SOUP RECIPE - 735
HEARTY
BACON
POTATO
CHOWDER
8 slices bacon, cut into 1 inch pieces
2 c. cubed 1/2 inch new red potatoes
1 sm. onion, chopped
8 oz. (1 c.) dairy sour cream
1 1/2 c. milk
1/4 c. celery, finely diced*
1 can (10 3/4 oz.) cream of chicken soup, condensed
8 oz. can whole kernel corn, drained
1/4 tsp. pepper
1/4 tsp. thyme leaves
In 3 quart saucepan cook bacon over medium heat for 10 minutes.
Add potatoes and onions.
Continue cooking, stirring occasionally until potatoes are tender
(15 to 20 minutes).
Add remaining ingredients.
Continue cooking, stirring occasionally, until heated through (10 to 12 minutes).
(*I cook the celery about 5 minutes in microwave before adding to soup.)
SOUP RECIPE - 736
BORSCH
3 lbs. beef shank
1 lb. boneless beef brisket
2 qts. water
1 tbsp. salt
1/4 tsp. pepper
4 c. cabbage, shredded
2 c. onion, chopped
1 (28 oz.) can tomatoes, cutup
1/4 c. lemon juice
1/4 c. snipped parsley
3 tbsp. sugar
2 garlic cloves, minced
1 tsp. paprika
1 bay leaf
1 (16 oz.) can beets, diced
Sour cream
Simmer meat, water, salt and pepper 2 hours, covered.
Remove bones.
Dice meat and return to broth.
Add remaining ingredients to the broth, EXCEPT beets and
sour cream.
Cover and simmer 1 hour.
Add beets.
Heat through.
Remove bay
leaf.
Season to taste.
Top each serving with a dollop of sour cream.
Serves
12 to 14.
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