SOUPS
Baked Potato Soup
from: Verbena at: 10.07.2002 20:27
subject: Baked Potato Soup
I got this off of the Hallson Gardens website last year.
It is "to die for"!!
Baked Potato Soup
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 potatoes - baked, cooled, peeled and cubed
6 green onions chopped
1 clove crushed garlic
12 slices bacon crumbled
2 cups shredded Cheddar cheese
3/4 teaspoon salt (to taste)
1 teaspoon ground black pepper (to taste)
Place bacon in a large skillet and cook over medium heat
until browned.
Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium
heat and sauté green onions and garlic. Whisk in
flour, until smooth then stir in milk, whisking constantly
until thickened. Stir in potatoes and bring to a boil, stirring
frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese,
salt, and pepper.
Continue cooking, stirring frequently, until cheese is melted
Garnish w/ grated cheese and bacon bites
DH likes to top with dollop of sour cream
Serve with crusty French bread
*Clam Chowder-omit the cheddar cheese and add 2 to 3 cans
chopped
clams...Linda T"
Basil Chicken Soup
from: Ellise at: 04.09.2002 07:39
subject: Basil Chicken Soup
Even though it's a diabetic recipe we still enjoy it.
DIABETIC RECIPE
Basil Chicken Soup
1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and
cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light Jarlsberg cheese
In a 2 to 3 quart pan, combine butter, onion, and garlic.
Stir occasionally over medium heat until onion is limp and
slightly tinged with brown, about 10 minutes. Stir in flour
to coat onion. Gradually stir in broth, and bring to a boil
on high heat. Add potato; cover and simmer over low heat
until potato is tender when pierced, 15 to 20 minutes. Add
chicken; cover and simmer just until chicken is hot, 1 to
2 minutes. Stir in basil. Ladle into bowl and offer cheese
to add to taste.
Serves 4.
Nutritional Information Per Serving:
Calories: 237; Fat: 5.1 grams;
Carbohydrates: 19 grams;
Sodium: 168 mg; Protein: 19 grams
Exchanges: 1 Starch; 2-1/2 Low-Fat Meat
Berry-Wine Soup
from: Ms. Lillian at: 07.21.2004 05:13
Serves 4
1 cup cranberry-juice cocktail
1 cup fresh raspberries
1 cup hulled and sliced fresh strawberries
½ cup fresh blueberries
1/4 cup pure maple syrup
1 cinnamon stick
Pinch of ground cloves
1/4 cup dry red wine, preferably a fruity one such as Zinfandel
or raspberry vinegar
Thin lemon slices for garnish
Combine all the ingredients, except the wine and garnish,
in a medium saucepan. Bring to a boil over medium high-heat..
Remove from the heat and let cool. Remove and discard the
cinnamon stick and stir in the wine.
Refrigerate in a covered container until chilled, at least
four hours. Garnish servings with a lemon slice.
Serve the soup for dessert or as a first course, accompanied
by shortbread.
Butternut Squash Soup with Apples and Bacon
from: judi z. at: 10.07.2002 18:00
subject: Butternut Squash Soup with Apples and Bacon
Makes 6 generous servings.
1 (3- to 3 1/4-pound) butternut squash
2 large tart apples, such as Cortlands or Winesaps
1/4 pound lean sliced bacon
3 cups chopped leeks (about 4 medium leeks)
1 tablespoon dried rosemary, crushed well
1 teaspoon dried thyme leaves
1 teaspoon salt, plus more if needed
5 cups chicken stock, plus up to 1/2 cup extra if needed
1 cup cider
1/2 cup sour cream, plus 2 tablespoons extra, for garnish
6 fresh rosemary sprigs, for garnish
Halve squash and remove and discard seeds. Peel with vegetable
peeler, then cut into 1-inch cubes. Peel, halve and core
apples. Cut into 1-inch cubes. Set aside few minutes.
In large, heavy pot (with lid), sauté bacon over
medium heat until crisp.
Remove and drain on paper towels. Set aside for garnish.
Remove and discard all but 2 tablespoons bacon drippings
from pot.
Return pot to medium heat.
When drippings are hot, add leeks, apples and squash and
saute, stirring, to slightly soften vegetables and apples,
4 to 5 minutes. Stir in rosemary, thyme and 1 teaspoon salt.
Add 5 cups stock and cider and bring to simmer.
Lower heat so mixture cooks at gentle simmer. Cover and
cook until vegetables and apples are tender, 25 to 30 minutes
or longer.
Remove from heat. Puree in food processor, blender or food
mill. Return
pureed soup to pot in which it was cooked.
(If not serving immediately, cool, cover and refrigerate.
Soup can be prepared 1 day ahead. Reheat over low heat until
hot. Store cooked bacon in plastic food bag. Remove from
bag and reheat in microwave to warm and crisp.)
When ready to serve soup, whisk 1/2 cup sour cream into
mixture. If mixture seems too thick, whisk in little extra
chicken stock to thin slightly.
Taste and season with more salt if needed.
Ladle soup into 6 soup bowls. Garnish each serving with
1 teaspoon of the remaining sour cream. Place fresh rosemary
sprig in center of sour cream. Crumble bacon and sprinkle
some over each serving.
Note: If you prefer to serve this soup in mugs, you will
be able to get 9 servings. You will need additional 1 tablespoon
of sour cream and 3 extra rosemary sprigs for garnishing.
You will have enough bacon.
(Betty Rosbottom is a cooking school director and author
of "American
Favorites," Chapters.)
Cabbage Soup
from: Ruby Doo at: 02.26.2003 20:50
subject: Diet Cabbage Soup
Cabbage Soup Ingredients
1 head green cabbage
1 bell pepper
2 28 oz cans diced tomatoes
6 stalks celery
1 bunch green onion
2 carrots
1 large onion
2 cubes chicken bouillon
2 T sugar
2 T honey
4 T lemon juice
Cut vegetables in medium pieces. Place in soup pot. Add
seasonings and enough water to cover. Simmer until tender.
Season with salt and pepper.
This soup can be eaten anytime you are hungry. Eat as much
as you want, whenever you want. This soup will not add calories.
The more you eat the more weight you will lose. (But, if
eaten alone for indefinite periods, you will suffer malnutrition)
Carrot Dill Soup
rom: roseNC at: 11.22.2002 08:19
subject: Carrot Dill Soup
4 Tbs. Butter or margarine
1 large Onion (Diced)
2.5# Carrots (peeled and diced)
2 ribs Celery (leaves included, diced)
8 cups Chicken stock or canned broth
1/4 cup + 2 Tbs. Fresh Dill chopped
1 tsp. Salt
1/4 tsp. Black pepper
Dash Cayenne Pepper
1 1/2 cup Cheddar cheese (grated)
1/4 cup Finely diced red bell pepper for garnish
6 sprigs Dill, for garnish
Melt butter in soup kettle. Add onion and cover until tender.
Add carrots, celery, stock, 1/4 cup dill, salt, black pepper
and cayenne. Bring to a boil, reduce the heat and cover.
Simmer until carrots are tender. Allow to cool slightly.
Puree the soup, in batches, in blender or food processor.
Return to kettle, stir in remaining 2 Tbs. of dill. Add
cheese, stir constantly over moderate heat until cheese
is melted. Serve each bowl of soup garnished with a sprinkling
of red bell pepper and a sprig of dill.
6 portions
Corn Chowder
from: judi z. at: 10.07.2002 17:58
subject: Corn Chowder
1/4 lb. bacon, in large dice
1 stalk celery, diced
1 med. onion, diced
2 TB. butter
1 16-oz. can creamed corn
3 ears of corn, cooked, kernels removed
16 oz. chicken stock or broth
2 cups milk (whole or 2%)
2 large potatoes in large dice
2 medium carrots, diced
2 TB. flour
water
salt, pepper
1. In large a stock pot fry bacon until almost done. Add
celery & onions, and keep cooking until wilted.
2. Add creamed corn, fresh corn kernels, butter and chicken
stock. Add carrots &potatoes. Cook for bout 15-20 minutes,
or until potatoes & carrots are tender.
3. Mix flour and water to make a paste--not too thick not
too thin. Add some of the hot liquid to the paste, and then
add by teaspoonfuls until broth begins to slightly thicken.
Add as much as you have to get a texture you like--we like
our chowder thick, so I added several teaspoonfuls
4. Add milk. If you find the chowder too thick, add more
milk. Add salt & pepper to taste.
5. Simmer for about 20-30 minutes, but do NOT allow it to
boil.
"Cream" of Pumpkin Soup With Spicy Pepitas
from: Ms. Lillian at: 10.28.2004 17:45
Serves 6
1 tbs. olive oil
1 large onion, cut into 1/2" dice
1 medium carrot, peeled and cut into 1/4" slices
1 rib celery, cut into 1/4" slices
3 cloves garlic, chopped
2 tbs. ground cumin
2 tsp. salt
5 cups pumpkin, peeled and cut into 1" chunks (2 lbs.
pumpkin)
6 cups water or vegetable stock
2 tbs. rice (white basmati preferred)
1 tbs. apple cider vinegar
1/4 cup chopped cilantro
Spicy pepitas
1/4 cup raw, unsalted pepitas (hulled pumpkin seeds)
1/2 tsp. canola oil
1/4 tsp. salt
1/2 tsp. chili powder
Get a sugar (or pie) pumpkin or substitute butternut squash
for the pumpkin.
In a large saucepan, warm the olive oil over medium-low
heat. Cook the onion, shallot, and celery until somewhat
wilted. Add the garlic, salt, and cumin and continue to
cook until vegetables are completely limp.
Turn up the heat to medium-high. Toss the pumpkin into the
pot and cook with the other vegetables for a few minutes
to blend the flavors.
Add rice and water or stock to the pot and bring to a boil.
Lower the heat and simmer until the pumpkin is tender, about
20 minutes. Puree in batches in a blender and return to
the pot.
Add vinegar and adjust seasonings. Serve warm, garnishing
each portion with a sprinkling of chopped cilantro and spicy
pepitas (directions below).
Spicy pepitas: Preheat oven to 350 F. Toss pepitas with
oil, salt and chili powder and cook on a baking sheet for
approximately 5 minutes, or until seeds are slightly browned
and crunchy.
Cream of Roasted Red Pepper Soup
from: Anne(OH) at: 10.14.2002 14:36
subject: Cream of Roasted Red Pepper Soup
4 large Peppers red, roasted
1/2 teaspoon White pepper
1 teaspoon hot sauce
1 cup cream, heavy
6 roasted garlic cloves
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 cups chicken stock
Roast red peppers under broiler until they are charred on
all sides. Allow peppers to cool.
Heat chicken stock and heavy cream to a light boil. Add
the spices.
Cut peppers in half and de-seed. Peel burnt skin from peppers
and discard. Add roasted garlic, hot chicken stock and cream,
and pepper mixture. Blend or pulse chop for about a minute
and return to stock pot. Allow to simmer for 20-25 minutes
on low heat.
Add 4 oz. of sherry if desired.
Garbanzo Bean Soup
from: sunflower at: 10.07.2002 09:41
subject: Soup
Garbanzo Bean soup
2 cans beans
1 16oz can whole tomatoes
6-8 potatoes
cut into bite size pieces
1onion
1 green pepper
1lb bacon cooked
cut in small pieces
2 cups chopped ham
1t oregano
1t parsley
1t sweet basil
1/2 t chile powder
2 bay leaves
1 to 2 cans water depending on how thick you want simmer
for 3 hrs.
Ginger & Sweet Potato Soup with Cilantro
from: Joaniesgarden at: 11.13.2005 08:37
subject: South Beach Sweet Potato Soup
(think sweet potato pie in a soup)
6 servings
Prep time: 15 minutes
Start to finish: 50 minutes
Ingredients
2 teaspoons olive oil
1 medium leek, white part only, cut in half lengthwise,
rinsed well between layers and thinly sliced
1 medium carrot, chopped
2 pounds sweet potatoes or yams, peeled and cubed
1 1-inch piece fresh ginger, peeled and finely chopped,
plus 1 teaspoon grated
4 cups chicken broth, homemade or reduced-sodium canned,
or vegetable stock
3/4 teaspoon salt, or to taste
1/4 cup low-fat plain yogurt
2 tablespoons 1% milk
Fresh cilantro leaves for garnish
Lime wedges
Instructions
1. Heat oil in a 4- to 6-quart Dutch oven or soup pot over
medium-high heat. Add leek and carrot; cook, stirring often,
until they begin to soften, 2 to 3 minutes. Stir in sweet
potatoes (or yams) and chopped ginger. Add broth and bring
to a boil. Cover, reduce heat to low and simmer until sweet
potatoes are soft, about 30 minutes.
2. In batches, if necessary, transfer the soup to a blender
or food processor and process until smooth. Return the soup
to the pot, season with salt and reheat. Just before serving,
stir in grated ginger. Whisk yogurt and milk in a small
bowl until smooth. Ladle soup into bowls; drop a large dollop
(or several small dollops) of thinned yogurt onto each one.
Draw the tip of a knife or a toothpick through the yogurt
to make decorative swirls. Garnish with cilantro and serve
with lime wedges for squeezing into the soup.
Nutritional Information:
168 calories
2 total fat (0 g sat)
1 mg cholesterol
33 g carbohydrate
4 g protein
3 g fiber
606 mg sodium
Guacamole Soup
from: Ms. Lillian at: 02.19.2004 15:19
Guacamole Soup
(2 to 4 servings)
Two 14.5 oz. cans low-sodium chicken broth
2 cups water
½ yellow onion, peeled and quartered
1 clove garlic, peeled and smashed
2 chicken breast halves, preferably bone-in and skin-on
Salt and freshly ground black pepper to taste
2 ripe avocados, halved and pitted
Juice from 1 lime, plus additional lime wedges for serving
½ to 1 jalapeño chili pepper, seeded and finely
chopped About ½ cup finely chopped cilantro leaves
Crumbled Mexican white cheese or feta
Fresh corn kernels, very thinly sliced red onion, thinly
sliced baby spinach leaves or whole watercress sprigs and/or
pureed chipotle en adobo to taste
In a large pot over medium-high heat, bring the broth, water,
onion, garlic and chicken to a boil. Reduce the heat to
medium-low, cover partially and simmer gently, turning the
chicken once, until the chicken is cooked through, 15 to
30 minutes, depending on the size and whether using bone-in
or boneless pieces. Skim any scum that appears on the surface
of the broth.
Transfer the chicken to a plate; set aside to cool. Strain
the broth, reserving the onions and garlic if desired, and
return the broth to the pan. Season with salt and pepper
to taste and cover, off the heat, to keep warm.
Meanwhile, scoop the avocado flesh from the skin, place
it on a cutting board and sprinkle with salt and lime juice
to taste. Using a fork or the flat side of a large knife,
mash the avocado as much or as little as desired. Divide
the mash evenly among individual bowls and sprinkle with
jalapeño to taste.
When the chicken is cool enough to handle, shred the meat,
discarding the skin and bones. If using the reserved onions
and garlic, finely chop them.
If necessary, reheat the chicken broth. Pour the hot broth
over the mashed avocado, add the shredded chicken, onions
and garlic (if using), cilantro, cheese and any additional
ingredients. Serve immediately with lime wedges on the side.
Hot and sour soup
from: Joaniesgarden at: 01.21.2002 14:18
subject: Hot and sour soup
1 tablespoon sesame oil
1/4 lb. boneless pork, cut into match-stick-size pieces(easier
to cut when partially frozen)
3 cloves garlic, chopped
1 tablespoon ginger root, unpealed and chopped
5 cups unsalted chicken broth, homemade or canned.
3/4 cup mushrooms (any type)
1 8-oz. can bamboo shoots, drained and cut into strips
1 1pound firm or extra firm tofu, drained and cut into 1
inch cubes.
1 tablespoon white vinegar
4 to 6 drops chili oil (add more if desired)
3 tablespoons tamari (higher grade soy sauce)
A few pinches of white pepper
1 tablespoon arrowroot flour in 1/2 cup water (or use cornstarch)
1 egg white
1 1/2 cups bok choy tops or fresh spinach leaves, chopped
into thin strips
Chopped green onions (optional)
It takes more time to slice and chop everything than it
does to put the soup together.
Combine all ingredients EXCEPT the cornstarch/water mixture
and the egg white (green onions added as a garnish)
Bring ingredients to a slow boil, beat egg white, and add
slowly to broth without stirring. Add the cornstarch/water
mixture, simmer till it is thickened.
Judi Z's Leek and Potato Soup
from: judi z. at: 12.10.2006 18:24
1 large onion, diced
3 leeks (cleaned of all grit), sliced thin up to the light
green part
1 TB canola oil
2 TB butter
4-5 medium red-skinned potatoes, small dice
salt and pepper to taste
1 can chicken stock (reduced sodium-low fat)
1 1/2 cups heavy cream
(All amounts are approximate and the recipe can be doubled)
Heat oil and butter in pot, add onions and leeks and cook
over low heat until very wilted but DO NOT let them brown.
Add potatoes, mix well. Add stock, salt and pepper. Cook
covered until almost mush. Turn off heat, and either coarsely
process in food processor or use a potato masher (I like
mine with a bit of texture, not totally pureed.) Add cream
(add more for a thinner soup) and check for seasonings--I
usually have to add more salt and pepper. Place on low heat,
do not boil. Garnishes could be minced chives or other herbs,
bacon bits, some grated cheese or shredded carrots.
Lettuce soup
from: Chris in UK at: 06.28.2003 12:28
subject: Lettuce soup - NB UK Imperial measurements
Lettuce Soup
2-3 Heads lettuce ~ 1½ oz butter
1 small onion ~ 1 oz flour
1½ pints chicken stock
¼tsp sugar ~ 3-4 sprigs parsley
2 sprigs mint ~ ½ pint milk
-----------------------------------------------------------
Chop lettuce, melt butter and soften lettuce and onion for
5 minutes. Add flour, stock and seasoning. When smooth bring
to the boil stirring constantly - reduce heat and simmer
for 15 minutes, having added salt, pepper, sugar, parsley
and mint. Liquidize. Re-heat, add hot milk and blend.
New England Clam Chowdah!
from: judi z. at: 10.07.2002 17:57
subject: New England Clam Chowdah!
1 quart clams, chopped (reserve juice)
5 TB. butter, divided
2 ounces salt pork, in medium dice
1 medium onion, chopped
16 ounces clam juice (in addition to reserved juice from
chopped clams)
3 cups cubed potatoes
2 cup s whole milk
1 cup heavy cream
flour
salt & pepper
fresh dill weed
In large stock pot, melt 1TB butter, add salt pork, and
cook until crisp. Add onions, and cook over medium heat,
until transparent. Alternately layer chopped clams &
potatoes, sprinkling each layer with a teaspoon or two of
flour. Add clam juice and simmer for about1/2 hour (check
potatoes for doneness). Reduce heat to low, add milk and
cream, the remaining 4 TB. butter, salt and pepper to taste.
Heat thoroughly, taste to adjust seasonings, and garnish
with finely chopped dill weed.
Patiann's Minestrone Soup
from: Joaniesgarden at: 11.10.2002 19:47
subject: Patiann's Minestrone soup. (according to Joanie
:)
Into the pot went :
2 T butter
5 diced onions
8 sliced carrots
1 head cabbage
Add: 1 big can 32 oz whole tomatoes
1 bag frozen okra (I didn't have any, but it taste just
as good without it..)
2 cups green beans
Throw in a couple cups water or beef broth (I use both)
add some garlic
Simmer a bit.
Add 5 or 6 yellow squash sliced (I didn't have that either....:(
Add one can of white beans (Italian?)
1 can of black beans
1/2 cup parmesan cheese
Salt, pepper
(I also added parsley, oregano, and basil and celery)
Simmer some more till vegetables are tender
Add 2 cups elbow macaroni, or any shape you like. Cook 15
more minutes
(I found I had to add more liquid due to the pasta absorbing
the liquid).
.I've had two bowls already! Just perfect for that cold
front coming in.
Spanish Garlic & Veg. Soup
from: Gardenista at: 03.19.2004 21:15
Spanish Garlic & Veg. Soup
Makes 6 Servings
1 tablespoon olive oil
3 large carrots, peeled and diced
1 medium head cabbage, chopped
1/2 head cauliflower, chopped
2 leeks, sliced
I USED A LG. YELLOW ONION
6 cloves garlic, finely chopped
I USED 10 CLOVES
1 (14.5 ounce) can diced tomatoes with juice
4 teaspoons tomato paste
1 quart water
I USED CANNED CHICKEN STOCK
1/4 cup milk or light cream
I USED 'FAKE' SOUR CREAM MADE WITH SOY
1 tablespoon butter
salt and pepper to taste
I ALSO ADDED:
1/2 DICED GREEN BELL PEPPER
1 TBS. TABASCO SAUCE
3 SMALL POTATOES
1 Heat oil in a large pot over medium heat. Add carrot,
cabbage, cauliflower and leeks. Cook, stirring constantly,
for a few minutes until cabbage wilts. Stir in the garlic
and tomato paste, and continue to cook for another minute
or two, stirring constantly to prevent the garlic from burning.
Stir in 2 cups of water, then cover and simmer for 10 minutes.
2 Pour in the diced tomatoes and the remaining 2 cups of
water, and return to a boil. Reduce heat to low, cover and
simmer for 20 minutes.
3. Reserve 2 cups of the liquid, and puree the remaining
soup in a blender or food processor. Return the blended
mixture to the reserved liquid, and stir in milk and butter.
Return to a boil, and cook for 1 minute. Season to taste
with salt and pepper and serve.
I GARNISHED THE SOUP WITH CHOPPED SPANISH OLIVES
Spring Soup
from: Patiann at: 04.29.2003 13:00
subject: Spring Soup
"Fresh spring asparagus, spinach, and leeks from the
garden are
the ideal way to enjoy this hearty soup, but it's great
any time
of year! Potatoes, rice, and carrots round out this creamy
favorite."
Ingredients
1/4 cup butter
1 pound leeks, chopped
1 onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/3 cup uncooked long-grain white rice
4 teaspoons salt
1/2 pound fresh spinach
1 cup heavy cream
Directions
1. Melt the butter in a large pot over medium heat. Stir
in the leeks and onion, and cook until tender.
2. Pour water into the pot. Mix in potatoes, carrots, asparagus,
and
rice. Season with salt. Bring to a boil, reduce heat, and
simmer
30 minutes, until vegetables and rice are tender.
3. Stir spinach and heavy cream into the soup mixture, and
continue cooking about 5 minutes before serving.
Sweet Potato and Smoked Chile Soup
from: Jeanne J at: 10.09.2005 11:37
subject: Sweet potato and Smokey chili soup
Sweet Potato and Smoked Chile Soup
:
Serving Size : 4
1 tbsp butter -- (original recipe called for 2 tbsp)
1 med onion -- chopped
2 garlic cloves -- chopped
4 c chicken stock
3 med sweet potatoes -- peeled and chopped
1/2 c honey
1/2 c fat free half-and-half -- (original recipe called
for heavy cream)
1 tbsp chipotle chili canned in adobo -- finely chopped
or pureed
salt and pepper -- to taste
In a large saucepan, cook onions and garlic in butter until
translucent, about 4 minutes. Add stock and potatoes, and
simmer until tender, about 45 minutes. Add honey, cream,
and peppers, remove from heat and puree until smooth. Garnish
with a dollop of honey and cream.
Source:
"Magazine on Southwest Airlines, Feb 2003"
Turkey Soup
from: Ms. Lillian at: 11.23.2003 07:51
subject: Leftover Turkey Soup
Leftover Turkey Soup
(Serves 8)
Broth
2 tbs. olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
1 roasted turkey carcass, chopped into large pieces
1/2 tsp. dried parsley
1/2 tsp. dried thyme
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
In a large soup pot, heat the oil over medium heat. Sauté
the onion, carrot and celery until softened, about 5 minutes.
Add the turkey carcass. Pour in enough cold water to cover
the carcass by at least 1". Bring to a boil over high
heat, skimming off any foam that rises to the surface. Add
the herbs and spices. Reduce heat to low. Simmer uncovered
for 3 to 31/2 hours, checking periodically to add just enough
water to keep the carcass covered.
Place a colander over a large bowl or pot. Pour the broth
through the colander and discard the solids. Refrigerate
broth. After it has cooled completely, skim fat from the
surface and store in an airtight container.
Refrigerate for several days or freeze for up to three months.
Soup
2 tbs. unsalted butter
1 large onion, chopped
2 medium carrots, chopped
2 medium celery ribs with leaves, chopped
2 garlic cloves, minced
1 cup chopped crimini mushrooms
8 cups turkey broth (recipe above) or store-bought chicken
broth
16 oz. ditalini (or another small pasta, such as orzo)
2 cups bite-size pieces cooked turkey
Salt and freshly milled black pepper
Freshly grated Parmesan for garnish
In a large pot over medium heat, melt the butter. Add the
onion, carrots, celery and garlic.
Cover and cook, stirring occasionally, until the onions
are soft, about 5 minutes. Add the mushrooms and saute for
another minute. Add the broth and bring to a boil. Reduce
the heat to low and simmer covered until the vegetables
are tender, about 1 hour. Bring the soup back to a low boil
and add the uncooked ditalini, cooking for the shortest
length of time recommended by the package. During the last
5 minutes, stir in the turkey. Season the soup with salt
and pepper. Serve sprinkled with fresh Parmesan.
Per serving: 393 calories, 29 gm protein, 48 gm carbohydrates,
9 gm fat, 57
mg cholesterol, 4 gm saturated fat, 235 mg sodium, 2 gm
dietary fiber
Wild Mushroom Soup
from: DicentraL at: 12.03.2005 15:30
subject: Porcini Crimini Soup
1 oz dried porcini mushrooms
5 c warm water
3 T olive oil
4 shallots, chopped
2 garlic cloves, crushed or minced
1.5 lbs crimini mushrooms, coarsely chopped
2 c vegetable broth
1/2 t salt
1/2 t pepper
1 T whole grain mustard
Soak the dried porcini in the water for 30 minutes. Drain,
reserving liquid. Rinse thoroughly in cold running water.
Chop coarsely and set aside. Strain the liquid through a
paper filter or cheesecloth to remove any grit.
Heat the oil in a large saucepan. Add the shallots and
garlic, and sauté gently until softened. Add the
soaked mushrooms and continue cooking for 5 minutes. Stir
in the crimini mushrooms and cook, stirring, for about 10
minutes. Add the broth and seasonings, bring to a boil,
then reduce heat, cover, and simmer for 45 minutes or until
the dried mushrooms are tender.
Transfer the soup to a blender or food processor - in several
batches as necessary - and puree until smooth. Return to
pan, stir in the mustard, half the reserved mushroom liquid,
and taste for seasoning.
Serve with freshly made parmesan croutons if desired
From a Sunset mini-book featuring, "Mushrooms,"
by Jacqueline Clark, p.12, 1994.
