SOUP RECIPE - 851
STRAWBERRY SOUP
1 (16 oz.) pkg. frozen strawberries, thawed
1 c. sour cream
1 c. half & half
1/4 c. sugar
2 tbsp. white wine
Place strawberries in blender, cover and blend well.
Add remaining ingredients, blend well.
Chill several hours.
8 (1/2 cup) servings.
SOUP RECIPE - 852
HIGH FIBER VEGETABLE
SOUP
2 c. green pepper, chopped
2 c. onions, chopped
4 tbsp. butter
1 (28 oz.) can tomatoes and liquid
2 c. carrots, diced
1 c. corn
1 c. cabbage, chopped
2 c. celery, chopped
1 c. squash, diced, zucchini and/or summer
1 c. potato, diced
2 c. green beans
10 c. water
5 tsp. beef broth granules
2 tbsp. lemon juice
1 bay leaf
2 tsp. marjoram
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/2 c. minced parsley
1 c. barley
Salt to taste
In large pot, saute green peppers and onions in butter about 2
3 minutes. Add:
water, broth granules, tomatoes (chopped) and liquid, lemon juice, all vegetables, and all spices.
Bring to low boil, reduce to simmer.
Cover and
simmer 20 minutes.
Add barley and simmer 40
50 minutes longer.
Makes 6
8
servings.
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