Soups

Onion Soup

  • 4 sliced onions
  • 2 cloves garlic (chopped)
  • 4 tablespoons butter
  • 6 cups chicken broth
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon Worcestershire sauce

Instructions:

  1. Sauté onions and garlic in butter until yellow.
  2. Add broth, Worcestershire sauce, and red pepper.
  3. Cut 6 slices of bread into circles, toast with butter and Parmesan cheese.
  4. Serve soup hot, top with a bread round and some more Parmesan cheese.

Parsley Soup

  • 4 cups chicken stock
  • 2 cups firmly packed chopped parsley
  • 3 chopped onions
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chopped green onions
  • 2 cups milk
  • 2 cups diced potatoes
  • 3 tablespoons sherry
  • 2 tablespoons margarine
  • 3 tablespoons flour

Instructions:

  1. Place broth, parsley, onions, sugar, salt, and pepper in a 2 qt pan and heat to boiling.
  2. Reduce heat and simmer covered for 30 minutes.
  3. Strain and reserve broth and parsley separately.
  4. Heat 1 cup milk with potatoes, cover in a small pan over medium heat until tender (15 minutes).
  5. Heat butter in a 2 qt pan over low heat, stir in green onions, sauté, and add flour.
  6. Cook and stir until smooth, slowly stir in reserved broth and onions with 1 cup milk.
  7. Add to mixture, stirring constantly, cook 1 minute and reduce heat.
  8. Add potatoes and sherry, heat until hot only (don't boil).
  9. Serve garnished with parsley.

Mushroom Soup

  • 1/2 lb mushrooms
  • 3 tablespoons butter
  • 2 chopped medium onions
  • 2 tablespoons flour
  • 5 cups chicken stock
  • Salt
  • Pepper
  • 1 cup rice
  • 1 bay leaf
  • 2 tablespoons chopped watercress

Instructions:

  1. Slice mushroom caps and chop stems.
  2. Melt butter and add onions and mushrooms, steam for 6 minutes.
  3. Blend in flour and add stock.
  4. Season and add rice, bay leaf, cover, and simmer for 15-20 minutes.

Split Pea Soup

  • 1 pack dry split peas
  • 1 ham bone
  • 8 cups water
  • 2 diced carrots
  • 1 large diced onion
  • 1 bay leaf
  • 1 finely chopped garlic clove
  • 6 peppercorns

Instructions:

  1. Simmer for 3-3 1/2 hours, remove ham and bone.
  2. Mash or blend peas and vegetables, shred ham, and return to soup.
  3. Salt to taste.

Gumbo

  • 1 cup butter
  • 1 cup finely chopped white onion
  • 1 cup finely chopped celery
  • 1/2 cup flour
  • 3-4 bay leaves
  • 4 cups liquid (use oyster water and any other stock)
  • 2 cups whole canned tomatoes
  • 3 dozen oysters
  • 2 cups raw shrimp
  • 3 cups thinly sliced okra
  • 4 teaspoons salt
  • 3/4 teaspoon white pepper
  • Cayenne

Instructions:

  1. Melt butter in a 4 qt pan.
  2. Add celery and onion, sauté until lightly brown.
  3. Stir in flour and cook until golden (this is a roux).
  4. Blend in liquid and tomatoes, simmer for 5 minutes.
  5. Add bay leaves, crabs, oysters, shrimp, okra, salt, and pepper.
  6. Cook on low heat for 20 minutes.

Gazpacho

  • 2 cups tomatoes (peeled and chopped)
  • 1 cup onion (chopped)
  • 1 cup celery
  • 1/2 cup green pepper
  • 1 cup cucumber
  • 2 tablespoons vinegar
  • 2 tablespoons salad oil
  • 2 cups tomato juice
  • 1 envelope low-cal salad dressing mix
  • Dash of Tabasco

Instructions:

  1. Peel and chop tomatoes, onion, celery, green pepper, and cucumber.
  2. Add vinegar, salad oil, tomato juice, salad dressing mix, and Tabasco.
  3. Chill for 3 hours or overnight.

Hamburger Soup

  • 3 tablespoons butter
  • 1 onion
  • 1 1/2 lb ground beef
  • 1 can (1 lb, 12 oz) tomatoes
  • 3 cans consommé
  • 2 cups water
  • 4 medium carrots
  • 1 bay leaf
  • 4 celery tops
  • 1/2 teaspoon thyme
  • 2 sprigs parsley
  • 10 peppercorns
  • 1 tablespoon salt

Instructions:

  1. Sauté chopped onion until soft.
  2. Brown meat, pour in tomatoes, consommé, water, and scraped sliced carrots.
  3. Simmer for 45 minutes and serve with grated cheese.