fat, butter or bacon fat 1 lb Ham, diced 1 md Onion, sliced 1 1/2 ts Salt 1 qt Hot water 2 c Sliced okra 1 Sprig thyme 2 Dozen oysters 1/16 ts Cayenne 1 tb File' -OR- 3 tb Sassafras leaves Cooked Rice Clean chicken and cut in pieces. Saute chicken in fat in heavy frying pan until browned, turning frequently. Add ham and onion, and saute for about 10 minutes. Add salt and water; bring to a boil, and simmer for about 1 1/2 hours, or until chicken is tender. Add okra and thyme, and simmer for 1/2 hour longer, or until okra is tender. Remove chicken from bone and return to stock. Add oysters and cayenne, and cook until edges of oysters curl. Add additional seasoning if needed. Just before serving stir in file' or sassafras leaves. Serve at once in hot tureen with boiled rice, or serve in hot soup bowls. Serves 6 to 8. Posted by Earl Shelsby. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Low-Fat Crab Chowder Categories: Soups Servings: 1 2 md Potatoes 4 tb Margarine 1/2 c Chopped onions 1/4 c Green pepper 4 tb Flour 4 c Skim milk 2 cn (10 1/4-oz each) whole corn Drained 1 ts Salt 1/8 ts Thyme 1/8 ts Pepper 16 oz Imitation crab 2 tb Cooking sherry Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan, over medium heat. Add onion and green pepper, cook about 4 minutes, stirring frequently. Add flour, cook about 1 minute, stirring constantly. Gradually add milk, using a whisk to prevent lumping and to blend the sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the mixture appears hot, but not bubbling. Cut crab into bite-size pieces and add to the sauce. Add potatoes. Heat again until hot, but not bubbly, stirring frequently. Just before serving, add cooking sherry. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lunch in a Mug: Soup Categories: Microwave, Soups Servings: 6 3/4 c Non-fat dry milk powder 1/4 c Non-dairy creamer 2 tb Instant chicken bouillon -granules 1 tb Dried vegetable flakes 1/2 ts Dried parsley flakes 1/2 ts Dried summer savory 1/2 ts Salt 1/4 ts Onion powder 1/4 ts Pepper To serve: 2 Tbsp uncooked instant rice, optional, 3/4 cup water In small bowl, combine milk powder, creamer, bouillon granules, vegetable flakes, parsley flakes, savory, salt, onion powder and pepper. Store in airtight container for no longer than 6 months. To make one serving of soup, place instant rice (Minute Rice) and 3 Tbsp dry soup mix in microwave safe mug. Place 3/4 cup water in 1 cup measure and microwave on HIGH for 1 1/2 to 3 minutes or until it boils. Pour boiling water into mug with rice and soup mix; stir. Cover with plastic wrap and let stand for 5 minutes or until rice is tender. Posted by Allison Cozzi. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lyonnaise Oyster Stew Categories: Oysters, Soups, Stew Servings: 8 3 lg Leeks - unblemished, about 1 -1/2 pounds 3 Med. potatoes - about 1 1/4 -pounds 3 tb Butter 6 c Water Salt and freshly ground -pepper to taste 1/4 lb Cheese - preferably Gruyere -or Swiss 1/4 c Vegetable oil 3 c Bread - white, crustless -cubed 1 c Whipping cream 1/8 ts Nutmeg - fresly grated 1 pt Oysters - shucked, with -their liquor 1/4 c Parsley - finely chopped 1. Trim off the root ends and most of the green part of the leeks. Reserve the white part of the leeks plus a small part of the green. Split the white part in half and rinse thoroughly between the leaves. 2. Cut the leeks lengthwise into thin strips and then crosswise into very small cubes. There should be about 5 cups. 3. Peel the potatoes and cut them lengthwise in half. Cut each half crosswise into very thin slices. There should be about 4 cups. 4. Heat 2 tablespoons butter in a large saucepan and add the chopped leek. Cook, stirring often, for about 5 minutes. Add the potatoes and water and bring to a boil. Add salt and pepper. Simmer for 20 minutes. Drain in a colander. Reserve both the liquid and solids. 5. Meanwhile, finely grate the cheese. There should be about 1 cup. 6. Heat the oil and remaining 1 tablespoon butter in a heavy skillet and add the bread cubes. Cook, shaking the skillet and stirring, until the cubes are golden brown. Drain in a sieve. 7. Put the leek and potato solids in a food processor or blender. Blend thoroughly while adding small amounts of the reserved cooking liquid. Add only enough liquid to make a fine puree. 8. Combine the puree with the remaining liquid in a kettle and bring to a simmer. Add the cream and salt and pepper to taste. Add the nutmeg and heat thoroughly. 9. Add the oysters with their liquor and cook briefly or just until the oysters curl. Serve sprinkled with the parsley and with the croutons and cheese on the side. Yield: 6 to 8 servings. Recipe from "Cuisine Rapide" by Pierre Franey and Brian Miller. Posted by Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maine Fish Chowder Categories: Soups, Fish, Potatoes Servings: 6 1/4 lb Salt Pork, Diced 4 c Diced Raw Potatoes 3 md Onions, Peeled & Sliced 2 ts Salt 3 lb White Fleshed Fish * 2 c Scalded Milk 1 ts Butter Or Margarine 1/4 ts Pepper To Taste * Use 3 to 3-1/4 pounds fresh skinned haddock or other white-fleshed fish with bones in it. ~------------------------------------------------------------------------- Fry salt pork to render all fat in a heavy kettle and then remove. Add potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender. Do not overcook. Meanwhile, cut fish into large chunks and put into another saucepan. Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered, until fish is fork tender, about 15 minutes. Remove from heat. Strain and reserve liquid. Remove any bones from fish. Add fish and strained liquid to potato-onion mixture. Pour in milk and leave on stove long enough to heat through, about 5 minutes. Mix in butter and pepper. Serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Make Ahead Gazpacho Categories: Soups Servings: 6 2 c Vegetable Stock 2 c Tomato Juice 2 tb Lemon Juice 2 tb Green Taco Sauce 1 ts Sugar 1/2 ts Garlic Salt 1/8 ts Pepper Cucumber * Green Pepper ** 4 lg Tomatoes *** 3 x Green Onions **** * Cucumber, peeled, seeded, and coarsley chopped. ** Green pepper, seeded and diced. *** Tomatoes, peeled and coarsely chopped. **** Green onions (including tops) thinly sliced. ~------------------------------------------------------------------------- In a 3 quart pan over medium heat, combine stock, tomato sauce, lemon juice, taco sauce, sugar, garlic salt and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. An easy make ahead soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Making Soup (Information) Categories: Soups, Information Servings: 6 1 Text Only From an article by Louise Tennent Smith. "Making soup is fun, an exercise in kitchen creativity which cannot go wrong---you can ALWAYS fix a soup. "Homemade stock is good, and easy to make, though time consuming. But don't give up on soup making if you haven't time to make your own. There are good canned. dried and frozen bases that will allow you to whip up a good soup in no time at all. "Seasoning: The stock itself gives the base seasoning to a soup, as do herbs and spices added during the cooking. The addition of wine frequently enhances the flavor. Add about one-quarter cup to one quart of soup just before serving, and do not boil after adding. Use sherry for light soups with a chicken base, red wine with beef based soups, white wine with fish soups. A cup of beer for every three cups of soup is good with bean and other hearty vegetable soups. "Thickening: Cooked cereals such as rice, noodles and dumplings give body to a clear soup; added raw, they will thicken a soup. Other thickeners include egg yolks, pureed vegetables and roux of flour and butter. "Color: Soups using a good quantity of meat, onion skims, tomato skins or browned onions usually have excellent color. Other color additives include browning sauce, Worcestershire sauce, ketchup, wine, tomato sauce and soy sauce. The latter group should be used with great care in delicate soups, as their flavor might be overwhelming." [THE BALTIMORE SUN; February 13, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mama Bina's Italian Chicken Soup Categories: Soups Servings: 6 1 Stewing chicken, cut into -pieces 2 Whole carrots, finely diced 1/2 c Chopped parsley (preferably -Italian parsley) 3 c To 4 c cooked pastina or -rice FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate! (1:161/202)) This recipe came from an unknown magazine. Judging from the comments that accompanied the recipe, apparently the magazine was running a Chicken Recipe contest. Mama Bina's Italian Chicken Soup No Chicken Recipe Contest worth its bouillon would be complete without a recipe for chicken soup. This recipe was submitted by Renata Pagliaro and Maureen Vieck of Cuperino, CA. Renata writes: "I can remember as a child my mother would prepare chicken soup at least once a week for dinner. Typical of children, I thought that soup was boring (hardly to be compared to a hot dog!) and I also thought it was some strange dish that only Italians ate. "Now that I am older and ore sophisticated (enough to even like spinach!), I have come to appreciate my mother's chicken soup. It is delicate and so simple taht it is actually elegant. To top all of that, it is easy to make, nutritious and low in calories." salt to taste Wash the chicken pieces and remove as much skin as possible. Put the chicken into a large dutch oven, fill with water and cook over high heat. When the water boils, skim off the foam that comes to the surface and discard. When no more foam appears, put the carrots and parsley into the pot with the chicken. Lower the heat to a simmer so taht the water doesn't boil down. Do not cover. Add salt to taste and check every so often for flavor. Allow to cook for 1-1/2 hours. You may prepare rice or pastina in the meantime and set it aside. After soup has cooked, remove the chicken from the pot with a slotted spoon. Take the chicken off the bones and tear into bite-sized pieces and place back into the broth. Put the cooked and strained pastina or rice into the soup and allow to heat through. Just before serving, you may add a little butter for flavor. Serve hot with a crusty French bread and a bottle of white wine. This soup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Manhattan Clam Chowder Categories: Clams, Soups Servings: 6 2 cn Gorton's Clams 16 oz Stewed tomatoes 1 sm Onion, chopped 16 oz White potatoes 2 tb Butter or margarine 1/4 ts Thyme 1 cn Condensed tomato soup Salt and pepper to taste 1 Soup can water Saute chopped onion in butter until tender. Add soup and water, stirring until smooth. Stir in stewed tomatoes with liquid, clams with liquid, drained diced potatoes and seasoning. Makes 6 servings. Posted by Pat Stockett. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Manhattan Clam Chowder Categories: Soups, Clams Servings: 6 36 Live clams 3 tb Butter 3/4 lb Pork, diced 4 Onions, chopped 4 Tomatoes, chopped 2 1/2 c Chopped celery 1 1/2 c Chopped carrots 3 ts Fresh parsley 3 ts Basil 1/2 ts Thyme 1 Bay leaf 3 Cloves garlic, diced 1 tb Soy sauce 2 1/2 qt Liquid (clam cooking water + -water) 4 Potatoes, diced Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer for 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, for 1 hour. Add potatoes and simmer for 15 minutes. Add clams and simmer for another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers. Serves 6. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Many Mushrooms Soup Categories: Soups, Vegetables Servings: 4 -Dorothy Cross TMPJ72B 3 tb Butter 3 tb Oil 1 Clove garlic; minced 1 Onion; chopped 1 lb Mixed mushrooms; (oyster, -morels, porcini, enoki, -brown or common - your choi 3 c Chicken broth 1/4 c White port 2 tb Tomato paste 1/2 c Parsley, minced Pepper, to taste Melt butter and oil in large saucepan. Saute garlic and onion slowly over low heat, 10 minutes. Add sliced mushrooms, cover and cook over medium heat for 5 minutes. Add broth, port and tomato paste. Simmer 10 minutes. Add parsley and freshly ground pepper. Serve. Source: "Vineyard Seasons" by Susan Branch MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maryland Crab Soup Categories: Crabmeat, Soups Servings: 6 1/2 lb Baccon 1 lb Beef stew meat 2 lb Frozen mixed vegetables* 10 oz Pck frozen whole kernal -corn* 1 c Celery, diced Salt & pepper 2 tb Old Bay 6 Live crabs 1 1/3 qt Water 1 cn Tomatoes, peeled *Fresh or canned vegetables can be used. I have used fresh corn on the cob. Fry baccon and put into large pot. Brown stew meat in baccon grease and add to pot along with vegetables. Add vegetables. Bring to boil and simmer for 1 hour or until stew meat is done. Add salt and pepper to taste. Clean crabs by removing top shell and devil (lungs). Break crabs in half and add to pot along with Old Bay and boil slowly for half an hour or longer. The longer it cooks the better it tastes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Meatball Soup Categories: Soups, Ground beef Servings: 4 1 lb Lean ground beef 1/4 c Farina or cream of wheat 1/4 c Onion, minced 1 tb Parsley, dried, 2 tb Parmesan cheese, grated 1 ea Egg 2 tb Tomato paste 2 cn Beef broth 1 cn Water 1 c Celery, sliced 1 c Carrot, sliced 1 ea Onion, sliced Servings: 4 Combine ground beef, farina, minced onion, parsley, parmesan cheese, egg and tomato paste. Form into 12 meatballs. (Easier if you wet your hands before forming balls.) Bring beef broth and water to a boil, add meatballs, celery, carrot and sliced onion. Cover and simmer for 45 minutes or until vegetables are tender. Posted by: Grandma Sheila Exner - August 1991 Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mediterranean Kitchen Lentil Soup Categories: Soups Servings: 6 5 c Lentils 3 qt Water 1 1/2 lg Onions, coarsely chopped 1/2 c Vegetable oil, divided 1/2 c Olive oil 1 Green bell pepper, seeded, -membranes removed, coarsely -chopped 1 ts Salt or to taste 1/4 ts Coarsely ground black pepper 1 ts Ground allspice 1 ts Cumin 3/4 ts Ground cinnamon 6 Cloves garlic, peeled and -coarsely chopped 1 c Chopped fresh cilantro 1/2 c Lemon juice 1. Bring lentils and water to a boil. Reduce heat and simmer, covered, while preparing the vegetables. 2. Meanwhile, in small frying pan cook onions in 1/4 cup vegetable oil and the olive oil over medium heat. 3. When onions start to brown, about 10 minutes, add green pepper and cook together for about 2 minutes. 4. Add onion-pepper combination and oil in which they were cooked to lentils. cook lentils about 40 minutes. Season with salt; pepper, allspice, cumin and cinnamon. continue to cook, covered, stirring frequently, about 20 minutes. 5. Blend garlic with 1/4 cup vegetable oil in a blender or with mortar and pestle until pureed and well blended. 6. When lentils are tender, add cilantro. Turn off heat. Then add garlic-oil puree. Stir well. 7. After a minute, add lemon juice. Taste and correct seasonings if necessary. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mellow Melon Soup Categories: Soups Servings: 1 1 Cantaloupe pared seeded and Cubed about 2 lb 1/2 Honeydew pared seeded and Cubed about 2 lb 2/3 c Sweet white wine 1/4 ts Ground cardamom Chopped mint for garnish Optional Reserve a few melon cubes for garnish. In food processor or blender container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill until ready to serve. At serving time, skim foam from top of soup; pour into soup bowls. Garnish with melon pieces and chopped mint. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Melon Soup Categories: Soups Servings: 4 1 Cantaloupe 1 Orange 1/2 c Whipping cream 1 ts Granulated sugar 1 pn Salt and ginger (each) Quarter cantaloupe melon; remove seeds and outer rind. Cut melon into small pieces. In blender or food processor, process melon until smooth; transfer to a bowl. Grate rind from orange and reserve for garnish. Squeese juice from orange; add to the bowl along with the cream, sugar, salt and ginger. Cover and refrigerate for at least 4 hours or until chilled. Sprinkle with the grated orange rinds. Canadian Living Cooking Collection. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Michele Roy's Vegetable Soup Categories: Soups, Vegetables Servings: 6 2 Onions, finely chopped 1 lb Beef Shank 6 c Cold Water Salt Black Pepper, freshly ground 2 Carrots, diced, peeled 1 c Celery, diced 3/4 c Rutabagas, diced 1 c Tomato Juice 1 c Broccoli cut in small floret 1/2 c Small Pasta Shells In a large stockpot, combine onion, beef shank and water. Season with salt and pepper; bring to a boil and skim. Cover and reduce heat; simmer for 1 hour. Add carrots, celery, rutabaga and tomato juice. Cover and cook for 45 minutes more or until meat is tender. Remove bone and finely chopped meat; return to soup. Add broccoli and pasta shells; cook for 10 to 15 minutes more. Adjust seasonings. From The Gazette, 91/12/04. Posted by James Lor. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Millet-Cauliflower Soup Categories: Soups, Vegetarian Servings: 16 Karen Mintzias 2 tb Oil, plus oil for sauteing 1/2 c Millet 1 1/2 c Water 3 Celery stalks; chopped 1 Green pepper; chopped 1 sm Onion; chopped 2 Garlic cloves; chopped 1 lg Carrot; grated or chopped 6 c Water 1 md Head of cauliflower -- very coarsely chopped 1 Bay leaf 2 tb Dry vegetable soup base 1/2 ts Basil 1/2 ts Mint 1/2 ts Chervil 1/2 ts Thyme 1/2 ts Ground celery seed 2 tb White miso 3/4 c Raw cashews 1 c Water 1/2 c Nutritional yeast Salt; to taste Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop. Remove from heat, add 1-1/2 cups water, bring to a boil, and simmer for 20 minutes. In a medium skillet, heat oil and saute celery, green pepper, onion, garlic, and carrot until onion is translucent. To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sauteed mixture, soup base, and herbs and celery seed. Simmer for 20 minutes. In a blender, process miso, cashews, 1 cup water, and yeast. Add to soup and simmer 10 minutes. Taste for salt and adjust consistency with more water if you like. Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Minestrone Categories: Soups, Low-cal, Microwave, Potatoes, Vegetables Servings: 6 1/2 c Thinly Sliced Celery 1/2 c Thinly Sliced Carrot 3/4 c Potato, Cut In 1" Pieces Clove Garlic, Minced 16 oz Can Tomatoes, Undrained 1 c Thinly Sliced Zucchini 1/2 lb Green Beans, In 1" Pieces 1/2 c Broken Spaghetti 3 c Hot Water 2 ts Instant Beef Bouillon Powder 1 ts Basil Leaves 1 tb Parsley Flakes In 3 quart casserole, combine all ingredients. Cover. Microwave on High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Minestrone Categories: Soups Servings: 6 1 lb Dried white kidney beans 1 lb Salt pork and spare ribs 3 Cloves garlic 2 Onions 4 Carrots 3 Stalks celery or fennel 1 c Green beans 6 oz Short-cut macaroni 1 Sprig fresh parsley 3 qt Salted water 2 tb Olive oil 4 lg Potatoes Sweet basil 1/2 Head savoy cabbage 5 Fresh tomatoes 1/2 c Green peas Salt and pepper Soak the beans overnight. Drain and add 2 quarts salted water. Simmer for 1 hour. Dice meat and saute the onions and garlic in olive oil. Prepare the vegetables, cutting into bite-sized pieces. Add vegetables, meat, and onions, and garlic to the soup pot. Cook at a low heat for 1 1/2 hours. 20 to 30 minutes before serving, add macaroni. Add peas and any other cooked vegetables just before serving. Serve with Parmesan cheese and garlic bread. LITTLE PEPINA'S - Denver CO. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Minestrone Lo-Cal Categories: Soups Servings: 6 1/2 c Thinly sliced Celery 1/2 c Thinly sliced Carrot 3/4 c (1 lg) Potato, cut 1" pieces Clove Garlic, minced 16 oz Can Tomatoes, undrained 1 c Thinly sliced Zucchini 1/2 lb Green Beans,cut in 1" piece 1/2 c Broken Spaghetti 3 c Hot Water 2 ts Instant Beef Bouillon powde 1 ts Basil leaves 1 tb Parsley Flakes In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2 vegetables MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Minestrone Categories: Soups, Vegetarian Servings: 6 1 c Dried white beans, soaked -overnight in 3 times their Volume water 5 tb Olive oil 5 Cloves Garlic, minced or put -through a press 1 Onion, minced 2 Leeks, white part only, -cleaned and sliced 2 Carrots, sliced 1/2 sm Cabbage, shredded 2 Potatoes, scrubbed and diced 1 lb Tomatoes, sliced 1 cn Tomato paste, small can 6 c Water or vegetable stock 1/4 ts Celery seed 1 ea Parmesan; 3" rind 1 Bay leaf 1 ts Oregano 1/2 ts Thyme Sea salt and pepper to taste 1 ts Dried basil, or 1 T of fresh 1 Or 2 Zucchini, sliced thin 3/4 c Fresh green beans, trimmed -and cut in half 1 c (unshelled) fresh or 1/4 c -frozen peas 4 oz Broken whole wheat spaghetti 4 tb Chopped fresh parsley 1 c Freshly grated Parmesan -cheese From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989 Soak beans overnight or for several hours and drain. Heat oil in a large, heavy-bottomed soup pot and add garlic, onion, leeks, carrots, and cabbage. Saute, stirring over medium heat, for about 10 minutes. Add beans, potatoes, tomatoes, tomato paste, water or stock, celery seed, Parmesan rind, bay leaf, oregano, thyme, and *dried* basil (fresh basil should be added at the end of the cooking. Bring to a boil, reduce heat, cover, and simmer for 2 hours, or until beans are tender. Remove Parmesan rind and bay leaf. Add salt and freshly ground pepper to taste, zucchini, green beans, peas, and spaghetti and cook for another 15 minutes. Adjust seasonings. Stir in parsley and fresh chopped basil and serve, topping each bowl with a generous amount of freshly grated Parmesan. This freezes well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Minted Curried Fresh Pea Soup Categories: Soups Servings: 4 2 tb Butter 1 Med. Onion, diced 3 10 oz Cans Chicken Broth 1 c Water 6 c Peas, fresh or frozen 1 1/2 ts Curry Powder 1/4 c Spearmint Leaves, loosely -packed Black Pepper, freshly -ground, to taste 1 1/2 c Milk Plain Yogurt, for garnish Mint Leaves, for garnish Melt the butter in a large heavy bottomed pot. Add the onion and saute until golden, about 10 minutes. Add the broth, water, peas, and curry powder and bring to a boil. Reduce the heat to simmer and cook, covered for 45 minutes. Stir in mint leaves and black pepper. In batches, puree the soup in a blender or food processor until perfectly smooth. Strain through a sieve if necessary. Return it to the pot, then stir in the milk, adding more if the soup is too thick. Serve hot with a dollop of yogurt and a mint leaf on each serving. Serves 4 to 6 SOURCE: Yankee Magazine 8/92 SHARED BY:Jim Bodle MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Minted Sweet Pea and Spinach Soup Categories: Soups Servings: 6 4 tb Butter, unsalted 10 oz Spinach, fresh, chopped 1 pk Green Peas, frozen 1 c Whipping Cream Black Pepper, freshly ground 2 c Onions, finely chopped 3 c Chicken Stock 2 c Mint Leaves, fresh Salt Melt butter in large, heavy saucepan, add onions, cover and cook very gently for 25 minutes, until just beginning to color; do not let onions brown. Wilt spinach over simmering water, squeeze out water and chop, or cook frozen spinach according to directions. Heat stock in large, heavy saucepan, add peas and spinach, bring to a boil, then reduce heat and simmer just until peas are tender, about 20 minutes. Add mint leaves and continue simmering for another 5 minutes. Puree soup in a food processor or blender until smooth. Return to heat, add cream, blending until smooth. Heat and serve hot, or cool, then chill and serve cold. Serves 6. This is one of Carlotta Stoker's top-rated soups. She's a Montreal caterer. From The Gazette, 91/09/18. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mom's New England Fish Chowder Categories: Soups, Fish, New england Servings: 4 1 lb Haddock Or Firm White Fish 8 md Potatoes, Diced 1 lg Diced Onion 17 oz Condensed Milk Butter Salt To Taste Pepper To Taste Cook the potatoes and onion in water to cover until almost done. Add fish which has been cut into small pieces and cook slowly until potatoes are done. Do not overcook the fish. Add one 12 ounce and one 5 ounce can of condensed milk and continue to simmer until everything is heated. Add butter, salt and pepper to taste and serve with fresh baked muffins. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mom's Thick Split Pea Soup Categories: Soups, Beans, Vegetarian Servings: 4 1 c Dried green split peas 4 c Water 1 Onion, chopped 2 Carrots, pared and chopped 3 Celery tops 1 Bay leaf 2 ts Salt 1/4 ts Pepper Wash peas well with cold water and drain. Place in large saucepan, add water and drain. Place in large saucepan, add water and bring to boil. Add remaining ingredients, reduce heat to the lowest point, cover and cook for 1 1/2 hours. Remove cover and mash with fork or in food mill. Cook without cover several minutes to thicken if necessary. Adjust seasoning to taste. For a thinner soup, puree in blender or food processor. Serve very hot. From "Cooking What Comes Naturally" by Nikki Goldbeck. Posted by Theresa Merkling. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Monterey Clam Chowder Categories: Soups, Crockpot Servings: 6 1 Carrot, diced (1) 1 md Onion, diced (1 1/2) 1 Potato, diced (2) 1 Stalk of celery, diced (2) 1/2 lb Minced bacon (3/4 lb.) 1/4 lb Margarine (I used butter, 1 -1/2 cubes) 3 Cloves fresh garlic, minced -(5) 1/2 qt Clam juice (I used 3- 8 oz -bottles) 1 1/2 c Flour (2 1/4 c.) 2 c Milk (3 c.) 2 c Heavy whipping cream (3 c.) 2 c Half-and-half (3 c.) 1/2 ts Black pepper (1 tsp., DON'T -SALT!) 1/2 lb Chopped clams (fresh, frozen -or canned) (3 lb. can) 1/2 ts Clam base (optional, -available in most gourmet -shops) (I made 1 1/2 times this amount - see parenthesis for amt.) Place vegetables, bacon and margarine in a 5 quart sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch. When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally. Add clam juice and dairy products. Stir by using a wire whip. Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness. If a crockpot, or small steam kettle is available, it is recommended. Also, clam juice can be added to thin chowder down if it gets too thick. Note: This soup is the BEST clam chowder I have ever tasted! It is thick and very rich and fattening! I didn't use the clam base since I don't even know what that is. Also, I didn't need to simmer it as long as suggested. I cooked it for about 1 1/2 hours. The chowder needs to be stirred OFTEN, probably about every 5-10 minutes or so or it will stick to the bottom of the pot. Also, I one-and-one-halved times'd it, using about 3 lbs. of chopped clams instead of the recommended amount. I also served it with the little soup "clam" crackers. It made about 5 quarts this way. Deb C. [ Fisherman's Grotto Restaurant in Monterey, CA. ] Posted by: Shelley Rodgers - Cooking Echo Reprinted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Chick Pea Soup Categories: Soups, Vegetables, Garlic, Fresh herbs Servings: 4 2 tb Safflower Oil 2 x Carrots, Grated 2 x Cloves Garlic, Minced 1 md Onion, Chopped Fine 15 oz Chick Peas, Rinse, Drained 3 c Vegetable Stock 1/3 c Tahini 2 tb Lemon Juice 1 tb Chopped Fresh Parsley 3/4 ts Ground Cumin 1/2 ts Black Pepper 1/2 ts Thyme Leaves 1/4 ts Powdered Tumeric 1/8 ts Cayenne Pepper GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil - add 1 med sweet red pepper, finely chopped; saute with other veggies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mr. A's Turtle Soup Categories: Soups, Turtle, Game Servings: 6 15 To 20 lbs. fresh or frozen -turtle meat 6 Carrots 4 Onions 1 Stalk celery, diced fine 1/2 Gal. Burgundy 4 To 5 gals. Povirade sauce 1 lb Gelatin Stock pot: 1 tb Marjoram 2 ts Gumbo file 1 ts Coriander 6 Bay leaves 1 Kitchen spoon ground mace 1/2 oz Spanish Saffron 1 lb Whole anise 10 Whole lemons veal bones Boil turtle meat until tender; reduce stock and clarify. Add ingredients for stock pot. To stock pot add carrots, onions, celery, Burgundy, and Povirade sauce. Tighten with gelatin. This recipe will yield approximately 10 gallons. Under refrigeration, the soup will hold for several weeks. Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity. From Mr. A's Restaurant - San Diego MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Leuty's Stew Categories: Soups Servings: 10 1 c Baked ham,finely chopped 1 c Chicken,cooked,chopped Tomato juice 2 Fatty bacon slices 1 Onion,large,peeled/chopped 6 Tomatoes,large,fresh,chopped 1 tb Worchestershire sauce 1/2 ts Mustard,dry Salt Pepper 1. Grind ham and chicken, a little at a time, with just enough tomato juice to keep mixture from clogging blender, or put meats through medium blade of meat grinder without tomato juice. Set aside. 2. Fry bacon in a large, heavy skillet over low heat until crisp. Remove bacon, drain, and crumble. Set aside. 3. In bacon fat in skillet, cook onion until soft. Add tomatoes and ground ham and chicken. Cook until tomatoes are very soft. Stir in seasonings and crumbled bacon. Season to taste with salt and pepper. Serves 8-10 with barbecued meat; 6 as shortcake. NOTE: Mrs. Neal Leuty, one of Plains' best cooks, serves this unusual and unusually good stew in two ways; as an accompaniment to barbecued fresh pork or chicken along with potato salad, or served with corn bread squares, split and toasted, as a main course shortcake. Believe me - and you will when you try it - this is positively scrumptious served either way. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mulligatawny Soup Categories: Soups, Poultry Servings: 6 4 c Chicken broth (canned or -home-made, recipe below) 2 c Chopped cooked chicken [I -just boiled 1 whole chicken -& Used the whole thing] 16 oz Can tomatoes, cut up, -undrained 1 md Cooking apple, peeled and -chopped (1 cup) 1/4 c Finely chopped onion 1/4 c Chopped carrot 1/4 c Choppe celery 1/4 c Chopped green pepper 1 tb Snipped parsley 2 ts Lemon juice 1 ts Sugar 1/2 To 1 tsp curry powder 1/8 ts Ground cloves 3/4 ts Salt 1 ds Pepper In a large saucepan combine broth, chicken, undrained tomatoes, apple, onion, carrot, celery, green pepper, parsley, lemon juice, sugar, curry, ground cloves, salt and pepper. Bring to boiling; reduce heat. Cover; simmmer for 20 minutes, stirring occasionally. Makes 6 to 8 servings. CHICKEN STOCK: Bony chicken pieces (backs, necks & wings) from 2 chickens 3 stalks celery with leaves, cut up 1 carrot, cut up 1 large onion, quartered 1 1/2 tsp salt 1/4 tsp pepper 3 whole cloves 6 cups cold water In a large stockpot or Dutch oven place chicken pieces, celery, carrot, onion, salt, pepper and cloves. Add the water. Bring to boiling. Reduce heat; cover and simmer for 1 hour. Remove chicken. Strain stock. Discard vegetables. Clarify stock, if desired (see note below). If using the stock while hot, skim fat. (OR, chill stock and lift off fat. [*much, much* easier, if you have the time to chill it, IMHO]). Makes about 4 1/2 cups stock. CROCK POT DIRECTIONS: Use ingredients as above, except use only 4 cups water. Combine all ingredients in an electric slow crockery cooker. Cover; cook on low-heat setting for 8 to 10 hours. Strain stock. Discard vegetables. Continue as directed above. NOTES ON CLARIFYING STOCK: Clarify beef or chicken stock for a clear soup. Clarifying remove solid flecks that are too small to be strained out with cheesecloth, but that will muddy a soup's appearance. To clarify, combine 1/4 cup cold water, 1 egg white and 1 eggshell, crushed. Add to stained stock; bring to boiling. Remove from heat; let stand for 5 minutes. Strain again through a sieve line with cheesecloth. [My notes: I usually don't have a bunch of 'bony' chicken pieces laying around the house. When I make my chicken stock, I just throw the whole darn chicken in the pot, cover it with water and boil for 1 hour. If I have the vegies to put in, wonderful; if not, tuff luck. Even without the vegies in the stock, the Mulligatawny is very good. Not too hot or spicy, but very flavorful. The cut-up vegetables really fill up the soup bowl and your tummy, as well! Well worth the effort to make. -sr] [ Better Homes & Gardens New Cook Book ] Posted by Shelley Rodgers. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mulligatawny Soup Categories: Soups, Chicken Servings: 6 3 lb Chicken--cut in pieces 1/4 c Butter 1/2 c Each chopped carrots and -green pepper 2 Greening apples, cored and -chopped 1 tb Flour 2 ts Curry powder 2 qt Chicken broth 2 Whole cloves 1 pn Of Mace Few sprigs of -parsley--chopped 1 tb Sugar 1/4 ts Pepper 1 Tblpsn salt Saute chicken pieces in heated butter/margerine till well-browned. Stir in carrots, green pepper and apples and continue cooking , stirring frequently, till mixture is brown. Sprinkle in flour and curry powder. Add broth, a little at a time. Season with all remaining ingredients. Heat to a boil, then reduce heat, cover, and simmer gently until chicken is very tender. Remove chicken from soup and cool until it can be handled comfortably. Strain the soup, working vegetables through a sieve (or strainer), then return to kettle and heat. Strip chicken from bones (discard bones and skin) and add to soup. Serve hot with steamed rice. Posted by Bob Stein. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mushroom and Cheddar Cheese Soup Categories: Soups, Vegetables, Cheese Servings: 4 1 1/2 lb Dried porcini mushrooms * 2 tb (1/4 stick) unsalted butter 6 oz Fresh shitake mushrooms, - stems removed, sliced 1 bn Green onions, chopped 2 tb All-purpose flour 2 c Canned chicken broth 2 c Milk 1 1/4 c Packed grated sharp - Tillamook cheddar cheese Cover porcini with hot water and soak 30 minutes. Drain. Melt butter in heavy large saucepan over medium-high heat. Add shitake mushrooms and green onions and saute' until tender and beginning to brown, about 5 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer unti thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve. * Porcini are available at Italian markets and specialty foods stores. SOURCE: Bon Appetit, March '93. Shared by Cate Vanicek. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Barley Soup W/ Short Ribs Categories: Soups Servings: 8 2 lb Beef short ribs 1 md Onion; diced 2 tb Minced garlic 6 Celery ribs; finely sliced 6 c Water or chicken stock 2/3 c Pearl barley 1 tb Dried dill weed Salt and pepper to taste 2 lb Mushrooms PLACE RIBS, ONION, GARLIC and celery in a soup pot. Add the liquid, cover, bring to a boil and simmer over low heat for 1 hour. Add the barley, dill, salt and pepper and cook another 50 minutes. Add the mushrooms and cook another 10 minutes. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Clam Chowder Categories: Soups Servings: 4 1/2 c Fresh mushrooms, chopped 1 ts Veg oil 7 oz Minced clams (canned) 1/2 c Celery, chopped 1/3 c Onion, chopped 1/2 ts Salt 1/8 ts Pepper 1/8 ts Cayenne 1 1/3 c Nonfat dry milk powder 1 1/2 c Cold water 1 tb Cornstarch 2 tb Fresh parsley, minced Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 c skim milk for the powder & water). Stir milk mixture into saucepan and simmer over low heat until soup thickens. Pour into serving bowls and top each serving with 1/2 T parsley. (142 calories per serving) Makes 4 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Short Rib Soup Categories: Soups Servings: 6 4 tb Unsalted butter 2 md Onions; finely minced 4 c :water 1/2 lb Beef short ribs 6 tb Barley 2 tb Sherry 2 tb Freshly chopped thyme leaves -=OR=- 1 ts -Dried thyme 1 ts Salt Freshly ground pepper -to taste 3 c Sliced mushrooms MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions and cook covered, stirring occasionally, for 10 minutes or until the onions are soft. Add the water and the ribs, increase heat to high and bring to a boil. Boil, skimming the soup for 5 minutes. Reduce the heat to low, cover and cook for 1 hour. Add the barley and cook 20 minutes. Add the sherry, thyme, salt and pepper and mushrooms. Simmer an additional 15 minutes. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Soup Categories: Soups Servings: 6 4 tb Unsalted butter 2 md Onions; finely minced 1 3/4 lb Mushrooms, sliced 1 c Dry sherry or Madeira 2 tb Freshly chopped thyme leaves -=OR=- 1 ts -Dried thyme 1 ts Salt Freshly ground pepper - to taste 2 tb Flour 4 c Milk 1 c Whipping cream MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions and cook covered, stirring occasionally, for 10 minutes or until onions are soft. Add the mushrooms, replace the cover and continue to cook another 10 minutes. Add the sherry, thyme, salt and pepper. Sprinkle the onion/mushroom mixture with flour and cook, stirring, about a minute. Add the milk and cream, cover and simmer 10 minutes more. Do not let the soup come to a rolling boil or the milk will curdle. Serve the piping hot soup immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mussel Soup Categories: Soups, Mussels Servings: 6 2 lg Bunches cilantro (fresh -coriander), stems removed 1 bn Parsley, stems removed 1/4 lg Red onion, chopped 2 Cloves garlic, chopped 1 Or 2 serrano peppers, stems -removed (Optional) 2 c Fish stock (or chicken broth -or half bottled Clam juice and half water) -(up to 2 1/2 cups) 60 Mussels, scrubbed and beards -removed 1 1/2 c Dry white wine 1 1/2 c Whipping cream Combine the cilantro, parsley, onion, garlic, peppers and 1/2 cup fish stock in the bowl of a food processor or blender. Blend, adding up to 1/2 cup more stock to form a very thick and smooth puree. Set aside. (Puree may be made ahead. Cover and store in the refrigerator. In a non-aluminum saute pan, combine the mussels, wine and 1 1/2 cups fish stock. Cover the pan and bring the liquid to a boil. Steam the mussels only until the shells are open, 3 to 5 minutes. Discard any unopened mussels. Transfer the mussels to a bowl and remove from the shells. (If desired, save some of the shells to use as a garnish.) Meanwhile, add the cream to the pan; bring the liquid to a boil and cook until slightly thickened. Add 3/4 cup of the cilantro puree to the pan. Stir to blend. Taste and, if desired add anothe 1/4 cup. Return the mussels to the broth in the pan and bring to a simmer. Portion out the soup and mussels, garnish with a few cilantro leaves and serve at once. Makes 6 servings. [THE BALTIMORE SUN; January 16, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mussels Alla Marinara Categories: Soups Servings: 6 1 (28 oz.) can tomatoes, -undrained 2 ts Olive oil 2 Carrots, peeled and sliced -diagonally Into 1/2 inch slices 1 Onion, cut in eighths 4 Cloves garlic, sliced 2/3 c Dry white wine Salt to taste 1/4 ts Freshly ground black pepper 2 lb Mussels, scrubbed, beards -removed Coarsely chop tomatoes and set aside. In a Dutch oven heat oil over medium heat. Add carrots, onions, and garlic and saute' for 3 to 4 minutes, or until softened. Add wine, tomatoes, salt and pepper and bring to a boil over high heat. Add mussels, cover and cook for 3 to 4 minutes, or until they have opened. (Discard any that do not open). */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nacho Cheese Soup Categories: Soups, Cheese Servings: 8 1 pk (5.25 oz.) dry au gratin -potatos 1 cn (15.25 oz.) whole kernel -corn--undrained 1 c Picante sauce 2 c Water 2 c Milk 1 1/2 c Grated Cheddar cheese 1 cn (2.25 oz.) sliced ripe -olives--drained Tortilla chips In a large saucepan combine potatos, corn, picante sauce and water. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally. Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives. Cook until cheese is melted and soup is heated through, stirring occasionally. Serve with chips. Makes 8 cups. Posted by Bob Stein. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nanny's Irish Leek Soup Categories: Soups, Vegetables Servings: 8 4 Leeks, cut into 1/2" slices 1 Medium diced onion 4 Med. potatoes peeled & diced 4 c Chicken broth 1 c Sour cream 1 1/2 tb Butter or margarine Pepper to taste In a large saucepan melt butter and add leeks and onions. Cook, covered, until vegetables are tender, stirring occasionally. Add potatoes and broth and simmer covered for 40 minutes. Add sour cream and heat to serving temperature but do not boil. Season with pepper and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Navy Bean Soup Categories: Soups, 1941 Servings: 8 2 c Navy beans 1/3 lb Salt pork, diced Salt and pepper Wash beans. Cover with water. Add pork. Cover. Simmer until beans are tender. Add more water if necessary. If desired, milk or cream may be added just before beans are served. Season to taste. 8 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Navy Bean and Sausage Soup Categories: Soups Servings: 5 1/2 lb Dried navy beans 4 tb Olive oil 1 Onion, chopped 2 Garlic cloves, chopped 3 Ribs celery, diced 1 Turnip, diced 1 sm Imported bay leaf and 5 -sprigs fresh Parsley, tied together with -kitchen twine 1/4 ts Ground allspice 1/4 ts Crushed red pepper flakes 6 c Chicken broth 4 Fresh sausages (mild -Italian) Salt Freshly ground black pepper Soak the navy beans overnight in plenty of cold water; the next day drain the beans and rinse them under cool water. Set aside. Place the oil and onion in a soup kettle, set over low heat and cook slowly until the onion has softened, about 5 minutes. Increase the heat to medium, add the garlic and celery and stir-cook for 1 minute. Drop in the bay leaf and parsley bundle. Stir in the allspice, red pepper flakes, broth, and navy beans. Bring the soup base to a boil, skimming it as necessary; boil 3 minutes. Cover and simmer for 1 1/2 hours, or until the beans are quite tender. Discard the parsley-bay leaf bundle. (The soup may be prepared in advance to this point.) To finish the soup, grill the sausages under the broiler or pan-fry them for about 20 minutes, letting them cook for 10 minutes on each side. Slice the sausage into 1/3-inch disks. Add the sausage rounds to the soup and let simmer for 5 minutes longer to blend the flavors. Season with salt and freshly-ground pepper to taste. Ladle the soup into warm bowls and serve piping hot. Makes 5 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Navy Bean Soup Categories: Soups, Beans Servings: 6 1 c Dried beans 4 c Water, boiling 2/3 c Diced ham hock 1 Teaspoon. salt 1 Onion, chopped 3 Stalks of celery, chopped A sprinkle of cayenne pepper 5 c Water Wash beans and sort for quality. Pour into 4 cups boiling water, remove from heat, and cover for 4 to 5 hours. Cook onions in frying pan until golden, Add beans (drained), celery, seasonings and 5 cups water and ham hock to onions boil 30 mins. then simmer covered for 1 1/2 hours. Add additional water if needed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Neptune Gazpacho Categories: Soups, Seafood Servings: 8 2 c Tomato juice 2 c Clam juice 1 Cucumber; peeled, seeded, - and diced 3 Scallions; thinly sliced 2 tb Virgin olive oil 2 tb Red wine vinegar 1 tb Sugar 1 tb Fresh dill, chopped 1 Garlic clove; crushed, - and chopped 4 oz Cream cheese; frozen hard, - and then coarsely grated 1 Avocado; peeled, pitted and - diced medium 1/2 ts Tabasco sauce 3/4 c Bay shrimp, cooked In a large bowl place all of the ingredients except for the shrimp. Gently mix the ingredients together. Place the soup in the refrigerator and chill it overnight. Serve the soup in chilled serving bowls and garnish it with the bay shrimps floating on top. Source: BeauRivage - Malibu, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New Corn Chowder, Southern Style Categories: Soups, Vegetables Servings: 8 4 Sprigs parsley 1 Leek 1/2 Carrot; cut lengthwise 1 Stalk celery; chopped 1/4 Bay leaf 1 pn Sage 1 pn Thyme 2 Thick slices bacon, diced 1 c New corn pulp 1/2 c Onion; chopped fine 1/2 c Celery; chopped fine 4 c Chicken broth 3/4 c Raw potatoes; diced 1 1/2 c Tomatoes; peeled & chopped 1 pn Cayenne pepper 1/2 c Heavy cream 1 ts Cornstarch "The key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp." Use a 12" square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside. In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes. Add the chicken broth, potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce heat and slow boil for 1 hour. Remove the bouquet garni. Add the cayenne pepper. Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature. Add cornstarch/cream mixture to soup and stir until heated through. This recipe comes from the A. T. & S. F. RR. FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of New York - 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New England Fish Chowder Categories: Soups, Fish Servings: 6 2 tb Butter 1 lg Onion, finely chopped 3 Stalks celery, finely -chopped 1 lg Carrot, finely chopped 1 lb Potatoes, peeled, diced 1/2 -inch cubes 1 lb Fish (white) fillet, in 1 -1/2 inch chunks 2 c Fish stock or clam juice 1 c Cold water 1 Bay leaf 1/2 ts Dried thyme 1 To 1 1/2 cups heavy cream 1 c Corn kernels 1/4 c Chopped fresh parsley Salt and Pepper to taste Heat the butter in the cooker. Saute the onions until soft, about 2 or 3 minutes. Toss in the celery, carrot, and potatoes and saute an additional minute. Add the fish chunks, stock, water, bay leaf and thyme. Lock the lid and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 4 minutes. Reduce the pressure quickly under cold water. Remove the lid. Remove the bay leaf and stir in the cream, corn, parsley, and seasoning to taste. Simmer until the corn is cooked and the chowder is hot. Transfer to serving tureen or individual bowls and top with a pat of butter and a sprinkle of bacon bits, if desired. Source: Adapted from _Cooking under pressure_ by Lorna J. Sass. ISBN 0-688-08814-7 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New England Clam Chowder Categories: Soups, Clams Servings: 6 24 Clams 3 c Water 1/2 lb Pork, diced 3 tb Butter 1 Onion, sliced 3 Potatoes, diced 1 3/4 c Half & half 1 tb Soy sauce 2 Cloves garlic, crushed 1 ts Basil 1 ts Parsley 1 ts Thyme Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer for 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot. Serves 6. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New England Clam Chowder Categories: Soups Servings: 24 1 cn Gorton's Chopped Clams (3 -lbs. 3.oz. size) 3/4 c Of butter 3 lg Onions, chopped 3 c Of water 8 lg Potatoes, peeled and diced 6 c Of milk or light cream Drain clams, reserve liquid. Saute onions in butter. Add potatoes and clam liquid. Cover and simmer for about 15 minutes until potatoes are tender. Add clams. Cook for 3 minutes. Add water, milk and heat but do not boil. Season with salt and pepper to taste. Thicken with flour if desired. Makes approximately 24 servings. NOTE: I would have used clam juice instead of the water. I also would have added sherry at the end to taste. Posted by Pat Stockett. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New England Clam Chowder Categories: Seafood, Soups Servings: 6 1 qt Clams 1/4 c Diced salt pork 3 sm Onions, sliced 4 c Diced potatoes 2 tb Flour 2 ts Salt 1/8 ts Pepper 2 1/2 c Boiling water 1 qt Milk, scalded 2 tb Butter This recipe is from the oldest restaurant in Boston. I found it in a 1950 cookbook published by Ford. Ford still publishes travel recipes in Ford Times, a magazine mailed to people who have purchased new cars. Separate clams from liquor, discard dark stomach contents, and mince clams. Fry pork to a golden brown, then add sliced onions, and fry these to a light golden color. Add a layer of potatoes and sprinkle with flour, salt, and pepper. Add boiling water and simmer until the potatoes are done. Combine milk, clam liquor, and butter before adding to clam mixture. Simmer for 5 minutes. Serve with crackers. NOTE: For those who cannot buy fresh clams, I think two 6-ounce cans would be plenty. Posted by Tom Eisenman. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New England Clam Chowder Categories: Soups, Clams Servings: 8 2 tb Oil 1 c Diced onion 5 (6 1/2 oz) cans minced clams 3 md Potatoes, pared and cubed 2 c Light cream 1/4 c Butter 1/2 ts Salt 1/8 ts Pepper Place the oil in a 3- or 4-quart saucepan. Add the onion and cook until golden. Drain clams, RESERVING JUICE. Add juice and potatoes to onion. Bring to a boil. Cook for about 10 minutes, until potatoes are tender. Add clams, cream, butter, and seasonings. Heat, do NOT boil. Serves 8. Posted by Ellen Cleary. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New England Clam Chowder Categories: Soups, Clams, Microwave Servings: 4 4 sl Bacon 2 md White potatoes, peeled and -diced 1/4 c Finely chopped onion 3 tb All purpose flour 1 ts Salt 1/4 ts Dried thyme leaves 1/8 ts Pepper 1 cn Minced clams ( 6 1/2 Ozs ) 2 c Milk Place bacon in a 2-qaurt casserole. Microwave on HIGH for 3 to 4 minutes, or until crisp. Remove bacon reserving drippings. Drain bacon on paper towels; set aside. Stir potatoes and onions into bacon drippings. Cover. Microwave at HIGH for 7 to 10 minutes, or until potatoes are tender, stirring every 3 minutes. Stir in flour, salt, thyme and pepper. Drain clams, reserving juice. Blend clam juice and milk into potato mixture. Microwave at HIGH for 7 to 8 minutes, or until mixture thickens, stirring every 2 minutes. Crumble bacon into mixture. Stir in clams. Approx. cooking time 22 minutes Makes 4 servings. Posted by Bruce Pratt. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New England Chowder Categories: Soups, 1941 Servings: 8 1/4 lb Salt pork, diced 6 To 7 potatoes 1 tb Flour Salt and pepper 2 md Onions, sliced 4 To 6 cups milk, scalded 2 tb Melted butter or butter -substitute Fry salt pork until brown. Add onions, and the potatoes which have been pared, sliced thinly, and slices quartered. Season to taste. Cover with boiling water. Simmer until vegetables are tender. Add the distinctive ingredient. Add milk. Heat to boiling. Add the flour which has been blended with the butter. Cook 5 minutes. Serve with hot crisp crackers. The distinctive ingredient may be baked fish; small clams, fresh or canned or coarsely chopped large ones; or corn, diced tomato, and parsnips. The vegetables should be cooked until tender before the milk is added. Salt fish, soaked, cooked and flaked, or shredded canned salmon, may be substituted for fresh fish. 8 servings. Florence Taft Eaton, Concord, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New Year's Day Black-Eyed Pea Soup Categories: Soups Servings: 8 2 c Black-eyed peas,dried 2 qt Water,more if needed 1 Ham bone with "trimmings" 3 Onion,medium,chopped 2 Bay leaves 1 1/2 ts Salt 1 ts Pepper Wash the beans well in cold water several times, then place in a large, heavy stew pot and cover with water. Allow to soak overnight. The next morning (start early - beans like to take their time), pour off the soaking water, and ham bone, 8 cups of water, onion and seasonings. Put on the back of the stove and let simmer gently until beans are very tender, usually about 4 hours. Add more water if needed. Remove and discard ham bone. If the water looks a bit scant pour in 1-2 cups more. When beans are good and tender remove about a cupful of the beans and mash well with some of the bean liquid. (This can be done in a blender, of course.) Return mashed beans to pot, taste for seasoning, and serve steaming hot over freshly cooked white rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New York Clam Chowder Categories: Soups, Clams Servings: 6 1 Dozen large hard clams, -chopped, and juice 1/4 lb Salt pork, chopped (**or -bacon) 1 Onion, chopped 1 c Cubed potatoes 1 Carrot, sliced 16 oz Can tomatoes 1/2 ts Salt (optional) 1/4 ts Pepper 2 c Hot water (**clam juice -makes it better) 1 ts Thyme Brown pork: add onion and, when yellow, add potatoes, carrots, canned whole tomatoes and salt, pepper and water. Boil until potatoes and carrots are done. Add clams, thyme, and juice. Serves 6. **My notes: I use celery too sometimes. The amounts don't really matter. I use lots of my home canned tomatoes, sometimes even fresh. The tomatoes and thyme along with lots of clams are what makes it taste right. From: Catch 'em and Cook 'em Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Noodles for Soup Categories: Penn-dutch, Soups, Pasta Servings: 1 2 Eggs 1/2 ts Salt Flour Beat the eggs, add the salt and as much flour as can be worked into the eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out thin and spread on cloth to dry slightly. Cut in narrow strips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Norene's Chicken Soup Categories: Soups, Microwave Servings: 4 1 Hen, Capon Or Broiler 1 tb Salt 8 c Cold Water 5 Large Carrots 3 Stalks Of Celery 1 lg Onion, Sliced 4 Sprigs Of Dill 1/4 ts Pepper Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave. In a soup kettle, combine chicken and salted water. Bring to a boil. Skim surface. Add carrots, celery, onion, dill and pepper to the hot broth. Cover and simmer until meat is tender and vegetables are cooked -- about two hours. Strain and refrigerate. Remove the fat that congeals on top and discard. Serve soup with noodles or rice, cooked separately or in the strained broth. Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth. In a bowl, pour boiling water over chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe casserole. Cut carrots and celery into chunks. Add to chicken along with onion, dill and seasonings. cover with water. To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole. Cover casserole and microwave at high (100 %) power for 30 ~ 35 minutes or until soup is boiling. Stir. Simmer at medium power for 25 ~ 30 minutes. Let stand covered for 15 - 20 minutes. Strain soup. Serve as above. From The Gazette, 91/01/16. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Leek Soup Categories: Soups Servings: 4 1 sm Leek 3 1/2 c Whole (or skim) milk 1/4 ts Freshly ground black pepper 1/2 ts Salt 1 c Quick-cooking oats Trim the leek, wash it well and mince, to make about 1 cup. In a saucepan, bring the leeks, milk, pepper, and salt to a boil. Simmer for 2 minutes and then stir in the oats. Cook for about 2 minutes. Serve immediately, or keep warm in a double boiler over warm water. If the soup thickens too much, thin with milk or water. Info: from Today's Gourmet by Jacques Pepin, 1991 posted by Perry Lowell, INTERCOOK, July '93 Makes 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Vegetable Soup Categories: Soups Servings: 1 1 c Onion, chopped 1 c Potato, raw, diced 1 c Carrots, sliced 1 c Celery, sliced 32 oz Tomatoes, whole, coarsely -chopped 5 c Water 1 tb Salt 1/4 ts Basil, crushed 1/4 ts Thyme, crushed 1 Bay leaf 1/4 ts Pepper 2 tb Beef bouillon, instant 7 oz Corn, can, undrained 8 1/2 oz Green beans, can, undrained 8 1/2 oz Peas, small, can, undrained Brown beef & onion. Drain. Add everything except canned vegs., Simmer 30 min. Add canned vegs., heat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Cream of Chicken Soup Categories: Soups, Chicken Servings: 8 3 lb Chickens 12 1/2 c Water 1 Onion - unpeeled, pierced -with 2 whole cloves 2 Stalk celery - with leaves 2 Carrots - cut into 2-inch -pieces 4 Sprig parsley 12 Peppercorns - whole black 1 Bay leaf 1 tb Thyme - fresh OR 1 teaspoon -dried, crumbled SOUP: 1/2 Stick unsalted butter - OR -olive oil (1/4 cup) 1 lg Onion - white, minced 2 Stalk celery - minced 1/2 c Flour - all-purpose 3 c Milk 1 c Whipping cream 1 tb Dry Sherry 1 tb Green peppercorn mustard CHICKEN STOCK: salt and freshly ground pepper minced fresh parsley FOR STOCK: Preheat oven to 400F. Pat chickens dry. Place in heavy roasting pan. Roast until juices run clear when chicken is pierced in thickest part of thigh, about 45 minutes. Remove chicken from pan. Set roasting pan over medium heat. Add 1/2 cup water and bring to boil, scraping up any browned bits. Transfer liquid to large pot. Add remaining 12 cups water, onion, celery, carrots, parsley, peppercorns, bay leaf and thyme to pot. Skin and bone chicken. Add skin and bones to pot. Bring stock to boil, skimming surface occasionally. Reduce heat and simmer for 3 hours. Strain stock into large saucepan. Boil until reduced to 3 cups, about 40 minutes. (Can be prepared 3 days ahead and refrigerated.) Degrease stock. FOR SOUP: Melt butter in heavy large saucepan over low heat. Add onion and celery and cook until onion is translucent, stirring frequently, about 15 minutes; do not brown. Puree mixture in processor or blender. Return to pan. Add flour and stir over low heat 3 minutes. Whisk in stock. Increase heat and bring to boil. Gradually whisk in milk. Reduce heat and simmer until thickened, stirring frequently, about 20 minutes. Dice chicken and add to soup. Add cream, Sherry, mustard, salt and pepper. Stir until heat through. Ladle into bowls. Top with parsley. Serves 8. Recipe from Bon Appetit, October, 1987. Posted by Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Potato Soup Categories: Penn-dutch, Soups Servings: 1 8 Potatoes, Cubed 1 qt Milk 1 tb Butter Salt & Pepper 1 Egg, Well Beaten 1/2 c Flour 1/4 c Milk Boil the potatoes until soft. Drain off all the water. Add the milk and heat thoroughly; season to taste. Work the butter into the flour and then add the egg and 1/4 cup milk, using only enough milk to make mixture thin enough to drop into the hot milk. Add to hot milk mixture. Cover the saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Split Pea Soup Categories: Soups, New england Servings: 4 1 c Split peas 1 Hambone or pieces of cubed - ham 1 Carrot; grated 2 md Onions; minced 1 Potato; grated 1/4 c Diced celery 1/4 c Green pepper; finely chopped Servings: 4 Salt Pepper *FOR GARNISHING* Diced ham Cover split peas with 6 cups of boiling water, let soak for 1 hour. Add hambone, carrot, onions, potato, celery and green pepper. Season with salt and pepper. Simmer until peas are tender. Add water if needed, simmer for 5 to 10 minutes longer. Pour into soup bowls, garnish with diced ham. Note: The method of preparation, inclusion of ham, and the economy of this recipe are all reflect the influence of New England's French Canadian Population. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Broth Categories: Soups Servings: 6 1 lb Calf's feet or soup bones 2 tb Oil or butter 5 lb Yellow onions - peeled and roughly chopped 2 tb Minced garlic 1/4 ts Ground mace 4 c Chicken stock or water 4 Bay leaves Salt and pepper; to taste PLACE BONES, oil and onions in a large pot and place over low heat. Cook, stirring, until the onions change color from light to dark, about 1 hour. Add garlic, mace, stock, bay leaves, salt and pepper. Cover and simmer for 45 minutes. Remove the bones and bay leaves and serve the soup. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Cheese Soup Categories: Soups Servings: 6 2 c Chopped sweet onions 3 tb Flour 1/2 tb Salt 1 ds Of pepper 4 c Milk 2 c Sharp American cheese, -grated Cook chopped onions in butter until tender, but not brown. Blend flour, salt, and pepper. Add milk all at once. Heat and stir until boiling. Remove from heat. Add grated cheese, stirring to melt cheese. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup with Beer and Cheddar Categories: Soups Servings: 6 4 tb Unsalted butter 4 md Onions; peeled and sliced 4 c Veal stock -=OR=- Low-sodium beef broth 1/8 ts Freshly grated nutmeg 12 oz Dark beer 1/2 lb Sharp Cheddar cheese - shredded 1/2 ts Salt Freshly ground pepper - to taste IN A 3-QUART HEAVY POT, preferably cast iron or copper, melt the butter over low heat, add the onions and cook, covered, for 15 minutes. Uncover and continue to cook until the onions turn a deep golden color, about 30 to 40 minutes, depending on your pot. Stir frequently. Add the broth and the nutmeg, cover and bring to a boil. Reduce heat and simmer for 15 minutes. Meanwhile, in a small pot, bring the beer to a boil over medium heat and boil until the liquid has reduced by half. Remove from the heat and add the Cheddar cheese, stirring until melted. Transfer this mixture to a blender. Add 1 cup of the onion soup and blend until smooth. Reserve. Remove the onion mixture from the heat and strain. Reserve the liquid. Transfer the onions to a blender or food processor and puree until very smooth. Return the puree to the pot, add the reserved liquid and the Cheddar cheese mixture. Taste for salt and pepper. Serve piping hot in a tureen. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup Gratinee Categories: Soups Servings: 4 Slices, croutons also add -more flavor to this updated -soup. 1 tb Butter or margarine 2 Green onions, thinly sliced 1 cn (10-1/2 oz.) Campbell's -Condensed French Onion Soup 1 Soup can water 2 tb Dry vermouth 1 c Pepperidge Farm Onion and -Garlic Crouton 1 c Shredded Swiss cheese (4 -oz.) Easier to eat and easier to use than traditional French bread Serves 4 instructions In 4-cup glass measure, combine butter and onions. Microwave, uncov- ered, on HIGH 1 min. or until onions are wilted. Stir in soup, water and vermouth. Microwave, uncovered, on HIGH 5 min. or until boiling, stirring once during cooking. Ladle soup into four 10-oz. bowls. Sprinkle croutons over soup; sprinkle with cheese. Let stand, uncovered, 1 min. or until cheese is melted. *TIP In high-altitude areas, food may cook slower, even though * * it may boil vigorousl y. For liquid mixtures such as soups, * * you may need a larger container; also remove the cover if * * it's boiling too hard. To compensate for low boiling temp- * * eratures, increase the power level by one level or lengthen * * cooking time. Liquids also tend to evaporate faster at high * * altitudes, so you may need to add more water or liquid. * MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup Categories: Soups Servings: 2 2 tb Margarine 2 tb Vegetable oil 7 c (2 pounds) thinly sliced -onions 1/4 ts Sugar 2 tb Flour 5 cn (10 1/2 ounce size) -condensed beef bullion 3 Soup cans water 3/4 ts Salt 1/4 ts Black pepper 1 1/2 c Burgundy or dry red wine 1/4 c Madeira or port wine 10 sl Toasted, French bread 2 c Grated natural Gruyere, -Swiss or Parmesan cheese In a four to six quart Dutch oven or kettle, heat butter and oil until hot. Add onions and sugar. Bake over medium heat for 20 to 30 minutes, stirring frequently until onions are lightly browned and bottom of pan is lightly glazed. Scrape glaze from bottom of pan and blend in with onions. Stir in flour and cook one minute. Stir in beef bullion, water, salt and pepper. Bring to a boil. Reduce heat and simmer, covered for 30 minutes. Stir in Burgundy and Madeira. Taste for seasoning. Pour into tureen or ladle into soup bowls over rounds of bread. Pass grated cheese separately. Makes 2 3/4 quarts (8 to 10 servings). Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup Fondue Categories: California, Soups Servings: 12 3/4 c Unsalted butter 5 Large onions;thinly sliced 8 c Beef broth 1 ts Chicken stock base White pepper 12 oz Jack cheese French or sourdough bread* *Note: Bread should be sliced 1-in. thick. Melt butter in large kettle, add onions and saute until transparent but not browned. Add beef broth and chicken stock base. Cover and simmer 2 to 3 hours. Remove from heat and refrigerate overnight or several hours. Discard chilled surface fat. Reheat and season to taste with white pepper. Slice cheese into 12 slices. Lightly toast 12 bread slices and top each with 1 slice Jack cheese. Pour soup into individual ovenproof serving bowls and top with slice of bread and cheese. Run bowls under broiler just until cheese bubbles and is soft but not browned. Created by: Hamburger Hamlet, Los Angeles (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup Categories: Soups, Cheese Servings: 6 3 To 4 Medium Yellow Onions, -peeled and thinly sliced 3 tb Butter 2 cn Beef Consomme, diluted with -1/2 can water 1 c Tomato0 Juice 1 sl French Bread, 1 in. thick -and toasted 4 sl Swiss Cheese, fairly thick Cook onions in butter over low heat for about 15 minutes. Add consomme and tomato juice and simmer 45 minutes. Transfer to one large or 4 individual baking dishes. Top with toast and cover with cheese. Place under broiler until brown. SOURCE: Know Your Onions SHARED BY: Jim Bodle 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup Categories: Soups Servings: 4 3 tb Butter 1 lb Onion, peeled and thinly -sliced 1 Garlic clove, peeled and -pushed through press 2 ts Brown sugar 2 c Beef stock 2 c Water Salt and pepper 4 3/4" sliced French or -Italian Bread 1 tb Butter 1 c Cruyere or Emmenthal cheese, -grated Place butter in large saucepan over moderately high heat. When it has melted, mix in the onions, garlic, and sugar, and saute, stirring continuously, for a few minutes, until the onions have softened slightly, then press the onions flat, turning them as they catch and turn brown, for 5-6 minutes longer, or until a caramel color. Lower the heat to moderately low and pour the stock and water over. Cover and simmer for 45 minutes, stirring occasionally. Season with salt and black pepper. Toast one side of bread sliced under broiler. Lower oven to 400 degrees F. Pour soup into ovenproof tureen or casserole or individual ovenproof bowls. Spread the untoasted side of the bread with butter and place butter-side up on top of the soup. Sprinkle the cheese over the bread, pile it up high and let fall over the edges of bread if necessary. Place in oven for 10 minutes, or until the cheese is bubbling. Serve immed. Serves 4 Onions grow in the dark earth-the subterranean world of Pluto-but they have the fiery quality of Mars; they appeal to bothe the deep emotions and the hot nature of Scorpio and served as a soup they are particularly appropriate for this watery sign of the zodiac. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup Categories: Soups Servings: 4 1 ts Corn oil 4 md Onions, thinly sliced 1 Clove garlic, finely chopped 2 ts All purpose flour 4 c Beef broth 1/2 ts Salt 1 pn Freshly ground pepper 4 sl French loaf, 1/2 inch thick 1/3 c Grated parmesan cheese 1/2 c Shredded swiss cheese. Prep time: 10 minutes Cook time: 1 hour A hearty country style soup, this pleasing comvination of onions and cheese can be a meal in itself In 12 cup dutch oven or saucpan, over medium high heat; heat oil. Add onions and garlic; cook stirring occasionally, for 10 minutes or until onions are transparent and tender. Stir in flour and continue to cook,stirring, 10 minutes longer or until mixture turns brown without burning. Stir in broth, salt and pepper; cover pan and simmer for 25 minutes. Meanwhile, toast bread slices. On a jelly roll pan, place 4 oven proof bowls or small crocks. Ladle 1 cup soup into each bowl. Sprinkle 1 tsp of the parmesan cheese over each bowl of soup, then top with a slice of toast. Sprinkle equal amounts of Swiss cheese over bread, then remaining parmesan. Bake in a 350 F oven for 20 minutes or until cheese melts and begins to brown. Serve immediately. Makes 4 cups or 4 servings. Origin: Light and Easy Choices Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup Categories: Soups, Vegetables Servings: 6 1 Text Only Info: from The Old Farmer's Almanac Colonial Cookbook Take half a pound of Butter, put it into a Stew pan and set it on the Fire, and let all the Butter melt, and boil until it is done making a Noise; then have ready ten or a Dozen middling sized Onions, peeled and cut small, which throw into the Butter, and let them fry for a Quarter of an hour; then shake a little Flour and stir them round; shake your Pan and let them do a few minutes longer; when you must pour in a Quart or three Pints of boiling water; stir them round, and throw in a good piece of the upper Crust of the stalest Bread you have. Season with Salt to your palate. Let it then stew or boil gently for ten Minutes observing to stir it often; after which take it off the Fire, and have ready yolks of two Eggs beaten fine in a Spoonfull of Vinegar, and then stir it gently and by Degrees into your Soup, mixing it well. This is a delicious Dish. NOTE: Indeed it is, and the substitution of beef stock for half of the water gives this soup the fillip it needs today. Serve with grated Cheddar cheese. Posted by Perry Lowell. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onions with Espresso Coffee Categories: Soups Servings: 6 4 tb Butter 4 lg Onions--sliced 2 ts Sugar 3/4 c Espresso coffee 1/2 c Chicken stock Onions with Espresso Coffee Salt/fresh pepper to taste Heat the butter in a skillet. Add the onions and cook, stirring, for 15 minutes. Add the sugar and cook 1 minute. Add the coffee, chicken stock, salt and pepper. Continue to cook and stir occasionally until the liquid reduces and evaporates, 15 to 20 minutes longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Mango Soup Categories: Soups Servings: 4 1 lg Navel orange 3 lg Very ripe mangoes 1 1/2 c Buttermilk 1 1/2 c Fresh orange juice 3 ts Honey; or to taste Fresh lemon juice - if necessary 8 sm Fresh mint leaves REMOVE THE ZEST from the orange with a zester or grater and set it aside. Cut a flat bottom on the orange, then remove all the peel and white pith from the orange with a small, sharp knife. Cut the orange into 1/4-inch slices and refrigerate until serving time. Peel the mangoes and remove the pits. Puree the flesh with the orange zest in a food processor with the metal blade or in a blender until smooth. Strain through a fine mesh strainer into a 1 1/2-quart refrigerator container. Stir in the buttermilk, orange juice and honey to taste. The soup should be the consistency of whipping cream. If it is too thick, add more buttermilk. Chill thoroughly up to 2 days before serving. Just before serving, add lemon juice and more honey, if necessary. Pour into chilled dishes. Float an orange slice on top and garnish with a mint leaf. Makes 4 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oriental Stew Categories: Soups, Vegetables Servings: 6 5 c Vegetable Stock 1 sm Onion, Thinly Sliced * 2 x Cloves Garlic, Minced 1 tb Minced Gingeroot 1 1/2 tb Soy Sauce 3 x Stalks Bok Choy ** Sweet Red Pepper, Julienned 1 c Broccoli Florets Carrot, Shredded 1 c Sliced Mushrooms 1/2 c Peas 2 oz Buckwheat Noodles 1/2 lb Firm Tofu, Cut In 1/2" Cubes 1/4 c Watercress Leaves * or 2 scallions, chopped. ** diagonally sliced, also shred leaves. ~------------------------------------------------------------------------- GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles - substitute or add other vegetables such as chopped green peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. - to shorten prep time, use only 2 vegetables- onion and peas - for a "hotter" soup, subst. 1/2-1 t dry crushed red pepper - stir in 1 t toasted Sesame Oil or 1/2 t Chinese hot oil just before serving - for additional protein and flavor, stir Egg Threads into soup just before serving EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Outer Banks Clam Chowder Categories: Soups Servings: 6 2 Dozen clams, shucked; -reserve juice 1 lg Onion, diced 1/3 lb Good fatback, diced 3 md To 4 md potatoes, cubed Lots of coarsly ground black pepper Render out the diced fatback (you can substitute bacon if you like, but...) and fry until crisp. Remove pieces and reserve. Saute onions in the grease. Add the potatoes and coat well. Add pepper and clam juice, supplement with another can of clam juice. Cover and simmer gently for about 15 minutes. Add clams (which you will have chopped), cook for about 3 minutes. Serve this in deep soup bowls and top with crisp bits of fatback or bacon. This is the way they've made it down home for more than 100 years. It ain't fancy, but oh my is it fine! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oyster Soup Categories: Soups, Oysters, Seafood Servings: 2 1 pn Oysters; including the liqu -or, drained, reserving Reserving the liquor 2 tb Celery; minced 1 tb Scallion; white part only, -minced 1 1/2 tb Unsalted butter 1 1/2 tb All-purpose flour 1 1/2 c Milk 1/2 c Whipping cream 1/8 ts Salt; plus additional to ta -ste Nutmeg; freshly grated to t -aste Toast points; as an accompa -niment Fat grams per serving: Approx. Cook Time: :45 Strain the oyster liquor through a sieve lined with a double thickness of rinsed and squeezed cheesecloth and set over a bowl and reserve it. In a small heavy saucepan, cook the celery and the scallion in the butter over moderately low heat, stirring, until they are softened; add the flour and cook the mixture over low heat, stirring, for 5 minutes. Add the milk and the cream in a stream and 1/8 teaspoon of the salt, stirring, and simmer it gently, stirring, for 5 minutes. In a saucepan, heat the oysters in the reserved liquor over low heat for 3 to 5 minutes, or until the edges of the oysters are curled and firm. Strain the milk mixture through a sieve into the oyster mixture, stirring, and remove the pan from the heat. Stir in the additional salt and divide the soup between 2 heated bowls. Sprinkle the soup with the nutmeg and serve it with the toast points. Serves 2. Gourmet, December, 1987. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oyster Stew Categories: Soups Servings: 6 1 pt Shucked Oysters, With Liquor 1 qt Milk 1/4 c Butter Salt/Pepper To Taste Seafood Seasoning (Optional) Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oyster Stew Categories: Penn-dutch, Soups Servings: 1 1 pt Oysters And Liquor 2 c Milk, Scalded 1 tb Butter Salt & Pepper Heat the oysters in their liquor about 5 minutes until the edges curl. Skim off the top. Combine oysters and liquor with the scalded milk, add the butter and the seasoning to taste. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oyster Stew Categories: Soups, Stew, Seafood Servings: 6 3 pt Of large, fresh oysters 2 tb Of butter, rolled in flour A bunch of sweet herbs -(sweet marjoram and other -pot herbs) 1 qt Of rich milk Info: from The Old Farmer's Almanac Colonial Cookbook Pepper to your taste Take the liquor of three pints of oysters. Strain it, and set it on the fire. Put into it, pepper to your taste, two tablespoonfuls of butter rolled in flour, and a bunch of sweet marjoram and other pot herbs. When it boils add a quart of rich milk --- and as soon as it boils again take out the herbs and put in the oysters just before you send it to the table. Be sure to let the stew simmer for 3 minutes after adding the oysters. Posted by Perry Lowell. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oyster-Mushroom Chowder Categories: Oysters, Soups Servings: 6 1 qt Oysters 1 c Oyster liquor 3 tb Butter 1 tb Flour 1 c Milk 1/2 c Cream 2 tb Shallots, minced Salt and pepper 1/2 lb Mushrooms 2 ts Parsley, minced Heat oysters in liquor over low heat until edges curl. Drain, saving liquor. Melt 1 tbs butter, blend in flour, add milk gradually, stirring constantly. Bring to boiling and cook 1 minute. Add cream, shallots, parsley, salt and pepper. Warm mushrooms in remaining butter until heated but not brown. Combine mushrooms, oysters, and oyster liquor to cream sauce. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ozark Mountains Stew Categories: Soups Servings: 8 5 c Beef Cubes 2 tb Flour 1 tb Paprika 1 ts Chili Powder 2 ts Salt 3 tb Lard 2 Onions, Sliced 1 Clove Garlic, Minced 28 oz Can Tomatoes 3 tb Chili Powder 1 tb Cinnamon 1 ts Ground Cloves 1 ts Dry Crushed Red Peppers 2 c Potatoes, Chopped 2 c Carrots, Chopped Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes). Source: Missouri Cookin' MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pacific Clam and Corn Chowder Categories: Soups, Clams Servings: 6 8 oz Minced clams 1 c Clam nectar and water 3 sl Bacon, chopped 1 c Chopped onion 2 c Diced raw potatoes 1 1/2 c Drained whole kernel corn 3 c Milk 2 tb Flour 1 tb Butter 1 ts Celery salt 1 ts Salt 1 ds Of white pepper 1/2 c Coarse cracker crumbs -(optional) Drain clams; reserve liquid. Add water to clam liquid to make 1 cup. Fry bacon until crisp; add onion and cook until tender. Add potatoes and nectar-water. Cover and simmer gently until potatoes are tender; add corn and milk. Blend flour and butter and stir into chowder. Cook slowly until mixture thickens slightly, stirring constantly. Add seasonings and clams; simmer five minutes. Serve hot and and top with cracker crumbs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Papa Joe's Cucumber and Red Onion Soup Categories: Soups, Vegetables Servings: 6 5 c Cucumbers 3 c Red onions 6 c Sour cream 2 tb Salt 3 tb Sugar 1/2 c Fresh dill weed- chopped 1/2 c Lemon juice This is from Alice Brock at Alice's Restaurant. Yes, THAT one. Peel and slice cucumbers as thin as you can. Peel and slice red onions thin as you can. (It's easier if you cut the onion in half and slice cut side down) Use a deep 1 gallon bowl or crock. Alternate layers of cukes and onions with sprinkles of the salt and sugar between each layer. This will draw out the juices that make it soup. Pile sour cream on top. DO NOT STIR. Cover and refrigerate for 24 hours or more. To serve, add the fresh dill weed and lemon juice and stir it up. Add more lemon juice or sugar to taste. Cool and refreshing, this is just perfect when it is too hot to cook, and cucumbers are running wild. Posted by Alan Kundl. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parsnip Chowder with Squash Categories: Soups, Vegetables Servings: 6 1 lb Parsnips 1 lb Butternut squash or sweet -potatoes 4 Strips bacon 1 md Onion, finely chopped 2 Stalks celery, finely -chopped 3 tb Flour 5 c Chicken stock Bouquet garni of bay leaf, -thyme and parsley 1 Cinnamon stick 1 c Heavy cream Salt Freshly ground white pepper Cayenne pepper Freshly grated nutmeg 3 tb Chopped fresh chives "Chowder originated as fish stew. But in areas where seafood was unavailable, resourceful Americans used vegetables. This recipe comes from....Rich Spencer, a chef in the Mount Washington Valley." Peel the parsnips and squash (or sweet potatoes) and cut each into 1/4 inch dice. Cut the bacon into 1/4-inch strips and render it in a large saucepan. When the bacon pieces are lightly browned, transfer with a slotted spoon to paper towels to dry. Discard all but 3 tablespoons af the rendered fat. Add the onion and celery to the pan and cook over medium heat for 3 to 4 minutes, until soft but not browned. Stir in the flour and cook for 1 minute to make a roux. Whisk in the chicken stock and bring to a boil: the mixture will thicken slightly. Add the bouquet garni, cinnamon stick, parsnips and squash. Simmer the chowder for 6 to 8 minutes, or until the vegetables are tender but not soft. Stir in the cream, salt, pepper, cayenne and nutmeg. Just before serving, remove the bouquet garni and cinnamon stick. Ladle the chowder into bowls and sprinkle each with chopped chives and nutmeg. Serves 6 to 8. [Steven Raichlin; The Baltimore Sun, Sept 22, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta and Bean Soup Categories: Soups, Vegetables, Beans, Garlic Servings: 5 1/2 c Elbow Macaroni, Shells, Etc. 2 tb Safflower Oil 1 md Onion, Chopped Clove Garlic, Minced 1/2 x Green Bell Pepper, Chopped 3 c Vegetable Stock Or Water 6 oz Can Tomato Paste (2/3 Cup) 15 oz Can Chick Peas, Drained * 16 oz Can Kidney Beans, Drained * 3/4 ts Black Pepper 1/2 ts Summer Savory 1/2 ts Thyme Leaves 1 ds Cayenne Pepper * Rinsed well, then drained. ~------------------------------------------------------------------------- GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red pepper, broccoli florets, or sliced mushrooms. - for Minestrone, substitute olive oil for safflower; add shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. - to serve as skillet main course, add only 1 cup vegetable stock, or use 3 cups vegetable stock and 1 cup pasta. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paul's Sacramento Black Bean Soup Categories: Soups, Beans Servings: 8 1 c Onion; Chopped, 1 Large 4 Clove Garlic; Finely Chopped 2 tb Vegetable Oil 1 lb Black Beans; Dried 2 c Ham; Smoked, Cooked, Cubed 6 c Chicken Broth 2 tb New Mexico chile, ground. 1/2 ts Celery seed 1 tb Oregano Leaves; Dried 2 ts Cumin; Ground 1 c Celery, chopped 28 oz Whole Tomatoes; Undrained 1 Chipotle Chile; * 1/3 c Whipping Cream 2/3 c Dairy Sour Cream 1 Red Bell Pepper; Chopped Servings: 8 * Chipotle Chile should be one that has been canned in Adobo Sauce. Cook and stir onion, celery and garlic in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil for 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soup into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. Posted by Lois Lang. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pea and Peanut Soup Categories: Soups, 1941, Text Servings: 6 Text Only Substitute 1 cup pea puree or sieved peas for corn in the recipe for cream of corn soup. Prepare as cream of corn soup. Add 1/2 teaspoon finely ground peanuts to each serving. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pea Soup Categories: Soups Servings: 4 8 c Water 1/2 c Dry Split Peas 1/2 c Barley 2 Stalks Diced Celery 1 Medium Diced Onion 3 Carrots, Sliced 1 Ham Hock Servings: 4 Boil ingredients gently in open pot for 4-6 hours, adding water as re- quired. Or cook in a 4 qt pressure cooker at pressure for 12 minutes. Or cook on "low" for 12 hours in a Crock Pot. Diced ham can be added to the recipe for more muscle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pea Soup Categories: Soups, Osg Servings: 1 1 cn Peas 3 c Water; cold 3 c Milk 1 ea Onion slice 2 tb Butter 2 tb Flour 1 tb Sugar Salt Pepper Place peas and liquid in kettle. Add 3 cups cold water. Simmer 15 minutes. Rub through sieve. Re-heat. Add flour and butter. Scald milk with onion in it. Add to above. Season and serve. Source: Mrs. Walter Daugherty, Williamsburg Grange, Clermont County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pea Soup Categories: Soups Servings: 6 350 g Split peas 1 Large stick of celery diced 500 g Bacon bones 2 1/2 l Cold water 1 Large carrot diced 2 Sprigs of parsley chopped 1 Swede diced Pepper 1 Medium onion diced Place all ingredients in a large saucepan and bring to boil. Cover and simmer briskly for 2.5 hours. At the end of cooking, remove the bones, strip any meat from the bones and return it to the soup. Because the the flavour and salt content of the bacon bones can vary, adjust seasoning at the end of cooking Vince. * Life's a beach... Perth, Western Australia. * --- msgedsq 2.0.6b * Origin: Vince's Galactic Central Point. (3:690/660.42) =========================================================================== BBS: High Country East Date: 06-16-93 (13:35) Number: 12734 From: KAREN MINTZIAS Refer#: NONE To: GEORGE FRANGOS Recvd: NO Subj: Re: Just Got NetMail date Conf: (52) Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peach Soup Categories: Desserts, Soups, Entertain Servings: 4 5 lg Peaches, sliced 4 c Water 2 tb Lemon juice 1/4 c Maple syrup 1 tb Arrowroot 1 c White wine 1/4 c Orange or peach liqueur 1 c Whipping cream 1/4 ts Nutmeg (opt) Combine peaches, water and lemon juice in a sauce pan; simmer for 15 minutes. Puree in blender with maple syrup and arrowroot. Add wine and liqueur. Pour in half the cream; mix thoroughly; chill for 1 hour. Whip remaining cream and dollop on top of each serving. Add a sprinkling of nutmeg if desired. Serves 4. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Soup Categories: Soups Servings: 6 2 tb Minced onion 3 tb Butter 1 tb Flour 1 c Peanut butter 4 c Chicken broth Salt, pepper 1 c Whipping cream 1 tb Madeira Cook onion in butter until soft in 2-quart saucepan. Add flour and cook, stirring, until smooth. Stir in peanut butter, add chicken broth. Season to taste with salt and pepper. Cook, stirring, over low heat until thickened and smooth. Add cream. Just before serving, add Madeira. Created by: Velvet Turtle, Los Angeles (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Soup Categories: Soups Servings: 4 3 tb Butter 1 Onion, Chopped 2 Stalks Celery, Chopped 1 tb Flour 6 c Chicken Stock 3/4 c Peanut Butter Salt To Taste Squeeze Of Lemon Juice 1/2 c Heavy Cream 1/2 c Chopped Peanuts Saut‚ onions and celery in butter until soft. Sprinkle flour over vegetables and cook 1 minute, stirring to coat. Add stock and peanut butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in batches in blender. (The soup may be made ahead to this point and refrigerated.) To serve, reheat in saucepan over medium heat. Correct seasoning with salt and lemon juice. Serve with a dash of cream and a sprinkling of peanuts. SOURCE: Dallas Morning News, 11/18/90 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pecan Soup Categories: Soups, Low-cal Servings: 4 6 oz Pecans 1 lg Garlic clove 4 c Chicken stock 1/2 c Heavy cream Salt & freshly ground pepper This is a wonderful fall soup, and only 200 calories per serving. PREHEAT OVEN TO 350F. ON a baking sheet, toast the pecans for 10-to-15 minutes, checking from time to time to prevent burning. Toss occasionally. In a food processor, place the pecans, garlic and about 1/2 cup of the stock. Turn the processor on and, with the motor running, add stock until you have a creamy consistency. (The mixture will absorb the stock.) Pass the pecan-stock mixture through a sieve into a saucepan and bring to a boil. Add the cream, season to taste with salt and pepper and serve. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pepper and Tomato Soup Categories: Soups, Vegetarian Servings: 6 2 sm Ancho chiles; -=OR=- 1 ts Ground red chile (or more) 3 tb Olive or sunflower seed oil 2 md Red onions; thinly sliced 2 Bay leaves 1/8 ts Ground cloves 1/4 ts Ground coriander 5 Parsley sprigs; chopped 4 Garlic cloves - peeled & coarsely chopped Salt 1 lb Red peppers or pimientos - thinly sliced 1/2 lb Chopped savoy; -=OR=- -Smooth-Skinned Cabbage 6 c Water or stock 1 lb Very ripe tomatoes; peeled, -seeded and chopped -(juice reserved) Creme fraiche Chopped cilantro - for garnish REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into few large pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice and remaining water or stock. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes. When finished cooking, remove bay leaves and puree soup until completely blended. Return it to pan and season with salt, if needed. Add more chile if desired. Serve soup with swirl of creme fraiche and sprinkling of chopped cilantro. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peter's Cream of Pumpkin Soup Categories: Soups, Low-cal Servings: 4 1 ts Safflower oil 1 lb Pumpkin, fresh -cut in chunks, -=OR=- Canned Pumpkin 1 Yellow onion - peeled and chopped 1 sm Garlic clove - peeled and crushed 2 Celery stalks; chopped 1 Stalk fresh thyme; -=OR=- 1/2 ts -Dried thyme 1/2 Bay leaf 5 c Chicken broth 1 1/2 tb Low-fat white cheese -Such as cottage cheese, - farmer's cheese, - cream cheese or ricotta 1 tb Non-fat powdered milk 1/2 c Parsley, chervil and chives - (minced) This Thanksgiving soup has but 65 calories per serving. IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf. Reduce the heat, cover, and let cook gently for 8 minutes. Stir occasionally to keep the vegetables from browning. Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a fine strainer back into saucepan and return to boil. If it seems too thick, thin with a little hot broth or water. (Can be made to this point up to 2 days in advance and refrigerated, loosely covered.) Before serving, reheat soup to boiling. Pour back into the blender and add the cottage cheese and powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each. Serve immediately. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Philadelphia Pepper Pot Categories: Penn-dutch, Soups Servings: 1 2 lb Honeycomb Tripe 2 lb Tripe, Plain 1 Veal Knuckle 1 Pot Herbs 4 md Potatoes 1 Onion 1 Bay Leaf Salt Cayenne 1 c Beef Suet 2 c Flour Water Salt Parsley, Chopped Cook the tripe the day before using. Wash thoroughly, place in kettle and cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into pieces about 1/2 inch square. The next day wash the veal knuckle, cover with 3 quarts of cold water and simmer about 3 hours, removing scum as it rises. Remove meat from bones and cut into small pieces. Strain the broth and return to kettle. Add the bay leaf and onion and simmer about 1 hour. Then add the potatoes, which have been cut in squares, and the pot herbs. Add the meat and tripe and season with salt and cayenne pepper (if desired). Make dumplings by combining the finely chopped suet, flour, salt and enough water to permit rolling the dough into dumplings, about the size of marbles. Flour well to prevent sticking and drop into the hot soup. Cook 10 minutes, add some chopped parsley and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pickle Soup Categories: Soups Servings: 4 1 tb Lard or oil 1 Onion; finely diced 1 c Sauerkraut; chopped 1 c Shredded dill pickles 4 c Chicken stock -OR low-sodium chicken broth 1 Ham hock Salt and pepper; to taste HEAT THE OIL IN A SOUP POT, add the onion and cook until soft, about 5 minutes. Add the sauerkraut, pickles, stock and ham hock. Cover, bring to a boil, reduce heat to low and simmer for 45 minutes. Season to taste with salt and pepper. Remove ham hock and serve. This soup is delicious when accompanied by sour cream and some fresh dill. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pinto Bean Soup W/ Mint & Pine Nuts Categories: Soups, Vegetarian Servings: 6 2 c Pinto or Anasazi beans - soaked overnight 1 tb Sunflower or light olive oil 1 sm Onion; finely minced 1 ts New Mexican red chile 10 c Water Salt 1 c Half and half 2 tb Chopped cilantro 2 tb Chopped parsley 2 tb Chives, minced; -=OR=- 4 -Scallions; finely sliced 2 tb Pine nuts - toasted in a dry pan SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse them. Warm the oil in the soup pot, add the onion and chile and briefly cook together. Next add the beans, 10 cups of water and bring to a boil. Simmer until beans are tender, about 45 minutes for new beans, longer for older beans. Season to taste with salt, then continue cooking until they are completely soft. Puree half the beans and cooking liquid at a time in the blender until smooth. Return the puree to the pot. Add the cream and reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving some of the chives. Ladle the soup into bowls and garnish with the remaining chives and the pine nuts. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pizza Lovers' Soup Categories: Soups Servings: 6 1 c Water 1 c Undiluted condensed chicken -broth 1 c Tomato juice 1 c Peeled fresh or canned -tomatoes, diced (with Juices) 1 sm Onion, sliced 1 Bell pepper, chopped 1 Clove garlic, minced 3/4 ts Dried basil 3/4 ts Dried oregano 4 Thin rounds Italian bread, -toasted 4 sl Part-skim-milk mozarella -cheese (1 ounce each) Preheat oven to 400F. In a saucepan combine all ingredients except bread and cheese. Simmer for 30 minutes. Spoon into 4 oven-proof soup bowls. Float bread round in each bowl and top bread with cheese slices. Place bowls on baking tray and heat in oven until the cheese melts. Use oven mitts to remove and serve, cautioning diners about heat of bowls. Nutrients per bowl: Calories 222 Protein 14.7 grams Fat 6.0 grams Cholesterol 15.7 mg Fiber 2.6 grams Sodium 1042 mg [ MODERN MATURITY; Feb/March 1990 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potage Crecy Categories: Soups Servings: 6 Jim Vorheis 2 tb Butter 3/4 c Finely chopped onions 3 c Finely chopped carrots 1 qt Chicken stock 2 ts Tomato paste 2 tb Raw white rice Salt to taste 1/2 c Heavy cream 1 tb Softened butter 8 To 12 carrot curls for -garnish In a heavy 3 to 4-quart saucepan over moderate heat, melt butter. Stir in onions and cook 5 minutes. Add carrots, stock, tomato paste and rice. Simmer 30 minutes. Puree in blender in small batches until smooth. Return to pan. Add salt and pepper and stir in cream. Simmer for 10 minutes; stir in softened butter. Garnish with carrot curls. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato and Sweet Onion Soup Categories: Soups Servings: 6 1/4 c Butter 1 lg Sweet onions, sliced 2 md Potatoes, sliced 2 qt Water 1 tb Salt 1/4 c Butter 1/2 c Cream 3 tb Chives Saute onions in butter until tender. Add potatoes, water and salt; bring to boil. Simmer 45 minutes. Remove from heat. Blend mixture until smooth. Return to saucepan, add butter, cream, and chives. Heat (do not boil or cream will curdle). Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato and Tomato Soup Categories: Soups, Vegetables Servings: 6 1 tb Olive oil 1 md Onion,chopped 3 Cloves garlic, chopped 4 c Chicken stock or canned -chicken broth 4 md Potatoes, peeled and sliced -thin 1 lb Italian tomatoes, fresh or -canned, roughly Chopped, with their liquid 1/2 c Fresh basil leaves, coarsely -chopped Heat the olive oin in Dutch oven; add the garlic and onions and sauce gently until soft. Add the chicken stock and potatoes. Bring to a boil, then simmer gently for 15 to 20 minutes or until the potatoes are tender. Add the tomatoes and basil. Cook for about 5 minutes. Serves 6. [Mid-Atlantic Country; January 1992] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Barley Soup Categories: Soups Servings: 6 1 lg Onion; diced 2 Celery stalks; diced 4 Garlic cloves; minced 1/4 c Vegetable oil 3 qt Beef or chicken stock 1/2 c Pearl barley; rinsed 2 Carrots; diced 2 lg Idaho potatoes - peeled and diced 1/4 ts Pepper Salt to taste SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and add salt and pepper as needed. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Cheese Soup Categories: Soups Servings: 6 1 Onion; chopped 2 tb Butter 2 c Peeled and diced potatoes 3 c Chicken stock or water 1 c Heavy cream 1 1/2 c Grated sharp Cheddar cheese 1/4 c Minced fresh dill SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. Transfer to a blender or food processor and puree until smooth. Return to the pot, add cream and cheese and heat through. Before serving, stir in dill. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Cheddar and Ale Soup Categories: Soups Servings: 12 1 1/2 pt Carrots; peeled, diced 1 1/2 pt Celery; trimmed, diced 3 oz Butter;or margarine 3 qt Russet Potatoes; -peeled, diced 3 tb Flour 1 1/2 ts Fennel seed 3/4 ts Black Pepper 3 qt Chicken Stock;prepared 1 1/2 c Scottish Ale 1 1/2 pt Milk 1 1/2 lb Cheddar Cheese; sharp -shredded 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 thoroughly. ROmove from heat and cool to 180oF or lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 oz into bowl. Garnish with shredded cheese. Serve with bread. From: Bert Grant,owner Grant's Brewery Pub Yakima Washington first published in "Restaurants & Institutions" Magazine Posted by: Rick Grunwald MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Leek Soup Categories: Soups, Potatoes Servings: 4 3 Fist-sized potatoes 3 c Cleaned, chopped leeks 1 Stalk celery, chopped 1 lg Carrot, chopped 4 tb Butter 3/4 ts Salt 1/2 c Stock or water 3 c Milk Serves 4 - 6 From "The Enchanted Broccoli Forest" By Mollie Katzen. freshly ground black pepper optional: snippets of fresh herbs (thyme, marjoram, basil) Scrub the potatoes, and cut them into 1" chunks. Place them in a saucepan with the leeks, celery, carrot and butter. Add salt. Cook the vegetables, stirring over med heat, until the butter is melted and all the particles are coated (5 min). Add the stock or water, bring to a boil, then cover, and reduce heat to a simmer. Cook until the potatoes are soft (20-30 min). check the moisture level occasionally. You may need to add a little extra stock or water if it gets too low. When the potatoes are tender, remove the pan from the heat, and puree its contents in the milk (use a blender, or a food processor fitted with a steel blade). Make sure the mixture is utterly smooth. Return it to the pan. Add optional herbs (or not). Grind in some black pepper. Taste it to see if it wants more salt. Heat the soup gently, covered, until JUST hot. Try not to let it boil. Serve right away. Posted by Theresa Merkling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Sorrel Soup Categories: Soups, Vegetarian Servings: 6 4 tb Butter 7 c Water 3 md Leeks; the white parts only - chopped or cut - into 1/4-inch rounds 6 c Loosely packed sorrel leaves -the stems removed and - leaves roughly chopped 1/2 ts Salt (to taste) 1 1/2 lb Red potatoes; quartered - lengthwise & thinly sliced Freshly ground pepper Creme fraiche 1 tb Chives - thinly sliced or snipped This is a rather rustic soup. For a more refined version, pass it through a food mill before serving. MELT THE BUTTER IN A SOUP POT and add 1/2 cup water. Add the leeks, sorrel and salt, then cook gently, covered, for 5 minutes over medium-low heat. Add the potatoes and cook another 10 minutes, stirring occasionally, then pour in the rest of the water and gradually bring the soup to a boil. Lower the heat and simmer until the potatoes are tender, about 30 minutes. Once the potatoes are soft, help break them down by pressing them against the side of the pan, making the soup as rough or smooth as you like. Or, if you prefer, pass the soup through a food mill. Taste the soup for salt and add more, if necessary. Serve with freshly ground pepper, a spoonful of creme fraiche swirled in and a delicate sprinkling of chives over the top. If you've got garden chives and they're in bloom, separate the individual flowers at the base and sprinkle on a few along with the green stems. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Soup Categories: Soups, Vegetables Servings: 8 5 lb Potatoes-cubed 2 lg Onions-minced 1 lg Carrot-sliced thin 1 lb Bacon 1/4 c Flour 1 qt Cream or half-and-half Salt Pepper Boil potatoes, onion and carrot in water until tender (about 20 minutes) While vegetables are boiling fry bacon (reserving grease). Remove bacon from pan, add flour and stir to form a paste. Add cream and stir until blended and cream starts to thicken. Add to vegetables and stir until well blended and thick. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Soup Categories: Soups, Potatoes Servings: 6 2 md Leeks; white part only 2 tb Flavorless cooking oil 3 c Chicken stock -OR low-sodium chicken broth 3 c Water 1 1/2 lb Potatoes; peeled - and roughly diced 1/2 ts Nutmeg 1 ts Salt; or to taste 1/4 ts White pepper Sour cream Chopped chives REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and reserve for another use. Slice the light part into 1/2-inch rounds, wash well and set aside on a plate. Heat the oil in a pot, over medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Place pureed soup in a pot and reheat, covered, over low heat. To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives. Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table. Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Soup Categories: Soups, Potatoes Servings: 6 5 lb Potatoes, pared and cubed 3 md Carrots, coarsely shredded 1 md Onion, chopped 1 pk Frozen peas (10 oz. pkg) 4 Stalks Celery, thinly sliced 1 lb Bacon, cut in small pieces Salt and pepper to taste 1/2 c Flour 1 c Milk Saute bacon pieces in large pan until somewhat crispy. Drain. Cook potatoes, carrots, onion, celery and bacon in enough water to cover about an inch for about 45 minutes (don't let the water cook away). Add peas and cook 15 minutes longer. Just before soup is done, dissolve flour in milk and add to liquid and vegetables. (You may have to thin, if you do, add a little more milk.) Cook until thickened. Adjust seasonings and enjoy. This is really good with hot cornbread and a salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Soup Categories: Soups, Texas, Depression Servings: 6 1 lg Potato Water Salt to taste Pepper 1 Lump butter 2 tb Flour 1 c Milk Peel potatoes and dice. Cover with water, add salt and pepper, and cook until tender. Thoroughly mix 2 tablespoons of flour with 1/4 cup water. To this mixture add the milk and butter. Add potatoes and let come to a boil. Cook for two more minutes and serve hot. (Note: Back in Austria, a very similar potato soup gets extra flavor from caraway seeds, or by creaming the soup and then adding very thin cooked noodles and chopped fresh parsley. K.B.) From: MRS. BLACKWELL'S HEART-OF-TEXAS COOKBOOK (A Tasty Memoir of the Depression) by Louise B. Dillow & Deenie B. Carver, Corona Publishing Co., San Antonio, 1980. ISBN 0-931722-06-3 Shared by: Karin Brewer, Cooking Echo, 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Soup (Low Fat) Categories: Soups, Vegetables Servings: 6 1 Text Only Get out a pot about the size of the amount of soup you want to make. Fill it about 1/2 full of water. Peel and dice potatoes into bite size chunks, about 1 medium size per person. Put them into the water. Dice a medium size onion, add to the pot. Peel a couple of carrots, slice then thin to cook in about the same amount of time as the potatoes. Bring to boil on the stove, turn down and simmer. Season with salt and pepper to taste. (Lots of pepper, for my taste). When the potatoes and carrots are soft, add 1 can of evaporated skim milk. I do not thicken the soup with anything, but I do cook the potatoes till they are quite done. I put diced cheese into the bowls, ladle the hot soup into the bowls. If you used a low fat cheese, you could do this too, or you can skip the cheese. Also, to make a more filling soup, I add "rivells" to my soup (for a low fat soup, you would have to use egg substitute). Take 1 or 2 eggs, beaten slightly, add 1 half eggshell full of milk, and salt to taste, then flour to make a fairly stiff dough, drop little bits of this from a fork into the boiling soup. If you add the rivells just after the soup boils, they will be done when the potatoes are done, proceed with the evaporated milk, etc. The above soup would have no fat, (except the rivells version) till you add the cheese. Oh, yes, if I have celery, I throw in a stalk or two diced with the onion and carrot. You can't make anything any simplier. Posted by Julene Nash. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Soup with Kale and Bacon Categories: Potatoes, Soups Servings: 4 2 lb Boiling potatoes 3/4 lb Bacon 1 bn Kale (about 1 pound) 1 Clove garlic Salt and pepper 1 c Heavy cream 1 bn Chives (optional) 5 ts Balsamic vinegar Peel the potatoes and put in a pot with enough cold, salted water to cover. Cover and bring to a boil. Lower heat, uncover, and simmer until done, about 25 minutes. Drain, reserving the cooking liquid. Break up potatoes with a potato masher; they should be lumpy, not smooth. Cook the bacon until crisp. Drain and chop. Pour off all but 2 tablespoons of the bacon fat, reserving the extra fat. Stem and chop the kale. Mince the garlic. Cook half the kale and half the garlic in the 2 tablespoons bacon fat over medium heat until kale is wilted, about 1 minute. Season with salt and pepper and transfer to a bowl. Repeat with remaining kale and garlic, using the reserved bacon fat as needed. Return all the kale to the frying pan and add the heavy cream. Simmer over low heat until the kale is tender, about 10 minutes. Mince the chives. (Recipe can be made to this point several hours ahead.) Cooking and Serving: Combine potatoes with about 4 cups of the reserved cooking liquid in a large pot. Add more cooking liquid or water if too thick. Add kale mixture to the pot and bring to a simmer. Season to taste with salt and pepper. Pour into bowls and sprinkle with chives and bacon. Yield: 4 servings. [ The Best of COOKS Magazine; 1987 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Soup Categories: Potatoes, Soups Servings: 1 1 tb Unsalted butter 1 md Onion, finely chopped 3 Baking potatoes (about 10 -ounces each), Peeled and cut into 1/4-inch -slices 6 c Chicken broth 1/4 ts Celery seed Kosher salt and freshly ground black pepper Buttermilk or extra broth, if desired Melt the butter in a large saucepan over medium heat. Stir in onion and cook, stirring occasionally, until onion is translucent, about 5 minutes. Add potato slices and broth; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, for about 15 minutes until potatoes are almost cooked through. Add celery seed and cook for 5 minutes more, stirring frequently to break up the potato slices. Whisk gently with a baloon whisk until soup becomes smoother, but small pieces of potato should remain. Season with salt and pepper. If not serving immediately, you might want to add a little buttermilk or extra chicken broth because soup will get thicker as it stands. Makes six 1-cup servings. Nutrition information: Calories: 137 Protein: 6.8 grams Fat: 3.5 grams Cholesterol: 6.2 mg Fiber: 1.7 grams Sodium: 783 mg [ MODERN MATURITY; April/May 1990 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Soup Categories: Soups, Microwave Servings: 6 7 ea Potatoes 1 ea Onion 5 c Water 3 ea Chicken bouillon cubes 3 ts Parsley flakes 1/8 ts Garlic powder 1/8 ts Red pepper 1/8 ts Black pepper 1 ea Small can evaporated milk Servings: 6 Peel and dice potatoes. Thinly slice onion. Combine all ingredients in large glass bowl. Cook at 70% (MEDIUM-HIGH) for 30 minutes. Add evaporated milk, cook for 60 minutes at 50% power. Posted by Sheila Exner - September 1991 Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato-Broccoli Soup Categories: Soups, Vegetables Servings: 4 4 c Chopped potatoes (about 5 to -6) 4 sl Bacon, cut into pieces 1 lg Onion, chopped 2 1/2 c Water 2 Chicken bouillon cubes 1/2 ts Curry powder 1 1/2 To 2 c frozen broccoli, -chopped small 1 ds Worcestershire sauce 3/4 c Lowfat or nonfat milk Salt and pepper to taste Peel and chop the potatoes and set aside. Saute the onion and bacon together, then add the potato, water, bouillon cubes, and curry powder. Bring to a boil, cover, and reduce heat to a slow boil. Cook for about 15 to 20 minutes, until potatoes are tender and slide off a fork when tested. Put the soup into a blender and blend until smooth. Return soup to Dutch oven, mix in milk and Worcestershire sauce and broccoli. Simmer slowly, stirring occasionally, for about 15 to 20 minutes. Add salt and pepper to taste. Makes 4 to 6 servings, depending on how hungry you are. Posted by Alison Meyer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prospector's Soup Categories: Soups Servings: 6 2 tb Bacon fat 3 tb Flour 1 qt Of boiling water half a can of milk onion, optional Place 2 tbsp bacon fat and the 3 tbsp flour into a saucepan and stir over a medium fire until the flour is golden brown. Than add 1 quart of boiling water and half a can of milk, stirring in slowly until smooth and season with salt and pepper to taste. An onion may be added to improve the flavor. Origin: A Taste of Oregon, (Oregon; End of the Trail, 1951) Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pueblo Fire Categories: Native, Soups, Beef Servings: 6 10 Red chili pods 1 tb Oil 3 c Water 1/4 c Barbecue sauce 1/2 lb Round steak, cut into small -pieces 1 ts Garlic salt Remove stems and shake out seeds from chili pods; rinse in cold water. Tear pods into pieces; place in blender with water. Blend until smooth. Brown meat in oil. Add chili pod mixture, barbecue sauce and garlic salt. Cook over low heat for one hour. Serve as soup with a casserole or beforehand. Makes 6 servings of 1/3 cup: small servings are practical for this soup. Posted by Pat Stockett. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Soup Categories: Soups, Fresh herbs Servings: 6 1/4 lb Split Peas 4 c Chicken Stock Or Water 1 lb Fresh Chopped Pumpkin 1 Onion, Chopped Strip Of Beef Or Bacon Salt Freshly Ground Black Pepper Mixed Fresh Or Dried Herbs Fresh Thyme Fresh Parsley, Chopped Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Soup Categories: Soups, Vegetables Servings: 8 1 tb Butter 3 Cloves garlic 1 Large onion, diced 10 oz Chicken broth 19 oz Tomatoes 4 c Fresh pumpkin puree 1 1/2 ts Curry 1 ts Salt 1 ts White pepper 1 c Milk 1 c Cream 1/4 lb Thinly sliced ham In a large saucepan, melt butter. Add garlic and diced onion; saute until transparent. Add chicken broth, tomatoes, pumpkin, curry, salt and pepper. Cook 5 minutes over medium heat. Place in a blender or food processor and puree mixture until smooth. Return to saucepan. Just before serving, add milk and cream. Cook over medium heat, stirring well until heated through. Do not boil. Slice ham into 1/2" strips. Add to soup. Makes 8 servings. Calgary Co-op News. October, 1989 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Puree of Sweet Potato Soup Categories: Soups, Vegetables Servings: 6 1 tb Flavorless cooking oil 1 md Onion; chopped 6 c Low-sodium chicken broth -OR water, or a mixture 1 1/4 lb Sweet potatoes - peeled and roughly diced 1/2 ts Nutmeg 1 ts Salt; or to taste 1/4 ts White pepper 1/2 c Chunky cranberry sauce Sour cream HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Puree of Tomato Soup Categories: Soups Servings: 6 1/4 c Virgin olive oil 1 md Onion - peeled and roughly diced 1/2 tb Minced garlic 2 lb Plum tomatoes,pref. overripe 1 c Dry white wine 3 tb Chopped fresh herbs - any combination of Basil, - Oregano, Thyme & Marjoram Salt; to taste Freshly ground pepper - to taste HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the onions and cook slowly, without coloring, for about 7 minutes. Add the garlic, tomatoes, white wine and herbs. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften. Strain and reserve the liquid. Place the tomatoes in a blender or processor and puree until very smooth. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds. Taste for salt and pepper. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pureed Vegetable Soup with Broccoli Florets Categories: Soups, Vegetables, Potatoes Servings: 4 2 x Potatoes, Peeled And Diced 2 x Stalks Celery, Chopped 2 x Carrots, Chopped 1/4 c Onion, Chopped Clove Garlic, Minced 2 c Vegetable Stock 1/4 ts Black Pepper 1/2 ts Thyme 1 ds Nutmeg 3 c Broccoli Florets 1 c Milk Egg Yolk, Lightly Beaten 1 tb Soy Sauce GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. ~------------------------------------------------------------------------- In Dutch oven or 4-5 qt saucepan, place; potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process until smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed peas, for the broccoli. - substitute 1 t curry powder for thyme and nutmeg. Garnish with thin apple slices or raisins. - add 1 cup shredded Cheddar cheese; melt into soup base before adding broccoli; subst. pinch dry mustard for nutmeg. - add more milk, vegetable stock, or water if you want a thinner soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Q & E Vegetable Soup Categories: Soups Servings: 4 3 Stalks celery, thinly sliced 2 md Potatoes, peeled and finely -chopped 2 Leeks or 1 medium onion, -thinly sliced 1 md Zucchini, cut in half -lengthwise and sliced 1 c Frozen green peas 3 c Chicken broth 1 c Shredded spinach or leaf -lettuce Prep time: 5 minutes Cook time: 20 minutes Q & E stands for quick and easy. It takes only 20 minutes for this soup to cook - just enough time to set the table and make a sandwich. freshly ground pepper In a large saucepan, combine celery, potatoes, leeks, zucchini and peas. Pour in broth. Bring to a boil, reduce heat and simmer for 15 minutes or until potatoes are tender. Stir in spinach and pepper to taste. Cook for 1 minutes longer. Ladle into warm soup tureen or bowls. Makes 4 servings. Origin: Light & Easy Choices Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Black Bean Soup Categories: Soups, Vegetarian Servings: 6 1 1/2 c Dry black beans - rinsed and soaked - 6 hrs or overnight 1 sm Onion; diced 1 Garlic clove; finely chopped 1/2 Chipotle chile; minced -OR- 1 tb -Smoked Chile Salsa 16 oz Canned peeled tomatoes - chopped, juice reserved 1/2 bn Cilantro MMMMM----------------------------GARNISHES--------------------------------- Sour cream Grated muenster cheese -=OR=- Monterey Jack cheese Chile pequins; -=OR=- other -Small dried Red Chiles DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches. Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic. Lower the heat and cook until the onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt. Simmer until the beans are tender, an hour or so. Occasionally give them a stir while they're cooking. When done, taste for salt, stir in the remaining cilantro and garnish as desired. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Chicken Stock Categories: Soups, Misc, Poultry Servings: 4 5 lb Chicken bones and backs 2 md Onions; peeled 1 lg Leek 1 lg Carrot 2 md Celery stalks 8 Parsley sprigs 1 Bay leaf 2 Whole cloves 1 ts Dried thyme COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover. Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary. Remove and discard the large bones. Pour the stock through a large strainer lined with a double thickness of cheesecloth. Refrigerate the stock until the fat solidifies, then remove and discard fat. Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze. Makes 4 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick French Onion Soup Categories: Soups Servings: 4 1 lb Yellow Onions 1 ts Sugar 2 tb Olive Oil 5 c Beef Broth, Strained 1/4 ts Black Pepper 4 x French Bread Slices 6 oz Jarlsberg Cheese Thinly slice onions and cheese. Cut bread into 1 inch slices and toast. In dutch oven, cook onions and sugar in hot oil over medium heat for 15 to 20 minutes or until deep golden brown, stirring frequently to prevent burning. Slowly add broth and pepper; bring to a boil. Reduce heat, cover, and cook slowly for 20 minutes. Ladle into ovenproof container or individual ovenproof bowls. Place bread slices on top and add cheese. Place under broiler 3 to 4 inches from heat and cook 3 to 5 minutes until cheese is hot and bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Garlic-Onion Soup with Red-Wine Croutons Categories: Soups Servings: 4 2 lg Garlic cloves 1 1/2 lb Onions (5 medium) 2 1/2 tb Butter 1/4 c Red wine 1/4 ts Dried thyme 1/4 ts Salt 1/4 ts Freshly ground black pepper 1 qt Chicken stock (or canned -chicken broth) RED-WINE CROUTONS: 1/2 Loaf French bread 5 tb Olive oil 1/4 c Red wine 3 oz Swiss cheese, thinly sliced 2 oz Grated Parmesan cheese (1/2 -cup) GARLIC-ONION SOUP: GARLIC-ONION SOUP: Peel and mince the garlic. Peel and thinly slice the onions (food processor preferred). Heat the butter in a large, deep skillet. Add garlic and onions; cover and cook over medium heat, stirring occasionally, until onions soften, about 8 minutes. Uncover and saute until golden, about 5 minutes longer. Add thyme, salt, pepper, and chicken stock. Bring to a boil. Cover, reduce heat, and simmer to blend flavors, about 5 minutes. RED-WINE CROUTONS: Cut the bread on the diagonal into four 1-inch thick slices. Heat 3 tablespoons of the oil in a large skillet. Add the bread and saute on both sides until light brown, about 2 minutes. Drizzle the wine and remaining oil over the croutons and top them with the cheese slices. Cover and cook over medium heat until the cheese melts, 2 to 3 minutes. SERVING: Ladle soup into warm soup bowls and top with the croutons. Pass the Parmesan cheese separately. Makes 4 servings [COOKS; APRIL 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Gazpacho Categories: Soups Servings: 4 7 md Tomatoes (about 1 3/4 lb) 3 sl Italian bread (3/4-inch -thick) 1 md Garlic clove 2 tb Red wine vinegar 1/3 c Olive oil 4 c Tomato juice, chilled 2 c Canned beef broth, chilled 2 tb Fresh basil leaves, minced -(or 2 tsp dried) 1 lg Green bell pepper 1 md Onion 1 md Cucumber 2 ts Worchestershire sauce 1/2 ts Hot rep pepper sauce 1/4 ts Salt 1/4 ts Freshly ground black pepper PREPARATION: Core and seed the tomatoes. Tear the bread into small pieces. Peel the garlic and put into the workbowl of a food processor along with the tomatoes and bread. Pulse three times until blended. With the motor running, pour the vinegar and oil through the feed tube and process until smoothly pureed. Mix the tomato puree, tomato juice, beef broth, and basil together in a large bowl and refrigerate until chilled. Stem, quarter, and seed the bell pepper. Peel and quarter the onion. Peel and halve cucumber lengthwise, remove the seeds with a spoon, and cut pieces in half. Place all the vegetables in the food processor and pulse until coarsely chopped. Stir the vegetables, Worchestershire sauce, hot red pepper sauce, salt and pepper into the soup. Served chilled. Makes 4 servings. [COOKS; Jul/Aug 1988] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Pea Soup Categories: Soups, Vegetables Servings: 5 2 tb Margarine 2 x Stalks Celery, Fine Chopped 2 x Cloves Garlic, Minced 1 md Onion, Chopped (1/2 Cup) 2 c Vegetable Stock 16 oz Frzn Peas, Thawed (3 Cups) 1 ds White Pepper 1/2 c Low-Fat Milk 1 ds Nutmeg GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. ~------------------------------------------------------------------------- In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Tomato-Orzo Soup Categories: Soups Servings: 6 1/2 c Orzo pasta or linguine, or -broken spaghetti 29 oz Italian stewed tomatoes 1 c Low-sodium chicken broth 2 tb Finely chopped parsley 1/2 ts Dried basil, crushed 6 tb Grated parmesan 1. Bring a medium pan of water to the boil, add the orzo and cook 10 minutes. Drain. 2. While the orzo is cooking, put the stewed tomatoes into a food processor (or in a blender in 2 batches). Puree coarsely. Put into a large saucepan and stir in the chicken broth, parsley and basil. Bring to a boil, reduce the heat and simmer 5 minutes. 3. Stir in the cooked pasta and continue to simmer 5 minutes. Garnish each serving with a little parmesan. Note: Cooked ham, turkey or chicken also can be added; stir into the soup with the orzo and heat through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Tomato and Basil Soup Categories: Soups, Vegetables Servings: 2 2 tb Olive oil - extra-virgin 2 Clove garlic - large, -flattened 2 lb Tomatoes - ripe, peeled, -seeded & chopped (about 4 lg Tomatoes) 3 Sprig basil - fresh Salt and freshly ground -pepper 2 sl Italian bread - 1/2-inch -thick, toasted Extra-virgin olive oil Julienne of fresh basil Heat 2 tablespoons oil in heavy large saucepan over medium-low heat. Add garlic and cook until beginning to color, about 5 minutes. Remove garlic and reserve. Add tomatoes and basil sprigs to saucepan. Reduce heat and simmer until soup thickens to chunky puree, mashing tomatoes with spoon, about 15 minutes. Season soup generously with salt and pepper. Brush toast with oil, rub with reserved garlic and sprinkle with salt and pepper. Discard basil sprigs. Ladle soup into bowls. Drizzle with oil. Top each with toast and basil julienne. Serves 2; can be doubled. Recipe from Bon Appetit, September, 1987. Posted by Michelle Bass. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Vegetable Stock Categories: Soups Servings: 1 3 lg Carrots 1 lg Turnip 2 Stalks Celery 2 lg Onions 2 tb Butter 3 qt Water 2 ts Salt 6 lg Sprig Parsley 1/2 Bay Leaf 1 ts Thyme Leaves Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Fuchsia Soup Categories: Soups, Appetizers, Desserts Servings: 4 3 c Fresh raspberries 3/4 c Water 2 tb Lemon juice 2 tb Lemon rind, grated fine 2 tb Arrowroot 1/2 c Maple syrup 2 c Strawberry wine 1/2 c Sour cream 1/2 c Fresh raspberries for -garnish Puree raspberries for soup; strain through a sieve into bowl; set aside. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer over low heat until thick. Refrigerate 2 hours. Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl. Serves 4. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Red Pepper Bisque with Seafood Categories: Soups, Shrimp, Scallops Servings: 6 1 tb Vegetable oil 4 Sweet red bell peppers, -seeds and ribs removed, Chopped 1/2 c Chopped onion 1/4 c Peeled, chopped apple 1/2 c Peeled, chopped carrot 4 c Chicken stock, preferably -unsalted 1/2 c Corn kernels, fresh or -frozen 1 pn Crushed hot red pepper 1/4 c Tarragon vinegar 1 tb Freshly squeezed lime juice 2 tb Chopped fresh parsley or -cilantro Pinch freshly ground white -pepper 1/4 ts Salt (omit if using salted -canned stock) 1/4 c Baby shrimp, peeled and -deveined 1/4 c Bay scallops, halved Heat the oil in a 4-quart saucepan over medium heat. Add the red bell pepper, onion, apple, and carrot. Saute, stirring frequently, until the onions are translucent, about 5 to 7 minutes. Add the chicken stock and bring to a boil over high heat. Reduce the heat and simmer the soup, partially covered, for 25 minutes. Puree the soup in a blender or a food processor fitted with a steel blade; return it to the saucepan. Stir in the corn, crushed red pepper, taragon vinegar, lime juice, parsley, white pepper and salt. Bring to a boil over medium heat, stirring occasionally, and simmer, uncovered, for 7 minutes. (The soup may be prepared up to this step two days in advance and then refrigerated in a tightly sealed container. Just before serving, bring it slowly back to a boil and then add the seafood.) Add the shrimp and scallops to the simmering soup, turn off the heat immediately, and cover the pot. Allow it to sit for 5 minutes. Serve immediately in heated soup bowls. Makes 6 servings. Nutrient Value per Serving: 100 Calories, 4 g Fat, 0.6 g Saturated Fat, 7 g Protein, 11 g Carbohydrate, 13 mg Cholesterol, 548 mg Sodium. [The Washington Post; January 9, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rhode Island Red Chowder Categories: Soups, Clams Servings: 8 16 lg Qauhogs (2 cups chopped -meat) 2 c Dry white wine 2 To 3 cups bottled clam broth -(or fish stock) 1/4 lb Salt pork 1 lg Onion 2 Stalks celery 2 Cloves garlic 1 bn Flat leaf (Italian) parsley 2 Bay leaves 2 Sprigs fresh thyme 4 Ripe tomatoes 1 tb Tomato puree 2 lg Potatoes Salt Freshly ground black pepper Cayenne pepper Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic. Scrub the qauhogs and place them in a large, covered pot with the wine. Steam them for 10 to 15 minutes or until the shells just open. Shuck the quahogs and grind, using a meat grinder or food processor. Strain the cooking liquid through damp cheesecloth - you should have 6 cups. If necessary, add clam broth or fish stock to make up the difference. Finely dice the salt pork. Fry the salt pork slowly in a large pot over low heat to render the fat. Transfer the cracklings with a slotted spoon to a paper towel to drain. Meanwhile, finely chop the onion and celery. Mince the garlic. Tie half of the parsley and the other herbs into a bouquet garni. Finely chop the remaining parsley. Peel, seed and coarsely chop the tomatoes. Peel and dice the potatoes into a bowl of cold water to prevent them from browning. Saute the onions, celery, garlic and bouquet garni in the rendered fat over medium heat for 3 to 4 minutes, or until soft but not browned. Add the tomatoes and tomato paste, increase the heat to high, and cook for 1 minute. Add the 6 cups of clam liquid and bring to a boil. Add the potatoes, reduce the heat, and simmer for 8 to 10 minutes, or until tender. Just before serving, stir in the quahog meat and salt and pepper to taste. Garnish the chowder with the chopped parsley and the salt pork cracklings and serve at once. Serves 8. [Steven Raichlin; The Baltimore Sun; Sept 22, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ribollita (Italian Bean Soup) Categories: Soups, Beans Servings: 6 1 c Dried small white beans (8 -ounces) 8 Cloves garlic 1 Bay leaf 1 lg (3-inch) cube salt pork -(optional) 14 oz Crushed Italian-style -tomatoes 2/3 Loaf day-old French or -Italian bread (8 ounces -when fresh) 2 tb Olive oil 2 Carrots, pared, trimmed, -diced 1/2 c Diced red onion (1/2 medium) 1 c Shredded green cabbage 2 Ribs celery, trimmed, diced 1 1/2 c (or as needed) chicken broth 10 oz Frozen chopped spinach, -thawed, squeezed dry 1/4 c Freshly grated Parmesan -cheese Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987 This recipe gets 30% or less of its calories from fat. Not a low sodium recipe. Makes 6 servings. 1. Rinse beans and place in large, heavy saucepan. Peel 5 cloves garlic and add whole cloves to beans. Add bay leaf, salt pork cube, and enough water to cover. Heat to boiling. Reduce heat to low and simmer covered, stirring occasionally, until beans are tender, about 55 minutes. Add more water if needed to keep beans covered. Remove and discard bay leaf and salt pork. Let beans cool slightly, then transfer beans with garlic and cooking liquid to food processor. Process until coarsely pureed. (Beans can also be pureed in batches in blender or mashed with fork against the side of pan.) Transfer puree to large Dutch oven or other heavy pot. Add tomatoes and stir to combine. 2. Trim crust from bread and coarsely crumble in food processor or by hand (6-7 cups). Stir bread into bean puree. 3. Finely mince remaining 3 cloves garlic. Heat oil in large skillet over medium-high heat. Add garlic, carrots, onion, cabbage, and celery; cook, stirring frequently, 5 minutes, but do not allow vegetables to brown. Reduce heat to very low, cover skillet with tight-fitting lid, and sweat vegetables 15 minutes. Stir vegetables into bean mixture. 4. Cover pot and simmer soup covered over low heat 45 minutes. Check soup occasionally and thin with chicken broth as needed. Just before serving, stir in spinach and heat through. Serve hot, passing grated Parmesan cheese. Nutrition Information per Serving: 310 calories 15 g protein 40 g carbohydrates 10 g fat (29% of calories) 658 mg sodium MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rivel Soup Categories: Penn-dutch, Soups Servings: 1 2 c Flour 1/2 ts Salt 1 Egg, Well Beaten Chicken Broth, Or: Beef Broth 1 c Corn, Crushed Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Pour this mixture into the broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roasted Garlic Soup Categories: Soups, Entertain Servings: 4 4 Garlic heads; (about 1/2 po -und total), unpeeled 1/4 c Olive oil 6 tb Unsalted butter; (3/4 stick -) 4 Leeks; (white part only), c -hopped 1 Onion; diced 6 tb Flour; all purpose 4 c Chicken stock or canned brot -h; heated 1/3 c Sherry; dry 1 c Whipping cream Fresh lemon juice Salt Freshly ground white pepper 2 tb Chives; chopped fresh Preheat oven to 350F (or, if in a hurry, prepare roasted garlic in the microwave [see recipe]). Cut off top 1/4 inch of each garlic head. Place garlic heads in small shallow baking dish. Drizzle oil over. Bake until golden, about 1 hour. Cool slightly. (I now wrap the heads with oil on top of them in aluminum foil so they don't brown as much.) Press individual garlic cloves between thumb and finger to release garlic. Chop garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about 8 minutes. Reduce heat to low. Add flour and cook 10 minutes, stirring occasionally. Stir in hot stock and Sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared 1 day ahead. Cover and refrigerate.) Return soup to saucepan. Add cream and simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. Serves 4. This Roasted Garlic Soup is one we prefer to Susan Spicer's Garlic Soup; Spicer's relies on sauteed garlic and too often (even at Bayona) it comes out bitter. If you love garlic, you'll adore this soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rosy Berry Soup Categories: Soups Servings: 5 20 oz Raspberries Frozen, Thawed 2 c Burgundy 2 1/2 c Water 1 Cinnamon-3 Inch Stick 1/4 tb Cornstarch Whipping Cream Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid to a boil. Reduce heat to low, and stir in cornstarch mixture. Cook, stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl in with a knife. Yield: 5 cups. Strawberries my be substituted for raspberries. From Southern Living Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Beef Borscht Categories: Soups, Beef, Vegetables Servings: 12 1 lb Lean beef in 1/2 inch cubes 2 cn Beef broth Water * 6 oz Tomato paste 1 ts Salt 1/2 ts White pepper 1/2 ts Black pepper 1 tb Vegetable oil 3 lg Garlic cloves,minced 2 lg Onions sliced (2 cups) 4 c Coarsely shredded beets 4 c Coarsely shredded cabbage 2 c Coarsley shredded carrots 1 1/2 c Thinly sliced celery 1/4 c Minced fresh parsley OR 2 tb Dried parsley flakes 1 1/2 ts Dried dillweed 1 ts Dill seed 1 ts Celery seed 2 Bay leaves 1 1/2 ts Sugar Servings: 12 Fresh lemon juice** *Add enough water to beef broth to make 12 cups liquid. **Use 2 to 4 tablespoons of lemon juice or to taste. 1. Brown beef quickly and transfer to a very large soup kettle. 2. Add broth and water, tomato paste, salt, white and black pepper. Bring to boil, reduce heat, cover and simmer for 1 1/2 hours. 3. In skillet, heat oil, add garlic and onions and saute for 5 minutes. When meat is done, add to soup kettle with remaining ingredients. Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender. Discard bay leaves before serving. NOTE: The flavor of this soup improves with reheating. This is a large recipe and leftovers can be frozen. Offer plain yogurt as a topping, unless this is to be a kosher meal, and serve with pumpernickel or rye bread or rolls. Posted by Sheila Exner. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salmon Soup Categories: Soups, 1941 Servings: 6 4 c Milk, scalded 2 c Shredded salmon 2 tb Butter or butter substitute Salt and pepper Combine salmon, butter, and milk. Season to taste. Heat thoroughly. Stir until well blended. Serve at once. Mrs. Ruby Wagner, Empire, CA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salmon Soup Categories: Soups, Osg Servings: 1 3 qt Milk 2 tb Butter 1 cn Salmon Salt Pepper Cracker crumbs Place three quarts milk over fire to scald, add 2 T. butter, can of salmon, shredded with fork, (put in salmon when milk is hot), salt and pepper to taste. Thicken with cracker crumbs. Source: Mrs. Ruth Kreager, Licking Valley Grange, Licking County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salsify or Vegetable Oyster Soup Categories: Soups, Osg Servings: 1 5 ea Salsify roots; medium 1 qt Milk; whole 1 tb Butter Salt Pepper Pare roots and slice or run through fruit chopper. Boil in just enough water to cover salsify. Add milk, butter and seasoning. Bring to a boil. Source: Paulding Grange, Paulding County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: San Luis Green Chile Soup Categories: Soups Servings: 8 Jim Vorheis 6 md Fresh Anaheim chilies 1 lg Red bell pepper 1 Fresh Jalapeno pepper, -sliced 2 oz Salt pork, diced 1/2 lb Boned chicken breast, thinly -sliced 1/2 lb Pork butt steak, thinly -sliced 6 tb Butter 1 md Onion, diced 1/2 c All-purpose flour 1 1/2 ts Chili powder 1 ts Ground cumin 1 sm Clove garlic, minced 3/4 c Tomato sauce 2 qt Chicken broth, warmed 1/2 c Peeled, seeded and diced -tomatoes 1 tb Minced fresh cilantro Garnish: Avocado slices Sour cream Roast Anaheim chilies, red pepper and jalapeno under hot broiler close to heat until skins blister, turning to char on all sides. Place in plastic bag for 10 minutes. Peel, dice and set aside. In large skillet, cook salt pork until fat is rendered. Remove salt pork with slotted spoon; drain on paper towel. Increase heat and saute chicken and pork quickly until browned. Drain and set aside. Melt butter in large saucepan. Add onion and cook until transparent. Add flour and cook stirring until roux is golden brown. Remove roux from heat and stir in chili powder, cumin, garlic and tomato sauce. Whisk in warm chicken broth and heat to simmering. Add chilies, red pepper, jalapeno, salt pork, chicken and pork to soup. Heat thoroughly and stir in tomatoes and cilantro. Heat to simmering. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sandy's Lentil/rice/barley Soup Categories: Soups, Beans Servings: 6 1 c Lentils 1 c Rice 2/3 c Barley 1 Onion, chopped 1 Bay Leaf 2 cn Corn 1 1/2 ts Sweet Basil 1 1/2 cn Evaporated Milk Salt to taste Wash and sort lentils, rice, barley. Simmer lentils, rice and barley in 6 cups water with salt, onion, bay leaf and sweet basil until tender. Add corn and milk. Add additional salt to taste. Warm to desired eating temperature. Serve in a bowl with generous servings on Cottage Cheese on top of the soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sassy Spinach Soup Categories: Soups, Vegetables Servings: 6 1/2 c Onion, chopped 1 cl Garlic, pressed 2 tb Butter or margarine 4 c Water 5 Chicken bouillion cubes 1/2 c Noodle flakes, uncooked -OR- 1/2 c Broken thin noodles,uncooked 1/2 ts Salt 1 pk (10 oz) frozen, chopped Spinach, thawed, drained 3 c Milk 1/2 c Chedder cheese, shredded 1/2 c Swiss cheese, shredded Black pepper to taste In a 3-quart saucepan, saute onion and garlic in butter or margarine until onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken thin noodles slowly being sure water continues to boil. Add salt. Cook uncovered until tender, about 10 minutes, stirring occasionally. Squeeze spinach to remove excess water. Stir spinach into the noodle mixture and cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and pepper. Continue stirring over medium-high heat until cheeses are melted. Do not boil. SOURCE: Sopie Kay's Pasta Cookery H-P Books, Box 5367, Tucson, Arizona 85703 Reprinted in The Cookbook Digest Issue A-0008 (1980) Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerkraut Soup Categories: Soups Servings: 6 1 lb Sauerkraut 6 c Beef stock 2 lg Onions; chopped 3 sl Bacon 1 ts Paprika 1 tb Tomato paste 1/2 ts Caraway seeds Salt 2 Potatoes; peeled - grated and soaked 1/4 lb Lean, diced ham 2 Beef frankfurters; sliced SIMMER SAUERKRAUT WITH 3 CUPS of stock for 30 minutes. Saute onions with bacon until golden. Add paprika, remaining stock, tomato paste, caraway seeds and salt to taste. Add sauerkraut, stock and drained potatoes, and simmer for 30 minutes. Add more stock if necessary to make 6 cups. Add the meats and cook long enough to heat through (about 10 minutes). PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerkraut Soup Categories: Soups, Vegetables, Pork Servings: 6 2 Cans(1/lb) sauerkraut 1 c Diced potatoes 2 qt Beef broth 1 1/2 ts Paprika 1 qt Chicken broth 1 Crushed bay leaf 2 sl Bacon, chopped 1 tb Sugar 6 oz Thinly sliced Polish sausage 1/4 ts Pepper 1/2 c Onions, chopped 2 tb Flour 1/2 c Shredded carrots 1/4 c Water "Try it you'll like it". Actually folks this soup taste better than it sounds. Drain sauerkraut well, put into heavy sauce pan, add beef and chicken broth, cover and simmer for 30 minutes. Fry bacon until crisp, remove to saucepan. Add sausage to bacon fat and cook for 5 minutes, stirring occasionally; remove to sauce pan. Add onions and carrots to fat, stir and cook for 2 minutes; remove to sauce pan. Add potatoes, paprika, bay leaf, sugar and pepper to rest of soup. Cover and simmer for 30 minutes. Add flour and water paste and cook for another 5 minutes. Serve hot. Posted by Eleanor Bardes. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerkraut Soup Categories: Soups, Edit Servings: 6 20 To 30 minutes. Season with -lemon juice and sweetener -(sugar, honey, Cut up 1 medium onion and put it in a dutch oven. Take a large jar or bag (not can) of sauerkraut (about 2 lbs). Add water to cover and maybe a little more (She says for a dutch oven, fill pot, but that seems a bit much to me). Add 1 pkg hot dogs, cut up, and 1 large can whole tomatoes, broken up a little bit. Bring to boil, then simmer for about or Sweet 'n' Low) to taste. Serve. Posted by Cindy Tarsi. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sausage Bean Chowder Categories: Soups Servings: 1 1/2 lb Pork sausage 1 cn Kidney beans (16 oz.) 1 1/2 c Canned tomatoes 2 c Water 1 md Onion, chopped 1 Bay leaf 3/4 ts Salt 1/4 ts Garlic salt 1/4 ts Thyme 1/8 ts Pepper 1/2 c Potatoes, diced 1/4 c Green pepper, chopped Cook sausage in skillet and brown. Pour off fat. In a large kettle, combine beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper. Add sausage. Simmer, covered for 1 hour. Add potatoes and green peppers. Cook covered for 15 minutes or until potatoes are tender. Remove bay leaf and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sausage Broccoli Minestrone Soup Categories: Soups Servings: 8 3 tb To 4 tb Olive Oil 1 lb Gourmet Sausage (or Chicken -Sausage, casing removed) 2 c Onion, coarsely chopped 1 Clove Garlic, minced 8 c Water ( or defatted chicken -stock) 1 ts To 2 ts Salt (optional) Freshly Ground Pepper 2 To 3 Fresh Basil Leaves 1 pn Dried Hot Pepper Flakes 1 bn Fresh Broccoli, trimmed and -cut into small pieces 3 c Potatoes, diced 1/2 c Italian Parsley In a large pot add olive oil and set over medium heat. Add sausage and onion and saute' until meat is brown ( about 5 minutes). Add garlic and saute' 1 minute. Add water or stock, salt, black pepper, basil, and pepper flakes. Bring to boil. Cover and simmer about 20 minutes. Add broccoli, potatoes, and parsley and simmer until potatoes are tender. Serves 8 SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sausage Cabbage Soup Categories: Soups Servings: 8 1 lb Sausage Italian 2 Onions, diced 1 Garlic clove diced 1 Spaghetti sauce 1 Water 2 Bouillon cube 1 Zucchini, sliced 1 Cabbage, sliced Brown Italian sausage, 1-2 diced onions, 1 clove diced garlic. Add spaghetti sauce, water, 1-2 bouillon cube (depending on size jar spaghetti sauce), sliced zucchini, sliced cabbage. Cook til cabbage is soft. Taste, and add more water is tomato flavor is too strong. Serve with freshly grated parmesan or romano cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Savory Tortilla Soup Categories: Soups Servings: 6 2 Dried ancho chilies; -OR- 1 tb -Ancho chili powder 2 tb Canola oil 6 Corn tortillas -- (blue or yellow) 1 Onion; chopped 4 Garlic cloves; minced 8 c Chicken stock (reduced-fat) -OR- vegetable stock 2 c Tomato puree 1 tb Cumin powder 1 ts Oregano 3/4 ts Salt 2 Limes; juiced MMMMM------------------------OPTIONAL GARNISHES----------------------------- Monterey Jack cheese, grated -OR- soy cheese Avocado; diced Nonfat sour cream Fresh cilantro; minced Cooked chicken; diced Remove stems and seeds from ancho chilies. Place chilies in a saucepan, cover with water and cook until soft, about 10 minutes. Drain chilies, let cool, then puree in a food processor or blender. While chilies cook, cut up two tortillas into small pieces. In a large saucepan, saute tortillas, onion and garlic in 2 teaspoons canola oil until onions are soft. Add ancho pepper puree or chili powder, chicken stock, tomato puree, cumin, oregano and salt to saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes. Puree soup in a food processor and return it to saucepan. Stir in lime juice and reheat. Slice remaining tortillas into 1/4-inch x 2-inch strips. Heat remaining oil in a medium skillet. When oil is hot, add tortilla strips and saute until crisp, about 2 minutes. Transfer tortilla strips to a paper towel to drain. Ladle soup into bowls and top with tortilla strips, cheese and garnishes, as desired. Calories per serving: 177 Grams of fat: 2.4 Percent fat calories: 12 Cholesterol: 0 mg Grams of fiber: 4.2 Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scalloped Canned Soup Categories: Soups, 1941, Text Servings: 6 Text Only Thicken canned vegetable soup slightly. Fill a well-oiled baking dish with alternate layers of the vegetable soup and diced cooked meat or condensed beef soup. Cover with buttered crumbs. Bake in moderate oven (375 F) about 55 minutes. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scotch Barley Broth Categories: Soups Servings: 1 2 lb Shoulder of mutton 1 c Dried green peas 1/2 c Pearl barley 2 qt Cold water 2 ts Salt 1/4 ts Pepper 2 Onions, chopped 3 Carrots, diced 1 c Turnip, diced 1/2 c Celery, diced 1 tb Parsley, chopped 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. Cool then skim fat from broth. Bones may be removed if desired. Add carrots, turnip and celery and simmer 30 minutes until vegetables are tender. Season with more salt if needed and pepper to taste. Twenty minutes before serving, add parsley and remove any film of fat that has gathered on the surface. Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scotch Broth Categories: Soups Servings: 8 2 lb Lamb neck or brest, well Trimed 1/2 c Pearl barley 1 tb Salt 3 Peppercorns 1 md Onion, chopped 2 Stalks celery, sliced 1 Turnip, peeled and diced 1 pk (10 oz) frozen peas, thawed 1 ts Leaf thyme 1/4 ts Tabasco sauce Contributed to the echo by: Margarita Towns Scotch Broth Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Seafood Chowder Categories: Soups, Seafood Servings: 2 3 tb Butter or margarine 1 lg Onion, chopped 3 Stalks celery, sliced 3 Potatoes, peeled and chopped 1 cn (8 oz) tomato sauce 1 cn (14.5 oz) tomatoes 1 cn (13.75 oz) chicken broth 1 McCORMICK'S Bay Leaf 1 ts McCORMICK'S Basil Leaves 1 ts McCORMICK'S Garlic Powder 1 ts McCORMICK'S Oregano Leaves 1 lb Frozen fish fillets (cod, -haddock, or Sole), cut into 1-in cubes 1 cn (6.5 oz) chopped clams, -undrained 1 lb Shrimp, peeled, deveined, -and chopped From the McCormick/Schilling "Spice 'Xpress" Newsletter Vol.5, No.2 In a Dutch oven, saute vegetables in butter/margarine over low heat until onions are transparent. Add tomato sauce, tomatoes, broth, bay leaf, basil, garlic, and oregano; cover and simmer for 20 minutes. Add fish, clams, and shrimp; simmer for 15 minutes more. Makes 2 quarts. Posted by David Pileggi. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Seafood Soup Categories: Soups Servings: 1 1 lg Thin sliced onion 1 c Chopped green onion & tops 3 cl Garlic fine chopped 1/2 c Fine chopped parsley 1 Seeded and diced bell Pepper 3 c Tomato sauce 1 c Dry white wine 1 c Water 1/4 ts Thyme crushed 1/4 ts Rosemary crushed 1 ts Salt 1/4 ts Fresh ground black Pepper 1 Bay leaf 1 lb Crab/firm white fish cubed 1 lb Shrimp 6 Scallops/clams in the shell Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8-10 minutes or until scallops or clam shells open. Discard any shells that do not open. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Senator's Navy Bean Soup Categories: Soups Servings: 8 1 c Dried navy beans 1 tb Olive oil 3/4 c Diced onion 1/4 c Diced carrot 1/4 c Diced celery 5 c Chicken broth 1/2 ts Thyme Salt and pepper; as desired 3 tb Lemon juice COVER THE BEANS with cold water and soak overnight. The next day, drain and discard water. Place oil in a 2-quart pot over medium heat and add the onions, carrots and celery. Cook for 5 minutes. Add the broth, beans, thyme, salt and pepper. Cover, reduce heat to low and cook until beans are soft, about 1 1/2 hours. Add lemon juice and serve. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Seven Happiness Soup Categories: Soups Servings: 4 4 c Chicken Stock 1 sl Ginger 1 Garlic clove, halved 1/2 c Shredded chinese cabbage 1/3 c Coarsely chopped tofu 1/3 c Thinly sliced mushrooms 1/3 c Snow peas 1/3 c Slivered bamboo shoots 1/3 c Thin sliced water chestnuts 1/3 c Sliced carrots Servings: 4 Combine stock, ginger and garlic. Simmer for 15 minutes. Remove garlic and ginger. Add remaining ingredients to flavored stock, simmer gently for 20 minutes. Posted by Sheila Exner. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sharon's Minestrone Categories: Soups Servings: 6 2 tb Vegetable oil 1 c Chopped onion 2 Garlic cloves, finely -chopped 6 Bacon slices 1 c Chopped celery 1 c Chopped carrots 2 c Beef stock 1 c Tomato juice 1 (14oz) can kidney beans, -drained 2 ts Basil 1/2 ts Oregano 1 c Barley 2 tb Chopped parsley salt and pepper to taste In a large saucepan, saute onions and garlic in vegetable oil. In a small frying pan, cook bacon, drain off fat and cut bacon into small pieces. (To save a step, I cut the bacon into bite size chunks first and then cook them in the same pot that the soup is going to be in. Gives it a bit more flavour. Just drain off excess fat.) To the saucepans,add bacon, celery, carrots, beef stock and tomato juice; cook until vegetables are just tender, about 10 minutes. Add the rest of the ingredients and cook until barley is tender, about 20-30 minutes. Serves 6-8. Origin: Sharon Stevens Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: She Crab Soup Categories: Soups, Seafood Servings: 6 1 ts Butter or margarine 1 lb Lump crabmeat 1/2 c Grated onion 2 c Milk 1/2 ts Salt 1/2 c Whipping cream 1 ds Of Pepper 1/2 ts Worcestershire sauce 1 tb All-purpose flour Sherry to taste Melt butter in top of a double boiler over hot water. Add onion, salt and pepper; stir well. Stir in flour, mixing well. Add crabmeat; cook for 5 minutes. Combine milk, whipping cream and Worcestershire sauce. Gradually add milk mixture to crabmeat mixtue, stirring well. Heat thoroughly. Ladle soup into individual serving bowls. Add sherry to taste. Yield: about 1 quart. Posted by Pat Stockett. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: She-Crab Soup Categories: Crabmeat, Soups Servings: 4 1 tb Butter 1 ts Flour 1 Qt. Milk 2 c White crab meat and crab -eggs Few drops of lemon juice 1/8 ts Mace 1/8 ts Pepper 1/2 ts Worcestershire sauce 1/2 ts Salt 4 tb Dry Sherry 1/4 pt Cream, whipped Melt butter in top of double boiler and blend with flour until smooth. Add the milk gradually, stirring constantly. To this add crab meat and eggs and all seasoning except sherry. Cook slowly over hot water for 20 minutes. To Serve: Place 1 tablespoon of warmed sherry in individual soup bowls, then add soup and top with whipped cream. Sprinkle with paprika or finely chopped parsley. Serves 4 to 6. NOTE: If unable to obtain she crabs, crumble yolk of hard boiled eggs in bottom of soup plates. SOURCE: *Charleston Receipts Published Early American Life 4/93 POSTED BY: Jim Bodle 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sheila's Vegetable Soup Categories: Soups Servings: 6 1 Text Only Last night I made soup. My version of a type of minestrone. I got a package of Knorr Vegetable soup mix, put 8 cups of water and 1 can of low sodium beef broth, defatted, brought this to a boil, then added a sliced leek, 1/4 head of sliced cabbage, 1 stalk of sliced celery, some alfalfa sprouts, 2/3 cups each of barley and small shell macaroni, a little oregano, rosemary, sage and thyme and some pepper. Simmered it for about 2 hours. It made the best, THICK, vegetable soup! I have a huge bowl in the freezer, and two big containers in the fridge for lunches this week. Posted by Sheila Exner. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shellfish Gazpacho Categories: Soups, Seafood Servings: 4 4 tb Olive oil 8 Shrimp 8 lg Scallops 8 sm Clams -(littlenecks or Manilas) 8 Mussels 1 c White wine 2 tb Sherry vinegar 1 sm Onion; chopped 2 tb Minced garlic 1 md Cucumber; peeled and seeded 2 ds Tabasco sauce (or more) 1 ts Minced garlic 3 c Tomato juice 1/4 c Mayonnaise Salt and pepper; as desired 2 lg Red peppers 8 Rounds of French bread HEAT 2 TABLESPOONS OLIVE OIL in a skillet over medium heat and add shrimp and scallops. Cover and cook until shrimp and scallops are cooked, about 4 minutes. Remove shrimp and scallops and place in the refrigerator to chill. Add clams, mussels, white wine, vinegar, onion and garlic to pan; cover. Increase heat to high and cook until the shells open, about 5 minutes. Remove from heat. Remove shellfish and add them to the shrimp and scallops in the refrigerator to chill. Transfer the rest of the contents of the pan to a food processor or blender. Add the cucumber, Tabasco, garlic and 1 cup tomato juice and blend until smooth. Add the mayonnaise, blend until incorporated and taste for salt and pepper. Pour the mixture into a bowl, add remaining juice and place in the refrigerator to chill. Roast the peppers, remove the skin and seeds and place in the refrigerator to chill. Brush the rounds of bread with remaining olive oil, toast them under a broiler and set aside to cool. When it's time for dinner, arrange 2 shrimp and 2 scallops in a pepper half and place in soup bowls. Spoon some gazpacho around the peppers and arrange the clams and mussels in the soup. Place the croutons on the peppers. Serve well-chilled. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sherried Lentil Bisque Categories: Soups Servings: 6 11 c Chicken broth,reg strength 3 c Chopped celery 3 c Chopped carrots 3 lg Onions,chopped 1 sm Red or green bell pepper, -stemmed,seeded,and -finely chopped 1 md Zucchini,ends trimmed, -finelty diced 2 pk Lentils,sorted for debris -and rinsed 3 tb Dry sherry 1 1/2 tb Cream sherry Thinly sliced green onion, -including tops Sour cream Salt Pepper Lentils were eaten long before Rome was founded; it is generally thought that the pottage for which Esau sold his birthright to Jacob (Genesis 25) was a stew of lentils. Sidney Taylor offers a better deal; you can have his recipe for lentils and keep your birthright. And we may assume that his lentil bisque is smoother. Jacob had no blender. =========================================================================== In an 8-10 quart pan, combine broth, celery, carrots, chopped onions, bell pepper, zucchini, and lentils. Bring to a boil over high heat, then cover and simmer until lentils are very soft to bite, 50-55 minutes. Whirl mixture, a portion at a time, in a blender or food processor until smooth. Return to pan and stir in dry sherry and cream sherry. (If made ahead, or if there are no leftovers, cover and chill up to 4 days; or freeze in 2- or 3-serving portions.) Heat until steaming and ladle onto bowls. Add green onion, sour cream, and salt and pepper to taste. Per serving: 268 calories; 19 grams protein; 2.2 grams fat; (0.5 grams saturated fat); 43 grams carbohydrates; 93 milligrams sodium; 0 milligrams cholesterol. ~ Sidney Taylor, Tacoma, Washington MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shortcut Italian Vegetable Soup Categories: Soups, Crockpot Servings: 4 1 Envelope country -vegetable-with-noodles soup -mix 2 c Boiling water 1 Onion, chopped 2 Carrots, peeled and chopped 1 (8-oz.) can tomato sauce 1 ts Salt 1/8 ts Pepper 1 (16-oz) can kidney beans, -drained 1 (16-oz) can whole kernel -corn, with liquid Grated Parmesan cheese Warm slow-boling pot with hot tap water. In pot, stir dry soup mix into very hot water. Add onions, carrots, tomato sauce, salt and pepper. Cover and cook on low for 4 to 6 hours. Turn control to high; add beans and corn. Cover and cook on high for about 30 minutes. Sprinkle with cheese. Makes 4 to 6 servings (From Crockery Cookery) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shrimp and Scallop Chowder with Coconut Milk Categories: Soups, Seafood Servings: 8 2 lb Shrimp 1/2 Scotch bonnet or other hot -chili, seeded 4 Shallots 2 Cloves garlic 3 Scallions 1 Inch fresh ginger 1 Red bell pepper 1 Green bell pepper 3 tb Butter 2 To 3 tsp curry powder 6 c Fish stock or bottled clam -broth 2 c Coconut milk Salt and freshly ground -black pepper 1/2 c Chopped fresh cilantro for -garnish "This recipe was loosely inspired by a dish at the retaurant Al Forno in Providence, R.I. Curry powder, cilantro and scotch bonnet chilies lend the chowder a West Indian accent. (Scotch bonnet are the world's hottest chilies -- look for them at Caribbean markets. Or substitute a milder chili, such as serrano or jalapeno.) Be sure to use unsweetened coconut milk, which can be found canned in Indian, Southeast Asian, and Hispanic markets." Peel and devein the shrimp and cut into 1 inch pieces. Remove the crescent-shaped muscle on the side of the scallops. Cut large scallops in quarters, medium size ones in half, so that all are the same size. Mince the chili, shallots, garlic, scallions and ginger. Core, seed, and dice the peppers. Melt the butter in a large saucepan. Cook the minced and diced vegetables over medium heat for 3 to 4 minutes, or until soft but not browned. Add the curry powder and cook for 1 minute until fragrant. Add the fish stock and coconut milk and gently simmer for 5 minutes. Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Correct the seasoning, adding salt, pepper and curry powder to taste. To serve, ladle the chowder into bowls and garnish each with chopped cilantro. Serves 8 to 10. [Steven Raichlen; The Baltimore Sun, Sept 22, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Six-Bean Soup Categories: Soups, Vegetables Servings: 1 1/4 c Baby limas 1/4 c Small whites 1/4 c Blackeyes 1/4 c Garbanzos 1/4 c Pinks 1/4 c Light red kidney beans 1 ts Salt 1 c Chopped onion 1 c Shopped celery 1 Clove garlic, crushed and -minced 2 tb Butter/margarine 2 Envelopes (2 oz each) -chicken noodle soup mix 1 c Chopped carrot 1/2 c Chopped green pepper 1/2 c Minced parsley 1/2 Bay leaf, crumbled 1/2 ts Fines herbes 1 c Fresh or canned tomatoes, -chopped Grated Parmesan cheese Sort, rinse and soak beans by preferred method (described below). To maintain color integrity, soak white and colored beans separately. Drain. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomatoes. Serve hot, sprinkled with cheese. Makes 1 gallon or about 16 1-cup servings. Posted by Shelley Rodgers. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Skiers' Sweet and Sour Stew Categories: Soups, Stew, Crockpot Servings: 6 Jim Vorheis 3 tb Vegetable oil 2 lb Round steak, cut into 1-inch -cubes 15 oz Can tomato sauce 2 ts Chili powder 2 ts Paprika 1/4 c Packed light brown sugar 1 ts Salt 1/2 c Cider vinegar 1/2 c Light corn syrup 2 c Peeled and sliced carrots 2 c Chopped onions 1 lg Green bell pepper, cut into -1-inch squares 4 oz Can pineapple chunks, -drained 6 sm Round loaves sourdough bread -(optional) Heat oil in skillet and brown round steak. Transfer to crock pot or large kettle. Stir in tomato sauce, chili powder, paprika, brown sugar, salt, vinegar, corn syrup, carrots, onions, green pepper and pineapple. Cover and simmer for 6 hours or until meat is tender. Serve in individual bowls or hollowed-out rounds of bread. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Smoky Pumpkin Soup Categories: Soups Servings: 6 6 sl Bacon, diced, cooked crisp, -fat reserved 4 tb (1/2 stick) unsalted butter 6 c Peeled, cut up pumpkin, 1" -pieces 6 c Beef stock or canned broth 1/2 c Marsala 1 ts Dried thyme salt and freshly ground black pepper to taste Heat the bacon fat and butter in a stock pot over medium-high heat. Add the pumpkin and saute' for 15 minutes, stirring occasionally. Pour in the stock and simmer, covered, until the pumpkin is very tender, about 30 minutes. Remove from heat. Add the Marsala, thyme, salt, and pepper to taste. process the soup in batches in a blender until smooth. Return to the stock pot. Add the bacon. Simmer 10 minutes. Serve immediately, garnished with pumpkin seeds. Makes 6 portions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snapper Soup Categories: Penn-dutch, Soups, Tabasco Servings: 1 3 1/2 lb Veal Knuckle 1 c Chicken Fat, Or: 1 c Butter 3 qt Broth, Beef, Or: 4 qt Broth, Chicken 2 c Wine, Dry Sherry 1 c Flour 1 Turtle ** 2 Carrot, Diced 3 Onion, Finely Chopped 2 Celery, Chopped 1/4 ts Thyme 1/2 ts Marjoram 1 Bay Leaf 3 Cloves 3 sl Lemon 1 ds Tabasco Salt & Pepper 1 Egg, Hard Boiled, Chopped 2 c Strained Tomatoes ** Meat from one snapper turtle, cut in small pieces. ~------------------------------------------------------------------------- Have knuckles broken into 2 inch pieces. Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until brown. Remove from oven and add flour, mixing well and cook 30 minutes longer. Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours. Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes. Strain the soup and combine the two mixtures. Add the chopped egg and the balance of the sherry and serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sopa De Frijoles Negros (Easy Black Bean Soup) Categories: Beans, Soups Servings: 6 15 oz CAN BLACK BEANS 2 tb BUTTER 1 STALK OF CELERY 1 GARLIC CLOVE,MINCED 1 ONION 1 ts CHILI POWDER 1/2 ts CUMIN 1 ts CILANTRO (OPTIONAL) 1/2 ts SALT 1 c CHICKEN BROTH 8 oz CAN TOMATO SAUCE 1 c SOUR CREAM PLACE CANNED BEANS IN BLENDER A SMALL AMOUNT AT A TIME TILL BLENDED COMPLETELY. IN SAUCEPAN MELT BUTTER, ADD ONION, GARLIC, CILANTRO, CUMIN, CHILI POWDER, CELERY AND SALT. COOK TILL ONION IS TRANSPARENT. ADD TOMATO SAUCE, BLENDED BLACK BEANS, AND CHICKEN BROTH. SERVE HOT AND TOPPED WITH SOUR CREAM. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sopa De Lima Categories: Soups, Beans Servings: 4 2 ts Olive oil 4 Annatto (achiote) seeds 3/4 c Diced onions 1/2 c Diced green bell pepper 1 Garlic clove, minced 1 1/2 qt Water 6 oz Skinned and boned cooked -chicken, diced 3/4 c Drained canned Italian -tomatoes, seeded and diced 4 Packets instant chicken -broth and seasoning mix 1 ts Oregano leaves 1/2 ts Pepper 1 Lime, cut in half 1 Strip grapefruit peel (about -2 X 1/4-inch strip) 2 Corn tortilla (6-inch -diameter each) In 2 1/2- or 3-quart saucepan heat oil over medium-high heat; add annatto seeds and cook until seeds release their color, 1 to 2 minutes. Remove and discard seeds. To saucepan add onions, bell pepper, and garlic and saute until onions are translucent, 3 to 4 minutes; add water, chicken, tomatoes, broth mix, oregano, and pepper. Squeeze lime halves into soup, then add squeezed halves and grapefruit peel to soup and stir to combine. Reduce heat to low and let simmer for 15 minutes. Using slotted spoon, remove and discard lime halves and grapefruit peel; let soup simmer for 15 minutes longer. While soup is simmering, spray 9-inch skillet with nonstick cooking spray and heat over medium heat; 1 at a time add tortillas and cook, turning once, until lightly browned on both sides. Cut tortillas into thin strips. To serve, ladle soup into 4 bowls and top each portion with 1/4 of the tortilla strips. Makes 4 servings, about 1 1/2 cups each. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sopa De Mani (Peanut Soup) Categories: Ecuador, Soups, Vegetarian Servings: 4 1 c Peanuts; 125 g, roasted & -then finely ground -OR- 1/2 c -Peanut Butter 2 tb Oil 1 Onion; chopped finely 1 lb Potatoes; chopped & boiled 4 c Stock 1/2 c Cream; optional 2 tb Chives; chopped -salt and pepper "Peanuts - which are really a legume not nuts -came originally from Brazil but today they are cultivated around the world and especially in Africa and the United States." To begin with, heat the oil in a saucepan & cook the onion until it becomes transparent. Add the ground peanuts or peanut butter, potatoes and a little stock and mash well. Alternatively, put these ingredients into a blender. Now pour the rest of the stock slowly into the puree, mixing well. Bring the soup to a boil, then let it simmer, covered, for 5-10 minutes. after this, remove the pot from the heat and season. Stir in the cream before serving (if desired), sprinkling the chives on top. SERVES:4 SOURCE: _The New Internationalist Food Book_ by Troth Wells posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sopa De Nopales (Cactus Soup) Categories: Soups Servings: 8 1 tb Olive or salad oil 1 Large onion,chopped 1 lb Tomatillos* 6 c Chicken broth,reg strength 1 pk Sliced cactus (33 oz)** 2 tb Lime juice 2 tb Fresh cilantro leaves,minced 2 oz Panela/feta cheese,crumbled Lime wedges (opt) Cactus looks forbidding. Stripped of its prickly points, however, it is a mild-mannered vegetable with a slightly tart flavor. Look for easy-to-use canned cactus (sold as NOPALES or NOPALITOS) in supermarkets and Mexican groceries. ========================================================================== * - husks removed, rinsed and coarsely chopped ** - packed in water, drained and rinsed. ========================================================================== In a 4-5 quart pan over medium heat, stir oil and onion often until onion is golden, about 15 minutes. Add tomatillos; stir often just until soft, about 6 minutes. Add broth; bring to a boil over high heat. Stir in cactus, lime juice, and cilantro. Cook until hot. Ladle soup into a tureen. Offer cheese to add to taste. Accompany with lime wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sopa Leao Velloso Categories: Soups Servings: 8 1 Grouper (4 lb) 1 lb Shrimps In Shell 1 ds Salt 1 Bouquet Garni 24 Mussels Or Clams In Shell 1/4 c Olive Oil 3/4 c Green Onions, Chopped 3 Garlic Cloves, Crushed 4 Tomatoes, Peeled, Chopped 1 tb Fresh Chopped Coriander 1 c Fresh Chopped Parsley 1 ds Cayenne Pepper 1 lb Crab Meat 1 lb Lobster Meat 1 ds Ground Pepper The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place fish head in a large pot of cold water. Add salt and bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard fish head and bouquet garni, reserving edible parts of fish head. Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink. Remove, discard shells and black veins, and reserve. Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open. Remove from stock, remove seafood from shells, and reserve seafood. Strain stock to remove any sand or shell particles. Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock. Heat remaining oil and gently fry grouper steaks. remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette, 91/01/30. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sorrel Soup Categories: Soups Servings: 6 2 c Young sorrel leaves 2 tb Butter 2 ts Cornstarch 1 Sprig parsley, minced 3 c Chicken stock 2 Egg yolks 1 ds Of salt 1 c Light cream Info: from The Old Farmer's Almanac Colonial Cookbook Wash the sorrel leaves and cook them in the butter until just wilted. Puree' the sorrel and add other ingredients, dissolving the cornstarch first in a little stock, or whirl all together in the blender. Then cook the soup over gentle heat until slightly thickened. Serve hot or chilled, garnished with sour cream and chives, or with thin slices of lemon. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soup Au Pistou Categories: Vegetables, Soups Servings: 8 1 1/4 lb Sorted uncooked red kidney -beans, rinsed 1 oz Sorted uncooked great -northern beans, rinsed 2 qt Water 1/2 c Each diced onion and sliced -celery 6 oz Pared potato, 1/4-inch cubes 4 sm Plum tomatoes, peeled, -seeded, diced 3/4 c Each sliced carrots and -zucchini 1/2 c Diagonally sliced green -beans 2 tb Tomato paste 2 Bay leaves 1 ds Pepper 3 oz Uncooked small macaroni -(ditalini, elbows) PISTOU: 1 c Fresh basil leaves 1 tb Hot water 4 ts Olive oil 2 Garlic cloves, minced 1 oz Grated Parmesan cheese SOUP: SOUP: In 4-quart saucepan combine beans; add water and bring to a boil. Reduce heat to low , add onion and celery, and simmer for 30 minutes. Add remaining ingredients for soup except macaroni and simmer until vegetables and beans are tender, about 45 to 60 minutes. Add macaroni, stir, and cook for about 5 minutes. PISTOU: While macaroni is cooking, combine all ingredients for pistou except cheese in blender container. Process until smooth, scraping down sides of container as necessary. Transfer to small bowl and stir in cheese. TO SERVE: Remove and discard bay leaves from soup. Spoon pistou evenly into 8 soup bowls, then ladle soup evenly over pistou. Serve immediately. Makes 8 servings of 1 cup each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soup Bowl Franks Categories: Soups Servings: 4 1 lb Franks - thin sliced 2 tb Margarine 1 lg Onion, diced 2 md Potatoes, diced 2 lg Carrots, sliced 2 c Water 1/2 ts Salt 1 ts Thyme leaves 1 tb Worchestershire sauce 1 lg Can evaporated milk 1 cn Whole kernel corn 1 tb Chopped parsley Servings: 4 In heavy kettle, melt margarine. Saute onions and frank slices. Add potato, carrot, salt, thyme, Worchest. sauce, and water. Heat to boiling, cover and simmer for 15 to 20 minutes or until vegetables are tender. Stir in milk and corn. Heat to boiling. Serve in soup bowls sprinkled with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soup for the Gods - Shen-Hsien-T'ang Categories: Soups Servings: 6 6 c Boiling water 2 tb Soy sauce 12 Half-inch sections of garlic -shoots or 1 scallion cut In 1/8 sections 1/2 oz Finely chopped Ginseng root 1 ts Sesame oil 1 ts Salt Put seasonings in a bowl and pour the boiling water into it. This is a good drinking soup that goes well with a heavy dinner. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soup: French Onion Soup (Au Pied De Cochon Restaurant/paris) Categories: Soups, Cheese Servings: 6 2 tb (1/4 stick) unsalted butter 1/4 c Vegetable oil 3 1/2 lb Onions, thinly sliced 2 c Dry wine 6 c Chicken stock or canned Low-salt broth MMMMM--------------------------------------------------------------------- 12 1/2-inch thick French Bread Baguette slices, toasted 1 c Gruye're Cheese (about 4 oz) Melt butter with oil in heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of toasted French bread. Sprinkle with grated Gruyere cheese. Broil until cheese melts. Serve immediately. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soupe a L'onion Categories: Soups, Vegetables Servings: 6 4 lg Onions 1/4 c Dry vermouth 1 tb Butter Salt and Pepper to taste 1 tb Oil 2 ts Oil 1/4 ts Sugar 1 Garlic clove 2 tb Flour 2 tb Cognac 6 c Beef broth 1 c Grated swiss cheese 4 sl French bread cut 1/2" thick In a covered 4-quart saucepan, cook the thinly sliced onions slowly with the butter and 1 Tbs oil for about 15 minutes. Keep covered, stir occasionally. Uncover and increase heat to moderate. Add sugar and saute onions until golden brown, about 30 minutes. Sprinkle onions with flour and stir over heat for 2 or 3 minutes. Blend in hot broth and vermouth, season to taste. Simmer partly covered for 1 hour. Place bread slices in a 350 oven for 15 minutes. Remove and baste each slice with 1/2 tsp oil and rub with cut garlic clove. Return to oven for about 15 minutes. Before serving, add cognac to soup and divide into 4 ovenproof bowls. Sprinkle 1/2 cup of cheese in soup. Float slices of bread on top of soup and sprinkle with the remaining cheese. Bake in 325 oven 15 to 20 minutes until hot. Set under broiler for 2 or so minutes until golden brown. Posted by Bob Blaylock. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soupe a L'oignon (Onion Soup) Categories: Soups, Vegetables Servings: 8 9 Large, firm onions 1/2 c Butter 1 qt Water 1/2 c White dinner wine ((Note: -NOT sweet)) 2 tb Beef stock base 1/4 ts Powdered mushrooms ((Note: -We never use this)) Parmesan cheese ((Note: We use mozzarella or Swiss)) Peel onions; slice into thin rings (should be about 2 quarts). Saute onions in butter in a large heavy soup kettle. When golden but not browned add water, wine, beef stock base and powdered mushrooms. Cover and simmer for 30 minutes. Turn into 8 small, heavy soup bowls; sprinkle with Parmesan cheese to serve. (If bowls are heavy and you wish to, soup may be run under the broiler to brown cheese a little before serving.) Makes 8 small servings. NOTE: We always put a thick slice of French bread on top of soup, then the cheese (mozzarella or Swiss, generously) on top of that, and brown under broiler. Posted by Karin Brewer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: South of the Border Chicken Soup Categories: Soups Servings: 6 3 tb Vegetable oil 3 Corn tortillas cut in 1/2" -strips 1/3 c Chopped onion 2/3 c Chopped red and green pepper 1 Garlic clove 1/4 c Flour 2 cn Chicken broth (12 oz) 1 ts Chili powder 2 c Cooked chicken, cubed 1 cn VEG-ALL Mixed Vegetables, -with liquid (16 oz) 1. Heat oil in skillet; add tortilla strips and fry, stirring constantly, until golden. Drain on paper towel-lined plate. 2. Add onion and pepper to skillet and cook until soft. 3. Add garlic and stir in flour; then gradually stir in chicken broth. 4. Add remaining ingredients and heat through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Southern Beans Categories: Soups, Vegetarian Servings: 4 3/4 c Pre-soaked blackeye peas 3 c Water 1 md Onion, chopped 1 sm Green or red pepper, chopped 2 Garlic cloves - peeled and chopped 1/2 ts Paprika 1/2 ts Dried thyme, -OR- 1 Sprig of fresh thyme 1/4 ts Cinnamon 2 Bay leaves 1 tb Tomato puree 1 tb Soy sauce Chili to taste Salt to taste 1 Piece of creamed coconut - (approximately 1 inch) Cover the beans with water and bring to the boil. Add all the ingredients, except the creamed coconut and stir. Simmer for 45 minutes or until the beans are cooked and the liquid is reduced. Stir in the creamed coconut and adjust the seasoning if necessary. The stew should be hearty and thick. Carrots or other vegetables can be added to the stew 10 minutes before it is done. Note: Commercially-made, good quality creamed coconut can be bought in 7 ounce packets. Available in most supermarkets, grocery and health shops, it can be stored for weeks in the refrigerator, to be used in sauces, stews, desserts and drinks. Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by Karen Mintzias. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Southern Oyster Soup Categories: Soups Servings: 6 1 c Oyster liquor 2 Dozen oysters 6 c Milk 4 tb Butter 1/2 ts Mace 1/8 ts Salt 1 ds Of pepper From: Gone With The Wind Cook Book; Valerie Whittle Paprika Heat oyster liquor to boiling point. Add oysters and simmer until edges curl. Scald milk; add butter, oysters, liquor, and seasonings. Serve at once in hot soup bowls with a dash of paprika over soup. Serves 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Southern Turnip Green Soup (Florida Cooking) Categories: Soups Servings: 6 1 bn Young turnip greens with- -turnips (1 pound) 6 tb Butter 1 c Chopped onions 1 1/2 ts Salt 1 1/4 ts Sugar 5 1/2 c Chicken stock 2 tb Lemon juice 2 c Half-and-half 4 tb Cooked grits Salt and freshly ground- -pepper to taste Cut the turnip roots off the greens. Clean and wash the greens, discarding any blemished or yellowed edges. Tear the large leaves into smaller pices. Trim the ends and peel the turnips. Cube into bite-size pieces, enough to make 4 cups. Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add the turnips and saute until crisp-tender, about 10 minutes. Add the onions, and saute 5 minutes or until tender, but not browned. Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock. Blend well, stir in the lemon juice, and set aside. In another skillet, melt the remaining 3 tablespoons of butter. Add the greens and saute over medium heat for 10 minutes, until crisp-tinder. Add the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups chicken stock. Blend well and remove from the heat and cool for 15 minutes. Puree the greens in a food processor or in batches in a blender. Add the pureed greens to the turnip mixture. Mix together and reheat. Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste. Serve hot. FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Southwestern Grilled Cacti Soup Categories: Soups Servings: 4 -Robbie Shelton 6 oz Clarified Butter; 1 1/2 -sticks or 12 tbs.* 1/2 c All-Purpose Flour 6 c Chicken Stock 1 c Milk 1 c Heavy Cream 6 oz Pasteurized Processed Cheese -Spread Loaf; cut in small -pieces 1 c Tomatoes w/Green Chilies; -diced 1/4 bn Broccoli; chopped 1 md Yellow Onion; chopped 1 1/2 c Yellow Corn Kernels; cut -from the cob 3 oz Jicama; peel & julienned 3 md Nopalitos; grilled & -julienned (reserve 1/2 of -one for garnish 1/4 bn Cilantro; washed & chopped MMMMM-----------------------------GARNISH---------------------------------- -Reserved Nopalitos Sour Cream Cilantro; chopped Melt 1 stick (8 tbs) butter in large, heavy saucepan over medium heat. Whisk in flour gradually and cook the roux 2 to 3 minutes until smooth and thickened. Gradually whisk in 3 cups hot chicken stock, milk and cream, stirring constantly. Add cheese, stirring until completely melted, then stir in tomatoes with green chilies. Reduce heat to low and simmer while preparing following mixture: In another saucepan, over high heat, melt remaining 4 tbs butter and saute broccoli, onion, corn kernels and jicama 3 minutes. Add nopalitos and simmer 1 more minute. Turn off heat and add remaining chicken stock. Transfer to food processor or blender and puree until smooth. Blend puree into soup mixture and stir in chopped cilantro. Garnish each serving with nopalitos, a dollop of sour cream and cilantro. Makes 2 to 2 1/2 quarts. NOTES: To clarify butter, melt it slowly in a saucepan; skim foam off top and pour clear butter off; discard milky residue. This recipe is from Ed Baich from Baich's Bar & Grille. Located on the ground floor of the 2016 Main building in Houston. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spanish White Bean Soup Categories: Soups, Pork, Beans Servings: 6 1 lb White beans - dried 16 c Water, divided 2 1/2 lb Ham hocks - 4 hocks 1 1/4 c Leeks - diced 2 c Onions - chopped 1 ts Garlic - chopped 1/2 ts Thyme - dried 1 ts Olive oil 1 1/2 c Carrots - chopped 1 1/2 c Turnips - cubed 1/4 c Coriander - fresh, chopped 1. Inspect the beans for imperfections or stones and rinse them under cold water. Place in a soup pot with 4 cups water. Bring to a boil and cook for 10 minutes. Remove from the heat and cool for 30 minutes. 2. Drain the beans and return them to the soup pot with the remaining 12 cups water. Add the ham hocks, cover, and bring to a boil. Reduce to a simmer. 3. Meanwhile, saute the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes. Add to the soup pot. 4. Cook, covered, for 1 1/2 hours. Add the carrots and turnips and cook for 30 minutes more. 5. Remove the hocks and cool. When cool enough to handle, remove the meat from the bones, discarding the fat. Add the meat to the pot. 6. Add the coriander and serve. Yield: 8 to 10 servings. Recipe from "Cuisine Rapide" from Pierre Franey and Brian Miller. Posted by Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spiced Lentil Soup Categories: Soups Servings: 4 3 tb Olive oil 2 tb Unsalted butter 1 Onion, chopped 2 Carrots, diced 2 Ribs celery, diced 1 Green bell pepper, cored, -seeded and diced 1 sm "waxy" boiling potato, -peeled and diced 1 ts Ground cumin 1 ts Ground pure chili powder 3/4 ts Ground allspice 1 sm Imported bay leaf and 5 -sprigs parsley Tied together with kitchen -string 1/2 lb Lentils, picked over 6 c Chicken broth Salt Freshly-ground black pepper Place the olive oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes. Increase the heat to medium, add the carrots and stir-cook for 1 minute. Add the celery and stir-cook for 1 minute. Add the green pepper and stir-cook for 1 minute. Add the diced potato, cumin, chili powder, and allspice; stir-cook for 1 minute. Add the herb bundle, lentils, and chicken broth; bring to a boil, then boil for 1 minute. Cover and simmer for about 1 hour, or until the lentils are tender. The soup may be prepared in advance up to this point.) Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle. Ladle the soup into warm bowls and serve steaming hot. Makes 4 to 5 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Garlic Soup Categories: Soups, Garlic Servings: 6 1/4 c Butter (1/2 stick) 1 lg Head garlic, cloves -seperated, peeled and -chopped 3 tb All-purpose flour 3 c Chicken stock OR Canned low-salt broth 1 ts Cayenne pepper, or to taste Chopped parsley or chives for garnish Over medium heat, add garlic to butter and saute' until golden, about 3 minutes (don't brown). Add flour and stir until mixture is just golden, about 2 minutes. Add stock and bring mixture to a boil, stirring constantly. Reduce heat and simmer 15 minutes. Stir in caynne. Garnish and serve. SOURCE: Syracuse Herald American 1/24/93 Posted By: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Meatball Soup Categories: Soups Servings: 4 2 Hard-cooked eggs 1/2 c Cooked brown rice 1/4 c Soft bread crumbs 1/4 c Chopped green onion 1/4 c Chopped pitted ripe olives 1/4 ts Dried rosemary, crushed 1 ds Ground cloves 1 ds Ground cinnamon 1/2 lb Ground beef 1/2 lb Ground pork Raisins 2 c Beef broth 10 3/4 oz Can condensed tomato soup 1 tb Chili powder 1/2 c Shredded Monterey Jack -(2 ounces) Coarsely chopped pitted ripe olives (optional) Chopped green onion (optional) Separate egg yolks from egg whites. Chop each separately. In a bowl combine the egg yolks, rice, bread crumbs, the 1/4 cup green onion, the 1/4 cup ripe olives, the rosemary, cloves, and cinnamon. Add ground beef and pork; mix well. Using 1 1/2 tablespoons meat mixture for each meatball, wrap mixture around 2 or 3 raisins and shape into balls. In a large saucepan combine beef broth, condensed tomato soup, chili powder, and meatballs. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Stir in chopped egg whites. Top each serving with some of the cheese, and additional olives and chopped green onion, if desired. Makes 4 to 6 servings. I hope she enjoy this recipe. Now, I have never heard of Taco soup, but I have heard of tortilla soup. I hope someone have the recipe she is looking for. Later. Susy MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Pea Soup Categories: Soups, Vegetarian Servings: 10 10 c water 1 1/2 c split green peas 2 x carrots, diced fine 2 x celery, diced fine 1 x onion,chopped fine 1 t onion powder 1 t garlic powder 1 t paprika 1/4 t cayenne 2 T soy sauce Place peas and water in large pot. Bring to a boil, reduce heat to medium low, add remaining ingredients, cover and cook for 2 hours. Stir occasionally. When the ingredients are smooth like puree, serve. Helpful hint: stirring with a wisk helps blend the ingredients. FROM: Mcdougall Helath Supporting Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Pumpkin Bisque Categories: Soups, Vegetables, Spicy Servings: 4 1 lg Onion, chopped 2 Cloves garlic, chopped 1 tb Butter 1 cn Pumpkin puree (16 ounces) 4 c Chicken stock 1 1/2 ts Dried ground small red -chilies 1/2 ts Pepper 1/4 ts Ground allspice 1/2 ts Sugar 1/4 c Dry sherry 1 c Half-and-half Freshly grated nutmeg, for garnish Saute the onion and garlic in the butter until they are soft and transparent. Add the pumpkin, stock, chilies, pepper, allspice, sugar, and sherry. Bring to a boil, then reduce the heat and cover. Simmer for 30 minutes. Place the mixture in a blender and puree until smooth. Return the soup to the pot; add the half-and-half and simmer until heated through. Garnish with nutmeg and serve. Makes 4 servings. Nutrient Values per Serving: 210 Calories, 12 g Fat, 7 g Saturated Fat, 9 g Protein, 17 g Carbohydrate, 31 mg Cholesterol, 846 mg Sodium. [THE WASHINGTON POST; November 28, 1990; Dave DeWitt and Nancy Gerlach; "The Whole Chili Pepper Book"] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Red Bean Soup Categories: Soups, Beans Servings: 8 Jim Vorheis 1 ts Cayenne pepper 1 ts Freshly ground black pepper 2 Bay leaves, crumbled 1 ts Ground cumin 1 lb Dry red kidney beans 3 qt Water 1 1/4 lb Lean smoked ham hock 1 tb Salt 1 1/2 c Chopped celery, cut into -1/2-inch pieces 2 Cloves garlic, minced 1/2 ts Tabasco sauce (or to taste) 3 tb Minced fresh parsley Place cayenne pepper, black pepper, bay leaves and cumin in center of 6-inch square of cheesecloth. Pull edges together, making a ball of the spices. Twist and tie with heavy thread. Rinse beans and put them in large kettle with spice ball, water, ham hock, salt, celery, onion and garlic. Heat to boiling, reduce heat and simmer covered for 3-4 hours or until beans are tender, stirring occasionally. Just before serving, remove spice ball. Stir in Tabasco and parsley. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Sausage and Bean Soup Categories: Soups, Vegetables, Pork Servings: 4 1/2 lb Fully cooked Polish sausage, -cut into 1/2" pieces 2 ts Chili powder or adjust to -taste 1/2 ts Oregano leaves 1/4 ts Salt 2 1/2 c Water 16 oz Can stewed tomatoes 1/2 c Uncooked elbow macaroni 15 oz Can kidney beans, drained In large saucepan, combine sausage, seasonings, and tomatoes. Bring to a boil. Stir in macaroni. Reduce heat to medium. Cook for 8 to 10 minutes or until macaroni is tender. Stir in beans; cook for an additional 1 minute or until thoroughly heated. Makes 4 (1 1/4 cup) servings. Posted by Susan Barrington. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Seafood Soup Categories: Soups, Shrimp, Clams, Mussels Servings: 6 Stephen Ceideburg 1 lb Medium shrimp 1 tb Vegetable oil 2 qt Fish stock 3 Fresh lemon grass stalks, -coarsely chopped Grated zest from 1 lime 6 To 8 kaffir lime leaves 10 sl Unpeeled fresh, galangal 2 Fresh Serrano chiles, -stemmed, seeded, and -chopped 24 md Mussels or clams in shells 2 tb Freshly squeezed lime juice 2 tb Fish sauce 3 tb Chopped fresh cilantro 1 tb Slivered fresh red hot chile 1/4 c Chopped green onion Salt Thin lime slices for garnish Fresh lime or other citrus -leaves and blossoms for -garnish Peel and devein the shrimp; cover and refrigerate the shrimp and reserve the shells. Heat the oil in a soup pot or large, heavy saucepan over high heat. Add the shrimp shells and saute until the shells turn bright pink. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Strain the broth through a fine sieve into a clean soup pot. (At this point, the soup can be poured into a container and refriger- ated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.) Bring the strained soup to a boil over high heat. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes. Remove the mussels or clams and break off and discard the top shell. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve imme- diately. Serves 6 as a soup course, or 3 or 4 as a main dish. From "James McNair's Soups" (Chronicle Books, San Francisco). Posted by Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Sweet Potato Soup Categories: Soups, Spicy Servings: 4 4 c Chicken broth 2 c Diced sweet potatoes 3 tb Orange juice 1/4 ts Orange zest 3 tb Heavy cream 1/4 ts Ground Habanero chile pepper 1 pn Of white pepper Info: from Chile Pepper Magazine, August 1993 posted by Perry Lowell, GOURMET, July 1993 Sweet potatoes are an excellent source of beta-carotenes. Makes 4 servings. Heat Scale: Medium chopped parsley for garnish Bring the broth to a boil, add the potatoes and boil until the potatoes are soft. Place the potatoes and some of the broth in a blender and puree the mixture until smooth. Combine the puree with the reserved broth and the remaining ingredients. Simmer for 20 minutes. Garnish with the parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach and Buttermilk Soup Categories: Soups, Vegetables Servings: 4 1 pk Frozen chopped spinach 4 c Chicken broth,reg. strength 2 tb Grated lemon peel 2 tb Cornstarch 2 c Buttermilk Salt Pepper 1. Combine spinach and 2 cups broth in a 3- to 4-quart pan. Bring to boil on high heat; use a spoon to break spinach apart. As soon as spinach is in chunks, pour into a blender, add 1 tablespoon lemon peel, and puree until smooth. 2. In pan, mix remaining 2 cups broth with cornstarch until smooth; add spinach mixture. Stir often on high heat until boiling. Mix in buttermilk and pour into bowls or mugs. Sprinkle with remaining peel and add salt and pepper to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Vegetable Soup Categories: Vegetables, Soups Servings: 6 1 lg Onion, chopped 4 Cloves garlic, crushed 3 Chicken bouillon cubes 3 Vegetable bouillon cubes 3 Potatos, cubed 3 Carrots, sliced 2 Tomatos, cubed 1 Zucchini, cubed, skin -removed 1 1/2 c Dried black-eyed peas 1 Bag fresh spinach, remove -stems and chop Salt and pepper to taste 2 Bay leaves 1 tb Parsley 6 c Water Brown onion and garlic in small amount of olive oil. Add water, heat to a boil. Add bouillon cubes and stir. Add all remaining ingredients and simmer until flavors are blended, approximately 1-1/2 to 2 hours. Serve with grated Parmesan cheese, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Yogurt Soup Categories: Soups Servings: 4 1 md Onion, finely chopped 1 1/2 tb Butter 2 ts Flour 1/3 ts Salt 1/4 ts Tarragon 1 ds Nutmeg 1 ds Cayenne 1 1/2 pk (10 oz ea) frozen chopped -spinach, thawed but NOT -drained 2 c Chicken broth 3/4 c Yogurt Half lemon slices for garnish In 3 quart saucepan, saute onion in butter until soft but not brown. Mix in flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly. Mix in spinach, then broth. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Place in blender, about 1/3 at a time (I used a hand blender right in the pot) and puree. Return to saucepan. Add yogurt, whisking until smooth and blended. Heat just until steaming. (Do not boil.) Add salt, if needed. Serve with a lemon slice on top of each serving. Serves 4. Posted by Ellen Cleary. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Split Pea Soup Categories: Soups, Vegetables Servings: 6 1 lb Smithfield Ham, Bits/Pieces 1 lg Onion, Chopped 1 ga Water 2 lb Split Peas 3 lg Carrots, Chopped Fine 2 Celery Stalks W/Leaves Separate fat from meat. Fry fat in soup pan. When crisp, discard solids. Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add water, peas, carrots, and celery (center portion with leaves, chopped fine). Cover and cook slowly until peas are mushy. Do not puree. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Split Pea Soup with Sorrel Categories: Soups Servings: 8 2 tb Sweet butter 2 md Onions; roughly diced 1 md Carrot; roughly diced 2 Celery stalks; roughly diced 1 ts Finely minced garlic 1 1/2 c Dry split peas 6 c Chicken stock or water -OR low-sodium chicken broth 1 sm Ham hock; -=OR=- 6 oz -Cooked ham or bacon 1 Lemon, cut in half 3 bn Fresh sorrel 1 c Whipping cream Salt and pepper; to taste IN A STOCK POT, over low heat, melt the butter and add the onion, carrot, celery and garlic. Let the vegetables cook, stirring, until limp, about 15 minutes, being careful not to brown. Add the split peas, stock, ham hock and lemon and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the peas are completely soft. Remove the ham hock and the lemon. Add the sorrel and cream. Transfer to a food processor or blender and puree until smooth. Strain through a fine sieve. Taste for salt and pepper and adjust as desired. Serve this soup piping hot or well chilled. NOTE: If the soup is chilled, thin it with an additional cup of stock, low-sodium broth or water. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Split Pea and Lamb Soup Categories: Soups Servings: 6 1 pk Split peas,green or yellow 4 c Thinly sliced celery 1 Large onion,chopped 1/2 lb Boned lamb shoulder or neck* 2 Garlic cloves,chopped 1 Large dried bay leaf 7 c Chicken broth * - cut into 1/2" chunks ========================================================================== 1. Sort peas, discarding any debris. Rinse peas; drain, and set aside. 2. In a 5-6 quart pan over high heat, combine celery, onion, lamb, garlic, bay leaf, and 1/2 cup water. Cover and simmer rapidly for 10 minutes. Uncover, turn heat to high, and stir often until browned bits stick in pan. Deglaze by adding 1/3 cup water and stirring to scrape browned bits free. Stir often until liquid evaporates and browned bits form again. Repeat deglazing step several more times until vegetables are a rich brown, about 30 minutes total. 3. To pan, add split peas and 7 cups chicken broth; bring to a boil on high heat. Cover and simmer until peas mash easily, about 1 hour. 4. Discard bay leaf. (You can chill soup atthis step, and continue the next day.) Transfer 3 cups soup (but no meat) to a blender or food processor. Whirl until smoothly pureed. Return to pan. For thinner soup, add more broth. Stir on high heat until hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Split Pea Soup with Spareribs Categories: Soups Servings: 8 3 lb Spareribs 8 c Water 1 lb Yellow or green split peas 2 Celery stalks; cut in chunks 3 Carrots; cut in chunks 4 Leeks; trimmed and diced 1 ts Hickory smoked salt 1 ts Salt 1/4 ts Ground thyme 2 Bay leaves 10 Parsley sprigs 10 Black peppercorns Combine spareribs and water in large kettle. Bring to boil. Rinse and drain peas and add to ribs along with celery, carrots, leeks, smoked salt, salt and thyme. Tie bay leaves, parsley and peppercorns in small square of cheesecloth and drop into soup. Cover, reduce heat and simmer 3 to 4 hours or until soup is consistency of thin porridge. Add hot water from time to time if needed. Remove ribs from soup, strip meat off bones and return meat to soup. Adjust seasonings, if needed. Reheat if needed, remove bundle of herbs and ladle soup into hot bowls. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Split Pea Soup Categories: Soups Servings: 8 8 c Water 2 c Green split peas 1 Celery stalk - coarsely chopped 1 lg Carrot; chopped 1 sm Onion; chopped 1/4 ts Ground thyme 1 ds Red pepper 1 Bay leaf Salt, pepper Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point. Created by: Andersen's, Buellton, Calif. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Split Pea Soup Categories: Soups Servings: 8 2 c Of peas or beans equals one -pound. Place together in kettle -(soaked overnight): 2 c Dried split peas 3 qt Cold water 1 Ham bone or small shank end -of ham 1 lg Onion, minced Then add: 3 Stalks celery, with tops, -chopped fine 1 Sprig of parsley Info: posted by Perry Lowell, INTERCOOK Echo, April 1993 from Betty Crocker's Picture Cook Book, First Edition, 1950 Quick-cooking dried peas and beans do not *require* overnight soaking. Some people, however, believe even those are *better* for soaking. Others prefer the old-fashioned type. If you prefer to soak beans or peas, measure the amount of water specified in these recipes. Leave the beans or peas in it overnight. Next morning, add the remaining ingredients. No draining is necessary. Bring slowly to boiling point. Cover and simmer 4 to 5 hours until beans or peas are tender and the liquid partially cooked down. For smooth soup, rub through a coarse sieve. Some prefer leaving some of the beans or peas whole. Skim off excess fat. Thicken, if desired, with: 3 Tablespoons butter 3 Tablespoons flour Dilute as desired with: milk or water Season to taste with: salt pepper Serve hot. Amount: 8 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Split Pea Soup Categories: Penn-dutch, Soups Servings: 1 1 c Split Peas 1 Ham Bone 3 qt Water 1 tb Onion, Minced 3 tb Butter 3 tb Flour 1 ts Salt 1/8 ts Pepper 2 c Milk Wash and soak peas in water to cover, overnight. In the morning drain off the water and cover with 3 quarts of fresh water. Add the ham bone and onion and cook until peas are soft. Rub through a sieve. Melt the butter and stir in the flour until well blended and smooth. Add the salt, pepper and milk and cook, stirring constantly until the mixture thickens. Combine with the strained liquid and cook until rather thick. Serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Split Pea Soup with Croutons Categories: Soups, Vegetarian Servings: 6 1 To 2 T Safflower oil, as -necessary 1 Onion, chopped 2 Cloves Garlic, minced or put -through a press 2 Carrots, chopped 1 Leek, white part only, -cleaned and sliced 2 c Split peas, washed 6 c Water 1 Bay leaf Sea Salt and pepper to taste 2 tb Butter 6 sl Whole Wheat Bread, cut in -cubes 1 Clove Garlic, minced or put -through a press From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989. Heat safflower oil and saute onions and garlic until onion is tender Add carrots and leeks, saute a few more minutes and add split peas, water, bay leaf, salt, and freshly ground pepper to taste. Bring to a boil, reduce heat, cover and simmer 1 hour, or until peas are tender. Remove bay leaf Puree half the soup in a blender or through a food mill and return to pot. Adjust seasonings. Heat butter in a pan and add garlic and bread cubes. Saute until cubes are golden (this can be done in advance). Remove from heat. Heat soup through and serve, topping each bowl with a generous handful of croutons. This freezes well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spring Green Potato Soup Categories: Soups, Vegetables Servings: 8 1 tb Safflower oil 1 lg Onion; minced 1 lg Russet potato; peeled, - cut into 1-in cubes 1 lg Sweet potato; peeled, - cut into 1-in cubes 6 c Chicken stock -=OR=- Canned Broth -(preferably low-sodium) 1 ts Dried dillweed 1/8 ts Cayenne pepper 1 c Frozen peas 1 c Packed sliced Romaine leaves Salt to taste This isn't made with green potatoes, but is rather made green by the addition of peas and lettuce. HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat. When hot, add onion. Cook until softened, about 4 minutes, stirring often. Add all potatoes and cook 1 minute, stirring constantly. Add 4 cups stock or broth, dillweed and cayenne. Bring to boil. Simmer, covered, 20 minutes. Add peas and lettuce. Cook until potatoes and peas are completely tender, about 5 minutes. Puree soup in food processor with metal blade until smooth, about 2 minutes. Return to pan. Thin as desired with remaining stock or broth. Adjust seasoning. It's bright green when freshly made; the color lightens on storage but it's still appealing. Can be made 3 days ahead and refrigerated. Can also be frozen as long as 3 months. Serve hot or chilled. Makes 6 1/2 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Squash Soup Categories: Soups, Low-cal, Vegetarian Servings: 4 6 lb Butternut squash 5 1/2 c Stock (your choice) 2 Medium onions, chopped 3 Stalks celery, thinly sliced 1/2 ts Dried sage OR 1 ts Minced fresh sage 1 tb Ground coriander 1 tb Honey 1 ts Ground cumin Servings: 4 1. Cut squash in half lengthwise, remove seeds. Cut each piece in half again. Steam over boiling water until tender. When cool enough to handle, scoop flesh from shell and mash well. You should have four cups of squash. Set aside. 2. In a 3 quart saucepan, combine the stock, onions, celery and sage. Bring to boil, reduce heat and simmer for 20 minutes, or until the vegetables are tender. 3. Add the squash, coriander, honey and cumin. Process in blender, a part at a time, until smooth. Return to pan and simmer for 15 min. Per serving: 72 calories, 1 g fat (12.5*), 1.9 g protein, 0 cholesterol, 59 mg sodium. From Prevention Magazine, January 1991 as given to them by: The Heartland (spa), Gilman, Illinois Posted by: Sheila Exner, January 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: St. Louis' Ham Chowder Categories: Soups Servings: 6 1 1/2 tb Butter 1 lg White onion, chopped 2 cl Garlic, minced 1 1/2 c Water 2 tb Dry sherry 1/2 c Water 1/2 lb Lean bacon 6 Stalks celery sliced Diagonally 3 c Cubed new potatoes w/skin 1 1/2 c Milk, cream or yogurt 4 tb Flour In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened. Add salt and fresh black pepper to taste. Makes 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steve's Mum's Lentil Soup Categories: Soups Servings: 4 1 lb Lentils (washed) 1 Large onion 3 Cloves garlic 4 oz Mushrooms, sliced 2 Ribs of celery, sliced diag. 2 Carrots, grated 2 ts Oregano or thyme 1 Salt to taste 1 Pepper to taste 1/2 lb Small pasta shells, cooked Place all ingredients except pasta in a large pot. Cover with cold water to the depth of the 2nd knuckle of your index finger. Cover pot and simmer over low heat until the lentils are tender (about one hour). Taste and correct seasoning. Stir in cooked, drained pasta, and garnish with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Soup Categories: Soups Servings: 4 2 c Strawberries 1/2 c Yogurt, plain 1/2 c Sugar, (OR 1/4 c Honey) 1/2 c Dry red wine 1 c Strawberry halves A lovely first course on a summer's eve. Scrumptious Strawberry Soup Blend all ingredients together in a blender, except strawberry halves. Chill overnight. Garnish with strawberry halves. Serve chilled. Serves 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Tropical Soup Categories: Soups Servings: 1 3 c Strawberries 1 c Frozen cherries 4 c Frozen strawberry juice Diluted 2 tb Clover honey 1/2 c Fresh lime juice 1/2 c Sweet white wine 1/2 c Light cream 2 tb Cornstarch 2 tb Cold water 1/2 c Sour cream Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime juice and white wine until mixture thickens. Stir occasionally as it is cooling. Put strawberries and cream with chilled mixture and blend until smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of sour cream to each serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Soup Categories: Soups, Desserts Servings: 4 1 c Plain Yogurt 1 c Sliced fresh Strawberries 2 tb Orange juice 1 tb Honey Servings: 4 GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice. Posted by Joan Johnson. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Summer Soup Categories: Soups, Vegetarian Servings: 2 375 ml Vegetable stock 175 g Potatoes 1/2 lg Onion 1 Leeks 5 ml Olive oil 25 g Basil leaves 50 g Water cress Ground black pepper Clean the potato and cut into chunks Peel and chop the onion Rinse and slice the leeks chop the basil leaves 1 Combine the stock, potatoes and onions in a large saucepan. 2 Cook until the potatoes are tender (about 20 minutes) 3 Heat oil in a non-stick frying pan and saute leeks for 10 minutes until almost tender. 4 Add the basil and watercress and cook for a further 5 minutes. 5 Puree the soup in a blender 6 Add black pepper 7 Return to the pan and heat gently, then serve Per Serving 137 calories 5.1g protein 24.9g carbohydrates Carbohydrate breakdwon 6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Summer Vegetable Soup Categories: Soups, Vegetables Servings: 10 1 lb Stew meat,lean,1" cubes 1 Beef knuckle bone,cracked 4 qt Water 8 Tomatoes,large,fresh,chopped 2 ts Salt 1 ts Pepper 1 Red pepper,hot* 1 Bay leaf 2 Onions,lg,mild,peeled/choppe 1 c Celery 2 c Carrots,scraped/sliced 1 Potato,medium,peeled/diced 1 c Lima beans,fresh 1 c Cabbage,chopped 1 1/2 c Corn,fresh,cut from cob 1. Place beef and beef knuckle in soup pot. Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion. Bring to a boil, then lower heat, partially cover the pot, and let the mixture simmer for 3-4 hours, or until the meat is very tender. 2. Remove knuckle bone and bay leaf. Add celery, carrots, potato, lima beans, and cabbage. Continue to simmer about 30 minutes. Add corn and continue to cook until all vegetables are tender. 3. Cool slightly, remove surface fat, then reheat and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sunday Black-Bean Soup (New York Times) Categories: Soups Servings: 6 1 lb Dried black beans 2 Smoked ham hocks 3 c Chicken stock 4 Coarsely chopped carrots 3 Coarsely chopped onions 3 Coarsely chopped celery 1 tb Chopped jalepeno pepper 3 Garlic cloves 1 ts Cumin 1 c Dry sherry 1 Lime (juice) To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sunshine Soup Categories: Soups, Vegetables Servings: 6 2 c Squash, cooked and mashed 3 Onions, chopped 1 c Celery, chopped 1 Clove garlic, minced 1/2 ts Rosemary 1 Qt. chicken stock 1/4 ts Black pepper 2 c Skim milk From "Recipes to Lower Your Fat Thermostat" by La Rene Gaunt. Garnish nutmeg Combine all ingredients except milk in a soup pot. Cook until onions and celery are tender.Remove from heat, add milk, sprinkle with nutmeg and serve immediately. Posted by Sheryl Mccue. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Susan Spicer's Garlic Soup Categories: Soups, Garlic Servings: 6 2 lb Onions - roughly chopped 2 c Garlic - peeled and chopped 2 tb Olive oil 2 tb Butter - unsalted 1 1/2 qt Chicken stock 1/2 Loaf French bread - stale -and in chunks 1 pt Half & half - or cream 1 Bouqet garni tied together -with butcher's string (or cotton string): 10 3" -stems of parsley, 5 Stems of fresh thyme* and 1 -bay leaf. *if you don't have fresh thyme for the bouquet garni, 1 teaspoon of dried thyme leaves will do. Saute onions and garlic in butter and olive oil stirring frequently, over low to medium heat until deep golden color is reached (about 30 minutes). Add chicken stock, bouquet garni and bread. Simmer 15 to 20 minutes. Remove bouquet garni. Puree in blender. Strain through medium strainer. Heat and add half & half. Salt and pepper to taste. The soup is better the second day, as it mellows overnight. From Chef Susan Spicer of The Bayona, New Orleans, LA MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Corn and Cheddar Chowder Categories: Soups Servings: 4 3 tb Butter 1 lg Onion; chopped 1 Celery stalk; chopped 1 Carrot; chopped 2 ts Dry mustard 1 1/2 c Canned chicken broth 3/4 lb Potatoes; peel & dice 1 tb Chopped fresh thyme or 1 ts -dried thyme 1 lg Bay leaf 3 c Corn kernels; fresh or - frozen 3 c Half and half or milk 2 c Shredded sharp cheddar - cheese 1 Green onion; thinly sliced Melt 3 Tbsp of the butter in a heavy large saucepan over medium heat. Add the chopped onion, celery and carrot and saute until vegetables begin to soften, about 5 minutes. Mix in 2 tsp dry mustard. Add 1 1/2 cups canned chicken broth, potatoes, bay leaf, and thyme. Bring mixture to a boil. Reduce heat to low, cover saucepan and simmer until potaotes are almost tender, about 10 minutes. Add the corn and half and half. return soup to a simmer. Cover saucepan and cook until vegetables are tender, about 6 minutes. Reduce heat to very low and add the cheddar cheese to the soup, mixing until cheese is just melted. Season soup to taste with salt and pepper. Ladle soup into deep bowls, and garnish with remaining cheese and green onion and serve. From Bon Appetit; August 1991 Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Onion Soup Categories: Soups Servings: 6 4 Onions, chopped (fine or -chunky, your choice) 4 tb Margarine or butter 4 c Vegetable broth 1 c White wine 2 tb Chopped sage 2 tb Chopped thyme From Laurie Jackson, Black Canyon City, AZ. salt and pepper corn bread or corn muffins cheddar cheese Place cornbread in individual serving dishes, and top with cheese. Saute onions in butter. Add the broth and wine; salt and pepper to taste. Simmer about 15 minutes. Add the sage and thyme; simmer 5 minutes more. Pour over the cornbread and cheese. You can personalize this recipe by adding your own ingredients, such as lentils, vegetables, meat, or other herbs, etc. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Potato Soup Categories: Soups Servings: 6 2 tb Butter 1 md Onion, finely chopped 3 Stalks celery, thinly sliced 5 Sweet potatoes (2 lbs), -peeled, grated 2 lg Apples (Macs), peeled, -cored, grated 5 c Stock (chick, beef, veg) 1 1/2 ts Grated orange zest 1/2 ts Salt Heat the butter in the cooker. Saute the onions until soft, about 3 minutes. Add the celery and sweet potatoes and toss to coat with the butter. Add the grated apples, stock, 1 tsp orange zest, and salt. Lock the lid in place and over high heat bring to pressure. Adjust the heat to maintain pressure and cook for 4 minutes. Let the pressure drop naturally or quick reduce under cold water. Remove the lid. If the soup seems too thin, puree about a third of it in a blender and stir the puree back into the soup. Add in the remaining zest and salt to taste. Heat thouroughly before serving. Source: Adapted from _Cooking under pressure_ by Lorna J. Sass. ISBN 0-688-08814-7 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swirled Succotash Soup Categories: Soups Servings: 4 3 c Chicken broth 3 c Fresh baby lima beans 3 c Whole kernel corn 1/4 c Creme fraiche or sour cream Salt and pepper to taste 1/4 c Julienned, ham or cooked crumbled bacon Bring 1-1/2 cups broth to a boil in each of 2 medium saucepans. Add limas to one, corn to the other. Return to a boil, lower heat, cover and simmer until tender. (Frozen vegetables will be ready in about 5 minutes; fresh corn in about 3 minutes; fresh limas in about 5-10 minutes.) In food processor or blender, puree limas and their brothfor 1 minute or until smooth. Press mixture through a sieve set over the saucepan in which the beans cooked. Set aside. In clean, dry food processor or blender, puree corn and its broth 1 minute or until smooth. Press through sieve set over the saucepan in which the corn cooked. Stir in 2 tbsp creme fraiche or sour cream to each mixture and heat through over medium low heat. Season each mixture to taste with salt and pepper. To serve, divide lima mixture into 4 warm soup bowls or mugs, filling them only half full. Add corn mixture and swirl with a spoon. Sprinkle ham or bacon over each serving if desired. Serves 4 as a first course or light lunch or supper accompanied by bread, cheese,and a salad. Origin: Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swiss Broccoli Soup Categories: Soups Servings: 8 Jim Vorheis 5 1/2 c Whole milk 10 oz Frozen chopped broccoli, or 1 1/2 c Chopped fresh broccoli 3 tb Chopped onion 2 tb Butter 1 tb Flour 2 c Grated Swiss cheese 1/4 ts Salt Heat milk in large saucepan until simmering. Cook broccoli and onions in milk until tender. Melt butter in small saucepan. Stir in flour. Add butter-flour mixture to milk. Cook and stir 3 minutes. Remove from heat and add grated cheese and salt. Stir until cheese is melted. Serve immediately. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swiss Cheese Vegetable Soup Categories: Soups Servings: 4 1 ea Swiss Vegetable Soup Mix * 3 c Hottest tap water 1 c Milk or light cream 6 oz Swiss cheese Servings: 4 *Use Knorr or Maggi dry soup mix. Combine soup mix and water in 2 quart glass bowl. Cover, microcook on HIGH for 15 minutes. Stir in milk and cheese. Microcook on MEDIUM- HIGH (70%) for 5 minutes. Stir, cook for 1 minute more or until heated through. Serve with soft biscuit breadsticks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Taco Soup Categories: Soups, Poultry, Vegetables Servings: 6 1/2 lb Ground turkey 1 sm Onion, chopped 1 28 oz can tomatoes, slightly -blended 1 15 oz can kidney beans, -undrained 2 To 3 Tbsp. taco seasoning 17 oz Whole kernel corn, undrained This is a really easy soup to prepare. Cornbread and tortilla chips go well with it. You can also add some "hot" to it if you desire. It also is a good soup to put in the crock pot. Brown turkey and onion. Drain well. Add remaining ingredients. Simmer for 15 minutes. Serves 6 to 8. Posted by Sheryl McCue. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tarascan Bean Soup Categories: Soups, Vegetables Servings: 4 1/2 lb Dry red kidney beans (1 1/4 -cups) 2 Sprigs epazote, finely -chopped (Optional) * 1 ts Salt 2 ts Toasted ** dry oregano 1/2 lg White onion, sliced 1 tb Olive oil 1 lb Roma tomatoes 2 Cloves roasted *** garlic 2 tb Pureed chipotles in adobo -(see recipe) 2 Pasilla de Oaxaca chilies -(or anchos or mulatos), Stemmed 1/2 c Peanut oil 3 oz Monterey Jack cheese cut -into 4 slices. "This soup's hearty nature is appropriate, given the legendary fierceness of the Tarascan Indians of Michoacan, with whom the dish originated. The Tarascan civilization of the 14 th and 15th centuries was one of the few that was never conquered by the Aztecs, and was one of the last in Mexico to fall to the Spanish conquistadores. * This herb might be found at Hispanic markets. ** Toast oregano by quickly stirring it in a hot, dry skillet for about 1 minute. *** Roast the garlic by wrapping it in foil and slowly baking it in a 300 F oven for about 25 minutes. Place the beans in a saucepan with the epazote, salt and oregano. Add enough water to cover the beans. Cover the pan and bring to a boil. Reduce to a simmer, and cook for about 1 1/2 hours or until the beans are soft, stirring occasionally. Add more water as necessary. Saute the onions briefly in the olive oil. Cut the tomatoes in half and remove the seeds. Place the tomato halves on a baking sheet and roast in a 350 F oven for 45 minutes (this intensifies their flavor). Transfer the tomatoes to a blender, add the cooked beans, onions and chipotle puree, and blend. Add a little water if it seems too thick. Put the pureed mixture through a medium-mesh or fine-mesh sieve or pass it through a food mill, to remove seeds and skins. Transfer the soup to a saucepan and heat over low heat. Meanwhile, lightly fry the chilies in the peanut oil for a few seconds, just until softened, and then cut into strips. Add the slices of cheese and the chili strips to the soup and season with salt to taste. When the cheese has melted, ladle the soup into bowls and serve. Makes 4 servings. Per Serving: 253 calories, 12 gm protein, 23 gm carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg cholesterol, 1131 mg sodium. From "The Great Chili Book" by Mark Miller [Kristen Eddy; The Washington Post; Nov 24, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Terrapin in Cream Categories: Soups Servings: 6 6 Egg; hard-boiled 8 tb Butter 2 c Cream 1/2 ts Salt 1/2 ts Pepper 1/2 ts Allspice 1/2 ts Nutmeg 2 c Terrapin; cooked & picked 1/2 c Sherry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* To cook terrapins: Boil a few and pick them, cutting out the gall bladder, which is attached to the liver. Be sure not to break the gall sac. Reserve the eggs, and put all to stew with 1/2 pint of claret, and rather more Madeira, until done. Force egg yolks through a sieve, then cream then with butter. Scald cream over hot water, add seasonings, and beat in egg yolk and butter mixture. Add terrapin and sherry, and heat thoroughly. ~-- Mrs. S. Scott Beck, Kent Co., MD The Hammond-Harwood House Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Texas Chili Chicken Stew Categories: Soups Servings: 4 2 tb Vegetable oil 1/2 c Chopped onion 1 c Chopped green pepper 1 Garlic clove 1/4 c Flour 1 ts Chili powder 1/2 ts Basil 1/4 ts Oregano 2 tb Chopped mild green chilies 2 cn Chicken broth (12 oz) 2 c Cooked chicken, diced 1 cn Chopped stewed tomatoes -(8 oz) 1 cn VEG-ALL Mixed Vegetables, With liquid (16 oz) 1. Heat oil in 2-quart pot. Cook onion and green pepper until tender, but not browned. 2. Add garlic and stir in flour, chili powder, basil, oregano, chilis, chicken broth and diced chicken. 3. Bring to a boil and simmer for 20 minutes. 4. Stir in tomatoes and VEG-ALL and cook 10 minutes longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: The Best Black Bean Soup Categories: Soups, Vegetables Servings: 6 1 lb Black beans, picked over, -rinsed, and soaked for 10 Hours or longer in water to -cover by at Least 4 inches 6 c Beef broth 8 c Water 1 cn Tomatoes with their juice, -chopped (28 to 32 Ounces) 2 ts Cumin Salt to taste (Optional) Freshly ground black pepper -to taste JALAPENO CREAM: 2/3 c Plain nonfat or low-fat -yogurt 1 Or 2 fresh jalapenos OR -pickled jalapenos, seeded -and Minced 3 tb Minced fresh parsley 1 tb Minced fresh cilantro -(Optional) GARNISHES (Optional): 1/2 c Chopped red onion 1/2 Avocado, peeled, seeded, and -chopped SOUP: Drain the beans and put them in a large, heavy pot. Add the broth and water. Bring the beans to a boil, stirring them a few times, reduce the heat, and simmer the beans in the uncovered pot for 1 hour. Stir in the tomatoes with their juice and the cumin, and continue simmering the beans for 2 hours or until the beans are soft (check after 1 and 1 1/2 hours, since the timing depends on the dryness or age of the beans.) Transfer the mixture to a large bowl, and let the mixture cool briefly. Rinse out the pot. Then puree the mixture in batches in a blender or food processor until the mixture is smooth, returning the puree to the pot as you go. Season the soup with the salt (if desired) and pepper, and bring the soup to a simmer. If the soup is too thin, simmer it in the uncovered pot, stirring it often, until the desired consistency is reached. To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley, and, if you are using it, cilantro. Serve a dollop of the jalapeno cream atop each bowl of soup. If you wish, you may also garnish the soup with the chopped red onion and/or chopped avocado. PREPARATION TIPS: You can prepare the soup up to 4 days in advance and store it, covered, in the refrigerator. Or you can freeze it. The jalapeno cream can be prepared 1 or 2 days ahead. SERVING SUGGESTIONS: In addition to the jalapeno cream, try garnishing the soup with chopped red onion and/or chopped avocado. With bread and salad, this soup could be the base for a light lunch. Makes 6 to 8 main or 8 to 10 first-course servings. [ "Jane Brody's Good Food Gourmet";1990; ISBN 0-393-02878-X ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: The Best New England Clam Chowder Categories: Soups, Clams Servings: 6 1/4 lb Butter (1 stick) 1 c Chopped onions 1 c Chopped celery 1/2 c Flour 4 c Clam juice, heated 2 oz Salt pork, scored 2 Bouillon cubes 12 oz Chopped clams 2 c Boiled, diced potatoes Saute the onion and celery in the butter until the onion is tranlucent. Add the flour to make a roux, stirring well. Add the heated clam juice slowly, stirring constantly. Add the bouillon cubes and scored salt pork. Stir in the clams and the potatoes. Remove from the heat and let stand for 20 minutes. Remove the salt pork before serving. [Regis and Kathy Lee Live Program; Aug 12, 1992] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Three Way Potato Soup Categories: Soups, Vegetables Servings: 4 1 1/4 lb Potatoes (four medium) 1 tb Butter or margerine 1 c Chopped onion 2 1/2 c Boiling water 2 Chicken bouillion cubes 2 tb Chopped parlsley Salt & Pepper Peel potatoes and cut in 3/4 inch cubes. in 2 to 3 qt saucepan, melt butter. Add onion, saute 5 mins. Add potato cuebs, water and bouillion. Cover, bring to boil, and boil just until potatoes are tender, about 15 mins. Remove 1 cup of the potato cubes with a slotted spoon. Set aside. Pure contents of saucepan in electric blender or food mill. return to saucepan. mix in reserved potatoes and parsley. Season with salt & pepper, reheat. Makes 4 servings or about 4 1/2 cups. Potato-Carrot-Dill soup: prepare potatoe onion soup up to the point of removing the 1 cup of potatos. Add entire contents of saucepan to the blender container, along with 1 1/2 cups frozen sliced carrots, thawed. Belnd until smooth. Return to saucepan. Add 1/2 to 1 tsp dillweed and 1/2 to 3/4 cup additional water to make soup of desired consistency. Heat through. Potato-Brocolli Cheese Soup Omit parsley in recipe above and stir in 1 1/2 cups broccoli florets, cooked crisp tender or 1 10 oz pkg frozen brocolli cuts, thawed and drained. Over medium heat gradually add 1 1/2 C shredded cheddar, stirring until cheese is completely melted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: To Make Beef Tea Categories: Penn-dutch, Soups Servings: 1 1 lb Beef * 1 c Water 1 ts Salt * prime lean beef ~------------------------------------------------------------------------- Put beef through a food grinder using a coarse knife. Place in top of double boiler and add the water. Simmer over a very low flame about 3-1/2 hours. Add salt. Strain and keep liquid in a cool place. If too strong, it may be diluted with some boiling water to strength desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Toasted Golden Garlic Soup Categories: Soups, Garlic Servings: 6 3 sl White bread 4 tb Butter 4 md Garlic cloves 1/2 c Olive oil 1 c All-purpose flour 2 1/2 qt Basic Broth (or canned -chicken broth) 4 Eggs Salt Freshly-ground black pepper CROUTONS: PREPARATION AND COOKING: For The Croutons, remove and discard the bread crusts and cut bread into 1/2-inch cubes. Heat butter in medium skillet. Add bread cubes and saute over medium heat until crisp and golden, about 2 minutes. Transfer to a plate lined with paper towels; set aside. For The Soup, peel and mince the garlic. Heat oil in a 4-quart saucepan. Add garlic and flour and cook over low heat, stirring constantly, until mixture turns nut-brown, 8 to 10 minutes. Gradually whisk in the both and bring to a boil. Simmer soup for 20 minutes. Strain soup through a fine sieve, return it to the saucepan, and bring to a simmer. Beat the eggs and slowly whisk them into the soup. When soup returns to a simmer, remove it from the heat. Season with salt, if necesary. SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper and croutons. Makes 6 to 8 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato and Spinach Soup Categories: Soups Servings: 4 2 cn (28 oz) tomatoes 1/4 c Butter 1 Onion, finely chopped 1 ts Sugar 1/4 ts Dried oregano, crumbled 1/2 c Whipping cream 10 oz Frozen chopped spinach, -thawed, well-drained 1/4 c Chopped fresh basil or 1 tb -dried, crumbled 1/2 c Milk (optional) 1/2 c Grated Parmesan Puree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and saute until very tender, about 5 minutes. Stir in tomatoes, sugar and oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3 minutes longer. Season to taste with salt and pepper. Thin soup with milk if desired. Ladle soup into bowls; pass Parmesan separately. Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Bean Chowder Categories: Soups, Vegetables Servings: 1 4 Onions finely chopped 1 ts Cummin 1 Green pepper chopped 28 oz Can tomatoes 4 c Beef stock 19 oz Can red kidney beans, -drained 19 oz Can chick peas, drained Salt to taste Combine everthing EXCEPT beans, peas, and salt. Simmer for 15 minutes. Add beans, peas, and salt. Simmer for 10 minutes more. Makes ten 1-cup servings. Posted by Susan Barrington. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Bean Soup Categories: Soups, 1941 Servings: 6 2 c Navy beans 1/4 lb Diced bacon or salt pork 2 c Cooked tomatoes Salt Wash beans. Cover with cold water. Add bacon or salt pork. Cover. Heat to boiling. Simmer until tender, but not mushy, adding water as needed. Season to taste. Add tomatoes. Simmer 30 minutes. Serve hot. 6 servings. Mrs. Charles T. O'Connor, Homer, NE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Bisque Soup Categories: Soups Servings: 6 1 pt Canned Tomatoes (fresh, 4 -med peeled, and water) 1 ts Soda 2 Tbsp Flour (sub 1 -Tbsp Cornstarch) 1 pt Sweet warm milk Salt & -Pepper Butter FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Warm milk and mix flour into it, until well blended. Bring tomatoes (if fresh chop them up), to a boil and add soda. This will foam. Immediately add the milk with salt and pepper, and as much butter as you like. From Kromborg Kitchen Kapers 1975 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Bisque Categories: Soups Servings: 6 Jim Vorheis 2 lb Ripe tomatoes (or 2 15-oz -cans), chopped 1 md Onion, thinly sliced 1 tb Butter 1 Bay leaf 1 tb Brown sugar, heaping 2 ts Finely chopped fresh basil -(or 1 tsp dried) 2 Whole cloves 1 ts Salt 1/2 ts Black pepper 1 pt Light cream 1 c Milk 6 lg Croutons, buttered 2 tb Chopped chives Peel and seed tomatoes. Saute onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree. Strain. Add cream and milk and heat through. Serve topped with toasted buttered croutons. Sprinkle with chopped chives. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Bouillon Categories: Soups, 1941 Servings: 4 1 1/3 c Canned bouillon 2/3 c Canned tomato juice Salt and pepper Combine bouillon and tomato juice. Heat to boiling. Season to taste. Serve at once. 4 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Broth Categories: Soups, Vegetables Servings: 4 6 Ripe tomatoes 1/2 Red onion OR 8 green onions 1 Clove garlic 2 Carrots, peeled and chopped 2 Spigs lovage OR 1 stalk -celery, with leaves 1 Sprig basil leaves OR 1 tsp -dry 1 Sprig rosemary OR 1 tsp dry 1 Bay leaf 1 c Water 1 c Homemade chicken broth -(being picky again!) SOURCE: National Gardening, June '90. This easy-to-make soup gives a whole new, flavorful meaning to the term 'broth'. It can be served hot or cold. Peel tomatoes by dropping them into boiling water for 1 minute. Under cool water, slip off peels. Coarsely chop and place in a 4 quart saucepan with remaining ingredients except the chicken broth. Simmer uncovered, over medium heat for 25 minutes. Remove bay leaf and transfer soup to a blender or food processor. Puree for 30 seconds. Set up a food mill or colander over the original saucepan, and press the pureed soup through the mill into the pan. Add the broth; simmer until ready to serve. Garnish with snow peas. Yield: 4 servings. Posted by Shelley Rodgers (Aug 1, 1990) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Cheese Soup Categories: Soups Servings: 12 28 oz Tomatoes * 2 tb Butter 2 Stalks Of Celery Diced 2 Cloves Of Garlic, Minced 1/2 Sweet Red Pepper Diced 2 tb Butter 1/2 lb Mushrooms, Chopped 1 lg Cooking Onion Diced 2 tb Flour 1 ts White Sugar 8 c Beef Stock 1/2 ts Basil 1/2 ts Rosemary 1/2 ts Thyme 3 oz Cream Cheese 1 Salt And Pepper To Taste 1 Parsley For Garnish * Tomatoes should be undrained and chopped. ~------------------------------------------------------------------------- Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325øF oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is smooth. Add the stock, basil, rosemary and thyme, stirring until soup boils. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer for about 30 minutes. In a food processor, blend cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Seafood Stew Categories: Soups, Shrimp, Clams, Low-cal, Potatoes Servings: 6 1/2 lb Shrimp, Shelled 1 c Onion, Chopped 2 x Garlic Cloves, Minced 1 tb Oil, Cooking 16 oz Tomatoes, Cut Up, Canned 8 oz Tomatoe Sauce, Low Sodium Potato, Peeled, Chopped Celery, Stalk, Chopped 1 md Green Pepper, Chopped 1 md Carrot, Shredded 1 ts Thyme, Dried, Crushed 1/4 ts Pepper 4 ds Hot Sauce 20 oz Whole Baby Clams, Drained 2 tb Parsley, Snipped * fresh or frozen shrimp ~------------------------------------------------------------------------- Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Soup Categories: Soups, Vegetables Servings: 6 3 tb Butter 3 Leeks 1/2 c Chopped yellow or red -peppers 1 sm Carrot chopped 2 lg Beefsteak tomatoes 1 Bay leaf 1 c Chicken broth 1 tb Minced fresh basil 2 ts Lemon juice 2 tb Sour cream Melt butter in medium heavy-botton pan. Trim off green parts and stem ends from leeks. Split white parts and cut into 1/2 in thick semicircles. Add to butter along with peppers and carrot and saute for 10 minutes. Meanwhile bring pan of water to boil. Dip tomatoes in boiling water for 30 seconds, then drain. Peel, core, seed, and coarsely chop tomatoes and add to vegetables. Cook over medium heat for 5 minutes. Add bay leaf and broth and bring to boil. Reduce heat to low ; simmer, covered, for 15 minutes. Remove bay leaf and pour soup into blender or food processor and puree. Return to pan; add basil and lemon juice and simmer for 5 minutes. Pour soup into 2 large bowls. Add 1 T sour cream to each. Serve immediately. NOTE: Shirley used onions instead of leeks, green peppers instead of red or yellow, and cherry tomatoes. The soup was great both hot and cold the next day. Posted by Dick Partos (July 25, 1990) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Soup with Macaroni Categories: Soups, Vegetables Servings: 6 1 oz Butter 1 oz Flour 1 tb Chopped onion 1 tb Chopped green pepper 1 pt Brown stock or consomme 4 Medium tomatoes 2 tb Macroni rings Salt Pepper Cayenne Pepper 1/2 ts Vinegar 1 tb Grated horseradish or 2 Tbsp -horseradish sauce Cook the chopped onion and pepper in the butter for 5 minutes. Add the flour and blend. Add the stock and tomatoes and simmer for 15 minutes. Pass through a sieve. Season highly with salt, pepper and cayenne pepper. Cook the macroni seperately. Just before serving add the horseradish, vinegar and cooked macroni. If horseradish sauce is used instead of fresh horseradish, less vinegar will be necessary. From:Encyclopedia of World Cookery.(Canada)Published late 50's, England. Posted by Paul Corley (Nov 2, 1990) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Soup Categories: Soups Servings: 4 1 Text Only Chop 2 lbs. ripe tomatoes, place in a saucepan with 1 peeled and diced potato, 2 tsp sugar, 1 tsp salt, freshly ground pepper and 1 or 2 sprigs of fresh basil (or 1 Tbsp dried). Cover and cook over low heat for 20 minutes until potato is tender, stirring frequently. Add 1 C chicken stock and cook for another 2 to 3 minutes. Pass through a food mill or sieve and return to pot. Just before serving combine about 1 C of the tomato mixture with 1/2 C sour cream in a small bowl. Stir until smooth, then stir back into rest of soup. Check seasoning, adding a dash of cayenne if desired. Serve very hot and garnish with a fresh basil leaf. Makes 4 servings. Posted by Sonya Whitaker-quandt. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Soup I Categories: Soups, 1941 Servings: 4 2 c Canned tomatoes 1 tb Minced onion 2 c Milk 2 tb Flour 1/2 Bay leaf 1 Clove 2 tb Melted butter Salt and pepper Combine tomatoes, bay leaf, onion, and clove. Cover. Simmer 10 minutes. Rub through sieve. Combine butter and flour. Add to tomato puree. Simmer 5 minutes. Add slowly to cold milk. Heat to boiling. Season to taste. Serve at once. 4 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Soup II Categories: Soups, 1941, Text Servings: 6 Text Only Combine canned tomato soup with an equal amount of water. Season to taste. Heat to boiling. Serve at once. If desired, canned tomato soup may be combined with an equal amount of canned pea soup, sieved peas, or pea puree, and diluted with an equal amount of water. Canned tomato soup may be added to oyster soup to give variety in flavor. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Soup Categories: Soups, Osg Servings: 1 1 tb Butter 1 pt Milk 1 tb Flour 1 pt Tomatoes Work flou into melted butter, add milk and bring to boil. Have tomatoes strained and boiling hot. Add boiling tomatoes to boiling milk, season to taste. Will not curdle. Source: Hazel Obitts, Ridgeville Grange, Lorain County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato, Bread and Pastina Stew Categories: Soups, Vegetarian, Pasta Servings: 4 6 c Chopped Roma tomatoes -(peeled and seeded) -or canned peeled tomatoes, - chopped 1/2 c Olive oil 3 oz Stale Italian bread -or French bread 2 md Onions; finely diced 8 Garlic cloves; crushed 3 tb Fresh marjoram leaves -=OR=- 2 ts -Dried marjoram leaves Salt and pepper; to taste 1/2 c Dry white wine 2 c :Water, -=OR=- - the juice from - canned tomatoes 3 tb Pastina IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When it's time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato, Fennel and Potato Stew Categories: Soups, Vegetarian Servings: 6 1 1/2 lb Potatoes - red or yellow-fleshed 2 Fennel bulbs 1 lb Ripe tomatoes; peeled -and seeded, juice reserved -=OR=- 2 c -whole canned tomatoes Salt 4 tb Virgin olive oil 1 lg Leek; white part only, - finely diced 1 lg Yellow onion - cut into wedges 1/2" thick 2 Garlic cloves; minced 1 ts Herbes de Provence 3 pn Saffron threads 1 lg Strip orange zest (2" long) 2 Bay leaves 1 c Dry white wine 2 tb Chopped parsley 12 Nicoise olives, pitted; -OR- - Gaeta or oil-cured - Black olives, pitted PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large, into 6ths. Trim the fennel, remove the outer leaves if they're scarred, and cut into wedges 1/2-inch thick or a little wider. Leave some of the core so that the pieces stay intact. Cut the tomatoes into large, neat pieces. Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes. Remove the potatoes, but save the water. While the potatoes are cooking, warm the olive oil in a wide pan. When hot, add the leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay leaves. Cook slowly over medium heat until the onions have begun to soften, after 6 or 7 minutes, then add the wine. Let it reduce by approximately half, then add the tomatoes and their juice, the potatoes, fennel, half the parsley and the olives. Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat. At this point, you can set the stew aside and finish it later, either in the oven or on top of the stove. If cooking on top of the stove, cover the pan and cook slowly until the vegetables are tender, about 35 minutes. If cooking in the oven, preheat it to 375F, cover loosely and bake for about 1 hour, or until done. Remove bay leaves. Garnish with the remaining parsley and serve with a bowl of garlic mayonnaise. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato-Leek Soup Categories: Soups, Vegetarian Servings: 6 2 lb Ripe red tomatoes 1/3 c Fresh parsley 1 Large leek 2 Garlic cloves, minced 1 tb Olive oil 6 oz Can tomato paste 2 tb Dry red wine 1 ts Dill 1 1/2 ts Hungarian paprika 1/2 ts Marjoram 1/4 ts Thyme Salt & pepper to taste Cut all but 1/2 LB of tomatoes into quarters. With parsley, process until well pureed. Dice the rest of the tomatoes & set aside. Slice the white part of the leek into 1/4" slices. Chop the tender green leaves. Discard all but a 2 or 3 of the tougher part of the leaves. Wash carefully. Put the leeks in a large pot along with the reserved green leaves, garlic & olive oil. Cover with 3 cups stock. Bring to a boil, lower heat & simmer for 5 minutes. Add the pureed & diced tomatoes. Add the rest of the ingredients. Simmer on low heat for 20 to 25 minutes. Chill & serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tortilla Soup Categories: Soups, Tex-mex Servings: 6 1 md Onion 2 c Garlic 1 c Celery 3 tb Oil 6 c Chicken Broth 2 c Picante Sauce 32 oz Tomatoes, canned 2 Limes 2 c Chicken, cooked 2 ts Worcestershire Sauce 6 oz Tomato Puree 1 Avocado 6 Tortillas, Corn 1/2 c Cheese 3 tb Cilantro FROM: Cindy Tarsi (Programmer's Haven (1:363/88)) No, here, with the Tex-Mex influence, they're very big on tortilla soup, which is a chicken-based soup that has tortilla chips or sliced, fried tortilla strips on top. If it's made well, it's wonderful. However, I've had some that tastes like soap. Here are some recipes that I haven't tried, so I can't vouch for them. They are from pretty trust- worthy sources, though. Let me know what you think. If they don't do the trick, I'm sure I can hunt down some more. Number of Servings: 6 Approx. Cook Time: 0:40 Chop onion and celery. Mince garlic. Saute onion, celery and garlic in oil until tender. Add all the remaining ingredients except the tortillas, cheese, and cilantro (which is optional). Simmer 30 minutes. Cut tortillas into strips and simmer 2 minutes. Ladle into bowls and top with cheese. Other options are to top with avocado, cilantro, and a dollop of sour cream. From _Flavors of Simon David_, March 1991 ** -=> this comes from the bottom of the files of Shelley Rodgers <=- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Traditional Maryland Oyster Stew Categories: Soups Servings: 6 1 pt Shucked Maryland Oysters, -with liquor 1 qt Milk 1/4 c (1/2 stick) margarine or -butter Satl and pepper to taste Seafood seasoning, if -desired 4 qt Pan, cook oysters, with -liquor, over low hear until -edges of Traditional Maryland Oyster Stew oysters just begin to curl. Add milk, margarine or butter, salt and pepper. Heat slowly until hot; do not boil. For an extra "zip" sprinkle seafood seasoning on each serving. Makes about 6 cups stew. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey Chowder Categories: Soups Servings: 10 2 sl Bacon, cut up 1 c Chopped onion 1 3/4 lb Potatoes, pared and cubed -(about 4 cups) 2 pk (10 oz each) frozen -whole-kernel corn, thawed 1/4 c Butter/margarine 1 1/2 ts Salt 1/4 ts Pepper 2 c Cubed cooked turkey 2 c Milk 1 c Half-and-half 2 tb Chopped parsley FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate! (1:161/202)) Turkey broth, recipe follows Make turkey broth; set aside. In 5-quart dutch oven or heavy kettle, saute bacon until crisp; remove and reserve. In bacon fat, saute onion, stirring until golden, about 5 minutes. Add potato and turkey broth. Bring to boiling; simmer over low heat, covered, about 30 minutes, or just until potatoes are tender but not mushy. Meanwhile, in medium saucepan, combine corn, butter, salt, pepper, turkey and milk. Simmer, coverd and stirring occasionally, 5 minutes. Add to potato mixture, along with the half-and-half. Cook, stirring occasionally, until hot, do not boil. Turn into warm soup tureen; sprinkle with reserved bacon and chopped parsley. Serve with crackers, if desired. Makes 10 servings. ~=>Turkey Broth carcass from turkey 3 cups water 3 sprigs parsley 3 celery tops 2 carrots, pared and halved 2 onions, halved 1 tsp salt 1/2 bay leaf 10 black peppercorns Break up the turkey carcass. Place in a 6-quart kettle with the remaining ingredients. Bring to boiling; simmer over low heat, covered, 2 hours. Strain. Return to kettle; bring back to boiling; boil gently, uncovered, to reduce to 2 cups. Refrigerate if not using immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey Revenge Soup Categories: Soups Servings: 12 1 Turkey carcass, wings & all The scraps left after Carving* Any left over gravy Any left over vegetables 2 lg Carrots, sliced 2 Stalks celery (& tops), Chopped 1 cn (12 oz) no salt green Beans, drained 2 qt Boiling water Any peels, root ends and Leafy tops left over from - Onions, celery, potatoes, Carrots Several bruised garlic Cloves 12 oz Wide egg noodles 1 cn (12 oz) no salt corn, Drained 1 lg White onion, chopped Salt & pepper to taste Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water. Add garlic cloves. Fill the stock pot with water and bring to a boil. Reduce heat to a simmer and let it cook until the liquid is reduced by 1/3. Remove from heat to cool cover and refrigerate overnight. The next day remove the congealed fat from the top of the broth. Drain the contents through a collander into another large pot. Return the broth to the stock pot. Go through the collander and remove vegetable & garlic pieces and discard. Next, go through the turkey remnants and pull out all the meat and add to the stock pot. Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot. There should be *just* enough liquid to cover the contents. Place over heat and bring to a boil. While you're waiting, cook the egg noodles per package directions and drain. Simmer the soup just long enough to cook the carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust seasonings (salt & pepper). Stir well, let simmer long enough to heat noodles and serve. Makes a bunch! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey Soup Continental Categories: Soups, Potatoes Servings: 8 1/4 c Butter Or Margarine 2 tb Finely Chopped Onions 1 c Cooked Turkey 2 c Diced Raw Potatoes 1 c Diced Celery 2 c Turkey Broth 1 c Creamed Style Corn 2 c Half And Half Cream 1 ts Salt 1/4 ts Paprika 1/4 ts Ginger 1/8 ts Pepper 2 tb Chopped Parsley In a large soup pot, saute onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crustly rolls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey Soup Categories: Soups, Poultry Servings: 6 1 Turkey carcass 4 Stalks Celery (diced) 1 lg Carrot (diced) 1 c Barley (heaping) 1 c Large dry lima beans (I use -Christmas Pole Limas For the color and pattern) 1 tb Salt 1/2 ts Ground black pepper 1 tb Italian seasoning (dried -herbs) Break up carcass of roast turkey and add neck. Put into a large pot. I use a black enamelware spaghetti cooker and put the carcass in the drainer part. Cover with water and add salt. Cook until meat freely separates from bones. Remove drainer and put into a pan to catch the remainder of the liquid. When cool enough, remove the meat from the bones and put back into the broth. Let cool and put into refrigerator until fat on top solidifies. Remove fat. Reheat to a simmer and add remainder of ingredients. Cook until lima beans are quite tender. Adjust seasoning to taste. Serve with fresh crusty French bread and unsalted butter. Posted by: John M. Hartman, Thanksgiving 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey Stock Categories: Poultry, Soups Servings: 12 1 Turkey giblets + neck & -wings 3 c Water 1/2 Onion, small, sliced 1/2 Garlic clove 1/2 Bay leaf 1/8 ts Basil, crumbled 1/8 ts Rosemary, crumbled 1/8 ts Thyme, crumbled 1/8 ts Salt Servings: 12 Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock. Posted by Michael Orchekowski. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey-Mushroom Soup Categories: Soups, Poultry, Microwave Servings: 6 4 c Sliced mushrooms 1/2 c Chopped onion 1/2 c Each sliced carrots & celery 2 Cloves garlic, minced 2 tb Margarine 2 tb All-purpose flour 1/4 ts Salt 1/8 ts Dried whole thyme 1/8 ts Dried whole marjoram 1/2 c Skim milk 1 tb Dry sherry 1 Egg yolk, lightly beaten 1 (10 oz) can chicken broth 1 c Cubed cooked turkey 1/3 c Cooked regular rice 1 tb Diced pimento Combine mushrooms, onion, celery, carrots, garlic and margarine in a 2 quart casserole; microwave, uncovered at HIGH for 6 to 7 minutes, stirring after 3 minutes. Add flour, salt, thyme, and marjoram; stir well. Add milk and next three ingredients, stirring well. Microwave, uncovered at HIGH 6 to 9 minutes or until slightly thickened, stirring every 2 minutes. Yields about 5 cups. Posted by Michael Grosz. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkish Borscht Categories: Soups, Vegetarian, Vegetables Servings: 6 1 tb Safflower Oil 2 Onions, chopped 3 Cloves Garlic, chopped 1 lb Raw beets, chopped 2 c Shredded cabbage 2 Stalks Celery, sliced 2 md Potatoes, diced 1 md Green or red pepper, chopped 2 qt Water or Vegetable stock 1/2 lb Tomatoes, chopped Sea salt and pepper to taste 1/2 ts Dill seeds, crushed Juice of one lemon 3 tb Chopped fresh dill 1 c Plain low-fat yogurt From: Gourmet Vegetarian Feasts, by Martha Rose Shuleman, 1989. Heat oil in a large heavy-bottomed soup pot and add onion and garlic. Saute for a couple of minutes and then add the other vegetables, dill seeds, salt and pepper. Cook, stirring, for another minute, then add water or stock. Bring to a boil, cover, reduce heat and cook for 1 hour. Remove 2 cups from pot and puree in a blender or put through a food mill. Return to soup pot. Correct seasonings. Serve, topping each bowl with a spoonful of yogurt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Two Potato Soup Categories: Soups, Vegetables, Potatoes Servings: 6 4 c Chicken stock or broth 1 tb Olive oil 4 c Leeks, white part only, -carefully washed and -chopped 1 ts Garlic, minced 1/2 ts Ground red pepper 2 c White potatos, cut into 1/2 -inch cubes 1 c Sweet potatos, cut into 1/2 -inch cubes 1 ts Curry powder 1/2 ts Garlic powder 1 pn Turmeric, to taste Sprig mint 1 tb Lemon juice finely chopped red, green, and yellow peppers for garnish Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium heat. Add the leeks, garlic, and red pepper and saute until the leeks are translucent, about 3 to 5 minutes. Add the chicken stock and bring to a boil. Add white and sweet potatos, and return to a boil. Reduce the heat and simmer gently until the potatos are tender, about 20 to 25 minutes. Cool slightly. Puree in a blender or food processor until smooth and return to the pot. Bring the puree to a simmer, then reduce the heat. Stir in the curry powder, garlic powder, turmeric, lemon juice, and mint. Simmer for another 3 to 5 minutes until the flavors have mingled. Serve hot with a sprinkle of chopped peppers. Serves 6. Posted by Alison Meyer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: United States Senate Restaurant Bean Soup Categories: Soups, Vegetables Servings: 8 4 qt Hot water 1 1/2 lb Smoked ham hocks 2 lb Small navy pea beans 1 Onion, chopped Butter Salt and pepper Wash beans and run through hot water until beans are white again. Put on the stove with four quarts of water. Add the smoked ham hocks and boil slowly in a covered pot, approximately three hours. Braise chopped onion in a little butter, and when light brown, put in bean soup. Season with salt and pepper, then serve. Do not add salt until ready to serve. Serves 8 Posted by John Hartman. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Beef Soup Categories: Soups Servings: 6 2 lb Stew Meat Or Chuck Roast 1 pk Frozen Stew Vegetables 1 lb Canned Tomatoes 2 cn Beef Broth 10 oz Frozen Mixed Vegetables Cut stew meat or chuck roast into reasonably sized pieces. Combine all of the ingredients together except frozen mixed vegetables, in a large pot. Add enough water to cover. Cook on low or medium low heat, allowing to simmer for 2-3 hours. Add the package of frozen mixed vegetables. Salt and pepper to taste and cook for 10 more minutes on medium heat. Serve with lots of bread and butter and chilled vin' rose wine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Stock Categories: Soups, Vegetables, Potatoes Servings: 8 2 tb Safflower Oil 1 lg Onion, Sliced Carrot, Sliced Stalk Celery, Sliced Tomato, Cubed Potato, Cubed Turnip, Sliced 2 x Cloves Garlic, Halved 2 qt Plus 1 Cup Water Bay Leaf 1 lg Sprig Parsley 1/2 ts Black Pepper In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Makes 2 quarts. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Soup with Fennel Categories: Soups Servings: 10 2 c Great Northern beans (about -14 oz) 4 md Garlic cloves 1 lg Tomato 1 sm Fennel bulb 1 lb Fresh spinach 1 lb Fresh Swiss chard (OR -additional spinach) 2 lg Russet potatoes (14 Oz) 2 lg Carrots 6 oz Parmesan cheese 2 Fresh or (smoked) ham hocks -(1 Lb) 2 tb Olive oil 4 qt Basic Broth (or water) 1 Bay leaf 1 pk Frozen corn (10 oz) (OR 4 -ears fresh) 1 pk Frozen peas (10 oz) (OR 10 -oz fresh) Salt Freshly-ground black pepper PREPARATION: Rinse, pick over beans, and put them in a bowl of cold water to cover by 3 inches. Let stand for 24 hours; drain. (OR, put beans in a large saucepan with water to cover, bring to a boil, cover, remove from heat, and let stand for 1 hour; drain.) Peel and mince the garlic. Peel and coarsely chop the tomato. Cut the fennel into 1/4-inch dice. Rinse spinach and Swiss chard and cut into 1/2-inch julienne strips. Peel potatoes and carrots; leave whole. Grate the cheese (1 1/2 cups). COOKING: Put drained beans in a large saucepan; add ham hocks and 2 quarts water. Bring to a boil, partially cover, and simmer for 20 minutes; drain. Bring 2 quarts of water to boil in a 6-quart soup kettle, add fennel, spinach and Swiss chard, and simmer until vegetables are tender, about 10 minutes. Drain and set aside. Heat oil in soup kettle. Add garlic and saute until golden, about 1 minute. Add the tomato and cook over low heat until tomato liquid evaporates, about 10 minutes. Add the beans, hocks, broth , and bay leaf. Bring to a boil, cover and simmer for 30 minutes. Add whole potatoes and carrots, cover and simmer until they are tender, about 30 minutes longer. Transfer potatoes and carrots to a large plate and mash with a potato masher. Return mashed mixture to the kettle, and stir in the spinach mixture, corn, and peas. Bring soup to a boil, then simmer, stirring and skimming foam from surface occasionally, until peas and corn are tender, about 15 minutes. Season with salt, if necessary. SERVING: Ladle soup into warm bowls. Sprinkle with ground pepper and cheese. Makes 10 to 12 main course servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Soup with Goulash Taste Categories: Soups, Vegetables, Low-cal Servings: 5 6 dl Water 150 g Yellow onion; chopped 150 g Turnip; cut in small cubes 200 g Squash; cut in small cubes 200 g Carrot; shredded 50 g Tomato; cut in small pieces 4 dl Tomato juice 2 dl Water 2 Meat extract cubes; should -be enough to make 1/2 litre -meat broth, but do NOT use -meat broth! Salt White pepper Basil; * * Use wathever you like from spices and herbs. I usually add some "taco table spicemix", some oregano and some black pepper. Bring the water to a boil together with the meat extract cubes. Add vegetables and tomato juice. Add more water, put the water into the tomato juice packet and shake so you get all of the juice out of it. Let simmer until everything get really mixed and you can't really see what is what. Mix a little water with flour, add, stir well and let boil for a couple of minutes. These are pretty large servings, and noone has to be hungry after eating... You can replace almost all the vegetables with something else, it should be a total of about 800 g vegetables, that's the main "rule" in this recipe... If you are a Weight Watcher one portion will take about 10 extra calories from your weekly amount of extra calories , NOTHING ELSE... guess if I love this recipe! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Soup with Dumplings Categories: Soups, Vegetables Servings: 6 2 To 3 Soup bones with meat 3 qt Water 2 sm Onions, divided 1 Bay leaf 4 md Potatoes, peeled and cubed 1 1/2 c Canned whole tomatoes, cut -up, reserve juice 2 c Cubed Cabbage 2 Celery Stalks, sliced 2 c Green Beans, cut 3/4 c Raw Barley Chopped fresh Parsley Salt and Pepper to taste DUMPLINGS: 1 c All-Purpose Flour 2 ts Baking Powder 1/2 c Milk 1 pn Of salt In a large soup kettle, place beef bones and water, 1 onion and bay leaf. Bring to a boil. Skim any foam. Cover and reduce heat to simmer. Cook 3 hours or until meat falls off bones. Remove bones, onion and bay leaf. Remove meat from bones and dice. Skim fat from broth. Add meat, remaining onion quartered, other vegetables, barley, and parsley to the kettle. Season to taste. Cover and continue to cook 1 hour or until barley is done and vegetables are tender. For dumplings, combine flour, baking powder, and salt. Add milk and stir only until dry ingredients are moistened. Drop by teaspoonfuls into soup. Cover and cook 10 - 15 minutes or until heated through. Yield: 5 Quarts SOURCE: "Most Memorable Meal" of Rev. Willis Piepenbrink, Oshkosh, WI Reminisce Magazine Premiere Collector's Edition SHARED BY:Jim Bodle 6/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Broth Categories: Vegetarian, Soups Servings: 1 2 md Carrots; peeled and cut int -o 2-inch pieces 2 md Onions; quartered 3 Celery; with tops, cut into -2-inch pieces 2 Tomatoes; peeled or drained -, canned italian plum Tomatoes 1 Bay leaf 1 Parsley; small bunch 1/2 ts Salt In a large saucepan or stockpot, place the carrots, onions, celery, tomatoes, bay leaf, parsley and salt. Cover with 3 quarts of water and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer for 2 hours. Strain before using. (The vegetable stock can be cooled and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.) Makes about 6 cups. Recipe from Food & Wine, March, 1990. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Stock Categories: Soups, Low-cal, Vegetarian Servings: 1 2 1/2 c Celery leaves and trimmings - coarsely chopped 1 1/2 c Asparagus trimmings 8 Mushroom stems 1/2 c Carrot trimmings; or 1 medi -m carrot, coarsely Chopped 1 md Onion; coarsely chopped 1 md Leek; green part only - coa -sely chopped 3 Fresh thyme 3 Parsley; flat-leaf type (it -lian) 1 Bay leaf 8 Black peppercorns 3 Water Place all ingredients in a large stockpot and bring to a boil. Simmer over moderate heat until the liquid is reduced by one-third, about 45 minutes. Strain the stock. (The stock can be refrigerated for up to 3 days or frozen for up to 2 months.) Makes about 8 cups. ONE CUP: Calories: 12 kcal Protein: 1 gm Carbohydrate: 3 gm Cholesterol: 0 Total Fat: .1 gm Saturated Fat: 0 Note from the author, Annemarie Colbin, Founder and President of the Natural Gourmet Cookery School, NYC, NY: This flavorful stock can be used in almost any recipe calling for light chieck stock or in place of water in many soups and stews. Source: Food & Wine - April, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Burger Soup Categories: Soups Servings: 1 1/2 lb Ground beef 2 c Water 1 cn (16-oz) stewed tomatos 1 cn (8-oz) tomato sauce 1 pk (10-oz) frozen mixed Vegetables 1/4 c Dry onion soup mix 1 ts Sugar In large saucepan, brown ground beef. Drain off excess fat. Stir in water, stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring to boiling. Cook and simmer 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Beef Soup (Slow Cooker) Categories: Soups, Beef, Vegetables, Crockpot Servings: 8 2 md Potatoes, peeled and diced 2 md Carrots, peeled and diced 1 1/2 lb Beef shank or neck bones 1 md Onion, peeled and chopped 1 cn Whole tomatoes (16 Oz), -quartered and undrained 1 cn Whole kernal corn (17 Oz), -undrained 1 Bay leaf 1 tb Dried parsley flakes 1 ts Worcestershire sauce 1/2 ts Dried thyme leaves 1/4 ts Salt 1/4 ts Pepper 1/4 ts Ground savory 2 ts Instant beef bouillon 3 c Boiling water Place the first 7 ingredients in a 3 1/2-quart slow cooker in the order listed. Sprinkle parsley and the next 5 ingredients over the vegetables. Dissolve bouillon in boiling water and pour over spices. Cover and cook on low setting for 8 to 10 hours. Remove beef shank and bay leaf; recover. Remove meat from bones; cut into bite-size pieces. Return meat to soup; mix. Makes 3 quarts. Serves 8 to 10. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Soup Categories: Soups, Vegetables Servings: 6 1 Large, Meaty Beef Bone 1/2 c Uncooked Rice 2 Potatoes, medium 3 Carrots, sliced 1 Onion, small 1 c Green Beans, cut up 1 c Celery, cut up 1/2 c Cabbage, sliced 1/2 c Green Peas Salt Black Pepper, freshly ground Parsley, cut up Servings: 6 Boil beef bone in water to cover until the meat falls off the bone. Remove the bone. You should have at least 8 cups of broth and the meat left. Add rice and boil for 15 minutes, then add remaining ingredients except the parsley and continue boiling until the vegetables are tender, but not mushy ~- about 20 minutes. Cut meat into more-or-less bite-size pieces, keeping it hot in the soup. Add parsley and serve into large, deep soup dishes. From The Gazette, 91/10/02. Posted by James Lor. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Melange Categories: Soups Servings: 8 1 md Red onion, chopped 4 md Carrots, sliced 1 Stalk celery, sliced 1/2 c Corn 1/4 c Barley 5 Garlic cloves, minced 2 tb Minced fresh parsley 5 c Water 3 md Tomatoes 1/2 ts Marjoram 1 c Peas 1 c Spinach leaves, chopped 1/2 c Tomato paste 1 tb Soy sauce Place onions, carrots, celery, corn, barley, garlic, parsley and 3 cups water in large saucepan. Place remaining 2 cups water, the tomato and marjorum in a blender and process untill smooth. Add to saucepan. Bring to boil, turn down heat and simmer, covered, for 1 1/4 hours. Add peas, packed spinach leaves, tomato paste and soy sauce. Cover and simmer for 10 minutes more. Makes 8 servings. Calories per serving under 100. Posted by Sheila Exner. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Confetti Soup Categories: Soups, Vegetables Servings: 14 1 tb Vegetable oil 2 md Onions; minced 4 lg Carrots; peeled, - cut into 1/3-in dice 2 lg Trimmed fennel bulbs - cut into 1/3-in dice 10 c Chicken stock or broth 1 ts Dried tarragon 1 ts Dried thyme 1 lg Red pepper - cut into 1/3-in dice 2 md Zucchini - cut into 1/3-in dice 12 lg Mushrooms - trimmed, quartered Salt Freshly ground pepper Grated imported Parmesan - for serving HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more. Season to taste with salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3 months. Serve hot, garnished with cheese. Makes 14 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Broth Categories: Soups, Vegetables Servings: 6 3 tb Butter 4 c Boiling water and tomatoes -OR tomato juice 1 Bouillon cube Saute the vegetables gently and slowly for five minutes in the butter---do not let them brown. Add the liquid and simmer the soup, partially covered, for about 1 hour. Season and add the bouillon cube. [THE BALTIMORE SUN; February 13, 1991; Louise Tennent Smith] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Stock Categories: Vegetables, Soups, Vegetarian Servings: 6 2 lg Unpeeled potatoes, -quartered 2 lg Carrots, peeled and -sliced thickly 1 lg Onion, peeled and -quartered 1 Celery stalk, chopped 1 Apple or pear, seeded and -quartered 1 Bay leaf 12 Peppercorns 10 c Water (2 1/2 qts) Yields 2 quarts. Vegetable Stock is a broth made by simmering vegetables in water until they are soft and their flavors and nutrients have been released into the liquid. Then the stock is poured through a strainer and the vegetables are either discarded or used, pureed, to thicken a soup. The best vegetables to use in stock are carrots, peeled onions, celery, zucchini, potatoes and squash. We often throw in chunks of apples or pears to sweeten the stock a little - especially if the carrots we're using aren't very sweet. It's wise to avoid the strongly flavored vegetables of the cabbage family, such as broccoli and cauliflower, and turnips, rutabagas and kohlrabi - and vegetables with bleeding colors, such as beets, red cabbage and greens (unless you intend to make a borscht or cream of greens soup). Green peppers and eggplant will make the stock bitter. Be cautious about adding lots of tomatoes or other acidic fruits or vegetables to the stock, because they may curdle the soup if you add milk or other dairy products later on. Wash all vegetables thoroughly, especially root vegetables. Making stock is the perfect solution for vegetables that are too unattractive cosmeticallly to be used in other ways. Leftover carrot sticks, parsley stems, and unused halves of onion can all be tossed into the pot. Put all of the ingredients into a large pot, bring to a boil, and simmer for 45 minutes to an hour. Strain and use. For a spicier stock throw in some garlic cloves, skins and all, and a small amount of tomato. For a specifically Asian broth, add ginger, scallions and shiitake mushrooms. Or, make it sweet for a carrot puree or Scandinavian fruit soup with the addition of sweet potato or winter squash. Posted by Theresa Merkling Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Soup Categories: Soups, 1941 Servings: 8 1/2 c Shredded cabbage 1/2 c Diced carrots 1 c Diced tomatoes 1 c Diced potatoes 1/4 c Cooking fat 1/2 c Diced turnips 1/2 c Diced onions 1/8 ts Celery salt 5 c Boiling water Salt and pepper Brown carrots, turnips, onions, and tomatoes in hot cooking fat. Add water, cabbage, celery salt, and potatoes. Season to taste. Cover. Simmer until vegetables are tender. 8 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Soup Categories: Soups, Osg Servings: 1 1 c Cabbage 1/2 c Sweet corn 1/2 c Carrots 1/2 c Turnips 1/2 c Potatoes 1/4 c Rice 1/2 c Soup beans 1 c Lima beans 1 ea Onion 1 pt Tomatoes 1/2 c Celery Cut all vegetables fine, and cook in good beef broth, 1 1/2 hours. Source: Mrs. W. E. Shook, Montville Grange, Medina County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Beef Soup Categories: Soups, Osg Servings: 1 3 lb Beef; boiling 6 qt Water; cold 2 tb Salt 2 ea Carrots 3 ea Onions 1/2 ea Cabbage; head 4 ea Celery; stalks - chopped 1 cn Tomatoes Or 2 tb Tomato paste 1 cn Peas 1 c Potatoes; diced Cook beef in water and salt 1 1/2 hours. Then add carrots, onions, cabbage, celery. One-half hour later add tomatoes, peas, potatoes and 2 T. rice soaked in cold water 1 hour. Cook until rice is done. Add a dash of pepper and serve. Source: Mrs. T. E. Brady, Atwood Grange, Carroll County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Barley Vegetable Soup Categories: Soups, Vegetables, Fresh herbs Servings: 10 2 x Onions, Peeled And Diced 2 x Carrots, Scraped And Diced 2 x Stalks Celery, Chopped 3 tb Butter 28 oz Tomatoes, Chopped 8 c Water 1 ts Dried Basil 1/2 ts Dried Thyme 2 ts Salt 1/4 ts Pepper 1 c Pearl Barley 2 c Frozen Green Beans Or Peas * 1 tb Chopped Fresh Dill * Cut up up the frozen green beans or green peas to make 2 cups. ~------------------------------------------------------------------------- Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill. Good for informal lunch or supper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Chowder Categories: Soups, Vegetables Servings: 12 1 lb White beans (limas, small -whites, navies or great -northerns) 1 c Chopped onion 1 1/2 c Chopped celery 1/8 ts Pepper 3 c Milk 1 cn (16 oz) tomatoes 1 cn (16 oz) whote kernel corn 1/4 c Butter/margarine 1/4 c Flour 1/2 ts Salt 1/4 lb Monterey Jack or sharp -Cheddar cheese Sort, rinse and soak beans. Drain. In large kettle, cook beans in 6 to 8 cups of hot water with 1 1/2 tsp salt. Cook until tender (about 1 hour for limas; about 2 to 2 1/2 hours for small whites or great northerns). Don't drain. Meanwhile, cook onion and celery briefly in butter in a 1 1/2 quart saucepan. Blend in flour, salt and pepper. Stir in milk and bring mixture to a boil. Add to beans and their liquid, along with remaining ingredeints. Heat to boiling. For extra zip, add a few dashes of bottled hot sauce. Makes 12 servings. A BAG OF BEAN TRICKS: A bag of bean tricks to help you buy, soak, cook & store dry beans. Canned beans do not require additional cooking since they have been thoroughly cooked in the canning process, but there are several ways of preparing dry beans for cooking. All start with a thorough inspection for damaged beans and foreign material, then washing in cold water. The next step, which is highly recommended, is soaking the beans. This not only helps make the beans cook faster, it also improves flavor, texture, appearance and digestibility. For maximum improvement of these factors, it is recommended that the soak water be discarded and the beans rinsed and cooked in fresh water. SOAKING TIPS: Hot-soak (preferred) and Quick-soak method. For every pound of dry beans, any variety, add 10 cups of hot water. Remember beans will rehydrated to at least twice theri dry size, so be sure to start with a large enough pot. (Note: up to 2 teaspoons of salt per pound of beans *may* be added to help the beans absorb water more evenly.) Heat to boiling, let boil for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour (quick-soak method), but *preferably* four hours or more. The longer soaking time is recommended to allow a greater amount of the gas-causing properties to dissolve in the water, thus helping the beans to be more easily digested and lessening the aftereffects. Whether you soak the beans for an hour or several hours, remember to DISCARD THE SOAK WATER. COOKING TIPS: (for each pound of dry beans) Standard method: Drain and rinse soaked beans; put into a good- sized kettle. Add 6 cup of hot water, 1 to 2 Tablespoons shortening and 2 teaspoons salt. Boil gently with lid tilted until desired tenderness is reached. Savory Method: Use standard method (above), but use 2 teaspoons onion salt and 1/4 teaspoon garlic salt instead of plain salt. Add 1 Tablespoon chicken stock base or 3 to 4 bouillon cubes and 1/4 teaspoon white pepper. * Simmer beans slowly. Cooking too fast can break skins. * Acid slows down cooking. Add tomatoes, vinegar, etc. last. * Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans whe cooking in hard water to shorten cooking time. * At high altitudes, beans take longer to cook. A pressure cooker helps, but follow manufacturer's directions. [Personal note: Tom says 1/2 hour in the pressure cooker at 15 lbs pressure is equivalent to cooking them overnight. Don't put too many beans in the pressure cooker, as they expand: you don't want to plug up the vent hole.) * Refried beans are made from freshly cooked pinto, pink, red or kidney beans, mashed and cooked in a skillet with bacon drippings, lard, oil, butter or margarine. [ California Dry Bean Advisory Board ] Posted by Shelley Rodgers. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veloute Soup Base Categories: Soups Servings: 1 4 tb Butter 3/4 c Minced onion and/or white of -leek (recipe says 3/4 cup to 1-1/2 cups of thi -s mixture) 1/4 c Flour 8 c Chicken or fish stock and/or -milk or vegetable Cooking liquid (recipe calls -for 7 to 8 cups) Salt White pepper; freshly groun -d In a saucepan over moderately low heat, melt butter and stir in the onions. Cover and cook slowly until the onions are transparent. Blend in the flour. Stir slowly for 3 minutes, to cook the flour without letting it color. Remove from heat and, when bubbling stops, pour in 1 cup of hot liquid all a once, whisking vigorously to blend smoothly. Whisk in 6 more cups. Bring to a simmer, stirring, and simmer for 10 minutes, stirring frequently. The soup base should coat a spoon lightly; add dollops of more liquid if too thick. Correct seasoning, and continue as your recipes directs. Makes about 2 quarts. Suggestion: Use with Upperline's Ancho Crab Soup or Flagon's Cream of Mushroom and Brie Soup. Recipe from Julia Child's "The Way to Cook", New Orleans Times-Picayune, November 7, 1991. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Velvet Vegetable Soup Categories: Soups Servings: 6 1 Head broccoli 4 c Rough chopped * any Vegetables 1 c Onions, chopped 1 lg Baking potato, scrubbed And diced 3 c Packages Herb-Ox low Salt chicken stock 2 tb Olive oil 1 Stalk cellery, chopped 1 Carrot, chopped Salt, Pepper, 1/2 ts Thyme, Tarragon Saute onions, carrots and celery in large pot with oil. Saute until translucent, then carmelized (turns light brown. Add chopped vegetables, water to cover vegetables. Add chicken packets, stir in thyme, and pepper and bring to boil. Lower heat and simmer for 30-45 minutes. Place in blender a cup or so at a time. Puree each batch and empty into large bowl. Rinse pot, replace soup mixture and again bring to simmer again for a few minutes, stirring occassionally. Note: At this stage, we allow the mixture to sit until it cools slightly and divide the soup into 3 equal portions. The soup freeezs excellently and we do that with 2 of the portions. Variations: Place the basic soup into a pot. Simmer and bring to a boil. Add a quarter cup of milk either regular or skimmed) and bring to boil again. To add texture to the mix, add diced potatoes and carrots. *Serve with a pinch of dried tarragon*. A a dollop of no fat yogurt adds additional smoothness. If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You may also substitute frozen corn or peas. From "Chef Paul Prudhomme's Louisiana Kitchen", William Morrow and Co., Inc, NY, 1984, p. 88. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Venison Cheese Ball Soup Categories: Game, Venison, Soups Servings: 6 1 lb Ground venison 1 tb Margarine 1 md Onion, chopped 1 Clove garlic, minced 1 (28 ounce) can whole -tomatoes, mashed 18 oz Of tomato juice 1 (15 ounce) can tomato sauce 1 (15 ounce) can pinto beans 1 tb Worcestershire sauce 1 ts Basil 1 ds Pepper 2 Eggs 1/2 c Grated Parmesan cheese 1/2 ts Thyme leaves 1/2 c Finely rolled saltine -cracker crumbs 4 c Shredded cabbage Brown meat in margarine and set aside to cool. Place onion, garlic, tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and pepper in large covered kettle. Bring to a boil, cover and simmer for 30 minutes. Combine eggs, Parmesan, thyme, crackers and browned venison. Mix well. Shape into 1-inch balls. When soup has simmered for 30 minutes, stir in cabbage and drop in venison cheese balls. Cover and simmer for another 30 minutes From The Budget December 4 th 1991 Posted By Sylvia Mease. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Venison Goulash Soup Categories: Soups, Game Servings: 12 5 1/2 lb Lean venison, cut into 1 -1/4-inch cubes 5 oz Lard 5 1/2 lb Onions, sliced 5 oz Sweet paprika 1 tb Hot paprika 1 1/4 qt Red wine 3 1/8 qt Water 2 lg Potatoes, peeled and -quartered 3 Carrots, peeled and -quartered 2 Apples, peeled, cored and -quartered Peppercorns Juniper berries 3 Bay leaves A few "Piment" seeds (??) 3 Stalks celery, thinly sliced 2 bn Parsley, chopped Sour cream to taste Best made in large quantities. Recipe therefor 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. Add remaining lard. Add paprika and stir well. Slowly add red wine and water, continuing to stir to make sure there are no lumps of paprika. Add meat and onions to pot again. Add potatoes, carrots, apples and spices. Quantities are approximate, use more, or less, as you wish. Cook gently, covered, for 3 hours. Check occasionally, and add more water as required. Remove coarse spices, and add celery and parsley. Serve with a bowl of sour cream, so each person can help themselves. NOTE: This recipe does not mention salt, or pepper, which in my opinion ought to be included. Posted by Karin Brewer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Venison Savory Stew Categories: Soups Servings: 8 2 lb Venison Roast (Boneless) 1/2 c White Wine 1/8 c Worcestershire Sauce 1 c Lentils 1 lg Cucumber, Diced 1 Jalepeno Pepper, Diced 6 md Bannana Peppers, Chopped 4 sm Potatoes, Quartered 1 Box Of Fiber One 1 pk Top Ramen Beef Fl. Noodles 4 Triscuit Snack Crackers 1/4 pk Ranch Dip Mix (Sour Cream) Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash them briskly and then cut them up. The good stuff is in the skin, always, as the skin is what was intended to serve, protect and defend the pulp and seeds. Fill large crock pot half full of clean cold water. Add ingredients. Let cook on low heat for 12-16 hours. Season as desired during last 1 hour of cooking, adding bay, etc., as suits your individual collection of buds. This recipe may be done with any game animal, except that squirrel tends to be far too stringy for my taste. If you like hearty and thick, this stew is for you. It would also go well with beef, obviously. I do recommend a bay leaf added to the top for the last hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vermont Corn Chowder Categories: Soups, Vegetables Servings: 4 1/2 c Salt Pork, Diced 1 lg Onion, Diced 3 c Corn Kernels * 5 md Potatoes, Pare & Cube 1 1/2 ts Salt 1 qt Milk Black Pepper To taste Saltines Or Soda Crackers * Use cooked fresh kernels or canned or cooked frozen. ~------------------------------------------------------------------------- Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry. Remove them from the pan with a slotted spoon. Saute the onion in the pork fat just until tender, but not brown. Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft. Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste for seasoning, adding a good bit of freshly ground pepper. Sprinkle the surface with the salt pork and serve with a large supply of soda crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vichyssoise Categories: Soups Servings: 12 4 tb Butter or margarine 4 Leeks; mostly white part - chopped 1 Onion; chopped 4 c Water 4 c Chicken broth 2 1/2 tb Flour Salt, white pepper 4 Potatoes; peeled and cubed 1 c Whipping cream 2 c Half and half Chopped chives Melt 1 tablespoon butter in large kettle, add leeks and onion and cook until tender but not browned. Add water and broth and bring to boil. Knead flour into remaining 3 tablespoons butter to form paste and stir into boiling mixture with wire whisk to blend well. Season to taste with salt and white pepper. Add potatoes, reduce heat and simmer until potatoes are soft. Press through sieve. Cool. Add cream and half and half to soup, then chill. Top each serving with sprinkling of chopped chives. Created by: Victor Hugo Inn, Laguna Beach, Calif. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vichyssoise Categories: Soups, Potatoes Servings: 6 3 c Sliced potatoes 3 c Water 2 1/2 ts Chicken seasoned stock base 1 ts Onion powder 3 tb Butter 1 c Light cream 1 c Milk 1/4 ts Celery salt 1/4 ts White pepper 1/4 ts Bon appetit One of the top ranking favorites of all summer soups. Serve chilled with a sprinkling of chives. Chives Wash, peel and slice the potatoes (about 2 large potatoes). Add the water and seasoned stock base. Bring to boil and cook until the potatoes are very tender. Force through a fine sieve or puree in a blender, including the liquid. Combine with the remaining ingredients except chives. Heat for 10 minutes, but do not allow to boil. Chill. Serve in bowls placed on crushed ice. Top each serving with chives. Makes 6 cups. Source: Spices of the World Cookbook by McCormick Posted by Sharon Stevens. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vidalia Onion Soup Categories: Soups, Vidalia Servings: 6 4 Vidalia Onions, sliced 1 Stick margarine or butter 1 cn Chicken broth 1 cn Beef broth 2 cn Water 1 c Shredded mozzerella cheese Slices hard Italian Bread Saute onions in margarine for 20 minutes, add broths and water and let simmer another 20-30 minutes. Put one slice of bread in each bowl, sprinkle with 2-3 Tbs cheese. Ladle soup over the top. It melts the cheese, no broiler hassle and it tastes as good as any I have had out! (I must confess, we did use the butter, grin, but it probably would taste good with the margarine). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Viennese Beef Soup Categories: Soups Servings: 8 2 1/2 lb Beef Bones, Cracked 3 lb Beef Chuck 3 qt Water 2 1/2 ts Salt 3/4 ts Pepper 1 lg Onion, Peeled, Sliced Thin 2 md Leeks, White Parts Only 2 md Carrots, Scraped, Sliced Celery Root, Pared & Cubed 3 sm Turnips, Pared & Cubed 2 c Cauliflower, Cut Up 2 x Bay Leaves 4 x Sprigs Parsley 1/2 ts Dried Thyme Taking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 1/2 hours. Again remove any scum from the top. Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones. Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup. You may also add noodles, rice or dumplings to the finished soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vincent Mcguire's Cream of Peanut Soup Categories: Soups Servings: 6 1 md Onion, chopped 2 Ribs of celery, chopped 1/4 c Butter 3 tb All-purpose flour 2 qt Chicken stock or canned -chicken broth 2 c Smooth peanut butter 1 3/4 c Light cream peanuts, chopped Saute the onion and celery in the butter until soft, but not brown. Stir in the flour until well blended. Add the chicken stock, stirring constantly, and bring to a boil. Remove from the heat and rub through a sieve. Add the peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat until just hot, but do not boil. Serve, garnished with chopped peanuts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Watercress Soup Categories: Soups, Vegetables Servings: 6 1 sm Onion 1 Potato, sliced 1 bn Watercress 1 Big sprig parsley 1 Big sprig dill 2 c Chicken broth 1 Egg, or 2 egg yolks 1 c Heavy cream Info: from The Old Farmer's Almanac Cookbook Salt Cook the onion and potato slowly in butter until a little soft, but not brown. Add water to cover, about 1/2 cup, and cook until very soft. Mix with the chopped greens, the broth, egg, and half of the cream, then puree' and whip until light and frothy. Serve hot or iced, garnished with the remaining cream, whipped and salted, and a small sprig of watercress. Cheese sticks are a nice accompaniment. Posted by Perry Lowell. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wedding Soup Categories: Soups Servings: 15 1 pk Soup Bone 2 pk Beef Shank (Cross Cuts) 1 pk Soup Vegetables 1 cn Whole Tomatoes Parsley Flakes Salt And Pepper 1/2 lb Macaroni Soup Mac 1 Onion Boil water, soup bone, meat (as much as you like), and onion (cut in half). Fill pan (largest pan you have) 3/4 full. Bring to a slow boil and cook for hours over low. After water boils, add vegetables (use frozen or add fresh carrots and celery), parsley flakes, tomatoes, salt and pepper. Cook macaroni separately and add to soup prior to serving. With ground meat, make meat balls as normal and add them directly into soup. Cook along with soup for hours but make meatballs very small. Serve soup in bowl with grated parmasan cheese sprinkled on top. Soup is very filling with meatballs, macaroni and meat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Weight Watchers Soup Categories: Soups Servings: 1 1 lg Can V-8 juice 1 V-8 can water 1 lb Hamburger 1/2 sm Head cabbage 3 Cubes beef bouillon 1 pk Frozen mixed vegetables Brown hamburger. Shred or chop cabbage. Add cabbage to hamburger. Add V-8 juice and 1 can water. Add bouillon cubes and mixed vegetables. Simmer, for about 2 hours until cabbage is tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wes 'n' Kathy's Authentic Original Lima Bean Soup Categories: Soups, Vegetables Servings: 6 12 oz Dried (large) lima beans or -butterbeans 1 Med. onion (chopped) 2 Ribs celery, including tops 1 lg Carrot (diced) 4 c Ham stock 1/4 lb Diced ham 2 c Water 1 Chili pepin (crushed) 2 Cloves garlic (minced) We invented this yesterday, and are still munching on it. I wanted a plain plate of butterbeans for my birthday, but Kathy can never do anything 1/2 way. Salt & black pepper to taste Place all ingredients except salt and pepper in a pot. Bring to a boil, reduce heat. Cover pot and simmer until beans are VERY tender (3 to 4 hours). Salt & pepper to taste. Serve this with bread & butter, garlic bread, or dinner rolls. Makes a complete meal. Enjoy! Posted by Wesley Pitts. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: West African Lemony Chicken Okra Soup Categories: Soups Servings: 4 2 x Juice Of 2 Lemons 2 1/2 lb Broiler Chicken 6 c Chicken Broth Or Water 1 lg Onion, Peeled & Chopped 3 x Tomatoes, Peeled & Chopped 6 oz Tomato Paste 15 oz Sliced Okra 1/3 c Uncooked Long Grain Rice 2 ts Salt 1/4 ts Pepper 1/2 ts Ground Red Pepper 1 ts Ground Tumeric 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 and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Western Bean Soup Romano Categories: Soups, Vegetables Servings: 8 1/2 lb Mixed white and colored -beans 1 Clove garlic, minced 1/2 c Chopped onion 1 tb Olive oil 2 qt Beef broth or stock 1 ts Oregano, crushed 1 cn (8 oz) tomatoes, crushed 2/3 c Julienne-cut carrots 1/2 c Julienne-cut celery 1 2/3 c Bite-sized pieces of -spinach, loosely packed 1/2 c Small cooked shell pasta Salt 1/2 c Grated Romano cheese Sort, rinse and soak beans by preferred method (described below). To maintain color integrity, soak white and colored beans separately. Saute garlic and onion in oil. Add drained beans, broth and oregano. Simmer, covered until beans are tender. Add tomatoes, carrots and celery. Simmer for 15 minutes longer. Stir in spinach and pasta; adjust seasoning with salt. Simmer for 5 minutes or only until thoroughly heated. Makes 8 servings; about 2 quarts. A BAG OF BEAN TRICKS: A bag of bean tricks to help you buy, soak, cook & store dry beans. Canned beans do not require additional cooking since they have been thoroughly cooked in the canning process, but there are several ways of preparing dry beans for cooking. All start with a thorough inspection for damaged beans and foreign material, then washing in cold water. The next step, which is highly recommended, is soaking the beans. This not only helps make the beans cook faster, it also improves flavor, texture, appearance and digestibility. For maximum improvement of these factors, it is recommended that the soak water be discarded and the beans rinsed and cooked in fresh water. SOAKING TIPS: Hot-soak (preferred) and Quick-soak method. For every pound of dry beans, any variety, add 10 cups of hot water. Remember beans will rehydrated to at least twice theri dry size, so be sure to start with a large enough pot. (Note: up to 2 teaspoons of salt per pound of beans *may* be added to help the beans absorb water more evenly.) Heat to boiling, let boil for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour (quick-soak method), but *preferably* four hours or more. The longer soaking time is recommended to allow a greater amount of the gas-causing properties to dissolve in the water, thus helping the beans to be more easily digested and lessening the aftereffects. Whether you soak the beans for an hour or several hours, remember to DISCARD THE SOAK WATER. COOKING TIPS: (for each pound of dry beans) Standard method: Drain and rinse soaked beans; put into a good- sized kettle. Add 6 cup of hot water, 1 to 2 Tablespoons shortening and 2 teaspoons salt. Boil gently with lid tilted until desired tenderness is reached. Savory Method: Use standard method (above), but use 2 teaspoons onion salt and 1/4 teaspoon garlic salt instead of plain salt. Add 1 Tablespoon chicken stock base or 3 to 4 bouillon cubes and 1/4 teaspoon white pepper. * Simmer beans slowly. Cooking too fast can break skins. * Acid slows down cooking. Add tomatoes, vinegar, etc. last. * Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans whe cooking in hard water to shorten cooking time. * At high altitudes, beans take longer to cook. A pressure cooker helps, but follow manufacturer's directions. [Personal note: Tom says 1/2 hour in the pressure cooker at 15 lbs pressure is equivalent to cooking them overnight. Don't put too many beans in the pressure cooker, as they expand: you don't want to plug up the vent hole.) * Refried beans are made from freshly cooked pinto, pink, red or kidney beans, mashed and cooked in a skillet with bacon drippings, lard, oil, butter or margarine. [ California Dry Bean Advisory Board ] Posted by Shelley Rodgers. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White and Green Bean Soup Categories: Soups, Beans Servings: 6 1 1/2 c Dried white beans, Great -Northern, navy, or baby -lima 6 c Water 3 Cloves garlic, chopped 2 ts Salt 4 c Beef broth 1/4 ts Freshly ground black pepper 1 ts Rosemary, crumbled 2 c Fresh green beans (about 3/4 -lb), cut on the Diagonal in 1-inch pieces 1 tb Butter Juice of 1/2 lemon Wash and pick over the dried beans. Put them into a large saucepan or kettle with the water and bring to a boil. Remove from the heat, cover, and allow to stand for 1 hour. Return to the heat and bring to a boil again. Reduce heat and simmer, partially covered, for 1/2 hour. Using a heavy fork, mash the garlic with the salt until no large chunks remain. Add to the saucepan with the beans. Add the broth, pepper, and rosemary. Simmer, partially covered, until beans are tender. This can take 15 minutes or as long as 1 hour; timing for beans is hard to predict - keep checking. Soup can be made ahead to this point, and refrigerated or frozen after thorough cooling. Cook the green beans uncovered in 2 uarts of boiling salted water until they are tender-crisp and bright green. Drain and add to the soup when the white beans are tender but not mushy. If green beans are not to be added right away, rinse in cold water to retain color. Stir in the butter and lemon. Serve at once, while green beans are still bright. Note: If you want some of the soup pureed, do it before adding the green beans - the color will be better. Serves 6 to 8. From: MAIN COURSE SOUPS & STEWS by Dorothy Ivens ISBN0-06-015131-5. Harper & Row, New York. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bean Soup with Sage Categories: Soups, Low-cal, Beans Servings: 4 MMMMM-------------------------PHILLY INQUIRER------------------------------ 1 Onions; large 1 Garlic clove; crushed 1 Carrots; small Sage leaves 1 tb Oil 2 Cans, Great northern beans MMMMM-----------------------------15 OUNCE---------------------------------- 14 1/2 oz Can clear chicken broth Salt; to taste Ground pepper; to taste Chop the onion;mince the garlic.Peel and shred the carrot.Dice the tomato.Mince the sage to measure 1 tabls.( or subsitute 1 ts dried). Heat oil in large saucepan until hot.Add onion,garlic and carrot,and saute until onion is tender.Stir in beans with liquid and chicken broth.Stir in tomato and sage.Heat to boiling,stirring occasionally.Simmer about 5 minutes,stirring,just to blend flavors.Season to taste with the salt and pepper.Serve hot.Makes 4 servings... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bean, Chard and Pancetta Soup Categories: Soups Servings: 6 1/4 lb Pancetta (Italian bacon) - finely diced 1 md Onion; finely diced 1 sm Carrot; finely diced 2 Celery ribs; thinly sliced 1 ts Finely minced garlic 1 c Dried white beans 4 c Low-sodium chicken broth 1 ts Chopped fresh thyme leaves -=OR=- 1 ts -Dried thyme 6 lg Swiss chard leaves Salt and pepper; as desired Grated Parmesan cheese - as desired PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes. Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or until vegetables soften. Add the beans, broth and thyme. Cover tightly, place in oven. Bake for 1 1/2 hours or until beans are soft. Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the bean mixture and replace in the oven. If the soup is looking too thick, add some water. Cook another 20 minutes. Remove the pot from the oven and add salt and pepper as needed. Serve the soup piping hot and offer grated Parmesan cheese on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bean Soup Categories: Soups, Vegetables Servings: 8 2 tb Olive oil 1 c Diced onion 1 Carrot, peeled and sliced 1 Stalk celery, sliced 2 tb Minced garlic 1/2 c Diced country ham or -prosciutto 3/4 lb Dried cannelloni or navy -beans, rinsed, Picked over, and soaked 2 tb Chopped fresh rosemary (or 2 -teaspoons dried) 2 tb Chopped fresh rosemary (or 2 -teaspoons dried) 8 c Chicken stock 1/2 ts Ground black pepper Salt, to taste Heat the oil in a saucepan over medium heat. Add the onion, carrot, celery, garlic, and ham; saute, stirring frequently, for 5 minutes. Add the beans, rosemary, chicken stock, and pepper; bring to a boil. Cover and simmer for 30 minutes. Taste the cooking liquid, and add enough salt so that it becomes slightly salty (the amount needed will vary depending on the type of ham used for seasoning). Recover the pot and simmer for an additional 40 to 60 minutes, or until the beans are soft. Puree the mixture in a food processor fitted with the steel blade, or in a blender. Serve hot. NOTE: The soup can be made up to three days in advance and refrigerated, tightly covered. It will probably thicken from the starch in the beans, and can be thinned to the desired consistency with some stock when it is reheated. Makes 8 servings. Nutrients per Serving: 149 Calories, 11 g Protein, 13 g Carbohydrate, 6 g Fat, 1 g Saturated Fat, 6 mg Cholesterol, 919 mg Sodium. [THE WASHINGTON POST; January 16, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bean and Lamb Soup Categories: Soups Servings: 10 MMMMM-------------------------------SOUP------------------------------------ 2 tb Light-tasting olive oil 1 c Chopped celery 1 c Chopped onion 2 ts Minced garlic 2 ts Dried sage 6 c Chicken stock or broth 2 c Water 1 lb Lamb shanks 1 lb Dried navy beans 2 ts Fresh lemon juice Salt Freshly ground pepper MMMMM-----------------------------GARNISH---------------------------------- 3 lg Plum tomatoes; shells only, - cut into 1/4-in dice 1/4 c Fresh basil leaves - cut into fine julienne HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and sage. Cook until onion is softened, about 5 minutes. Add stock or broth and water. Bring to a boil. Add lamb and beans. Bring to boil again. Simmer, covered, 2 hours, stirring occasionally. Use slotted spoon to remove lamb. When cool enough to handle, remove meat from bone. Cut meat into 1/3-inch dice. Puree 2 cups beans with 1 cup soup liquid until smooth. Return meat and pureed mixture to pot. Stir well to combine. Add lemon juice and season to taste with salt and pepper. Can be made ahead and refrigerated as long as 3 days or frozen. Reheat gently, thinning with water as needed. Adjust seasoning and lemon juice. To serve, garnish with tomato and basil. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bean Soup Categories: Soups, Beans Servings: 8 1 lb Dried white beans 2 tb Unsalted butter 1/4 c Olive oil 4 Leeks, well washed and -chopped (1 1/2 cups) 4 lg Cloves garlic, finely -chopped 2 Carrots, peeled and chopped -(1 cup) 2 Stalks celery, chopped (2/3 -cup) 1 1/2 To 2 lb smoked ham hocks (2 -or 3), excess fat removed 4 c Beef broth, homemade or -canned 2 c Chicken broth, homemade or -canned 2 c Water 1/2 ts Chopped fresh sage leaves OR -1/8 tsp dried 1 Bay leaf Chopped parsley (optional) Soak the beans overnight in cold water to cover. OR place in a large saucepan, cover with cold water, heat to boiling and boil for 2 minutes. Remove from heat and let stand for 1 hour, covered. Drain. Heat the butter with the oil in a large, heavy suacepan or Dutch oven over medium-low heat. Add the leeks and cook for 1 minute. Add the garlic, carrot and celery; cook for 5 minutes. Add the drained beans, ham hocks, beef and chicken broths, water, sage and bay leaf. Bring to boiling. Lower heat and simmer, covered, for about 1 1/2 hours. Remove from the heat and let cool slightly. Discard the bay leaf. Remove the ham hocks and cut off the meat; chop into pieces and set aside. Place 4 cups of the bean mixture, in 2 batches, in a food processor or blender. Whirl until smooth puree. Stir back into the soup. Add the reserved ham pieces. Reheat until warmed through. Serve, sprinkled with parsley, if you wish. Makes 8 servings. Nutrient Value per Serving: 375 Calories; 21 g Protein; 27 mg Cholesterol; 15 g Fat; 41 g Carbohydrate; 1120 mg Sodium Exchanges: 2 starch/bread, 2 vegetable, 1 1/2 medium-fat meat, 1 1/2 fat [FAMILY CIRCLE; Nov 6, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Clam Chowder with Leeks Categories: Soups, Clams Servings: 12 24 Quahogs (3 cups chopped meat -and liquor) 3 c Dry white wine 2 c (Approx) fish stock, clam -broth or water 6 Leeks, trimmed and washed 2 Onions 4 Stalks celery 3 oz Salt pork 6 Strips bacon 1/3 c Flour 3 lg Potatoes, peeled and diced Bouquet garni of bay leaf, -thyme and parsley Salt, pepper and cayenne -pepper 2 c Peanut oil for frying the -leeks 1 c Heavy cream 4 tb Finely chopped chives or -parsley 3 tb Butter This chowder has two twists: bacon is added in addition to salt pork and fried julienned leeks are used as a garnish. The recipe comes from Ris Lacoste, chef at 21 Federal St. in Washington. Scrub the quahogs and place them in a large, covered pot with the wine. Steam them for 10 to 15 minutes or until the shells just open. Shuck the quahogs and grind with a meat grinder or food processor. Strain the cooking liquid through damp cheesecloth - you should have 2 quarts. If you don'y, add fish stock, clam broth or water to make up the difference. Reserve the ground clams and the liquid separately. Finely chop three of the leeks. Cut the remaining three leeks into fine julienne and reserve them for the garnish. Finely chop the onion and celery. Finely dice the salt pork and bacon. Fry the salt pork and bacon in a large pot over medium heat to render the fat. Remove the cracklings with a slotted spoon. Discard all but 6 tablespoons of the fat. Add the chopped leeks, onion and celery to the pot and gently cook for 3 to 4 minutes, or until soft. Stir in the flour and cook over low heat for 3 to 4 minutes. Whisk in the reserved liquid and bouquet garni and gradually bring to a boil. Add the potatoes and simmer for 8 to 10 minutes, or until tender. Stir in the cream, ground quahogs, cracklings, and salt,pepper and cayenne to taste. Just before serving, heat the oil to 375F. Fry the julienned leeks for 1 minute until crisp. Drain on paper towels and sprinkle with salt. To serve, ladle the chowder into bowls. Place a pat of butter in each bowl and garnish with the fried leeks. Makes 12 servings. [Steven Raichlin; The Baltimore Sun; Sept 22, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Gazpacho Categories: Soups Servings: 6 4 ts Instant Chicken Bouillion OR 4 Cubes Chicken Bouillion 2 c Boiling Water 3 md Cucumbers 16 oz Sour Cream 2 tb Lemon Juice 1/4 ts Garlic Powder 1/4 ts Pepper Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Gazpacho Categories: Soups Servings: 6 2 Peeled, seeded, chopped -cucumbers 2 Celery stalks, peeled and -chopped 3 Scallions, white part only -chopped 1 Clove garlic, minced 2 c Chicken stock, chilled and -defatted 2 tb White wine vinegar 1 c Yogurt or sour cream Ds hot pepper sauce 1 tb Chopped fresh dill 2 ts Finely grated lemon zest In a food processor or blender, puree cucumbers, celery, whites of scallions, and garlic. Blend with chicken stock, vinegar, yogurt or sour cream and hot pepper sauce. Chill well and serve in chilled bowls garnished with dill and lemon zest. Source: Fifty Ways to Cook Most Everything (Andrew Schloss) Posted by: Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Turnip Soup Categories: Soups, Vegetables Servings: 6 4 Medium-sized white turnips 1 lg Onion 3 tb Butter Salt and pepper 3 sl Bread 2 Egg yolks 1/2 c Cream Info: from The Old Farmer's Almanac Colonial Cookbook Parsley Peel, slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups of boiling water, salt and pepper, and bread, which you have first dried out in a slow oven and crumbled. Simmer the soup for a half hour and puree' it. Reheat over low heat. Stir in the egg yolks beaten well with the cream. Serve at once, garnished with finely minced parsley. Posted by Perry Lowell. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Winter Carrot Soup Categories: Soups, Vegetables Servings: 5 1 tb Safflower Oil 4 x Carrots, Grated 1 md Onion, Chopped 4 c Vegetable Stock 6 oz Tomato Paste 1 tb Soy Sauce 1/2 ts Thyme 1/4 ts Ground Cumin 1/4 ts Black Pepper GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. - add 1/2 cup chopped apple, simmering until tender. - add 1/2 cup cooked brown rice or 1/2 cup raw cashews. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Winter Squash, Apple and Walnut Soup Categories: Soups, Vegetables Servings: 6 24 oz Frozen pureed winter squash - (butternut), defrosted 2 tb Unsalted butter or margarine 1 c Unsweetened applesauce 1 c Light cream 1 1/2 c Chicken stock 1/4 c Ground toasted walnuts 2 ts Dried chervil; crumbled 1/2 ts Ground mace Salt White pepper 1/2 c Toasted walnut pieces - for garnish COMBINE ALL THE INGREDIENTS except the walnuts to be used for garnish in a large saucepan and stir to blend well. Cook the soup over medium heat until warmed through, about 6 to 8 minutes. Ladle the soup into bowls and add a few chopped walnut pieces in the center. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Winter Tomato Soup with Vermicelli Categories: Soups, Vegetarian Servings: 6 2 lb Canned Tomatoes 3 To 4 Cloves Garlic 1 tb Safflower or olive oil 1 Onion, chopped 1 tb Tomato paste Sea salt and pepper to taste 1/4 ts Thyme 1/2 ts Marjoram 4 oz Whole wheat vermicelli From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989. Drain tomatoes and retain liquid. Return liquid to the can (or cans) and add enough water to fill. Put tomatoes through the medium disk of a food mill, or puree and put through a sieve Heat oil in a heavy-bottomed soup pot and saute onion with 2 cloves of the garlic until onion is tender Add tomato puree and cook 10 minutes, stirring. Add more garlic and the liquid from tomates. Add the tomato paste, salt and pepper to taste, and marjoram and thyme. Bring to a simmer and add vermicelli Cook until vermicelli is al dente. Taste again and add more garlic as desired. Serve. Posted by Lawrence Kellie. Reposted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Winter Vegetable Soup Categories: Soups, Vegetables, Syd's book Servings: 12 1 tb Peanut Oil 3 md Carrots * 3 md Potatoes * 3 Ribs Celery, 1/2" Slices 1 md Onion, Coarsely Chopped 2 Cloves Garlic, Crushed 1 ts Dried Thyme Leaves, Crumbled 1/2 c Whole Barley 1/2 c Wild Rice, Rinsed 7 c Beef Broth 2 md Tomatoes, Peeled, Diced 6 oz Fresh Spinach ** Salt And Pepper To Taste * Carrots should be pared and cut into 1/2 inch slices, potatoes into 1/2 inch chunks. ** Fresh spinach should be trimmed, rinsed and torn into bite sized pieces. ~------------------------------------------------------------------------- Heat oil in a large saucepan or Dutch oven over medium heat. Add carrots, celery, onion, garlic and thyme. Cook, stirring frequently, until slightly softened, 5 minutes. Add barley and rice; stir to coat. Stir in broth, 2 cups water, potatoes and tomatoes. Cover and bring to boil. Reduce heat to medium low; simmer covered, skimming and stirring occasionally, 1 hour. Stir in spinach, salt and pepper; simmer covered 3 minutes. Serve hot. 126 calories per serving. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Winter Vegetable Stock Categories: Soups, Vegetarian, Vegetables Servings: 6 2 tb Butter or olive oil 1 Onion - diced into 1/2-in squares 1 c Leek greens; roughly chopped 2 md Carrots; peeled and diced 4 Outer stalks of celery; plus Celery leaves; diced 1 c Cubed winter squash -=OR=- Squash Seeds & Skins 1 c Chard stems - cut into 1-in lengths 1 md Potato; diced, -=OR=- 1 c -Thick Potato Parings 1/2 Celery root; scrubbed, diced 1/4 c Lentils; rinsed 6 Thyme sprigs; -=OR=- 1/4 ts -Dried thyme 2 Bay leaves 2 Handfuls borage leaves -=OR=- Chard leaves, lettuce - or nettles 3 Sage leaves 10 Parsley sprigs - roughly chopped 4 Garlic cloves - peeled and chopped 1 ts Salt 2 ts Nutritional yeast (optional) 8 1/2 c Cold water HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed. Makes 4 to 6 Cups DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Winter Vegetable Chowder Categories: Soups, Vegetables Servings: 6 1 lg Onion, diced 1 bn Celery, diced 6 Carrots, diced or sliced 1 sm Acorn squash, peeled and -diced 1 sm Butternut sguash, peeled and -diced Bouquet garni (2 bay leaves, -1/2 teaspoon thyme, And half of a cinnamon -stick) 6 c Diced red potatoes 2 Sweet potaotes, peeled and -diced 4 Parsnips, peeled and sliced 2 Red bell peppers, diced 3 c Cream, approximately Freshly grated nutmeg In a large pot, simmer the first 6 ingredients (including bouquet garni) in 1 quart of water until the squash is almost tender. Add the next 4 ingredients and simmer until the potatoes are almost tender. Add enough cream to achieve the desired consistency. Heat through. Grate nutmeg over each serving. [COLUMBIA MAGAZINE; Winter 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Soup Categories: Soups, Vegetables, Microwave Servings: 4 4 c Sliced Zucchini 1 sm Onion, Chopped 2 tb Butter 10 3/4 oz Cream Of Chicken Soup 2 c Water 1 ts Salt 1/2 ts Dried Basil Leaves 1/8 ts Pepper Cover and microwave zucchini, onion, and butter in a 2-quart casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8-10 minutes. (Can be refrigerated and served cold.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Soup Categories: Soups, Diabetic Servings: 6 2 lb Zucchini, thinly sliced 1/2 ts Salt 1 c Chicken broth 1/2 ts Pepper 1 c Diced onion 1 c Skim milk or 1 ts Curry powder low fat yogurt Combine the zucchini, broth, onions, and seasonings and cook over medium low heat until very tender., Put through a blender until smooth. Add the skim milk or yogurt. Adjust the seasoning. Serve cold or hot. With skim milk-Calories: 75 Fat: trace With yogurt: Calories: 92 Fat: 1/5 Can use the steel blade of a food processor... From: Fit or Fat Target Cookbook by Covert Bailey Posted by Penny Plant. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Soup Categories: Soups Servings: 8 6 Jim Vorheis 4 md Zucchini, quartered and -sliced 30 oz Chicken broth 1 bn Green onions, chopped 1 ts Salt 1 ts Freshly ground pepper Dill weed to taste 16 oz Cream cheese 1 c Sour cream with chives (1/2 -pint) Chopped chives or paprika In a saucepan, add zucchini, chicken broth, green onions, salt, pepper and dill weed to taste. Cook mixture until soft, approximately 20 to 30 minutes. Blend the cream cheese and sour cream in a blender until smooth. Then blend in zucchini mixture, a portion at a time, until smooth. Chill overnight or until very cold. Garnish with chopped chives or paprika. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Soup Categories: Soups, Vegetables Servings: 6 5 Zucchini 1 c Chicken (or vegetable) broth 1 lg Onion, sliced 1 ds Of curry powder 1/4 lb Butter 1/2 ts Salt 1 c Heavy cream 1 ds Of pepper Scrub but do not peel zucchini; trim ends, slice, and put in pot with onion and butter. Cook, partially covered, on medium heat for 12 to 15 minutes until soft. Add broth, curry, salt and pepper, and cook for 5 minutes. Add cream and bring to a boil. Puree in blender and taste for seasonings. Serve hot or cold. Posted by Belle Starr. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Soup Categories: Soups, Vegetables Servings: 6 1 tb Vegetable oil 1 md Onion, finely chopped 1 sm Clove garlic, minced or -pressed 2 sm OR 1 medium (total 8 ounces) -zucchini, sliced 1 cn (13 3/4 oz.) chicken broth -plus 1/3 cup water, OR 2 -cups water 1/4 ts Dill, or more to taste -[definitely more!] Salt and pepper to taste Heat oil in heavy saucepan and saute onion and garlic until tender but not brown, about 3 minutes. Add the zucchini slices and continue cooking, stirring often, for another 3 minutes. Add the chicken broth or water, dill and pepper. Bring to a boil, cover and simmer for 15 minutes. Transfer contents to food processor or blender and process until smooth [we don't bother; we just mash it]. Add salt to taste and reheat if necessary in a clean pan. Serves two generously. NOTE: This soup may also be served cold. Chill thoroughly and whisk in a dollop of plain yogurt before retasting for seasoning. Serve in chilled bowls or mugs and sprinkle with additional dill. Posted by Evvie Vincow. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini-Tomato Soup Categories: Soups, Vegetables Servings: 8 1/2 c Chopped onion 1/2 c Chopped green pepper 1/4 c Water 1 cn (18-ounce) (2 1/4 cups) -tomato juice 2 Med. zucchini, quarted -lengthwise and sliced (2 -cups) 1 cn (8-ounce) whole kernel corn, -drained 1/4 ts Salt 2 c Buttermilk In 2-quart saucepan cook onion and green pepper in water, covered, about 5 minutes or till vegetables are tender. Add tomato juice, zucchini, corn, and salt. Simmer covered, 30 minutes. Cool. Stir into buttermilk. Cover; chill. Makes 8 to 10 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zuppa Di Vongole - Clam Soup Categories: Clams, Soups Servings: 4 48 Clams 3/4 Bottle White Wine (1 Liter) Leek 1 sm Onion Clove Garlic 1 qt Fish Stock Peeled, Chopped Tomato 1 sm Bunch Marjoram Leaf Of Celery 4 x Crusts Of Bread (Croutons) From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's ITALIAN FOOD. Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well). Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small croutons of bread fried in oil. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup with Sour Cream and Mango Salsa Categories: Soups, Appetizers, Pork, Condiments, Beans Servings: 4 2 c Black Turtle Beans 1 c Diced Onion 1 Diced Carrot 2 Diced Celery Stalks 3 Strips Of Bacon 2 c Chicken Stock 1 Salt And Pepper 4 Bay Leaves 1 tb Honey Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bluefish Chowder Categories: Soups, Seafood, Appetizers Servings: 8 3 Bacon slice; cut in 1" piece 2 Onions, med; chopped 1 lb Bluefish fillets; 1" pieces 2 Potatoes, lg; peeled/cubed 1 c Celery; chopped 3 c ;Water 1/2 tb Parsley, fresh; chopped 1 1/2 ts Salt 1/4 ts Pepper 3/4 ts Tarragon, dried 1/2 ts Basil, dried 1/2 ts Rosemary, dried; crushed 3 tb Butter 3 tb Flour 1 cn Evaporated milk (13 oz) BLUEFISH CHOWDER Servings: 8 Partially cook bacon in a large Dutch oven over medium heat until slightly browned; add onion, and cook until onion is tender and bacon is crisp. Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown. Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened. ~-- Chuck Spacek Portsmouth, VA per Southern Living magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Bag Gourmet Chili Categories: Soups, Appetizers Servings: 8 2 lb Beef Onion, medium Pepper, bell, medium 8 oz Tomato sauce 16 oz Beer 1 pk Brown Bag Mix 4 tb Tabasco sauce Saute diced onion and bell pepper. Add to browned meat along with tomato sauce and beer. Mix thoroughly and add seasonings. Continue to cook for 30-60 minutes, stirring frequently. Add Masa flour paste slowly. Add cayenne pepper. Add tabasco sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clam Chowder - New England Home Style Categories: Seafood, Soups, Appetizers Servings: 2 1 Bacon - slice 2 tb Onion 1 Potato - small 1/2 c Water 1/2 ts Salt 1 ds Pepper 1 cn Minced Clams 1 c Milk 1 tb Butter Cook bacon, drain on paper towels and reserve drippings. Saute onion in reserved drippings until tender. Set aside. Combine potato, water, salt, pepper and cook until tender. Stir in clams, milk, butter and onion. Heat thoroughly. Springle crumbled bacon over each serving From: Charlotte Grunwald's Private Collection of Authentic New England Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dip Soup Categories: Soups, Dips Servings: 2 1 Pouch LIPTON 7 vegetable -soup 2 c Sour cream 1 c Grated cheddar cheese And NO, this is not for your weird friends!! 8-} Ready in 10 minutes In a small bowl, blend Vegetable soup mix and sour. Add grated chedddar cheese and chill for at least 2 hours to allow flavors to blend. Makes 2 cups of dip. Can also be served in an avocado cut in half. Origin: June Reader's Digest (Canadian) Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easy 10-Minute Chili Categories: Soups, Appetizers Servings: 8 2 lb Beef 8 oz Tomato sauce Brown Bag Chili Mix Brown your meat. Add tomato sauce. Add water by filling can twice right out of tap. Mix thoroughly while adding our large packet of seasonings. Now, let simmer for 10 minutes. Need thickening? Masa flour gives extra flavor, so mix with water and add slowly. Hotter and spicier? Add some or all of small packet of cayenne to suit your taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fennel and Watercress Soup Categories: Soups, Appetizers Servings: 4 1 tb Butter 1/2 lg Fennel Bulb Chopped 1 sm Onion, Thinly Sliced 1 lb Potatoes, Peeled, Sliced 4 c Strong Chicken Stock Parsley, Bay Leaves Peppercorn, Thyme Salt And Pepper 1/2 c Whipping Cream 1 ts Chopped Parsley 1 lg Bunch Watercress Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning. Add cream to taste and chopped parsley. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks. Place soup in a heated tureen and serve. Makes four 1-1/2 cup servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Onion Soup with Croutons Categories: Soups, Appetizers Servings: 4 2 Medium Onions 2 Chicken Boullion Cubes 1 qt Water 1/2 ts Kitchen Bouquet 2 Beef Bouillion Cubes Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice. Mrs. John P. Elberti MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Lentil Soup with Lemon Categories: Soups, Appetizers Servings: 8 2 c Green lentils, washed 3 ts Olive oil 6 c Vegetable stock 1 Bay leaf 2 lg Onions, chopped 3 Garlic cloves, crushed 2 ts Coriander 2 ts Cumin 1/2 ts Sweet Hungarian paprika 2 lg Carrots, diced 2 tb Lemon juice, or to taste Salt & pepper Heat oil in pot & add lentils, stir briefly & add the onions & garlic. Cook for 3 or 4 minutes, stirring constantly. Add the bay leaf & spices & stir for 1 minute. Finally add the carrot. Pour in stock, raise heat & bring to a boil. Simmer for 60 minutes until the lentils start to puree. Remove from heat & let cool. Blend till smooth & return to the pot. Add lemon juice & salt & pepper. If too thick, thin with a little more stock. Serve with freshly made bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hidden Valley Rancy Oyster Crackers Categories: Appetizers, Soups Servings: 8 16 oz Plain oyster crackers 1 pk HVR buttermilk recipe mix 1/4 ts Lemon pepper 1 ts Dill weed 1/4 ts Garlic powder 1 c Salad oil Contributed to the echo by: Janice Norman HIDDEN VALLEY RANCH OYSTER CRACKERS Combine mix and oil, add dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20 mins. Servings: 8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hunter's Stew Categories: Soups, Appetizers, Pork Servings: 5 4 Dried Mushroom 1/4 c Water 2 lb Sauerkraut 1 Apple, Peel, Core, Sliced 28 oz Tomatoes 5 Peppercorns 1 Bay Leaf 2 c Diced Polish Sausage 1 c Coarsely Chopped Bacon 1 Steamed Potatoes Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Bisque Categories: Soups, Appetizers Servings: 6 10 Servings 1 (3-oz.) pkg. lemon-flavored -gelatin 1 1/4 c Boiling water 1/2 c Lemon juice Grated peel of 1 lemon 1/4 c Sugar (the TIMES' studied -adjustment of Ms. Alden's 1/3 Cup. Whatever.) 1 (14-oz.) can sweetened -condensed milk, partially -frozen 2 ts Melted margarine or butter About 1/2 cup fine graham cracker crumbs Dissolve the gelatin in boiling water; add the lemon juice, peel and sugar. Chill until thickened, but still soft. Pour the mixture into a large bowl, add the condensed milk and beat with an electric mixer until smooth and thick. Brush the melted margarine or butter over a 7-by-11-inch pan and coat with soem of the graham cracker crumbs. Pour the lemon mixture into the pan and sprinkle the top with more crumbs. Chill thoroughly before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mussel & Saffron Soup Categories: Appetizers, Soups, Seafood Servings: 4 2 lb Mussels 1 1/4 c Dry white wine 1 1/2 c Water 3 tb Butter 1 tb Olive oil 1 Onion, finely chopped 1 Garlic clove, crushed 1 Leek, trimmed, fine shredded 1/2 ts Fenugreek, finely crushed 1 1/2 tb All-purpose flour 2 pk Saffron strands, soaked in 1 tb Boiling water 1 1/4 c Chicken stock 1 tb Chopped fresh parsley Salt to taste Fresh ground pepper to taste 2 tb Whipping cream Fresh parsley sprigs (opt) Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Barshch Categories: Appetizers, Soups Servings: 6 20 oz Beef Broth 2 1 Lb Cans Red Beets 1 c Water 1 tb Lemon Juice 1 ts Sugar 1/8 ts Pepper ds Garlic Powder Salt To Taste 1/2 c Red Table Wine Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rice Soup Categories: Soups, Appetizers, Vegetarian Servings: 4 1 tb Ghee 1 c Mixed vegetables, diced* 2 Garlic cloves 2 c Cooked rice 3 c Water 1/2 ts Sage 1 ts Rosemary 1 ts Parsley 1 tb Soy sauce Salt & pepper Heat ghee in a large soup pot. Saute the diced vegetables & garlic for 15 minutes. Pour over water, bring to a boil & simmer until the vegetables are almost tender. While the vegetables are simmering, add the herbs in order. About 5 minutes before the end of the cooking time, add the cooked rice. Add more water if necessary. "Tasajara Cooking" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scandinavian Raspberry Soup Categories: Appetizers, Soups Servings: 8 20 oz Red Raspberries 1/2 c Orange Juice 1/4 c Lemon Juice 1 tb Cornstarch 3/4 c Chablis Wine Fresh Orange Sections Granishes * Sour Cream * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wine. *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. ~------------------------------------------------------------------------- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Soup with Cabbage Categories: Seafood, Soups, Appetizers Servings: 4 4 c Shredded Chinese cabbage 2 ts Salt 6 c Water 4 oz Chopped scallions 4 oz Cooked medium sized shrimp, -each cut in half 1/2 c Sliced celery Cabbage and Shrimp Soup Combine cabbage with water, celery, and salt in saucepan. Bring to a boil. Cover and cook over low heat for 10 minutes, or until cabbage is tender but still crisp. Ladle, evenly divided into soup bowls. Sprinkle each portion with one ounce chopped scallions. Place one ounce shrimp in each bowl. Makes 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sopa Azteca (Tortilla Soup) Categories: Appetizers, Soups Servings: 4 3 tb BUTTER 1 ONION 28 oz CANNED TOMATOES 1 ts GARLIC 32 oz CHICKEN BROTH 2 ts CILANTRO 12 FRIED TORTILLA CHIPS 4 CHILI PEPPERS (OPTIONAL) 4 tb SOUR CREAM 1/2 c SHREDDED MONTEREY JACK 1 c AVOCADO HEAT BUTTER IN 3-QUART SAUCEPAN. SAUTE ONION, TOMATOES, ONION AND GARLIC. ADD CHICKEN BROTH AND CILANTRO, SIMMER FOR 15 MINUTES. DIVIDE CHILI PEPPERS, TORTILLAS AND AVOCADO BETWEEN BOWLS. FILL WITH SOUP LET STAND FOR A MINUTE, TOP WITH SOUR CREAM AND SERVE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sopa De Elote (Corn Chowder) Categories: Appetizers, Soups Servings: 4 1 tb BUTTER 1/2 ts CHILI POWDER 1/4 ts CUMIN 1/2 c PEPPERS (OPTIONAL),CHOPPED 3/4 c CORN KERNELS 3 c CHICKEN BROTH 3/8 c MILK 1/8 ts SALT 1/8 c ONION, FINELY CHOPPED IN A 3-QUART PAN, MELT BUTTER; ADD CHILI POWDER AND CUMIN, COOK FOR SEVERAL MINUTES, STIRRING CONSTANTLY. ADD CORN AND BROTH, BRING TO A BOIL; REDUCE HEAT AND SIMMER FOR ABOUT 5 MINUTES. STIR IN MILK AND SALT. SERVE HOT. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sorrel & Haricot Soup Categories: Soups, Appetizers, Vegetarian Servings: 4 8 oz Haricot beans 1 tb Sunflower oil 1 Bay leaf 1 md Onion, thinly sliced 25 oz Stock 6 oz Sorrel leaves 1 oz Margarine 6 oz Soymilk Salt & pepper 4 tb Freshly chopped parsley Soak beans overnight. Boil them in water with the oil, bay leaf & onion. Drain & discard the bay leaf. Briefly blend the beans. Gradually mix in the stock. Finely chop the sorrel leaves. Melt the margarine in a pot on medium heat. Stir in the sorrel leaves & let them soften. Rub them through a sieve into the beans. Heat the soup to just below boiling point. Stir in the soymilk. Season to taste. Serve with parsley garnish. Gail Duff, "A Book of Herbs & Spices" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sorrel Borscht Categories: Soups, Appetizers, Vegetarian Servings: 6 4 c Water 2 md Potatoes, diced 2 Sprigs dill 3 Scallions, diced 1 lb Sorrel, steamed & chopped 1/4 c Fresh lemon juice 1/4 ts Salt 1/2 ts Black pepper 2 tb Brown sugar 2 Eggs 1 c Cold water 1 c Sour cream Chopped fresh dill Chopped cucumbers In a soup pot, bring the water, potatoes, dill & scallions to a medium boil & cook for 5 minutes. Add the chopped sorrel & lemon juice, salt, pepper & sugar. Simmer for 10 minutes. Remove from heat & discard the dill sprigs. In a large bowl, beat the eggs with the cold water till ight. Very slowly pour 2 cups of the hot stock into the egg mixture, stirring constantly to prevent curdling. Then pour egg mixture back into the soup pot, stirring thoroughly. Chill until very cold, at least 3 hours. Just before serving, whisk in the sour cream & garnish with dill. Top with cucumbers. "Sundays at Moosewood Restaurant" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup Categories: Soups, Appetizers, Vegetarian Servings: 4 1 c Black beans 4 c Water 3 Bay leaves 4 Cloves 2 Onions, chopped 2 Garlic cloves 1/4 ts Dry mustard 1 1/2 ts Chili powder Salt to taste Add all ingredients except salt to boiling water. Simmer till tender. Puree. Add salt to taste & serve. "Vegetarian Times Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Soup Categories: Appetizers, Soups, Vegetarian Servings: 4 1 md Onion, chopped 1 Garlic clove, crushed 1 tb Sunflower oil 1 Bay leaf 1 lb Broccoli, chopped 570 ml Vegetable stock Salt & pepper Juice of 1/2 lemon Saute onion & garlic in oil with the bay leaf for 3 tp 4 minutes. Remove 4 ounces of broccoli florets. Add the rest of the broccoli & stock. Bring to a boil & simmer gently, covered for 10 minutes. The broccoli should be tender but still bright green. Remove the bay leaf & cool slightly. Blend the soup till it is completely smooth. Season to taste with salt & pepper & add the lemon juice. Reheat gently in a clean pot. Meanwhile steam the reserved florets till tender, 8 minutes or so. Scatter them over the soup, stir & serve. Sarah Brown's Vegetarian Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clam Chowder Categories: Soups, Appetizers, Seafood Servings: 4 4 tb Butter 1 md Onion, sliced 1 Bay leaf 2 tb Flour 3 1/2 c Milk 1 c Minced clams 2 c Cubed cooked potatoes (4 -mdm) 1 1/2 ts Salt 1/8 ts Pepper 1/8 ts Paprika CLAM CHOWDER Melt butter in large saucepan. Saute onion until tender but not brown. Add bay leaf; blend in flour. Grdually add milk, stirring constantly. Cook for 5 minutes, until thickened. Remove bay leaf. Stir in clams, potatoes, salt, pepper, and paprika. Heat thoroughly; do NOT boil. Serves 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Soup Categories: Soups, Appetizers, Vegetarian Servings: 4 1/4 c Dried apricots 3/4 c Dried prunes 1/4 c Dried peaches 1/4 c Dried pears 6 c Cold water 1 Cinnamon stick 2 Lemon slices 2 tb Quick cooking tapioca 3 tb Sugar 2 tb Raisins 1 tb Dried currants 1 Green apple, pred & sliced Wash & soak the dried fruit for 30 minutes. Pour fruit & water into a pressure cooker. Cover, set control at 15 & cook over heat till pressure is reached. Reduce heat & cook for 6 minutes. Cool naturally for 5 minutes. Run under cold water. Add cinnamon, lemon & tapioca. Heat to boiling, stirring occasionally. Add remaining ingredients. Simmer uncovered till fruit is tender but not mushy. Refrigerate till chilled. Can serve as a dessert. "Vegetarian Times Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Soup Categories: Soups, Appetizers, Vegetarian Servings: 6 1 1/2 qt Water 4 Potatoes, diced 1 Carrot, diced 2 Celery stalks, diced 1 Onion, diced 2 lg Bulbs garlic, peeled 1/2 ts Thyme 1 ds Cayenne Salt to taste Bring water to a boil. Add vegetables, garlic & spices. Cook over medium heat for 20 to 30 minutes. Puree & serve. "Vegetarian Times Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mulligatawny Soup Categories: Appetizers, Soups Servings: 4 3 tb Butter 1 tb Corn oil 1 lg Onion, chopped 2 Stalks celery, sliced thinly 3 Carrots, diced 1 1/2 tb Curry Powder 2 tb All-purpose flour 5 c Chicken stock 2 tb Long grain white rice 2 Tomatoes, peeled, chopped 8 oz Cooked chicken, diced 1 sm Cooking apple, peeled, -cored, diced Salt to taste Fresh celery leaves (opt) Carrot strip (opt) Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Soup Categories: Appetizers, Soups Servings: 8 2 Carrot 1 Parsley Root 2 Celery Stalks 2 Onions, Sliced 4 c Salted Water 1 lb Mushrooms, Sliced 1 c Water 1 Salt And Pepper 2 tb Instant Flour 1/4 c Cold Water 1/2 c Sour Cream 1 tb Dill Leaves 1 lb Rhubarb Finely Chopped 1 Noodles, Fine Macaroni Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup Categories: Soups, Appetizers, Cheese Servings: 6 5 c Thinly Sliced Onions 5 tb Butter 1 tb Oil 1 ts Flour 1 ts Salt 1 ts Dijon Style Mustard 1 ts Pepper 6 c Beef Broth 1 c Sherry 2 tb Grated Swiss Cheese 1 tb Grated Parmesan Cheese In a deep skillet saute onions in butter and oil for 30-40 minutes or until they are well browned. Stir in flour, salt, mustard, and pepper to taste and cook the mixture for 2 minutes. Pour in the beef broth and sherry, and cook the soup over low heat, stirring until it comes to a boil. Simmer it for 30 minutes. Divide the soup among 6 individual flameproof soup bowls. Put in thick slice of French bread, toasted, in each bowl and top each slice with 2 T grated swiss cheese and 1 T parmesean cheese. Put the bowls under a preheated broiler for 1-2 minutes. or until the cheese is melted and lightly browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sorrel Soup Categories: Soups, Appetizers Servings: 1 2 c Well packed, washed, stemmed -- sorrel 1 md Onion, chopped 3 tb Butter 1 tb Unbleached white flour 3 c Vegetable stock 2 Egg yolks 1 c Milk Salt & freshly ground pepper 1 ds Tabasco Finely chop the sorrel leaves. In a saucepan, saute the onions in butter until translucent. Stir in the flour. Mix in the sorrel & cook it for a minute or two, just until it wilts. Add the stock. Bring the soup to a slow simmer & cook for 3 minutes. Beat egg yolks & milk in a mixing bowl. Slowly add 2 cups of the hot soup while stirring constantly. Stir this mixture back into the soup pot. Re-heat the soup gently, but do not boil. Add dalt & pepper & tabasco if you so desire. "Sundays At Moosewood Restaurant" MMMMM