* Exported from MasterCook * Leek and Potato Soup Recipe By : "Gallery Buffet Soup Cookbook" Serving Size : 8 Preparation Time : 1:00 Categories : Soup Or Stew Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 each leeks, white & green part only 1 stick butter 4 medium potatoes -- peel & finely dice 1 each carrot -- thinly sliced 4 cups chicken broth -- heated 1 cup milk salt and white pepper -- to taste chopped parsley -- to garnish Cut leeks in half lengthwise and then crosswise in 1 inch pieces. Simmer gently in butter for about 10 minutes. Add potatoes, carrot, chicken broth and water. Season with salt and white pepper to taste. Cook over just enough heat to keep soup at low boil for 40 minutes or until potatoes can be mashed easily against sides of pan. Let cool slightly and put through blender. Return to stove. Stir in scant cup of milk. Adjust seasonings. Garnish each serving with chopped parsley. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asparagus Soup Recipe By : Celestial Seasoning Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bouillabaisse 2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chickpea Soup Recipe By : Fort Worth Star-Telegram March 1989 Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup Recipe By : MS Access, Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time : 0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Garbanzo Bean Soup Recipe By : Sondra Price Bailey Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - NOTES : Very good. Nutr. Assoc. : 0 * Exported from MasterCook * French Onion Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions 1 clove garlic 2 cups chicken stock 1/4 cup white wine salt and pepper -- to taste 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. - - - - - - - - - - - - - - - - - - - NOTES : Mike and Mike Jr. likes very much. Nutr. Assoc. : 0 * Exported from MasterCook * French Market Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 1/2 cup chopped parsley 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Finnish Summer Soup Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water skinned potatoes* 1 teaspoon salt 1/8 teaspoon white pepper 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Egg Flower Soup #2 Recipe By : Hazel Storm Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint chicken broth 2 egg whites 3 almonds -- sliced 2 tablespoons chopped celery -- use some tops salt and pepper -- to taste 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Egg Flower Soup Recipe By : Mike Price Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - - - NOTES : Very good. Nutr. Assoc. : 0 * Exported from MasterCook * Cream of Squash Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Snow Crab Hot Pot Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sicilian Tuna Soup Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 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 1/2 teaspoon black pepper 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Vegetable Stock Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 carrots -- large 1 turnip -- large 2 stalks celery 2 onions 2 tablespoons butter 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Pea Soup Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine 1 stalk celery -- chopped 1 cloves garlic -- minced 1/2 cup med onion -- chopped 2 cups vegetable stock 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pureed Vegetable Soup With Broccoli Florets Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- potatoes -- peeled & diced 1 med stalk celery -- chopped 1 med carrots -- chopped 1/4 cup onion -- chopped 1 garlic, clove -- minced 2 cups vegetable stock 1/4 teaspoon black pepper 1/2 teaspoon thyme 1 dash nutmeg 3 cups broccoli florets 1 cup milk egg yolk -- lightly beaten 1 tablespoon soy sauce 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Potato Soup #2 Recipe By : Mary McKinnon Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups potatoes -- thinly sliced 1 medium onion -- diced 3 tablespoons butter 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Portuguese Kale Soup Recipe By : atravers@umassd.edu Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Watercress Soup Recipe By : Southeren Living, April 1979 Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Stock Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons safflower oil 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 1/2 teaspoon black pepper 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Cream Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Turkey And Chile Soup Recipe By : fnsjc@aurora.alaska.edu Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 3/4 teaspoon ground cumin 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spring Onion soup with Watercress Puree Recipe By : Summer 1980 Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter 4 cups thinly slice spring onions -- tender tops also 3 tablespoons all-purpose flour 2 cups chicken stock 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Perogy Cilantro Soup Recipe By : leroux@cs.ubc.ca (Stephen Leroux) Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta And Bean Soup Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup elbow macaroni,shells, etc 2 tablespoons safflower oil 1 med onion, chopped 1 clove garlic, minced green bell pepper, chopped 3 cups vegetable stock 1 6 ounces can tomato paste (2/3 cup) 1 15 ounce ca chick peas, drained 1 16 ounce ca kidney beans, drained * 3/4 teaspoon black pepper 1/2 teaspoon summer savory 1/2 teaspoon thyme leaves 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Onion & Egg Soup Recipe By : Mary McKinnon, Beach Island, S.C. Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - NOTES : This was Mary's grandmother's recipe from ong ago. Nutr. Assoc. : 0 * Exported from MasterCook * Not Danny Glover's Gumbo Recipe By : The Daily of the Univ of Washington, April 12th 1993 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Minestrone Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 salt and pepper -- to taste 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. - - - - - - - - - - - - - - - - - - - NOTES : Very good. Nutr. Assoc. : 0 * Exported from MasterCook * Macaroni And Bean Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Leek Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot And Sour Soup Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 1 tablespoon soy sauce 2 tablespoons cornstarch 1/4 cup water 1/2 teaspoon white pepper 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Golden Potato Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Golden Autumn Soup Recipe By : anne.evans@rose.com (anne evans) Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 3 cups chicken stock 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gazpacho Soup (Spanish Salad Soup) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 olive oil 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.. - - - - - - - - - - - - - - - - - - - NOTES : Inprovise with this soup. Add fresh basil or other herbs or green onions tops. Nutr. Assoc. : 0 * Exported from MasterCook * Winter Tomato Garlic Macaroni Soup Recipe By : "Jessica Litman" Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Winter Carrot Soup Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon safflower oil carrots, grated 1 med onion, chopped (1/2 cup) 4 cups vegetable stock 1 6 ounces can tomato paste (2/3 cup) 1 tablespoon soy sauce 1/2 teaspoon thyme 1/4 teaspoon ground cumin 1/4 teaspoon black pepper 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cream of Leek Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - NOTES : May use 3 cups water and 3 tablesppon instant chicken bouillon to make chicken stock if you don't have any on hand. Nutr. Assoc. : 0 * Exported from MasterCook * Bouillabaisse Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 1/2 cup chopped parsley 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Basic Blender Cream Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - NOTES : cooked broccoli, apsaragus, cauliflower, lima beans, corn, green beans or carrots. Nutr. Assoc. : 0 * Exported from MasterCook * Beef Barley Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blender Carrot Soup Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cream of Leek Soup Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium leeks (white portion only) 2 to 3 garlic cloves -- minced 1/4 cup butter or margarine 6 tablespoons all-purpose flour 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/8 teaspoon pepper 2 quarts chicken broth 2 cups milk 1 cup half-and-half cream 3 tablespoons snipped chives Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in flour, nutmeg, salt, and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.

Reprinted from Birds & Blooms Magazine, © Reiman Publications, LLC - - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 6g Total Fat; (56% calories from fat); 5g Protein; 6g Carbohydrate; 16mg Cholesterol; 612mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Potato and Cheddar Soup Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 3 medium Granny Smith apples -- peeled, cored, and chopped 1 potato -- peeled and chopped 1 stalk celery -- chopped 1/4 cup finely chopped onion 1/8 teaspoon ground thyme 1/4 cup white wine 5 cups chicken broth 4 cups grated cheddar cheese 1/2 cup heavy cream 1/8 teaspoon nutmeg 1/8 teaspoon white pepper Diced unpeeled apple (optional) In large saucepot, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer 45 minutes. In blender or food processor, puree soup mixture. Return to saucepot; over very low heat, stir in cheese, cream, nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle. Ladle soup into serving bowls and garnish, if desired, diced apples. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Noodle Soup Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup celery -- chopped 1 cup onion -- chopped 1/4 cup margarine 12 cup water 1 cup carrot -- diced 3 tablespoons chicken bouillon 1/2 teaspoon marjoram leaves 1/4 teaspoon pepper 1 bay leaf 6 ounces egg noodles -- medium 4 cups chicken -- cooked; diced 1 tablespoon parsley -- chopped In large Dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to boil. Reduce heat. Simmer covered for 30 min. Remove bay leaf; add noodles and parsley. Cook 10 min longer or until noodles are tender, stirring occasionally. About 4 quarts. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Noodle Soup Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Chicken Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 broiler-fryer chicken -- cut in parts 6 cups water 1 cup finely chopped onion 3/4 cup finely chopped celery 2 teaspoons salt 2 teaspoons fresh chopped parsley 1/2 teaspoon pepper 2 cups uncooked egg noodles In large saucepan or Dutch oven, place chicken. Add water, onion, celery, salt, parsley and pepper. Cover and simmer over low temperature about 1 hour or until fork can be inserted in chicken with ease. Remove chicken from broth. When cool enough to handle, remove chicken from bones, discarding skin and bones; cut chicken into bite-size pieces. Break noodles into small pieces and cook according to package directions; drain. Skim fat from broth and discard. Bring broth to a boil; add chicken and cooked noodles to broth and simmer about 5 minutes. Garnish with slices of hard-boiled egg. Source: "The National Broiler Council and the U.S. Poultry & Egg Association" S(Internet Address): "http://www.eatchicken.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Noodle Soup Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Low-cal Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Chicken pieces 6 cups Hot water -- divided 2 large Stalk Celery -- thin sliced 1 cup Carrots -- thin sliced 1/2 teaspoon Dried Basil 1/4 teaspoon Rosemary 1/4 teaspoon Pepper 1 teaspoon Salt -- (opt.) 1/2 cup Thin Egg Noodles In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to casserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Noodle Soup (Dutch) Recipe By : ennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Art Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds chicken 3 quarts water -- cold 1 onion -- sliced 1 carrot -- sliced 1 bay leaf 1 teaspoon parsley 1 salt and pepper Wash and clean chicken carefully; cut in pieces. Cover with the cold water. Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender. Skim off fat. Remove the chicken and add 2 cups of noodles and cook 15 minutes. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Noodle Soup (Slow Cooker) Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 broiler-fryer (3 to 3 1/2 pounds) -- cut up and skinned 2 medium carrots -- peeled and chopped 1/2 cup onion -- chopped 2 stalks celery -- chopped 2 1/2 teaspoons salt -- or less 2 teaspoons dried parsley flakes 3/4 teaspoon dried marjoram 1/2 teaspoon dried basil leaves 1/4 teaspoon poultry seasoning 1/4 teaspoon pepper 1 bay leaf 2 quarts water 2 1/2 cups medium egg noodles -- uncooked, 4 ounces Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender. Makes 3 1/4 quarts. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Noodle Yogurt Soup Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons safflower oil 1 onion -- chopped 2 quart chicken broth* 3 chicken bouillon cubes 5 cloves garlic -- minced 1 teaspoon thyme 1/4 cup soy sauce 1 teaspoon mixed vegetable seasoning 5 sprigs parsley -- chopped fine 2 teaspoons basil 3 carrots 1 wide egg noodles -- (6 ounces) 3 cups cooked chicken -- cubed 2 tablespoons arrowroot 2 cups yogurt -- plain 7 green onions -- chopped Pour oil into soup pot; add onion and cook 5 minutes. Add broth bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots. Cover and bring to a boil; reduce heat and simmer 30 minutes. Stir in noodles and cook uncovered 10 minutes; add chicken. In separate bowl, stir arrowroot into yogurt; blend well. Add to soup, stirring as needed. Increase heat to boiling and allow soup to thicken a little. Garnish with chopped green onions. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : * May substitute for2 bouillion cubes and 2 quarts water Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Dinola (Chicken Soup With Ginger) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound chicken -- cut into serving pie 2 clove garlic -- minced 1 tablespoon vegetable oil 1 teaspoon fresh ginger -- thinly sliced 1 medium onion -- sliced 1 tablespoon fish sauce -- patis 4 1/2 cups water 1 small raw green papaya salt and pepper -- to taste 1 bunch fresh spinach -- cut into 3 inch piec Peel papaya skin. Cut papaya lengthwise into 4-6 pieces, remove seeds and slice diagonally about 1/2 inch thick. Set aside. In a deep soup pot over medium heat, saute garlic in oil until lightly browned. Add ginger and onion, stir for a minute. Add chicken pieces and fish sauce. Cook for 3 minutes. Add water. Season with a little salt and pepper. Let boil, then simmer covered over medium low heat for 25 - 30 minutes. Add raw papaya and continue cooking for 6 to 8 minutes or until tender. Correct seasonings to taste. Turn off heat. Add spinach, cover for 1-2 minutes. Serve immediately. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Corn Soup Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds chicken -- cut up 2 teaspoons salt 1/4 teaspoon saffron 2 cups corn 2 cups noodles 1 tablespoon parsley -- fresh 1/8 teaspoon pepper 2 eggs -- hard-cooked Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn down the heat to low, add the salt and saffron and steep until the chicken is tender. Remove the chicken and strain the stock. Take the chicken meat from the bone and return to the stock. Add the corn and bring to a boil. Add the noodles and cook for 15 minutes or until the noodles are tender. Add the parsley, eggs and pepper and serve. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Barley Soup Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken -- cut up (1 to 2) 2 quarts water 1 1/2 cups carrots -- diced 1 cup celery -- diced 1/2 cup barley 1/2 cup onion -- chopped 1 cube chicken bouillon -- optional 1 teaspoon salt -- optional 1 bay leaf 1/2 teaspoon poultry seasoning 1/2 teaspoon pepper 1/2 teaspoon dried sage In large kettle, cook chicken in water until tender. Cool broth and skim off fat. Bone chicken and cut into bite-size pieces; return to kettle along with remaining ingredients. Simmer, covered, for at least 1 hour or until vegetables and barley are tender. Remove bay leaf. Source: "The Searchable Online Archive of Recipes (SAOR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Barley Soup (Low Calorie) Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken -- cut in pieces 1/2 cup barley -- uncooked 9 cups water 2 tablespoons lemon Juice 3 stalks celery -- with leaves 1 small onion 1/2 cup onion -- chopped 1/2 cup carrot -- finely chopped 1/2 cup parsley -- chopped fresh 1 tablespoon salt 1/2 teaspoon pepper -- freshly ground 1/4 teaspoon celery seed 1 cup green beans -- fresh, cut Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.) Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings. Cover and simmer 20 min. Add fresh green beans and chicken; continue cooking 15 min or until beans are tender. Each serving 1 1/2 cup. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken And Chili Soup Recipe By : Skinny Soups Serving Size : 7 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon margarine* 1 medium onion -- finely chopped 1 large garlic clove -- minced 1 large celery stalk -- diced 4 1/2 cups chicken stock -- defatted 3/4 cup boneless skinless chicken breast -- cooked and cubed 1 can green chiles** 1 1/2 cups cauliflower flowerets -- chopped 1 cup kidney beans -- canned 2 tablespoons cornstarch 1 cup cheddar cheese -- lowfat 1/4 cup cold water In a medium sized saucepan melt margarine over medium heat. Add onion, garlic, celery and 3 tablespoons of broth. Cook, stirring frequently, until onion is tender (4-5 minutes). If too much liquid evaporates, add a little more broth. Add remaining broth, cooked chicken, chilies, cauliflower, and kidney beans. Bring mixture to a boil, cover, and simmer about 10 minutes (until celery is crisp-tender). Meanwhile, in a small bowl or cup, combine cornstarch and water. Add mixture to broth and cook, stirring until it thickens, about 1 to 2 minutes. Lower heat so that soup simmers gently. In 2 or 3 batches, add cheese to soup, stirring well after each batch. Stir until cheese melts. Continue to stir gently simmering soup 2-3 minutes more. Do NOT allow it to come to a full boil. Keeps in refrigerator 1-2 days. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : ** 4 ounce can chopped, rinsed and drained Nutr. Assoc. : 0 * Exported from MasterCook * Chicken And German Noodle Soup Recipe By : Serving Size : 9 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/12 lb broiler chicken -- cut up (2/12 to 3) 6 cup water 2 sprigs parsley 2 stalks celery -- cut up 1 carrot -- sliced 1 small onion -- cut up 2 teaspoon salt 1/4 teaspoon pepper 1 bay leaf -----SPATZLE----- 1 cup flour -- plus 2 tablespoons 1/4 teaspoon salt 1 egg 1/2 cup milk Broth: In large kettle or Dutch oven combine all ingredients. Cover and simmer until chicken is tender, about 1 hour. Remove chicken from broth. Strain broth; discard vegetables. Skim off excess fat Return broth to pan. Remove chicken meat from bones; chop chicken. Add meat to broth; simmer. Prepare spatzle; add to simmering soup as directed. Spatzle:Stir together flour and salt in a small bowl. Blend egg and milk; stir into the flour mixture. Place half the dough in a strainer. Hold over soup kettle. With rubber spatula press dough through the strainer to form spatzle. Repeat with remaining dough. Cook and stir 5 minutes. Ladle into bowls. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken And Mushroom Soup Recipe By : From The Gazette Serving Size : 2 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound boneless chicken breast 2 cups chicken stock 1 cup fresh mushrooms -- quartered 4 tablespoons sesame oil 2 tablespoons sherry 2 tablespoons fresh parsley -- chopped Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken And Noodle Soup With Vegetables Recipe By : James Beard's American Cookery Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5 pound chicken OR -- (5 to 6) 1 pound chicken gizzards 2 pounds chicken backs -- AND 1 pound chicken legs and thighs 3 quarts water 1 onion stuck with 2 cloves 1 leek 1 carrot salt -- to taste 10 peppercorns 1/2 cup onion -- finely chopped 1/2 cup carrots -- finely diced 1/2 cup green beans -- finely cut 4 ounces egg noodles 1 cup frozen or fresh peas parsley -- chopped Place the whole chicken or the chicken pieces in a heavy 6-quart kettle with the water, onion stuck with cloves, leek, carrot, 1 tablespoon salt, and peppercorns. Bring to a boil and skim off any scum that forms on top. Reduce the heat and simmer for 2 hours. Correct the seasoning. If you are using chicken parts, cook until they are tender 45 minutes to 1 hour. Remove the chicken, skim excess fat from the broth, and then remove the vegetables. (If you are not serving the soup till the next day, it will be easier to remove the fat if the broth is cooled and then chilled.) Pour the broth into a container, wash out the kettle, and then return the broth to it. Add the cut vegetables, the meat from the legs and thighs cut into small dice, and the gizzards thinly sliced. Bring to a boil again and cook just until the vegetables begin to tenderize and are pleasantly firm. Add the noodles (increase the amount if you like a very thick soup) and peas, and boil for 5 to 9 minutes or until they are cooked. Serve in heated soup plates or bowls and sprinkle with some chopped parsley. This deliciously filling soup is idea 1 for a Sunday supper, accompanied by buttered toast or hot rolls, perhaps followed by a salad or some excellent cheese and a bottle of red wine Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : Other vegetables, such as spinach, cabbage, and zucchini, as well as mushrooms, may be added to the soup during the final cooking. Nutr. Assoc. : 0 * Exported from MasterCook * Chicken And Zucchini Soup Recipe By : EVA ESTES Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large chicken -- about 3 1/2 pounds 2 onions -- unpeeled 2 cloves garlic 2 whole cloves 2 large carrots -- peeled 2 large celery ribs -- chopped 1 medium turnip -- peeled 1 large parsnip -- peeled 3 sprigs parsley -- plus 1/4 cup parsley -- chopped 1 slice lemon 10 peppercorns 1 teaspoon salt 3 cups chicken stock 1 pounds sweet Italian sausages -- cut into 1 inch piec 1 cup pasta shells 2 medium zucchini -- grated (abt 2/3#) salt and pepper -- to taste Place the chicken in a 6-quart pot. Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp salt. Add the chicken stock and enough water to cover the chicken by 2 inches. Heat to boiling, skimming any residue as it gathers. Reduce the heat and simmer, partially covered, 1 hour. Remove the chicken from the stock and set the stock aside. Allow the chicken to cool enough to handle, then carefully remove the meat from the bones and cut it into bite-size pieces. Cover and reserve. Return the bones and skin to the stock. Return it to the boil; reduce the heat and simmer, uncovered, 45 minutes. Strain the stock into another pot, pressing the vegetables gently with the back of a spoon to release their juices. Meanwhile, saute the sausage pieces in a lightly oiled heavy skillet until well browned, about 8 minutes. Drain on paper towels. Add the sausages to the stock. Heat to boiling; reduce the heat. Simmer, uncovered, skimming any fat that rises to the surface, for 20 minutes. Add the pasta shells; cook 10 minutes longer. Add the zucchini and the reserved chicken; cook 5 minutes. Add salt and pepper to taste, and sprinkle with the chopped parsley. Source: "The Searchable Online Archive of Recieps (SAOR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Arroz Caldo (Chicken Rice Soup) Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds chicken -- cut into serving pie 1 tablespoon vegetable oil 2 cloves garlic -- minced 1 medium onion -- finely sliced 1 teaspoon fresh ginger -- finely sliced 1 cup rice grains 6 cups water 2 fish sauce -- patis 5 stalks green onion -- finely sliced for ga salt and pepper -- to taste In a large non-stick soup pot over medium heat, saute garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Add chicken pieces and fish sauce and cook for another 3 minutes. Add rice, water and a little salt and pepper. Cover and simmer in medium low heat for about 40 minutes or until the consistency of a light creamed soup has been reached. Stir occasionally while cooking. Correct seasonings to taste. Stir in a small amount of sliced green onions. If rice soup becomes too thick, add a little water to thin it a bit. Garnish individual bowl servings with sliced green onions just before servings. Tips: If you prefer, sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness to the dish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Cabbage Soup Recipe By : kitchen of marina Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups cabbage -- finely chopped 2 cups carrots -- finely sliced 1 cup celery -- chopped 1 can V-8 vegetable juice -- large can 2 cups chicken broth 1/4 teaspoon white pepper 1 medium onion -- finely chopped 3 pounds chicken breast -- skinned and boned, c 1 teaspoon paprika -- sweet Add all vegetables, along with broth, seasoning,(except paprika) and juices to 4 quart dutch oven. Bring mixture to boil, then cover and simmer at least 30 minutes. In non stick skillet, brown chicken over medium heat, covering each side with paprika, continue to brown and turn until chicken is no longer pink, and done through. About 10 minutes. Deglaze saute pan with 1/4 cup white wine. Cut chicken into cubes, add to cabbage broth, along with juices from saute pan. Cover dutch oven, and continue to simmer 45 minutes. Source: "sThe Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Escarole Soup Recipe By : G. Granaroli Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chicken stock 3 1/2 pounds chicken necks -- wings, and backs 10 cups water 1 onion -- chopped 2 stalks celery 2 sprigs parsley salt and pepper -- to taste Simmer all ingredients in a large pot for 2 1/2 hours. Strain though a fine cheesecloth. 1 large head of escarole washed well and chopped coarsely. Bring broth to a simmer in a large enough pot to hold soup and escarole. Add escarole and simmer 15 minutes. Serve hot with grated cheese topping. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Foot Soup Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chicken feet -- about 2 lbs 2 chicken breast -- boned, coarsley chop 1 chicken bouillon cube 2 quarts water -- for boiling 1 small onion -- peeled, coarsley cho 1 cloves garlic -- minced green onions -- chopped, tops and bo flour -- for thickening liquid 4 carrots -- peel, cut into piece oil -- for saute salt and pepper -- to taste 1 teaspoon dried oregano 1 teaspoon dried rosemary dry white wine -- to your taste Wash them chickens feet, scrub between toes to remove "toe-jam". Rinse in clear water. Wash and de-fat chicken breasts, remove skin and bones. Cut into small pieces. Pat dry with paper towels, and saute in hot oil or butter for a few minutes. Add vegetables and spices, saute a few minutes more. Stir, make onions soft but not browned. Add a little wine, cook over low heat for a few minutes while you drink a cup of the wine and some of the liquid evaporates, do not cover skillet. Boil water, add bouillon and dissolve (the bouillon). Throw in the whole mess from the skillet, all meat and vegetables, toss in the feet, bring to a boil and then simmer until the chicken is cooked and tender. Have another cup of wine. In a clean skillet heat some oil, add some flour, equal measure maybe 1/4 cup, each, over moderate heat, make a "roux," browning the flour/oil mixture, but do not burn, add to the soup. Cook the whole thing until slightly thickened, remove from heat, add the rest of the wine, cover, let set a few minutes, and serve with cooked rice (maybe add cooked rice to the soup, or separately) Open a second bottle of wine to serve with the soup. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Style Noodle Soup Recipe By : Fred Peters Serving Size : 10 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound noodles 1 onion -- chopped 1 cup celery -- chopped 2 tablespoons poultry seasoning 1 teaspoon salt 6 cups water 2 potatoes -- large, peeled, cubed 2 cups garbanzo beans -- with juice 1 tablespoon parsley -- chopped 2 cups tofu -- scrambled, optional Cook noodles as directed on package. Drain. Meanwhile, saute' onion, celery, chicken-style season, and salt in 1/4 cup water until tender. Add 6 cups water with potatoes and continue cooking. Meanwhile, whiz garbanzos in their own juice, add a little water if necessary. Combine all ingredients and simmer slowly to allow flavors to blend. Adjust water and salt as desired. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Tortellini Soup Recipe By : Tony's Town Square Restaurant, Main St, USA, Magic Serving Size : 8 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chicken breast meat -- diced 1 tablespoon butter 2/3 cup carrots -- diced 1 cup celery -- diced 1 cup onion -- diced 3 chicken bouillon cubes 5 1/2 cups water 1 tablespoon parsley -- chpd 1/8 teaspoon ground thyme 1/4 teaspoon garlic powder salt and white pepper 1/2 pound tortellini -- cooked In 3 qt saucepan, melt butter. Add carrots; saute 2-3 mins. Add chicken and cook 5 mins until chicken is done. Add celery and onions; cook 4-5 minutes. Dissolve bouillon cubes in water; add to soup with remaining ingredients except tortellini. Simmer until all vegetables are tender. Salt and pepper; add tortellini. Source: "The Searchable Online Archive of Recipes (SAOR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken a la Reine Soup Recipe By : Cooking with Mickey Around the World Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 cup onion -- finely diced 1 cup carrot -- finely diced 1 cup celery -- finely diced 1/3 cup all-purpose flour 2 quarts chicken broth 1/3 cup bell pepper -- finely diced 1 cup rice -- cooked 1 cup half and half -- heated salt and white pepper -- to taste 1 cup chicken -- or more, finely dice Heat butter in a large soup pot and cook onion, celery and carrots until tender over low heat, stirring occasionally. Add flour, cook 5 minutes, stirring constantly. Do not brown. Gradually stir in broth until blended. Bring to a boil, cover and cook over low heat 5 minutes. Add bell pepper, rice and chicken and heat another five minutes. Stir in warm half and half, heat but do not boil. Season to taste and serve. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken and Barley Soup Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken broth 1 cup water 1 cup onion -- chopped 1 cup carrots -- sliced 1/2 cup celery -- sliced 1 1/2 ounces barley -- uncooked 1/2 teaspoon thyme -- crushed dried 1/4 teaspoon turmeric -- optional 12 ounces chicken -- cubed cooked 1 tablespoon parsley In large saucepan, combine all ingredients except chicken and parsley. Bring to a boil. Reduce heat; simmer 30 to 40 minutes or until barley is tender. Add chicken and parsley. Cook until thoroughly heated. - - - - - - - - - - - - - - - - - - - NOTES : Diabetic Choices: 1 Fruit/Vegetable Choice, 3 Protein Choices, 1/2 Bread Choice 1/2 Fat Choice Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Tortilla Soup Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- finely chopped, 1 me 1 clove garlic -- finely chopped 2 tablespoons vegetable oil 4 cups chicken broth 1/4 cup red bell pepper -- chopped 1 tablespoon red chiles -- ground 3/4 teaspoon basil leaves -- dried 1/2 teaspoon salt 1/4 teaspoon pepper 15 ounces tomato puree -- 1 can 1/2 cup vegetable oil 10 6" corn tortillas -- cut into 1/2 inch st 2 cups chicken breasts -- cooked, cut up or sh 1 avocado -- sliced 1 Monterey Jack cheese -- or Chihuahua Cheese Cook and stir onions and garlic in 2 tablespoons oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices. Source: "The Searchable Online Archive of Recipes (SAOR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Vegetable Noodle Soup Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups water 1 16 ounce can chicken broth -- low sodium 5 pounds chicken with bones -- skinned and cut up 1/3 cup onion -- chopped 1 bay leaf 1 16 ounce can tomatoes* -- cut up 2 small zucchini -- chopped 1 16 ounce bag frozen corn or mixed vegetables 1 cup mushrooms -- cut up 1 1/2 cup noodles -- uncooked In a large kettle combine water, chicken, onion, and bay leaf and pepper to taste. Bring to boil, reduce heat. Cover, simmer about 1/2 hour. Remove chicken. Skim off fat, add broth. When chicken is cool, cut meat off bones and cube. Discard bones. Remove bay leaf from broth. Add tomatoes (undrained), corn, zucchini and mushrooms to broth. Bring to boil, stir in noodles, add chicken and reduce heat. Cover. Simmer until noodles are tender and mixture is cooked through. Season with pepper. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : * May substitute for 2 large fresh tomatoes or use one fresh tomato and 1/4 cup Hot sals Nutr. Assoc. : 0 * Exported from MasterCook * 15-Minute Tomato Soup Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 small onion -- chopped 1 small zucchini -- diced 1 tomato -- peeled 1 cup tomato juice 1 cup chicken or vegetable stock 1/2 tsp granulated sugar 1/4 tsp. oregano and basil -- dried 1/2 cup corn kernels In saucepan, heat oil over medium heat. Cook onion and zucchini, stirring occasionally, 3 minutes. Add tomato, tomato juice, stock, sugar, oregano and basil. Bring to boil. Reduce heat and simmer 5 minutes. Add corn; simmer 2 to 4 minutes or until heated through. Season with salt and pepper to taste. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * 15-Minute Albondigas Soup Recipe By : Serving Size : 7 Preparation Time : 0:15 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (14 ounce) c beef broth 2 cups frozen corn kernels 1 cup prepared salsa 1 (16 ounce) p heat-and-serve frozen beef meatballs Tortilla chips Chopped cilantro Combine beef broth, corn and salsa in medium saucepan. Bring to a boil and simmer 5 minutes. Meanwhile, microwave meatballs according to package directions. Add meatballs to soup mixture and serve. Garnish with crumbled tortilla chips or chopped cilantro, if desired. Description: "Homemade in a hurry." Source: "The Texas Beef Council" S(Internet Address): "http://www.txbeef.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * 5 Bean Soup Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pinto beans 1 cup navy beans 1 cup black eyed peas 10 cup water 1 cup chicken bouillon 1 cup onion -- diced 1 can tomatoes -- cut (16 ounce) 3/4 teaspoon thyme 1/4 teaspoon pepper 1 cup red beans 1 cup northern beans 2 whole bay leaves 2 pound meaty ham bones 1 1/2 cup smoked ham 1 tablespoon chili powder 1/4 teaspoon worcestershire sauce 1 medium carrot -- grated Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with hot cornbread. Nutr. Assoc. : 0 * Exported from MasterCook * 6 Bean Soup Recipe By : California Dry Bean Advisory Board Serving Size : 16 Preparation Time : 4:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup baby lima beans 1/4 cup small white beans 1/4 cup black-eyed beans 1/4 cup garbanzo beans 1/4 cup pink beans 1/4 cup light red kidney beans 1 teaspoon salt 1 cup onion -- chopped 1 cup celery -- chopped 1 cup carrot -- chopped 1/2 cup green bell pepper -- chopped 1/2 cup dried parsley -- minced 1 clove garlic -- crushed 2 tablespoons butter or margarine 2 envelopes chicken noodle soup mix -- 2 ounces each 1/2 bay leaf -- crumbled 1/2 teaspoon fines herbes 1 cup tomato* -- chopped parmesan cheese -- grated To soak beans: For each pound of dry beans, any variety, add 10 cups hot water. Up to 2 teaspoons of salt per pound of beans may be added to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour, but preferably four hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water. To maintain color integrity, soak beans separately. Drain beans. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fine herbs and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomato. Serve hot, sprinkled with cheese. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : * 1 cup canned tomatoes may be used in place of the fresh tomatoes Nutr. Assoc. : 0 * Exported from MasterCook * Bombay Soup Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon butter or margarine 1 clove garlic -- crushed 1/2 teaspoon curry powder 1/4 cup yam or sweet potato -- mashed 1 cup chicken broth -- defatted 1/2 cup evaporated skim milk salt and pepper -- to taste 2 asparagus -- spears, steamed, cut In small saucepan, melt butter. Add garlic and curry powder and saute' until garlic is soft. Add yam and broth. Bring to boil, stirring constantly. Stir in milk and heat without boiling. Adjust seasonings to taste. Garnish with asparagus, if desired. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole chickens -- cut up 2 medium onions -- chopped 2 cups celery -- sliced 4 cups carrots -- sliced 2 quart tomatoes -- chopped 1 small head cabbage -- sheredded 7 potatoes -- peeled and chopped 4 chicken bouillon cubes 1 bay leaf salt and pepper -- to taste 1 teaspoon marjoram 2 teaspoons basil 1 teaspoon thyme 2 tablespoons parsley -- chopped 1 1/2 pounds spaghetti -- broken into pieces Wash chicken pieces and place in large stockpot. Cover with water and bring to boil. Reduce heat and simmer until chicken falls off the bones (approximately 2-3 hours). Remove chicken with slotted spoon and let cool. When cool enough to handle, remove bones and skin and cut all chicken up in small pieces, being careful not to leave any bones. Add chicken to stock left in pan and refrigerate overnight. When you remove pot from refrigerator, skim off the grease from the top of the stock (the chicken will be very moist from having remained in the stock overnight). Return pot to heat and slowly bring to boil. Add onions, celery, carrots, tomatoes, cabbage and potatoes. Add bouillon, bay leaf, salt and pepper, marjoram, basil, thyme and parsley and simmer until vegetables are done to your liking. Then add broken pieces of spaghetti and cook until tender. The soup will be very thick, almost stew-like. It freezes well. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup (Constance) Recipe By : Sydney Morning Herald Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beef marrow bone -- sawn into pieces 2 chicken carcasses -- plus chicken feet if 1/2 kilogram chicken giblets 1 parsnip 6 carrots 1 swede 1 small onion 2 sticks celery 3 stems parsley salt -- to taste 200 gram fine noodles 2 tablespoons parsley -- chopped Put the marrow bone, chicken carcasses and giblets in a large pot with 2 litres of water. Bring to the boil, skim and reduce to a slow simmer. Meanwhile, chop vegetables. After the soup has been simmering for half an hour, add the vegetables and parsley stems and continue cooking for about 2 hours. Strain the broth, reserving the carrots and giblets. Add salt to taste. Slice the carrots and giblets and return them to the soup. In a separate pot of boiling water, cook the noodles and then drain them. divide the noodles between 8 soup plates and ladle the soup over it. Sprinkle with chopped parsley and serve. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup With Apples And Leeks Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken -- quartered salt and pepper -- to taste 2 tablespoons butter 3 leeks -- with 1" green -- sli 2 granny smith apples -- peeled 1 cup apple juice 1/2 cup vinegar 3 cups chicken stock 3 tablespoons calvados 1/2 cup heavy cream Season the chicken with salt and pepper. Melt the butter over medium heat in a saute pan just large enough to hold the chicken. Add the chicken, skin side down, and cook for about eight minutes over medium heat. If the butter in the pan starts to brown, lower the heat slightly. Turn the chicken and light saute in the same way for five minutes more. Remove the chicken from the pan and place it in a bowl. If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter. Add the leeks and cook them for 10 minutes over medium heat. Stir the leeks every couple of minutes. They should be soft but not brown. Put the chicken back in the pan with the leeks. Add the apples, apple juice, vinegar and broth. Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top. Cover the pot and simmer the chicken very gently for 10 to 15 minutes, until it is completely cooked. Remove the chicken and let it cool. Remove and discard the skin and pull the meat away from the bones. Cut the meat into half inch chunks. Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan. Add the Calvados and the heavy cream. Bring to a simmer and season to taste with salt and pepper. Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls. Suggestions and variations: Try adding a cup of sliced mushrooms along with the apples. The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial. This soup is also delicious with curry, which can be added by gently cooking a tablespoon of curry powder in a tablespoon of butter and stirring it into the soup shortly before serving. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup With Dumplings Recipe By : "Food and Wine" Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 small onion -- minced 9 cups chicken stock salt white pepper -- freshly ground 1/2 teaspoon thyme 1 pinch nutmeg -- freshly ground 1 cup all-purpose flour 2 eggs In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 3 minutes. Stir in 8 cups of the chicken stock and bring to a simmer. Season with salt and white pepper to taste. Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour until thoroughly blended. Let the mixture cool slightly, then beat in the eggs, one at a time. Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup With Greens And Shiitake Mushroom Recipe By : COOKING RIGHT SHOW Serving Size : 8 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken thighs -- meaty 7 cups rich chicken stock 1 cup dry white wine 1 piece fresh ginger -- (2 inch) cut into co 1 cup green onions -- sliced 1/2 pound fresh shiitake or oyster mushrooms olive oil 1/2 pound napa or other green cabbage -- thinly sliced, stems 1 1/2 teaspoons hot pepper sesame oil* salt and pepper -- freshly ground, to t Remove skin from chicken and place in a soup pot. Add stock, wine, ginger, and onions and bring to a simmer. Simmer for 20-25 minutes or until chicken is just cooked through, skimming off any scum and fat that rises to the surface. Do not boil or stock will become cloudy. Remove stems from Shiitake and add to stock. Slice shiitake caps thickly and quickly saute in drops of olive oil until lightly browned. Set aside. Remove chicken from pot and cut meat into long slivers discarding bones. Strain stock carefully and discard ginger, onions and shiitake stems. Wash out pot and add the cabbage and cook for 2 minutes. Add chicken, spinach and sesame oil and cook for one minute more. Correct seasoning with salt and pepper and serve at once. Source: "The Searchable Online Archive Of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup With Guacamole Recipe By : Mrs. Rasmussen's Book of One-Arm Cookery Mary Lasswell Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium avocado 1 large tomato -- diced 4 scallion -- with top, sliced 1 chile serrano -- minced 2 tablespoons cilantro -- chopped 2 lime -- Mexican Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in. The pieces should be fairly large; this is a main dish soup. *The rice should be cooked in the soup. Peel and slice the avocados, and cut into 1" pieces. The chiles are best chopped fine in a blender. Halve the limes. Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping. Serve with hot tortillas. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup With Mongo Beans Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds frying chicken -- cut up in 2 inch pie 1 thumb size ginger root -- OR 2 teaspoons powdered ginger 2 large tomatoes -- quartered 1 small garlic cloves -- mashed 3/4 pound mongo beans -- boiled and peeled 2 tablespoon patis or fish sauce 1 can anchovy -- fish fillets may be 1 teaspoon MSG 2 tablespoon oil Fry chicken in oil until slightly brown, stirring constantly. Add ginger and garlic and stir until garlic is browned. Add tomatoes until soft, then add 4 cups of water. Add anchovy and cook if it is used instead of patis. Bring to boil, then simmer until chicken is tender. While chicken is simmering, boil beans in water until they are easy to peel. This is done by placing a bean between your fingers and rubbing the skin off the beans. When this is done with ease, remove from stove and drain. Add cold water to beans and then rub beans between your palms until almost all of the beans have been peeled. Keep replacing cold water and peeling will drain with water. When chicken is tender, add beans to soup and cook until soup is thick and beans are soft. Add water, if necessary, 5 minutes before it is done add the patis if anchovies are not available. Variation: Bitter melons, cut in squares or leafy vegetables such as spinach may be used. Pork may be used instead of chicken. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup With Passatelli Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups homemade chicken broth 2 large carrots -- chopped 1 stalk celery -- chopped 2 cloves garlic -- peeled and crushed 1 teaspoon salt 1 1/2 cups fresh breadcrumbs 2/3 cup grated Parmesan cheese -- plus extra for garni 1 teaspoon nutmeg -- freshly grated 2 large eggs 1 cup fresh parsley -- chopped Pour chicken broth into a large pot and bring to a boil. Add carrots, celery, garlic and salt. Reduce the heat to medium-low and simmer for 30 minutes. Meanwhile, in a mixing bowl, combine breadcrumbs, cheese and nutmeg. Make a well in the center and add eggs; mix until thoroughly combined. The dough should be damp but firm. If necessary, incorporate additional breadcrumbs or a few drops of water; if the dough is too wet or too dry it will crumble. To form the passatelli, pinch off a piece of dough and roll it about 1/4 inch thick, then break it into 1/2 inch lengths. sContinue forming the rest of the dough in the same manner. Bring the broth back to a boil, add the passatelli and parsley and cook for 5 minutes. Ladle the soup into bowls, sprinkle with a little Parmesan and serve. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup With Tiny Meatballs Recipe By : Key Gourmet CD Rom Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds stewing chicken 4 cups water 2 1/2 teaspoons basil 1/2 pound onions -- small 1 bay leaf 1 clove garlic 5 carrots -- sliced parsley and celery leaves ---meatballs--- 1 cup beef -- finely minced 1 egg 1 slice crumbly white bread 1/2 teaspoon salt black pepper -- freshly ground Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes. MEATBALLS:Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup with Matzo Balls Recipe By : Sous Chef Cleve Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs -- separated salt to taste ground black pepper to taste 2 Tbs. chopped parsley 2 Tbs. chicken fat or "schmaltz" (rendered chicke 1/3 cup seltzer water 8 cups chicken broth carrots, onions, and celery -- totaling 2 cups in e 3/4 cup Matzo meal In a bowl, whisk the egg yolks, salt, pepper, chopped parsley, schmaltz, and seltzer until combined. In a second bowl, whisk the egg whites until stiff, and fold into the yolk mixture. Fold in the matzo meal, and chill covered for 3 hours. Gently shape 12- 15 matzo balls with damp hands and set aside until needed. Gently sauti the carrots, onions, and celery, and then add the chicken stock. Bring to a gentle boil and add the matzo balls. Cook at a low simmer for about 30 minutes until tender. Garnish with chopped parsley. Source: "April Cooking With MasterCook Newsletter" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * West African Chicken Soup/Stew Recipe By : cici@nature.berkeley.edu (Cici) Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuscan Bean Soup With Tomato Bruschetta Muffins Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts Great Northern Beans canned (or cannellini 3 tablespoons olive oil 1 cup prosciutto -- chopped 2 cups leek -- halved, sliced 2 teaspoons garlic cloves -- chopped 3 quarts Chicken stock 1 pound Cabbage -- thinly sliced 1 pound mixed soup vegetables -- frozen 1 pound carrots -- sliced frozen 3 cups small zucchini -- sliced Salt and freshly ground pepper -- to taste 12 Bays English Muffins -- split 6 oil packed sun-dried tomatoes, reserve 1/4 -- drained 3 garlic cloves -- minced 9 roma tomatoes -- sliced 1/3 cup onion -- chopped 1 bunch fresh basil leaves 12 slices sliced mozzarella cheese -- cut in thin strips Rinse and drain beans -- reserve for preparat In large saucepan, heat oil. Saute prosciutto with vegetables over medium-high heat until lightly browned. Add beans to vegetables. Add stock; stir to combine. Bring mixture to a boil, reduce heat. Add vegetables to bean soup. Cover and simmer 15 minutes or until vegetables are crisp-tender. Adjust seasonings. hold and serve at 140 F to 160 degrees F. As ordered, garnish each portion with chopped parsley. Cut each sun-dried tomato into 8 strips. combine reserved oil with minced garlic. Hold for per order preparation. Bake muffins at 350 degrees F, 10 to 12 minutes or until edges are crisp and golden brown. Brush each muffin half with tomato/garlic oil. Top with fresh and sun-dried tomatoes, onions, basil and cheese. Serve with Tuscan Bean Soup. Source: "Bays Corporation" S(Internet Address): "http://www.bays.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Soup with Potato Dumplings Recipe By : Annette Thompson Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup onion -- chopped 1 tablespoon vegetable oil 2 cups chicken -- cut up, cooked 1 cup carrots -- sliced 1 tablespoon green onion -- chopped with top 1/4 cup milk 1 clove garlic -- crushed 6 cups chicken broth 1 cup celery -- sliced 1/4 teaspoon sage -- dried, crushed leave 1 cup mashed potatoes -- cold 1/8 teaspoon pepper 1 1/2 cups bisquick. baking mix The first 10 ingredients (from onion to sage) make up the soup. Cook onion and garlic in oil in 4 quart Dutch oven, stirring frequently, until golden brown. Add broth, chicken, celery, carrots, and sage. Heat to boiling. Prepare the potato dumplings by mixing the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minuted or until smooth, adding more baking mix if necessary. Roll dough into 18 balls, about 1 1/2 inches in diameter. Drop the dumplings into the boiling soup. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Each serving has 305 calories. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Colonial Peanut Soup Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 tablespoons grated onion 1 branch celery -- thinly sliced 2 tablespoons all-purpose flour 3 cups chicken broth 1/2 cup creamy peanut butter 1/4 teaspoon salt 2 tablespoons lemon juice 2 tablespoons chopped roasted peanuts Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts. Source: "Virginia Carolina Peanuts" S(Internet Address): "http://aboutpeanuts.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spiced Pumpkin Soup Recipe By : Serving Size : 6 Preparation Time : 0:10 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 1 cup chopped onion 2 tablespoons brown sugar 1 1/2 teaspoons curry powder 2 14 1/2 ounce chicken broth 1 29 ounce can solid pack pumpkin 3/4 cup milk 1/2 cup heavy cream -- whipped Salt, ground black pepper, cayenne pepper Snipped chives -- for garnish In 3-quart saucepan, heat butter over medium heat until hot; cook onion 10 minutes, stirring occasionally. Stir in brown sugar and curry powder. Gradually add chicken broth and pumpkin. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. Season with salt, black pepper and cayenne, as desired. Using blender or food processor, puree soup mixture until smooth. (Blend in batches, if necessary) Return to saucepan; stir in milk. Bring just to a boil over medium heat. Serve in individual soup bowls with a dollop of whipped cream; garnish with snipped chives. Source: "Pacific Northwest Canned Pears" S(Internet Address): "http://www.pnw-cannedpears.com/" T(Cooking time): "0:20" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Acorn Squash Soup With Corned Beef & Walnuts Recipe By : Chef Fritz Sonnenschmidt Serving Size : 12 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound lean corned beef 3 quarts water 2 pounds acorn squash -- peeled, seeded & cub black peppercorns -- to taste nutmeg -- to taste mace -- to taste bay leaf -- to taste juniper berries -- to taste 1 cloves -- to taste 4 ounces prepared horseradish 2 quarts corned beef broth 1 1/2 cup heavy cream salt -- to taste pepper -- to taste 6 ounces walnuts -- shelled & toasted 4 tablespoons chives -- snipped Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste. Add the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Calabrian Asparagus Soup Recipe By : Fred Peters. Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 clove garlic -- minced 2 tablespoons olive oil -- extra-virgin 2 pound asparagus -- trimmed and cut into 2 teaspoons salt 1/2 teaspoon pepper -- freshly ground 4 cup vegetable broth 4 eggs 1/2 cup parmesan* -- *fresly grated, PLUS 6 slice Italian bread -- toasted In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. Add the asparagus and cook until bright green, about 5 minutes. Add the salt, pepper and Vegetable Broth and bring to a boil. Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes. In a small bowl, beat the eggs with 1/2 cup of the cheese. Reduce the heat to low so that the soup is no longer simmering, and very slowly ladle about 2 cups of the hot soup into the beaten eggs, whisking constantly. Once incorporated, gradually stir the egg mixture into the soup in the saucepan. Increase the heat to moderately low and cook the soup, whisking constantly, until it just thickens, about 8 minutes. Do not allow the soup to boil or the eggs will curdle. Remove from the heat. Place one slide of toasted bread into each soup bowl. Ladle the hot soup on top and serve with additional grated cheese. Thickening soup with bread is typical of rustic Italian cooking, in which nothing goes to waste. The toasts may be made from day-old or slightly stale bread. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with a Sauvignon Blanc. NOTES : * May substitute for pecorino Nutr. Assoc. : 0 * Exported from MasterCook * Lava Soup Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Quart Carrot Juice 4 Avocados 5 Cloves Garlic 2 Inches Ginger Root 1 Teaspoon Paprika 1 Pinch Cayenne -- to taste 2 Tablespoons Tamari Soy Sauce Preparation: Blend all ingredients in cuisinart of blender until smooth (add carrot juice last). Serve cold or at room temperature. Use extra cayenne if you like it spicy. It's so simple and so healthy. Bon Appetite! Source: "http://www.living-foods.com/recipes/lavasoup.html" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creole Style Tomato Soup with Goat's Cheese Dumplings Recipe By : ESSENCE OF EMERIL SHOW Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 cups yellow onions -- chopped 1 cup celery -- chopped 1 cup carrots -- chopped 2 tablespoons garlic -- minced 8 cups fresh tomatoes -- chopped, peeled and 1/2 gallon chicken broth 1/4 cup parsley -- finely chopped salt and pepper -- to taste 1 pinch cayenne 1/2 cup heavy cream 1 cup goat cheese -- room temperature 2 tablespoons olive oil -- extra-virgin 2 tablespoons basil -- finely chopped 16 wonton wrappers 1/4 cup water Garnish: 2 tablespoons parsley -- finely chopped Preheat the fryer. In a large sauce pan, heat the olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4-5 minutes. Add the garlic and tomatoes. Cook for 3-4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand-held blender, puree half of the soup. Stir in the parsley. Re-season with salt and pepper if needed. Stir in the heavy cream. For the dumplings: In a small mixing bowl, combine the Goat's cheese, extra-virgin olive oil and basil. Mix until the mixture is fully incorporated. Season with salt and pepper. Spoon 1 tablespoon of the cheese mixture in the center of each wonton wrapper. Brush the edges of the wrappers with a little water. Bring two corners of the wrappers together and seal, forming a triangle. Fry the wonton for 1-2 minutes or until the dumplings are golden and crispy. Remove from the fryer and drain on a paper-lined plate. Season the dumplings with Essence. Ladle the soup in a shallow bowl. Garnish with the dumplings and parsley. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : Yield: 10 cups of soup, 16 dumpli Nutr. Assoc. : 0 * Exported from MasterCook * Acorn Squash And Apple Soup Recipe By : Harvey Steiman's California Kitchen Serving Size : 6 Preparation Time : 0:00 Categories : Healthy Eating Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium onion -- chopped 1 small acorn squash -- peel 1 1/2 tablespoon butter -- (1/2 Stick) 1 1/2 cups apple juice 1 1/2 cups nonfat vegetarian broth 1 small apple -- peel salt and white pepper -- to taste sugar -- to taste sour cream -- for garnish, optional parsley -- chopped for garnish Saute the onion and squash in the butter for 2 minutes. Add the apple juice, chicken stock, apple and seasoning. Cook until vegetables are tender, then puree in blender. Serve warm with sour cream on side. Garnish with parsley. Can be served hot or cold. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Serving Ideas: Especially delicious served cold with a dollop of sour cream NOTES : *Original recipe used 4 tablespoons butter... I used 1 1/2 tablespoon Nutr. Assoc. : 0 * Exported from MasterCook * Apple Barley Soup Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Apetizers Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large onions -- thinly sliced 2 tablespoons vegetable oil 3 1/2 cups vegetable stock 1 1/2 cups apple cider 1/3 cups pearl barley 2 large carrots -- diced 1 teaspoon thyme 1/4 teaspoon dried marjoram 1 bay leaf 2 cups apples -- unpeeled chopped 1/4 cup fresh parsley -- minced 1 tablespoon lemon juice 1/4 teaspoon salt In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 minutes or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender. Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chestnut Soup With Amaretto Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound chestnuts -- fresh 2 carrots 2 parsnips 1 small onion 1 clove garlic 2 scallion 3 stalk celery 4 tablespoons butter 5 cups brown stock 1 bouquet garni 3 tablespoons amaretto liqueur 1 cups cream -- heavy salt and pepper -- to taste cayenne pepper nutmeg Make a slash in the rounded side of each chestnut and roast in a pre- heated 400 F. oven for 5 minutes. Peel off the shell and inner skin. Peel the carrots, parsnip, onion, and garlic. Finely chop all of the vegetables, including the scallions and celery. Melt the butter in a large saucepan over medium heat. Add the vegetables and cook for five minutes, or until soft but not brown. Add the chestnuts, stock, and bouquet garni. Gently simmer the soup for 40 minutes, or until the chestnuts are very soft. Remove the bouquet garni and puree the soup in a blender or food processor. Return the soup to the saucepan, adding the amaretto, two- thirds of the cream, and salt, pepper, cayenne pepper and nutmeg to taste; the soup should be very flavorful. If a sweeter flavor is desired, add a spoonful of brown sugar. To serve, ladle the chestnut soup into warmed bowls. Pour a little of the remaining cream into each bowl and marble it into the soup, stirring with a skewer. Chestnut soup is extremely rich, so keep the rest of the meal simple. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cabbage Miso Soup With Dumplings Recipe By : Recipe from How to Cook with Miso by Aveline Tomoko Kushi Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sweet rice flour 1/4 cup boiling water 2 cups cabbage -- shredded 1 quart stock or water 1/4 cup miso oil -- for sauteeing Place flour in a bowl, add boiling water and blend. Knead for 5 min. then mold dumplings into any form you wish (about 1/2" thick). Set aside. Saute the cabbage. Add enough stock to cover it and bring to a boil. Cover pot and simmer til cabbage is tender. Add remainder of stock, bring soup to boil and drop dumplings into the soup. When dumplings rise to the surface they are cooked. Reduce flame. Place miso in bowl, add 1/4 cup broth and puree. Add puree to soup and allow to simmer for a few minutes. Garnish with parsley. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cucumber and Potato Soup Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium cucumber 4 medium potatoes -- peeled and diced 1 teaspoon salt 2 cups water -- cold 1/4 teaspoon pepper -- white 1 cup cream -- heavy 1/2 cup milk 1 green onion -- grated 1 teaspoon dill weed -- dried or 1 tablespoon fresh dill -- chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0