Other recipes in this category
  • Cream Of Cauliflower Soup
    1 (1 lb.) head cauliflower broken
    into flowerets
    1 sm. onion chopped
    1/4 c. water
    3 tbsp. butter
    1 tbsp. chicken-flavored bouillon
    2 c. milk
    1/2 tsp. salt
    1/4 tsp. ground nutmeg
    1/4 tsp. pepper
    Cheddar cheese
    Cook cauliflower and onion in 1/4 cup water until tender. Smash cauliflower with potato masher if too lumpy. Add remaining ingredients in saucepan and heat. Sprinkle with cheddar cheese.
  • Drunken Bean Soup
    1 (16 oz.) pkg. dried pinto beans (2
    1/2 c.)
    3 c. water
    1 slice bacon cut into 1 inch pieces
    2 tsp. sugar
    2 tsp. salt
    2 (12 oz.) cans beer
    1 c. roast beef shredded
    2 tsp. chili powder
    1 tsp. ground cumin
    1/4 tsp. garlic powder
    1 (10 oz.) can tomatoes and green
    chiles drained
    Sort and wash beans place in Dutch oven. Cover with water 2 inches above beans. Cover and let soak 8 hours. Drain beans and return to Dutch oven. Add 3 cups water to beans bring to a boil. Add bacon sugar and salt cover reduce heat and simmer 30 minutes. Stir in beer beef chili powder cumin and garlic powder. Cover and simmer 1 hour stirring occasionally. Stir in tomatoes and green chiles. Cover and simmer an additional 30 minutes.
  • Cream Of Almond Soup
    2/3 c. blanched almonds
    2 tbsp. butter
    2 tbsp. flour
    1 1/2 c. chicken broth
    2 c. half & half
    Salt to taste
    Pepper to taste
    1/4 c. heavy cream
    Chop or crush almonds finely. Combine with heavy cream in a small bowl. Heat butter in a medium-size saucepan . Add flour and cook slowly stirring for 2 minutes. Gradually add chicken broth stirring and cooking slowly until thickened and smooth. Add half and half salt and pepper and heat through. Mix in almonds and heavy cream just before serving. Serves 4.
  • Company Onion Soup
    4 tbsp. unsalted butter
    4 lg. sweet or Walla Walla onions
    sliced
    1 tbsp. sugar
    6 c. beef broth divided
    2 tbsp. worcestershire sauce
    Salt and pepper to taste
    4 thick slices French bread
    Additional unsalted butter
    Garlic salt or 1 garlic clove halved
    1 c. (4 oz.) shredded Gruyere or
    Swiss cheese
    In a Dutch oven melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook stirring occasionally until onions are caramelized about 20 minutes. Add 3 cups broth simmer 15 minutes. Add remaining broth worcestershire sauce salt and pepper. Cover and simmer for 30-40 minutes. Meanwhile spread both sides of the bread with additional butter sprinkle with garlic salt or rub with the cut-side of garlic clove. Broil bread until golden brown then turn and brown other side. Ladle soup into individual ovenproof soup bowls. Float a slice of bred in each bowl and sprinkle with cheese. Broil until cheese is melted and bubbly. Serve immediately. Yields 4 servings. The onions in this part of the country are superb and this soup is proof. Try it and see if your family enjoys this recipe as much as mine does.
  • Eight Bean Soup
    1 lb. (about 2 1/2 c.) mixtures of
    beans (great northern navy kidney pinto green split pea black garbanzo lentils black-eyed peas etc.)
    Ham bone or pork bones
    1 bay leaf
    1 lg. onion chopped
    1 can (16 oz.) tomatoes cut up
    1 tsp. chili powder
    Salt & pepper to taste
    Rinse beans. Place in large kettle cover with about 2 quarts water bring to a boil. Remove from heat cover and let stand for 1 to 2 hours. Drain off water. Add 2 quarts fresh water (or broth-bouillon) ham or pork bones and bay leaf. Bring to a boil and simmer for 2 to 3 hours. Remove and discard bay leaf. Add onion tomatoes chili powder salt and pepper. Simmer 10 minutes more (or longer). Serves 8.