Soups

Soups

Especially in the Winter, there is nothing better than a big bowl of soup (with some warm just out of the oven bread, too).  Here are some fantastic soup recipes to add to your repertoire.

Brenda Nolen

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C-M’s No Milk Potato Soup

Ok..I cheat on this

  • 1 envelope Knorr leek soup mix*
  • 2 large baking potatos
  • 4 large carrots, as far as I am concerned the more carrots , the better I like it..
  • 1 cup chopped leeks, leaves and all
  • 1 stalk celery
  • handful of parsley
  • salt and pepper to taste
  • Add some dried instant potatoes to thicken
  • for meat eaters you can slice in some good sausage

Prepare the Knorr soup mix according to their directions in a large pot. Cube and chop all veggies, sautee with the leeks in a bit of olive oil for a few minutes. Add to the
leek soup mix. Add seasoning and parsley and meat if you like to. Thicken with instant potatoes.* That’s it. I can not tolerate milk well, so this is my version of potato soup

* BTW, I use instant potatoes to thicken gravies etc. all the time..
* Instead of the Knorrmix, I’ve also used veggie boullion mix.

C-M

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Calendula Potato Soup

  • 1 pound potatoes, peeled and cubed
  • 1-2 cloves garlic minced
  • 1 medium onion diced
  • 1/2 cup diced celery
  • 1/2 cup fresh calendula petals or 1/4 cup dried
  • 1 teaspoon celery seed
  • water
  • 1 cup milk
  • 1/4 cup butter
  • salt and pepper to taste
  • celery salt (optional)
  • Parsley flakes (optional)

Place prepared veggies, calendula and celery seed in a pot and cover with water. Cook on medium heat until done. Drain off excess water leaving just enough to be below the line
of veggies in your pot. Add milk, butter and additional seasoning if desired. Serve hot or cold garnished with a dash of parsley flakes or celery salt if desired.

Melana Hiatt

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Chinese Sour Soup

(Adaptions I would make are in parenthesis and marked with *)

  • 1 oz. dried tree ear mushrooms
  • boiling water
  • 6 c. vegetable broth
  • 1/2 c. fresh, closed day lily buds (dried day lilies can be used; soak in hot water for 1/2 hour, drain, measure)
  • 1/2 c. drained canned straw mushrooms
  • 1/4 c. cider vinegar (*rice vinegar)
  • 2 1/2- 3 T. tamari soy sauce
  • 2 T. dry sherry (*I would leave this out)
  • 12 oz. tofu, cut in strips
  • Freshly ground black pepper
  • 2 T. arrowroot, dissolved in 1/3 c. water
  • 2 eggs, well beaten
  • 2 tsp. sesame oil (*I would use chili sesame oil)

For garnish: 3-4 scallions, chopped, Several fresh opened day lilies

Soak dried mushrooms in boiling water for about 20 minutes. To the vegetable broth, add the drained tree ear mushrooms (*I would find a way to incorporate the leftover mushroom water in recipe), lily buds, canned straw mushrooms, vinegar, tamari, and sherry. Gently drop in the tofu strips. Grind in a few sprinkles of black pepper and marinate for 1 hour. Slowly bring the soup to a boil. Add the arrowroot water and stir gently until thickened. Allow to simmer for several minutes. Remove from heat and slowly whisk in
eggs. Add sesame oil. Garnish with scallions and day lily blossoms. Serve Chinese Sour Soup at once with whole wheat crackers and a raw vegetable platter with creamy garlic
dip.

Serves 4-6.

Betty Black
NvwodiWaya

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Cream of Mushroom Soup

This is the recipe I use. It might work for canning without the white sauce which you can make from a mix of powder or from a “sauce stick” that is frozen.

JoAnne

Cream of Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 4

  • 1 cup white sauce — average or heavy
  • 2 cups mushroom soup concentrate (see below)
  • 2 cups beef broth

Heat white sauce in top of a double boiler over simmering water. In a separate saucepan, simmer concentrate and broth 30 minutes, stirring occasionally. When both are hot
combine and stir and serve.

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Mushroom Soup Concentrate

Recipe By : Hazel Meyer Freezer Cookbook
Serving Size : 12

  • 2 pounds fresh mushrooms
  • 1/4 cup minced fresh onion
  • 1/2 cup celery — finely slivered
  • 6 tablespoons butter
  • 2 1/2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 4 tablespoons flour
  • 2 cups broth — beef, chicken or veg

Slice mushroom caps and chop stems. Set aside while you saute onion and celery in butter in a large heavy skillet or dutch oven 3 minutes. Add parsley and saute 3 minutes
stirring with a wooden spoon. Add mushrooms. Sprinkle on salt, paprika and flour. Stir constantly until well blended. Add broth slowly. Bring to a boil. Lower heat and simmer
10 min. Cool. Pour into freezer containers and freeze.

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Cream of Plantain Soup

Originally from one of Euell Gibbons’s books

  • 1/2 lb plantain leaves
  • 1 can beef consomme
  • 1 can water
  • 4 green onions
  • 2 Tablespoon butter
  • 1 Tablespoon flour
  • 1 cup light cream
  • 1 egg yolk
  • 1 pinch mace

Boil 1/2 lb. of plantain leaves in 1 can of beef consomme and 1 can water for 30 minutes. Slice 4 green onions thinly, including the tops, and saute in 2 Tbsp. butter
until white parts turn golden brown.

Sprinkle 1 Tbsp flour over scallions, then add 1 cup of broth from the greens pot, and boil and stir until smooth. Pour all back into the plantain pot and boil for 10 minutes
more.

Rub through a sieve or ricer. This gets the tough fiber out of the plantain leaves.

Return to pot on low heat and add one cup of light cream into which one beaten egg yolk has been stirred. Heat and stir, but do not boil, until it is hot, then serve with a
sprinkling of powdered mace.

Yield: 4 Servings

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Cream of “What am I in the Mood for” Soup

This is a basic Cream of Soup. What it turns out to be is completely up to you. So you can make this soup based on what you collected that day or have on hand. Normal store
bought veggies also work with this recipe so feel free to use it for most anything.

  • 2 c cooked veggies or wild greens (bulrush sprouts, cattail sprouts, dandelion, chicory, morel, etc)
  • 1 Onion; chopped
  • 2 tb Butter
  • 2 tb oil
  • 4 tb Flour; heaping
  • 2 c Hot milk
  • 2 c Broth
  • Salt and pepper
  • 1/4 c Grated cheese

In a pot melt the butter in the oil and sauté the onion until golden. Stir in the flour. Dump in milk and whisk until thickened. Add the broth and mix well. Combine the victim
in question with the broth and simmer over a low heat until bubbly. Melt in cheese and serve.

Melana Hiatt

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Creamy Nettle and Potato Soup

Source: Chef Daniel DeLong in the May, 2001 issue of Food & Wine 6 Servings

  • 6 T unsalted butter
  • 4 medium shallots, coarsely chopped
  • 4 celery ribs, coarsely chopped
  • 1 large leek, white and tender green parts only, halved lengthwise and thinly sliced
  • 1 1/4 pounds Yukon gold potatoes, peeled and cut into 1/4-inch dice
  • 1/4 c. dry white wine
  • 1 T fresh lemon juice
  • 4 1/4 cups water
  • Bouquet garni, made with 1 thyme sprig, 1 tarragon sprig, and 1 bay leaf, tied with kitchen string
  • 1/2 c. heavy cream
  • 10 ounces nettles or spinach or 1 bunch (5 ounces) flat-leaf parsley and
  • 1 bunch (4 ounces) sorrel, stems and tough ribs removed
  • Salt and freshly ground white pepper

1. Melt 4 T. of the butter in a large, heavy saucepan. Add the shallots, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until
softened, about 8 min. Add the wine and lemon juice and cook over high heat until evaporated. Add 4 cups of the water and the bouquet garni and bring to a simmer. Cover
and cook over moderately low heat until the vegetables are tender, about 15 min. Discard the bouquet garni.

2. Working in batches, puree the soup in a blender or food processor until smooth. Strain the soup into a clean saucepan through a fine sieve. Stir in the heavy cream.

3. Bring a medium saucepan of salted water to a boil. Add thenettles and cook just until wilted. Drain the nettles and immediately plunge them into a medium bowl of ice water.
Transfer the nettles to the blender or food processor and puree them with the remaining 1/4 cup of water. Strain the nettle puree into the soup and season with salt and white
pepper. Bring the soup to a simmer over low heat, stir in the remaining 2 tablespoons of butter until melted and serve the soup right away. Make Ahead: The soup can be refrigerated for two days.

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Fresh Green Chile Soup With Tumbleweed Greens

Yield: 6 servings

  • 12 ea Green anaheim chiles
  • 2 md Red bell peppers
  • 2 lg Potatoes, cubed
  • 2 1/2 ts Salt
  • 6 c Stock
  • 1 ts Black pepper
  • 3 ea Garlic cloves, chopped
  • 1/4 c Tumbleweed greens, for garnish

Roast the chiles and peppers by the Open-Flame Method. Peel the chiles and peppers, pull off the stems, remove the seeds and veins, and set aside. In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender. Puree the green chiles and then the red peppers separately in a food processor until smooth. Mix the
purees together, add the potatoes and stock, and process in 2-cup batches for another minute, or until smooth. Add the remaining salt, the pepper, and garlic and process
again. Press the puree through a fine sieve. Heat the puree in a saucepan. Serve hot, garnished with tumbleweed greens.

—–

This Recipe was printed from iChef.com (c) 2001 The Internet Chef, All rights Reserved. For more recipes visit our site: http://www.ichef.com

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Mallow Soup

Source: Wild Greens and Salads, by Christopher Nyerges, 1982
(via Grandma Nea)

  • 2 c. mallow leaves, finely chopped
  • 2 c. milk or cream
  • 2 c. water
  • 2 small Jerusalem artichokes
  • 1 onion bulb (or a bunch of wild onion greens)
  • 1 bay leaf
  • Powdered kelp

Heat the water in a saucepan with the onion (diced) and the Jerusalem artichokes (cut into small pieces). Cook at low heat until the Jerusalem artichoke is almost completely
tender. Add the mallow leaves, finely chopped, the milk (or cream), and the bay leaf and kelp for seasoning.

You can use powdered milk to make the milk for this recipe if you are out on the trail or holed up in your cellar…

Leda Meredith

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Oyster Mushroom Soup

  • 6 cups chicken or vegetable broth (or water)
  • 4 Tbs butter or margarine in 2 parts
  • 1 bunch (about 6) green onions, diced
  • 1/2 cup celery – diced
  • 2-4 cloves garlic – minced
  • 1 cup potatoes, cooked and diced
  • 1/2 pound oyster mushrooms
  • 2 Tbs flour
  • 4 cups non-fat milk
  • 1/2 tsp parsley
  • 1/2 tsp paprika

Place the broth (or water) in a 5 quart soup kettle over medium-high heat. Melt 2 Tbs of the butter (or margarine) in a frying pan and add the onions, celery, garlic, potatoes
and mushrooms. Saute’ for about 5 minutes, stirring occasionally – add to the kettle. Melt the rest of the butter in the frying pan, add the flour and brown it; add milk and
stir with a whisk until well blended and smooth – add to the kettle. reduce heat and simmer about 20 minutes. Garnish with parsley, paprika, croutons and/or cheese slices.

Melana Hiatt

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How To Make Pine Soup

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Pea Soup

From: Carol
Date: Sun Jan 2, 2000 1:32am

  • 1 lb. split peas, yellow or green
  • 2 large onions, sliced
  • 2 cloves of garlic, chopped
  • 1 large carrot, chopped
  • 1 or 2 ribs celery, chopped
  • 10 cups water
  • 1 large ham bone with meat still clinging to it or smoked ham shanks of equivalent weight
  • Salt and pepper to taste.

Combine in a large pot. Simmer, stirring occasionally, until peas are soft. Remove bones, and cut meat into bite sized pieces. If you have it, add additional ham cut in
pieces. Return meat to pot to heat. Serve with corn bread.

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Soupe De Sante For Fish Days from 1654

Take Celery, Endive, Sorrel, a little Chervil ad cabbage-lettuce well picked and washed, mince them down with a knife, squeeze the water from them, put them into a saucepan,
toss them up in Butter with a little Onion, take off all the fat, then put them a little water from boiled Peas, and let them boil till they are tender ; then put in half-a-spoonful of flower and keep moving it till it is brown.  Then put in some good Fish- broth and a glass of wine, season it with Salt, pepper, an onion stuck with cloves, shred Parsley and a faggot of savoury Herbs, lay in the middle of your Soop-dish a French roll fried having taken the crumb out at the bottom, cover the Bottom of your dish with the crust of French Rolls, set it over a chafing dish of coals, lay the herbs upon them and then pour the soop upon your crusts and herbs, let it stand a while to simmer and soak the Bread.  Garnish it with Turnips and Carrots and serve it up hot.
From The Receipt Book of Joseph Cooper, Cook to Charles I, 1654

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Sweet Goldenrod Soup

This is taken from Billy Jo Tatum’s Wild Foods Field Guide and Cookbook. page 128 This is another gem of a book which I would readily recommend and costs less than 10.00 U.S. currency to boot so it is a bargain as these things go!! Billy Jo Tatum is from Arkansas in the Ozarks region so keep that in mind to…

This is a hearty soup, especially appealing to the taste because of its slight anise flavor, and to the eye because of its gold color. Serve it with toast spread with
Watercress Butter.

  • 4 cups chicken broth or, preferable, broth from cooking quail or duck
  • 6 wild leeks, white parts only, or 1/2 cup chives, finely chopped
  • 1/2 cup (packed) watercress leaves, finely chopped
  • Peel of one lemon (yellow part only), shredded
  • 1 or 2 cups of cooked chicken, quail, or duck, cubed
  • 1/2 cup sweet goldenrod flowers, stripped from their stems
  • 1/2 cup cubed Jerusalem Artichokes in Lemon Juice
  • Garnish: Sprigs of goldenrod and watercress

1. Bring chicken broth to a boil in a large saucepan. Remove from the heat.

2. Add leeks or chives, watercress, lemon peel, and cubed chicken, quail, or duck. Stir and reheat to boiling.

3. Place goldenrod flowers and Jerusalem artichokes in a warmed soup tureen and pour hot soup over them.

4. Garnish with a sprig each of goldenrod and watercress and serve at once.

Serves 6.

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Wild Mushroom Soup

This recipe comes from Patrick Martin, chef/owner of the Charcuterie restaurant in Healdsburg, Calif.

Yield: 6 servings

  • 1-1/2 to 2 pounds fresh and dried mushrooms, such as porcini, blue oysters, morels or golden chanterelles
  • 1/4 pound butter
  • 1/4 cup chopped garlic
  • 1/4 cup chopped shallots
  • 2 medium yellow onions, diced fine
  • 1 tablespoon chopped fresh tarragon
  • 1/4 cup heavy cream
  • 1 gallon mushroom or vegetable stock or water
  • Salt and pepper to taste
  • 1/2 tablespoon herbes de Provence (see note below)
  • 1 tablespoon beurre manie to thicken soup (see note below)

Melt 1/4 pound butter in a large pot over high heat. Add onions, garlic, shallots, herbes de Provence and sautee for 5 to 7 minutes until the mixture turns golden around
the edge of the pot. Add mushrooms and stock, bring to a boil, turn down and simmer and cook for 1 hour.Add tarragon and blend. Add heavy cream. Bring to a boil. Thicken to
desired consistency by whisking in 1 tablespoon of the beurre maniee. Cook for at least 10 more minutes. Season to taste.

Note: Herbes de Provence is an assortment of dried herbs packed in small clay crocks and can be found in the spice section of most supermarkets. To make your own, blend equal parts thyme, oregano, basil, and a small pinch of lavender.

To make beurre maniee: Mix 1/4 pound soft butter by hand with 1/4 pound all purpose flour, until pasty. You can store the extra beurre maniee in the refrigerator.

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Wild Mushroom Soup with Sage

Serves 6

  • 1/4 pound oyster mushrooms
  • 1/4 pound shiitake mushrooms
  • 1 1/2 pounds white button mushrooms
  • 1 teaspoon extra virgin olive oil
  • 1 small carrot, shredded
  • 2 shallots, minced
  • 1 garlic clove, peeled and chopped
  • 2 teaspoons chopped fresh sage
  • 1 scallion, green and white parts, chopped
  • 2 teaspoons chopped fresh parsley, plus 6 small sprigs for garnish
  • 3 cups chicken broth
  • 1/4 teaspoon cayenne
  • Salt and freshly ground black pepper
  • 2 tablespoons dry white wine

1. Clean and chop all the mushrooms, keeping the oyster and shiitake pieces separate from the button mushrooms. In a large saucepan, heat the oil over low heat. Add the
oysters and shiitakes, carrot, shallots, garlic, sage, scallion, chopped parsley, and 1/2 cup of the chicken broth. Cook slowly until all the vegetables are soft, about 1/2
hour.

2. Add the remaining chicken broth, the button mushrooms, and the cayenne. Bring to a boil, then reduce heat and simmer until the mushrooms are soft, about 15 minutes.

3. Puree the soup in a food processor or blender, season with salt and pepper to taste, and return to the soup pot. Reheat until the soup is hot but not boiling.

4. Add the wine, transfer the soup to heated soup bowls, and garnish with a sprig of parsley.

Melana Hiatt

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