Make your own free website on Tripod.com
Soups
These recipes will change monthly.
MUSHROOM AND BARLEY SOUP
INGREDIENTS
5 cups beef broth
2/3 cup quick-cooking barley
cup chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
teaspoon Worcestershire sauce
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
cup shredded carrot
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon snipped fresh parsley


DIRECTIONS
In a large saucepan bring beef broth to boiling. Stir in barley, onion, garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 minutes or till barley is nearly tender. Stir in mushrooms and carrot. Simmer, covered, for 5 minutes more.

Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan. Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more. Sprinkle with parsley.

Makes 4 servings.
Butter Soup

 
  Ingredients: 

8 cups water
6 potatoes, cubed
1 onion
1 tablespoon butter
1 bay leaf
2 teaspoons dried parsley
salt
ground black pepper
1 cup all-purpose flour
2 eggs
1/2 cup half and half or milk
water

 

 
 
Directions:

  1   Quarter the onion and separate the layers.
  2   Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.
  3   When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.
  4   Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.
  5   After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!
Makes 4 servings
  Bay Scallop Chowder
  
  Ingredients: 
      3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 teaspoon dried thyme
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (8 ounce) packages sliced fresh mushrooms
1 pound bay scallops
2 tablespoons butter or margarine
1/2 cup white wine
1 egg yolk
1 cup heavy cream
 

 
  Directions:
  1   In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
  2   In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
  3   In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
Makes 4 servings
 
  Bay Scallop Chowder
  
  Ingredients: 
      3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 teaspoon dried thyme
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (8 ounce) packages sliced fresh mushrooms
1 pound bay scallops
2 tablespoons butter or margarine
1/2 cup white wine
1 egg yolk
1 cup heavy cream
 

 
  Directions:
  1   In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
  2   In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
  3   In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
Makes 4 servings
Cheese and Broccoli Chicken Soup
 
  Ingredients: 
      1/2 cup butter
1 cup all-purpose flour
11 cups water
3 chicken bouillon cube
2 pounds boneless chicken breast, cut into 1/2 inch chunks
2 bunches broccoli (trimmed and chopped)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 cup light cream
3 cups shredded cheddar cheese
 

 
  Directions:
  1   In a 5-quart pot melt butter over medium heat. Add flour, stirring constantly until a thick paste forms. Remove from pot and set aside.
  2   In same pot, combine water, bouillon cubes, chicken, broccoli, salt, and pepper. Bring to boil over high heat. Reduce heat to medium low and simmer for 45 minutes or until broccoli is tender.
  3   Stir in flour a little at a time until soup thickens. Simmer 5 minutes.
  4   Reduce heat. Stir in cream. Mix well. Add cheese 1 cup at a time.
Makes 5 servings