Other recipes in this category
  • Lentil Soup
    Prepare in crock pot 3 lg. cans no fat chicken broth
    No fat chicken broth
    1 c. lentils
    1 lg. onion chopped
    1 med. can no salt V8 juice.
    Oil canola or margarine
    6 to 8 cocktail beef franks
    Pieces of celery and carrots optional
    Garlic powder
    2 bay leaves
    3 cloves sage
    coarse ground pepper
    6 allspice whole
    Salt substitute
    Celery seed
    Wash and drain lentils. Simmer on low with chicken broth and spice bag (cheese cloth) for several hours. Lightly brown onion and celery in canola oil. Add carrots to pot and simmer another hour remove spice bag. Add V8 juice and small hot dogs. Simmer another 1/2 hour. Serve with garlic Parmesan flat bread or corn bread and salad.
  • Lithuanian Potato Soup
    1 1/2 c. bacon diced
    3 c. (3/4 lb.) peeled potatoes cubed
    1/2 c. onion cubed
    1/4 c. fresh marjoram
    3 c. beef stock
    3/4 c. carrots cubed
    3/4 c. celery cubed
    1/2 c. leeks chopped
    1 c. heavy cream
    Salt and pepper to taste
    In a little bit of butter saute the bacon in a stock pot. Add the potatoes onions marjoram and beef stock and cook over low heat about 25 minutes. At the end of that time add the carrots celery and leeks and simmer for an additional 10 minutes. Transfer ingredients to a food processor and process to a satiny consistency. Return ingredients to stock pot and add heavy cream. Cook about 5 more minutes over low heat. Season to taste. Garnish with parsley and serve immediately. Serves 6.
  • Lentil Soup
    1/2 onion chopped
    1 tbsp. butter
    2 qts. cold water
    2 c. (1 lb. pkg.) dry lentils
    1 to 2 celery stalks with leaves
    chopped
    2 to 3 potatoes grated
    1 tsp. basil
    1 c. tomatoes
    1 tsp. salt
    Brown onion in butter. Add cold water and dry lentils. Bring to a boil cover and simmer for about 2 hours. Add several sliced carrots celery stalks with leaves potatoes basil tomatoes and salt. Continue simmering with cover on until vegetables are tender. Serve with grated cheese on top if desired.
  • Peanut Butter Soup
    3 tbsp. butter
    1/4 c. chopped celery
    1/4 c. chopped onion
    3 tbsp. flour
    1/8 tsp. salt
    1 c. milk
    1/2 c. peanut butter
    1 c. or 10 3/4 oz. can chicken broth
    plus water to make 2 cups.
    Melt butter in 2 quart saucepan. Add celery and onion. Saute 5 minutes. Blend in flour and salt. Cook until smooth stirring constantly. Remove from heat. Gradually add milk cook over medium heat keep stirring until thickened. Boil and stir 1 minute. Add peanut butter stir until blended stir in broth heat to serving temperature (do not boil). Yield 4 cups.
  • Cheese Soup
    1/4 c. butter
    1/2 c. onion finely diced
    1/2 c. grated celery
    1/2 c. grated carrots
    1 1/2 tsp. cornstarch
    1/4 c. flour
    1 qt. chicken broth
    1 qt. milk
    1/8 tsp. baking soda
    1 lb. grated cheese
    Melt butter in pan. Add onions carrots and celery. Saute until soft. Add flour and cornstarch and cook until bubbly. Add broth and warmed milk. Add baking soda and cheese. --MEXICAN CORN CHOWDER--
    Use basic cheese soup recipe adding 1 (4 ounce) can creamed corn and substitute 1 pound block of Velveeta Mexican cheese (I use mild) for the grated cheese.