SOUP RECIPE - 572
BROCCOLI
MUSHROOM
CHOWDER
1 lb. broccoli, fresh
8 oz. mushrooms, fresh
8 oz. butter
1 c. flour, sifted
1 qt. chicken stock
1 qt. half & half
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. tarragon leaves, crushed
Clean and cut broccoli into 1/2 inch pieces.
Steam in 1/2 cup of water until tender.
Do not drain.
Set aside.
Wash and slice mushrooms.
Melt butter in saucepan over medium heat.
Add flour to make a roux.
Cook 2 to 4 minutes.
Add chicken stock, stirring with a wire whip and bring to a boil.
Turn heat to low. Add broccoli, mushrooms, half and half, and spices.
Heat, but do not boil.
*Chicken stock:
Use homemade, canned or 4 bouillon cubes dissolved in 1 quart
of water.
SOUP RECIPE - 573
HAMBURGER
SOUP
1/2 c. onions, chopped
1 lb. hamburger
1 bay leaf
2 cans cream of celery soup
1 1/2 c. water
3 c. tomato juice
1/2 tsp. pepper
1 tsp. salt
1 heaping tsp. sugar
1 tsp. garlic salt
1 can of corn or 1 can green beans
(or both)
Saute hamburger in 3 tablespoons butter until done, then drain.
Combine all ingredients into kettle and simmer for 45 minutes.
Serves 8 to 10.
The longer this simmers the better it gets.
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