MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: A Bag of Bean Tricks
 Categories: Beans, Soups, Text
   Servings:  6
 
      1    Text Only
 
  A bag of bean tricks to help you buy, soak, cook & store dry beans.
  
  Canned beans do not require additional cooking since they have been
  thoroughly cooked in the canning process, but there are several ways of
  preparing dry beans for cooking.  All start with a thorough inspection for
  damaged beans and foreign material, then washing in cold water.  The next
  step, which is highly recommended, is soaking the beans.  This not only
  helps make the beans cook faster, it also improves flavor, texture,
  appearance and digestibility.  For maximum improvement of these factors, it
  is recommended that the soak water be discarded and the beans rinsed and
  cooked in fresh water.
  
  SOAKING TIPS: Hot-soak (preferred) and Quick-soak method.
  
  For every pound of dry beans, any variety, add 10 cups of hot water.
  Remember beans will rehydrated to at least twice theri dry size, so be sure
  to start with a large enough pot.  (Note:  up to 2 teaspoons of salt per
  pound of beans *may* be added to help the beans absorb water more evenly.)
  Heat to boiling, let boil for 2 to 3 minutes.  Remove from heat, cover and
  set aside for at least 1 hour (quick-soak method), but *preferably* four
  hours or more.  The longer soaking time is recommended to allow a greater
  amount of the gas-causing properties to dissolve in the water, thus helping
  the beans to be more easily digested and lessening the aftereffects.
  Whether you soak the beans for an hour or several hours, remember to
  DISCARD THE SOAK WATER.
  
  COOKING TIPS: (for each pound of dry beans)
  
  Standard method:  Drain and rinse soaked beans; put into a good- sized
  kettle.  Add 6 cup of hot water, 1 to 2 Tablespoons shortening and 2
  teaspoons salt.  Boil gently with lid tilted until desired tenderness is
  reached.
  
  Savory Method:  Use standard method (above), but use 2 teaspoons onion salt
  and 1/4 teaspoon garlic salt instead of plain salt.  Add 1 Tablespoon
  chicken stock base or 3 to 4 bouillon cubes and 1/4 teaspoon white pepper.
  
  * Simmer beans slowly.  Cooking too fast can break skins.
  
  * Acid slows down cooking.  Add tomatoes, vinegar, etc. last.
  
  * Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans when
  cooking in hard water to shorten cooking time.
  
  * At high altitudes, beans take longer to cook.  A pressure cooker helps,
  but follow manufacturer's directions.  [Personal note:  Tom says 1/2 hour
  in the pressure cooker at 15 lbs pressure is equivalent to cooking them
  overnight.  Don't put too many beans in the pressure cooker, as they
  expand:  you don't want to plug up the vent hole.)
  
  * Refried beans are made from freshly cooked pinto, pink, red or kidney
  beans, mashed and cooked in a skillet with bacon drippings, lard, oil,
  butter or margarine.
  
  [ California Dry Bean Advisory Board ] Posted by Shelley Rodgers. Courtesy
  of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Acorn Squash Soup
 Categories: Soups
   Servings:  8
 
      4    Acorn squash
      3    Carrots, sliced
      1    Onion, sliced
    1/3 c  Water
      2 tb Butter
      1 tb All-purpose flour
      1 ts Salt
    1/2    To 1 tsp pepper
     29 oz Chicken broth
    1/2 c  Sherry
    1/2 ts Ground nutmeg
    1/8 ts Paprika
      1 ds Of ground allspice
      1 ds Of red pepper
      1 c  Half-and-half
  1 1/2 tb Sherry (optional)
 
  Kale leaves Paprika
  
  Cut squash in half lengthwise, and remove seeds.  Place squash, cut side
  down, in a broiler pan.  Add hot water to pan to a depth of 1 inch. Bake at
  350 F for 30 minutes.  Spoon pulp from squash to create a serving bowl,
  reserving pulp.
  
  Place carrots and onion in a saucepan; cover with water.  Bring to a boil;
  cover, reduce heat, and simmer for 15 minutes or until vegetables are
  tender.  Drain; combine vegetables with reserved pulp and 1/3 cup water in
  container of an electric blender or food processor.  Process for 30 seconds
  or until mixture is smooth.  Set aside.
  
  Melt butter in a large Dutch oven over low heat; add flour, salt and
  pepper, stirring until smooth.  Cook for 1 minute, stirring constantly.
  Gradually add pureed vegetable mixture, chicken broth, and next 5
  ingredients; bring to a boil.  Cover, reduce heat, and simmer for 1 hour,
  stirring occasionally.  Stir in half-and-half and, if desired, 1 1/2 Tbsp
  sherry.  Cook until heated.  If desired, serve in squash shells on a bed of
  kale.  Sprinkle with paprika.
  
  Yield:  8 servings
  
  Kaki Hockersmith Little Rock, Arkansas
  
  Source:  Southern Living, December 1991
  
  Posted by Kim Smith. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: African Tomato-Avocado-Buttermilk Soup
 Categories: Soups
   Servings:  8
 
      3 lb Tomatoes, peeled and seeded
      2 tb Tomato paste
      1 c  Buttermilk
      1 tb Olive oil
      1    Avocado, mashed to a puree
           Juice of 1 lemon
      2 tb Finely minced fresh parsley
           Salt and pepper to taste
           Hot pepper sauce
           Garnish:
      1    Cucumber, peeled, seeded,
           -and diced
 
  sour cream, plain yogurt, or creme fraiche
  
  Puree tomatoes in a food processor or food mill, then press through a sieve
  to remove seeds.  In a large mixing bowl, beat the pureed tomatoes, tomato
  paste, buttermilk, and oil.  Toss pureed avocado with 1 tablespoon lemon
  juice to hold the color. Add the avocado, remaining lemon juice, and
  parsley to the tomato mixture; stir to mix well.  Season to taste with salt
  and pepper, and a generous number of drops of hot pepper sauce. Refrigerate
  several hours before serving.
  
  At serving time, taste soup for seasonings.  Ladle into individual bowl and
  have guest garnish their portions with cucumber and sour cream.  Pass hot
  pepper sauce around to add more piquancy.
  
  Makes 8 to 10 servings.
  
  From:  CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los
  Angeles.  1984.  ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo,
  8/92
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aigo Bouido (Garlic Soup)
 Categories: Soups, Vegetables
   Servings:  6
 
      1    Separated head or about 16
           -cloves whole, unpeeled
           -garlic
      2 qt Water
      1 ts Salt
      1 pn Of pepper
      2    Cloves
    1/4 ts Sage
    1/4 ts Thyme
    1/2    Bay leav
      4    Sprigs parsley
      3 tb Olive oil
 
  This isn't cream of garlic soup, but it has a creamy texture.  I've done
  this one and it's great.  As Julia says, "Because the garlic is boiled, its
  after-effects are at a minimum, and its flavor becomes exquisite, aromatic
  and almot undefinable."
  
  From Julia Child's "Mastering the Art of French Cooking, Vol. I":
  
  Drop garlic cloves in boiling water and boil for 30 seconds.  Drain, run
  cold water over them and peel.  Place the garlic and the rest of the
  ingredients in a 3-quart saucepan and boil slowly for 30 minutes. Correct
  seasoning.
  
  3 egg yolks 3 to 4 T. olive oil
  
  Beat the egg yolks with a wire whip in a soup tureen for a minute or until
  they are thick and sticky.  Drop by drop beat in the olive oil for making a
  mayonnaise.
  
  Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan
  cheese
  
  Just before serving, beat a ladleful of hot soup into the egg mixture by
  droplets.  Gradually strain in the rest, beating and pressing the juice out
  of the garlic.  Serve immediately, accompanied by the bread and cheese.
  
  Posted by Al Martin. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Dumplings (For Soup)
 Categories: Soups
   Servings:  6
 
      2    Eggs, separated
           Salt & pepper
    1/2 ts Chopped parsley
      6    Minced almonds
    1/2 ts Baking powder
 
  Flour
  
  Beat egg yolks very light. Add salt, pepper, parsley, almonds, baking
  powder, & enough flour to make a VERY stiff batter. Add beaten egg whites.
  Test a teaspoonful in boiling water - if it boils apart, add more flour.
  Drop from teaspoon into boiling soup 10 minutes before serving. This is
  from The Settlement Cookbook.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Annie Mae Jones' Corn Chowder
 Categories: Soups, Vegetables
   Servings:  6
 
      2 tb Butter
    1/4 c  Onion,finely chopped
      8    Corn ears,freshly picked
      4 c  Milk
      1 c  Cream
      1 tb Flour
    1/4 ts Salt
    1/4 ts Black pepper

MMMMM----------------------SKILLET CORNMEAL CAKES---------------------------
      2 c  White cornmeal,stone-ground
      4 c  Water,boiling
      2    Eggs,well beaten
      1 ts Salt
      4 tb Butter
      1 tb Oil
    3/4 c  Cheese,sharp,grated
 
  Melt the butter in heavy soup pot and saute the chopped onion in it until
  just limp, then set aside while you cut the corn from the cob with a sharp
  knife onto a wooden chopping board. Add immediately to sauteed onion, add
  milk, and bring to almost but not quite boiling. Mix 1 tablespoon of the
  cream with the flour to form a soft paste and stir into corn-milk mixture,
  then add cream and bring to steamy hot but do not allow to boil. Season
  with salt and pepper and serve piping hot.
  Serve with:
  *** SYBIL CARTER'S SKILLET CORNMEAL CAKES ***
  Stir the cornmeal into the boiling water and cook over low heat until thick
  and creamy. Remove from heat, add beaten egg and salt, and mix well. Heat
  the butter and oil in a heavy skillet - cast iron is best - and drop
  cornmeal mixture by tablespoonfuls into hot fat. Cook 1-2 minutes, turn to
  brown opposite side, and remove to heated platter. Sprinkle with grated
  cheese while hot and serve at once.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Annie Mae Jones' Ham and Bean Soup
 Categories: Soups
   Servings:  6
 
      1 c  White beans,dried
      2 qt Water,more if needed
      1    Bone from baked ham*
      1    Bay leaf
      3    Parsley sprigs
      1    Onion,large,mild**
           Salt
           Pepper
 
  * - leftover ham bone with plenty of leftover meat.
  ** - peeled & quartered.
  1. Cover the beans with water and soak overnight.
  2. Drain beans and place in soup pot, add water, ham bone, bay leaf,
  parsley, onion. Bring to a boil, then lower heat, partially cover, and let
  simmer very gently until the beans are tender. Add more water if needed.
  Remove and discard bay leaf. Remove ham bone, cut off all meat, and return
  it to the pot. Remove about 1 cup of the beans and a little bean liquid.
  Mash to a paste and stir this into the pot to thicken soup. Add salt and
  pepper to taste. If desired, thin soup with milk.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Soup
 Categories: Soups
   Servings:  6
 
     16    Apples, cored and chopped
      5 c  Water
    1/2 tb Lemon peel, grated
      1    Inch cinnamon, wrapped in
           Cheese cloth
    1/4 c  Maple syrup
      1 tb Arrowroot
      1 tb Lemon juice
    1/4 c  White wine
    1/2 c  Sour cream
 
  Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples
  are tender, about 20 minutes; remove cinnamon. Puree soup in blender;
  return to sauce pan. Remove about a cup of liquid and combine it with
  arrowroot. When thickened, return to soup. Stir in lemon juice, and wine.
  Heat through. Serve with a spoonful of sour cream on each bowl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple-Raisin Soup
 Categories: Soups
   Servings:  3
 
      2 c  Apple juice or cider
      2    Lg. cooking apples, peeled
           -and cubed (2 cups)
    1/4 c  Raisins
      2    Inches stick cinnamon
      1 tb Brown sugar
      1 tb Brandy
 
  In 2-quart saucepan combine first 4 ingredients. Cover, simmer 15 minutes
  or till apples are tender. Stir in sugar and brandy. Cover; chill. Remove
  stick cinnamon before serving. Makes 3 to 4 servings.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Artichoke Soup
 Categories: Soups
   Servings:  4
 
     19 oz Artichoke Hearts Drained
  1 1/2 c  Chicken Broth
      1 tb Lemon Juice
    1/2 ts Salt
      1    Dash Of White Pepper
      1 c  18% Table Cream
      1    Thin Slices Of Lemon
 
  Puree artichokes and chicken broth.  Place in saucepan with lemon juice,
  salt and pepper.  Heat just to boiling.  Remove from heat and stir in
  cream.  Chill soup.  If hot is required, reheat, but to not boil. Garnish
  with lemon slices.  Typed by Syd Bigger.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Artichoke Bisque
 Categories: Soups, Beef
   Servings:  6
 
      8 tb Flour
     16 oz Butter
      6 c  Beef Stock
      2    Ribs Celery - finely chopped
      3 lg Onions - finely chopped
      1 bn Green Onions - finely
           -chopped
      2    Bay Leaves
    1/4 ts Thyme
      2    Clove Garlic - minced
      2 cn Artichoke Hearts - (2 14-oz.
           -cans) (UNDRAINED)
           Salt and black pepper - to
           -taste
    1/4 ts Tabasco
      1 c  White Wine - dry
      4 oz Light Cream
      2 tb Parsley - minced
 
  Melt the butter in a heavy pot and add the flour.  Over a low heat cook for
  5 minutes, stirring constantly.  Slowly add the stock and when well mixed,
  add the celery, onions, greeen onions, bay leaves, thyme and garlic. Let
  this simmer for 45 minutes.
  
  Chop the artichoke hearts fairly fine and then add to the pot along with
  the artichoke water.  Cook at a low simmer for another 30 minutes. Add salt
  and pepper to taste, the Tabasco, wine and cream and bring to a simmer. Do
  NOT boil.  The bisque is now ready to serve.
  
  Sprinkle a bit of parsley over the bisque in each plate.  With a slice of
  French bread, it's a Creole treat for your bon appetit.
  
  Recipe from Leon E.  Soniat in his "Creole Kitchen" column in the
  Times-Picayune.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Artichoke Soup
 Categories: Soups, Appetizers
   Servings:  4
 
      3 tb Butter
  1 1/2 tb Shallots or green onions -
           -minced
  1 1/2 tb Flour
  3 1/2 c  Chicken stock
      3 c  Artichoke bottoms or crowns
           -- drained (1 lb. cans)
      1 c  Half-and-half
           Salt and pepper to taste
 
  Melt butter in 6- to 7-inch skillet over medium heat, allowing it to brown
  slightly.  Add shallots and saute briefly.  Stir in flour and cook for 2 to
  3 minutes.  Heat chicken stock in 2-qt. saucepan.  Add flour mixture,
  stirring constantly.  Cook over medium heat until slightly thickened, about
  3 to 5 minutes.  Puree artichoke crowns in food processor or blender. Add
  thickened chicken stock and half-and-half and blend thoroughly, about 30
  seconds.  Season with salt and pepper.  Serve hot or cold.
  
  NOTE:  May be made ahead and refrigerated.  This one can be served hot or
  cold.  Also good for those who would fear fooling with fresh artichokes. If
  made with vegetable broth, could also be vegetarian.
  
  Serves 4 to 6.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Arugula, Potato, and Leek Soup
 Categories: Soups, Vegetables
   Servings:  6
 
  1 1/2 tb Safflower or other light
           -vegetable oil
      2 md Leeks, trimmed, cleaned
           -thoroughly, and chopped (1
           -1/2c)
      1 md Onion, sliced (1 c)
      1 ts Ground fennel seeds
  1 1/4 lb Potatoes, peeled and
           -coarsely cubed (3c)
      3 c  Chicken broth
  1 1/2 c  Water
 
  Servings: about 6 cups
  
  As watercress changes potato soup into something that doesn't taste quite
  like any of the individual ingredients, so arugula transforms this
  traditional soup base.
  
  Flexible, the soup can be pureed to a chunky or a smooth texture, and
  served hot, as a main dish, or chilled, as a first course.
  
  About 10 oz arugula, washed, trimmed, to yield 4 c packed Pepper and salt,
  as needed About 2 Tb Ricard or Pernod Yogurt, about 2 Tb per serving
  Garnish: 4 arugula leaves, finely slivered
  
  Heat oil in large pot.  Add leeks and onion; cook over moderately low heat,
  stirring often, until softened, about 10 minutes. Sprinkle with fennel and
  stir for 30 seconds.
  
  Add potatoes, broth, and water.  Simmer for 25 minutes, until soft. Add
  arugula and cook for about 10 minutes longer, or until stems are soft. Add
  salt, pepper and liquor to taste.
  
  Puree to rough or smooth texture, as you like.  Adjust seasoning. Serve hot
  or chilled, topped with yogurt and garnished with arugula slivers.
  
  From "Uncommon Fruits and Vegetables" by Elizabeth Schneider.
  
  Posted by Theresa Merkling. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus Soup
 Categories: Soups
   Servings:  4
 
    3/4 lb Asparagus, cut up or 1
           -10-ounce package frozen cut
           Asparagus
      1    Thin slice onion
    1/2 c  Boiling water
      1 c  Milk
    1/2 c  Light cream
 
  In covered saucepan cook asparagus and onion slice in water 8 to 10 minutes
  or till crisp-tender, do not drain. Cool slightly. In blender container or
  food processor combine the undrained asparagus and onion, milk, cream, 1/2
  teaspoon salt, and dash pepper. Cover and blend before serving.
  
  Makes 4 to 6 servings.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus Vichyssoise
 Categories: Soups, Vegetables
   Servings:  8
 
      2 lb Fresh Asparagus Spears
  3 1/4 c  Water Divided
      2 lg Potatoes (1 Lb.)
           Peeled & Diced
      2 ts Chicken Bouillon Granules
    3/4 c  Skim Milk
    1/4 ts Salt
    1/8 ts White Pepper
           Lemon Rind Strips (Opt.)
 
  Clean Asparagus & Cut Into 1 Inch Pieces.  Combine Asparagus & 1/4 C. Water
  in A 3 Quart Casserole.  Cover With Plastic Wrap, Turn Back One Corner To
  Vent & Microwave On High For 5 Min.  Let Stand 3  Min. Add Remaining 3 Cups
  Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With
  Plastic & Vent.  Microwave At High For 10 Min., Stirring Once. Reduce Power
  To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About
  1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A
  Large Bowl.  Repeat Procedure With Remainingasparagus Mixture. Stir in
  Milk, Salt & Pepper.  Cover & Chill About 8 Hours. Stir Well Before
  Serving.  Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus Soup
 Categories: Soups
   Servings:  4
 
      2 lb Asparagus, diagonally
           Sliced into 1" pieces
      3    Leeks, sliced
      4    Green onion, sliced thinly
      1    Red potato, chopped small
      3 tb Butter
      4 c  Water
      1    Vegetable, beef or chicken
           Bouillion cube
      1 c  Cream
      2 tb Tarragon
      2 tb Basil
      1    Clove garlic, pressed
      1 tb Soy sauce
 
  Saute vegetables in butter for 5 minutes.  Add water and bouillon cube;
  Simmer 5 minutes.  Add remaining ingredients and simmer 10 minutes more.
  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 cn Cream of asparagus soup
      1 cn Cheddar cheese soup
      1 c  Milk
      1 c  Water
      2 tb Butter or margarine
           Salt, black and red peppers
           -to taste
      1 cn Asparagus
 
  Heat soups, water, butter and seasonings slowly in a heavy pot.  Add
  asparagus.  Heat and stir occasionally.
  
  Makes 6 servings.
  
  Recipe by: Susan Quoyeser Found in: Talk About Good II
  
  Posted by Scott Ward. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus Soup
 Categories: Soups, Osg
   Servings:  1
 
           Asparagus
           Water
           Salt
      1 qt Milk; or part cream
      2 oz Butter
           Pepper
 
  Take asparagus, break into 1/2 inch pieces, boil until tender in salted
  water, add 1 qt good rich milk or part cream, add 2 ounces butter, season
  with pepper and it is ready to serve. This is delicious. Source: Margaret
  Bower, Greenford Grange, Mahoning County, OH
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Austrian Homestyle Generic Vegetable Soup
 Categories: Soups, Vegetables
   Servings:  3
 
      4 tb Butter or margarine (or oil,
           -or lard)
      3 tb All purpose flour
  1 1/2 pt Water
  3 1/2 ts Knorr Beef Flavor Consomme
           -Mix (or similar bouillon
           Powder or cubes)
      2 tb Chopped onion
      1 md Carrot, diced
      2 c  (approx.) broccoli or
           -cauliflower, cut into small
           -pieces
      1 md Potato, peeled and diced
 
  Melt butter over medium heat.  Add flour, stirring constantly, until the
  mixture becomes puffy.  Add water, bouillon powder, onions, potatoes and
  carrots.  Bring to a boil, stirring occasionally.  Reduce heat and simmer
  until potatoes are almost done (about 5 to 6 minutes).  Add broccoli and
  return to boil.  Simmer for another minute.
  
  Makes 3 large servings (which with a chunk of French bread or the like
  would make a hearty meal, quantity-wise.)
  
  VARIATIONS:  For thinner soup, use less flour.  For vegetables with a more
  delicate flavor, use less bouillon powder.  If using sliced mushrooms,
  asparagus and frozen or fresh green peas as vegetables, use slightly less
  flour, slightly less bouillon powder, and a dash of sugar. (Start with the
  asparagus, adding peas and mushrooms when asparagus is almost done. No
  onion in that one, BTW, it would overwhelm the other flavors.) If all
  you've got is potatoes and onions, add quarter teaspoon caraway seeds early
  on (when you reduce to simmering).  What, not even potatoes? Throw in
  somewhat more chopped onion and add rice, and serve with fresh chopped
  parsley.
  
  Posted by Karin Brewer. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Autumn Rarebit Soup
 Categories: Soups, Vegetables, Cheese
   Servings:  1
 
      5 c  Pumpkin; or squash, cooked
  2 1/2 c  Chicken stock
  1 1/2 c  Light beer
      2 tb Butter
      1    Onion;large, chopped
      3    Garlic cloves;crushed
      1 c  Cheddar cheese;old, shredded
    1/4 c  Pumpkin seeds
           -Salt and pepper
 
  Dotted throughout Canada are small inns that care passionately about the
  food they serve. This velvety fall soup offers a warm welcome to guests at
  the Orchid Trail Inn near Wiarton, Ontario.
  
    In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat
  to medium, cover and simmer for 15 minutes or until tender. In a blender or
  food processor, puree in batches.
    In clean saucepan, combine pumpkin puree with beer; bring to boil over
  medium heat, stirring often. Reduce heat and simmer for 5 minutes.
    Meanwhile, in a small skillet, melt butter over medium low heat, cook
  onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin
  mixture; stir in cheese and simmer gently, partially covered, for 20
  minutes.
    Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan
  often, for 7 to 10 minutes or until golden brown and toasted.
    Season soup with salt to taste. Garnish with pepper and pumpkin seeds.
  
  SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avacado Soup with Green Peppercorns
 Categories: Soups
   Servings:  4
 
      1 md Onion, diced
      1 tb Ground coriander
      1 tb Olive oil
      4 lg Ripe avacados, peeled,
           -pitted and coaresly chopped
    1/3 c  Green peppercorns in brine,
           -drained
           Salt to taste
           Pepper to taste
      2    Garlic cloves, minced
      1 ts Cumin
  2 1/2 qt Light chicken stock
           Cilantro leaves for garnish
 
  In large saucepan, cook the onion, garlic and spices in the olive oil over
  moderate heat for 10 minutes, stirring often. Add avacados and stock, bring
  to a boil, then reduce heat to medium. Cook 20 minutes. Cool to room
  temperature. Puree soup in blender until smooth. Return to pan, bring to a
  boil, add peppercorns, reduce to moderate heat and cook 10 minutes. Serve
  garnished with cilantro and peppercorns.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avgolemono Soup - Lemon
 Categories: Soups, Rice
   Servings: 10
 
      2 c  Milk
      2 tb Cornstarch
      6    Egg Yolks, Beaten
      2 qt Basic Chicken Stock
    1/2 c  Long Grain Rice
    1/2    Stick Butter 1/8 lb.
      1    Chopped Parsley To Taste
      1 c  Fresh Lemon Juice
      1    Grated Lemon Peel (Optional)
      1    Salt And Pepper
 
  Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
  Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook,
  covered, until the rice is puffy and tender, about 25 min. Remove the soup
  from heat, add milk and egg mixture, stirring carefully. Continue to cook
  for a moment until all thickens. Remove from the heat again and add the
  butter, chopped parsley, and lemon juice.  You may wish to add some grated
  lemon peel as well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Cilantro Soup
 Categories: Soups, Low-cal
   Servings:  4
 
      8 md Scallions
    1/2 c  Fresh Cilantro Leaves
      2    Cloves Garlic
      4 oz Pared Avocado
  1 1/2 c  Plain Nonfat Yogurt
    1/2 c  Skim Buttermilk
      2 tb Lime Juice
    1/2 ts Curry Powder
    1/8 ts Ground Red Pepper
 
  In a food processor, combine scallions, cilantro and garlic; process until
  finely chopped.  Add avocado; process until smooth.  Add yogurt,
  buttermilk. 1/4 cup water, lime juice, curry powder and red pepper to food
  processor; process until smooth.  Cover and refrigerate at least 1 hour,
  until well chilled.  Each 1/2 cup serving contains 115 calories, 5 gm fat,
  104 mg sodium and 3 mg cholesterol.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Gazpacho
 Categories: Soups
   Servings:  4
 
      1    Cucumber
           - peeled, seeded, chopped
      2    Garlic cloves; quartered
      2    Shallots; quartered
      1    Green bell pepper;
           - seeded, roughly chopped
      1 c  Torn lettuce
      1 tb Chopped fresh dill
      1 ts Chopped fresh dill
      1 tb Red wine vinegar
      1 c  Chicken stock
      1    Avocado
    1/2    Lemon (juice only)
      2 tb Vodka
           Salt
           Ground white pepper
 
  PLACE THE CUCUMBER, garlic, shallots, green pepper, lettuce, 1 tablespoon
  dill, vinegar and chicken stock (in that order) in the container of a
  blender or food processor. Blend until smooth. Cut the avocado in half
  lengthwise. Peel and remove the pit. Roughly chop half the avocado and add
  it to the mixture in the blender or processor. Blend until smooth. Transfer
  to a medium bowl. Finely chop the remaining avocado and sprinkle with the
  lemon juice. Stir this into the gazpacho; add the vodka, salt and white
  pepper to taste. Stir gently and chill thoroughly before serving. Garnish
  with remaining chopped dill.
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Gazpacho Soup
 Categories: Soups, Tex-mex
   Servings:  6
 
      2 lg Cucumbers
      3 c  Chicken broth
      1 ts Tabasco (or more to taste)
    1/4 c  Firmly packed cilantro
           Juice of one medium lime
      2    Ripe avocados
    1/2 ts Salt - or to taste
      6    Or 8 green onions including
           -green tops
 
  Serves 6
  
  garlic croutons cilantro sprigs
  
  Cut one cucumber into chunks and process with 2 cups of the broth,
  cilantro, lime juice, salt and Tabasco.  Pit, peel and chop avocados.
  Process with pureed mixture and add the third cup of broth.  Process
  briefly to coarsely puree the avocado, leaving some chunks.  Chill at least
  2 hours.
  
  Just before serving, dice the green onions, and peel, seed and chop the
  second cucumber.  Pour soup into bowls and garnish each with a few croutons
  and fresh cilantro sprigs.  Offer the minced onion and diced cucumber on
  the side to add individually.
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Soup
 Categories: Soups, Vegetables
   Servings:  4
 
      2 lg Avocados
      2 c  Chicken Broth
           Salt & Pepper To Taste
      2 c  Whipping Cream
      2 tb Cognac
      2 tb Sherry
 
  Peel avocados and dice pulp.  Puree the pulp in a blender with chicken
  broth.  Season to taste with salt and pepper.  Gradually stir in whipping
  cream.  Chill.  Add cognac and sherry just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      4 lg Ripe Avocados
      2 c  Chicken Consomme Or Broth
      1 c  Sour Cream
      1 c  Table Cream
           Onion Juice To Taste
           Ground Ginger
           Paprika
           Salt And Pepper To Taste
 
  Peel and dice the avocados.  Combine in a blender with the onion juice,
  consomme or broth, sour cream and table cream.  Blend until smooth. Season
  to taste with salt, pepper and ginger.  Store in covered, opaque container
  in refrigerator until chilled and ready to serve.  Top with additional sour
  cream if you like and sprinkle with paprika.  Plain yogurt can be
  substituted for the sour cream for a somewhat more healthful dish. Be sure
  to pour off any excess water in the yogurt before adding to other
  ingredients.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Soup
 Categories: Soups, Vegetables, Southwest
   Servings:  4
 
      3 c  Chicken Broth
      1 c  Half-and-Half
      2 lg Avocados, Cut Up
      1    Clove garlic, Crushed
      1 tb Chopped Onion
    3/4 ts Salt
    1/4 ts Snipped Cilantro
      1 ds Pepper
 
  Place 1-1/2 cups of the chicken broth and the remaining ingredients in
  blender container.  Cover and blend on medium speed until smooth.  Stir
  remaining broth into avocado mixture.  Cover and refrigerate until chilled,
  about 2 hours.  Garnish with sourcream and paprika or avocado slices if
  desired.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Soup
 Categories: Soups
   Servings:  6
 
      2 md Sized avocados, peeled and
           -cut into slices
      3 c  Chicken broth
    1/2 c  Light cream or half-and-half
    1/2 c  Sour cream
           Grated rind and juice of one
           -lemon
    1/2 ts Salt
      1 tb Fresh dill weed
 
  Place all ingredients in the blender and blend until smooth. Chill in the
  refrigerator for four hours. Replace the avocado pit in the soup while it
  is chilling to prevent it from darkening, and cover with transparent wrap.
  
  Garnish with fresh dill just before serving.
  
  From: Steve Herrick Source: [Soups - by Irena Chalmers]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Soup with Radishes & Cilantro Cream
 Categories: Soups
   Servings:  1
 
      2 tb Avocado oil
      1 tb Walnut Oil or 3 T. Fruity
           Olive Oil
      1 md Yellow Onion, chopped
      4    Cloves Garlic, peeled and
           Minced
      1    Piece of Ginger,1 1/2 inches
           Long, peeled and minced
      3    Serrano or jalapeno chili
           Peppers, stemmed, seeded and
           Minced
      4 c  Chicken stock
      3    Ripe Avocados, preferably
           The Haas variety
      2    Limes
    1/2 c  Sour cream
      2 tb Half-and-half
    1/4 c  Cilantro leaves, very finely
           Minced
      1 ts Ground Coriander
           Salt
      1 bn Radishes, 10-12
           Black pepper
 
   Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and
  add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the
  peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes
  and remove from heat.
   While the stock and vegetables are simmering, cut the Avocados in half and
  seed and peel them. Chop the Avocados, toss them with the juice of 1 lime
  and place about half the Avocado in a blender container. Add hot stock and
  vegetables until container is about 3/4 full and process until the mixture
  is smooth and liquid. Chill the soup thoroughly, preferably for several
  hours.
   To make the cilantro cream, stir the sour cream and half-and-half
  together, add the chopped cilantro, the remaining chili pepper, the ground
  coriander and salt to taste. Chill until you are ready to use it.
   Cut the radishes in small julienne and toss with the walnut oil or the
  remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until
  you are ready to use them.
   Taste the chilled soup and add salt and more lime juice to taste. Ladle it
  into chilled soup bowls. Top each serving with a tablespoon of cilantro
  cream and a tablespoon of julienned radishes.
  
  Variation This soup is also delicious when served hot and is an ideal
  opening to a hearty Mexican meal.
  
  From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan
  
  Posted By: Charles Walstrom 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Soup
 Categories: Soups
   Servings:  6
 
      3 lg Ripe avocados
  1 3/4 c  Heavy cream
      6 c  Chicken broth
           Salt and white pepper to
           -taste
  1 1/2 ts Lemon juice
 
  Peel, seed and cut avocados in cubes.  Place in blender container with 1/2
  cup chicken broth.  Blend until smooth, stopping once or twice to push the
  avocado cubes down against the blades.  Mix in the remaining broth and
  lemon juice and stir.  Pour into a glass or enamel pot and bring to a boil.
  Lower the flame immediately and simmer over very low heat for 4 minutes.
  Stir in cream, salt and pepper and reheat.  Serve immediately.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon and Bean Soup
 Categories: Soups
   Servings:  8
 
      3 sl Back bacon
      3    Stalks celery, chopped
      2 md Carrots, chopped
      1 md Onion, chopped
      1 c  Chopped turnip
      3 c  Beef broth
      1    Bay leaf
    1/2 ts Thyme
      1 cn (19oz) kidney OR pinto
           -beans, drained and rinsed
 
  Prep time: 25 minutes.
  
  When the vegetables are finely chopped it takes only a short simmering time
  to develop and blend the flavors of the bacon and assorted winter
  vegetables. The beans add character and a heartiness that is satisfying.
  And an added plus - the soup is better a day or two after it is made. Store
  it in a covered container in the refrigerator.
  
  Cut bacon into thin slivers.  In a 12 cup saucepan, combine bacon,celery,
  carrots, onion, turnip, beef broth, bay leaf and thyme.  Bring to a boil;
  reduce heat, cover and simmer for 15 minutes or until vegetables are
  tender. Add beans and continue to simmer 5-10  minutes or until hot, and
  flavors are blended.  Remove the bay leaf and ladle into warm soup tureen
  or soup bowls. Makes 8 servings.
  
  Origin: Light & Easy Choices Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon, Cabbage and Pasta Soup
 Categories: Soups
   Servings:  4
 
      4    Slices bacon, cut up
      2 c  Coarsely shredded cabbage
      2    (14-1/2 oz.) cans beef
           Broth
      1    (16 oz.) pkg. Green Giant
           Frozen Pasta & Vegetables
           Accent Garden Herb
           Seasoning
 
  Cook bacon in large saucepan until crisp; remove bacon and drain on paper
  towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir
  bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to
  a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until
  vegetables are tender. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bajan Black Bean Soup
 Categories: Soups
   Servings:  6
 
  2 1/2 c  Dried black beans, soaked
           -overnight
      1 lg Or 2 small ham hocks
      3    To 3.5 quarts water
      3 tb Olive oil
      2    To 3 large onions
      4    Cloves garlic
      3 sm Fresh green peppers
           -(jalapeanos if preferred)
      8    Berries allspice coarsely
           -crushed
      2 ts Brown sugar (or 1 t of
           -molasses)
      3 tb Tomato paste
    3/4 c  Creme fraiche or sour cream
 
  Salt Grated rind and juice from one lemon
  
  Put the drained beans and hock in a very large pan, cover with the cold
  water and bring gradually to a boil.  Leave to simmer while you prepare the
  other ingredients.
  
  In a frying pan heat the olive oil, then gently fry the onion, garlic and
  chili with the allspice and lemon rind, stirring occasionally, until the
  onions are translucent.  Add this mixture to the beans and go on simmering
  for 2 hours, by which time the beans should be tender.  At this point add
  the sugar, lemon juice, and tomato puree.  Cook for another 30 minutes. Add
  salt if necessary.
  
  Remove the hock, and pick off any meat.  If you would like a smooth soup,
  as mine (the author) was, process the mixture in batches and return with
  the meat to the pan.  Otherwise, for a rougher texture crush with a potato
  masher.  If the mixture seems too thick at this stage, add more water and
  bring back to the boil for a minute or two.
  
  Ladle the soup into bowls, with a spoonful or two of cream stirred in, and
  serve with a crusty bread.
  
  If you are feeling lavish, a couple of spoons of dark rum added towards the
  end give a Bajan fillip.
  
  INFO TEXT: Arriving stiff and crumpled inside and out after an eleven hour
  flight, this was my first taste of Bajan Cooking, and I ate it late at
  night trying to imagine the sea beyond a dark frieze of langourous palms.
  Dense but smooth, with a snap of chili, the soup was both homely and
  exotic, and very restoring.
  
  Barbados produces splendid ham and bacon, and a ham stock is what makes
  this different from other Carribean variants.  Or, as here, use a hock,
  soaked first to remove some salt.
  
  From a book called FOOD MAGIC by Jocasta Innes.
  
  Posted by Troy Wade. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Bean Soup
 Categories: Soups, Vegetables, Vegetarian
   Servings:  2
 
      2 tb Olive Oil
      1    Onion, Chopped
      5 ts Chili Powder
  1 1/2 ts Dry Mustard
      2 c  Water
      2 cn Cannellini (White Kidney
           Beans, (15-oz. Cans),
           Rinsed, Drained
      1 cn Stewed Tomatoes, With Juice
           (14-1/2 Oz. Can)
      3 tb Unsulfured (Light) Molasses
 
  Heat oil in heavy large saucepan over medium heat.  Add onion and cook
  until soft, about 8 minutes.  Add chili powder and mustard and stir 1
  minute.  Add water, beans, tomatoes with their juices and molasses. Simmer
  soup 15 minutes, stirring occasionally and breaking up large chunks of
  tomatoes with back of spoon.  Season with salt and pepper.  Makes 2
  generous servings; can be doubled If you prefer a thicker soup, remove one
  cup of the beans, mash them to a paste, then stir them back into the soup.
  Coleslaw and corn bread squares round out the menu; a simple baked apple
  could be the perfect finale. Recipe from Bon Appetit, March, 1993 -
  "30-Minute Main Courses" Source: Bon Appetit - March, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Fish Chowder
 Categories: Fish, Soups
   Servings:  6
 
    350    F.
 
  Butter a deep baking dish.  Peel and thinly slice three medium potatoes and
  two onions.  In bottom of dish, put half the potatoes and onions.  Salt and
  pepper and dot generously with butter.  Cover with a thick layer of fish
  fillet (or flaked, canned salmon).  Season and again butter generously.
  Layer with remainder of potatoes and onions and season again.  Pour in
  enough milk to reach top layer.  Sprinkle with paprika and bake one hour at
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barb's Best Gazpacho
 Categories: Soups
   Servings:  6
 
      2    Garlic cloves, chopped
      5    Juicy medium tomatoes
      5    Roma tomatoes, ripe
      2 md Cucumbers, English, peeled,
           -cut in 1-in pieces
      1 lg Spanish or red onion
      1 lg Green bell pepper, cored,
           -seeded and ribbed
      1 lg Red bell pepper, cored,
           -seeded and deribbed
      2 c  Tomato juice, or vegetable
           -juice cocktail
    1/4 c  Olive oil, extra virgin
    1/4 c  Red wine vinegar
    1/2 c  Vodka or vermouth (OPTIONAL)
      2 tb Lime juice, fresh
      1 tb Worcestershire sauce
      2    Glubs Tabasco sauce, or to
           -taste
    1/4 ts Cayenne pepper, or to taste
      1 tb Celery salt, or to taste
           Freshly ground pepper
      2    Inner ribs celery, very
           -finely diced
 
  Number of Servings:   6
  
  homemade garlic croutons (optional)
  
  Core the 5 medium tomatoes and coarsely chop them.  Whiz the garlic in a
  blender or food processor, add the tomatoes and puree until smooth. Strain
  the puree into a large non-reactive bowl.
  
  Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green
  and red bell peppers.  Add the chopped vegetables to the processor (if
  using a blender, add 1/2 cup of the tomato or vegetable juice as well).
  Process until liquified; strain into the large bowl, pressing down with the
  back of a spoon to extract all liquid.
  
  Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or
  vermouth if using, lime juice, worcestershire, Tabasco, cayenne pepper,
  celery salt and pepper.  Stir well.  Cover and refrigerate for 4 hours or
  overnight.
  
  Finely dice the Roma tomatoes, remaining 1/2 onion, 1/2 green and red
  peppers and 1 cucumber.  Add the finly diced celery.  Reserve, refrigerated
  in small mixing bowl.
  
  To serve, ladle soup into chilled individual bowls.  Sprinkle with the
  chopped vegetables and croutons, if using.
  
  Note:  If this is just for the family, I toss all of the diced vegetables
  right into the soup as it's chilling (it doesn't last long enough for the
  veggies to get limp).  And I might go to the trouble of making croutons, or
  maybe not.
  
  Posted by Barb Burgess. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barley Buttermilk Soup
 Categories: Soups, Vegetarian
   Servings:  4
 
    1/2 c  Barley
      1 qt Water
           Salt
    1/4 c  Finely diced red onion
      3 c  Buttermilk
    1/2 ts Turmeric
    1/4 c  Finely chopped parsley
      2 tb Finely chopped dill; -=OR=-
    1/2 ts -Dried Dill
      1 tb Finely chopped cilantro
      1 tb Snipped chives
           Freshly ground pepper
      1 ds Paprika or herb blossoms
           -(if available, for garnish)
 
  RINSE THE BARLEY and put it in a pot with the water and salt to taste.
  Bring to a boil, lower the heat, and simmer until the barley is tender,
  about 45 minutes. Drain the barley. (The liquid can be reserved to use in
  another soup.) Toss the onions into the warm barley to wilt them slightly;
  then put the mixture in a soup bowl with the buttermilk. Stir in the
  turmeric and herbs and season to taste with additional salt. Cover and
  refrigerate until chilled. Serve with freshly ground pepper and paprika or
  with a garnish of blossoms, such as chive blossoms, cilantro flowers or
  mustard petals.
  
  Makes 1 Quart
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barley Soup
 Categories: Soups
   Servings:  6
 
      2 qt Chicken Stock
      1 c  Cooked Chicken, Cubed
           Small Onion, Sliced In Rings
           Rib Celery, Chopped
           Parsnip, Sliced Thin
      1 c  Pearl Barley
           Small Strip Kombu *
      1 ts Dried Basil
    1/4 ts Ground White Pepper
      1 ds Salt (opt.)
    1/4 c  Shredded Carrot (opt.)
 
  * Available in health stores, it make beans and peas more digestible.
  ~-------------------------------------------------------------------------
  Combine all ingredients except salt and carrot and simmer until the barley
  is cooked, about 45 minutes. Season to taste with salt if needed and
  garnish with shredded carrot if desired. Note: Barley soup can be a
  soothing and digestible meal for convalescents. Omit the chicken to make it
  easier to eat. This soup is rich in protein, carbohydrates, and fiber.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barley Soup with Ham
 Categories: Soups
   Servings:  5
 
      3 tb Vegetable oil
      1    Onion, chopped
      2    Garlic cloves, chopped
      2    Carrots, diced
      2    Ribs celery, diced
    3/4 c  Pearl barley
      6 c  Chicken broth
      1 sm Imported bay leaf
    1/4 ts Ground allspice
    1/2 c  Diced smoked ham
      3 tb Unsalted butter
    1/3 lb Fresh mushrooms, trimmed and
           -chopped
      3 ts Lemon juice
      1 tb Fresh parsley leaves, minced
 
  Put the oil and onion in a soup kettle, set over low heat, and cook until
  the onions are softened, about 5 minutes.  Raise heat to medium, stir in
  the garlic and carrots, and stir-cook for one minute.  Add the celery and
  stir-cok for a minute.  Add the barley, broth, bay leaf, and allspice.
  Bring to the boil, skimming the top of the soup as necessary. Simmer,
  covered, for about one hour, or until the barley is tender.  (The soup may
  be prepared in advance to this point.)
  
  Stir the ham into the piping hot soup and let simmer while you prepare the
  mushrooms.  Heat the butter in a small skillet, add the mushrooms and lemon
  juice, and stir-cook for 2 to 3 minutes.  Stir in the parsley. Add the
  mushroom mixture to the soup and simmer for 5 minutes longer. Discard the
  bay leaf.  Season the soup with salt and freshly- ground pepper to taste.
  Ladle into warmed bowls and serve immediately.
  
  Makes 5 servings.
  
  [WASHINGTON POST  Jan 11, 1989] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barley Soup Casserole
 Categories: Soups
   Servings:  6
 
    1/2 c  Each: chopped onion, celery
           -and bell pepper
      1    Garlic clove, minced
      1 c  Medium pearl barley
    1/4 c  Tomato paste
      2 ts Instant beef bouillon
           -granules
  2 1/2 c  Boiling water
      1 cn Tomatoes or stewed tomatoes,
           -with liquid (14.5 ounces)
 
  Crumble beef into a microwave safe plastic colander suspended over a 3 qt.
  casserole.  Top with onion, celery, bell pepper and garlic; cover with
  casserole lid or vented plastic wrap.  Stirring midway through cooking,
  microwave on HIGH for 6 minutes, or until beef is no longer pink.
  
  Discard grease and place barley, tomato paste and bouillon in same
  casserole.  Pour boiling water over barley; stir.  Top with beef mixture
  and tomatoes with liquid; do not stir.  Re-cover and microwave on MEDIUM-
  HIGH (70 %) for 30 minutes.  Stir and let stand for 5 minutes.
  
  Makes 6 servings.
  
  Nutritional value per serving: 360 calories 23 grams protein 34 grams
  carbohydrates   4 grams fiber 15 grams fat 66 milligrams cholesterol 545
  milligrams sodium
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Chowder
 Categories: Soups
   Servings:  2
 
      4 oz Bacon bits
      1    Carrot, thinly sliced
      2    Sticks celery, thinly sliced
      1    Onion, coarsely chopped
      1    Bay leaf
      2    Cloves of garlic (or 3)
      1 ts Pepper
 
  Fry the bacon in a large pot and remove.  Add the carrot and celery and
  cook over medium heat for 2 minutes.  Add the onion, bay leaf and whole
  cloves of garlic.  Stir and add the pepper.
  
  "All you really need is a big pot and some bacon bits.  After that, you
  improvise....  (Otherwise) we are stuck with the tyranny of the formal
  recipe which defines The Only Way To Do It in a form as exact, and
  frequently as exciting, as a prescription from the doctor."
  
  Source:  Urban Peasant by James Barber Shared by Elizabeth Rodier 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Cream Soup and Variations
 Categories: Soups, Vegetables
   Servings:  6
 
      4 c  Fresh vegetables, coarsley
           -chopped
      4 tb Flour
      5 c  Chicken stock
      3 c  Light cream
      5 tb Butter
           Salt and Pepper to taste
           CREAM OF CAULIFLOWER SOUP:
      4 c  Cauliflower flowerets
           Paprika
           Basic cream soup recipe
           CREAM OF BROCCOLI SOUP:
      5 c  Broccoli
           A pinch or two of nutmeg
           Basic Cream soup recipe
           CREAM OF CUCUMBER SOUP:
      4 c  Cucumbers, peeled, seeded
           -and diced
    1/2 c  Sour cream
           Basic cream soup recipe
           CREAM OF LIMA BEAN SOUP:
      4 c  Lima beans
      4 tb Crisply fried bacon crumbled
           Basic cream soup recipe
           CREAM OF SPINACH SOUP:
      4 c  Spinach, coarsely chopped
      2    Hard cooked egg yolks
           Basic cream soup recipe
           CREAM OF ASPARAGUS SOUP:
      4 c  Tender asparagus tips
 
  BASIC CREAM SOUP: Pumpernickel croutons Basic cream soup recipe
  
  Peel the vegetable, if necessary, and chop coarsely.  Place in a saucepan
  with 3 cups of the stock.  Cook over medium heat until the vegetable is
  tender.  Set aside 1/2 cup choice pieces of cooked vegetables to use as a
  garnish.  Puree the remaining cooked vegetable together with the vegetable
  water in an electric blender, or press through a strainer. Melt the butter
  in a soup kettle, blend in the flour, and stir in the cream. Simmer over a
  low flame, stirring constantly for 3 minutes. Stir in the pureed vegetable
  and the remaining 2 cups of chicken stock, and simmer for 3 minutes more.
  Adjust the seasonings and serve in individual bowls garnished with the
  reserved cooked vegetable. Serve hot or cold.
  
  Cream of Cauliflower Soup: Prepare soup as directed in Basic cream soup.
  Garnish with reserved cauliflower and a sprinkle of paprika. Serve hot or
  cold.
  
  Cream Of Broccoli Soup: Peel the stems and break broccoli into flowerets.
  Slice the stems. Proceed as directed in Basic cream soup recipe. Serve with
  nutmeg sprinkled on top.
  
  Cream Of Cucumber Soup: Reserve 1/2 cup diced raw cucumber to use as a
  garnish.  Cook remaining cucumber for 8 minutes. Proceed as directed in
  Basic cream soup recipe. Serve hot or cold with a dollop of sour cream in
  the center of each bowl.
  
  Cream Of Lima Bean Soup: Prepare soup as directed in Basic cream soup
  recipe but do not reserve any lima beans. Serve hot, garnished with
  crumbled bacon.
  
  Cream Of Spinach Soup: Prepare soup as directed in basic cream soup recipe,
  but do not reserve any spinach. Serve hot or cold, garnished with
  hard-cooked egg yolks forced through a fine sieve.
  
  Cream Of Asparagus Soup: Prepare soup as directed in basic cream soup
  recipe.  Garnish with reserved asparagus tips and Pumpernickel croutons.
  Serve hot or cold.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Fish Chowder
 Categories: Fish, Soups
   Servings:  6
 
      1 lb Fish fillets
      2 sl Bacon, chopped
    1/2 c  Onion, chopped
      2 c  Fish stock or water
      1 c  Raw potato, sliced
      2 c  Milk
      1 ts Salt
      1 ds Of pepper
 
  Salmon, halibut, rockfish or cod may be used for the fish.  Fry bacon until
  crisp; add onion and cook until tender.  Add water and potatoes and simmer
  10 minutes or until the potatoes are partially tender.  Cut fish into 1
  inch cubes and add and simmer again until fish and potatoes are tender. Add
  milk and seasonings; heat thoroughly and serve immediately.  Serves six.
  
  VARIATION:
  
  2 cups grated cheddar cheese may be added before the milk is added.  Stir
  until melted and proceed.  2 tbsp may be added for thickness.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bay Country Crab Soup
 Categories: Soups, Seafood, Crabmeat
   Servings:  5
 
      1 lb Beef shin, bone in
      3 qt Water
      1 lg Onion, chopped
      2 lg Stalks celery, chopped
      1 lb Can of tomatos
      1 tb Salt
    1/4 ts Black pepper
    1/8 ts Cayenne pepper
     10 oz Package frozen mixed
           -vegetables
      1    Pckg fresh or frozen mixed
           -soup vegetables
      1 lb Maryland crab meat
    1/2 lb Maryland claw crabmeat
 
  Put first 8 ingredients in a large pan and simmer, covered, until meat is
  very tender, about 3 hours.  Add rest of ingredients and simmer, covered,
  until vegetables are done.
  
  Makes about 5 quarts of soup.
  
  Posted by Alison Meyer. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bazaar Vegetable Soup
 Categories: Soups, Vegetables
   Servings:  8
 
     10 c  Cold water
    3/4 c  Green split peas
      2 tb Pearl barley
    1/4 c  Baby lima beans
      2 c  Sliced carrots
      1 lg Onion, diced
           Handful of celery tops, cut
           -up
      4 tb Commercial chicken soup base
      2 tb Butter or margarine
      1 ts Dillweed
      1 pn Sugar
    1/4 c  Buckshot (pellet shaped
           -pasta)
 
  Salt & pepper to taste
  
  Place water in stock pot.  Add split peas, pearl barley and lima beans.
  Cook until peas are mush.  Add carrots, onion, celery tops, chicken soup
  base, butter or margarine, dill weed, sugar, pasta, salt and pepper. Cook
  slowly until vegetables are done.  Stir frequently to prevent scorching on
  bottom.  May be frozen.  More water may be added to soup if too thick. Cook
  for 3 to 4 hours.
  
  Makes 8 to 10 servings.
  
  NOTE:  This recipe was developed by a woman who sells the soup at Hadassah
  Bazaars.  She says the secret to the soup is long slow cooking and the
  addition of the dill weed.  It's a very tasty one!
  
  Posted by Debra Young. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bea's Unstuffed Cabbage
 Categories: Ground beef, Soups
   Servings:  6
 
      1    Onion diced (1 cup)
      2 lb Head green cabbage,dice
      8 oz Tomato sauce
     28 oz Can peeled tomatoes & juice
      1 c  Water
    1/2 c  Honey
    1/4 c  Lemon juice
    1/3 c  Raisins
      1 lb Ground beef or veal or lamb
    1/2 c  Raw white rice
      1 ts Worchestershire Sauce
    1/2 ts Salt (optional)
           Ground pepper to taste
 
  NOTE:  This has a long cooking time.  It is a dish that is best prepared
  early in the day and reheated at serving time since the flavor improves.
  NOTE:  Ms. Brody says that this dish could easily feed a crowd if you have
  a pot or pots big enough to double or guadruple, etc. it.
  
  1.  In a large heavy pot combine all the soup ingredients except the
  raisins.  Bring to a boil over medium-high heat while preparing the
  meatballs.
  
  2.  Combine meatball ingredients, stirring them to mix thoroughly. With wet
  hands, roll the meat mixture in 1 1/4" balls.  Add the meatballs to the
  boiling cabbage soup, reduce the heat to medium-low, cover and simmer for 2
  hours.
  
  3.  Remove the cover, add the raisins, and cook for another 30 minutes in
  the uncovered pot.
  
  She suggests that mashed potatoes would be an excellent accompaniment.
  Also, that the dish goes well with broad egg noodles.
  
  Posted by Sheila Exner. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean and Pasta Soup
 Categories: Soups, Pasta, Vegetables, Cheese
   Servings:  4
 
      2 pk Low-Sodium Instant Vegetable
           -Broth And Seasoning Mix
           Dissolved IN
  1 1/2 c  Hot Water
      1 c  Low-Sodium Canned Stewed
           -Tomatoes
  4 1/2 oz Uncooked Small Shell
           -Macaroni
     14 oz Rinsed, Drained, Canned Red
           -Kidney Beans
      1 c  Thawed Frozen Spinach,
           -Chopped
    1/2 ts Oregano Leaves
    1/2 ts Basil Leaves
    3/4 oz Grated Parmesan Cheese
 
  Yield: 4 Servings Of 3/4 Cup Each
  
  In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes;
  cook over medium heat until the mixture comes to a boil. Add the macaroni
  and cook for 7 minutes.  Add the beans, spinach, oregano and basil and stir
  to combine; cook until the macaroni is tender, 5 to 7 minutes.  (If the
  soup is too thick, add a small amount of water.)
  
  Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the
  Parmesan Cheese.
  
  Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5 Optional
  Calories
  
  Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean and Pistou Soup
 Categories: Soups
   Servings:  1
 
      2 c  Chicken broth
      2 cn White beans, rinsed and
           -drained (19-ounce cans)
      2 tb Pesto sauce
      2 tb Grated Parmesan cheese
           Freshly ground black pepper
 
  Put the broth and beans in a saucepan over moderate heat and bring to a
  boil.  Reduce heat to low and stir in the remaining ingredients. Simmer for
  about 1 minute.
  
  Makes four 1-cup servings.
  
  Nutrition information per serving: Calories: 496 Protein: 29.4 grams Fat:
  11.5 grams Colesterol: 3.9 mg Fiber: 22.1 grams Sodium: 483 mg
  
  [ MODERN MATURITY;  April/May 1990 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Soup
 Categories: Penn-dutch, Soups
   Servings:  1
 
  1 1/2 lb Soup Beans
      2 c  Celery, Ddiced
    1/2 c  Onion, Cchopped
      1 c  Strained Tomatoes
      2 ts Parsley, Minced
    1/2 c  Diced Potatoes
           Salt & Pepper
 
  Soak beans overnight in water to cover. In morning, drain off the water,
  add fresh water and cook until almost soft. Wash ham and cover with cold
  water and boil until tender. Skim fat from the broth and add the beans and
  other ingredients and cook until potatoes are soft. Serve at once. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef and Vegetable Soup
 Categories: Soups, Beef, Vegetables
   Servings:  6
 
      1 tb Corn oil
      1 lb Stewing beef, cut into
           -1/2-inch cubes
      1 lb Sweet Italian sausage links,
           -sliced
      1 cn Tomatoes (28 ounces)
      3 c  Water
      1 c  Chopped onion
      1 ts Salt
      1 tb Worcestershire sauce
      2 lg Potatoes, peeled, cut into
           -1/2-inch cubes
      1 c  Sliced celery
 
  In a large, heavy kettle, heat the oil; add the beef and brown on all
  sides.  Remove the meat with a slotted spoon and set aside.  Add the
  sausage to the kettle and brown on all sides.  Drain off the drippings from
  the kettle.  Add the tomatoes, water, onion, salt, Worcestershire sauce and
  the reserved browned beef.  Bring to a boil, then reduce the heat; simmer,
  covered, until almost tender, about 1 1/2 hours.  Add the cubed potatoes
  and sliced celery; simmer until the vegetables and meat are tender, about
  20 minutes more.
  
  [THE BALTIMORE SUN; January 16, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Soup
 Categories: Soups, 1941
   Servings:  6
 
      3 lb Beef shank
    1/3 c  Diced carrots
      1 tb Minced onion
    1/4 ts Celery salt
    1/8 ts Pepper
      3 qt Cold water
    1/3 c  Diced turnips
      1    Bay leaf
      1 ts Salt
      2 tb Cooking fat
 
  Wipe beef shank.  Cut meat in small pieces.  Crush bone.  Brown meat in hot
  cooking fat.  combine meat, bone, bay leaf, celery salt, water, salt, and
  pepper.  Cover.  Simmer slowly 4-5 hours. Skim as necessary. Brown
  vegetables in hot cooking fat.  Add to meat broth. Simmer until vegetables
  are tender.  6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Stew with Ale
 Categories: Soups
   Servings:  4
 
  2 1/2 lb Chuck steak
      3 tb Oil
      4 lg Onions, chopped
      2 cl Garlic, crushed
      1 tb Prepared mustard
      2 tb Flour
  1 1/2 c  Ale
      1    Bay leaf
      2    Sprigs parsley
    1/4 ts Peppercorns
    1/2 ts Thyme
      1 ts Salt
      1 ts Sugar
    1/4 ts Grated nutmeg
 
  1>. Preheat oven to 350 deg.F. Trim beef and brown in a skilet in hot oil.
  2>. Transfer beef to a casserole and brown onions in oil. Add garlic,
  mustard, and flour. Stir in ale and add the bouquet garni ingredients,
  tying them in a small piece of cheesecloth. Add salt, sugar, and nutmeg.
  3>. Pour sauce over browned beef. Cover casserole and place in the oven for
  2 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Vegetable Soup
 Categories: Soups, Beef
   Servings:  6
 
      1    Text Only
 
  Wash soup bones.  Put on aluminum lined tray and brown in a 400F oven until
  well browned on both sides.  Put bones in soup pot, drain grease and then
  get as much of the browned bits as possible using a little water to help
  them along.  Add water until the bones are well covered. Turn on heat. Add
  carrots, onions, celery, tomatoes (whatever goes with the soup) some salt
  and pepper and let simmer most of the day. Remove bones and chop what meat
  there is.  Throw out the vegetables and skim off as much fat as possible
  (if left in refrigerator overnight it will come to the top and get hard and
  can be removed easily).  Put chopped meat back, add 3 quarts whole tomatoes
  (mashed), a couple of cubed potatoes, and about a half package of frozen
  mixed vegetables.  Let simmer until potatoes are done and until needed. The
  soup is better the next day. Cooked noodles can be added.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beefy Spaghetti Soup
 Categories: Soups, Microwave, Garlic, Beans
   Servings:  4
 
    1/2 lb Ground Beef, Crumbled
      1 c  Frozen Cut Green Beans
      1    Medium Onion
  1 1/2 c  Broken Spaghetti (Uncooked)
      1    Clove Garlic, Minced
      1 ts Parsley Flakes
      4 c  Beef Stock
    3/4 ts Salt
      1 ts Olive Oil
    1/8 ts Pepper
      1    Mushrooms, Sliced
      1    Bay Leaf
      1    Can Tomato Sauce
    1/2 ts Oregano
 
  In large casserole combine ground beef, onion, garlic, and oil.  Microwave
  on high until meat is no longer pink, stirring once during cooking. Drain.
  Add remaining ingredients.  Cover.  Microwave on high until spaghetti is
  done (20 to 25 minutes).  Stir occasionally.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer and Cheese Soup
 Categories: Soups
   Servings:  6
 
      1 c  Carrots, chopped
      1 c  Celery, chopped
      1 c  Yellow onions, peeled and
           -chopped
      2 ts Peanut oil
      6 c  Chicken soup stock or broth
      1 c  Cheddar cheese, grated
      2 ts Flour
           Salt and pepper to taste
    1/2 ts Dry mustard
    1/8 ts Tabasco sauce (or more to
           -taste)
    1/8 ts Worcwstershire sauce
     12 oz Beer (1 bottle) [stale is
           -OK]
 
  Parsley for garnish Polish sausage or knackwurst (Optional)
  
  Saute the carrots, celery, and onion in the oil until lightly browned.
  Bring the soup stock to a boil; add to the vegetables and simmer for 45
  minutes.
  
  Dredge the cheese in the flour.  Mix the cheese into the soup,
  
  STIRRING CONSTANTLY, until the mixture thickens.  Keep stirring often until
  you serve.
  
  Add the salt, pepper, Tabasco sauce, and Worcestershire sauce. Finally, add
  the beer and stir until all is hot.  Garnish with parsley and serve.
  
  You may add sliced cooked sausage to this soup just before serving.
  
  Serves 6 to 8.
  
  [The Frugal Gourmet; 1984]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beet Soup with Dill and Yogurt
 Categories: Soups, Vegetables
   Servings:  6
 
      1 tb Oil
      1 md Onion; sliced
      1 lb Beets
           - peeled and coarsely diced,
      1 qt Chicken stock; or canned
           - low-sodium chicken broth
      1 ts Salt
    3/4 c  Plain yogurt
      3 tb Chopped fresh dill
 
  HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12
  minutes. Add beets and cook, covered, about 35 minutes, stirring
  occasionally, until beets are falling apart. Add stock and salt. Cover and
  bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve
  liquid. Transfer beets to blender or food processor and puree until smooth.
  Return puree to pan and add reserved liquid. Pour hot soup into tureen and
  ladle soup into bowls in front of guests. Decorate each soup bowl with 2
  tablespoons yogurt and sprinkle yogurt with chopped dill.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Benne-Oyster Soup
 Categories: Soups, Oysters
   Servings:  2
 
      1 tb Benne (sesame seeds)
      1 c  Oyster liquor, drained from
           -the oysters
      1 c  Cream
     12 lg Oysters, shucked
 
  Caynne pepper and freshly ground black pepper
  
  On a baking sheet in a preheated 350 degree F. oven or in a heavy bottomed
  pan over medium heat, cook the benne seeds until evenly browned, about
  10-15 minutes. Remove to a mortar and grind with a pestle, until a paste
  forms, adding a few drops of oyster liquor or cream if necessary. Heat the
  cream and oyster liquor together in a saucepan. Gradually stir in the benne
  paste, the add the oysters and continue to heat until oysters are just
  curled. It takes only a minute. Season with cayenne and black pepper.
  Serves 2.
  
  SOURCE: *Hoppin' John's Lowcountry Cooking Published Early American Life
  8/93 POSTED BY: Jim Bodle 9/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Berry Buttermilk Soup
 Categories: Soups
   Servings:  5
 
      2 c  Fresh or frozen loose-pack
           -blueberries or strawberries
  1 1/2 c  Water
    1/2 c  Sugar
    1/2 ts Finely shredded orange peel
      2 tb Orange juice
      2 c  Buttermilk
 
  Thaw berries, if frozen; drain. If desired, set aside 5 or 6 berries for
  garnish. In 1 1/2-quart saucepan combine berries, water, sugar, orange
  peel, and juice. Bring to boiling. Reduce heat; cover and simmer 20
  minutes. Cool 30 minutes.
  
  Pour into blender container; cover and blend till smooth. Stir in the
  buttermilk. Cover and chill thoroughly. If desired garnish each serving
  with reserved berry or thin orange slice. Makes 5 to 6 servings.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook Copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Best Pinto Bean Soup
 Categories: Soups, Beans
   Servings:  6
 
      3 c  Dry Rose brand Pinto Beans
      2    Ham hocks or 2 slices ham
      1 c  Diced onions
      1 c  Diced celery
      1 cn Tomato sauce
      1 cn Tomato soup
 
  Salt pepper and vegetable salt to taste
  
  Cooks beans with ham (diced) or ham hocks.  When almost done, add diced
  onions, celery, tomato sauce and soup.  Add water as needed to make a
  medium thick soup.
  
  Posted by Donna Ransdell. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup with Rum
 Categories: Soups, Fresh herbs, Beans
   Servings:  4
 
MMMMM-------------------------------SOUP------------------------------------
      2 c  Onion, Chopped
      1 c  Celery, Chopped
      6    Parsley
      2    Fresh Thyme
      1    Bay Leaf
      3 tb Unsalted Butter
      1    Large Ham Hock
      2 c  Dried Black Beans
      6 c  Beef Broth
    1/3 c  Dark Rum
           Lemon Juice To Taste

MMMMM----------------------------GARNISHES---------------------------------
           Eggs, Hard-Cooked, Chopped
           Fresh Parsley, Chopped
           Lemon Slices
 
  The night before, soak beans in cold water to cover by 2 inches.  Change
  water at least once.  Drain and rinse.  In a heavy kettle, cook onion,
  celery, parlsey, thyme, and bay leaf in the butter over medium low heat,
  stirring, for 10 minutes.  Add ham hock, beans, broth, 4 cups water, salt
  and pepper to taste.  Bring the mixture to a boil, reduce heat and simmer,
  uncovered, adding more water if necessary to keep beans covered, for 3 3
  hours.  Discard ham hock and bay leaf.  Put the mixture through a medium
  disk of a food mill into a large bowl and then return it to the kettle.
  Stir in rum, lemon juice, and salt and pepper to taste.  Adjust the
  consistency with hot water and garnish for serving with the eggs, parsley
  and lemon slices.  Makes about 7 cups. A 1971 Gourmet Magazine Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup
 Categories: Soups, Beans
   Servings:  8
 
      2 c  Dried black beans
      1 md Onion; finely diced
      3 tb Butter or oil
      1 sm Carrot
           - peeled and finely diced
      1    Celery stalk; finely diced
      6 c  Chicken broth
      1    Ham hock
      1 ts Thyme
    1/4 c  Lemon juice
    1/4 c  Dry sherry
           Sour cream
           Chopped fresh dill
 
  THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and
  soak at least 8 hours or up to 10. Or, for a quick-cook method, place beans
  in hot water for 1 hour before continuing with the recipe. Combine onion
  and oil in a 2-quart pot over medium heat on top of the stove and cook,
  stirring occasionally, for 5 minutes. Add the carrot and celery and cook
  another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover,
  increase heat to high and bring to a boil. Decrease heat to low and cook,
  covered, for 1 1/2 hours. Place beans and liquid in a food processor or
  blender and puree until smooth. Pour the puree back into the pot and add
  lemon juice and sherry. Place a dollop of sour cream in each soup bowl and
  sprinkle with some chopped fresh dill. Pour the piping hot soup at the
  table.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup with Jalapenos
 Categories: Soups, Hot
   Servings:  8
 
      8    Jalapeno chiles, stems and
           -seeds removed, chopped
      1 tb Dried crushed red chile,
           -seeds included
      2 c  Black beans, sorted and
           -rinsed
      2 tb Bacon fat or vegetable oil
      2 md Onions, chopped
      4    Cloves garlic, minced
      1 lg Ham hock
      1 c  Canned tomatoes, chopped
      2 ts Ground cumin
      1 ts Ground epazote (optional)
      1 ts Ground coriander
    1/4 ts Ground cloves
      1 tb Red wine vinegar
      6    To 8 cups water
      3 tb Tequila (optional)
 
  Serves 8
  
  Sour cream for garnish
  
  Cover the beans with water and soak them overnight.
  
  Saute onion and garlic in bacon fat until soft.
  
  Combine all ingredients, except tequila and sour cream, in large pot and
  bring to a boil.  Reduce heat and simmer for 2 to 3 hours or until beans
  are soft.
  
  Remove ham hock and shred meat.
  
  Divide soup in half, puree half of it and add back to the remaining soup.
  Add shredded meat and simmer for 15 minutes or until thickened to desired
  consistency.
  
  Remove from heat, stir in tequila, garnish with sour cream, and serve.
  
  The Whole Chili Pepper From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup
 Categories: Beans, Soups
   Servings:  6
 
      2 c  Black beans
      4 tb Butter
      2 md Onions
      4    Carrots
    1/2    Head of celery
      4    Cloves garlic
      8 oz Ham
      3 qt Chicken stock
           X   cayenne
           X   tabasco
      1 tb Cumin
    1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Pepper
    1/4 c  Flour
      1 tb Red wine vinegar
      2 tb Sherry
           Diced red peppers, opt
           Sliced hard oiled egg, opt
           Sour cream, opt
 
  Soak beans 4 hours or overnight and drain. Dice all vegetables and saute in
  butter over medium heat in a large pot until tender. Add ham and seasonings
  and simmer 1/2 hour, stirring occasionally. Stir in flour and add chicken
  stock and beans. Simmer for three hours or until beans are tender. Add
  vinegar and sherry and puree using a blender. Garnish with sour cream,
  diced red pepper or hard boiled egg. From the Vanilla Bean Cafe, voted best
  new restaurant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup
 Categories: Soups
   Servings: 20
 
      2 lb Black beans
    1/2 c  Sunflower oil
    1/2 lb Bacon
    1/2 lb Diced ham
      8    Onions, chopped
      7    Cloves garlic, minced
      7    Stalks celery w/leaves,
           Chopped
      3 c  Uncooked brown rice
    1/2 ts Cayenne
      1 tb Mixed vegetable seasoning
      4 ts Ground cumin
      6 qt Chicken broth (OR
      3    Bouillon cubes AND
      6 qt Of water)
    1/4 c  White wine
      1 c  Sherry
 
  Wash black beans, cover with water and allow to soak overnight; rinse;
  drain; set aside.  Pour oil into large soup pot.  Add bacon, ham, onion,
  garlic and celery.  Cook at high simmer until vegetables are soft, about 30
  minutes.  Add beans, rice, seasonings, and broth to soup pot.  Bring to a
  boil; reduce heat, cover and simmer 2 1/2 to 3 hours.  Let soup cool; put
  through blender a little at a time until smooth.  Return to soup pot;
  reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean "Cassoulet" Soup
 Categories: Soups, Vegetables
   Servings: 16
 
      2 lb Dried black (turtle) beans
  1 1/4 c  Best-quality olive oil
      3 c  Diced yellow onions
     12    Cloves garlic, crushed
      1    Very meaty ham bone or 2
           -smoked ham hocks
      8 qt Water
  3 1/2 tb Ground cumin
      2 tb Dried oregano
      3    Bay leaves
      1 tb Coarse (kosher) salt
      1 tb Freshly ground black pepper
      1 pn Cayenne pepper
      8 tb Chopped fresh Italian
           -parsley
  1 3/4    To 2 pounds fresh garlic
           -sausage
      6    Sweet Italian sausage links,
           -cut into 1-inch pieces
      6    Hot Italian sausage links,
           -cut into 1-inch pieces
      1 lb Bratwurst, cut into 1-inch
           -pieces
      3    Medium-size sweet red
           -peppers, cored, seeded, and
           -diced
    1/4 c  Dry sherry
      3 tb Dark brown sugar
      2 tb Fresh lemon juice
 
  From The Silver Palate Good Times Cookbook.
  
  " Our black bean soup is a Silver Palate staple.  In this recipe we've
  dressed it up with lots of hot and garlicky sausages, sweet red peppers, a
  bit of brown sugar, and unusual spices.  This makes a meal when served with
  a crisp, tart green salad."
  
  Sour cream
  
  1.  Soak the black beans in water to cover overnight.
  
  2.  Heat 1 cup of the oil in a large heavy stock pot over low heat. Add the
  onions and garlic and saute until the onions are limp, about 10 minutes.
  
  3.  Drain and rinse the beans and add to the stock pot.  Add the ham bone
  and 6 quarts of the water.  Stir in the cumin, oregano, bay leaves, salt,
  pepper, cayenne, and 3 tablespoons of the parsely.  Heat to boiling. Reduce
  heat to medium and cook uncovered at a slow rolling boil for 2 hours,
  skimming foam from the top and stirring occasionally to prevent sticking.
  
  4.  Place the garlic sausage in a medium-size saucepan and add the
  remaining 2 quarts water.  Heat to boiling.  Reduce heat to low and simmer
  for 40 minutes.  Drain.  Remove casings and cut into 1/2-inch slices.
  
  5.  Heat the remaining 1/4 cup oil in a large heavy skillet over medium
  heat.  Add the Italian sausages and saute until browned.  Remove the
  sausages with a slotted spoon.
  
  6.  In the same skillet, saute the bratwurst until browned.  Remove with a
  slotted spoon.
  
  7.  After 2 hours of cooking, process 2 cups of the beans in a food
  processor fitted with a steel blade until smooth and return to the pot.
  Continue to cook for 30 minutes.
  
  8.  Add all the sausages and the red peppers and cook for another 30
  minutes.
  
  9.  Remove the ham bone from the soup, shred the meat and return to the
  pot.  Stir in the sherry, sugar, and lemon juice.
  
  10.  Cook over medium heat until the beans are very soft and the soup is
  thick, 30 to 45 minutes.  Stir in the remaining 5 tablespoons chopped
  parsley.  Taste and adjust seasonings.
  
  11.  Ladle the soup into soup bowls and dollop each serving with sour
  cream.
  
  Makes 16 portions.
  
  Posted by Kyosho Connick. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup with Cumin
 Categories: Soups, Vegetables
   Servings:  4
 
      1 c  Black beans, soaked (see
           -methods below)
      7 c  Broth (chicken, beef, or
           -vegetable)
      1 tb Vegetable oil
      1 lg Onion, minced (1 cup)
      1 lg Clove garlic, minced (1
           -teaspoon)
    1/4 c  Diced celery
    1/2 c  Finely diced carrots
    3/4 ts Crushed cumin seed, or to
           -taste
    1/4 ts Freshly groun black pepper
    1/4 ts Salt, if desired
      1    Chopped hard-boiled egg or
           -egg white and chopped
           -scallions for garnish
 
  Here is another one from Jane Brody's Good Food Book
  
  The cumin gives this black bean soup a distinctive and, my tasters said,
  appealing flavor.  Preparation tip:  For peak flavor, I use whole toasted
  cumin seed crushed in a mortar with a pestle.  You may also use ground
  cumin.  This soup freezes well (before the garnish is added).  ... This
  soup could also be used as the main dish of a light meal, perhaps topped
  with a generous dollop of plain low-fat yogurt.
  
  1.  To soak the beans, place the washed beans in a bowl, cover them with
  cold water, and let them soak overnight or for at least 8 hours. _Or_ place
  the washed beans in a saucepan, add 4 cups water, bring the beans to a
  boil, boil them for 2 minutes, turn off the heat, and let the beans stand
  for 1 hour.
  
  2.  Drain the soaked beans, add the broth, bring the beans to a boil,
  reduce the heat to low, and simmer the beans, partially covering the pan,
  for 2 to 3 hours or until the beans are thoroughly cooked.
  
  3.  In a heavy skillet, heat the oil, add the onion and garlic, and cook
  them, stirring, over a low heat, until they are transparent.  Add the
  celery and carrots and cook the mixture, stirring, for a few minutes
  longer.  Add the vegetables to the beans.
  
  4.  Season soup with cumin, pepper, and salt, if desired, and simmer the
  soup for another 30 minutes.
  
  5.  Puree the soup in a blender, food processor, or food mill. Serve the
  soup hot, garnished with chopped egg and minced scallions.
  
  Makes 4 to 6 servings.
  
  Posted by Kyosho Connick. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup
 Categories: Soups, Vegetarian, Beans
   Servings:  6
 
      1 tb Safflower oil
      1    Onion, chopped
      4    Cloves Garlic, minced
      1    Stalk Celery, with leaves,
           -chopped
      1 lb Black beans, washed and
           -soaked for several hours
      6 c  Water or vegetable stock
      1    Bay leaf
      1 ts Summer savory
      1 pn Thyme
      1 pn Sage
    1/2 ts Celery seed
           Sea salt and freshly ground
           -pepper
           Juice of one lemon
      2 tb Dry Sherry
 
  From:  Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989
  
  Croutons and lemon slices for garnish Chopped fresh parsley for garnish
  Yogurt or creme fraiche for garnish
  
  Heat safflower oil in a soup pot or Dutch oven and saute onion with 2
  cloves of garlic and the celery until onion is tender.
  
  Drain beans and add to pot, along with water or stock, bay leaf, summer
  savory, thyme, sage, and celery seed.  Bring to a boil, reduce head, and
  simmer for 1 hour.  Add remaining garlic and sea salt and simmer another
  hour, covered.
  
  Remove bay leaf.  Puree half the soup in a blend or through a food mill and
  return to pot.  Correct seasoning and add freshly gournd pepper to taste.
  Stir in lemon juice and sherry, heat through, and serve, garnishing with
  yogurt or creme fraiche, croutons, lemon slices, and parsley.
  
  This can be frozen, and will keep for a few days in the refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 lb Black beans
      1    Onion, stuck with 2 cloves
      1    Bay leaf
           Sprig   parsley
      1 md Onion, chopped
      1    Green pepper, chopped
      2    Cloves garlic, minced
      2 tb Oil
      1 ts Oregano
      1 ts Thyme
      1 ts Vinegar
      1 cn Tomato sauce (8 ounces)
    1/4 c  Dry sherry
 
  Chopped onion, parsley, chives or cucumber for garnish
  
  Soak the black beans overnight in water to cover.  To the same water add
  the onion stuck with cloves, bay leaf and parsley.  Bring to a boil and
  cook until the beans are tender.
  
  Cook the chopped onion, green pepper and garlic in the oil until soft. Add
  to the beans along with the remaining ingredients and cook until thickened.
  
  Pour in the dry sherry and serve with finely chopped raw onion or other
  garnish sprinkled on top.  (If a smooth soup is desired, puree in a
  blender.)
  
  Yield: 1 1/2 to 2 quarts.
  
  Approx. Calories per Serving: 1 cup = 250.
  
  [ "American Heart Association Cookbook (Fourth Edition) ISBN 0-679-50903-8
  ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup
 Categories: Soups, Beans
   Servings: 10
 
      1 lb Dried black turtle beans
    1/3 c  Diced salt pork OR bacon
      2 tb Olive oil
    1/2 c  Diced smoked ham
      2 c  Finely chopped onions
      2    Cloves garlic, finely
           -chopped
      8 c  Beef broth, homemade or
           -canned
      8 c  Water
      1 lg Bay leaf
      1 sm Onion, peeled, studded with
           -2 whole cloves
      1 pn Leaf oregano, crumbled
      1 pn Ground hot red pepper
      2 ts Red-wine vinegar
      2 tb Dry sherry
    1/4 ts Ground black pepper
           GARNISH:
    1/4 c  Finely chopped smoked ham
      1 lg Green onion, finely chopped
      1    Hard-cooked egg, chopped
      1    Lime, thinly sliced
 
  SOUP:
  
  Soak the beans overnight in cold water to cover.  OR place in a large
  saucepan, cover with cold water, bring to boiling and boil for 2 minutes.
  Remove from heat.  Let stand for 1 hour, covered.  Drain.  Cook the salt
  pork in boiling water for 5 minutes.  Drain and pat dry with paper
  toweling.
  
  Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the
  salt pork and ham; cook, stirring, for 8 minutes.  Add the onion and
  garlic:  cook for 5 minutes.  Add the drained beans to the pot; stir well.
  Add the broth, 4 cups water, bay leaf, onion studded with cloves and the
  oregano.  Bring to boiling.  Lower heat and gently simmer, uncovered,
  stirring occasionally, until the beans are tender, about 1 1/2 hours. Add
  remaining water as the liquid cooks off.
  
  Discard the whole onion and bay leaf.  Remove more than half of the beans
  with a slotted spoon to a food processor.  Process to a smooth puree,
  adding soup liquid as necessary.  Stir the puree back into the soup. Add
  the hot red pepper, vinegar, sherry and black pepper. Continue cooking
  until the soup becomes quite thick, about 20 to 30 minutes. Serve with
  garnishes of smoked ham, green onion, hard-cooked egg, and lime on the
  side.
  
  Makes 10 servings.
  
  Nutrient Value per Serving (not including garnish): 254 Calories; 13 g
  Protein; 33 g Carbohydrate; 8 g Fat; 811 mg Sodium; 7 mg Cholesterol
  Exchanges: 2 starch/bread, 1 lean meat, 1 fat
  
  [FAMILY CIRCLE; Nov 6, 1990]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup
 Categories: Beans, Soups
   Servings:  4
 
      1 lb Black beans, rinsed and
           -sorted
      1    Smoked ham hock
      2    Onions, coarsely chopped
      1    Carrot, coarsely chopped
      1    Celery stalk, coarsely
           -chopped
      3 qt Chicken stock
    1/4 c  Tomato paste
  1 1/2 tb Ground cumin
      1 tb Curry powder
      1 ts Ground thyme
    1/2 ts Ground bay leaves
    1/2 ts Cayenne pepper
    1/2 ts Freshly ground white pepper
    1/2 c  Brewed coffee
      2 tb Dark rum
           Salt and freshly ground
           -pepper
      1 c  Cooked white rice
      3    Green onions, minced
      1 sm Red pepper, roasted, peeled,
           -seeded and diced
    1/2 bn Cilantro, minced
      1    Lime, thinly sliced
 
  Makes 4 quarts
  
  Combine beans, ham hock, onions, carrot and celery in heavy large saucepan.
  Add enough water to cover ingredients by 2 inches.  Bring to boil. Reduce
  heat and simmer uncovered for 1 hour.  Let mixture stand at room
  temperature overnight.
  
  Remove ham hock from beans.  Remove meat from bone.  Trim meat well. Chop
  finely; set aside.  Degrease bean mixture.  Add stock, tomato paste, cumin,
  curry, thyme, bay leaves, cayenne and white pepper and bring to boil.
  Reduce heat and simmer uncovered until beans are tender, stirring
  occasionally, about 2 hours.
  
  Using slotted spoon, transfer beans to blender and puree (in batches if
  necessary).  Return to saucepan.  Add coffee and rum.  Bring mixture to
  boil.  Mix in ham hock meat.  Season with salt and pepper.
  
  Combine rice, onions, bell pepper and cilantro.  Spoon some of mixture into
  each bowl.  Ladle soup over.  Garnish with lime.
  
  Chez Renee - Aptos, CA.
  
  Posted by Jim Vorheis. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blackeyed Peas and Rice
 Categories: Low-cal, Rice, Beans, Soups
   Servings:  8
 
      1 x  Dried black-eyed peas
    1/2    Onion
      1 x  Lipton Rice 'n' Sauce Cajun
      1 tb Pepper
      1 x  Stew Meat
      1 ts Creole or Cajun seasoning
      1 x  Bell pepper
           Cayenne pepper or hot sauce
 
  Look thru peas for rocks and wash through 3 waters.  Soak peas in water
  overnight in fridge.  The next day, throw out water they soaked in; some
  claim this keeps beans from giving you a problem, but stay on this diet a
  couple weeks and you won't have a problem anyway.  It goes away.  Wash stew
  meat and put stew meat and pre-soaked peas in big pot on stove and bring to
  boil, with PLENTY of water.  Add seasonings to taste.  If you use Cajun
  seasoning it contains salt; so don't add extra salt!!!!  Otherwise, add
  salt to taste.  When stew meat and peas come to a boil, reduce to Medium
  and keep watching to add water so they don't scorch.  After about 40
  minutes add packet of Rice and Sauce, preferably Cajun flavor.  Start
  watching the water really carefully now, and add a pint from time to time.
  After about 20 minutes of rice cooking, add bell pepper, onion, and more
  seasonings if you need.  (This dish is good hot and peppery)  Everything
  should be ready at the same time. When test bite shows all is ready, eat!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blender Broccoli Soup
 Categories: Soups
   Servings:  6
 
    1/2 c  Water
      2 ts Instant beef bouillon
           -granules
     10 oz Broccoli, frozen, chopped
      1 c  Milk
      1 c  Light cream
    1/4 ts Onion salt
    1/2 ts Onion salt
      1 ds Pepper
      1 ds Ground nutmeg
 
  In saucepan heat water and bouillon granules to boiling; add broccoli.
  
  Cover and simmer mixture for 3 minutes. Do not drain.
  
  In blender container or food processor combine half the broccoli mixture
  and half the milk. Cover and blend till broccoli is very fine.
  
  Add half the cream,the onion salt, pepper, and nutmeg, Cover and chill.
  Stir before serving. If desired garnish with sour cream and snipped chives.
  
  Makes 6 to 8 servings.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bogracs Gulyas - Kettle Goulash
 Categories: Soups, Garlic
   Servings:  6
 
      4 tb Bacon Fat
      5    Lg Onions, Coarsly Chopped
      2    Lg Green Peppers, Chopped
      3    Garlic Clove, Minced
  1 1/2 tb Hungarian Paprika
      3 lb Stewing Beef, In 1" Cubes
           Pepper, To Taste
           Salt, To Taste
      6 oz Tomato Paste
           Sour Cream, At Room Temp.
 
  Preheat oven to 325øF.  Heat fat in a deep heavy pot.  Cook the onions,
  peppers, and garlic until the onions are limp and transparent.  Add paprika
  has lost its raw taste.  Add beef and remaining ingredients except sour
  cream.  Stir well to combine.  Simmer in preheated oven for 1 1/2 to 2
  hours or until the meat is tender.  Adjust oven temperature during cooking
  time so contents of pot remain at a simmer.  Serve in shallow soup bowls
  with a tablespoon of sour cream atop each serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boot Scootin' Bean Soup
 Categories: Soups, Beans
   Servings:  6
 
      3 c  Dried Pinto Beans
      2 c  Cubed Ham
      2 c  Water
     22 oz Tomato Juice
      4 c  Chicken Stock (3 cans)
      2 c  Chopped Onions
      3    Cloves Garlic, minced
      3 tb Chopped Parsley
    1/4 c  Chopped Green Pepper
      2 tb Brown Sugar
      1 tb Chile Powder
      1 ts MSG
      1 ts Salt
      1 ts Crushed Bay Leaves, (put in
           -tea ball)
      4    Whole Cloves, (put in tea
           -ball)
      1 ts Oregano
    1/2 ts Cumin
    1/2 ts Crushed Rosemary
    1/2 ts Celery Seed
    1/2 ts Ground Thyme
    1/2 ts Ground Marjoram
    1/2 ts Sweet Basil
    1/4 ts Curry
      1 c  Sherry
 
  Yield:  8 - 10 Servings
  
  Soak beans overnight.  Add all other ingredients except sherry and bring to
  boil.  Cook slowly until beans are tender.  Add Sherry.
  
  Copyrighted, TEXAS WINE SOCIETY COOKBOOK, 1992
  
  Provided by:  'Ol Ed, The Orchid Man
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boston Clam Chowder
 Categories: Soups, Clams
   Servings:  6
 
      3    Cups+ of half-and-half and
           -heated the chowder to just
           -below the boiling
 
  I visited with the creator of this wonderful chowder and though he did not
  give me the recipe, he did share some hints.  He uses only cream and
  butter, no wimpy milk for him.  He starts with a roux with chopped celery
  and onion and adds thyme, bay leaf and white pepper for seasoning. If fresh
  clams are not available, he recommends Snow's Chopped Clams.
  
  Using his tips, what I know about clam chowder and a little research, I
  created a very good clam chowder the other night.  I don't have the
  ingredient amounts, but it doesn't really matter if you've had some kitchen
  experience.  The real secret came from Chef Paul Prudhomme's Louisiana
  Kitchen cookbook.  I figured if I was going to mess with a roux, I might as
  well start with the expert roux maker.
  
  I made a 50/50 oil/flour roux --- using 1/4 cup olive oil and 1/4 cup
  butter and 1/2 cup flour.  I heated the oil as high as I dared and put in
  about 1/3 of the flour allowing it to foam and let the moisture in the
  flour escape --- be careful!  Roux can burn like hellfire.  I continued to
  add the flour and cooked the roux to a light golden color. I removed the
  roux from the heat and added about 1/2 cup finely chopped onions and 1/2
  cup finely chopped celery.  The hot roux cooks the veggies and the veggies
  cool down the roux.
  
  I drained the liquid from 4 7-ounce cans of clams and added a 7- ounce
  bottle of clam juice.  I put the clam nectar in a sauce pan and added about
  1 1/2 lbs of raw potatoes, peeled and cut into 1/2" cubes.  I added some
  thyme and a couple of bay leaves and some freshly ground white pepper.
  
  When the potatoes were cooked, I added some of the roux to thicken the
  chowder.  I ended up using all the roux.  I added the clams and about
  point, stirring frequently and tasted it for seasoning adjustment. Toward
  the end, I threw in a handful of real bacon bits for an added smokey
  flavor.  I topped the pot with 1/2 cube of butter and let it sit for about
  an hour to allow the flavors to blend.
  
  The result was the best clam chowder I have ever made.  To complete the
  dinner I served sweet cornbread and a carrot and raisin salad.
  
  Sorry, the amounts are not precise, but if you plan ahead, it's difficult
  to go wrong.
  
  Posted by Al Martin. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bouillabaisse
 Categories: Soups, Seafood, Entertain
   Servings:  6
 
  1 1/2 lb Mussels, cut in pieces
      1 c  White wine
  1 1/2 lb Sole, cut in 1" pieces
  1 1/2 lb Snapper, cut in 1" pieces
      2 ts Ground saffron
      4 tb + 2 tsp butter
      5    Garlic cloves, crushed
      2    Onions, sliced
      1    Carrot, sliced
      2    Stalks celery, sliced
      1 ts Grated nutmeg
      1 ts Basil
      1 ts Thyme
      1    Bay leaf
      2 tb Soy sauce
      2 qt Water
     12 sl French bread
 
  Steam mussels for 3 to 4 minutes.  Dissolve saffron in warm wine; set
  aside.  Melt butter; add garlic, onion, carrot, celery, seasonings and soy
  sauce.  Cover and simmer for 5 minutes.  Add water and wine; bring to
  boiling; add fish.  Reduce heat and simmer for 10 minutes. Serve with
  toasted bread.
  
  Serves 6.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bouillon
 Categories: Soups, 1941
   Servings:  6
 
      4 lb Lean beef from shank
      2 lb Bone
      2 qt Cold water
    1/2 c  Diced celery
    1/2 c  Diced carrots
    1/2 c  Diced turnips
    1/2 c  Diced onions
      4    Cloves
           Salt
 
  Dice meat.  Crush bone.  Add water and cloves.  Heat slowly to boiling.
  Cover.  Simmer 5 hours.  Season to taste.  Add vegetables. Simmer 1 hour.
  Strain.  simmer until broth is reduced to 6 cups. Cool. Remove fat. Reheat
  bouillon. 6 servings.
  
  Florence I. Miller, Connersville, IN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread or Invalid Soup
 Categories: Soups, Osg
   Servings:  1
 
      2 ea Bread; slices
      3 c  Water; hot
      1 ea Egg
           Seasoning
 
  Cut bread in 1/2 inch cubes, brown in butter in frying pan. When brown,
  pour hot water over bread. Break egg into this and stir. Season with salt
  and nutmeg. Source: Mabel Miller, Genoa Grange, Ottawa County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brenda's Black Bean Soup
 Categories: Soups, Beans
   Servings:  6
 
      3 c  Dried black beans
      2    Ham hocks
      1    Bell pepper (chopped)
      1 sm Onion (chopped)
      1    Whole sour orange or
           -tangerine
      1 tb Vinegar (if you used a sweet
           -orange or tangerine)
      1    Stick oleo
      2 tb Of flour
 
  Tried out the "White Trash Cookbook" last night and whipped up this black
  bean soup. In spite of the fact that I forgot to finish it with the browned
  flour and butter, it turned out pretty darn good, if a tad bland. (I did
  cheat and use real butter instead of oleo.) Here's the recipe. Never having
  had black bean soup before, let alone making it, I'm not sure what would be
  kosher to liven it up a bit. Anyone have any tips? I served it with
  cornbread and a plate of sliced home grown tomatoes. BTW, the recipe is
  transcribed exactly as it appears in the book to give a taste of Mickler's
  writing style. Pretty neat stuff, though I'm not sure if I'm ready for the
  cold collard sandwich yet...
  
  Salt and pepper to taste
  
  Put your beans in a soup pot and cover with water. Boil, take off the fire
  and let sit until cool. Cook onions and bell peppers in 1/2 the oleo until
  limp. Add them and the ham hocks and orange to the cooled beans; cover
  charitably with water. Simmer until beans is soft (1 to 2 hours). Fish out
  the orange right now, before it gets tore up. With the rest of the oleo,
  brown the flour in a black frying pan, then stir it into the beans. Brenda
  says: "Make sure you got a soup, now. If you need to add some more water,
  do it."
  
  From "White Trash Cooking", Ernest Matthew Mickler. Ten Speed Press, 1986.
  ISBN 0-89815-189-9.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brittany Mixed Fish Soup
 Categories: Soups, Potatoes, Garlic
   Servings:  6
 
      3 lb Mixed Fish, Cleaned *
      2 x  Large Onions, Peeled **
           Large Clove Garlic, Crushed
      3 tb Butter Or Margarine
      6 x  Med Potato, Peeled, In 1/4's
     10 c  Water
      2 x  Medium Bay Leaves
      1 ts Dried Thyme
    1/2 ts Dried Marjorin
      4 x  Sprigs Parsley
      2 ts Salt
    1/2 ts Pepper
           Crusty French Bread
 
  * Flounder, mackerel, cod, or haddock ** Sliced thin.
  ~-------------------------------------------------------------------------
  Cut fish into chunks of equal size. Saute onions and garlic in heated
  butter or margarine in a large kettle until tender. Add potatoes, water,
  bay leaves, thyme, marjoram, parsley, salt and pepper. Bring to a boil. Add
  prepared fish and lower heat to moderate. Cook, covered, about 25 minutes,
  until fish and potatoes are tender. Remove and discard bay leaves. Put
  slices of bread in wide soup plates. Ladle broth over bread. Serve fish and
  potatoes separately on a platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Apple Soup
 Categories: Soups
   Servings:  4
 
      1 tb Olive Oil
      2 c  Fresh Broccoli Stalks
           - (peeled and diced)
      2 tb Fresh Thyme, finely chopped
           -OR-
    3/4 ts -Dried Thyme, crushed
      1 c  Onion; thinly sliced
      1 c  Red Cooking Apple
           - peeled and diced
    1/2 c  Celery, diced
      4 c  Lo-Salt, Lo-Fat Chick. stock
    1/4 ts Ground white pepper
    1/4 c  NonFat Yogurt
      2 tb Minced Parsley
 
  Heat oil in large pot with lid.  Add broccoli, thyme, onion, apple and
  celery.  Cover and cook over low heat 10 minutes.  Add chicken stock and
  pepper.  Cook 30 minutes more.  Remove from heat and cool slightly. Puree 1
  cup at a time in blender or food processor. Serve hot or chilled, garnished
  with a dollop of yogurt and sprinkling of minced parsley.
  
  Makes 5 1/2 cups.
  
  From: Edward Pallan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli and Swiss Cheese Soup
 Categories: Soups, Cheese
   Servings:  6
 
  2 1/2 lb Broccoli, cut into 1-inch
           -florets
      1 c  Chopped leeks or green onion
      4 ts Butter
      4 tb Flour
      4 c  Chicken stock
      1 c  Light cream
      1 c  Shredded Swiss cheese
    1/8 ts Nutmeg
 
  Salt and pepper to taste
  
  Cut enough florets to measure 2 cups.  Cut rest of broccoli into 1-
  in.pieces.  Cook florets and broccoli pieces, separately, in lightly salted
  water until just tender.  (Florets will be done first). Immediately rinse
  in cold water.  Drain.  Set florets aside until serving time. In a large
  saucepan saute leeks in butter until tender; usually about 4 minutes.
  Sprinkle in flour and cook one more minute, stirring with whisk. Remove
  from heat and stir in broth.  Return to heat and simmer for 5 minutes,
  stirring occasionally.  Add broccoli pieces to broth and puree in blender
  in batches, until smooth.  Just before serving, blend in cream and Swiss
  cheese.  Simmer gently until cheese melts. Add nutmeg, salt, pepper. Add
  reserved florets and heat through.
  
  Posted by Michael Grosz. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Bud Soup
 Categories: Soups, Vegetables
   Servings:  4
 
      1 sm Carrot, sliced
      1    Stalk celery, sliced
      1 sm Onion, chopped
      1    Garlic clove, minced
    1/2 ts Marjoram
    1/4 ts Basil
    1/2 c  Chicken or vegetable stock
      2 c  Skim milk
      2 c  Coarsely chopped broccoli
    1/2 c  Cooked macaroni
      1 ds Nutmeg
      1 c  Low-fat yogurt (garnish)
 
  Servings:  4
  
  Place carrots, celery, onions, garlic, marjoram, basil and stock in medium
  size saucepan.  Bring to boil, reduce heat, cover, simmer for 10 minutes.
  Add the milk and broccoli.  Return to boil, reduce heat, cover and simmer
  for 5 to 7 minutes or until broccoli is tender.  Add macaroni and nutmeg
  and heat through.
  
  Remove some broccoli buds from the soup and set aside.  Place remaining
  soup in a blender and process on low speed, until the soup is smooth.
  
  Return soup to pot with reserved broccoli buds and heat through.
  
  Posted by Sheila Exner. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Crevette Soup
 Categories: Soups
   Servings:  6
 
           Base:
      2 tb Vegetable oil or olive oil
      2 tb Butter
      1 c  Cooked and peeled popcorn
           -shrimp
      1 c  Chopped sea clams, drained
           -well
      2 ts Fresh chopped garlic
  1 1/2 tb Clam base
    1/3 c  Flour
  2 1/2 c  Ground broccoli including
           -stock and florets
      1 qt Whole milk (with vitamin D)
      1 c  Heavy whipping cream
      1 tb Dry dill
      1 tb Dry basil
      2 tb Lemon juice
    1/2 tb Ground white pepper (or to
           -taste)
 
  Mix and saute the following 6 ingredients, 5 to 10 minutes:
  
  Then add 1/3 cup all-purpose flour and brown about 5 minutes over medium
  heat. Add in the following 7 ingredients and bring to boil slowly:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Cheese Soup
 Categories: Soups, Vegetables, Cheese
   Servings:  6
 
      1 c  Water
      1    (10-ounce)package frozen
           -chopped broccoli
      2 c  Milk
      2 c  Cubed Velveeta cheese
    1/2 c  All-purpose flour
      1 c  Half-and-half
      2    Chicken bouillon cubes
 
  In large saucepan, cook broccoli in 1 cup water; do not drain.  Put milk,
  cheese, and flour into blender; cover and blend until smooth.  Add
  half-and-half and bouillon cubes.  Cook, stirring, over medium heat until
  hot and mixture thickens.  Mixture will thicken more upon sitting.
  
  Makes 6 cups.
  
  NOTE:  I like to cut down a bit on the richness this soup has by using 2%
  milk; and Velveeta "Light" cheese.  Keep stirring-as it may burn.  Do not
  cook for more than 25 minutes as it becomes a great cheese sauce after a
  while-good for pouring over potatoes-but not good if you want soup.
  
  Posted by Pamela Jacobs. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Garden Soup
 Categories: Soups, Vegetables, Garlic
   Servings: 11
 
      3 c  Broccoli, Chopped
      6 c  Yams, Peeled And Chopped
      6 c  Defatted Chicken Broth
      2    Medium Onions, Chopped
      4    Cloves Garlic, Minced
      1 tb Olive Oil
      1 c  Celery Tops, Chopped
    1/4 ts Ground Allspice (Optional)
      2 c  Watercress, Chopped
           Ground Pepper To Taste
 
  Simmer the yams, covered, in two cups chicken broth 10 minutes or until
  soft; puree in food mill or processor. Set aside. In large pot with cover,
  saute the onions and garlic in oil until the onions are translucent and
  starting to brown. Add celery. Saute a few minutes, Add broccoli and
  remaining chicken broth.  Simmer, covered, eight minutes or until tender
  crisp.  Stir in puree; add seasonings. Serve immediately or serve chilled.
  Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup
  servings.  Nutrient content per serving: 225 calories, 2 grams fat, 4 grams
  protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams
  sodium, .4 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed.,
  Feb. 27 1991
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Onion Soup
 Categories: Soups
   Servings:  6
 
      1 md Sweet onion, chopped
      2 tb Butter or margarine
      2 pk (8 ounces each) cream
           -cheese, cubed
      2 c  Milk
      2    Chicken bullion cubes
  1 1/2 c  Boiling water
      1 pk Frozen chopped broccoli (10
           -ounces) cooked and drained
      1 ts Lemon juice
      1 ts Salt
    1/4 ts Pepper
 
  Saute onion in butter until tender.  Add cream cheese and milk; stir over
  low heat until cheese is melted.  Dissolve bullion in boiling water; add to
  cream cheese mixture.  Stir in broccoli, lemon juice, salt and pepper. Heat
  thoroughly.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Soup
 Categories: Soups
   Servings:  6
 
      3 tb Butter
      1    Onion, sliced
      1    Carrot, sliced
      1    Clove garlic, minced
      4 c  Chicken stock
      1 lb Broccoli, chopped
      1 c  Light cream
 
  This broccoli soup is enhanced with the flavors of carrot, onion, and
  garlic.  It's also delicious served hot.
  
  salt and pepper chopped fresh parsley
  
  In saucepan, melt butter over medium heat; cook onion, carrot and garlic
  for 5 minutes.  Stir in stock and bring to bil; add broccoli.  Reduce heat
  and simmer, covered, until broccoli is tender, 15-20 minutes.  In blender
  or food processor, puree soup in batches and transfer to glass bowl. Stir
  in cream; season with salt and pepper to taste.  Cover and refrigerate for
  at least 4 hours oruntil chilled.  Sprinkle with parsley just before
  serving.  Makes 6 servings.
  
  Origin:  Canadian Living cooking collection:  Appetizers and Soups Shared
  by:  Sharon Stevens.
  
  THE HOMESTEAD, NASHVILLE TN HST V32 B (615)385-9421
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Soup
 Categories: Soups
   Servings:  4
 
      1 bn Broccoli (1 1/4 to 1 1/2
           -Lbs)
      2 tb Butter or margarine
      1 md Onion, chopped
      3 ts All-purpose flour
    1/2 ts Salt
    1/2 ts Ground black pepper
  1 1/2 c  Chicken broth
      1 c  Milk
 
  Cheddar cheese, shredded (optional)
  
  Trim the broccoli and cut into flowerets and stem pieces.  In a large
  saucepan, over high heat, bring 1 inch of water to a boil.  Add broccoli
  and cook about 15 minutes, or until broccoli is tender; set aside. (OR:
  Microwave for 8 minutes on High and let stand for 4 minutes.) Melt the
  butter in a large saucepan, over medium heat; add onion and cook for 3
  minutes, or until translucent.  Add, flour, salt, and pepper; cook,
  stirring constantly, about 2 minutes.  Add the broth gradually, stirring
  constantly, until blended.  Stir in the broccoli, reserving 1 cup flowerets
  for garnish.  Pour in batches into food processor or blender and puree
  until smooth.  Return to saucepan; add milk and cook, over medium heat,
  until bubbly.  Ladle into warm bowls. Garnish with reserved broccoli
  flowerets and cheese, if desired.
  
  Makes 4 to 6 servings.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Soup
 Categories: Soups
   Servings:  6
 
      2 bn Broccoli, stripped, cut up
           -(reserve 3 cups florets)
      3 tb Margarine
      3 tb Flour
      5 c  Chicken broth
           Black pepper
      1 c  Milk
 
  In Dutch oven, melt margarine over medium heat.  Stir in flour.  When
  smooth, add broth and bring to a boil over high heat, stirring frequently.
  Add broccoli, cook until tender.  Blend 2 cups at a time and pour into a
  large saucepan.  Add reserved florets and simmer until tender.  Stir in
  milk and heat through. Add several grinds of black pepper to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Soup
 Categories: Vegetables, Soups
   Servings:  8
 
      1 lb Broccoli (small head)
      1 cn Chicken broth (about 14 oz)
    1/3 c  Chopped onions
      1 c  Chopped cauliflower
  1 1/4 c  Milk
      3 tb All-purpose flour
    3/4 ts Salt
    1/8 ts Freshly-ground white pepper
    1/4 c  Half-and-half
 
  Wash and trim leaves from broccoli.  Cut of florets and set aside. Use
  vegetable peeler to pare broccoli stalks.  Cut stalks lengthwise in halves
  or quarters, then cut crosswise into 2-inch pieces. simmer over low heat,
  covered, until almost tender, about 8 minutes.  Add broccoli florets. Cook,
  covered, until just tender.  Drain.  In same saucepan, bring chicken broth
  and onion to a boil over high heat.  Add cauliflower; reduce heat to low,
  and simmer, covered, for 10 minutes or until tender. Drain through strainer
  over small bowl to save stock.  Combine 1/4 cup of the milk, the flour, 1/2
  tsp salt and the pepper; stir until smooth. Stir milk mixture into the
  broth.  Bring to a boil over medium heat and cook until sauce is thickened,
  stirring constantly.  Remove from heat. Place cauliflower mixture, 1/2 cup
  of the sauce, and the half-and-half in a blender container. Cover and blend
  until smooth.  Pour cauliflower soup into small saucepan; keep warm over
  very low heat.  (OR pour into a container and refrigerate until ready to
  serve.) Place rest of sauce, 1 cup milk, the broccoli, and 1/4 teaspoon
  salt in the blender.  Cover and blend until smooth, stopping to scrape
  container often.  Pour broccoli soup into a saucepan and heat through. (OR
  pour into a container and refrigerate.) (Reheat both cold soups when ready
  to serve.) To serve, ladle broccoli soup into warm serving bowls. Drizzle 2
  to 3 tablespoons of cauliflower soup on top of each.
  
  Makes 8 (2/3 cup) servings.
  
  [McCall's COOKING SCHOOL No 12]
  
  Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Vichyssoise
 Categories: Soups, Potatoes
   Servings:  8
 
      4    Medium-size leeks (about 1
           -pound)
      2 ts Non-diet, tub style
           -margarine
  3 1/4 c  Chicken stock or broth
           -(defatted), divided
  3 1/2 c  Peeled and diced potatoes
           -(1-1/2 pounds)
      3 c  Broccoli florets
    1/4 ts White pepper
  1 1/2 c  Whole milk
           Salt to taste
      1 tb Lemon juice
      1    To 2 tsp. finely chopped
           -chives for garnish
           -(optional)
 
  Thoroughly was leek leaves, which tend to collect sand. Trim off and
  discard root ends and all but about 1 inch of green tops.  Peel off and
  discard 1 to 2 layers of tough outer leaves.  Cut leeks crosswise into 1/2
  inch pieces.
  
  In Dutch oven or large saucepan, melt margarine over medium heat.  Add
  leeks and 3 Tbsp. of stock; cook, stirring frequently, about 10 minutes,
  until leeks are tender but not browned. If liquid begins to evaporate,
  lower heat slightly and add more stock.  Add remaining chicken stock,
  potatoes, broccoli and pepper.
  
  Lower heat, cover, and simmer about 11-14 minutes, until potatoes and
  broccoli are tender.  Remove pot from heat and let cool slightly.  In
  batches, puree mixture in a blender on low speed 10 seconds.  Then raise
  speed to high and puree until completely smooth.  Return puree to pot in
  which it was cooked.  Add milk; stir to mix well.  Simmer an additional 4 -
  5 minutes.  Refrigerate about 5 hours.  Before serving stir in lemon juice
  and add salt, if desired.  Garnish with chopped chives.
  
  Yield:  8 servings, each containing 163 calories, 6.7 grams protein; 2.8
  grams fat; and 5 milligrams cholesterol.
  
  From: Skinny Soups by Ruth Glick and Nancy Baggett Asbury Park Press
  08/26/92 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli-Cheese-Mustard Soup
 Categories: Soups
   Servings:  6
 
  1 1/4 lb Broccoli, trimmed
      2 md Onions, sliced
      5 tb Butter, divided
      7 c  Chicken broth, divided
      1 ts Dried oregano leaves,
           -crumbled
    1/4 c  Flour
      3 tb Dijon-style mustard
    1/8 ts Pepper
      1 c  Milk
      2 c  Shredded sharp cheddar
           -cheese
 
  1.   Cut flowerets off broccoli and divide into small sections. simmer in
  lightly salted utter 2 to 3 minutes; drain and set aside.
  
  2.   Peel stalks and cut into small pieces; cook with onions in 3 Tbsp
  butter in large saucepan about 5 minutes.
  
  3.   Add 3 cup broth and oregano; simmer 20 to 30 minutes or until
  vegetables are fork tender.
  
  4.   Process in blender or food processor until smooth.
  
  5.   Melt remaining 2 Tbsp butter in saucepan.  Stir in flour and cook
  until bubbly.  Stir in mustard and pepper.
  
  6.   Add processed mixture and remaining 4 cup broth; heat to simmering,
  stirring.
  
  7.   Slowly add milk and cheese, stirring constantly.
  
  8.   Add broccoli flowerets; heat and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli-Cauliflower Soup
 Categories: Soups
   Servings:  8
 
    3/4 lb Fresh chopped broccoli
    3/4 lb Fresh chopped cauliflower
    1/3 c  Chopped onion
  1 1/2 c  Bouillon
    1/4 ts Ground mace
      3 c  Skim milk
      1 tb Cornstarch
    1/2 ts Salt
    1/8 ts Pepper
    1/3 c  Shredded Swiss cheese
 
     Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour
  half the vegetables, along with half the bouillon, into a blender and blend
  until smooth.  Remove, and blend the remaining vegetable mixture, along
  with the mace.  Return all of blended mixture to pan.
  
     Blend 1/2 c of milk (1/6 total) with cornstarch and add to vegetables.
  Add remaining milk, salt, and pepper, and cook until thick and hot,
  stirring occasionally. Blend in cheese and stir until melted. (71 calories
  per serv)
  
  Makes 8 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli/mushroom Chowder
 Categories: Soups, Vegetables
   Servings:  8
 
      2 lb Fresh broccoli
      8 oz Fresh mushrooms
      1 c  Butter
      1 c  Flour
      4 c  Chicken broth
      4 c  Half and half
      1 ts Salt (optional)
    1/4 ts White pepper
      1 ts Tarragon leaves, crushed.
 
  This recipe was submitted to Country Woman by Lorrie Arthur and it is
  delicious.
  
  Clean and cut broccoli into 1/2 inch pieces.  Steam in 1/2 cup water until
  tender/crisp (I nuke them for 3 to 4 minutes) do not drain.  Set aside.
  Clean and slice mushrooms.  In a large pan over medium heat, melt butter;
  add flour to make a roux.  Cook, stirring constantly, for 2 to 4 minutes;
  do not let brown.  Stir in chicken broth; bring just to a boil. Turn heat
  to low; add broccoli, mushrooms, half-and-half and seasonings. Heat through
  but do not boil.
  
  Makes 8 servings.
  
  NOTE:  This recipe works well cut in half.  Last night I made it using
  broccoli and mushrooms that had been taking up space in the reefer for
  awhile and were rubbery.  Still tasted great.  I usually serve with fresh
  bread (made of course in my bread machine.)
  
  Posted by Dianna Marquardsen. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Flour Soup (Braune Mehlsuppe)
 Categories: Penn-dutch, Soups
   Servings:  1
 
    1/4 c  Butter
     10 tb Flour
      5 c  Soup Stock
           Salt & Pepper
           Cheese, Grated
 
  Melt the butter and stir in flour, add the stock slowly to prevent lumping.
  When well-blended, add seasonings to taste. Cover pot and cook slowly for 2
  hours. When serving, sprinkle each bowlful with grated cheese. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Onion Soup
 Categories: Soups, Osg
   Servings:  2
 
      1 ea Onion; large
      1 pt Broth
           Or
      1 pt Water; boiling - & 2 beef
           -extract cubes
      2    Bread; slices
           Cheese; grated
 
  Brown 1 large onion in butter in skillet, add 1 pint broth or 1 pint
  boiling water and 2 beef extract cubes. Simmer until onion is tender. Toast
  2 slices bread, sprinkle with grated cheese; place on top of soup in
  casserole, place in oven to melt cheese. Serves 2. Source: Cora T. Ruffle,
  Jerusalen Grange, Adams County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Veal Stock
 Categories: Soups
   Servings:  1
 
      5 lb Veal Bones
      6 qt Water
  1 1/4 lb Carrots Sliced
      3 md Onions Quartered
      5    Stalks Celery Cut Into
           Pieces
      4 cl Garlic Halved
      5    Bay Leaves Crumbled
      1 lg Bunch Fresh Parsley
 
  Place Veal Bones in A Shallow Roasting Pan.  Bake At 450 F. For 45Minutes
  OR Until Bones Are Well Browned, Turning Occasionally. Combine Browned
  Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For
  1 1/2 Hours.  Uncover & Simmer 4 Hours, Skimming Surface Frequently With
  Metal Spoon To Remove Scum.  Add Carrots, Onions, Celery, Garlic & Bay
  Leaves; Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6
  Hours.  Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined
  Sieve Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock.
  Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brunoise
 Categories: Soups
   Servings:  1
 
      4 c  Beef bouillion
      2    Egg whites and shells,
           -crushed
      1 c  Water
      2 tb Butter
      1    Carrot, finely diced
      1    Celery rib, finely diced
      2    Scallions, finely sliced
           -into rings
           Salt and black pepper (to
           -taste)
 
  Pour the bouillion into a large pot.  Be careful not to allow any sediment
  to be added.  Lightly beat the egg whites with the water and add this to
  the bouillion with the crushed egg shells.  Bring the stock to a boil and
  simmer for 1 hour.  Skim the foam from the top and strain the stock through
  a sieve that has been lined with several layers of cheese cloth. You now
  have a clear consomme. Melt the butter in a small saucepan and add the
  finely diced and sliced vegetables. Spoon 2 or 3 Tbsp. of the consomme over
  the vegetables, cover the pan, and braise the vegetables slowly for about
  10 minutes or until tender. To serve, reheat the consomme and garnish it
  with the braised vegetables. Season to taste with salt and black pepper.
  Serves 6 From: Coast Magazine's Jersey Shore Almanac Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brunswick Stew
 Categories: Chicken, Stew, Soups, Pork, Beef
   Servings:  6
 
      1    (5 lb) stewing hen
      1    (3 lb) chuck roast, cooked,
           -cooled, and shredded
      1    (3 lb) pork loin roast,
           -cooked, cooled, and
           -shredded
      5 c  Beef broth
      3    (16 oz) cans whole tomatoes,
           -undrained and chopped
      2    (12 oz) cans whole kernel
           -corn
      1    (15 oz) can tomato sauce
      3 lg Onions, chopped
  1 1/2 c  Catsup
    1/2 c  Vinegar
    1/3 c  Worcestershire sauce
      1 tb Salt
      2 ts Pepper
      2 ts Hot sauce
      1 ts Garlic salt
      1 ts Lemon juice
 
  Place chicken in a large Dutch oven; add water to cover.  Bring to a boil;
  cover and simmer for 2 hours or until chicken is tender.  Remove chicken
  from broth; cool.  Bone chicken, and grind meat using coarse blade of meat
  grinder.
  
  Transfer 5 cups chicken broth to a large stockpot; reserve remaining broth
  for use in other recipes.  Add ground chicken and remaining ingredients,
  stirring until well blended.  Bring to a boil.  Reduce heat; simmer,
  uncovered, for 3 hours.
  
  Ladle stew into individual bowls, and serve hot.
  
  Yield: about 1 1/2 gallons.
  
  Posted by Derek Maddox. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buddhist Monk's Soup
 Categories: Soups, Vegetarian, Buddhist
   Servings:  8
 
      1 qt Water
      1 lb Pumkin or butternut squash
           - peeled & cut into
           - large chunks
      1    Sweet potato
           - peeled & chunked
    1/2 c  Raw peanuts; shelled and
           - skinned. Soaked 30 min,
           - drained & roughly chopped
    1/3 c  Dried mung beans
           - soaked 30 min and drained
      3 tb Vegetable oil
      1    Square of bean curd
      1 qt Coconut milk
    1/2 oz Cellophane noodles,
           - soaked 20 min, drained
           - & cut into 1 inch sections
 
  ~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and
  mung beans.  Cook on medium heat for 35 min.  While making the soup,
  prepare the bean curd by heating the oil in a frying pan and cooking the
  curd until light brown on both sides.  Slice lengthwise into 1/4 inch
  strips and set aside. After the 35 min, check the mung beans for softness.
  If they're soft, add the coconut milk and a touch of salt. Bring up to a
  boil and throw in the cellophane noodles and fried bean curd. Serve with
  rice and Buddhist Nuoc Leo. From: timi@chloroplast.Berkeley.EDU ( Tim
  Ikeda)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bulgur Saute
 Categories: Soups, Vegetables, Low-cal
   Servings:  6
 
      1 c  BULGUR WHEAT
    1/3 c  CHOPPED ONION
    1/3 c  CHOPPED CELERY
      2 tb BUTTER
      2 c  WATER
  2 1/2 ts BOUILLON GRANULES
      2 tb PARSLEY
 
  IN A MEDIUM SKILLET COOK BULGUR, ONION, AND CELERY IN BUTTER OVER LOW HEAT
  10 TO 15 MINUTES OR UNTIL ONION IS TENDER, STIRRING FREQUENTLY.  STIR IN
  WATER AND BEEF BOUILLON GRANULES.  BRING TO BOILING.  REDUCE HEAT; COVER
  AND SIMMER FOR 15 MINUTES OR TILL BULGUR IS DONE.  STIR IN PARSLEY.
  VARIATION:  PREPARE BULGUR SAUTE AS ABOVE, EXCEPT STIR 1 TO 2 TEASPOONS
  CURRY POWDER INTO THE BULGUR-VEGETABLE MIXTURE BEFORE THE FIRST COOKING
  STEP.  CONTINUE WITH RECIPE AS DIRECTED.  EACH SERVING: 141 CALORIES, 4 G
  PROTEIN, 4 G FAT.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butterfly Soup
 Categories: Soups
   Servings:  6
 
      1 c  Butterflies
      1 cn Soup, any kind
      3 c  Water
      1 pn Salt
      1 pn Pepper
      1 pn Sugar
      1 tb Lemon juice
 
  you mix the butterflies with the soup and water. You mix the salt and
  pepper with the sugar and a tablespoon of lemon juice. Throw it in a pot
  for 30 minutes. when you take it off the stove, serve it
  
  posted by Amy Struebing, age 5
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butternut Bisque
 Categories: Soups, Vegetables
   Servings: 12
 
      1 tb Oil
      1 lg Spanish onion; sliced
      3 lg Carrots; sliced
      1 lg Butternut squash; peeled,
           - cut into 1-in chunks
      6 c  Chicken stock or broth
           Salt
           Freshly ground nutmeg
           Freshly ground pepper
           Snipped fresh chives
           - for garnish
 
  HEAT OIL IN 4-QUART POT. Add onions and carrots. Cook until onions are
  softened, about 5 minutes, stirring often. Add squash and 4 cups stock.
  Bring to boil. Simmer, covered, until vegetables are soft, about 20
  minutes. Strain solids from liquid, reserving both. Puree solids in
  processor or in batches in blender until completely smooth. Return to pot.
  Stir in liquid, remaining stock and water to thin soup. Soup should be
  thick. Season to taste with salt, nutmeg and pepper. Refrigerate up to 4
  days or freeze up to 3 months. Serve hot, garnished with chives.
  
  Makes 12 cups
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cabbage Orzo and Sausage Soup
 Categories: Soups
   Servings:  4
 
    1/2 lb Turkey sausage
      1 tb Olive oil
      1    Onion,medium-size,chopped
      1    Carrot,lg,1/4" thick slices
      1    Garlic clove,finely chopped
      2 c  Water
 14 3/4 oz Chicken broth,reduced-sodium
     15 oz Plum tomatoes,in juice
      2 c  Shredded cabbage
      2 ts Dried leaf basil,crumbled
      1 ts Dried leaf thyme,crumbled
    1/2 c  Orzo
           Salt to taste
           Pepper to taste
 
  1. Brown sausage in oil in large nonstick saucepan over medium-high heat
  until browned but not cooked through. Remove sausage; cut into 16 pieces.
  2. Reduce heat to medium. Add onion, carrot and garlic to saucepan; saute 3
  minutes to soften. Gradually add water, broth, tomatoes, cabbage, basil and
  thyme, breaking up tomatoes. Simmer, covered, 15 minutes. Add orzo and
  sausage; simmer, covered, 10 minutes until sausage is cooked and orzo is
  tender. Season with salt and pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cabbage Soup
 Categories: Soups, Vegetables, Vegetarian
   Servings:  6
 
      1 tb Oil
      2 md Onions; diced
      1    Small-to-med red cabbage
           - cored and shredded
  1 1/2 qt Chicken broth
      3 tb Wine vinegar
      1    Ham hock
           Salt and pepper to taste
           Sour cream
           Fresh dill
 
  IN A LARGE SOUP POT, heat the oil and cook the onions, stirring
  occasionally, until softened, about 10 minutes. Add the cabbage and
  continue to cook, stirring occasionally, about 20 minutes. Add the chicken
  broth, vinegar and ham hock. Cover and simmer the soup for 1 hour. Remove
  from heat, add salt and pepper as desired. Remove meat from ham hock and
  add back to soup. Serve with sour cream and chopped fresh dill.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cabbage Soup
 Categories: Soups, Vegetables
   Servings:  1
 
    1/2 ts Garlic Salt -or-
    3/4 ts Garlic Powder
    1/4 ts Pepper
      2    Celery Stalks, Chopped
     16 oz Kidney Beans, drained
      1    Cabbage Head, broken up
     28 oz Tomatoes with Juice
     28 oz Water
      4    Boullion or Vegetarian Cube
           Chopped Parsley
 
  Combine all in a crock pot on low and cook 8 to 10 hours. If using a
  kettle, bring to a boil partially covered and cook 1 hour or simmer all
  day.
  
  Source: "The Yankee Kitchen" 04/06/93 [#1] Candice
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cabbage Soup
 Categories: Soups
   Servings:  6
 
      1 md Head cabbage
      2 lg Onions
      1 lg Potato, pared
      3 c  Skim milk
      2 tb Yogurt
    1/2 ts Dill weed
    1/2 ts Caraway seeds
 
  Freshly ground black pepper
  
  Shred the cabbage.  Thinly slice the onions and the potato.  Place the
  vegetables in a heavy saucepan with a small amount of water.  Cover and
  cook slowly until tender.
  
  Add milk, yogurt, dill, caraway and pepper.  Blend in a blender.  Return to
  pan, cook for 15 minutes longer.  Serve hot.  Sprinkle additional dill when
  soup is served.
  
  Found in: The American Heart Association Cookbook
  
  Posted by Scott Ward. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cajun Black Bean Soup
 Categories: Soups, Beans
   Servings:  8
 
           Jim Vorheis
      1 lb Dry black beans
  1 1/2 lb Smoked ham hock
  1 1/2 qt Water
    1/4 c  Dried minced onion
      2 tb Paprika
    1/2 ts Cayenne pepper
    1/4 c  Minced green bell pepper
      2 tb Chili powder
      1 ts Salt
    1/2 ts Ground cumin
 
  In large kettle, combine beans, ham hock and water.  Heat to boiling,
  reduce heat and simmer covered for 2 to 2 1/2 hours. Stir frequently and
  add more water if necessary to cover beans. To test for doneness, remove a
  few beans from kettle with a slotted spoon and blow on them. Skins will pop
  open when beans are cooked. Remove ham hock. Chop meat from bones,
  discarding fat and bones. Add meat to soup. Stir in minced onion, paprika,
  cayenne pepper, green pepper, chili powder, salt and cumin. cover and
  simmer for 1 hour.  Remove 3/4 of soup and puree in blender or processor.
  Stir puree back into remaining beans.  If necessary, add water or chicken
  broth to obtain desired thickness. Serve with shredded Monterey Jack
  cheese, sour cream, minced chives or chopped eggs.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Calabrian Asparagus Soup
 Categories: Soups, Vegetarian
   Servings:  6
 
      2    Clove garlic - minced
      2 tb Olive oil - extra-virgin
      2 lb Asparagus - trimmed and cut
           -into 1-inch pieces
      2 ts Salt
    1/2 ts Freshly ground pepper
      4 c  Vegetable Broth - (see
           -recipe) OR canned low-
           Sodium chicken broth
      4    Eggs
    1/2 c  Parmesan - fresly grated OR
           -Pecorino, PLUS extra
           For serving
      6 sl Italian bread - toasted
 
  Number of Servings:   6
  
  1.  In a large saucepan, cook the garlic in the olive oil over moderate
  heat, stirring constantly, until golden, about 3 minutes.  Add the
  asparagus and cook until bright green, about 5 minutes.  Add the salt,
  pepper and Vegetable Broth and bring to a boil.  Reduce the heat to
  moderately low and simmer until the asparagus are tender, about 15 minutes.
  
  2.  In a small bowl, beat the eggs with 1/2 cup of the cheese. Reduce the
  heat to low so that the soup is no longer simmering, and very slowly ladle
  about 2 cups of the hot soup into the beaten eggs, whisking constantly.
  Once incorporated, gradually stir the egg mixture into the soup in the
  saucepan.  Increase the heat to moderately low and cook the soup, whisking
  constantly, until it just thickens, about 8 minutes.  Do not allow the soup
  to boil or the eggs will curdle.  Remove from the heat.
  
  3.  Place one slide of toasted bread into each soup bowl.  Ladle the hot
  soup on top and serve with additional grated cheese.
  
  Serves 6.
  
  NOTE:  Thickening soup with bread is typical of rustic Italian cooking, in
  which nothing goes to waste.  The toasts may be made from day-old or
  slightly stale bread.  Serve with a Sauvignon Blanc.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Canadian Cheese Soup
 Categories: Soups, Cheese
   Servings:  4
 
      1 lg Potato, diced
      2 c  Chicken broth
      1 lg Onion, diced
      1 c  Grated sharp
    1/4 c  Celery, diced
           Chedder cheese
    1/4 c  Carrots, diced
    1/2 c  Breakfast cream
      1 c  Water
           Salt and Tabasco to taste
      2 tb Parsley, chopped
 
  In a 1 1/2 qt. covered saucepan, simmer vegetables in water until tender,
  about 15 to 20 minutes.  Add remaining ingredients except parsley. Heat, do
  not boil, and serve garnished with parsley.
  
  Makes 4 to 6 servings.
  
  Recipe by: Mrs. Fred Parnell Found in: River Road Recipes II
  
  Posted by Scott Ward. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Canadian Corn Chowder
 Categories: Soups, Vegetables
   Servings:  2
 
      2 ts Margarine
      2 oz Diced Canadian -style bacon
    1/2 c  Diced onion
      2 tb Each diced celery and
           -shredded carrot
  1 1/2 ts All-purpose flour
    1/2 c  Skim milk
      3 oz Pared potatoes, diced
    1/2 ts Salt
           Dash      each marjoram
           -leaves and pepper
    1/2 c  Frozen or drained canned
           -whole kernel corn
           Water if required
 
  In 2-quart saucepan heat margarine until bubbly and hot; add bacon, onion,
  celery and carrot; saute until onion is translucent.  Sprinkle with flour
  and stir quickly to combine; cook, stirring, for 1 minute. Stirring
  constantly, gradually add milk and bring to a boil.  Reduce heat and add
  potato and seasonings; cover and let simmer until potato is tender, about
  15 minutes.  Stir in corn and let simmer until heated through. If mixture
  gets too thick, add water, 1 tablespoon at a time, until desired
  consistency.
  
  Makes 2 servings
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Canadian Cheddar Soup
 Categories: Cheese, Soups
   Servings:  6
 
      2 tb (25 mL) Butter
    1/4 c  (50 mL) Onion, finely
           -chopped
    1/4 c  (50 mL) Carrot, finely
           -chopped
    1/4 c  (50 mL) Celery, finely
           -chopped
      2 tb (25 mL) Flour
    1/4 ts (1 mL) Dry Mustard
      1 pn Nutmeg
      1 pn Pepper
      3 c  (750 mL) Chicken Stock
  1 1/2 c  (375 mL) Light Cream
      1 c  (250 mL) Milk or Beer
  1 1/2 c  (375 mL) Cheddar Cheese,
           -shredded
      1 ds Worcestershire Sauce
 
  Salt
  
  In a heavy saucepan, melt butter, cook onion, carrot, and celery for about
  5 minutes or until tender; do not brown.  Stir in flour, mustard, nutmeg
  and pepper; cook for 2 to 3 minutes.
  
  Stir in chicken stock; simmer for about 20 minutes or until vegetables are
  tender.  If desired, puree until smooth in blender or food processor.
  (Note:  this is where the hand blender comes in REAL handy-- Grin!)
  
  Add cream and milk or beer and bring almost to a boil.  Add cheese; heat
  until just melted, stirring constantly.  Add Worcestershire and a little
  salt.
  
  Makes 6 servings.
  
  Posted by Marge Clark. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Canadian Pea Soup
 Categories: Soups
   Servings:  6
 
      1 lb Dried yellow peas
      1 tb Butter
      1 lg Onion, chopped
      1 tb Salt
      1 lb Salt pork
     12 c  Water
      1 ts Dried savory
           Pepper to taste
 
  Place peas in a colander; rinse under running water. Put peas in a large
  stockpot; cover with cold water and allow to soak overnight. (If using
  split peas, there's no need to presoak.) Drain.
  
  In a large pot, melt the butter and saute onion until softened, about 2
  minutes. Add peas, salt, salt pork, water and savory. Bring to boil; cover
  and simmer for about 1 1/2 hours or unntil salt pork is tender. Remove
  pork; chop and turn to soup.
  
  Continue simmering soup until peas are tender, about 30 minutes longer.
  
  Remove 2 cups peas from soup and process in food processor; stir back into
  the soup.
  
  Adjust seasoning and serve.
  
  Serves 6.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Canadian Yellow Split-Pea Soup
 Categories: Soups, Vegetables
   Servings:  4
 
  4 1/2 oz Sorted uncooked yellow split
           -peas
      1 qt Water
    1/2 ts Salt
      2 ts Vegetable oil
      2 oz Diced Canadian-style bacon
      1 c  Each chopped onions and
           -sliced carrots
    1/4 ts Each crumbled sage leaves
           -and ground allspice
           Dash      white pepper, or
           -to taste
      2 tb Chopped fresh parsley
 
  Rinse peas.  In a 4-quart saucepan, combine peas, water and salt. Bring to
  a boil; remove from heat and let soak for 1 hour.  In a 10-inch nonstick
  skillet heat oil over medium-high heat; add bacon and cook, stirring
  frequently, until browned.  Stir in onions and carrots and cook, stirring
  occasionally, until onions are translucent; add to peas in saucepan and
  stir to combine.  Add remaining ingredients except parsley and bring to a
  boil.  Reduce heat to low, cover, and let simmer, stirring occasionally to
  prevent mixture from sticking to bottom of pan, until peas are softened and
  mixture thickens, about 45 minutes.  If soup becomes too thick, add up to
  an additional cup of water.  Serve each portion sprinkled with fresh
  parsley.
  
  Makes 4 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cantaloupe Soup
 Categories: Soups
   Servings:  8
 
      4    Ripe small cantaloupes *
      6 oz Orange juice concentrate
      1 c  Honey **
    1/2 ts Cinnamon (more to taste)
      1 c  Whipping cream
    1/2 c  Calvados
           Mint sprigs (garnish)
 
  *Note: Cantaloupes should be peeled, seeded, and cut into 1-inch chunks. **
  Amount of honey may be decreased if cantaloupes are very sweet.
  
  Puree cantaloupe in blender or processor until smooth.  Stir in remaining
  ingredients except mint and mix well.  Chill thoroughly.  Serve in chilled
  stemmed glasses or glass bowls and garnish with mint sprigs.
  
  Makes 8 to 10 servings.
  
  Source: The Cattle Restaurant - Leicester, Massachusetts Favorite
  Restaurant Recipes - ISBN: 0-89535-100-5
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cantaloupe Soup (Sopa De Melon Escribe)
 Categories: Soups
   Servings:  6
 
    1/2 c  Half and half
      1 c  Cooked, peeled and diced
           -potato
      3 c  Peeled and diced cantaloupe
    1/4 c  Dry sherry
      1 pn Of salt
 
  Keywords: soup
  
  Place the half and half, potato, and cantaloupe in the blender. Blend to a
  smooth puree.  Stir in sherry.  Season to taste.  Serve chilled. If
  desired, garnish with a sprinkle of nutmeg or lime slice.
  
  Serves 6.
  
  Posted by Bill McGimpsey. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel Mountain Ranch Cold Strawberry Soup
 Categories: Soups
   Servings:  6
 
      2 pt Strawberries, fresh (14 oz
           -frozen)
    1/2 c  Sugar
      2 c  Cream, heavy
      2 c  Milk
      4 oz Creme de Cassis Liqueur
 
  Cut stems off fresh berries or thaw frozen berries and rinse under cold
  water. Set 6 to 8 berries aside for garnish.
  
  In a food processor, puree the berries with the sugar and liqueur. let it
  sit overnight.
  
  Whip heavy cream until thickened, but not stiff. Fold together thickened
  cream, milk and berry mixture.
  
  Slice the remaining berries from the tip almost up to the stem for garnish.
  Ladle soup into chilled soup cups and hang strawberries on the side.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caribbean Fish Chowder
 Categories: Fish, Soups
   Servings:  8
 
    1/4 lb Small shrimp
    1/2 lb Fish filets
    1/4 lb Clams
      3 c  Fish stock
      1 c  Clam juice
    1/2 c  Burgundy wine
      1 tb Corn oil
      3    Cloves garlic, crushed
      3    Stalks celery, diced
      1    Potato, peeled & diced
    1/3 c  Stewed, chopped tomatos
      1    Green Bell pepper, diced
    1/2 ts Basil
    1/2 ts Oregano
      2    Bay leaves
      1 ts Paprika
    1/2 ts Celery seed
    1/2 ts Dry mustard
    1/2 ts Dried cilantro
 
  Salt & pepper to taste
  
  Many recipes come out of the Caribbean that people either like or hate on
  first taste.  This particular recipe is for a chowder that is excellent.
  
  Heat the oil in a large soup pot.  Saute' the onion and garlic until the
  onions are transluscent.  Add all of the other ingredients except the
  shrimp, clams and the fish.  Simmer for 1 hour or until the veggetables are
  tender.  Add the seafood and cook for 7 to 10 minutes at a low boil.
  
  NOTE:  I have added on occassion 1/4 cup rice to this recipe and it is good
  that way too.
  
  Serves 8 to 10.
  
  Posted by Penny Plant. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carmel Mountain Ranch Cold Strawberry Soup
 Categories: Soups
   Servings:  4
 
      2 pt Strawberries, fresh (14 oz
           -frozen)
    1/2 c  Sugar
      2 c  Cream, heavy
      2 c  Milk
 
  oz    Creme de Cassis liqueur (2 - 4 oz to taste)
  
  Cut stems off fresh berries or thaw frozen berries and rinse under cold
  water.  Set 6 to 8 berries aside for garnish.  In a food processor, puree
  the berries with the sugar and liqueur.  Let it sit overnight.
  
  Whip heavy cream until thickened, but not stiff.  Fold together thickened
  cream, milk and berry mixture.
  
  Slice the remaining berries from the tip almost up to the stem for garnish.
  Ladle soup into chilled soup cups and hang strawberries on the side.
  
  Makes 4 servings.
  
  Posted by Joan Johnson. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Soup
 Categories: Vegetables, Soups
   Servings:  8
 
      1 lb Carrots
      1 cn Chicken broth (about 14 oz)
    1/3 c  Chopped onion
      1 c  Chopped cauliflower
  1 3/4 c  Milk
      3 tb All-purpose flour
    1/2 ts Salt
    1/8 ts Ground white pepper
    1/4 c  Half-and-half
 
  Wash, peel, and slice carots.  In a medium saucepan, bring 2 cups of water
  to a boil; add carrots.  Simmer over low heat, covered, for 15 minutes, or
  until tender.  Drain; set aside.  In the same saucepan, over high heat,
  bring chicken broth and onion to a boil.  Add cauliflower, reduce heat to
  low, and simmer, covered, for 10 minutes until tender. Drain through
  strainer over small saucepan to reserve broth.  In a measuring cup, combine
  1/4 cup of the milk, flour, salt, and pepper until smooth. Stir milk
  mixture into the reserved broth.  Over medium heat, bring to a boil; cook,
  stirring, until sauce is thickened.  Remove from heat. Place cauliflower
  mixture, 1/2 cup sauce, and the half-and-half in a blender container. Cover
  and blend until smooth, stopping to scrape container often. Pour
  cauliflower soup into small saucepan and keep warm over very low heat. (OR
  pour into a container and refrigerate until ready to serve.) Place the rest
  of the sauce in the blender.  Add the remaining 1 1/2 cups of milk and the
  carrots.  Cover and blend until smooth, stopping to scrape container often.
  Pour carrot soup into medium saucepan and heat through. (OR put into a
  container and refrigerate.) (Reheat cold soups when ready to serve.) To
  serve, ladle carrot soup into warm soup bowls. Drizzle 2 to 3 tablespoons
  of cauliflower soup on top of each.
  
  Makes 8 (2/3 cup) servings.
  
  [McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Soup
 Categories: Soups, Vegetables
   Servings:  4
 
      2 lb Carrots, peeled or scrubbed,
           -and chopped
      4 c  Chicken stock
      1 ts Salt
      1 md Potato, chopped
      1 c  Chopped onion
      4    Cloves garlic, chopped
    3/4 c  Chopped walnuts
      1 c  Yogurt
      1 ts Fresh ginger root, chopped
    1/4 c  Sherry
 
  Carrot Soup
  
  Place carrots, stock, salt and potato in a saucepan. Bring to a boil. Cover
  and simmer 12 to 15 minutes. Let cool to room temperature.
  
  Saute onions and garlic in a little butter or margarine, until the onions
  are clear.
  
  Puree everything in the food processor until smooth.  (I did it in two
  batches in the food processor.)
  
  Return to the kettle add the nuts, and then whisk in the yogurt. Heat very
  slowly. Add the sherry and heat a little longer.
  
  This is quite good.
  
  It makes about 4 hearty servings.
  
  Courtesy of Shareware RECIPE CLIPPER 1.0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Soup with Plums
 Categories: Soups, Vegetables
   Servings:  6
 
      1 lb Small carrots
      1    To 2 small turnips
      6    Cups, good homemade chicken
           -stock
      1 tb Honey
      2 tb Dijon mustard
      2    To 4 tbsp chopped parsley
      1    To 2 tbsp chopped fresh
           -tarragon
      2    To 3 tbsp butter
      6    To 8 pitted plums
 
  Rind and juice of 2 oranges Salt and pepper
  
  Grate the rind from the oranges.  Squeeze 1/4 cup fresh orange juice. Clean
  the carrots and trim the stems.  If the carrots are small, cook whole; if
  they are larger, cut into any shape so they will cook in about 10 minutes.
  Peel the turnips and cut into 1/2 inch pieces.  In a saucepan, cook the
  vegetables in the orange juice on slow heat until tender. Add the chicken
  stock and let the vegetables steep on a slow flame for another 10 to 15
  minutes.  Remove to a blender and puree until smooth; correct the
  seasonings.  Make a compound butter by combining the orange rind, honey,
  mustard and herbs with softened butter.  Halve the plums and then slice
  each half into thin slices that can be fanned out. Ladle the soup into
  bowls; garnish with a piece of the compound butter and the plums.
  
  Posted by Sharon Stevens. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Soup
 Categories: Soups, 1941
   Servings:  8
 
      6    Carrots
      3 md Potatoes, sliced
      1 md Onion, sliced
      2 qt Water
      4 sl Bacon
      2 tb Butter
      6    Crackers, rolled
           Salt and pepper
 
  Combine vegetables and water.  Cover.  Cook until tender.  Add bacon which
  has been fried until crisp, and chopped.  Add butter. Season to taste. Add
  cracker crumbs.  Simmer 10 minutes. 8 servings.
  
  Grace Viall Gray, Glen Ellyn, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Vichyssoise
 Categories: Soups
   Servings:  4
 
    1/3 c  Chopped Leeks
    1/4 c  Chopped Onion
    1/4 c  Chopped Celery
  1 1/2 ts Low Cal. Margarine
      3 sm Potatoes (1/2 Lb.)
           Peeled & Diced
    1/2 lb Carrots Diced
      1 cn (10 3/4 Oz.) Chicken Broth
  1 1/2 ts Dried Dillweed
    1/2 ts Ground Nutmeg
      1 c  Water
           Freshly Grated Nutmeg
 
  Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add
  Potatoes, Carrots & Chicken Broth.  Bring To A Boil, Reduce Heat & Simmer
  20 Min. OR Until Vegetables Are Tender.  With Knife Blade in Processor, Add
  Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth.
  Pour Mixture Into A Bowl.  Repeat Procedure With Remaining Vegetables &
  Liquid.  Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6
  Hours.  Garnish With Grated Nutmeg.
   (Fat 1.2  Chol. 0.)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Catfish Chowder
 Categories: Fish, Soups
   Servings:  6
 
      1 lb Catfish fillets, cut into
           -chunks
      2 sl Bacon, chopped
      1 c  Chopped onion
      1 cn Sliced potators, drained
      1 cn Cooking tomatoes, chopped
      2 c  Water
      1 cn Corn, drained
    1/4 ts Tarragon
    1/2 ts Celery salt
      2 ts Parsley flakes
    1/2 ts Oregano
    1/4 ts Salt
           Pepper to taste
      1 ts Seafood seasoning
      2 ts Thyme
 
  In a large pot, fry bacon until crisp.  Add onion and cook until tender.
  Add potatoes, tomatoes, and 2 cups water.  Cover; simmer until potatoes are
  tender.  Add corn and seasonings.  Cook slowly and adjust seasonings, if
  necessary.  Add yhe catfish 5 to 10 minutes before serving and simmer.
  
  Serves four.
  
  Posted by Alison Meyer. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Catfish Chowder
 Categories: Soups, Fish
   Servings:  6
 
      2 lb Catfish fillets
      2 c  Fish stock
      2 c  Lt. cream or milk
      4    Potatoes, peeled and diced
      2    Stalks of celery, diced,
           -with leaves
      2 ts Salt
      1    Clove minced garlic
      2 md Onions, sliced
    1/4 c  Butter
    1/2 ts White pepper
    1/2 c  Sherry
 
  Saute onions and celery in bacon drippings until tender.  Add all other
  ingredients except milk and cook over medium heat until potatoes are done.
  Add milk, heat on low.  Do not let milk get too hot.
  
  Posted by Bill Mathews. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cauliflower and Roquefort Soup
 Categories: Soups, Cheese, Vegetables
   Servings:  4
 
      4 tb (1/2 stick) butter
      1 md Onion, chopped
      1 md Cauliflower
      1 lg Boiling potato
      1 qt Chicken broth
      2 tb Snipped chives
    1/2 ts Herbes de Provence
           Few drops liquid pepper
           -seasoning
      1 c  Heavy cream
      2    Egg yolks, room temperature
      2 tb Armagnac
    1/2 lb Roquefort, crumbled
 
  From Food and Wines of France, Inc.
  
  Chives for garnish
  
  Melt butter in large, heavy Dutch oven over moderately high heat and saute
  onion for 1 minute; cover; sweat for 10 minutes.  Meanwhile, halve and core
  the cauliflower.  Reserve some flowerets and chop remainder to total about
  6 cups.  Peel and dice potato.  Add cauliflower and potato to Dutch oven;
  cook, stirring, for 1 minute.  Add chicken broth, chives, Herbes de
  Provence and red pepper seasoning.  Bring to boil; cover; lower heat and
  simmer for 10 minutes, or until vegetables are just tender. Cool slightly.
  Puree all but 1 1/2 cups mixture in food processor or blender in batches;
  return to pan.  In a small bowl, blend cream, yolks and Armagnac; add 1 cup
  of the hot soup, beating constantly with wire whip. Return to pan; add half
  of crumbled Roquefort.  Heat very slowly, stirring constantly, until cheese
  melts and soup thickens slightly.  Do not allow soup to boil. Garnish soup
  with reserved cauliflowerets, crumbled Roquefort and chives.
  
  Makes 4 to 6 servings.
  
  Posted by Alison Meyer. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Celery Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 tb Butter
      2 c  Chopped celery
      1 md Onion, chopped
      1 md Potato chopped
      2 c  Chicken stock
      1 ts Fresh dill (or parsley)
      2 c  Milk
      2 tb Grated fresh carrot
      2 tb Grated fresh celery
    1/2 ts Salt
    1/4 ts Pepper
 
  Melt butter in a large pot. Add celery, onion and potato. Cover pot and
  stew vegetables over low heat for 10 minutes without browning.  Add stock
  and herbs; cook vegetables until soft, about 30 minutes.  Puree mixture in
  a blender, or force through a sieve.  Stir in milk, adjust seasonings, toss
  in grated carrot and celery.  Reheat to just below boiling point.  Makes 6
  servings.
  
  **>>April<<**
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Celery Soup
 Categories: Soups, Osg
   Servings:  1
 
      1 c  Celery; chopped
      1 qt Beef broth
           Salt
           Pepper
 
  Boil 1 cup chopped celery in 1 quart beef broth until tender, season with
  salt and pepper. Serve with crackers. Source: Mrs. W. A. Parmenter, Canann
  Grange, Wayne County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Cheese and Cauliflower Soup
 Categories: Soups, Vegetables, Cheese
   Servings:  4
 
      4 tb Butter
      3 md Carrots, cut into small dice
      3 md Celery stalks, cut into
           -small dice
      1 md Onion, minced
      3 tb Flour
  1 1/2 c  Chicken stock or canned
           -chicken broth
    1/2 sm Cauliflower, trimmed and cut
           -into
           Florets (2 cups)
      8 oz Mild cheddar cheese, grated
           -(2 cups); plus
      2 oz Cut into small dice for
           -garnish (1/2 cup)
  1 1/2 c  Half-and-half
    1/4 ts Cayenne pepper
           Salt
 
  NOTE:  For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese
  for the cheddar cheese.
  
  Heat the butter in a large saucepan.  Add the carrots, celery, and onion;
  saute for about 5 minutes until the vegetables are softened.  Add the flour
  and cook over low heat until the flower is incorporated into the butter,
  about 1 minute.
  
  Stirring constantly, gradually add stock and then the cauliflower. Bring to
  a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir
  in the grated cheese and cook for about 30 seconds until melted. (Do not
  bring soup to a boil after cheese is added or the soup will break.) Stir in
  the half-and-half; warm the soup over low heat. Season with cayenne pepper
  and 1 teaspoon salt or to taste.
  
  To serve, ladle the soup into warm soup bowls.  Sprinkle each portion with
  the diced cheese and serve immediately.
  
  Makes 4 seervings.
  
  [ COOKS Magazine; Oct 1989 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Cheese Soup
 Categories: Soups, Cheese
   Servings:  4
 
      4 c  Chicken broth
      5 tb Butter
      4 tb Flour
      2    Carrots, peeled and diced
      4    Green onions, diced
      6 oz Grated cheddar cheese
      2    Sprigs parsley, chopped
      2    To 3 oz ham, diced
           Tabasco sauce
           Bacon bits
           Salt & pepper to taste
 
  Servings: 4
  
  Heat chicken stock.  Melt 3 Tbsp butter; saute carrots and onions until
  tender.  Add to broth.  Make white roux with 2 Tbsp butter and 4 Tbsp
  flour.  Add to stock.  Add cheddar cheese, parsley, ham and 1 drop tabasco
  sauce.  Season to taste.  Heat until cheese is melted.  Top with bacon bits
  when served.
  
  Makes 4 8-ounce servings.
  
  Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
  Woolen Mill Inn, Cedarburg, WI.
  
  Posted by Sallie Krebs. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar-Potato-Broccoli Soup
 Categories: Soups, Vegetables, Cheese
   Servings:  4
 
      1 tb Butter
      1 c  Chopped onions
  1 1/3 lb Potatoes, peeled, cut into
           -3/4-inch cubes
  2 1/2 c  Boiling water
      2    Chicken bouillon cubes
     10 oz Frozen broccoli cuts, thawed
           -and drained
      6 oz Shredded Cheddar cheese
           Salt and pepper to taste
 
  Melt the butter in a 2- to 3-quart saucepan.  Add the onion and saute for 5
  minutes.  Add the potatoes, water and bouillon cubes.  Cover and bring to a
  boil; reduce the heat  to medium and cook just until the potatoes are
  tender, about 15 minutes.  Remove 1 cup of potato cubes with a slotted
  spoon and set aside.  Pour the contents of the saucepan into a blender and
  process until smooth.  Return to the saucepan.  Mix in the reserved
  potatoes and the broccoli.  Place over medium-low heat and very gradually
  add the cheese, stirring until heated through and the cheese is completely
  melted.  Season with salt and pepper.
  
  Makes 4 servings.
  
  [The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese 'n Apple Soup
 Categories: Cheese, Soups
   Servings:  1
 
    1/3 c  Margarine or
           Butter
    1/3 c  Flour
    1/2 ts Salt
  2 1/2 c  Milk
      4 c  Gouda cheese,
           Shredded
      1 c  Apple juice
 
  Melt margarine or butter in a saucepan over low heat.  Blend in flour and
  salt.  Gradually add milk; cook, stirring constantly, until thickened. Add
  cheese, stirring until melted.  Add juice; heat thoroughly, stirring
  occasionally.
  
  Makes four 1 1/4 cup servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese and Beer Soup
 Categories: Soups, Cheese
   Servings:  1
 
      1 c  Finely chopped bacon
    1/2    Green bell pepper, chopped
           -fine
    1/2 c  Chopped celery
    1/2 md Onion, chopped fine
    2/3 c  Flour
      1    Stick butter
      3 qt Milk
      1    Pimiento, drained and
           -chopped
      1 c  Chicken bouillon
    1/2 ts Garlic powder
  1 1/2 lb Cheddar cheese, grated
    1/2 lb Provolone cheese, grated
    1/2 c  Beer
    1/4 c  Chopped parsley
           Salt and pepper to taste
 
  Cook bacon until crisp, remove from pan and reserve.  In about 3/4 tsp) (2
  oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a
  roux by mixing flour and butter over a warm burner of the stove. When it
  starts to brown, add milk slowly, mixing all the while.
  
  Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic
  powder.  Heat over medium heat.  (High will scorch milk).  When the milk
  mixture reaches a medium temperature, add the cheeses and stir until
  cheeses liquefy.
  
  Add beer to the soup.  Reduce heat to simmer and simmer uncovered for 20
  minutes.  Just before removing soup from stove, mix in parsley for color.
  Add salt and pepper to taste.
  
  Freezes well.
  
  Makes 1 gallon or 10 servings.
  
  Source:  Kelly's Restaurant, in The Orlando Sentinel, 10/24/91
  
  Posted by Cindy Tarsi. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Soup
 Categories: Soups, Microwave
   Servings:  2
 
     20 g  Butter
     30 g  Flour
    1/2 l  MeatBouillon
     50 g  CreamCheese
           Salt
           White Pepper
           Rasped nutmeg
      2 tb Dry white wine
      1 tb Fine chopped parsley
 
  Melt the butter in an open dish for about 1/2 minute at 700 Watt. Stir de
  flour through the butter. Add the bouillon and heat it in a covered dish
  until it cooks, meanwhile stir a few times. Cut the Creamcheese into smaal
  boxes and add it to the soup. Cover it and let it melt 2 minutes. Make it
  ti taste with the wine, pepper and nutmeg. Serve it with the parsley.
  
  From: Recipies for the MicroWave. Translated by Sebastiaan de Man
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy Chicken Chowder
 Categories: Soups, Chicken, Vegetables, Cheese
   Servings:  2
 
      4 c  Chicken broth
  1 1/2 c  Diced potatoes
      1 c  Diced celery
      1 c  Diced carrots
    1/2 c  Diced onions
    1/4 c  Butter or margarine
    1/3 c  All-purpose flour
      3 c  Milk
      1 tb Soy sauce
      8 oz Processed cheese spread,
           -cubed (1 loaf)
      2 c  Chopped cooked chicken
 
  Combine the broth and the vegetables in a large sauce pan.  Cover and cook
  over medium heat for 15 minutes or until the vegetables are tender.
  
  Melt the butter in a Dutch oven over low heat.  Add the flour, stirring
  until smooth.  Cook for 1 minute, stirring constantly. Gradually stir in
  the milk and cook over medium heat, stirring constantly, until thickened
  and bubbly.  Gradually stir in the vegetable mixture, soy sauce, cheese and
  chicken.  Cook until the cheese melts and the soup is thoroughly heated.
  
  Makes 2 1/2 quarts.
  
  {Mrs.  William Yoder, Jr.; Montezuma, Georgia}
  
  [Southern Living; January 1992]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy Cream of Broccoli Soup
 Categories: Soups
   Servings:  6
 
      2 tb Unsalted butter
      1 md Onion; roughly diced
  1 1/2 lb Cooked or uncooked broccoli
           - roughly chopped
      1 ts Salt
      1    Capful Pernod (optional)
      3 qt Chicken stock or water; OR
           - canned low-sodium broth
      3 c  Milk and/or whipping cream
           Grated Jack, Velveeta; -OR-
           -Swiss cheese
 
  MELT BUTTER in a large pot over medium heat. Add the onion and cook,
  stirring occasionally, until onion softens, about 10 minutes. Add the
  broccoli, salt and optional Pernod. Continue to cook, stirring, another 15
  minutes. Add the stock. Cover, increase heat to high and bring to a boil.
  Reduce heat to low and simmer 15 minutes. Remove from heat and place in a
  food processor or blender and puree until smooth. Combine puree, cream and
  milk. Serve piping hot and offer the grated cheese on the side to add to
  the soup.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry-Wine Soup
 Categories: Soups
   Servings:  6
 
      1 oz Can pitted tart red cherries
  1 1/2 c  Water
    1/2 c  Sugar
      1 tb Quick-cooking tapioca
    1/8 ts Ground cloves
    1/2 c  Dry red wine
 
  In 1 1/2-quart saucepan stir together undrained cherries, water, sugar,
  tapioca, and cloves. Let stand 5 minutes. Bring to boiling. Reduce heat;
  cover and simmer for 15 minutes, stirring occasionally. Remove from heat;
  stir in wine. Cover and chill, stirring occasionally. Makes 6 to 8
  servings.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chestnut and Lentil Soup
 Categories: Soups, Vegetarian
   Servings:  6
 
      1 lb Chestnuts
           Light oil
      1 c  French green lentils
           -=OR=- Brown Lentils
      2 qt Water
      1 md Carrot
           - diced into
           - small, even squares
      1    Celery stalk
           - cut into small squares
    1/2 sm Onion; finely diced
      1 lg Garlic clove
           - peeled and finely chopped
      1    Bay leaf
    1/2 ts Salt; or to taste
      5    Parsley sprigs

MMMMM------------------------FINISHING THE SOUP-----------------------------
      3 tb Light olive oil
           -Chestnuts (from above)
  1 1/2 ts Chopped fresh marjoram -OR-
    1/2 ts -Dried Marjoram
    1/4 ts Fennel seeds, crushed
           - (or ground)
           Fresh thyme sprigs; -=OR=-
      1 pn -(generous) dried Thyme
    1/2 c  Dry white wine
      1 tb Tomato paste
           -Lentils (from above)
           Water, stock or cream
           -(as needed)
           Salt
           Freshly milled black pepper
           Extra-virgin olive oil
           Finely chopped parsley
           Small croutons, fried
           -(in butter or oil)
           -(optional)
 
  PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them
  in just enough oil to lightly coat them. Place chestnuts on baking sheet.
  Bake until skins have opened and meat is tender, about 20 minutes. When
  cool enough to handle, peel and dice them into small pieces. Set aside.
  Rinse lentils and combine them in soup pot with the water. Bring to boil.
  Cook a few minutes at gentle boil, removing foam that forms on surface. Add
  carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and
  simmer until lentils are tender, about 35 minutes. When done, remove
  parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary.
  Puree half the lentils until smooth, then recombine them with the rest.
  FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then
  add roasted chestnuts and herbs. Cook over medium heat, stirring
  frequently, for several minutes. Add wine and tomato paste. Stir to
  dissolve tomato paste and cook a few minutes to reduce wine. Stir in lentil
  mixture and simmer gently 20 minutes. If soup is too thick, thin it with a
  little water, stock or cream until of right consistency. Taste for salt and
  season with pepper. Serve with spoonful of olive oil swirled into each
  bowl. Sprinkle with parsley and croutons, if desired.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chestnut Soup with Amaretto
 Categories: Soups, Vegetables
   Servings:  8
 
      2 lb Fresh chestnuts
      2    Carrots
      2    Parsnips
      1 sm Onion
      1 sm Clove garlic
      2    To 3 scallions
      3    Stalks celery, OR 1 small
           -celery root
      4 tb Butter
      5 c  Brown stock or chicken stock
      1    Bouquet garni of bayleaf,
           -thyme, and parsley
      3    To 4 Tbl amaretto or
           -hazelnut liqueur (like
           -Frangelico)
      1 c  Heavy cream
 
  Salt and freshly ground black pepper, to taste Cayenne pepper and freshly
  ground nutmeg
  
  Make a slash in the rounded side of each chestnut and roast in a preheated
  400 F oven for 5 minutes.  Peel off the shell and inner skin.
  
  Peel the carrots, parsnip, onion and garlic.  Finely chop all of the
  vegetables, including the scallions and celery.  Melt the butter in a large
  saucepan over medium heat.  Add the vegetables and cook for 5 minutes, or
  until soft but not brown.  Add the chestnuts, stock and bouquet garni.
  Gently simmer the soup for 40 minutes, or until the chestnuts are very
  soft.
  
  Remove the bouquet garni and puree the soup in a blender or food processor.
  Return the soup to the saucepan, adding the amaretto, 2/3 of the cream, and
  salt, pepper, cayenne pepper and nutmeg to taste; the soup should be very
  flavorful.  If a sweeter flavor is desired, add a spoonful of brown sugar.
  
  To serve, ladle the chestnut soup into warmed bowls.  Pour a little of the
  remaining cream into each bowl and marble it into the soup, stirring with a
  skewer.  Chestnut soup is extremely rich, so keep the rest of the meal
  simple.
  
  Makes 8 servings.
  
  Nutrient Value per Serving: 516 Calories, 10 g Protein, 19 g Fat, 11 g
  Saturated Fat, 75 g Carbohydrates, 57 mg Cholesterol, 582 mg Sodium
  
  [The Washington Post; January 9, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chez Melange Gazpacho
 Categories: Soups, Vegetarian
   Servings:  8
 
           Karen Mintzias
      1    Cucumber; peeled, seeded,
           - and diced
      2    Tomatoes; diced
    1/2    Onion; diced
    1/2    Red bell pepper; seeded,
           - and diced
    1/2    Yellow bell pepper; seeded,
           - and diced
    1/2    Green bell pepper; seeded,
           - and diced
      2 tb Fresh dill, chopped
      2 tb Fresh cilantro, chopped
      1 pt Beef stock
      1 tb Olive oil
  1 1/2 tb Red wine vinegar
      1 ts Garlic, finely chopped
      1 ts Tabasco sauce
      2 ts Salt
    1/2 ts White pepper
      1 pt Tomato juice
 
  Combine all of the ingredients and mix them together well.  Chill the soup.
  
  (Executive Chef Bill Donnelly says, "I like to serve this soup in a big
  bowl with chips around it and some guacamole on the side.  It's a
  wonderful, refreshing dish that is perfect on a hot summer day.")
  
  Source: Chez Melange - Redondo Beach, California "Southern California Beach
  Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chick Pea and Spinach Soup
 Categories: Soups
   Servings:  4
 
      1 lg Onion, chopped
      4    Cloves of garlic, minced
      1 c  Skim milk
     16 oz Can chick peas, drained and
           -rinsed
      4 c  To 5 c fresh spinach,
           -rinsed, dried, and shredded
    1/8 ts Cardamom
    1/8 ts Nutmeg
      1 ts Curry powder
           Salt and pepper to taste
 
  Saute the onion and garlic over low heat, covered, until the onion is
  translucent.
  
  Add the milk and raise heat to medium, and cook until a boil is just
  reached, stirring constantly.  Add the chick peas, spinach, and spices, and
  continue to cook and stir.  When spinach is completely wilted, remove a cup
  and a half of the soup to a blender and puree.  Return the puree to the
  soup, stir well, and serve hot.  Makes 4 servings.
  
  And the calorie total on this one was 174, and only 1.6 g fat.  (The
  sherbet, by the way, was 130 calories and 2 g fat, so we were very pleased
  with ourselves.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chick Pea and Vegetable Soup
 Categories: Soups
   Servings:  6
 
    1/3 lb Dried chick peas
      4 tb Olive oil
      1    Onion, chopped
      2    Ribs celery, diced
      2    Carrots, diced
      1    Leek, white and pale green
           -parts, thinly sliced
      2    Cloves garlic, chopped
      2 c  Shredded cabbage
  1 1/2 c  Canned Italian plum
           -tomatoes, chopped with
           -their juice
      2 ts Tomato paste
      7 c  Chicken broth
      1    Zucchini, chopped
    1/3 c  Elbow macaroni
           Salt
           Freshly-ground pepper
 
  Soak the chick peas overnight in plenty of cold water; the next day drain
  the chick peas and rinse under cold water.  Set aside.  Place the oil and
  onion in a soup kettle, set over low heat and cook slowly until the onion
  has softened, about 5 minutes.  Increase the heat to medium, add the celery
  and stir-cook for 1 minute.  Add the carots and stir-cook for 1 minute; add
  the leek and stir-cook for 1 minute.  Add the garlic and cabbage, stir,
  cover the pot and cook for 2 minutes.  Add the tomatoes, tomato paste, and
  broth.  Dump in the chick peas.  Bring the soup base to a boil; boil for 3
  minutes.  Cover and simmer for 1 1/2 to 2 hours, or until chick peas are
  completely tender.  (The soup may be prepared in advance to this point.)
  
  To finish the soup, add the zucchini and elbow macaroni to the simmering
  soup.  Cover and continue to simmer for 12 minutes, or until the macaroni
  is al dente and the zucchini is cooked through.  Season with salt and
  freshly-ground pepper to taste.  Ladle the soup into warm bowls and serve
  piping hot.
  
  Makes 6 servings.
  
  [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken and Mushroom Soup
 Categories: Soups, Fresh herbs, Vegetables
   Servings:  2
 
    1/2 lb Boneless Chicken Breast
      2 c  Chicken Stock
      1 c  Fresh Mushrooms, Quartered
      4 tb Sesame Oil
      2 tb Sherry
      2 tb Fresh Parsley, Chopped
 
  Thinly slice the chicken breast meat.  Bring the chicken stock to a rolling
  boil and add the chicken and mushrooms.  When the soup starts to boil again
  and all of the ingredients float to the top, remove from the heat. Add the
  sesame oil and sherry and taste for seasoning.  Add salt and pepper if
  necessary.  Serve in individual soup bowls and sprinkle the parsley on top.
  Serves 2. From The Gazette, 91/02/13.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken and Vegetable Soup with Tiny Meatballs
 Categories: Soups, Chicken, Pork, Vegetables
   Servings:  6
 
      3 qt Chicken stock
      1 tb Olive oil
      1 tb Butter
      2 md Onions, diced
      2    Ribs celery, diced
      1 md Carrot, scrubbed and diced
      2 tb Tomato paste
      1 tb Brandy
      1 lg Turnip, peeled and diced
    1/4 lg Butternut squash, peeled,
           -seeded and diced
      1    Thick slice crusty French or
           -Otalian bread
      3 sm Cloves garlic
      1    Egg
     12 oz Boned and skin cooked
           -chicken, coarsely diced
      4 oz Best quality smoked ham,
           -coarsely diced
           Freshly ground black pepper
           Small sprigs fresh basil
           -and/or parsley
           Unbleached all-purpose flour
           Salt to taste
 
  Bring the stock to a boil in a large soup pot.  Turn the heat down to low
  and let simmer, uncovered, while you continue.
  
  Heat the oil and butter in a skillet over medium heat.  Add the onions and
  saute for 2 or 3 minutes.  Add the celery and carrot; saute for another 5
  minutes, then add the vegetables to the simmering chicken stock along with
  the tomato paste, brandy, turnip and butternut squash. Simmer gently,
  covered, until the vegetables are tender, about 15 minutes.
  
  Meanwhile, make the meatballs.  In a food processor whizz together the
  bread, garlic and egg for about 30 seconds until a smooth paste is formed.
  Add the chicken, ham, pepper and the basil and/or parsley. Pulse-chop 10 to
  15 times, then process until a smooth, very thick paste is formed.
  
  Roll the meat paste into balls the size of a large marble.  Roll the balls
  in the flour so that they are lightly dusted all over.
  
  When the vegetables are tender, raise the heat slightly so that the soup
  simmers with a little more intensity.  Drop the meatballs into the soup and
  let cook for 5 to 7 minutes.  Taste for seasoning and adjust if necessary.
  Be careful not to oversalt as the ham is salty.  Serve immediately.
  
  Serves 6 to 8 as an entre with bread and salad.
  
  NOTE:  This is even better the next day, but first remove the meatballs and
  wrap them separately rather than storing them overnight with the broth.
  
  Dairy Hollow House Soup and Bread, A Country Inn Cookbook by Crescent
  Dragonwagon.  Workman Publishing ISBN: 1-56305-243-1
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Broth
 Categories: Soups, 1941, Text
   Servings:  6
 
           Text Only
 
  Dress a 3 or 4 pound chicken.  Cut in pieces.  Cover with cold water. Heat
  slowly to boiling.  Cover.  Simmer until meat falls from bone. Strain.
  Process as lamb broth, or use at once.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Corn-Meal Soup
 Categories: Soups, 1941
   Servings:  6
 
      6 c  Chicken broth
    1/4 c  Diced onion
      1 c  Diced potatoes
      1 c  Chopped chicken
    1/4 c  Corn-meal
           Salt and pepper
 
  Heat broth to boiling.  Add vegetables.  Cover.  Simmer until vegetables
  are tender.  Sift in corn-meal slowly, stirring constantly. Add chicken.
  Season to taste.  Cover.  Simmer 10 minutes. 10 servings.
  
  Mrs. H.C. Miller, Milton, KY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Corn Chowder
 Categories: Soups
   Servings:  6
 
      2 c  Salted water
      2 lg Potatoes, peeled & cut in
           -half & diced
      4    Carrots, diced
    1/2 c  Celery, diced
      1 sm Onion, chopped
    1/4 c  Butter or margarine
    1/4 c  Flour
      2 c  Milk
    3/4 c  Sharp cheddar cheese,
           -shredded
      1    (8 oz) can cream corn
  1 1/2 c  Diced cooked chicken
 
  SERVES: 6
  
  Salt, white pepper, & tabasco to taste Croutons, chives or parsley
  
  Put water in saucepan and add potatoes, carrots, celery and onion; bring to
  a boil, cover, reduce heat and simmer for 10 minutes.  Melt butter in a
  small kettle and blend in flour without browning; gradually stir in milk
  and cook, stirring until smooth and thickened.  Add cheese and stir until
  it melts.  Add vegetables with their liquid, corn and chicken; heat through
  and season to taste.  Ladle into warm bowls, topping with croutons and
  chives.
  
  Posted by Michael Grosz. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Noodle Soup
 Categories: Soups, Low-cal, Microwave
   Servings:  8
 
      3 lb Chicken Pieces
      6 c  Hot Water, Divided
      2 lg Stalks Celery, Thin Slice
      1 md Carrot, Thin Sliced
    1/2 ts Dried Basil
    1/4 ts Rosemary
    1/4 ts Pepper
      1 ts Salt, (Optional)
    1/2 c  Thin Egg Noodles
 
  In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots,
  basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until
  chicken falls easily from the bone, stirring twice during cooking. Remove
  chicken from the bones. Discard bones and skin. Dice meat and return to
  caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10
  minutes, or until water boils. Then, Microwave at High 7-10 minutes, or
  until noodles are tender.  PER SERVING: 111 calories, 274 mg sodium, 6 mg
  cholesterol.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Noodle Yogurt Soup
 Categories: Soups
   Servings:  6
 
      2 tb Safflower oil
      1    Onion, chopped
      2 qt Chicken broth, (OR
      2    Bouillon cubes AND
      2 qt Water)
      3    Chicken bouillon cubes
      5    Cloves garlic, minced
      1 ts Thyme
    1/4 c  Soy sauce
      1 ts Mixed vegetable seasoning
      5    Sprigs parsley, chopped fine
      2 ts Basil
      3    Carrots
      6 oz Wide egg noodles
      3 c  Cubed cooked chicken
      2 tb Arrowroot
      2 c  Yogurt, plain
      7    Green onions, chopped
 
  Pour oil into soup pot; add onion and cook 5 minutes.  Add broth bouillon
  cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots.  Cover
  and bring to a boil; reduce heat and simmer 30 minutes.  Stir in noodles
  and cook uncovered 10 minutes; add chicken. In separate bowl, stir
  arrowroot into yogurt; blend well. Add to soup, stirring as needed.
  Increase heat to boiling and allow soup to thicken a little. Garnish with
  chopped green onions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Noodle Soup
 Categories: Penn-dutch, Soups
   Servings:  1
 
      4 lb Chicken
      3 qt Cold Water
      1    Onion, Sliced
      1    Carrot, Sliced
      1    Bay Leaf
      1 ts Parsley
           Salt & Pepper
 
  Wash and clean chicken carefully; cut in pieces. Cover with the cold water.
  Add the vegetables and seasoning and let simmer for 3 hours or until
  chicken is tender. Skim off fat. Remove the chicken and add 2 cups of
  noodles and cook 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Noodle Soup (Slow Cooker)
 Categories: Chicken, Soups, Crockpot
   Servings:  8
 
      1    Broiler-fryer (3 to 3 1/2
           -lb), cut up and skinned
      2 md Carrots, peeled and chopped
    1/2 c  Chopped onion
      2    Stalks celery, chopped
  2 1/2 ts Salt (or less)
      2 ts Dried parsley flakes
    3/4 ts Dried marjoram leaves
    1/2 ts Dried basil leaves
    1/4 ts Poultry seasoning
    1/4 ts Pepper
      1    Bay leaf
      2 qt Water
  2 1/2 c  Uncooked medium egg noodles
           -(4 Oz)
 
  Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order
  listed.  Combine salt and the next 6 ingredients; sprinkle over vegetables.
  Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove
  chicken and bay leaf; add remaining 2 cups water.  Stir in noodles and
  cook, covered, on high setting for 20 minutes.  Meanwhile remove bones from
  chicken and cut chicken into bite-size pieces.  Add to slow cooker, stir to
  mix.  Cook for 15 minutes on high setting, covered or until noodles are
  tender.
  
  Makes 3 1/4 quarts.  Serves 8 to 10.
  
  Posted by Fred Peters.
 
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      Title: Chicken Noodle Soup New Orleans Style
 Categories: Soups, Chicken, Crockpot
   Servings:  6
 
      1 lg Whole fryer
      1 c  Diced onions
    1/2 c  Diced celery
    1/2 c  Minced parsley
      4    Cloves minced garlic
      1 c  Chopped carrots
      3    Bay leaves
      1 ts Poultry seasoning
      4 qt Bottled water (I used
           -regular tap water)
     12 oz Broad egg noodles
      2 tb Butter
      1 c  Sliced onion rings
      1 c  Sliced mushrooms (I left
           -these out)
      1 c  Diced carrots
    1/4 c  Cream sherry
 
  SOURCE: Cathy Keller.
  
  Tabasco sauce Salt and pepper to taste Green onions for garnish
  
  First, take the chicken and wash it thoroughly - that means both inside and
  out!  Remove the giblets, scrub out the internal cavity under cold running
  water, and scrape away anything that doesn't look edible. (But DO NOT
  remove the chicken skin or any of the fat!  You need the skin to make a
  rich stock.) Next, take a crock pot (see Note below if you don't have a
  crock pot) and place the chicken and giblets into it.  Then drop in the
  diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the garlic,
  chopped carrots, bay leaves, poultry seasoning and 2 quarts of water. Then,
  with a spoon, evenly distribute the seasoning mixture around the chicken,
  turn the crock pot to HIGH, and cook for at least six hours (or better
  still, OVERNIGHT).  Remember, the longer you cook, the richer the base
  stock and the more tender the chicken.  While the chicken is slow-cooking,
  it's a good time to prepare your noodles
  
  Go ahead and boil them according to package directions... but DO NOT COOK
  THEM UNTIL DONE!  Keep in mind that you're going to drop them into a soup,
  so you want them el dente (firm), otherwise they'll turn to pure mush by
  the time you eat them.  Furthermore, you want a small percent of the starch
  in the noodles to cook into the soup to thicken it slightly - if you cook
  the noodles all the way, the soup's consistency will be flat and thin.
  After the noodles are cooked, butter them slightly and set them aside. When
  the chicken is tender, take a set of tongs or a strainer spoon, remove it
  from the crock pot (it may tend to fall apart, but that's okay), and set it
  on a platter to cool.  At this point, strain out all the seasoning
  vegetables from the stock, place the stock into a metal bowl, and place the
  bowl into the refrigerator or freezer until the chicken fat congeals (which
  should take about 1 hour).  Meanwhile, pick the chicken off the bones and,
  with a sharp knife, chop it into bit-sized pieces. Then, in a heavy 12-inch
  skillet, melt the butter and saute the sliced onions, mushrooms, and
  carrots until they're tender.  Then drop in the chopped chicken meat. And
  over medium-low heat, cook it into the vegetables for about 10 minutes.
  While the chicken and vegetables are sauteing, remove the chicken stock
  from the refrigerator, skim off all the fat, and place the skimmed stock
  into a soup pot, along with the remaining 2 quarts of water. At this point,
  you should season the soup stock to taste with salt and pepper. Now drop in
  the sauteed chicken, mushrooms, onion rings and diced carrots - along with
  the sherry, the Tabasco*, and as soon as it comes to a boil, reduce the
  heat to low and simmer the soup for about 30 minutes to allow all the
  flavors to thoroughly blend. When you're ready to eat, ladle out heaping
  helpings of the piping hot soup into bowls, garnish with a sprinkling of
  thinly sliced green onions, and serve with crunch saltines.
  
  *I just put a couple of drops of Tabasco in there
  
  NOTE:  I found a REAL bargain on chicken hindquarters, so used them... was
  out of parsley, so omitted that.  USED the mushrooms and they are heavenly
  in it.  Didn't use the sherry, though I think it would be really good. And
  was out of flat noodles, so used a good handful of vermicelli broken into
  about 2" lengths, and just simmered in the soup.  It was REALLY good.
  
  Posted by Marge Clark Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Soup
 Categories: Soups
   Servings:  4
 
      1    Chicken and giblets, cut up
      1 tb Salt
      4    Carrots, chopped
      6    Celery stalks w/leaves, chop
      1    Onion, med., chopped
      1    Garlic clove, minced
      1 c  Rice or noodles
 
  Put chicken pieces in large pot with water to cover.  Add salt and bring to
  a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic,
  cover and cook until tender.  Remove chicken and either serve separately or
  dice and return to soup.  Season to taste.  Add rice or noodles and cook
  until tender.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Soup
 Categories: Soups, 1941
   Servings:  8
 
      6 c  Chicken broth
    1/2 c  Diced carrots
      1 sm Onion, diced
    1/2    Bay leaf
    1/2 c  Rice
    1/2 c  Diced celery
           Salt and pepper
 
  Heat broth to boiling.  Add bay leaf.  Season to taste.  Cover. Simmer 30
  minutes.  Strain.  Add rice, onion, carrots, and celery. Cover. Simmer
  until vegetables are tender.  If desired, 1 tablespoon lean uncooked ham
  may be added with the vegetables to give variety in flavor. 8 servings.
  
  Mrs. O.S., Hillside, NE.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Soup
 Categories: Soups, Chicken
   Servings:  6
 
      1    Chicken, cut up
      1 lg Onion, quartered
      2    Ribs celery with leaves, cut
           -into 3" pieces
      2    Carrots, cut into 2" pieces
      4    Sprigs parsley
      3    Bay leaves
 
  Oregano (about 1/2 tsp) Thyme (about 1/2 tsp) Cooked rice
  
  Wash chicken pieces and remove any excess fat.  Place in Dutch oven with
  onion, celery, carrots, parlsey, bay leaves, oregano and thyme. Cover with
  water about 1 inch higher than the chicken.  Let boil about for 1 hour.
  Take chicken pieces out of the pot, remove skin and bones, and chop up
  chicken meat.  (Some people also strain the broth, removing the vegetables.
  I like to eat them.) Place broth in refrigerator and cool.
  
  Skim fat from broth, place on medium heat, add however much of the chopped
  up chicken you'd like and heat.  Add rice and heat until rice is heated
  through.  Salt and pepper to taste and serve.
  
  Posted by Ellen Cleary. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Stock
 Categories: Soups
   Servings:  3
 
     10 lb Chicken wings and backs
      2    Whole cloves
      2 lg Onions
      4    Carrots, peeled
      2    Leeks (white part only)
      2    Celery stalks
      5    Garlic cloves, unpeeled
      1 c  Fresh parsley sprigs
      2    Bay leaves
    1/2 ts Dried thyme, crumbled
    1/2 ts Peppercorns
 
  Makes about 3 quarts
  
  Cover chicken with water in stockpot.  Bring to boil over medium heat,
  skimming surface as necessary.  Boil slowly 2 hours, skimming frequently.
  
  Stick cloves into 1 onion.  Add to stockpot with remaining ingredients.
  Boil slowly 2 hours, adding water as necessary to keep ingredients covered.
  Strain stock into heavy saucepan. Boil until reduced to 3 quarts. Cool to
  room temperature.  Cover and refrigerate. Discard fat from surface before
  using.  (Can be prepared 3 days ahead and refrigerated, or frozen 2
  months.)
  
  Bon Appetite
 
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      Title: Chicken Velvet Soup
 Categories: Soups
   Servings:  8
 
      1    Chicken (about 5 pounds)
  2 1/2 qt Water
           SOUP
    3/4 c  Butter (room temperature)
    3/4 c  Flour
      2 c  Light cream (OR
           -half-and-half)
      6 c  Chicken stock, heated
  1 1/2 c  Cooked chicken breast,
           -finely chopped
           Salt, to taste, if desired
           Freshly ground black pepper,
           -to taste
      1 c  Fresh parsley, snipped, to
           -garnish
 
  STOCK
  
  BROTH:  Simmer the chicken  for about 1 hour.  Remove the chicken and cool;
  remove the meat from the bones.  Reserve the white meat and save the
  remainder for other uses.
  
  SOUP:  Blend the butter and flour together in a medium (3-quart) saucepan.
  Warm the cream in a seperate pan.  Add the warmed cream to the butter-flour
  mixture and stir until smooth.  It will start to thicken when it is heated.
  Stir in two cups of the hot stock.  Cook over low heat, stirring, until
  heated through and blended, about 4 minutes. Add an additional 4 cups of
  stock and the chopped chicken.  Season to taste with salt, if desired, and
  pepper.  Heat to serving temperature--steaming, but not boiling or the
  cream will break. Watch the pot closely to keep from coming to a boil.
  
  SERVICE:  Serve from a heated tureen and ladle into heated bowls. Garnish
  with snippets of fresh parsley. YIELD: About 8 servings.
  
  [[ THE COMPLETE BOOK OF SOUPS AND STEWS: Bernard Clayton, Jr.: Simon &
  Shuster; 1984 ]]
 
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      Title: Chicken Velvet Soup
 Categories: Soups
   Servings:  5
 
      6 tb Butter or margarine
    1/2 c  Milk
      3 c  Chicken broth
      6 tb Flour
    1/2 c  Light cream
      1 c  Fine chopped cooked chicken
      1 ds Pepper
 
  In saucepan, melt butter or margarine.  Blend in flour, then stir in milk,
  light cream and chicken broth.  Cook over medium heat, stirring constantly,
  until mixture thickens and comes to a boil.  Reduce heat. Stir in finely
  chopped cooked chicken and dash of pepper.  Return soup to boiling and
  serve immediately.  Makes about 5 cups of soup.
  
                        1991   WILLIAMS, Dorothy June and Diana
                               Williams HANSEN
                               The James Whitcomb Riley Cookbook
                               Guild Press of Indiana, Indianapolis.
  
  This recipe was a standard at the famous Tea Room of L.S. Ayres' Department
  Store in Indianapolis.  Ayres' opened for business in 1907.  In the store's
  early years it was thought that food was served from informal food stands
  before the Tea Room opened in 1929.  The Tea Room was closed in 1991 and
  the original downtown Ayres' store was closed in January 1992.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken, Corn and Tomato Chowder
 Categories: Chicken, Soups
   Servings:  8
 
      1    Chicken (3 pounds), cut up
      1 md Onion, chopped
      1 ts Poultry seasoning
      1 cn Corn kernels (16 ounces),
           -with liquid
      1 cn Whole tomatoes (16 ounces),
           -drained and cut up
      1 ts Lemon juice
           Salt and freshly ground
           -pepper
 
  NOTE:  This recipe is even better with FRESH corn and tomatoes.
  
  In a large saucepan, simmer the chicken in 4 cups with onion and poultry
  seasoning for 45 minutes.  Remove chicken and let cool; reserve the broth.
  
  Skim fat from chicken broth.  Remove meat from chicken; discard skin and
  bones.  Cut meat into bite-size pieces.
  
  In a large non-aluminum saucepan, combine chicken, chicken broth, corn,
  tomatoes and lemon juice.  Simmer for 30 minutes.  Season with salt and
  pepper to taste.
  
  Serves 8.
  
  [ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ]
  
  Posted by Fred Peters.
 
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      Title: Chicken-Style Noodle Soup
 Categories: Soups, Vegetables
   Servings: 10
 
    1/2 lb Noodles
      1 ea Onion, chopped
      1 c  Celery, chopped
      2 tb Chicken-style seasoning
      1 ts Salt
      6 c  Water
      2 ea Potatoes, large, peeled,
           -cubed
      2 c  Garbanzos with juice
      1 tb Parsley, chopped
      2 c  Tofu, scrambled, optional
 
  Servings:   10
  
  Cook noodles as directed on package.  Drain.  Meanwhile, saute' onion,
  celery, chicken-style season, and salt in 1/4 cup water until tender. Add 6
  cups water with potatoes and continue cooking.  Meanwhile, whiz garbanzos
  in their own juice, add a little water if necessary. Combine all
  ingredients and simmer slowly to allow flavors to blend. Adjust water and
  salt as desired.
  
  Total Calories: 2400.
  
  Posted by Lawrence Kellie Courtesy of Fred Peters.
 
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      Title: Chili Blanco Especial
 Categories: Soups, Beans, Crockpot
   Servings:  8
 
           Jim Vorheis
      1 lb Dry White Northern Beans
  5 1/4 c  Chicken broth
      2    Cloves garlic, minced
      1 lg White onion, chopped
      1 tb Ground white pepper
      1 ts Salt
      1 tb Dried oregano
      1 tb Ground cumin
    1/2 ts Ground cloves
      7 oz Can diced green chilies
      5 c  Diced cooked chicken breast
  1 3/4 c  Chicken broth
      1 tb Diced jalapeno pepper
           -(optional)
      8    Flour tortillas
           Condiments:
           Shredded Monterey Jack
           Sliced black olives
           Chunky salsa
           Sour cream
           Diced avocado
 
  Soak beans in water to cover for 24 hours; drain.
  
  In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth,
  garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer
  covered for at least 5 hours until beans are tender, stirring occasionally.
  Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For
  hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line
  each bowl with 1 flour tortilla. Spoon in chili and serve with all
  condiments for a very special chili.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
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      Title: Chili Con Carne Winchester
 Categories: Soups
   Servings:  6
 
      2 tb Vegetable oil
    1/3 c  Chopped onion
    1/3 c  Chopped green pepper
      1 lb Ground beef
      1    Garlic clove, minced
      1 cn Stewed tomatoes (1 lb)
      2 cn Kidney beans, drained (15oz)
      1 cn VEG-ALL Mixed Vegetables,
           -with liquid (16 oz)
 
  1. Heat oil in 3-quart pot. Add onion and green pepper and cook until soft.
  
  2. Add ground beef, garlic, stewed tomatoes, and kidney beans. Bring to
  boil; cover, reduce heat and simmer for 30 minutes.
  
  3. Stir in VEG-ALL and cook 10 minutes longer.
 
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      Title: Chili Con Carne
 Categories: Soups, 1941
   Servings:  8
 
      1 lb Hamburger
    1/2 c  Ground suet
  2 1/2 c  Cooked kidney beans
      2 c  Cooked tomatoes
      1 c  Water
      1    Clove garlic
           OR 1/4  tsp garlic salt
    1/4 c  Chopped onion
           Chili powder
           Salt
 
  Brown meat in suet.  Add onion.  Cook until brown.  Add beans, garlic,
  water, and tomatoes.  Season to taste.  Simmer until the flavors are well
  blended.  8 servings.
  
  Mrs. Bess Hiatt, Norfolk, NE.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Con Carne
 Categories: Soups, Osg, Chili
   Servings:  1
 
      1 lb Beef; ground
      1 qt Tomatoes
      1 pt Kidney beans
      1 ea Onion; large
           Salt
           Pepper
 
  Brown meat and onions in skillet. Add tomatoes, beans and seasoning. Heat
  thoroughly and serve. Source: Mary Brown, Olive Grange, Noble County, OH
 
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      Title: Chili Primero
 Categories: Soups
   Servings:  6
 
           Jim Vorheis
      1 lb Smoked bacon, cut into
           -3/8-inch pieces
      4 lb Round steak, cut into
           -1/4-inch cubes
     56 oz Canned tomatoes
     15 oz Can tomato sauce
      6 oz Can tomato paste
      7 oz Can diced green chilies
      2 tb Diced jalapeno peppers
           -(optional)
      4 oz Can diced, pickled cactus,
           -drained (optional)
      2 c  Chopped onions
      2 c  Chopped green bell pepper
      1 c  Minced fresh parsley
      2 ts Ground coriander
      3    Cloves garlic, minced
      8 ts Ground cumin
      1 ts Cayenne pepper
    1/4 ts Dried oregano
    1/4 ts Paprika
      2 ts Salt
      1 ts Freshly ground black pepper
      1 tb Fresh lemon juice
      2 tb Mild chili powder
    1/2 ts Medium-hot chili powder
    1/2 c  Masa harina (corn flour)
           Garnish:
           Sour cream
           Shredded Cheddar cheese
           Shredded Monterey Jack
           -cheese
 
  In large skillet, brown bacon; drain and set aside, reserving grease. In
  same skillet, brown round steak.  Put browned round steak and bacon pieces
  in large stockpot.  Stir in tomatoes with liquid, tomato sauce, tomato
  paste, green chilies, jalapenos and cactus. Heat to simmering. In same
  skillet, saute onions in 1/2 reserved bacon grease until transparent. Add
  to stockpot. Repeat with green peppers. Stir in parsley, coriander, garlic,
  cumin, cayenne pepper, oregano, paprika, salt, pepper, lemon juice and
  chili powders.  Cook over low heat for 1 hour, stirring occasionally to
  prevent sticking.  Sprinkle masa harina over soup and stir. Simmer covered
  for 4 hours.  Garnish each serving with sour cream and shredded cheese.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
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      Title: Chili Soup
 Categories: Soups, Osg, Chili
   Servings:  1
 
      2 lb Hamburg
      1 ea Onion
      1 tb Butter
      2 qt Water
      2 cn Kidney beans
      1 qt Tomatoes; strained
      1 c  Cream
           Chili powder
 
  Fry meat and onions until done, add other ingredients, salt and pepper and
  let simmer - the longer the better. Source: Mrs. Dill Rambo, Deavertown
  Grange, Morgan County, OH
 
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      Title: Chili
 Categories: Soups, 1941
   Servings:  6
 
      1 cn Beef soup
      1 c  Water
           Chili powder
      2 c  Canned kidney beans
      3 tb Tomato sauce
           Salt and pepper
 
  Combine beef soup, water, beans, and tomato sauce.  Heat to boiling. Add
  chili powder, salt, and pepper to taste.  Simmer 10 minutes. 6 servings.
  
  The Household Searchlight
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilled Cream of Cucumber and Celery Soup
 Categories: Soups
   Servings:  6
 
      2    Potatoes, diced
      1 c  Heavy cream
      1 c  Chicken bouillon
      1 ts Grated onion
      1 c  Dry white wine
      1 ts Salt
      2    Cucumbers,coarsely grated
           Freshly ground black pepper
      4    Celery stalks,coarsely
           -grated
 
  Cook potatoes in the bouillon and wine for 15 minutes,uncovered Cover and
  continue cooking until tender.Remove from heat and let stand, covered, for
  10 minutes.Put the potatoes and liquid through a coarse sieve.Stir in the
  cucumber and celery and all the remaining ingredients.Mix well.Chill.Serves
  about 4-6.
  
  Taken from Herbs and Things Jean Rose's Herbal Workman Publishing,NY 1972
 
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      Title: Chilled Cream of Vegetable Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 c  Chopped celery leaves
      1 md Carrot; diced
      1 sm Green bell pepper; diced
      1 c  Chopped spinach leaves
    1/2 c  Chopped parsley
      1 lg Onion; chopped
      4 c  Chicken broth
      3    Parsley sprigs
      1    Bay leaf
    1/2 ts Dried thyme
      2    Whole cloves
      1    Garlic clove
    1/4 c  Rice
           Salt, pepper
      2    Egg yolks
      2 c  Half and half
           Sour cream
           Parsley; minced
           Chives; minced
      2 md Tomatoes; peeled & chopped
 
  Combine celery leaves, carrot, green pepper, spinach, chopped parsley,
  onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme,
  cloves and garlic in small square of cheesecloth. Add to broth mixture
  along with rice. Season to taste with salt and pepper. Bring to boil, cover
  and simmer 40 minutes. Discard seasonings in cheesecloth bag. Press soup
  through fine sieve or puree in blender. Return soup to kettle and bring to
  boil. Beat egg yolks and stir a few tablespoons of soup into yolks. Stir
  yolk mixture into hot soup and cook, stirring, until smooth. Do not boil.
  Stir in half and half and simmer 2 or 3 minutes, stirring constantly.
  Remove from heat and chill thoroughly. If soup separates, stir before
  serving. Spoon into chilled soup bowls. Top each serving with dollop of
  sour cream and sprinkle with parsley, chives and chopped tomato.
  
  (C) 1992 The Los Angeles Times
 
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      Title: Chilled Cranberry Soup
 Categories: Soups, Entertain
   Servings:  5
 
     12 oz Fresh cranberries (1 bag)
      3 c  Water
  1 1/4 c  Sugar, approximately
      2    Cinnamion sticks
      2    Allspice berries
      2    Whole cloves
      4    Black peppercorns
      1 tb Cornstarch
    1/4 c  Heavy cream
    3/4 c  Dry red wine, or to taste
 
  Pick the cranberries over for stems and rinse in cold water. Combine the 3
  cups of water, the sugar and the spices in a large saucepan and bring to a
  boil.  Reduce the heat and add the cranberries.  Gently simmer the soup for
  15 to 20 minutes, or until the cranberies are soft and the liquid is well
  flavored.  If necessary, add additional sugar to taste.
  
  Mix the cornstarch with 2 tablespoons of cold water to make a paste. Whisk
  this mixture into the soup and boil for 1 minute.  The soup should thicken
  slightly.  Let the soup cool to room temperature, then refrigerate until
  chilled.  The recipe can be prepared up to 48 hours ahead up to this stage.
  
  Just before serving, stir in the heavy cream and wine.  The spices can be
  left in or removed before serving.  Serve the cold cranberry soup in
  chilled glass bowls.  If you like, you can garnish each bowl with a dollop
  of sour cream.
  
  Makes 5 servings.
  
  Per Serving: 285 Calories, 0.6 g Protein, 59 g Carbohydrate, 5 g Fat, 3 g
  Saturated Fat, 16 mg Cholesterol, 28 mg Sodium
  
  [THE WASHINGTON POST; November 7, 1990]
  
  Posted by Fred Peters.
 
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      Title: Chilled Fruit Soup
 Categories: Soups
   Servings:  4
 
      6 oz Red currants
      6 oz Black currants
      6 oz Cranberries
  1 1/2 c  Med.-dry white wine
    1/2 c  Sugar
      1    (2-inch) cinnamon stick
           Finely grated peel and juice
           -of 1 orange
  1 1/4 c  Water
      1    Tablespoon. creme de cassis
           -liqueur
    2/3 c  Dairy sour cream
           Black currant leaves to
           -decorate with
 
  In a large saucepan, bring currants, cranberries, wine, sugar, cinnamon,
  orange peel and juice and water to boil. Lower heat, and cook gently until
  fruit is tender, about 15 mins. Discard cinnamon stick. In blender or food
  processor, puree fruit and liquid. press a nylon sieve to remove seeds.
  
  Cool, then refrigerate 1 1/2 hrs. Stir creme de cassis into soup, then pour
  into 4 to 6 chilled bowls. carefully place a spoonful of sour cream on each
  serving, and use a skewer, feather the sour cream attractively. Decorate
  with black currant leaves and serve immediately. Makes 4 to 6 servings.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilled Leek and Potato Soup
 Categories: Vegetarian, Soups
   Servings:  2
 
 12 1/2 g  Butter
  1 1/2 lg Leeks, sliced
112 1/2 g  Potatoes, diced/peeled
    300 ml Vegetable stock
112 1/2 g  Greek yoghurt
           Seasoning
      1 tb Fresh chives
 
  1. Melt the butter in a pan, then add the leeks and fry gently for about
     5 minutes without browning. Add the potatoes, stock and seasoning.
     Bring to the boil, cover and simmer for about 20 minutes or until
     tender.
  
  2. Allow the soup to cool slighlty, then sieve or whizz in a food
     processor until smooth/ Trangfer to a large bowl,cover and
     chill thoroughly.
  
  3. To serve, stir most of the yoghurt into the soup. Adjust the
     seasoning, spoon a dollop of the remaining yoghurt into each
     bowl and sprinkle with the chives.
  
  Per serving: 130 calories High fat High saturated fat Medium protein High
  fibre High sodium
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilled Pea Pod Soup
 Categories: Soups
   Servings:  6
 
      2 lb Fresh green pea pods
    1/2 c  Unsalted butter
      8    Thinly sliced green onions
      2 qt Chicken broth
      2 tb Minced fresh tarragon
     16    Leaves romaine lettuce
    1/2 c  Creme fraiche
           Salt
           Freshly ground pepper
      1 pn Sugar
 
  Serving Size : 8
  
  fresh lemon juice creme fraiche fresh sprigs tarragon garnish steamed fresh
  green pea
  
  Snap ends and remove strings from pea pods.
  
  Melt butter in heavy large saucepan over medium heat. Saute pods and onions
  until onions are tender, about 5 minutes. Add broth and minced tarragon and
  bring to boil. Reduce heat and simmer 15 minutes. Mix in romaine and simmer
  5 minutes.
  
  Puree soup as finely as possible in batches in processor using on/off
  turns, about 5 minutes. Strain through fine sieve into bowl. Stir in 1/2
  cup creme fraiche. Season with salt, pepper and sugar or lemon juice if
  desired.
  
  Cool to room temperature. Cover and refrigerate until well chilled, at
  least 4 hours. (Can be prepared 1 day ahead.)
  
  Just before serving, ladle soup into individual bowls. Top with dollop of
  creme fraiche and fresh tarragon sprig. Garnish with fresh peas if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilled Raspberry Soup
 Categories: Soups
   Servings: 12
 
           Jim Vorheis
  1 1/2 tb Unflavored gelatin
    1/3 c  Cold water
    3/4 c  Hot water
     30 oz Frozen raspberries, thawed
  3 1/2 c  Sour cream (28-oz)
  1 1/3 c  Pineapple juice
  1 1/3 c  Half and half
  1 1/3 c  Dry sherry
    1/3 c  Grenadine
      2 tb Lemon juice
           Mint
           Whole raspberries
 
  Soak gelatin in cold water for 5 minutes.  Stir in hot water and dissolve
  over low heat.  Push raspberries through a strainer to remove seeds, then
  puree.  Combine all ingredients and place in a glass bowl. Cover and
  refrigerate overnight.  Garnish with mint and/or whole raspberries.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilled Red Pepper Soup
 Categories: Soups, Tabasco
   Servings:  8
 
MMMMM-------------------------------SOUP------------------------------------
     42 oz Roasted red peppers
           - (water-packed) rinsed,
           - blotted dry, with all
           - black bits removed
      3 lg Garlic cloves
           - peeled and split
      4 c  Chicken stock
  2 1/2 c  Buttermilk
    1/4 c  Sugar
      1 tb Salt; or to taste
      4 c  Frozen or fresh corn kernels
    3/4 c  Minced pickled nopales
           -(See NOTE)
      1 tb Finely chopped fresh oregano
           -=OR=- Coriander
      3 ds Tabasco sauce, to taste
      8 oz Low- or non-fat yogurt
           - for garnish
      2 ts Minced fresh oregano
           -=OR=- Coriander
           - for garnish

MMMMM----------------------HERBED TORTILLA CRISPS---------------------------
      3 lg Flour tortillas
           - cut into 12 sections each
      2 tb Vegetable oil
    1/2 ts Dried oregano
      1 tb Grated Parmesan cheese
 
  IN THE BOWL of a food processor fitted with a steel chopping blade, combine
  the peppers and garlic, and puree until smooth. Scrape the mixture into a
  large non-aluminum bowl. Add the chicken stock, buttermilk, sugar, salt,
  corn, nopales, oregano, and Tabasco, and stir to blend. Cover and chill for
  at least 1 hour. In a small bowl, combine the yogurt and oregano. Cover and
  refrigerate.
  
  TO MAKE THE CRISPS: Turn on your broiled, and position the rack at least 5
  inches from the heat. Lightly brush the top of the tortilla wedges with
  oil. Place them on a lightly oiled cookie sheet. Sprinkle on the oregano,
  crumbling it with your fingers as you do this, then drizzle on the Parmesan
  cheese. Run them under the broiler, just to crisp and color lightly,
  watching so they do not burn. Before serving, ladle the soup into bowls.
  Add about a tablespoon of the yogurt in the center. Sprinkle on chopped
  oregano and serve with the tortilla wedges.
  
  NOTE: Although Tex-Mex and other Latin delicacies are now available in many
  markets across the country, pickled nopales or tender cactus leaves are
  less available than jalapeno peppers, for example. If you cannot find them,
  either chop a few pickled jalapeno peppers (with the seeds removed) or
  simply omit them.
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilled Red Pepper Soup
 Categories: Soups
   Servings:  6
 
      1 tb Margarine or butter
      3 lg (3 cups) red, yellow or
           -orange bell peppers,
           -chopped
      1 md Onion, chopped
      1    Garlic clove, minced
      1 c  Chicken broth
      1 ts Chopped fresh thyme or 1/2
           -tsp dried thyme
      1 ds Hot pepper sauce
      1 c  Half-and-half
 
  Melt margarine in medium saucepan over medium-high heat.  Cook and stir
  peppers, onion and garlic until tender, about 5 minutes.  Stir in broth,
  thyme and hot pepper sauce.  Simmer 10 to 15 minutes or until most of
  liquid is absorbed and vegetables are soft.
  
  In food processor bowl with metal blade or blender container, combine
  pepper mixture with half-and-half; process until smooth.  Pour into large
  bowl.  Cover, refrigerate 4 hours or until thoroughly chilled. If desired,
  serve with additional half-and-half.
  
  8 (1/2 cup)servings. Source: Pillsbury Classic #126 posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilled Rhubarb Soup
 Categories: Soups
   Servings:  6
 
      1 pt Fresh strawberries
      3 c  Sliced fresh or frozen
           -rhubarb, 1/2 inch pieces
  1 1/4 c  Orange juice
    1/2 c  To 1 c Sugar
 
  Sliced oranges Sliced kiwifruit AND/OR additional strawberries, optional
  
  In a 3 quart saucepan, bring strawberries, rhubarb and orange juice to a
  boil.  Reduce heat; cover and simmer for 10 minutes.  Remove from heat;
  stir in sugar to taste.  In a blender or food processor, blend half the
  fruit mixture at a time until smooth. Chill.  To serve, spoon into soup
  bowls and if desired, garnish with oranges, kiwi and/or strawberries.
  Yield: About 1 quart.
  
  SOURCE: *Laurel Anderson, Pinole, CA, Country Woman Magazine Mar/Apr 93
  POSTED BY: Jim Bodle 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilled Tomato Basil Soup
 Categories: Soups
   Servings:  4
 
      3 tb Unsalted butter
      1 tb Vegetable oil
      1    Onion, finely chopped
      1 md Leek, cleaned, white part
           -only, finely chopped
      1 md Carrot, finely chopped
      1 md Celery stalk, finely chopped
      2 tb Chopped fresh basil leaves
      4    Ripe medium tomatoes,
           -seeded, coarsely chopped
      3 tb Tomato paste
      2 tb Flour
  2 1/2 c  Chicken stock or broth
    1/2 c  Light cream
           Salt and pepper to taste
           Fresh basil leaves
           -(optional)
    1/4 c  Sour cream or plain yogurt
           -(optional)
 
  Heat butter and oil in a 2 quart saucepan; add onion, leek, carrot,celery,
  and basil; saute for about 5 minutes over low heat, stirring occasionally.
  
  Add tomatoes and tomato paste; cook for about 5 minutes;sprinkle with flour
  and mix well; add chicken stock, cover and simeer for about 20 minutes.
  
  Pour into food processor fitted with a steel blade or into blender; puree,
  strain through a fine strainer or cheesecloth.  Return to pan and add light
  cream; bring to boil and reduce heat to simmer for about 2 minutes; season
  to taste with salt and pepper; chill for at least 4 hours or up to 2 days
  in advance of serving.  Garnish bowls with basil leaves and a dollop of
  sour cream or yogurt if desired.  Makes 4-6 servings.
  
  Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Soup with Whipped Cream
 Categories: Soups
   Servings:  8
 
  5 3/4 c  Milk
      4    Egg yolks
    1/2 lb Semisweet chocolate, grated
      1 c  Heavy cream
           Chocolate or mint cordial
      2 ts Flour
    2/3 c  Sugar
 
  Bring the milk and grated chocolate to a boil in a large saucepan.  Mix 1
  or 2 Tbsp. of the hot chocolate milk with the flour, and add to the soup as
  it boils.  Stir in the sugar and remove from the stove.  Add the egg yolks,
  stirring constantly, and return to low heat only long enough to warm the
  soup.
  
  Serve hot or cold in small bowls as a special dessert, with a dollop of
  whipped cream and a few sprinkles of chocolate or mint cordial. Serves 8
  
  From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chop Suey
 Categories: Soups, 1941
   Servings:  6
 
    1/2 lb Pork, diced
    1/2 lb Veal, diced
  1 1/2 c  Diced celery
      2 tb Flour
      1 c  Water
      1 c  Diced onions
      3 tb Chop suey sauce
      2 tb Butter or butter substitute
           Salt and pepper
 
  Combine pork and veal.  Fry until tender and brown.  Add vegetables, water,
  and butter.  Cover.  Simmer until vegetables are tender. Combine flour and
  chop suey sauce.  Mix to a smooth paste. Add to first mixture. Stir until
  blended.  Season to taste. Simmer 15 minutes. 6 servings.
  
  Mrs. Bertha V. Hull, Alton, MO.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chow Down Chowder
 Categories: Soups, Low-cal, Vegetables
   Servings:  6
 
 14 1/2 oz Chicken Broth
      1 c  Broccoli, Frozen, Cut
      1 c  Mushrooms, Fresh, Sliced
    1/2 c  Onion, Chopped
      1 tb Margarine
      2 tb Flour, All-Purpose
 13 1/2 oz Evaporated Skim Milk
      8 oz Corn, Whole Kernal, Drained
      1 tb Pimiento, Chopped
    1/4 ts Salt
    1/8 ts Pepper
 
  In a samll saucepan bring broth and broccoli to boil.  Reduce heat; cover
  and simmer for 5 minutes.  Do not drain.  Set aside.  In a large saucepan
  cook mushrooms and  onions in margarine till tender.  Stir in flour, salt,
  and pepper.  Add milk all at once.  Cook and stir until bubbly.  Cook and
  stir 1 minute more.  Stir in broccoli with broth, corn, and pimiento; heat
  through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chow Mein
 Categories: Soups, 1941
   Servings:  6
 
      1 lb Diced lean pork, veal, or
           -chicken
      2 c  Diced celery
      1 ts Salt
      2 tb Corn-starch
      2 c  Chow mein noodles
      2 c  Water or meat stock
    1/2 c  Diced onions
      2 c  Canned bean sprouts
      2 tb Soy sauce
    1/3 c  Cooking fat
 
  Fry meat 5 minutes in cooking fat.  Add water or stock.  Cover. Simmer
  until meat is tender.  Add celery and onion.  Simmer 10 minutes. Moisten
  corn-starch in a little water.  Add to first mixture. Add bean sprouts and
  soy sauce.  Season to taste.  Heat thoroughly. Serve over noodles. 6
  servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Christmas Oyster Soup (Soupe Aux Huitres De Noel)
 Categories: Soups, Canadian, Entertain
   Servings:  4
 
      2    Carrots; mediun
           -peeled & grated in long,
           -thin shreds
    1/2 c  Celery; finely diced
    1/4 c  Butter; melted
      4 c  Milk; or 1/2 milk, 1/2 cream
      4 c  Oysters
           -salt and pepper to taste
 
  Peel and grate in long thin shreads, the carrots and add finely diced
  celery. Melt butter in saucepan and add the vegetables. Stir. Cover and
  simmer over very low heat for 20 minutes, without browning the vegetables.
  Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in
  enamelled cast iron pan over medium heat; do not boil. Pour into milk and
  serve. Uase salt and pepper to taste.
  
  The soup should be served as soon as ready, otherwise it tend to curdle.
  The milk and vegetables can be be prepared ahead of time and the oysters
  heated and served at the last minute.
  
  To quote Mme. Benoit,"This traditional Quebec dish is still very much
  alive.  My grandmother's recipe is, as far as I am concerned, the best
  there is." Note: from Anne - it seems as oysters were used at Christmas. My
  maternal grandmother from the American midwest had a similar Christmas
  oyster dish although hers included corn.
  
  Source: _My Grandmother's Kitchen" by Mme. Benoit
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Christmas Borscht
 Categories: Vegetables, Soups, Entertain
   Servings:  8
 
     32 oz Beets, diced canned
      3 c  Water
      1    Celery stalk
      1    Carrot, quartered
      1    Bay leaf
      1    Garlic clove, peeled
    1/4 ts Peppercorns, whole
    1/4 ts Salt
      1 tb Lemon juice
      1 ts Sugar
           Dairy sour cream or dill
           -sprigs
 
  Drain beets reserving liquid.  Set beets aside.  In a large saucepan
  combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns
  and salt.  Bring to a boil.  Cover, reduce heat and simmer for 15 minutes.
  Remove vegetables and seasonings with a slotted spoon.  Stir in reserved
  diced beets, lemon juice and sugar.  Continue cooking for 10 minutes or
  until heated through.  Serve topped with sour cream and/or dill sprigs.
  
  Makes 8 servings.
  
  Tops Grocery Store Ad flyer.  November 12, 1991 "Polish Christmas Eve"
  
  Posted by Jean Cody. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Garden Gazpacho
 Categories: Soups, Vegetables
   Servings:  5
 
     15 oz Can Tomato Sauce
      2 tb Olive Oil
      2 tb Red Wine Vinegar
      1 tb Honey
      1 md Tomato, Cut In 1/2" Cubes
      1 md Green Pepper, Chopped
      1 sm Sweet Red Pepper, Chopped
           Stalk Celery, Chopped
           Clove Garlic, Finely Minced
    1/2 x  Cucumber, Seeded & Chopped
           Scallion, Chopped
    1/2 ts Hot Pepper Sauce
    1/2 ts Black Pepper
 
  GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely
  minced fresh chives, finely shredded lettuce, or minced parsley, (optional)
  ~-------------------------------------------------------------------------
  In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and
  honey.  Stir in remaining ingredients.  Top each serving with one of the
  above listed garnishes.  Serve chilled.  Makes 4-6 servings. VARIATIONS: -
  add 2 T chopped fresh mint leaves; omit hot pepper sauce - for a thinner
  soup, stir in tomato juice or vegetable cocktail juice to desired
  consistency. Serve with a substantial salad, and/or a cheese platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Gazpacho
 Categories: Soups
   Servings:  2
 
     46 oz Can tomato juice
      1    Clove garlic, pressed
      1 tb Sugar, heaping
      1 ts Salt
      1 ts Seasoned salt
    1/4 c  Olive oil
      3 tb Lemon juice
  1 1/2 ts Worcestershire sauce
    1/2 ts Liquid hot sauce
      1    Cucumber, peeled and diced
      1    Green pepper, diced
      2    Carrots, diced
      3    Celery stalks, diced
      3    To 4 green onions, diced
      3    Tomatoes, diced
 
  In a large mixing bowl, mix tomato juice, garlic, sugar, salt, seasoned
  salt, olive oil, lemon juice, worcestershire sauce, and hot sauce.  Mix
  until oil and seasonings are dissolved.  Pour into a large refrigerator
  pitcher.  Stir chunky vegetables into juice mixture and add diced fresh
  tomatoes.  Chill overnight or 4 hours.  Serve cold with seasoned croutons
  on top.
  
  Yield:  12 servings
  
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Peanut Soup
 Categories: Soups
   Servings:  8
 
      2 tb Unsalted butter
      1 md Onion, peeled and diced
      2 md Carrots, peeled and diced
      8 c  Chicken stock
      1 c  Unsalted crunchy peanut
           -butter
      1 sm Tomato, quartered
      4 sm Potatoes, peeled and cubed
      1 sm Green pepper, roasted,
           -cored, seeded, peeled, and
           -diced
      3 tb Minced fresh parsley
      1 lg Zucchini, trimmed and diced
      1 c  Button mushrooms, stems
           -drimmed, caps diced
      1 lb Firm white fish such as
           -halibut or snapper, bones
           -removed,
           Cut into bite-sized pieces
      1 c  Fresh peas
      3 tb Freshly squeezed lemon juice
 
  Info:  from Farm House Cookbook, Susam Herrmann Loomis, 1991
  
  Sidedish:  Serve with freshly baked bread. Wine: Chardonnay such as Raymond
  California Select 1989
  
  Makes 8 to 10 servings.
  
  salt cayenne pepper
  
  1.  Melt the butter in a large stockpot over medium heat.  When it is hot,
  add the onion and carrots and cook, stirring constantly, until the onion
  begins to turn translucent, about 5 minutes.
  
  2.  Meanwhile, mix 1 cup of the stock with the peanut butter in a
  medium-sized bowl until smooth.
  
  3.  Add the remaining 7 cups chicken stock to the vegetables.  Stir, and
  add the tomato, potatoes, roasted pepper, and 2 Tablespoons of the parsley.
  Pour in the peanut butter mixture, and stir.  Cover and bring almost to a
  boil.  Simmer, partially covered, until the potatoes are cooked through,
  about 15 minutes.  Then add the zucchini and the mushrooms, stir, and
  continue cooking until the zucchini is tender but still has texture, about
  10 minutes.  Stir in the fish and the peas, and cook until the fish is
  opaque and the peas are still bright green, 5 to 7 minutes. Add the lemon
  juice, stir, and season to taste with salt and cayenne pepper.
  
  4.  Ladle the peanut soup into warmed soup bowls, garnish with the
  remaining 1 Tablespoon parsley, and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Pizza Soup
 Categories: Soups
   Servings:  4
 
      1 tb Oil; vegetable
      1    Onion; chopped small
    1/2 c  Mushrooms; sliced
    1/4 c  Green peppers; slivered
      1 c  Tomatoes; undrained
      1 c  Stock; beef
      1 c  Pepperoni; thin sliced
    1/2 ts Basil; dried
      1 c  Cheese; mozzarella shredded
 
  Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom
  and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and
  basil, cook till heated through. Ladle soup into ovenproof bowls and
  sprinkle with cheese. Broil till cheese melts and is bubbly.
  
  Source: Canadian Living magazine posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Potato-Leek Soup
 Categories: Vegetables, Soups, Microwave
   Servings:  4
 
      1 c  Sliced leeks
      2 ts Reduced-calorie margarine
      2 c  Low-sodium chicken broth
      6 oz Cubed pared potatoes
    1/4 ts Salt
    1/8 ts Black pepper
      1 c  Drained canned corn
      2 tb Chopped fresh dill
      2 ts Grated Parmesan cheese
      3    Drops liquid red pepper
           -sauce
 
  1.  Combine the leeks and margarine in a 2-quart casserole. Microcook on
  High for 3 to 4 minutes, stirring once, until tender.
  
  2.  Add the broth, potatoes, salt and pepper.  With vented cover, microcook
  on High, for 4 minutes, stirring twice.
  
  3.  Add the corn, dill, Parmesan cheese , and pepper sauce; stir well. With
  vented cover, microcook on High for 3 to 4 minutes until potatoes are
  tender.  Let stand, covered, for 3 minutes before serving.
  
  Makes 4 servings.
  
  Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g
  Carbohydrates; 1 mg Cholesterol
  
  [WEIGHT WAtCHERS MAGAZINE; Jan 1990]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Vegetable Soup
 Categories: Soups, Vegetarian, Vegetables
   Servings:  5
 
  1 1/2 c  Water
      4    Green onions
      3    Asparagus spears
      1 md Zucchini; quartered lengthw
           -ise
      1    Broccoli stalk; peeled & qu
           -artered lengthwise
      1 c  Milk; approximate
    1/4 c  Butter; (1/2 stick)
      1 md Onion; finely chopped
      1    Celery stalk; finely choppe
           -d
      2 tb Flour; all purpose
           Salt and freshly ground pepp
           -er
           Cilantro sprigs; optional
 
      Bring 1-1/2 cups water to boil in base of steamer.  Place green onions,
  asparagus, zucchini and broccoli on steamer rack.  Cover and cook until
  vegetables are just tender, about 5 minutes.  Transfer vegetables to plate
  and cool.  Reserve steaming water. Add enough milk to reserved steaming
  water to measure 2 cups liquid.  Dice vegetables and then set aside.
      Melt butter in heavy large skillet or Dutch oven over medium-low heat.
  Add onion and celery and cook until tender, stirring occasionally.
      Meanwhile, bring milk mixture to simmer.  Stir into skillet. Bring to
  boil, stirring constantly.  Add diced vegetables to soup and heat through.
  Season with salt and pepper.  Garnish with cilantro and serve.
  
  Bon Appetit, May, 1988.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Vegetable Soup
 Categories: Soups, Vegetables
   Servings:  9
 
      1    Onion, chopped
      2    Celery stalks, chopped
      3    Carrots, chopped
     16 oz Can tomatoes, undrained and
           -coarsely chopped
      2 c  Thinly sliced cabbage
     29 oz Chicken broth
      2 c  Water
      1 ts Dried basil
    1/2    Dried oregano
      2 md Zucchini, thinly sliced
      1 c  Pasta shells
      1 c  Frozen green peas
 
  Salt to taste
  
  In a large pot, place undrained tomatoes, onion, celery, cabbage, chicken
  broth, water, basil and oregano.  Bring to a boil over high heat; reduce
  heat, cover, and simmer for 30 minutes.  Bring soup to gentle boil and add
  zucchini, pasta and peas.  Cover and cook for 15 minutes or until pasta is
  done.  Add salt to taste.
  
  Makes 9 1-cup servings.
  
  Posted by Susan Barrington. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cincinnati 5 Way Chili
 Categories: Soups
   Servings: 10
 
      2 tb Butter
      2 lb Ground beef
      6    Bay leaves
      1 lg Onion; finely chopped
      6 md Garlic cloves
           - finely chopped
      1 ts Cinnamon
      2 ts Allspice
      4 ts Vinegar
      1 ts Dried whole red pepper
           -(crushed)
  1 1/2 ts Salt
      2 ts Pure ground red chile
      1 ts Ground cumin
    1/2 ts Dried oregano
           -(preferably Mexican)
      6 oz Tomato paste
      6 c  Water
     16 oz Kidney beans; drained
    1/2 lb Vermicelli; cooked
    1/2 c  Cheddar cheese, grated
      1 sm Onion; finely chopped
 
  HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the
  meat to the skillet. Break up any lumps with a fork and cook, stirring
  occasionally, until the meat is evenly browned. Stir in all the remaining
  ingredients up through the water. Taste and adjust seasonings. If the
  flavor is too sweet, add a small amount of vinegar; if not spicy enough,
  add a small amount of ground chile. Bring the mixture to a boil, then lower
  the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to
  the mixture 1/2 hour before serving. Place a small amount of the cooked
  vermicelli in individual bowls. Spoon on a generous amount of chili. Top
  with grated cheese and raw onion or pass in individual bowls.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Peach Soup
 Categories: Soups
   Servings:  4
 
      2 lb Ripe peaches
      3    Whole cloves
      3    Allspice berries
      3    Cardamom pods
      2 c  Freshly squeezed orange
           -juice
      3 tb Fresh lime juice, or to
           -taste
      3 tb To 4 tb honey or brown sugar
           -(or to taste)
      1 ts Ground cinnamon
      1 ts Ground ginger
      1 c  Nonfat yogurt
      1 tb Diced candied ginger
           Sprigs of fresh mint,
           -for garnish
 
  Drop the peaches in a pot of boiling water and boil for 30 seconds. Rinse
  them under cold water and slip off the skins. Pit the peaches and coarsely
  chop them. Tie the cloves, allspice, and cardamom in cheesecloth (or wrap
  in foil and pierce with fork). Combine the peaches, spice bundle, orange
  juice, lime juice, honey, cinnamon, and ginger in a heavy saucepan. (The
  amount of honey needed well depend on the sweetness of the peaches.) Simmer
  for 5-10 minutes, or until the fruit is very soft. Remove the spice bundle
  and let the soup cool to room temperature. Puree the soup in a blender and
  chill.  Just before serving, whisk in the yogurt and candied ginger.
  Correct the seasoning,adding honey and lime juice to taste. Serve in glass
  bowls or wine goblets, garnishing each with a sprig of mint. Serves 4-6.
  
  Origin: Cookbook Digest July/August Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Citrus Berry Soup (Weight Watchers Magazine)
 Categories: Soups
   Servings:  6
 
  1 1/2 c  Blueberries
      1 c  Plain lowfat yogurt
    1/2 c  Orange juice
      2 tb Light sour cream (25 cal per
           -tablespoon)
      1 tb Grated lemon peel
    1/2 ts Cinnamon
 
  Posted by: Valerie Whittle Serves: 4 (1/2 cup each)
  
  In food processor, combine all ingredients; process until smooth.  Chill
  soup at least 30 minutes before serving. Each 1/2 cup serving provides: 1/2
  M, 1 FR, 15 C Per serving: 94 cal, 4 g pro, 2 g fat, 16 g car, 43 mg sod, 6
  mg chol
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clam Chowder
 Categories: Soups, Clams, Potatoes
   Servings:  4
 
      1 qt Steamed Softshell Clams
      1    Onion
      3 md Potatoes, Diced
      2 tb Chopped Parsley
    1/4 lb Butter
      2 c  Milk
           Salt And Pepper To Taste
 
  Melt butter, add onion and cook until tender but not brown.  Add potatoes
  and just enough water to cook potatoes.  When potatoes are tender add
  parsley, salt and pepper, and clams with their juice.  Just before serving
  add 2 cups milk and heat but do NOT boil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clam Chowder, Manhattan Style
 Categories: Soups
   Servings:  6
 
     36    Live clams
      3 tb Butter
    3/4 lb Pork, diced
      4    Onions, chopped
      4    Tomatoes, chopped
  2 1/2 c  Chopped celery
  1 1/2 c  Chopped carrots
      3 ts Fresh parsley
      3 ts Basil
    1/2 ts Thyme
      1    Bay leaf
      3    Cloves garlic, diced
      1 tb Soy sauce
  2 1/2 qt Liquid (clam cooking broth
           + water
      4    Potatoes, diced
 
  Place clams in  soup kettle, cover with water, and steam open.  Remove
  clams from their shells, and mince fine; reserve. Strain clam liquid and
  reserve. Saute pork and onions in butter until onions are clear. Add
  tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
  basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
  liquid (clam cooking water plus additional water, if needed); simmer,
  covered, 1 hour.  Add potatoes and simmer 15 minutes. Add clams and simmer
  another 8 minutes. Adjust seasonings if necessary. Serve immediately, with
  crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clam Chowder, New England Style
 Categories: Soups
   Servings:  6
 
     24    Clams
      3 c  Water
    1/2 lb Pork, diced
      3 tb Butter
      1    Onion, sliced
      3    Potatoes, diced
  1 3/4 c  Half & half
      1 tb Soy sauce
      2    Cloves garlic, crushed
      1 ts Basil
      1 ts Parsley
      1 ts Thyme
 
  Combine clams, their liquid and water; bring to a boil.  Drain clams,
  reserving liquid.  Remove clams from shells; chop meat; set aside.  In
  butter, fry pork with onions, until onions are clear.  Add potatoes and
  liquid from clams; simmer 20 minutes.  Stir in half & half, seasonings, and
  clams.  Heat through.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clam Chowder
 Categories: Penn-dutch, Soups
   Servings:  1
 
     25    Clams
    1/2 lb Salt pork, finely chopped
      4    Onion, sliced
      3 tb Flour
      1 ts Salt
    1/2 c  Water, boiling
      6    Potato, diced
      8 c  Milk
      2 tb Butter
    1/2 ts Pepper
 
  Scrub clam shells well to remove all sand. Lay in the bottom of a large
  kettle and cover with the boiling water. Cover the kettle and let steam
  about 15 minutes. Open the clams, saving all the liquor. Chop clams. Fry
  the pork about 5 minutes. Add the potatoes, onions and clam liquor, and
  cook about 15 minutes. Then add the clams and boil for 20 minutes. Melt the
  butter, add the flour and blend, stir in the milk and cook about 10
  minutes. Add seasonings. Combine both mixtures and serve at once. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clam Chowder
 Categories: Soups
   Servings:  1
 
    1/2 lb Bacon
      1 lg Onion chopped
      2    Ribs celery peeled and
           Diced
      5 sm Can minced clams OR
      1 lg Can (about 51-oz)
      2 ts Seafood Chesapeake brand
           Bay-style seafood
           Seasoning
      1 qt (4 cup) half and half
           Divided
      2 tb Flour
 
  The day before you wish to serve the soup, fry the bacon until crisp and
  remove. In bacon drippings, saute onion, celery with leaves and potatoes
  for 10-15 minutes at medium heat. Add the minced clams, not clam soup but
  clams, with their juice. Crumble the bacon and add. Cover soup and simmer
  over low heat, stirring occasionally, for several hours - up to five hours
  won't hurt. Cool down and place in refrigerator at night. On the day of
  serving, skim grease off top. Transfer soup to larger pot. Heat soup until
  bubbling and add the seafood seasoning. Mix 2 cups of the half and half
  with the flour. Add to the chowder and stir until it bubbles again. Mix in
  remaining half and half and simmer, stirring constantly, until soup is
  desired thickness. Serve hot with garlic bread and a green salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clam Chowder, New England Style
 Categories: Soups, Seafood
   Servings:  6
 
      1 lg Ham hock
      2 c  Diced onion
      2 lb Chopped clams
      2 c  Diced celery
  3 1/2 c  Water
           Roux mixture
      2 tb Oil
           Milk to thin
      1 ts White pepper
      2    Cloves crushed garlic
           ROUX:
    1/2 c  Clarified butter
    1/2 c  Water
      1 c  Flour
      2 tb Clam juice
 
  Saute onions and celery in 2 Tbs of oil that has been heated in a large
  dutch oven.  Add remanining ingredients except milk and roux mixture. Place
  dutch oven in a 325 F oven for 2 hours.
  
  Remove ham hock and strip skin and meat from bone.  Grind meat and return
  to stock.
  
  Add roux to stock, stirring constantly until well combined.  Let mixture
  set overnight.  Re-heat and add milk to desired consistancy.
  
  Yields about 1 gallon.
  
  Roux: Mix all ingrediants together to make a medium thick paste. Add to
  stock.
  
  Posted by Bob Blaylock. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clam Chowder
 Categories: Soups, Seafood
   Servings:  8
 
      1 qt Shucked clams and their
           -liquor
    1/4 lb Salt pork, diced
      2    Onions, finely sliced
      6    Medium-sized potatoes,
           -sliced thin
    1/2 ts Salt
    1/8 ts Pepper
      4 c  Milk
      2 tb Butter
 
  Info:  from The Old Farmer's Almanac Colonial Cookbook ISBN 0-911658-81-5
  LCCC#: 75-41662
  
  Rinse the clams in clam liquor.  Remove the black caps.  Strain, and
  reserve 1/2 cup clam liquor.  Chop the clams and set aside.  Fry the salt
  pork until brown and crisp.  Drain on paper.  Saute' the onion slices, then
  add the potatoes.  Sprinkle with salt and pepper.  Saute' for 10 minutes.
  Add the chopped clams and 1/2 cup clam liquor.  Cover with water and cook
  for 20 minutes.  Add the fried pork and fat to the clams and vegetables.
  Then heat the milk and add to the chowder.  Add butter, season to taste,
  and serve.
  
  Serves 8.
  
  Posted by Perry Lowell. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clear Tomato Consomme
 Categories: Soups
   Servings:  8
 
           Jim Vorheis
      1    1-lb, 14-oz can tomatoes
     21 oz Beef bouillon
      2 c  Water
      3 tb Chopped onion
      1    Bay leaf
      1    Stalk celery
      6    Cloves
           Salt and pepper to taste
 
  Combine all ingredients and simmer uncovered for 30 minutes. Strain. Taste
  and correct seasoning.  Serve hot with puffed crackers. Best prepared the
  day before so flavors have a chance to mingle.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coach House Black Bean Soup
 Categories: Soups
   Servings:  8
 
           Jim Vorheis
      1 lb Black beans
  2 1/2 qt Water
      5    Strips bacon, cut in small
           -pieces
      2    Stalks celery, chopped
      2    Medium-size onions, chopped
      2 tb Flour
           Rind and bone from smoked
           -ham
           OR 2  smoked ham hocks,
           -split
      3 lb Beef bones
      3    Sprigs parsley
      2    Bay leaves
      2    Cloves garlic, halved
      2    Carrots, cut in pieces
      2    Parsnips, chopped
    1/4 ts Ground pepper
      2 ts Salt
    3/4 c  Madeira
      2    Hard cooked eggs
           Lemon slices, sprinkled
           -with parsley
 
  Wash beans, cover with cold water and soak overnight.  Drain and wash
  again.  Place them in a casserole and add 2 1/2 quarts water. Cover and
  simmer 90 minutes.  Cook bacon in heavy kettle for a few minutes. Add
  celery and onion and cook until tender; do not brown. Blend in flour and
  cook, stirring for 1 minute. Add ham and beef bones, parsley, bay leaves,
  garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid.
  Cover and simmer over low heat, stirring occasionally, for 4 hours. Add
  more water if necessary.  Remove bone and ham rind or hocks and blend half
  of the soup in blender.  Remove any meat from ham bone or hocks, chop fine
  and return to soup.  Add blended soup. Add wine and chopped eggs. Mix well.
  Garnish with lemon.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cock-A-Leekie
 Categories: Soups
   Servings:  6
 
      8    Pieces of frying chicken (A
           -3 to 4-pound chicken should
           -do it.)
 
  Cock-a-Leekie
  
  A pound of beef shanks, hacked into stewing size  (about 1") 6 cups of
  chicken stock.  (Canned is ok, but it's better if you make your own ahead
  of time.) 3 slices of thick bacon or maybe salt pork, diced pretty fine. 1
  Tblsp dried thyme.  (Whole is better!) 1 bay leaf 3/4 cup pearl barley.
  (The kind you use in soup.) 1 1/2 cups of leeks. (Rinse and chop white
  parts only.) Salt and pepper as you require.
  
  You're going to need an 8-quart or better casserole that can stand up to
  the stove burners.  Bring the whole thing to a boil, (leave out the barley,
  leeks, salt and pepper.)  Simmer covered for 30 minutes. Meanwhile, in
  another part of the forest, bring the barley to a boil in 1 1/2 cups of
  water for 10 min., drain and set it aside.  Debone the chicken when it's
  done and set it aside. Add the leeks to the pot along with the barley and
  simmer for 15 minutes. (Still with me?)  Then debone the beef and chop
  coarsely.  Dump the beef and the chicken back in the pot and simmer,
  covered, for 5 min. Garnish with chopped fresh parsley.  Sing "Men of
  Harlech."   Pour a single malt.  Serve.
  
  And, if you're not up to Cock-a-Leekie ... In "A Moveable Feast" (sic)
  Ernest Hemingway offers the following leek recipe: Trim leeks, leaving just
  a smidgen of green and rinse them. Steam them for about 20 minutes or boil
  them for about the same time, until they are reasonably tender. Meanwhile,
  mix equal parts of extra-virgin olive oil and wine vinegar with a whisk in
  a bowl. When leeks are cooked, cut into quarters lengthwise and put them in
  a bowl of the oil/vinegar mix.  They should be just covered by the mix.
  Cover the bowl and put in refrigimagrator for an hour or so. (Overnight is
  even better, but St. David's Day is already upon us.)  Then dust them with
  a healthy dose of fresh-ground pepper and serve as a salad or side dish.
  
  Source CIS Sailing Forum Contributed by: Pete Porro
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocka-Leeke Soup
 Categories: Soups
   Servings:  6
 
      6    Leeks washed and trimmed
      2 c  Cooked chicken breast
      4 tb Butter
      2 qt Chicken broth
      4    Stalks of celery sliced
      1    Egg yolk
      2    Carrots cleaned and sliced
      1 ts Salt
      1 ts Pepper
 
  1. Slice cleaned leeks into 1/2" slices. Melt butter in a large skillet and
  add leeks, carrots, and celery, cook until lightly browned.
  
  2. Add all but 2 cups of chicken broth from the boiled chicken to the
  skillet.
  
  3. Add the chicken breast cut up into small cubes.
  
  4. Cover and simmer for approx 2 hours.
  
  5. In the 2 cups of chicken broth you saved add the egg yolk to it and mix
  well. Add this to the skillet and continue cooking for another 3 mins.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Avocado Soup
 Categories: Soups
   Servings:  4
 
      1 lg Ripe Avocado
    1/2 c  Chilled Half And Half Or
           -Whipping Cream
  1 1/2 c  Chilled Regular-Strength
           -Chicken Broth
      1 tb Lemon Juice
 
  You'll find this velvety green soup a perfect starter for warm weather
  meals.  Try it with grilled chicken or a juicy steak at dinner time, or
  serve it with sandwiches for lunch.
  
  Yield: 4 Servings Preparation Time: About 7 Minutes
  
  Salt
  
  Snipped Chives Or Watercress Sprigs (Optional)
  
  Pit and peel the avocado, then cut into chunks.  In a blender, whirl the
  avocado, half and half, broth and lemon juice until smooth.  (To prepare in
  a food processor, whirl the avocado with the half and half until pureed
  then add the broth and lemon juice and whirl until smooth.)
  
  Ladle the soup into wide shallow bowls.  Garnish each portion with chives,
  if desired.
  
  Per Serving: 151 Calories, 3 Grams Protein, 7 Grams Carbohydrates, 14 Grams
  Total Fat, 11 Mg Cholesterol, 389 Mg Sodium
  
  From Sunset's Quick And Easy Cookbook Copyright 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Avocado and Buttermilk Soup
 Categories: Soups
   Servings:  6
 
    1/3 c  Coarsely chopped sweet
           -onion, such as Vidalia
  2 1/2 c  Cold chicken broth, all fat
           -removed
      3    Thoroughly ripe avocados
  1 1/2 c  Buttermilk
      1    Drop almond extract
           -(optional)
      1 pn Of sugar (optional)
           Salt to taste
      2    Jalapeno peppers, seeds and
           -veins removed, diced
      3    To 5 tablespoons minced
           -cilantro
 
  Crisp tortilla chips to accompany
  
  Place the onions in a blender or processor and add 1 cup of the Puree as
  fine as possible. Peel and chunk in 2 1/2 of the avocados, reserving the
  remaining half for garnish. Puree again, adding broth as necessary.
  
  Transfer the soup to a large bowl. Add any remaining broth the buttermilk
  to the blender and whir briefly to pick as much avocado as possible. Add to
  the soup, along with the extract and sugar, if desired. Both of these
  rather surprising ingredients enhance avocado when used in tiny amounts.
  Stir well, taste and adjust the salt. The soup may be made to this in
  advance and refrigerated several hours, but for best flavor allow it to
  warm up a bit before serving. It should be cold but not icy.
  
  Peel the remaining half avocado cut into very thin slices. Divide
  soup-among six serving bowls and top with the sliced avocado, and
  coriander. Serve accompanied by the tortilla chips.
  
  From the San Francisco Examiner, 6/2/93.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Avocado Soup
 Categories: Soups
   Servings:  8
 
      5    Ripe avocados, peeled and
           -coarsely chopped
      2 c  Chicken broth
    1/4 c  Chopped onion
      2 c  Half and half
      1 ts Salt
      1 pn White pepper
      2 ts Lemon juice
 
  Lemon slices to garnish
  
  Combine avocados and broth in blender.  Blend until smooth.  Place in a
  bowl you can cover.  Add onions, stir in half and half, salt, and pepper.
  cover and refrigerate overnight.  Before serving, stir in lemon juice.
  Garnish with lemon slices.
  
  Makes 8 to 10 servings.
  
  Posted by Ellen Cleary. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Buttermilk and Shrimp Soup
 Categories: Shrimp, Soups
   Servings:  4
 
      1 qt Buttermilk
      1 tb English Style Dry Mustard
      1 ts Salt
      1 ts Sugar
    1/2 lb Cooked Shrimp, Chopped
      1    Cucumber, Peeled, Chopped
      2 tb Fresh Chives, Minced
 
  In a large bowl, whisk together the buttermilk, mustard, salt and sugar.
  Add the chopped shrimp, chopped cucumber, and chives and stir until well
  combined.  Chill the soup, covered, for 3 hours or until very cold. Garnish
  each serving with a whole shrimp and a slice of cucumber. Makes about 5
  cups. A 1944 Gourmet Magazine Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Buttermilk Soup
 Categories: Soups
   Servings:  6
 
  1 1/2 lb Shrimps; cooked & chopped
    1/2    Cucumber, med; finely diced
      1 tb Dill, fresh; minced
      1 tb Mustard, prepared
      1 ts Salt
      1 ts Sugar
      1 qt Buttermilk
 
  Mix together shrimps, cucumber and seasonings; stir in buttermilk and chill
  thoroughly.
  
                                     How to Cook a Wolf
                                     M.F.K. Fisher
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Carrot Soup
 Categories: Soups
   Servings:  2
 
      6    Carrots, peeled and sliced
      1 c  Canned chicken broth
      1 c  Whipping cream
    1/4 ts Ground nutmeg
 
  Servings 2 to 4
  
  Salt Plain yogurt Parsley sprigs
  
  Cook carrots in medium saucepan of boiling water until just tender, about
  10 minutes.  Drain.  Puree carrots with broth in blender or processor.
  Blend in cream and nutmeg.  Season with salt.  Cover and chill 30 min. (Can
  be prepared 1 day ahead.)  Ladle soup into bowls.  Top each with yogurt and
  parsley.
  
  Source: Bon Appetit, Too Busy to Cook posted by Linda Davis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Cherry Soup
 Categories: Soups
   Servings:  4
 
      2 lb Pitted Red Cherries
      1    Stick Cinnamon
      2 dr Almond Extract
      2 c  Red Wine
      2    Egg Yolks
      2 c  Water
      2    Cloves
    1/4 ts Salt
      1 tb Brandy
      1 ts Sugar
 
  In a pot combine the cherries, water, cinnamon, cloves, almond extract, and
  salt.  Cook until cherries are soft (if fresh or frozen), or until heated
  through (if canned).  Remove from heat.  Gently mash cherries. Add wine,
  brandy, and sugar.  Blend in egg yolks.  Cook until slightly thickened.
  Chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Cherry Soup
 Categories: Soups
   Servings:  1
 
      3 c  Water
    3/4 c  Sugar
      1    Cinnamon stick
           Zest of 1 orange
      4 c  Pitted fresh tart cherries
           Or frozen unsweetened
           Cherries if using
           Unsweetened reduce sugar to
           1/4 cup
      1 tb Arrowroot/cornstarch
    1/3 c  Cream
    1/2 c  Dry red wine
 
  In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring
  to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove
  cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a
  paste and return to soup, stirring constantly while bringing to a boil.
  Reduce heat and simmer 30 minutes until thickened slightly. Mixture will
  thicken as is cools.  Chill. Before serving, stir in cream and wine. Serve
  in champagne or wine glasses to show off color. Garnish with a cinnamon
  stick and/or dollop of sour cream or yogurt.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Cucumber and Spinach Soup
 Categories: Soups
   Servings:  8
 
           Jim Vorheis
      1 bn Green onions, sliced
      2 tb Butter
      4 c  Diced cucumbers
      3 c  Chicken broth
      1 c  Chopped, fresh spinach
    1/2 c  Sliced, peeled potatoes
    1/2 ts Salt
      1 tb Lemon juice
           Freshly ground pepper to
           -taste
      1 c  Light cream
           Radishes
           Green onions
 
  In a saucepan, saute green onions in butter until they are softened. Add
  cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper.
  Simmer uncovered until the potatoes are tender. Transfer the mixture to a
  blender in batches and puree. Transfer the puree to a bowl and stir in the
  light cream.  Let soup cool and chill for several hours, or overnight.
  Garnish each serving with thin slices of radishes and/or green onions.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Curried Cream of Eggplant Soup
 Categories: Soups
   Servings:  4
 
  1 1/4 lb Eggplant, peeled & cut into
           -1/2" cubes
    1/2 c  Chopped onion
    1/2    Stick butter
      1 tb Curry powder
      4 c  Chicken stock
    3/4 c  Heavy cream
 
  Salt & white pepper
  
  Saute onion in butter, stir in curry powder, & cook 2 minutes. Add eggplant
  & stock, bring to a boil, then simmer, covered, for 45 minutes, or until
  eggplant is very soft. Puree in blender. Strain puree if desired (I didn't)
  & add cream, salt, & white pepper to taste. Chill at least 3 hours & serve
  very cold. Serves 4-6. This is from the New Orleans Times-Picayune Cooking
  Contest, 1980.
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Gaspacho
 Categories: Soups
   Servings:  4
 
      1    Green pepper, diced
      4    Tomatoes, diced
      1    Onion, diced
      3    Garlic cloves, minced
      3 c  Water
    1/4 c  Wine
      3 ts Lemon juice
      1    Scallion, diced fine
 
  Puree all ingredients, except scallion, in blender.  Add a little more
  water if too spicy. Strain, discarding any vegetable pieces that did not
  puree fully. Chill overnight. Serve in chilled glasses or bowls with diced
  scallion floating on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Melon Soup
 Categories: Soups
   Servings:  6
 
      3 c  Coarsely chopped cantaloupe
      3 c  Coarsely chopped honeydew
      2 c  Fresh orange juice
      3 tb Honey
      2 c  Dry champagne
      1 c  Whipping cream
           Fresh mint leaves (garnish)
 
  Note: Melons should be RIPE.
  
  Finely chop 1 1/2 cups each of cantaloupe and honeydew melons.  Set aside.
  
  Place remaining coarsely chopped melons in blender with orange juice, lime
  juice and honey (this will only take a few seconds).  Pour into large bowl.
  Stir in champagne and reserved melon.  Cover and refrigerate until ready to
  serve.
  
  Pour into iced bowls.  Whip cream and use as garnish with fresh mint
  leaves.
  
  Makes 6 to 8 servings
  
  Source: Chillingsworth - Brewster, Massachusetts Favorite Restaurant
  Recipes - ISBN: 0-89535-100-5
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Peach Strawberry Soup
 Categories: Soups
   Servings:  5
 
      1    Sliced peeled peach or 1
           -nectarine, sliced
      1 c  Sliced strawberries
      1    (8-oz) carton peach or
           -strawberry yogurt
      1    To 2 tblsp. sugar
      2 tb Lemon juice
 
  Lemon slices Fresh mint sprigs
  
  In food processor, combine all ingredients except lemon slices and mint.
  Process until smooth.  Pour into medium bowl.  Cover; refrigerate for 1 to
  2 hours or until thoroughly chilled.  Spoon soup into soup bowls; garnish
  with lemon slices and mint, if desired.
  
  Makes 5 (1/2 cup) servings (About 90 calories per 1/2-cup)
  
  Recipe from Pillsbury Classic Cookbook Sensational Salads
  
  Posted by Susan Goldfield. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Yogurt Gazpacho
 Categories: Soups, Vegetarian
   Servings:  8
 
      3 md Cucumbers
      6 c  Yogurt
      2 tb White vinegar
      1 tb Olive oil
      3    Garlic cloves; minced
      1 tb Finely chopped mint
  1 1/2 ts Finely chopped dill
           Salt
 
  Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each
  half with spoon. Coarsely grate cucumbers to measure about 3 cups.
  
  Place yogurt in deep bowl and whisk or stir until completely smooth. Gently
  but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and
  dill. Season to taste with salt. Refrigerate soup 2 hours or until
  thoroughly chilled. Place ice cube in each serving, if desired.
  
  Makes 2 to 2 1/2 quarts
  
  (C) 1992 The Los Angeles Times
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Concentrated Beef Broth
 Categories: Soups, 1941, Text
   Servings:  6
 
           Text Only
 
  Cover beef shank with cold water.  Add 1/2 teaspoon salt.  Cover. Simmer
  until meat falls from bone.  Cool.  Remove all fat.  Heat broth to boiling.
  Add 1 bay leaf, a few grains celery salt, and chill thoroughly, and serve
  in jellied form.  If desired, this broth may be diluted to taste and used
  in any of the recipes in this volume requiring meat stock. To clear the
  broth, heat to boiling. Add 1 slightly beaten egg. Boil 1 minute. Strain.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Consomme De Mer
 Categories: Soups
   Servings:  6
 
           Jim Vorheis
 10 1/2 oz Consomme
      1 cn Water
      8 oz Bottle clam juice
      2 ts Lemon juice
    1/2 c  Whipping cream
    1/2 ts Salt
 
  Heat the consomme, water, clam juice and lemon juice to boiling. Whip the
  cream with the salt.  Serve hot with a large dollop of cream on each
  portion.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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      Title: Consomme
 Categories: Soups, 1941
   Servings:  6
 
      2 lb Beef shank
      2 lb Veal shank
      1    Bay leaf
      1 tb Chopped parsley
           Salt and pepper
      1 qt Chicken stock
      2 tb Butter or butter substitute
      3 qt Cold water
      1    Clove
    1/4 c  Diced carrot
    1/4 c  Diced celery
      2 tb Minced onion
 
  Cut meat from beef shank.  Crush bone.  Combine veal, beef, and crushed
  bone.  Add water, bay leaf, 2 teaspoons salt, and clove. Cover. Simmer 2
  1/2 to 3 hours.  Skim frequently.  Add chicken stock. Add vegetables which
  have been browned in butter.  Season to taste. Cover and simmer 2 hours.
  Strain.  Clear.  Heat to boiling. Serve at once or store in refrigerator
  until needed.
  
  The Household Searchlight
 
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      Title: Cool Strawberry Soup
 Categories: Soups
   Servings:  4
 
      1 c  Water
    1/4 c  Sugar
    1/2 ts Ground cinnamon
    1/4 ts Ground allspice
      2 pt Strawberries, hulled
      2 c  Orange juice
      2 tb Lemon juice
    1/2 c  Dry red wine or rose' wine
           -(optional)
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  Makes 4 servings.
  
  nonfat plain yogurt (optional) lemon slices (optional)
  
  To prepare sugar syrup, combine water, sugar, cinnamon and allspice in
  small saucepan. Bring to boiling over medium heat. Reduce heat to
  medium-low and simmer, stirring occasionally, for 10 minutes.
  
  Working in batches if necessary, combine berries, orange juice, lemon juice
  and sugar syrup in food processor or blender.  Whirl until pureed.  Press
  through fine sieve into bowl.  Stir in wine, if using.  Pour into sotrage
  container and refrigerate overnight or up to 3 days.
  
  Serve with a dollop of yogurt and slice of lemon, if desired.
 
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      Title: Corn & Bean Chowder
 Categories: Soups
   Servings:  4
 
    1/4 c  Oil (butter)
      2 c  Sliced onions
      2 ts Minced garlic
      4 c  Corn
      4 c  Stock
    1/4 ts Nutmeg
    1/2 c  Inst milk powder
    3/4 c  Cooked beans
    1/2 ts Salt
 
  Heat oil in large dutch oven.  Stir fry onions and garlic till browned. Add
  3/4 of the corn, all stock and nutmeg.  Bring to a boil and simmer till
  corn is tender. Puree remaining corn with some of the stock. Add the milk
  powder to the puree. Blend puree into the soup pot with the beans and salt.
  Bring the soup to almost boiling, lower heat and simmer for a few minutes.
  Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to
  thicken)
  
  Makes 1 1/2 quarts
 
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      Title: Corn and Ham Chowder
 Categories: Soups
   Servings:  6
 
      1 tb Butter
      1 ts Vegie oil
      1 md Onion; diced
      2    Shallots; diced
    3/4 c  Diced cooked ham
      3 c  Peeled, cubed raw potatoes
      1    Bay leaf
      3 tb Chopped fresh parsley
           Salt
           Freshly ground pepper
      3 c  Milk
      4 c  Fresh corn (cut from 8 cobs)
           -or 4 c frozen corn
      2 tb Flour
    1/4 c  Chopped fresh basil
           Butter
           Paprika
 
  In a large pot, melt butter and oil over medium heat.  Saute onion and
  shallots 5 minutes, until softened not brown. Add potatoes, 2 c water, bay
  leaf, parsley, S&P. Bring to boil, reduce heat and simmer 30 minutes until
  potatoes are JUST tender. Meanwhile warm milk in saucepan over low heat.
  Add warm milk and corn to chowder and stir well. Put the flour in small
  bowl.  Take 3 to 4 tb of hot broth from pot and mix w/flour to make a
  paste.  Slowly add to pot, whisking to make a smooth soup. Let soup simmer
  3 to 5 minutes until thickened and coorn is tender, but not soft. Remove
  form heat, stir in basil and serve with butter.
  
  Source:  Leftovers by Kathy Grunst.
 
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      Title: Corn Chowder
 Categories: Soups, Vegetables, Potatoes
   Servings:  4
 
      1    Medium Potato Diced
      1    Onion, Chopped
     14 oz Chicken Broth
     16 oz Can Cream-Style Corn
      2 c  Milk
      2 tb Butter
      1    Egg Slightly Beaten
      8 oz Can Corn
 
  Saute onion in butter until golden brown.  Add broth and potato and simmer
  until potato is tender.  Add corn and milk, blend well.  Season with salt
  and pepper.  Bring to a boil.  Remove from heat.  Stir some of chowder into
  egg.  Add mixture to sauce pan and blend well. Simmer until heated through.
 
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      Title: Corn Chowder, New England Style
 Categories: Soups, Vegetables
   Servings:  1
 
    1/2 c  Flour
      8 oz Chicken stock
      1 c  Creamed corn
      3    Potatoes, small, diced and c
           -ooked until tender
    1/2 pt Milk, whole, heated
    1/2 c  Cream, light, heated
 
  INGREDIENTS ------------------------------------------------------------
  
  Chop or grind bacon.  Cook until bacon starts to render fat.  Add onions
  and saute until tender.  Add flour and mix well.  Cook without browning, 3
  to 4 minutes.  Slowly add chicken stock, stirring until smooth. Add corn,
  potatoes, milk, cream and salt and pepper to taste. Heat gently.
 
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      Title: Corn Chowder
 Categories: Soups, Vegetables
   Servings:  6
 
      3 sl Salt pork--cubed
      1 lg Onion, sliced
      4 lg Potatoes, sliced
      2 c  Water
      6 lg Soda crackers
      1 c  Milk
      2 c  Corn (fresh, canned whole
           -kernel or frozen--thawed_
      1 ts Salt
      1 ds Of Paprika
 
  Fry salt pork in a saucepan until crisp and lightly browned.  Stir in onion
  and cook until golden, then add potatoes and water.  Continue cooking until
  the potatoes are tender.  Crumble soda crackers into a bowl, pour in milk
  and soak.  Add to the cooked potatoes, then add corn, salt and paprika.
  Simmer over a low heat for 8 to 10 minutes.
  
  Posted by Bob Stein. Courtesy of Fred Peters.
 
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      Title: Corn Chowder
 Categories: Soups
   Servings:  6
 
      1 sm Onion, chopped fine
    1/2 c  Diced celery
    1/4 c  Diced green pepper
           Cooking oil
      1 c  Water
      1 cn Whole kernel corn
      1 cn Cream style corn
      2    To 3 small potatoes, chopped
      1 c  Milk
      1 c  Cream
      2 tb Butter
 
  Serves: 4
  
  Saute celery, onion, and green pepper in oil.  Add with kernel corn,
  potatoes, and 1 cup water, then cook until potatoes are tender.  Add the
  cream style corn, 1 cup milk, and 1 cup cream.  Let simmer for 1 hour and
  add 2 tablespoons butter.  Continue to simmer, do not boil, until ready to
  serve.
  
  Source:  Recipes from Maine...with love Shared by: Carol Collins 9/92
 
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      Title: Corn Chowder
 Categories: Soups
   Servings:  4
 
      2 md Potatoes
    2/3 c  Celery; chopped
      1 c  Corn; whole kernel (12 oz.)
    1/2 ts Salt
      2 tb Parsley; chopped
      2 c  Skim milk
      1 tb Margarine; or oil
      1 sm Onion; chopped
    1/4 ts Basil; dried
    1/8 ts Black pepper
 
  Scrub potatoes and cook them in their skins in boiling salted water until
  tender.  Drain, saving the cooking water.  Dice potatoes. Heat margarine in
  saucepan and saute celery and onion for 3 minutes. Add corn, potato cubes,
  salt, basil, parsley and pepper.  Cover and heat for 5 minutes over medium
  heat.  Stir in milk and 1 cup of the potato cooking water. Heat gently.
  
  From Fred Towner.
 
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      Title: Corn Soup
 Categories: Soups, Osg
   Servings:  1
 
      1 cn Corn
      1 c  Water
      1 c  Milk; or cream
      1 tb Butter
 
  Cook corn in water for a few minutes, press through sieve, return to fire,
  add seasoning, milk and butter. Serve hot. Source: Wetsel Grange, Van Wert
  County, OH
 
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      Title: Corn Soup
 Categories: Penn-dutch, Soups
   Servings:  1
 
     12    Ears Of Corn
      4    Eggs, Hard Boiled
    1/2 c  Butter
      1 tb Flour
      1 ts Parsley, Minced
 
  Grate the corn off six ears. Cover this with cold water and bring to a boil
  cooking about 3/4 hour. Cut the corn from the other six ears and combine
  with the grated corn. Mash the egg yolks and mix with the flour and butter.
  Slowly add the water in which the cobs have cooked and mix well. Add corn
  and the parsley and, if mixture is too thick, add enough milk to make of
  right consistency. Bring to a boil and cook for 5 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Corny Frank Chowder
 Categories: Soups
   Servings:  6
 
      1 lb Franks, cut into 1-inch
           -pieces
    1/2 c  Chopped green peppers
    1/2 c  Chopped onion
      2 tb Butter or margarine
      1 oz Can cream style corn
      1 c  Milk
    3/4 lb Velveeta processed cheese,
           -cubed
      1 ds Pepper
 
  Saute the frankfurters, peppers, onion in margarine in a 3-qt. saucepan.
  Add the remaining ingredients.  Stir until the cheese spread is melted.
  
  Source: Velveeta, Gram's Recipes
  
  Posted by Steve Herrick. Courtesy of Fred Peters.
 
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      Title: Country Cork Irish Stew
 Categories: Soups
   Servings:  4
 
      8    Samll lamb chops, thawed
      1    Salt and pepper
      1 tb Vegetable oil
           Parsley, bay leaves
           Peppercorns, thyme, rosemary
      1 lb Potatoes, 3  to 4 medium
      2 c  Finely shredded cabbage
      1    Medium onion, chopped
      1    Large leek white thin sliced
     12    Small white onions
  1 1/2 c  Celery stalks, diced
  1 1/2 c  Peas
           Chopped fresh parsley
 
  Season chops with salt and pepper.  heat oil in saucepan wide enough to
  hold all chops in a single layer.  Brown on both sides.  Spoon off any
  melted fat and add enough water to cover chops.  Bring to a boil and add
  parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
  Lower heat and simmer.  Meanwhile, peel potatoes and shape into bite sized
  rounds.  Chop trimmings from potatoes into small pieces.
  
  Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and
  celery to chops and liquid.  Simmer 20 minutes then add peas.  Add a little
  more water if needed during cooking.  Simmer 10 minutes more or until
  potatoes are tender.  Correct seasoning.  Garnish with parsley and serve.
 
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      Title: Country Hearth Stew
 Categories: Soups
   Servings:  6
 
      1 tb Vegetable oil
      1 lb Boneless beef, cubed
    1/2 ts Salt
    1/4 ts Pepper
      1 sm Onion, chopped
    1/2 ts Thyme leaves
    1/4 ts Sage leaves
      3 cn Beef broth (12 oz)
           Thick, heavy egg noodles
      1 cn VEG-ALL Mixed Vegetables,
           -with liquid (16 oz)
      8    Soda crackers, crushed
 
  1. Heat oil in heavy soup pot. Salt and pepper beef and saute until golden.
  
  2. Add onion, thyme and sage. Mix and saute another 5 minutes.
  
  3. Add beef stock and simmer for 30 minutes covered.
  
  4. Add noodles to boiling stock and cook 10 minutes.
  
  5. Add vegetables with liquid and simmer for 5 minutes.
  
  6. Divide evenly into casserole dish. Top with cracker crumbs and bake at
  350'F. for 20 minutes.
 
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      Title: Court Bouillon
 Categories: Soups
   Servings:  6
 
      2 md Onions
      2 md Carrots
      2 md Celery stalks
      3 c  Dry white wine
      2 tb Salt
           BOUQUET GARNI:
      4    Parsley sprigs
      1    Bay leaf
    1/2 ts Dried thyme
 
  Tie the parsley, bay leaf and thyme in washed cheesecloth.  Peel and mince
  the onions and carrots.  Mince the celery.  Place the minced vegetables and
  bouquet garni in a medium stockpot.  Add the wine, salt and 8 quarts water.
  Bring to a boil, cover and simmer for 15 minutes.
  
  Use for poaching lobster or whole fish (simmer for about 8 minutes,
  covered)
  
  [COOKS; APRIL 1989] Posted by Fred Peters.
 
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      Title: Crab and Asparagus Soup  (Queensland)
 Categories: Soups, Low-cal
   Servings:  2
 
      2 ts Reduced-calorie margarine
    1/3 c  Chopped onion
    1/3 c  Diced celery
      2 tb Finely chopped carrot
      1    Garlic clove, minced
    1/2 ts Minced shallots
      1 tb All-purpose flour
      2 c  Skim milk
      1 tb Dry sherry
    1/2    Bay leaf
    1/2 ts Salt
    1/2 ts Worcestershire sauce
    1/2 ts Grated lemon peel
    1/8 ts Ground white pepper
    1/8 ts Thyme leaves
      3 oz Thawed, well drained
           -crabmeat, flaked
    1/2 c  Sliced asparagus spears
 
  In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly;
  add onion, celery, carrot, garlic, and shallots; saute, stirring
  occasionally, until softened, 2 to 3 minutes.  Sprinkle with flour and stir
  quickly to combine.  Gradually add milk, stirring constantly, and cook
  until sauce is smooth.  Add remaining ingredients, except crabmeat and
  asparagus and bring to a boil.  Reduce heat to low and add crabmeat and
  asparagus.  Cover and cook, stirring occasionally, until soup is thickened
  and vegetables are tender, 20 to 30 minutes.  Remove and discard bay leaf
  before serving.
  
  Makes 2 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
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      Title: Crab Soup with Sherry
 Categories: Soups
   Servings:  6
 
      1 tb Shallot,finely minced
      2 tb Butter
      1 ts Flour
      5 c  Milk,warm
    1/4 ts Worcestershire sauce
    1/8 ts White pepper
      1 lb Crab meat,flaked
      1    Egg yolk,beaten
           Salt
    1/2 c  Sherry,at room temperature
           Lightly salted whipped cream
           Paprika
 
  1. Saute the shallots in the butter in the top of a double boiler over
  direct heat until very soft but not browned. Stir in the flour. Add the
  warm milk slowly, stirring as added. Place over simmmering water, add
  Worcestershire sauce, pepper, and crab meat. Let cook, stirring frequently,
  over, not in, simmering water for 15-20 minutes. (May be made ahead at this
  point up to about 1 hour before serving.) Cover and keep over hot water.
  stirring occasionally.
  2. Add a little of the hot soup to the beaten egg yolks and stir mixture
  back into soup. Season to taste with salt. Add the sherry and heat to
  steaming hot.
  3. To serve, ladle soup into warm bowls. Top each serving with a little
  whipped cream, sprinkle with paprika, and serve at once.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crawfish and Corn Soup
 Categories: Soups, Crawfish
   Servings:  8
 
      1 lb Crawfish tails - peeled
      2 c  Corn - cut from the cob,
           -reserving about 4 cobs
      1 cn Corn - cream-style
      1 c  Onions - finely chopped
      2    Ribs celery - finely chopped
      1    Med. bell pepper - finely
           -chopped
      1 bn Green onions - finely
           -chopped (use about 2 or 3"
           Of the fresh green part)
      4 tb Parsley - minced
      3    Clove garlic - minced (3 or
           -4 cloves, depending on
           -size)
      6 tb Butter
      6 tb Flour
      1 tb Worcestershire sauce
      1 lb Tomatoes - canned, drained
           -(reserve liquid)
      1    Bay leaf - or 2
      1 ts Thyme
           Salt, pepper and Tabasco to
           -taste
           STOCK:
           Shells and claws for peeled
           -crawish, NOT the heads
      4 tb Butter
    1/4 c  Brandy - or Cognac
      1 c  White wine
           Water
      1    Carrot - cut into large
           -pieces
      1    Rib celery - cut into large
           -pieces
      3    Green onions - cut into
           -large pieces
      3    Sprig parsley - whole
      2    Clove garlic
      1    Bay leaf
      1 pn Thyme
 
  Number of Servings:   8
  
  Make stock first.  Ten pounds of boiled crawfish make one pound of meat.
  Peel crawfish, reserving shells and claws.  Rinse shells and let drain.
  Melt butter in a large pot; add shells and fry until sizzling and hot,
  turning them often.  When shells are hot enough, heat a small pot, pour in
  brandy and ignite.  Remove shells from fire, pour in brandy, tossing and
  turning until the flame dies down.
  
  Add wine and water to cover shells.  Add onion, celery, green onions,
  parsley, garlic, thyme and bay leaf.  Let it all simmer for an hour. Strain
  carefully and reserve.
  
  In another pot, melt butter, add flour and let cook on low fire until
  medium brown.  Add chopped vegetables and let cook on a low fire until
  wilted, stirring often.  Chop tomatoes and add to pot with reserved liquid.
  Let cook a few minutes.
  
  Add stock -- just enough to make a soupy consistency -- then add
  Worcestershire sauce, bay leaf, thyme, crawfish, corn and about four of the
  cobs (for added flavor).  Let simmer an hour.  Taste for salt, pepper and
  Tabasco.  If using boiled crawfish, it is usually peppery enough.
  
  Remove the cobs and serve.
  
  If the soup is too thick, add more stock or water.  If it's too thin, cook
  a little more flour and add to thicken it.
  
  Serves 8.
  
  NOTE:  If you prefer to buy crawfish tails already picked, buy a couple of
  pounds of boiled crawfish and pick them so as to have the shells to make
  your stock.  Shrimp may be substituted.
  
  Grand Prize Winner by Marguerite Sigur, Times-Picayune Cooking Contest,
  1984.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
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      Title: Cream Chicken Soup
 Categories: Soups, Osg, Chicken
   Servings:  1
 
      1 pt Chicken broth
      1 pt Milk; whole
    1/2 pt Cream; heavy
      2 tb Rice; cook separately
      1 ea Egg yolk; beaten lightly
           Flour; add to make rivels
 
  When about ready to serve, heat milk, broth and cream to boiling point,
  then add rivels. Cook a few minutes, add rice and small piece of butter.
  Season to taste. Source: Mrs. Char. Lawrence, Valley College Grange, Wayne
  County, OH
 
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      Title: Cream Consomme
 Categories: Soups
   Servings:  6
 
           Jim Vorheis
      1 lg Onion, grated
      1    Tart apple, unpeeled and
           -grated
 31 1/2 oz Beef consomme
  1 1/2 c  Heavy cream
    1/2 ts Paprika
    1/2 ts Imported curry powder
      1    Red apple, unpeeled and
           -chopped, for garnish
      2 tb Fresh lemon juice
 
  Add the grated onion and apple to the consomme and cook until tender, about
  12 minutes.  Puree in a blender, then put through a strainer. Stir in cream
  and season with paprika and curry powder. Refrigerate until ready to serve.
  Reheat slowly, just until heated through. Serve in small cups garnished
  with chopped unpeeled apple sprinkled with lemon juice.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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      Title: Cream Mushroom Soup
 Categories: Soups, Osg
   Servings:  1
 
      3 c  Milk
    1/4 lb Mushrooms; fresh - chopped
      1 tb Butter
      1 ts Flour
 
  Cook mushrooms in double boiler with enough water to cover well, for 20
  minutes. Add milk and thicken with flour and butter rubbed smooth and
  dissolved in a little of the hot milk before adding to soup. Season and
  boil to cook flour. Add spoonful whipped cream in each serving. Source:
  Mrs. N. S. Jones, Milan Grange, Erie County, OH
 
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      Title: Cream of Asparagus
 Categories: Vegetables, Soups
   Servings:  9
 
  1 1/2 lb Fresh Asparagus
  1 1/2 c  Chopped Onion
      6 tb Butter
      6 tb All-Purpose Flour
      2 c  Water Or Stock
      4 c  Hot Milk
    1/2 ts To 1 t Dill Weed (To Taste)
      1 ts Salt
    1/2 ts White Pepper
      2 tb Tamari Soy Sauce
 
  Break off and discard tough asparagus bottoms.  Break off tips; set aside.
  Coarsely chop stalks; cook in skillet with onion in butter, salting
  lightly.  After 8 to 10 minutes, when onions are clear, sprinkle with
  flour.  Continue to stir over lowest possible heat 5 to 8 minutes.  Slowly
  add water or stock, stirring constantly.  Cook 8 to 10 minutes stirring
  frequently, until thickened.  Cool slightly.  In blender, puree sauce
  bit-by-bit with milk until thoroughly smooth.  Return puree to 3-quart pan-
  preferably a double boiler. Add dill, salt, pepper and tamari.  Heat gently
  but don't boil. As it heats, cook asparagus tips in boiling water until
  tender, but still very green, about 2 minutes; drain.  Add whole to soup.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Asparagus Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 tb Butter
      1 sm Onion, finely chopped
    1/2    Stalk celery, finely chopped
      2 c  Chicken stock
           (see index)
      1 lb Asparagus tips, chopped
           Salt & pepper to taste
    1/4 ts Mace
    3/4 c  Whipping cream
      3    Hard-cooked eggs, chopped
 
  SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL, SCOTTSDALE. WINE: J. PHELPS
  CHARDONNAY, 1979.  Melt the butter in a saucepan over medium heat. Add the
  onion and celery and cook, stirring often, until soft but not brown. Add
  the stock and bring to a boil. Add the asparagus; simmer for 5 minutes. Add
  salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat
  gently.  Serve in bowls garnished with hard-cooked egg.
 
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      Title: Cream of Asparagus Soup
 Categories: Soups, 1941
   Servings:  6
 
      1 c  Asparagus pulp
      2 c  Thin white sauce
      1 c  Boiling water
           Salt and pepper
           Whipped cream
           Cayenne pepper
 
  Prepare asparagus pulp by rubbing cooked asparagus through a sieve. Add
  water and white sauce.  Heat thoroughly.  Season to taste. Garnish each
  serving with 1 teaspoon of whipped cream. 6 servings.
  
  The Household Searchlight
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Broccoli Soup
 Categories: Soups, Vegetables
   Servings: 10
 
      1    Bunch Of Broccoli
    1/4 c  Butter
      2    Onions
      2 c  Chopped Celery
      1    Garlic Clove
    1/2 c  Flour
      4 c  Milk
      4 c  Chicken Broth
    1/2 ts Marjoram
    1/2 ts Thyme
           Salt And Pepper
           Almond Slivers
           Chopped Tomato
 
  Trim broccoli and cut into one-half inch thick slices.  Steam in salted
  water until tender.  In large sauce pan, melt butter and saute onions,
  celery and garlic until brown.  Stir flour gradually into butter mixture.
  Add milk slowly, then add chicken broth and herbs.  Stir over low heat
  until soup thickens and boils.  Add broccoli, salt and pepper.  Serve hot.
  Top with almond slivers or chopped tomato, if desired.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Beer Soup
 Categories: Soups
   Servings:  4
 
     12 oz Bottles of beer (1 dark and
           -2 light)
      1 tb Sugar
    1/2 ts White pepper
    1/4 ts Each cinnamon and salt
    1/8 ts Nutmeg
      3    Eggs, separated
    1/2 c  Heavy cream
 
  Serves 4 to 6
  
  Pour beer into a saucepan, stir in the sugar and spices, and bring to a
  boil.  Beat the egg yolks into the cream, add a little hot beer to the
  mixture, beat well, and pour the mixture back into the rest of the beer,
  beating constantly with a wire whisk over very low heat to avoid curdling.
  Refrigerate until cold. When ready to serve, beat the egg whites until
  stiff but not dry and fold them into the soup.
  
  I Hear America Cooking From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Broccoli Soup
 Categories: Soups, Vegetables
   Servings: 12
 
      1    Bunch Broccoli
      1    Vegetable Bouillon Cube
    1/2 c  Butter
    1/8 c  Soy Sauce
    3/4 lb Swiss Cheese, Grated
     16 oz Sour Cream
      1 lb Cheddar Cheese, Grated
      6 c  Water
      1 c  Cashews, Ground
 
  Saute broccoli in butter for 10 minutes.   Using blender combine all of the
  ingredients together.  As blender fills, transfer liquid to soup pot and
  simmer for 20 to 30 minutes.  Good with muffins or corn bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Broccoli Soup
 Categories: Soups
   Servings:  6
 
      1 lb Fresh broccoli
      3 c  Chicken stock
    1/4 ts Salt
    1/4 ts Grated lemon rinds
      3    Green onions, finely chopped
      1 c  Sliced fresh mushrooms
    1/8 ts Freshly ground black pepper
    1/4 ts Tabasco
      2 tb Butter
      3 tb Flour
      2 c  Half and half
 
  Soak the broccoli in cold water for 15 minutes; drain well. Remove the
  large leaves and the tough parts of the stalk. Cut deep gashes in the
  bottom of each stalk.
  
  In a medium-sized sauce pan bring the chicken stock to a boil over high
  heat and add the broccoli, salt, lemon rind, green onions, mushrooms,
  pepper, and Tabasco. Cover the pan, lower the heat to a simmer and cook for
  30 to 35 minutes until the broccoli stalks are tender when tested with a
  fork. Puree the mixture in a blender or food processor.
  
  Melt the butter over medium heat in a large skillet and stir in the flour
  with a wire wisk. When smooth, add the broccoli puree and continur
  stirring. As soon as the mixture thickens, taste and adjust the seasonings
  as desired. Warm the half and half to 100 degrees in a separate pan, then
  add it to the broccoli mixture. When thoroughly mixed, turn off the heat.
  (If you have to reheat, do so slowly over a low heat. Watch carefully so
  that it does not come to a boil. Stir while it is heating to prevent from
  burning.) Serves six to eight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Broccoli Soup
 Categories: Soups
   Servings:  6
 
    1/2 c  Butter
    1/2 c  Chopped onion
      1 bn Broccoli, chopped
      2 c  Chicken broth
    3/4 ts Basil
  1 1/2 ts Salt
    1/4 ts Pepper
  1 1/2 tb Lemon juice
      1 c  Light cream
 
  Thin slices of lemon for garnish
  
  In a heavy 3 quart pot, melt the butter.  Saute onion until transparent.
  Add broccoli, broth, basil, salt, and pepper. Cover and simmer15 minutes.
  Puree in a blender.  Add lemon juice and cream. Garnish with lemon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Broccoli Soup
 Categories: Soups, Vegetarian, Vegetables
   Servings:  6
 
      1 tb Butter of safflower oil
      1    Onion, chopped
      2    Cloves Garlic, minced or put
           -through a press
    1/2 ts Paprika
      2 lb Broccoli florets
      1    Potato, peeled and diced
      3 c  Water or vegetable stock
           Sea salt and black pepper to
           -taste
      3 tb Chopped fresh parsley
      1 c  Milk (more to taste)
    3/4 c  Freshly grated Parmesan
           -cheese
 
  From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989.
  
  Set aside 6 broccoli florets and steam just until bright green. Refresh
  under cold water and hold.
  
  Heat butter or oil in a heavy-bottom soup pot and saute onion and garlic
  until onion is tender.  Add paprika, stir together, then add broccoli,
  potato, water and salt to taste.
  
  Bring to a boil, reduce heat and simmer for 20 minutes, uncovered. Puree
  through a food mill or in a blender and return to pot.  Stir in milk and
  parsley, add lots of freshly gourng pepper, heat through and adjust salt.
  Thin out, if you like, with more milk.
  
  Serve, topping each bowl with freshly grated Parmesan and broccoli florets.
  This can be frozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Crab Soup
 Categories: Soups, Crabmeat
   Servings:  6
 
      1 lb Crabmeat
    1/4 ts Celery Salt
      1    Chicken Bouillion Cube
      1 c  Boiling Water
      1 ds Pepper
    1/4 c  Chopped Onion
      1 qt Milk
      1 c  Butter
           Chopped Parsley
      3 tb Flour
 
  Dissolve boullion cube in water.  Cook onion in butter until tender, blend
  in flour and seasonings.  Add milk and bouillion gradually; cook until
  thick, stirring constantly.  Add crabmeat, heat.  Garnish with parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Celery Soup
 Categories: Soups
   Servings:  6
 
  1 1/2 c  Chopped celery
    1/3 c  Chopped onion
    1/2 ts Salt
      1 c  Water
  2 1/2 c  Milk
    1/2 c  Milk
      3 tb All-purpose flour
    1/2 ts Salt
    1/8 ts White pepper
      2 tb Butter
 
  Cook 1 1/2 cups chopped celery, 1/3 cup chopped onion, and 1/2 teaspoon
  salt in 1 cup water, covered, about 15 minutes or till tender. Do not
  drain. Add 2 1/2 cups milk. Blend 1/2 cup milk, 3 tablespoons all-purpose
  flour, 1/2 teaspoon salt, and 1/8 teaspoon white pepper; add to celery
  mixture. Cook and stir till bubbly. Stir in 2 tablespoons butter. Season.
  Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Cheese Soup
 Categories: Soups, Cheese
   Servings:  3
 
      2 tb Butter or margarine
      3    Green onion,thinly sliced
    1/2 c  Thinly sliced celery
  1 1/4 c  Water
    1/2 c  Half-and-half
    2/3 c  Past. process cheese spread
      1 ts Instant chicken bouillon
    1/8 ts Ground nutmeg
    1/3 c  Dry white wine
           Paprika
           Toasted croutons
 
  Melt butter in 3-quart saucepan over medium heat. Cook and stir onions and
  celery in butter until onions are tender, about 8 minutes. Stir in water,
  half-and-half, cheese spread, instant bouillon and nutmeg. Heat to boiling
  over medium heat, stirring constantly; stir in wine. Heat to boiling. Boil
  and stir 1 minute. Sprinkle each serving with paprika and garnish with
  croutons.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Cilantro Soup
 Categories: Soups
   Servings:  2
 
      3 c  Plain yogurt
      2 c  Loose-packed leaves cilantro
      1 c  Half and half
    1/2 c  Chopped green onion
      1 tb Minced fresh parsley
      3 c  Chicken broth
           Garnish sprigs cilantro
           Freshly ground pepper
 
  (Makes 2 quarts.) Blend yogurt, cilantro, half and half, onion and parsley
  in processor 15 seconds. Transfer to large container. Stir in broth.
  Refrigerate overnight.
  
  To serve, ladle soup into bowls. Garnish with cilantro sprigs and pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Cauliflower Soup
 Categories: Soups
   Servings:  6
 
  2 1/2 c  Cold Water
      1 cn (10 1/2 Oz.) Reduced
           Sodium Chicken Broth
      6 c  Caluiflower Flowerets
    1/3 c  Instant Nonfat Dry Milk
      1 tb Flour
    1/8 ts Ground Nutmeg
    1/4 ts White Pepper
           Minced Fresh Parsley
           Lemon Wedges
 
  Combine Water & Broth in A Large Saucepan; Bring To A Boil. Addcauliflower;
  Return To A Boil.  Reduce Heat & Cook 10 Min. OR Until Tender. Remove
  Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add
  Cauliflower.  Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped,
  But Not Pureed.
   Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth,
  Stirring Well With A Wire Whisk.  Add Chopped Cauliflower & Bring To A
  Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened.
   Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If
  Desired.  Serve With Lemon Wedges. (Fat 0.4. Chol. 1.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Carrot Soup
 Categories: Soups
   Servings:  6
 
    1/2 ts Sugar
    1/2 ts Marjoram
    1/2 c  Water
      4 c  Sliced carrots
      2 tb Chopped onions
      2 tb Butter
      2 tb Flour
      2 c  Milk
      2 ts Dill weed
    1/4 ts Thyme
      1 tb Chicken stock base
      2 c  Half-and-half
      1 c  Heavy cream
           Salt and white pepper to
           -taste
      1    Carrot, grated
 
  curry to taste
  
  HINT:  This soup can be served chilled, but omit the grated carrot.  When
  re- heating, do not boil.
  
  Stir sugar and marjoram into boiling water.  Add carrots and onion.  Steam
  until tender.  Stir in butter until melted.  Sprinkle with flour.  Cook and
  stir until lightly browned.  Add milk gradually, stirring until smooth.
  Season with 1 teaspoon of the dill and the thyme.  Simmer 30 minutes,
  stirring occasionally.  Puree in blender or food processor and return to
  soup pan.  Add chicken stock base, half-and-half, cream, and season to
  taste. Refrigerate until serving time.  Reheat and stir in grated carrots.
  Garnish with remaining dill weed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Curried Corn Soup
 Categories: Soups, Vegetables
   Servings:  6
 
           Stuart Talkofsky
      4 c  Corn kernels
      1    Onion ;chopped
      2 tb Butter
      2 tb Flour
      1 ts Curry powder
           Salt
           Pepper
      2 c  Chicken stock
      2 c  Half and half

MMMMM-----------------------------GARNISH----------------------------------
           Popcorn
 
  Saute 4 cups of corn kernels and a chopped onion in 2 tablespoons butter,
  stirring frequently, until corn is tender and onion is transluscent.  Stir
  in 2 tablespoons flour, 1 teaspoon curry powder (or to taste) salt and
  pepper and cook, stirring constantly, for 2 minutes.  Stir in 2 cups
  chicken stock and 2 cups half and half and cook until mixture comes to a
  boil and thickens slightly.  Process in batches in food processor or
  blender until smooth.  Garnish with popcorn. Makes 6 Servings.
  
  From Newsday Wed, Aug 4, 1993. "Lend and Ear" by Marie Bianco Meal Mastered
  by Stuart Talkofsky
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Cauliflower and Cheese Soup
 Categories: Soups, Vegetables, Cheese
   Servings:  6
 
      3 c  Water
      1 md Onion, chopped fine
      2 ts Basil
      1 ts Salt
    1/4 ts Pepper
  2 1/2 c  To 3 c cauliflower florets,
           -cut to uniform size
      2 tb Butter
      2 tb Flour
      1 c  Hot chicken stock
      2 c  Milk
    1/4 lb Cheddar cheese, cut into
           -small pieces
 
  If you want to cut down in the fats in the recipe, use margarine and skim
  milk for the butter and the milk.
  
  In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered
  for 5 minutes over medium heat.  Add cauliflower.  Cover and cook until
  cauliflower is soft, about 15 minutes.
  
  In a medium saucepan, melt butter.  Add flour and mix until none of the
  flour remains white.  Slowly add hot stock.  Stir with whisk until smooth.
  Pour into soup and mix well.  In saucepan, heat milk.  Add cheese and stir
  over low heat until melted.  Add to soup.  Mix well and heat until soup
  begins to steam.
  
  Serves 6 to 8.
  
  Posted by Ellen Cleary. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Cauliflower Soup (Veloute De Chor-Fleur)
 Categories: Soups
   Servings:  6
 
      1 sm Head cauliflower
           Salt
      1 lg Leek, white part only
           Fresh ground white pepper
      2 tb Butter
    1/2 c  Creme Fraiche
      2 tb Flower
      1 c  Croutons
  3 1/2 c  Boiling water
 
  Blanch the cauliflower:  break the head into flowerets and put them in a
  saucepan with cold water to cover.  Bring it to the boiling point, cook for
  one minute, drain, and rinse the flowerets under cold running water.
  
  Wash the leek, slice it into small rounds, and cook them in the butter
  until they are soft.  Stir in the flower, cook for a few minutes until it
  is golden, and add the boiling water.  Add the blanched cauliflower, season
  to taste with salt and pepper, and simmer for 20 minutes.
  
  Strain the soup through a food mill or puree it in a blender.  Stir in the
  creame fraiche, correct the seasoning, and serve with croutons.
  
  CREME FRAICHE: American heavy cream is considerably thinner than French
  heavy cream.
  
  Use 1 teaspoon of buttermilk for each cup of heavy cream.  Heat in a
  saucepan until it is lukewarm (about 85 F), pour into a glass container,
  and allow it to stand at room temperature until it thickens.  In very hot
  weather it can thicken in as little as 6 hours; in cold weather it can take
  as long as 36 hours.  This can be stored in the refrigerator for a least a
  week.
  
  Source: Ramond Oliver's "La Cuisene"
  
  Posted by Bill Calvin, Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Carrot Soup
 Categories: Vegetables, Soups
   Servings:  6
 
      1 c  Cooked sliced carrots
    1/4 c  Evaporated skimmed milk
      2 tb Fresh coriander or parsley
           -leaves
    1/8 ts Curry powder
           Salt and freshly ground
           -black pepper to taste
    1/2 c  Mixed vegetable juice
  1 1/2 ts Fresh lemon juice
 
  1.  Combine the carrots, evaporated milk, coriander, curry powder, salt and
  pepper in a food processor; process until smooth.  Pour into a small
  saucepan.
  
  2.  To the carrot mixture, add the vegetable juice, 1/4 cup water and the
  lemon juice.  Cook over medium heat, stirring frequently, until soup is
  heated through, about 5 minutes.
  
  Makes one serving.
  
  Per Serving: 146 Calories; 7 g Protein; 0 g Fat; 709 mg Sodium 30 g
  Carbohydrates; 3 mg Cholesterol
  
  [WEIGHT WATCHERS MAGAZINE; Jan 1990]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Cauliflower Soup
 Categories: Soups, Vegetables
   Servings:  8
 
      2 tb Canola oil
      1 c  Onion, coarsely chopped
    1/2 c  Rice
      2 lb Cauliflower (1 head), cored
           -and broken into
           Florets
      6 c  Water or vegetable stock
           Salt to taste
    1/4 ts Ground white pepper
      2 c  Non-fat milk
 
  Parsely, finely chopped (for garnish)
  
  Heat the oil in a stock pot large enough to hold all of the ingredients.
  Briefly saute the onions until they are tender.  Add the remaining
  ingredients, except the milk and parsley.  Simmer, covered, until the rice
  and vegetables are tender, 20 to 30 minutes.  Puree the soup in a food
  processor or blender.  Add the milk, taste and adjust the seasonings.
  
  To serve, return to the pot and heat thoroughly, but do not boil. Or, chill
  and serve in iced bowls or cups.  Garnish with chopped parsley.
  
  Makes 8 servings.
  
  [THE BALTIMORE SUN; May 12, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Crab Soup
 Categories: Soups, Seafood
   Servings:  6
 
      2 tb Flour
      2 tb Butter
      3 c  Fish stock or subsitute
           -fresh or canned chicken
           -stock,
           Thoroughly skimmed of all
           -fat
      2    Hard-cooked eggs, peeled and
           -finely mashed with a fork
  1 1/2 c  Light cream
  1 1/2 c  Milk
      2 ts Salt
    1/8 ts White pepper
      1 lb Fresh, frozen or canned crab
           -meat, drained and picked
           -over to
           Remove all bits of shell and
           -cartilage.
    1/4 c  Pale dry sherry
    1/4 c  Strained fresh lime juice
      1 ds Angostura bitters
 
  This is a Carribbean recipe from the island of Barbados.
  
  In a heavy 3 to 4 quart saucepan, melt the butter over moderate heat. When
  the foam begins to subside, stir in the flour and mix thoroughly. Pour in
  about 1/2 cup of fish stock (or degreased chicken stock) and, stirring
  constantly with a whisk, cook over high heat until the sauce thickens and
  comes to a boil.  Reduce the heat to low and simmer for about 3 minutes to
  remove any taste of raw flour.  Stir in the eggs, then add the remaining 2
  1/2 cups of the stock, the cream, milk, salt and pepper. Still stirring,
  bring to a boil over high heat.  Reduce the heat to moderate and add the
  crab meat, sherry, lime juice and bitters. Cook for 2 to 3 minutes to heat
  the crab meat through.  Taste for seasoning and serve at once from heated
  tureen or in individual soupplates.
  
  Posted by Bob Stein. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Corn Soup
 Categories: Soups, 1941
   Servings:  6
 
      1 c  Corn
      2 c  Milk, scalded
      3 tb Melted butter or butter
           -substitute
      1 c  Boiling water
      3 tb Flour
    1/2 tb Minced onion
      1 tb Chopped celery leaves
           Salt and pepper
 
  Brown onion and celery leaves in butter.  Add flour.  Mix until smooth. Add
  milk slowly, stirring constantly.  Add water.  Cook over hot water until
  thick and smooth.  Add corn.  Season to taste. Heat thoroughly. If desired,
  celery salt to taste may be substituted for chopped celery leaves. 6
  servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Carrot Soup
 Categories: Soups, 1941
   Servings:  6
 
      1 c  Diced carrots
      3 tb Flour
      1 tb Minced onion
      1 c  Boiling water
  2 1/2 c  Milk, scalded
      3 tb Melted butter or butter
           -substitute
           Salt and pepper
 
  Combine carrots and water.  Cover.  Simmer until carrots are tender. Rub
  through sieve.  Brown onion in butter.  Add flour. Mix until smooth. Add
  milk slowly, stirring constantly.  Cook over hot water until thick. Add
  carrots and the water in which they were cooked. Season to taste. Heat
  thoroughly. 6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Celery Soup
 Categories: Soups, 1941
   Servings:  6
 
      1 c  Diced celery
      3 tb Flour
      1 tb Minced onion
      1 c  Boiling water
  2 1/2 c  Milk, scalded
      3 tb Melted butter or butter
           -substitute
           Salt and pepper
 
  Combine celery and water.  Cover.  Simmer until celery is tender. Brown
  onion in butter.  Add flour.  Mix until smooth.  Add milk slowly, stirring
  constantly.  Cook over hot water until smooth and thick. Add celery and the
  water in which it was cooked. Season to taste. Heat thoroughly. 6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Eggplant Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 lb Eggplant
           Salt
      2 oz Butter
      1 md Onion, finely diced
      2    Stalks celery, diced
      1 ts Curry powder
      1 pn Thyme
      1 pn Basil
      4 c  Chicken stock
      1 c  Potato, diced
    1/2 c  Cream
 
  Salt Pepper Diced tomato, for garnish Chopped chives, for garnish
  
  Dice the eggplant but do not peel.  Sprinkle a little salt over the
  eggplant and leave to stand for about 30 minutes.  Put in a strainer and
  run a little water over the dice, pat dry.  This removes any bitter taste
  which would spoil the soup.
  
  Melt the butter in a saucepan and add the onion, celery and eggplant.
  Saute', stirring occasionally until the vegetables have slightly softened.
  Eggplant absorbs butter very rapidly so you may have to add a little more
  or the vegetables will stick.
  
  Add the curry powder and fry to release the flavors.  Add thyme, basil,
  chicken stock and the potato.  Cover and simmer until the vegetables are
  quite soft, about 30 minutes.
  
  Put the soup through a sieve or moulin and add the cream.  Taste for
  seasoning.  Add a little diced tomato or chopped chives for garnish and
  color.
  
  This soup keeps well for several days.  However, if you intend making it
  beforehand and keeping it, only add the cream when you reheat it. It
  thickens as it stands, but it can be thinned with a little milk.
  
  From "A Taste of Class" by Beverley Sutherland Smith
  
  Posted by Steve Herrick. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Fresh Vegetable Soup
 Categories: Soups, Vegetables
   Servings:  3
 
  1 1/2 c  Chicken broth
    1/2 c  Chopped onion
           Desired vegetable and
           -seasonings (see chart
           -below)
      2 tb Butter
      2 tb All-purpose flour
    1/2 ts Salt
           Few dashes White Pepper
      1 c  Milk
 
  In saucepan combine chicken broth, chopped onion, and one of the
  vegetable-seasoning combinations from chart. (Or substitute an equal amount
  of frozen vegetable, if desired.) Bring mixture to boiling.
  
  Reduce heat;cover and simmer the time indicated in the chart or till
  vegetable is tender. (Remove bay leaf if using broccoli.)
  
  Place half the vegetable mixture into a blender container or food
  processor. Cover and blend 30 to 60 seconds or till smooth. Pour into bowl.
  Repeat with remaining vegetable mixture; set all aside.
  
  In the same saucepan melt the butter. Blend in the flour, salt and pepper.
  Add the milk all at once. Cook and stir till mixture is thickened and
  bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is
  heated through. Season to taste with additional salt and pepper. Serves 3
  or 4.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Garlic Soup
 Categories: Soups, Garlic
   Servings:  6
 
      3 oz Garlic cloves, peeled (about
           -3/4 cup)
      3 tb Olive oil
  2 1/2 c  Chicken stock or canned low
           -salt broth
      1 c  Dry white wine
  2 1/2 c  Milk (do not use low fat or
           -non fat)
      1 c  Whipping cream
      4 oz Russet potato, peeled
           -coarsely chopped
 
  C'est la Vie in Anchorage, Alaska, offers this garlic lovers' treat.
  
  Makes 6 servings
  
  Blend garlic in processor to coarse paste, stopping occasionally to scrap
  down sides of bowl. Heat oil in heavy large saucepan over low heat. Add
  garlic paste and cook until just beginning to color, stirring frequently,
  about 12 minutes. Add stock and wine and bring to boil. Reduce heat and
  simer 30 minutes. Add milk, cream and potato and simmer 30 minutes. Puree
  soup in blender in batches. Return to sauepan and bring to simmer. Season
  to taste with salt and peper. (Can be prepared 1 day ahead. Cover and
  refrigerate. Bring to simmer before continuing.) If soup is very thin,
  simmer until thickened to desired consistency. Ladle into bowls and serve.
  
  Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon
  Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Garlic Soup
 Categories: Soups
   Servings:  6
 
      6 tb Butter or peanut oil
    3/4 lb Smoked ham, cubed,
      2    Leaks, chopped
      1 lg Potato peeled and chopped
           -coarsely
     10    Cloves garlic, mashed and
           -minced
      5 c  Chicken stock
  1 1/2 c  Half and half
           Salt and pepper to taste
    1/2 bn Parsley minced
           Paprika
 
  Melt butter in soup pot.  Add about  1 teas  peanut oil. Saute' garlic,
  adding ham, leeks and potato.  Pour in stock, and simmer two hours. Puree
  in batches in blender.  Return to pot, add half and half, salt and pepper.
  Sprinkle each bowl of soup with paprika and parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Leek Soup
 Categories: Soups
   Servings:  2
 
     12    Med. leeks
      4 tb Butter
      1 tb Garlic - finely minced
      6 tb Flour
      8 c  Chicken broth - homemade or
           -canned
      2 c  Milk
           Salt and freshly ground
           -pepper to taste
    1/4 ts Freshly grated nutmed
      1 c  Whipping cream
    1/3 c  Chervil sprigs - OR 3
           -Tablespoons chopped fresh
           Chives
 
  1.  Trim the leeks and rinse them well.  Quarter them lengthwise and cut
  them into 1/4-inch pieces.  There should be about 5 cups.
  
  2.  Heat the butter in a heavy saucepan and add the leeks and garlic. Cook
  briefly, stirring often, over medium heat.  Add the flour, blending it well
  with a wire whisk, and add the chicken broth, milk, salt, pepper and
  nutmeg.  Bring to a simmer and cook for 30 minutes.
  
  3.  Spoon and scrape the mixture into a blender or food processor and
  puree.
  
  4.  Just before serving, add the whipping cream.  The soup can be served
  cold or brought to a simmer and served hot.  Garnish each serving with the
  chervil or chives.
  
  Yield:  10 to 12 servings.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Lima Bean Soup
 Categories: Soups, 1941
   Servings:  8
 
      1 c  Dried lima beans
      6 c  Cold water
      2 sl Onion, diced
      4 sl Carrot, diced
    1/2 ts Paprika
      4 tb Butter or butter substitute
      2 tb Flour
      1 c  Cream or milk
      1 ts Salt
 
  Wash lima beans.  Cover with cold water.  Let stand overnight. Add 6 cups
  cold water.  Cover.  Simmer slowly until tender.  Rub beans through sieve.
  Heat to boiling.  Fry onion and carrot 5 minutes in 2 tablespoons butter.
  Remove vegetables.  Add flour, salt, and paprika to hot butter. Stir until
  browned.  Add to boiling bean puree. Add cream or milk and remaining
  butter.  Mix thoroughly. Serve at once. 8 servings.
  
  Grace Viall Gray, Glen Ellyn, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Mushroom Soup
 Categories: Soups
   Servings:  8
 
      1 lb Mushrooms,rinsed & drained
      2 tb Butter or margarine
      1    Large onion,chopped
    1/2 ts Dried thyme leaves
    1/4 c  All-purpose flour
      6 c  Chicken broth,reg-strength
      1    Dried bay leaf
      1 c  Whipping cream
      3 tb Dry sherry
           Salt
           Pepper
 
  Mushroom soup is so readily available in cans that it seldom occurs to the
  cook to make it from scratch. The canned product is, in fact, so universal,
  reliable, and chameleon-like in flavor that it has become the base of a
  thousand casseroles.
  If you seek a more intense mushroom flavor, however, look no further. Erid
  Lie, tooting his own horn, claims to have the answer to your prayers right
  here.
  Flour plays a part in the thickening of this soup, but the basic body and
  emphatic statement of mushroom flavor come from cooking part of the
  mushrooms with onions until they are mellow and lightly browned, then
  pureeing them.
  The flavor is further enhanced by adding sliced mushrooms before the final
  heating.
  ==========================================================================
  1. Chop half the mushrooms; thinly slice the remaining mushrooms and set
  aside.
  2. Melt butter in a 5-6 quart pan over medium-high heat; add chopped
  mushrooms, onion, and thyme. Stir often until the vegetables are lightly
  browned, 15-20 minutes. Mix flour with vegetables.
  3. Pour into a blender or food processor; whirl, adding as much broth as
  needed to get the mixture smoothly pureed. Pour mixture back into pan; add
  remaining broth, sliced mushrooms, bay leaf, and cream.
  4. Bring soup to a boil on high heat, stirring frequently. Reduce heat to
  low and simmer to blend flavors, about 10 minutes. Add sherry, salt, and
  pepper to taste. Make about 8 cups.
  
  ~ Eric Lie, Edmonds, WA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Mushroom Soup
 Categories: Soups
   Servings:  4
 
      1 tb Cornstarch
  3 1/2 c  Water
      3    Low Sodium Chicken
           Bouillon Cubes
      1 c  Finely Chopped Fresh
           Mushrooms
    3/4 c  Skim Milk
    1/2 ts Pepper
      1 ts Onion Powder
 
  Stir Cornstarch Into Water & Heat Until Boiling.  Stir in Bouillon Cubes
  Until Dissolved.  Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes.
  Add Skim Milk, Pepper & Onion Powder.  Heat Only Until Hot. (Fat 0.2. Chol.
  1.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Mushroom Soup
 Categories: Soups, 1941
   Servings:  6
 
      1 c  Canned mushrooms
      2 c  Thin white sauce
      1 tb Minced onion
           Salt, pepper, and paprika
 
  Chop mushrooms.  Add white sauce, mushroom liquor, and onion. Cook over hot
  water, stirring constantly, 10 minutes.  Rub through sieve. Reheat. Season
  to taste.  Garnish with paprika. 6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Onion Soup
 Categories: Soups
   Servings:  6
 
      2 md Onions, chopped very fine
    1/4 c  Butter
    1/2 c  Flour
      1 cn Clear chicken broth
      1 lg Can evaporated milk
  1 1/2 c  Water
    1/2 ts Thyme
      2    Bay leaves
    1/2 ts Salt
 
  Saute onions in butter until tender.  Mix flour and chicken broth and add
  to onion mixture.  Add milk, water, and other ingredients. Cook slowly for
  20 minutes.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Oyster Stew
 Categories: Soups
   Servings:  5
 
      4 tb Butter
    1/2 c  Chopped celery
    1/2 c  Chopped onion
    1/2 c  Diced carrots
    1/4 ts White pepper
           Oyster liquor
      1    10-12 oz can cream of
           -mushroom soup
    1/2 c  Milk
    1/4 c  Chopped parsley
      1 pt Maryland Oysters, standards
 
  Cream of Oyster Stew
  
  Melt butter in a 2 quart saucepan.  Saute celery, onion, and carrots in
  melted butter for 5 minutes.  Add white pepper and liquor that has been
  drained from oysters.  Add mushroom soup and milk; stir until smooth.  Heat
  to low simmer.
  
  Add parsley and oysters.  Heat until oysters are plump and begin to ruffle.
  
  Serve immediately.  Makes 5 cups total. 4 servings of 1 1/4 c each.
  
  Suggestion: Add a splash of sherry right before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Onion Soup
 Categories: Soups, 1941
   Servings:  6
 
      2 tb Quick-cooking tapioca
      2 tb Butter or butter substitute
    1/4 c  Grated cheese
      4 c  Milk, scalded
      2 tb Minced onion
  2 1/2 tb Chopped parsley
           Salt and pepper
 
  Combine onion, tapioca, and milk.  Cook over hot water until tapioca is
  clear.  Add butter, cheese, and parsley.  Season to taste. Cook until
  cheese is melted.  Serve at once. 6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Pumpkin Soup
 Categories: Soups
   Servings:  8
 
      2 tb Unsalted butter
      1 md Onion; roughly diced
      4 c  Pureed pumpkin
           - (canned or fresh)
      3 qt Chicken stock
           -or low-sodium chicken broth
      1 ts Salt
      1 ts Ground coriander
    1/2 ts Curry powder
    1/2 ts White pepper
      3 c  Milk and/or whipping cream
    1/3 c  Walnut oil
 
  MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook,
  stirring occasionally, until onion softens, about 10 minutes. Add the
  pumpkin and salt and continue to cook, stirring, another 15 minutes for
  fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry
  and pepper. Cover, increase heat to high and bring to a boil. Reduce heat
  to low and simmer 15 minutes. Remove from heat and place in a food
  processor or blender and puree until smooth. Combine puree, milk and walnut
  oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Peanut Butter Soup
 Categories: Soups
   Servings:  8
 
      2 sm Onions
      2 c  Heavy cream
      3    Stalks celery
  1 1/2 c  Sour cream
      3 tb Butter
           Salt to taste
      3 tb Flour
    3/4 c  Coarsely crumbled
      6 c  Chicken broth
           Tostados (or Fritos)
    3/4 c  Peanut butter
 
  Peel and mince the onions.  Wash and coarsely chop the celery.  Melt the
  butter in a soup kettle and add the onions and celery.  Saute until the
  onions are golden and transparent.  Stir in the flour and cook a few
  minutes longer.  Gradually stir in the chicken broth, using the back of a
  spoon to press out any lumps.  Bring to a boil, mix in the peanut butter,
  and continue to stir until the soup boils once more.
  
  Remove the kettle from the stove and let rest for 5 minutes, spooning off
  any peanut oil that rises to the top.  Reheat and stir in the cream. Add
  salt according to your taste.  Reheat slightly over very low heat if
  necessary.  Ladle into individual soup bowls and place a generous dollop of
  sour cream on top of each.  Sprinkle with crumbled tostados. Serves 8
  
  From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Peanut Soup
 Categories: Soups
   Servings:  8
 
    1/4 c  Butter
      1 tb Minced onion
      1 tb Flour
      1 c  Peanut butter
      1    Qt. Chicken stock
      1 ds Pepper
      1 ts Salt
      1 c  Cream
 
  Melt butter. Add onion. Simmer until tender but not brown. Add flour and
  peanut butter and stir to a smooth paste. Add stock gradually. Add
  seasonings. Cook twenty minutes in a double boiler, stirring constantly,
  until thickened. Strain and add cream. (Serves 8)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Pecan Soup
 Categories: Soups
   Servings:  2
 
      2 tb Butter
    1/2 c  Onion, diced
      1 tb Flour
      2 c  Broth (OR
      2 c  Water AND
      1    Vegetable bouillon cube)
    1/2 ts Soy sauce
    1/2 ts Vegetable seasoning
      1    Dash nutmeg
      1 c  Pecans, ground fine
    1/2 c  Celery leaves
  1 1/2 c  Cream or half & half
      4    Sprigs mint
 
  Melt butter; add onion and saute 5 minutes.   Stir in flour and broth.  Add
  seasonings, pecans, and celery leaves; simmer 10 minutes.  Stir in cream
  and simmer 5 minutes longer. Serve with mint.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Peanut Soup
 Categories: Soups
   Servings:  6
 
    1/4 c  Butter
      1 c  Celery,thinly sliced
    1/2 c  Green onions,minced
      2 tb Flour
      2 c  Chicken stock
    3/4 c  Peanut butter,creamy
  1 1/2 c  Light cream
 
  Melt butter in large saucepan over low heat and add celery and onion. Cook
  until tender but not browned. Add flour and stir until mixture is smooth.
  Gradually add chicken broth and bring to a boil. Blend in peanut butter and
  simmer about 15 minutes. Stir in cream just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Peanut Soup
 Categories: Soups
   Servings:  6
 
      1 tb Butter
      3 tb Peanut butter
      1 ts Minced onion
      2 tb Flour
      3 c  Milk
           Salt and pepper
    3/4 c  Chopped peanuts
 
  Put butter, peanut butter, and onion in the top of a double boiler. Cook
  five minutes. Add flour and stir until smooth. Slowly add milk. Cook 20
  minutes. Season to taste and add peanuts. (Serves 6)
  
  Hope these are close to what you are looking for.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Peanut Soup
 Categories: Soups
   Servings:  6
 
      1 md Onion, chopped
      2    Ribs of celery, chopped
    1/4 c  Butter
      3 tb All-purpose flour
      2 qt Chicken stock or canned
           -chicken broth
      2 c  Smooth peanut butter
  1 3/4 c  Light cream
 
  peanuts, chopped
  
  Saute the onion and celery in the butter until soft, but not brown. Stir in
  the flour until well blended. Add the chicken stock, stirring constantly,
  and bring to a boil. Remove from the heat and rub through a sieve. Add the
  peanut butter and cream, stirring to blend thoroughly. Return to low heat
  and heat until just hot, but do not boil. Serve, garnished with chopped
  peanuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Pea Soup
 Categories: Soups, 1941
   Servings:  6
 
  1 1/3 c  Canned pea soup, pea puree,
           -or sieved peas
      2 tb Butter
      2 tb Finely minced onion
  2 2/3 c  Thin white sauce
           Salt and pepper
 
  Brown onion in the butter.  Add pea soup and white sauce.  Heat to boiling.
  Season to taste.  Beat with a dover beater 1 minute. Serve at once. 6
  servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Potato Soup
 Categories: Soups, 1941
   Servings:  4
 
      1 c  Diced potatoes
      1 c  Boiling water
      2 c  Thin white sauce
      1 ts Minced onion
           Celery salt
           Salt, pepper, and paprika
 
  Combine potatoes, water, and onion.  Cook until vegetables are tender. Rub
  through sieve.  Add white sauce.  Season to taste with salt, pepper, and
  celery salt.  Heat to boiling.  Garnish with paprika. 4 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Potato Soup #2
 Categories: Soups, Osg
   Servings:  6
 
      6 ea Potatoes; medium size
      1 ea Butter; size of walnut
      1 ea Onion; chopped fine
      2 c  Milk
 
  Dice and cook potatoes in salt water. Add butter, pepper, and onion. When
  potatoes are tender, add milk and riffles made by mixing a small amount of
  flour and butter until small lumps form. Serves 6. Source: Mrs. Allie
  Rockfield, Tremont Grange, Clark County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Pea Soup
 Categories: Soups, Osg
   Servings:  1
 
      1 cn Peas (2 1/2 c.)
    1/2 ts Sugar
      1 pt Water
      2 tb Flour
    1/8 ts Pepper
      1 ts Salt
  1 1/2 tb Butter
      1 pt Milk
 
  Run peas and liquid through strainer; add sugar and water and heat. Make
  white sauce of flour, salt, pepper, butter and milk. As soon as sauce boils
  remove from fire and combine with peas. Source: Lena Fern Painter,
  Huntington Grange, Galia County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Potato Soup
 Categories: Soups, Osg
   Servings:  4
 
      5 ea Potatoes; medium size
      3 c  Potato water
    1/2 ts Salt
      1 ea Garlic; clove
      1 c  Cream; sweet
 
  Boil and mash potatoes and garlic (onion may be used instead of garlic);
  add potato water, salt and cream. Let come to a boil and serve at once with
  salt wafers. Serves 4. Source: Marie Novak, Sheffield Grange, Ashtabula
  County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Shiitake Mushroom Soup
 Categories: Soups, Low-cal, Vegetarian
   Servings:  4
 
      1 qt Milk; whole, low-fat or skim
      1 sm Onion; peeled and stuck with
      2    Cloves
      6    Whole peppercorns (or more)
      1 pn Salt

MMMMM--------------------------BOUQUET GARNI-------------------------------
           :Tie in cheesecloth,
      6    Fresh parsley stems,
    1/2 ts Dried leaf thyme
    1/2    Bay leaf

MMMMM---------------------------SOUP, CON'T--------------------------------
      4 tb Rice flour
           -(or barley or oat flour)
      4 tb Cold milk (about)
      8 oz Shiitake mushrooms

MMMMM-----------------------------OPTIONAL----------------------------------
      6 tb Heavy cream
      2 tb Madeira
           Reserved mushroom slices
 
  This rich, earthy soup has but 100 calories per serving if made with
  non-fat milk.
  
  PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan
  and bring slowly to a boil. Form a smooth paste of the rice flour and the
  cold milk. Put into the just-boiling milk and stir briskly until there are
  no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the
  tough ends of the mushroom stems. Reserve a few mushroom slices for garnish
  and chop the remaining mushrooms coarsely, then place in a food processor
  with a steel blade and chop as finely as possible. Strain the milk mixture
  through a fine sieve back into the saucepan; add the chopped mushrooms and
  continue simmering 5 minutes. Add the cream and Madeira, if you wish, and
  serve in hot bowls, garnished with a slice of mushroom.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Sun Dried Tomato Soup
 Categories: Soups, Low-cal, Vegetarian
   Servings:  4
 
      1 qt Milk; whole, low-fat or skim
      1 sm Onion; peeled and stuck with
      2    Cloves
      6    Whole peppercorns (or more)
      1 pn Salt

MMMMM--------------------------BOUQUET GARNI-------------------------------
           :Tie in cheesecloth:
      6    Fresh parsley stems
    1/2 ts Dried leaf thyme
    1/2    Bay leaf

MMMMM---------------------------SOUP, CON'T--------------------------------
      4 tb Rice flour
           -(or barley or oat flour)
      4 tb Cold milk (about)
      1 pk Sun-dried tomatoes (3 oz)
      2 c  Water

MMMMM-----------------------------OPTIONAL----------------------------------
      6 tb Heavy cream
           Chopped Herbs for garnish*
           -(basil, chervil or parsley)
 
  This creamy, vibrant red soup has but 100 calories per serving if you use
  low-fat milk and no cream.
  
  PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan
  and bring slowly to a boil. Form a smooth paste of the rice flour and the
  cold milk. Put into the just-boiling milk and stir briskly until there are
  no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the
  sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk
  mixture, add the tomatoes and their liquid, and simmer another 5 minutes.
  In a blender, in batches, liquefy the soup. Return to the stove and bring
  just to a boil. Add the optional cream, if desired, and serve in hot bowls
  garnished with a minced green herb.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Vegetable Soup
 Categories: Soups
   Servings:  1
 
      1 tb Celery
           Salt & pepper to taste
      1 tb Onion
      1 c  Milk
      1 tb Butter
           Worcestorshire sauce to
           -taste
      2 ts Flour
    1/2 c  Any cooked vegetable
    1/4 ts Chicken bouillon
 
  Cook celery and onion in butter until soft.  Stir in flour, bouillon, salt
  and pepper.  Add milk and worcestorshire sauce. Cook until thickened plus 1
  minute.  Blend vegetable with soup until smooth. Makes 1 serving. Suggested
  combinations:  carrots and nutmeg, peas and mint, potatoes and dill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream of Zucchini Soup
 Categories: Soups
   Servings:  6
 
      1 lg Onion, chopped
    1/4 c  Butter
      3 c  Chicken broth
      6 md Zucchini, diced
      1 tb Parsley, chopped
    1/4 ts Thyme leaves
           Salt
           Pepper
  1 1/2 c  Half-and-half
      1 c  Dry white wine
 
     Saute onion in butter until soft. Add broth, zucchini, parsley, thyme,
  salt and pepper. Simmer 10 minutes, or until zucchini is softened. Puree in
  blender. Return to pan, add half-and-half and wine and heat through.
  
  SOURCE: Akron Beacon Journal staff writer Jane Snow; Wednesday 08/18/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Tomato Soup
 Categories: Soups, Osg
   Servings:  1
 
      1 pt Tomato juice; strained
      2 tb Butter
      2 tb Flour
      1 qt Milk
 
  Cream butter and flour together, add to hot juice. Stir quickly or use egg
  beater to smooth. Cook until it thickens. Heat milk until slight scum
  forms; lower heat, add tomato mixture slowly, stirring constantly. Salt to
  taste. Serve hot with buttered popcorn or crackers. Source: Mrs. H.
  Tomlinson, Farmer Grange, Defiance County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamed Broccoli Soup
 Categories: Soups
   Servings:  8
 
     40 oz Frozen broccoli
      2    Stalks celery, thinly sliced
      1 lg Onion, thinly sliced
      4 c  Boiling chicken bouillon,
           -1/2 strength
           Good pinch ground cloves
           Salt & freshly ground pepper
           Lemon juice
           Tabasco
  1 1/2    To 2 cup heavy cream
 
  Put broccoli in a large saucepan with celery & onion. Pour in boiling
  bouillon; bring to a boil & simmer 15-20 minutes until veggies are very
  soft. Blend soup to a puree in electric blender. Season soup to taste with
  cloves, salt, & pepper. Add lemon juice & a dash of Tabasco. Thin to
  desired consistency with cream. Adjust seasonings. Reheat very gently,
  stirring, & being careful not to let the soup boil. Serves 8-12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamed Carrot Soup
 Categories: Soups
   Servings:  8
 
      5 tb Butter
      4    Onions, chopped
      4 c  Carrots, sliced
      4 tb Flour
      5 c  Beef broth
  3 1/2 c  Milk
      1    Pinch salt
      1    Pinch pepper
    1/4 ts Nutmeg
 
  Melt butter in kettle.  Saute vegetables until onions are clear.  Blend in
  flour.  Mix in broth and stir until smooth.  Simmer covered 30 minutes. Put
  soup through blender to puree.  Stir in milk.  Adjust the seasonings.  Stir
  until hot, but not boiling.  Ladle into bowls and sprinkle nutmeg on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamed Carrot Soup
 Categories: Soups
   Servings:  8
 
      2 tb Butter
      1    Onion, finely chopped
      6 md Or 9 small carrots, diced
    1/4 c  All purpose flour
      6 c  Chicken stock
      1    Bay leaf
    1/2 ts Granulated sugar
    1/4 ts Dried thyme
      2    Sprigs fresh parsley
      1 c  Milk
    1/2 c  Whipping cream
      3 tb Each finely chopped parsley
           -and chives
 
  Servings: about 8
  
  Salt
  
  In large heavy saucepan, melt butter over low heat; cook onion,covered, for
  1 minute.  Add carrots and stir to coat; cover and cook for 15 minutes,
  stirring occasionally.
  
  Stir in flour; cook, stirring, for 2 minutes.  Gradually stir in stock; add
  bayleaf, sugar, thyme and parsley.  Simmer, uncovered, for 15 minutes or
  until reduce slightly.  Remove bay leaf and parsley.
  
  Add milk and cream; gently heat throug but do not boil.  Tast, add salt and
  adjust seasoning if desired.  Serve in bowls.
  
  Source: Canadian Living, Soups and Starters posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamed Tomato Soup
 Categories: Soups
   Servings:  8
 
      3 tb Butter (to saute with)
      2 tb Safflower oil
      2    Large onions, chopped
    1/2 ts Thyme, crushed
      1 ts Basil
      1 ds Salt & pepper
     10    Medium ripe tomatoes,
           Coarsely chopped
      5 tb Tomato paste
    1/3 c  Flour
      6 c  Chicken broth
  1 1/2 ts Sugar
      1 c  Cream
      1 c  Milk
      2 tb Butter
 
  Combine butter and oil in soup pot; add onions; saute over low heat,
  sprinkling with thyme, basil, salt and pepper; stir occassionally.  When
  onions are tender, stir in tomatoes and tomato paste; simmer about 18
  minutes.  Blend flour with equal amount of chicken broth; add to tomato
  mixture and mix well.  Slowly add remaining chicken broth, stirring well.
  Simmer covered, over low heat, for about 30 minutes.  Stir occasionally to
  prevent soup from sticking to bottom of pan.  Put soup through blender in
  small batches.  Reheat puree and stir in sugar, cream and milk.  Simmer a
  few minutes; add remaining butter just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Artichoke and Oyster Soup
 Categories: Soups, Oysters
   Servings:  2
 
      2 c  Artichoke hearts
     12    Oysters; jar, or fresh
      4 tb Butter
      4 tb Flour
      1 c  Milk
      3    Green onions; chopped
      1    Cl Garlic
    1/4 c  Parsley; chopped
           Generous pinch of thyme
      1 c  Cream
           Salt and freshly ground pepp
           -er to taste
 
       Reserve four artichoke hearts for garnish; cut each in two or four
  pieces and set aside.  Buzz the rest with their liquid in the blender.
        Make a white roux with the butter and flour, letting them cook
  together, stirring, without browning.  Stir in the artichoke puree, any
  liquid from the oysters and 1 cup milk.  Simmer with the green onions,
  garlic, thyme and parsley, salt and pepper for about 10 minutes or until
  the flavors are well blended.  Add the oysters and the cream and heat just
  until the oysters plump and curl around the edges. Serve in deep bowls
  immediately, the top garnished with the reserved artichokes. This was
  printed years ago in a column in the Times-Picayune called "Pot au Feu".
  Source: Myriam Guidroz
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Carrot Soup
 Categories: Soups
   Servings:  4
 
      8 md Carrots, peeled & chopped
           -in 2 inch chunks
      2 md Yellow onions, quartered
      2 ea Sprigs parsley
      3 ea Whole cloves
    1/4 ts Rosemary
      2 ea 10 1/2 oz cans condensed
           -chicken broth
      2 c  Milk
    1/8 ts Pepper
      2 tb Minced parsley
 
  Place carrots, onions, parsley, cloves, rosemary and chicken broth in a
  saucepan, cover and simmer 45 to 50 minutes until carrots are very soft;
  remove cloves and parsley and discard.  Puree the mixture in batches in a
  blender at low speed.  Return to pan, stir in milk and pepper and heat,
  stirring for 2 to 3 minutes.  Serve hot or cold.  Garnish each portion with
  minced parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Carrot Soup
 Categories: Soups, Vegetables
   Servings:  4
 
      2 c  Peeled, sliced carrots (5 or
           -6)
  1 1/2 c  Strong chicken broth
      1 md Onion, coarsely chopped
      2 tb Raw white rice
      1 pn Grated nutmeg
 
  Salt and freshly ground pepper to taste Grated lemon peel for garnish
  Chopped fresh parsley for garnish
  
  Place all of the soup ingredients in a medium saucepan.  Bring to a boil,
  cover, reduce the heat and simmer until the vegetables and rice are tender,
  about 20 minutes.
  
  Cool slightly and puree the mixture until smooth.  Just before serving,
  adjust the seasonings.  Reheat the soup, garnish as desired and serve hot.
  
  Serves 4 with 92 calories per serving.
  
  [THE BALTIMORE SUN; February 13, 1991; Louise Tennent Smith]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Chicken Noodle Soup
 Categories: Soups
   Servings:  8
 
      8 c  Chicken broth or bouillon
      1    To 2 cups diced cooked
           -chicken
      1 c  Milk
      1 c  Quartered, thinly sliced
           -carrot
    1/2 c  Sliced celery, including
           -some leaves
    1/2 c  Chopped green pepper
    1/2 c  Chopped onion
      1    Clove garlic, minced
    1/2 ts Dried marjoram leaves,
           -crushed
 
  Salt and freshly ground pepper to taste
  
  In a large kettle combine broth or bouillon, chicken, milk, carrot, celery,
  green pepper, onion, garlic, marjoram and salt and pepper.  Over medium
  heat cook until vegetables are crisp tender.
  
  6 oz. homemade noodles 1/2 cup milk 1/4 cup all-purpose flour 2 tablespoons
  butter or margarine
  
  Add noodles and cook until almost done.  In a cup whisk together milk and
  flour; stir into soup mixture and boil gently for 3 minutes.  Stir in
  butter or margarine.  Makes 8 to 10 servings.
 
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      Title: Creamy Fennel Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      2 c  Defatted beef or chicken
           -stock (Or bouillon
           From cubes)
      1    Fennel bulb, about 1 pound
      1    Sliver garlic
      2 tb Chopped shallots
      1 tb Lemon juice (or more to
           -taste)
      1 pn Lemon zest
    1/2 ts Dried dillweed (or 1 1/2
           -teaspoons fresh)
      1 ts Ground coriander
      1 qt Nonfat yogurt
 
  Clean and slice the fennel bulb, reserving any greens for garnish. Cook the
  fennel in the stock with the garlic and shallots until soft. Puree in a
  blender with the lemon juice and zest, and the spices.  Strain the puree if
  you wish a smoother texture.  Combine well with the yogurt and chill. Serve
  garnished with chopped fennel greens or chopped coriander.
  
  Serves six.
  
  [ MID-ATLANTIC COUNTRY; August 1989 ]
  
  Posted by Fred Peters.
 
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      Title: Creamy Fruit Soup
 Categories: Soups
   Servings:  4
 
      1 oz Package frozen
           -raspberries,blueberries,
           Strawberries, peaches, or
           -mixed fruit, thawed
      1 c  Water
    1/4 c  Sugar
      2    Inches stick cinnamon
      1 ds Ground nutmeg
      1 ds Ground cloves
      1 tb Water
      1 tb Cornstarch
      2 tb Lemon juice
      1 c  Dairy sour cream
    1/2 c  Milk
 
  Drain fruit, reserving syrup (cut up large pieces of fruit). In 1 1/2-
  quart saucepan combine reserved syrup,the 1 cup water, sugar, cinnamon,
  nutmeg, and cloves. Bring to boiling; reduce the heat and simmer, uncovered
  for 5 minutes. Remove stick cinnamon. Blend the 1 tablespoon water and
  cornstarch; stir into saucepan. Cook and stir till thickened and bubbly.
  Remove from heat. Add lemon juice. Cool to room temperature. Blend in sour
  cream and fruit. Stir in milk. Cover and chill. Garnish with strips of
  lemon peel, if desired. Makes 4 to 6 servings.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
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      Title: Creamy Garlic Soup
 Categories: Soups, Vegetarian
   Servings:  6
 
      1    Head of garlic
           - cloves separated, unpeeled
      2 qt Water
      2 ts Salt
      1 pn Pepper
      2    Cloves
    1/4 ts Thyme
    1/2    Bay leaf
      4    Parsley sprigs
      3 tb Olive oil
      3    Egg yolks
      4 tb Olive oil
           French bread rounds, toasted
      1 c  Grated Swiss or Parmesan
 
  DROP GARLIC CLOVES in boiling water and boil 30 seconds. Drain, run cold
  water over the cloves and peel. Place the garlic and the rest of the
  ingredients up to the egg yolks in a saucepan and boil slowly for 30
  minutes. Correct the seasoning. Beat the egg yolks in a soup tureen until
  they're thick and sticky. Drop by drop, beat in the olive oil as if making
  a mayonnaise. Just before serving, beat a ladleful of hot soup into the egg
  mixture by droplets. Gradually strain in the rest, beating, and pressing
  the juice out of the garlic. Serve immediately, accompanied by the bread
  and cheese.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Creamy Garlic Spinach Soup with Garlic Croutons
 Categories: Garlic, Soups
   Servings:  4
 
      1 lg Bunch spinach, stalks
           -removed
      4 c  Chicken broth (preferably
           -home-made)
      2 lg Carrots, grated
      1 lg Onion, chopped
      8    Cloves fresh garlic, finely
           -chopped
    1/2 c  Butter (1 stick)
    1/4 c  Flour
    1/2 c  Light cream
    1/2 c  Whipping cream
 
  Salt and freshly ground Pepper to taste Sour cream (optional) Garlic
  Croutons
  
  Chop spinach coarsely. Combine with chicken broth and carrots in a 2 to 3
  quart pot. Cook 5 to 10 minutes until carrots are tender and spinach
  wilted. Remove from heat. Meanwhile, saute onion and garlic very gently
  over low to medium heat in butter about 20 to 30 minutes. Onions should be
  very tender and transluscent but garlic should NOT be browned. Add flour
  and cook, stirring constantly, 5-10 minutes. Combine spinach/broth and
  onion/garlic mixtures in food processor or blender in small batches.
  
  Puree until smooth. Clean pot and return soup to pot. Add cream, whipping
  cream and salt and pepper to taste. Heat until hot, but not boiling.
  Garnish with a dollop of sour cream and garlic croutons.
  
  Yield: 4 servings. Shared by Allison Cozzi Source: The Complete Garlic
  Lovers' Cookbood, 1987
 
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      Title: Creamy Green Pepper Soup
 Categories: Soups, Vegetables
   Servings:  3
 
      1    Med. green pepper chopped
           -(1/2 cup)
      1    Sm. onion chopped (1/4 cup)
    1/4 c  Water
      1 cn (10 3/4-ounce) condensed
           -cream of celery soup
  1 3/4 c  Milk
 
  In 1 1/2-quart covered saucepan cook green pepper and onion in water, till
  tender. Do not drain. Stir in condensed soup then milk. Heat through,
  stirring occasionally. Cover and chill thoroughly. Float green pepper rings
  atop, if desired.
  
  Makes 3 or 4 servings.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
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      Title: Creamy Leek Soup
 Categories: Soups, Vegetarian
   Servings:  6
 
      1 tb Butter
      2 lg Leeks, white part only,
           -cleaned and sliced
      2    Cloves Garlic, minced or put
           -through a press
      3 c  Vegetable stock
    1/2 lb Stale French whole wheat
           -bread, crusts removed and
           -diced
      1 pn Of Cayenne
           Sea salt and pepper to taste
    1/2 c  Plain yogurt or cream
 
  From:  Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989
  
  Heat butter in a heavy-bottomed soup pot and saute leeks and garlic over
  medium-low heat for about 10 minutes, or until tender and aromatic. Add
  vegetable stock and bread, bring to a summer, cover, and cook for 15
  minutes.
  
  Puree in blender and return to pot.  Season to taste with salt and pepper,
  and add a pinch of cayenne.  Stir in yogurt or cream and serve.
 
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      Title: Creamy Mushroom Soup
 Categories: Soups, Microwave
   Servings:  2
 
    1/4 c  Chopped Onion
      2 tb Snipped Parsley
      1 tb Butter Or Margarine
  1 1/2 c  Fresh Sliced Mushrooms
  1 1/2 ts Cornstarch
      1 ts Instant Beef Bouillon
    1/2 ts Worcestershire Sauce
    1/8 ts Dry Mustard
      1 ds Freshly Ground Pepper
    2/3 c  Water
    1/2 c  Dairy Sour Cream
           Snipped Parsley (Optional)
 
  In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
  and butter or margarine, uncovered, on 100% power for 1 to 1-1/2 minutes or
  until the onion is tender but not brown.  Stir in the sliced fresh
  mushrooms.  Micro-cook, covered, on 100% power for 2 to 3 minutes or until
  the mushrooms are tender, stirring once.  Stir in cornstarch, beef bouillon
  granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add
  water; mix well.  Micro-cook, uncovered, on 100% power 3 to 4 minutes or
  until thickened and bubbly, stirring twice.  Combine hot mushroom mixture
  and dairy sour cream in a blender container.  Cover and blend until mixture
  is nearly smooth.  Pour back into the 4-cup measure. Micro-cook, uncovered,
  on 100% power about 1 minute or till the mushroom mixture is heated
  through.  DO NOT BOIL! Garnish with additional snipped parsley, if desired.
  NOTE:  After making Creamy Mushroom Soup, use this quick clean-up method to
  wash your blender.  Simply fill the blender container about 1/3rd full with
  lukewarm water and add a small amount of detergent. Replace the lid and run
  the motor a few seconds or till the blender container is clean. Rinse, dry,
  and return the blender container to it's base.
 
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      Title: Creamy Mushroom Barley Soup
 Categories: Soups
   Servings:  4
 
      4 c  Water
  1 1/2 ts Beef Bouillon Granules
    1/4 c  Barley Uncooked
      1 ts Olive Oil
    1/2 c  Chopped Onion
      2 cl Minced Garlic
      5 c  Sliced Mushrooms
      2 tb Dry Vermouth
      1 c  Evaporated Skim Milk
    1/4 c  Sliced Green Onions
    1/4 ts Pepper
    1/8 ts Salt
 
  Combine Water & Bouollon Granules in A Large Dutch Oven.  Bring To A Boil.
  Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until
  Tender.  Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures
  Aside.
   Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat
  Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook
  An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5
  Min. Remove From Heat.
   in Processor, Add 1/2 C. Drained Barley, 1/2 C. Mushroom Mixture, And
  Milk. Process Until Smooth.  Add Pureed Barley Mixture & Remaining Mushroom
  Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining
  Ingredients. Serve Warm.
 
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      Title: Creamy Potato Soup
 Categories: Soups, Vegetables
   Servings:  4
 
      4 tb Unsalted butter
      2    Onions, chopped
      1    Leek, white part only,
           -thinly sliced
      3    Ribs celery, diced
      4    Waxy boiling potatoes,
           -peeled and diced
      1 ts Sweet paprika
      6 c  Chicken broth
    1/2 ts Dried thyme
      1 sm Imported bay leaf and 5
           -sprigs parsley
           Tied together with kitchen
           -string
      1 ts Worchestershire sauce
    3/4 c  Heavy cream
           Salt
           Freshly ground black pepper
      1 tb Minced fresh parsley leaves
           -(optional)
 
  Place the butter and onion in a large soup kettle, set over low heat and
  cook until onions have softened, about 5 to 8 minutes.  Increase the heat
  to medium, add the leek and stir-cook for 1 minute.  Add the potatoes and
  paprika; stir-cook for 30 seconds.  Stir in the broth, thyme, herb bubdle,
  and Worchestershire sauce.  Bring the soup base to a boil, then cover and
  simmer for 50 minutes, or until the potatoes are tender. Scoop out about 1
  cup of the vegetables and mash them; then return them to the pot. Discard
  the herb bundle.  (The soup may be prepared in advance up to this point.)
  Stir in the heavy cream, season with salt and pepper to taste, and let the
  soup cook without simmering until heated through. Sprinkle with fresh
  parsley and serve immediately.
  
  Makes 4 generous servings.
  
  [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
 
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      Title: Creamy Tomato Onion Soup
 Categories: Soups, Vegetables
   Servings:  3
 
    3/4 c  Onions, chopped
      3 tb Defatted chicken stock
      2 c  Pureed fresh tomatoes, or
           -canned unsalted tomatoes
      1 ts Sweet basil
      1 md Garlic cloves, pressed, or 1
           -Tbs garlic powder
    1/4 ts Coarsely ground pepper
 
  1 10.5 oz. package Mori-Nu Silken Tofu (soft), drained Optional -- pinch of
  salt; add margarine or butter, if desired
  
  In a medium saucepan, saute onions in chicken stock until transparent. Add
  pureed tomatoes along with next three ingredients. Simmer for 10 to 15
  minutes.
  
  In a blender or a food processor,process tofu until smooth and stir into
  the tomato mixture.  Simmer and serve hot.
  
  Makes 3 servings of 8 oz. each. Per serving (without salt): 101 calories, 7
  g protein, 2.8 g fat, 13.4g carbohydrates, 0 mg cholesterol, 14mg sodium.
  Optional ingredients not included in calibrations.
  
  Posted by Helen Fleischer.
 
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      Title: Creme of Vegetable Soup - Le Cellier Restaurant
 Categories: Soups
   Servings:  6
 
  1 1/2 qt Chicken stock
    3/4 c  (1-1/2 sticks) butter
    3/4 c  Diced onion
  1 1/2 c  Diced potato
    3/4 c  Peeled diced tomato
    3/4 c  Diced carrot
    3/4 c  Green beans
    3/4 c  Broccoli, coarsely chopped
    3/4 c  Minced leek
    3/4 c  Minced zucchini
      1    Clove garlice
  1 1/2 ts Sugar, or to taste
           Sald and freshly ground
           - pepper to taste
    1/2 c  Heavy cream
 
  Servings:  6
  
  Melt butter in large stockpot over medium heat.  Add onion and saute' 1 to
  2 minutes.  Reduce heat to low and add remaining ingredients except stock,
  cream and parsley.  Cook unti vegetables are soft but not brown, about
  20-25 minutes.
  
  Add stock and bring to boil over medium high heat.  Reduce heat and simmer
  about 10 minutes.  Cook slightly.
  
  Transfer to blender of processor in batches and puree to smooth.  Taste and
  adjust seasonng.  Return to stockpot, place over medium heat and gradually
  stir in cream.  Heat through but do not boil.  Garnish with parsley.
  
  From Le Cellier Restaurant, Santa Montica, California. Recipe shared by
  Cate Vanicek
 
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      Title: Crock-Pot Fifteen-Bean Soup
 Categories: Soups, Vegetables, Beans, Pork
   Servings:  4
 
      1 pk (20 oz) 15-bean soup mix
           -(throw away the flavor
           -packet!)
      1 lg Onion, chopped
      1 ts Garlic
      1 ts Celery salt
      2    Stalks chopped celery
      1    Bay leaf
      1 ds Cayenne pepper
           Ground pepper to taste
      1 pk Polska kielbasa, sliced into
           -coins (we prefer turkey
           -kielbasa)
 
  Soak beans overnight, changing water frequently.  Drain.  In crock- pot,
  cover beans with 1 inch water.  Add all other ingredients except kielbasa.
  Cover and cook on high for one hour; turn to low and cook overnight. Stir
  once or twice during cooking.  One hour before serving, check the texture
  of the soup.  If it's too thin, mash some of the beans with a potato
  masher.  Add sliced kielbasa.  Cook for one hour.  Serve with Tabasco sauce
  and bread or rice.
  
  Serves 4 generously.
  
  NOTE:  This soup freezes well.  Leftovers are excellent (usually thicker
  from reheating), and are delicious served over rice.
  
  Posted by Evvie Vincow. Courtesy of Fred Peters.
 
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      Title: Cuban Black Bean Stew
 Categories: Soups, Low-cal, Beans
   Servings:  4
 
      1 lb Black Beans, Uncooked
      1 c  Onion, Chopped
      1 tb Butter
      4 c  Water
           Bouillon Cube, Beef
     12 oz Cooked Lean Ham
      2    Bay Leaves
    1/2 ts Thyme
    1/2 ts Oregano
    1/2 ts Salt
      1    Whole Dried Red Pepper
      1 c  Chopped Bell Pepper
    1/3 c  Dark Rum (Optional)
      1 c  Sour Cream (Optional)
 
  Sort and soak beans overnight; drain and discard soak water.  In a 4-quart
  pot, saute onion in butter until tender but not browned.  Add soaked beans,
  4 cups water, bouillon cube, ham (cut into chunks), bay leaves, thyme,
  oregano, salt and pepper.  Bring to a boil, reduce heat.  Cover and simmer
  until beans are tender, 1 to 1-1/2 hours.  Remove 1 cup of beans from pot
  and mash with a potato masher or fork.  Add mashed beans back into pot and
  stir to thicken.  Remove ham chunks and dice.  Remove bay leaves and red
  pepper, if used and discard.  Add diced ham, green pepper and rum to beans.
  Cover and simmer for 15 minutes.  Serve beans over rice and top with sour
  cream if desired.
 
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      Title: Cuban Black Bean Soup
 Categories: Soups, Beans
   Servings: 10
 
      1 ga Water
  1 1/2 c  Black beans
      1 lb Bacon, chopped
      1 ts Crushed dried red pepper
           -flakes
           Salt and pepper, to taste
      2    Cloves garlic, crushed
      1 pn Oregano
      2    Yellow onions, chopped
      1 tb Prepared mustard
      1    Handful chopped fresh
           -parsley
      1    Handful chopped celery
 
  Soak the beans in 2 quarts of water overnight, then drain.
  
  Add the fresh water to the beans in a large pot.  Simmer for 5 hours. Add
  the remaining ingredients.  Simmer for another 2 hours. Watch that you
  don't burn this great soup.
  
  Serves 10 to 12.
  
  [ "The Frugal Gourmet"; Jeff Smith; 1984; ISBN 0-688-03118-8 ]
  
  Posted by Fred Peters.
 
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      Title: Cuban Black Bean Soup
 Categories: Soups
   Servings:  4
 
      4 ts Olive oil
    1/2 c  Each chopped onion and green
           -bell pepper
      1 oz Canadian-style bacon, diced
      1 tb Fresh cilantro, minced
      4    Garlic cloves, minced
      1 tb Red wine vinegar
  1 1/2 qt Water
  5 1/4 oz Sorted uncooked black turtle
           -beans, rinsed
      2    Pkt instant chicken broth
           -and seasoning mix
    1/2 ts Each salt, oregano leaves,
           -and ground cumin
      1 ts Ground red pepper
           Cilantro leaves for garnish
 
  In 3-quart saucepan heat oil over medium-high heat; add onion, bell pepper,
  bacon, minced cilantro, and garlic; saute until vegetables are softened, 4
  to 6 minutes.  Add vinegar and saute for 1 minute longer; add remaining
  ingredients and bring to a boil.  Reduce heat to low and simmer until beans
  are tender, about 50 to 60 minutes.  Let soup cool slightly. In blender at
  low speed, in batches (about 2 cups at a time), process half of soup until
  pureed; Return to saucepan with remaining soup and cook, stirring
  occasionally, until thoroughly combined and heated.  Serve garnished with
  cilantro leaves.
  
  Makes 4 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
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      Title: Cucumber Soup with Pistou
 Categories: Vegetables, Soups
   Servings:  6
 
      1 tb Olive oil
      1    Leek (white part plus 1 inch
           -of green) chopped
      1    Stalk celery with leaves,
           -chopped
      1 lb Cucumbers, peeled, halved,
           -seeded, and chopped
      2 ts Lemon juice
      4 c  Chicken stock
           Pistou:
      2    Cloves garlic, finely minced
    1/4 c  Minced fresh basil
      4 ts Finely chopped walnuts
      2 ts Parmesan cheese
      4 ts Olive oil
    1/2 md Sized tomato, peeled,
           -seeded, and chopped
 
  To prepare the soup: In a medium-size saucepan, heat oil over low heat. Add
  leeks and celery and cook until vegetables are soft, about 10 minutes,
  stirring occasionally.  Add cucumbers, lemon juice and stock. Bring to a
  boil over medium heat.  Reduce heat to low and simmer for 20 minutes, or
  until cucumbers are tender.  Cool slightly. To prepare Pistou: With a
  mortar and pestle, mash together garlic, basil and walnuts to a paste. (you
  can also use a bowl with a wooden spoon). Work in a little cheese and oil
  and one-third of the tomato.  Keep adding cheese, oil and tomato.  The
  mixture will not be a true emulsion but a barely fluid paste.
  
  Transfer cucumber mixture to a food processor or blender and puree, in
  batches, until smooth.  Ladle soup into serving bowl.  Pass the pistou.
  Allow 1 tablespoon of pistou per serving to be placed in the center of the
  bowl, then swirl into soup.
  
  Enjoy David....
  
  **>>April<<**
 
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      Title: Cucumber-Cream Soup
 Categories: Soups
   Servings: 10
 
      3 md Cucumbers, peeled, seeded,
           -and chopped (3 cups)
      1 sm Onion, chopped (1/4 cup)
      3 tb Butter or margarine
    1/4 c  All-purpose flour
      3 c  Chicken broth
      1 c  Whipping cream
 
  In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine
  about 15 minutes or till tender. Stir in flour. Add chicken broth and
  whipping cream; cook and stir till thickened and bubbly. Pour half the
  mixture into blender container or food processor. Cover and blend till
  mixture is smooth. Set aside. Repeat with remaining mixture. Cover and
  chill.  Garnish with additional cucumber slices, if desired. Makes 10 to 12
  servings.
  
  Microwave Cooking Directions: Use ingredients as listed above. In a 2-quart
  nonmetal bowl or casserole place cucumbers, onion, and butter or margarine.
  Cover with waxed paper and cook in a countertop microwave oven on high
  power about 7 minutes or till onion is tender. Stir in flour. Add chicken
  broth and cream. Cover and micro-cook 8 minutes or till thickened and
  bubbly, stirring every two minutes. Blend half the mixture in blender
  container or food processor till smooth. Set aside; repeat with remaining.
  Cover and chill. Serve as directed above.
  
  Recipe From: Better Homes and Garden, Soups & Stews Cook Book Copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
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      Title: Curried Apple Soup
 Categories: Soups, Spicy
   Servings:  6
 
      2 lg Cooking Apples
           Lemon Juice
      2 ts Curry Powder
      3 tb Butter Or Vegetable Oil
      5 c  Chicken Stock
      1 ts Salt
    2/3 c  Apple Juice
  1 1/4 c  Whipping Cream
           Ground Ginger
 
  Servings:  6 Cooking Time: 30 Minutes
  
  Peel and core the apples, keeping a few curls of peel for a garnish.
  
  Mince this peel and keep it in water with a little lemon juice until
  needed.  Fry the curry powder in the butter until dark brown.  Stir in
  about a quarter of the stock and cook until the mixture is smooth.  Add the
  rest of the stock and the salt.  Mince the apples and drop immediately into
  the stock in order that they do not discolor in the air.  Cover and allow
  to simmer, gently, for 20 minutes or until the apples are soft.  Add the
  apple juice and blend well.  Chill the soup for several hours, or until
  needed.  Add the chilled cream just before serving.  Sprinkle a little
  ginger on top when you serve and garnish with the minced apple peel, if
  desired.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
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      Title: Curried Avocado Soup
 Categories: Soups, Spicy, Caribbean
   Servings:  4
 
      2    Medium-ripe dark-skinned
           -(Haas) avocados
  2 1/4 c  Vegetable stock
  1 1/2 ts To 2 ts curry powder
    3/4 ts Salt
    1/8 ts To 1/4 ts white pepper
    1/2 c  Heavy cream
      2 tb Fresh lemon juice
 
  Split avocados in half with a knife and remove the pits.  Set aside one
  half.  Scoop out the insides of the other three halves with a spoon and
  blend with 1 cup of the stock in a blender until smooth.  Stir in the curry
  powder, salt, pepper, cream, and remaining stock.  Chill.
  
  When ready to serve, garnish the soup with thin avocado slices that have
  been cut from the remaining avocado half and dipped in lemon juice.
  
  Serves 4 to 6.
  
  From:  SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New
  York. 1990 Posted by: Karin Brewer, Cooking Echo, 7/92
 
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      Title: Curried Broccoli Soup
 Categories: Soups, Vegetables, Spicy
   Servings:  4
 
      2 lb Broccoli
           Salt
  3 3/4 c  Chicken Stock
      1 tb Butter Or Vegetable Oil
      1 md Onion, Finely Chopped
      2 ts Curry Powder
      1 pn Cayenne Pepper
      1 tb Cornstarch
    2/3 c  Whipping Cream
    1/2 c  Fresh Watercress, Finely
           -Chopped
 
  Servings: 4 Cooking Time: 30 Minutes
  
  Clean the broccoli and cut it into pieces.  Cover with the boiling water
  with 1 Tsp of salt added and cook for about 15 minutes, until it is tender.
  Drain, mash and add to the chicken stock in a heavy saucepan. Heat the
  butter in a separate pan and brown the onion lightly. Add the onion to the
  stock.
  
  In the remaining butter in the pan, fry the curry powder and cayenne to a
  dark brown.  Stir in the cornflour and cook to a smooth paste. Add a little
  of the stock to this, blending well, and return everything to the saucepan.
  Allow to simmer for 5 minutes, then press all through a sieve or puree in a
  blender.  Add more salt to taste, if needed. Chill well. Add the chilled
  cream just before serving. Sprinkle with the chopped watercress.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
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      Title: Curried Carrot Soup
 Categories: Soups, Curry
   Servings:  6
 
      1 tb Butter or margarine
      1    Bell pepper chopped
     12    Carrots , thinly sliced
    1/2 c  Water
      1 tb Sugar (optional)
      3 tb Butter
      2 tb Flour
      2 c  Chicken stock
      2 c  Milk
           Salt and pepper to taste
      1 ds Curry (optional)
    1/2 c  Whipping cream
 
  Melt one tablespoon butter in a large skillet. Add pepper and carrots and
  cook, stirring occasionally for 5 minutes. Add water and sugar, cover and
  cook for 20 minutes.
  
  Meanwhile, melt 3 tablespoons butter in a large saucepan over low heat. Add
  flour and cook for 3 minutes. Whisk in the warm chicken stock, then the
  milk. Add the carrot mixture, salt, pepper and curry. Bring to a boil,
  stirring constantly. Reduce to a simmer and simmer for 30 minutes. Puree in
  a blender or food processor until smooth. Stir in just enough cream to
  richen. Can be served hot or cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Carrot Soup
 Categories: Soups
   Servings:  4
 
  2 1/2 c  Chicken Broth
      4    Carrots, Peeled & Sliced
    1/2 ts Curry Powder
    1/8 ts Hot Pepper Sauce
           Salt & Pepper
           Plain Lowfat Yogurt
           Dillweed
 
  Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat.  Add Carrots &
  Simmer Until Tender, About 15 Min. Drain. Puree Carrots in Processor Until
  Smooth.  Transfer To Heavy Large Sauce Pan. Place Over Medium Heat. Stir in
  Remaining 2 &1/4 C. Broth, Curry Powder & Hot Pepper Sauce. Season With
  Salt & Pepper. (Can Be Prepared One Day Ahead. Cover & Refrigerate. Bring
  To A Boil. Reduce Heat & Simmer Five Min. Ladle Soup Into Bowls. Garnish
  With Yogurt And Dillweed. Serve Immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Coconut Soup
 Categories: Soups, Spicy
   Servings:  4
 
      1    Sm. onion, chopped (1/4 cup)
      1 ts Curry powder
    1/4 c  Water
      3 c  Milk
      1 c  Flaked coconut
      2    Whole cloves
    1/2 ts Salt
      2    Beaten egg yolks
           Toasted coconut (optional)
 
  In 2-quart saucepan cook onion and curry powder in water till onion is
  tender. Stir in milk, coconut, cloves, and salt. Simmer, covered, for 15
  minutes. Strain mixture through a sieve.Stir about 1 cup of the hot milk
  mixture into the egg yolks. Return to remaining milk mixture in saucepan.
  Cook and stir about 2 minutes or till mixture thickens slightly. Remove
  from heat; cover and chill. Garnish each serving with toasted coconut if
  desired. Makes 4 to 6 servings.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Cucumber and Tomato Soup
 Categories: Soups
   Servings:  4
 
      1 md Seedless English cucumber,
           -peeled
      1 md Ripe tomato, peeled
      1 tb Chopped onion
      1 sm Clove garlic, chopped
    1/4 ts Curry powder
           Pinch each of nutmeg, salt
           -and pepper
    1/2 c  Water
      1 tb Cider or wine vinegar
      2    To 4 drops hot pepper sauce
      2 ts Sugar
 
  Prep time:  10 minutes Cool time: 1 hour
  
  This cool, crisp soup is best made in summer when the tomatoes and
  cucumbers are in season, but make sure they are peeled because their peel
  will be too bitter in this combination.
  
  chopped, fresh parsley, optional
  
  Chop cucumber and tomatoe into medium sized chunks.  In container of
  blender or food processor, combine cucumber, tomato, onion, garlic,curry,
  nutmeg, salt, pepper, water, vinegar, hot pepper sauce and sugar. Puree
  until smooth. Pour into a large bowl or pitcher.  Chill at least 1 hour.
  Pour into soup bowls or mugs.  Garnish with chopped parsley, if desired.
  Makes 4 cups.
  
  Origin: Light & Easy Choices Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Peanut Soup
 Categories: Soups
   Servings:  4
 
      1 tb Peanut oil
      1 md Onion, halved, sliced
      3    Minced garlic cloves
      3 tb Curry powder
      4 c  (or more) chicken stock or
           -canned broth
    1/3 c  Rice
      3 md Carrots, peeled, sliced
    1/2 c  Creamy peanut butter (do not
           -use old-fashioned style or
           -freshly
           Ground)
  1 1/2 ts Sugar
 
  finely chopped green onions chopped fresh cilantro
  
  Heat oil in heavy large saucepan over medium-high heat.  Add onion, garlic,
  and curry powder and saute' until onion is translucent, about 6 minutes.
  Add 4 cups stock and bring to a boil.  Stir in rice and carrots.  Reduce
  heat and simmer until rice is very tender, stirring occasionally, about 20
  minutes. Puree half of soup in blender or processor with peanut butter.
  Return puree to sacepan.  (Can be prepared 1 day ahead.  Cover and
  refrigerate.)  Stir soup until heated through, thinning with more stock, if
  desired.  Do not boil.  Mix in sugar.  Ladle soup into bowls.  Sprinkle
  with green onions and cilantro. Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Zucchini Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      2 lb Zucchini, chopped
      2    Scallions, sliced
      2    Carrots, chopped
      1 tb Curry powder
      2 tb Butter or margarine
      1 cn (13.75 oz) chicken broth
 
  In large saucepan cook zucchini, scallions, carrots and curry powder in
  butter until crisp-tender, about 8 to 10 minutes, stirring frequently.
  
  Add chicken broth and 1 1/2 cups water.  Bring to boil; reduce heat to low,
  cover and simmer for 7 to 10 minutes or until vegetables are tender.
  
  Remove saucepan from heat.  In bowl of food processor, process half the
  soup, about 3 cups, until smooth.  Pour pureed soup back into saucepan with
  remaining soup; heat through, if necessary.
  
  Season with salt to taste.  Serve with a fresh tossed garden salad.
  
  Makes 6 servings.
  
  Women's World
  
  Posted by Jim Vorheis. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Zucchini Soup
 Categories: Soups, Vegetables
   Servings:  8
 
      8 md Zucchini (about 2 lbs.),
           -washed, ends trimmed and
           -cut into
           Thick slices
      4 c  Chicken broth
      2 md Onions, chopped
      1 tb Curry powder, or to taste
  1 1/2 c  Milk or cream
 
  Set aside a few zucchini slices for garnish.  In medium saucepan combine
  remaining zucchini, broth, onions and curry powder.  Cover; simmer,
  stirring occasionally until vegetables are tender.  Puree in blender, food
  processor or food mill, in several batches if necessary. Return puree to
  saucepan; add milk; heat (do not boil).
  
  Makes 8 servings.
  
  From Woman's Day Magazine, May 22, 1984
  
  Posted by Kathy Campbell. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry-Laced Tomato-Lentil Broth
 Categories: Soups, Beans, Curry
   Servings:  8
 
      1 c  Red lentils
      4 c  Water
    1/4 ts Turmeric
      2 c  Canned crushed tomatoes
  1 1/2 ts Cumin
      2 ts Ground coriander
    1/2 ts Cayenne pepper
      1 ts Minced onion
      1 ts Minced garlic
           Salt to taste
      1 tb Lemon juice
      1 tb Vegetable oil
      1 ts Black mustard seeds
      2 tb Chopped fresh coriander
 
  From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni (William
  Morrow).
  
  Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric.
  Cook, partially covered, until very tender, about 30 minutes.
  
  Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the
  lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic
  and salt and bring to a boil. Lower heat and cook, partially covered, 10
  minutes. Add lemon juice.
  
  Heat oil in a small skillet until hot. Add mustard seeds and cover so the
  seeds do not fly out of the pan. When they stop spattering, mix into soup.
  Stir in fresh coriander.
  
  Makes 6-8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cutlass Potato Soup
 Categories: Soups, Potatoes
   Servings:  8
 
           Jim Vorehis
      5    Bacon slices
      2 tb (1/4 stick) butter
      3    Medium-large boiling
           -potatoes, peeled and
           -chopped
      4 md Celery stalks, chopped
      1 lg Carrot, chopped
    1/2 md Onion, chopped
      3 c  Water
      2 ts Salt
    1/8 ts Freshly ground pepper
      2 c  Milk
      2 tb Cornstarch dissolved in 1/2
           -cup cold water
 
  Fry bacon in heavy large saucepan over medium-high heat until crisp. Remove
  with slotted spoon; drain on paper towels.  Crumble bacon and set aside.
  Pour off drippings.  Melt butter in same pan over medium heat. Add
  vegetables and cook until slightly softened, stirring occasionally, about
  15 minutes.  Add bacon, water, salt and pepper.  Cover and simmer until
  vegetables are tender, about 20 minutes.  Add milk and heat through. Stir
  in dissolved cornstarch and cook until soup thickens, about 5 minutes.
  Serve immediately.
  
  Cutlass Motor Lodge - Antigo, WI.
  
  Posted by Jim Vorheis. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Danablu Soup
 Categories: Soups
   Servings:  4
 
  1 1/2 tb Butter
  2 1/2 tb Flour
      4 c  Boiling Water
      4    Chicken Bouillon Cubes
  1 1/2 c  Danish Blue Cheese, Crumbled
      2 c  Half And Half
    1/2 c  Whipping Cream, Whipped
      1 tb Parsley, Finely Chopped
 
  In a large 3-quart saucepan, melt butter and blend in flour.  Remove from
  heat and stir in boiling water, a little at a time.  Bring to a rolling
  boil.  Add bouillon cubes and stir to dissove.  Add crumbled Danish Blue
  Cheese, stirring as cheese is added to dissolve.  Return to boiling and
  boil 10 minutes.  (This is necessary to develop flavour).  Reduce heat and
  add the half and half, stirring constantly.  Heat just to boiling and serve
  hot, adding a spoonful of the topping to each serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dandelion Soup
 Categories: Soups
   Servings:  6
 
    3/4 lb Tender dandelion leaves
  1 1/2 qt Chicken consomme
      4    Egg yolks
    1/2 c  Romano cheese, freshly
           -grated
 
  Salt & freshly gound pepper
  
  Parboil dandelion leaves; drain, chop, and set aside.  Place the consomme
  in a soup kettle and bring to a rolling boil.  Add the chopped dandelions
  and boil 10 minutes.  Beat the egg yolks, add the cheese and blend well.
  Remove the soup from the stove and add the cheese mixture gradually,
  stirring until the soup thickens slightly.  Adjust the seasonings. Serve
  hot.  Serves four.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Danish Pea Soup with Pork
 Categories: Soups
   Servings:  6
 
      1 lb Yellow Split Peas, Washed *
      2 lb Lean Bacon Or Smoked Pork **
      3 md Carrots, Scraped
           Celery Root, Peeled, Qrted.
      4 md Leeks, White Parts   ***
      2 md Onions, Peeled & Halved
    1/2 ts Dried Thyme
  1 1/2 ts Salt
    1/4 ts Pepper
      1 lb Pork Sausage Links   ****
 
  * washed and drained ** in one piece *** use white parts of leeks only,
  cleaned and washed **** cook and drain sausage links
  ~-------------------------------------------------------------------------
  Soak peas in cold water according to package directions.  Put in a large
  kettle with 6 cups water.  Cook slowly, covered, 1 1/2 hours, until tender.
  Put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in
  another kettle.  Cover with water.  Cook slowly, covered, 40 minutes until
  vegetables and bacon are tender.  Take out bacon; slice and keep warm.
  Remove vegetables and add to cooked split peas with as much as the broth in
  which the vegetables were cooked as desired to thin the soup. Reheat, if
  necessary.  Ladle soup, including vegetables, into wide soup plates and
  serve sliced bacon and the cooked sausage links separately on a platter.
  Serve with dark bread, mustard and beer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dinner Chowder
 Categories: Soups, Vegetables
   Servings:  6
 
      2 c  Raw diced potatoes
    3/4 c  Minced onion
    1/2 c  Deiced celery
  2 1/2 ts Salt
  2 1/2 c  Boiling water
      4 tb Corn oil
      4 tb Flour
    1/4 ts Pepper
    1/2 ts Dry mustard
  1 1/2 ts Bottled meat sauce (????)
      2 c  Milk
      1 c  Grated cheddar cheese
      1 tb Minced parsley
      1 c  Canned tomatoes, drained and
           -chopped.
 
  Combine potatoes, onion, celery, salt and boiling water in a deep kettle.
  Simmer until tender, about 15 minutes.  Heat oil and stir in flour until
  smooth.  Add the next four ingredients while stirring.  Cook until
  thickened.  Add cheese and stir all into the potato mixture.  Add parsley
  and tomatoes.  Heat through but not boil.
  
  Posted by Sharon Stevens. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dinner-In-A-Bowl
 Categories: Soups
   Servings:  4
 
      4    Ham hocks
    1/2 lb Sweet Italian sausage
    1/2 lb German sausage
           Water
      4 md Potatoes - quartered
      4 md Carrots - large chunk
      1 sm Cabbage - quartered
      1 lg Onion, sliced
    1/4 c  Parsley flakes
      2    Bay leaves
      1 ts Salt
    1/4 ts Thyme leaves
           Pepper to taste
 
  Servings:  4
  
  Put ham hocks and sausages in large pot, almost cover with water. Simmer
  for one hour.  Remove hocks, cut off meat, discard bones.  Add remaining
  ingredients, cover and simmer until vegetables are tender.  Cut meat into
  bite size pieces.  Remove bay leaves.
  
  Serve in soup bowls.
  
  Posted by Sheila Exner. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Downtown Black Bean Soup
 Categories: Beans, Soups
   Servings:  6
 
      2    And 1/2 quarts water or
           -vegetable stock and stir
           -into it
      2 c  Black beans and 2 bay
           -leaves.
 
  Bring to a boil
  
  Turn down the heat and let simmer a couple of hours until the beans start
  to get tender, then heat 1/4 to 3/4 cup olive oil (how much will your
  conscience allow?) and cook in it until tender but not browned
  
  3 onions, chopped 2 green peppers, chopped 1 fresh jalepeno pepper, chopped
  (optional) 4 to 6 cloves of garlic, pressed 1 to 3 teaspoons salt, maybe
  more (taste it)
  
  Stir this mixture into the simmering black beans and let cook until quite
  tender and flavorful. More salt may be needed, and if you have a chance to
  let the soup sit overnight at this point, it will be even better. If
  desired, puree half or all of this to smoothness; we like it half-pureed,
  half-chunky. If you do puree it, be sure to reheat it before serving it,
  either as is or Cuban-style: bowls of steaming hot white rice and dishes of
  chopped raw onions are on the table, and each person stirs as much or as
  little rice and onions as they wish into their soup.
  
  From: The Dairy Hollow House Cookbook Crescent Dragonwagon with Jan Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dried Onion Soup Mix
 Categories: Soups
   Servings:  1
 
           From: WMSK21B
    1/2 ts Onion powder
    1/2 ts Salt
    1/4 ts Sugar
    1/4 ts Kitchen Bouquet
    1/2 c  Dried onions, chopped/minced
 
  In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and
  stir until seasonings are uniformly brown. Add onion and mix thoroughly
  until color is again even. (This step takes several minutes.) Makes 1/2 cup
  mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store
  unused mix in the refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Duke's Clam Chowder
 Categories: Soups, Seafood
   Servings:  8
 
    1/4 lb Potatos, new, diced
      4    Ea. bacon slices, diced
      6 tb Butter
      3    Ea. celery ribs, diced
      1    Ea. onion, medium, peeled
           -and diced
      2 ts Chopped fresh basil
      1 ts Dried marjoram
      1 ts Dried Italian seasoning
    1/2 ts Dried thyme
      2 ea Bay leaves
      1 ea Pinch chopped fresh garlic
           White, black and Cayenne
           -peppers to taste
    1/3 c  Flour
      4 c  Whipping cream
    1/2 c  Half and half
  1 1/4 c  Clam nectar or broth
      2 oz Clam concentrate (or 1
           -addtl. c. clam nectar)
  1 1/2 c  Clams, chopped, fresh or
           -frozen
    1/4 ts Dill
      2 tb Parsley, fresh, chopped
 
  1.  Blanch the potatoes in boiling water for 5 minutes, or until tender.
  Drain and set aside.
  
  2.  Cook bacon until transparent.  Add butter, celery, onion, basil,
  marjoram, italian seasoning, thyme, bay leaves, garlic and peppers to
  taste.  Cook until vegetables are tender, about 10 minutes.
  
  3.  Stir in the flour and cook over low heat, 3 to 4 minutes.  Stir in the
  cream, half and half, clam nectar and concentrate.  Heat to just under
  boiling.
  
  4.  Add potatoes and chopped clams.  Bring to slow boil and cook for 2 to 3
  minutes.  Discard bay leaves.  Stir in dill and parsley; serve.
  
  Makes 8 servings.
  
  Posted by Bob Stein. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dutch Green Split-Pea Soup
 Categories: Soups, Low-cal
   Servings:  2
 
      2 oz Canadian-style bacon
      2 c  Water, divided
  1 1/2 oz Green split peas, sorted and
           -rinsed
      6 oz Pared potatoes, diced
    1/2 c  Chopped leeks
    1/2 c  Celeriac, pared and diced
      2 tb Celery leaves
      4 oz "precooked" kielbasa,
           -1/4-inch thick rounds
    1/8 ts Summer savory leaves
           Pepper to taste
 
  Cut bacon into small pieces and set aside.  Bring 1 cup water to a boil in
  2-quart saucepan; add dry peas and boil for 3 minutes.  Remove from heat,
  cover and let stand for 1 hour.  Add remaining water and the bacon to
  saucepan and bring to a boil.  Reduce heat, partially cover, and let simmer
  for 1 hour.  Add potatoes, leeks, celeriac and celery leaves; cook until
  vegetables are tender, about 30 minutes.  Add kielbasa, savory and pepper;
  cook until sausage is heated through.  Serve hot.
  
  Makes 2 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dutch Leek Soup
 Categories: Soups, Vegetarian
   Servings:  8
 
    3/4 c  Whole wheat flour
      2    Cubes bouillon
      2 qt Water
      1 c  Milk
    1/8 ts Ground mace
      5    Leeks, cleaned, chopped
    1/4 c  Whipping cream
      2 c  Shredded Edam or Gouda
           Cheese
 
  Blend together flour, bouillon cubes and water.  Stir in milk and mace.
  Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes.  Add
  leeks and cream; simmer 10 minutes.  Serve cheese with soup at the table.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dutch Pea Soup
 Categories: Soups
   Servings:  6
 
      2 c  Dried green split, peas
      2 qt Water
    1/2 c  Diced celery
    1/2 c  Shredded carrots
    1/2 c  Chopped leeks (white parts
           -only)
      1 c  Cubed cooked ham
    1/2 ts Seasoned salt
    1/2 ts Freshly ground pepper
 
  1.   In a large saucepan or a slow-cooker, combine peas, water, celery,
  carrots, leeks, ham, seasoned salt and pepper.
  
  2.   Cover and cook over low heat about 10 hours.  If using a saucepan,
  stir every few hours to keep mixture from sticking.
  
  3.   The flavor is even better if you cool the soup, refrigerate it, then
  reheat the next day.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Mushroom Soup
 Categories: Soups
   Servings:  6
 
           Ingredients:
      3 c  Chicken Stock*
      3    Scallions (green onion)
           -sliced
      1 sm Slice fresh ginger
  1 1/2 c  Sliced fresh mushrooms
      2 tb Apple Juice or Cider
           Salt and pepper to taste
 
  Add the stock and ginger (wrap ginger in cheesecloth) to the pot of your
  choice.  Bring to a boil. Reduce heat to low, cover, and simmer for
  approximately 20 minutes.  Ad mushrooms and scallions; simmer for an
  additional 15 minutes.  Remove ginger you placed in cheezecloth. Ad apple
  juice or cider and season to taste.  Serve piping hot.
  
  *You can substitute your choice of chicken broth in a can, although fresh
  home made chicken stock tastes better.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Edna Lewis' Thirteen-Bean Soup
 Categories: Soups
   Servings:  4
 
    1/2 c  Dried black beans, washed,
           -picked over
      2 c  Packaged 13-bean soup mix,
           -washed, picked over
      1 lb Smoked pork shoulder, or
           -meaty ham bone
      1 md Onion
      1 ts Dried thyme
      1    Bay leaf
           Freshly ground black pepper
      3 qt Cold water
           Salt
      1 c  Fresh or canned tomatoes,
           -peeled, seeded, and chopped
 
  1 cup     fresh or canned tomatoes, peeled, seeded, and chopped 1/2 cup
  olive oil 1/4 cup good sherry
  
  In a large kettle, cover beans with water, refrigerate and soak overnight.
  The next day, drain beans, add pork or ham bone,onion, thyme, bay leaf,
  pepper, and cold water.  Set over medium-high heat and bring to simmer.
  Reduce heat and keep at simmer for 2 1/2 hours.  Cool, remove onion,
  hambone and fat; cut up meat into small pieces.  Season with salt and
  pepper as needed.  Add tomatoes and olive oil.  Put half the mixture in a
  blender and blend until almost smooth, but not liquified.  Add to whole
  bean mixture.  To serve, stir in sherry and reheat.  Ladle into warm soup
  bowls.
  
  Makes 4 to 6 servings.
  
  [WASHINGTON POST  JAN 11, 1989] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Elephant Stew
 Categories: Soups
   Servings: 3800
 
      1 md Elephant
      1    Ton pepper
      1    Ton salt
    500    Bushels potatoes
    200    Bushels carrots
   4000    Sprigs parsley
      2 sm Rabbits, optional
 
  Cut the elephant meat into bite-size pieces.  This will take about 2
  months.  Cut vegetables into cubes (another 2 months).  Place meat in pan
  and cover with 1,000 gallons of brown gravey and simmer for 4 weeks.
  
  Shovel in salt and pepper to taste.  When the meat is tender, add the
  vegetables.
  
  A steam shovel is useful for this.
  
  Simmer slowly for four more weeks.  Garnish with parsley.
  
  If more are expected, add the two rabbits - this is not recommened, as very
  few people like hare in their stew.
  
  What's Cooking In Our National Parks Elaine Hounsell, Lake Mead NRA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Escargot - Chanterelle Stew
 Categories: Soups
   Servings:  2
 
    1/2 lb Chanterelles; trimmed
      4 tb Butter
      8    Parsley stems;finely chopped
      5    Scallions; finely chopped
      1    Clove garlic; finely chopped
     16    Snails
      2 tb Flour
      2 c  Chicken stock
      1 c  Dry white wine
      1 ts Basil
      2    Cloves
      1 ts Thyme
      1    Bay leaf
           Salt and white pepper
      3    Egg yolks
      1 tb White vinegar
      3 tb Cream
 
  Slice a few of the chanterelles and cook them in the butter for 5 minutes.
  Skim the slices from the pan and reserve for garnishing the stew. Add the
  parsley stems, scallions, garlic, snails and the remaining chanterelles to
  the butter and cook for 5 minutes.  Add the flour and stir until the flour
  looks gritty.  Slowly add the chicken stock, wine, herbs and spices, season
  to taste, and simmer for 2 hours.
  
  Beat the egg yolks, vinegar and cream together and stir in a little of the
  simmering liquid.  Turn the heat to the lowest point and add the egg yolk
  mixture to the stew.  Stir until creamy and silken.  Serve in shallow
  bowls, garnished with the chanterelle slices.
  
  Source: The Captain Whidley Inn, Washington state.  From: "American
  Bistro", an Irene Chalmers book, Contemporary Books, Inc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Escarole Soup
 Categories: Soups
   Servings:  8
 
    1/4 lb White beans
      5 c  Chicken broth
      2 tb Olive oil
      2 tb Minced garlic
      1 sm Onion; finely diced
      2 c  Chopped escarole
           Salt and pepper; to taste
 
  SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth,
  cover and cook over medium heat until beans are soft, about 30 minutes.
  Meanwhile, place another pot on the stove, add oil, place over medium heat,
  add garlic and onion and cook, stirring occasionally, for 7 minutes, or
  until onions soften. Add the escarole and continue to cook until wilted,
  another 10 minutes. Add the beans and broth to the pot with the escarole.
  Add salt and pepper as desired, cover and simmer for 20 minutes. Serve
  piping hot.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Finnish Summer Soup
 Categories: Soups, Potatoes, Vegetables
   Servings:  5
 
      2 c  Water
      6 sm Potatoes *
      1 ts Salt
    1/8 ts White Pepper
      2 tb Butter Or Margarine
      6 sm Boiling Onions **
     12 x  Young Fresh Baby Carrots ***
    1/2 lb Young Fresh Green Beans ****
      2 c  Fresh Shelled Tiny Peas
      2 c  Half And Half (Light Cream)
      3 tb All-Purpose Flour
 
  *  Potatoes peeled and halved ** or 6 green onions (including tops), cut
  into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths
  ~-------------------------------------------------------------------------
  Heat water to boiling in a wide 5-quart pan; add potatoes.  Reduce heat;
  cover and simmer for 5 minutes.  Add salt, pepper, butter, onions, carrots,
  and green beans; simmer for 8 more minutes.  Add peas and cook for another
  2 minutes or until vegetables are crisp-tender.  In a small bowl, stir
  together half and half and flour until smooth; stir into simmering
  vegetables.  Cook, stirring until soup slightly thickened (about 5 minutes)
  Serving size: 1-2/3 cup Per serving: 9 grams protein, 34 grams
  carbohydrates, 49 milligrams cholesterol, 292 calories.  May be served with
  open faced sandwiches of cream cheese on rye, decorated with sliced
  vegetables.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Chowder
 Categories: Soups, Fresh herbs
   Servings:  4
 
      1 c  Water
      1 c  Diced Potatoes
      3    Slices Of Bacon
      1 md Onion
    3/4 lb Fish Fillets
    1/8 ts Thyme
      1 c  Half And Half
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Fresh Parsley
 
  Bring water to a boil in a Dutch oven; add potatoes.  Cover and cook 10
  minutes.  Fry bacon until transparent; add onion, and cook until onion is
  soft and bacon is lightly browned. Add bacon, onion, bacon drippings, fish
  fillets, and thyme to potatoes.  Simmer 10 minutes or until potatoes are
  tender.  Stir in half and half, salt, pepper, simmer 5 minutes.  Sprinkle
  with parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Chowder
 Categories: Soups, Fish, Camping
   Servings:  6
 
    1/2 lb Bacon
  1 1/2 c  Chopped onion
      6 lg Potaotes, peeled and sliced
           Salt and pepper
      1 ds Of whiskey
           Milk to cover
           Chunk of butter
           Paprika
 
  Fillets of a variety of just-caught fish
  
  Slice the bacon into 1/2-inch strips and fry until crisp.  Drain. Saute the
  onions in the bacon fat; let the potatoes brown a bit in the hot fat. Add
  enough water to cover the potatoes and cook until they are tender. Add the
  fish fillets.  Cover and cook for about 10 minutes. Season to taste, and
  add a good dash of whiskey (and some for the cook). Cover with milk and
  simmer until you have stew.  Drop in a chunk of butter to melt. Sprinkle
  with paprika and the cooked bacon and serve hot.
  
  The number this recipe will serve depends on how many fish were caught.
  
  [MID-ATLANTIC COUNTRY; April 1988]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Chowder
 Categories: Soups, 1941
   Servings:  6
 
      2 c  Shredded salmon
      1 c  Diced potatoes
      1 sm Onion, chopped
      1 c  Cooked tomatoes
      2 c  Water
      1 tb Diced bacon or salt pork
      1 tb Butter or butter substitute
           Salt and pepper
      2    Bouillon cubes
 
  Brown bacon in hot frying pan.  Add onion.  Cook until slightly browned.
  Add potatoes, tomatoes, water, butter, and bouillon cubes. Cover. Simmer
  until vegetables are tender.  Season to taste. Add salmon. Heat thoroughly.
  Serve at once. 6 servings.
  
  Priscilla Robinson, Jackson, MI.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Soup with Fennel
 Categories: Soups
   Servings:  6
 
      1 lb Flounder
           Bones from fish
      1    Bay leaf
      4    Parsley stalks
      2    Lovage stalks
  6 1/4 c  Cold water
           Sea salt
      6    Black peppercorns
      1    Small onion
      1    Carrot
      1    Leek
    1/2 lb Hake
      2 tb Butter
      1 tb Flour
      2 tb Sour cream
      2 tb Chopped fennel leaves
 
  Put the fish bones in a pan with the bay leaf, parsley, and lovage.  Cover
  with cold water, add salt and peppercorns, and bring to boil.  Simmer for
  30 minutes.  Peel and chop the onion and carrot.  Trim and chop the leek.
  Put them in a saucepan.  Pour the fish stock over the vegetables through a
  seive (strainer).  Bring to a boil, then let simmer for another 30 minutes,
  then put in the hake.  Simmer for 15 minutes, or until the hake is cooked.
  Remove the hake and put the plaice (flounder) filets into the pan. Simmer
  for 5 minutes, then remove them.  Cool the soup slightly, then puree it in
  a blender. Melt the butter in a clean pan, stir in the flour and cook for
  one minute.  Stir in the blended soup and simmer for 3 minutes, stirring.
  Add salt and pepper to taste.  Take the hake off the bone and chop it; skin
  the plaice (flounder) filets and chop them.  Put both sorts of fish into
  the soup and stir in the sour cream.  When all is hot, add the chopped
  fennel and stand, covered, for 3 to 4 minutes before serving. Serve as is,
  or with fennel dumplings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Soup
 Categories: Soups
   Servings:  1
 
      4 tb Olive oil
      1 md Chopped onion
      3 cl Garlic, minced
      4 cn Minced clams
      4 c  Peeled and chopped tomatos
      1 c  Finely chopped carrots
      2 c  Finely chopped celery
      1 ts Salt
    1/2 ts Dry mustard
    1/2 ts Oregano
    1/2 ts Paprika
      4    Bay leaves
  1 1/2 lb Shrimp
      1 lb Scallops
      2 cn Beef broth
      2 cn Chicken broth
      4 cn Water
      1 lb Cut bite size haddock
      1 lb Cut bite size cod
 
  Saute onion, garlic, olive oil in heavy pan until golden. Add clams,
  tomatos, carrots, celery, broth, water and spices. Simmer for about 1 hour.
  Add fish and scallops. Let come to a boil. Add shrimp. Let it come to a
  boil till fish flakes with a fork.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Soup
 Categories: Soups, Osg, Seafood
   Servings:  1
 
    1/2 cn Salmon
      1 cn Clam juice
      1 qt Milk
           Pepper; a dash
      1 tb Butter
 
  Cook salmon and clam juice. Heat milk, butter and add to salmon and clam
  juice. Source: MRs. Bessie J. Wade, Acme Grange, Lorain County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fisherman Chowder
 Categories: Soups
   Servings:  1
 
    1/4 lb Bacon cut in small pieces
      1 ts Paprika
    1/2 c  Chopped onion
      1 c  Diced raw potato
      1 cn (6.5-oz) chopped clams
           With liquid
    1/4 c  White wine
      1 c  Crab legs/imitation crab
      1 c  Shrimp
      1 c  Scallops halved/quartered
      1 ts Salt
    1/2 ts Pepper
      1    Bay leaf
    1/2 ts Thyme
  2 1/2 c  Skim milk
    1/2 c  Instant mashed potatoes to
           Thicken
           Any other shellfish you
           Like
 
  In a heavy soup pot or kettle, brown the bacon with the paprika, onion and
  potato, sauteing until potato and onions are soft and bacon is cooked. Add
  the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish.
  Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat
  over low flame, stirring constantly. Do not allow mixture to boil. When
  seafood and fish are thoroughly heated through, thicken chowder by adding
  instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead,
  refrigerated, then re-heated in a crock pot or over very low heat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fisherman's Bouillabaisse
 Categories: Soups
   Servings:  4
 
    1/4 c  Olive Oil
      2 md Cloves Garlic, Fine Chopped
      1 c  Water
    1/2 c  Dry White Wine
      1    Env. Soup Mix *
      1 tb Finely Chopped Parsley
      1 ts Thyme Leaves
 14 1/2 oz **
  1 1/2 lb Lobster Tails ***
      1 lb Fish ****
      6    Clams, Well Scrubbed
      6    Mussels, Well Scrubbed
 
  * Soup mixes to be used.  Choose one.  Onion or Onion-Mushroom. ** Canned
  tomatoes should be whole peeled tomatoes, undrained and *** There should be
  about 3 lobster tails that are cut into 3-inch **** Fish that can be used.
  Choose one.  Red Snapper, cod, or halibut.
  ~-------------------------------------------------------------------------
  In large saucepan or stockpot, heat oil and cook garlic over medium heat
  until golden.  Add water, wine, onion recipe soup mix, parsley, and thyme,
  blend thoroughly.  Stir in tomatoes.  Bring to a boil, then simmer covered
  15 minutes.  Add lobster and fish and simmer 10 minutes.  Add clams and
  mussels and simmer an additional 5 minutes or until shells open. (DISCARD
  ANY UNOPENED SHELLS).  Serve, if desired, with bread or rolls.  Makes about
  4 (2 cup) servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Five Bean Soup
 Categories: Beans, Soups, Vegetarian
   Servings:  6
 
    1/2 c  Navy beans; dried
    1/2 c  Lima beans; white dried
    1/2 c  Chick peas; dried (garbanzo
    1/2 c  Red beans; dried (kidney be
    1/2 c  Black beans; dried
  3 1/2 c  Water; or beef stock
           Salt
      2 tb Vegetable oil
      1    Onion; chopped
      2 tb Dry sherry
      3    Cl Garlic; minced
      1    Green bell pepper; cored, s
      1    Carrot; diced
      1    Celery; diced
  1 1/2 ts Cumin; ground
      1 ts Coriander seeds; coarsely g
      1 ts Orange peel; grated
    1/4 ts Freshly ground pepper
    1/4 ts Red pepper flakes; dried (o
           Rice; freshly cooked (optio
           Sour cream; or yogurt
           Cilantro; fresh, chopped
 
      Rinse and sort beans.  Place beans in large pot; add enough cold water
  to cover by 3 inches.  Let stand overnight.
      Drain beans and return to pot.  Add 3-1/2 cups water.  Bring to boil.
  Adjust heat so liquid barely simmers.  Cover and cook until beans are
  tender, stirring occasionally, about 1-1/2 hours.  Season to taste with
  salt.
      Heat oil in heavy skillet over low heat.  Add onion, Sherry and garlic.
  Cover and cook until onion is soft, stirring occasionally, about 15
  minutes.  Add bell pepper, carrot, celery, cumin and coriander. Cover and
  continue cooking until vegetables are tender, stirring occasionally, about
  15 minutes.  Add vegetable mixture to beans. Stir in orange peel, pepper
  and 1/4 teaspoon red pepper flakes if desired. Place rice in bowls. Spoon
  soup over.  Top each with dollop of sour cream or yogurt. Garnish with
  chopped cilantro and serve. Serves 6. Recipe from Bon Appetit, October,
  1987.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Florida Bouillabaisse
 Categories: Fish, Seafood, Soups, Stew
   Servings:  6
 
      2 lb Fish fillets, cut into
           -pieces
      1 lb Shelled shrimp
      2    Softshell turtles, cleaned
           -and parboiled until tender.
           -Cut into
           Small pieces
      6    Blue crabs, boil and remove
           -meat, or one 7-1/2 oz. can
           -crabmeat
     12    Clams or one 7-1/2 oz. can
           -chopped clams
      1 md Onion, sliced and 1/2 cup
           -diced green onions
    1/2 c  Chopped celery
    1/2 c  Green pepper
    1/2 c  Sliced mushrooms
    1/4 c  Chopped parsley
      2    One lb. cans tomatoes
      2    Cloves minced garlic
    1/2 ts Thyme
    1/2 ts Saffron
      2    Bay leaves
    1/2 c  Oil
      1 c  White wine
           Hot sauce to taste
      2 c  Fish stock
 
  This is a Florida chowder... it goes real good with "french" bread.
  
  Saute vegetables in oil until soft, about 10 minutes.  Add wine, stock,
  tomatoes and bring to a boil.  Add fish and remaining ingredients. Cook
  over medium heat for 15 minutes.  Turn on low and simmer for 20 minutes.
  
  Posted by Bill Mathews. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Four Cheese Soup
 Categories: Soups, Cheese, Vegetarian
   Servings:  6
 
      2 tb Unsalted butter
      1    Med. leek - white & pale
           -green parts only, chopped
      4 c  Chicken stock - or canned
           -low-salt broth
      1    Med. potato - boiling type,
           -peeled and diced
      2 c  Half and Half
    3/4 c  Provolone cheese - grated
           -(about 3 ounces)
    3/4 c  Parmesan - fresly grated
           -(about 3 ounces)
    3/4 c  Mozzarella - grated (about 3
           -ounces)
    3/4 c  Cheedar cheese - grated
           -(about 3 ounces)
           Croutons
 
  Number of Servings:   6
  
  Melt butter in heavy large saucepan over medium heat.  Add leek and saute
  until tender, about 5 minutes.  Add stock and potato and bring to boil.
  Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in
  batches in processor or blender.  Return soup to saucepan. Add Half and
  Half and bring to simmer.  (Can be prepared 1 day ahead. Cover and
  refrigerate.  Bring to simmer before continuing.)
  
  Gradually add all cheeses to soup and whisk until melted.  Ladle soup into
  bowls.  Sprinkle with croutons.
  
  Recipe from Caruso's Palace, Orlando, Florida. Courtesy of Bon Appetit,
  September, 1991.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Canadian Pea Soup
 Categories: Canadian, Soups, Vegetables
   Servings:  1
 
      1 lb Dried peas
      8 c  -Water
    1/2 lb Salt pork-all in one piece
      1    Onion, large;chopped
    1/2 c  Celery;chopped
    1/4 c  Carrots;grated
    1/4 c  Parsley; fresh,chopped
      1    Bay leaf;small
      1 ts Savory, dried
           -Salt and Pepper
 
  "Newfoundland Pea Soup is very similar, but usually includes more
  vegetables such as diced turnips and carrots, and is often topped with
  small dumplings. This soup is very good reheated.. The most authentic
  version of Quebec's soupe aux pois use whole yellow peas, with salt pork
  and herbs for flavour. After cooking, the pork is usually chopped and
  returned to the soup, or sometimes removed to slice thinly and served
  sepaprately. Instead of fresh or dried herbs, herbes salees (herbs
  preserved with salt) are often used; they are available commercially or
  made at home.
    Pea soup remains a popular dish in resturants where tourists enjoy a true
  taste of old Quebec. In some variations, a little garlic, leeks, other
  vegetables or a ham bone are added for flavour. For a thicker consaistency
  (though this is not traditional) a cup or two of cooked peas can be pureed
  then returned to the soup."
  
  Wash and sort peas; soak in cold water ovvernight. Drain and place in a
  large pot; add water, parsley, salt pork, onion, celery, carrots, parsley,
  bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer
  until peas are very tender, about 2 hours, adding more water if needed.
  Remove salt pork; chop and return to soup. Discard bay leaf. Season to
  taste with salt and pepper. MAKES 8 SERVING: SOURCE: "The First Decade"
  chapter in _A Century of Canadian Home Cooking_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Market Soup Mix
 Categories: Soups, Beans
   Servings: 14
 
      1 lb Each of the following
           Navy beans
           Great northern beans
           Green split peas
           Yellow split peas
           Black-eyed peas
           Lentils
           Baby limas
           Black beans
           Red beans
           Soy beans
           Barley pearls
 
  Combine the dried beans and peas.  Divide into 14 - 2 cup packages.
  
  From January 1992/ FAMILY
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Market Soup
 Categories: Soups, Beans
   Servings:  6
 
      2 c  French market soup mix
      2 qt Water
      1    Ham hock
  1 1/4 tb Salt
    1/4 tb Pepper
     16 oz Can whole tomatoes;
           -coarsely chopped,
           - don't drain
  1 1/2 c  Chopped onion
      1    Clove garlic; minced
      1    Chili pepper; chopped
    1/4 c  Lemon juice
 
  Sort and wasy 2 cups of the bean mix, place in a large heavy soup kettle.
  Cover with water that reaches 2 inches above the beans.  Soak overnight.
  The following morning: Drain the beans, and add 2 qt water, ham hock, salt
  and pepper.  Cover and bring to a boil.  Reduce the heat and simmer for 1
  1/2 hours until beans are tender. Add remaining ingredients. Simmer for
  another 30 minutes, stirring occasionally. Remove ham hock from the soup,
  take the meat from the bone, chop and return to the soup.
  
  Makes 2 1/2 quarts of soup
  
  From January 1992/ FAMILY
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Onion Soup
 Categories: Soups, Vegetables, French, Coca-cola
   Servings:  4
 
    1/4 c  Butter
      4 c  Thinly Sliced Onions
     21 oz Beef Broth
    3/4 c  Coca-Cola
      1 ts Salt
    1/2 ts Vinegar
    1/8 ts Pepper

MMMMM-----------------------------GARNISH----------------------------------
           Parmesan Cheese, Grated
           Thick Slices French Bread
 
  In a heavy saucepan, melt the butter.  Add the onions and cook until they
  are golden, do not brown.  Add the undiluted beef broth, one soup can of
  water, Coca-Cola, salt, vinegar and pepper.  Cover and simmer for 20 to 25
  minutes.  In a broiler, toast one side of the French bread slices.  Turn
  and generously sprinkle with the grated Parmesan cheese.  Toast until
  browned.  Into deep bowls, ladle the soup and top with the toast, cheese
  side up.  From: "International Cooking with Coca-Cola", a give-away
  pamphlet from The Coca-Cola Company, 1981.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Onion Soup
 Categories: Soups, Vidalia
   Servings:  8
 
      4 c  Thinly Sliced Sweet Vidalia
           - Onions
    1/2 c  Margarine
      2 tb Flour
      4    Beef Bouillon Cubes
      4 c  Water
      1 c  Dry White Wine
      3 tb Worcestershire Sauce
      8    Half Inch Thick Slices
           - French Bread
    1/4 c  Shredded Swiss Cheese
 
  Saute onions in margarine in large saucepan until they are very soft and
  golden, or about 30 minutes.  Stir in flour  and cook over low heat,
  stirring constantly, for 2 minutes.  Stir in beef bouillon, water, wine and
  Worcestershire sauce.  Heat to boiling, reduce heat, cover and simmer for
  30 minutes.
  
  Sprinkle bread slices with cheese and broil four inches from the heat for 3
  to 4 minutes or until the cheese is melted.
  
  Ladle soup into bowls and float a bread slice on each.  Serve immediately.
  
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Onion Soup
 Categories: Soups
   Servings:  6
 
    1/4 c  Butter
      6 x  Medium Cooking Onion Sliced
      1 ts Sugar
      1 tb All-Purpose Flour
      1 c  Dry White Wine
      4 c  Beef Broth
    1/4 ts Pepper
      6 x  1/2 In Day Old French Bread
      2 c  Grated Swiss Cheese
    1/2 c  Grated Parasean Cheese
           Paprika
 
  In large Dutch oven over medium heat, melt butter.  Add onions and sugar.
  Cover and cook, stirring occaisionally, 30 minutes or until onions are
  tender but not colored.  Uncover pan, increase heat slightly and continue
  to cook, stirring regularly until onions are rich caramel colour (10 to 15
  minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended.
  Gradually add wine; cook, stirring constantly, until mixture boils and
  thickens.  Stir in beef broth and pepper; bring to boil. Reduce heat to
  low.  Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof
  bowls.  Top each with bread slice; sprinkle with swiss cheese and parmaean
  cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese
  melts and bubbles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Onion Soup
 Categories: Soups, Low-cal
   Servings:  4
 
      1 tb Butter
      1 lg Onion, sliced thin
      2 ts Flour
    1/4 c  Dry white wine*
      5 c  Water
      4 ts Beef bouillon, or cubes
           Freshly ground pepper
      4 sl French bread
      1 c  Swiss cheese, shredded
 
  *This ingredient is in original recipe for which the food values are given.
  See note about how it was actually made at the end.
  
  Melt butter in large saucepan.  Add sliced onion, cover, cook over low heat
  about 5 min until onion is tender.  Remove lid, increase heat to high. Cook
  and stir until onions are golden.  Reduce heat, stir in flour and wine.
  Simmer 1 min.  Add water and bouillon cubes.  Bring to a boil, reduce heat
  and simmer 5 min.  Season to taste with salt and pepper.
  
  Place bread slices in 325F oven 5 min to dry.  Pour soup into 4 heated
  ovenproof bowls.  Place a slice of bread on top of each; allow bread to
  soak up soup, then cover with 1/4 cup cheese per bowl.  Bake at 325F 25-30
  min until cheese is lightly browned.
  
  4 servings - each 1 cup 1 protein choice, 1 1/2 Starch, 1 1/2 fat 20 g
  carbohydrate, 11 g protein, 11 g fat  (223 Calories)
  
  Choice Cooking, Canadian Diabetes Assoc, shared by Elizabeth Rodier
  
  MY WAY:  Start a loaf of French Bread in the bread machine so it is
  finished about 15 min. before you want to eat.  Slice onion or chop (not
  too fine) in a food copper.  Use water instead of wine and leave out the
  flour.  Add 1 tsp extra liquid bouillon (eg. Oxo). If you don't have fresh
  bread to serve on the side, dry croutons (bread cubes) are good on top of
  the soup.  Sprinkle with parmesan. WARNING: Guests may fill up on the
  bread/soup and not have room for dinner!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Onion Soup
 Categories: Soups, Vegetables
   Servings:  4
 
      2 tb Unsalted butter
      2 lb Spanish onions, sliced
           -(about 8 cups)
      2    Cloves garlic, chopped
    1/4 c  All-purpose flour
  2 1/3 c  Canned beef broth
  2 1/2 c  Water
    1/2 ts Dried leaf thyme, crumbled
    1/2 ts Salt
      4 sl French bread, diagonally cut
      1 ts Dijon-style mustard
    1/4 c  Shredded Swiss cheese (1
           -ounce)
 
  Heat the butter in a Dutch oven over medium-high heat.  Add the onion and
  garlic; cook, stirring occasionally, for 15 minutes or until the onions are
  golden.  Remove 3/4 cup of the onions and reserve for Onion and Ham Tart
  (separate recipe).
  
  Increase the heat to high and cook the onions remaining in the Dutch oven,
  stirring, for 5 to 8 minutes or until golden brown.  In a small bowl, stir
  together the flour and 2 tablespoons of the broth until smooth. Blend in
  the remaining broth.  Add the broth-flour mixture, water, thyme and salt to
  the onions in the Dutch oven.  Bring to a boil, stirring. Lower the heat
  and simmer for 10 minutes.  Reserve and refrigerate 1 cup of the soup for
  the Potatoes Boulangere (separate recipe).
  
  Meanwhile,spread the mustard on the bread.  Place on a foil-lined baking
  sheet.  Sprinkle the cheese over the bread.  Bake the croutons in a
  preheated 350 F oven for 15 minutes or until they are golden and crisped.
  
  To serve, ladle 1 1/4 cups of soup into each of 4 bowls.  Float a crouton
  on the top of each bowl.
  
  Makes 4 servings (1 1/4 cups each).
  
  Per Serving: 87 Calories, 3 g Protein, 3 g Fat, 23 g Carbohydrates, 442 ng
  Sodium, 7 mg Cholesterol.
  
  Exchanges: 1/4 starch/bread, 2 vegetable, 1/2 fat.
  
  [Family Circle; 2/1/92]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Corn Chowder
 Categories: Soups, Vegetables
   Servings:  6
 
      6    Ears of fresh corn
      2 tb Butter
      1 sm Onion
      1 tb Flour
      3 c  Rich milk
 
  Info:  from The Old Farmer's Almanac Colonial Cookbook
  
  Salt and pepper
  
  Score each row of kernels with a sharp knife, and scrape them and the milk
  from the cobs.  Cook the onion in the butter until soft but not brown. Add
  the flour and the corn, and stir until the mixture starts to thicken.
  Transfer the mixture to a double boiler and gradually add the milk,
  stirring until cooked, then season to taste with salt and pepper. Serve
  hot, garnished with lots of finely chopped parsley and an additional pat of
  butter.
  
  Posted by Perry Lowell. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Fruit Soup
 Categories: Soups
   Servings:  6
 
      3 tb Sugar
      3 tb Cornstarch
    1/8 ts Salt
      1 c  Water
  1 1/4 c  Rose wine
  1 1/2 c  Cranberry juice
      3 c  Fresh fruit
 
  Mix sugar, cornstarch and salt in 3-quart saucepan; stir in water and wine.
  Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from
  heat. Stir in cranberry juice. Cover loosely and refrigerate until
  chilled.
  Stir in fruit. Serve with sour cream or whipped cream if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Mushroom Soup
 Categories: Soups, Vegetarian
   Servings:  2
 
      2 tb Butter
    1/2 lb Fresh mushrooms, sliced
    1/2 c  Finely chopped onion
    1/2 ts Vegetable seasoning
      1 tb Arrowroot powder
      2 c  Skim milk
      1    Cube bouillon
 
  In sauce pan, melt butter over medium heat.  Add mushrooms.  onion, and
  vegetable seasoning.  Cook about 5 minutes.  Combine arrowroot in about 1/4
  of the milk; add to mushroom mixture.  Add bouillon cube and remaining
  milk. Simmer, stirring constantly, until soup is hot and thickens slightly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Mushroom Bisque
 Categories: Soups
   Servings:  4
 
      3 tb Butter
      1 lb Mushrooms - sliced
      3 tb All-purpose flour
      4 c  Half and Half
      1    Egg yolk - beaten to blend
      2 tb Lemon juice
           Salt and pepper
 
  Melt butter in heavy large saucepan over medium heat.  Add mushrooms and
  saute until soft, about 4 minutes.  Add flour and stir for 2 minutes.
  Slowly mix in Half and Half.  Simmer until thickened, stirring frequently,
  about 4 minutes.  Combine yolk and lemon juice in small bowl. Gradually
  whisk in half of soup.  Return to saucepan and stir until heated through;
  do not boil.  Season generously with salt and pepper.
  
  Serves 4.
  
  Recipe from "Too Busy To Cook", Bon Appetit, December, 1989.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Tomato Soup with Sweet Basil
 Categories: Soups
   Servings:  6
 
      1 md Onion
      2 tb Unsalted butter
     12    Red, ripe tomatoes,
           -preferably plum
      1 sm Clove garlic
           Salt and freshly ground
           -pepper
      1 c  Heavy cream
      1 bn Fresh sweet basil
    1/4 c  Sour cream, if serving cold
 
  Slice onion.  Melt butter in a large heavy pot and saute slices until they
  just begin to brown.  Quarter tomatoes and add them to the pot.
  
  Crush entire clove of garlic by giving it a good whack with the flat of a
  cleaver, loosening cloves and slightly cracking skins.  Add garlic skins
  and all to pot.  Add enough water to come to 1 inch above level of
  tomatoes.  Season with salt and pepper.  Add cream.  Bring soup to a boil,
  then reduce to a simmer and cook partially covered 20-25 minutes.  In a
  blender or food processor, puree soup, then strain,pushing through as much
  pulp as possible to obtain a smooth thick cream.
  
  To serve hot ladle soup into six warm bowls and garnish with fine julienned
  basil leaves.
  
  To serve cold allow to cool to room temperature, then refrigerate at least
  2 hours, then add seasoning. It will require more salt and pepper then when
  serves hot.  Garnish with finely julienned basil leaves. Top with a dollop
  of sour cream.
  
  Yield: 6 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Tomato Chili Soup
 Categories: Soups, Vegetables
   Servings:  4
 
      8    Tomatoes - medium
      1    Garlic clove - minced
    1/2 ts Hot chili powder or cayenne
      1 c  Chicken broth
           Green onions - chopped
           Cilantro - chopped
           Cumin seed - crushed
           Lime - fresh, wedges
           Tortilla chips
 
  Wash tomatoes and broil until skins are brown and shrivelled and interior
  is soft.  Skin and puree in food processor with garlic, chili powder and
  broth.
  
  Garnish with green onion, cilantro, cumin and lime.  Serve hot or at room
  temperature with tortilla chips.
  
  Serves 4.
  
  From Peppers Hot and Chili by Georgeanne Brennan and Charlotte Glenn
  Calgary Sun, Monday, July 30, 1990 - Cinda Chavich
  
  Posted by Fred Towner (July 31, 1990)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Tomato-Basil Soup
 Categories: Soups
   Servings:  6
 
           Ingredients:
      3 tb Unsalted butter
      1 tb Oil
      1    Onion, sliced or chopped
      1 md Leek, cleaned and finely
           -chopped
      1 md Carrot, finely chopped
      1 md Stalk celery, finely chopped
           Bouquet garni (see note)
      2 tb Chopped fresh basil or 2
           -teaspoons dried leaf
      4    Ripe medium tomatoes,
           -coarsely chopped
      3 tb Tomato paste
      2 tb All-purpose flour
  2 1/2 c  Chicken stock
    1/2 c  Half and half or heavy cream
           Salt and finely ground
           -pepper to taste
 
  Directions: 1. Heat butter and oil in a 2-quart saucepan. Add onion, leek,
  carrot, celery, bouquet garni, and basil and saute 5 minutes over low heat,
  stirring occasionally. 2. Add tomatoes and tomato paste and cook about 5
  minutes. Sprinkle with flour and mix well. Add chicken stock, cover, and
  simmer about 20 minutes. Remove bouquet garni. 3. Pour into food processor
  fitted with steel blade or into blender and puree. Pass through a fine
  strainer (use a rubber spatula to help force liquid through). 4. Return to
  saucepan and add half and half or cream. Bring to boil. Reduce heat and
  simmer 2 to 3 minutes. Taste for seasoning with salt and pepper. Serve hot
  with fresh basil leaves or chopped parsley for garnish. Variation: Omit
  basil and add 1/4 to 1/2 tsp. curry powder for a completely different
  taste. May be refrigerated for up to 1 day and served chilled. Advance
  Preparation: May be prepared up to 2 days ahead through step 3 and kept in
  refrigerator. Note: To make a bouquet garni, wrap a parsley stem, bay leaf,
  and a sprig of fresh thyme in cheesecloth and tie with string.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fricot a la "Belette" ("Weasel" Fricot/soup)
 Categories: Acadian, Soups, Vegetables, Vegetarian
   Servings:  1
 
      1    Onion; chopped
      3 tb Butter
      2 tb Salted herbs;*
      4 c  -Water
      3 c  Potatoes; diced
           -salt and pepper
      1 tb Flour

MMMMM--------------------DUMPLINGS:* THIS IS ONE OF-------------------------
           -several possible dumpling
           -recipes given
      1 c  Flour
    1/2 ts -Salt
    1/2 c  -Cold water
 
  *posted separately
  
  "If there was one dish that could be called typically Acadian, it would
  certainly be Fricot, a soup containing potatoes and meat. The dish has been
  a long time favorite in Acadian households, so much  that the word fricot
  was once synonymous with a good meal and a common call for dinner was
  often, "Vous etes invites au fricot!"... This potato fricot was prepared
  when neither meat nor fish were available, and given the tongue-in-cheek
  name, "Weasel Fricot" (Fricot a la Belette). If you ask Acadians about the
  origin of the name, they will smile and say, "Parce que b'lette a passe
  tout drouete (Because the weasel went right on by.) On Prince Edward it is
  called Fricot a la bezette (Nincompoop Fricot) where bezette roughly
  translates as "nincompoop". It is known as butter fricot, salted her fricot
  and potato fricot, and is often served with a large slice of buttered bread
  and molasses."
  
  Handkerchief Dumplings (Pates en Mouchior de Poche) Mix flour with salt.
  Gradually add cold water to the dough as one would when making biscuits.
  Roll the dough fairly thin, cut into 1 1/2 inch squares and place the
  squares in the fricot. Cover and simmer 7 minutes.
  
  Saute the onion and salted herbs in butter for 1-2 minutes or until the
  onion is golden brown. Add the water, potatoes, salt and pepper, and simmer
  for 20 minutes. To thicken the broth, add dumpling or flour mixed with
  water.
  
  SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau posted by Anne
  MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Soup
 Categories: Soups
   Servings:  2
 
    2/3 c  Apricot Nectar
      1 ts Cornstarch
      1 tb Brandy
      1 tb Honey
    1/8 ts Ground Allspice
      1 c  Peeled & Sliced Fruits *
 
  *  Peeled and sliced fruits can be papayas, peaches or pineapples; cut up
  apricots, nectarines, or plums; or halved and pitted dark sweet cherries.
  ~-------------------------------------------------------------------------
  In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in
  brandy, honey, and allspice.  Micro-cook, uncovered, on 100% power for 2 to
  3 minutes or till the mixture is thickened and bubbly, stiring every 30
  seconds.  Stir in fruit.  Micro-cook, uncovered, on 100% power for 45
  seconds to 1 minute or till heated through.  Chill thoroughly, if desired.
  Serve hot or cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Soup
 Categories: Soups, 1941
   Servings:  6
 
      2 c  Fruit
      3 c  Water
           Corn-starch
           Sugar
 
  Combine raspberries, blackberries, peaches, or cherries with the water.
  Cover.  Simmer until fruit is soft.  Rub through sieve. Sweeten puree to
  taste.  Add 1/2 tablespoon corn-starch to each cup of puree. Mix until
  smooth.  Cook over hot water, stirring constantly, until well flavored.
  Chill.  If desired, a few drops of lemon juice may be added to develop the
  flavor of the fruit. 6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garbanzo Soup
 Categories: Soups, Vegetables
   Servings:  4
 
      3 tb Butter
    1/4 c  Minced onion
      3 c  Water
      1 cn (15 oz) garbanzo or
           -chickpeas, drained
      2    Beef bouillon cubes
    1/4 ts Salt
    1/4 ts Garlic salt
    1/4 ts Dried mint leaves
    1/8 ts Black pepper
    1/4 c  Macaroni, uncooked
           Grated parmesan cheese
           Minced parsley for garnish
 
  In a 2-quart saucepan, melt butter over medium heat. Saute onion until
  golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic
  salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce
  heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and
  garnished with minced parsley.
  
  SOURCE: Sopie Kay's Pasta Cookery H-P Books, Tucson, Arizona 85703
  
  Reprinted in The Cookbook Digest Issue A-0008 (1980)
  
  Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Gazpacho
 Categories: Soups, Garlic
   Servings:  4
 
      2    Cloves garlic
      6 lg Tomatoes
      1 lg Onion
      1    Green pepper
      2 sm Cucumber
    1/2 c  Olive oil
    1/2 c  Lemon juice
      3 c  Tomato juice
           (salt)
           Cayenne pepper
 
  Peel the tomatoes and blend with the garlic in a blender.  Add 1/4 of the
  green pepper, 1/4 of the onion, and 1/2 of the cucumber.  Chill.  Chop
  remaining vegetables and put in separate serving dishes in the
  refrigerator.  Put tomato juice in refrigerator.  Just before serving,
  blend olive oil, lemon juice, salt, cayenne and tomato juice.  Add to
  blender mixture.  Ladle into soup dishes.  Pass chopped vegetables and a
  dish of croutons as garnish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Soup
 Categories: Soups, Garlic
   Servings:  6
 
     20    Garlic cloves
      2 c  Sliced onions
      1 c  Sliced gr. peppers
  1 1/2 tb Olive oil
      3 c  Tomatoes
      2 c  Broth
      3    To 4 slices dark bread
           -(cubed)
 
  Blanch the garlic cloves in boiling water for 30 seconds, rinse under cool
  water, drain, peel and slice them thinly. In a large kettle saute onions &
  peppers until soft and golden...about 8-10 min.  Add garlic and sliced
  tomatoes, reduce heat, cover and simmer for 30 min. Pour in the broth &
  heat the soup just to aboil.  Add the bread cubes to thicken the soup to
  desired consistency. Serve with grated Parmesan cheese, or thick pesto.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Soup
 Categories: Soups, Garlic
   Servings:  6
 
      1 tb Butter or margarine
      1 tb Olive oil
      1    Head elephant garlic, cloves
           -peeled and crushed
      2 md Onions, peeled and chopped
     10    Whole cardomom pods
    1/2 ts Dried basil
    1/8 ts Dried celery seeds
      1 qt Chicken broth (not boullion)
      4    Eggs, separated
      1 tb Olive oil
      3 tb Unsweetened lime juice
 
  chopped fresh cilantro or parsley, for garnish
  
  Melt butter or margarine in a skillet.  When it stops foaming, add olive
  oil and mix together.  Add the garlic and onion and saute until soft but
  not browned.  Add herbs. Meanwhile, heat the chicken broth. Toss in
  cardomom pods. Add the sauteed garlic and onion. Use a little bit of broth
  to deglaze the skillet and add that to the broth. Simmer, covered, for half
  an hour.  Remove onions and garlic, press through a strainer, and return to
  broth.  Remove cardamom pods and discard. Whisk a tablespoon of olive oil
  into the egg yolks, then a bit of the hot broth, and whisk mixture into the
  soup.  Add the lime juice. Whisk a little bit of water into the egg whites.
  Just before serving, swirl the broth and add the whites quickly in a thin
  stream.  Garnish with chopped cilantro or parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Soup with Chicken
 Categories: Soups, Poultry
   Servings:  8
 
      1    Whole chicken, disjointed
      2    Carrots, minced
      2    Stalks celery, minced
      1 lg Whole onion
      1    Whole head garlic, broken
           Into uppeeled cloves
           Chopped fresh parsley
           Salt and pepper to taste
     10    Cloves garlic, peeled
      4 tb Butter
      2 tb Flour
 
  Make fresh chicken broth by simmering chicken, carrots, celery, onion,
  garlic, parsley, salt and pepper in enough water to cover.  When chicken is
  thoroughly cooked, remove it and skim fat from broth.  Simmer broth,
  reducing it until it is very rich.  Remove unpeeled garlic cloves; squeeze
  cooked garlic from cloves and mash to make puree.  Discard skins.  In
  frying pan, saute the 10 peeled cloves in butter.  When lightly browned,
  add flour and small amount of broth and mix with a wire whisk until
  velvety.  Pour this mixture into the remaining broth, ad pureed gralic, and
  stir.  Tear chicken into bite-sized pieces and add to the soup. Sprinkle
  with fresh parsley and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Soup (Florida Cooking)
 Categories: Soups
   Servings:  1
 
  1 1/4 c  Chicken broth
      2 ts Olive oil
      1 sm Clove garlic or 1/2 large,-
           -peeled and crushed
      1 sl Cuban or French bread
      1 ea Egg
           Salt and freshly ground-
           -pepper to taste
      1 ts Minced parsley
      2 ts Grated hard queso blanco-
           -(see Note) or Parmesan-
           -cheese
 
  Bring the chicken broth to a boil.  In a small skillet, heat the oil.  Add
  the garlic and saute until golden and aromatic.  Place the bread in a large
  soup bowl, pour the oil and garlic over it, add the boiling chicken broth,
  and immediately break the egg into the soup.  It will cook in 2 to 3
  minutes.  Add salt and pepper, and sprinkle with the parsley and cheese.
  
  NOTE:  There are dozens of quesos blancos, or white cheeses, which is
  exactly how the name translates.  Some are soft, some fresh, but many aged.
  Queso blanco generally is mild flavored, though some of the aged ones can
  be quite tangy.  They are found in markets in Florida and in most cities
  with colonies of residents of Caribbean, Cuban, or Mexican ancestry. Try
  the cheeses, and choose the one that suits your taste.
  
  FROM:  The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
  by:  Ronnie Wright
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Soup Royale
 Categories: Soups
   Servings:  6
 
     40    Garlic cloves
      2 c  Chopped onions
      1 c  Chopped peppers
    1/2 c  Chopped carrots
    1/2 c  Chopped celery
      1 c  Bread crumbs
     28 oz Can Italian plum tomatoes,
           -chopped
      5 c  Rich chicken stock
    1/2 ts Cayenne pepper
    1/2 ts Curry
    1/2 ts Black pepper
      1 ts Salt
      1 tb Oregano
      1 tb Thyme
    1/2    Olive oil
      1 c  Heavy cream
      1 c  Flour
      2 c  Skim milk
 
  In the olive oil, saute onions, garlic, celery and carrots until soft. Stir
  in flour and mix thoroughly. Cook 5 minutes while stirring. Do let not
  burn. Add tomatoes, breadcrumbs and stock. Bring to boil. Simmer 15
  minutes. Let cool. slightly. Add cream and or milk while puree'ing through
  blender. Garnish with finely chopped scallions, and serve very hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Soup
 Categories: Soups, Entertain
   Servings:  4
 
      1 tb Unsalted butter
      1 tb Olive oil
      1 lb Onions; coarsely chopped
     28    Garlic cloves; medium, peel
           -ed (about 2 heads)
      3 c  Chicken stock; or canned un
           -salted broth (or more)
      3 oz French bread; torn into pie
           -ces
      1    Bouquet garni; 6 sprigs par
           -sley, 3 sprigs thyme,
           1/2 bay leaf
      1 c  Whipping cream; or half & h
           -alf
           Salt and fresh ground pepper
 
    Melt butter with oil in heavy deep skillet over low heat.  Add onions and
  garlic and cook until onions are tender and golden brown, stirring
  frequently, about 30 minutes.
     Add 3 cups chicken stock, bread and bouquet garni to skillet and bring
  to boil. Reduce heat and simmer 15 minutes.
     Remove bouquet garni. Puree mixture in batches in blender. Transfer
  puree to heavy large saucepan.  Mix in cream. (Can be prepared one day
  ahead. Cover and refrigerate at this point).
     Stir over low heat until heated through.  Thin soup with additional
  stock if desired. Season with salt and pepper and serve. Serves 4. Susan
  Spicer is the Chef/Owner of Bayona, a restaurant in the French Quarter in
  New Orleans; she is the former head chef at The Bistro, which is a
  restaurant in the Maison de Ville Hotel in New Orleans. Source: Susan
  Spicer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gazpacho De Los Angeles
 Categories: Soups, California
   Servings:  6
 
     46 oz Canned tomato juice
      1    Green bell pepper; minced
      1 sm Onion; minced
      1    Cucumber; peeled & minced
      2    Canned green chiles; minced
      1 tb Worcestershire sauce
      1 ts Seasoning blend
    1/2 ts Minced garlic
      1 tb Olive oil
      1 tb Chopped chives
      2 dr Hot pepper sauce
           MSG (optional)
           Salt, white pepper
           Lemon wedges
 
  Combine tomato juice, green pepper, onion, cucumber, chiles,
  Worcestershire, seasoning blend, garlic, olive oil, chives and hot pepper
  sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly.
  Serve with lemon wedges.
  
  Note: For smooth gazpacho served with vegetable garnishes, blend tomato
  mixture in blender container until smooth. Serve with additional diced
  cucumber, green pepper and croutons on side.
  
  Makes 6 to 8 servings
  
  Created by: Velvet Turtle, Los Angeles
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gazpacho
 Categories: Soups
   Servings:  6
 
      3    Garlic cloves
    1/4 ts Crushed black pepper
    1/2 ts Salt
      3    Tablespoon oil
      4 c  Of cold water
      2 tb Vinegar
      4    Crushed tomatoes
      2 md Onions in rings and then in
           -4th
      2    Cucumbers sliced without
           -peeling
      2    Green peppers
 
  Grind the garlic with the pepper and salt.  Let stand for 15 minutes  Add
  oil, water and vinegar.  Let stand for 30 minutes Now you may strain and
  take out the garlic or leave it there for flavor, remember if you leave it
  there it will ge more stronger flavor.. add the rest of the ingredients and
  let on the cooler for 5 hours.  This was usually done in the morning for
  the late dinners!  add some pieces of french bread in crutons style before
  serving
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gazpacho
 Categories: Soups
   Servings:  8
 
      4 lg Tomatoes
      1 sm Cucumber, chopped
      1 md Green pepper, chopped
      1    Stalk celery, chopped
      1 sm Onion, finely chopped
      1    Clove garlic, minced
 13 3/4 oz Chicken broth
      2 tb Lemon juice
      1 tb Cooking oil
      1 ts Sugar
      1 ts Salt
    1/4 ts Pepper
      1 ds Tabasco hot pepper sauce
           Croutons
 
  Plunge tomatoes into boiling water for 30 seconds to loosen skins;then
  immerse in cold water.Slip skins off. Coarsely chop tomatoes (you should
  have about 2 1/2 cups).
  
  In large bowl combine chopped tomatoes, cucumber, green pepper, celery,
  onion, and garlic. Stir in chicken broth, lemon juice, oil, sugar, salt,
  pepper, and hot pepper sauce. Cover; chill thoroughly. Garnish each serving
  with croutons. Serves 8 to 10.
  
  Note: For a smoother soup, combine all ingredients except croutons as
  directed above. Place half the mixture at a time in blender container (or
  one-third of the mixture at a time in a food processor) Cover and blend
  till smooth. Chill and serve as above.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook Copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gazpacho
 Categories: Soups
   Servings:  8
 
      2 cn Tomatoes with liquid, minced
           -(14 1/2 oz. ea.)
      2 c  Vegetable juice
      2 tb Red wine vinegar
      1    Clove Garlic, minced
      1 ts Salt
    1/2 ts Pepper
     10 dr Hot sauce
      6 oz Seasoned croutons
      1 md Cucumber, peeled and diced
      1 md Green pepper, diced
      1 bn Green onions with tops,
           -sliced
 
  In a large bowl, combine first seven ingredients. Cover and refrigerate
  overnight. Stir well; ladle into soup bowls and garnish as desired with
  croutons, cucumbers, peppers, and green onions. Yield: 6-8 servings.
  
  SOURCE:*Sharon Balzer, Phoeniz, AZ, Country Magazine June/July 93 POSTED
  BY: Jim Bodle 8/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gazpacho
 Categories: Soups, Vegetables
   Servings:  8
 
      1    Clove garlic, minced
    1/4    To 1/2 cup cilantro, minced
  1 1/2 c  Fresh tomatoes, peeled and
           -chopped
      2 cn Stewed tomatoes (14 1/2
           -ounces each)
    3/4 c  Green pepper, seeded and
           -finely chopped
    3/4 c  Celery, finely chopped
    3/4 c  Cucumber, peled, finely
           -chopped
    1/4 c  Onion, finely chopped
      1    Jalapeno pepper, seeded
      2 c  Tomato juice
      2 tb Red-wine vinegar
      2 tb Olive oil
    1/2 ts Worcestershire sauce
      4    Drops Tabasco sauce
    1/4 ts Freshly ground black pepper
           Juice of 1 lime
      1 c  Dry white wine
      3 tb Fresh chives, chopped
 
  Set aside 1/4 cup each green pepper, celery and cucumber and 1 cup tomato
  juice.  Place the remaining ingredients except chives in a food processor
  fitted with a steel blade.  Process until the vegetables are pureed.
  
  Transfer to a large bowl and stir in all the reserved vegetables and the
  tomato juice.  Sprinkle with the chives.  Chill before serving.
  
  Makes 8 servings.
  
  Calories: 106   Cholesterol: 0 mg       Total Fat: 3.7 g Sodium: 258 mg
  Fiber: 3.2 g
  
  [ NEW CHOICES Magazine; July 1990 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gazpacho
 Categories: Soups
   Servings:  4
 
      1    Clove Garlic, Peeled
      1    Slim Cucumber, Peeled/Cut
      4    Ripe Tomatoes Cut In Eighths
    1/2    Green Pepper, Seeded/Sliced
      1 ts Salt
    1/4 ts Pepper
    1/2 sm Onion, Peeled/Sliced
      2 tb Olive Oil
      3 tb Wine Vinegar
    1/2 c  Ice Water
 
  Put all ingredients into container of electric blender in order listed.
  Cover and blend at high speed 5-10 seconds or until ingredients are finely
  chopped.  Chill thoroughly and serve.  May be served with side dishes of
  chopped cucumber, green onion, green pepper, tomatoes, croutons.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Georgia Crab Soup
 Categories: Soups, Seafood, Entertain
   Servings:  8
 
      6 tb Butter or margarine, divided
  2 1/2 c  Sliced fresh mushrooms
           -(about 8 ounces)
      3 tb All-purpose flour
      3 c  Homemade chicken stock or
           -canned chicken
           Broth, preferably low sodium
  1 1/2 c  Heavy cream
     12 oz Cooked crabmeat, fresh,
           -canned, or frozen,
           Thawed if frozen (about 1
           -1/2 cups)
    3/4 c  Freshly grated Parmesan
           -cheese
    1/4 c  Good-quality dry sherry,
           -Optional
           Salt and pepper to taste
           Chopped fresh parsley
 
  Melt 3 tablespoons of the butter in a 10-inch skillet over medium heat; add
  the mushrooms and saute for about 5 minutes, stirring occasionally, until
  softened.  Remove from the heat and set aside.  Melt the remaining 3
  tablespoons of butter in a heavy 3-quart saucepan over medium heat; stir in
  the flour and blend until smooth.  Pour in the chicken stock and cream,
  stirring constantly; cook and stir for 8 to 10 minutes until the mixture
  thickens and just begins to boil.  Add the crabmeat and reserved cooked
  mushrooms; cook and stir for 2 to 3 minutes longer until heated through.
  Remove from the heat; stir in grated Parmesan, sherry, if using, salt and
  pepper.  Serve garnished with chopped parsley.
  
  Makes 8 servings.
  
  Nutrition information per serving: 351 Calories; 12 g Protein; 31 g Fat; 11
  g Carbohydrates;  629 mg Sodium;  147 mg Cholesterol
  
  [REDBOOK; Nov 1990]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German Cheese Soup
 Categories: Soups
   Servings:  4
 
  2 3/4 c  Skim milk
  1 3/4 c  Whole-wheat bread crumbs
           -(fresh)
      2 ts Dijon mustard
      1 c  Muenster cheese, shredded
           Nutmeg (garnish)
           Paprika (garnish)
           Minced parsley (garnish)
 
  Servings:  4
  
  Place 1 1/2 cups of the milk in a blender with fresh bread crumbs and
  mustard and process on low speed until smooth.  Place this mix in saucepan
  with remaining milk and the cheese.  Cook over low heat, stirring
  constantly, until the cheese melts and the soup is heated through. Do not
  boil.  Pour into bowls and sprinkle with nutmeg, paprika and parsley.
  
  Posted by Sheila Exner. Courtesy of Fred Peters.
 
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      Title: German Lentil Soup with Frankfurters
 Categories: Soups
   Servings:  8
 
      2 md Onions, Peeled & Chopped
           Clove Garlic, Crushed
      2 md Carrots, Scraped, Chopped
      2 x  Stalks Celery, Clean, Chop
      2 tb Salad Oil
      8 c  Water
      2 c  Lentils, Washed & Drained
           Bay Leaf
  1 1/2 ts Salt
    1/4 ts Pepper
      1 lb Frankfurters, Sliced Thick
      2 tb Cider Vinegar
 
  Saute onions, garlic, carrots, and celery in heated oil in a large kettle
  for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a
  boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils
  are just tender. Add frankfurters and cook another 10 minutes. Remove from
  heat and stir in vinegar. Remove and discard bay leaf.
 
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      Title: German Soup Balls
 Categories: Penn-dutch, Soups
   Servings:  1
 
      3 lb Soup Meat
      2 qt Water
      4    Egg
      1 c  Flour
      2 tb Butter
    1/2 ts Salt
    1/2 c  Milk
 
  Add the water to the soup meat, season to taste and cook slowly for several
  hours. A half hour before serving time, make soup balls as follows: combine
  the salt and flour and work in the butter. Beat the eggs and add to flour.
  Stir in the milk, using only enough to make batter thin enough to drop by
  spoon. Drop by spoonfuls into the boiling hot broth and cook for 10
  minutes. Serve in hot soup at once. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: German Vegetable Soup
 Categories: Penn-dutch, Soups
   Servings:  1
 
      1    Soup Bone
      1 pt Tomatoes
      1 pt Lima Beans
      1 pt Corn, Grated
      2 c  Cabbage, Chopped
      1    Turnip, Diced
      1    Carrot, Diced
      1    Onion, Sliced
      1 ts Flour
    1/2 c  Milk
           Salt & Pepper
           Cold Water
 
  Wash soup bone thoroughly and cover with cold water and allow it to boil
  for several hours. Skim off the fat and add the vegetables. Season to
  taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and
  serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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      Title: Ginger Squash Soup
 Categories: Soups, Vegetables, Microwave
   Servings:  6
 
      2 tb Butter
      1    Onion, chopped
      1    Garlic Clove, chopped
  1 1/2 ts Gingerroot, fresh, grated
      2 tb All Purpose Flour
  1 1/2 c  Chicken Stock
      2 c  Cooked Squash
    1/2 c  Orange Juice
      2 ts Orange Rind, grated
           Salt
           Black Pepper, freshly ground
           Nutmeg, fresh, grated
           Parsley, fresh, chopped
 
  * You can use butternut, acorn or pumpkin squash.  Serve cupfuls of this
  elegant, colorful soup as a starter to a fall menu.  For a creamy version,
  add light cream or buttermilk when reheating the soup before serving.
  
  In a 2 quart casserole, combine butter, onions, garlic and gingerroot.
  Microwave at High for 4 to 5 minutes or until onion is very tender,
  stirring once.
  
  Blend in flour; stir in chicken stock and squash.  Microwave at High for 7
  to 9 minutes until boiling and thickened, stirring once.  Puree in a food
  processor or blender until smooth.  Add orange juice and rind; season with
  salt, pepper and nutmeg.  Thin with additional stock, or add cream or
  buttermilk.  Microwave at High for about 2 minutes or until very hot. Ladle
  into heated soup bowls and sprinkle with chopped parsley.
  
  By Johanna Burkhard, From The Gazette, 91/11/13.
  
  Posted by James Lor. Courtesy of Fred Peters.
 
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      Title: Ginger-Carrot Bisque
 Categories: Soups
   Servings: 10
 
    1/4 c  Plus 2 tb, unsalted butter
      2 lb Carrots, peeled, thinly
           -sliced
      2 lg Onions, chopped
      1 tb Minced peeled fresh ginger
      2 ts Grated orange peel
    1/2 ts Ground coriander
      5 c  Chicken stock or canned
           -broth
      1 c  Half and half (light cream)
    1/2 c  Minced fresh parsley
 
  Melt butter in heavy large saucepan over medium heat. Add carrots and
  onions. Cover saucepan and cook until vegetables begin to soften, stirring
  occasionally, about 15 minutes. Mix in ginger, orange peel and coriander.
  Add 2 cups stock. Reduce heat to medium-low. Cover pan and simmer soup
  until carrots are very tender, about 30 minutes. Puree soup in batches in
  processor or blender. Add remaining 3 cups stock and half and half to soup.
  Season with salt and pepper. (Can be prepared 1 day ahead. Cover and
  refrigerate.) Cook over medium heat until warm. Ladle into bowls. Sprinkle
  with parsley and serve. Source: Bon Appetit, Nov/91 Posted by Linda Davis
 
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      Title: Golden Carrot Soup
 Categories: Soups, Vegetables
   Servings:  4
 
    1/4 c  Butter
      1    Sliced medium onion
      1 sm Minced clove garlic
      5 c  Water
  2 1/2 c  Sliced carrots
    1/4 c  Long grain rice
      2 tb Chicken bouillon mix
 
  Salt and chopped parsley
  
  Melt butter in medium saucepan.  Saute onion and garlic until tender. Add
  water, carrots, rice and bouillon mix.  Bring to boil; cover and simmer for
  20 to 25 minutes.  Spoon vegetable mixture, parts at a time, into blender.
  Cover and blend until smooth.  Add salt and parsley to taste.
  
  Makes 4 servings.
  
  Posted by Sharon Stevens. Courtesy of Fred Peters.
 
MMMMM
 
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      Title: Golden Squash and Carrot Bisque
 Categories: Soups, Vegetables
   Servings:  6
 
      3    Med. yellow summer squash,
           -sliced (3 cups)
      2    Med. carrots, sliced (1 cup)
      1    Med. onion, chopped (1/2
           -cup)
      1 cn (13 3/4-ounce) chicken broth
    1/2 ts Salt
      1 cn (13-ounce) (1 2/3 cups)
           -evaporated milk
           Snipped parsley
 
  In 2-quart saucepan combine sliced summer squash, carrots, onion, chicken
  broth, and salt. Bring to boiling. Reduce heat; cover and simmer for 15 to
  20 minutes or till carrots are just tender. Turn half the mixture into
  blender container or food processor, cover and blend till smooth. Pour into
  bowl; repeat with remaining mixture. Stir in evaporated milk. Cover and
  chill. Sprinkle with snipped parsley.
  
  Makes 6 servings.
  
  Microwave cooking directions: Use ingredients as listed above. In 2- quart
  nonmetal casserole combine squash, carrots, and onion; sprinkle with salt.
  Cook, covered with waxed paper, in countertop microwave oven on high power
  about 15 minutes or till vegetables are tender, stirring once.
  
  In blender container or food processor combine half the cooked vegetables
  and half the chicken broth; cover and blend till smooth. Turn into a bowl.
  Repeat with remaining vegetables and broth. Stir in the evaporated milk.
  Cover and chill. Sprinkle with parsley.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
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      Title: Golden Tomato Soup
 Categories: Soups, Vegetables
   Servings:  8
 
      1 tb + 1 ts reduced-calorie
           -margarine
      1 c  Chopped onion
      2    Cloves garlic, coarsely
           -chopped
    1/2 c  Chopped carrots
    1/4 c  Chopped celery
      8 md Tomatoes, blanched, peeled,
           -seeded,
           And chopped
      6 c  Chicken broth
      1 oz Uncooked rice
      2 tb Tomato paste
      1 tb Worcestershire sauce
           Black pepper to taste (1/4
           -to 1/2 teaspoon)
    1/2 ts Dried thyme
      5    Drops liquid red pepper
           -sauce
 
  1.  Melt the margarine over medium-high heat in a large Dutch oven. Add the
  onion and garlic; saute until tender, 1 to 2 minutes.  Add the carrots and
  celery; saute, stirring frequently, until tender, about 7 to 9 minutes.
  Stir in the remaining ingredients and cook over low heat for 30 minutes,
  stirring frequently.
  
  2.  Remove soup from heat and let cool for about 10 minutes.  In a food
  processor or blender, process the soup in small batches until smooth.
  Return soup to the Dutch oven; simmer for 3 to 5 minutes until heated
  through.
  
  Makes 8 servings.
  
  Per Serving: 86 Calories;  4 g Protein; 3 g Fat; 847 mg Sodium 14 g
  Carbohydrates; 0 mg Cholesterol
  
  [WEIGHT WATCHERS MAGAZINE; Jan 1990]
  
  Posted by Fred Peters.
 
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      Title: Goulash Soup
 Categories: Soups, Beef, Vegetables
   Servings:  6
 
      1    Text Only
 
  Saute 1/2 pound chopped onions with 1/4 pound finely diced bacon, until the
  onions are puffed and golden.  Add 1 teaspoon paprika, 1/2 teaspoon caraway
  seeds, a pinch of marjoram and 1 crushed garlic clove, and cook these for a
  minute, stirring.  Paprika becomes bitter if it is cooked too long. Add 6
  cups beef stock, 1 pound finely cubed soup meat, 1 teaspoon salt, and 3
  large tomatoes, peeled, seeded and diced.  Simmer the soup for 20 minutes.
  Add 3/4 pound peeled and diced potatoes and add more beef stock, if
  necessary.  Continue to cook the soup until the meat and potatoes are soft.
  Stir 1/4 cup flour into 3/4 cup water and stir the mixture slowly into the
  soup.  Continue to cook the soup until it is thickened. Cut three peeled
  cooked beef frankfurters into 1/4-inch slices and add them to the soup with
  a squeeze of lemon juice.
  
  Posted by Karin Brewer. Courtesy of Fred Peters.
 
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      Title: Goulash Soup
 Categories: Soups, Beef
   Servings:  4
 
      5 oz Lean beef, cut into small
           -pieces
      2    Frankfurters, thinly sliced
     14 oz Potatoes, peeled and diced
    1/2 ts Paprika
      8 oz Tomatoes, peeled, seeded and
           -chopped
      7 oz Chopped onion
      4 oz Smoked bacon, finely diced
    1/3 c  Flour
           Beef broth
           Salt
           Lemon peel, minced
           Caraway seeds, chopped
           Marjoram
           Garlic
 
  Put bacon and onion in pan and fry, stirring, until onions turn light
  brown.  Add paprika, chopped caraway seeds, a little marjoram and garlic,
  and a small piece of minced lemon peel.  Mix, and add beef broth. Stir in
  beef, salt and tomatoes, and bring to a boil.  Reduce heat and simmer until
  meat is tender.  Add diced potatoes and continue cooking until potatoes are
  done.  Mix flour with enough water to form a thin paste, and stir into
  soup.  Briefly bring to a boil again, stirring. Serve with sliced franks.
  
  Serves 4.
  
  Posted by Karin Brewer. Courtesy of Fred Peters.
 
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      Title: Grand Central Oyster Stew
 Categories: Soups, Seafood, Oysters
   Servings:  2
 
      8    Freshly opened oysters
      1 ts Worcestershire
      2 tb Butter
      1 oz Of clam juice
    1/4 c  Oyster liquor
    1/2 ts Paprika
      1 ds Of celery salt
      1 c  Half-and-half
 
  Place all of the ingredients except half-and-half and one tablespoon of the
  butter in the top part of a double boiler over boiling water. Don't let the
  top pan touch the water. Whisk briskly and constantly for about 1 minute,
  until oysters are just beginning to curl. Add half-and-half and continue
  stirring briskly, just to a boil.  DO NOT BOIL. Serve piping hot topped
  with the remaining 1 T. butter and sprinkled with paprika.
  
  Note:  To make more servings, do 2 at a time. Have bowls hot, and heat
  half-and-half before adding.
 
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      Title: Grandma's Prune Soup
 Categories: Soups
   Servings:  6
 
      1    Box (1 lb.) prunes
    1/4 ts Salt
      3 qt Water
      3 tb Flour
    1/2    Pt. sour cream
 
  Cook prunes and salt in water until done. Remove from heat. Gradually add
  flour to sour cream and whip until very smooth. Stir one cup of the prune
  liquid into sour cream mixture. Return mixture to the prunes. Slowly bring
  to a boil, stirring constantly, until it thickens. (Serves 6)
 
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      Title: Granny Smith Apple-Onion Soup with Celery Root
 Categories: Soups
   Servings: 10
 
      2 md Onions, coarsely chopped
      2 lg Red potatoes, diced (skin
           -optional)
      3    Granny Smith apples, peeled,
           -cored and chopped
      1 md Celery root, peeled and
           -diced
      2 tb Vegetable oil
      1 ga Chicken stock
           Salt and pepper
           Chopped chives for garnish
           - (optional)
 
  In a large pot, saute onions, potatoes, apples, and celery root in the oil.
  When the onions are soft, add the chicken stock. Bring to a boil, then
  lower to a simmer and cook for about 40 minutes, until all the vegetables
  are very soft. Force through a sieve for puree in a blender. Return to pot
  and reheat. Add salt and pepper to taste. Serve garnished with chopped
  chives if desired.
  
  Serves 10
  
  From the cookbook "Apples" by Robert Berkley
  
  AR/93
 
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      Title: Greek Fakes Xithati ( Sour Lentil Soup)
 Categories: Soups
   Servings:  6
 
    1/2 l  Brown lentils
      2 l  Water
    1/4 l  Finely chopped spring onions
      1    Garlic clove (opt.); crushed
    1/2 dl Finely chopped coriander *
    3/4 dl Olive oil
    1/2 dl Cold water
      1 tb Flour
    1/2 dl Vinegar (or to taste)
           Salt
           Freshly ground black pepper
 
  *Note: Finely chopped parsley may be substituted for coriander leaves.
  
  Wash lentils in several changes of cold water, or place in a sieve and run
  water through them.  Drain.
  
  Put lentils in a large pot with 8 cups water, spring onion, garlic if used,
  oil and coriander or parsley (or a combination of the two if preferred).
  Bring to the boil, cover pan and simmer on low heat for 1 hour or until
  lentils are soft.
  
  Put water and flour in a screw top jar, seal and shake until thoroughly
  combined.  This prevents lumps forming.  Pour this gradually into boiling
  soup, stirring constantly, until thickened slightly.  Add vinegar and salt
  and pepper to taste.  Return to the boil, boil gently for 5 minutes, then
  serve hot.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos
        ISBN: 1 86302 069 1
 
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      Title: Greek Revithia Soupa (Chick Pea Soup)
 Categories: Soups
   Servings:  6
 
      1 c  Dried chick peas
      6 c  -Cold water
      2    Onions,thinly sliced
      1 tb Olive oil
      1 ts Salt
           Lemon juice or wine vinegar
 
  1. Wash and soak chick p[eas overnight in water to cover. The next day,
  rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and
  add the chick peas. 2. Remove the froth, then add the onion and olive oil.
  Simmer until tender, about one to two hours. Add salt at the end and hot
  water (not cold), if needed to make more stock. 3. Serve hot with lemon
  juice or vinegar. Makes six servings.
  
  Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams
  fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking
 
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      Title: Green Bean Soup
 Categories: Soups
   Servings:  6
 
    1/2 c  Butter
      2 md Onions, diced
      2 c  Fresh cut green beans
    1/2 c  Flour
      5 c  Bouillon
      1 pt Sour cream
 
  Meat for flavoring: ham hocks, leftover roast, stew or ground beef, and/or
  mashed potatoes Salt, pepper, garlic powder, bouquet garni Additional flour
  if needed
  
  Melt the butter in a large sauce pan and brown the onions. Add green beans
  and simmer for five to ten minutes. Stir in flour and cook five more
  minutes. Gradually add bouillon, stirring constantly so that the flour
  doesn't lump. Reduce heat and simmer for one hour. Add meat and/or mashed
  potatoes if desired. All are extremely good. Season to taste and continue
  to simmer slowly. Just before serving, mix a little of the soup with the
  sour cream until the cream becomes rather liquid. If the soup seems too
  thin, add a little flour to the sour cream mixture. Add this to the soup.
  Serve with salad and garlic bread.
 
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      Title: Green Chile Yogurt Soup
 Categories: Soups, California
   Servings:  6
 
      2 tb Butter or margarine
      1 tb Oil
      4 lg Garlic cloves; minced
      1 md Onion; chopped
      2 ts Paprika
      4 c  Chicken broth
  1 1/2 lb Tomatoes; chopped
      4 oz Canned diced green chiles
    1/4 ts Chili powder
           Salt, pepper
      2 c  Plain low-fat yogurt
      4 oz Jack or cheddar cheese
           - shredded
      1 tb Chopped cilantro
 
  Melt butter in large kettle and add oil. Add garlic and saute until lightly
  browned. Remove garlic and set aside. Add onion to butter and saute until
  tender. Add paprika and saute 1 minute. Add chicken broth, tomatoes, chiles
  and chili powder. Season to taste with salt and pepper. Bring to boil,
  reduce heat and simmer about 20 minutes. Stir in yogurt slowly and cook
  over low heat just until heated through. Do not boil or yogurt will curdle.
  Add reserved garlic. Ladle into soup bowls and sprinkle with cheese and
  cilantro.
  
  (C) 1992 The Los Angeles Times
 
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      Title: Green Garden Soup
 Categories: Soups, Vegetables
   Servings:  8
 
      2 tb Butter
      1    Watercress; bunch
    1/2    Lettuce; head
      3    Scallion; with tops
      2    Cabbage leaf
      4    Celery top
           Thyme, fresh; sprig
      1    Parsley; handful
      4 c  Chicken broth
      1    Egg yolk
    1/2 c  Cream, heavy
           Seasoning; to taste
 
  Chop or grind the vegetables.  Heat them gently for about ten minutes with
  the oil, and add broth.  Cover and simmer slowly until very tender, about
  45 minutes.  Beat egg yolk and cream together, and add after the soup is in
  the tureen.  Sprinkle with freshly ground black pepper.
  
                                        How to Cook a Wolf
                                        M.F.K. Fisher
 
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      Title: Green Olive Soup
 Categories: Soups
   Servings:  6
 
      2 c  Green olives, pitted
      3 tb Olive oil
    1/2 md Yellow onion, peeled and
           -sliced
      2    Cloves garlic, crushed
      1 qt Chicken stock
      1 c  Whipping cream
      6 tb Flour cooked with 3 Tbsp
           -olive oil to make roux
           Black pepper, freshly
           -ground, to taste
      4    Shots Tabasco
    1/3 c  Dry sherry
           Garnish:
           Sliced pimento-stuffed green
           -olives
           Garlic-bread croutons
 
  Serves 6 - 8
  
  Soak the olives in cold water for 1 hour.  Drain and coarsely chop the
  olives.  Heat a frying pan and add the oil, onion, and garlic, along with
  2/3 of the olives.  Saute until the onions are transparent. Puree this
  mixture in a food processor along with 1 cup of the stock. Place this
  mixture in a 4-quart saucepan and add the remaining stock. Simmer for 20
  minutes and add the cream. Whisk in the roux and simmer, stirring
  constantly, until thickened. Add pepper to taste and the remaining chopped
  olives, Tabasco, and dry sherry. Heat to serving temperature and serve with
  the sliced olive and crouton garnish.
  
  The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis
 
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      Title: Green Pepper and Tomato Soup
 Categories: Soups, Vegetarian
   Servings:  4
 
      2 lg Garlic cloves; peeled
      1 ts Salt
      1 tb Chopped basil
      2 tb Chopped parsley
    1/4 ts Dried thyme
      2 ts Sweet paprika
      1 tb Tomato paste
      2 tb Fruity olive oil
      2    Bay leaves
      1 lg Onion; cut in 6ths
           -and sliced thinly crosswise
      1 pn Saffron threads (generous)
      2 lb Ripe tomatoes; peeled,
           - seeded and chopped,
           - juice reserved
      2 md Green bell peppers
           - chopped into small squares
      6 c  Water
    1/3 c  White rice
           Freshly ground pepper
           Chopped basil; for garnish
           -=OR=- Chopped Parsley
           Fresh grated Parmesan cheese
 
  POUND THE GARLIC in a mortar with 1 teaspoon salt. Pound garlic until is
  has broken down to a paste, then gradually work in the basil, parsley,
  thyme, paprika and tomato paste. Warm the oil in a soup pot, add the
  garlic-herb paste and mix together. As soon as the oil is hot, add the bay
  leaves and the onion. Sprinkle the saffron directly over the onion, stir
  everything together and cook for 10 minutes or until the onion has
  softened. Add the pepper, tomatoes, their juice and the water to the pot.
  Bring to a boil then immediately lower the heat and cook for 25 minutes at
  a simmer. While the soup is cooking, bring 1 1/2 cups of water to a boil;
  add a dash to salt and the rice. Boil until the rice is tender, about
  12-to-15 minutes, then drain. Stir the rice into the finished soup, season
  with pepper. Serve the soup garnished with the fresh herbs and cheese.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Green Tomato Soup
 Categories: Soups, Canadian, Vegetables
   Servings:  1
 
      3 c  Tomatoes; green
           -peeled & chopped fine
      1    Onion; chopped
    1/4 ts Cinnamon
    1/8 ts Cloves; ground
      1 ts Sugar
    1/4 ts -Pepper
      2 c  -Water
    1/4 ts Baking soda
      3 tb Butter
      3 tb Flour; all purpose
      4 c  Milk
 
  Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar,
  pepper and water. Bring to a boil and boil for 30 minutes. Add the soda.
  Melt the butter, add the flour. Mix and add the milk. Cook till creamy,
  stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt
  to taste and serve.
  
  from the Quebec section of the _The Canadiana Cookbook_ by Mme. Jehane
  Benoit
 
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      Title: Greenbirar Peach Soup
 Categories: Soups
   Servings:  8
 
      2 lb Ripe Peaches (about 4 cups
           - roughly chopped, reserve
           - the juice)
  1 1/2 c  Sour cream
      1 c  Reserved peach juice
    1/2 c  Pineapple juice
    1/2 c  Orange juice
    1/4 c  Lemon juice
    1/4 c  Dry Sherry
      8    Mint sprigs
 
  1.  Combine the peaches and the sour cream in a blender and work them to a
  puree.  Add the peach, pineapple, orange and lemon juices and the sherry
  and blend until very smooth.
  
  2.  Transfer to a bowl, cove and chill thoroughly (at leas 2 hours) then
  ladle into chilled bowls, add the mind and serve either as a first course
  or dessert.
  
  From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs , WV
  as published in the Chicago Tribune Magazine (5/16/930
  
  posted by Bud Cloyd
 
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      Title: Habitant Pea Soup
 Categories: Soups
   Servings:  8
 
     10 c  Water
      2 c  Yellow or green dried split
           - peas
    1/2 lb Lean salt pork
           -OR-
      2 c  Diced smoked ham
      1    Ham hock
      2    Bay leaves
      1    Onion, finely chopped
      2    Carrpts, diced
      1 c  Celery with leaves, finely
           - chopped
           Salt and pepper to taste
 
  EQUIPMENT:  large saucepan with cover, mixing spoon.
  
  1.  Hat water and peas in saucepan over high heat.  Bring to a boil for 2
  minutes, remove from heat, cover, and set aside for 1 hour.
  
  2.  Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots, and
  celery to pea mixture and breing to boil over high heat.  Reduce and
  simmer, cover and cood for about 1-1/5 hours until peas are tender,
  stirring frequently.  If necessary, skim off fat. If using salt pork,
  remove form soup, cut into small pieces, and return to soup.  Remove ham
  hock and discard.  Add salt and pepper to taste.
  
  SERVE; hot in individual bowls. Pass saltines or crusty bread for dunking
  From:  "THe Multicultural Cookbook for Students,"  Albyn & Webb, ORYX
  Press, 1993. Posted by Bud Cloyd
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Haddock Chowder
 Categories: Soups
   Servings:  6
 
  3 1/2 lb Haddock
    1/3 lb Salt pork
      2    Medium onions, chopped
      2 c  Pared, diced potatoes
      1 qt Whole milk
      1 cn Evaporated milk
 
  HADDOCK CHOWDER From America:
  
  Have the haddock cleaned and cut up to boil.  Barely cover with salted
  water and cook until the fish comes off the bones. Don't cook until the
  flesh is soft and mushy. Set aside to cool.
  
  While fish is cooling, cut the pork into 1/4" cubes and fry until crisp in
  a large heavy kettle. Drain the cubes on paper towels and pour off all but
  4 tbls of the fat. In this fat, cook the chopped onions over low heat until
  trnasparent.  Add the potatoes and enough of the fish liquor to cover them.
  Simmer gently until potatoes are cooked.
  
  Pick the fish flakes from the bones, adding to the chowder mixture when the
  potatoes are done.  Add quart of milk and evaporated milk. Set aside until
  serving time.
  
  It imporves the flavor of the chowder greatly to let it stand for several
  hours before serving.  Be sure it is piping hot when bringing it to the
  table.
  
  Biscuits and pickles always go with a good chowder.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham and Bean Soup
 Categories: Soups
   Servings:  1
 
      2 c  Ham (diced)
      1 md Onion
      1    Celery stick
      1 md Carrot (grated fine)
           Salt and pepper to taste
    1/4 c  Catsup
           Hot peppers (optional)
           Keep seeds in for FIRE!
 
  Mix ingredients in saucepan.  Cover with water and cook for about 45
  minutes.  Then add 2 cans (16 ounces) of great northern beans, and cook for
  15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham Bone and Bean Soup
 Categories: Soups, Tabasco
   Servings:  8
 
     10 oz 15-bean soup beans
           - or other "ham" beans
  1 1/2 c  Ham scraps or fat; divided
      1    Ham bone (optional)
      1    Turkey carcass (optional)
      1    Celery stalk; sliced
    1/2    Carrot; sliced
    1/2    Bay leaf; crumbled
  2 1/2 qt Water (or more)
      1    Onion; chopped
      2    Garlic cloves; chopped
           Salt
           Freshly ground pepper
           Tabasco (optional)
           Finely chopped fresh herbs
           - (optional) -
 
  COVER THE BEANS WITH WATER and soak overnight, or place in a pan, cover,
  and bring to the boil. Remove from heat and let sit 1 hour. Drain. Make a
  stock of 1 cup of the ham scraps or ham bone and optional turkey carcass,
  celery, carrot, bay leaf and water by bringing to the boil, reducing heat,
  and simmering a couple of hours. Degrease and strain. This may be done
  ahead and frozen. When ready to cook, add the beans, onion, and garlic to
  the stock, and bring to the boil, reduce heat, and simmer until done, about
  45 minutes to an hour. Season to taste with salt and pepper and optional
  hot sauce. Add freshly chopped herbs if desired. Remove from the heat. May
  be made 1 to 2 days ahead. Add the remainder of the ham 1/2 hour before
  serving. Bring back to the boil, reduce heat and simmer, covered.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham-And-Bean Soup
 Categories: Soups
   Servings:  6
 
      1 lb Dried Great Northern Beans
      6 c  Water
  1 1/2 lb Ham, cubed
      2 ts Salt
      1 ts Dried whole thyme
    1/2 ts Dried parsley flakes
      4    Peppercorns
      3    Cloves garlic, minced
      1    Bay leaf
      2 c  Water
      4 md Potatoes, peel and quarter
      3    Carrots, scraped & cut into
           -1/2-inch slices
      1 md Onion, finely chopped
 
  Sort & wash beans; place in a Dutch oven.  Cover with water 2 inches above
  beans; let soak overnight.  Drain.
  
  Combine beans, 6 cups water, and next 7 ingredients in a large Dutch oven;
  bring to a boil.  Reduce heat, cover, and simmer for 1 1/2 hours. Add 2
  cups water and vegetables to soup.  Cover and simmer for about 30 minutes
  or until vegetables are tender.
  
  Yield: about 1 gallon.
  
  Posted by Michael Grosz. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hamburger Soup
 Categories: Soups, Ground beef, Potatoes
   Servings:  6
 
      1 tb Butter
      1 bn Scallions, cut up
      1    Clove garlic, crushed (or
           -1/2 tsp garlic powder
  1 1/2 lb Lean ground beef (up to 2
           -pounds)
           Salt and pepper to taste
      2 cn Cream of mushroom soup
           Mashed potatoes
 
  Saute the scallions and garlic in butter.  Add the meat and salt and pepper
  to taste.  Cook meat until the red disappears, breaking up with a fork. Add
  the soup and heat through.  Pour over mashed potatoes and serve at once.
  
  [ The Asbury Park Press; Dec 2, 1987 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hannah Storm's "Mystery" Soup
 Categories: Soups
   Servings:  8
 
      1    Onion,large,chopped
      1 lb Mushrooms,sliced
      1    Butter stick
    1/3 c  Flour
      2 qt Chicken broth
      2 c  Canned pumpkin*
      2 c  Light cream
      3 tb Honey
      2 ts Nutmeg
 
  Servings:  8
  
  Before making her name as CNN's sole female sportscaster, Hannah Storm was
  famous for her misadventures in the kitchen. "When I was younger, my
  brothers used to make fun of me," says Storm. "Once, I was following this
  wonderful chocolate-coffee bundt cake recipe, and I used a cup of
  freeze-dried coffee grounds. The joke circulated around the family for
  years, 'I ate a piece of Hannah's cake and was up for two days straight'."~
  Storm has since honed her culinary skills. One dish she's mastered is her
  mother's famous pumpkin soup. "This soup was always a mystery soup for
  anyone outside of the family," says Storm. "My mother never liked to tell
  people what was in it because they probably wouldn't try it."~ ~ * - not
  pie filling~ ~ In a large soup pot, saute onion and mushrooms in butter for
  1-2 minutes. Remove from heat and stir in flour. Add chicken broth and
  pumpkin. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in
  cream, honey, nutmeg and serve.~ ~ OPTIONAL GARNISH: Sprinkle with croutons
  or crispy chinese noodles and Parmesan cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hardy Vegetable Soup
 Categories: Soups, Vegetables, Canadian
   Servings: 10
 
      4 qt Water
    3/4 c  Celery, Chopped
    3/4 c  Onion, Chopped
      2    Garlic Cloves, Chopped
      1 c  Carrots, Sliced
      2 c  Potatoes, Diced
      2 tb Canola Oil
    1/2 c  Tomato Paste
    1/2 c  Green Pepper, Diced
      1 c  Mixed Vegetables *
    1/2 tb Sweet Basil
           Salt & Pepper To Taste
    1/2 c  Macaroni
    1/2 c  Pot Barley
      2 c  Chicken, Beef,Ham (Leftovers
      2 c  Coarsley Chopped Cabbage
      1    Tomato, Chopped
 
  In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add
  water, vegetables, pot barley, meats, seasonings. Bring to the boil and
  simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni. * Soup
  mix
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Harvest Soup
 Categories: Soups
   Servings:  8
 
      1 c  Chopped Onions
      1 tb Oil
      3 cn (14 1/2 Oz.) Chicken
           Broth
      1 cn 16 Oz. Pumpkin
      1 cn (7 1/2 Oz.) Hunt'S Whole
           Tomatoes, Drained & Crushed
  1 1/2 ts Sugar
    1/4 ts Salt
    1/2 ts Curry Powder
    1/4 ts Pepper
    1/8 ts Crushed Cloves
      1 c  Skim Milk
      1 ts Cornstarch
 
  in Large Saucepan, Saute Onions in Oil Until Tender.  Stir in Remaining
  Ingredients Except Milk & Cornstarch.  Boil & Simmer, Uncovered 10 Min. in
  A Cup, Mix Milk & Cornstarch.  Add To Soup & Stir Constantly. Boil Until
  Thickened Slightly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Harvest Soup
 Categories: Soups
   Servings:  6
 
      2    To 3 garlic cloves
      1    Kale leaf
      1 lg Tomato
      2    Stalk celery
      1    Collard leaf, chopped
      1 tb Croutons
 
  Roll garlic in kale leaf, and push through hopper with tomato and celery.
  Place juice in saucepan, add chopped collards and gently heat. Garnish with
  croutons.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hay Box Short Rib Vegetable Soup
 Categories: Soups
   Servings:  6
 
    1/2 c  Diced onion
      1 tb Minced fresh celery leaves
    3/4 c  Diced potato
    3/4 c  Diced carrot
    3/4 c  Diced celery
      1 c  Chopped cabbage
      1 c  Fresh, whole, peeled
           -tomatoes
      2 lb Short ribs, cut into 3 inch
           -pieces
      5 c  Water
      1    Bay leaf
           Salt and freshly ground
           -black pepper to taste
    1/4 c  Barley
 
  Assemble and prepare all vegetables.  Place short ribs and water in a heavy
  soup pot.  Turn burner to high and boil. Add all the vegetables and bring
  to a rolling boil.  Add bay leaf, salt and pepper, and barley. Stir well.
  Cover immediately with a tight fitting lid.  Cook in a hay box 8 hours.
  Reheat on top of stove a few minutes.  Serves 6-8.
  
  Origin:  Almanac's Hearth Companion for 1993. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Healthy Liver Soup
 Categories: Soups
   Servings:  4
 
    1/2 lb Liver, chopped
      2 tb Butter
      4 sm Carrots, diced
    1/2 c  Celery, diced
      1 lg Onion, thinly sliced
      2 c  Hot water
      1 tb Sugar
      1 c  Fresh or frozen spinach
     20 oz Can Tomatoes
 
      Salt and Pepper to taste
  
   Stir cook the liver in butter.Add remaining ingredients.Stir well.
   Cook covered (25 min in microwave).  This soup freezes and reheats very
  well.
  
   This will take some experimenting but I could make it at the same time as
  a stir fry and freeze the soup in plastic ice cube trays instead of
  freezing half the package of raw liver.
  
  Have you tried it using a creamed soup?
  
  I'm not all that fond of cooked tomatoes, but it looks like it might be
  good using something like cream of Cheddar...
  
  Also... were you using beef or chicken or what?
  
  Also... how about some diced potatoes...?
  
  OTOH...  Let's eliminate the butter and use bacon...  Turns it into a
  chowder...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heart Russian Beet Soup
 Categories: Soups
   Servings:  8
 
      1 c  Navy beans, dry
  2 1/2 lb Lean beef
    1/2 lb Slab bacon
     10 c  Cold water
      1    Bay leaf
      8    Whole peppercorns
      2    Cloves garlic
      2 tb Dried parsley
      1    Carrot
      1    Celery stalk
      1    Large red onion
      1 ts Salt (opt)
      8    Beets for soup
      2    Small beets
      2 c  Green cabbage, shredded
      2    Large leeks, sliced
      3    Medium potatoes, cut
           Into eighths
      1 cn (1 lb 13 oz) tomatoes
      1 tb Tomato paste
      3 tb Red wine vinegar
      4 tb Sugar
      1 lb Kielbasa (opt)
      2 tb Flour
      1 tb Butter, melted
    1/2 c  Sour cream (opt)
 
  Cover beans with water and allow to soak overnight; cook until tender;
  drain; set aside.  Place beef, bacon and water in large soup pot; bring to
  a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley,
  carrot, celery, onion and salt.  Cover and simmer over low heat for about 1
  1/2 hours.
  
  Scrub beets for soup and cook in boiling water until tender, about 45
  minutes; drain and discard water; cool.  Peel and cut each beet into
  eighths.  Scrub small beets; grate; cover with water to soak.
  
  Remove meat from soup; set aside.  Strain soup into another pot and add
  cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
  sugar, beef and bacon.  Bring to a boil and simmer 45 minutes.
  
  Cut kielbasa into chunks and add with navy beans to soup.  Simmer 20
  minutes more.
  
  Mix flour and butter together to form paste.  Stir into soup to thicken
  slightly.  Strain raw beets, saving liquid and discarding beets.  Add beet
  liquid to soup.
  
  Additional sugar or vinegar may be added for sweeter or more sour flavor.
  Slice meat and arrange in individual soup bowls.  Pour hot soup with
  vegetables over meat.  Garnish each serving with a dollop of sour cream, if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heartland Corn Chowder
 Categories: Soups, Vegetables
   Servings:  6
 
  1 1/2 lb Smoked ham bones
      3 md Onions, peeled and quartered
      3 md Carrots, peeled and
           -quartered
      3 md Potatoes, peeled and
           -quartered
      4    Ribs celery (inside stalks),
           -chopped
      1    Green bell pepper, seeded
           -and sliced
      2    Bay leaves
      2 ts Dried thyme
      1 ts Salt
    1/4 ts Freshly ground black pepper
      3 qt Water
      2 c  Fresh milk
      4 c  Fresh corn kernels
      8 sl Bacon, cooked and crumbled
 
  Place ham bones, onions, carrots, potatoes, celery, green pepper, bay
  leaves, thyme, salt and pepper in the water and bring to a boil over
  medium-high heat.  Cook at a slow boil for 2 1/2 to 3 hours.  Strain the
  broth and discard the bay leaves and bones, reserving the ham and
  vegetables.  Skim off and discard fat from the broth.  Puree the cooked
  vegetables and ham in a food processor until smooth.  Bring the broth to a
  boil again and add the pureed vegetables, milk and corn.  Let simmer for 5
  minutes.  Serve, sprinkled with bacon.
  
  Makes 6 to 8 servings.
  
  [MID-ATLANTIC COUNTRY; November 1990]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Bean Soup
 Categories: Soups, Beans
   Servings:  6
 
     20 oz Pkg Hamm beans or 2 c mixed
           -dried beans
      1    Ham bone or ham hock (I use
           -1 lb ham chunks)
  2 1/3 ts Bouquet garni (can buy in
           -the spice section)
      3 qt Water
     28 oz Can tomatoes
      2 lg Onions, chopped (2 cups)
      4    Ribs celery, chopped (2
           -cups)
      2    Cloves garlic, minced
      1 lb Smoked kielbasa or Polish
           -sausage (optional)
 
  Salt and pepper Chopped fresh parsley
  
  Rinse beans under cold running water.  Drain.  Place in 8 quart Dutch oven
  with ham bone, bouquet garni and water.  Bring to a simmer over medium
  heat.  Reduce heat to low.  Simmer covered for 2 1/2 to 3 hours, adding
  water as necessary to keep beans covered.  Add tomatoes, onions, celery and
  garlic.  Simmer, covered, for 1 1/2 hours.  If using sausage, cut in 1 inch
  chunks and add.  Simmer for 30 minutes longer. Remove from heat; add salt
  and pepper.  Sprinkle with parsley before serving.
  
  10 (1 cup) servings without sausage.
  
  Posted by Ellen Cleary. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Beef Vegetable Soup with Noodles
 Categories: Soups, Vegetables
   Servings:  6
 
      1 lb Medium Ground Beef
     14 oz Italian Tomato Sauce
      8 c  Water
      2    Onions, Chopped
      1 lb Frozen Corn, Peas, Carrots
      6 oz Egg Noodles
  1 1/2 tb Extra Virgin Olive Oil
      1 tb Oregano
      1 tb Mexican Chili Powder
      1 tb Freshly Ground Pepper
      2 ts Red Cayenne Pepper
      2 ts Salt
 
  Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized
  onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the
  seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a
  frying pan, transfer the beef to the soup mixture using a slotted spoon to
  leave the fat in the frying pan. Turn the heat to medium, heat for 10
  minutes. Add the egg noodles, turn the heat to low and heat another 20
  minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Chicken Chowder
 Categories: Chicken, Soups
   Servings:  6
 
      1    Leftover chicken carcass
      1    Bouguet garni (4 parsley
           -sprigs, 1/4 tsp dried
           Thyme, 1 bay leaf, and 10
           -peppercorns tied in
           Cheesecloth)
      2    Cloves garlic
      3 md Potatoes, peeled and diced
      3    Carrots, sliced
      2    Ribs celery, chopped
      1 md Onion, chopped
    1/2 ts Salt
    1/2 ts Dried marjoram
    1/4 ts Freshly ground pepper
      2 c  Scalded milk
      2    Egg yolks
      2 tb Dry sherry
      1 c  Chopped cooked chicken
      2    Eggs, hard cooked and
           -chopped (Optional)
      2 tb Chopped fresh parsley
 
  In a large saucepan, combine the chicken carcass, bouquet garni and garlic
  in 2 quarts of water.  Bring to a boil, reduce heat, and simmer, covered,
  for 1 hour.  Strain broth, refrigerate, and skim fat.
  
  In a large saucepan, bring broth to a boil over medium heat.  Add potatoes,
  carrots, celery, onion, salt, marjoram and pepper.  Cook until vegetables
  are tender, about 10 minutes.
  
  Beat milk into egg yolks in a small bowl.  Gradually whisk in 1/2 cup of
  the hot broth.  Stir into soup.  Add sherry, chicken, and chopped eggs.
  Heat through.
  
  Pour into bowls.  Garnish with parsley and serve with chese biscuits or
  cornbread.
  
  Serves 6.
  
  [ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Halloween Soup
 Categories: Soups, Poultry
   Servings:  6
 
      1 lb Ground turkey
      1 c  Chopped onion
      1 c  Celery, diced
      2    Cloves garlic, diced
      6 c  Water
      1    Cube vegetable, beef or
           -chicken bouillon
      1 c  Red potatoes, diced
      1    Bay leaf
    1/8 ts Basil
      2 tb Parsley, chopped
    1/2 ts Thyme
      6    Tomatoes, diced
      1 c  Leftover turkey gravy
      2 c  Vermicelli
 
  Place everything except vermicelli in the kettle and simmer 1 hour.  Add
  vermicelli and simmer until cooked.
  
  More suitable after Thanksgiving than at Halloween.
  
  Serves 6.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Meatless Chili
 Categories: Soups, Beans, Garlic
   Servings:  4
 
      1    Env. Soup Mix *
      4 c  Water
     16 oz Chick Peas **
     16 oz Red Kidney Beans ***
 14 1/2 oz Tomatoes ****
      1 c  Lentils, Rinsed & Drained
      1 lg Stalk Celery *****
      1 tb Chili Powder
      2 ts Ground Cumin
      1 md Clove Garlic Fine Chopped
    1/4 ts Crushed Red Pepper
 
  * One of the following soup mixes can be used. Onion, Onion-Mushroom. **
  Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain
  the Kidney beans. **** Tomatoes should be whole peeled tomatoes undrained
  and chopped. ***** Celery stalk should be coarsely chopped.
  ~-------------------------------------------------------------------------
  In large saucepan or stockpot, combine all ingredients.  Bring to a boil,
  then simmer, covered, stirring occasionally, 20 minutes or until lentils
  are almost tender.   Remove cover and simmer, stirring occasionally, an
  additional 30 minutes or until liquid is almost absorded and lentils are
  tender.  Serve, if desired, over hot cooked brown or white rice and top
  with shredded cheddar cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Minestrone
 Categories: Soups
   Servings:  6
 
      1 lb Hot Or Mild Italian Sausage
      2 tb Olive Oil
      1 lg Onion, Chopped
      3 lg Cloves Garlic, Chopped
      5 c  Chicken Stock
     28 oz Tomatoes, Chopped
     10 oz Frozen Spinach, Chopped
  1 1/2 c  Sliced Carrots
  1 1/2 c  Frozen Cut Beans
  1 1/2 ts Dried Basil
    1/2 ts Dried Marjoram
      1 pn Hot Pepper Flakes
     19 oz Romano Beans
    3/4 c  Small Shell Pasta
 
  Prick the skins of the sausages; place in a saucepan and cover with water.
  Bring to a boil, cover and let simmer for 15 minutes or until cooked.
  Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and
  lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3
  minutes until softened. Add the chicken stock, chopped tomatoes including
  juice, frozen spinach, carrots, beans, basil, marjoram and red pepper
  flakes. Bring to a boil, reduce heat and let simmer, covered, for 10
  minutes or until vegetables are almost tender. Add the romano beans
  including liquid, and the pasta and peas. Let simmer 5 ~ 7 minutes more or
  until pasta is al dente - tender but firm. Adjust seasoning with salt and
  pepper to taste. Thin soup with additional chicken stock (if you wish).
  Ladle soup into heated bowls and sprinkle with grated Parmesan cheese.
  Serves 6 - 8. From The Gazette, 91/01/09.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Potato Soup
 Categories: Soups
   Servings:  8
 
      6 md Potatoes, peeled & sliced
      2    Carrots, diced
      6    Celery stalks, diced
      2 qt Water
      1    Onion, chopped
      6 tb Butter or Margarine
      1 ts Salt
    1/2 ts Pepper
  1 1/2 c  Milk
 
  From an old Dutch recipe.
  
  In a large kettle, cook potatoes, carrots and celery in water until tender,
  about 20 minutes.  Drain, reserving liquid and setting vegetavles aside. In
  the same kettle, saute onion until soft.  Stir in flour, salt and pepper,
  gradually add milk, stirring constantly until thickened. Gently stir in
  cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup
  is desired consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Russian Beet Soup
 Categories: Soups
   Servings:  8
 
      1 c  Navy beans, dry
  2 1/2 lb Lean beef
    1/2 lb Slab bacon
     10 c  Cold water
      1    Bay leaf
      8    Whole peppercorns
      2    Cloves garlic
      2 tb Dried parsley
      1    Carrot
      1    Celery stalk
      1    Large red onion
      1 ts Salt (opt)
      8    Beets for soup
      2    Small beets
      2 c  Green cabbage, shredded
      2    Large leeks, sliced
      3    Medium potatoes, cut
           Into eighths
      1 cn (1 lb 13 oz) tomatoes
      1 tb Tomato paste
      3 tb Red wine vinegar
      4 tb Sugar
      1 lb Kielbasa (opt)
      2 tb Flour
      1 tb Butter, melted
    1/2 c  Sour cream (opt)
 
  Cover beans with water and allow to soak overnight; cook until tender;
  drain; set aside.  Place beef, bacon and water in large soup pot; bring to
  a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley,
  carrot, celery, onion and salt.  Cover and simmer over low heat for about 1
  1/2 hours.
  
  Scrub beets for soup and cook in boiling water until tender, about 45
  minutes; drain and discard water; cool.  Peel and cut each beet into
  eighths.  Scrub small beets; grate; cover with water to soak.
  
  Remove meat from soup; set aside.  Strain soup into another pot and add
  cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
  sugar, beef and bacon.  Bring to a boil and simmer 45 minutes.
  
  Cut kielbasa into chunks and add with navy beans to soup.  Simmer 20
  minutes more.
  
  Mix flour and butter together to form paste.  Stir into soup to thicken
  slightly.  Strain raw beets, saving liquid and discarding beets.  Add beet
  liquid to soup.
  
  Additional sugar or vinegar may be added for sweeter or more sour flavor.
  Slice meat and arrange in individual soup bowls.  Pour hot soup with
  vegetables over meat.  Garnish each serving with a dollop of sour cream, if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Soup Mix
 Categories: Soups
   Servings:  1
 
      1 pk (14 oz)Dry Green Split Peas
      1 pk (14 oz) Alpahbet Macaroni
  1 1/2 c  Brown Rice
      1 pk (12 oz) Pearl Barley
      1 pk (12 oz) Lentils
      4 c  Dry Minced Onion
 
  Combine all ingredients in a large airtight container.  Stir to evenly
  distribute ingredients.  Label as Hearty Soup Mix.  Store in a cool, dry
  place and use within 6 months.  Shake well before using.
  
  Makes about 12 1/2 cups of mix. Hearty Soup Stock: Put 6 cups of water and
  1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2 T salt. Bring
  to a boil.  Cover and simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or
  2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of
  tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb
  lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes,
  until vegetables are cooked.
  
  Makes 6 to 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Vegetable Soup
 Categories: Soups, Beans, Garlic
   Servings: 10
 
     15 oz Can Red Kidney Beans
     32 oz Canned Tomatoes, Cut Up
     15 oz Canned Great Northern Beans
     15 oz Garbanzo Beans
    1/2 c  Water
      3 md Onions, Chopped
      2    Green Peppers Chopped
      2    Celery Stalks, Sliced
      1    Zucchini, Halved Sliced
      2    Cloves Garlic, Minced
      2 ts Dried Basil, Crushed
    1/4 ts Pepper
      1    Bay Leaf
 
  Combine the undrained tomatoes, undrained beans, water, and remaining
  vegetables and seasonings in a 4-quart Dutch oven.  Bring to boil. Reduce
  the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal:
  180 per serving; 1/4g fat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Vegetable Soup
 Categories: Vegetables, Soups
   Servings: 12
 
      2 tb Salad oil
      1 md Onion, thinly sliced
      2    Celery satalk, cut in
           -1/4-inch diagonal slices
      1    Clove garlic, minced
      4    Bouillon cubes (chicken or
           -vegetarian)
      8 c  Water
      1 cn Tomatoes, undrained (1 Lb,
           -12 oz)
      4    Carrots, pared, cut in
           -1/4-inch diagonal slices
      2 c  Small cauliflower flowerets
      1 pk Frozen lima beans (10 oz)
    1/2 ts Dried marjoram leaves,
           -crushed
    1/2 ts Dried thyme leaves, crushed
    1/8 ts Pepper
      1 c  Ditalini or tubettini
           -macaroni
      2 tb Fresh parsley, chopped
           -(optional)
 
  Heat oil over medium heat in 5-quart Dutch oven or kettle.  Add onion,
  celery, and garlic; saute for 2 minutes until onion is limp.  Stir in
  bouillon cubes, water and tomatoes with their liquid, crushing tomatoes
  into small pieces.  Bring to a boil over high heat; add remaining
  vegetables, marjoram, thyme, and pepper.  Return to boiling, then reduce
  heat to low; simmer, uncovered, for 15 minutes.  Add macaroni to soup;
  cook, covered, for 15 minutes longer.  Serve in warmed bowls. Sprinkle with
  chopped parsley.
  
  Makes 12 (1-cup) servings.
  
  [McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Vegetable Beef Soup
 Categories: Soups, Beef, Vegetables
   Servings:  8
 
      2 lb Stew beef, cubed
  1 1/2 c  Corn
  3 1/2 qt Water
      2    Onions, sliced
      1    Onion, chopped
      1 lg Potato, cubed
      1 tb Salt
      1 c  Spinach, chopped
    1/2 ts Thyme
      1 c  Green beans, chopped
    1/2 c  Split peas
      1 c  Green peas
      6    Carrots, sliced
      1 c  Lima beans
      3 c  Celery, diced
      1 c  Ketchup
      1    Green pepper, diced
      2 tb Parsley, chopped
      3 md Tomatoes, cubed
 
  In large kettle, cover beef with water and add chopped onion, salt, thyme.
  Bring to boil.  Skim fat from surface.  Add split peas, cover and simmer
  over low heat, 3 to 4 hours.  Add all remaining ingredients. Cover and
  simmer for 30 minutes.  Adjust seasoning.
  
  Serves 8.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Venison Soup
 Categories: Venison, Soups, Game
   Servings:  6
 
      4 tb Corn oil
      1 lb Venison, cubed
      1 lb Sweet Italian sausage
     28 oz Can tomatoes
      3 c  Water
      1 c  Chopped onions
      1 tb Worcestershire sauce
      2    Potatoes, peeled, cubed
      1 c  Celery, sliced
 
  In large kettle, heat oil, add venison, and brown all sides.  Remove meat
  with a slotted spoon and set aside.  Add sausage, sliced, to kettle and
  brown on all sides.  Drain off drippings.  Add tomatoes (broken up with a
  spoon), water, onion, Worcestershire sauce, and browned venison. Heat to
  boiling.  Reduce heat to simmer, cover and cook until almost tender - about
  1 1/2 hours.  Add cubed potatoes and sliced celery and simmer until
  vegetables and meat are tender, about 1 hour more.
  
  Posted by Earl Shelsby. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Winter Soup
 Categories: Soups
   Servings:  4
 
      3    Lamb shanks
  2 1/2 l  Water (10 cups)
      1    Onion, chopped
      1    Celery stick, chopped
    1/2 c  Brown lentils
      4    Carrots, chopped
      2    Potatoes, chopped
      1    Small turnip, chopped
    1/4    Cabbage, small shredded
      2    Bacon rashers, chopped
      1    Onion, chopped, extra
      1    Celery stick, chopped, extra
      2    Beef stock cubes
      2 tb Parsely, chopped
      1    Red capsicum, chopped
 
  Combine lamb shanks, water, onion and celery in a large waucepan, bring to
  the boil, reduce heat, simmer, covered for 1 1/2 hours, cool, refrigerate
  overnight.
  
  Cover lentils with water, soak overnight.
  
  Next day, strain stock, discard fat and vegetables.  Return stock to
  saucepan with drained lentils and chopped meat from shanks.  Bring to the
  boil, add carrots, potatoes, turnip and cabbage.  Cook bacon, extra onion
  and celery in frying pan until onion is soft;  add to soup with crumbled
  stock cubes.  Simmer covered for 1 hour.
  
  Add parsely and capsicum just before serving.
  
  NOTES:  Cook the stock for the soup a couple of days before required, add
  most of the vegetables on the day of serving.   Stir capsicum and parsely
  in as you serve the soup.  Make a complete meal by serving with hot crusty
  bread   Recipe unsuitable to freeze or microwave.
  
  Source:  Australian Womens Weekly Family Menu Planner No 2 Shared by: Mike
  Kear
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heavenly Corn Chowder
 Categories: Soups, Vegetables
   Servings:  6
 
    1/2 lb Bacon, diced
      1 lg Onion, diced
      1 c  Celery, diced
      3    #303 cn cream corn
      2 lg Potatoes, diced
           Milk to taste
 
  Boil potatoes until done - drain. Place bacon in large (5 Qt.) kettle and
  fry until crisp.  Add onion and celery.  Simmer over low heat until
  vegetables are limp.  Drain off excess fat.  Add 3 cans creamed corn,
  boiled potatoes and milk to bring to desired consistency.  Add lots of salt
  and pepper to desired taste.  Heat to boiling point, but don't boil.
  
  Courtesy of: Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Fresh Tomato Soup
 Categories: Soups
   Servings:  8
 
      2 md Onions, thinly sliced
      2 tb Olive oil or cooking oil
  2 1/2 c  Water
      6 md Tomatoes, peeled and
           -quartered (about 2 lbs)
      1    6 oz can tomato paste
      2 tb Snipped fresh basil, or 2
           -tsp dried, crushed basil
      1 tb Snipped fresh thyme, or 1
           -Tbl dried, crushed thyme
      1 tb Instant chicken bouillon
           -granules
    1/2 ts Sugar
    1/2 ts Salt
    1/4 ts Pepper
           Few dashes bottled hot
           -pepper sauce
           Snipped parsley
 
  Servings: 8
  
  In a large saucepan, cook onion in hot oil till tender.  Stir in water,
  tomatoes, tomato paste, basil, thyme, bouillon granules, sugar, salt,
  pepper and hot pepper sauce.  Bring to boil, reduce heat.  Cover and simmer
  40 min.  Place about 1/3 of tomato mixture in a blender container or food
  processor bowl and process until smooth.  (Or press through food mill).
  Repeat with remaining mixture.  Reheat half of mixture and serve
  immediately.  To freeze, cool the remaining mixture and pour into a 3 cup
  freezer container seal, label and freeze.  To serve frozen portion,
  transfer to medium saucepan.  Cover and cook over med. heat for 20 - 25
  minutes or until heated through, stirring occasionally. Sprinkle with
  parsley before serving.
  
  Serves 4.
  
  Courtesy of Joann Pierce (Aug 27, 1990)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Split Pea Soup
 Categories: Soups
   Servings:  4
 
      5    Strips bacon
      1    Onion, chopped
      1    Carrot, diced
      3    Ribs celery with leaves,
           -chopped
      3 tb Fresh parsley, minced
      1 tb Fresh thyme, minced
      1 sm Imported bay leaf
    1/4 ts Dried rosemary
    1/2 lb Split peas, picked over
      1 ts Worchestershire sauce
      6 c  Chicken broth
           Salt
           Freshly ground black pepper
      1 tb Fresh chives, snipped, for
           -garnish
 
  Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper
  towel, and coarsely chop.  Place bacon in a large soup kettle, set over
  medium heat and cook, stirring, until the bacon turns a light golden color.
  Add the chopped onion and stir-cook for 1 minute.  Add the carrot and
  stir-cook for 30 seconds; add the celery and stir-cook for 30 seconds. Stir
  in the parsley, thyme, bay leaf, rosemary, split peas, Worchestershire
  sauce, and broth.  Bring to a boil, skimming the top as necessary. Boil for
  1 minute then cover and simmer until the peas are tender, about 1 1/2
  hours.  (Can be prepared in advance up to this point.) For serving, season
  with salt and fresh pepper to taste.  Ladle into warm bowls and top each
  serving with snipped chives.
  
  Makes 4 generous servings.
  
  [WASHINGTON POST  JAN 11, 1989] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Tomato Soup
 Categories: Soups, Microwave
   Servings:  2
 
      2 tb Chopped Onion
      1 tb Butter Or Margarine
      8 oz Tomato Sauce
    1/4 ts Dried Basil, Crushed
    1/8 ts Dried Thyme, Crushed
      1 ds Freshly Ground Pepper
      1 c  Water
      1 ts Instant Chicken Bouillon
           Parmesan Croutons
 
  In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on
  100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir
  in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
  Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till
  boiling.  Stir in the water and instant chicken bouillon granules.
  Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture
  is heated through.  Serve with the Parmesan Croutons.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Vegetable Stew
 Categories: Soups, Vegetables
   Servings:  6
 
      2 ts Crushed basil leaves
      2 ts Crushed parsley flakes
      1 ts Dried tarragon leaves
      1 ts Onion powder
      1 ts Salt
    1/2 ts Garlic powder
    1/4 ts Black pepper
      2 c  Minature carrot halves
      1 c  Fresh green beans, cut into
           -2 inch pieces
    1/3 c  Water
      2 c  Cauliflower
      2 c  Broccoli florets
    1/2 c  White zinfandel wine
      1 c  Sliced fresh nushrooms
      1 c  Sliced fresh zucchini
      1 c  Sliced fresh yellow squash
      1 c  Sliced fresh pattypan squash
      1    Red bell pepper, sliced into
           -strips
      1 c  Fresh or frozen peas
    1/4 c  Olive oil
      1 c  Radish halves
 
    In a small cup combine basil, parsley, tarragon, salt, onion and garlic
  powders and black pepper; set aside.
    In a 3 quart microwaveable casserole combine carrots, green beans and
  water. Cover with vented plastic wrap and microwave on high for 6 minutes.
  Add cauliflower and broccoli, cover and microwave on high 6 minutes more.
  Drain vegetables, add wine and reserved seasonings. Stir, cover and set
  aside.
    In a 2 quart casserole, place mushrooms, zucchini, yellow and pattypan
  squash halves, red bell pepper and peas. Add olive oil, toss to coat. Cover
  and microwave on high 4 minutes, or until vegetables are tender-crisp.
    Stir mushroom mixture into carrot mixture. Add radishes, cover and
  microwave on high 4 minutes, or until steaming hot.
  
  Source: Houston Chronicle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Vegetable Soup
 Categories: Soups
   Servings:  6
 
    2/3 c  Chopped Onion
      2 cl Minced Garlic
      3 c  Water
      1 c  Peeled, Seeded & Chopped
           Tomatoes
      4 md Carrots, Sliced Into 1/2
           Inch Pieces
      4 sm Round Red Potatoes,
           Peeled & Sliced Into
           1/2 in. Pieces
      2 tb Chicken Bouillon Granules
      1 c  Nonfat Buttermilk
      2 tb Lemon Juice
      2 ts Minced Fresh Marjoram
      1 ts Minced Fresh Thyme
    1/8 ts White Pepper
           Fresh Thyme Sprigs (Opt)
 
  Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot.
  Add Onion & Garlic & Saute 3 Min. OR Until Tender.  Add Water, Tomatoes,
  Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover,
  Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside.
  Position Knife Blade in Processor.  Add Half Of Vegetables & Cooking
  Liquid. Process Until Smooth. Place in Large Bowl. Processremaining
  Vegetables & Cooking Liquid.  Add Buttermilk, Lemon Juice, Marjoram, Thyme
  & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir
  Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled.
   (Fat 1.4, Chol. 0.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Zucchini-Pea Soup
 Categories: Soups
   Servings:  6
 
      2 c  Chicken broth
      4 sm Thinly sliced onion
    1/4 c  Minced fresh parsley
    1/4 ts Minced fresh oregano
    1/4 ts Minced fresh chervil
           Salt
           Freshly ground pepper
      4 md Thinly sliced zucchini
      2 c  Shelled fresh green pea
      2 tb Sugar
      2 ts Prepared horseradish
      1 ts Fresh lemon juice
      2 c  Half and half
           Garnish
           Sliced rounds lemon
           Sliced rounds zucchini
 
  Combine chicken broth, onions, parsley, oregano, chervil and salt and
  pepper to taste in large saucepan and bring to boil. Add zucchini and boil
  until tender, about 5 minutes. Transfer mixture to blender.
  
  Cook peas in boiling salted water until tender. Drain. Add to blender and
  puree until smooth. Add sugar, horseradish and lemon juice and blend
  thoroughly. Mix in half and half. Cover and refrigerate at least 5 hours.
  
  Adjust seasoning with salt and pepper. Ladle soup into bowls. Garnish with
  lemon and zucchini rounds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hernekeitto
 Categories: Soups
   Servings:  6
 
    1/2 lb Dried Whole Green Peas
      2 qt Cold Water
      1 lb Pork Leg
      1 ts Dried Marjoram
      1 pn Dry Mustard
      1 ds Salt
      1 ds Ground Pepper
 
  This Finnish pea soup can be made well in advance. You can double or triple
  the recipe and freeze it in useful quantities. Malla Karhusaari also
  suggests reducing the cooking time by using a pressure cooker or microwave
  to prepare it. Rinse peas and soak in cold water in large port for 8 hours
  or overnight. Bring peas and soaking water to the boil, reduce to a simmer
  and cook for one hour or until peas begin to soften. Add pork and continue
  to simmer for two to three hours, until peas and meat ar thoroughly cooked.
  When meat is tender, remove it from pot, discard skin and bone, cut meat in
  cubes and return to soup. You may need to add more water to pot for desired
  consistency. Season with marjoram, mustard, salt and pepper. Heat to blend
  flavors and serve hot. Serves 6. From The Gazette, 91/01/30.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Holiday Pumpkin Soup
 Categories: Soups, Entertain
   Servings:  6
 
      1    Cube bouillon
      4 lb Fresh pumpkin, peeled,
           -seeded, cooked
      2 c  Water
      2 c  Half & half
      2 tb Molasses
      1 tb Butter
    1/8 ts Ground ginger
    1/4 ts Nutmeg
    1/2 c  Fresh parsley, chopped
 
  Chopped mint for garnish
  
  Make broth with bouillon.  Cut pumpkin into 1" cubes and place in broth.
  Simmer for 5 minutes, then puree in blender.  Return puree to heat; add
  half & half and molasses.  Add butter, ginger and nutmeg; simmer for 10
  minutes.  Add parsley; simmer for 10 minutes more.  Serve with fresh
  chopped mint on top.
  
  Serves 6.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Cream Soup Substitute
 Categories: Soups
   Servings:  1
 
      2 c  Instant non fat dry milk
    3/4 c  Cornstarch
    1/4 c  Instant low sodium
           Chicken bouillon
      2 ts Dried onion flakes
      1 ts Basil and thyme opt
      2 ts Pepper
 
  Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and
  pepper. To make the equivalent of one can of soup, use the 1/3 cup of the
  mix and 1 1/2 cup water and cook until thickened. NOTE: Beef bouillon may
  be used in place of the chicken. Mushrooms may be added to the sauce for a
  mushroom soup base.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Tomato Soup
 Categories: Soups, Vegetables
   Servings:  6
 
  2 1/2 c  Peeled and quartered
           -tomatoes
      1 ts Minced or crushed fresh
           -onion
      1 ts Salt
      4 ts Butter or margarine
  2 1/4 ts Sugar
      2 ts Flour
      1 ds Of pepper
 
  Mix first four ingrediants in large pot, mix flour and sugar and add to
  rest in pot.  Simmer 10 minutes, stirring often.  Cool and freeze. When
  ready to use, bring mix to boil, add 1/2 teaspoon soda (to prevent
  curddling) *then* add 2 cups hot milk.  Stir and serve.
  
  Posted by Gale Burrows (Sep 20, 1990)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Tomato Soup I
 Categories: Soups
   Servings:  8
 
     17 lb Tomatoes (1 peck)
      1 c  Brown sugar
      2 md Onions
      1 c  All-purpose flour
      2    Hungarian hot peppers
      1 ts Ground allspice
      3 sm Bunches celery
      1 ts Ground cinnamon
      1 lg Bunch fresh parsley
      1 ts Ground cloves
    1/2 c  Coarse salt
    1/4 ts Black pepper
    1/2 c  ( 1 stick) butter
 
  Core the tomatoes and chop them coarsely.  Chop the onions, peppers,
  celery, and parsley coarsely, and divide equally, along with the tomatoes,
  between 2 very large, deep kettles.  Divide the salt between the 2 kettles,
  too.  Cover, bring to a boil, and simmer over medium-low heat for 1 hour,
  or until all vegetables are very tender.  Stir frequently. Put mixture
  through a sieve or food mill.  Transfer the puree to a large kettle. In a
  medium bowl, combine all remaining ingredients except butter. Add the
  seasonings gradually to the hot puree, beating in with a whisk. Add the
  butter and whisk smooth.  Bring to a boil, then simmer over medium low heat
  for 3 minutes.  Pour hot into 12 hot pint jars, leaving 1/2 inch head
  space.  Seal and process in hot- water bath for 15 min.
  
  To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of
  water to every pint of tomato soup base.  Heat and serve
  
  Yield: 6 to 8 servings.
  
  NOTE:  You can also prepare the soup base by adding 1 1/2 cups milk to it,
  or even using 1 1/2 cups water.
  
  Posted by Pat Stockett.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Tomato Soup
 Categories: Soups
   Servings:  8
 
      1    Peck tomatoes (approx. 17
           -lbs.)
      1 c  Brown sugar
      2 md Onions
      1 c  All-purpose flour
      2    Hungarian hot peppers
      1 ts Ground allspice
      3 sm Bunches celery
      1 ts Ground cinnamon
      1 lg Bunch fresh parsley
      1 ts Ground cloves
    1/2 c  Coarse salt
    1/4 ts Black pepper
    1/2 c  ( 1 stick) butter
 
  Core the tomatoes and chop them coarsely.  Chop the onions, peppers,
  celery, and parsley coarsely, and divide equally, along with the tomatoes,
  between 2 very large, deep kettles.  Divide the salt between the 2 kettles,
  too.  Cover, bring to a boil, and simmer over medium-low heat for 1 hour,
  or until all vegetables are very tender.  Stir frequently. Put mixture
  through a sieve or food mill.  Transfer the puree to a large kettle. In a
  medium bowl, combine all remaining ingredients except butter. Add the
  seasonings gradually to the hot puree, beating in with a whisk. Add the
  butter and whisk smooth.  Bring to a boil, then simmer over medium low heat
  for 3 minutes.  Pour hot into 12 hot pint jars, leaving 1/2 inch head
  space.  Seal and process in hot- water bath for 15 minutes.
  
  To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of
  water to every pint of tomato soup base.  Heat and serve
  
  Yield: 6 to 8 servings.
  
  NOTE:  You can also prepare the soup base by adding 1 1/2 cups milk to it,
  or even using 1 1/2 cups water.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hominy Squash Stew
 Categories: Vegetarian, Soups
   Servings:  4
 
      1 c  Pinto beans
           - soaked overnight
           Salt
      1 ts Cumin seeds
      1 ts Dried Mexican oregano
      1    Cinnamon stick (1" long)
      3    Whole cloves
    1/4 c  Light olive oil
           -=OR=- sunflower seed oil
      1 lg Onion; cut in 1/4-in squares
      2    Garlic cloves; minced
      1 tb Ground red chile
           -=OR=-
           -Paprika for milder flavor
      2 c  Bean broth or water (about)
      1 lb Fresh or canned tomatoes
           - peeled, seeded & chopped,
           - juice reserved
      3 c  Peeled, cubed banana squash
           - (in 1-inch cubes)
      2 c  Cooked hominy
      2    Jalapeno chiles
           - seeded and finely diced
           Chopped cilantro for garnish
           Sour cream, optional
           -=OR=-
           -Shredded Muenster cheese
 
  DRAIN SOAKED BEANS, cover them generously with fresh water and bring to
  boil. Boil vigorously about 5 minutes, skim off any foam that rises to
  surface, then lower heat and simmer 30 minutes. Add 1/2 teaspoon salt and
  continue cooking until beans are tender, about another 30 minutes. Taste as
  they cook to be sure they are as done as you like them. Drain beans but
  reserve liquid. Warm small, heavy skillet and toast cumin seeds until
  fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove
  them to plate so they don't burn. Combine with cinnamon stick and cloves
  and grind to a powder in electric spice mill. Heat oil in wide skillet and
  saute onion briskly over high heat 1 minute. Lower heat to medium and add
  garlic, ground spice mixture, ground red chile and salt to taste. Stir to
  combine. Add 1/2 cup reserved bean broth and cook, stirring occasionally,
  until onions soften. Add tomatoes and liquid, squash and enough bean broth
  to cover. Simmer until squash is partially cooked, about 20 minutes. Stir
  in hominy, beans and diced chiles. Add more broth as needed and continue
  cooking until squash is tender. Taste and check seasonings. Serve garnished
  with cilantro and sour cream or shredded cheese.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Soup
 Categories: Soups
   Servings:  4
 
    1/2 c  Dried Mushrooms
      1 c  Warm Water
      3 c  Vegetable Stock *
      1 tb Dry Sherry
    1/2 c  Sliced Bamboo Shoots **
      4 oz Tofu, Diced
    1/2 c  Frozen Peas, Thawed
      2 tb White Wine Vinegar
      1 tb Soy Sauce
      2 tb Cornstarch
    1/4 c  Water
    1/2 ts White Pepper  1/2 to 3/4 t
      1 ts Seasame Oil
      1    Egg, Lightly Beaten
      2    Green Onions ***
           Salt To Taste
 
  * See vegetable stock recipe or use Vegetarian style instant bouillon. For
  each cup of vegetable stock specified in recipe, dissovle 1 t vegetable
  flavored granules or 1 cube vegetable stock base in 1 cup boiling water. **
  Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** Cut into
  1-inch diagonal slices, including tops.
  ~-------------------------------------------------------------------------
  Cover mushrooms with water and let stand for 30 minutes.  Remove mushrooms;
  cut off and discard stems.  Thinly slice mushrooms and set aside. Measure
  soaking water (discard any sandy portion at the bottom) and add enough
  stock to make a total of 4 cupcs liquid.  Place in a 2-quart pan and add
  sherry, bamboo shoots, and sliced mushrooms.  Bring to a boil, then reduce
  heat; cover and simmer for 15 minutes.  Add tofu, peas, white vinegar, and
  soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the
  1/4 cup water.  Add to soup and cook, stirring, until slightly thickened.
  Turn off heat.  Add pepper and seasameoil. Stirring continuously, slowly
  pour egg into soup. Sprinkle with onion; add salt to taste. Makes four
  1-1/2 cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63
  milligrams cholesterol, 95 calories.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Guacamole Soup
 Categories: Soups
   Servings:  4
 
      1    Ripe avocado
      2 lg Leaves romaine (or other)
           -lettuce
    1/4 c  Chopped green onions, with
           -tops
      1    Clove garlic, mashed
      2 tb Lime or lemon juice
      1    To 2 Tbsp pure ground chili
      4    Sprigs fresh coriander
           -(cilantro)
      4 c  Chicken stock
 
  Serves 4
  
  Cut avocado into quarters, remove pit and peel, and put the flesh in a
  blender or processor.  Tear the romaine leaves into pieces and add to
  blender.  Add remaining ingredients, together with half the stock, and
  puree until smooth.  Combine with remaining stock in a pan and simmer,
  covered, 10 minutes.
  
  I Hear America Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot or Cold Leek Soup
 Categories: Soups, Vegetables, Tabasco
   Servings:  6
 
      1    Leek, (About 8 Ounces) *
      2 tb Olive Oil
      1    Onion, (About 6 Ounces),
           Peeled And Sliced
      6 c  Chicken Stock
  1 1/2 lb Potatoes, Peeled And Cut
           Into 2-Inch Cubes
           Salt To Taste (Depending On
           Saltiness Of Stock)
    1/2 ts Freshly Ground Black Pepper
           Bread Croutons, For Garnish

MMMMM--------------------------FOR COLD SOUP-------------------------------
  2 1/2 c  Cold Milk
      6 tb Chives, Chopped
    1/4 ts Tabasco Sauce
 
  Remove the root end and any damaged outer leaves from the leek, but leave
  the remainder of the leaves intact.  Split the leek in half lengthwise, and
  cut it into 1/2-inch pieces.  Clean the leek by immersing the pieces in a
  bowl filled with cold water.  Lift the pieces from the water and place them
  in a sieve to drain.  Heat the oil in a pot. When hot, add the leek and
  sliced onion, and cook over medium heat for about 5 minutes, until they
  soften and begin to brown lightly.  Add the stock, potatoes, salt and
  pepper, and bring to the boil.  Boil for 30 to 40 minutes, until the
  potatoes are tender.  Strain off most of the cooking juices and reserve
  them. Add the solids with a little of the juices to the bowl of a food
  processor, and process briefly, just until pureed.  (If too much liquid is
  added to the processor bowl, the mixture will become too foamy.) Stir the
  puree into the reserved juices.  You should have about 7 cups. The hot soup
  can be served immediately, either plain or with croutons. FOR COLD SOUP:
  Cool the soup and stir in the milk, chives and Tabasco sauce. Serve cold.
  Serves 6. *If you cannot find leeks, add additional onions or scallions;
  the soup will be very good, although it won't have the unique taste that
  leeks give to soup.  If using leeks or scallions, be sure to make use of
  the green as well as the white part of the vegetables, after trimming them
  first, of course, to eliminate any damaged or wilted sections. The green
  leaves lend color as well as taste and texture to the soup. Recipe from
  "Cuisine Economique" by Jacques Pepin. Source: Cuisine Economique - J.
  Pepin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hungarian Goulash -- Crockpot
 Categories: Crockpot, Soups
   Servings:  6
 
      2 lb Round steaks, cut in 1/2"
           -cubes
      1 c  Chopped onion
      1    Clove garlic, minced
      2 tb Flour
      1 ts Salt
    1/2 ts Pepper
  1 1/2 ts Paprika
    1/4 ts Dried thyme, crushed
      1    (14 1/2 oz) can tomatoes
      1 c  Sour cream
 
  Noodles
  
  Put steak cubes, onion, garlic in crockpot.  Stir in flour and mix to coat
  steak cubes.  Add all remaining ingredients except sour cream. Stir well.
  Cover and cook on Low 8-10 hours  Add sour cream 30 minutes before serving,
  and stir in thoroughly. (High: 4-5 hours, stirring occasionally.) Serve
  over hot buttered noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Iced Strawberry Soup
 Categories: Soups
   Servings:  4
 
      2 c  Fresh strawberries, washed,
           -hulled and dried
      1 md English cucumber, peeled and
           -cut into chunks
      2 c  Lemon yogurt
    1/2 c  Light rum
      3 tb Chopped fresh mint leaves
      2 tb Sugar
 
  Mint sprigs Thin lemon slices
  
  Place strawberries in a food processor fitted with a steel blade;
  puree,pour into a large bowl, set aside.  Place cucumber chunks, yogurt,
  rum,chopped mint leaves, and sugar in food processor; process until
  cucumber is fully pureed; pour into bowl of pureed strawberries, stir to
  mix well; chill in refrigerator.  Serve ice cold, garnished with sprigs of
  mint and lemon slices. Makes 4 cups
  
  Origin:  Appeal (quarterly publication from Overwaitea Foods) Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Italian Bean Soup
 Categories: Soups
   Servings: 16
 
      1 c  Dried Navy Beans
      2 qt Water
      1 c  Chopped Onion
      1 c  Chopped Green Pepper
      1 c  Chopped Carrots
  1 1/2 ts Dried Basil
      1 ts Salt
  1 1/2 ts Oregano,
    1/4 ts Dry Mustard
      2 cl Garlic Minched
      3 cn (8 Oz.) Tomato Sauce
    1/2 c  Uncooked Whole Wheat
           Elbow Macaroni
 
  Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above
  Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1
  Hour. Drain Beans.
    Add 2 Quarts Water & All Ingredients Except Macaroni.  Cover & & Simmer 1
  1/2 Hours OR Until Beans  Are Tender, Stirring Occasionally. Add Macaroni &
  Cook Uncovered 10 Min. OR Until Macaroni Is Tender.
    (Fat 0.5, Chol. 0.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Italian Onion Soup
 Categories: Soups
   Servings:  6
 
      4 md Sweet onions
      4 tb Butter
      4 sl Of bread
           Salt and pepper
      2    (8 ounce) cans beef broth
      1 c  Italian bread crumbs
      4    (4 inch square) slices
           -mozzarella cheese
      1    (1/2 ounce) can Parmesan
           -Cheese (shredded)
      4    Oven tempered soup bowls
 
  Preheat oven to 350 degrees. Chop onions to chewable size. Cut 4 slices of
  bread into small crouton size then bake until golden. Set aside. Saute
  onions in butter on low heat until soft and dark brown. Salt and pepper to
  taste.  In a saucepan, heat both cans of beef broth plus 1 can of water and
  cook to slight boil.  Add Italian bread crumbs and onions. Pour broth with
  onions into soup bowls. Add Parmesan cheese and croutons to each bowl, then
  layer each bowl with a slice of mozzarella cheese. Place into oven. Bake
  until cheese is crisp and brown.  Let sit for a few minutes before serving.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Italian Oyster Corn Chowder
 Categories: Soups, Seafood, Vegetables
   Servings:  4
 
      1 c  Orzo pasta
      3 c  Clear chicken broth
    1/4 c  Minced fresh parsley
    1/2 c  Chopped leeks
    1/4 c  Minced prosciutto
           Salt and white pepper, to
           -taste
  1 1/2 c  Fresh or frozen corn
      2 tb Unsalted butter
  2 1/2 c  Light cream (Optional)
      1 pt Maryland oysters with their
           -liquor
 
  Cook the orzo according to the directions on the package and set aside.
  
  Place the chicken broth, parsley, leeks, prosciutto, salt and pepper in a
  large sauce pan.  Simmer until the leeks are tender, or about 2 minutes.
  Add the corn, butter, cream and oysters with their liquor. Simmer for 3 to
  5 minutes longer and add the cooked orzo.  Stir and serve immediately.
  
  Makes 4 servings.
  
  Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates 12 gm fat, 5
  gm saturated fat, 85 mg cholesterol, 733 mg sodium.
  
  This recipe is from Jack Azud of Easton, MD, who finished first in the
  Soups and Stews category of this fall's National Oyster Cook-Off in
  Leonardtown, MD.  For a copy of the "National Oyster Cook-Off Award-
  Winning Recipes" booklet that contains this recipe and other champions,
  send $3 to National Oyster Cookoff, P.O. Box 653, Leonardtown, MD 20650.
  
  [The Washington Post; Nov 24, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jellied Beet Borscht
 Categories: Soups
   Servings: 12
 
    3/4 lb Beets
      1 tb Beef Bouillon Granules
  1 1/2 c  Water
      2    Envelopes Unflavored
           Gelatin
      2 tb Lemon Juice
      2 tb Cider Vinegar
  1 1/2 c  Shredded Cabbage
    1/3 c  Chopped Cucumber
    1/4 c  Minced Fresh Dill
      2 tb Finely Chopped Green Onions
      1 tb Prepared Horseradish
 
  Leave Root & 1 Inch Of Stem On Beets.  Scrub With Vegetable Brush. Place
  Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat
  & Simmer 35 To 40 Min. OR Until Tender.  Drain, Reserving 2 C. Liquid.
  Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, &
  Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A
  Medium Saucepan.  Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook
  Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved
  Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency
  Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber,
  Dill,Green Onions & Horseradish in Medium Bowl.  Stir in Gelatin And
  Spooninto A 6 Cup Mold Coated With Cooking Spray.  Chill Until Firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jellied Beef Broth
 Categories: Soups, 1941
   Servings:  6
 
    1/2 c  Concentrated meat broth
      2 c  Boiling water
      2 ts Gelatin
    1/2    Bay leaf
      1    Clove
      1 ts Worcestershire sauce
           Chopped parsley
           Salt and pepper
      1 tb Cold water
      1 ts Celery salt
 
  Combine broth, water, bay leaf, clove, celery salt, and Worcestershire
  sauce.  Season to taste.  Simmer 10 minutes. Strain. Add gelatin which has
  been softened in cold water.  Stir until dissolved. Pour into bouillon
  cups.  Chill until firm. Garnish with chopped parsley. 6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jellied Consomme
 Categories: Soups
   Servings:  4
 
      4 c  Beef broth or 2 tablespoons
           -instant beef bouillon
           Granules dissolved in 4 cups
           -hot water
      1    Sm. onion, chopped (1/4 cup)
    1/2    Med. green pepper, chopped
           -(1/4 cup)
      1 tb Snipped parsley
      1 ts Worcestershire sauce
           ......
      2 tb Dry sherry
      2 tb Water
      1    Envelope unflavored gelatin
    1/2 c  Whipping cream (optional)
    1/4 ts Curry powder (optional)
 
  If using homemade beef broth, be sure that you clarify the broth before
  preparing this recipe.
  
  In saucepan combine beef broth, onion, green pepper, parsley, and
  worcestershire sauce. Bring to boiling. Reduce heat; simmer uncovered, for
  15 minutes to reduce liquid slightly (it should measure 3 to 3 1/2 cups).
  Strain mixture, discarding vegetables. Return the strained broth to
  saucepan.
  
  In small bowl combine sherry and water; sprinkle gelatin over liquid and
  let stand to soften gelatin. Stir gelatin mixture into broth; heat and stir
  till gelatin dissolves. Pour into large bowl. Chill till set. Before
  serving, whip cream and curry powder just to stiff peaks. Break up consomme
  with a fork; spoon into serving dishes. Top each serving with a dollop of
  the whipped cream. Makes 4 to 6 servings.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jellied Fruit Soup
 Categories: Soups, 1941
   Servings:  6
 
      1 c  Orange juice
      1 c  Pineapple juice
      1 pk Sweetened lemon flavored
           -gelatin
 
  Heat fruit juices to boiling.  Add gelatin.  Stir until dissolved. Pour
  into a shallow oblong mold.  Chill until firm. Cut in small cubes. Serve in
  bouillon cups with crisp crackers. 6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jewish Mother's French Beef Soup
 Categories: Soups
   Servings:  6
 
      2 md Onions, peeled and sliced
      2 tb Butter or vegetable oil
      2 lb Beef, in one piece
      1 lb Beef soup bones
      2 lb Chicken wings
     12 c  Beef bouillon
      1    Bouquet garni: 2 bay leaves,
           -4 whole cloves, 4 sprigs
           Fresh parsley, 2 sprigs
           -fresh thyme, 6 whole
           -bruised
           Peppercorns
      3 md Leeks, white part only
      4    Carrots, washed, unpeeled,
           -cut in 1-inch pieces
      4 md Turnips, washed only, cut in
           -quarters
      3 c  Fresh green beans
           Parmesan cheese, freshly
           -grated
           Toasted french bread
 
  Saute onions in butter.  Add remaining ingredients except green beans,
  cheese and bread.  Simmer for 2 1/2 hours, skimming occasionally. Add green
  beans and simmer for 30 minutes longer.  Remove and discard bouquet garni.
  
  To serve, place one piece of toasted crusty french bread in each warm bowl
  and pour hot soup over it.  Sprinkle with freshly grated cheese to taste.
  
  Makes 6 servings.
  
  [WASHINGTON POST] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Julienne Soup
 Categories: Soups, 1941, Text
   Servings:  6
 
           Text Only
 
  Shred carrots, turnips, celery, potato, and onion; or cut in very narrow
  strips.  Cook in boiling salted water until tender. Drain. Add to hot
  bouillon or consomme in the proportion of 2 tablespoons cooked vegetables
  to each cup of bouillon or consomme. Heat thoroughly.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kale and Potato Soup
 Categories: Soups, Vegetarian, Potatoes, Vegetables
   Servings:  4
 
      7 c  Water
      1 lg Bunch kale
  1 1/4 lb Red potatoes
           Salt
      2    Bay leaves
      3 tb Virgin olive oil
      1 md Red or yellow onion
           - diced into 1/2-in squares
      6    Garlic cloves; sliced
    1/2 ts Red pepper flakes
           Freshly ground pepper
           Finely chopped parsley
           - for garnish
 
  HEAT WATER IN LARGE PAN. Meanwhile, with sharp knife, remove stems of
  ruffled kale leaves. Chop stems into 1-inch long pieces and add them to the
  water. Cut leaves into pieces about 2-inch square, wash well and set aside.
  Scrub and peel potatoes and add peels to heating water along with 1/2
  teaspoon salt and 1 bay leaf. When water boils, lower heat and let it
  simmer while you assemble remaining ingredients. Cut peeled potatoes into
  pieces about 1/2-inch square. Heat oil in soup pot, add onion, garlic, red
  pepper flakes and remaining bay leaf. Cook over medium-high heat 3 or 4
  minutes, stirring frequently, then season with salt. Stir in potatoes and 1
  cup strained simmering stock. Cover and cook slowly 5 minutes. Add kale,
  cover again and steam until leaves are wilted, stirring once or twice.
  Strain remaining stock into soup pot. Bring to boil, reduce heat and simmer
  slowly, covered, until potatoes are soft, about 30 minutes. Use back of
  wooden spoon to break up potatoes by pressing them against sides of pot or
  puree 1 or 2 cups soup in blender and return it to pot to make unifying
  background for other elements. Taste soup and season to taste with salt and
  generous grinding of pepper. If possible, set soup aside 1 hour to allow
  flavors to merge and develop even further, then serve with light sprinkling
  of parsley.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kathie Jenkins Wild Rice Soup
 Categories: Soups
   Servings: 12
 
    1/4 c  Butter
      4    Celery stalks, chopped
      2    Carrots peeled and diced
      1 sm Onion, diced
      1 sm Red onion, diced
    1/2 c  Green onions, sliced
    1/3 c  Slivered almonds
      1 tb Dill weed
      2 ts Black pepper
      2 ts Garlic salt
      2    Bay leaves
    1/2 ts Turmeric
      4 qt Chicken stock
  1 1/2 c  Wild rice, well washed
    1/2 c  White rice, well washed
    1/2 ts Salt
      4    Egg yolks
      4 c  Cooked chicken diced
      3 c  Mushrooms, sliced
 
       Melt butter in skillet over medium heat, add celery, carrots, all
  onions and almonds and saute until slightly tender, stirring occasionally,
  about 5 minutes.  Add dill weed, pepper, garlic salt, bay leaves and
  turmeric.
       In separate large pot, bring chicken stock, wild rice, white rice and
  salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes,
  Add more stock if too thick.  Whisk 1 C hot soup into yolks, then whisk
  back into soup.  Add chicken and mushrooms, discard bay leaves, Heat
  gently,  Do not boil.  Serve immediately.
       Each serving contains about 282 calories; 1,444 mg sodium; 111 mg
  cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; .84
  grams fiber.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Katie Stapleton's Colorado Cantaloupe Soup
 Categories: Soups
   Servings:  6
 
           Jim Vorheis
      1    Ripe cantaloupe, peeled,
           -seeded and cut into chunks
    1/2 c  Dry sherry
      2 tb Honey
      1 tb Fresh lime juice
 
  Put all ingredients into food processor or blender and mix well. Chill
  covered in refrigerator.  Blend again before serving to mix together.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kettle River Gazpacho
 Categories: Soups, Vegetables, Garlic
   Servings:  6
 
      3    Tomatoes, peeled, seeded and
           -coarsely chopped
    1/2    Green pepper, seeded and
           -diced
      1    Clove garlic, finely chopped
      1 sm Onion, finely sliced
    1/2    English cucumber, peeled and
           -chopped
      4 tb Finely chopped mixed fresh
           -herbs such as chives,
           -parsley,oregano,
           Chervil.
      2 tb Olive oil
     10 tb Chili sauce
      2 tb Lemon juice
    1/2 c  Tomato juice
 
  Mix all the ingredients together.  Heat gently over medium heat.  Serve
  with hot crusty bread. Can be served chilled or at room temperature.
  
  Origin: Sun Rype Recipe insert Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kidney Stew
 Categories: Soups
   Servings:  4
 
      1 lb Spanish onions, peeled and
           -cut into eighths
    1/2 c  Red wine
  1 1/4 c  Water
    1/4 ts Dried thyme or 1/2 tsp
           -chopped fresh
           Salt and pepper to taste
     10    Lamb kidneys (about 1 1/2
           -lbs)
      4 tb Flour
 
  Place the onions, wine and 3/4 cup water in saucepan.  Season with salt,
  pepper and thyme, bring to boil.  Lower heat, cover and simmer 20 minutes
  or until the onions are tender. Remove any surrounding fat and the
  translucent membrane from the outside of the kidneys and cut them into
  about 1" cubes. Stir the kidneys into the onion mixture, cover and simmer
  for 5 minutes or until the kidneys are nearly tender. Blend the four with
  the remaining water until it is smooth and mix it into the kidneys,
  stirring continuously until the mixture thickens. Simmer for a few minutes,
  check seasoning.
  
  Serves 4
  
  Kidneys are a part of the body ruled by Libra, and in this dish their taste
  is sweet and mild and lightly flavored with wine and thyme.  Serve this
  stew as a family supper dish with plenty of boiled rice and a red wine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: King's Arms Tavern Cream of Peanut Soup
 Categories: Soups
   Servings: 12
 
      1    Onion, chopped
      2    Celery ribs, chopped
    1/4 c  Butter
      3 tb Flour, all purpose
      2 qt Chicken stock
      2 c  Peanut butter, smooth
  1 3/4 c  Light cream
      1    Peanuts, chopped
 
  Servings: 12
  
  Saute onion and celery in butter until soft, but not brown. Stir in flour
  until well blended. Add chick stock, stirring constantly, and bring to a
  boil. Remove from heat and rub through a sieve. Add peanut butter and
  cream, stirring to blend thoroughly. Return to low heat, but do not boil,
  and serve, garnished with peanuts.
  
  Note: This soup is also good served ice cold.
  
  This is as served at the King's Arms Tavern in Colonial Williamsburg,
  Virginia.
  
  "Peanuts (ground nuts) are from Brazil that sailed with the Portuguese
  explorers to Africa and back to the Americas with the Negro. In 1794,
  Thomas Jefferson recorded the yield of sixty-five peanut hills at
  Monticello.  The cultivation of peanuts increased in the South in the
  nineteenth century, but it was not until after the Civil War that they
  gained national acceptance."
  
  From the Williamsburg Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb Broth
 Categories: Soups, 1941, Text
   Servings:  6
 
           Text Only
 
  Wash and remove the membrane from lamb shank.  Clean thoroughly. Cover with
  cold water.  Let stand 2 hours.  Drain.  Add fresh cold water in the
  proportion of 1 quart of water per pound of lamb. Add 1/4 teaspoon salt per
  each quart of water.  Simmer 2 hours. Cool. Skim off fat. Heat broth to
  boiling.  Pour into freshly sterilized jars. Adjust cover. Partially seal.
  Process in hot water bath 1 hour. Remove from water bath. Complete the
  seal.  Label and store in refrigerator until needed.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb Stock
 Categories: Soups
   Servings:  1
 
      1    Bone from a 6-lb leg of
           Lamb, cut in half
      3    Stalks celery, cut into
           Small pieces
      2    Carrots, cut into small
           Pieces
      2    Onions, peeled and
           Quartered
      1 lg Ripe tomato OR
      1 c  Canned tomato, cut into
           Small pieces
           Any drippings from roast
           Lamb
      4    Peppercorns
      1    Bay leaf
      1    Parsley
 
  add enough water to just cover the lamb bone.  Bring to a boil over high
  heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or
  until the stock is somewhat reduced and flavorful. If it tastes weak,
  simply raise the heat a bit and let it reduce further.
  
   2.  Drain the stock into a colander set over a large bowl. Remove the
  bones and cut any remaining meat off and set aside. Discard the vegetables
  and bones.  Remove any fat that has floated to the top. The stock can then
  be refrigerated or frozen, or used right away to make a soup.
  
  Makes about 8 cups.
  
  From:  LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
      Shared by:  Karin Brewer, Cooking Echo, 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb, Lentil, and Rosemary Soup
 Categories: Soups
   Servings:  6
 
      2 tb Olive oil
      1 tb Butter
      3 cl Garlic, minced
      2    Onions, chopped
      2    Carrots, cut into small
           Cubes
      1 ts Salt
      1 ts Pepper
      6 c  Lamb stock
      2 c  Chopped very ripe tomatoes
           Or canned tomatoes
      1    Bay leaf
      1    Bone from a roast leg of
           Lamb
      1 c  Cubed cooked lamb
           Tabasco or other liquid hot
           Pepper sauce
 
       1.  In a large soup pot, heat the olive oil and butter over moderately
  low heat.  Add the garlic, onions, carrots, half the rosemary, the thyme,
  and salt and pepper to taste.  Simmer, Add the lamb stock, tomatoes,
  lentils, bay leaf, and the lamb bone from the roast if you still have it
  and bring the soup to a boil. Reduce the heat and simmer, partially
  covered, for about 40 to 50 minutes, or until the lentils are tender. Taste
  for seasoning.
  
     2.  To serve, place a small handful of cooked lamb in the bottom of each
  soup bowl and ladle the hot soup over it.  Garnish with the remaining fresh
  rosemary.  Serve with a bottle of Tabasco on the side.
  
  Serves 4 to 6.
  
  From:  LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
        Shared by:  Karin Brewer, Cooking Echo, 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Late-Summer Soup
 Categories: Soups
   Servings:  6
 
      2 tb Olive oil
      1 lg Onion; chopped
      3 c  Water
      2    Summer squashes; 12 oz
           -chopped
      2 lg Tomatoes; coarsely chopped
      1    Red pepper; chopped
      1    Yellow pepper; shoped
      1    Zucchini; chopped
      3 lg Cloves garlic; minced
  1 1/2 ts Salt
    1/2 ts Fennel seeds
    1/4 ts Freshly ground pepper

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
    101 x  Calories
      3 x  G protein
     14 x  G carbohydrate
      5 x  G fat
        x  Mg cholesterol
    545 x  Mg sodium
 
  1. In Dutch oven, heat oil over medium heat; add onion. saute 5 minutes or
  until sofrtened; add remaining ingredients. Heat to boiling; reduce heat.
  Summer soup 15 minutes or until vegetables are tender.
  
  2. In food processor, puree 2 1/2 cups soup; pour into soup in pan. Heat.
  
  From:  McCalls September 1993. Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 08-04-93 (17:07) Number: 2396 From: LAWRENCE
  KELLIE              Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Leek and Artichoke Soup
 Categories: Soups, Vegetables, Vegetarian
   Servings:  6
 
      1 lg Artichoke; -=OR=-
      2 md -Artichokes
      1 c  Water; acidulated with
           - the juice of
      1    Lemon
      2    Garlic cloves
      1 tb Virgin olive oil
      1 lg Leek; white part only -=OR=-
      2 md Leeks, white part only
           - washed and sliced
      1 sm New potato; quartered
           - and thinly sliced
      6    Leaves butter lettuce
           - sliced into 1/4" strips
           -=OR=- a handful of
           - Sorrel leaves, sliced
      1 tb Chopped parsley
      2    Mint leaves; chopped
           Salt
  5 1/2 c  Water
      1 lb Fresh peas; shucked, -=OR=-
      1 c  -Frozen peas

MMMMM----------------------------GARNISHES---------------------------------
           Freshly ground pepper
           Chopped chervil
           -=OR=- Chopped Parsley
           Extra-virgin olive oil
           Parmigiano-Reggiano
           - freshly grated
 
  TRIM THE ARTICHOKES. Break off the tough outer leaves and slice off the top
  2/3 of the remaining inner leaves. Trim the outsides, cut the artichokes in
  quarters and remove the chokes. Dice the trimmed hearts into small pieces.
  Put them in the acidulated water as you work. Keep the garlic cloves whole.
  Warm the olive oil and add the leeks, drained artichokes, garlic, potato,
  lettuce or sorrel, parsley and mint. Season with the salt, add 1/2 cup
  water and stew gently until the vegetables are wilted, about 5 minutes. Add
  the peas and the rest of the water. Bring to a boil, then lower the heat
  and simmer, partially covered, for 20 minutes or until the artichokes are
  cooked. Taste for salt. Puree the soup or leave it as is and serve with the
  freshly ground pepper, add a few good pinches of chervil or parsley, a
  spoonful of olive oil drizzled into each soup plate and a dusting of
  cheese.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Leek and Potato Soup
 Categories: Soups, Potatoes
   Servings:  6
 
      3 tb Butter
      3 c  Minced leeks
      3 tb Flour
      4 c  To 6 c hot water
      1 ts Salt
           Pepper to taste
      4 c  Potatoes
    1/3    To 1/2 cup heavy cream
 
  Melt butter over medium heat.  Stir in leeks.  Cover and cook slowly for 5
  minutes without browning.  Blend in flour, stir over medium heat for 2
  minutes to cook flour without browning.  Remove from heat and let cool
  gradually.  Beat in 1 cup water and blend thouroughly with flour and leeks,
  stir in rest of water, stir in salt, pepper and potatoes; bring to a boil.
  Reduce heat and simmer, partly covered, for 40 minutes or until potatoes
  are tender, remove from heat, add cream.
  
  Posted by Kathy Murphy. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Leftovers To Save for Soup (Soup Information)
 Categories: Soups, Information
   Servings:  6
 
      5    Minutes for zucchini or tiny
           -broccoli orcauliflower
           -flowerets.
 
  Any leftovers in cans should be transfered to plastic containers - atwist
  of foil or plastic in the case of anchovies, tomato paste, or pimientos -
  and frozen. Vegetable cooking water (freeze) Leftover vegetables (can be
  frozen, but better if not) Noodles, rice, pasta, kasha, beans (freeze)
  Cream sauce, spaghetti sauce, gravy (freeze)
  
  Before freezing leftover vegetable water, stock, broth, or tomato product,
  cook some finely chopped onion, celery, and carrot in 1 - 2 Tbsp of butter
  until they soften, then add the liquid and salt and pepper. Freeze the
  mixture and you will have soup starter.  Use 1/3 to 1/2 cup of each
  vegetable for 6 cups of soup.
  
  Variations on the soup starter:
  
  Before adding the vegetables, cook 2 slices of diced bacon in the butter.
  
  Add 1 Tbsp paprika, chili powder, or curry powder to the vegetables as they
  cook, before adding liquid:  1 Tbsp of flour can be added at this time,
  too, to give the starter a little body.
  
  Sherry or dry red or white wine, about 1/3 cup, can be added before the
  other liquid and allowed to cook down to half.  This gives a richness to
  the soup that will ensue.
  
  Add 2 Tbsp of finely chopped parsley to the vegetables.
  
  Add 1/3 cup of finely chopped green pepper.
  
  Once you have the starter, the rest of the liquid can be added.  It can be
  more of the same, or perhaps milk.  Heavy cream, yogurt, or sour cream are
  added at the end, to heat but not boil, to avoid curdling.
  
  The solids you put in can be infinitely varied:
  
  Small pieces of stewing meat or soaked dried beans need about an hour to
  cook.
  
  Fresh vegetables take from about 20 minutes for root vegetables to about
  
  Cooked vegetables should be put in just to warm, not to cook any further.
  If they are already overcooked, perhaps it would be better to add a little
  liquid and puree them.
  
  Soup can be thickened by pureeing some or all of it, or for each cup of
  soup add 1 tsp of rice or 3 Tbsp of grated raw potato or 1 Tbsp of flour
  mixed with 2 Tbsp milk, water, or broth.
  
  Finely chopped cabbage can cook for hours in a soup, spinach goes in at the
  very end, for about a minute, remaining bright green.
  
  Cooked ham, in chunks or julienne, sliced frankfurters, and sliced garlic
  sausage have more flavor and give up some of their fat if they are lightly
  sauteed before being added to the soup.
  
  From:  MAIN COURSE SOUPS AND STEWS by Dorothy Ivens, ISBN 0-06-015131-5.
  Harper & Row, New York.  1983. Posted by:  Karin Brewer, Cooking Echo, 7/92
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Legal's Inaugral Fish Chowder
 Categories: Fish, Soups
   Servings:  3
 
    1/2 c  Butter
      3 c  Diced onions
    1/4 c  Finely grated carrots
      2 ts Minced garlic
    1/2 c  Flour
     12 c  Concentrated fish stock
      4 lb Chowder fish fillets, such
           -as 2 lbs. cod, 1 lb.
           -monkfish and
      1 lb Cusk (note from Al: I
           -believe any firm white fish
           -will do)
      2 c  Light cream
    1/2 c  Finely grated Monterey Jack
           -cheese
 
  salt freshly ground black pepper
  
  Heat the butter in a large saucepan until softened, and saute the onions,
  carrots and garlic in it, stirring frequently, for about 5 minutes. Remove
  from heat and slowly stir in the flour.  Return to the heat, and cook,
  stirring, for about 4 minutes.  Meanwhile, begin heating the stock in a
  large pot.  Whisk the stock into the flour mixture.  Bring the stock to a
  boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
  
  Add the fish and simmer about 10 minutes longer.  Stir in the cream and
  cheese, and simmer until the cheese melts, about 5 to 8 minutes. (You won't
  distinguish the cheese as such, it is incorporated in the chowder.) Reheat
  the chowder slowly so the cream doesn't boil.
  
  Makes about 3 quarts.
  
  Posted by Al Martin. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lentil and Brown Rice Soup
 Categories: Soups, Garlic, Fresh herbs, Vegetarian, Rice
   Servings:  6
 
      5 c  Chicken Broth
  1 1/2 c  Lentils *
      1 c  Brown Rice
     32 oz Tomatoes **
      3    Carrots, In 1/4 Inch Pieces
      1    Onion, Chopped
      1    Celery, Chopped
      3    Garlic Cloves, Minced
    1/2 ts Basil
    1/2 ts Oregano
    1/4 ts Thyme
      1    Bay Leaf
    1/2 c  Fresh Parsley, Minced
      2 tb Cider Vinegar (Or To Taste)
 
  * Lentils should be picked over and rinsed. ** Reserve tomatoe juice.
  ~-------------------------------------------------------------------------
  In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes
  and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay
  leaf.  Bring mixture to a boil and simmer, covered, stirring occasionally,
  for 45-55 minutes or until lentils and rice are tender. Stir in parsley,
  vinegar, and salt and pepper to taste.  Discard bay leaf. The soup will be
  thick and will thicken more as it stands.  Thin, if desired, with chicken
  stock.  A 1984 Gourmet Magazine favorite.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lentil and Rice Soup
 Categories: Soups, Vegetarian
   Servings:  4
 
      1 lg Onion, chopped
      2 tb Sunflower oil
      2    Cloves garlic, diced
      1 ts Fresh ground ginger
      1 ts Curry powder
      1 ts Turmeric
      1 ts Chili powder
      1 ts Ground cumin
      1 ts Ground coriander
      3    Chicken (or vegetable)
           -bouillon cubes
      6 c  Water
  1 1/2 c  Lentils, washed
      3 c  Brown rice, freshly cooked
 
  In a soup pot, cook onion in oil for about 10 minutes.  Add garlic and
  spices; cook for 2 more minutes.  Add bouillon cubes, water and lentils;
  bring soup to a boil.  Reduce heat and simmer for about 1 hour. Ladle into
  bowls over rice.
  
  Serves 4.
  
  Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lentil Soup
 Categories: Soups
   Servings:  4
 
      2 tb Oil
    3/4 c  Chopped onion
      2 cn Chicken broth (12 oz)
    1/2 lb Dried lentils
      1    Smoked ham hock
      1    Bay leaf
    1/4 ts Thyme
    1/8 ts Ground pepper
      1    Garlic clove
      1 cn VEG-ALL Mixed Vegetables,
           -with liquid (16 oz)
 
  1. Heat oil in stock pot; cook onion 1 minute.
  
  2. Add broth, lentils, smoked ham hock, bay leaf, thyme, pepper and garlic;
  bring to a boil. Reduce heat and simmer until lentils are tender.
  
  3. Stir in can of VEG-ALL; heat through and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lentil Soup with Cilantro
 Categories: Soups, Beans
   Servings:  4
 
      1 c  Green or brown lentils
      1    Small onion
      2    Cloves garlic, minced
      1    Bay leaf
  6 1/2 c  Water
      1 ts Salt
           Fresh ground pepper
      1    Bunch cilantro, chopped
    1/4 c  Plain non-fat yogurt garnish
 
  Wash and pick over lentils. Combine lentils, onion, garlic, bay leaf and
  water in a soup pot. Bring to a boil, reduce heat, and simmer for 40
  minutes. Add the salt toward the end of the cooking time. Remove from the
  heat. Discard the onion and bay leaf. Put the soup through a food mill or
  puree half of it in a blender. Heat through, add salt and pepper to taste,
  stir in the cilantro, and serve, topping each bowl with a dollop of yogurt.
  
  Nutritional info: 177 calories; 5G protein; .75G fat; 30G carbohydrate;
  17MG sodium; 0 cholesterol.
  
  SOURCE:  "Entertaining Light" Martha Rose Shulman.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lentil Soup
 Categories: Soups
   Servings:  6
 
      2 c  Lentils
      6 c  Water
      1 lb Smoked sausage, sliced
      3 tb Oil
      1 lg Onion, chopped
      2 lg Cloves garlic, minced
      3 lg Carrots, thinly sliced
      2    Stalks celery, sliced
      1 ts Thyme
    1/2 c  Fresh parsley, minced
      2 lg Tomatoes, peeled and chopped
    1/2 c  Water
      1    Bay leaf
 
  Salt and fresh ground pepper
  
  Combine lentils and water in a large pot and bring to a boil. Reduce heat,
  cover, and simmer for 1 hour.  While cooking, brown sausage over medium
  heat.  Remove from pan and drain on paper towels.
  
  Clean frying pan, add oil and heat.  Saute onion and garlic for 2 minutes.
  Add carrots, celery, thyme, and parsley.  Continue to saute for 2 to 3
  minutes.  Stir in tomatoes and water.  Add bay leaf; salt and pepper
  lightly.  Cook covered until vegetables are tender, then remove from heat.
  
  After lentils have cooked one hour, add vegetables and sausage. Simmer,
  covered, until lentils are tender and flavors are mingled.  Add salt and
  pepper to taste.
  
  Serves 6.
  
  Posted by Ellen Cleary. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lentil Tomato Soup
 Categories: Soups, Vegetables
   Servings:  6
 
    2/3 c  Dried lentils, washed and
           -picked over
      4 c  Water
      1    Onion, chopped
      4    Carrots, chopped
      2    Stalks celery, chopped
           A few Baco-bits (optional)
      1 c  Tomato paste
 
  A hearty and nutritious soup--high in protein--that does not take long to
  make and tastes as though it took all day.
  
  Chopped parsley Garlic Salt and pepper Thyme, dill weed, and tarragon - to
  taste Dry white wine (optional)
  
  Put the first 6 ingredients (lentils, water, onion, carrots, celery, and
  Baco-bits if you are using them) into a large pot and simmer gently for
  about 3 hours, replenishing the water as needed.  If you have a taste for
  it, try adding a little dry white wine.  Then, tasting to see what quantity
  is right for you, add very small amounts of the herbs and spices. Finally,
  stir in a cup of tomato paste and let it all heat through.
  
  Makes 6 servings.
  
  MY NOTES:  I never used the Baco-bits or the white wine with this soup. The
  lentils do not need to soak.  If you forget and soak them anyway, just cut
  the simmering time a little.  Be sure to check the water level. This
  becomes a very nice rich, thick stew-like soup, and can burn quickly. The
  tomato paste adds a nice tang which benefits the lentils a lot. If I
  remember right (it has been six months or so since I've made this), I am
  not sure I used all the tomato paste they call for...  I think I may have
  just opened a 6-oz. can and put that in (8 oz. is a cup, so I would be just
  shy a little).  Don't think it makes a lot of difference... just add the
  tomato paste to taste.  ;-) This is a very pretty soup (lentils being
  pretty much just brownish, the carrots and onions and celery bits all some
  nice color to it, and the tomato paste makes it have a kind of reddish
  glow), and is nice served with a hearty slice of whole grain bread ...
  especially on a cold winter night!
  
  Posted by Kyosho Connick. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lentils Monastery Style
 Categories: Soups, Vegetables
   Servings:  6
 
    1/2 c  Olive Oil
      2 lg Onions, Chopped
      6    Carrots, Chopped
    1/2 ts Thyme, Dried
    1/2 ts Marjoram, Dried
      3 c  Chicken Stock
      1 c  Lentils, Washed
    1/4 c  Parsley, Chopped
      6 oz Tomato Paste
     28 oz Plum Tomatoes
      1 c  Brown Rice, Uncooked
      1 ts Vinegar
      1 tb Parmesan, Grated
 
  Saute onions and carrots in oil in large pot 3-5 minutes.  Add thyme and
  marjoram and saut‚ another minute.  Add the remaining ingredients and cook
  in covered pot 45 minutes.  To serve, place 1/2 tsp vinegar in bowl, add
  lentil mixture and top with grated cheese (Parmesan or other favorite).
  Kathleen Krause in the 24 Feb 88 Dayton Daily News
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: LETTUCE SOUP
 Categories: Soups
   Servings:  6
 
      2 tb Minced Onion
      1 tb Butter
      1 tb Flour
    1/2 ts Salt
    1/4 ts Nutmeg (fresh grated)
      1 ds Fresh Ground Pepper
  3 1/2 c  Chicken Stock
      1    Med. Head Iceberg Lettuce,
           -shredded
      1    Egg Yolk, slightly beaten
    1/2 c  Heavy Cream
 
  Saute onion in butter until lightly golden.  Stir in flour, salt, nutmeg &
  pepper.  If using bouillon cubes, dissolve in boiling water; add to onion
  mixture slowly.  Cook over medium heat, stirring until thickened. Add
  lettuce.  Cover and let cook 3 minutes.  Mix together egg yolk and cream.
  Stir 1/4 c. Soup into yolk/cream mixture.  Pour this mixture into soup,
  stirring constantly.  Cook over low heat, stirring, until soup comes to a
  boil.  Remove from heat and serve at once!
  
  As I said, this is a great way to use up wilted lettuce of any kind.  I
  have used all different types singularly and together.  BTW, it serves six!
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Light Tomato Soup
 Categories: Soups, Vegetables
   Servings:  4
 
      1 md Seedless English cucumber,
           -peeled
      1 md Ripe tomato, peeled
      1 tb Chopped onion
      1 sm Clove garlic, chopped
    1/4 ts Curry powder
           Pinch each of nutmeg, salt
           -and pepper
    1/2 c  Water
      1 tb Cider or wine vinegar
      2    To 4 drops hot pepper sauce
      2 ts Sugar
 
  Prep time:  10 minutes Cool time: 1 hour
  
  This cool, crisp soup is best made in summer when the tomatoes and
  cucumbers are in season, but make sure they are peeled because their peel
  will be too bitter in this combination.
  
  chopped, fresh parsley, optional
  
  Chop cucumber and tomato into medium sized chunks.  In container of blender
  or food processor, combine cucumber, tomato, onion, garlic,curry, nutmeg,
  salt, pepper, water, vinegar, hot pepper sauce and sugar. Puree until
  smooth.  Pour into a large bowl or pitcher.  Chill at least 1 hour. Pour
  into soup bowls or mugs.  Garnish with chopped parsley, if desired. Makes 4
  cups.
  
  Origin: Light & Easy Choices Shared by: Sharon Stevens.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Linda Williams' Many Bean Soup
 Categories: Soups, Beans
   Servings:  1
 
           Formatted by: Gaye Levy
           -DTXT63A
      2 c  Mixed beans
      2 tb Salt
      1    Hambone or hamhock
      1    Large onion, chopped
      1    Lg can chopped tomatoes;
           -undrained
      1 ts Chili powder
    1/4 ts Garlic powder
      1 c  Diced carrots
      1    Juice of 1 lemon
 
  Wash the beans and pick them over. Cover with water and let soak overnight.
  Drain the soaked beans. Put the beans in a large pot. Add 2 qts. of water
  and bring to a boil. Turn the heat down and simmer 2 1/2 to 3 hours. Add
  all the other ingredients and simmer another 45 mins.
  
  If you want, you can also add 1 C of diced potatoes. This is a wonderful
  soup!
  
  Gayes notes:  I used 1/4 lb smoked turkey instead of the hamhock.  Also, I
  used 2 9 oz cans of tomatoes.  Next time, I will only use one can.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lobster and Corn Chowder
 Categories: Soups
   Servings:  4
 
      1    Lobster (about 1 1/2 Lb)
      2 md Ptoatoes
      1 md Onion
      4    Ears fresh corn (OR 2 cups
           -frozen corn kernels)
      1 qt Half-and-half
      4 tb Butter
    1/8 ts Cayenne pepper
    1/4 ts Salt
    1/4 ts Freshly-ground black pepper
 
  PREPARATION:  Bring 4 quarts of water to boil in a 6- to 8-quart soup
  kettle.  Add lobster , cover and boil for about 10 minutes.  Remove and
  reserve the shells and carcass for stock.  Cut lobster meat into 2-inch
  pieces.  (Can wrap and refrigerate meat and shell overnight.) Peel and cut
  potatoes into 1/2-inch dice.  Mince the onion (1 cup).  Remove the corn
  kernels from the cobs (or drain and set aside thawed corn).
  
  COOKING AND SERVING:  Put the reserved lobster shells and carcass in a
  large saucepan with the half-and-half.  Bring to a boil, lower heat, and
  simmer 4 minutes.  Remove from heat and set aside.  Melt the butter in a
  soup kettle.  Add the potatoes, onion and corn kernels and saute over
  medium-low heat until the onion is translucent, about 5 minutes. Strain the
  lobster cream over the vegetables, bring to a simmer, and then simmer
  slowly until the potatoes are tender, 6 to 8 minutes.  Stir in the lobster
  meat, cayenne pepper, salt, and pepper.  Simmer just until the lobster meat
  is hot, about 5 minutes.  Ladle into warm bowls and serve with Corn Crisps.
  
  Makes 4 servings.
  
  [COOKS; Jul/Aug 1988] Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lobster Bisque
 Categories: Lobster, Soups
   Servings:  6
 
      2 lb Medium sized Lobsters
  2 1/2 c  Poultry stock or Fish Fumet
      1 ea Sliced onion
      4 ea Ribs celery with leaves
      2 ea Whole cloves
      1 ea Bay Leaf
      6 ea Peppercorns
    1/4 c  Soft butter
    1/4 c  Flour
      3 c  Heated milk
    1/4 ts Nutmeg
      1 c  Hot but not boiling cream
    1/4 c  Dry Sherry
    1/8 ts Minced Parsley
    1/8 ts Paprika
 
  Remove the meat from boiled lobsters.  Dice the body meat and mince the
  tail and claw meat.  Reserve it.  Crush the shells and add them to the
  stock along with the onion, celery, cloves, bay leaf and peppercorns.
  Simmer these ingredients for 30 minutes.  Strain the stock.  If there is
  coral roe, force it through a fine sieve.  Combine it with soft butter,
  blend in the flour.  Gradually pour into a mixture of the heated milk and
  nutmeg.
  
  When the sauce is smooth and boiling, add the lobster and simmer the
  bisque, add the sherry and cover for 5 minutes.  Turn off the heat, Stir in
  the cream and season to taste.  Serve at once with minced parsley and
  paprika.
  
  Serves 6.
  
  Shared by: Pat Stockett Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lobster Stew
 Categories: Lobster, Soups
   Servings:  4
 
  1 1/4 lb Boiled Lobster
      5 c  Milk
    1/2 c  Heavy Cream
      1 pn White Pepper
      4 tb Butter
      1 ts Salt
 
  Remove meat from lobster body and claws.  Cube.  Scald milk with lobster
  shells in it.  Discard shells.  Slightly saut‚ lobster in butter; add the
  milk and bring to boil.  Remove from heat, add cream, season to taste and
  serve with Oyster crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Louisiana Chicken Gumbo
 Categories: Gumbo, Soups
   Servings:  6
 
      3    Lbchicken
      4 tb Fat, butter or bacon fat
      1 lb Ham, diced
      1 md Onion, sliced
  1 1/2 ts Salt
      1 qt Hot water
      2 c  Sliced okra
      1    Sprig thyme
      2    Dozen oysters
   1/16 ts Cayenne
      1 tb File' -OR-
      3 tb Sassafras leaves
 
  Cooked Rice
  
  Clean chicken and cut in pieces.  Saute chicken in fat in heavy frying pan
  until browned, turning frequently.  Add ham and onion, and saute for about
  10 minutes.  Add salt and water; bring to a boil, and simmer for about 1
  1/2 hours, or until chicken is tender.  Add okra and thyme, and simmer for
  1/2 hour longer, or until okra is tender.  Remove chicken from bone and
  return to stock.  Add oysters and cayenne, and cook until edges of oysters
  curl.  Add additional seasoning if needed.  Just before serving stir in
  file' or sassafras leaves.  Serve at once in hot tureen with boiled rice,
  or serve in hot soup bowls.
  
  Serves 6 to 8.
  
  Posted by Earl Shelsby. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Low-Fat Crab Chowder
 Categories: Soups
   Servings:  1
 
      2 md Potatoes
      4 tb Margarine
    1/2 c  Chopped onions
    1/4 c  Green pepper
      4 tb Flour
      4 c  Skim milk
      2 cn (10 1/4-oz each) whole corn
           Drained
      1 ts Salt
    1/8 ts Thyme
    1/8 ts Pepper
     16 oz Imitation crab
      2 tb Cooking sherry
 
  Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
  over medium heat. Add onion and green pepper, cook about 4 minutes,
  stirring frequently. Add flour, cook about 1 minute, stirring constantly.
  Gradually add milk, using a whisk to prevent lumping and to blend the
  sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the
  mixture appears hot, but not bubbling. Cut crab into bite-size pieces and
  add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
  stirring frequently. Just before serving, add cooking sherry.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lunch in a Mug: Soup
 Categories: Microwave, Soups
   Servings:  6
 
    3/4 c  Non-fat dry milk powder
    1/4 c  Non-dairy creamer
      2 tb Instant chicken bouillon
           -granules
      1 tb Dried vegetable flakes
    1/2 ts Dried parsley flakes
    1/2 ts Dried summer savory
    1/2 ts Salt
    1/4 ts Onion powder
    1/4 ts Pepper
 
  To serve: 2 Tbsp uncooked instant rice, optional, 3/4 cup water
  
  In small bowl, combine milk powder, creamer, bouillon granules, vegetable
  flakes, parsley flakes, savory, salt, onion powder and pepper. Store in
  airtight container for no longer than 6 months.
  
  To make one serving of soup, place instant rice (Minute Rice) and 3 Tbsp
  dry soup mix in microwave safe mug.  Place 3/4 cup water in 1 cup measure
  and microwave on HIGH for 1 1/2 to 3 minutes or until it boils. Pour
  boiling water into mug with rice and soup mix; stir.  Cover with plastic
  wrap and let stand for 5 minutes or until rice is tender.
  
  Posted by Allison Cozzi. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lyonnaise Oyster Stew
 Categories: Oysters, Soups, Stew
   Servings:  8
 
      3 lg Leeks - unblemished, about 1
           -1/2 pounds
      3    Med. potatoes - about 1 1/4
           -pounds
      3 tb Butter
      6 c  Water
           Salt and freshly ground
           -pepper to taste
    1/4 lb Cheese - preferably Gruyere
           -or Swiss
    1/4 c  Vegetable oil
      3 c  Bread - white, crustless
           -cubed
      1 c  Whipping cream
    1/8 ts Nutmeg - fresly grated
      1 pt Oysters - shucked, with
           -their liquor
    1/4 c  Parsley - finely chopped
 
  1.  Trim off the root ends and most of the green part of the leeks. Reserve
  the white part of the leeks plus a small part of the green. Split the white
  part in half and rinse thoroughly between the leaves.
  
  2.  Cut the leeks lengthwise into thin strips and then crosswise into very
  small cubes.  There should be about 5 cups.
  
  3.  Peel the potatoes and cut them lengthwise in half.  Cut each half
  crosswise into very thin slices.  There should be about 4 cups.
  
  4.  Heat 2 tablespoons butter in a large saucepan and add the chopped leek.
  Cook, stirring often, for about 5 minutes.  Add the potatoes and water and
  bring to a boil.  Add salt and pepper.  Simmer for 20 minutes. Drain in a
  colander.  Reserve both the liquid and solids.
  
  5.  Meanwhile, finely grate the cheese.  There should be about 1 cup.
  
  6.  Heat the oil and remaining 1 tablespoon butter in a heavy skillet and
  add the bread cubes.  Cook, shaking the skillet and stirring, until the
  cubes are golden brown.  Drain in a sieve.
  
  7.  Put the leek and potato solids in a food processor or blender. Blend
  thoroughly while adding small amounts of the reserved cooking liquid. Add
  only enough liquid to make a fine puree.
  
  8.  Combine the puree with the remaining liquid in a kettle and bring to a
  simmer.  Add the cream and salt and pepper to taste.  Add the nutmeg and
  heat thoroughly.
  
  9.  Add the oysters with their liquor and cook briefly or just until the
  oysters curl.  Serve sprinkled with the parsley and with the croutons and
  cheese on the side.
  
  Yield:  6 to 8 servings.
  
  Recipe from "Cuisine Rapide" by Pierre Franey and Brian Miller.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maine Fish Chowder
 Categories: Soups, Fish, Potatoes
   Servings:  6
 
    1/4 lb Salt Pork, Diced
      4 c  Diced Raw Potatoes
      3 md Onions, Peeled & Sliced
      2 ts Salt
      3 lb White Fleshed Fish *
      2 c  Scalded Milk
      1 ts Butter Or Margarine
    1/4 ts Pepper To Taste
 
  *  Use 3 to 3-1/4 pounds fresh skinned haddock or other white-fleshed fish
  with bones in it.
  ~-------------------------------------------------------------------------
  Fry salt pork to render all fat in a heavy kettle and then remove. Add
  potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over
  medium heat, covered, 15 minutes, until potatoes are just tender. Do not
  overcook. Meanwhile, cut fish into large chunks and put into another
  saucepan. Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly,
  covered, until fish is fork tender, about 15 minutes. Remove from heat.
  Strain and reserve liquid. Remove any bones from fish. Add fish and
  strained liquid to potato-onion mixture. Pour in milk and leave on stove
  long enough to heat through, about 5 minutes. Mix in butter and pepper.
  Serve at once.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Make Ahead Gazpacho
 Categories: Soups
   Servings:  6
 
      2 c  Vegetable Stock
      2 c  Tomato Juice
      2 tb Lemon Juice
      2 tb Green Taco Sauce
      1 ts Sugar
    1/2 ts Garlic Salt
    1/8 ts Pepper
           Cucumber *
           Green Pepper **
      4 lg Tomatoes ***
      3 x  Green Onions ****
 
  * Cucumber, peeled, seeded, and coarsley chopped. ** Green pepper, seeded
  and diced. *** Tomatoes, peeled and coarsely chopped. **** Green onions
  (including tops) thinly sliced.
  ~-------------------------------------------------------------------------
  In a 3 quart pan over medium heat, combine stock, tomato sauce, lemon
  juice, taco sauce, sugar, garlic salt and pepper. Leave uncovered and bring
  to a boil. Stir in cucumber, green pepper, tomatoes and onion; bring
  mixture, uncovered to a boil again.  Remove from heat and cool. Cover and
  refrigerate until well chilled. An easy make ahead soup.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Making Soup (Information)
 Categories: Soups, Information
   Servings:  6
 
      1    Text Only
 
  From an article by Louise Tennent Smith.
  
  "Making soup is fun, an exercise in kitchen creativity which cannot go
  wrong---you can ALWAYS fix a soup.
  
  "Homemade stock is good, and easy to make, though time consuming. But don't
  give up on soup making if you haven't time to make your own. There are good
  canned. dried and frozen bases that will allow you to whip up a good soup
  in no time at all.
  
  "Seasoning:  The stock itself gives the base seasoning to a soup, as do
  herbs and spices added during the cooking.  The addition of wine frequently
  enhances the flavor.  Add about one-quarter cup to one quart of soup just
  before serving, and do not boil after adding.  Use sherry for light soups
  with a chicken base, red wine with beef based soups, white wine with fish
  soups.  A cup of beer for every three cups of soup is good with bean and
  other hearty vegetable soups.
  
  "Thickening:  Cooked cereals such as rice, noodles and dumplings give body
  to a clear soup; added raw, they will thicken a soup.  Other thickeners
  include egg yolks, pureed vegetables and roux of flour and butter.
  
  "Color:  Soups using a good quantity of meat, onion skims, tomato skins or
  browned onions usually have excellent color.  Other color additives include
  browning sauce, Worcestershire sauce, ketchup, wine, tomato sauce and soy
  sauce.  The latter group should be used with great care in delicate soups,
  as their flavor might be overwhelming."
  
  [THE BALTIMORE SUN; February 13, 1991]
  
  Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mama Bina's Italian Chicken Soup
 Categories: Soups
   Servings:  6
 
      1    Stewing chicken, cut into
           -pieces
      2    Whole carrots, finely diced
    1/2 c  Chopped parsley (preferably
           -Italian parsley)
      3 c  To 4 c cooked pastina or
           -rice
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  This recipe came from an unknown magazine.  Judging from the comments that
  accompanied the recipe, apparently the magazine was running a Chicken
  Recipe contest.
  
  Mama Bina's Italian Chicken Soup No Chicken Recipe Contest worth its
  bouillon would be complete without a recipe for chicken soup. This recipe
  was submitted by Renata Pagliaro and Maureen Vieck of Cuperino, CA. Renata
  writes: "I can remember as a child my mother would prepare chicken soup at
  least once a week for dinner.  Typical of children, I thought that soup was
  boring (hardly to be compared to a hot dog!) and I also thought it was some
  strange dish that only Italians ate.
  
  "Now that I am older and ore sophisticated (enough to even like spinach!),
  I have come to appreciate my mother's chicken soup. It is delicate and so
  simple taht it is actually elegant.  To top all of that, it is easy to
  make, nutritious and low in calories."
  
  salt to taste
  
  Wash the chicken pieces and remove as much skin as possible.  Put the
  chicken into a large dutch oven, fill with water and cook over high heat.
  When the water boils, skim off the foam that comes to the surface and
  discard.
  
  When no more foam appears, put the carrots and parsley into the pot with
  the chicken. Lower the heat to a simmer so taht the water doesn't boil
  down. Do not cover. Add salt to taste and check every so often for flavor.
  
  Allow to cook for 1-1/2 hours.  You may prepare rice or pastina in the
  meantime and set it aside.  After soup has cooked, remove the chicken from
  the pot with a slotted spoon.  Take the chicken off the bones and tear into
  bite-sized pieces and place back into the broth.
  
  Put the cooked and strained pastina or rice into the soup and allow to heat
  through.  Just before serving, you may add a little butter for flavor.
  
  Serve hot with a crusty French bread and a bottle of white wine.  This soup
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Manhattan Clam Chowder
 Categories: Clams, Soups
   Servings:  6
 
      2 cn Gorton's Clams
     16 oz Stewed tomatoes
      1 sm Onion, chopped
     16 oz White potatoes
      2 tb Butter or margarine
    1/4 ts Thyme
      1 cn Condensed tomato soup
           Salt and pepper to taste
      1    Soup can water
 
  Saute chopped onion in butter until tender.  Add soup and water, stirring
  until smooth.  Stir in stewed tomatoes with liquid, clams with liquid,
  drained diced potatoes and seasoning.
  
  Makes 6 servings.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Manhattan Clam Chowder
 Categories: Soups, Clams
   Servings:  6
 
     36    Live clams
      3 tb Butter
    3/4 lb Pork, diced
      4    Onions, chopped
      4    Tomatoes, chopped
  2 1/2 c  Chopped celery
  1 1/2 c  Chopped carrots
      3 ts Fresh parsley
      3 ts Basil
    1/2 ts Thyme
      1    Bay leaf
      3    Cloves garlic, diced
      1 tb Soy sauce
  2 1/2 qt Liquid (clam cooking water +
           -water)
      4    Potatoes, diced
 
  Place clams in soup kettle, cover with water, and steam open. Remove clams
  from their shells, and mince fine; reserve.  Strain clam liquid and
  reserve.  Saute pork and onions in butter until onions are clear. Add
  tomatoes and simmer for 5 minutes, stirring.  Add celery, carrots, parsley,
  basil, thyme, bay leaf, garlic and soy sauce.  Stir in correct amount of
  liquid (clam cooking water plus additional water, if needed); simmer,
  covered, for 1 hour.  Add potatoes and simmer for 15 minutes. Add clams and
  simmer for another 8 minutes.  Adjust seasonings if necessary. Serve
  immediately, with crackers.
  
  Serves 6.
  
  Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Many Mushrooms Soup
 Categories: Soups, Vegetables
   Servings:  4
 
           -Dorothy Cross TMPJ72B
      3 tb Butter
      3 tb Oil
      1    Clove garlic; minced
      1    Onion; chopped
      1 lb Mixed mushrooms; (oyster,
           -morels, porcini, enoki,
           -brown or common - your choi
      3 c  Chicken broth
    1/4 c  White port
      2 tb Tomato paste
    1/2 c  Parsley, minced
           Pepper, to taste
 
  Melt butter and oil in large saucepan. Saute garlic and onion slowly over
  low heat, 10 minutes. Add sliced mushrooms, cover and cook over medium heat
  for 5 minutes. Add broth, port and tomato paste. Simmer 10 minutes. Add
  parsley and freshly ground pepper. Serve.
   Source: "Vineyard Seasons" by Susan Branch
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maryland Crab Soup
 Categories: Crabmeat, Soups
   Servings:  6
 
    1/2 lb Baccon
      1 lb Beef stew meat
      2 lb Frozen mixed vegetables*
     10 oz Pck frozen whole kernal
           -corn*
      1 c  Celery, diced
           Salt & pepper
      2 tb Old Bay
      6    Live crabs
  1 1/3 qt Water
      1 cn Tomatoes, peeled
 
  *Fresh or canned vegetables can be used. I have used fresh corn on the cob.
  Fry baccon and put into large pot. Brown stew meat in baccon grease and add
  to pot along with vegetables. Add vegetables. Bring to boil and simmer for
  1 hour or until stew meat is done. Add salt and pepper to taste. Clean
  crabs by removing top shell and devil (lungs). Break crabs in half and add
  to pot along with Old Bay and boil slowly for half an hour or longer. The
  longer it cooks the better it tastes.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meatball Soup
 Categories: Soups, Ground beef
   Servings:  4
 
      1 lb Lean ground beef
    1/4 c  Farina or cream of wheat
    1/4 c  Onion, minced
      1 tb Parsley, dried,
      2 tb Parmesan cheese, grated
      1 ea Egg
      2 tb Tomato paste
      2 cn Beef broth
      1 cn Water
      1 c  Celery, sliced
      1 c  Carrot, sliced
      1 ea Onion, sliced
 
  Servings:  4
  
  Combine ground beef, farina, minced onion, parsley, parmesan cheese, egg
  and tomato paste.  Form into 12 meatballs.  (Easier if you wet your hands
  before forming balls.)
  
  Bring beef broth and water to a boil, add meatballs, celery, carrot and
  sliced onion.  Cover and simmer for 45 minutes or until vegetables are
  tender.
  
  Posted by: Grandma Sheila Exner - August 1991 Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mediterranean Kitchen Lentil Soup
 Categories: Soups
   Servings:  6
 
      5 c  Lentils
      3 qt Water
  1 1/2 lg Onions, coarsely chopped
    1/2 c  Vegetable oil, divided
    1/2 c  Olive oil
      1    Green bell pepper, seeded,
           -membranes removed, coarsely
           -chopped
      1 ts Salt or to taste
    1/4 ts Coarsely ground black pepper
      1 ts Ground allspice
      1 ts Cumin
    3/4 ts Ground cinnamon
      6    Cloves garlic, peeled and
           -coarsely chopped
      1 c  Chopped fresh cilantro
    1/2 c  Lemon juice
 
  1.   Bring lentils and water to a boil.  Reduce heat and simmer, covered,
  while preparing the vegetables.
  
  2.   Meanwhile, in small frying pan cook onions in 1/4 cup vegetable oil
  and the olive oil over medium heat.
  
  3.   When onions start to brown, about 10 minutes, add green pepper and
  cook together for about 2 minutes.
  
  4.   Add onion-pepper combination and oil in which they were cooked to
  lentils.  cook lentils about 40 minutes.  Season with salt; pepper,
  allspice, cumin and cinnamon.  continue to cook, covered, stirring
  frequently, about 20 minutes.
  
  5.   Blend garlic with 1/4 cup vegetable oil in a blender or with mortar
  and pestle until pureed and well blended.
  
  6.   When lentils are tender, add cilantro.  Turn off heat.  Then add
  garlic-oil puree.  Stir well.
  
  7.   After a minute, add lemon juice.  Taste and correct seasonings if
  necessary.  Serve immediately.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mellow Melon Soup
 Categories: Soups
   Servings:  1
 
      1    Cantaloupe pared seeded and
           Cubed about 2 lb
    1/2    Honeydew pared seeded and
           Cubed about 2 lb
    2/3 c  Sweet white wine
    1/4 ts Ground cardamom
           Chopped mint for garnish
           Optional
 
  Reserve a few melon cubes for garnish. In food processor or blender
  container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill
  until ready to serve. At serving time, skim foam from top of soup; pour
  into soup bowls. Garnish with melon pieces and chopped mint.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Melon Soup
 Categories: Soups
   Servings:  4
 
      1    Cantaloupe
      1    Orange
    1/2 c  Whipping cream
      1 ts Granulated sugar
      1 pn Salt and ginger (each)
 
  Quarter cantaloupe melon; remove seeds and outer rind. Cut melon into small
  pieces. In blender or food processor, process melon until smooth; transfer
  to a bowl. Grate rind from orange and reserve for garnish. Squeese juice
  from orange; add to the bowl along with the cream, sugar, salt and ginger.
  Cover and refrigerate for at least 4 hours or until chilled. Sprinkle with
  the grated orange rinds.
  
  Canadian Living Cooking Collection.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Michele Roy's Vegetable Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      2    Onions, finely chopped
      1 lb Beef Shank
      6 c  Cold Water
           Salt
           Black Pepper, freshly ground
      2    Carrots, diced, peeled
      1 c  Celery, diced
    3/4 c  Rutabagas, diced
      1 c  Tomato Juice
      1 c  Broccoli cut in small floret
    1/2 c  Small Pasta Shells
 
  In a large stockpot, combine onion, beef shank and water.  Season with salt
  and pepper; bring to a boil and skim.  Cover and reduce heat; simmer for 1
  hour.  Add carrots, celery, rutabaga and tomato juice. Cover and cook for
  45 minutes more or until meat is tender.
  
  Remove bone and finely chopped meat; return to soup.  Add broccoli and
  pasta shells; cook for 10 to 15 minutes more.  Adjust seasonings.
  
  From The Gazette, 91/12/04.
  
  Posted by James Lor. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Millet-Cauliflower Soup
 Categories: Soups, Vegetarian
   Servings: 16
 
           Karen Mintzias
      2 tb Oil, plus oil for sauteing
    1/2 c  Millet
  1 1/2 c  Water
      3    Celery stalks; chopped
      1    Green pepper; chopped
      1 sm Onion; chopped
      2    Garlic cloves; chopped
      1 lg Carrot; grated or chopped
      6 c  Water
      1 md Head of cauliflower
           -- very coarsely chopped
      1    Bay leaf
      2 tb Dry vegetable soup base
    1/2 ts Basil
    1/2 ts Mint
    1/2 ts Chervil
    1/2 ts Thyme
    1/2 ts Ground celery seed
      2 tb White miso
    3/4 c  Raw cashews
      1 c  Water
    1/2 c  Nutritional yeast
           Salt; to taste
 
  Heat 2 tablespoons oil in a soup pot and toast millet until golden brown
  and beginning to pop.  Remove from heat, add 1-1/2 cups water, bring to a
  boil, and simmer for 20 minutes.  In a medium skillet, heat oil and saute
  celery, green pepper, onion, garlic, and carrot until onion is translucent.
  To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf,
  sauteed mixture, soup base, and herbs and celery seed. Simmer for 20
  minutes.  In a blender, process miso, cashews, 1 cup water, and yeast. Add
  to soup and simmer 10 minutes.  Taste for salt and adjust consistency with
  more water if you like.
  
  Source: Diet for a Small Planet, by Frances Moore Lappe. Typed for you by
  Karen Mintzias
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Minestrone
 Categories: Soups, Low-cal, Microwave, Potatoes, Vegetables
   Servings:  6
 
    1/2 c  Thinly Sliced Celery
    1/2 c  Thinly Sliced Carrot
    3/4 c  Potato, Cut In 1" Pieces
           Clove Garlic, Minced
     16 oz Can Tomatoes, Undrained
      1 c  Thinly Sliced Zucchini
    1/2 lb Green Beans, In 1" Pieces
    1/2 c  Broken Spaghetti
      3 c  Hot Water
      2 ts Instant Beef Bouillon Powder
      1 ts Basil Leaves
      1 tb Parsley Flakes
 
  In 3 quart casserole, combine all ingredients.  Cover.  Microwave on High
  25-35 minutes or until vegetables are tender, stirring once or twice. PER
  SERVING: 35 calories, 315 mg sodium, 0 cholesterol
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Minestrone
 Categories: Soups
   Servings:  6
 
      1 lb Dried white kidney beans
      1 lb Salt pork and spare ribs
      3    Cloves garlic
      2    Onions
      4    Carrots
      3    Stalks celery or fennel
      1 c  Green beans
      6 oz Short-cut macaroni
      1    Sprig fresh parsley
      3 qt Salted water
      2 tb Olive oil
      4 lg Potatoes
           Sweet basil
    1/2    Head savoy cabbage
      5    Fresh tomatoes
    1/2 c  Green peas
           Salt and pepper
 
  Soak the beans overnight.  Drain and add 2 quarts salted water. Simmer for
  1 hour.  Dice meat and saute the onions and garlic in olive oil.  Prepare
  the vegetables, cutting into bite-sized pieces.  Add vegetables, meat, and
  onions, and garlic to the soup pot.  Cook at a low heat for 1 1/2 hours.
  
  20 to 30 minutes before serving, add macaroni.  Add peas and any other
  cooked vegetables just before serving.  Serve with Parmesan cheese and
  garlic bread.
  
  LITTLE PEPINA'S - Denver CO.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Minestrone Lo-Cal
 Categories: Soups
   Servings:  6
 
    1/2 c  Thinly sliced Celery
    1/2 c  Thinly sliced Carrot
    3/4 c  (1 lg) Potato, cut 1" pieces
           Clove Garlic, minced
     16 oz Can Tomatoes, undrained
      1 c  Thinly sliced Zucchini
    1/2 lb Green Beans,cut in 1" piece
    1/2 c  Broken Spaghetti
      3 c  Hot Water
      2 ts Instant Beef Bouillon powde
      1 ts Basil leaves
      1 tb Parsley Flakes
 
   In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35
  minutes or until vegetables are tender, stirring once or twice. PER
  SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2
  vegetables
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Minestrone
 Categories: Soups, Vegetarian
   Servings:  6
 
      1 c  Dried white beans, soaked
           -overnight in 3 times their
           Volume water
      5 tb Olive oil
      5    Cloves Garlic, minced or put
           -through a press
      1    Onion, minced
      2    Leeks, white part only,
           -cleaned and sliced
      2    Carrots, sliced
    1/2 sm Cabbage, shredded
      2    Potatoes, scrubbed and diced
      1 lb Tomatoes, sliced
      1 cn Tomato paste, small can
      6 c  Water or vegetable stock
    1/4 ts Celery seed
      1 ea Parmesan; 3" rind
      1    Bay leaf
      1 ts Oregano
    1/2 ts Thyme
           Sea salt and pepper to taste
      1 ts Dried basil, or 1 T of fresh
      1    Or 2 Zucchini, sliced thin
    3/4 c  Fresh green beans, trimmed
           -and cut in half
      1 c  (unshelled) fresh or 1/4 c
           -frozen peas
      4 oz Broken whole wheat spaghetti
      4 tb Chopped fresh parsley
      1 c  Freshly grated Parmesan
           -cheese
 
  From:  Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989
  
  Soak beans overnight or for several hours and drain.  Heat oil in a large,
  heavy-bottomed soup pot and add garlic, onion, leeks, carrots, and cabbage.
  Saute, stirring over medium heat, for about 10 minutes.
  
  Add beans, potatoes, tomatoes, tomato paste, water or stock, celery seed,
  Parmesan rind, bay leaf, oregano, thyme, and *dried* basil (fresh basil
  should be added at the end of the cooking.
  
  Bring to a boil, reduce heat, cover, and simmer for 2 hours, or until beans
  are tender.  Remove Parmesan rind and bay leaf.  Add salt and freshly
  ground pepper to taste, zucchini, green beans, peas, and spaghetti and cook
  for another 15 minutes.  Adjust seasonings.
  
  Stir in parsley and fresh chopped basil and serve, topping each bowl with a
  generous amount of freshly grated Parmesan.  This freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Minted Curried Fresh Pea Soup
 Categories: Soups
   Servings:  4
 
      2 tb Butter
      1    Med. Onion, diced
      3    10 oz Cans Chicken Broth
      1 c  Water
      6 c  Peas, fresh or frozen
  1 1/2 ts Curry Powder
    1/4 c  Spearmint Leaves, loosely
           -packed
           Black Pepper, freshly
           -ground, to taste
  1 1/2 c  Milk
           Plain Yogurt, for garnish
           Mint Leaves, for garnish
 
  Melt the butter in a large heavy bottomed pot. Add the onion and saute
  until golden, about 10 minutes. Add the broth, water, peas,  and curry
  powder and bring to a boil. Reduce the heat to simmer and cook, covered for
  45 minutes.
  
  Stir in mint leaves and black pepper.
  
  In batches, puree the soup in a blender or food processor until perfectly
  smooth. Strain through a sieve if necessary. Return it to the pot, then
  stir in the milk, adding more if the soup is too thick. Serve hot with a
  dollop of yogurt and a mint leaf on each serving.
  
  Serves 4 to 6
  
  SOURCE: Yankee Magazine 8/92 SHARED BY:Jim Bodle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Minted Sweet Pea and Spinach Soup
 Categories: Soups
   Servings:  6
 
      4 tb Butter, unsalted
     10 oz Spinach, fresh, chopped
      1 pk Green Peas, frozen
      1 c  Whipping Cream
           Black Pepper, freshly ground
      2 c  Onions, finely chopped
      3 c  Chicken Stock
      2 c  Mint Leaves, fresh
           Salt
 
  Melt butter in large, heavy saucepan, add onions, cover and cook very
  gently for 25 minutes, until just beginning to color; do not let onions
  brown. Wilt spinach over simmering water, squeeze out water and chop, or
  cook frozen spinach according to directions. Heat stock in large, heavy
  saucepan, add peas and spinach, bring to a boil, then reduce heat and
  simmer just until peas are tender, about 20 minutes. Add mint leaves and
  continue simmering for another 5 minutes. Puree soup in a food processor or
  blender until smooth. Return to heat, add cream, blending until smooth.
  Heat and serve hot, or cool, then chill and serve cold. Serves 6. This is
  one of Carlotta Stoker's top-rated soups. She's a Montreal caterer. From
  The Gazette, 91/09/18. Posted by James Lor.
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's New England Fish Chowder
 Categories: Soups, Fish, New england
   Servings:  4
 
      1 lb Haddock Or Firm White Fish
      8 md Potatoes, Diced
      1 lg Diced Onion
     17 oz Condensed Milk
           Butter
           Salt To Taste
           Pepper To Taste
 
  Cook the potatoes and onion in water to cover until almost done.  Add fish
  which has been cut into small pieces and cook slowly until potatoes are
  done.  Do not overcook the fish.  Add one 12 ounce and one 5 ounce can of
  condensed milk and continue to simmer until everything is heated.  Add
  butter, salt and pepper to taste and serve with fresh baked muffins.
  
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Thick Split Pea Soup
 Categories: Soups, Beans, Vegetarian
   Servings:  4
 
      1 c  Dried green split peas
      4 c  Water
      1    Onion, chopped
      2    Carrots, pared and chopped
      3    Celery tops
      1    Bay leaf
      2 ts Salt
    1/4 ts Pepper
 
  Wash peas well with cold water and drain.  Place in large saucepan, add
  water and drain.  Place in large saucepan, add water and bring to boil. Add
  remaining ingredients, reduce heat to the lowest point, cover and cook for
  1 1/2 hours.  Remove cover and mash with fork or in food mill. Cook without
  cover several minutes to thicken if necessary. Adjust seasoning to taste.
  For a thinner soup, puree in blender or food processor. Serve very hot.
  
  From "Cooking What Comes Naturally" by Nikki Goldbeck.
  
  Posted by Theresa Merkling. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Monterey Clam Chowder
 Categories: Soups, Crockpot
   Servings:  6
 
      1    Carrot, diced (1)
      1 md Onion, diced (1 1/2)
      1    Potato, diced (2)
      1    Stalk of celery, diced (2)
    1/2 lb Minced bacon (3/4 lb.)
    1/4 lb Margarine (I used butter, 1
           -1/2 cubes)
      3    Cloves fresh garlic, minced
           -(5)
    1/2 qt Clam juice (I used 3- 8 oz
           -bottles)
  1 1/2 c  Flour (2 1/4 c.)
      2 c  Milk (3 c.)
      2 c  Heavy whipping cream (3 c.)
      2 c  Half-and-half (3 c.)
    1/2 ts Black pepper (1 tsp., DON'T
           -SALT!)
    1/2 lb Chopped clams (fresh, frozen
           -or canned) (3 lb. can)
    1/2 ts Clam base (optional,
           -available in most gourmet
           -shops)
 
  (I made 1 1/2 times this amount - see parenthesis for amt.)
  
  Place vegetables, bacon and margarine in a 5 quart sauce pot. Saute over
  medium heat until vegetables are tender.  Be careful not to brown or
  scorch.
  
  When vegetables are tender, add flour to make a roux.  Cook for two
  minutes, allowing flour to cook while stirring occasionally.
  
  Add clam juice and dairy products.  Stir by using a wire whip.
  
  Add fresh garlic, black pepper, chopped clams and clam base. Cook over
  low-medium heat stirring occasionally to prevent chowder from scorching.
  Cook for two hours or until chowder is brought to desired thickness.
  
  If a crockpot, or small steam kettle is available, it is recommended. Also,
  clam juice can be added to thin chowder down if it gets too thick.
  
  Note:  This soup is the BEST clam chowder I have ever tasted! It is thick
  and very rich and fattening! I didn't use the clam base since I don't even
  know what that is. Also, I didn't need to simmer it as long as suggested. I
  cooked it for about 1 1/2 hours. The chowder needs to be stirred OFTEN,
  probably about every 5-10 minutes or so or it will stick to the bottom of
  the pot.  Also, I one-and-one-halved times'd it, using about 3 lbs. of
  chopped clams instead of the recommended amount.  I also served it with the
  little soup "clam" crackers. It made about 5 quarts this way. Deb C.
  
  [ Fisherman's Grotto Restaurant in Monterey, CA. ]
  
  Posted by:  Shelley Rodgers - Cooking Echo Reprinted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moroccan Chick Pea Soup
 Categories: Soups, Vegetables, Garlic, Fresh herbs
   Servings:  4
 
      2 tb Safflower Oil
      2 x  Carrots, Grated
      2 x  Cloves Garlic, Minced
      1 md Onion, Chopped Fine
     15 oz Chick Peas, Rinse, Drained
      3 c  Vegetable Stock
    1/3 c  Tahini
      2 tb Lemon Juice
      1 tb Chopped Fresh Parsley
    3/4 ts Ground Cumin
    1/2 ts Black Pepper
    1/2 ts Thyme Leaves
    1/4 ts Powdered Tumeric
    1/8 ts Cayenne Pepper
 
  GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes,
  or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add
  carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in
  food processor, puree chick peas, 1 cup of vegetable stock, tahini, and
  lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients
  including vegetable stock. Cover and cook for 5 minutes to heat through.
  Top with garnish if desired. VARIATIONS: - substitute olive oil for
  safflower oil  - add 1 med sweet red pepper, finely chopped; saute with
  other veggies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mr. A's Turtle Soup
 Categories: Soups, Turtle, Game
   Servings:  6
 
     15    To 20 lbs. fresh or frozen
           -turtle meat
      6    Carrots
      4    Onions
      1    Stalk celery, diced fine
    1/2    Gal. Burgundy
      4    To 5 gals. Povirade sauce
      1 lb Gelatin
           Stock pot:
      1 tb Marjoram
      2 ts Gumbo file
      1 ts Coriander
      6    Bay leaves
      1    Kitchen spoon ground mace
    1/2 oz Spanish Saffron
      1 lb Whole anise
     10    Whole lemons
 
  veal bones
  
  Boil turtle meat until tender; reduce stock and clarify. Add ingredients
  for stock pot. To stock pot add carrots, onions, celery, Burgundy, and
  Povirade sauce. Tighten with gelatin. This recipe will yield approximately
  10 gallons. Under refrigeration, the soup will hold for several weeks.
  
  Well, I hope this recipe helps in the use of turtles, though I suspect you
  will have to have a very large family or like turtle soup a lot, or scale
  the recipe to a more manageable quantity.
  
  From Mr. A's Restaurant - San Diego
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mrs. Leuty's Stew
 Categories: Soups
   Servings: 10
 
      1 c  Baked ham,finely chopped
      1 c  Chicken,cooked,chopped
           Tomato juice
      2    Fatty bacon slices
      1    Onion,large,peeled/chopped
      6    Tomatoes,large,fresh,chopped
      1 tb Worchestershire sauce
    1/2 ts Mustard,dry
           Salt
           Pepper
 
  1. Grind ham and chicken, a little at a time, with just enough tomato juice
  to keep mixture from clogging blender, or put meats through medium blade of
  meat grinder without tomato juice. Set aside.
  2. Fry bacon in a large, heavy skillet over low heat until crisp. Remove
  bacon, drain, and crumble. Set aside.
  3. In bacon fat in skillet, cook onion until soft. Add tomatoes and ground
  ham and chicken. Cook until tomatoes are very soft. Stir in seasonings and
  crumbled bacon. Season to taste with salt and pepper.
  Serves 8-10 with barbecued meat; 6 as shortcake.
  NOTE: Mrs. Neal Leuty, one of Plains' best cooks, serves this unusual and
  unusually good stew in two ways; as an accompaniment to barbecued fresh
  pork or chicken along with potato salad, or served with corn bread squares,
  split and toasted, as a main course shortcake. Believe me - and you will
  when you try it - this is positively scrumptious served either way.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mulligatawny Soup
 Categories: Soups, Poultry
   Servings:  6
 
      4 c  Chicken broth (canned or
           -home-made, recipe below)
      2 c  Chopped cooked chicken [I
           -just boiled 1 whole chicken
           -&
           Used the whole thing]
     16 oz Can tomatoes, cut up,
           -undrained
      1 md Cooking apple, peeled and
           -chopped (1 cup)
    1/4 c  Finely chopped onion
    1/4 c  Chopped carrot
    1/4 c  Choppe celery
    1/4 c  Chopped green pepper
      1 tb Snipped parsley
      2 ts Lemon juice
      1 ts Sugar
    1/2    To 1 tsp curry powder
    1/8 ts Ground cloves
    3/4 ts Salt
      1 ds Pepper
 
  In a large saucepan combine broth, chicken, undrained tomatoes, apple,
  onion, carrot, celery, green pepper, parsley, lemon juice, sugar, curry,
  ground cloves, salt and pepper.  Bring to boiling; reduce heat. Cover;
  simmmer for 20 minutes, stirring occasionally.
  
  Makes 6 to 8 servings.
  
  CHICKEN STOCK: Bony chicken pieces (backs, necks & wings) from 2 chickens 3
  stalks celery with leaves, cut up 1 carrot, cut up 1 large onion, quartered
  1 1/2 tsp salt 1/4 tsp pepper 3 whole cloves 6 cups cold water
  
  In a large stockpot or Dutch oven place chicken pieces, celery, carrot,
  onion, salt, pepper and cloves.  Add the water.  Bring to boiling. Reduce
  heat; cover and simmer for 1 hour.  Remove chicken. Strain stock. Discard
  vegetables.  Clarify stock, if desired (see note below). If using the stock
  while hot, skim fat.  (OR, chill stock and lift off fat. [*much, much*
  easier, if you have the time to chill it, IMHO]).
  
  Makes about 4 1/2 cups stock.
  
  CROCK POT DIRECTIONS: Use ingredients as above, except use only 4 cups
  water.  Combine all ingredients in an electric slow crockery cooker. Cover;
  cook on low-heat setting for 8 to 10 hours. Strain stock. Discard
  vegetables.  Continue as directed above.
  
  NOTES ON CLARIFYING STOCK: Clarify beef or chicken stock for a clear soup.
  Clarifying remove solid flecks that are too small to be strained out with
  cheesecloth, but that will muddy a soup's appearance. To clarify, combine
  1/4 cup cold water, 1 egg white and 1 eggshell, crushed. Add to stained
  stock; bring to boiling. Remove from heat; let stand for 5 minutes. Strain
  again through a sieve line with cheesecloth.
  
  [My notes:  I usually don't have a bunch of 'bony' chicken pieces laying
  around the house.  When I make my chicken stock, I just throw the whole
  darn chicken in the pot, cover it with water and boil for 1 hour.  If I
  have the vegies to put in, wonderful; if not, tuff luck.  Even without the
  vegies in the stock, the Mulligatawny is very good.  Not too hot or spicy,
  but very flavorful.  The cut-up vegetables really fill up the soup bowl and
  your tummy, as well!  Well worth the effort to make.  -sr]
  
  [ Better Homes & Gardens New Cook Book ]
  
  Posted by Shelley Rodgers. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mulligatawny Soup
 Categories: Soups, Chicken
   Servings:  6
 
      3 lb Chicken--cut in pieces
    1/4 c  Butter
    1/2 c  Each chopped carrots and
           -green pepper
      2    Greening apples, cored and
           -chopped
      1 tb Flour
      2 ts Curry powder
      2 qt Chicken broth
      2    Whole cloves
      1 pn Of Mace
           Few sprigs of
           -parsley--chopped
      1 tb Sugar
    1/4 ts Pepper
      1    Tblpsn salt
 
  Saute chicken pieces in heated butter/margerine till well-browned. Stir in
  carrots, green pepper and apples and continue cooking , stirring
  frequently, till mixture is brown.  Sprinkle in flour and curry powder. Add
  broth, a little at a time.  Season with all remaining ingredients. Heat to
  a boil, then reduce heat, cover, and simmer gently until chicken is very
  tender.  Remove chicken from soup and cool until it can be handled
  comfortably.  Strain the soup, working vegetables through a sieve (or
  strainer), then return to kettle and heat.  Strip chicken from bones
  (discard bones and skin) and add to soup.  Serve hot with steamed rice.
  
  Posted by Bob Stein. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom and Cheddar Cheese Soup
 Categories: Soups, Vegetables, Cheese
   Servings:  4
 
  1 1/2 lb Dried porcini mushrooms *
      2 tb (1/4 stick) unsalted butter
      6 oz Fresh shitake mushrooms,
           - stems removed, sliced
      1 bn Green onions, chopped
      2 tb All-purpose flour
      2 c  Canned chicken broth
      2 c  Milk
  1 1/4 c  Packed grated sharp
           - Tillamook cheddar cheese
 
  Cover porcini with hot water and soak 30 minutes.  Drain.
  
  Melt butter in heavy large saucepan over medium-high heat.  Add shitake
  mushrooms and green onions and saute' until tender and beginning to brown,
  about 5 minutes.  Gradually mix in broth and milk.  Add porcini.  Bring to
  simmer, stirring frequently.  Reduce heat to low and simmer unti thick,
  stirring occasionally, about 20 minutes.  Add cheese and stir just until
  melted.  Season with salt and pepper.  Garnish with parsley and serve.
  
  * Porcini are available at Italian markets and specialty foods stores.
  
  SOURCE: Bon Appetit, March '93.
  
  Shared by Cate Vanicek.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Barley Soup W/ Short Ribs
 Categories: Soups
   Servings:  8
 
      2 lb Beef short ribs
      1 md Onion; diced
      2 tb Minced garlic
      6    Celery ribs; finely sliced
      6 c  Water or chicken stock
    2/3 c  Pearl barley
      1 tb Dried dill weed
           Salt and pepper to taste
      2 lb Mushrooms
 
  PLACE RIBS, ONION, GARLIC and celery in a soup pot. Add the liquid, cover,
  bring to a boil and simmer over low heat for 1 hour. Add the barley, dill,
  salt and pepper and cook another 50 minutes. Add the mushrooms and cook
  another 10 minutes. Serve piping hot.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Clam Chowder
 Categories: Soups
   Servings:  4
 
    1/2 c  Fresh mushrooms, chopped
      1 ts Veg oil
      7 oz Minced clams (canned)
    1/2 c  Celery, chopped
    1/3 c  Onion, chopped
    1/2 ts Salt
    1/8 ts Pepper
    1/8 ts Cayenne
  1 1/3 c  Nonfat dry milk powder
  1 1/2 c  Cold water
      1 tb Cornstarch
      2 tb Fresh parsley, minced
 
     Heat oil in saucepan and saute mushrooms.  Stir in undrained clams,
  celery, onion, salt, pepper and cayenne.  Cover and let simmer for 5
  minutes.
   Mix together milk powder, water, and cornstarch (you may substitute 1 1/2
  c skim milk for the powder & water). Stir milk mixture into saucepan and
  simmer over low heat until soup thickens.  Pour into serving bowls and top
  each serving with 1/2 T parsley.  (142 calories per serving)
  
  Makes 4 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Short Rib Soup
 Categories: Soups
   Servings:  6
 
      4 tb Unsalted butter
      2 md Onions; finely minced
      4 c  :water
    1/2 lb Beef short ribs
      6 tb Barley
      2 tb Sherry
      2 tb Freshly chopped thyme leaves
           -=OR=-
      1 ts -Dried thyme
      1 ts Salt
           Freshly ground pepper
           -to taste
      3 c  Sliced mushrooms
 
  MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions
  and cook covered, stirring occasionally, for 10 minutes or until the onions
  are soft. Add the water and the ribs, increase heat to high and bring to a
  boil. Boil, skimming the soup for 5 minutes. Reduce the heat to low, cover
  and cook for 1 hour. Add the barley and cook 20 minutes. Add the sherry,
  thyme, salt and pepper and mushrooms. Simmer an additional 15 minutes.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Soup
 Categories: Soups
   Servings:  6
 
      4 tb Unsalted butter
      2 md Onions; finely minced
  1 3/4 lb Mushrooms, sliced
      1 c  Dry sherry or Madeira
      2 tb Freshly chopped thyme leaves
           -=OR=-
      1 ts -Dried thyme
      1 ts Salt
           Freshly ground pepper
           - to taste
      2 tb Flour
      4 c  Milk
      1 c  Whipping cream
 
  MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions
  and cook covered, stirring occasionally, for 10 minutes or until onions are
  soft. Add the mushrooms, replace the cover and continue to cook another 10
  minutes. Add the sherry, thyme, salt and pepper. Sprinkle the
  onion/mushroom mixture with flour and cook, stirring, about a minute. Add
  the milk and cream, cover and simmer 10 minutes more. Do not let the soup
  come to a rolling boil or the milk will curdle. Serve the piping hot soup
  immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mussel Soup
 Categories: Soups, Mussels
   Servings:  6
 
      2 lg Bunches cilantro (fresh
           -coriander), stems removed
      1 bn Parsley, stems removed
    1/4 lg Red onion, chopped
      2    Cloves garlic, chopped
      1    Or 2 serrano peppers, stems
           -removed (Optional)
      2 c  Fish stock (or chicken broth
           -or half bottled
           Clam juice and half water)
           -(up to 2 1/2 cups)
     60    Mussels, scrubbed and beards
           -removed
  1 1/2 c  Dry white wine
  1 1/2 c  Whipping cream
 
  Combine the cilantro, parsley, onion, garlic, peppers and 1/2 cup fish
  stock in the bowl of a food processor or blender.  Blend, adding up to 1/2
  cup more stock to form a very thick and smooth puree.  Set aside. (Puree
  may be made ahead.  Cover and store in the refrigerator.
  
  In a non-aluminum saute pan, combine the mussels, wine and 1 1/2 cups fish
  stock.  Cover the pan and bring the liquid to a boil.  Steam the mussels
  only until the shells are open, 3 to 5 minutes.  Discard any unopened
  mussels.
  
  Transfer the mussels to a bowl and remove from the shells.  (If desired,
  save some of the shells to use as a garnish.) Meanwhile, add the cream to
  the pan; bring the liquid to a boil and cook until slightly thickened.
  
  Add 3/4 cup of the cilantro puree to the pan.  Stir to blend.  Taste and,
  if desired add anothe 1/4 cup.  Return the mussels to the broth in the pan
  and bring to a simmer.  Portion out the soup and mussels, garnish with a
  few cilantro leaves and serve at once.
  
  Makes 6 servings.
  
  [THE BALTIMORE SUN; January 16, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mussels Alla Marinara
 Categories: Soups
   Servings:  6
 
      1    (28 oz.) can tomatoes,
           -undrained
      2 ts Olive oil
      2    Carrots, peeled and sliced
           -diagonally
           Into 1/2 inch slices
      1    Onion, cut in eighths
      4    Cloves garlic, sliced
    2/3 c  Dry white wine
           Salt to taste
    1/4 ts Freshly ground black pepper
      2 lb Mussels, scrubbed, beards
           -removed
 
  Coarsely chop tomatoes and set aside.  In a Dutch oven heat oil over medium
  heat.  Add carrots, onions, and garlic and saute' for 3 to 4 minutes, or
  until softened.  Add wine, tomatoes, salt and pepper and bring to a boil
  over high heat.  Add mussels, cover and cook for 3 to 4 minutes, or until
  they have opened. (Discard any that do not open).
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nacho Cheese Soup
 Categories: Soups, Cheese
   Servings:  8
 
      1 pk (5.25 oz.) dry au gratin
           -potatos
      1 cn (15.25 oz.) whole kernel
           -corn--undrained
      1 c  Picante sauce
      2 c  Water
      2 c  Milk
  1 1/2 c  Grated Cheddar cheese
      1 cn (2.25 oz.) sliced ripe
           -olives--drained
 
  Tortilla chips
  
  In a large saucepan combine potatos, corn, picante sauce and water. Bring
  to a boil; reduce heat, cover and simmer for 25 minutes or until potatos
  are tender, stirring occcasionally.  Add dry cheese sauce mix from au
  gratin potato package, milk, cheddar cheese and olives.  Cook until cheese
  is melted and soup is heated through, stirring occasionally.
  
  Serve with chips.
  
  Makes 8 cups.
  
  Posted by Bob Stein. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nanny's Irish Leek Soup
 Categories: Soups, Vegetables
   Servings:  8
 
      4    Leeks, cut into 1/2" slices
      1    Medium diced onion
      4    Med. potatoes peeled & diced
      4 c  Chicken broth
      1 c  Sour cream
  1 1/2 tb Butter or margarine
           Pepper to taste
 
  In a large saucepan melt butter and add leeks and onions.  Cook, covered,
  until vegetables are tender, stirring occasionally.  Add potatoes and broth
  and simmer covered for 40 minutes.  Add sour cream and heat to serving
  temperature but do not boil.  Season with pepper and serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Navy Bean Soup
 Categories: Soups, 1941
   Servings:  8
 
      2 c  Navy beans
    1/3 lb Salt pork, diced
           Salt and pepper
 
  Wash beans.  Cover with water.  Add pork.  Cover.  Simmer until beans are
  tender.  Add more water if necessary.  If desired, milk or cream may be
  added just before beans are served.  Season to taste. 8 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Navy Bean and Sausage Soup
 Categories: Soups
   Servings:  5
 
    1/2 lb Dried navy beans
      4 tb Olive oil
      1    Onion, chopped
      2    Garlic cloves, chopped
      3    Ribs celery, diced
      1    Turnip, diced
      1 sm Imported bay leaf and 5
           -sprigs fresh
           Parsley, tied together with
           -kitchen twine
    1/4 ts Ground allspice
    1/4 ts Crushed red pepper flakes
      6 c  Chicken broth
      4    Fresh sausages (mild
           -Italian)
           Salt
           Freshly ground black pepper
 
  Soak the navy beans overnight in plenty of cold water; the next day drain
  the beans and rinse them under cool water.  Set aside.  Place the oil and
  onion in a soup kettle, set over low heat and cook slowly until the onion
  has softened, about 5 minutes.  Increase the heat to medium, add the garlic
  and celery and stir-cook for 1 minute.  Drop in the bay leaf and parsley
  bundle.  Stir in the allspice, red pepper flakes, broth, and navy beans.
  Bring the soup base to a boil, skimming it as necessary; boil 3 minutes.
  Cover and simmer for 1 1/2 hours, or until the beans are quite tender.
  Discard the parsley-bay leaf bundle.  (The soup may be prepared in advance
  to this point.)
  
  To finish the soup, grill the sausages under the broiler or pan-fry them
  for about 20 minutes, letting them cook for 10 minutes on each side. Slice
  the sausage into 1/3-inch disks.  Add the sausage rounds to the soup and
  let simmer for 5 minutes longer to blend the flavors.  Season with salt and
  freshly-ground pepper to taste.  Ladle the soup into warm bowls and serve
  piping hot.
  
  Makes 5 servings.
  
  [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Navy Bean Soup
 Categories: Soups, Beans
   Servings:  6
 
      1 c  Dried beans
      4 c  Water, boiling
    2/3 c  Diced ham hock
      1    Teaspoon. salt
      1    Onion, chopped
      3    Stalks of celery, chopped
           A sprinkle of cayenne pepper
      5 c  Water
 
  Wash beans and sort for quality. Pour into 4 cups boiling water, remove
  from heat, and cover for 4 to 5 hours.
  
  Cook onions in frying pan until golden, Add beans (drained), celery,
  seasonings and 5 cups water and ham hock to onions boil 30 mins. then
  simmer covered for 1 1/2 hours.  Add additional water if needed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Neptune Gazpacho
 Categories: Soups, Seafood
   Servings:  8
 
      2 c  Tomato juice
      2 c  Clam juice
      1    Cucumber; peeled, seeded,
           - and diced
      3    Scallions; thinly sliced
      2 tb Virgin olive oil
      2 tb Red wine vinegar
      1 tb Sugar
      1 tb Fresh dill, chopped
      1    Garlic clove; crushed,
           - and chopped
      4 oz Cream cheese; frozen hard,
           - and then coarsely grated
      1    Avocado; peeled, pitted and
           - diced medium
    1/2 ts Tabasco sauce
    3/4 c  Bay shrimp, cooked
 
  In a large bowl place all of the ingredients except for the shrimp. Gently
  mix the ingredients together.
  
  Place the soup in the refrigerator and chill it overnight.
  
  Serve the soup in chilled serving bowls and garnish it with the bay shrimps
  floating on top.
  
  Source: BeauRivage - Malibu, California "Southern California Beach Recipe"
  by Joan and Carl Stromquist ISBN: 0-9622807-3-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Corn Chowder, Southern Style
 Categories: Soups, Vegetables
   Servings:  8
 
      4    Sprigs parsley
      1    Leek
    1/2    Carrot; cut lengthwise
      1    Stalk celery; chopped
    1/4    Bay leaf
      1 pn Sage
      1 pn Thyme
      2    Thick slices bacon, diced
      1 c  New corn pulp
    1/2 c  Onion; chopped fine
    1/2 c  Celery; chopped fine
      4 c  Chicken broth
    3/4 c  Raw potatoes; diced
  1 1/2 c  Tomatoes; peeled & chopped
      1 pn Cayenne pepper
    1/2 c  Heavy cream
      1 ts Cornstarch
 
    "The key to this delicious soup is to gently scrape the kernels off the
  corn cob with a table fork so the skins remain on the cob, leaving you with
  only the fresh pulp."
  
    Use a 12" square of cheesecloth to make a bouquet garni of the first 7
  ingredients and set aside.  In a large saucepan over medium heat, first
  soften the bacon, then add the corn, onions, and celery and saute until
  tender, about 5 minutes.  Add the chicken broth, potatoes, tomatoes, and
  the bouquet garni. Bring to a boil, reduce heat and slow boil for 1 hour.
  Remove the bouquet garni.  Add the cayenne pepper.  Meanwhile, using your
  fingers, dissolve the cornstarch in heavy cream at room temperature.  Add
  cornstarch/cream mixture to soup and stir until heated through.
  
  This recipe comes from the A. T. &  S. F.  RR.
  
  FROM: DINING BY RAIL by James D. Porterfield.  Pub by St. Martin's Press of
  New York  - 1993.  ISBN 0-312-08768-3
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New England Fish Chowder
 Categories: Soups, Fish
   Servings:  6
 
      2 tb Butter
      1 lg Onion, finely chopped
      3    Stalks celery, finely
           -chopped
      1 lg Carrot, finely chopped
      1 lb Potatoes, peeled, diced 1/2
           -inch cubes
      1 lb Fish (white) fillet, in 1
           -1/2 inch chunks
      2 c  Fish stock or clam juice
      1 c  Cold water
      1    Bay leaf
    1/2 ts Dried thyme
      1    To 1 1/2 cups heavy cream
      1 c  Corn kernels
    1/4 c  Chopped fresh parsley
 
  Salt and Pepper to taste
  
  Heat the butter in the cooker.  Saute the onions until soft, about 2 or 3
  minutes.  Toss in the celery, carrot, and potatoes and saute an additional
  minute.  Add the fish chunks, stock, water, bay leaf and thyme.
  
  Lock the lid and over high heat bring to high pressure.  Adjust the heat to
  maintain high pressure and cook for 4 minutes.  Reduce the pressure quickly
  under cold water. Remove the lid.
  
  Remove the bay leaf and stir in the cream, corn, parsley, and seasoning to
  taste.  Simmer until the corn is cooked and the chowder is hot.
  
  Transfer to serving tureen or individual bowls and top with a pat of butter
  and a sprinkle of bacon bits, if desired.
  
  Source: Adapted from _Cooking under pressure_ by Lorna J. Sass. ISBN
  0-688-08814-7
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New England Clam Chowder
 Categories: Soups, Clams
   Servings:  6
 
     24    Clams
      3 c  Water
    1/2 lb Pork, diced
      3 tb Butter
      1    Onion, sliced
      3    Potatoes, diced
  1 3/4 c  Half & half
      1 tb Soy sauce
      2    Cloves garlic, crushed
      1 ts Basil
      1 ts Parsley
      1 ts Thyme
 
  Combine clams, their liquid and water; bring to a boil.  Drain clams,
  reserving liquid.  Remove clams from shells; chop meat; set aside. In
  butter, fry pork with onions, until onions are clear.  Add potatoes and
  liquid from clams; simmer for 20 minutes.  Stir in half & half, seasonings,
  and clams.  Heat through.  Serve hot.
  
  Serves 6.
  
  Posted by Fred Peters.
 
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      Title: New England Clam Chowder
 Categories: Soups
   Servings: 24
 
      1 cn Gorton's Chopped Clams (3
           -lbs. 3.oz. size)
    3/4 c  Of butter
      3 lg Onions, chopped
      3 c  Of water
      8 lg Potatoes, peeled and diced
      6 c  Of milk or light cream
 
  Drain clams, reserve liquid.  Saute onions in butter.  Add potatoes and
  clam liquid.  Cover and simmer for about 15 minutes until potatoes are
  tender.  Add clams.  Cook for 3 minutes.  Add water, milk and heat but do
  not boil.  Season with salt and pepper to taste.  Thicken with flour if
  desired.
  
  Makes approximately 24 servings.
  
  NOTE:  I would have used clam juice instead of the water.  I also would
  have added sherry at the end to taste.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.
 
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      Title: New England Clam Chowder
 Categories: Seafood, Soups
   Servings:  6
 
      1 qt Clams
    1/4 c  Diced salt pork
      3 sm Onions, sliced
      4 c  Diced potatoes
      2 tb Flour
      2 ts Salt
    1/8 ts Pepper
  2 1/2 c  Boiling water
      1 qt Milk, scalded
      2 tb Butter
 
  This recipe is from the oldest restaurant in Boston.  I found it in a 1950
  cookbook published by Ford.  Ford still publishes travel recipes in Ford
  Times, a magazine mailed to people who have purchased new cars.
  
  Separate clams from liquor, discard dark stomach contents, and mince clams.
  Fry pork to a golden brown, then add sliced onions, and fry these to a
  light golden color.  Add a layer of potatoes and sprinkle with flour, salt,
  and pepper.  Add boiling water and simmer until the potatoes are done.
  Combine milk, clam liquor, and butter before adding to clam mixture. Simmer
  for 5 minutes.  Serve with crackers.
  
  NOTE:  For those who cannot buy fresh clams, I think two 6-ounce cans would
  be plenty.
  
  Posted by Tom Eisenman. Courtesy of Fred Peters.
 
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      Title: New England Clam Chowder
 Categories: Soups, Clams
   Servings:  8
 
      2 tb Oil
      1 c  Diced onion
      5    (6 1/2 oz) cans minced clams
      3 md Potatoes, pared and cubed
      2 c  Light cream
    1/4 c  Butter
    1/2 ts Salt
    1/8 ts Pepper
 
  Place the oil in a 3- or 4-quart saucepan.  Add the onion and cook until
  golden.  Drain clams, RESERVING JUICE.  Add juice and potatoes to onion.
  Bring to a boil.  Cook for about 10 minutes, until potatoes are tender. Add
  clams, cream, butter, and seasonings.  Heat, do NOT boil.
  
  Serves 8.
  
  Posted by Ellen Cleary. Courtesy of Fred Peters.
 
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      Title: New England Clam Chowder
 Categories: Soups, Clams, Microwave
   Servings:  4
 
      4 sl Bacon
      2 md White potatoes, peeled and
           -diced
    1/4 c  Finely chopped onion
      3 tb All purpose flour
      1 ts Salt
    1/4 ts Dried thyme leaves
    1/8 ts Pepper
      1 cn Minced clams ( 6 1/2 Ozs )
      2 c  Milk
 
  Place bacon in a 2-qaurt casserole.  Microwave on HIGH for 3 to 4 minutes,
  or until crisp.  Remove bacon reserving drippings.  Drain bacon on paper
  towels; set aside.
  
  Stir potatoes and onions into bacon drippings.  Cover.  Microwave at HIGH
  for 7 to 10 minutes, or until potatoes are tender, stirring every 3
  minutes.
  
  Stir in flour, salt, thyme and pepper.  Drain clams, reserving juice. Blend
  clam juice and milk into potato mixture.  Microwave at HIGH for 7 to 8
  minutes, or until mixture thickens, stirring every 2 minutes. Crumble bacon
  into mixture.  Stir in clams.
  
  Approx. cooking time 22 minutes
  
  Makes 4 servings.
  
  Posted by Bruce Pratt. Courtesy of Fred Peters.
 
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      Title: New England Chowder
 Categories: Soups, 1941
   Servings:  8
 
    1/4 lb Salt pork, diced
      6    To 7 potatoes
      1 tb Flour
           Salt and pepper
      2 md Onions, sliced
      4    To 6 cups milk, scalded
      2 tb Melted butter or butter
           -substitute
 
  Fry salt pork until brown.  Add onions, and the potatoes which have been
  pared, sliced thinly, and slices quartered.  Season to taste. Cover with
  boiling water.  Simmer until vegetables are tender. Add the distinctive
  ingredient.  Add milk.  Heat to boiling. Add the flour which has been
  blended with the butter. Cook 5 minutes. Serve with hot crisp crackers. The
  distinctive ingredient may be baked fish; small clams, fresh or canned or
  coarsely chopped large ones; or corn, diced tomato, and parsnips. The
  vegetables should be cooked until tender before the milk is added. Salt
  fish, soaked, cooked and flaked, or shredded canned salmon, may be
  substituted for fresh fish.  8 servings.
  
  Florence Taft Eaton, Concord, MA.
 
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      Title: New Year's Day Black-Eyed Pea Soup
 Categories: Soups
   Servings:  8
 
      2 c  Black-eyed peas,dried
      2 qt Water,more if needed
      1    Ham bone with "trimmings"
      3    Onion,medium,chopped
      2    Bay leaves
  1 1/2 ts Salt
      1 ts Pepper
 
  Wash the beans well in cold water several times, then place in a large,
  heavy stew pot and cover with water. Allow to soak overnight. The next
  morning (start early - beans like to take their time), pour off the soaking
  water, and ham bone, 8 cups of water, onion and seasonings. Put on the back
  of the stove and let simmer gently until beans are very tender, usually
  about 4 hours. Add more water if needed. Remove and discard ham bone. If
  the water looks a bit scant pour in 1-2 cups more. When beans are good and
  tender remove about a cupful of the beans and mash well with some of the
  bean liquid. (This can be done in a blender, of course.) Return mashed
  beans to pot, taste for seasoning, and serve steaming hot over freshly
  cooked white rice.
 
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      Title: New York Clam Chowder
 Categories: Soups, Clams
   Servings:  6
 
      1    Dozen large hard clams,
           -chopped, and juice
    1/4 lb Salt pork, chopped (**or
           -bacon)
      1    Onion, chopped
      1 c  Cubed potatoes
      1    Carrot, sliced
     16 oz Can tomatoes
    1/2 ts Salt (optional)
    1/4 ts Pepper
      2 c  Hot water (**clam juice
           -makes it better)
      1 ts Thyme
 
  Brown pork: add onion and, when yellow, add potatoes, carrots, canned whole
  tomatoes and salt, pepper and water.  Boil until potatoes and carrots are
  done.  Add clams, thyme, and juice.  Serves 6.
  
  **My notes:  I use celery too sometimes.  The amounts don't really matter.
  I use lots of my home canned tomatoes, sometimes even fresh. The tomatoes
  and thyme along with lots of clams are what makes it taste right.
  
  From: Catch 'em and Cook 'em Shared By: Pat Stockett
 
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      Title: Noodles for Soup
 Categories: Penn-dutch, Soups, Pasta
   Servings:  1
 
      2    Eggs
    1/2 ts Salt
           Flour
 
  Beat the eggs, add the salt and as much flour as can be worked into the
  eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out
  thin and spread on cloth to dry slightly. Cut in narrow strips. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Norene's Chicken Soup
 Categories: Soups, Microwave
   Servings:  4
 
      1    Hen, Capon Or Broiler
      1 tb Salt
      8 c  Cold Water
      5    Large Carrots
      3    Stalks Of Celery
      1 lg Onion, Sliced
      4    Sprigs Of Dill
    1/4 ts Pepper
 
  Food writer Norene Gilletz has adapted her grandmother's chicken soup
  recipe for cooking by microwave. In a soup kettle, combine chicken and
  salted water. Bring to a boil. Skim surface. Add carrots, celery, onion,
  dill and pepper to the hot broth. Cover and simmer until meat is tender and
  vegetables are cooked -- about two hours. Strain and refrigerate. Remove
  the fat that congeals on top and discard. Serve soup with noodles or rice,
  cooked separately or in the strained broth. Microwave method: Gilletz
  prefers this method, because all the ingredients and can be added at once
  and there is no need to skim the broth. In a bowl, pour boiling water over
  chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe
  casserole. Cut carrots and celery into chunks. Add to chicken along with
  onion, dill and seasonings. cover with water. To prevent boiling over, take
  care water remains 1 1/2 inches below top of the casserole. Cover casserole
  and microwave at high (100 %) power for 30 ~ 35 minutes or until soup is
  boiling. Stir. Simmer at medium power for 25 ~ 30 minutes. Let stand
  covered for 15 - 20 minutes. Strain soup. Serve as above. From The Gazette,
  91/01/16.
 
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      Title: Oatmeal Leek Soup
 Categories: Soups
   Servings:  4
 
      1 sm Leek
  3 1/2 c  Whole (or skim) milk
    1/4 ts Freshly ground black pepper
    1/2 ts Salt
      1 c  Quick-cooking oats
 
  Trim the leek, wash it well and mince, to make about 1 cup.
  
  In a saucepan, bring the leeks, milk, pepper, and salt to a boil.  Simmer
  for 2 minutes and then stir in the oats.
  
  Cook for about 2 minutes.
  
  Serve immediately, or keep warm in a double boiler over warm water.  If the
  soup thickens too much, thin with milk or water.
  
  Info:  from Today's Gourmet by Jacques Pepin, 1991 posted by Perry Lowell,
  INTERCOOK, July '93
  
  Makes 4 servings.
 
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      Title: Old Fashioned Vegetable Soup
 Categories: Soups
   Servings:  1
 
      1 c  Onion, chopped
      1 c  Potato, raw, diced
      1 c  Carrots, sliced
      1 c  Celery, sliced
     32 oz Tomatoes, whole, coarsely
           -chopped
      5 c  Water
      1 tb Salt
    1/4 ts Basil, crushed
    1/4 ts Thyme, crushed
      1    Bay leaf
    1/4 ts Pepper
      2 tb Beef bouillon, instant
      7 oz Corn, can, undrained
  8 1/2 oz Green beans, can, undrained
  8 1/2 oz Peas, small, can, undrained
 
  Brown beef & onion. Drain. Add everything except canned vegs., Simmer 30
  min. Add canned vegs., heat.
 
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      Title: Old Fashioned Cream of Chicken Soup
 Categories: Soups, Chicken
   Servings:  8
 
      3 lb Chickens
 12 1/2 c  Water
      1    Onion - unpeeled, pierced
           -with 2 whole cloves
      2    Stalk celery - with leaves
      2    Carrots - cut into 2-inch
           -pieces
      4    Sprig parsley
     12    Peppercorns - whole black
      1    Bay leaf
      1 tb Thyme - fresh OR 1 teaspoon
           -dried, crumbled
           SOUP:
    1/2    Stick unsalted butter - OR
           -olive oil (1/4 cup)
      1 lg Onion - white, minced
      2    Stalk celery - minced
    1/2 c  Flour - all-purpose
      3 c  Milk
      1 c  Whipping cream
      1 tb Dry Sherry
      1 tb Green peppercorn mustard
 
  CHICKEN STOCK:
  
  salt and freshly ground pepper minced fresh parsley
  
  FOR STOCK: Preheat oven to 400F. Pat chickens dry. Place in heavy roasting
  pan.  Roast until juices run clear when chicken is pierced in thickest part
  of thigh, about 45 minutes.
  
  Remove chicken from pan.  Set roasting pan over medium heat.  Add 1/2 cup
  water and bring to boil, scraping up any browned bits.  Transfer liquid to
  large pot.  Add remaining 12 cups water, onion, celery, carrots, parsley,
  peppercorns, bay leaf and thyme to pot.  Skin and bone chicken. Add skin
  and bones to pot.  Bring stock to boil, skimming surface occasionally.
  Reduce heat and simmer for 3 hours.
  
  Strain stock into large saucepan.  Boil until reduced to 3 cups, about 40
  minutes.  (Can be prepared 3 days ahead and refrigerated.) Degrease stock.
  
  FOR SOUP: Melt butter in heavy large saucepan over low heat. Add onion and
  celery and cook until onion is translucent, stirring frequently, about 15
  minutes; do not brown.  Puree mixture in processor or blender.  Return to
  pan.  Add flour and stir over low heat 3 minutes.  Whisk in stock. Increase
  heat and bring to boil.  Gradually whisk in milk.  Reduce heat and simmer
  until thickened, stirring frequently, about 20 minutes.  Dice chicken and
  add to soup.  Add cream, Sherry, mustard, salt and pepper. Stir until heat
  through.  Ladle into bowls.  Top with parsley.
  
  Serves 8.
  
  Recipe from Bon Appetit, October, 1987.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
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      Title: Old-Fashioned Potato Soup
 Categories: Penn-dutch, Soups
   Servings:  1
 
      8    Potatoes, Cubed
      1 qt Milk
      1 tb Butter
           Salt & Pepper
      1    Egg, Well Beaten
    1/2 c  Flour
    1/4 c  Milk
 
  Boil the potatoes until soft. Drain off all the water. Add the milk and
  heat thoroughly; season to taste. Work the butter into the flour and then
  add the egg and 1/4 cup milk, using only enough milk to make mixture thin
  enough to drop into the hot milk. Add to hot milk mixture. Cover the
  saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Old-Fashioned Split Pea Soup
 Categories: Soups, New england
   Servings:  4
 
      1 c  Split peas
      1    Hambone or pieces of cubed
           - ham
      1    Carrot; grated
      2 md Onions; minced
      1    Potato; grated
    1/4 c  Diced celery
    1/4 c  Green pepper; finely chopped
 
  Servings:  4
  
  Salt Pepper *FOR GARNISHING* Diced ham
  
  Cover split peas with 6 cups of boiling water, let soak for 1 hour. Add
  hambone, carrot, onions, potato, celery and green pepper. Season with salt
  and pepper. Simmer until peas are tender. Add water if needed, simmer for 5
  to 10 minutes longer. Pour into soup bowls, garnish with diced ham.
  
  Note: The method of preparation, inclusion of ham, and the economy of this
  recipe are all reflect the influence of New England's French Canadian
  Population.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Broth
 Categories: Soups
   Servings:  6
 
      1 lb Calf's feet or soup bones
      2 tb Oil or butter
      5 lb Yellow onions
           - peeled and roughly chopped
      2 tb Minced garlic
    1/4 ts Ground mace
      4 c  Chicken stock or water
      4    Bay leaves
           Salt and pepper; to taste
 
  PLACE BONES, oil and onions in a large pot and place over low heat. Cook,
  stirring, until the onions change color from light to dark, about 1 hour.
  Add garlic, mace, stock, bay leaves, salt and pepper. Cover and simmer for
  45 minutes. Remove the bones and bay leaves and serve the soup.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Onion Cheese Soup
 Categories: Soups
   Servings:  6
 
      2 c  Chopped sweet onions
      3 tb Flour
    1/2 tb Salt
      1 ds Of pepper
      4 c  Milk
      2 c  Sharp American cheese,
           -grated
 
  Cook chopped onions in butter until tender, but not brown.  Blend flour,
  salt, and pepper.  Add milk all at once.  Heat and stir until boiling.
  Remove from heat.  Add grated cheese, stirring to melt cheese.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Soup with Beer and Cheddar
 Categories: Soups
   Servings:  6
 
      4 tb Unsalted butter
      4 md Onions; peeled and sliced
      4 c  Veal stock
           -=OR=- Low-sodium beef broth
    1/8 ts Freshly grated nutmeg
     12 oz Dark beer
    1/2 lb Sharp Cheddar cheese
           - shredded
    1/2 ts Salt
           Freshly ground pepper
           - to taste
 
  IN A 3-QUART HEAVY POT, preferably cast iron or copper, melt the butter
  over low heat, add the onions and cook, covered, for 15 minutes. Uncover
  and continue to cook until the onions turn a deep golden color, about 30 to
  40 minutes, depending on your pot. Stir frequently. Add the broth and the
  nutmeg, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
  Meanwhile, in a small pot, bring the beer to a boil over medium heat and
  boil until the liquid has reduced by half. Remove from the heat and add the
  Cheddar cheese, stirring until melted. Transfer this mixture to a blender.
  Add 1 cup of the onion soup and blend until smooth. Reserve. Remove the
  onion mixture from the heat and strain. Reserve the liquid. Transfer the
  onions to a blender or food processor and puree until very smooth. Return
  the puree to the pot, add the reserved liquid and the Cheddar cheese
  mixture. Taste for salt and pepper. Serve piping hot in a tureen.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Soup Gratinee
 Categories: Soups
   Servings:  4
 
           Slices, croutons also add
           -more flavor to this updated
           -soup.
      1 tb Butter or margarine
      2    Green onions, thinly sliced
      1 cn (10-1/2 oz.) Campbell's
           -Condensed French Onion Soup
      1    Soup can water
      2 tb Dry vermouth
      1 c  Pepperidge Farm Onion and
           -Garlic Crouton
      1 c  Shredded Swiss cheese (4
           -oz.)
 
  Easier to eat and easier to use than traditional French bread
  
  Serves 4
  
  instructions
  
  In 4-cup glass measure, combine butter and onions.  Microwave, uncov- ered,
  on HIGH 1 min. or until onions are wilted.  Stir in soup, water and
  vermouth.  Microwave, uncovered, on HIGH 5 min. or until boiling, stirring
  once during cooking.
  
  Ladle soup into four 10-oz. bowls.  Sprinkle croutons over soup; sprinkle
  with cheese.  Let stand, uncovered, 1 min. or until cheese is melted.
  
  *TIP  In high-altitude areas, food may cook slower, even though  * * it may
  boil vigorousl y.  For liquid mixtures such as soups,  * * you may need a
  larger container; also remove the cover if  * * it's boiling too hard. To
  compensate for low boiling temp-  * * eratures, increase the power level by
  one level or lengthen  * * cooking time. Liquids also tend to evaporate
  faster at high * * altitudes, so you may need to add more water or liquid.
  *
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Soup
 Categories: Soups
   Servings:  2
 
      2 tb Margarine
      2 tb Vegetable oil
      7 c  (2 pounds) thinly sliced
           -onions
    1/4 ts Sugar
      2 tb Flour
      5 cn (10 1/2 ounce size)
           -condensed beef bullion
      3    Soup cans water
    3/4 ts Salt
    1/4 ts Black pepper
  1 1/2 c  Burgundy or dry red wine
    1/4 c  Madeira or port wine
     10 sl Toasted, French bread
      2 c  Grated natural Gruyere,
           -Swiss or Parmesan cheese
 
  In a four to six quart Dutch oven or kettle, heat butter and oil until hot.
  Add onions and sugar.  Bake over medium heat for 20 to 30 minutes, stirring
  frequently until onions are lightly browned and bottom of pan is lightly
  glazed. Scrape glaze from bottom of pan and blend in with onions. Stir in
  flour and cook one minute. Stir in beef bullion, water, salt and pepper.
  Bring to a boil. Reduce heat and simmer, covered for 30 minutes. Stir in
  Burgundy and Madeira. Taste for seasoning. Pour into tureen or ladle into
  soup bowls over rounds of bread. Pass grated cheese separately. Makes 2 3/4
  quarts (8 to 10 servings).
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Soup Fondue
 Categories: California, Soups
   Servings: 12
 
    3/4 c  Unsalted butter
      5    Large onions;thinly sliced
      8 c  Beef broth
      1 ts Chicken stock base
           White pepper
     12 oz Jack cheese
           French or sourdough bread*
 
  *Note: Bread should be sliced 1-in. thick.
  
  Melt butter in large kettle, add onions and saute until transparent but not
  browned. Add beef broth and chicken stock base. Cover and simmer 2 to 3
  hours. Remove from heat and refrigerate overnight or several hours.
  
  Discard chilled surface fat. Reheat and season to taste with white pepper.
  
  Slice cheese into 12 slices. Lightly toast 12 bread slices and top each
  with 1 slice Jack cheese. Pour soup into individual ovenproof serving bowls
  and top with slice of bread and cheese. Run bowls under broiler just until
  cheese bubbles and is soft but not browned.
  
  Created by: Hamburger Hamlet, Los Angeles
  
  (C) 1992 The Los Angeles Times
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Soup
 Categories: Soups, Cheese
   Servings:  6
 
      3    To 4 Medium Yellow Onions,
           -peeled and thinly sliced
      3 tb Butter
      2 cn Beef Consomme, diluted with
           -1/2 can water
      1 c  Tomato0 Juice
      1 sl French Bread, 1 in. thick
           -and toasted
      4 sl Swiss Cheese, fairly thick
 
  Cook onions in butter over low heat for about 15 minutes. Add consomme and
  tomato juice and simmer 45 minutes. Transfer to one large or 4 individual
  baking dishes. Top with toast and cover with cheese. Place under broiler
  until brown.
  
  SOURCE: Know Your Onions SHARED BY: Jim Bodle 9/92
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Soup
 Categories: Soups
   Servings:  4
 
      3 tb Butter
      1 lb Onion, peeled and thinly
           -sliced
      1    Garlic clove, peeled and
           -pushed through press
      2 ts Brown sugar
      2 c  Beef stock
      2 c  Water
           Salt and pepper
      4    3/4" sliced French or
           -Italian Bread
      1 tb Butter
      1 c  Cruyere or Emmenthal cheese,
           -grated
 
  Place butter in large saucepan over moderately high heat.  When it has
  melted, mix in the onions, garlic, and sugar, and saute, stirring
  continuously, for a few minutes, until the onions have softened slightly,
  then press the onions flat, turning them as they catch and turn brown, for
  5-6 minutes longer, or until a caramel color. Lower the heat to moderately
  low and pour the stock and water over. Cover and simmer for 45 minutes,
  stirring occasionally. Season with salt and black pepper.
  
  Toast one side of bread sliced under broiler. Lower oven to 400 degrees F.
  
  Pour soup into ovenproof tureen or casserole or individual ovenproof bowls.
  Spread the untoasted side of the bread with butter and place butter-side up
  on top of the soup. Sprinkle the cheese over the bread, pile it up high and
  let fall over the edges of bread if necessary. Place in oven for 10
  minutes, or until the cheese is bubbling. Serve immed.
  
  Serves 4
  
  Onions grow in the dark earth-the subterranean world of Pluto-but they have
  the fiery quality of Mars; they appeal to bothe the deep emotions and the
  hot nature of Scorpio and served as a soup they are particularly
  appropriate for this watery sign of the zodiac.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Soup
 Categories: Soups
   Servings:  4
 
      1 ts Corn oil
      4 md Onions, thinly sliced
      1    Clove garlic, finely chopped
      2 ts All purpose flour
      4 c  Beef broth
    1/2 ts Salt
      1 pn Freshly ground pepper
      4 sl French loaf, 1/2 inch thick
    1/3 c  Grated parmesan cheese
    1/2 c  Shredded swiss cheese.
 
  Prep time:  10 minutes Cook time: 1 hour
  
  A hearty country style soup, this pleasing comvination of onions and cheese
  can be a meal in itself
  
  In 12 cup dutch oven or saucpan, over medium high heat; heat oil.  Add
  onions and garlic; cook stirring occasionally, for 10 minutes or until
  onions are transparent and tender.  Stir in flour and continue to
  cook,stirring, 10 minutes longer or until mixture turns brown without
  burning.  Stir in broth, salt and pepper; cover pan and simmer for 25
  minutes.  Meanwhile, toast bread slices.  On a jelly roll pan, place 4 oven
  proof bowls or small crocks.  Ladle 1 cup soup into each bowl. Sprinkle 1
  tsp of the parmesan cheese over each bowl of soup, then top with a slice of
  toast.  Sprinkle equal amounts of Swiss cheese over bread, then remaining
  parmesan.  Bake in a 350 F oven for 20 minutes or until cheese melts and
  begins to brown. Serve immediately.  Makes 4 cups or 4 servings.
  
  Origin:  Light and Easy Choices Shared by: Sharon Stevens.
 
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      Title: Onion Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1    Text Only
 
  Info:  from The Old Farmer's Almanac Colonial Cookbook
  
  Take half a pound of Butter, put it into a Stew pan and set it on the Fire,
  and let all the Butter melt, and boil until it is done making a Noise; then
  have ready ten or a Dozen middling sized Onions, peeled and cut small,
  which throw into the Butter, and let them fry for a Quarter of an hour;
  then shake a little Flour and stir them round; shake your Pan and let them
  do a few minutes longer; when you must pour in a Quart or three Pints of
  boiling water; stir them round, and throw in a good piece of the upper
  Crust of the stalest Bread you have.  Season with Salt to your palate. Let
  it then stew or boil gently for ten Minutes observing to stir it often;
  after which take it off the Fire, and have ready yolks of two Eggs beaten
  fine in a Spoonfull of Vinegar, and then stir it gently and by Degrees into
  your Soup, mixing it well.  This is a delicious Dish.
  
  NOTE:  Indeed it is, and the substitution of beef stock for half of the
  water gives this soup the fillip it needs today.  Serve with grated Cheddar
  cheese.
  
  Posted by Perry Lowell. Courtesy of Fred Peters.
 
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      Title: Onions with Espresso Coffee
 Categories: Soups
   Servings:  6
 
      4 tb Butter
      4 lg Onions--sliced
      2 ts Sugar
    3/4 c  Espresso coffee
    1/2 c  Chicken stock
 
  Onions with Espresso Coffee Salt/fresh pepper to taste
  
  Heat the butter in a skillet. Add the onions and cook, stirring, for 15
  minutes.  Add the sugar and cook 1 minute. Add the coffee, chicken stock,
  salt and pepper. Continue to cook and stir occasionally until the liquid
  reduces and evaporates, 15 to 20 minutes longer.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Mango Soup
 Categories: Soups
   Servings:  4
 
      1 lg Navel orange
      3 lg Very ripe mangoes
  1 1/2 c  Buttermilk
  1 1/2 c  Fresh orange juice
      3 ts Honey; or to taste
           Fresh lemon juice
           - if necessary
      8 sm Fresh mint leaves
 
  REMOVE THE ZEST from the orange with a zester or grater and set it aside.
  Cut a flat bottom on the orange, then remove all the peel and white pith
  from the orange with a small, sharp knife. Cut the orange into 1/4-inch
  slices and refrigerate until serving time. Peel the mangoes and remove the
  pits. Puree the flesh with the orange zest in a food processor with the
  metal blade or in a blender until smooth. Strain through a fine mesh
  strainer into a 1 1/2-quart refrigerator container. Stir in the buttermilk,
  orange juice and honey to taste. The soup should be the consistency of
  whipping cream. If it is too thick, add more buttermilk. Chill thoroughly
  up to 2 days before serving. Just before serving, add lemon juice and more
  honey, if necessary. Pour into chilled dishes. Float an orange slice on top
  and garnish with a mint leaf.
  
  Makes 4 Cups
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Oriental Stew
 Categories: Soups, Vegetables
   Servings:  6
 
      5 c  Vegetable Stock
      1 sm Onion, Thinly Sliced *
      2 x  Cloves Garlic, Minced
      1 tb Minced Gingeroot
  1 1/2 tb Soy Sauce
      3 x  Stalks Bok Choy  **
           Sweet Red Pepper, Julienned
      1 c  Broccoli Florets
           Carrot, Shredded
      1 c  Sliced Mushrooms
    1/2 c  Peas
      2 oz Buckwheat Noodles
    1/2 lb Firm Tofu, Cut In 1/2" Cubes
    1/4 c  Watercress Leaves
 
  * or 2 scallions, chopped. ** diagonally sliced, also shred leaves.
  ~-------------------------------------------------------------------------
  GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted
  sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place
  1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and
  bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir
  in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add
  remaining ingredients. Test for doneness: noodles should be softened;
  vegetables should remain crisp/tender. Timing - about 8 minutes. Top each
  serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked
  brown rice for the buckwheat noodles - substitute or add other vegetables
  such as chopped green peppers, chopped water chestnut, chopped jicama root,
  shredded spinach, chopped celery, or bamboo shoots. - to shorten prep time,
  use only 2 vegetables- onion and peas - for a "hotter" soup, subst. 1/2-1 t
  dry crushed red pepper - stir in 1 t toasted Sesame Oil or 1/2 t Chinese
  hot oil just before serving - for additional protein and flavor, stir Egg
  Threads into soup just before serving EGG THREADS: In a small skillet, heat
  a little margarine. When it begins to bubble, add 1 egg beaten with a
  little cold water. Tilt the pan so the yolk mixture coats it in a thin
  layer, the thinner the better. When the egg is lightly cooked, turn it out
  onto a cutting board. Slice it into very thin strips with a sharp knife.
  (makes about 1/3 cup)
 
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      Title: Outer Banks Clam Chowder
 Categories: Soups
   Servings:  6
 
      2    Dozen clams, shucked;
           -reserve juice
      1 lg Onion, diced
    1/3 lb Good fatback, diced
      3 md To 4 md potatoes, cubed
 
  Lots of coarsly ground black pepper
  
  Render out the diced fatback (you can substitute bacon if you like, but...)
  and fry until crisp.  Remove pieces and reserve.  Saute onions in the
  grease.  Add the potatoes and coat well.  Add pepper and clam juice,
  supplement with another can of clam juice.  Cover and simmer gently for
  about 15 minutes.  Add clams (which you will have chopped), cook for about
  3 minutes.  Serve this in deep soup bowls and top with crisp bits of
  fatback or bacon.
  
  This is the way they've made it down home for more than 100 years. It ain't
  fancy, but oh my is it fine!
 
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      Title: Oyster Soup
 Categories: Soups, Oysters, Seafood
   Servings:  2
 
      1 pn Oysters; including the liqu
           -or, drained, reserving
           Reserving the liquor
      2 tb Celery; minced
      1 tb Scallion; white part only,
           -minced
  1 1/2 tb Unsalted butter
  1 1/2 tb All-purpose flour
  1 1/2 c  Milk
    1/2 c  Whipping cream
    1/8 ts Salt; plus additional to ta
           -ste
           Nutmeg; freshly grated to t
           -aste
           Toast points; as an accompa
           -niment
 
  Fat grams    per serving:              Approx. Cook Time: :45
      Strain the oyster liquor through a sieve lined with a double thickness
  of rinsed and squeezed cheesecloth and set over a bowl and reserve it. In a
  small heavy saucepan, cook the celery and the scallion in the butter over
  moderately low heat, stirring, until they are softened; add the flour and
  cook the mixture over low heat, stirring, for 5 minutes. Add the milk and
  the cream in a stream and 1/8 teaspoon of the salt, stirring, and simmer it
  gently, stirring, for 5 minutes. In a saucepan, heat the oysters in the
  reserved liquor over low heat for 3 to 5 minutes, or until the edges of the
  oysters are curled and firm. Strain the milk mixture through a sieve into
  the oyster mixture, stirring, and remove the pan from the heat. Stir in the
  additional salt and divide the soup between 2 heated bowls. Sprinkle the
  soup with the nutmeg and serve it with the toast points. Serves 2. Gourmet,
  December, 1987.
 
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      Title: Oyster Stew
 Categories: Soups
   Servings:  6
 
      1 pt Shucked Oysters, With Liquor
      1 qt Milk
    1/4 c  Butter
           Salt/Pepper To Taste
           Seafood Seasoning (Optional)
 
  Cook oysters in their liquor until edges just begin to curl. Add milk,
  butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve
  immediately (for an extra "zip", sprinkle seafood seasoning on each
  serving).
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oyster Stew
 Categories: Penn-dutch, Soups
   Servings:  1
 
      1 pt Oysters And Liquor
      2 c  Milk, Scalded
      1 tb Butter
           Salt & Pepper
 
  Heat the oysters in their liquor about 5 minutes until the edges curl. Skim
  off the top. Combine oysters and liquor with the scalded milk, add the
  butter and the seasoning to taste. Serve immediately. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oyster Stew
 Categories: Soups, Stew, Seafood
   Servings:  6
 
      3 pt Of large, fresh oysters
      2 tb Of butter, rolled in flour
           A bunch of sweet herbs
           -(sweet marjoram and other
           -pot herbs)
      1 qt Of rich milk
 
  Info:  from The Old Farmer's Almanac Colonial Cookbook
  
  Pepper to your taste
  
  Take the liquor of three pints of oysters.  Strain it, and set it on the
  fire.  Put into it, pepper to your taste, two tablespoonfuls of butter
  rolled in flour, and a bunch of sweet marjoram and other pot herbs. When it
  boils add a quart of rich milk --- and as soon as it boils again take out
  the herbs and put in the oysters just before you send it to the table. Be
  sure to let the stew simmer for 3 minutes after adding the oysters.
  
  Posted by Perry Lowell. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oyster-Mushroom Chowder
 Categories: Oysters, Soups
   Servings:  6
 
      1 qt Oysters
      1 c  Oyster liquor
      3 tb Butter
      1 tb Flour
      1 c  Milk
    1/2 c  Cream
      2 tb Shallots, minced
           Salt and pepper
    1/2 lb Mushrooms
      2 ts Parsley, minced
 
  Heat oysters in liquor over low heat until edges curl. Drain, saving
  liquor. Melt 1 tbs butter, blend in flour, add milk gradually, stirring
  constantly. Bring to boiling and cook 1 minute. Add cream, shallots,
  parsley, salt and pepper. Warm mushrooms in remaining butter until heated
  but not brown. Combine mushrooms, oysters, and oyster liquor to cream
  sauce. Serve immediately.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ozark Mountains Stew
 Categories: Soups
   Servings:  8
 
      5 c  Beef Cubes
      2 tb Flour
      1 tb Paprika
      1 ts Chili Powder
      2 ts Salt
      3 tb Lard
      2    Onions, Sliced
      1    Clove Garlic, Minced
     28 oz Can Tomatoes
      3 tb Chili Powder
      1 tb Cinnamon
      1 ts Ground Cloves
      1 ts Dry Crushed Red Peppers
      2 c  Potatoes, Chopped
      2 c  Carrots, Chopped
 
  Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge
  beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add
  onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon,
  cloves and red peppers. Cover and simmer two hours. Add potatoes and
  carrots and cook until vegetables are tender (about 45 minutes). Source:
  Missouri Cookin'
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pacific Clam and Corn Chowder
 Categories: Soups, Clams
   Servings:  6
 
      8 oz Minced clams
      1 c  Clam nectar and water
      3 sl Bacon, chopped
      1 c  Chopped onion
      2 c  Diced raw potatoes
  1 1/2 c  Drained whole kernel corn
      3 c  Milk
      2 tb Flour
      1 tb Butter
      1 ts Celery salt
      1 ts Salt
      1 ds Of white pepper
    1/2 c  Coarse cracker crumbs
           -(optional)
 
  Drain clams; reserve liquid.  Add water to clam liquid to make 1 cup.  Fry
  bacon until crisp; add onion and cook until tender.  Add potatoes and
  nectar-water. Cover and simmer gently until potatoes are tender; add corn
  and milk.  Blend flour and butter and stir into chowder.  Cook slowly until
  mixture thickens slightly, stirring constantly. Add seasonings and clams;
  simmer five minutes. Serve hot and and top with cracker crumbs.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Papa Joe's Cucumber and Red Onion Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      5 c  Cucumbers
      3 c  Red onions
      6 c  Sour cream
      2 tb Salt
      3 tb Sugar
    1/2 c  Fresh dill weed- chopped
    1/2 c  Lemon juice
 
  This is from Alice Brock at Alice's Restaurant.  Yes, THAT one.
  
  Peel and slice cucumbers as thin as you can.  Peel and slice red onions
  thin as you can.  (It's easier if you cut the onion in half and slice cut
  side down)
  
  Use a deep 1 gallon bowl or crock.  Alternate layers of cukes and onions
  with sprinkles of the salt and sugar between each layer.  This will draw
  out the juices that make it soup.  Pile sour cream on top.  DO NOT STIR.
  Cover and refrigerate for 24 hours or more.
  
  To serve, add the fresh dill weed and lemon juice and stir it up. Add more
  lemon juice or sugar to taste.
  
  Cool and refreshing, this is just perfect when it is too hot to cook, and
  cucumbers are running wild.
  
  Posted by Alan Kundl. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Parsnip Chowder with Squash
 Categories: Soups, Vegetables
   Servings:  6
 
      1 lb Parsnips
      1 lb Butternut squash or sweet
           -potatoes
      4    Strips bacon
      1 md Onion, finely chopped
      2    Stalks celery, finely
           -chopped
      3 tb Flour
      5 c  Chicken stock
           Bouquet garni of bay leaf,
           -thyme and parsley
      1    Cinnamon stick
      1 c  Heavy cream
           Salt
           Freshly ground white pepper
           Cayenne pepper
           Freshly grated nutmeg
      3 tb Chopped fresh chives
 
  "Chowder originated as fish stew.  But in areas where seafood was
  unavailable, resourceful Americans used vegetables.  This recipe comes
  from....Rich Spencer, a chef in the Mount Washington Valley."
  
  Peel the parsnips and squash (or sweet potatoes) and cut each into 1/4 inch
  dice.  Cut the bacon into 1/4-inch strips and render it in a large
  saucepan.  When the bacon pieces are lightly browned, transfer with a
  slotted spoon to paper towels to dry.  Discard all but 3 tablespoons af the
  rendered fat.
  
  Add the onion and celery to the pan and cook over medium heat for 3 to 4
  minutes, until soft but not browned.  Stir in the flour and cook for 1
  minute to make a roux.  Whisk in the chicken stock and bring to a boil: the
  mixture will thicken slightly.
  
  Add the bouquet garni, cinnamon stick, parsnips and squash.  Simmer the
  chowder for 6 to 8 minutes, or until the vegetables are tender but not
  soft.  Stir in the cream, salt, pepper, cayenne and nutmeg.  Just before
  serving, remove the bouquet garni and cinnamon stick.  Ladle the chowder
  into bowls and sprinkle each with chopped chives and nutmeg.
  
  Serves 6 to 8.
  
  [Steven Raichlin; The Baltimore Sun, Sept 22, 1991]
  
  Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pasta and Bean Soup
 Categories: Soups, Vegetables, Beans, Garlic
   Servings:  5
 
    1/2 c  Elbow Macaroni, Shells, Etc.
      2 tb Safflower Oil
      1 md Onion, Chopped
           Clove Garlic, Minced
    1/2 x  Green Bell Pepper, Chopped
      3 c  Vegetable Stock Or Water
      6 oz Can Tomato Paste (2/3 Cup)
     15 oz Can Chick Peas, Drained *
     16 oz Can Kidney Beans, Drained *
    3/4 ts Black Pepper
    1/2 ts Summer Savory
    1/2 ts Thyme Leaves
      1 ds Cayenne Pepper
 
  * Rinsed well, then drained.
  ~-------------------------------------------------------------------------
  GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for
  about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or
  4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute
  till tender. Stir in remaining ingredients except macaroni. Cover and cook
  for 10 minutes. When pasta is done, drain well. Stir into other
  ingredients. Heat. Garnish if desired. Variations: - substitute or add
  other vegetables such as chopped sweet red pepper, broccoli florets, or
  sliced mushrooms. - for Minestrone, substitute olive oil for safflower; add
  shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano
  for savory, thyme, and cayenne pepper. - to serve as skillet main course,
  add only 1 cup vegetable stock, or use 3 cups vegetable stock and 1 cup
  pasta.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Paul's Sacramento Black Bean Soup
 Categories: Soups, Beans
   Servings:  8
 
      1 c  Onion; Chopped, 1 Large
      4    Clove Garlic; Finely Chopped
      2 tb Vegetable Oil
      1 lb Black Beans; Dried
      2 c  Ham; Smoked, Cooked, Cubed
      6 c  Chicken Broth
      2 tb New Mexico chile, ground.
    1/2 ts Celery seed
      1 tb Oregano Leaves; Dried
      2 ts Cumin; Ground
      1 c  Celery, chopped
     28 oz Whole Tomatoes; Undrained
      1    Chipotle Chile; *
    1/3 c  Whipping Cream
    2/3 c  Dairy Sour Cream
      1    Red Bell Pepper; Chopped
 
  Servings:  8
  
  *  Chipotle Chile should be one that has been canned in Adobo Sauce.
  
  Cook and stir onion, celery and garlic in 4-quart Dutch oven until onion is
  tender.  Stir in remaining ingredients except Quick Creme Fraiche and Bell
  pepper; heat to boiling.  Boil for 2 minutes; reduce heat. Cover and simmer
  until beans are tender, about 2 1/2 hours.  Pour 1/4 of the soup into food
  processor workbowl fitted with steel blade or into blender container, cover
  and process until smooth.  Repeat with remaining soup. Serve with Quick
  Creme Fraiche and Bell Pepper.
  
  QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover
  and refrigerate up to 48 hours.
  
  Posted by Lois Lang. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pea and Peanut Soup
 Categories: Soups, 1941, Text
   Servings:  6
 
           Text Only
 
  Substitute 1 cup pea puree or sieved peas for corn in the recipe for cream
  of corn soup.  Prepare as cream of corn soup.  Add 1/2 teaspoon finely
  ground peanuts to each serving.  6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pea Soup
 Categories: Soups
   Servings:  4
 
      8 c  Water
    1/2 c  Dry Split Peas
    1/2 c  Barley
      2    Stalks Diced Celery
      1    Medium Diced Onion
      3    Carrots, Sliced
      1    Ham Hock
 
  Servings:  4
  
  Boil ingredients gently in open pot for 4-6 hours, adding water as re-
  quired. Or cook in a 4 qt pressure cooker at pressure for 12 minutes. Or
  cook on "low" for 12 hours in a Crock Pot. Diced ham can be added to the
  recipe for more muscle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pea Soup
 Categories: Soups, Osg
   Servings:  1
 
      1 cn Peas
      3 c  Water; cold
      3 c  Milk
      1 ea Onion slice
      2 tb Butter
      2 tb Flour
      1 tb Sugar
           Salt
           Pepper
 
  Place peas  and liquid in kettle. Add  3 cups cold water. Simmer 15
  minutes. Rub through sieve. Re-heat. Add flour and butter. Scald milk with
  onion in it. Add to above. Season and serve. Source: Mrs. Walter Daugherty,
  Williamsburg Grange, Clermont County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pea Soup
 Categories: Soups
   Servings:  6
 
    350 g  Split peas
      1    Large stick of celery diced
    500 g  Bacon bones
  2 1/2 l  Cold water
      1    Large carrot diced
      2    Sprigs of parsley chopped
      1    Swede diced
           Pepper
      1    Medium onion diced
 
   Place all ingredients in a large saucepan and bring to boil. Cover and
  simmer briskly for 2.5 hours.
   At the end of cooking, remove the bones, strip any meat from the bones and
  return it to the soup.
   Because the the flavour and salt content of the bacon bones can vary,
  adjust seasoning at the end of cooking
                     Vince.
  
  * Life's a beach... Perth, Western Australia. * --- msgedsq 2.0.6b *
  Origin: Vince's Galactic Central Point. (3:690/660.42)
  ===========================================================================
  BBS: High Country East Date: 06-16-93 (13:35) Number: 12734 From: KAREN
  MINTZIAS               Refer#: NONE To: GEORGE FRANGOS Recvd: NO Subj: Re:
  Just Got NetMail date      Conf: (52) Cooking
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Soup
 Categories: Desserts, Soups, Entertain
   Servings:  4
 
      5 lg Peaches, sliced
      4 c  Water
      2 tb Lemon juice
    1/4 c  Maple syrup
      1 tb Arrowroot
      1 c  White wine
    1/4 c  Orange or peach liqueur
      1 c  Whipping cream
    1/4 ts Nutmeg (opt)
 
  Combine peaches, water and lemon juice in a sauce pan; simmer for 15
  minutes.  Puree in blender with maple syrup and arrowroot.  Add wine and
  liqueur.  Pour in half the cream; mix thoroughly; chill for 1 hour.  Whip
  remaining cream and dollop on top of each serving.  Add a sprinkling of
  nutmeg if desired.
  
  Serves 4.
  
  Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Soup
 Categories: Soups
   Servings:  6
 
      2 tb Minced onion
      3 tb Butter
      1 tb Flour
      1 c  Peanut butter
      4 c  Chicken broth
           Salt, pepper
      1 c  Whipping cream
      1 tb Madeira
 
  Cook onion in butter until soft in 2-quart saucepan. Add flour and cook,
  stirring, until smooth. Stir in peanut butter, add chicken broth. Season to
  taste with salt and pepper. Cook, stirring, over low heat until thickened
  and smooth. Add cream. Just before serving, add Madeira.
  
  Created by: Velvet Turtle, Los Angeles
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Soup
 Categories: Soups
   Servings:  4
 
      3 tb Butter
      1    Onion, Chopped
      2    Stalks Celery, Chopped
      1 tb Flour
      6 c  Chicken Stock
    3/4 c  Peanut Butter
           Salt To Taste
           Squeeze Of Lemon Juice
    1/2 c  Heavy Cream
    1/2 c  Chopped Peanuts
 
  Saut‚ onions and celery in butter until soft. Sprinkle flour over
  vegetables and cook 1 minute, stirring to coat. Add stock and peanut
  butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in
  batches in blender. (The soup may be made ahead to this point and
  refrigerated.)   To serve, reheat in saucepan over medium heat. Correct
  seasoning with salt and lemon juice. Serve with a dash of cream and a
  sprinkling of peanuts. SOURCE: Dallas Morning News, 11/18/90
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pecan Soup
 Categories: Soups, Low-cal
   Servings:  4
 
      6 oz Pecans
      1 lg Garlic clove
      4 c  Chicken stock
    1/2 c  Heavy cream
           Salt & freshly ground pepper
 
  This is a wonderful fall soup, and only 200 calories per serving.
  
  PREHEAT OVEN TO 350F. ON a baking sheet, toast the pecans for 10-to-15
  minutes, checking from time to time to prevent burning. Toss occasionally.
  In a food processor, place the pecans, garlic and about 1/2 cup of the
  stock. Turn the processor on and, with the motor running, add stock until
  you have a creamy consistency. (The mixture will absorb the stock.) Pass
  the pecan-stock mixture through a sieve into a saucepan and bring to a
  boil. Add the cream, season to taste with salt and pepper and serve.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pepper and Tomato Soup
 Categories: Soups, Vegetarian
   Servings:  6
 
      2 sm Ancho chiles; -=OR=-
      1 ts Ground red chile (or more)
      3 tb Olive or sunflower seed oil
      2 md Red onions; thinly sliced
      2    Bay leaves
    1/8 ts Ground cloves
    1/4 ts Ground coriander
      5    Parsley sprigs; chopped
      4    Garlic cloves
           - peeled & coarsely chopped
           Salt
      1 lb Red peppers or pimientos
           - thinly sliced
    1/2 lb Chopped savoy; -=OR=-
           -Smooth-Skinned Cabbage
      6 c  Water or stock
      1 lb Very ripe tomatoes; peeled,
           -seeded and chopped
           -(juice reserved)
           Creme fraiche
           Chopped cilantro
           - for garnish
 
  REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into
  few large pieces, cover with 1 cup water in small saucepan and bring to
  boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add
  onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium
  heat several minutes until onions have begun to soften, then add salt,
  peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2
  cup water or stock, cover pan and cook over low heat 10 minutes. When
  vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons
  chile powder. Add tomatoes, their juice and remaining water or stock. Bring
  to boil, then reduce heat, cover and simmer very slowly 30 minutes. When
  finished cooking, remove bay leaves and puree soup until completely
  blended. Return it to pan and season with salt, if needed. Add more chile
  if desired. Serve soup with swirl of creme fraiche and sprinkling of
  chopped cilantro.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Peter's Cream of Pumpkin Soup
 Categories: Soups, Low-cal
   Servings:  4
 
      1 ts Safflower oil
      1 lb Pumpkin, fresh
           -cut in chunks,
           -=OR=- Canned Pumpkin
      1    Yellow onion
           - peeled and chopped
      1 sm Garlic clove
           - peeled and crushed
      2    Celery stalks; chopped
      1    Stalk fresh thyme; -=OR=-
    1/2 ts -Dried thyme
    1/2    Bay leaf
      5 c  Chicken broth
  1 1/2 tb Low-fat white cheese
           -Such as cottage cheese,
           - farmer's cheese,
           - cream cheese or ricotta
      1 tb Non-fat powdered milk
    1/2 c  Parsley, chervil and chives
           - (minced)
 
  This Thanksgiving soup has but 65 calories per serving.
  
  IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
  (including the fresh pumpkin, but not the canned), thyme and bay leaf.
  Reduce the heat, cover, and let cook gently for 8 minutes. Stir
  occasionally to keep the vegetables from browning. Add the broth and the
  pumpkin, if using canned; bring to a boil, reduce heat, and simmer,
  uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned
  pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a
  fine strainer back into saucepan and return to boil. If it seems too thick,
  thin with a little hot broth or water. (Can be made to this point up to 2
  days in advance and refrigerated, loosely covered.) Before serving, reheat
  soup to boiling. Pour back into the blender and add the cottage cheese and
  powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4
  heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over
  each. Serve immediately.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Philadelphia Pepper Pot
 Categories: Penn-dutch, Soups
   Servings:  1
 
      2 lb Honeycomb Tripe
      2 lb Tripe, Plain
      1    Veal Knuckle
      1    Pot Herbs
      4 md Potatoes
      1    Onion
      1    Bay Leaf
           Salt
           Cayenne
      1 c  Beef Suet
      2 c  Flour
           Water
           Salt
           Parsley, Chopped
 
  Cook the tripe the day before using. Wash thoroughly, place in kettle and
  cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into
  pieces about 1/2 inch square. The next day wash the veal knuckle, cover
  with 3 quarts of cold water and simmer about 3 hours, removing scum as it
  rises. Remove meat from bones and cut into small pieces. Strain the broth
  and return to kettle. Add the bay leaf and onion and simmer about 1 hour.
  Then add the potatoes, which have been cut in squares, and the pot herbs.
  Add the meat and tripe and season with salt and cayenne pepper (if
  desired). Make dumplings by combining the finely chopped suet, flour, salt
  and enough water to permit rolling the dough into dumplings, about the size
  of marbles. Flour well to prevent sticking and drop into the hot soup. Cook
  10 minutes, add some chopped parsley and serve at once. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Pickle Soup
 Categories: Soups
   Servings:  4
 
      1 tb Lard or oil
      1    Onion; finely diced
      1 c  Sauerkraut; chopped
      1 c  Shredded dill pickles
      4 c  Chicken stock
           -OR low-sodium chicken broth
      1    Ham hock
           Salt and pepper; to taste
 
  HEAT THE OIL IN A SOUP POT, add the onion and cook until soft, about 5
  minutes. Add the sauerkraut, pickles, stock and ham hock. Cover, bring to a
  boil, reduce heat to low and simmer for 45 minutes. Season to taste with
  salt and pepper. Remove ham hock and serve. This soup is delicious when
  accompanied by sour cream and some fresh dill.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Pinto Bean Soup W/ Mint & Pine Nuts
 Categories: Soups, Vegetarian
   Servings:  6
 
      2 c  Pinto or Anasazi beans
           - soaked overnight
      1 tb Sunflower or light olive oil
      1 sm Onion; finely minced
      1 ts New Mexican red chile
     10 c  Water
           Salt
      1 c  Half and half
      2 tb Chopped cilantro
      2 tb Chopped parsley
      2 tb Chives, minced;  -=OR=-
      4    -Scallions; finely sliced
      2 tb Pine nuts
           - toasted in a dry pan
 
  SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the
  beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse
  them. Warm the oil in the soup pot, add the onion and chile and briefly
  cook together. Next add the beans, 10 cups of water and bring to a boil.
  Simmer until beans are tender, about 45 minutes for new beans, longer for
  older beans. Season to taste with salt, then continue cooking until they
  are completely soft. Puree half the beans and cooking liquid at a time in
  the blender until smooth. Return the puree to the pot. Add the cream and
  reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving
  some of the chives. Ladle the soup into bowls and garnish with the
  remaining chives and the pine nuts.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Pizza Lovers' Soup
 Categories: Soups
   Servings:  6
 
      1 c  Water
      1 c  Undiluted condensed chicken
           -broth
      1 c  Tomato juice
      1 c  Peeled fresh or canned
           -tomatoes, diced (with
           Juices)
      1 sm Onion, sliced
      1    Bell pepper, chopped
      1    Clove garlic, minced
    3/4 ts Dried basil
    3/4 ts Dried oregano
      4    Thin rounds Italian bread,
           -toasted
      4 sl Part-skim-milk mozarella
           -cheese (1 ounce each)
 
  Preheat oven to 400F.  In a saucepan combine all ingredients except bread
  and cheese.  Simmer for 30 minutes.  Spoon into 4 oven-proof soup bowls.
  Float bread round in each bowl and top bread with cheese slices. Place
  bowls on baking tray and heat in oven until the cheese melts.  Use oven
  mitts to remove and serve, cautioning diners about heat of bowls.
  
  Nutrients per bowl: Calories 222 Protein 14.7 grams Fat 6.0 grams
  Cholesterol 15.7 mg Fiber 2.6 grams Sodium 1042 mg
  
  [ MODERN MATURITY; Feb/March 1990 ]
  
  Posted by Fred Peters.
 
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      Title: Potage Crecy
 Categories: Soups
   Servings:  6
 
           Jim Vorheis
      2 tb Butter
    3/4 c  Finely chopped onions
      3 c  Finely chopped carrots
      1 qt Chicken stock
      2 ts Tomato paste
      2 tb Raw white rice
           Salt to taste
    1/2 c  Heavy cream
      1 tb Softened butter
      8    To 12 carrot curls for
           -garnish
 
  In a heavy 3 to 4-quart saucepan over moderate heat, melt butter. Stir in
  onions and cook 5 minutes.  Add carrots, stock, tomato paste and rice.
  Simmer 30 minutes.  Puree in blender in small batches until smooth. Return
  to pan.  Add salt and pepper and stir in cream. Simmer for 10 minutes; stir
  in softened butter. Garnish with carrot curls.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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      Title: Potato and Sweet Onion Soup
 Categories: Soups
   Servings:  6
 
    1/4 c  Butter
      1 lg Sweet onions, sliced
      2 md Potatoes, sliced
      2 qt Water
      1 tb Salt
    1/4 c  Butter
    1/2 c  Cream
      3 tb Chives
 
  Saute onions in butter until tender.  Add potatoes, water and salt; bring
  to boil.  Simmer 45 minutes.  Remove from heat.  Blend mixture until
  smooth. Return to saucepan, add butter, cream, and chives.  Heat (do not
  boil or cream will curdle).
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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      Title: Potato and Tomato Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 tb Olive oil
      1 md Onion,chopped
      3    Cloves garlic, chopped
      4 c  Chicken stock or canned
           -chicken broth
      4 md Potatoes, peeled and sliced
           -thin
      1 lb Italian tomatoes, fresh or
           -canned, roughly
           Chopped, with their liquid
    1/2 c  Fresh basil leaves, coarsely
           -chopped
 
  Heat the olive oin in  Dutch oven; add the garlic and onions and sauce
  gently until soft.  Add the chicken stock and potatoes.  Bring to a boil,
  then simmer gently for 15 to 20 minutes or until the potatoes are tender.
  Add the tomatoes and basil.  Cook for about 5 minutes.
  
  Serves 6.
  
  [Mid-Atlantic Country; January 1992] Posted by Fred Peters.
 
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      Title: Potato Barley Soup
 Categories: Soups
   Servings:  6
 
      1 lg Onion; diced
      2    Celery stalks; diced
      4    Garlic cloves; minced
    1/4 c  Vegetable oil
      3 qt Beef or chicken stock
    1/2 c  Pearl barley; rinsed
      2    Carrots; diced
      2 lg Idaho potatoes
           - peeled and diced
    1/4 ts Pepper
           Salt to taste
 
  SAUTE THE ONION, CELERY and garlic in oil until the vegetables become
  translucent. Add the stock, barley and carrots. Simmer gently, stirring
  occasionally, about 2 hours. Add the potatoes after the soup has cooked 1
  hour. If the soup gets too thick, add more stock or water. Taste for
  seasoning and add salt and pepper as needed.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Potato Cheese Soup
 Categories: Soups
   Servings:  6
 
      1    Onion; chopped
      2 tb Butter
      2 c  Peeled and diced potatoes
      3 c  Chicken stock or water
      1 c  Heavy cream
  1 1/2 c  Grated sharp Cheddar cheese
    1/4 c  Minced fresh dill
 
  SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or
  water) and simmer for 15 minutes or until potatoes are tender. Transfer to
  a blender or food processor and puree until smooth. Return to the pot, add
  cream and cheese and heat through. Before serving, stir in dill.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Potato Cheddar and Ale Soup
 Categories: Soups
   Servings: 12
 
  1 1/2 pt Carrots; peeled, diced
  1 1/2 pt Celery; trimmed, diced
      3 oz Butter;or margarine
      3 qt Russet Potatoes;
           -peeled, diced
      3 tb Flour
  1 1/2 ts Fennel seed
    3/4 ts Black Pepper
      3 qt Chicken Stock;prepared
  1 1/2 c  Scottish Ale
  1 1/2 pt Milk
  1 1/2 lb Cheddar Cheese; sharp
           -shredded
 
  Saute carrots and celery in butter until tender. Add potatoes, flour,
  fennel and pepper: saute 1-2 minutes. Add stock; cook 20-30 minutes until
  vegetables are tender and potatoes break up. Add ale and boil gently for 10
  minutes. Add milk: heat thoroughly. ROmove from heat and cool to 180oF or
  lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 oz into bowl.
  Garnish with shredded cheese. Serve with bread.
  
  From: Bert Grant,owner Grant's Brewery Pub Yakima Washington
        first published in "Restaurants & Institutions" Magazine
  
  Posted by: Rick Grunwald
 
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      Title: Potato Leek Soup
 Categories: Soups, Potatoes
   Servings:  4
 
      3    Fist-sized potatoes
      3 c  Cleaned, chopped leeks
      1    Stalk celery, chopped
      1 lg Carrot, chopped
      4 tb Butter
    3/4 ts Salt
    1/2 c  Stock or water
      3 c  Milk
 
  Serves 4 - 6 From "The Enchanted Broccoli Forest" By Mollie Katzen.
  
  freshly ground black pepper optional: snippets of fresh herbs (thyme,
  marjoram, basil)
  
  Scrub the potatoes, and cut them into 1" chunks.  Place them in a saucepan
  with the leeks, celery, carrot and butter.  Add salt.  Cook the vegetables,
  stirring over med heat, until the butter is melted and all the particles
  are coated (5 min).
  
  Add the stock or water, bring to a boil, then cover, and reduce heat to a
  simmer.  Cook until the potatoes are soft (20-30 min).  check the moisture
  level occasionally.  You may need to add a little extra stock or water if
  it gets too low.
  
  When the potatoes are tender, remove the pan from the heat, and puree its
  contents in the milk (use a blender, or a food processor fitted with a
  steel blade).  Make sure the mixture is utterly smooth.  Return it to the
  pan.
  
  Add optional herbs (or not).  Grind in some black pepper.  Taste it to see
  if it wants more salt.
  
  Heat the soup gently, covered, until JUST hot.  Try not to let it boil.
  Serve right away.
  
  Posted by Theresa Merkling.
 
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      Title: Potato Sorrel Soup
 Categories: Soups, Vegetarian
   Servings:  6
 
      4 tb Butter
      7 c  Water
      3 md Leeks; the white parts only
           - chopped or cut
           - into 1/4-inch rounds
      6 c  Loosely packed sorrel leaves
           -the stems removed and
           - leaves roughly chopped
    1/2 ts Salt (to taste)
  1 1/2 lb Red potatoes; quartered
           - lengthwise & thinly sliced
           Freshly ground pepper
           Creme fraiche
      1 tb Chives
           - thinly sliced or snipped
 
  This is a rather rustic soup. For a more refined version, pass it through a
  food mill before serving.
  
  MELT THE BUTTER IN A SOUP POT and add 1/2 cup water. Add the leeks, sorrel
  and salt, then cook gently, covered, for 5 minutes over medium-low heat.
  Add the potatoes and cook another 10 minutes, stirring occasionally, then
  pour in the rest of the water and gradually bring the soup to a boil. Lower
  the heat and simmer until the potatoes are tender, about 30 minutes. Once
  the potatoes are soft, help break them down by pressing them against the
  side of the pan, making the soup as rough or smooth as you like. Or, if you
  prefer, pass the soup through a food mill. Taste the soup for salt and add
  more, if necessary. Serve with freshly ground pepper, a spoonful of creme
  fraiche swirled in and a delicate sprinkling of chives over the top. If
  you've got garden chives and they're in bloom, separate the individual
  flowers at the base and sprinkle on a few along with the green stems.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Potato Soup
 Categories: Soups, Vegetables
   Servings:  8
 
      5 lb Potatoes-cubed
      2 lg Onions-minced
      1 lg Carrot-sliced thin
      1 lb Bacon
    1/4 c  Flour
      1 qt Cream or half-and-half
           Salt
           Pepper
 
  Boil potatoes, onion and carrot in water until tender (about 20 minutes)
  While vegetables are boiling fry bacon (reserving grease).  Remove bacon
  from pan, add flour and stir to form a paste.  Add cream and stir until
  blended and cream starts to thicken.  Add to vegetables and stir until well
  blended and thick.
 
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      Title: Potato Soup
 Categories: Soups, Potatoes
   Servings:  6
 
      2 md Leeks; white part only
      2 tb Flavorless cooking oil
      3 c  Chicken stock
           -OR low-sodium chicken broth
      3 c  Water
  1 1/2 lb Potatoes; peeled
           - and roughly diced
    1/2 ts Nutmeg
      1 ts Salt; or to taste
    1/4 ts White pepper
           Sour cream
           Chopped chives
 
  REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and reserve for
  another use. Slice the light part into 1/2-inch rounds, wash well and set
  aside on a plate. Heat the oil in a pot, over medium heat, and add the
  leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg,
  salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat
  to low and simmer, uncovered, for 30 minutes. Remove from heat and puree
  the soup in batches. Place pureed soup in a pot and reheat, covered, over
  low heat. To serve, place a generous dollop of sour cream in the bottom of
  each soup bowl and sprinkle with chopped chives. Transfer piping hot soup
  to a tureen or pitcher and pour into bowls at the table. Refrigerate soup
  for up to 3 days or freeze the soup in 3-cup batches.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Potato Soup
 Categories: Soups, Potatoes
   Servings:  6
 
      5 lb Potatoes, pared and cubed
      3 md Carrots, coarsely shredded
      1 md Onion, chopped
      1 pk Frozen peas (10 oz. pkg)
      4    Stalks Celery, thinly sliced
      1 lb Bacon, cut in small pieces
           Salt and pepper to taste
    1/2 c  Flour
      1 c  Milk
 
  Saute bacon pieces in large pan until somewhat crispy.  Drain. Cook
  potatoes, carrots, onion, celery and bacon in enough water to cover about
  an inch for about 45 minutes (don't let the water cook away).  Add peas and
  cook 15 minutes longer. Just before soup is done, dissolve flour in milk
  and add to liquid and vegetables.  (You may have to thin, if you do, add a
  little more milk.) Cook until thickened.  Adjust seasonings and enjoy.
  
  This is really good with hot cornbread and a salad.
 
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      Title: Potato Soup
 Categories: Soups, Texas, Depression
   Servings:  6
 
      1 lg Potato
           Water
           Salt to taste
           Pepper
      1    Lump butter
      2 tb Flour
      1 c  Milk
 
  Peel potatoes and dice.  Cover with water, add salt and pepper, and cook
  until tender.  Thoroughly mix 2 tablespoons of flour with 1/4 cup water. To
  this mixture add the milk and butter.  Add potatoes and let come to a boil.
  Cook for two more minutes and serve hot.
  
  (Note:  Back in Austria, a very similar potato soup gets extra flavor from
  caraway seeds, or by creaming the soup and then adding very thin cooked
  noodles and chopped fresh parsley.  K.B.)
  
  From:  MRS. BLACKWELL'S HEART-OF-TEXAS COOKBOOK (A Tasty Memoir of the
  Depression) by Louise B. Dillow & Deenie B. Carver, Corona Publishing Co.,
  San Antonio, 1980. ISBN 0-931722-06-3 Shared by: Karin Brewer, Cooking
  Echo, 5/93
 
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      Title: Potato Soup (Low Fat)
 Categories: Soups, Vegetables
   Servings:  6
 
      1    Text Only
 
  Get out a pot about the size of the amount of soup you want to make. Fill
  it about 1/2 full of water.  Peel and dice potatoes into bite size chunks,
  about 1 medium size per person.  Put them into the water.  Dice a medium
  size onion, add to the pot.  Peel a couple of carrots, slice then thin to
  cook in about the same amount of time as the potatoes. Bring to boil on the
  stove, turn down and simmer.  Season with salt and pepper to taste. (Lots
  of pepper, for my taste).  When the potatoes and carrots are soft, add 1
  can of evaporated skim milk.  I do not thicken the soup with anything, but
  I do cook the potatoes till they are quite done. I put diced cheese into
  the bowls, ladle the hot soup into the bowls.  If you used a low fat
  cheese, you could do this too, or you can skip the cheese. Also, to make a
  more filling soup, I add "rivells" to my soup (for a low fat soup, you
  would have to use egg substitute).  Take 1 or 2 eggs, beaten slightly, add
  1 half eggshell full of milk, and salt to taste, then flour to make a
  fairly stiff dough, drop little bits of this from a fork into the boiling
  soup.  If you add the rivells just after the soup boils, they will be done
  when the potatoes are done, proceed with the evaporated milk, etc. The
  above soup would have no fat, (except the rivells version) till you add the
  cheese.  Oh, yes, if I have celery, I throw in a stalk or two diced with
  the onion and carrot.  You can't make anything any simplier.
  
  Posted by Julene Nash. Courtesy of Fred Peters.
 
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      Title: Potato Soup with Kale and Bacon
 Categories: Potatoes, Soups
   Servings:  4
 
      2 lb Boiling potatoes
    3/4 lb Bacon
      1 bn Kale (about 1 pound)
      1    Clove garlic
           Salt and pepper
      1 c  Heavy cream
      1 bn Chives (optional)
      5 ts Balsamic vinegar
 
  Peel the potatoes and put in a pot with enough cold, salted water to cover.
  Cover and bring to a boil.  Lower heat, uncover, and simmer until done,
  about 25 minutes.  Drain, reserving the cooking liquid.  Break up potatoes
  with a potato masher; they should be lumpy, not smooth.
  
  Cook the bacon until crisp.  Drain and chop.  Pour off all but 2
  tablespoons of the bacon fat, reserving the extra fat.
  
  Stem and chop the kale.  Mince the garlic.  Cook half the kale and half the
  garlic in the 2 tablespoons bacon fat over medium heat until kale is
  wilted, about 1 minute.  Season with salt and pepper and transfer to a
  bowl.  Repeat with remaining kale and garlic, using the reserved bacon fat
  as needed.  Return all the kale to the frying pan and add the heavy cream.
  Simmer over low heat until the kale is tender, about 10 minutes. Mince the
  chives.  (Recipe can be made to this point several hours ahead.)
  
  Cooking and Serving:  Combine potatoes with about 4 cups of the reserved
  cooking liquid in a large pot.  Add more cooking liquid or water if too
  thick.  Add kale mixture to the pot and bring to a simmer.  Season to taste
  with salt and pepper.  Pour into bowls and sprinkle with chives and bacon.
  
  Yield: 4 servings.
  
  [ The Best of COOKS Magazine; 1987 ]
  
  Posted by Fred Peters.
 
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      Title: Potato Soup
 Categories: Potatoes, Soups
   Servings:  1
 
      1 tb Unsalted butter
      1 md Onion, finely chopped
      3    Baking potatoes (about 10
           -ounces each),
           Peeled and cut into 1/4-inch
           -slices
      6 c  Chicken broth
    1/4 ts Celery seed
 
  Kosher salt and freshly ground black pepper Buttermilk or extra broth, if
  desired
  
  Melt the butter in a large saucepan over medium heat.  Stir in onion and
  cook, stirring occasionally, until onion is translucent, about 5 minutes.
  Add potato slices and broth; bring to a boil over high heat. Reduce heat
  and simmer, stirring occasionally, for about 15 minutes until potatoes are
  almost cooked through.  Add celery seed and cook for 5 minutes more,
  stirring frequently to break up the potato slices.  Whisk gently with a
  baloon whisk until soup becomes smoother, but small pieces of potato should
  remain.  Season with salt and pepper.  If not serving immediately, you
  might want to add a little buttermilk or extra chicken broth because soup
  will get thicker as it stands.
  
  Makes six 1-cup servings.
  
  Nutrition information: Calories: 137 Protein: 6.8 grams Fat: 3.5 grams
  Cholesterol: 6.2 mg   Fiber: 1.7 grams   Sodium: 783 mg
  
  [ MODERN MATURITY; April/May 1990 ]
  
  Posted by Fred Peters.
 
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      Title: Potato Soup
 Categories: Soups, Microwave
   Servings:  6
 
      7 ea Potatoes
      1 ea Onion
      5 c  Water
      3 ea Chicken bouillon cubes
      3 ts Parsley flakes
    1/8 ts Garlic powder
    1/8 ts Red pepper
    1/8 ts Black pepper
      1 ea Small can evaporated milk
 
  Servings:  6
  
  Peel and dice potatoes.  Thinly slice onion.  Combine all ingredients in
  large glass bowl.  Cook at 70% (MEDIUM-HIGH) for 30 minutes. Add evaporated
  milk, cook for 60 minutes at 50% power.
  
  Posted by Sheila Exner - September 1991 Courtesy of Fred Peters.
 
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      Title: Potato-Broccoli Soup
 Categories: Soups, Vegetables
   Servings:  4
 
      4 c  Chopped potatoes (about 5 to
           -6)
      4 sl Bacon, cut into pieces
      1 lg Onion, chopped
  2 1/2 c  Water
      2    Chicken bouillon cubes
    1/2 ts Curry powder
  1 1/2    To 2 c frozen broccoli,
           -chopped small
      1 ds Worcestershire sauce
    3/4 c  Lowfat or nonfat milk
 
  Salt and pepper to taste
  
  Peel and chop the potatoes and set aside.  Saute the onion and bacon
  together, then add the potato, water, bouillon cubes, and curry powder.
  Bring to a boil, cover, and reduce heat to a slow boil.  Cook for about 15
  to 20 minutes, until potatoes are tender and slide off a fork when tested.
  Put the soup into a blender and blend until smooth.  Return soup to Dutch
  oven, mix in milk and Worcestershire sauce and broccoli.  Simmer slowly,
  stirring occasionally, for about 15 to 20 minutes.  Add salt and pepper to
  taste.
  
  Makes 4 to 6 servings, depending on how hungry you are.
  
  Posted by Alison Meyer. Courtesy of Fred Peters.
 
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      Title: Prospector's Soup
 Categories: Soups
   Servings:  6
 
      2 tb Bacon fat
      3 tb Flour
      1 qt Of boiling water
 
  half a can of milk onion, optional
  
  Place 2 tbsp bacon fat and the 3 tbsp flour into a saucepan and stir over a
  medium fire until the flour is golden brown.  Than add 1 quart of boiling
  water and half a can of milk, stirring in slowly until smooth and season
  with salt and pepper to taste. An onion may be added to improve the flavor.
  
  Origin: A Taste of Oregon, (Oregon; End of the Trail, 1951) Shared by:
  Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pueblo Fire
 Categories: Native, Soups, Beef
   Servings:  6
 
     10    Red chili pods
      1 tb Oil
      3 c  Water
    1/4 c  Barbecue sauce
    1/2 lb Round steak, cut into small
           -pieces
      1 ts Garlic salt
 
  Remove stems and shake out seeds from chili pods; rinse in cold water. Tear
  pods into pieces; place in blender with water.  Blend until smooth. Brown
  meat in oil.  Add chili pod mixture, barbecue sauce and garlic salt. Cook
  over low heat for one hour.  Serve as soup with a casserole or beforehand.
  
  Makes 6 servings of 1/3 cup:  small servings are practical for this soup.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Soup
 Categories: Soups, Fresh herbs
   Servings:  6
 
    1/4 lb Split Peas
      4 c  Chicken Stock Or Water
      1 lb Fresh Chopped Pumpkin
      1    Onion, Chopped
           Strip Of Beef Or Bacon
           Salt
           Freshly Ground Black Pepper
           Mixed Fresh Or Dried Herbs
           Fresh Thyme
           Fresh Parsley, Chopped
 
  Rinse split peas in cold water then add to stock in a large, heavy pot. Add
  pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer
  gently, partly covered, until peas and pumpkin are tender. Season to taste
  with salt and pepper and serve hot, trimmed with parsley. 6 servings. By
  Lloyd Tull, Le Caribec, From The Gazette, 91/02/27.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Soup
 Categories: Soups, Vegetables
   Servings:  8
 
      1 tb Butter
      3    Cloves garlic
      1    Large onion, diced
     10 oz Chicken broth
     19 oz Tomatoes
      4 c  Fresh pumpkin puree
  1 1/2 ts Curry
      1 ts Salt
      1 ts White pepper
      1 c  Milk
      1 c  Cream
    1/4 lb Thinly sliced ham
 
  In a large saucepan, melt butter.  Add garlic and diced onion; saute until
  transparent.  Add chicken broth, tomatoes, pumpkin, curry, salt and pepper.
  Cook 5 minutes over medium heat.  Place in a blender or food processor and
  puree mixture until smooth.  Return to saucepan.  Just before serving, add
  milk and cream.  Cook over medium heat, stirring well until heated through.
  Do not boil.  Slice ham into 1/2" strips.  Add to soup. Makes 8 servings.
  
  Calgary Co-op News.  October, 1989
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Puree of Sweet Potato Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 tb Flavorless cooking oil
      1 md Onion; chopped
      6 c  Low-sodium chicken broth
           -OR water, or a mixture
  1 1/4 lb Sweet potatoes
           - peeled and roughly diced
    1/2 ts Nutmeg
      1 ts Salt; or to taste
    1/4 ts White pepper
    1/2 c  Chunky cranberry sauce
           Sour cream
 
  HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5
  minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high,
  cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30
  minutes. Remove from heat and puree the soup in batches. Replace pureed
  soup in a pot and reheat, covered, over low heat. To serve, place a dollop
  of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer
  piping hot soup to a tureen or pitcher and ladle into bowls at the table.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Puree of Tomato Soup
 Categories: Soups
   Servings:  6
 
    1/4 c  Virgin olive oil
      1 md Onion
           - peeled and roughly diced
    1/2 tb Minced garlic
      2 lb Plum tomatoes,pref. overripe
      1 c  Dry white wine
      3 tb Chopped fresh herbs
           - any combination of Basil,
           - Oregano, Thyme & Marjoram
           Salt; to taste
           Freshly ground pepper
           - to taste
 
  HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the
  onions and cook slowly, without coloring, for about 7 minutes. Add the
  garlic, tomatoes, white wine and herbs. Cover and cook over low heat about
  30 minutes, breaking up the tomatoes with a wooden spoon as they soften.
  Strain and reserve the liquid. Place the tomatoes in a blender or processor
  and puree until very smooth. Add the reserved liquid to the tomato puree
  and pass the soup through a strainer to remove the tomato skins and seeds.
  Taste for salt and pepper.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pureed Vegetable Soup with Broccoli Florets
 Categories: Soups, Vegetables, Potatoes
   Servings:  4
 
      2 x  Potatoes, Peeled And Diced
      2 x  Stalks Celery, Chopped
      2 x  Carrots, Chopped
    1/4 c  Onion, Chopped
           Clove Garlic, Minced
      2 c  Vegetable Stock
    1/4 ts Black Pepper
    1/2 ts Thyme
      1 ds Nutmeg
      3 c  Broccoli Florets
      1 c  Milk
           Egg Yolk, Lightly Beaten
      1 tb Soy Sauce
 
  GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated
  cheese, sliced almonds, or finely diced sweet red peppers, opt.
  ~-------------------------------------------------------------------------
  In Dutch oven or 4-5 qt saucepan, place; potatoes, celery, carrots, onion,
  garlic, stock, and seasonings.  Bring to a boil, cover, lower heat, and
  simmer until vegetables are very tender, about 10 minutes.  (The potatoes
  must be fully cooked to thicken the soup properly.)  While the soup is is
  simmering, steam the broccoli florets.  When the simmered vegetables are
  tender, transfer it and broth to food processor, and process until smooth.
  Return pureed soup mixture to pan. Stir in broccoli florets.  In a
  measuring cup, combine remaining ingredients.  Add to soup and heat; do not
  allow mixture to boil.  Top each serving with garnish if desired.
  Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed
  peas, for the broccoli. - substitute 1 t curry powder for thyme and nutmeg.
  Garnish with thin apple slices or raisins. - add 1 cup shredded Cheddar
  cheese; melt into soup base before adding broccoli; subst. pinch dry
  mustard for nutmeg. - add more milk, vegetable stock, or water if you want
  a thinner soup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Q & E Vegetable Soup
 Categories: Soups
   Servings:  4
 
      3    Stalks celery, thinly sliced
      2 md Potatoes, peeled and finely
           -chopped
      2    Leeks or 1 medium onion,
           -thinly sliced
      1 md Zucchini, cut in half
           -lengthwise and sliced
      1 c  Frozen green peas
      3 c  Chicken broth
      1 c  Shredded spinach or leaf
           -lettuce
 
  Prep time:  5 minutes Cook time: 20 minutes
  
  Q & E stands for quick and easy.  It takes only 20 minutes for this soup to
  cook - just enough time to set the table and make a sandwich.
  
  freshly ground pepper
  
  In a large saucepan, combine celery, potatoes, leeks, zucchini and peas.
  Pour in broth.  Bring to a boil, reduce heat and simmer for 15 minutes or
  until potatoes are tender.  Stir in spinach and pepper to taste. Cook for 1
  minutes longer. Ladle into warm soup tureen or bowls. Makes 4 servings.
  
  Origin: Light & Easy Choices Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Black Bean Soup
 Categories: Soups, Vegetarian
   Servings:  6
 
  1 1/2 c  Dry black beans
           - rinsed and soaked
           - 6 hrs or overnight
      1 sm Onion; diced
      1    Garlic clove; finely chopped
    1/2    Chipotle chile; minced -OR-
      1 tb -Smoked Chile Salsa
     16 oz Canned peeled tomatoes
           - chopped, juice reserved
    1/2 bn Cilantro

MMMMM----------------------------GARNISHES---------------------------------
           Sour cream
           Grated muenster cheese
           -=OR=- Monterey Jack cheese
           Chile pequins; -=OR=- other
           -Small dried Red Chiles
 
  DRAIN THE BEANS and put them in a soup pot with enough cold water to cover
  by a couple of inches. Bring to a boil and skim off the foam that rises to
  the surface; then add the onions and the garlic. Lower the heat and cook
  until the onions are soft, about 15 minutes; add the tomatoes and their
  juice, the pureed chiles and half the cilantro and lightly salt. Simmer
  until the beans are tender, an hour or so. Occasionally give them a stir
  while they're cooking. When done, taste for salt, stir in the remaining
  cilantro and garnish as desired.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Chicken Stock
 Categories: Soups, Misc, Poultry
   Servings:  4
 
      5 lb Chicken bones and backs
      2 md Onions; peeled
      1 lg Leek
      1 lg Carrot
      2 md Celery stalks
      8    Parsley sprigs
      1    Bay leaf
      2    Whole cloves
      1 ts Dried thyme
 
  COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover. Bring to a
  boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours,
  skimming the top as necessary. Remove and discard the large bones. Pour the
  stock through a large strainer lined with a double thickness of
  cheesecloth. Refrigerate the stock until the fat solidifies, then remove
  and discard fat. Transfer the stock to conveniently sized containers and
  refrigerate for 2 days, or freeze.
  
  Makes 4 Cups
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick French Onion Soup
 Categories: Soups
   Servings:  4
 
      1 lb Yellow Onions
      1 ts Sugar
      2 tb Olive Oil
      5 c  Beef Broth, Strained
    1/4 ts Black Pepper
      4 x  French Bread Slices
      6 oz Jarlsberg Cheese
 
  Thinly slice onions and cheese.  Cut bread into 1 inch slices and toast. In
  dutch oven, cook onions and sugar in hot oil over medium heat for 15 to 20
  minutes or until deep golden brown, stirring frequently to prevent burning.
  Slowly add broth and pepper; bring to a boil.  Reduce heat, cover, and cook
  slowly for 20 minutes.  Ladle into ovenproof container or individual
  ovenproof bowls.  Place bread slices on top and add cheese. Place under
  broiler 3 to 4 inches from heat and cook 3 to 5 minutes until cheese is hot
  and bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Garlic-Onion Soup with Red-Wine Croutons
 Categories: Soups
   Servings:  4
 
      2 lg Garlic cloves
  1 1/2 lb Onions (5 medium)
  2 1/2 tb Butter
    1/4 c  Red wine
    1/4 ts Dried thyme
    1/4 ts Salt
    1/4 ts Freshly ground black pepper
      1 qt Chicken stock (or canned
           -chicken broth)
           RED-WINE CROUTONS:
    1/2    Loaf French bread
      5 tb Olive oil
    1/4 c  Red wine
      3 oz Swiss cheese, thinly sliced
      2 oz Grated Parmesan cheese (1/2
           -cup)
 
  GARLIC-ONION SOUP:
  
  GARLIC-ONION SOUP:  Peel and mince the garlic.  Peel and thinly slice the
  onions (food processor preferred).  Heat the butter in a large, deep
  skillet.  Add garlic and onions; cover and cook over medium heat, stirring
  occasionally, until onions soften, about 8 minutes.  Uncover and saute
  until golden, about 5 minutes longer.  Add thyme, salt, pepper, and chicken
  stock.  Bring to a boil.  Cover, reduce heat, and simmer to blend flavors,
  about 5 minutes.
  
  RED-WINE CROUTONS:  Cut the bread on the diagonal into four 1-inch thick
  slices.  Heat 3 tablespoons of the oil in a large skillet.  Add the bread
  and saute on both sides until light brown, about 2 minutes. Drizzle the
  wine and remaining oil over the croutons and top them with the cheese
  slices.  Cover and cook over medium heat until the cheese melts, 2 to 3
  minutes.
  
  SERVING:  Ladle soup into warm soup bowls and top with the croutons. Pass
  the Parmesan cheese separately.
  
  Makes 4 servings
  
  [COOKS; APRIL 1989] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Gazpacho
 Categories: Soups
   Servings:  4
 
      7 md Tomatoes (about 1 3/4 lb)
      3 sl Italian bread (3/4-inch
           -thick)
      1 md Garlic clove
      2 tb Red wine vinegar
    1/3 c  Olive oil
      4 c  Tomato juice, chilled
      2 c  Canned beef broth, chilled
      2 tb Fresh basil leaves, minced
           -(or 2 tsp dried)
      1 lg Green bell pepper
      1 md Onion
      1 md Cucumber
      2 ts Worchestershire sauce
    1/2 ts Hot rep pepper sauce
    1/4 ts Salt
    1/4 ts Freshly ground black pepper
 
  PREPARATION:  Core and seed the tomatoes.  Tear the bread into small
  pieces.  Peel the garlic and put into the workbowl of a food processor
  along with the tomatoes and bread.  Pulse three times until blended. With
  the motor running, pour the vinegar and oil through the feed tube and
  process until smoothly pureed.  Mix the tomato puree, tomato juice, beef
  broth, and basil together in a large bowl and refrigerate until chilled.
  Stem, quarter, and seed the bell pepper.  Peel and quarter the onion. Peel
  and halve cucumber lengthwise, remove the seeds with a spoon, and cut
  pieces in half.  Place all the vegetables in the food processor and pulse
  until coarsely chopped.  Stir the vegetables, Worchestershire sauce, hot
  red pepper sauce, salt and pepper into the soup. Served chilled.
  
  Makes 4 servings.
  
  [COOKS; Jul/Aug 1988] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Pea Soup
 Categories: Soups, Vegetables
   Servings:  5
 
      2 tb Margarine
      2 x  Stalks Celery, Fine Chopped
      2 x  Cloves Garlic, Minced
      1 md Onion, Chopped (1/2 Cup)
      2 c  Vegetable Stock
     16 oz Frzn Peas, Thawed (3 Cups)
      1 ds White Pepper
    1/2 c  Low-Fat Milk
      1 ds Nutmeg
 
  GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
  peel, or grated Parmesan cheese, optional.
  ~-------------------------------------------------------------------------
  In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and
  onion. Saute until softened, about 5 minutes. Add vegetable stock, peas,
  and white pepper. Over med heat, cover and simmer 5 minutes. Transfer
  mixture to bowl of food processor. Cool slightly. Puree. Return mixture to
  pan; add milk and nutmeg. Heat through, about 5 minutes, stirring
  constantly. Top each serving with garnish if desired. VARIATION: stir in 1
  carrot, steamed and sliced, additional whole peas, or sauteeed and sliced
  mushrooms.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Tomato-Orzo Soup
 Categories: Soups
   Servings:  6
 
    1/2 c  Orzo pasta or linguine, or
           -broken spaghetti
     29 oz Italian stewed tomatoes
      1 c  Low-sodium chicken broth
      2 tb Finely chopped parsley
    1/2 ts Dried basil, crushed
      6 tb Grated parmesan
 
  1.   Bring a medium pan of water to the boil, add the orzo and cook 10
  minutes.  Drain.
  
  2.   While the orzo is cooking, put the stewed tomatoes into a food
  processor (or in a blender in 2 batches).  Puree coarsely.  Put into a
  large saucepan and stir in the chicken broth, parsley and basil. Bring to a
  boil, reduce the heat and simmer 5 minutes.
  
  3.   Stir in the cooked pasta and continue to simmer 5 minutes. Garnish
  each serving with a little parmesan.
  
  Note: Cooked ham, turkey or chicken also can be added; stir into the soup
  with the orzo and heat through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Tomato and Basil Soup
 Categories: Soups, Vegetables
   Servings:  2
 
      2 tb Olive oil - extra-virgin
      2    Clove garlic - large,
           -flattened
      2 lb Tomatoes - ripe, peeled,
           -seeded & chopped (about
      4 lg Tomatoes)
      3    Sprig basil - fresh
           Salt and freshly ground
           -pepper
      2 sl Italian bread - 1/2-inch
           -thick, toasted
           Extra-virgin olive oil
           Julienne of fresh basil
 
  Heat 2 tablespoons oil in heavy large saucepan over medium-low heat. Add
  garlic and cook until beginning to color, about 5 minutes.  Remove garlic
  and reserve.  Add tomatoes and basil sprigs to saucepan.  Reduce heat and
  simmer until soup thickens to chunky puree, mashing tomatoes with spoon,
  about 15 minutes.  Season soup generously with salt and pepper.
  
  Brush toast with oil, rub with reserved garlic and sprinkle with salt and
  pepper.  Discard basil sprigs.  Ladle soup into bowls.  Drizzle with oil.
  Top each with toast and basil julienne.
  
  Serves 2; can be doubled.
  
  Recipe from Bon Appetit, September, 1987.
  
  Posted by Michelle Bass.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Vegetable Stock
 Categories: Soups
   Servings:  1
 
      3 lg Carrots
      1 lg Turnip
      2    Stalks Celery
      2 lg Onions
      2 tb Butter
      3 qt Water
      2 ts Salt
      6 lg Sprig Parsley
    1/2    Bay Leaf
      1 ts Thyme Leaves
 
  Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt
  butter in 8-quart pan over medium heat.  Add chopped vegetables and cook,
  stirring occasionally, until vegetables turn golden (about 15 minutes). Add
  water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a
  boil.  Reduce heat and simmer for 1-1/2 hours. Strain and discard
  vegetables.  Makes 2-1/2 quarts stock.  You can adjust the seasoning to
  suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or
  your favorite herbs.  You can freeze extra stock for future use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Fuchsia Soup
 Categories: Soups, Appetizers, Desserts
   Servings:  4
 
      3 c  Fresh raspberries
    3/4 c  Water
      2 tb Lemon juice
      2 tb Lemon rind, grated fine
      2 tb Arrowroot
    1/2 c  Maple syrup
      2 c  Strawberry wine
    1/2 c  Sour cream
    1/2 c  Fresh raspberries for
           -garnish
 
  Puree raspberries for soup; strain through a sieve into bowl; set aside.
  Take seeds and rind left in sieve and transfer to sauce pan; add water;
  simmer for 5 minutes; strain into bowl containing berry juice; discard
  seeds remaining in sieve.  Combine lemon juice, lemon rind and arrowroot.
  Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer
  over low heat until thick.  Refrigerate 2 hours.  Serve in individual bowls
  with a dollop of sour cream and a spoonful of berries on top of each bowl.
  
  Serves 4.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Pepper Bisque with Seafood
 Categories: Soups, Shrimp, Scallops
   Servings:  6
 
      1 tb Vegetable oil
      4    Sweet red bell peppers,
           -seeds and ribs removed,
           Chopped
    1/2 c  Chopped onion
    1/4 c  Peeled, chopped apple
    1/2 c  Peeled, chopped carrot
      4 c  Chicken stock, preferably
           -unsalted
    1/2 c  Corn kernels, fresh or
           -frozen
      1 pn Crushed hot red pepper
    1/4 c  Tarragon vinegar
      1 tb Freshly squeezed lime juice
      2 tb Chopped fresh parsley or
           -cilantro
           Pinch   freshly ground white
           -pepper
    1/4 ts Salt (omit if using salted
           -canned stock)
    1/4 c  Baby shrimp, peeled and
           -deveined
    1/4 c  Bay scallops, halved
 
  Heat the oil in a 4-quart saucepan over medium heat.  Add the red bell
  pepper, onion, apple, and carrot.  Saute, stirring frequently, until the
  onions are translucent, about 5 to 7 minutes.
  
  Add the chicken stock and bring to a boil over high heat.  Reduce the heat
  and simmer the soup, partially covered, for 25 minutes.  Puree the soup in
  a blender or a food processor fitted with a steel blade; return it to the
  saucepan.
  
  Stir in the corn, crushed red pepper, taragon vinegar, lime juice, parsley,
  white pepper and salt.  Bring to a boil over medium heat, stirring
  occasionally, and simmer, uncovered, for 7 minutes.  (The soup may be
  prepared up to this step two days in advance and then refrigerated in a
  tightly sealed container.  Just before serving, bring it slowly back to a
  boil and then add the seafood.)
  
  Add the shrimp and scallops to the simmering soup, turn off the heat
  immediately, and cover the pot.  Allow it to sit for 5 minutes.  Serve
  immediately in heated soup bowls.
  
  Makes 6 servings.
  
  Nutrient Value per Serving: 100 Calories, 4 g Fat, 0.6 g Saturated Fat, 7 g
  Protein, 11 g Carbohydrate, 13 mg Cholesterol, 548 mg Sodium.
  
  [The Washington Post; January 9, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhode Island Red Chowder
 Categories: Soups, Clams
   Servings:  8
 
     16 lg Qauhogs (2 cups chopped
           -meat)
      2 c  Dry white wine
      2    To 3 cups bottled clam broth
           -(or fish stock)
    1/4 lb Salt pork
      1 lg Onion
      2    Stalks celery
      2    Cloves garlic
      1 bn Flat leaf (Italian) parsley
      2    Bay leaves
      2    Sprigs fresh thyme
      4    Ripe tomatoes
      1 tb Tomato puree
      2 lg Potatoes
           Salt
           Freshly ground black pepper
           Cayenne pepper
 
  Here is how Boston chef William Poirer makes red chowder, and it is good
  enough to convert the most diehard white chowder fanatic.
  
  Scrub the qauhogs and place them in a large, covered pot with the wine.
  Steam them for 10 to 15 minutes or until the shells just open. Shuck the
  quahogs and grind, using a meat grinder or food processor. Strain the
  cooking liquid through damp cheesecloth - you should have 6 cups. If
  necessary, add clam broth or fish stock to make up the difference.
  
  Finely dice the salt pork.  Fry the salt pork slowly in a large pot over
  low heat to render the fat.  Transfer the cracklings with a slotted spoon
  to a paper towel to drain.  Meanwhile, finely chop the onion and celery.
  Mince the garlic.  Tie half of the parsley and the other herbs into a
  bouquet garni.  Finely chop the remaining parsley.  Peel, seed and coarsely
  chop the tomatoes.  Peel and dice the potatoes into a bowl of cold water to
  prevent them from browning.
  
  Saute the onions, celery, garlic and bouquet garni in the rendered fat over
  medium heat for 3 to 4 minutes, or until soft but not browned. Add the
  tomatoes and tomato paste, increase the heat to high, and cook for 1
  minute.  Add the 6 cups of clam liquid and bring to a boil.  Add the
  potatoes, reduce the heat, and simmer for 8 to 10 minutes, or until tender.
  
  Just before serving, stir in the quahog meat and salt and pepper to taste.
  Garnish the chowder with the chopped parsley and the salt pork cracklings
  and serve at once.
  
  Serves 8.
  
  [Steven Raichlin; The Baltimore Sun; Sept 22, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ribollita (Italian Bean Soup)
 Categories: Soups, Beans
   Servings:  6
 
      1 c  Dried small white beans (8
           -ounces)
      8    Cloves garlic
      1    Bay leaf
      1 lg (3-inch) cube salt pork
           -(optional)
     14 oz Crushed Italian-style
           -tomatoes
    2/3    Loaf day-old French or
           -Italian bread (8 ounces
           -when fresh)
      2 tb Olive oil
      2    Carrots, pared, trimmed,
           -diced
    1/2 c  Diced red onion (1/2 medium)
      1 c  Shredded green cabbage
      2    Ribs celery, trimmed, diced
  1 1/2 c  (or as needed) chicken broth
     10 oz Frozen chopped spinach,
           -thawed, squeezed dry
    1/4 c  Freshly grated Parmesan
           -cheese
 
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine,
  September 1987
  
  This recipe gets 30% or less of its calories from fat. Not a low sodium
  recipe.
  
  Makes 6 servings.
  
  1.  Rinse beans and place in large, heavy saucepan.  Peel 5 cloves garlic
  and add whole cloves to beans.  Add bay leaf, salt pork cube, and enough
  water to cover.  Heat to boiling.  Reduce heat to low and simmer covered,
  stirring occasionally, until beans are tender, about 55 minutes. Add more
  water if needed to keep beans covered.  Remove and discard bay leaf and
  salt pork.  Let beans cool slightly, then transfer beans with garlic and
  cooking liquid to food processor. Process until coarsely pureed. (Beans can
  also be pureed in batches in blender or mashed with fork against the side
  of pan.)  Transfer puree to large Dutch oven or other heavy pot. Add
  tomatoes and stir to combine.
  
  2.  Trim crust from bread and coarsely crumble in food processor or by hand
  (6-7 cups).  Stir bread into bean puree.
  
  3.  Finely mince remaining 3 cloves garlic.  Heat oil in large skillet over
  medium-high heat.  Add garlic, carrots, onion, cabbage, and celery; cook,
  stirring frequently, 5 minutes, but do not allow vegetables to brown.
  Reduce heat to very low, cover skillet with tight-fitting lid, and sweat
  vegetables 15 minutes.  Stir vegetables into bean mixture.
  
  4.  Cover pot and simmer soup covered over low heat 45 minutes.  Check soup
  occasionally and thin with chicken broth as needed.  Just before serving,
  stir in spinach and heat through.  Serve hot, passing grated Parmesan
  cheese.
  
  Nutrition Information per Serving:      310     calories 15 g protein 40 g
  carbohydrates 10 g fat (29% of calories) 658 mg sodium
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rivel Soup
 Categories: Penn-dutch, Soups
   Servings:  1
 
      2 c  Flour
    1/2 ts Salt
      1    Egg, Well Beaten
           Chicken Broth, Or:
           Beef Broth
      1 c  Corn, Crushed
 
  Combine the flour, salt and beaten egg and mix together with the fingers
  until mixture is crumbly. Pour this mixture into the broth, add the corn
  and cook about 10 minutes. The rivels will look like boiled rice when
  cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Garlic Soup
 Categories: Soups, Entertain
   Servings:  4
 
      4    Garlic heads; (about 1/2 po
           -und total), unpeeled
    1/4 c  Olive oil
      6 tb Unsalted butter; (3/4 stick
           -)
      4    Leeks; (white part only), c
           -hopped
      1    Onion; diced
      6 tb Flour; all purpose
      4 c  Chicken stock or canned brot
           -h; heated
    1/3 c  Sherry; dry
      1 c  Whipping cream
           Fresh lemon juice
           Salt
           Freshly ground white pepper
      2 tb Chives; chopped fresh
 
       Preheat oven to 350F (or, if in a hurry, prepare roasted garlic in the
  microwave [see recipe]). Cut off top 1/4 inch of each garlic head. Place
  garlic heads in small shallow baking dish.  Drizzle oil over. Bake until
  golden, about 1 hour. Cool slightly. (I now wrap the heads with oil on top
  of them in aluminum foil so they don't brown as much.)
      Press individual garlic cloves between thumb and finger to release
  garlic.  Chop garlic.  Melt butter in heavy large saucepan over medium
  heat.  Add garlic, leeks and onion and saute until onion is translucent,
  about 8 minutes.  Reduce heat to low. Add flour and cook 10 minutes,
  stirring occasionally.  Stir in hot stock and Sherry. Simmer 20 minutes,
  stirring occasionally. Cool slightly. Puree soup in batches in blender or
  processor. (Can be prepared 1 day ahead. Cover and refrigerate.)
      Return soup to saucepan.  Add cream and simmer until thickened, about
  10 minutes.  Add lemon juice to taste.  Season with salt and white pepper.
  Ladle into bowls.  Garnish with chives. Serves 4. This Roasted Garlic Soup
  is one we prefer to Susan Spicer's Garlic Soup; Spicer's relies on sauteed
  garlic and too often (even at Bayona) it comes out bitter. If you love
  garlic, you'll adore this soup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rosy Berry Soup
 Categories: Soups
   Servings:  5
 
     20 oz Raspberries Frozen, Thawed
      2 c  Burgundy
  2 1/2 c  Water
      1    Cinnamon-3 Inch Stick
    1/4 tb Cornstarch
           Whipping Cream
 
  Combine first 5 ingredients in a deep, ceramic, heatproof casserole or
  stainless steel saucepan (mixture will discolor aluminum). Bring mixture to
  a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through
  a sieve, and return to casserole or saucepan; discard seeds. Combine
  cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid
  to a boil.  Reduce heat to low, and stir in cornstarch mixture. Cook,
  stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle
  whipping cream in soup, and swirl in with a knife. Yield: 5 cups.
  Strawberries my be substituted for raspberries. From Southern Living
  Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Russian Beef Borscht
 Categories: Soups, Beef, Vegetables
   Servings: 12
 
      1 lb Lean beef in 1/2 inch cubes
      2 cn Beef broth
           Water *
      6 oz Tomato paste
      1 ts Salt
    1/2 ts White pepper
    1/2 ts Black pepper
      1 tb Vegetable oil
      3 lg Garlic cloves,minced
      2 lg Onions sliced (2 cups)
      4 c  Coarsely shredded beets
      4 c  Coarsely shredded cabbage
      2 c  Coarsley shredded carrots
  1 1/2 c  Thinly sliced celery
    1/4 c  Minced fresh parsley OR
      2 tb Dried parsley flakes
  1 1/2 ts Dried dillweed
      1 ts Dill seed
      1 ts Celery seed
      2    Bay leaves
  1 1/2 ts Sugar
 
  Servings: 12
  
  Fresh lemon juice**
  
  *Add enough water to beef broth to make 12 cups liquid. **Use 2 to 4
  tablespoons of lemon juice or to taste.
  
  1.  Brown beef quickly and transfer to a very large soup kettle.
  
  2.  Add broth and water, tomato paste, salt, white and black pepper. Bring
  to boil, reduce heat, cover and simmer for 1 1/2 hours.
  
  3.  In skillet, heat oil, add garlic and onions and saute for 5 minutes.
  When meat is done, add to soup kettle with remaining ingredients. Bring
  back to boil, reduce heat, simmer uncovered for 45 minutes or until
  vegetables are tender.  Discard bay leaves before serving.
  
  NOTE:  The flavor of this soup improves with reheating.  This is a large
  recipe and leftovers can be frozen.  Offer plain yogurt as a topping,
  unless this is to be a kosher meal, and serve with pumpernickel or rye
  bread or rolls.
  
  Posted by Sheila Exner. Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Soup
 Categories: Soups, 1941
   Servings:  6
 
      4 c  Milk, scalded
      2 c  Shredded salmon
      2 tb Butter or butter substitute
           Salt and pepper
 
  Combine salmon, butter, and milk.  Season to taste.  Heat thoroughly. Stir
  until well blended.  Serve at once.
  
  Mrs. Ruby Wagner, Empire, CA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Soup
 Categories: Soups, Osg
   Servings:  1
 
      3 qt Milk
      2 tb Butter
      1 cn Salmon
           Salt
           Pepper
           Cracker crumbs
 
  Place three quarts milk over fire to scald, add 2 T. butter, can of salmon,
  shredded with fork, (put in salmon when milk is hot), salt and pepper to
  taste. Thicken with cracker crumbs. Source: Mrs. Ruth Kreager, Licking
  Valley Grange, Licking County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsify or Vegetable Oyster Soup
 Categories: Soups, Osg
   Servings:  1
 
      5 ea Salsify roots; medium
      1 qt Milk; whole
      1 tb Butter
           Salt
           Pepper
 
  Pare roots and slice or run through fruit chopper. Boil in just enough
  water to cover salsify. Add milk, butter and seasoning. Bring to a boil.
  Source: Paulding Grange, Paulding County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: San Luis Green Chile Soup
 Categories: Soups
   Servings:  8
 
           Jim Vorheis
      6 md Fresh Anaheim chilies
      1 lg Red bell pepper
      1    Fresh Jalapeno pepper,
           -sliced
      2 oz Salt pork, diced
    1/2 lb Boned chicken breast, thinly
           -sliced
    1/2 lb Pork butt steak, thinly
           -sliced
      6 tb Butter
      1 md Onion, diced
    1/2 c  All-purpose flour
  1 1/2 ts Chili powder
      1 ts Ground cumin
      1 sm Clove garlic, minced
    3/4 c  Tomato sauce
      2 qt Chicken broth, warmed
    1/2 c  Peeled, seeded and diced
           -tomatoes
      1 tb Minced fresh cilantro
           Garnish:
           Avocado slices
           Sour cream
 
  Roast Anaheim chilies, red pepper and jalapeno under hot broiler close to
  heat until skins blister, turning to char on all sides. Place in plastic
  bag for 10 minutes.  Peel, dice and set aside.
  
  In large skillet, cook salt pork until fat is rendered.  Remove salt pork
  with slotted spoon; drain on paper towel.  Increase heat and saute chicken
  and pork quickly until browned.  Drain and set aside. Melt butter in large
  saucepan.  Add onion and cook until transparent. Add flour and cook
  stirring until roux is golden brown. Remove roux from heat and stir in
  chili powder, cumin, garlic and tomato sauce. Whisk in warm chicken broth
  and heat to simmering. Add chilies, red pepper, jalapeno, salt pork,
  chicken and pork to soup.  Heat thoroughly and stir in tomatoes and
  cilantro.  Heat to simmering.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sandy's Lentil/rice/barley Soup
 Categories: Soups, Beans
   Servings:  6
 
      1 c  Lentils
      1 c  Rice
    2/3 c  Barley
      1    Onion, chopped
      1    Bay Leaf
      2 cn Corn
  1 1/2 ts Sweet Basil
  1 1/2 cn Evaporated Milk
           Salt to taste
 
  Wash and sort lentils, rice, barley.  Simmer lentils, rice and barley in 6
  cups water with salt, onion, bay leaf and sweet basil until tender. Add
  corn and milk.  Add additional salt to taste.  Warm to desired eating
  temperature.
  
  Serve in a bowl with generous servings on Cottage Cheese on top of the
  soup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sassy Spinach Soup
 Categories: Soups, Vegetables
   Servings:  6
 
    1/2 c  Onion, chopped
      1 cl Garlic, pressed
      2 tb Butter or margarine
      4 c  Water
      5    Chicken bouillion cubes
    1/2 c  Noodle flakes, uncooked -OR-
    1/2 c  Broken thin noodles,uncooked
    1/2 ts Salt
      1 pk (10 oz) frozen, chopped
           Spinach, thawed, drained
      3 c  Milk
    1/2 c  Chedder cheese, shredded
    1/2 c  Swiss cheese, shredded
           Black pepper to taste
 
  In a 3-quart saucepan, saute onion and garlic in butter or margarine until
  onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a
  boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken
  thin noodles slowly being sure water continues to boil. Add salt. Cook
  uncovered until tender, about 10 minutes, stirring occasionally. Squeeze
  spinach to remove excess water. Stir spinach into the noodle mixture and
  cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and
  pepper. Continue stirring over medium-high heat until cheeses are melted.
  Do not boil.
  
  SOURCE: Sopie Kay's Pasta Cookery H-P Books, Box 5367, Tucson, Arizona
  85703
  
  Reprinted in The Cookbook Digest Issue A-0008 (1980)
  
  Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauerkraut Soup
 Categories: Soups
   Servings:  6
 
      1 lb Sauerkraut
      6 c  Beef stock
      2 lg Onions; chopped
      3 sl Bacon
      1 ts Paprika
      1 tb Tomato paste
    1/2 ts Caraway seeds
           Salt
      2    Potatoes; peeled
           - grated and soaked
    1/4 lb Lean, diced ham
      2    Beef frankfurters; sliced
 
  SIMMER SAUERKRAUT WITH 3 CUPS of stock for 30 minutes. Saute onions with
  bacon until golden. Add paprika, remaining stock, tomato paste, caraway
  seeds and salt to taste. Add sauerkraut, stock and drained potatoes, and
  simmer for 30 minutes. Add more stock if necessary to make 6 cups. Add the
  meats and cook long enough to heat through (about 10 minutes).
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauerkraut Soup
 Categories: Soups, Vegetables, Pork
   Servings:  6
 
      2    Cans(1/lb) sauerkraut
      1 c  Diced potatoes
      2 qt Beef broth
  1 1/2 ts Paprika
      1 qt Chicken broth
      1    Crushed bay leaf
      2 sl Bacon, chopped
      1 tb Sugar
      6 oz Thinly sliced Polish sausage
    1/4 ts Pepper
    1/2 c  Onions, chopped
      2 tb Flour
    1/2 c  Shredded carrots
    1/4 c  Water
 
  "Try it you'll like it".  Actually folks this soup taste better than it
  sounds.
  
  Drain sauerkraut well, put into heavy sauce pan, add beef and chicken
  broth, cover and simmer for 30 minutes.  Fry bacon until crisp, remove to
  saucepan.  Add sausage to bacon fat and cook for 5 minutes, stirring
  occasionally; remove to sauce pan.  Add onions and carrots to fat, stir and
  cook for 2 minutes; remove to sauce pan.  Add potatoes, paprika, bay leaf,
  sugar and pepper to rest of soup.  Cover and simmer for 30 minutes. Add
  flour and water paste and cook for another 5 minutes. Serve hot.
  
  Posted by Eleanor Bardes. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauerkraut Soup
 Categories: Soups, Edit
   Servings:  6
 
     20    To 30 minutes. Season with
           -lemon juice and sweetener
           -(sugar, honey,
 
  Cut up 1 medium onion and put it in a dutch oven.  Take a large jar or bag
  (not can) of sauerkraut (about 2 lbs).  Add water to cover and maybe a
  little more (She says for a dutch oven, fill pot, but that seems a bit much
  to me).  Add 1 pkg hot dogs, cut up, and 1 large can whole tomatoes, broken
  up a little bit.  Bring to boil, then simmer for about or Sweet 'n' Low) to
  taste.  Serve.
  
  Posted by Cindy Tarsi. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sausage Bean Chowder
 Categories: Soups
   Servings:  1
 
    1/2 lb Pork sausage
      1 cn Kidney beans (16 oz.)
  1 1/2 c  Canned tomatoes
      2 c  Water
      1 md Onion, chopped
      1    Bay leaf
    3/4 ts Salt
    1/4 ts Garlic salt
    1/4 ts Thyme
    1/8 ts Pepper
    1/2 c  Potatoes, diced
    1/4 c  Green pepper, chopped
 
  Cook sausage in skillet and brown.  Pour off fat.  In a large kettle,
  combine beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme
  and pepper.  Add sausage.  Simmer, covered for 1 hour. Add potatoes and
  green peppers.  Cook covered for 15 minutes or until potatoes are tender.
  Remove bay leaf and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sausage Broccoli Minestrone Soup
 Categories: Soups
   Servings:  8
 
      3 tb To 4 tb Olive Oil
      1 lb Gourmet Sausage (or Chicken
           -Sausage, casing removed)
      2 c  Onion, coarsely chopped
      1    Clove Garlic, minced
      8 c  Water ( or defatted chicken
           -stock)
      1 ts To 2 ts Salt (optional)
           Freshly Ground Pepper
      2    To 3 Fresh Basil Leaves
      1 pn Dried Hot Pepper Flakes
      1 bn Fresh Broccoli, trimmed and
           -cut into small pieces
      3 c  Potatoes, diced
    1/2 c  Italian Parsley
 
  In a large pot add olive oil and set over medium heat. Add sausage and
  onion and saute' until meat is brown ( about 5 minutes). Add garlic and
  saute' 1 minute. Add water or stock, salt, black pepper, basil, and pepper
  flakes. Bring to boil. Cover and simmer about 20 minutes. Add broccoli,
  potatoes, and parsley and simmer until potatoes are tender. Serves 8
  
  SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 9/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sausage Cabbage Soup
 Categories: Soups
   Servings:  8
 
      1 lb Sausage Italian
      2    Onions, diced
      1    Garlic clove diced
      1    Spaghetti sauce
      1    Water
      2    Bouillon cube
      1    Zucchini, sliced
      1    Cabbage, sliced
 
  Brown Italian sausage, 1-2 diced onions, 1 clove diced garlic. Add
  spaghetti sauce, water, 1-2 bouillon cube (depending on size jar spaghetti
  sauce), sliced zucchini, sliced cabbage. Cook til cabbage is soft. Taste,
  and add more water is tomato flavor is too strong. Serve with freshly
  grated parmesan or romano cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Savory Tortilla Soup
 Categories: Soups
   Servings:  6
 
      2    Dried ancho chilies; -OR-
      1 tb -Ancho chili powder
      2 tb Canola oil
      6    Corn tortillas
           -- (blue or yellow)
      1    Onion; chopped
      4    Garlic cloves; minced
      8 c  Chicken stock (reduced-fat)
           -OR- vegetable stock
      2 c  Tomato puree
      1 tb Cumin powder
      1 ts Oregano
    3/4 ts Salt
      2    Limes; juiced

MMMMM------------------------OPTIONAL GARNISHES-----------------------------
           Monterey Jack cheese, grated
           -OR- soy cheese
           Avocado; diced
           Nonfat sour cream
           Fresh cilantro; minced
           Cooked chicken; diced
 
  Remove stems and seeds from ancho chilies.  Place chilies in a saucepan,
  cover with water and cook until soft, about 10 minutes.  Drain chilies, let
  cool, then puree in a food processor or blender.
  
  While chilies cook, cut up two tortillas into small pieces.  In a large
  saucepan, saute tortillas, onion and garlic in 2 teaspoons canola oil until
  onions are soft.  Add ancho pepper puree or chili powder, chicken stock,
  tomato puree, cumin, oregano and salt to saucepan.  Bring soup to a boil,
  reduce heat and simmer 30 minutes.  Puree soup in a food processor and
  return it to saucepan.  Stir in lime juice and reheat.
  
  Slice remaining tortillas into 1/4-inch x 2-inch strips.  Heat remaining
  oil in a medium skillet.  When oil is hot, add tortilla strips and saute
  until crisp, about 2 minutes.  Transfer tortilla strips to a paper towel to
  drain.
  
  Ladle soup into bowls and top with tortilla strips, cheese and garnishes,
  as desired.
  
  Calories per serving: 177 Grams of fat: 2.4 Percent fat calories: 12
  Cholesterol: 0 mg Grams of fiber: 4.2
  
  Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scalloped Canned Soup
 Categories: Soups, 1941, Text
   Servings:  6
 
           Text Only
 
  Thicken canned vegetable soup slightly.  Fill a well-oiled baking dish with
  alternate layers of the vegetable soup and diced cooked meat or condensed
  beef soup.  Cover with buttered crumbs.  Bake in moderate oven (375 F)
  about 55 minutes.  6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scotch Barley Broth
 Categories: Soups
   Servings:  1
 
      2 lb Shoulder of mutton
      1 c  Dried green peas
    1/2 c  Pearl barley
      2 qt Cold water
      2 ts Salt
    1/4 ts Pepper
      2    Onions, chopped
      3    Carrots, diced
      1 c  Turnip, diced
    1/2 c  Celery, diced
      1 tb Parsley, chopped
 
  Soak green peas overnight and soak barley for 2 hours.  Wipe meat and trim
  off fat.  Put into broth pot with cold water, salt and pepper.  Slowly
  bring to the boiling point and skim.  Add peas, barley and onions and
  simmer gently for 2 hours.  Cool then skim fat from broth.  Bones may be
  removed if desired.  Add carrots, turnip and celery and simmer 30 minutes
  until vegetables are tender.  Season with more salt if needed and pepper to
  taste.  Twenty minutes before serving, add parsley and remove any film of
  fat that has gathered on the surface.
  
  Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth
  Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scotch Broth
 Categories: Soups
   Servings:  8
 
      2 lb Lamb neck or brest, well
           Trimed
    1/2 c  Pearl barley
      1 tb Salt
      3    Peppercorns
      1 md Onion, chopped
      2    Stalks celery, sliced
      1    Turnip, peeled and diced
      1 pk (10 oz) frozen peas, thawed
      1 ts Leaf thyme
    1/4 ts Tabasco sauce
 
  Contributed to the echo by: Margarita Towns Scotch Broth Combine all
  ingredients in crock-pot. Add water to cover; stir well. Cover and cook on
  Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any
  remaining fat. Dice meat. Skim off fat from liquid and return meat to
  crock-pot.  2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seafood Chowder
 Categories: Soups, Seafood
   Servings:  2
 
      3 tb Butter or margarine
      1 lg Onion, chopped
      3    Stalks celery, sliced
      3    Potatoes, peeled and chopped
      1 cn (8 oz) tomato sauce
      1 cn (14.5 oz) tomatoes
      1 cn (13.75 oz) chicken broth
      1    McCORMICK'S Bay Leaf
      1 ts McCORMICK'S Basil Leaves
      1 ts McCORMICK'S Garlic Powder
      1 ts McCORMICK'S Oregano Leaves
      1 lb Frozen fish fillets (cod,
           -haddock, or
           Sole), cut into 1-in cubes
      1 cn (6.5 oz) chopped clams,
           -undrained
      1 lb Shrimp, peeled, deveined,
           -and chopped
 
  From the McCormick/Schilling "Spice 'Xpress" Newsletter Vol.5, No.2
  
  In a Dutch oven, saute vegetables in butter/margarine over low heat until
  onions are transparent.  Add tomato sauce, tomatoes, broth, bay leaf,
  basil, garlic, and oregano; cover and simmer for 20 minutes.  Add fish,
  clams, and shrimp; simmer for 15 minutes more.
  
  Makes 2 quarts.
  
  Posted by David Pileggi. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seafood Soup
 Categories: Soups
   Servings:  1
 
      1 lg Thin sliced onion
      1 c  Chopped green onion & tops
      3 cl Garlic fine chopped
    1/2 c  Fine chopped parsley
      1    Seeded and diced bell
           Pepper
      3 c  Tomato sauce
      1 c  Dry white wine
      1 c  Water
    1/4 ts Thyme crushed
    1/4 ts Rosemary crushed
      1 ts Salt
    1/4 ts Fresh ground black
           Pepper
      1    Bay leaf
      1 lb Crab/firm white fish cubed
      1 lb Shrimp
      6    Scallops/clams in the shell
 
  Combine onions and garlic and cook, covered, over low heat until soft,
  stirring frequently so they don't scorch. Add parsley, bell pepper, tomato
  sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer,
  covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook,
  covered, for 8-10 minutes or until scallops or clam shells open. Discard
  any shells that do not open.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Senator's Navy Bean Soup
 Categories: Soups
   Servings:  8
 
      1 c  Dried navy beans
      1 tb Olive oil
    3/4 c  Diced onion
    1/4 c  Diced carrot
    1/4 c  Diced celery
      5 c  Chicken broth
    1/2 ts Thyme
           Salt and pepper; as desired
      3 tb Lemon juice
 
  COVER THE BEANS with cold water and soak overnight. The next day, drain and
  discard water. Place oil in a 2-quart pot over medium heat and add the
  onions, carrots and celery. Cook for 5 minutes. Add the broth, beans,
  thyme, salt and pepper. Cover, reduce heat to low and cook until beans are
  soft, about 1 1/2 hours. Add lemon juice and serve.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seven Happiness Soup
 Categories: Soups
   Servings:  4
 
      4 c  Chicken Stock
      1 sl Ginger
      1    Garlic clove, halved
    1/2 c  Shredded chinese cabbage
    1/3 c  Coarsely chopped tofu
    1/3 c  Thinly sliced mushrooms
    1/3 c  Snow peas
    1/3 c  Slivered bamboo shoots
    1/3 c  Thin sliced water chestnuts
    1/3 c  Sliced carrots
 
  Servings:  4
  
  Combine stock, ginger and garlic.  Simmer for 15 minutes.  Remove garlic
  and ginger.
  
  Add remaining ingredients to flavored stock, simmer gently for 20 minutes.
  
  Posted by Sheila Exner. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sharon's Minestrone
 Categories: Soups
   Servings:  6
 
      2 tb Vegetable oil
      1 c  Chopped onion
      2    Garlic cloves, finely
           -chopped
      6    Bacon slices
      1 c  Chopped celery
      1 c  Chopped carrots
      2 c  Beef stock
      1 c  Tomato juice
      1    (14oz) can kidney beans,
           -drained
      2 ts Basil
    1/2 ts Oregano
      1 c  Barley
      2 tb Chopped parsley
 
  salt and pepper to taste
  
  In a large saucepan, saute onions and garlic in vegetable oil.  In a small
  frying pan, cook bacon, drain off fat and cut bacon into small pieces. (To
  save a step, I cut the bacon into bite size chunks first and then cook them
  in the same pot that the soup is going to be in.  Gives it a bit more
  flavour. Just drain off excess fat.)  To the saucepans,add bacon, celery,
  carrots, beef stock and tomato juice; cook until vegetables are just
  tender, about 10 minutes. Add the rest of the ingredients and cook until
  barley is tender, about 20-30 minutes. Serves 6-8.
  
  Origin:  Sharon Stevens Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: She Crab Soup
 Categories: Soups, Seafood
   Servings:  6
 
      1 ts Butter or margarine
      1 lb Lump crabmeat
    1/2 c  Grated onion
      2 c  Milk
    1/2 ts Salt
    1/2 c  Whipping cream
      1 ds Of Pepper
    1/2 ts Worcestershire sauce
      1 tb All-purpose flour
 
  Sherry to taste
  
  Melt butter in top of a double boiler over hot water.  Add onion, salt and
  pepper; stir well.  Stir in flour, mixing well.  Add crabmeat; cook for 5
  minutes.
  
  Combine milk, whipping cream and Worcestershire sauce.  Gradually add milk
  mixture to crabmeat mixtue, stirring well.  Heat thoroughly. Ladle soup
  into individual serving bowls.  Add sherry to taste.
  
  Yield: about 1 quart.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: She-Crab Soup
 Categories: Crabmeat, Soups
   Servings:  4
 
      1 tb Butter
      1 ts Flour
      1    Qt. Milk
      2 c  White crab meat and crab
           -eggs
           Few drops of lemon juice
    1/8 ts Mace
    1/8 ts Pepper
    1/2 ts Worcestershire sauce
    1/2 ts Salt
      4 tb Dry Sherry
    1/4 pt Cream, whipped
 
  Melt butter in top of double boiler and blend with flour until smooth. Add
  the milk gradually, stirring constantly. To this add crab meat and eggs and
  all seasoning except sherry. Cook slowly over hot water for 20 minutes.
  
  To Serve: Place 1 tablespoon of warmed sherry in individual soup bowls,
  then add soup and top with whipped cream. Sprinkle with paprika or finely
  chopped parsley. Serves 4 to 6.
  
  NOTE: If unable to obtain she crabs, crumble yolk of hard boiled eggs in
  bottom of soup plates.
  
  SOURCE: *Charleston Receipts Published Early American Life 4/93 POSTED BY:
  Jim Bodle 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sheila's Vegetable Soup
 Categories: Soups
   Servings:  6
 
      1    Text Only
 
  Last night I made soup.  My version of a type of minestrone.  I got a
  package of Knorr Vegetable soup mix, put 8 cups of water and 1 can of low
  sodium beef broth, defatted, brought this to a boil, then added a sliced
  leek, 1/4 head of sliced cabbage, 1 stalk of sliced celery, some alfalfa
  sprouts, 2/3 cups each of barley and small shell macaroni, a little
  oregano, rosemary, sage and thyme and some pepper.  Simmered it for about 2
  hours.  It made the best, THICK, vegetable soup!  I have a huge bowl in the
  freezer, and two big containers in the fridge for lunches this week.
  
  Posted by Sheila Exner. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shellfish Gazpacho
 Categories: Soups, Seafood
   Servings:  4
 
      4 tb Olive oil
      8    Shrimp
      8 lg Scallops
      8 sm Clams
           -(littlenecks or Manilas)
      8    Mussels
      1 c  White wine
      2 tb Sherry vinegar
      1 sm Onion; chopped
      2 tb Minced garlic
      1 md Cucumber; peeled and seeded
      2 ds Tabasco sauce (or more)
      1 ts Minced garlic
      3 c  Tomato juice
    1/4 c  Mayonnaise
           Salt and pepper; as desired
      2 lg Red peppers
      8    Rounds of French bread
 
  HEAT 2 TABLESPOONS OLIVE OIL in a skillet over medium heat and add shrimp
  and scallops. Cover and cook until shrimp and scallops are cooked, about 4
  minutes. Remove shrimp and scallops and place in the refrigerator to chill.
  Add clams, mussels, white wine, vinegar, onion and garlic to pan; cover.
  Increase heat to high and cook until the shells open, about 5 minutes.
  Remove from heat. Remove shellfish and add them to the shrimp and scallops
  in the refrigerator to chill. Transfer the rest of the contents of the pan
  to a food processor or blender. Add the cucumber, Tabasco, garlic and 1 cup
  tomato juice and blend until smooth. Add the mayonnaise, blend until
  incorporated and taste for salt and pepper. Pour the mixture into a bowl,
  add remaining juice and place in the refrigerator to chill. Roast the
  peppers, remove the skin and seeds and place in the refrigerator to chill.
  Brush the rounds of bread with remaining olive oil, toast them under a
  broiler and set aside to cool. When it's time for dinner, arrange 2 shrimp
  and 2 scallops in a pepper half and place in soup bowls. Spoon some
  gazpacho around the peppers and arrange the clams and mussels in the soup.
  Place the croutons on the peppers. Serve well-chilled.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sherried Lentil Bisque
 Categories: Soups
   Servings:  6
 
     11 c  Chicken broth,reg strength
      3 c  Chopped celery
      3 c  Chopped carrots
      3 lg Onions,chopped
      1 sm Red or green bell pepper,
           -stemmed,seeded,and
           -finely chopped
      1 md Zucchini,ends trimmed,
           -finelty diced
      2 pk Lentils,sorted for debris
           -and rinsed
      3 tb Dry sherry
  1 1/2 tb Cream sherry
           Thinly sliced green onion,
           -including tops
           Sour cream
           Salt
           Pepper
 
  Lentils were eaten long before Rome was founded; it is generally thought
  that the pottage for which Esau sold his birthright to Jacob (Genesis 25)
  was a stew of lentils. Sidney Taylor offers a better deal; you can have his
  recipe for lentils and keep your birthright. And we may assume that his
  lentil bisque is smoother. Jacob had no blender.
  
  ===========================================================================
  
  In an 8-10 quart pan, combine broth, celery, carrots, chopped onions, bell
  pepper, zucchini, and lentils. Bring to a boil over high heat, then cover
  and simmer until lentils are very soft to bite, 50-55 minutes.
  
  Whirl mixture, a portion at a time, in a blender or food processor until
  smooth. Return to pan and stir in dry sherry and cream sherry. (If made
  ahead, or if there are no leftovers, cover and chill up to 4 days; or
  freeze in 2- or 3-serving portions.) Heat until steaming and ladle onto
  bowls. Add green onion, sour cream, and salt and pepper to taste.
  
  Per serving: 268 calories; 19 grams protein; 2.2 grams fat; (0.5 grams
  saturated fat); 43 grams carbohydrates; 93 milligrams sodium; 0 milligrams
  cholesterol.
  
  ~ Sidney Taylor, Tacoma, Washington
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shortcut Italian Vegetable Soup
 Categories: Soups, Crockpot
   Servings:  4
 
      1    Envelope country
           -vegetable-with-noodles soup
           -mix
      2 c  Boiling water
      1    Onion, chopped
      2    Carrots, peeled and chopped
      1    (8-oz.) can tomato sauce
      1 ts Salt
    1/8 ts Pepper
      1    (16-oz) can kidney beans,
           -drained
      1    (16-oz) can whole kernel
           -corn, with liquid
 
  Grated Parmesan cheese
  
  Warm slow-boling pot with hot tap water.  In pot, stir dry soup mix into
  very hot water.  Add onions, carrots, tomato sauce, salt and pepper.  Cover
  and cook on low for 4 to 6 hours.  Turn control to high;  add beans and
  corn.  Cover and cook on high for about 30 minutes.  Sprinkle with cheese.
  Makes 4 to 6 servings  (From Crockery Cookery)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp and Scallop Chowder with Coconut Milk
 Categories: Soups, Seafood
   Servings:  8
 
      2 lb Shrimp
    1/2    Scotch bonnet or other hot
           -chili, seeded
      4    Shallots
      2    Cloves garlic
      3    Scallions
      1    Inch fresh ginger
      1    Red bell pepper
      1    Green bell pepper
      3 tb Butter
      2    To 3 tsp curry powder
      6 c  Fish stock or bottled clam
           -broth
      2 c  Coconut milk
           Salt and freshly ground
           -black pepper
    1/2 c  Chopped fresh cilantro for
           -garnish
 
  "This recipe was loosely inspired by a dish at the retaurant Al Forno in
  Providence, R.I.  Curry powder, cilantro and scotch bonnet chilies lend the
  chowder a West Indian accent.  (Scotch bonnet are the world's hottest
  chilies -- look for them at Caribbean markets.  Or substitute a milder
  chili, such as serrano or jalapeno.)  Be sure to use unsweetened coconut
  milk, which can be found canned in Indian, Southeast Asian, and Hispanic
  markets."
  
  Peel and devein the shrimp and cut into 1 inch pieces.  Remove the
  crescent-shaped muscle on the side of the scallops.  Cut large scallops in
  quarters, medium size ones in half, so that all are the same size. Mince
  the chili, shallots, garlic, scallions and ginger.  Core, seed, and dice
  the peppers.
  
  Melt the butter in a large saucepan.  Cook the minced and diced vegetables
  over medium heat for 3 to 4 minutes, or until soft but not browned. Add the
  curry powder and cook for 1 minute until fragrant.  Add the fish stock and
  coconut milk and gently simmer for 5 minutes.
  
  Just before serving, add the shrimp and scallops.  Gently simmer for 2 to 3
  minutes until the shellfish is firm.  Correct the seasoning, adding salt,
  pepper and curry powder to taste.  To serve, ladle the chowder into bowls
  and garnish each with chopped cilantro.
  
  Serves 8 to 10.
  
  [Steven Raichlen; The Baltimore Sun, Sept 22, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Six-Bean Soup
 Categories: Soups, Vegetables
   Servings:  1
 
    1/4 c  Baby limas
    1/4 c  Small whites
    1/4 c  Blackeyes
    1/4 c  Garbanzos
    1/4 c  Pinks
    1/4 c  Light red kidney beans
      1 ts Salt
      1 c  Chopped onion
      1 c  Shopped celery
      1    Clove garlic, crushed and
           -minced
      2 tb Butter/margarine
      2    Envelopes (2 oz each)
           -chicken noodle soup mix
      1 c  Chopped carrot
    1/2 c  Chopped green pepper
    1/2 c  Minced parsley
    1/2    Bay leaf, crumbled
    1/2 ts Fines herbes
      1 c  Fresh or canned tomatoes,
           -chopped
 
  Grated Parmesan cheese
  
  Sort, rinse and soak beans by preferred method (described below). To
  maintain color integrity, soak white and colored beans separately. Drain.
  Cook onion, celery, carrot, green pepper, parsley and garlic in butter
  until soft.  Combine cooked vegetables with soup mix, 2 quarts water, bay
  leaf, fines herbes and soaked beans.  Simmer, covered, about 1 hour to
  desired tenderness.  Add tomatoes.  Serve hot, sprinkled with cheese.
  
  Makes 1 gallon or about 16 1-cup servings.
  
  Posted by Shelley Rodgers. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Skiers' Sweet and Sour Stew
 Categories: Soups, Stew, Crockpot
   Servings:  6
 
           Jim Vorheis
      3 tb Vegetable oil
      2 lb Round steak, cut into 1-inch
           -cubes
     15 oz Can tomato sauce
      2 ts Chili powder
      2 ts Paprika
    1/4 c  Packed light brown sugar
      1 ts Salt
    1/2 c  Cider vinegar
    1/2 c  Light corn syrup
      2 c  Peeled and sliced carrots
      2 c  Chopped onions
      1 lg Green bell pepper, cut into
           -1-inch squares
      4 oz Can pineapple chunks,
           -drained
      6 sm Round loaves sourdough bread
           -(optional)
 
  Heat oil in skillet and brown round steak.  Transfer to crock pot or large
  kettle.  Stir in tomato sauce, chili powder, paprika, brown sugar, salt,
  vinegar, corn syrup, carrots, onions, green pepper and pineapple. Cover and
  simmer for 6 hours or until meat is tender. Serve in individual bowls or
  hollowed-out rounds of bread.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoky Pumpkin Soup
 Categories: Soups
   Servings:  6
 
      6 sl Bacon, diced, cooked crisp,
           -fat reserved
      4 tb (1/2 stick) unsalted butter
      6 c  Peeled, cut up pumpkin, 1"
           -pieces
      6 c  Beef stock or canned broth
    1/2 c  Marsala
      1 ts Dried thyme
 
  salt and freshly ground black pepper to taste
  
  Heat the bacon fat and butter in a stock pot over medium-high heat.  Add
  the pumpkin and saute' for 15 minutes, stirring occasionally. Pour in the
  stock and simmer, covered, until the pumpkin is very tender, about 30
  minutes. Remove from heat. Add the Marsala, thyme, salt, and pepper to
  taste. process the soup in batches in a blender until smooth. Return to the
  stock pot. Add the bacon. Simmer 10 minutes. Serve immediately, garnished
  with pumpkin seeds. Makes 6 portions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snapper Soup
 Categories: Penn-dutch, Soups, Tabasco
   Servings:  1
 
  3 1/2 lb Veal Knuckle
      1 c  Chicken Fat, Or:
      1 c  Butter
      3 qt Broth, Beef, Or:
      4 qt Broth, Chicken
      2 c  Wine, Dry Sherry
      1 c  Flour
      1    Turtle **
      2    Carrot, Diced
      3    Onion, Finely Chopped
      2    Celery, Chopped
    1/4 ts Thyme
    1/2 ts Marjoram
      1    Bay Leaf
      3    Cloves
      3 sl Lemon
      1 ds Tabasco
           Salt & Pepper
      1    Egg, Hard Boiled, Chopped
      2 c  Strained Tomatoes
 
  ** Meat from one snapper turtle, cut in small pieces.
  ~-------------------------------------------------------------------------
  Have knuckles broken into 2 inch pieces. Place knuckles in a roasting pan
  and add the butter or chicken fat, onions, celery, carrots, thyme,
  marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until brown.
  Remove from oven and add flour, mixing well and cook 30 minutes longer.
  Pour browned mixture into a large soup kettle, add the broth and tomatoes,
  and cook slowly for 3-1/2 hours. Combine the snapper meat with 1 cup
  sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes.
  Strain the soup and combine the two mixtures. Add the chopped egg and the
  balance of the sherry and serve immediately. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa De Frijoles Negros (Easy Black Bean Soup)
 Categories: Beans, Soups
   Servings:  6
 
     15 oz CAN BLACK BEANS
      2 tb BUTTER
      1    STALK OF CELERY
      1    GARLIC CLOVE,MINCED
      1    ONION
      1 ts CHILI POWDER
    1/2 ts CUMIN
      1 ts CILANTRO (OPTIONAL)
    1/2 ts SALT
      1 c  CHICKEN BROTH
      8 oz CAN TOMATO SAUCE
      1 c  SOUR CREAM
 
  PLACE CANNED BEANS IN BLENDER A SMALL AMOUNT AT A TIME TILL BLENDED
  COMPLETELY.  IN SAUCEPAN MELT BUTTER, ADD ONION, GARLIC, CILANTRO, CUMIN,
  CHILI POWDER, CELERY AND SALT. COOK TILL ONION IS TRANSPARENT. ADD TOMATO
  SAUCE, BLENDED BLACK BEANS, AND CHICKEN BROTH. SERVE HOT AND TOPPED WITH
  SOUR CREAM.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa De Lima
 Categories: Soups, Beans
   Servings:  4
 
      2 ts Olive oil
      4    Annatto (achiote) seeds
    3/4 c  Diced onions
    1/2 c  Diced green bell pepper
      1    Garlic clove, minced
  1 1/2 qt Water
      6 oz Skinned and boned cooked
           -chicken, diced
    3/4 c  Drained canned Italian
           -tomatoes, seeded and diced
      4    Packets instant chicken
           -broth and seasoning mix
      1 ts Oregano leaves
    1/2 ts Pepper
      1    Lime, cut in half
      1    Strip grapefruit peel (about
           -2 X 1/4-inch strip)
      2    Corn tortilla (6-inch
           -diameter each)
 
  In 2 1/2- or 3-quart saucepan heat oil over medium-high heat; add annatto
  seeds and cook until seeds release their color, 1 to 2 minutes. Remove and
  discard seeds. To saucepan add onions, bell pepper, and garlic and saute
  until onions are translucent, 3 to 4 minutes; add water, chicken, tomatoes,
  broth mix, oregano, and pepper. Squeeze lime halves into soup, then add
  squeezed halves and grapefruit peel to soup and stir to combine. Reduce
  heat to low and let simmer for 15 minutes. Using slotted spoon, remove and
  discard lime halves and grapefruit peel; let soup simmer for 15 minutes
  longer.
  
  While soup is simmering, spray 9-inch skillet with nonstick cooking spray
  and heat over medium heat; 1 at a time add tortillas and cook, turning
  once, until lightly browned on both sides. Cut tortillas into thin strips.
  
  To serve, ladle soup into 4 bowls and top each portion with 1/4 of the
  tortilla strips. Makes 4 servings, about 1 1/2 cups each.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa De Mani (Peanut Soup)
 Categories: Ecuador, Soups, Vegetarian
   Servings:  4
 
      1 c  Peanuts; 125 g, roasted &
           -then finely ground -OR-
    1/2 c  -Peanut Butter
      2 tb Oil
      1    Onion; chopped finely
      1 lb Potatoes; chopped & boiled
      4 c  Stock
    1/2 c  Cream; optional
      2 tb Chives; chopped
           -salt and pepper
 
  "Peanuts - which are really a legume not nuts -came originally from Brazil
  but today they are cultivated around the world and especially in Africa and
  the United States."
    To begin with, heat the oil in a saucepan & cook the onion until it
  becomes transparent. Add the ground peanuts or peanut butter, potatoes and
  a little stock and mash well. Alternatively, put these ingredients into a
  blender.
    Now pour the rest of the stock slowly into the puree, mixing well.
    Bring the soup to a boil, then let it simmer, covered, for 5-10 minutes.
  after this, remove the pot from the heat and season. Stir in the cream
  before serving (if desired), sprinkling the chives on top.
  
  SERVES:4 SOURCE: _The New Internationalist Food Book_ by Troth Wells posted
  by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa De Nopales (Cactus Soup)
 Categories: Soups
   Servings:  8
 
      1 tb Olive or salad oil
      1    Large onion,chopped
      1 lb Tomatillos*
      6 c  Chicken broth,reg strength
      1 pk Sliced cactus (33 oz)**
      2 tb Lime juice
      2 tb Fresh cilantro leaves,minced
      2 oz Panela/feta cheese,crumbled
           Lime wedges (opt)
 
  Cactus looks forbidding. Stripped of its prickly points, however, it is a
  mild-mannered vegetable with a slightly tart flavor. Look for easy-to-use
  canned cactus (sold as NOPALES or NOPALITOS) in supermarkets and Mexican
  groceries.
  ==========================================================================
  * - husks removed, rinsed and coarsely chopped
  ** - packed in water, drained and rinsed.
  ==========================================================================
  In a 4-5 quart pan over medium heat, stir oil and onion often until onion
  is golden, about 15 minutes. Add tomatillos; stir often just until soft,
  about 6 minutes. Add broth; bring to a boil over high heat. Stir in cactus,
  lime juice, and cilantro. Cook until hot. Ladle soup into a tureen. Offer
  cheese to add to taste. Accompany with lime wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa Leao Velloso
 Categories: Soups
   Servings:  8
 
      1    Grouper (4 lb)
      1 lb Shrimps In Shell
      1 ds Salt
      1    Bouquet Garni
     24    Mussels Or Clams In Shell
    1/4 c  Olive Oil
    3/4 c  Green Onions, Chopped
      3    Garlic Cloves, Crushed
      4    Tomatoes, Peeled, Chopped
      1 tb Fresh Chopped Coriander
      1 c  Fresh Chopped Parsley
      1 ds Cayenne Pepper
      1 lb Crab Meat
      1 lb Lobster Meat
      1 ds Ground Pepper
 
  The bouquet garni is made with a celery stalk tied with whole peppercorns,
  cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks
  and set aside. Place fish head in a large pot of cold water. Add salt and
  bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2
  hours. Discard fish head and bouquet garni, reserving edible parts of fish
  head. Using fish stock, cook shrimps in their shells for 10 minutes or
  until they turn pink. Remove, discard shells and black veins, and reserve.
  Using the same stock, heat mussels or clams in their shell for 5 minutes or
  until shell open. Remove from stock, remove seafood from shells, and
  reserve seafood. Strain stock to remove any sand or shell particles. Use a
  little of the oil to saute onions, garlic, tomatoes, coriander, parsley and
  cayenne pepper just until vegetables soften, then add mixture to fish
  stock. Heat remaining oil and gently fry grouper steaks. remove skin and
  bones, break grouper into pieces and add to stock mixture along with crab,
  lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez
  specializes in the cuisines of her native Brazil, plus Mexican and
  Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette,
  91/01/30.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sorrel Soup
 Categories: Soups
   Servings:  6
 
      2 c  Young sorrel leaves
      2 tb Butter
      2 ts Cornstarch
      1    Sprig parsley, minced
      3 c  Chicken stock
      2    Egg yolks
      1 ds Of salt
      1 c  Light cream
 
  Info:  from The Old Farmer's Almanac Colonial Cookbook
  
  Wash the sorrel leaves and cook them in the butter until just wilted.
  Puree' the sorrel and add other ingredients, dissolving the cornstarch
  first in a little stock, or whirl all together in the blender. Then cook
  the soup over gentle heat until slightly thickened.  Serve hot or chilled,
  garnished with sour cream and chives, or with thin slices of lemon.
  
  Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soup Au Pistou
 Categories: Vegetables, Soups
   Servings:  8
 
  1 1/4 lb Sorted uncooked red kidney
           -beans, rinsed
      1 oz Sorted uncooked great
           -northern beans, rinsed
      2 qt Water
    1/2 c  Each diced onion and sliced
           -celery
      6 oz Pared potato, 1/4-inch cubes
      4 sm Plum tomatoes, peeled,
           -seeded, diced
    3/4 c  Each sliced carrots and
           -zucchini
    1/2 c  Diagonally sliced green
           -beans
      2 tb Tomato paste
      2    Bay leaves
      1 ds Pepper
      3 oz Uncooked small macaroni
           -(ditalini, elbows)
           PISTOU:
      1 c  Fresh basil leaves
      1 tb Hot water
      4 ts Olive oil
      2    Garlic cloves, minced
      1 oz Grated Parmesan cheese
 
  SOUP:
  
  SOUP:  In 4-quart saucepan combine beans; add water and bring to a boil.
  Reduce heat to low , add onion and celery, and simmer for 30 minutes. Add
  remaining ingredients for soup except macaroni and simmer until vegetables
  and beans are tender, about 45 to 60 minutes.  Add macaroni, stir, and cook
  for about 5 minutes.
  
  PISTOU:  While macaroni is cooking, combine all ingredients for pistou
  except cheese in blender container.  Process until smooth, scraping down
  sides of container as necessary.  Transfer to small bowl and stir in
  cheese.
  
  TO SERVE:  Remove and discard bay leaves from soup.  Spoon pistou evenly
  into 8 soup bowls, then ladle soup evenly over pistou.  Serve immediately.
  
  Makes 8 servings of 1 cup each.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soup Bowl Franks
 Categories: Soups
   Servings:  4
 
      1 lb Franks - thin sliced
      2 tb Margarine
      1 lg Onion, diced
      2 md Potatoes, diced
      2 lg Carrots, sliced
      2 c  Water
    1/2 ts Salt
      1 ts Thyme leaves
      1 tb Worchestershire sauce
      1 lg Can evaporated milk
      1 cn Whole kernel corn
      1 tb Chopped parsley
 
  Servings:  4
  
  In heavy kettle, melt margarine.  Saute onions and frank slices. Add
  potato, carrot, salt, thyme, Worchest. sauce, and water.  Heat to boiling,
  cover and simmer for 15 to 20 minutes or until vegetables are tender.
  
  Stir in milk and corn.  Heat to boiling.
  
  Serve in soup bowls sprinkled with parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soup for the Gods - Shen-Hsien-T'ang
 Categories: Soups
   Servings:  6
 
      6 c  Boiling water
      2 tb Soy sauce
     12    Half-inch sections of garlic
           -shoots or 1 scallion cut
           In 1/8 sections
    1/2 oz Finely chopped Ginseng root
      1 ts Sesame oil
      1 ts Salt
 
  Put seasonings in a bowl and pour the boiling water into it. This is a good
  drinking soup that goes well with a heavy dinner.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soup: French Onion Soup (Au Pied De Cochon Restaurant/paris)
 Categories: Soups, Cheese
   Servings:  6
 
      2 tb (1/4 stick) unsalted butter
    1/4 c  Vegetable oil
  3 1/2 lb Onions, thinly sliced
      2 c  Dry wine
      6 c  Chicken stock or canned
           Low-salt broth

MMMMM---------------------------------------------------------------------
     12    1/2-inch thick French Bread
           Baguette slices, toasted
      1 c  Gruye're Cheese (about 4 oz)
 
  Melt butter with oil in heavy large pot over medium heat.  Add onions,
  cover and cook until lightly colored, stirring occasionally, about 45
  minutes.  Add wine and bring to boil, scraping up any browned bits.  Cook 5
  minutes.  Add browned bits.  Cook 5 minutes.  Add stock and bring to
  simmer.  Simmer uncovered 1-1/2 hours.  Season to taste with salt and
  pepper.  (Can be prepared 1 day ahead.  Cover and refrigerate.  Bring to
  simmer before continuing.)
  
  Preheat broiler.  Ladle soup into boilerproof bowls.  Top with slices of
  toasted French bread.  Sprinkle with grated Gruyere cheese.  Broil until
  cheese melts.  Serve immediately.
  
  SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soupe a L'onion
 Categories: Soups, Vegetables
   Servings:  6
 
      4 lg Onions
    1/4 c  Dry vermouth
      1 tb Butter
           Salt and Pepper to taste
      1 tb Oil
      2 ts Oil
    1/4 ts Sugar
      1    Garlic clove
      2 tb Flour
      2 tb Cognac
      6 c  Beef broth
      1 c  Grated swiss cheese
      4 sl French bread cut 1/2" thick
 
  In a covered 4-quart saucepan, cook the thinly sliced onions slowly with
  the butter and 1 Tbs oil for about 15 minutes.  Keep covered, stir
  occasionally.  Uncover and increase heat to moderate.  Add sugar and saute
  onions until golden brown, about 30 minutes.  Sprinkle onions with flour
  and stir over heat for 2 or 3 minutes.  Blend in hot broth and vermouth,
  season to taste.  Simmer partly covered for 1 hour.
  
  Place bread slices in a 350 oven for 15 minutes.  Remove and baste each
  slice with 1/2 tsp oil and rub with cut garlic clove.  Return to oven for
  about 15 minutes.
  
  Before serving, add cognac to soup and divide into 4 ovenproof bowls.
  Sprinkle 1/2 cup of cheese in soup.  Float slices of bread on top of soup
  and sprinkle with the remaining cheese.  Bake in 325 oven 15 to 20 minutes
  until hot.  Set under broiler for 2 or so minutes until golden brown.
  
  Posted by Bob Blaylock. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soupe a L'oignon (Onion Soup)
 Categories: Soups, Vegetables
   Servings:  8
 
      9    Large, firm onions
    1/2 c  Butter
      1 qt Water
    1/2 c  White dinner wine ((Note:
           -NOT sweet))
      2 tb Beef stock base
    1/4 ts Powdered mushrooms ((Note:
           -We never use this))
 
  Parmesan cheese  ((Note:  We use mozzarella or Swiss))
  
  Peel onions; slice into thin rings (should be about 2 quarts). Saute onions
  in butter in a large heavy soup kettle.  When golden but not browned add
  water, wine, beef stock base and powdered mushrooms.  Cover and simmer for
  30 minutes.  Turn into 8 small, heavy soup bowls; sprinkle with Parmesan
  cheese to serve.  (If bowls are heavy and you wish to, soup may be run
  under the broiler to brown cheese a little before serving.)
  
  Makes 8 small servings.
  
  NOTE:  We always put a thick slice of French bread on top of soup, then the
  cheese (mozzarella or Swiss, generously) on top of that, and brown under
  broiler.
  
  Posted by Karin Brewer. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: South of the Border Chicken Soup
 Categories: Soups
   Servings:  6
 
      3 tb Vegetable oil
      3    Corn tortillas cut in 1/2"
           -strips
    1/3 c  Chopped onion
    2/3 c  Chopped red and green pepper
      1    Garlic clove
    1/4 c  Flour
      2 cn Chicken broth (12 oz)
      1 ts Chili powder
      2 c  Cooked chicken, cubed
      1 cn VEG-ALL Mixed Vegetables,
           -with liquid (16 oz)
 
  1. Heat oil in skillet; add tortilla strips and fry, stirring constantly,
  until golden. Drain on paper towel-lined plate.
  
  2. Add onion and pepper to skillet and cook until soft.
  
  3. Add garlic and stir in flour; then gradually stir in chicken broth.
  
  4. Add remaining ingredients and heat through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southern Beans
 Categories: Soups, Vegetarian
   Servings:  4
 
    3/4 c  Pre-soaked blackeye peas
      3 c  Water
      1 md Onion, chopped
      1 sm Green or red pepper, chopped
      2    Garlic cloves
           - peeled and chopped
    1/2 ts Paprika
    1/2 ts Dried thyme, -OR-
      1    Sprig of fresh thyme
    1/4 ts Cinnamon
      2    Bay leaves
      1 tb Tomato puree
      1 tb Soy sauce
           Chili to taste
           Salt to taste
      1    Piece of creamed coconut
           - (approximately 1 inch)
 
  Cover the beans with water and bring to the boil.  Add all the ingredients,
  except the creamed coconut and stir.  Simmer for 45 minutes or until the
  beans are cooked and the liquid is reduced.  Stir in the creamed coconut
  and adjust the seasoning if necessary.  The stew should be hearty and
  thick.  Carrots or other vegetables can be added to the stew 10 minutes
  before it is done.
  
  Note: Commercially-made, good quality creamed coconut can be bought in 7
  ounce packets.  Available in most supermarkets, grocery and health shops,
  it can be stored for weeks in the refrigerator, to be used in sauces,
  stews, desserts and drinks.
  
  Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by
  Karen Mintzias.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southern Oyster Soup
 Categories: Soups
   Servings:  6
 
      1 c  Oyster liquor
      2    Dozen oysters
      6 c  Milk
      4 tb Butter
    1/2 ts Mace
    1/8 ts Salt
      1 ds Of pepper
 
  From: Gone With The Wind Cook Book; Valerie Whittle
  
  Paprika
  
  Heat oyster liquor to boiling point.  Add oysters and simmer until edges
  curl.  Scald milk; add butter, oysters, liquor, and seasonings.  Serve at
  once in hot soup bowls with a dash of paprika over soup.  Serves 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southern Turnip Green Soup (Florida Cooking)
 Categories: Soups
   Servings:  6
 
      1 bn Young turnip greens with-
           -turnips (1 pound)
      6 tb Butter
      1 c  Chopped onions
  1 1/2 ts Salt
  1 1/4 ts Sugar
  5 1/2 c  Chicken stock
      2 tb Lemon juice
      2 c  Half-and-half
      4 tb Cooked grits
           Salt and freshly ground-
           -pepper to taste
 
  Cut the turnip roots off the greens.  Clean and wash the greens, discarding
  any blemished or yellowed edges.  Tear the large leaves into smaller pices.
  Trim the ends and peel the turnips.  Cube into bite-size pieces, enough to
  make 4 cups.
  
  Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add
  the turnips and saute until crisp-tender, about 10 minutes.  Add the
  onions, and saute 5 minutes or until tender, but not browned.  Add 1/2
  teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock.
  Blend well, stir in the lemon juice, and set aside.
  
  In another skillet, melt the remaining 3 tablespoons of butter.  Add the
  greens and saute over medium heat for 10 minutes, until crisp-tinder.  Add
  the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups
  chicken stock.  Blend well and remove from the heat and cool for 15
  minutes.  Puree the greens in a food processor or in batches in a blender.
  Add the pureed greens to the turnip mixture.  Mix together and reheat. Add
  the half-and-half and the cooked grits, and adjust the salt and pepper to
  taste.  Serve hot.
  
  FROM:  The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
  by:  Ronnie Wright
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southwestern Grilled Cacti Soup
 Categories: Soups
   Servings:  4
 
           -Robbie Shelton
      6 oz Clarified Butter; 1 1/2
           -sticks or 12 tbs.*
    1/2 c  All-Purpose Flour
      6 c  Chicken Stock
      1 c  Milk
      1 c  Heavy Cream
      6 oz Pasteurized Processed Cheese
           -Spread Loaf; cut in small
           -pieces
      1 c  Tomatoes w/Green Chilies;
           -diced
    1/4 bn Broccoli; chopped
      1 md Yellow Onion; chopped
  1 1/2 c  Yellow Corn Kernels; cut
           -from the cob
      3 oz Jicama; peel & julienned
      3 md Nopalitos; grilled &
           -julienned (reserve 1/2 of
           -one for garnish
    1/4 bn Cilantro; washed & chopped

MMMMM-----------------------------GARNISH----------------------------------
           -Reserved Nopalitos
           Sour Cream
           Cilantro; chopped
 
     Melt 1 stick (8 tbs) butter in large, heavy saucepan over medium heat.
  Whisk in flour gradually and cook the roux 2 to 3 minutes until smooth and
  thickened.  Gradually whisk in 3 cups hot chicken stock, milk and cream,
  stirring constantly.  Add cheese, stirring until completely melted, then
  stir in tomatoes with green chilies. Reduce heat to low and simmer while
  preparing following mixture:
  
    In another saucepan, over high heat, melt remaining 4 tbs butter and
  saute broccoli, onion, corn kernels and jicama 3 minutes.
  
    Add nopalitos and simmer 1 more minute.  Turn off heat and add remaining
  chicken stock.  Transfer to food processor or blender and puree until
  smooth.
  
    Blend puree into soup mixture and stir in chopped cilantro. Garnish each
  serving with nopalitos, a dollop of sour cream and cilantro. Makes 2 to 2
  1/2 quarts.
  
    NOTES: To clarify butter, melt it slowly in a saucepan; skim foam off top
  and pour clear butter off; discard milky residue.
  
  This recipe is from Ed Baich from Baich's Bar & Grille. Located on the
  ground floor of the 2016 Main building in Houston.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spanish White Bean Soup
 Categories: Soups, Pork, Beans
   Servings:  6
 
      1 lb White beans - dried
     16 c  Water, divided
  2 1/2 lb Ham hocks - 4 hocks
  1 1/4 c  Leeks - diced
      2 c  Onions - chopped
      1 ts Garlic - chopped
    1/2 ts Thyme - dried
      1 ts Olive oil
  1 1/2 c  Carrots - chopped
  1 1/2 c  Turnips - cubed
    1/4 c  Coriander - fresh, chopped
 
  1.  Inspect the beans for imperfections or stones and rinse them under cold
  water.  Place in a soup pot with 4 cups water.  Bring to a boil and cook
  for 10 minutes.  Remove from the heat and cool for 30 minutes.
  
  2.  Drain the beans and return them to the soup pot with the remaining 12
  cups water.  Add the ham hocks, cover, and bring to a boil. Reduce to a
  simmer.
  
  3.  Meanwhile, saute the leeks, onions, garlic and thyme in the olive oil
  over medium heat until wilted, about 5 minutes.  Add to the soup pot.
  
  4.  Cook, covered, for 1 1/2 hours.  Add the carrots and turnips and cook
  for 30 minutes more.
  
  5.  Remove the hocks and cool.  When cool enough to handle, remove the meat
  from the bones, discarding the fat.  Add the meat to the pot.
  
  6.  Add the coriander and serve.
  
  Yield:  8 to 10 servings.
  
  Recipe from "Cuisine Rapide" from Pierre Franey and Brian Miller.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Lentil Soup
 Categories: Soups
   Servings:  4
 
      3 tb Olive oil
      2 tb Unsalted butter
      1    Onion, chopped
      2    Carrots, diced
      2    Ribs celery, diced
      1    Green bell pepper, cored,
           -seeded and diced
      1 sm "waxy" boiling potato,
           -peeled and diced
      1 ts Ground cumin
      1 ts Ground pure chili powder
    3/4 ts Ground allspice
      1 sm Imported bay leaf and 5
           -sprigs parsley
           Tied together with kitchen
           -string
    1/2 lb Lentils, picked over
      6 c  Chicken broth
           Salt
           Freshly-ground black pepper
 
  Place the olive oil, butter, and onion in a soup kettle, set over low heat
  and cook until the onion has softened, about 5 to 7 minutes. Increase the
  heat to medium, add the carrots and stir-cook for 1 minute. Add the celery
  and stir-cook for 1 minute.  Add the green pepper and stir-cook for 1
  minute.  Add the diced potato, cumin, chili powder, and allspice; stir-cook
  for 1 minute.  Add the herb bundle, lentils, and chicken broth; bring to a
  boil, then boil for 1 minute.  Cover and simmer for about 1 hour, or until
  the lentils are tender.  The soup may be prepared in advance up to this
  point.)
  
  Season the soup with salt and fresh pepper to taste and discard the
  parsley-bay leaf bundle.  Ladle the soup into warm bowls and serve steaming
  hot.
  
  Makes 4 to 5 servings.
  
  [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Garlic Soup
 Categories: Soups, Garlic
   Servings:  6
 
    1/4 c  Butter (1/2 stick)
      1 lg Head garlic, cloves
           -seperated, peeled and
           -chopped
      3 tb All-purpose flour
      3 c  Chicken stock OR
           Canned low-salt broth
      1 ts Cayenne pepper, or to taste
 
  Chopped parsley or chives for garnish
  
  Over medium heat, add garlic to butter and saute' until golden, about 3
  minutes (don't brown). Add flour and stir until mixture is just golden,
  about 2 minutes. Add stock and bring mixture to a boil, stirring
  constantly. Reduce heat and simmer 15 minutes. Stir in caynne. Garnish and
  serve.
  
  SOURCE: Syracuse Herald American 1/24/93 Posted By: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Meatball Soup
 Categories: Soups
   Servings:  4
 
      2    Hard-cooked eggs
    1/2 c  Cooked brown rice
    1/4 c  Soft bread crumbs
    1/4 c  Chopped green onion
    1/4 c  Chopped pitted ripe olives
    1/4 ts Dried rosemary, crushed
      1 ds Ground cloves
      1 ds Ground cinnamon
    1/2 lb Ground beef
    1/2 lb Ground pork
           Raisins
      2 c  Beef broth
 10 3/4 oz Can condensed tomato soup
      1 tb Chili powder
    1/2 c  Shredded Monterey Jack
           -(2 ounces)
 
  Coarsely chopped pitted ripe olives (optional) Chopped green onion
  (optional)
  
  Separate egg yolks from egg whites. Chop each separately. In a bowl combine
  the egg yolks, rice, bread crumbs, the 1/4 cup green onion, the 1/4 cup
  ripe olives, the rosemary, cloves, and cinnamon. Add ground beef and pork;
  mix well. Using 1 1/2 tablespoons meat mixture for each meatball, wrap
  mixture around 2 or 3 raisins and shape into balls.
  
  In a large saucepan combine beef broth, condensed tomato soup, chili
  powder, and meatballs. Bring to boiling; reduce heat. Cover and simmer for
  30 minutes. Stir in chopped egg whites. Top each serving with some of the
  cheese, and additional olives and chopped green onion, if desired. Makes 4
  to 6 servings.
  
  I hope she enjoy this recipe. Now, I have never heard of Taco soup, but I
  have heard of tortilla soup. I hope someone have the recipe she is looking
  for. Later. Susy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Pea Soup
 Categories: Soups, Vegetarian
   Servings: 10
 
 
       10 c water
    1 1/2 c split green peas
        2 x carrots, diced fine
        2 x celery, diced fine
        1 x onion,chopped fine
        1 t onion powder
        1 t garlic powder
        1 t paprika
      1/4 t cayenne
        2 T soy sauce
  
  Place peas and water in large pot.  Bring to a boil, reduce heat to medium
  low, add remaining ingredients, cover and cook for 2 hours. Stir
  occasionally.  When the ingredients are smooth like puree, serve.
  
  Helpful hint: stirring with a wisk helps blend the ingredients.
  
  FROM:  Mcdougall Helath Supporting Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Pumpkin Bisque
 Categories: Soups, Vegetables, Spicy
   Servings:  4
 
      1 lg Onion, chopped
      2    Cloves garlic, chopped
      1 tb Butter
      1 cn Pumpkin puree (16 ounces)
      4 c  Chicken stock
  1 1/2 ts Dried ground small red
           -chilies
    1/2 ts Pepper
    1/4 ts Ground allspice
    1/2 ts Sugar
    1/4 c  Dry sherry
      1 c  Half-and-half
 
  Freshly grated nutmeg, for garnish
  
  Saute the onion and garlic in the butter until they are soft and
  transparent.  Add the pumpkin, stock, chilies, pepper, allspice, sugar, and
  sherry.  Bring to a boil, then reduce the heat and cover.  Simmer for 30
  minutes.  Place the mixture in a blender and puree until smooth. Return the
  soup to the pot; add the half-and-half and simmer until heated through.
  Garnish with nutmeg and serve.
  
  Makes 4 servings.
  
  Nutrient Values per Serving: 210 Calories, 12 g Fat, 7 g Saturated Fat, 9 g
  Protein, 17 g Carbohydrate, 31 mg Cholesterol, 846 mg Sodium.
  
  [THE WASHINGTON POST; November 28, 1990; Dave DeWitt and Nancy Gerlach;
  "The Whole Chili Pepper Book"]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Red Bean Soup
 Categories: Soups, Beans
   Servings:  8
 
           Jim Vorheis
      1 ts Cayenne pepper
      1 ts Freshly ground black pepper
      2    Bay leaves, crumbled
      1 ts Ground cumin
      1 lb Dry red kidney beans
      3 qt Water
  1 1/4 lb Lean smoked ham hock
      1 tb Salt
  1 1/2 c  Chopped celery, cut into
           -1/2-inch pieces
      2    Cloves garlic, minced
    1/2 ts Tabasco sauce (or to taste)
      3 tb Minced fresh parsley
 
  Place cayenne pepper, black pepper, bay leaves and cumin in center of
  6-inch square of cheesecloth.  Pull edges together, making a ball of the
  spices.  Twist and tie with heavy thread.
  
  Rinse beans and put them in large kettle with spice ball, water, ham hock,
  salt, celery, onion and garlic.  Heat to boiling, reduce heat and simmer
  covered for 3-4 hours or until beans are tender, stirring occasionally.
  Just before serving, remove spice ball. Stir in Tabasco and parsley.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Sausage and Bean Soup
 Categories: Soups, Vegetables, Pork
   Servings:  4
 
    1/2 lb Fully cooked Polish sausage,
           -cut into 1/2" pieces
      2 ts Chili powder or adjust to
           -taste
    1/2 ts Oregano leaves
    1/4 ts Salt
  2 1/2 c  Water
     16 oz Can stewed tomatoes
    1/2 c  Uncooked elbow macaroni
     15 oz Can kidney beans, drained
 
  In large saucepan, combine sausage, seasonings, and tomatoes.  Bring to a
  boil.  Stir in macaroni.  Reduce heat to medium.  Cook for 8 to 10 minutes
  or until macaroni is tender.  Stir in beans; cook for an additional 1
  minute or until thoroughly heated.
  
  Makes 4 (1 1/4 cup) servings.
  
  Posted by Susan Barrington. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Seafood Soup
 Categories: Soups, Shrimp, Clams, Mussels
   Servings:  6
 
           Stephen Ceideburg
      1 lb Medium shrimp
      1 tb Vegetable oil
      2 qt Fish stock
      3    Fresh lemon grass stalks,
           -coarsely chopped
           Grated zest from 1 lime
      6    To 8 kaffir lime leaves
     10 sl Unpeeled fresh, galangal
      2    Fresh Serrano chiles,
           -stemmed, seeded, and
           -chopped
     24 md Mussels or clams in shells
      2 tb Freshly squeezed lime juice
      2 tb Fish sauce
      3 tb Chopped fresh cilantro
      1 tb Slivered fresh red hot chile
    1/4 c  Chopped green onion
           Salt
           Thin lime slices for garnish
           Fresh lime or other citrus
           -leaves and blossoms for
           -garnish
 
  Peel and devein the shrimp; cover and refrigerate the shrimp and reserve
  the shells.
  
  Heat the oil in a soup pot or large, heavy saucepan over high heat. Add the
  shrimp shells and saute until the shells turn bright pink. Add the stock or
  diluted broth, lemon grass or zest lime zest and leaves, galangal or
  ginger, and chiles. Bring to a boil, then reduce heat to low, cover, and
  simmer for 25 minutes. Strain the broth through a fine sieve into a clean
  soup pot. (At this point, the soup can be poured into a container and
  refriger- ated, uncovered, until cool, then tightly covered and stored for
  up to 3 days. Slowly reheat before proceeding.)
  
  Bring the strained soup to a boil over high heat. Add the mussels or clams,
  cover, and cook until the shells open, about 2 minutes. Remove the mussels
  or clams and break off and discard the top shell. Return the mussels or
  clams on the half shell to the broth. Add the shrimp and cook until the
  shrimp turn opaque, about 2 minutes. Reduce the heat to low, stir in the
  lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to
  taste; simmer about 1 minute. Ladle into preheated soup bowls, garnish with
  lime slices, leaves, and blossoms, and serve imme- diately.
  
  Serves 6 as a soup course, or 3 or 4 as a main dish.
  
  From "James McNair's Soups" (Chronicle Books, San Francisco). Posted by
  Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Sweet Potato Soup
 Categories: Soups, Spicy
   Servings:  4
 
      4 c  Chicken broth
      2 c  Diced sweet potatoes
      3 tb Orange juice
    1/4 ts Orange zest
      3 tb Heavy cream
    1/4 ts Ground Habanero chile pepper
      1 pn Of white pepper
 
  Info:  from Chile Pepper Magazine, August 1993 posted by Perry Lowell,
  GOURMET, July 1993
  
  Sweet potatoes are an excellent source of beta-carotenes.
  
  Makes 4 servings. Heat Scale: Medium
  
  chopped parsley for garnish
  
  Bring the broth to a boil, add the potatoes and boil until the potatoes are
  soft.  Place the potatoes and some of the broth in a blender and puree the
  mixture until smooth.
  
  Combine the puree with the reserved broth and the remaining ingredients.
  Simmer for 20 minutes.  Garnish with the parsley and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach and Buttermilk Soup
 Categories: Soups, Vegetables
   Servings:  4
 
      1 pk Frozen chopped spinach
      4 c  Chicken broth,reg. strength
      2 tb Grated lemon peel
      2 tb Cornstarch
      2 c  Buttermilk
           Salt
           Pepper
 
  1. Combine spinach and 2 cups broth in a 3- to 4-quart pan. Bring to boil
  on high heat; use a spoon to break spinach apart. As soon as spinach is in
  chunks, pour into a blender, add 1 tablespoon lemon peel, and puree until
  smooth.
  2. In pan, mix remaining 2 cups broth with cornstarch until smooth; add
  spinach mixture. Stir often on high heat until boiling. Mix in buttermilk
  and pour into bowls or mugs. Sprinkle with remaining peel and add salt and
  pepper to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Vegetable Soup
 Categories: Vegetables, Soups
   Servings:  6
 
      1 lg Onion, chopped
      4    Cloves garlic, crushed
      3    Chicken bouillon cubes
      3    Vegetable bouillon cubes
      3    Potatos, cubed
      3    Carrots, sliced
      2    Tomatos, cubed
      1    Zucchini, cubed, skin
           -removed
  1 1/2 c  Dried black-eyed peas
      1    Bag fresh spinach, remove
           -stems and chop
           Salt and pepper to taste
      2    Bay leaves
      1 tb Parsley
      6 c  Water
 
  Brown onion and garlic in small amount of olive oil.  Add water, heat to a
  boil.  Add bouillon cubes and stir.  Add all remaining ingredients and
  simmer until flavors are blended, approximately 1-1/2 to 2 hours.  Serve
  with grated Parmesan cheese, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Yogurt Soup
 Categories: Soups
   Servings:  4
 
      1 md Onion, finely chopped
  1 1/2 tb Butter
      2 ts Flour
    1/3 ts Salt
    1/4 ts Tarragon
      1 ds Nutmeg
      1 ds Cayenne
  1 1/2 pk (10 oz ea) frozen chopped
           -spinach, thawed but NOT
           -drained
      2 c  Chicken broth
    3/4 c  Yogurt
 
  Half lemon slices for garnish
  
  In 3 quart saucepan, saute onion in butter until soft but not brown. Mix in
  flour, salt, tarragon, nutmeg and cayenne.  Cook until bubbly. Mix in
  spinach, then broth.  Bring to a boil.  Reduce heat and simmer, uncovered,
  for 15 minutes.
  
  Place in blender, about 1/3 at a time (I used a hand blender right in the
  pot) and puree.  Return to saucepan.  Add yogurt, whisking until smooth and
  blended.  Heat just until steaming.  (Do not boil.)
  
  Add salt, if needed.  Serve with a lemon slice on top of each serving.
  
  Serves 4.
  
  Posted by Ellen Cleary. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Split Pea Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 lb Smithfield Ham, Bits/Pieces
      1 lg Onion, Chopped
      1 ga Water
      2 lb Split Peas
      3 lg Carrots, Chopped Fine
      2    Celery Stalks W/Leaves
 
  Separate fat from meat. Fry fat in soup pan. When crisp, discard solids.
  Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add
  water, peas, carrots, and celery (center portion with leaves, chopped
  fine). Cover and cook slowly until peas are mushy. Do not puree.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Split Pea Soup with Sorrel
 Categories: Soups
   Servings:  8
 
      2 tb Sweet butter
      2 md Onions; roughly diced
      1 md Carrot; roughly diced
      2    Celery stalks; roughly diced
      1 ts Finely minced garlic
  1 1/2 c  Dry split peas
      6 c  Chicken stock or water
           -OR low-sodium chicken broth
      1 sm Ham hock; -=OR=-
      6 oz -Cooked ham or bacon
      1    Lemon, cut in half
      3 bn Fresh sorrel
      1 c  Whipping cream
           Salt and pepper; to taste
 
  IN A STOCK POT, over low heat, melt the butter and add the onion, carrot,
  celery and garlic. Let the vegetables cook, stirring, until limp, about 15
  minutes, being careful not to brown. Add the split peas, stock, ham hock
  and lemon and bring to a boil. Reduce the heat to low and simmer for 30
  minutes, or until the peas are completely soft. Remove the ham hock and the
  lemon. Add the sorrel and cream. Transfer to a food processor or blender
  and puree until smooth. Strain through a fine sieve. Taste for salt and
  pepper and adjust as desired. Serve this soup piping hot or well chilled.
  
  NOTE: If the soup is chilled, thin it with an additional cup of stock,
  low-sodium broth or water.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Split Pea and Lamb Soup
 Categories: Soups
   Servings:  6
 
      1 pk Split peas,green or yellow
      4 c  Thinly sliced celery
      1    Large onion,chopped
    1/2 lb Boned lamb shoulder or neck*
      2    Garlic cloves,chopped
      1    Large dried bay leaf
      7 c  Chicken broth
 
  * - cut into 1/2" chunks
  ==========================================================================
  1. Sort peas, discarding any debris. Rinse peas; drain, and set aside.
  2. In a 5-6 quart pan over high heat, combine celery, onion, lamb, garlic,
  bay leaf, and 1/2 cup water. Cover and simmer rapidly for 10 minutes.
  Uncover, turn heat to high, and stir often until browned bits stick in pan.
  Deglaze by adding 1/3 cup water and stirring to scrape browned bits free.
  Stir often until liquid evaporates and browned bits form again. Repeat
  deglazing step several more times until vegetables are a rich brown, about
  30 minutes total.
  3. To pan, add split peas and 7 cups chicken broth; bring to a boil on high
  heat. Cover and simmer until peas mash easily, about 1 hour.
  4. Discard bay leaf. (You can chill soup atthis step, and continue the next
  day.) Transfer 3 cups soup (but no meat) to a blender or food processor.
  Whirl until smoothly pureed. Return to pan. For thinner soup, add more
  broth. Stir on high heat until hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Split Pea Soup with Spareribs
 Categories: Soups
   Servings:  8
 
      3 lb Spareribs
      8 c  Water
      1 lb Yellow or green split peas
      2    Celery stalks; cut in chunks
      3    Carrots; cut in chunks
      4    Leeks; trimmed and diced
      1 ts Hickory smoked salt
      1 ts Salt
    1/4 ts Ground thyme
      2    Bay leaves
     10    Parsley sprigs
     10    Black peppercorns
 
  Combine spareribs and water in large kettle. Bring to boil. Rinse and drain
  peas and add to ribs along with celery, carrots, leeks, smoked salt, salt
  and thyme. Tie bay leaves, parsley and peppercorns in small square of
  cheesecloth and drop into soup. Cover, reduce heat and simmer 3 to 4 hours
  or until soup is consistency of thin porridge. Add hot water from time to
  time if needed. Remove ribs from soup, strip meat off bones and return meat
  to soup. Adjust seasonings, if needed. Reheat if needed, remove bundle of
  herbs and ladle soup into hot bowls.
  
  (C) 1992 The Los Angeles Times
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Split Pea Soup
 Categories: Soups
   Servings:  8
 
      8 c  Water
      2 c  Green split peas
      1    Celery stalk
           - coarsely chopped
      1 lg Carrot; chopped
      1 sm Onion; chopped
    1/4 ts Ground thyme
      1 ds Red pepper
      1    Bay leaf
           Salt, pepper
 
  Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf
  in large kettle. Season to taste with salt and pepper. Boil vigorously 20
  minutes, then reduce heat, cover and simmer until split peas are tender.
  Press soup through fine sieve and reheat just to boiling point.
  
  Created by: Andersen's, Buellton, Calif.
  
  (C) 1992 The Los Angeles Times
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Split Pea Soup
 Categories: Soups
   Servings:  8
 
      2 c  Of peas or beans equals one
           -pound.
           Place together in kettle
           -(soaked overnight):
      2 c  Dried split peas
      3 qt Cold water
      1    Ham bone or small shank end
           -of ham
      1 lg Onion, minced
           Then add:
      3    Stalks celery, with tops,
           -chopped fine
      1    Sprig of parsley
 
  Info:  posted by Perry Lowell, INTERCOOK Echo, April 1993 from Betty
  Crocker's Picture Cook Book, First Edition, 1950
  
  Quick-cooking dried peas and beans do not *require* overnight soaking. Some
  people, however, believe even those are *better* for soaking. Others prefer
  the old-fashioned type.  If you prefer to soak beans or peas, measure the
  amount of water specified in these recipes. Leave the beans or peas in it
  overnight.  Next morning, add the remaining ingredients.  No draining is
  necessary.
  
  Bring slowly to boiling point.  Cover and simmer 4 to 5 hours until beans
  or peas are tender and the liquid partially cooked down.  For smooth soup,
  rub through a coarse sieve.  Some prefer leaving some of the beans or peas
  whole.  Skim off excess fat.
  
  Thicken, if desired, with:
  
  3 Tablespoons butter 3 Tablespoons flour
  
  Dilute as desired with:
  
  milk or water
  
  Season to taste with:
  
  salt pepper
  
  Serve hot. Amount: 8 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Split Pea Soup
 Categories: Penn-dutch, Soups
   Servings:  1
 
      1 c  Split Peas
      1    Ham Bone
      3 qt Water
      1 tb Onion, Minced
      3 tb Butter
      3 tb Flour
      1 ts Salt
    1/8 ts Pepper
      2 c  Milk
 
  Wash and soak peas in water to cover, overnight. In the morning drain off
  the water and cover with 3 quarts of fresh water. Add the ham bone and
  onion and cook until peas are soft. Rub through a sieve. Melt the butter
  and stir in the flour until well blended and smooth. Add the salt, pepper
  and milk and cook, stirring constantly until the mixture thickens. Combine
  with the strained liquid and cook until rather thick. Serve hot. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Split Pea Soup with Croutons
 Categories: Soups, Vegetarian
   Servings:  6
 
      1    To 2 T Safflower oil, as
           -necessary
      1    Onion, chopped
      2    Cloves Garlic, minced or put
           -through a press
      2    Carrots, chopped
      1    Leek, white part only,
           -cleaned and sliced
      2 c  Split peas, washed
      6 c  Water
      1    Bay leaf
           Sea Salt and pepper to taste
      2 tb Butter
      6 sl Whole Wheat Bread, cut in
           -cubes
      1    Clove Garlic, minced or put
           -through a press
 
  From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989.
  
  Heat safflower oil and saute onions and garlic until onion is tender Add
  carrots and leeks, saute a few more minutes and add split peas, water, bay
  leaf, salt, and freshly ground pepper to taste.  Bring to a boil, reduce
  heat, cover and simmer 1 hour, or until peas are tender. Remove bay leaf
  
  Puree half the soup in a blender or through a food mill and return to pot.
  Adjust seasonings.
  
  Heat butter in a pan and add garlic and bread cubes.  Saute until cubes are
  golden (this can be done in advance).  Remove from heat.
  
  Heat soup through and serve, topping each bowl with a generous handful of
  croutons.  This freezes well.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spring Green Potato Soup
 Categories: Soups, Vegetables
   Servings:  8
 
      1 tb Safflower oil
      1 lg Onion; minced
      1 lg Russet potato; peeled,
           - cut into 1-in cubes
      1 lg Sweet potato; peeled,
           - cut into 1-in cubes
      6 c  Chicken stock
           -=OR=- Canned Broth
           -(preferably low-sodium)
      1 ts Dried dillweed
    1/8 ts Cayenne pepper
      1 c  Frozen peas
      1 c  Packed sliced Romaine leaves
           Salt to taste
 
  This isn't made with green potatoes, but is rather made green by the
  addition of peas and lettuce.
  
  HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat. When hot, add onion.
  Cook until softened, about 4 minutes, stirring often. Add all potatoes and
  cook 1 minute, stirring constantly. Add 4 cups stock or broth, dillweed and
  cayenne. Bring to boil. Simmer, covered, 20 minutes. Add peas and lettuce.
  Cook until potatoes and peas are completely tender, about 5 minutes. Puree
  soup in food processor with metal blade until smooth, about 2 minutes.
  Return to pan. Thin as desired with remaining stock or broth. Adjust
  seasoning. It's bright green when freshly made; the color lightens on
  storage but it's still appealing. Can be made 3 days ahead and
  refrigerated. Can also be frozen as long as 3 months. Serve hot or chilled.
  
  Makes 6 1/2 Cups
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Squash Soup
 Categories: Soups, Low-cal, Vegetarian
   Servings:  4
 
      6 lb Butternut squash
  5 1/2 c  Stock (your choice)
      2    Medium onions, chopped
      3    Stalks celery, thinly sliced
    1/2 ts Dried sage OR
      1 ts Minced fresh sage
      1 tb Ground coriander
      1 tb Honey
      1 ts Ground cumin
 
  Servings:  4
  
  1. Cut squash in half lengthwise, remove seeds.  Cut each piece in half
  again.  Steam over boiling water until tender.  When cool enough to handle,
  scoop flesh from shell and mash well.  You should have four cups of squash.
  Set aside. 2. In a 3 quart saucepan, combine the stock, onions, celery and
  sage. Bring to boil, reduce heat and simmer for 20 minutes, or until the
  vegetables are tender. 3. Add the squash, coriander, honey and cumin.
  Process in blender, a part at a time, until smooth. Return to pan and
  simmer for 15 min.
  
  Per serving: 72 calories, 1 g fat (12.5*), 1.9 g protein, 0 cholesterol, 59
  mg sodium. From Prevention Magazine, January 1991 as given to them by: The
  Heartland (spa), Gilman, Illinois Posted by: Sheila Exner, January 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: St. Louis' Ham Chowder
 Categories: Soups
   Servings:  6
 
  1 1/2 tb Butter
      1 lg White onion, chopped
      2 cl Garlic, minced
  1 1/2 c  Water
      2 tb Dry sherry
    1/2 c  Water
    1/2 lb Lean bacon
      6    Stalks celery sliced
           Diagonally
      3 c  Cubed new potatoes w/skin
  1 1/2 c  Milk, cream or yogurt
      4 tb Flour
 
  In dutch oven, saute bacon in butter until bacon in browned.  Add onion,
  celery, garlic, potatoes, 1 1/2 c water and milk.  Bring to boil and simmer
  30 minutes uncovered.  Combine sherry, water and flour.  Whisk sherry
  mixture into chowder and simmer until thickened. Add salt and fresh black
  pepper to taste.
  
  Makes 6 servings.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steve's Mum's Lentil Soup
 Categories: Soups
   Servings:  4
 
      1 lb Lentils (washed)
      1    Large onion
      3    Cloves garlic
      4 oz Mushrooms, sliced
      2    Ribs of celery, sliced diag.
      2    Carrots, grated
      2 ts Oregano or thyme
      1    Salt to taste
      1    Pepper to taste
    1/2 lb Small pasta shells, cooked
 
  Place all ingredients except pasta in a large pot.  Cover with cold water
  to the depth of the 2nd knuckle of your index finger.  Cover pot and simmer
  over low heat until the lentils are tender (about one hour). Taste and
  correct seasoning.  Stir in cooked, drained pasta, and garnish with
  parsley.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Soup
 Categories: Soups
   Servings:  4
 
      2 c  Strawberries
    1/2 c  Yogurt, plain
    1/2 c  Sugar, (OR
    1/4 c  Honey)
    1/2 c  Dry red wine
      1 c  Strawberry halves
 
  A lovely first course on a summer's eve.
  
  Scrumptious Strawberry Soup
  
  Blend all ingredients together in a blender, except strawberry halves.
  Chill overnight.  Garnish with strawberry halves.  Serve chilled.
  
  Serves 4
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Tropical Soup
 Categories: Soups
   Servings:  1
 
      3 c  Strawberries
      1 c  Frozen cherries
      4 c  Frozen strawberry juice
           Diluted
      2 tb Clover honey
    1/2 c  Fresh lime juice
    1/2 c  Sweet white wine
    1/2 c  Light cream
      2 tb Cornstarch
      2 tb Cold water
    1/2 c  Sour cream
 
  Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime
  juice and white wine until mixture thickens. Stir occasionally as it is
  cooling. Put strawberries and cream with chilled mixture and blend until
  smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of
  sour cream to each serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Soup
 Categories: Soups, Desserts
   Servings:  4
 
      1 c  Plain Yogurt
      1 c  Sliced fresh Strawberries
      2 tb Orange juice
      1 tb Honey
 
  Servings:    4
  
  GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices
  
  In food processor fitted with steel blade, blend ingredients.  Serve
  chilled.  Add garnish to each serving.
  
  VARIATIONS: - substitute white or red grape juice for orange juice.
  
  Posted by Joan Johnson. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Summer Soup
 Categories: Soups, Vegetarian
   Servings:  2
 
    375 ml Vegetable stock
    175 g  Potatoes
    1/2 lg Onion
      1    Leeks
      5 ml Olive oil
     25 g  Basil leaves
     50 g  Water cress
           Ground black pepper
 
  Clean the potato and cut into chunks Peel and chop the onion Rinse and
  slice the leeks chop the basil leaves 1 Combine the stock, potatoes and
  onions in a large saucepan. 2 Cook until the potatoes are tender (about 20
  minutes) 3 Heat oil in a non-stick frying pan and saute leeks for 10
  minutes
    until almost tender. 4 Add the basil and watercress and cook for a
  further 5 minutes. 5 Puree the soup in a blender 6 Add black pepper 7
  Return to the pan and heat gently, then serve
  
  Per Serving
  
  137 calories 5.1g protein 24.9g carbohydrates
  
  Carbohydrate breakdwon
  
  6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Summer Vegetable Soup
 Categories: Soups, Vegetables
   Servings: 10
 
      1 lb Stew meat,lean,1" cubes
      1    Beef knuckle bone,cracked
      4 qt Water
      8    Tomatoes,large,fresh,chopped
      2 ts Salt
      1 ts Pepper
      1    Red pepper,hot*
      1    Bay leaf
      2    Onions,lg,mild,peeled/choppe
      1 c  Celery
      2 c  Carrots,scraped/sliced
      1    Potato,medium,peeled/diced
      1 c  Lima beans,fresh
      1 c  Cabbage,chopped
  1 1/2 c  Corn,fresh,cut from cob
 
  1. Place beef and beef knuckle in soup pot. Add the water, tomatoes, salt,
  pepper, red pepper, bay leaf, and onion. Bring to a boil, then lower heat,
  partially cover the pot, and let the mixture simmer for 3-4 hours, or until
  the meat is very tender.
  2. Remove knuckle bone and bay leaf. Add celery, carrots, potato, lima
  beans, and cabbage. Continue to simmer about 30 minutes. Add corn and
  continue to cook until all vegetables are tender.
  3. Cool slightly, remove surface fat, then reheat and serve.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunday Black-Bean Soup (New York Times)
 Categories: Soups
   Servings:  6
 
      1 lb Dried black beans
      2    Smoked ham hocks
      3 c  Chicken stock
      4    Coarsely chopped carrots
      3    Coarsely chopped onions
      3    Coarsely chopped celery
      1 tb Chopped jalepeno pepper
      3    Garlic cloves
      1 ts Cumin
      1 c  Dry sherry
      1    Lime (juice)
 
  To soak beans quickly, cover them with generous amount of water, cover pot,
  bring water to boil and boil 2 minutes.  Remove cover and allow beans to
  sit in the liquid for one hour.  Drain. In hot oil (1-2 Tb.), saute
  carrots, onions, celery, and garlic until onions are golden. Add cumin and
  jalepenos. When beans are ready to cook, add ham hocks to beans along with
  sauted vegetables, and chicken broth and enough water to cover. Cook for 1
  1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking
  liquid.  Puree beans and vegetables. Add sherry and lime juice and enough
  of the reserved liquid to make a thick soup. Can be served with chopped
  corriander or sour cream or lemon slice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunshine Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      2 c  Squash, cooked and mashed
      3    Onions, chopped
      1 c  Celery, chopped
      1    Clove garlic, minced
    1/2 ts Rosemary
      1    Qt. chicken stock
    1/4 ts Black pepper
      2 c  Skim milk
 
  From "Recipes to Lower Your Fat Thermostat" by La Rene Gaunt.
  
  Garnish nutmeg
  
  Combine all ingredients except milk in a soup pot.  Cook until onions and
  celery are tender.Remove from heat, add milk, sprinkle with nutmeg and
  serve immediately.
  
  Posted by Sheryl Mccue. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Susan Spicer's Garlic Soup
 Categories: Soups, Garlic
   Servings:  6
 
      2 lb Onions - roughly chopped
      2 c  Garlic - peeled and chopped
      2 tb Olive oil
      2 tb Butter - unsalted
  1 1/2 qt Chicken stock
    1/2    Loaf French bread - stale
           -and in chunks
      1 pt Half & half - or cream
      1    Bouqet garni tied together
           -with butcher's string
           (or cotton string): 10 3"
           -stems of parsley,
      5    Stems of fresh thyme* and 1
           -bay leaf.
 
  *if you don't have fresh thyme for the bouquet garni, 1 teaspoon of dried
  thyme leaves will do.
  
  Saute onions and garlic in butter and olive oil stirring frequently, over
  low to medium heat until deep golden color is reached (about 30 minutes).
  Add chicken stock, bouquet garni and bread.  Simmer 15 to 20 minutes.
  Remove bouquet garni.  Puree in blender.  Strain through medium strainer.
  Heat and add half & half.  Salt and pepper to taste. The soup is better the
  second day, as it mellows overnight.
  
  From Chef Susan Spicer of The Bayona, New Orleans, LA
 
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      Title: Sweet Corn and Cheddar Chowder
 Categories: Soups
   Servings:  4
 
      3 tb Butter
      1 lg Onion; chopped
      1    Celery stalk; chopped
      1    Carrot; chopped
      2 ts Dry mustard
  1 1/2 c  Canned chicken broth
    3/4 lb Potatoes; peel & dice
      1 tb Chopped fresh thyme or
      1 ts -dried thyme
      1 lg Bay leaf
      3 c  Corn kernels; fresh or
           - frozen
      3 c  Half and half or milk
      2 c  Shredded sharp cheddar
           - cheese
      1    Green onion; thinly sliced
 
  Melt 3 Tbsp of the butter in a heavy large saucepan over medium heat.  Add
  the chopped onion, celery and carrot and saute until vegetables begin to
  soften, about 5 minutes.  Mix in 2 tsp dry mustard.  Add 1 1/2 cups canned
  chicken broth, potatoes, bay leaf, and thyme.  Bring mixture to a boil.
  Reduce heat to low, cover saucepan and simmer until potaotes are almost
  tender, about 10 minutes.  Add the corn and half and half.  return soup to
  a simmer. Cover saucepan and cook until vegetables are tender, about 6
  minutes. Reduce heat to very low and add the cheddar cheese to the soup,
  mixing until cheese is just melted. Season soup to taste with salt and
  pepper. Ladle soup into deep bowls, and garnish with remaining cheese and
  green onion and serve.
  
  From Bon Appetit; August 1991
  
  Shared by Robert Rostrup
 
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      Title: Sweet Onion Soup
 Categories: Soups
   Servings:  6
 
      4    Onions, chopped (fine or
           -chunky, your choice)
      4 tb Margarine or butter
      4 c  Vegetable broth
      1 c  White wine
      2 tb Chopped sage
      2 tb Chopped thyme
 
  From Laurie Jackson, Black Canyon City, AZ.
  
  salt and pepper corn bread or corn muffins cheddar cheese
  
  Place cornbread in individual serving dishes, and top with cheese. Saute
  onions in butter.  Add the broth and wine; salt and pepper to taste. Simmer
  about 15 minutes.  Add the sage and thyme; simmer 5 minutes more. Pour over
  the cornbread and cheese.
  
  You can personalize this recipe by adding your own ingredients, such as
  lentils, vegetables, meat, or other herbs, etc.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Potato Soup
 Categories: Soups
   Servings:  6
 
      2 tb Butter
      1 md Onion, finely chopped
      3    Stalks celery, thinly sliced
      5    Sweet potatoes (2 lbs),
           -peeled, grated
      2 lg Apples (Macs), peeled,
           -cored, grated
      5 c  Stock (chick, beef, veg)
  1 1/2 ts Grated orange zest
    1/2 ts Salt
 
  Heat the butter in the cooker. Saute the onions until soft, about 3
  minutes.  Add the celery and sweet potatoes and toss to coat with the
  butter.  Add the grated apples, stock, 1 tsp orange zest, and salt.
  
  Lock the lid in place and over high heat bring to pressure.  Adjust the
  heat to maintain pressure and cook for 4 minutes.  Let the pressure drop
  naturally or quick reduce under cold water.  Remove the lid.
  
  If the soup seems too thin, puree about a third of it in a blender and stir
  the puree back into the soup.  Add in the remaining zest and salt to taste.
  Heat thouroughly before serving.
  
  Source: Adapted from _Cooking under pressure_ by Lorna J. Sass. ISBN
  0-688-08814-7
 
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      Title: Swirled Succotash Soup
 Categories: Soups
   Servings:  4
 
      3 c  Chicken broth
      3 c  Fresh baby lima beans
      3 c  Whole kernel corn
    1/4 c  Creme fraiche or sour cream
           Salt and pepper to taste
    1/4 c  Julienned, ham or
 
  cooked crumbled bacon
  
  Bring 1-1/2 cups broth to a boil in each of 2 medium saucepans.  Add limas
  to one, corn to the other.  Return to a boil, lower heat, cover and simmer
  until tender. (Frozen vegetables will be ready in about 5 minutes; fresh
  corn in about 3 minutes; fresh limas in about 5-10 minutes.) In food
  processor or blender, puree limas and their brothfor 1 minute or until
  smooth.  Press mixture through a sieve set over the saucepan in which the
  beans cooked.  Set aside.  In clean, dry food processor or blender, puree
  corn and its broth 1 minute or until smooth.
  
  Press through sieve set over the saucepan in which the corn cooked. Stir in
  2 tbsp creme fraiche or sour cream to each mixture and heat through over
  medium low heat.  Season each mixture to taste with salt and pepper. To
  serve, divide lima mixture into 4 warm soup bowls or mugs, filling them
  only half full.  Add corn mixture and swirl with a spoon. Sprinkle ham or
  bacon over each serving if desired.  Serves 4 as a first course or light
  lunch or supper accompanied by bread, cheese,and a salad.
  
  Origin:  Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens.
 
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      Title: Swiss Broccoli Soup
 Categories: Soups
   Servings:  8
 
           Jim Vorheis
  5 1/2 c  Whole milk
     10 oz Frozen chopped broccoli, or
  1 1/2 c  Chopped fresh broccoli
      3 tb Chopped onion
      2 tb Butter
      1 tb Flour
      2 c  Grated Swiss cheese
    1/4 ts Salt
 
  Heat milk in large saucepan until simmering.  Cook broccoli and onions in
  milk until tender.  Melt butter in small saucepan. Stir in flour. Add
  butter-flour mixture to milk.  Cook and stir 3 minutes. Remove from heat
  and add grated cheese and salt. Stir until cheese is melted. Serve
  immediately.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swiss Cheese Vegetable Soup
 Categories: Soups
   Servings:  4
 
      1 ea Swiss Vegetable Soup Mix *
      3 c  Hottest tap water
      1 c  Milk or light cream
      6 oz Swiss cheese
 
  Servings:  4
  
  *Use Knorr or Maggi dry soup mix.
  
  Combine soup mix and water in 2 quart glass bowl.  Cover, microcook on HIGH
  for 15 minutes.  Stir in milk and cheese.  Microcook on MEDIUM- HIGH (70%)
  for 5 minutes.  Stir, cook for 1 minute more or until heated through.
  
  Serve with soft biscuit breadsticks.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Soup
 Categories: Soups, Poultry, Vegetables
   Servings:  6
 
    1/2 lb Ground turkey
      1 sm Onion, chopped
      1    28 oz can tomatoes, slightly
           -blended
      1    15 oz can kidney beans,
           -undrained
      2    To 3 Tbsp. taco seasoning
     17 oz Whole kernel corn, undrained
 
  This is a really easy soup to prepare.  Cornbread and tortilla chips go
  well with it.  You can also add some "hot" to it if you desire.  It also is
  a good soup to put in the crock pot.
  
  Brown turkey and onion.  Drain well.  Add remaining ingredients. Simmer for
  15 minutes.
  
  Serves 6 to 8.
  
  Posted by Sheryl McCue. Courtesy of Fred Peters.
 
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      Title: Tarascan Bean Soup
 Categories: Soups, Vegetables
   Servings:  4
 
    1/2 lb Dry red kidney beans (1 1/4
           -cups)
      2    Sprigs epazote, finely
           -chopped (Optional) *
      1 ts Salt
      2 ts Toasted ** dry oregano
    1/2 lg White onion, sliced
      1 tb Olive oil
      1 lb Roma tomatoes
      2    Cloves roasted *** garlic
      2 tb Pureed chipotles in adobo
           -(see recipe)
      2    Pasilla de Oaxaca chilies
           -(or anchos or mulatos),
           Stemmed
    1/2 c  Peanut oil
      3 oz Monterey Jack cheese cut
           -into 4 slices.
 
  "This soup's hearty nature is appropriate, given the legendary fierceness
  of the Tarascan Indians of Michoacan, with whom the dish originated. The
  Tarascan civilization of the 14 th and 15th centuries was one of the few
  that was never conquered by the Aztecs, and was one of the last in Mexico
  to fall to the Spanish conquistadores.
  
  * This herb might be found at Hispanic markets. ** Toast oregano by quickly
  stirring it in a hot, dry skillet for about 1 minute. *** Roast the garlic
  by wrapping it in foil and slowly baking it in a 300 F oven for about 25
  minutes.
  
  Place the beans in a saucepan with the epazote, salt and oregano. Add
  enough water to cover the beans.  Cover the pan and bring to a boil. Reduce
  to a simmer, and cook for about 1 1/2 hours or until the beans are soft,
  stirring occasionally.  Add more water as necessary.
  
  Saute the onions briefly in the olive oil.  Cut the tomatoes in half and
  remove the seeds.  Place the tomato halves on a baking sheet and roast in a
  350 F oven for 45 minutes (this intensifies their flavor). Transfer the
  tomatoes to a blender, add the cooked beans, onions and chipotle puree, and
  blend.  Add a little water if it seems too thick. Put the pureed mixture
  through a medium-mesh or fine-mesh sieve or pass it through a food mill, to
  remove seeds and skins.
  
  Transfer the soup to a saucepan and heat over low heat.  Meanwhile, lightly
  fry the chilies in the peanut oil for a few seconds, just until softened,
  and then cut into strips.  Add the slices of cheese and the chili strips to
  the soup and season with salt to taste.  When the cheese has melted, ladle
  the soup into bowls and serve.
  
  Makes 4 servings.
  
  Per Serving: 253 calories, 12 gm protein, 23 gm carbohydrates, 0 gm fat, 0
  gm saturated fat, 0 mg cholesterol, 1131 mg sodium.
  
  From "The Great Chili Book" by Mark Miller
  
  [Kristen Eddy; The Washington Post; Nov 24, 1991]
  
  Posted by Fred Peters.
 
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      Title: Terrapin in Cream
 Categories: Soups
   Servings:  6
 
      6    Egg; hard-boiled
      8 tb Butter
      2 c  Cream
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Allspice
    1/2 ts Nutmeg
      2 c  Terrapin; cooked & picked
    1/2 c  Sherry
 
  Calories     per serving:             Number of Servings:   6 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  To cook terrapins:  Boil a few and pick them, cutting out the gall bladder,
  which is attached to the liver.  Be sure not to break the gall sac. Reserve
  the eggs, and put all to stew with 1/2 pint of claret, and rather more
  Madeira, until done.
  
  Force egg yolks through a sieve, then cream then with butter. Scald cream
  over hot water, add seasonings, and beat in egg yolk and butter mixture.
  Add terrapin and sherry, and heat thoroughly.
  
  ~-- Mrs. S. Scott Beck, Kent Co., MD The Hammond-Harwood House Cookbook
 
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      Title: Texas Chili Chicken Stew
 Categories: Soups
   Servings:  4
 
      2 tb Vegetable oil
    1/2 c  Chopped onion
      1 c  Chopped green pepper
      1    Garlic clove
    1/4 c  Flour
      1 ts Chili powder
    1/2 ts Basil
    1/4 ts Oregano
      2 tb Chopped mild green chilies
      2 cn Chicken broth (12 oz)
      2 c  Cooked chicken, diced
      1 cn Chopped stewed tomatoes
           -(8 oz)
      1 cn VEG-ALL Mixed Vegetables,
           With liquid (16 oz)
 
  1. Heat oil in 2-quart pot. Cook onion and green pepper until tender, but
  not browned.
  
  2. Add garlic and stir in flour, chili powder, basil, oregano, chilis,
  chicken broth and diced chicken.
  
  3. Bring to a boil and simmer for 20 minutes.
  
  4. Stir in tomatoes and VEG-ALL and cook 10 minutes longer.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The Best Black Bean Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 lb Black beans, picked over,
           -rinsed, and soaked for
     10    Hours or longer in water to
           -cover by at
           Least 4 inches
      6 c  Beef broth
      8 c  Water
      1 cn Tomatoes with their juice,
           -chopped (28 to 32
           Ounces)
      2 ts Cumin
           Salt to taste (Optional)
           Freshly ground black pepper
           -to taste
           JALAPENO CREAM:
    2/3 c  Plain nonfat or low-fat
           -yogurt
      1    Or 2 fresh jalapenos OR
           -pickled jalapenos, seeded
           -and
           Minced
      3 tb Minced fresh parsley
      1 tb Minced fresh cilantro
           -(Optional)
           GARNISHES (Optional):
    1/2 c  Chopped red onion
    1/2    Avocado, peeled, seeded, and
           -chopped
 
  SOUP:
  
  Drain the beans and put them in a large, heavy pot.  Add the broth and
  water.  Bring the beans to a boil, stirring them a few times, reduce the
  heat, and simmer the beans in the uncovered pot for 1 hour.
  
  Stir in the tomatoes with their juice and the cumin, and continue simmering
  the beans for 2 hours or until the beans are soft (check after 1 and 1 1/2
  hours, since the timing depends on the dryness or age of the beans.)
  
  Transfer the mixture to a large bowl, and let the mixture cool briefly.
  Rinse out the pot.  Then puree the mixture in batches in a blender or food
  processor until the mixture is smooth, returning the puree to the pot as
  you go.
  
  Season the soup with the salt (if desired) and pepper, and bring the soup
  to a simmer.  If the soup is too thin, simmer it in the uncovered pot,
  stirring it often, until the desired consistency is reached.
  
  To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley,
  and, if you are using it, cilantro.  Serve a dollop of the jalapeno cream
  atop each bowl of soup.  If you wish, you may also garnish the soup with
  the chopped red onion and/or chopped avocado.
  
  PREPARATION TIPS:  You can prepare the soup up to 4 days in advance and
  store it, covered, in the refrigerator.  Or you can freeze it.  The
  jalapeno cream can be prepared 1 or 2 days ahead.
  
  SERVING SUGGESTIONS:  In addition to the jalapeno cream, try garnishing the
  soup with chopped red onion and/or chopped avocado.  With bread and salad,
  this soup could be the base for a light lunch.
  
  Makes 6 to 8 main or 8 to 10 first-course servings.
  
  [ "Jane Brody's Good Food Gourmet";1990; ISBN 0-393-02878-X ]
  
  Posted by Fred Peters.
 
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      Title: The Best New England Clam Chowder
 Categories: Soups, Clams
   Servings:  6
 
    1/4 lb Butter (1 stick)
      1 c  Chopped onions
      1 c  Chopped celery
    1/2 c  Flour
      4 c  Clam juice, heated
      2 oz Salt pork, scored
      2    Bouillon cubes
     12 oz Chopped clams
      2 c  Boiled, diced potatoes
 
  Saute the onion and celery in the butter until the onion is tranlucent. Add
  the flour to make a roux, stirring well.  Add the heated clam juice slowly,
  stirring constantly.  Add the bouillon cubes and scored salt pork. Stir in
  the clams and the potatoes.  Remove from the heat and let stand for 20
  minutes.  Remove the salt pork before serving.
  
  [Regis and Kathy Lee Live Program; Aug 12, 1992]
  
  Posted by Fred Peters.
 
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      Title: Three Way Potato Soup
 Categories: Soups, Vegetables
   Servings:  4
 
  1 1/4 lb Potatoes (four medium)
      1 tb Butter or margerine
      1 c  Chopped onion
  2 1/2 c  Boiling water
      2    Chicken bouillion cubes
      2 tb Chopped parlsley
           Salt & Pepper
 
  Peel potatoes and cut in  3/4 inch cubes.  in 2 to 3 qt saucepan, melt
  butter.  Add onion, saute 5 mins.  Add potato cuebs, water and bouillion.
  Cover, bring to boil, and boil just until potatoes are tender, about 15
  mins.   Remove 1 cup of the potato cubes with a slotted spoon.  Set aside.
  Pure contents of saucepan in electric blender or food mill. return to
  saucepan.  mix in reserved potatoes and parsley. Season with salt & pepper,
  reheat.  Makes 4 servings or about 4 1/2 cups.
  
  Potato-Carrot-Dill soup:  prepare potatoe onion soup up to the point of
  removing the 1 cup of potatos.  Add entire contents of saucepan to the
  blender container, along with 1 1/2 cups frozen sliced carrots, thawed.
  Belnd until smooth.  Return to saucepan.  Add 1/2 to 1 tsp dillweed and 1/2
  to 3/4 cup additional water to make soup of desired consistency. Heat
  through.
  
  Potato-Brocolli Cheese Soup
  
  Omit parsley in recipe above and stir in 1 1/2 cups broccoli florets,
  cooked crisp tender or 1 10 oz pkg frozen brocolli cuts, thawed and
  drained.  Over medium heat gradually add 1 1/2 C shredded cheddar, stirring
  until cheese is completely melted.
 
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      Title: To Make Beef Tea
 Categories: Penn-dutch, Soups
   Servings:  1
 
      1 lb Beef *
      1 c  Water
      1 ts Salt
 
  * prime lean beef
  ~-------------------------------------------------------------------------
  Put beef through a food grinder using a coarse knife. Place in top of
  double boiler and add the water. Simmer over a very low flame about 3-1/2
  hours. Add salt. Strain and keep liquid in a cool place. If too strong, it
  may be diluted with some boiling water to strength desired. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Toasted Golden Garlic Soup
 Categories: Soups, Garlic
   Servings:  6
 
      3 sl White bread
      4 tb Butter
      4 md Garlic cloves
    1/2 c  Olive oil
      1 c  All-purpose flour
  2 1/2 qt Basic Broth (or canned
           -chicken broth)
      4    Eggs
           Salt
           Freshly-ground black pepper
 
  CROUTONS:
  
  PREPARATION AND COOKING:  For The Croutons, remove and discard the bread
  crusts and cut bread into 1/2-inch cubes.  Heat butter in medium skillet.
  Add bread cubes and saute over medium heat until crisp and golden, about 2
  minutes.  Transfer to a plate lined with paper towels; set aside.
  
  For The Soup, peel and mince the garlic.  Heat oil in a 4-quart saucepan.
  Add garlic and flour and cook over low heat, stirring constantly, until
  mixture turns nut-brown, 8 to 10 minutes.  Gradually whisk in the both and
  bring to a boil.  Simmer soup for 20 minutes. Strain soup through a fine
  sieve, return it to the saucepan, and bring to a simmer. Beat the eggs and
  slowly whisk them into the soup.  When soup returns to a simmer, remove it
  from the heat.  Season with salt, if necesary.
  
  SERVING:  Ladle soup into warm bowls.  Sprinkle with ground black pepper
  and croutons.
  
  Makes 6 to 8 servings.
  
  [COOKS; Jan/Feb 1989] Posted by Fred Peters.
 
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      Title: Tomato and Spinach Soup
 Categories: Soups
   Servings:  4
 
      2 cn (28 oz) tomatoes
    1/4 c  Butter
      1    Onion, finely chopped
      1 ts Sugar
    1/4 ts Dried oregano, crumbled
    1/2 c  Whipping cream
     10 oz Frozen chopped spinach,
           -thawed, well-drained
    1/4 c  Chopped fresh basil or 1 tb
           -dried, crumbled
    1/2 c  Milk (optional)
    1/2 c  Grated Parmesan
 
  Puree canned tomatoes with juices in processor or blender until smooth.
  Melt butter in heavy large saucepan over medium-low heat. Add onion and
  saute until very tender, about 5 minutes. Stir in tomatoes, sugar and
  oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3
  minutes longer. Season to taste with salt and pepper. Thin soup with milk
  if desired. Ladle soup into bowls; pass Parmesan separately. Posted by
  Linda Davis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Bean Chowder
 Categories: Soups, Vegetables
   Servings:  1
 
      4    Onions finely chopped
      1 ts Cummin
      1    Green pepper chopped
     28 oz Can tomatoes
      4 c  Beef stock
     19 oz Can red kidney beans,
           -drained
     19 oz Can chick peas, drained
 
  Salt to taste
  
  Combine everthing EXCEPT beans, peas, and salt.  Simmer for 15 minutes. Add
  beans, peas, and salt.  Simmer for 10 minutes more.
  
  Makes ten 1-cup servings.
  
  Posted by Susan Barrington. Courtesy of Fred Peters.
 
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      Title: Tomato Bean Soup
 Categories: Soups, 1941
   Servings:  6
 
      2 c  Navy beans
    1/4 lb Diced bacon or salt pork
      2 c  Cooked tomatoes
           Salt
 
  Wash beans.  Cover with cold water.  Add bacon or salt pork. Cover. Heat to
  boiling.  Simmer until tender, but not mushy, adding water as needed.
  Season to taste.  Add tomatoes.  Simmer 30 minutes. Serve hot. 6 servings.
  
  Mrs. Charles T. O'Connor, Homer, NE.
 
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      Title: Tomato Bisque Soup
 Categories: Soups
   Servings:  6
 
      1 pt Canned Tomatoes (fresh, 4
           -med peeled, and water)
      1 ts Soda 2 Tbsp Flour (sub 1
           -Tbsp Cornstarch)
      1 pt Sweet warm milk Salt &
           -Pepper
           Butter
 
  FROM THE KITCHEN OF: Gary & Margie Hartford  [Eugene OR]
  
  Warm milk and mix flour into it, until well blended. Bring tomatoes (if
  fresh chop them up), to a boil and add soda. This will foam. Immediately
  add the milk with salt and pepper, and as much butter as you like.
  
  From Kromborg Kitchen Kapers 1975
 
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      Title: Tomato Bisque
 Categories: Soups
   Servings:  6
 
           Jim Vorheis
      2 lb Ripe tomatoes (or 2 15-oz
           -cans), chopped
      1 md Onion, thinly sliced
      1 tb Butter
      1    Bay leaf
      1 tb Brown sugar, heaping
      2 ts Finely chopped fresh basil
           -(or 1 tsp dried)
      2    Whole cloves
      1 ts Salt
    1/2 ts Black pepper
      1 pt Light cream
      1 c  Milk
      6 lg Croutons, buttered
      2 tb Chopped chives
 
  Peel and seed tomatoes.  Saute onion in butter and add the chopped
  tomatoes.  Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer,
  stirring occasionally, until tomatoes are thoroughly cooked, about 25
  minutes.  Remove bay leaf and cloves and transfer mixture to blender or
  food processor to puree. Strain. Add cream and milk and heat through. Serve
  topped with toasted buttered croutons. Sprinkle with chopped chives.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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      Title: Tomato Bouillon
 Categories: Soups, 1941
   Servings:  4
 
  1 1/3 c  Canned bouillon
    2/3 c  Canned tomato juice
           Salt and pepper
 
  Combine bouillon and tomato juice.  Heat to boiling.  Season to taste.
  Serve at once.  4 servings.
  
  The Household Searchlight
 
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      Title: Tomato Broth
 Categories: Soups, Vegetables
   Servings:  4
 
      6    Ripe tomatoes
    1/2    Red onion OR 8 green onions
      1    Clove garlic
      2    Carrots, peeled and chopped
      2    Spigs lovage OR 1 stalk
           -celery, with leaves
      1    Sprig basil leaves OR 1 tsp
           -dry
      1    Sprig rosemary OR 1 tsp dry
      1    Bay leaf
      1 c  Water
      1 c  Homemade chicken broth
           -(being picky again!)
 
  SOURCE: National Gardening, June '90.
  
  This easy-to-make soup gives a whole new, flavorful meaning to the term
  'broth'.  It can be served hot or cold.
  
  Peel tomatoes by dropping them into boiling water for 1 minute. Under cool
  water, slip off peels.  Coarsely chop and place in a 4 quart saucepan with
  remaining ingredients except the chicken broth.  Simmer uncovered, over
  medium heat for 25 minutes.
  
  Remove bay leaf and transfer soup to a blender or food processor. Puree for
  30 seconds.  Set up a food mill or colander over the original saucepan, and
  press the pureed soup through the mill into the pan.  Add the broth; simmer
  until ready to serve.  Garnish with snow peas.
  
  Yield: 4 servings.
  
  Posted by Shelley Rodgers (Aug 1, 1990)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Cheese Soup
 Categories: Soups
   Servings: 12
 
     28 oz Tomatoes *
      2 tb Butter
      2    Stalks Of Celery Diced
      2    Cloves Of Garlic, Minced
    1/2    Sweet Red Pepper Diced
      2 tb Butter
    1/2 lb Mushrooms, Chopped
      1 lg Cooking Onion Diced
      2 tb Flour
      1 ts White Sugar
      8 c  Beef Stock
    1/2 ts Basil
    1/2 ts Rosemary
    1/2 ts Thyme
      3 oz Cream Cheese
      1    Salt And Pepper To Taste
      1    Parsley For Garnish
 
  * Tomatoes should be undrained and chopped.
  ~-------------------------------------------------------------------------
  Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add
  the celery, garlic and red pepper and cover and bake in a 325øF oven for 25
  minutes. Saute the mushrooms and onion in the second batch of butter in a
  large stock pot for about 8 minutes. While stirring, slowly add the flour
  and sugar, blending until mixture is smooth. Add the stock, basil, rosemary
  and thyme, stirring until soup boils. Add the contents of the baked tomato
  pan from the oven and bring to a boil. Cover and simmer for about 30
  minutes. In a food processor, blend cream cheese, salt and pepper until
  smooth.  Slowly stir the cream cheese into the soup.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Seafood Stew
 Categories: Soups, Shrimp, Clams, Low-cal, Potatoes
   Servings:  6
 
    1/2 lb Shrimp, Shelled
      1 c  Onion, Chopped
      2 x  Garlic Cloves, Minced
      1 tb Oil, Cooking
     16 oz Tomatoes, Cut Up, Canned
      8 oz Tomatoe Sauce, Low Sodium
           Potato, Peeled, Chopped
           Celery, Stalk, Chopped
      1 md Green Pepper, Chopped
      1 md Carrot, Shredded
      1 ts Thyme, Dried, Crushed
    1/4 ts Pepper
      4 ds Hot Sauce
     20 oz Whole Baby Clams, Drained
      2 tb Parsley, Snipped
 
  * fresh or frozen shrimp
  ~-------------------------------------------------------------------------
  Thaw shrimp, if frozen; halve length-wise.  In a large saucepan cook onion
  and garlic in oil till tender.  Stir in undrained tomatoes, tomatoe sauce,
  potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce.
  Bring  to boiling; reduce heat.  Cover and simmer 20 to 25 minutes or till
  vegetables are tender.  Stir in shrimp, clams, and parsley. Bring to
  boiling; reduce heat.  Cover and simmer 1 to 2 minutes more or till shrimp
  turns pink.  Spoon into serving bowls.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      3 tb Butter
      3    Leeks
    1/2 c  Chopped yellow or red
           -peppers
      1 sm Carrot chopped
      2 lg Beefsteak tomatoes
      1    Bay leaf
      1 c  Chicken broth
      1 tb Minced fresh basil
      2 ts Lemon juice
      2 tb Sour cream
 
  Melt butter in medium heavy-botton pan.  Trim off green parts and stem ends
  from leeks.  Split white parts and cut into 1/2 in thick semicircles. Add
  to butter along with peppers and carrot and saute for 10 minutes.
  
  Meanwhile bring pan of water to boil.  Dip tomatoes in boiling water for 30
  seconds, then drain.  Peel, core, seed, and coarsely chop tomatoes and add
  to vegetables.  Cook over medium heat for 5 minutes.  Add bay leaf and
  broth and bring to boil.  Reduce heat to low ; simmer, covered, for 15
  minutes.  Remove bay leaf and pour soup into blender or food processor and
  puree.  Return to pan; add basil and lemon juice and simmer for 5 minutes.
  Pour soup into 2 large bowls.  Add 1 T sour cream to each. Serve
  immediately.
  
  NOTE:  Shirley used onions instead of leeks, green peppers instead of red
  or yellow, and cherry tomatoes.  The soup was great both hot and cold the
  next day.
  
  Posted by Dick Partos (July 25, 1990)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Soup with Macaroni
 Categories: Soups, Vegetables
   Servings:  6
 
      1 oz Butter
      1 oz Flour
      1 tb Chopped onion
      1 tb Chopped green pepper
      1 pt Brown stock or consomme
      4    Medium tomatoes
      2 tb Macroni rings
           Salt
           Pepper
           Cayenne Pepper
    1/2 ts Vinegar
      1 tb Grated horseradish or 2 Tbsp
           -horseradish sauce
 
  Cook the chopped onion and pepper in the butter for 5 minutes.  Add the
  flour and blend.  Add the stock and tomatoes and simmer for 15 minutes.
  Pass through a sieve.  Season highly with salt, pepper and cayenne pepper.
  Cook the macroni seperately.  Just before serving add the horseradish,
  vinegar and cooked macroni.  If horseradish sauce is used instead of fresh
  horseradish, less vinegar will be necessary.
  
  From:Encyclopedia of World Cookery.(Canada)Published late 50's, England.
  
  Posted by Paul Corley (Nov 2, 1990)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Soup
 Categories: Soups
   Servings:  4
 
      1    Text Only
 
  Chop 2 lbs. ripe tomatoes, place in a saucepan with 1 peeled and diced
  potato, 2 tsp sugar, 1 tsp salt, freshly ground pepper and 1 or 2 sprigs of
  fresh basil (or 1 Tbsp dried).  Cover and cook over low heat for 20 minutes
  until potato is tender, stirring frequently.  Add 1 C chicken stock and
  cook for another 2 to 3 minutes.  Pass through a food mill or sieve and
  return to pot.  Just before serving combine about 1 C of the tomato mixture
  with 1/2 C sour cream in a small bowl.  Stir until smooth, then stir back
  into rest of soup.  Check seasoning, adding a dash of cayenne if desired.
  Serve very hot and garnish with a fresh basil leaf.
  
  Makes 4 servings.
  
  Posted by Sonya Whitaker-quandt. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Soup I
 Categories: Soups, 1941
   Servings:  4
 
      2 c  Canned tomatoes
      1 tb Minced onion
      2 c  Milk
      2 tb Flour
    1/2    Bay leaf
      1    Clove
      2 tb Melted butter
           Salt and pepper
 
  Combine tomatoes, bay leaf, onion, and clove.  Cover.  Simmer 10 minutes.
  Rub through sieve.  Combine butter and flour.  Add to tomato puree. Simmer
  5 minutes.  Add slowly to cold milk.  Heat to boiling. Season to taste.
  Serve at once.  4 servings.
  
  The Household Searchlight
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Soup II
 Categories: Soups, 1941, Text
   Servings:  6
 
           Text Only
 
  Combine canned tomato soup with an equal amount of water.  Season to taste.
  Heat to boiling.  Serve at once.  If desired, canned tomato soup may be
  combined with an equal amount of canned pea soup, sieved peas, or pea
  puree, and diluted with an equal amount of water. Canned tomato soup may be
  added to oyster soup to give variety in flavor.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Soup
 Categories: Soups, Osg
   Servings:  1
 
      1 tb Butter
      1 pt Milk
      1 tb Flour
      1 pt Tomatoes
 
  Work flou into melted butter, add milk and bring to boil. Have tomatoes
  strained and boiling hot. Add boiling tomatoes to boiling milk, season to
  taste. Will not curdle. Source: Hazel Obitts, Ridgeville Grange, Lorain
  County, OH
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato, Bread and Pastina Stew
 Categories: Soups, Vegetarian, Pasta
   Servings:  4
 
      6 c  Chopped Roma tomatoes
           -(peeled and seeded)
           -or canned peeled tomatoes,
           -  chopped
    1/2 c  Olive oil
      3 oz Stale Italian bread
           -or French bread
      2 md Onions; finely diced
      8    Garlic cloves; crushed
      3 tb Fresh marjoram leaves -=OR=-
      2 ts -Dried marjoram leaves
           Salt and pepper; to taste
    1/2 c  Dry white wine
      2 c  :Water, -=OR=-
           - the juice from
           - canned tomatoes
      3 tb Pastina
 
  IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and
  onions and cook, stirring occasionally, 5 minutes, until the onions are
  soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add
  it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram,
  salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20
  minutes. Add the pastina and cook an additional 3 minutes. When it's time
  to serve dinner, pour the stew into a large covered serving dish or soup
  tureen and offer grated cheese and additional olive oil on the side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato, Fennel and Potato Stew
 Categories: Soups, Vegetarian
   Servings:  6
 
  1 1/2 lb Potatoes
           - red or yellow-fleshed
      2    Fennel bulbs
      1 lb Ripe tomatoes; peeled
           -and seeded, juice reserved
           -=OR=-
      2 c  -whole canned tomatoes
           Salt
      4 tb Virgin olive oil
      1 lg Leek; white part only,
           - finely  diced
      1 lg Yellow onion
           - cut into wedges 1/2" thick
      2    Garlic cloves; minced
      1 ts Herbes de Provence
      3 pn Saffron threads
      1 lg Strip orange zest (2" long)
      2    Bay leaves
      1 c  Dry white wine
      2 tb Chopped parsley
     12    Nicoise olives, pitted; -OR-
           - Gaeta or oil-cured
           - Black olives, pitted
 
  PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large,
  into 6ths. Trim the fennel, remove the outer leaves if they're scarred, and
  cut into wedges 1/2-inch thick or a little wider. Leave some of the core so
  that the pieces stay intact. Cut the tomatoes into large, neat pieces.
  Bring a pot of water to a boil, add salt to taste and the potatoes, and
  boil for 5 minutes. Remove the potatoes, but save the water. While the
  potatoes are cooking, warm the olive oil in a wide pan. When hot, add the
  leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay
  leaves. Cook slowly over medium heat until the onions have begun to soften,
  after 6 or 7 minutes, then add the wine. Let it reduce by approximately
  half, then add the tomatoes and their juice, the potatoes, fennel, half the
  parsley and the olives. Pour in enough of the reserved potato water to
  cover, bring to a boil and lower the heat. At this point, you can set the
  stew aside and finish it later, either in the oven or on top of the stove.
  If cooking on top of the stove, cover the pan and cook slowly until the
  vegetables are tender, about 35 minutes. If cooking in the oven, preheat it
  to 375F, cover loosely and bake for about 1 hour, or until done. Remove bay
  leaves. Garnish with the remaining parsley and serve with a bowl of garlic
  mayonnaise.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato-Leek Soup
 Categories: Soups, Vegetarian
   Servings:  6
 
      2 lb Ripe red tomatoes
    1/3 c  Fresh parsley
      1    Large leek
      2    Garlic cloves, minced
      1 tb Olive oil
      6 oz Can tomato paste
      2 tb Dry red wine
      1 ts Dill
  1 1/2 ts Hungarian paprika
    1/2 ts Marjoram
    1/4 ts Thyme
           Salt & pepper to taste
 
  Cut all but 1/2 LB of tomatoes into quarters.  With parsley, process until
  well pureed.  Dice the rest of the tomatoes & set aside.
  
  Slice the white part of the leek into 1/4" slices.  Chop the tender green
  leaves.  Discard all but a 2 or 3 of the tougher part of the leaves.  Wash
  carefully.  Put the leeks in a large pot along with the reserved green
  leaves, garlic & olive oil.  Cover with 3 cups stock.  Bring to a boil,
  lower heat & simmer for 5 minutes.  Add the pureed & diced tomatoes.  Add
  the rest of the ingredients.  Simmer on low heat for 20 to 25 minutes.
  Chill & serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tortilla Soup
 Categories: Soups, Tex-mex
   Servings:  6
 
      1 md Onion
      2 c  Garlic
      1 c  Celery
      3 tb Oil
      6 c  Chicken Broth
      2 c  Picante Sauce
     32 oz Tomatoes, canned
      2    Limes
      2 c  Chicken, cooked
      2 ts Worcestershire Sauce
      6 oz Tomato Puree
      1    Avocado
      6    Tortillas, Corn
    1/2 c  Cheese
      3 tb Cilantro
 
  FROM:      Cindy Tarsi (Programmer's Haven (1:363/88))
  
  No, here, with the Tex-Mex influence, they're very big on tortilla soup,
  which is a chicken-based soup that has tortilla chips or sliced, fried
  tortilla strips on top.  If it's made well, it's wonderful.  However, I've
  had some that tastes like soap.  Here are some recipes that I haven't
  tried, so I can't vouch for them.  They are from pretty trust- worthy
  sources, though.  Let me know what you think.  If they don't do the trick,
  I'm sure I can hunt down some more.
  
  Number of Servings:   6 Approx. Cook Time: 0:40
  
  Chop onion and celery.  Mince garlic.  Saute onion, celery and garlic in
  oil until tender.  Add all the remaining ingredients except the tortillas,
  cheese, and cilantro (which is optional). Simmer 30 minutes.  Cut tortillas
  into strips and simmer 2 minutes. Ladle into bowls and top with cheese.
  Other options are to top with avocado, cilantro, and a dollop of sour
  cream. From _Flavors of Simon David_, March 1991
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Traditional Maryland Oyster Stew
 Categories: Soups
   Servings:  6
 
      1 pt Shucked Maryland Oysters,
           -with liquor
      1 qt Milk
    1/4 c  (1/2 stick) margarine or
           -butter
           Satl and pepper to taste
           Seafood seasoning, if
           -desired
      4 qt Pan, cook oysters, with
           -liquor, over low hear until
           -edges of
 
  Traditional Maryland Oyster Stew
  
  oysters just begin to curl.  Add milk, margarine or butter, salt and
  pepper. Heat slowly until hot; do not boil. For an extra "zip" sprinkle
  seafood seasoning on each serving. Makes about 6 cups stew.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Chowder
 Categories: Soups
   Servings: 10
 
      2 sl Bacon, cut up
      1 c  Chopped onion
  1 3/4 lb Potatoes, pared and cubed
           -(about 4 cups)
      2 pk (10 oz each) frozen
           -whole-kernel corn, thawed
    1/4 c  Butter/margarine
  1 1/2 ts Salt
    1/4 ts Pepper
      2 c  Cubed cooked turkey
      2 c  Milk
      1 c  Half-and-half
      2 tb Chopped parsley
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  Turkey broth, recipe follows
  
  Make turkey broth; set aside.  In 5-quart dutch oven or heavy kettle, saute
  bacon until crisp; remove and reserve.
  
  In bacon fat, saute onion, stirring until golden, about 5 minutes.  Add
  potato and turkey broth.  Bring to boiling; simmer over low heat, covered,
  about 30 minutes, or just until potatoes are tender but not mushy.
  
  Meanwhile, in medium saucepan, combine corn, butter, salt, pepper, turkey
  and milk. Simmer, coverd and stirring occasionally, 5 minutes.
  
  Add to potato mixture, along with the half-and-half.  Cook, stirring
  occasionally, until hot, do not boil.
  
  Turn into warm soup tureen; sprinkle with reserved bacon and chopped
  parsley. Serve with crackers, if desired.
  
  Makes 10 servings.
  
  ~=>Turkey Broth carcass from turkey 3 cups water 3 sprigs parsley 3 celery
  tops 2 carrots, pared and halved 2 onions, halved 1 tsp salt 1/2 bay leaf
  10 black peppercorns
  
  Break up the turkey carcass.  Place in a 6-quart kettle with the remaining
  ingredients.
  
  Bring to boiling; simmer over low heat, covered, 2 hours.  Strain.
  
  Return to kettle; bring back to boiling; boil gently, uncovered, to reduce
  to 2 cups. Refrigerate if not using immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Revenge Soup
 Categories: Soups
   Servings: 12
 
      1    Turkey carcass, wings & all
           The scraps left after
           Carving*
           Any left over gravy
           Any left over vegetables
      2 lg Carrots, sliced
      2    Stalks celery (& tops),
           Chopped
      1 cn (12 oz) no salt green
           Beans, drained
      2 qt Boiling water
           Any peels, root ends and
           Leafy tops left over from -
           Onions, celery, potatoes,
           Carrots
           Several bruised garlic
           Cloves
     12 oz Wide egg noodles
      1 cn (12 oz) no salt corn,
           Drained
      1 lg White onion, chopped
           Salt & pepper to taste
 
    Cut wings off carcass and cut up the remaining bird as you would a
  chicken for frying.  Place the carcass pieces and any left over peelings &
  parings into a stock pot and fill with water.  Add garlic cloves.  Fill the
  stock pot with water and bring to a boil.  Reduce heat to a simmer and let
  it cook until the liquid is reduced by 1/3.  Remove from heat to cool cover
  and refrigerate overnight.  The next day remove the congealed fat from the
  top of the broth.  Drain the contents through a collander into another
  large pot.  Return the broth to the stock pot.  Go through the collander
  and remove vegetable & garlic pieces and discard.  Next, go through the
  turkey remnants and pull out all the meat and add to the stock pot. Add any
  left over vegetables, carrots, celery, corn, green beans and the onion to
  the pot.  There should be *just* enough liquid to cover the contents. Place
  over heat and bring to a boil.  While you're waiting, cook the egg noodles
  per package directions and drain.  Simmer the soup just long enough to cook
  the carrots.  Add 2 quarts of water, egg noodles and left over gravy.
  Adjust seasonings (salt & pepper).  Stir well, let simmer long enough to
  heat noodles and serve.
  
  Makes a bunch!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Soup Continental
 Categories: Soups, Potatoes
   Servings:  8
 
    1/4 c  Butter Or Margarine
      2 tb Finely Chopped Onions
      1 c  Cooked Turkey
      2 c  Diced Raw Potatoes
      1 c  Diced Celery
      2 c  Turkey Broth
      1 c  Creamed Style Corn
      2 c  Half And Half Cream
      1 ts Salt
    1/4 ts Paprika
    1/4 ts Ginger
    1/8 ts Pepper
      2 tb Chopped Parsley
 
  In a large soup pot, saute onions in melted butter.  Add turkey, potatoes,
  celery and broth.  Simmer until vegetables are tender-crisp. Add corn,
  cream and seasonsings.  Heat thoroughly, stirring occasionally. Garnish
  with parsley and serve with crustly rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Soup
 Categories: Soups, Poultry
   Servings:  6
 
      1    Turkey carcass
      4    Stalks Celery (diced)
      1 lg Carrot (diced)
      1 c  Barley (heaping)
      1 c  Large dry lima beans (I use
           -Christmas Pole Limas
           For the color and pattern)
      1 tb Salt
    1/2 ts Ground black pepper
      1 tb Italian seasoning (dried
           -herbs)
 
  Break up carcass of roast turkey and add neck.  Put into a large pot. I use
  a black enamelware spaghetti cooker and put the carcass in the drainer
  part.  Cover with water and add salt.  Cook until meat freely separates
  from bones.  Remove drainer and put into a pan to catch the remainder of
  the liquid.  When cool enough, remove the meat from the bones and put back
  into the broth.  Let cool and put into refrigerator until fat on top
  solidifies.  Remove fat.  Reheat to a simmer and add remainder of
  ingredients.  Cook until lima beans are quite tender. Adjust seasoning to
  taste.
  
  Serve with fresh crusty French bread and unsalted butter.
  
  Posted by:  John M. Hartman, Thanksgiving 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Stock
 Categories: Poultry, Soups
   Servings: 12
 
      1    Turkey giblets + neck &
           -wings
      3 c  Water
    1/2    Onion, small, sliced
    1/2    Garlic clove
    1/2    Bay leaf
    1/8 ts Basil, crumbled
    1/8 ts Rosemary, crumbled
    1/8 ts Thyme, crumbled
    1/8 ts Salt
 
  Servings: 12
  
  Combine giblets, neck, and wing tips with water in a large saucepan; add
  remaining ingredients.  Bring to boil, then lower heat and simmer for about
  15 minutes, or until liver is tender.  Remove liver and continue to simmer
  mixture for about 1 hour, or until remaining giblets are tender. Strain
  mixture; remove and chop giblets and liver for gravy.  Reserve stock.
  
  Posted by Michael Orchekowski. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey-Mushroom Soup
 Categories: Soups, Poultry, Microwave
   Servings:  6
 
      4 c  Sliced mushrooms
    1/2 c  Chopped onion
    1/2 c  Each sliced carrots & celery
      2    Cloves garlic, minced
      2 tb Margarine
      2 tb All-purpose flour
    1/4 ts Salt
    1/8 ts Dried whole thyme
    1/8 ts Dried whole marjoram
    1/2 c  Skim milk
      1 tb Dry sherry
      1    Egg yolk, lightly beaten
      1    (10 oz) can chicken broth
      1 c  Cubed cooked turkey
    1/3 c  Cooked regular rice
      1 tb Diced pimento
 
  Combine mushrooms, onion, celery, carrots, garlic and margarine in a 2
  quart casserole; microwave, uncovered at HIGH for 6 to 7 minutes, stirring
  after 3 minutes.
  
  Add flour, salt, thyme, and marjoram; stir well.  Add milk and next three
  ingredients, stirring well.  Microwave, uncovered at HIGH 6 to 9 minutes or
  until slightly thickened, stirring every 2 minutes.
  
  Yields about 5 cups.
  
  Posted by Michael Grosz. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkish Borscht
 Categories: Soups, Vegetarian, Vegetables
   Servings:  6
 
      1 tb Safflower Oil
      2    Onions, chopped
      3    Cloves Garlic, chopped
      1 lb Raw beets, chopped
      2 c  Shredded cabbage
      2    Stalks Celery, sliced
      2 md Potatoes, diced
      1 md Green or red pepper, chopped
      2 qt Water or Vegetable stock
    1/2 lb Tomatoes, chopped
           Sea salt and pepper to taste
    1/2 ts Dill seeds, crushed
           Juice of one lemon
      3 tb Chopped fresh dill
      1 c  Plain low-fat yogurt
 
  From:  Gourmet Vegetarian Feasts, by Martha Rose Shuleman, 1989.
  
  Heat oil in a large heavy-bottomed soup pot and add onion and garlic. Saute
  for a couple of minutes and then add the other vegetables, dill seeds, salt
  and pepper.  Cook, stirring, for another minute, then add water or stock.
  Bring to a boil, cover, reduce heat and cook for 1 hour.
  
  Remove 2 cups from pot and puree in a blender or put through a food mill.
  Return to soup pot.  Correct seasonings.
  
  Serve, topping each bowl with a spoonful of yogurt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Two Potato Soup
 Categories: Soups, Vegetables, Potatoes
   Servings:  6
 
      4 c  Chicken stock or broth
      1 tb Olive oil
      4 c  Leeks, white part only,
           -carefully washed and
           -chopped
      1 ts Garlic, minced
    1/2 ts Ground red pepper
      2 c  White potatos, cut into 1/2
           -inch cubes
      1 c  Sweet potatos, cut into 1/2
           -inch cubes
      1 ts Curry powder
    1/2 ts Garlic powder
      1 pn Turmeric, to taste
           Sprig mint
      1 tb Lemon juice
 
  finely chopped red, green, and yellow peppers for garnish
  
  Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium heat.
  Add the leeks, garlic, and red pepper and saute until the leeks are
  translucent, about 3 to 5 minutes.  Add the chicken stock and bring to a
  boil.  Add white and sweet potatos, and return to a boil. Reduce the heat
  and simmer gently until the potatos are tender, about 20 to 25 minutes.
  
  Cool slightly.  Puree in a blender or food processor until smooth and
  return to the pot.  Bring the puree to a simmer, then reduce the heat. Stir
  in the curry powder, garlic powder, turmeric, lemon juice, and mint. Simmer
  for another 3 to 5 minutes until the flavors have mingled. Serve hot with a
  sprinkle of chopped peppers.
  
  Serves 6.
  
  Posted by Alison Meyer. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: United States Senate Restaurant Bean Soup
 Categories: Soups, Vegetables
   Servings:  8
 
      4 qt Hot water
  1 1/2 lb Smoked ham hocks
      2 lb Small navy pea beans
      1    Onion, chopped
 
  Butter Salt and pepper
  
  Wash beans and run through hot water until beans are white again. Put on
  the stove with four quarts of water.  Add the smoked ham hocks and boil
  slowly in a covered pot, approximately three hours.
  
  Braise chopped onion in a little butter, and when light brown, put in bean
  soup.
  
  Season with salt and pepper, then serve.  Do not add salt until ready to
  serve.
  
  Serves 8 Posted by John Hartman. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Beef Soup
 Categories: Soups
   Servings:  6
 
      2 lb Stew Meat Or Chuck Roast
      1 pk Frozen Stew Vegetables
      1 lb Canned Tomatoes
      2 cn Beef Broth
     10 oz Frozen Mixed Vegetables
 
  Cut stew meat or chuck roast into reasonably sized pieces.  Combine all of
  the ingredients together except frozen mixed vegetables, in a large pot.
  Add enough water to cover.  Cook on low or medium low heat, allowing to
  simmer for 2-3 hours.  Add the package of frozen mixed vegetables.  Salt
  and pepper to taste and cook for 10 more minutes on medium heat.  Serve
  with lots of bread and butter and chilled vin' rose wine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Stock
 Categories: Soups, Vegetables, Potatoes
   Servings:  8
 
      2 tb Safflower Oil
      1 lg Onion, Sliced
           Carrot, Sliced
           Stalk Celery, Sliced
           Tomato, Cubed
           Potato, Cubed
           Turnip, Sliced
      2 x  Cloves Garlic, Halved
      2 qt Plus 1 Cup Water
           Bay Leaf
      1 lg Sprig Parsley
    1/2 ts Black Pepper
 
  In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and
  garlic. Cook until vegetables are tender, about 10 minutes. Add remaining
  ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain
  stock and discard the vegetables, bay leaf, and parsley. Makes 2 quarts.
  Stock may be used immediately, refrigerated for 3-4 days, or frozen for up
  to 1 month.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Soup with Fennel
 Categories: Soups
   Servings: 10
 
      2 c  Great Northern beans (about
           -14 oz)
      4 md Garlic cloves
      1 lg Tomato
      1 sm Fennel bulb
      1 lb Fresh spinach
      1 lb Fresh Swiss chard (OR
           -additional spinach)
      2 lg Russet potatoes (14 Oz)
      2 lg Carrots
      6 oz Parmesan cheese
      2    Fresh or (smoked) ham hocks
           -(1 Lb)
      2 tb Olive oil
      4 qt Basic Broth (or water)
      1    Bay leaf
      1 pk Frozen corn (10 oz) (OR 4
           -ears fresh)
      1 pk Frozen peas (10 oz) (OR 10
           -oz fresh)
           Salt
           Freshly-ground black pepper
 
  PREPARATION:  Rinse, pick over beans, and put them in a bowl of cold water
  to cover by 3 inches.  Let stand for 24 hours; drain.  (OR, put beans in a
  large saucepan with water to cover, bring to a boil, cover, remove from
  heat, and let stand for 1 hour; drain.) Peel and mince the garlic. Peel and
  coarsely chop the tomato.  Cut the fennel into 1/4-inch dice. Rinse spinach
  and Swiss chard and cut into 1/2-inch julienne strips. Peel potatoes and
  carrots; leave whole.  Grate the cheese (1 1/2 cups).
  
  COOKING:  Put drained beans in a large saucepan; add ham hocks and 2 quarts
  water.  Bring to a boil, partially cover, and simmer for 20 minutes; drain.
  
  Bring 2 quarts of water to boil in a 6-quart soup kettle, add fennel,
  spinach and Swiss chard, and simmer until vegetables are tender, about 10
  minutes.  Drain and set aside.
  
  Heat oil in soup kettle.  Add garlic and saute until golden, about 1
  minute.  Add the tomato and cook over low heat until tomato liquid
  evaporates, about 10 minutes.  Add the beans, hocks, broth , and bay leaf.
  Bring to a boil, cover and simmer for 30 minutes.  Add whole potatoes and
  carrots, cover and simmer until they are tender, about 30 minutes longer.
  Transfer potatoes and carrots to a large plate and mash with a potato
  masher.  Return mashed mixture to the kettle, and stir in the spinach
  mixture, corn, and peas.  Bring soup to a boil, then simmer, stirring and
  skimming foam from surface occasionally, until peas and corn are tender,
  about 15 minutes.  Season with salt, if necessary.
  
  SERVING:  Ladle soup into warm bowls.  Sprinkle with ground pepper and
  cheese.
  
  Makes 10 to 12 main course servings.
  
  [COOKS; Jan/Feb 1989] Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Soup with Goulash Taste
 Categories: Soups, Vegetables, Low-cal
   Servings:  5
 
      6 dl Water
    150 g  Yellow onion; chopped
    150 g  Turnip; cut in small cubes
    200 g  Squash; cut in small cubes
    200 g  Carrot; shredded
     50 g  Tomato; cut in small pieces
      4 dl Tomato juice
      2 dl Water
      2    Meat extract cubes; should
           -be enough to make 1/2 litre
           -meat broth, but do NOT use
           -meat broth!
           Salt
           White pepper
           Basil; *
 
  * Use wathever you like from spices and herbs. I usually add some "taco
  table spicemix", some oregano and some black pepper.
  
  Bring the water to a boil together with the meat extract cubes. Add
  vegetables and tomato juice. Add more water, put the water into the tomato
  juice packet and shake so you get all of the juice out of it. Let simmer
  until everything get really mixed and you can't really see what is what.
  Mix a little water with flour, add, stir well and let boil for a couple of
  minutes.
  
  These are pretty large servings, and noone has to be hungry after eating...
  You can replace almost all the vegetables with something else, it should be
  a total of about 800 g vegetables, that's the main "rule" in this recipe...
  
  If you are a Weight Watcher one portion will take about 10 extra calories
  from your weekly amount of extra calories , NOTHING ELSE... guess if I love
  this recipe!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Soup with Dumplings
 Categories: Soups, Vegetables
   Servings:  6
 
      2    To 3 Soup bones with meat
      3 qt Water
      2 sm Onions, divided
      1    Bay leaf
      4 md Potatoes, peeled and cubed
  1 1/2 c  Canned whole tomatoes, cut
           -up, reserve juice
      2 c  Cubed Cabbage
      2    Celery Stalks, sliced
      2 c  Green Beans, cut
    3/4 c  Raw Barley
           Chopped fresh Parsley
           Salt and Pepper to taste
           DUMPLINGS:
      1 c  All-Purpose Flour
      2 ts Baking Powder
    1/2 c  Milk
      1 pn Of salt
 
  In a large soup kettle, place beef bones and water, 1 onion and bay leaf.
  Bring to a boil. Skim any foam. Cover and reduce heat to simmer. Cook 3
  hours or until meat falls off bones. Remove bones, onion and bay leaf.
  Remove meat from bones and dice. Skim fat from broth. Add meat, remaining
  onion quartered, other vegetables, barley, and parsley to the kettle.
  Season to taste. Cover and continue to cook 1 hour or until barley is done
  and vegetables are tender. For dumplings, combine flour, baking powder, and
  salt. Add milk and stir only until dry ingredients are moistened. Drop by
  teaspoonfuls into soup. Cover and cook 10 - 15 minutes or until heated
  through.
  
  Yield: 5 Quarts
  
  SOURCE: "Most Memorable Meal" of Rev. Willis Piepenbrink, Oshkosh, WI
  Reminisce Magazine Premiere Collector's Edition SHARED BY:Jim Bodle 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Broth
 Categories: Vegetarian, Soups
   Servings:  1
 
      2 md Carrots; peeled and cut int
           -o 2-inch pieces
      2 md Onions; quartered
      3    Celery; with tops, cut into
           -2-inch pieces
      2    Tomatoes; peeled or drained
           -, canned italian plum
           Tomatoes
      1    Bay leaf
      1    Parsley; small bunch
    1/2 ts Salt
 
      In a large saucepan or stockpot, place the carrots, onions, celery,
  tomatoes, bay leaf, parsley and salt.  Cover with 3 quarts of water and
  bring to a boil over moderate heat.  Reduce the heat to moderately low and
  simmer for 2 hours.  Strain before using.  (The vegetable stock can be
  cooled and kept covered in the refrigerator for up to 3 days or frozen for
  up to 3 months.)
  
  Makes about 6 cups.
  
  Recipe from Food & Wine, March, 1990.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Stock
 Categories: Soups, Low-cal, Vegetarian
   Servings:  1
 
  2 1/2 c  Celery leaves and trimmings
           - coarsely chopped
  1 1/2 c  Asparagus trimmings
      8    Mushroom stems
    1/2 c  Carrot trimmings; or 1 medi
           -m carrot, coarsely
           Chopped
      1 md Onion; coarsely chopped
      1 md Leek; green part only - coa
           -sely chopped
      3    Fresh thyme
      3    Parsley; flat-leaf type (it
           -lian)
      1    Bay leaf
      8    Black peppercorns
      3    Water
 
  Place all ingredients in a large stockpot and bring to a boil. Simmer over
  moderate heat until the liquid is reduced by one-third, about 45 minutes.
  Strain the stock.  (The stock can be refrigerated for up to 3 days or
  frozen for up to 2 months.) Makes about 8 cups. ONE CUP: Calories: 12 kcal
  Protein: 1 gm Carbohydrate: 3 gm Cholesterol: 0 Total Fat: .1 gm Saturated
  Fat:  0 Note from the author, Annemarie Colbin, Founder and President of
  the Natural Gourmet Cookery School, NYC, NY: This flavorful stock can be
  used in almost any recipe calling for light chieck stock or in place of
  water in many soups and stews. Source: Food & Wine - April, 1993
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Burger Soup
 Categories: Soups
   Servings:  1
 
    1/2 lb Ground beef
      2 c  Water
      1 cn (16-oz) stewed tomatos
      1 cn (8-oz) tomato sauce
      1 pk (10-oz) frozen mixed
           Vegetables
    1/4 c  Dry onion soup mix
      1 ts Sugar
 
  In large saucepan, brown ground beef. Drain off excess fat. Stir in water,
  stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring
  to boiling. Cook and simmer 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Beef Soup (Slow Cooker)
 Categories: Soups, Beef, Vegetables, Crockpot
   Servings:  8
 
      2 md Potatoes, peeled and diced
      2 md Carrots, peeled and diced
  1 1/2 lb Beef shank or neck bones
      1 md Onion, peeled and chopped
      1 cn Whole tomatoes (16 Oz),
           -quartered and undrained
      1 cn Whole kernal corn (17 Oz),
           -undrained
      1    Bay leaf
      1 tb Dried parsley flakes
      1 ts Worcestershire sauce
    1/2 ts Dried thyme leaves
    1/4 ts Salt
    1/4 ts Pepper
    1/4 ts Ground savory
      2 ts Instant beef bouillon
      3 c  Boiling water
 
  Place the first 7 ingredients in a 3 1/2-quart slow cooker in the order
  listed.  Sprinkle parsley and the next 5 ingredients over the vegetables.
  Dissolve bouillon in boiling water and pour over spices. Cover and cook on
  low setting for 8 to 10 hours.  Remove beef shank and bay leaf; recover.
  Remove meat from bones; cut into bite-size pieces. Return meat to soup;
  mix.
  
  Makes 3 quarts.  Serves 8 to 10.
  
  Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1    Large, Meaty Beef Bone
    1/2 c  Uncooked Rice
      2    Potatoes, medium
      3    Carrots, sliced
      1    Onion, small
      1 c  Green Beans, cut up
      1 c  Celery, cut up
    1/2 c  Cabbage, sliced
    1/2 c  Green Peas
           Salt
           Black Pepper, freshly ground
           Parsley, cut up
 
  Servings:  6
  
  Boil beef bone in water to cover until the meat falls off the bone. Remove
  the bone.  You should have at least 8 cups of broth and the meat left. Add
  rice and boil for 15 minutes, then add remaining ingredients except the
  parsley and continue boiling until the vegetables are tender, but not mushy
  ~- about 20 minutes.  Cut meat into more-or-less bite-size pieces, keeping
  it hot in the soup.  Add parsley and serve into large, deep soup dishes.
  
  From The Gazette, 91/10/02.
  
  Posted by James Lor. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Melange
 Categories: Soups
   Servings:  8
 
      1 md Red onion, chopped
      4 md Carrots, sliced
      1    Stalk celery, sliced
    1/2 c  Corn
    1/4 c  Barley
      5    Garlic cloves, minced
      2 tb Minced fresh parsley
      5 c  Water
      3 md Tomatoes
    1/2 ts Marjoram
      1 c  Peas
      1 c  Spinach leaves, chopped
    1/2 c  Tomato paste
      1 tb Soy sauce
 
  Place onions, carrots, celery, corn, barley, garlic, parsley and 3 cups
  water in large saucepan.
  
  Place remaining 2 cups water, the tomato and marjorum in a blender and
  process untill smooth.  Add to saucepan.  Bring to boil, turn down heat and
  simmer, covered, for 1 1/4 hours.  Add peas, packed spinach leaves, tomato
  paste and soy sauce.  Cover and simmer for 10 minutes more.
  
  Makes 8 servings.  Calories per serving under 100.
  
  Posted by Sheila Exner. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Confetti Soup
 Categories: Soups, Vegetables
   Servings: 14
 
      1 tb Vegetable oil
      2 md Onions; minced
      4 lg Carrots; peeled,
           - cut into 1/3-in dice
      2 lg Trimmed fennel bulbs
           - cut into 1/3-in dice
     10 c  Chicken stock or broth
      1 ts Dried tarragon
      1 ts Dried thyme
      1 lg Red pepper
           - cut into 1/3-in dice
      2 md Zucchini
           - cut into 1/3-in dice
     12 lg Mushrooms
           - trimmed, quartered
           Salt
           Freshly ground pepper
           Grated imported Parmesan
           - for serving
 
  HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir
  often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer,
  covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini
  and mushrooms. Cook, covered, for 10 minutes more. Season to taste with
  salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3
  months. Serve hot, garnished with cheese.
  
  Makes 14 Cups
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Broth
 Categories: Soups, Vegetables
   Servings:  6
 
      3 tb Butter
      4 c  Boiling water and tomatoes
           -OR tomato juice
      1    Bouillon cube
 
  Saute the vegetables gently and slowly for five minutes in the butter---do
  not let them brown.  Add the liquid and simmer the soup, partially covered,
  for about 1 hour.  Season and add the bouillon cube.
  
  [THE BALTIMORE SUN; February 13, 1991; Louise Tennent Smith]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Stock
 Categories: Vegetables, Soups, Vegetarian
   Servings:  6
 
      2 lg Unpeeled potatoes,
           -quartered
      2 lg Carrots, peeled and
           -sliced thickly
      1 lg Onion, peeled and
           -quartered
      1    Celery stalk, chopped
      1    Apple or pear, seeded and
           -quartered
      1    Bay leaf
     12    Peppercorns
     10 c  Water (2 1/2 qts)
 
  Yields 2 quarts.
  
  Vegetable Stock is a broth made by simmering vegetables in water until they
  are soft and their flavors and nutrients have been released into the
  liquid.  Then the stock is poured through a strainer and the vegetables are
  either discarded or used, pureed, to thicken a soup.
  
  The best vegetables to use in stock are carrots, peeled onions, celery,
  zucchini, potatoes and squash.  We often throw in chunks of apples or pears
  to sweeten the stock a little - especially if the carrots we're using
  aren't very sweet.  It's wise to avoid the strongly flavored vegetables of
  the cabbage family, such as broccoli and cauliflower, and turnips,
  rutabagas and kohlrabi - and vegetables with bleeding colors, such as
  beets, red cabbage and greens (unless you intend to make a borscht or cream
  of greens soup).  Green peppers and eggplant will make the stock bitter. Be
  cautious about adding lots of tomatoes or other acidic fruits or vegetables
  to the stock, because they may curdle the soup if you add milk or other
  dairy products later on.
  
  Wash all vegetables thoroughly, especially root vegetables.  Making stock
  is the perfect solution for vegetables that are too unattractive
  cosmeticallly to be used in other ways.  Leftover carrot sticks, parsley
  stems, and unused halves of onion can all be tossed into the pot.
  
  Put all of the ingredients into a large pot, bring to a boil, and simmer
  for 45 minutes to an hour.  Strain and use.
  
  For a spicier stock throw in some garlic cloves, skins and all, and a small
  amount of tomato.  For a specifically Asian broth, add ginger, scallions
  and shiitake mushrooms.  Or, make it sweet for a carrot puree or
  Scandinavian fruit soup with the addition of sweet potato or winter squash.
  
  Posted by Theresa Merkling Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Soup
 Categories: Soups, 1941
   Servings:  8
 
    1/2 c  Shredded cabbage
    1/2 c  Diced carrots
      1 c  Diced tomatoes
      1 c  Diced potatoes
    1/4 c  Cooking fat
    1/2 c  Diced turnips
    1/2 c  Diced onions
    1/8 ts Celery salt
      5 c  Boiling water
           Salt and pepper
 
  Brown carrots, turnips, onions, and tomatoes in hot cooking fat. Add water,
  cabbage, celery salt, and potatoes.  Season to taste. Cover. Simmer until
  vegetables are tender.  8 servings.
  
  The Household Searchlight
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Soup
 Categories: Soups, Osg
   Servings:  1
 
      1 c  Cabbage
    1/2 c  Sweet corn
    1/2 c  Carrots
    1/2 c  Turnips
    1/2 c  Potatoes
    1/4 c  Rice
    1/2 c  Soup beans
      1 c  Lima beans
      1 ea Onion
      1 pt Tomatoes
    1/2 c  Celery
 
  Cut all vegetables fine, and cook in good beef broth, 1 1/2 hours. Source:
  Mrs. W. E. Shook, Montville Grange, Medina County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Beef Soup
 Categories: Soups, Osg
   Servings:  1
 
      3 lb Beef; boiling
      6 qt Water; cold
      2 tb Salt
      2 ea Carrots
      3 ea Onions
    1/2 ea Cabbage; head
      4 ea Celery; stalks - chopped
      1 cn Tomatoes
           Or
      2 tb Tomato paste
      1 cn Peas
      1 c  Potatoes; diced
 
  Cook beef in water and salt 1 1/2 hours. Then add carrots, onions, cabbage,
  celery. One-half hour later add tomatoes, peas, potatoes and 2 T. rice
  soaked in cold water 1 hour. Cook until rice is done. Add a dash of pepper
  and serve. Source: Mrs. T. E. Brady, Atwood Grange, Carroll County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetarian Barley Vegetable Soup
 Categories: Soups, Vegetables, Fresh herbs
   Servings: 10
 
      2 x  Onions, Peeled And Diced
      2 x  Carrots, Scraped And Diced
      2 x  Stalks Celery, Chopped
      3 tb Butter
     28 oz Tomatoes, Chopped
      8 c  Water
      1 ts Dried Basil
    1/2 ts Dried Thyme
      2 ts Salt
    1/4 ts Pepper
      1 c  Pearl Barley
      2 c  Frozen Green Beans Or Peas *
      1 tb Chopped Fresh Dill
 
  * Cut up up the frozen green beans or green peas to make 2 cups.
  ~-------------------------------------------------------------------------
  Saute onions, carrots, and celery in heated butter or margarine in a large
  kettle for 5 minutes.  Add tomatoes, water, basil, thyme, salt, and pepper.
  Bring to a boil.  Stir in barley and lower heat.  Cook slowly, covered, 1
  1/2 hours, until barley is tender.  Stir in beans or peas during last 10
  minutes of cooking.  Remove from heat and stir in dill. Good for informal
  lunch or supper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetarian Chowder
 Categories: Soups, Vegetables
   Servings: 12
 
      1 lb White beans (limas, small
           -whites, navies or great
           -northerns)
      1 c  Chopped onion
  1 1/2 c  Chopped celery
    1/8 ts Pepper
      3 c  Milk
      1 cn (16 oz) tomatoes
      1 cn (16 oz) whote kernel corn
    1/4 c  Butter/margarine
    1/4 c  Flour
    1/2 ts Salt
    1/4 lb Monterey Jack or sharp
           -Cheddar cheese
 
  Sort, rinse and soak beans.  Drain.  In large kettle, cook beans in 6 to 8
  cups of hot water with 1 1/2 tsp salt.  Cook until tender (about 1 hour for
  limas; about 2 to 2 1/2 hours for small whites or great northerns). Don't
  drain.  Meanwhile, cook onion and celery briefly in butter in a 1 1/2 quart
  saucepan.  Blend in flour, salt and pepper.  Stir in milk and bring mixture
  to a boil.  Add to beans and their liquid, along with remaining
  ingredeints.  Heat to boiling.  For extra zip, add a few dashes of bottled
  hot sauce.
  
  Makes 12 servings.
  
  A BAG OF BEAN TRICKS:
  
  A bag of bean tricks to help you buy, soak, cook & store dry beans.
  
  Canned beans do not require additional cooking since they have been
  thoroughly cooked in the canning process, but there are several ways of
  preparing dry beans for cooking.  All start with a thorough inspection for
  damaged beans and foreign material, then washing in cold water.  The next
  step, which is highly recommended, is soaking the beans.  This not only
  helps make the beans cook faster, it also improves flavor, texture,
  appearance and digestibility.  For maximum improvement of these factors, it
  is recommended that the soak water be discarded and the beans rinsed and
  cooked in fresh water.
  
  SOAKING TIPS: Hot-soak (preferred) and Quick-soak method.
  
  For every pound of dry beans, any variety, add 10 cups of hot water.
  Remember beans will rehydrated to at least twice theri dry size, so be sure
  to start with a large enough pot.  (Note:  up to 2 teaspoons of salt per
  pound of beans *may* be added to help the beans absorb water more evenly.)
  Heat to boiling, let boil for 2 to 3 minutes.  Remove from heat, cover and
  set aside for at least 1 hour (quick-soak method), but *preferably* four
  hours or more.  The longer soaking time is recommended to allow a greater
  amount of the gas-causing properties to dissolve in the water, thus helping
  the beans to be more easily digested and lessening the aftereffects.
  Whether you soak the beans for an hour or several hours, remember to
  DISCARD THE SOAK WATER.
  
  COOKING TIPS: (for each pound of dry beans)
  
  Standard method:  Drain and rinse soaked beans; put into a good- sized
  kettle.  Add 6 cup of hot water, 1 to 2 Tablespoons shortening and 2
  teaspoons salt.  Boil gently with lid tilted until desired tenderness is
  reached.
  
  Savory Method:  Use standard method (above), but use 2 teaspoons onion salt
  and 1/4 teaspoon garlic salt instead of plain salt.  Add 1 Tablespoon
  chicken stock base or 3 to 4 bouillon cubes and 1/4 teaspoon white pepper.
  
  * Simmer beans slowly.  Cooking too fast can break skins.
  
  * Acid slows down cooking.  Add tomatoes, vinegar, etc. last.
  
  * Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans whe
  cooking in hard water to shorten cooking time.
  
  * At high altitudes, beans take longer to cook.  A pressure cooker helps,
  but follow manufacturer's directions.  [Personal note:  Tom says 1/2 hour
  in the pressure cooker at 15 lbs pressure is equivalent to cooking them
  overnight.  Don't put too many beans in the pressure cooker, as they
  expand:  you don't want to plug up the vent hole.)
  
  * Refried beans are made from freshly cooked pinto, pink, red or kidney
  beans, mashed and cooked in a skillet with bacon drippings, lard, oil,
  butter or margarine.
  
  [ California Dry Bean Advisory Board ]
  
  Posted by Shelley Rodgers. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Veloute Soup Base
 Categories: Soups
   Servings:  1
 
      4 tb Butter
    3/4 c  Minced onion and/or white of
           -leek (recipe says
           3/4 cup to 1-1/2 cups of thi
           -s mixture)
    1/4 c  Flour
      8 c  Chicken or fish stock and/or
           -milk or vegetable
           Cooking liquid (recipe calls
           -for 7 to 8 cups)
           Salt
           White pepper; freshly groun
           -d
 
      In a saucepan over moderately low heat, melt butter and stir in the
  onions.  Cover and cook slowly until the onions are transparent. Blend in
  the flour. Stir slowly for 3 minutes, to cook the flour without letting it
  color.  Remove from heat and, when bubbling stops, pour in 1 cup of hot
  liquid all a once, whisking vigorously to blend smoothly. Whisk in 6 more
  cups. Bring to a simmer, stirring, and simmer for 10 minutes, stirring
  frequently.
      The soup base should coat a spoon lightly; add dollops of more liquid
  if too thick. Correct seasoning, and continue as your recipes directs.
  
  Makes about 2 quarts.
  
  Suggestion:  Use with Upperline's Ancho Crab Soup or Flagon's Cream of
  Mushroom and Brie Soup.
  
  Recipe from Julia Child's "The Way to Cook", New Orleans Times-Picayune,
  November 7, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Velvet Vegetable Soup
 Categories: Soups
   Servings:  6
 
      1    Head broccoli
      4 c  Rough chopped * any
           Vegetables
      1 c  Onions, chopped
      1 lg Baking potato, scrubbed
           And diced
      3 c  Packages Herb-Ox low
           Salt chicken stock
      2 tb Olive oil
      1    Stalk cellery, chopped
      1    Carrot, chopped
           Salt,
           Pepper,
    1/2 ts Thyme,
           Tarragon
 
  Saute onions, carrots and celery in large pot with oil. Saute until
  translucent, then carmelized (turns light brown. Add chopped vegetables,
  water to cover vegetables. Add chicken packets, stir in thyme, and pepper
  and bring to boil. Lower heat and simmer for 30-45 minutes.
  
  Place in blender a cup or so at a time. Puree each batch and empty into
  large bowl. Rinse pot, replace soup mixture and again bring to simmer again
  for a few minutes, stirring occassionally.
  
  Note: At this stage, we allow the mixture to sit until it cools slightly
  and divide the soup into 3 equal portions. The soup freeezs excellently and
  we do that with 2 of the portions.
  
  Variations: Place the basic soup into a pot. Simmer and bring to a boil.
  Add a quarter cup of milk either regular or skimmed) and bring to boil
  again.  To add texture to the mix, add diced potatoes and carrots. *Serve
  with a pinch of dried tarragon*. A a dollop of no fat yogurt adds
  additional smoothness.
  
  If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You
  may also substitute frozen corn or peas.
  
  From "Chef Paul Prudhomme's Louisiana Kitchen",  William Morrow and Co.,
  Inc, NY, 1984, p. 88.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Venison Cheese Ball Soup
 Categories: Game, Venison, Soups
   Servings:  6
 
      1 lb Ground venison
      1 tb Margarine
      1 md Onion, chopped
      1    Clove garlic, minced
      1    (28 ounce) can whole
           -tomatoes, mashed
     18 oz Of tomato juice
      1    (15 ounce) can tomato sauce
      1    (15 ounce) can pinto beans
      1 tb Worcestershire sauce
      1 ts Basil
      1 ds Pepper
      2    Eggs
    1/2 c  Grated Parmesan cheese
    1/2 ts Thyme leaves
    1/2 c  Finely rolled saltine
           -cracker crumbs
      4 c  Shredded cabbage
 
  Brown meat in margarine and set aside to cool.  Place onion, garlic,
  tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and
  pepper in large covered kettle.  Bring to a boil, cover and simmer for 30
  minutes.  Combine eggs, Parmesan, thyme, crackers and browned venison. Mix
  well.  Shape into 1-inch balls.  When soup has simmered for 30 minutes,
  stir in cabbage and drop in venison cheese balls.  Cover and simmer for
  another 30 minutes
  
  From The Budget  December 4 th 1991
  
  Posted By Sylvia Mease. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Venison Goulash Soup
 Categories: Soups, Game
   Servings: 12
 
  5 1/2 lb Lean venison, cut into 1
           -1/4-inch cubes
      5 oz Lard
  5 1/2 lb Onions, sliced
      5 oz Sweet paprika
      1 tb Hot paprika
  1 1/4 qt Red wine
  3 1/8 qt Water
      2 lg Potatoes, peeled and
           -quartered
      3    Carrots, peeled and
           -quartered
      2    Apples, peeled, cored and
           -quartered
           Peppercorns
           Juniper berries
      3    Bay leaves
           A few "Piment" seeds (??)
      3    Stalks celery, thinly sliced
      2 bn Parsley, chopped
           Sour cream to taste
 
  Best made in large quantities.  Recipe therefor serves 12.
  
  In a large pot, melt some of the lard and brown the meat in batches. Add
  more lard as required.  Remove the meat and reserve.  Fry onions until
  browned.  Remove onions from pot and reserve.  Add remaining lard. Add
  paprika and stir well.  Slowly add red wine and water, continuing to stir
  to make sure there are no lumps of paprika.  Add meat and onions to pot
  again.  Add potatoes, carrots, apples and spices.  Quantities are
  approximate, use more, or less, as you wish.  Cook gently, covered, for 3
  hours.  Check occasionally, and add more water as required.  Remove coarse
  spices, and add celery and parsley.  Serve with a bowl of sour cream, so
  each person can help themselves.
  
  NOTE:  This recipe does not mention salt, or pepper, which in my opinion
  ought to be included.
  
  Posted by Karin Brewer. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Venison Savory Stew
 Categories: Soups
   Servings:  8
 
      2 lb Venison Roast (Boneless)
    1/2 c  White Wine
    1/8 c  Worcestershire Sauce
      1 c  Lentils
      1 lg Cucumber, Diced
      1    Jalepeno Pepper, Diced
      6 md Bannana Peppers, Chopped
      4 sm Potatoes, Quartered
      1    Box Of Fiber One
      1 pk Top Ramen Beef Fl. Noodles
      4    Triscuit Snack Crackers
    1/4 pk Ranch Dip Mix (Sour Cream)
 
  Do not skin, peel, or otherwise denude the vegetables or potatoes.  Wash
  them briskly and then cut them up.  The good stuff is in the skin, always,
  as the skin is what was intended to serve, protect and defend the pulp and
  seeds. Fill large crock pot half full of clean cold water. Add ingredients.
  Let cook on low heat for 12-16 hours. Season as desired during last 1 hour
  of cooking, adding bay, etc., as suits your individual collection of buds.
  This recipe may be done with any game animal, except that squirrel tends to
  be far too stringy for my taste.  If you like hearty and thick, this stew
  is for you.  It would also go well with beef, obviously. I do recommend a
  bay leaf added to the top for the last hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vermont Corn Chowder
 Categories: Soups, Vegetables
   Servings:  4
 
    1/2 c  Salt Pork, Diced
      1 lg Onion, Diced
      3 c  Corn Kernels *
      5 md Potatoes, Pare & Cube
  1 1/2 ts Salt
      1 qt Milk
           Black Pepper To taste
           Saltines Or Soda Crackers
 
  * Use cooked fresh kernels or canned or cooked frozen.
  ~-------------------------------------------------------------------------
  Cook the diced salt pork over moderate heat, stirring occasionally, so that
  all of the pork pieces become brown but not too dry. Remove them from the
  pan with a slotted spoon.  Saute the onion in the pork fat just until
  tender, but not brown.  Add the water, corn, potatoes and salt, cooking,
  uncovered, until the potatoes are almost soft. Add the milk and simmer very
  gently for 10 to 15 minutes to let the flavor ripen. Taste for seasoning,
  adding a good bit of freshly ground pepper. Sprinkle the surface with the
  salt pork and serve with a large supply of soda crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vichyssoise
 Categories: Soups
   Servings: 12
 
      4 tb Butter or margarine
      4    Leeks; mostly white part
           - chopped
      1    Onion; chopped
      4 c  Water
      4 c  Chicken broth
  2 1/2 tb Flour
           Salt, white pepper
      4    Potatoes; peeled and cubed
      1 c  Whipping cream
      2 c  Half and half
           Chopped chives
 
  Melt 1 tablespoon butter in large kettle, add leeks and onion and cook
  until tender but not browned. Add water and broth and bring to boil. Knead
  flour into remaining 3 tablespoons butter to form paste and stir into
  boiling mixture with wire whisk to blend well. Season to taste with salt
  and white pepper. Add potatoes, reduce heat and simmer until potatoes are
  soft. Press through sieve. Cool. Add cream and half and half to soup, then
  chill. Top each serving with sprinkling of chopped chives.
  
  Created by: Victor Hugo Inn, Laguna Beach, Calif.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vichyssoise
 Categories: Soups, Potatoes
   Servings:  6
 
      3 c  Sliced potatoes
      3 c  Water
  2 1/2 ts Chicken seasoned stock base
      1 ts Onion powder
      3 tb Butter
      1 c  Light cream
      1 c  Milk
    1/4 ts Celery salt
    1/4 ts White pepper
    1/4 ts Bon appetit
 
  One of the top ranking favorites of all summer soups.  Serve chilled with a
  sprinkling of chives.
  
  Chives
  
  Wash, peel and slice the potatoes (about 2 large potatoes).  Add the water
  and seasoned stock base.  Bring to boil and cook until the potatoes are
  very tender.  Force through a fine sieve or puree in a blender, including
  the liquid.  Combine with the remaining ingredients except chives. Heat for
  10 minutes, but do not allow to boil.  Chill.  Serve in bowls placed on
  crushed ice.  Top each serving with chives.
  
  Makes 6 cups.
  
  Source:  Spices of the World Cookbook by McCormick
  
  Posted by  Sharon Stevens. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vidalia Onion Soup
 Categories: Soups, Vidalia
   Servings:  6
 
      4    Vidalia Onions, sliced
      1    Stick margarine or butter
      1 cn Chicken broth
      1 cn Beef broth
      2 cn Water
      1 c  Shredded mozzerella cheese
           Slices hard Italian Bread
 
  Saute onions in margarine for 20 minutes, add broths and water and let
  simmer another 20-30 minutes. Put one slice of bread in each bowl, sprinkle
  with 2-3 Tbs cheese. Ladle soup over the top. It melts the cheese, no
  broiler hassle and it tastes as good as any I have had out! (I must
  confess, we did use the butter, grin, but it probably would taste good with
  the margarine).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Viennese Beef Soup
 Categories: Soups
   Servings:  8
 
  2 1/2 lb Beef Bones, Cracked
      3 lb Beef Chuck
      3 qt Water
  2 1/2 ts Salt
    3/4 ts Pepper
      1 lg Onion, Peeled, Sliced Thin
      2 md Leeks, White Parts Only
      2 md Carrots, Scraped, Sliced
           Celery Root, Pared & Cubed
      3 sm Turnips, Pared & Cubed
      2 c  Cauliflower, Cut Up
      2 x  Bay Leaves
      4 x  Sprigs Parsley
    1/2 ts Dried Thyme
 
  Taking the white parts of the leek only, clean and thinly slice them. Scald
  bones and rinse in cold water. Put beef and water in a large kettle; bring
  to a boil. Add bones, salt and pepper. Slowly bring to a full simmer;
  remove any scum from the top. Cook over low heat, partially covered, 1 1/2
  hours. Again remove any scum from the top. Add remaining ingredients and
  continue to cook about 40 minutes, until meat and vegetables are tender.
  Remove and discard parsley, bay leaves, and bones. Take out the meat and
  cut into bite sized pieces, discarding any gristle. Return meat to soup.
  You may also add noodles, rice or dumplings to the finished soup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vincent Mcguire's Cream of Peanut Soup
 Categories: Soups
   Servings:  6
 
      1 md Onion, chopped
      2    Ribs of celery, chopped
    1/4 c  Butter
      3 tb All-purpose flour
      2 qt Chicken stock or canned
           -chicken broth
      2 c  Smooth peanut butter
  1 3/4 c  Light cream
 
  peanuts, chopped
  
  Saute the onion and celery in the butter until soft, but not brown. Stir in
  the flour until well blended. Add the chicken stock, stirring constantly,
  and bring to a boil. Remove from the heat and rub through a sieve. Add the
  peanut butter and cream, stirring to blend thoroughly. Return to low heat
  and heat until just hot, but do not boil. Serve, garnished with chopped
  peanuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watercress Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 sm Onion
      1    Potato, sliced
      1 bn Watercress
      1    Big sprig parsley
      1    Big sprig dill
      2 c  Chicken broth
      1    Egg, or 2 egg yolks
      1 c  Heavy cream
 
  Info:  from The Old Farmer's Almanac Cookbook
  
  Salt
  
  Cook the onion and potato slowly in butter until a little soft, but not
  brown.  Add water to cover, about 1/2 cup, and cook until very soft. Mix
  with the chopped greens, the broth, egg, and half of the cream, then puree'
  and whip until light and frothy.  Serve hot or iced, garnished with the
  remaining cream, whipped and salted, and a small sprig of watercress.
  Cheese sticks are a nice accompaniment.
  
  Posted by Perry Lowell. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wedding Soup
 Categories: Soups
   Servings: 15
 
      1 pk Soup Bone
      2 pk Beef Shank (Cross Cuts)
      1 pk Soup Vegetables
      1 cn Whole Tomatoes
           Parsley Flakes
           Salt And Pepper
    1/2 lb Macaroni Soup Mac
      1    Onion
 
  Boil water, soup bone, meat (as much as you like), and onion (cut in half).
  Fill pan (largest pan you have) 3/4 full.  Bring to a slow boil and cook
  for hours over low.  After water boils, add vegetables (use frozen or add
  fresh carrots and celery), parsley flakes, tomatoes, salt and pepper. Cook
  macaroni separately and add to soup prior to serving. With ground meat,
  make meat balls as normal and add them directly into soup. Cook along with
  soup for hours but make meatballs very small. Serve soup in bowl with
  grated parmasan cheese sprinkled on top.  Soup is very filling with
  meatballs, macaroni and meat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Weight Watchers Soup
 Categories: Soups
   Servings:  1
 
      1 lg Can V-8 juice
      1    V-8 can water
      1 lb Hamburger
    1/2 sm Head cabbage
      3    Cubes beef bouillon
      1 pk Frozen mixed vegetables
 
  Brown hamburger. Shred or chop cabbage. Add cabbage to hamburger. Add V-8
  juice and 1 can water. Add bouillon cubes and mixed vegetables. Simmer, for
  about 2 hours until cabbage is tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wes 'n' Kathy's Authentic Original Lima Bean Soup
 Categories: Soups, Vegetables
   Servings:  6
 
     12 oz Dried (large) lima beans or
           -butterbeans
      1    Med. onion (chopped)
      2    Ribs celery, including tops
      1 lg Carrot (diced)
      4 c  Ham stock
    1/4 lb Diced ham
      2 c  Water
      1    Chili pepin (crushed)
      2    Cloves garlic (minced)
 
  We invented this yesterday, and are still munching on it.  I wanted a plain
  plate of butterbeans for my birthday, but Kathy can never do anything 1/2
  way.
  
  Salt & black pepper to taste
  
  Place all ingredients except salt and pepper in a pot.  Bring to a boil,
  reduce heat.  Cover pot and simmer until beans are VERY tender (3 to 4
  hours).  Salt & pepper to taste.  Serve this with bread & butter, garlic
  bread, or dinner rolls.  Makes a complete meal.  Enjoy!
  
  Posted by Wesley Pitts. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: West African Lemony Chicken Okra Soup
 Categories: Soups
   Servings:  4
 
      2 x  Juice Of 2 Lemons
  2 1/2 lb Broiler Chicken
      6 c  Chicken Broth Or Water
      1 lg Onion, Peeled & Chopped
      3 x  Tomatoes, Peeled & Chopped
      6 oz Tomato Paste
     15 oz Sliced Okra
    1/3 c  Uncooked Long Grain Rice
      2 ts Salt
    1/4 ts Pepper
    1/2 ts Ground Red Pepper
      1 ts Ground Tumeric
 
  Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub
  lemon juice over chicken pieces. Put in a large kettle with chicken broth
  or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes.
  Add remaining ingredients and continue to cook slowly about 30 minutes,
  until chicken and rice are tender. Remove chicken pieces and debone. Cut
  meat into small pieces and return to kettle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Western Bean Soup Romano
 Categories: Soups, Vegetables
   Servings:  8
 
    1/2 lb Mixed white and colored
           -beans
      1    Clove garlic, minced
    1/2 c  Chopped onion
      1 tb Olive oil
      2 qt Beef broth or stock
      1 ts Oregano, crushed
      1 cn (8 oz) tomatoes, crushed
    2/3 c  Julienne-cut carrots
    1/2 c  Julienne-cut celery
  1 2/3 c  Bite-sized pieces of
           -spinach, loosely packed
    1/2 c  Small cooked shell pasta
           Salt
    1/2 c  Grated Romano cheese
 
  Sort, rinse and soak beans by preferred method (described below). To
  maintain color integrity, soak white and colored beans separately. Saute
  garlic and onion in oil.  Add drained beans, broth and oregano. Simmer,
  covered until beans are tender.  Add tomatoes, carrots and celery. Simmer
  for 15 minutes longer.  Stir in spinach and pasta; adjust seasoning with
  salt.  Simmer for 5 minutes or only until thoroughly heated.
  
  Makes 8 servings; about 2 quarts.
  
  A BAG OF BEAN TRICKS:
  
  A bag of bean tricks to help you buy, soak, cook & store dry beans.
  
  Canned beans do not require additional cooking since they have been
  thoroughly cooked in the canning process, but there are several ways of
  preparing dry beans for cooking.  All start with a thorough inspection for
  damaged beans and foreign material, then washing in cold water.  The next
  step, which is highly recommended, is soaking the beans.  This not only
  helps make the beans cook faster, it also improves flavor, texture,
  appearance and digestibility.  For maximum improvement of these factors, it
  is recommended that the soak water be discarded and the beans rinsed and
  cooked in fresh water.
  
  SOAKING TIPS: Hot-soak (preferred) and Quick-soak method.
  
  For every pound of dry beans, any variety, add 10 cups of hot water.
  Remember beans will rehydrated to at least twice theri dry size, so be sure
  to start with a large enough pot.  (Note:  up to 2 teaspoons of salt per
  pound of beans *may* be added to help the beans absorb water more evenly.)
  Heat to boiling, let boil for 2 to 3 minutes.  Remove from heat, cover and
  set aside for at least 1 hour (quick-soak method), but *preferably* four
  hours or more.  The longer soaking time is recommended to allow a greater
  amount of the gas-causing properties to dissolve in the water, thus helping
  the beans to be more easily digested and lessening the aftereffects.
  Whether you soak the beans for an hour or several hours, remember to
  DISCARD THE SOAK WATER.
  
  COOKING TIPS: (for each pound of dry beans)
  
  Standard method:  Drain and rinse soaked beans; put into a good- sized
  kettle.  Add 6 cup of hot water, 1 to 2 Tablespoons shortening and 2
  teaspoons salt.  Boil gently with lid tilted until desired tenderness is
  reached.
  
  Savory Method:  Use standard method (above), but use 2 teaspoons onion salt
  and 1/4 teaspoon garlic salt instead of plain salt.  Add 1 Tablespoon
  chicken stock base or 3 to 4 bouillon cubes and 1/4 teaspoon white pepper.
  
  * Simmer beans slowly.  Cooking too fast can break skins.
  
  * Acid slows down cooking.  Add tomatoes, vinegar, etc. last.
  
  * Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans whe
  cooking in hard water to shorten cooking time.
  
  * At high altitudes, beans take longer to cook.  A pressure cooker helps,
  but follow manufacturer's directions.  [Personal note:  Tom says 1/2 hour
  in the pressure cooker at 15 lbs pressure is equivalent to cooking them
  overnight.  Don't put too many beans in the pressure cooker, as they
  expand:  you don't want to plug up the vent hole.)
  
  * Refried beans are made from freshly cooked pinto, pink, red or kidney
  beans, mashed and cooked in a skillet with bacon drippings, lard, oil,
  butter or margarine.
  
  [ California Dry Bean Advisory Board ]
  
  Posted by Shelley Rodgers. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White and Green Bean Soup
 Categories: Soups, Beans
   Servings:  6
 
  1 1/2 c  Dried white beans, Great
           -Northern, navy, or baby
           -lima
      6 c  Water
      3    Cloves garlic, chopped
      2 ts Salt
      4 c  Beef broth
    1/4 ts Freshly ground black pepper
      1 ts Rosemary, crumbled
      2 c  Fresh green beans (about 3/4
           -lb), cut on the
           Diagonal in 1-inch pieces
      1 tb Butter
           Juice of 1/2 lemon
 
  Wash and pick over the dried beans.  Put them into a large saucepan or
  kettle with the water and bring to a boil.  Remove from the heat, cover,
  and allow to stand for 1 hour.
  
  Return to the heat and bring to a boil again.  Reduce heat and simmer,
  partially covered, for 1/2 hour.  Using a heavy fork, mash the garlic with
  the salt until no large chunks remain.  Add to the saucepan with the beans.
  Add the broth, pepper, and rosemary.
  
  Simmer, partially covered, until beans are tender.  This can take 15
  minutes or as long as 1 hour; timing for beans is hard to predict - keep
  checking.
  
  Soup can be made ahead to this point, and refrigerated or frozen after
  thorough cooling.
  
  Cook the green beans uncovered in 2 uarts of boiling salted water until
  they are tender-crisp and bright green.  Drain and add to the soup when the
  white beans are tender but not mushy. If green beans are not to be added
  right away, rinse in cold water to retain color.  Stir in the butter and
  lemon.  Serve at once, while green beans are still bright.
  
  Note:  If you want some of the soup pureed, do it before adding the green
  beans - the color will be better.
  
  Serves 6 to 8.
  
  From:  MAIN COURSE SOUPS & STEWS by Dorothy Ivens ISBN0-06-015131-5. Harper
  & Row, New York.  1983 Posted by: Karin Brewer, Cooking Echo, 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Bean Soup with Sage
 Categories: Soups, Low-cal, Beans
   Servings:  4
 
MMMMM-------------------------PHILLY INQUIRER------------------------------
      1    Onions; large
      1    Garlic clove; crushed
      1    Carrots; small
           Sage leaves
      1 tb Oil
      2    Cans, Great northern beans

MMMMM-----------------------------15 OUNCE----------------------------------
 14 1/2 oz Can clear chicken broth
           Salt; to taste
           Ground pepper; to taste
 
      Chop the onion;mince the garlic.Peel and shred the carrot.Dice the
  tomato.Mince the sage to measure 1 tabls.( or subsitute 1 ts dried).
      Heat oil in large saucepan until hot.Add onion,garlic and carrot,and
  saute until onion is tender.Stir in beans with liquid and chicken
  broth.Stir in tomato and sage.Heat to boiling,stirring occasionally.Simmer
  about 5 minutes,stirring,just to blend flavors.Season to taste with the
  salt and pepper.Serve hot.Makes 4 servings...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Bean, Chard and Pancetta Soup
 Categories: Soups
   Servings:  6
 
    1/4 lb Pancetta (Italian bacon)
           - finely diced
      1 md Onion; finely diced
      1 sm Carrot; finely diced
      2    Celery ribs; thinly sliced
      1 ts Finely minced garlic
      1 c  Dried white beans
      4 c  Low-sodium chicken broth
      1 ts Chopped fresh thyme leaves
           -=OR=-
      1 ts -Dried thyme
      6 lg Swiss chard leaves
           Salt and pepper; as desired
           Grated Parmesan cheese
           - as desired
 
  PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium heat
  and cook, stirring occasionally, for 2 minutes. Add the onion, carrot,
  celery and garlic and continue to cook, stirring occasionally, another 7
  minutes, or until vegetables soften. Add the beans, broth and thyme. Cover
  tightly, place in oven. Bake for 1 1/2 hours or until beans are soft.
  Meanwhile, remove center stem from the chard leaves. Slice into crosswise
  slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the
  bean mixture and replace in the oven. If the soup is looking too thick, add
  some water. Cook another 20 minutes. Remove the pot from the oven and add
  salt and pepper as needed. Serve the soup piping hot and offer grated
  Parmesan cheese on the side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Bean Soup
 Categories: Soups, Vegetables
   Servings:  8
 
      2 tb Olive oil
      1 c  Diced onion
      1    Carrot, peeled and sliced
      1    Stalk celery, sliced
      2 tb Minced garlic
    1/2 c  Diced country ham or
           -prosciutto
    3/4 lb Dried cannelloni or navy
           -beans, rinsed,
           Picked over, and soaked
      2 tb Chopped fresh rosemary (or 2
           -teaspoons dried)
      2 tb Chopped fresh rosemary (or 2
           -teaspoons dried)
      8 c  Chicken stock
    1/2 ts Ground black pepper
           Salt, to taste
 
  Heat the oil in a saucepan over medium heat.  Add the onion, carrot,
  celery, garlic, and ham; saute, stirring frequently, for 5 minutes.  Add
  the beans, rosemary, chicken stock, and pepper; bring to a boil.  Cover and
  simmer for 30 minutes.  Taste the cooking liquid, and add enough salt so
  that it becomes slightly salty (the amount needed will vary depending on
  the type of ham used for seasoning).
  
  Recover the pot and simmer for an additional 40 to 60 minutes, or until the
  beans are soft.
  
  Puree the mixture in a food processor fitted with the steel blade, or in a
  blender.  Serve hot.
  
  NOTE:  The soup can be made up to three days in advance and refrigerated,
  tightly covered.  It will probably thicken from the starch in the beans,
  and can be thinned to the desired consistency with some stock when it is
  reheated.
  
  Makes 8 servings.
  
  Nutrients per Serving: 149 Calories, 11 g Protein, 13 g Carbohydrate, 6 g
  Fat, 1 g Saturated Fat, 6 mg Cholesterol, 919 mg Sodium.
  
  [THE WASHINGTON POST; January 16, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Bean and Lamb Soup
 Categories: Soups
   Servings: 10
 
MMMMM-------------------------------SOUP------------------------------------
      2 tb Light-tasting olive oil
      1 c  Chopped celery
      1 c  Chopped onion
      2 ts Minced garlic
      2 ts Dried sage
      6 c  Chicken stock or broth
      2 c  Water
      1 lb Lamb shanks
      1 lb Dried navy beans
      2 ts Fresh lemon juice
           Salt
           Freshly ground pepper

MMMMM-----------------------------GARNISH----------------------------------
      3 lg Plum tomatoes; shells only,
           - cut into 1/4-in dice
    1/4 c  Fresh basil leaves
           - cut into fine julienne
 
  HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and sage. Cook
  until onion is softened, about 5 minutes. Add stock or broth and water.
  Bring to a boil. Add lamb and beans. Bring to boil again. Simmer, covered,
  2 hours, stirring occasionally. Use slotted spoon to remove lamb. When cool
  enough to handle, remove meat from bone. Cut meat into 1/3-inch dice. Puree
  2 cups beans with 1 cup soup liquid until smooth. Return meat and pureed
  mixture to pot. Stir well to combine. Add lemon juice and season to taste
  with salt and pepper. Can be made ahead and refrigerated as long as 3 days
  or frozen. Reheat gently, thinning with water as needed. Adjust seasoning
  and lemon juice. To serve, garnish with tomato and basil.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Bean Soup
 Categories: Soups, Beans
   Servings:  8
 
      1 lb Dried white beans
      2 tb Unsalted butter
    1/4 c  Olive oil
      4    Leeks, well washed and
           -chopped (1 1/2 cups)
      4 lg Cloves garlic, finely
           -chopped
      2    Carrots, peeled and chopped
           -(1 cup)
      2    Stalks celery, chopped (2/3
           -cup)
  1 1/2    To 2 lb smoked ham hocks (2
           -or 3), excess fat removed
      4 c  Beef broth, homemade or
           -canned
      2 c  Chicken broth, homemade or
           -canned
      2 c  Water
    1/2 ts Chopped fresh sage leaves OR
           -1/8 tsp dried
      1    Bay leaf
           Chopped parsley (optional)
 
  Soak the beans overnight in cold water to cover.  OR place in a large
  saucepan, cover with cold water, heat to boiling and boil for 2 minutes.
  Remove from heat and let stand for 1 hour, covered.  Drain.
  
  Heat the butter with the oil in a large, heavy suacepan or Dutch oven over
  medium-low heat.  Add the leeks and cook for 1 minute.  Add the garlic,
  carrot and celery; cook for 5 minutes.  Add the drained beans, ham hocks,
  beef and chicken broths, water, sage and bay leaf.  Bring to boiling. Lower
  heat and simmer, covered, for about 1 1/2 hours.  Remove from the heat and
  let cool slightly.  Discard the bay leaf.  Remove the ham hocks and cut off
  the meat; chop into pieces and set aside.
  
  Place 4 cups of the bean mixture, in 2 batches, in a food processor or
  blender.  Whirl until smooth puree.  Stir back into the soup. Add the
  reserved ham pieces.  Reheat until warmed through.  Serve, sprinkled with
  parsley, if you wish.
  
  Makes 8 servings.
  
  Nutrient Value per Serving: 375 Calories; 21 g Protein; 27 mg Cholesterol;
  15 g Fat; 41 g Carbohydrate; 1120 mg Sodium Exchanges: 2 starch/bread, 2
  vegetable, 1 1/2 medium-fat meat, 1 1/2 fat
  
  [FAMILY CIRCLE; Nov 6, 1990]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Clam Chowder with Leeks
 Categories: Soups, Clams
   Servings: 12
 
     24    Quahogs (3 cups chopped meat
           -and liquor)
      3 c  Dry white wine
      2 c  (Approx) fish stock, clam
           -broth or water
      6    Leeks, trimmed and washed
      2    Onions
      4    Stalks celery
      3 oz Salt pork
      6    Strips bacon
    1/3 c  Flour
      3 lg Potatoes, peeled and diced
           Bouquet garni of bay leaf,
           -thyme and parsley
           Salt, pepper and cayenne
           -pepper
      2 c  Peanut oil for frying the
           -leeks
      1 c  Heavy cream
      4 tb Finely chopped chives or
           -parsley
      3 tb Butter
 
  This chowder has two twists: bacon is added in addition to salt pork and
  fried julienned leeks are used as a garnish.  The recipe comes from Ris
  Lacoste, chef at 21 Federal St. in Washington.
  
  Scrub the quahogs and place them in a large, covered pot with the wine.
  Steam them for 10 to 15 minutes or until the shells just open. Shuck the
  quahogs and grind with a meat grinder or food processor. Strain the cooking
  liquid through damp cheesecloth - you should have 2 quarts. If you don'y,
  add fish stock, clam broth or water to make up the difference. Reserve the
  ground clams and the liquid separately.
  
  Finely chop three of the leeks.  Cut the remaining three leeks into fine
  julienne and reserve them for the garnish.  Finely chop the onion and
  celery.  Finely dice the salt pork and bacon.  Fry the salt pork and bacon
  in a large pot over medium heat to render the fat.  Remove the cracklings
  with a slotted spoon.  Discard all but 6 tablespoons of the fat.
  
  Add the chopped leeks, onion and celery to the pot and gently cook for 3 to
  4 minutes, or until soft.  Stir in the flour and cook over low heat for 3
  to 4 minutes.  Whisk in the reserved liquid and bouquet garni and gradually
  bring to a boil.  Add the potatoes and simmer for 8 to 10 minutes, or until
  tender.  Stir in the cream, ground quahogs, cracklings, and salt,pepper and
  cayenne to taste.
  
  Just before serving, heat the oil to 375F.  Fry the julienned leeks for 1
  minute until crisp.  Drain on paper towels and sprinkle with salt. To
  serve, ladle the chowder into bowls.  Place a pat of butter in each bowl
  and garnish with the fried leeks.
  
  Makes 12 servings.
  
  [Steven Raichlin; The Baltimore Sun; Sept 22, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Gazpacho
 Categories: Soups
   Servings:  6
 
      4 ts Instant Chicken Bouillion OR
      4    Cubes Chicken Bouillion
      2 c  Boiling Water
      3 md Cucumbers
     16 oz Sour Cream
      2 tb Lemon Juice
    1/4 ts Garlic Powder
    1/4 ts Pepper
 
  Pare and seed cucumbers.  Cut into cubes so that you have about 3 cups of
  cubes. In small saucepan, dissolve bouillion in water. Cool completely. In
  blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid
  until smooth.  In medium bowl, combine cucumber mixture, remaining bouillon
  liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill
  thoroughly.  Garnish as desired.  Serve with condiments. Refrigerate left
  overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions
  Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Gazpacho
 Categories: Soups
   Servings:  6
 
      2    Peeled, seeded, chopped
           -cucumbers
      2    Celery stalks, peeled and
           -chopped
      3    Scallions, white part only
           -chopped
      1    Clove garlic, minced
      2 c  Chicken stock, chilled and
           -defatted
      2 tb White wine vinegar
      1 c  Yogurt or sour cream
           Ds      hot pepper sauce
      1 tb Chopped fresh dill
      2 ts Finely grated lemon zest
 
  In a food processor or blender, puree cucumbers, celery, whites of
  scallions, and garlic.  Blend with chicken stock, vinegar, yogurt or sour
  cream and hot pepper sauce.  Chill well and serve in chilled bowls
  garnished with dill and lemon zest. Source: Fifty Ways to Cook Most
  Everything (Andrew Schloss) Posted by: Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Turnip Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      4    Medium-sized white turnips
      1 lg Onion
      3 tb Butter
           Salt and pepper
      3 sl Bread
      2    Egg yolks
    1/2 c  Cream
 
  Info:  from The Old Farmer's Almanac Colonial Cookbook
  
  Parsley
  
  Peel, slice and coarsely chop the vegetables and cook them slowly in the
  butter for 5 minutes.  Add 6 cups of boiling water, salt and pepper, and
  bread, which you have first dried out in a slow oven and crumbled. Simmer
  the soup for a half hour and puree' it.  Reheat over low heat. Stir in the
  egg yolks beaten well with the cream.  Serve at once, garnished with finely
  minced parsley.
  
  Posted by Perry Lowell. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Winter Carrot Soup
 Categories: Soups, Vegetables
   Servings:  5
 
      1 tb Safflower Oil
      4 x  Carrots, Grated
      1 md Onion, Chopped
      4 c  Vegetable Stock
      6 oz Tomato Paste
      1 tb Soy Sauce
    1/2 ts Thyme
    1/4 ts Ground Cumin
    1/4 ts Black Pepper
 
  GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven
  or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until
  tender, about 5 minutes. Add remaining ingredients, increase heat, and
  cover. When mixture reaches a boil, reduce heat to med and simmer for about
  5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup
  raisins-cook soup until they are plump & tender. - add 1/2 cup chopped
  apple, simmering until tender. - add 1/2 cup cooked brown rice or 1/2 cup
  raw cashews.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Winter Squash, Apple and Walnut Soup
 Categories: Soups, Vegetables
   Servings:  6
 
     24 oz Frozen pureed winter squash
           - (butternut), defrosted
      2 tb Unsalted butter or margarine
      1 c  Unsweetened applesauce
      1 c  Light cream
  1 1/2 c  Chicken stock
    1/4 c  Ground toasted walnuts
      2 ts Dried chervil; crumbled
    1/2 ts Ground mace
           Salt
           White pepper
    1/2 c  Toasted walnut pieces
           - for garnish
 
  COMBINE ALL THE INGREDIENTS except the walnuts to be used for garnish in a
  large saucepan and stir to blend well. Cook the soup over medium heat until
  warmed through, about 6 to 8 minutes. Ladle the soup into bowls and add a
  few chopped walnut pieces in the center.
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Winter Tomato Soup with Vermicelli
 Categories: Soups, Vegetarian
   Servings:  6
 
      2 lb Canned Tomatoes
      3    To 4 Cloves Garlic
      1 tb Safflower or olive oil
      1    Onion, chopped
      1 tb Tomato paste
           Sea salt and pepper to taste
    1/4 ts Thyme
    1/2 ts Marjoram
      4 oz Whole wheat vermicelli
 
  From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989.
  
  Drain tomatoes and retain liquid.  Return liquid to the can (or cans) and
  add enough water to fill.  Put tomatoes through the medium disk of a food
  mill, or puree and put through a sieve
  
  Heat oil in a heavy-bottomed soup pot and saute onion with 2 cloves of the
  garlic until onion is tender
  
  Add tomato puree and cook 10 minutes, stirring.  Add more garlic and the
  liquid from tomates.  Add the tomato paste, salt and pepper to taste, and
  marjoram and thyme.  Bring to a simmer and add vermicelli
  
  Cook until vermicelli is al dente.  Taste again and add more garlic as
  desired.  Serve.
  
  Posted by Lawrence Kellie. Reposted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Winter Vegetable Soup
 Categories: Soups, Vegetables, Syd's book
   Servings: 12
 
      1 tb Peanut Oil
      3 md Carrots *
      3 md Potatoes *
      3    Ribs Celery, 1/2" Slices
      1 md Onion, Coarsely Chopped
      2    Cloves Garlic, Crushed
      1 ts Dried Thyme Leaves, Crumbled
    1/2 c  Whole Barley
    1/2 c  Wild Rice, Rinsed
      7 c  Beef Broth
      2 md Tomatoes, Peeled, Diced
      6 oz Fresh Spinach **
           Salt And Pepper To Taste
 
  * Carrots should be pared and cut into 1/2 inch slices, potatoes into 1/2
  inch chunks. ** Fresh spinach should be trimmed, rinsed and torn into bite
  sized pieces.
  ~-------------------------------------------------------------------------
  Heat oil in a large saucepan or Dutch oven over medium heat.  Add carrots,
  celery, onion, garlic and thyme.  Cook, stirring frequently, until slightly
  softened, 5 minutes.  Add barley and rice; stir to coat.  Stir in broth, 2
  cups water, potatoes and tomatoes.  Cover and bring to boil. Reduce heat to
  medium low; simmer covered, skimming and stirring occasionally, 1 hour.
  Stir in spinach, salt and pepper; simmer covered 3 minutes. Serve hot. 126
  calories per serving.  From: Syd's Cookbook.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Winter Vegetable Stock
 Categories: Soups, Vegetarian, Vegetables
   Servings:  6
 
      2 tb Butter or olive oil
      1    Onion
           - diced into 1/2-in squares
      1 c  Leek greens; roughly chopped
      2 md Carrots; peeled and diced
      4    Outer stalks of celery; plus
           Celery leaves; diced
      1 c  Cubed winter squash
           -=OR=- Squash Seeds & Skins
      1 c  Chard stems
           - cut into 1-in lengths
      1 md Potato; diced, -=OR=-
      1 c  -Thick Potato Parings
    1/2    Celery root; scrubbed, diced
    1/4 c  Lentils; rinsed
      6    Thyme sprigs; -=OR=-
    1/4 ts -Dried thyme
      2    Bay leaves
      2    Handfuls borage leaves
           -=OR=- Chard leaves, lettuce
           - or nettles
      3    Sage leaves
     10    Parsley sprigs
           - roughly chopped
      4    Garlic cloves
           - peeled and chopped
      1 ts Salt
      2 ts Nutritional yeast (optional)
  8 1/2 c  Cold water
 
  HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs,
  garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over
  medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and
  bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour
  the stock through a sieve and press out as much of the liquid as possible.
  Use it as is, or reduce it further for a richer flavor. Taste and season
  with more salt, if needed.
  
  Makes 4 to 6 Cups
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Winter Vegetable Chowder
 Categories: Soups, Vegetables
   Servings:  6
 
      1 lg Onion, diced
      1 bn Celery, diced
      6    Carrots, diced or sliced
      1 sm Acorn squash, peeled and
           -diced
      1 sm Butternut sguash, peeled and
           -diced
           Bouquet garni (2 bay leaves,
           -1/2 teaspoon thyme,
           And half of a cinnamon
           -stick)
      6 c  Diced red potatoes
      2    Sweet potaotes, peeled and
           -diced
      4    Parsnips, peeled and sliced
      2    Red bell peppers, diced
      3 c  Cream, approximately
           Freshly grated nutmeg
 
  In a large pot, simmer the first 6 ingredients (including bouquet garni) in
  1 quart of water until the squash is almost tender.  Add the next 4
  ingredients and simmer until the potatoes are almost tender.  Add enough
  cream to achieve the desired consistency.  Heat through.  Grate nutmeg over
  each serving.
  
  [COLUMBIA MAGAZINE; Winter 1990]
  
  Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Soup
 Categories: Soups, Vegetables, Microwave
   Servings:  4
 
      4 c  Sliced Zucchini
      1 sm Onion, Chopped
      2 tb Butter
 10 3/4 oz Cream Of Chicken Soup
      2 c  Water
      1 ts Salt
    1/2 ts Dried Basil Leaves
    1/8 ts Pepper
 
  Cover and microwave zucchini, onion, and butter in a 2-quart casserole on
  high (100%), until vegetables are tender, 9 to 11 minutes.  Place soup, 1
  cup of the water and the zucchini mixture in blender container. Cover and
  blend on medium-high speed until smooth, about 1 minute.  Return mixture to
  casserole.  Stir in remaining 1 cup of water, the salt, basil and pepper.
  Cover and microwave on high (100%) until hot and bubbly, 8-10 minutes. (Can
  be refrigerated and served cold.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Soup
 Categories: Soups, Diabetic
   Servings:  6
 
      2 lb Zucchini, thinly sliced
    1/2 ts Salt
      1 c  Chicken broth
    1/2 ts Pepper
      1 c  Diced onion
      1 c  Skim milk or
      1 ts Curry powder
 
  low fat yogurt
  
  Combine the zucchini, broth, onions, and seasonings and cook over medium
  low heat until very tender., Put through a blender until smooth. Add the
  skim milk or yogurt.  Adjust the seasoning.  Serve cold or hot.
  
  With skim milk-Calories: 75 Fat: trace
  
  With yogurt: Calories: 92 Fat: 1/5
  
  Can use the steel blade of a food processor...
  
  From: Fit or Fat Target Cookbook by Covert Bailey
  
  Posted by Penny Plant. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Soup
 Categories: Soups
   Servings:  8
 
      6    Jim Vorheis
      4 md Zucchini, quartered and
           -sliced
     30 oz Chicken broth
      1 bn Green onions, chopped
      1 ts Salt
      1 ts Freshly ground pepper
           Dill weed to taste
     16 oz Cream cheese
      1 c  Sour cream with chives (1/2
           -pint)
           Chopped chives or paprika
 
  In a saucepan, add zucchini, chicken broth, green onions, salt, pepper and
  dill weed to taste.  Cook mixture until soft, approximately 20 to 30
  minutes.  Blend the cream cheese and sour cream in a blender until smooth.
  Then blend in zucchini mixture, a portion at a time, until smooth. Chill
  overnight or until very cold. Garnish with chopped chives or paprika.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      5    Zucchini
      1 c  Chicken (or vegetable) broth
      1 lg Onion, sliced
      1 ds Of curry powder
    1/4 lb Butter
    1/2 ts Salt
      1 c  Heavy cream
      1 ds Of pepper
 
  Scrub but do not peel zucchini; trim ends, slice, and put in pot with onion
  and butter.  Cook, partially covered, on medium heat for 12 to 15 minutes
  until soft.  Add broth, curry, salt and pepper, and cook for 5 minutes. Add
  cream and bring to a boil.  Puree in blender and taste for seasonings.
  Serve hot or cold.
  
  Posted by Belle Starr. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Soup
 Categories: Soups, Vegetables
   Servings:  6
 
      1 tb Vegetable oil
      1 md Onion, finely chopped
      1 sm Clove garlic, minced or
           -pressed
      2 sm OR 1 medium (total 8 ounces)
           -zucchini, sliced
      1 cn (13 3/4 oz.) chicken broth
           -plus 1/3 cup water, OR 2
           -cups water
    1/4 ts Dill, or more to taste
           -[definitely more!]
 
  Salt and pepper to taste
  
  Heat oil in heavy saucepan and saute onion and garlic until tender but not
  brown, about 3 minutes.  Add the zucchini slices and continue cooking,
  stirring often, for another 3 minutes.  Add the chicken broth or water,
  dill and pepper.  Bring to a boil, cover and simmer for 15 minutes.
  Transfer contents to food processor or blender and process until smooth [we
  don't bother; we just mash it].  Add salt to taste and reheat if necessary
  in a clean pan.
  
  Serves two generously.
  
  NOTE:  This soup may also be served cold.  Chill thoroughly and whisk in a
  dollop of plain yogurt before retasting for seasoning.  Serve in chilled
  bowls or mugs and sprinkle with additional dill.
  
  Posted by Evvie Vincow. Courtesy of Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini-Tomato Soup
 Categories: Soups, Vegetables
   Servings:  8
 
    1/2 c  Chopped onion
    1/2 c  Chopped green pepper
    1/4 c  Water
      1 cn (18-ounce) (2 1/4 cups)
           -tomato juice
      2    Med. zucchini, quarted
           -lengthwise and sliced (2
           -cups)
      1 cn (8-ounce) whole kernel corn,
           -drained
    1/4 ts Salt
      2 c  Buttermilk
 
  In 2-quart saucepan cook onion and green pepper in water, covered, about 5
  minutes or till vegetables are tender. Add tomato juice, zucchini, corn,
  and salt. Simmer covered, 30 minutes. Cool. Stir into buttermilk.
  
  Cover; chill.
  
  Makes 8 to 10 servings.
  
  Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright
  1978 by Meredith Corporation, Des Moines, Iowa
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zuppa Di Vongole - Clam Soup
 Categories: Clams, Soups
   Servings:  4
 
     48    Clams
    3/4    Bottle White Wine (1 Liter)
           Leek
      1 sm Onion
           Clove Garlic
      1 qt Fish Stock
           Peeled, Chopped Tomato
      1 sm Bunch Marjoram
           Leaf Of Celery
      4 x  Crusts Of Bread (Croutons)
 
  From the Grand Dictionnaire de Cuisine, 1873:  via Elizabeth David's
  ITALIAN FOOD.  Into a saucepan put 4 dozen *vongole* or small clams
  (cockles or mussels can be used as well).  Pour over them three-quarters of
  a bottle of white wine and let them cook until they have opened.  Drain
  them, setting aside the liquid in which they have cooked, and remove the
  empty half-shells.  Chop the white part of a leek with a small onion,  add
  a clove of garlic, and saute this mixture in a saucepan with good oil, add
  the liquid from the clams, and a quart of fish stock;  add a peeled and
  chopped tomato, a bouquet of marjoram, and a few green leaves of celery.
  Let this bubble fast for ten minutes, remove the bouquet and the garlic,
  stir the clams into the soup, and pour it into the tureen.  Serve
  separately small croutons of bread fried in oil.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup with Sour Cream and Mango Salsa
 Categories: Soups, Appetizers, Pork, Condiments, Beans
   Servings:  4
 
      2 c  Black Turtle Beans
      1 c  Diced Onion
      1    Diced Carrot
      2    Diced Celery Stalks
      3    Strips Of Bacon
      2 c  Chicken Stock
      1    Salt And Pepper
      4    Bay Leaves
      1 tb Honey
 
  Combine all the ingredients and add enough water to cover the beans. Bring
  to a boil, then reduce to a simmer and cook until beans are thoroughly
  cooked.  Add more water as required.  Remove bay leaves and puree the soup
  in a blender.  Then pass the soup through a fine sieve to remove the skins
  of the beans.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bluefish Chowder
 Categories: Soups, Seafood, Appetizers
   Servings:  8
 
      3    Bacon slice; cut in 1" piece
      2    Onions, med; chopped
      1 lb Bluefish fillets; 1" pieces
      2    Potatoes, lg; peeled/cubed
      1 c  Celery; chopped
      3 c  ;Water
    1/2 tb Parsley, fresh; chopped
  1 1/2 ts Salt
    1/4 ts Pepper
    3/4 ts Tarragon, dried
    1/2 ts Basil, dried
    1/2 ts Rosemary, dried; crushed
      3 tb Butter
      3 tb Flour
      1 cn Evaporated milk (13 oz)
 
  BLUEFISH CHOWDER
  
  Servings:  8
  
  Partially  cook  bacon in a large Dutch oven over  medium  heat until
  slightly  browned; add onion, and cook  until  onion  is tender and bacon
  is crisp.  Add bluefish and  cook,  stirring occasionally, 4 to 5 minutes
  or until fish begins  to  brown. Add all except butter, flour, and
  evaporated milk, and  simmer 20 minutes or until potatoes are tender.
  
  Melt  3 tablespoons butter in a heavy saucepan over  low  heat; add flour,
  stirring until smooth.  Cook  1  minute,  stirring constantly. Gradually
  add  milk;  cook  over  medium   heat, stirring constantly, until thickened
  and bubbly.
  
  Stir   white   sauce  into  fish  mixture;   simmer,   stirring
  occasionally, for 20 minutes or until thickened.
  
  ~-- Chuck Spacek Portsmouth, VA per Southern Living magazine
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Bag Gourmet Chili
 Categories: Soups, Appetizers
   Servings:  8
 
      2 lb Beef
           Onion, medium
           Pepper, bell, medium
      8 oz Tomato sauce
     16 oz Beer
      1 pk Brown Bag Mix
      4 tb Tabasco sauce
 
  Saute diced onion and bell pepper.  Add to browned meat along with tomato
  sauce and beer.  Mix thoroughly and add seasonings.  Continue to cook for
  30-60 minutes, stirring frequently.  Add Masa flour paste slowly.  Add
  cayenne pepper.  Add tabasco sauce.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clam Chowder - New England Home Style
 Categories: Seafood, Soups, Appetizers
   Servings:  2
 
      1    Bacon - slice
      2 tb Onion
      1    Potato - small
    1/2 c  Water
    1/2 ts Salt
      1 ds Pepper
      1 cn Minced Clams
      1 c  Milk
      1 tb Butter
 
  Cook bacon, drain on paper towels and reserve drippings. Saute onion in
  reserved drippings until tender. Set aside. Combine potato, water, salt,
  pepper and cook until tender. Stir in clams, milk, butter and onion. Heat
  thoroughly. Springle crumbled bacon over each serving
  From: Charlotte Grunwald's Private Collection of Authentic New England
  Cooking
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dip Soup
 Categories: Soups, Dips
   Servings:  2
 
      1    Pouch LIPTON 7 vegetable
           -soup
      2 c  Sour cream
      1 c  Grated cheddar cheese
 
  And NO, this is not for your weird friends!! 8-}
  
  Ready in 10 minutes
  
  In a small bowl, blend Vegetable soup mix and sour.  Add grated chedddar
  cheese and chill for at least 2 hours to allow flavors to blend.  Makes 2
  cups of dip.  Can also be served in an avocado cut in half.
  
  Origin:  June Reader's Digest (Canadian) Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy 10-Minute Chili
 Categories: Soups, Appetizers
   Servings:  8
 
      2 lb Beef
      8 oz Tomato sauce
           Brown Bag Chili Mix
 
  Brown your meat.  Add tomato sauce.  Add water by filling can twice right
  out of tap.  Mix thoroughly while adding our large packet of seasonings.
  Now, let simmer for 10 minutes.  Need thickening?  Masa flour gives extra
  flavor, so mix with water and add slowly.  Hotter and spicier?  Add some or
  all of small packet of cayenne to suit your taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fennel and Watercress Soup
 Categories: Soups, Appetizers
   Servings:  4
 
      1 tb Butter
    1/2 lg Fennel Bulb Chopped
      1 sm Onion, Thinly Sliced
      1 lb Potatoes, Peeled, Sliced
      4 c  Strong Chicken Stock
           Parsley, Bay Leaves
           Peppercorn, Thyme
           Salt And Pepper
    1/2 c  Whipping Cream
      1 ts Chopped Parsley
      1 lg Bunch Watercress
 
  Melt butter in heavy saucepan.  Add fennel and onion, cook over medium heat
  until soft but not brown, about 5 minutes.  Add potatoes, stock and
  parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth
  pouch.  Simmer 30 minutes then remove.  Pass soup through food mill or
  puree until smooth in a food processor or blender.  Pour puree into a clean
  saucepan, bring back to boil and correct seasoning.  Add cream to taste and
  chopped parsley.  Place bunch of watercress in boiling water for 3 to 5
  seconds then plunge in cold water.  Drain cut leaves from stalks. Place
  soup in a heated tureen and serve.  Makes four 1-1/2 cup servings.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Onion Soup with Croutons
 Categories: Soups, Appetizers
   Servings:  4
 
      2    Medium Onions
      2    Chicken Boullion Cubes
      1 qt Water
    1/2 ts Kitchen Bouquet
      2    Beef Bouillion Cubes
 
  Slice onions finely, sautee in butter until tender. Add water, boullion
  cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.
  Toast bread slices under broiler. Spread with butter, salt, pepper, garlic,
  paprika and Parmesan cheese. Dice. Mrs. John P. Elberti
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Lentil Soup with Lemon
 Categories: Soups, Appetizers
   Servings:  8
 
      2 c  Green lentils, washed
      3 ts Olive oil
      6 c  Vegetable stock
      1    Bay leaf
      2 lg Onions, chopped
      3    Garlic cloves, crushed
      2 ts Coriander
      2 ts Cumin
    1/2 ts Sweet Hungarian paprika
      2 lg Carrots, diced
      2 tb Lemon juice, or to taste
           Salt & pepper
 
  Heat oil in pot & add lentils, stir briefly & add the onions & garlic. Cook
  for 3 or 4 minutes, stirring constantly.  Add the bay leaf & spices & stir
  for 1 minute.  Finally add the carrot.  Pour in stock, raise heat & bring
  to a boil.  Simmer for 60 minutes until the lentils start to puree. Remove
  from heat & let cool.  Blend till smooth & return to the pot.  Add lemon
  juice & salt & pepper. If too thick, thin with a little more stock. Serve
  with freshly made bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hidden Valley Rancy Oyster Crackers
 Categories: Appetizers, Soups
   Servings:  8
 
     16 oz Plain oyster crackers
      1 pk HVR buttermilk recipe mix
    1/4 ts Lemon pepper
      1 ts Dill weed
    1/4 ts Garlic powder
      1 c  Salad oil
 
  Contributed to the echo by: Janice Norman HIDDEN VALLEY RANCH OYSTER
  CRACKERS Combine mix and oil, add dill weed, garlic powder and lemon
  pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20
  mins.
  
  Servings: 8
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hunter's Stew
 Categories: Soups, Appetizers, Pork
   Servings:  5
 
      4    Dried Mushroom
    1/4 c  Water
      2 lb Sauerkraut
      1    Apple, Peel, Core, Sliced
     28 oz Tomatoes
      5    Peppercorns
      1    Bay Leaf
      2 c  Diced Polish Sausage
      1 c  Coarsely Chopped Bacon
      1    Steamed Potatoes
 
  Soak the mushrooms in 1/4 cup water for 2 hours.  Bring to boil and simmer
  for 1/2 hour.  Slice.  Wash the sauerkraut and squeeze it.  Add mushrooms
  and the liquid in which they were cooked.  Add the apples, the tomatoes,
  peppercorns, and bay leaf.  Cover and simmer for 1 hour and 15 minutes. Add
  the meat and the bacon, simmer 1 hour longer.  It is best reheated. Served
  with steamed potatoes or rye bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Bisque
 Categories: Soups, Appetizers
   Servings:  6
 
     10    Servings
      1    (3-oz.) pkg. lemon-flavored
           -gelatin
  1 1/4 c  Boiling water
    1/2 c  Lemon juice
           Grated peel of 1 lemon
    1/4 c  Sugar (the TIMES' studied
           -adjustment of Ms. Alden's
    1/3    Cup. Whatever.)
      1    (14-oz.) can sweetened
           -condensed milk, partially
           -frozen
      2 ts Melted margarine or butter
 
  About 1/2 cup fine graham cracker crumbs
  
  Dissolve the gelatin in boiling water; add the lemon juice, peel and sugar.
  Chill until thickened, but still soft.
  
  Pour the mixture into a large bowl, add the condensed milk and beat with an
  electric mixer until smooth and thick.
  
  Brush the melted margarine or butter over a 7-by-11-inch pan and coat with
  soem of the graham cracker crumbs.  Pour the lemon mixture into the pan and
  sprinkle the top with more crumbs. Chill thoroughly before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mussel & Saffron Soup
 Categories: Appetizers, Soups, Seafood
   Servings:  4
 
      2 lb Mussels
  1 1/4 c  Dry white wine
  1 1/2 c  Water
      3 tb Butter
      1 tb Olive oil
      1    Onion, finely chopped
      1    Garlic clove, crushed
      1    Leek, trimmed, fine shredded
    1/2 ts Fenugreek, finely crushed
  1 1/2 tb All-purpose flour
      2 pk Saffron strands, soaked in
      1 tb Boiling water
  1 1/4 c  Chicken stock
      1 tb Chopped fresh parsley
           Salt to taste
           Fresh ground pepper to taste
      2 tb Whipping cream
           Fresh parsley sprigs (opt)
 
  Scrub mussels clean in several changes of fresh water and pull off beards.
  Discard any mussels that are cracked or do not close tightly when tapped.
  Put mussels into a saucepan with wine and water. Cover and cook over high
  heat, shaking pan frequently, 6-7 minutes or until shells open. Remove
  mussels, discarding any which remain closed. Strain liquid through a fine
  sieve and reserve.
  
  Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek
  and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron
  mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to
  a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in
  shells and remove remaining mussels from shells. Add all mussels to soup
  and stir in chopped parsley, salt, pepper and cream. Heat through 2-3
  minutes. Garnish with parsley sprigs, if desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Barshch
 Categories: Appetizers, Soups
   Servings:  6
 
     20 oz Beef Broth
      2    1 Lb Cans Red Beets
      1 c  Water
      1 tb Lemon Juice
      1 ts Sugar
    1/8 ts Pepper
        ds Garlic Powder
           Salt To Taste
    1/2 c  Red Table Wine
 
  Patties Dilute the broth using the juice from the red beets instead of
  water.  Put aside the beets for other uses.  Add 1 cup water.  Cook the
  barshch for 5 minutes.  Season.  Add wine.  Serve in cups with Patties.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Soup
 Categories: Soups, Appetizers, Vegetarian
   Servings:  4
 
      1 tb Ghee
      1 c  Mixed vegetables, diced*
      2    Garlic cloves
      2 c  Cooked rice
      3 c  Water
    1/2 ts Sage
      1 ts Rosemary
      1 ts Parsley
      1 tb Soy sauce
           Salt & pepper
 
  Heat ghee in a large soup pot.  Saute the diced vegetables & garlic for 15
  minutes.  Pour over water, bring to a boil & simmer until the vegetables
  are almost tender.  While the vegetables are simmering, add the herbs in
  order.  About 5 minutes before the end of the cooking time, add the cooked
  rice.  Add more water if necessary.
  
  "Tasajara Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scandinavian Raspberry Soup
 Categories: Appetizers, Soups
   Servings:  8
 
     20 oz Red Raspberries
    1/2 c  Orange Juice
    1/4 c  Lemon Juice
      1 tb Cornstarch
    3/4 c  Chablis Wine
           Fresh Orange Sections
           Granishes *
           Sour Cream
 
  * Raspberries should be the frozen in syrup kind and be thawed. ** You can
  use other dry white wines in this soup, but just white wine. *** Garnishes
  to include Raspberries, Orange Rind Twists or Mint Leaves.
  ~-------------------------------------------------------------------------
  In blender container, puree 1 package raspberries, strain to remove seeds.
  In medium saucepan, combine pureed raspberries, orange juice, lemon juice
  and cornstarch; mix well.  Over medium heat, cook and stir until slightly
  thickened and clear; cool.  Stir in remaining package of raspberries and
  chablis.  Chill.  To serve, place several orange sections in each bowl; add
  soup.  Garnish as desired; serve with sour cream. Refrigerate left- overs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Soup with Cabbage
 Categories: Seafood, Soups, Appetizers
   Servings:  4
 
      4 c  Shredded Chinese cabbage
      2 ts Salt
      6 c  Water
      4 oz Chopped scallions
      4 oz Cooked medium sized shrimp,
           -each cut in half
    1/2 c  Sliced celery
 
  Cabbage and Shrimp Soup
  
  Combine cabbage with water, celery, and salt in saucepan. Bring to a boil.
  Cover and cook over low heat for 10 minutes, or until  cabbage is tender
  but still crisp. Ladle, evenly divided into  soup  bowls. Sprinkle each
  portion with one ounce chopped scallions.  Place  one ounce shrimp in each
  bowl. Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa Azteca (Tortilla Soup)
 Categories: Appetizers, Soups
   Servings:  4
 
      3 tb BUTTER
      1    ONION
     28 oz CANNED TOMATOES
      1 ts GARLIC
     32 oz CHICKEN BROTH
      2 ts CILANTRO
     12    FRIED TORTILLA CHIPS
      4    CHILI PEPPERS (OPTIONAL)
      4 tb SOUR CREAM
    1/2 c  SHREDDED MONTEREY JACK
      1 c  AVOCADO
 
  HEAT BUTTER IN 3-QUART SAUCEPAN. SAUTE ONION, TOMATOES, ONION AND GARLIC.
  ADD CHICKEN BROTH AND CILANTRO, SIMMER FOR 15 MINUTES. DIVIDE CHILI
  PEPPERS, TORTILLAS AND AVOCADO BETWEEN BOWLS. FILL WITH SOUP LET STAND FOR
  A MINUTE, TOP WITH SOUR CREAM AND SERVE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa De Elote (Corn Chowder)
 Categories: Appetizers, Soups
   Servings:  4
 
      1 tb BUTTER
    1/2 ts CHILI POWDER
    1/4 ts CUMIN
    1/2 c  PEPPERS (OPTIONAL),CHOPPED
    3/4 c  CORN KERNELS
      3 c  CHICKEN BROTH
    3/8 c  MILK
    1/8 ts SALT
    1/8 c  ONION, FINELY CHOPPED
 
  IN A 3-QUART PAN, MELT BUTTER; ADD CHILI POWDER AND CUMIN, COOK FOR SEVERAL
  MINUTES, STIRRING CONSTANTLY.  ADD CORN AND BROTH, BRING TO A BOIL; REDUCE
  HEAT AND SIMMER FOR ABOUT 5 MINUTES.  STIR IN MILK AND SALT. SERVE HOT.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sorrel & Haricot Soup
 Categories: Soups, Appetizers, Vegetarian
   Servings:  4
 
      8 oz Haricot beans
      1 tb Sunflower oil
      1    Bay leaf
      1 md Onion, thinly sliced
     25 oz Stock
      6 oz Sorrel leaves
      1 oz Margarine
      6 oz Soymilk
           Salt & pepper
      4 tb Freshly chopped parsley
 
  Soak beans overnight.  Boil them in water with the oil, bay leaf & onion.
  Drain & discard the bay leaf.  Briefly blend the beans.  Gradually mix in
  the stock.
  
  Finely chop the sorrel leaves.  Melt the margarine in a pot on medium heat.
  Stir in the sorrel leaves & let them soften.  Rub them through a sieve into
  the beans.
  
  Heat the soup to just below boiling point.  Stir in the soymilk.  Season to
  taste.  Serve with parsley garnish.
  
  Gail Duff, "A Book of Herbs & Spices"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sorrel Borscht
 Categories: Soups, Appetizers, Vegetarian
   Servings:  6
 
      4 c  Water
      2 md Potatoes, diced
      2    Sprigs dill
      3    Scallions, diced
      1 lb Sorrel, steamed & chopped
    1/4 c  Fresh lemon juice
    1/4 ts Salt
    1/2 ts Black pepper
      2 tb Brown sugar
      2    Eggs
      1 c  Cold water
      1 c  Sour cream
           Chopped fresh dill
           Chopped cucumbers
 
  In a soup pot, bring the water, potatoes, dill & scallions to a medium boil
  & cook for 5 minutes.  Add the chopped sorrel & lemon juice, salt, pepper &
  sugar.  Simmer for 10 minutes.  Remove from heat & discard the dill sprigs.
  
  In a large bowl, beat the eggs with the cold water till ight.  Very slowly
  pour 2 cups of the hot stock into the egg mixture, stirring constantly to
  prevent curdling.  Then pour egg mixture back into the soup pot, stirring
  thoroughly.  Chill until very cold, at least 3 hours.
  
  Just before serving, whisk in the sour cream & garnish with dill.  Top with
  cucumbers.
  
  "Sundays at Moosewood Restaurant"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup
 Categories: Soups, Appetizers, Vegetarian
   Servings:  4
 
      1 c  Black beans
      4 c  Water
      3    Bay leaves
      4    Cloves
      2    Onions, chopped
      2    Garlic cloves
    1/4 ts Dry mustard
  1 1/2 ts Chili powder
           Salt to taste
 
  Add all ingredients except salt to boiling water.  Simmer till tender.
  Puree.  Add salt to taste & serve.
  
  "Vegetarian Times Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Soup
 Categories: Appetizers, Soups, Vegetarian
   Servings:  4
 
      1 md Onion, chopped
      1    Garlic clove, crushed
      1 tb Sunflower oil
      1    Bay leaf
      1 lb Broccoli, chopped
    570 ml Vegetable stock
           Salt & pepper
           Juice of 1/2 lemon
 
  Saute onion & garlic in oil with the bay leaf for 3 tp 4 minutes.  Remove 4
  ounces of broccoli florets.  Add the rest of the broccoli & stock.  Bring
  to a boil & simmer gently, covered for 10 minutes.  The broccoli should be
  tender but still bright green.  Remove the bay leaf & cool slightly.
  
  Blend the soup till it is completely smooth.  Season to taste with salt &
  pepper & add the lemon juice.  Reheat gently in a clean pot.  Meanwhile
  steam the reserved florets till tender, 8 minutes or so.  Scatter them over
  the soup, stir & serve.
  
  Sarah Brown's Vegetarian Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clam Chowder
 Categories: Soups, Appetizers, Seafood
   Servings:  4
 
      4 tb Butter
      1 md Onion, sliced
      1    Bay leaf
      2 tb Flour
  3 1/2 c  Milk
      1 c  Minced clams
      2 c  Cubed cooked potatoes (4
           -mdm)
  1 1/2 ts Salt
    1/8 ts Pepper
    1/8 ts Paprika
 
  CLAM CHOWDER
  
  Melt  butter in large saucepan.   Saute onion until tender  but not brown.
  Add bay leaf;  blend in flour.  Grdually add milk, stirring constantly.
  Cook  for 5 minutes,  until  thickened. Remove bay leaf. Stir in clams,
  potatoes,  salt, pepper, and paprika. Heat thoroughly; do NOT boil.
  
  Serves 4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Soup
 Categories: Soups, Appetizers, Vegetarian
   Servings:  4
 
    1/4 c  Dried apricots
    3/4 c  Dried prunes
    1/4 c  Dried peaches
    1/4 c  Dried pears
      6 c  Cold water
      1    Cinnamon stick
      2    Lemon slices
      2 tb Quick cooking tapioca
      3 tb Sugar
      2 tb Raisins
      1 tb Dried currants
      1    Green apple, pred & sliced
 
  Wash & soak the dried fruit for 30 minutes.  Pour fruit & water into a
  pressure cooker.  Cover, set control at 15 & cook over heat till pressure
  is reached.  Reduce heat & cook for 6 minutes. Cool naturally for 5
  minutes.  Run under cold water.  Add cinnamon, lemon & tapioca.  Heat to
  boiling, stirring occasionally.  Add remaining ingredients.  Simmer
  uncovered till fruit is tender but not mushy.  Refrigerate till chilled.
  Can serve as a dessert.
  
  "Vegetarian Times Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Soup
 Categories: Soups, Appetizers, Vegetarian
   Servings:  6
 
  1 1/2 qt Water
      4    Potatoes, diced
      1    Carrot, diced
      2    Celery stalks, diced
      1    Onion, diced
      2 lg Bulbs garlic, peeled
    1/2 ts Thyme
      1 ds Cayenne
           Salt to taste
 
  Bring water to a boil.  Add vegetables, garlic & spices.  Cook over medium
  heat for 20 to 30 minutes.  Puree & serve.
  
  "Vegetarian Times Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mulligatawny Soup
 Categories: Appetizers, Soups
   Servings:  4
 
      3 tb Butter
      1 tb Corn oil
      1 lg Onion, chopped
      2    Stalks celery, sliced thinly
      3    Carrots, diced
  1 1/2 tb Curry Powder
      2 tb All-purpose flour
      5 c  Chicken stock
      2 tb Long grain white rice
      2    Tomatoes, peeled, chopped
      8 oz Cooked chicken, diced
      1 sm Cooking apple, peeled,
           -cored, diced
           Salt to taste
           Fresh celery leaves (opt)
           Carrot strip (opt)
 
  Heat butter and oil in a saucepan.
  
  Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder
  and flour and cook 1 minute. Stir in stock and bring to a boil; add rice
  and stir well.
  
  Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken,
  apple and salt. Cover again and simmer 15 minutes. Garnish with celery
  leaves and carrot strip, if desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Soup
 Categories: Appetizers, Soups
   Servings:  8
 
      2    Carrot
      1    Parsley Root
      2    Celery Stalks
      2    Onions, Sliced
      4 c  Salted Water
      1 lb Mushrooms, Sliced
      1 c  Water
      1    Salt And Pepper
      2 tb Instant Flour
    1/4 c  Cold Water
    1/2 c  Sour Cream
      1 tb Dill Leaves
      1 lb Rhubarb Finely Chopped
      1    Noodles, Fine Macaroni
 
  Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20
  minutes.  Strain.  Cook the mushrooms and second onion in 1 cup water for
  10 minutes.  Add salt and pepper.  Combine with vegetable broth, add the
  flour mixed with 1/4 cup cold water.  Boil.  Remove from heat. Add sour
  cream, dill and parsley.  Add noodles, fine macaroni.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Soup
 Categories: Soups, Appetizers, Cheese
   Servings:  6
 
      5 c  Thinly Sliced Onions
      5 tb Butter
      1 tb Oil
      1 ts Flour
      1 ts Salt
      1 ts Dijon Style Mustard
      1 ts Pepper
      6 c  Beef Broth
      1 c  Sherry
      2 tb Grated Swiss Cheese
      1 tb Grated Parmesan Cheese
 
  In a deep skillet saute onions in butter and oil for 30-40 minutes or until
  they are well browned.  Stir in flour, salt, mustard, and pepper to taste
  and cook the mixture for 2 minutes. Pour in the beef broth and sherry, and
  cook the soup over low heat, stirring until it comes to a boil. Simmer it
  for 30 minutes. Divide the soup among 6 individual flameproof soup bowls.
  Put in thick slice of French bread, toasted, in each bowl and top each
  slice with 2 T grated swiss cheese and 1 T parmesean cheese. Put the bowls
  under a preheated broiler for 1-2 minutes. or until the cheese is melted
  and lightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sorrel Soup
 Categories: Soups, Appetizers
   Servings:  1
 
      2 c  Well packed, washed, stemmed
           -- sorrel
      1 md Onion, chopped
      3 tb Butter
      1 tb Unbleached white flour
      3 c  Vegetable stock
      2    Egg yolks
      1 c  Milk
           Salt & freshly ground pepper
      1 ds Tabasco
 
  Finely chop the sorrel leaves.  In a saucepan, saute the onions in butter
  until translucent.  Stir in the flour.  Mix in the sorrel & cook it for a
  minute or two, just until it wilts.  Add the stock.  Bring the soup to a
  slow simmer & cook for 3 minutes.
  
  Beat egg yolks & milk in a mixing bowl.  Slowly add 2 cups of the hot soup
  while stirring constantly.  Stir this mixture back into the soup pot.
  Re-heat the soup gently, but do not boil.  Add dalt & pepper & tabasco if
  you so desire.
  
  "Sundays At Moosewood Restaurant"
 
MMMMM
 
