SOUP RECIPE - 719
MUSHROOM
SOUP
2 lbs. fresh mushrooms
3 c. potatoes, diced
1 1/2 c. carrots, sliced
1 clove garlic (optional)
1 tbsp. onion, minced
1 tbsp. parsley, chopped
Salt and pepper to taste
1/4 c. oil for roux
4 to 5 tbsp. flour for roux
Place carrots and potatoes in approximately 4 quarts of water.
When partially cooked, add sliced mushrooms, parsley, and onion, cook until tender.
Make a
roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into soup broth.
Add more water if too thick.
For a richer soup, use chicken or beef broth.
SOUP RECIPE - 720
SAUSAGE
SOUP
1/2 lb.
Italian sausage
1 med. onion
1 jar tomatoes
1 can beef broth
1 (8 oz.) can tomato sauce
1 med. green pepper
3/4 c. picante sauce
1 tsp. basil leaves
1/2 tsp. oregano
1/2 c. canned white beans (optional)
1 pkg. Tortellini's
Brown sausage, add onions, and cook until tender.
Drain sausage.
Add remaining ingredients, cook for 1 hour.
SOUP RECIPE - 721
SPLIT
PEA
SOUP
8 c. water
1 lb. (2 1/4 c.) dried split peas
2 lbs. smoked ham
1 med. (1/2 c.) onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 med. (1 c.) carrots, cut into 1/2
inch pieces
2 med. (1 c.) stalks celery, cut into
1/2 inch pieces
Heat water and peas to boiling in Dutch oven; boil 2 minutes.
Remove from heat; cover and let stand one hour.
Stir ham, onion, salt, and pepper into peas.
Heat to boiling; reduce heat.
Cover and simmer until peas are tender,
about one hour.
Skim fat if necessary.
Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces (about 4 cups).
Stir ham, carrots, and celery into soup.
Heat to boiling, reduce heat.
Cover and simmer until vegetables are
tender, about 45 minutes.
Makes 8 servings, about 1 1/2 cups each.
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