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Old November 6th, 2008, 11:45 PM   #41
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CHUNKY VEGETABLE SOUP

SERVES 6
Ingredients:
5 cups low-sodium chicken broth, divided
1 cup chopped onion
1 teaspoon minced garlic
1 cup julienned parsnips
1 cup diced rutabaga
1 cup sliced carrots
1 cup chopped celery
2 teaspoons dried dill weed
1 can (15 ounces) diced tomatoes
1/4 cup chopped parsley
Salt and pepper, to taste
3/4 cup (3 ounces) shredded Lowfat Monterey Jack cheese

Cooking Directions:
In a stock pot, heat 1/2 cup broth, onion and garlic; simmer, covered, for 5 minutes. Add rutabaga, carrots, celery, dill weed and remaining broth; simmer for 15 minutes, or until vegetables are almost tender. Add tomatoes with juice; simmer for 10 minutes. Stir in parsley, salt and pepper. Pour into serving bowls; sprinkle with 1 1/2 tablespoons cheese.
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Old November 7th, 2008, 01:21 AM   #42
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FRENCH ONION SOUP


Ingredients:

3 tablespoons butter
6 large yellow onions, peeled and sliced
8 cups beef broth
1/2 cup dry white wine
Salt, to taste
1/8 teaspoon white pepper

Topping:
1 1/2 cups (6 ounces) Wisconsin Gruyere or Aged Swiss Cheese, shredded
1 sheet (1/2 package) frozen puff pastry, thawed

Cooking Directions:

In a large, heavy saucepan, melt butter. Add onions, turn heat to low and sauté until onions are transparent, about 30 seconds.

Add beef broth, wine, salt and pepper. Simmer 20 minutes. Remove from heat and cool.

Before serving, preheat oven to 425°F. Ladle hot soup into 6 individual soup crocks or cups (about 1-1/2 cups in each) and top each with 1/4 cup shredded Swiss cheese.

Cut puff pastry sheets into 6 equal squares. Place pastry square on top of bowls. Gently press pastry to the edges of the bowls to seal. Bake until pastry is golden, about 10 minutes.
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Old November 11th, 2008, 07:21 PM   #43
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SPICY ZUCCHINI SOUP WITH RICE AND LIME

2 TBSP OIL
4 GARLIC CLOVES, THINLY SLICED
1-2 TBSP. MILD RED CHILI PWD
¼ -½ TSP GR. CUMIN
6 ¼ C CHICKEN, VEGETABLE OR BEEF STOCK
2 ZUCCHINI, CUT INTO BITE SIZED CHUNKS
6 TBSP. LONG GRAIN RICE
SALT AND PEPEPR
FRESH OREGANO SPRIGS, TO GARNISH
LIME WEDGES, TO SERVE (OPT)


1. Heat the oil in a heavy based pan, add the garlic and fry for about 2 minutes until softened and just beginning to change color. Add the chili pwd. and cumin and cook over a med low heat for a minute.
2. Stir in the stock, zucchini, and rice, then cook over med high heat for about 20 minutes until the zucchini are just tender and rice is cooked through. Season the soup with salt and pepper.
3. Ladle into soup bowls, garnish with oregano and serve with lime wedges.
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Old December 11th, 2008, 04:38 PM   #44
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EGGPLANT SOUP

SERVES 4

1/4 cup onion
1 medium peeled eggplant
olive oil for basting
1/2 cup green chilis
1 quart chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
5 roasted garlic cloves

Slice eggplant and season with olive oil, salt and pepper, and grill
Saute chopped onion until translucent
Add everything else and simmer ½ hour
Puree and serve
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Old December 11th, 2008, 04:39 PM   #45
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POTATO SOUP
SERVES 8

3 pounds of sweet onions
1 pound of butter
1 pound of Yukon Gold potatoes
1 pound of Red potatoes
1 bunch of carrots
4 stocks of celery
1 quart of chicken stock
1 quart of cream
1 tsp of poultry seasoning
Sea Salt and fresh cracked pepper

Finely slice onions, Place in heavy 4 quart pan on low temperature to sweat off with 1 pound of butter. Remove from heat just before onions start to caramelize. Prepare food processor with heavy duty blade. Ladle cooked onions into food processor in small batches. Process until smooth. Return to heavy stock pot. Add chicken stock. Salt and pepper to taste. Turn heat on low. Dice potatoes. Add potatoes and cook until tender. Chop celery and carrots add to stock, continue cooking until fork tender. Enjoy. Cooking time approximately 40 minutes from start to finish.
Variations: Add chunks of boned cooked chicken. Before adding cream --- Make it: Beef and Noodles --- add 1 quart of beef stock condensed Chunks of well trimmed beef, 2 cups of noodles. Make it: Vegetable soup – add any frozen vegetables as many different kinds as possible.
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Old December 11th, 2008, 04:40 PM   #46
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RED LENTIL & CURRIED SOUP
SERVES 6
6 cups Chicken broth
4 cups Water
1 onion chopped coursely
lb bag red lentils
2 tablespoon Olive oil
3/4 teaspoon Curry powder


Mix all ingredients in stockpot and bring to boil, simmer partially covered for 40 – 45 minutes. Puree with stick blender until smooth. Mix in olive oil and curry powder. Puree again. Cool and then divide into containers. Can be frozen. Can serve in demitasse cups for up to 36 for sipping.
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Old December 11th, 2008, 04:41 PM   #47
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CHICKEN STEW
SERVES 10


Ingredients:
2 tablespoons Olive Oil
4 stalks, sliced Celery with leaves
2 Large Carrots, coursely shredded
1 chopped Large Onion
3 tablespoons Flour
1/2 teaspoon fresh ground pepper
2 10 oz cans chicken broth
4 cups water
3 Knorr Vegetable Bouillon cubes
4 medium potatoes, peeled and cubed
4 cups cooked wild rice,Mahatma or Uncle Bens
2 chicken breasts, cooked, diced
4 tablespoons fresh parsley


Cook chicken. Just foil poach the chicken for an hour at 350 degrees or use leftovers from another meal. In separate large saucepan, cook rice according to package directions; use an equal amount of olive oil instead of butter.
In large 8-quart stockpot, sauté all vegetables in olive oil (except potatoes) until onions are slightly translucent. Stir in flour and pepper to coat vegetables, pour in chicken stock, water, bouillon cubes, potatoes, chicken and 4 cups of the rice. You’ll probably need to add more water to just cover other ingredients; it should be a thick, chunky soup. Add another bouillon cube, 1 per two cups of extra water added. Bring to a boil, reduce heat and simmer approx. 30 minutes, stirring occasionally. Cook until potatoes are cooked through.
Top with a sprinkle of fresh ground pepper and chopped parsley.
To save time, use meat from a roasted chicken from your local grocer’s deli or use a 13 oz. can of cooked chicken. To make a vegetarian version, just leave out the chicken and chicken broth and use vegetable broth. You can add peas and/or top stewp with slivered almonds to add a little extra protein, crunch and flavor. Make a creamy version by adding 1 1/2 cups of half & half during the last 5 minutes of cooking. Cook until heated through.
Bonus Recipe: Laurie’s Chicken Stewp With Rice Pot Pie 5-6 cups leftover Stewp Pie crust for two crust pie Preheat oven to 350 degrees. Use your favorite piecrust recipe or store-bought crust, line bottom of pie plate with crust, fill with leftover stwep, using a slotted spoon so it won’t be too soupy, top with second crust. Seal and crimp edges with a fork and put four slits in top of pie to let steam out. Line crust edges with pie crust liner or aluminum foil to prevent burning. Place pie on foil lined cookie sheet. Bake for 45 minutes or until golden brown and hot in center.
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Old December 15th, 2008, 11:06 PM   #48
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Salmon Chowder

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 { 14.5 ounce } can chicken broth, divided
2 cups diced peeled red potatoes
1 cup sliced carrots
1 teaspoon seasoned salt { optional }
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 { 14.75 ounce } can cream ~ style corn
1 { 12 fluid ounce } can evaporated milk
2 cups cooked salmon chunks or 2 cans { 7 ~ 1/2 ounces each } salmon, drained and bones removed
Directions
1 In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, season with salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through.
Makes 7 servings
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Old December 15th, 2008, 11:07 PM   #49
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Cod & Tomato Soup
large red potatoes { about 1 pound }
1 medium onion, chopped
1/4 cup chopped celery
3 T. butter
2 cups water
2 fresh tomatoes cut in quarters, or 1~ 16 oz. can whole tomatoes, drained
1/2 cup white wine ~ optional
1 tea. salt or to taste
Dash of pepper
3 T. all-purpose flour
1/4 cup cold water
1/2 cup half and half cream
1 pound fresh cod fillet { or frozen cod ~ thawed }

Wash potatoes; cut into 1/2 inch cubes. Set aside in a bowl of cold water. In a 3-quart saucepan, melt butter, add onions and celery, cook and stir over medium heat until tender but crisp, about 5 minutes. {Drain water from potatoes.} Add potatoes, 2 cups water, tomatoes, wine, salt & pepper to the onions and celery.

Blend flour into the 1/4 cup of cold water; stir into vegetable mixture. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in half-and-half. Cut fish fillets into 1 inch pieces. Add to the soup. Cover and simmer, until fish flakes easily, about 8 minutes, stirring gently one or two times.

Makes 4 to 6 servings
You can substitute any type of your favorite fish to the soup recipe
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Old December 15th, 2008, 11:08 PM   #50
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Ham and Wild Rice Soup

1 1/2 cups celery, chopped
1 large onion, chopped
4 T's olive oil
4 medium carrots, shredded
1/3 cup flour
salt & pepper to taste
1 1/2 cans evaporated milk, or { no fat evaporated milk }
8 ounces velveeta cheese, cubed { or low fat velveeta cheese }
4 cups cooked wild rice
3 cup cubed fully cooked ham
3 cups cooked brown rice
3 T's chicken bouillon granules or 4 bouillon chicken flavor cubes dissolved in a small amount of hot water
8 cups water
slivered roasted almonds, { optional


In a small sauce pan over medium heat, sauté celery and onion until tender. Add carrots; cook and stir for 1 to 2 minutes longer.
In a large soup kettle or a Dutch oven, combine the flour, salt & pepper. Gradually whisk in evaporated milk. Bring to a boil; cook and stir for 2 or 3 minutes or until it reaches a medium thickens.

Remove the soup kettle from the heat; stir in cheese until cheese is melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil for a few minutes to heat through. Serve in bowls and sprinkle with the roasted almonds. Serves 8
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Old January 10th, 2009, 03:12 PM   #51
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New England Clam Chowder with Herbs
(Corn Chowder as well)
serves 4

Ingredients

6 thick bacon slices, cut crosswise into 1/2-inch pieces
1 large onion, chopped
2 large carrots, peeled, chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all purpose flour
4 cups whole milk
1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6 1/2-ounce cans chopped clams in juice
1 8 3/4-ounce can corn kernels, drained
Chopped fresh parsley
Preparation
Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
Divide soup among bowls, sprinkle with bacon and parsley, and serve.
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Old January 17th, 2009, 03:49 PM   #52
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TORTILLA SOUP
(Herve left no serving amount)
1 Medium Onion
1 Can Diced Tomatoes
2 Tablespoons Butter
10 Corn Tortillas
2 Small Avocadoes (not over-ripe)
1 Cup Fresh Cilantro
Cheddar Cheese (for Garnish)
1/2 Teaspoon Cumin
Corn Oil
2 Teaspoons Salt
3 Cups Boiled Chicken
4 Cups Chicken Broth

First chop up:

One onion ,1 Cup Cilantro,Place these to the side .
Chop 3 cups of boiled chicken into pieces similar in size to those shown in the picture. Grate the cheddar cheese to be used later as a garnish. Place all of this to the side as well. Cut the avocadoes as shown in the pictures. First cut them in half and remove the seeds. Then score the meat into chunks, and then scoop it out with a spoon.
Cut 10 corn tortillas into strips (1/4 inch by 3 inches). To save time stack them so they can be cut 5 at a time. Fill the skillet with 2 inch of corn oil. Drop one tortilla strip into the oil to test. It will begin to bubble and fizz when the oil is ready. Then drop half of the tortillas in and stir them until they turn a light gold color and become crunchy, then remove them. Repeat this with the second half of your tortillas. Make sure to blot off the grease with paper towels.

In a skillet sauté together:
2 Tablespoons Butter,1 Chopped onion from the first step

Now in the soup pan combined: 4 Cups Chicken Broth ,Sautéed Onion,Boiled Chicken, 1 Can Diced Tomatoes, 1/2 Teaspoon Cumin, 2 Teaspoons Salt
Now let this cook for 10 minuets. Stir the soup so it will evenly mix.
Once your soup is done cooking, add:

Avocado Chunks
Chopped Cilantro
heat for another minutes

Once the soup is finished cooking place a few of the crispy tortilla strips in the bottom of your soup bowl. Then pour the soup on top and garnish it with cheese and extra cilantro.
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Old January 24th, 2009, 05:30 PM   #53
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Broccoli and Cheese Soup

3 tablespoons unsalted butter
1 large onion , chopped
2 cloves garlic , chopped
1 1/2 pounds broccoli , stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 teaspoon ground nutmeg
3 cups shredded mild cheddar cheese shredded, plus extra for garnish
Salt
Cayenne

1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.

2. Puree soup in two batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt and cayenne pepper. Serve, garnished with extra cheese. (Soup can be refrigerated for up to 3 days. Reheat over medium heat until hot, but do not boil or cheese will separate.)
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Old February 28th, 2009, 10:07 PM   #54
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Default Homemade Won Ton Soup

SERVES 10-12

1/2 lb. ground pork
4 oz. can tiny shrimp - drained, chopped
2 green onions - root ends trimmed, dark green ends trimmed, minced
1 egg white - lightly beaten
1/2 cup minced canned water chestnuts
1 1/2 Tbls. peeled and grated fresh ginger root
2 Tbls. soy sauce - divided
1 1/2 tsp. sesame oil
1 1/2 tsp. salt - divided
1/4 tsp. white pepper
1 1/2 Tbls. corn starch
12 oz. package won-ton wrappers
1 egg - beaten
3 qt. water - for boiling
1 qt. chicken broth
1 1/2 cups sliced napa cabbage
1/4 cup julienne canned water chestnuts
1 cup sliced fresh mushrooms
1 cup snap pea pods - ends trimmed

Fold together pork, shrimp, onion, egg white, minced water chestnuts, ginger, 1 Tbls. soy sauce, sesame oil, 1/2 tsp. salt, and pepper; add the corn starch to the mixture and stir to blend.
Place a scant teaspoonful of the prepared filling in the center of each wonton skin; fold one corner of the wrapper over the filling toward the opposite corner. Roll the wonton up diagonally towards the corner you just folded in. Brush edges of wrapper with egg. Fold the two remaining corners into the middle. Place the finished dumplings on a tray that has been lightly dusted with corn starch; set aside.
Heat 3 qt. of water to boiling in a large pot. Add the won-tons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Set aside won-tons.
Heat remaining ingredients to boiling in the large pot, add the cooked won-tons, and serve
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Old March 1st, 2009, 10:25 PM   #55
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HOT AND SOUR SOUP
YEAH

Ingredients:
4 ½ tablespoons cornstarch
6 tablespoons water
3 ½ teaspoon soy sauce
1 teaspoon dry sherry
2/3 cup shredded pork, beef or chicken
1 tablespoon chopped cilantro
3 tablespoon white vinegar
2 tablespoon scallions, diced
2 tablespoon ginger, grated
dash sesame oil
6 Cups chicken stock
2 eggs
salt and pepper to taste

Instructions:
Mix together ½ tablespoon cornstarch, 1 tablespoon water, ½ tablespoon soy sauce and dry sherry. Pour over meat and marinate for 20 minutes.

Meanwhile, in a bowl, combine cilantro, vinegar, remaining soy sauce, scallions, ginger, and sesame oil. Set aside.

Bring chicken stock to a boil in a large pot, then add meat. Mix remaining cornstarch and water together and add to soup pot, stirring. Bring to boil again.

Beat eggs lightly, then slowly add to soup in a thin stream, stir lightly and remove from heat. Add vegetable mixture to soup and serve immediately.
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Old March 7th, 2009, 12:06 AM   #56
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From my friend and friends in Eastern Europe, Well Russia

Traditional Borscht

2 lb. beef, in large cubes
2/3 gallon water (2 1/2 liters)
1 tablespoon tomato paste
1/2 cabbage, cut in strips
2 carrots, grated
2 carrots, whole
3 potatoes, diced
1 green bell pepper, whole
2 red beets, grated
2 red beets, whole
juice of 1 lemon
salt and pepper to taste
crème fraich

In a large pot, bring beef to the boil in the water. Remove any foam that forms. Add the tomato paste and all the vegetables except the two whole beets. Bring to the boil, then reduce the heat to low. Simmer for 1 1/2 hours. Now add the whole beets to reinforce the color, as well as the lemon juice, salt and pepper. Allow to simmer for another 15 minutes. When the meat is cooked through, remove it from the soup. Also remove the whole vegetables. Only the liquid and the cut vegetables are eaten in the soup. Serve each bowl with a spoonful of crème fraiche (you could also substitute sour cream). The meat can be eaten cold, accompanied by a green salad and roasted potatoes.
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Old March 28th, 2009, 03:31 PM   #57
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Chick & Dumpling

3/4lb skinless chicken breast,
cut into 1-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
1/4 cup flour
4 cups chicken broth, divided
1 cup water
2 cups frozen french cut green beans
1 1/2 cups sliced onions
1 cup coursly shredded carrots
1/4 tsp. dried marjoram
2/3 cup reduced-fat biscuit baking mix
1/3 cup cornmeal
1 1/4 cup shredded cheddar cheese
1/3 cup milk

Sprinkle chicken with salt and pepper
In nonstick pan saute chicken in oil until browned.
In large saucepan, combine flour and 1/2 cup broth until smooth.
Stir in water and remaining broth.
Add beans, onions, carrots, marjoram and chicken.
Bring to a boil. Reduce heat, simmer uncoverd for 10 minutes.
Meanwhile, in a small bowl, combine the biscuit mix, cornmeal and cheese.
Stir in the milk just until moistened.
Drop batter in 12 mounds into simmering soup.
Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
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Old May 7th, 2009, 08:52 PM   #58
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SMOKED MEAT & SPLIT PEA

Rinse split peas and soak in cold water overnight. Cook in the same water, strain and rub though a sieve.
Cook soup vegetables and bacon in 7 c. salted water to make bouillon. Rub the cooked vegetables though a sieve.
Add sieved paste and vegetables to the bouillon. Fry finely chopped onion until light golden, add flour, add a few T. of cold water to make a smooth mixture and add it to the soup. Crush garlic with salt, mix marjoram, add to the soup and bring it to boil. Serve hot soup with diced bacon and sausage. You may also add butter fried white bread croutons.

Ingredients:

3/4 lb. split peas
1/2 lb. soup vegetables(carrot, parsnip, celery root, leek)
1/4 lb. slab bacon
1 onion
1 T. butter
1 rounded T. flour
1-2 garlic cloves
marjoram
salt
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Old September 8th, 2009, 04:42 AM   #59
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MUSHROOM SOUP "CREAM"
serves 6 to 8
4 TBSP UNSALTED BUTTER
3 LBS WHITE OR CREMINI MUSHROOMS, BROKEN INTO ROUGH PIECES
2 LEEKS, WHITE & LIGHT GREEN PARTS ONLY, HAVLED LENGTHWISE AND CHOPPED
SALT AND PEPPER
4 GARLIC, CLOVES, MINCED
2 TSP CHOPPED FRESH THYME
5 C. LOW SODIUM BEEF BROTH
1/2 C MADEIRA PLUS ADDITIONAL FOR SERVING
1 C. HEAVY CREAM
2 TSP LEMON JUICE

1.COOK MUSHROOMS, Melt butter in large. Dutch oven over med-high heat, stirring constandtly, until butter is golden brown and has a nutty aroma, about 3 minutes. Add mushrooms, leeks, 1/2 tsp salt, and 1/4 tsp pepper and cook covered, until mushrooms release their liquid, about 5 minutes. Remove lid and cook stirring occasionally, until liquid has evaporated, about 15 minutes. Remove 2/3 c mushroom mixture, chop fine, and reserve.

2. SIMMER SOUP. Add garlic and thyme to pot with remaining mushroom mixture and cook until fragrant, about 30 seconds. Stir in broth and madeira and bring to boil. Reduce heat to me- low and simmer, covered, until mushrooms and leeks are completely tender, about 20 minutes.

FINISH SOUP: Puree soup in blender in batches until smooth. Return pureed soup to pot, stir in cream , lemon juice, and chopped mushrooms and return to simmer. Season with salt and pepper. Serve, drizzling individual portions with additional Madeira.
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Old November 5th, 2009, 02:18 AM   #60
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yes, I know what season I am in, but for those without a care here goes:

Chilled Cucumber Soup

2 cups chicken broth
2 cucumbers, peeled, seeded, and cut into strips
1 tablespoon finely chopped onion
salt and freshly ground pepper
1 teaspoon fresh dill or dillweed
2 cups yoghurt
Finely chopped cucumber or chopped fresh dill or dillweed(for garnish)

Combine the broth, cucumbers, and onion, and cook over low heat till cucumbers are just cooked tender. Whirl in a blender with salt and pepper to taste and the fresh dill or dillweed. Cool. Combine with the yoghurt and correct the seasoning. Chill and serve in chilled cups with the chopped cucumber, dill or dillweed.
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