Soups On – Part 1
This week we have to go no further than your kitchen. With the season change and theweather getting nippy … soup comes to mind. Soup seems to be most popular during the colder months, though summer soups are enjoyed as well. Today there will be five soup recipes for you to try.
At one time the base of a good soup was homemade broth – but – with the availability of canned, boxed or bullion stock or broth, no longer do you need to take time to make your own stock – store bought saves a lot of time.
Many times soup is often served with hearty bread. It is not uncommon to use the bread to absorb the soup while eating.
For those of you who want to start from scratch this first recipe is for you.
HOMEMADE CLEAR BROTH/STOCK
3 lbs. beef, chicken, veal or mixed bones 1 onion, unpeeled Salt & freshly ground black pepper 7 cups water Place the bones, the unpeeled onion and salt & pep- per to taste in a large pot. Cover with the water and put over high heat. Bring to a boil, then cover and simmer for one hour. Uncover and continue to simmer until the stock has reduced to almost half. Strain the stock and return to the pot. Use immediately or store for later. It freezes well.
ONION SOUP
This recipe can be doubled or tripled
4 large white onions, sliced thin*
½ pound butter or margarine 2 cans beef broth 1 can beef consommé Light sprinkling of garlic powder Mozzarella cheese Bread
Sauté onions in butter/ margarine until just tender. Add garlic powder as cooking. In a large pot add beef broth and beef consommé. Bring to a low simmer and add onions to the liquid. The secret of this onion soup is to simmer the entire mixture for 24 hours. You can cook it several hours at a time, but it does need to be cooked for a long time.
Place in serving bowl(s) and sprinkle with cheese, if you cover the bowls for a Shown here is slow cooker onion soup.
short time with a plate or foil the cheese will melt. Serve with a nice French or dark bread.
*You could use an electric meat cutter; it makes nice thin slices and saves fingers. Just make sure you know how to use an electric meat cutter!
HUNGARIAN MUSHROOM SOUP
(A Great Christmas Eve Soup) 2 chopped onions 2 chopped green peppers 2 grated carrots 2 minced garlic 1 Tbsp. paprika 2 pounds mushrooms, sliced,
Set aside ½ cup mushroom caps butter ½ teaspoon basil 5 to 6 cups chicken broth
Salt & pepper to taste 1 cup sour cream 2 Tbsp. dill Chopped chives Combine tomake a paste 2 Tbsp. flour 6 Tbsp. butter chopped chive (for garnish)
Sauté onions in butter for 5minutes. Add peppers, carrots and garlic, sauté 5 minutes. Add paprika, sauté 3minutes. Add more butter as needed for sauté process. In another pan, sauté mushrooms in butter in small batches for 3 – 5 minutes. Add all of the vegetables together including mushroom and mushroom caps and simmer for 30 minutes. Remove one cup of broth and add one cup of sour cream, blend until smooth, add to soup. Make paste of flour and butter and add to thicken the soup, simmer for 5 or so more minutes. Serve with chopped chives on the top.
BLACK BEAN SOUP
2 Tbsp. vegetable oil 1mediumonion, chopped 1 green bell pepper, chopped
Large carrot, peeled and thinly sliced 3 cloves garlic, minced 2 (15 ounce) cans black beans*
14 ounce can chicken broth
2 cups cubed cooked turkey ham ¼ tsp. cumin ½ tsp. salt Ground black pepper to taste
1 cup shredded cheddar cheese
1 cup sour cream
Heat oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot and garlic, and cook 5 minutes, until tender. Mix in 1 can of black beans and chicken broth. In a blender or food processor, puree remaining can of beans until smooth. Mix into the large pot of ingredients. Bring soup to a boil. Reduce heat to low. Mix in turkey ham, cumin, salt and pepper. Simmer 20 minutes. Garnish with cheddar cheese and sour cream to serve.
*Bette’s Note - When using canned beans -- beans seem to have a better taste when the liquid is drained and rinsed with fresh water.
FILLED CABBAGE SOUP
1 small onion, chopped Handful carrot strips 1 small head of cabbage, chopped
2 cans (28 oz. Each) crushed tomatoes
2 to 3 cans beef broth (approx. 14 ½ oz. each) season to taste* 1 ½ lbs. browned ground meat
2 cups cooked regular rice. Oil or spray shortening Brown onion in small amount of oil or coat pot