Soup Recipes

* Exported from MasterCook *
Asparagus Soup
Recipe By : Celestial Seasoning

Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 bunch asparagus
1/2 cup cheese -- grated
2 cups milk
basil
2 cups water
celery salt
1 potato -- chopped
vegetable salt
3 tablespoon butter
pepper
1/2 onion -- chopped
garlic (pinch)
1/2 cup mushrooms -- sliced
parsley (pinch)
Chop asparagus, setting aside tips for use later. Simmer chopped
asparagus and chopped potato in 2 cups water, with 2 Tbs. butter, basil,
celery salt, vegetable salt and pepper to taste. Simmer until vegetables
are tender, and cool. Place cooled broth and vegetables in blender and
puree, slowly adding the 2 cups of milk. Saute onion, mushrooms and
reserved asparagus tips with a pinch of garlic and a pinch of parsley in 1
Tbs. of butter. Add to soup mixture, simmer 15-20 minutes. Grate and add
cheese, if desired, just before serving.
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Basic Blender Cream Soup
Recipe By :
Categories :
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1 cup milk
1/2 cup cream
1 cup chicken bouillon
3 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon worcestershire sauce
1 tablespoon dry sherry -- optional
1 cup mix vegetables -- * see note
Put all ingredients into blender container. Cover, press button 7 for 30
seconds. Stop motor and push down with spatula if necessary Blend longer
if smoother consistency is desired.
Empty into saucepan and heat until hot, about 5 minutes.
Cream soups are marvelous for leftovers. Sherry can be added before
blending or just before serving.
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NOTES : cooked broccoli, apsaragus, cauliflower, lima beans, corn, green

beans or carrots.
Beef Barley Soup
Recipe By :
Categories :
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1 lg parsnip diced
1/4 cup chopped parsley
3 pound beef shin-(or more)
1 3/4 quart water.
2 carrots diced
1 16 ounce can peeled tomatoes - crush
2 stalks celery diced
by your fingers
2 onions chopped
salt and pepper to taste
2 cloves garlic crushed
1 cup pearl barley
1 white turnip diced
Place all ingredients, except barley, in a large pot. Bring to a boil.

Lower to simmer and cook 2 1/2 hours. Add barley and cook until tender,
Check package of barley for approximate timing. The meat can be served as
a side dish to the soup with a dressing of mayonnaise and horseradish.
Serve a crusty bread also. Makes a great one dish meal.
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Blender Carrot Soup
Recipe By :
Categories :
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1 1/2 cups cooked carrots -- cut up
1/2 cup milk
1/2 cup cream
1 cup chicken broth
1/2 small onion -- sliced
1 dash nutmeg
1 dash cinnamon
1 tablespoon brown sugar
Put ingredients into container, cover, press button #3 for 20 seconds.

Stop motor and use spatula if needed. Press button 11 for 15 seconds or
until creamy.
Pour mixture into saucepan and heat well.
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Bouillabaisse
Recipe By : Possum Kingdom Lake Cookbook

Categories :
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1 cup chopped onion
3/4 cup diced carrot
1 clove garlic -- minced
1/2 cup vegetable oil
3 pounds frozen fish fillets (pike -- or white fish),
-- thawed and cut in
-- 3" pieces
1 can (16 or 17 oz.) whole tomatoes
2 bay leaves -- crushed
2 quarts water
6 frozen lobster tails -- thawed and cut in
-- half, lengthwise
1 can (10 1/2 oz.) whole clams (do not drain)
1 pound shrimp
1 can (21 1/2 oz.) bouillon
1 tablespoon lemon juice
1 tablespoon salt
1/2 teaspoon saffron -- optional
1 dash freshly ground pepper
In large kettle, sauti onion, carrot and garlic in vegetable oil until
onion is transparent, about 10 minutes. Add fish fillets, tomatoes, bay
leaves and water. Bring to boil; reduce heat. Simmer gently 30 minutes.
Add remaining ingredients and simmer gently an additional 30 minutes.
Serve piping hot in large soup bowl with French bread to absorb broth.
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Bouillabaisse 2
Recipe By :
Categories :
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4 cloves garlic finely chopped
1 28 ounce can tomatoes (coarsely
1 pound fin fish (red snapper
chopped) with liquid
flounder -- trout)
2 cup fish stock -- clam juice or
1/2 lb shrimp, lobster -- (1/2 to 1)
chicken broth
scallops -- crab meat-any or
1/2 cup dry sherry
all
2 teaspoon salt
18 sm clams, mussels -- or lobster
1/2 teaspoon thyme, basil -- saffron
claws-any or all
pepper to taste
1/4 cup olive oil
fresh chopped parsley for
1 lg onion finely chopped
garnish
2 shallots minced
Cut boneless pieces of fish into bite size pieces. Remove shells from
shrimp, lobster, crab. Scrub clams and mussels. Saute onions, garlic and
shallots in oil on low heat until lightly golden. In a large pot, put in
all liquids and seasonings except parsley. Bring to a boil. Lower heat and
simmer 15 minutes. Add all seafood, mix and simmer 10 minutes. Serve hot
in large bowls. Top with parsley. Serve with crusty bread, semi-soft
cheese and a tossed salad.
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Chicken Soup
Recipe By : MS Access, Possum Kingdom Lake Cookbook

Categories :
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3 potatoes -- cut in pieces
1 chicken -- cut in small pieces
1 pinch salt
1 tablespoon pepper
2 carrots -- cut in slices
Fill a big pot with water.
Bring to boil, add salt and pepper. Add chicken, potatoes, and carrots.
Reduce heat and simmer for 1 hour until chicken is tender.

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Chickpea Soup
Recipe By : Fort Worth Star-Telegram March 1989

Categories :
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1/2 pound salt cod
1 pound chickpeas -- soaked overnight
1 in water to cover
1/2 head garlic -- unpeeled in one
1 bay leaf
1 medium onion -- peeled
salt -- to taste
2 tablespoons olive oil
2 slices french bread -- 1/4 inch thick
1 clove garlic -- peeled
few strands saffron
1/4 pound spinach -- washed, trimmed
and cut into thin
strips
garlic croutons -- optional
Soak cod in water to cover for 24 hours, changing water a few times. Drain
chickpeas. Place in 5-quart pot with tightly fitting lid. Add water to
cover and add garlic, bay leaf, onion and salt to taste. Cover and bring
to a boil and simmer until chickpeas are tender, about 1 1/2 to 2 hours.
Drain salt cod. Add cod to chickpeas during last 1/2 hour of cooking time.
In skillet, heats oil and fry bread and 1 clove garlic until golden. Puree
in blender with saffron and 1 cup cooking liquid from soup. Add to soup.
Remove garlic head and bay leaf. Set aside some whole chickpeas and cod
for garnish. Puree remainder of soup in small batches. Return to stove and
heat to simmer. Correct seasoning. Ladle into soup bowls and garnish with
whole chickpeas, flacks of salt cod, spinach and croutons.
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NOTES : Possum Kingdom Lake Cookbook

Cream of Leek Soup
Recipe By :
Categories :
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1/4 cup cream of wheat
2 teaspoons butter
3 cups chicken stock
1 cup chopped leeks
Mix cream of wheat with butter and stir together. Add chicken stock,
leeks and cook for 25 minutes.
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NOTES : May use 3 cups water and 3 tablesppon instant chicken bouillon to
make chicken stock if you don't have any on hand.
Cream of Squash Soup
Recipe By :
Categories :
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1/4 cup margarine
2 tablespoons vegetable oil
1 large onion -- minced
2 cloves garlic
3 pounds yellow squash -- thinly sliced
4 cups chicken broth
1 cup half and half
1 1/2 teaspoons white pepper
parsley -- chopped
Combine butter and oil in dutch oven. Add onion and garlic, saute til
tender. Stir in squash and chicken broth, simmer covered 15 to 20
minutes. Spoon 1/3 squash mixture into container of electric blender and
process until smooth, repeat with remaining squash.
Return to Dutch oven, stir in half and half, salt and pepper. Cook over
low heat stirring constantly, till hot. Serve hot or chilled, Garnish
with parsley.
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Egg Flower Soup
Recipe By : Mike Price

Categories :
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chicken broth
2 egg whites
2 slices almonds
2 tablespoons chopped celery
salt and pepper -- to taste
honey
heat chicken broth until very hot, stir in egg whites while its good and
hot. Pour over almonds and celery. Add salt and pepper to taste and add
honey.
Makes 2 cups
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NOTES : Very good.
Egg Flower Soup #2
Recipe By : Hazel Storm

Categories :
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1 pint chicken broth
2 egg whites
3 almonds -- sliced
2 tablespoons chopped celery -- use some tops
In a large sauce pan add broth, heat until very hot. Add egg whites
stirring until whites are done..
In bowls, add almonds slices, ladle soup into dish and add chopped celery
if desired. Salt and pepper to taste.
Makes 2 cups.
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Finnish Summer Soup
Recipe By :
Categories :
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2 cups water
skinned potatoes*
1 teaspoon salt
2 tablespoons butter or margarine
1 small boiling onions **
young fresh baby carrots ***
1/2 pound young fresh green beans ****
2 cups fresh shelled tiny peas
2 cups half and half (light cream)
3 tablespoons all purpose flour
* Potatoes peeled and halved ** or 6 green onions (including tops), cut

into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to
boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and
simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and
green beans; simmer for 8 more minutes. Add peas and cook for another 2
minutes or until vegetables are crisp-tender.
In a small bowl, stir together half and half and flour until smooth; stir
into simmering vegetables. Cook, stirring until soup slightly thickened
(about 5 minutes) Serving size: 1-2/3 cup May be served with open faced
sandwiches of cream cheese on rye, decorated with sliced vegetables.
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French Market Soup
Recipe By :
Categories :
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Assorted dried beans and peas
Ham Hock
1 can tomatoes -- (28 oz.)
2 Onions -- chopped
4 stalks celery -- chopped
2 cloves garlic -- minced
Salt and pepper to taste
Bay leaves
Thyme
Basil
1 pound sausage -- sliced
2 boneless Chicken breast
1/2 cup red wine
Wash beans, cover with water and soak overnight.
Drain beans, and add 3 quarts water, ham hock, bay leaves, thyme, and
basil and simmer 2 1/2 to 3 hours.
Add tomatoes, onion, celery, salt, pepper and simmer 1 1/2 hours.
Add sausage, chicken and simmer 30 to 40 minutes.
Before serving add wine and parsley.
NOTE: If refrigerated for at least a day before serving the flavor is

enhanced.
Possum Kingdom Lake Cookbook
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French Onion Soup
Recipe By :
Categories :
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2 onions
1 clove garlic
1/4 cup white wine
2 tablespoons oil
swiss cheese
Pout oil in pot, add chopped onions, mashed garlic, stir a few minutes.
Add chicken stock and white wine. Cook a few minutes then put this in a
little baking dish and put slices of swiss cheese on top and place in oven
until cheese is melted.
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NOTES : Mike and Mike Jr. likes very much.
Fried Won Tongs or Won Tong Soup
Recipe By : Mike Price, Sr.

Categories :
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1 package won tongs
beef -- sliced paper-thin
pork -- sliced paper-thin
chicken -- sliced paper-thin
assorted raw vegetables -- chopped fine
Fry along or make filling from paper thin meat and raw chopped vegetables.
You can fold won tongs in half or you can put two together with filling on
top of one and place the other on top and seal. Fry in deep fat or drop
in won-tong soup mixture.
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Garbanzo Bean Soup
Recipe By : Sondra Price Bailey

Categories :
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1/2 pound garbanzo beans
1 tablespoon salt
1 beef bone -- * see note
1 ham bones
2 quarts water
4 ounces white bacon
1 pinch paprika
1 onion
1 pound potatoes
2 ounces lard
1 pinch saffron
salt -- to taste
1 spanish sausage
Soak beans overnight with salt, drain. Add water and the two bones. Cook
45 minutes on low.
Fry bacon, paprika, onion in lard. Add along with pototoes, saffron and
salt. Add chorizos cut thin. Cook until sausage, beans and potatoes are
done about 1 hour more.
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NOTES : Very good.
Gazpacho Soup (Spanish Salad Soup)
Recipe By :
Categories :
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4 ripe tomatoes -- quartered
1/2 small onion -- sliced
1/2 green pepper -- seeded and sliced
1/2 cucumber -- sliced
4 sprigs parsley
2 cloves garlic
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons wine vinegar
1/2 teaspoon worcestershire sauce
1/2 cup ice water
1/2 cup red wine
1 dash tabasco sauce
croutons
Put all ingredients except croutons into blender container, cover press
button 8 for 15 seconds or until all ingredients pass through blades.
flash blend if needed. DO NOT OVER BLEND.
Garnish with freshly toasted croutons..
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NOTES : Inprovise with this soup. Add fresh basil or other herbs or green
onions tops.
Golden Autumn Soup
Recipe By : anne.evans@rose.com (anne evans)

Categories :
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1/4 cup butter
1 large onion -- chopped
2 leeks -- chopped (white part)
1 large potato -- peeled and diced
1 cup carrots -- thinly sliced
2 cups butternut squash -- diced 1/2" cubes
2 cups light cream -- up to 3 cups
2 ounce dry white wine -- optional
salt and pepper
chopped chives, grated carrot -- for garnish
In a large heavy pot, melt butter; add onion and leeks and cook until soft
but not brown. Add potato, carrots and squash; cook and stir 2 or 3
minutes. Add stock; cover and simmer about 20 minutes or until vegetables
are tender. Puree in food processor or blender until very smooth. Return
to saucepan. (Can be made ahead and frozen to this point). Stir in cream
to desired consistency. Add wine if desired. Heat slowly until very hot
(do not boil). Taste and season with salt and pepper. Serve garnished
with a sprinkle of chives or green onions and a little grated carrot.
Makes about 6 servings.
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Golden Potato Soup
Recipe By :
Categories :
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1 pound potatoes -- peeled
1 large carrot -- peeled
2/3 cup chopped onion
2 cups chicken broth -- divided use
1/2 cup milk
1 teaspoon white Worcestershire sauce
Salt
Pepper
Cut potatoes and carrot into 1" chunks; place in a 2-quart bowl.
Add onion and 1/2 Cup broth; cover with plastic wrap venting sprout area.
Stirring midway through cooking, microwave on high 8 minutes, or until
vegetables are done.
Pour mixture into blender and add remaining broth, milk and
Worcestershire; puree. Add desired salt and pepper.
Return to bowl and microwave on high 2 minutes or until heated to desired

temperature.
Makes 1 generous quart.

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Homemade Chicken Noodle Soup
Recipe By :
Categories :
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4 cups Chicken stock
2 cups diced chicken
1/2 cup sliced celery
1/2 cup sliced green onion
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked noodles
2 tablespoons flour
2 cups milk
Add chicken, celery, onion and seasoning to stock.
Bring to a boil.
Add noodles. Cover and cook until noodles are almost tender (5 to 10
minutes).
Mix flour with small amount of milk until smooth. Add remaining milk.
Stir into soup.
Cook to desired thickness.
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Hot & Sour Soup
Recipe By :
Categories :
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4 small oriental dried black mushrooms
1/2 cup bamboo shoots -- slivered
1/4 pound boneless pork center rib -- slivered
1 tablespoon soy sauce
1 teaspoon salt
1 quart chicken broth
1 cup bean curds -- slivered
1 teaspoon white pepper
3 tablespoons red wine vinegar
2 tablespoons cornstarch -- blended with
3 tablespoons cold water
1 egg -- beaten
1 tablespoon sesame oil
1 green onion, whole -- chopped
Soak mushrooms in warm water until softened. Drain, remove stems and
shred caps. Combine mushrooms, bamboo shoots, prok, soy sauce, salt and
chicken broth in large sauce pan. Bring to a boil over high heat.
Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar.
Bring to a boil again. Stir until soup thickens.
slowly pour in beaten egg. stirring gently. remove from heat and ladle
into serving bowl. Stir in sesame oil. garnish with green onion.
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Hot And Sour Soup
Recipe By :
Categories :
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1/2 cup dried mushrooms
1 cup warm water
3 cups vegetable stock
1 tablespoon dry sherry
1/2 cup sliced bamboo shoots
4 ounces tofu -- diced
1/2 cup frozen peas -- thawed
2 tablespoons white wine vinegar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon sesame oil
1 egg -- lightly beaten
2 green onions
salt (to taste)
For each cup of vegetable stock specified in recipe, dissolve 1 teaspoon

vegetable-flavored granules or 1 cube vegetable stock base in 1 cup
boiling water.
Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. (including

tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let
stand for 30 minutes. Remove mushrooms; cut off and discard stems.
Thinly slice mushrooms and set aside. Measure soaking water (discard any
sandy portion at the bottom) and add enough stock to make a total of 4
cups liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and
sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for
15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes.
In a small bowl, stir together cornstarch and the 1/4 cup water. Add to
soup and cook, stirring, until slightly thickened. Turn off heat. Add
pepper and sesame oil. Stirring continuously, slowly pour egg into soup.
Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings.
Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams

cholesterol, 95 calories.
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Hungarian Goulash 57
Recipe By :
Categories :
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2 pounds cubed boneless beef
2 tablespoons shortening
2 slices onion
1 tablespoon paprika
2 teaspoons salt
3 cups water
1/4 cup Heinz 57 Sauce
Hot buttered noodles
In Dutch oven brown beef in shortening.
Stir in sliced onions, garlic, paprika and salt; saute# until onions are
tender.
Add water, Heinz 57 sauce. Cover; simmer 1 1/2 to 2 hours or until meat
is tender.
Thicken sauce with flour/water mixture, if desired.
Serve over hot buttered noodles.
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Leek Soup
Recipe By :
Categories :
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2 stalks leeks -- sliced
mushrooms -- optional
3 tablespoons butter
3 cups beef broth
-- to thicken
Cook leeks and mushrooms (optional) in butter until soft. Add broth and
simmer until hot. Thicken with flour. Serve
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Macaroni And Bean Soup

Recipe By :
Categories :
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1 carrot chopped
2 tablespoon olive oil
2 cup small white beans(navy)
2 cloves garlic chopped
(soaked overnight with 1 tb
1 lg onion chopped
baking soda in 1 qt water-
1 celery stalk chopped
removes the gassy effect)
1 tablespoon flour
2 13 oz can beef broth
1 8 ounce can tomato sauce
6 cups water -- (6 to 8)
1/4 pound ditalini macaroni
2 slices salt pork or bacon
grated cheese for serving
diced
Here's another soup that can feed an army and be a complete meal with
bread and salad. Soak beans overnight. Drain and rinse beans well. Place
oil in large pot and saute salt pork. Add all veggies and saute until
translucent. Add flour and stir well. Add beans, broth, water and tomato
sauce. Bring to boil and then simmer for 2 hours. When beans are soft,
taste for salt and pepper. Add pasta and simmer until pasta is tender.
Serve with cheese on the side for topping.
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Minestrone Soup
Recipe By :
Categories :
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1 cup white beans -- or Pinto beans
1 tablespoon olive oil
1 cup thinly sliced onion
1/2 cup thinly sliced carrot
1/2 cup diced potatoes
1 cup diced celery
1 cup green beans
2 cups zucchini squash
3 cups spinach -- or okra
1 cup tomatoes
1 1/2 quarts beef stock
1/2 pound bacon -- fried & crumbled
Basil -- to taste
oregano -- to taste
tarragon -- to taste
soak beans overnight.
Bring beans to boil in 4 cups water, cook 1 hour or til tender. Heat
olive oil in pan, add garlic and onion, cook on medium heat til onions are
tender, add celery and carrots and cook 3 minutes, add potatoes and
squash. Cook 3 minutes, add green beans and spinach or okra, cook 3
minutes. add stock, tomatoes and beans, add bacon and seasonings, simmer
3 hours.
Serve piping hot. Sprinkle with Parmesan cheese and serve with garlic
bread.
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NOTES : Very good.
Moroccan Chick Pea Soup
Recipe By :
Categories :
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2 tablespoons safflower oil
carrots, grated
1 cloves garlic, minced
1 med onion, chop fine (1/2 c)
1 15 ounce ca chick peas, rinse,drain
1/3 cup tahini
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon thyme leaves
1/4 teaspoon powdered tumeric
1/8 teaspoon cayenne pepper
GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes,

or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add
carrots, garlic, and onion; cook until tender. Set aside. Meanwhile, in
food processor, puree chick peas, 1 cup of vegetable stock, tahini, and
lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients
including vegetable stock. Cover and cook for 5 minutes to heat through.
Top with garnish if desired. VARIATIONS: - substitute olive oil for
safflower oil
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New Orleans Ham Gumbo
Recipe By : Mary L. Phillips of Midlothian

Categories :
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9 tablespoons shortening or oil
7 tablespoons flour
1/2 cup chopped onion
1/2 cup diced bell pepper
1 can tomatoes -- pureed in blender
-- (16 oz.)
1 can Spanish style tomato sauce -- (15 oz.)
1/2 cup water
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1/2 teaspoon celery salt
1 tablespoon brown sugar
1/4 teaspoon hot red pepper sauce -- optional
1 1/2 cups sliced fresh okra
2 cups cubed cooked ham -- 1/2" cubes
Melt shortening in large Dutch oven (5 qt.) over medium high heat.
Add flour; cook and brown flour, stirring constantly, until it is deep,
dark brown.
Add chopped onion and diced bell pepper. Flour will stop browning when
onion is added. Cook until onion turns clear, stirring occasionally.
Add tomato sauce, purred tomatoes and water; stir until smooth and
boiling. Cook 3 minutes or until thickened.
Add all spices and seasoning, stirring well.
Add thin-sliced okra and cook 15 minutes, stirring occasionally.
Add cubed ham and continue cooking 10 minutes.
Gumbo may be prepared in a day in advance and stored in refrigerator.
Serve over scoops of fluffy white rice.
YIELD: 6 to 8 servings
NOTE: Cleaned shrimp may be substituted for all or half of ham.
Mary L. Phillips of Midlothian Dallas Times Herald, Oct. 27, 1977
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Not Danny Glover's Gumbo
Recipe By : The Daily of the Univ of Washington, April 12th 1993

Categories :
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1 carrot
1 package blackeyed peas -- frozen
1 onion
3 stalks celery
1 green bell pepper -- or red
2 tomatoes -- or 1 can, chopped
1 package frozen corn kernels
1 package frozen okra
vegetable oil
bay leaves
oregano
basil
allspice
cayenne pepper
salt
black pepper
Make vegetable stock by boiling at least one carrot, several bay leaves,
and any leftover root vegetables for 45 mins in 6 cups of water. Add the
black-eyed peas and simmer about 30 mins. Chop the onion, celery, and the
bell pepper. Remove all the celery leaves from the top of the bunch,
rinse well, and chop them too. Saute the onion in a little oil. Add the
celery, with leaves, and after a few mins., the bell pepper. Sprinkle
generous amounts of the spices in the pan, and saute another minute.
Remove the carrot, vegetable pieces, and the bay leaves from the stock.
Add the onion mixture and chopped tomatoes to the stock, and stir well,
adding more water if necessary. Let simmer about 10 mins. Chop the okra
and stir in with the frozen corn; simmer another 10 mins. Adjust the
spices to taste, and serve, ideally with cornbread.
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Onion & Egg Soup
Recipe By : Mary McKinnon, Beach Island, S.C.

Categories :
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2 onions -- cut in 1/4" pieces
water
salt -- to taste
2 eggs
pepper -- to taste
butter
In a large sauce pan place onions and enough water to cover, add salt,
cover and simmer for about 35 minutes or until onions are tender.
Add eggs and stirring at same time until egg whites are done, about 1
minute.
add pepper and butter stir until butter is blended in soup mixture.
Serve at once.
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NOTES : This was Mary's grandmother's recipe from ong ago.
Pasta And Bean Soup
Recipe By :
Categories :
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1/2 cup elbow macaroni,shells, etc
1 med onion, chopped
1 clove garlic, minced
green bell pepper, chopped
1 6 ounces can tomato paste (2/3 cup)
1 15 ounce ca chick peas, drained
1 16 ounce ca kidney beans, drained *
1/2 teaspoon summer savory
1 dash cayenne pepper
GARNISH: grated Parmesan cheese, optional.
Cook pasta in boiling water for about 6 minutes, until al dente. While
pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in
onion, garlic, and green pepper. Saute till tender. Stir in remaining
ingredients except macaroni. Cover and cook for 10 minutes. When pasta is
done, drain well. Stir into other ingredients. Heat. Garnish if desired.
Variations: - substitute or add other vegetables such as chopped sweet red
shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano
for savory, thyme, and cayenne pepper.
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Perogy Cilantro Soup
Recipe By : leroux@cs.ubc.ca (Stephen Leroux)

Categories :
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1/2 small onion -- diced
2 cloves garlic -- diced
1/3 cup fresh cilantro -- diced
1/2 tablespoon butter -- or oil
2 tomatoes -- diced
6 perogys -- 2 of which are diced
1 dash tabasco
In your favourite soup cooking dish (preferably something with a nice

thick base), melt butter/heat oil or medium-high heat. Add onion, garlic,
and cilantro and fry until soft. Add tomatoes. Turn heat down to just
below medium. Fry some more, for a minute or so, then add 1.5 cups of
water. Take 2 of the perogys and chop 'em up into little bits. Add all of
the perogys to the soup, and a small dash of tabasco. Simmer for 20
minutes, stirring occasionally. Enjoy.
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Portuguese Kale Soup
Recipe By : atravers@umassd.edu
Categories :
-------- ------------ --------------------------------
2 tablespoons crushed red pepper
1 medium onion
2 tablespoons salt
2 bunches kale -- 4 boxes frozen
3 cans kidney beans
1 1/2 pounds linguica or chourico (Portuguese sausage) -- chopped
6 potatoes -- peeled and diced
1 head cabbage -- shredded
1 shank bone with meat
1.) PUT MEATS, INCLUDING LINGUICA OR CHOURICO AND SHANK IN POT. ADD
CRUSHED RED PEPPER, ONION AND SALT. COVER WITH WATER.
2.) BRING WATER TO BOIL, AND KEEP SIMMERING UNTIL MEAT IS ALMOST DONE.
3.) PUT KALE, CABBAGE AND RED KIDNEY BEANS IN BROTH.
4.) WHEN KALE IS ABOUT HALF-COOKED, ADD POTATOES AND COOK ADDITIONAL 30
MINUTES.
- - - - - - - - - - - - - - - - - -
Potato Soup
Recipe By :
Categories :
-------- ------------ --------------------------------
Potatoes -- quartered
water
salt
pepper
onion -- diced
butter
Milk
Cheese -- shredded
green onions -- sliced
Melt butter in frying pan. Cook onions in butter than add butter and
onions to a large soup pot. Add potatoes and cover with water. Cook
potatoes until they are falling apart. Add water as needed. Add salt and
pepper to taste.
10 minutes before the potatoes are done add more butter and add milk 1 cup
at a time to reach desire taste. (Hint add some water to the milk before
adding to the pot of potatoes.
Cook 10 minutes more. Server with cheese and green onion on top.
- - - - - - - - - - - - - - - - - -
Potato Soup #2
Recipe By : Mary McKinnon

Categories :
-------- ------------ --------------------------------
4 cups potatoes -- thinly sliced
1 medium onion -- diced
1 1/2 cups potato water
1 1/2 cups evaporated milk
1 teaspoon salt
4 teaspoons minced parsley -- optional
chopped chives -- optional
Peel, wahs and slice potatoes and add onions and enough water to just
cover. Cook covered for 15 minutes. Drain and reserve 1 1/2 cups of
potato water.
Mash potatoes, add butter, water milk and salt. Heat very good.
If desired top each serving with a teaspoon of minced parsley or chopped

chives
- - - - - - - - - - - - - - - - - -
Pureed Vegetable Soup With Broccoli Florets
Recipe By :
Categories :
-------- ------------ --------------------------------
potatoes -- peeled & diced
1 med stalk celery -- chopped
1 med carrots -- chopped
1/4 cup onion -- chopped
1 garlic, clove -- minced
1/2 teaspoon thyme
1 dash nutmeg
3 cups broccoli florets
1 cup milk
egg yolk -- lightly beaten
GARNISH: minced fresh parsley, dash of paprika, minced fresh chives,

grated cheese, sliced almonds, or finely diced sweet red peppers, opt.
In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,

garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and
simmer until vegetables are very tender, about 10 minutes. (The potatoes
must be fully cooked to thicken the soup properly.) While the soup is
simmering, steam the broccoli florets. When the simmered vegetables are
tender, transfer it and broth to food processor, and process till smooth.
Return pureed soup mixture to pan. Stir in broccoli florets. In a
measuring cup, combine remaining ingredients. Add to soup and heat; do not
allow mixture to boil. Top each serving with garnish if desired.
- - - - - - - - - - - - - - - - - -
Quick Italian Soup
Recipe By :
Categories :
-------- ------------ --------------------------------
1 pound ground beef
1 medium onion -- chopped
1 package Hamburger Helper mix for Lasagna
5 cups water
1 can whole kernel corn -- (8 1/4 oz.)
1 can whole tomatoes -- (16 oz.)
2 tablespoons grated Parmesan cheese
1 small zucchini -- sliced and slices
-- cut into halves
Cook and stir ground beef and onion in Dutch oven until beef is brown;
drain.
Stir in Sauce Mix, water, corn (with liquid), tomatoes (with liquid), and
cheese; break up tomatoes with fork.
Heat to boiling, stirrings constantly; reduce heat.
Cover and simmer, stirring occasionally, 10 minutes.
Stir in Noodles and zucchini.
Cover and cook 10 minutes longer.
Sprinkle each serving with grated Parmesan cheese if desired.
Makes 9 1/2 cups.
- - - - - - - - - - - - - - - - - -
Quick Pea Soup
Recipe By :
Categories :
-------- ------------ --------------------------------
2 tablespoons margarine
1 stalk celery -- chopped
1 cloves garlic -- minced
1/2 cup med onion -- chopped
16 ounces frozen peas
1 dash white pepper
1/2 cup low-fat milk
1 dash nutmeg
GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt
saucepan, melt margarine. Add celery, garlic, and onion. Saute until
softened, about 5 minutes. Add vegetable stock, peas, and white pepper.
Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of
food processor. Cool slightly. Puree. Return mixture to pan; add milk and
nutmeg. Heat through, about 5 minutes, stirring constantly. Top each
serving with garnish if desired.
- - - - - - - - - - - - - - - - - -
Quick Vegetable Stock
Recipe By :
Categories :
-------- ------------ --------------------------------
3 carrots -- large
1 turnip -- large
2 stalks celery
2 onions
3 quarts water
2 teaspoons salt
6 large sprig parsley
1/2 bay leaf
1 teaspoon thyme
Scrub and coarsely chop carrots, turnip, celery, peel and chop onions.
Melt butter in 8-quart pan over medium heat. Add chopped vegetables and
cook, stirring occasionally, until vegetables turn golden (about 15
minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and
bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and
discard vegetables. Makes 2-1/2 quarts stock. You can adjust the
seasoning to suit your taste by adding 2 cloves, peeled garlic, several
peppercorns, or your favorite herbs. You can freeze extra stock for
future use.
- - - - - - - - - - - - - - - - - -
Sicilian Tuna Soup
Recipe By :
Categories :
-------- ------------ --------------------------------
1 medium onion -- chopped
40 milliliters garlic -- chopped
1 medium zucchini -- chopped
2 cans tomatoes w/juice -- 15oz ea
4 cups chicken stock or broth
2 tablespoons dry sherry
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1 can cannellini beans; drain -- 15oz
1 can red kidney beans; drain -- 15oz
2 cans chunk light tuna in water -- drain; 6oz ea
Heat olive oil in large pan over medium heat. Add onions, garlic and
zucchini and saute until onions are transparent, 5 minutes. Add tomatoes
with juice, stock, Sherry, oregano, basil and pepper. Simmer over low heat
for 15 minutes. Add beans and tuna and simmer for another 15 minutes.
- - - - - - - - - - - - - - - - - -
Snow Crab Hot Pot
Recipe By :
Categories :
-------- ------------ --------------------------------
2 pounds snow crab clusters
2 cups broccoli flowerettes
2 cups carrots -- cut in diagonal
-- slices
8 Green onions -- cut into brushes,
-- if desired
2 cans regular-strength chicken broth -- (14 1/2 oz. each)
2 cups water
Creamy sauce -- see recipe
Thaw crab if frozen.
Cut into serving-size pieces; crack.
Arrange crab and vegetables on large platter or serving bowl.

Transfer broth to chafing dish; keep warm.
Provide diners with long handled fondue forks or chop-sticks.
Let each cook crab and vegetables in broth until crab is heated through
and vegetables are cooked crisp-tender.
Serve with Creamy Sauce and crusty French bread or rice.
Cooking broth may be ladled into cups and served as a soup after crab and
vegetables are cooked.
- - - - - - - - - - - - - - - - - -
Spring Onion soup with Watercress Puree
Recipe By : Summer 1980

Categories :
-------- ------------ --------------------------------
1/4 cup unsalted butter
4 cups thinly slice spring onions -- tender tops also
3 tablespoons all-purpose flour
2 cups milk -- plus 2 tablespoons
1 teaspoon salt
1/8 teaspoon fresh ground pepper
2 bunches watercress sprigs -- stems removed
2 tablespoons heavy cream
1. Melt butter in large sauce pan over medium heat. When foam subsides,
add onions, saute until wilted abut 4 minutes. Reduce heat to low. Cover
pan, sweet onions stirring occasionally,, until tender about 15 minutes.
(Do not allow onions to brown) Sprinkle flour over onions, cook, stirring
constantly, about 4 minutes.
2. Heat chicken stock, milk, salt and pepper in medium saucepan to

simmering. Gradually whisk stock mixture into onion mixture. simmer,
stirring constantly until soup begins to thicken, about 5 minutes.
Simmer, covered, stirring occasionally. 20 minutes. Puree soup in batches
in food processor or blender until smooth.
3. While soup is simmering, plunge watercress into large saucepan of

simmering water. Cook 30 seconds. Drain, Squeeze to extract all moisture,
combine in blender with 2 tablespoons milk, puree until completely smooth.
Add cream, process only long enough to blend.
4. Ladle soup into heated soup bowls. Add watercress puree to soup.
Swirling the green cream against the white soup with small spoon.
Tip: 2 1/2 cups sliced leeks (white parts only) plus 1 1/2 cup sliced
green onions can be used.
- - - - - - - - - - - - - - - - - -
Turkey And Chile Soup
Recipe By : fnsjc@aurora.alaska.edu
Categories :
-------- ------------ --------------------------------
16 ounces tomatoes
7 ounces green chiles -- diced
1 onion -- cut into chunks
3 cups chicken broth -- or homemade turkey
stock
3 cups cooked turkey -- bite sized pieces
2 cups cooked brown rice
1 10 ounce wh kernel corn, frozen
1/2 teaspoon garlic salt
1/4 teaspoon chili powder
This is a recipe that I like to use for turkey leftovers. I use the
carcass to make the stock first. I throw in any vegetables I want to use
up in the fridge into the stock pot except cabbage and broccoli and carrot
greens which smell too strong if I let the stock boil too hard by
accident. I simmer the stock about 2 hours or so. After straining the
stock and discarding the bones and vegetables I use the following recipe
from the Sunset "Fresh Ways with Chicken" cookbook, which I usually
double. I also use more broth and less turkey than they call for, I
really don't measure the ingredients, I just add what I've got until it's
as thick as I want it and the proportions look right. In a blender or food
processor combine tomatoes and their liquid, chiles and onion; whirl until
smooth. Pour into a large pan, add broth and bring to a boil over high
heat. Add turkey, rice, corn, garlic and spices. Reduce heat and simmer
until heated through. Serve with fresh cilantro, sour cream and tortilla
strips, their recipe calls for strips made from flour tortillas, but I use
corn sometimes too.
- - - - - - - - - - - - - - - - - -
Turkey Minestrone
Recipe By :
Categories :
-------- ------------ --------------------------------
Meaty turkey frame
1 teaspoon salt
4 cups water
2 cups sliced potatoes
3 Onions -- thinly sliced
1 Bag -- (8 oz.) shredded
-- coleslaw cabbage
2 cups sliced celery
6 Ripe pitted medium olives -- chopped
Combine turkey frame, salt and water in a soup pot (or pressure cooker).
Cover and simmer 2 hours over low heat, or 45 minutes in a pressure
cooker, (following manufacturer's directions.)
Strain broth into a container. Set turkey frame aside to cool. When fat
has risen to the surface of the turkey broth, skim with a bulb-type baster
(or if you're not in a hurry, chill until fat hardens. Then lift off the
fat.)
Combine fat free broth with remaining ingredients. Cover and simmer until
vegetables are tender.
Meanwhile, strip meat from turkey frame and chop into bite-size pieces.
Add to the soup and heat through.
Salt and pepper to taste.
Season with Parmesan cheese and chopped fresh parsley if you like.
- - - - - - - - - - - - - - - - - -
Turkey Vegetable Soup
Recipe By :
Categories :
-------- ------------ --------------------------------
3 cups cooked Butterball breast of turkey -- cut into 1/2" cubes
Bones and trimmings from cooked breast of
-- turkey
6 cups water
1 can cocktail vegetable juice -- (46 oz.)
8 ounces turkey gravy packet
1 Bag -- (16 oz.) frozen
-- mixed vegetables
2 medium onions -- diced
2 Ribs celery -- sliced
2 teaspoons seasoned salt
1/2 teaspoon pepper
Place turkey bones and trimmings in Dutch oven or large saucepan. Add
water. Cover and simmer 1 hour.
Remove carcass; strip turkey from bones. Discard carcass. Strain broth.
Combine broth, turkey and remaining ingredients in Dutch oven.
Cover and simmer 30 minutes.
- - - - - - - - - - - - - - - - - -
Vegetable Cream Soup
Recipe By :
Categories :
-------- ------------ --------------------------------
1 tablespoon cornstarch
2 cups milk
2 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 Chicken bouillon cube
1 cup finely chopped cooked vegetables -- (spinach, asparagus
-- or broccoli)
In saucepan mix cornstarch and 1/2 cup of the milk until smooth.
Stir in next 4 ingredients and remaining milk.
Bring to boil over medium heat, stirring constantly, and boil 1 minute.
Add vegetables.
Makes 3 cups
- - - - - - - - - - - - - - - - - -
Vegetable Stock
Recipe By :
Categories :
-------- ------------ --------------------------------
1 lg onion, sliced
carrot, sliced (with greens)
1 stalk celery,sliced (w/grns)
tomato, cubed
potato, cubed
turnip, sliced (peel if waxy
1 cloves garlic, halved
2 quarts plus 1 cup water
bay leaf
1 lg sprig parsley
In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and
garlic. Cook until vegetables are tender, about 10 minutes. Add remaining
ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour.
Strain stock and discard the vegetables, bay leaf, and parsley. Stock may
be used immediately, refrigerated for 3-4 days, or frozen for up to 1
month.
- - - - - - - - - - - - - - - - - -
Watercress Soup
Recipe By : Southeren Living, April 1979

Categories :
-------- ------------ --------------------------------
2 1/2 cups watercress
1 slice onions -- 1/2 inch thick
1 slice celery -- 3 inches long
1 tablespoon sugar
1 tablespoon cornstarch
3 cups chicken bouillon -- divided
13 ounces evaporated milk -- canned
1 tablespoon butter
1 teaspoon salt
Watercress leaves -- optional
Combine watercress, onion, celery, sugar, cornstarch and 2 cups bouillon

in container of electric blender; process until smooth. Pour watercress
mixture into a saucepan; add remaining bouillon and stir well. Bring to a
boil. Reduce heat, and simmer 10 minutes, stirring constantly. Stir in
evaporated milk, butter and salt; simmer 3 to 5 minutes, stirring
occasionally. Garnish individual servings with watercress leaves, if
desired.
Yield: 8 to 10 servings.
Mrs. R. V. Forrester, Springfield, Virginia.
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West African Chicken Soup/Stew
Recipe By : cici@nature.berkeley.edu (Cici)

Categories :
-------- ------------ --------------------------------
1 1/2 pounds chicken -- cut up
1 onion -- chopped
1 pound mushrooms -- chopped
1 bunch collard greens -- or spinach or other
6 ounces tomato paste
west African red pepper
salt
Stem and chop greens. Put chicken, onion and mushrooms in soup pot. Add
enough water to just barely cover ingredients. Turn on medium-high heat.
Cover and cook while you're washing and chopping the greens, about 10
minutes. Add salt, red pepper and tomato paste. Boil for about another 5
or 10 minutes. Add greens and replace lid, steaming greens and stirring
them in. Variations: sometimes we add some exotic ingredients like smoked
fish and/or ground egusi (which is a kind of melon seed), but it's
perfectly tasty without these additions. This is traditionally served with
"fufu" which is a doughy starch made variously from gari (roasted,
fermented, ground cassava), or from semolina flour or from various
combinations of Bisquick, potato Buds, potato starch, etc. It's also good
over rice.
- - - - - - - - - - - - - - - - - -
Winter Carrot Soup
Recipe By :
Categories :
-------- ------------ --------------------------------
1 tablespoon safflower oil
carrots, grated
1 med onion, chopped (1/2 cup)
1 6 ounces can tomato paste (2/3 cup)
1/2 teaspoon thyme
GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch

oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until
tender, about 5 minutes. Add remaining ingredients, increase heat, and
cover. When mixture reaches a boil, reduce heat to med and simmer for
about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup
raisins-cook soup until they are plump & tender.
- - - - - - - - - - - - - - - - - -
Winter Tomato Garlic Macaroni Soup
Recipe By : "Jessica Litman" <p01046@psilink.com>

Categories :
-------- ------------ --------------------------------
2 garlic bulbs
2 large yellow onions
2 leeks -- white part only
4 tablespoons olive oil -- butter, or
butter/oil
26 ounce tomatoes -- chopped, or 1 can pl
1 dried ancho peppers -- optional
1 quart tomato broth -- see note
1 quart chicken broth -- or vegetable broth
or
6 cups water
rosemary
basil
parsley
sea salt
pepper
8 ounce macaroni
parmesan cheese -- optional
Separate the garlic bulbs into cloves and peel. Divide garlic cloves into
three piles. Mince onions with one third of the garlic cloves (I use a
food processor). Heat oil or butter in large (6 quart or more) pot and
saute onion and garlic until soft but not brown. Slice leeks thinly with
another third of the garlic cloves (I use the food processor again, with a
#2 slicing disk, but any slicing disk works fine, as does a knife), and
add to the pot. Saute until soft. Remove the stem and seeds from the
ancho peppers. Add the tomatoes, broths and water to the pot; then add
the herbs and ancho peppers. (I always have cheesecloth around, so I
usually chop up the fresh herbs and put them with the dried ancho pepper
in a piece of cheesecloth that I tie up like a bag; this makes it easy to
fish the herbs and ancho out at the end, which makes the soup prettier.)
Bring to a boil, cover the pot, lower the heat and simmer for two hours
until the onion and leek have pretty well melted into the soup. If
fishing the herbs and ancho pepper out of the soup isn't too messy, do it
now. Slice the reserved garlic very very thinly, and add to the soup pot.
Add water if it has gotten too thick. Simmer covered, for 30 minutes. If
you are going to save the soup and serve it tomorrow, stop here, cool and
refrigerate it. Otherwise, keep going. 10 minutes before serving,
uncover the pot, taste the soup, season with salt and pepper and bring to
a rolling boil. Add the macaroni, and cook for a couple minutes less than
you usually would, because you aren't going to drain it. Or, cook the
macaroni separately and add it just before you ladle the soup into bowls.
Grate a little parmesan cheese over the top, if you like.
NOTE: Tomato broth: I use a recipe adapted from one of Molly O'Neill's
Sunday New York Times Magazine columns: for one quart of tomato broth,
chop four pounds or more or fresh or canned plum tomatoes (or use 4 lbs of
Pomi tomatoes in the box, which come already chopped), and put in a 4
quart pot with 1 teaspoon sea salt, 1 Tablespoon chopped fresh basil, 1
Tablespoon chopped fresh parsley, and 1 Tablespoon chopped fresh rosemary.
Bring just to a boil, stirring, and then strain immediately through a fine
mesh strainer (stirring the mixture from time to time with a wire whisk
will help it get through the strainer.)
- - - - - - - - - - - - - - - - - -

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* Exported from MasterCook *

Recipe By : Celestial Seasoning

* Exported from MasterCook *

Basic Blender Cream Soup

NOTES : cooked broccoli, apsaragus, cauliflower, lima beans, corn, green

* Exported from MasterCook *

Beef Barley Soup

Place all ingredients, except barley, in a large pot. Bring to a boil.

* Exported from MasterCook *

Blender Carrot Soup

Put ingredients into container, cover, press button #3 for 20 seconds.

Pour mixture into saucepan and heat well.

* Exported from MasterCook *

Recipe By : Possum Kingdom Lake Cookbook

* Exported from MasterCook *

* Exported from MasterCook *

Recipe By : MS Access, Possum Kingdom Lake Cookbook

Fill a big pot with water.

Reduce heat and simmer for 1 hour until chicken is tender.

* Exported from MasterCook *

Recipe By : Fort Worth Star-Telegram March 1989

NOTES : Possum Kingdom Lake Cookbook

Cream of Leek Soup

* Exported from MasterCook *

Cream of Squash Soup

* Exported from MasterCook *

Egg Flower Soup

Recipe By : Mike Price

NOTES : Very good.

* Exported from MasterCook *

Egg Flower Soup #2

Recipe By : Hazel Storm

* Exported from MasterCook *

Finnish Summer Soup

* Potatoes peeled and halved ** or 6 green onions (including tops), cut

* Exported from MasterCook *

French Market Soup

Wash beans, cover with water and soak overnight.

Add sausage, chicken and simmer 30 to 40 minutes.

Before serving add wine and parsley.

NOTE: If refrigerated for at least a day before serving the flavor is

Possum Kingdom Lake Cookbook

* Exported from MasterCook *

French Onion Soup

NOTES : Mike and Mike Jr. likes very much.

* Exported from MasterCook *

Fried Won Tongs or Won Tong Soup

Recipe By : Mike Price, Sr.

* Exported from MasterCook *

Garbanzo Bean Soup

Recipe By : Sondra Price Bailey

NOTES : Very good.

* Exported from MasterCook *

Gazpacho Soup (Spanish Salad Soup)

Garnish with freshly toasted croutons..

* Exported from MasterCook *

Golden Autumn Soup

Recipe By : anne.evans@rose.com (anne evans)

* Exported from MasterCook *

Golden Potato Soup

Return to bowl and microwave on high 2 minutes or until heated to desired

Makes 1 generous quart.

Possum Kingdom Lake Cookbook