Valley City Times-Record

Hints From Heloise


HOMEMADE SOUP - Dear Heloise: I love homemade soup and so does my husband. We will sometimes just take a couple cans of tomato juice or vegetable juice from our pantry, toss in some frozen or fresh veggies, and with some thick crusty bread, we made a delicious meal for two. I like to add some beef bouillon too and a few extra spices. My husband likes to add macaroni, but either way it's always a hearty meal. It's quick and easy and very tasty! -- Patricia G., Taos, N.M.

GARDEN CHEDDAR SOUP - Dear Heloise: You had a cheddar cheese soup that my son loved, and since he'll be coming home on leave I'd like to make it for him. But I can't find the recipe. Would you reprint it? I read your column every day and won't miss the recipe if you reprint it for me. -- Janice W., Rochester, Mich.

Janice, I get numerous requests for this recipe, so here it is:

2 carrots, peeled and sliced

2 small zucchini, halved and sliced

2 tomatoes, peeled and cut into wedges

1 celery stick, sliced

1 cup portobello mushrooms, sliced

1 onion, halved and sliced

1 garlic clove, minced

4 1/2 cups beef broth

1 1/2 cups tomato juice

1 tablespoon fresh basil, minced

1/2 cup dry red wine

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoon­s fresh parsley, minced

1 cup shredded cheddar cheese

In a stock pot, add the first nine ingredient­s and heat to boiling. Reduce heat and simmer, covered, for 30 minutes or until vegetables are tender.

Stir in basil, wine, salt, pepper and parsley just before serving. Sprinkle the top of each serving with cheddar cheese.

If you like this recipe and enjoy soup any time of the year, you will like my pamphlet "Heloise's Spectacula­r Soups." Just go to www., or send $5 along with a stamped (75 cents), self-addressed envelope to: Soups, P.O. Box 795001, San Antonio, TX 78279-5001.

Here's a tasty tip: Puree celery and onions in a blender and add to most soups to add extra flavor. -- Heloise

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