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  1. 1. Bean Soup Brie Soup (MoM’S) Chili CraB BiSque (Mother’S Mongole) CreaMed aSparaguS Soup (Chef gregory) CreaM of BroCColi (or Cauliflower) eaSy BroCColi Soup (MoM’S) frenCh Market Soup Soup italiano Soups VegetaBle Beef Soup (MoM’S) ViChySquaSh ViChySSoiSe
  2. 2. 2004 HOME FOOD 125 BEAN SOUP wash 1 lb dry navy beans. place beans in soup pot and add 2 quarts cold water. Bring to a boil, reduce heat, and simmer for 2 minutes. remove from heat; cover and let stand 1 hour. do not drain. add 1 meaty ham bone, 1 chopped medium onion, 1/2 tsp salt, 6 whole black peppercorns and 1 bay leaf. Cover; simmer 3 to 3 1/2 hours. remove ham bone, bay leaf and peppercorns. Mash beans slightly using potato masher. Cut ham off bone; add ham to soup. Season to taste. Makes 6 servings. Serve with corn bread or corn muffins (Jiffy). Good luck finding those 6 peppercorns... AHG
  3. 3. 126 2004 HOME FOOD MOM’S BRIE SOUP 1/2 cup chopped onion 1/2 cup chopped celery 4 tbsp butter 1/4 cup flour 2 cups half and half 2 cups chicken broth 12 oz imported Brie cheese, cubed salt and white pepper chopped chives for garnish Sauté onion and celery in butter. whisk in flour and cook 2-3 minutes. add half and half and broth; cook, stirring until thickened. add cheese, stir until melted. run through food processor (or use immersion blender) until smooth. heat; add salt and white pepper to taste. if you like hunks of soft cheese, skip the blending step. This soup recipe originated with Dede Abts, one of the two best cooks in the Friday Afternoon Bridge Club; Mom is the other one! AHG
  4. 4. 2004 HOME FOOD 127 CHILI 2 lbs ground chuck 2 cups chopped onion 2 1-lb cans diced tomatoes 1-lb can dark red kidney beans, drained 16-oz can tomato sauce 2 tsp salt 2 tbsp chili powder (more to taste) 2 bay leaves in heavy pot, brown meat and onion. drain fat. Stir in remaining ingredients. Cover and simmer for 1 hour. remove bay leaf. Makes 5 to 6 servings.
  5. 5. 128 2004 HOME FOOD CRAB BISQUE (MOTHER’S MONGOLE SOUP) 1 can tomato soup 1 can green pea soup 1 beef bouillon cube in 1 c. boiling water 4 tbsp butter 8-oz crabmeat (or lobster or shrimp) 1/2 cup half and half 2 tbsp dry sherry or to taste 1 1/2 tsp worcestershire sauce salt and pepper Blend soups with bouillon. Sauté crabmeat in melted butter. add to soup along with half and half, sherry, worcestershire sauce, salt and pepper. heat through. Serves 4 to 6. This recipe is from Gregg’s aunt, Mildred Minke. The Hookers know it as Mother’s Mongole Soup. Regardless of the name, it’s good! AHG
  6. 6. 2004 HOME FOOD 129 CREAMED ASPARAGUS SOUP (CHEF GREGORY) 1/4 cup butter 1/4 cup chopped onion 1/4 cup flour 1 tsp garlic salt 1 tsp Maggi seasoning dash tabasco sauce 1 tsp grated nutmeg 2 cups chicken broth 1 tbsp chicken base or chicken bouillon cube in 1/4 cup water 2 cups half and half 2 cups chopped, cooked asparagus Melt the butter in a heavy saucepan, add the onion and sauté until transparent. whisk in flour, add everything but asparagus, and bring to a boil. reduce heat and add asparagus. Simmer 25 to 30 minutes. remove from the heat and blend in small batches in the blender on medium speed until smooth (or use an immersion blender). return the soup to the heat. Bring up to boiling point. taste for seasoning. garnish with asparagus tips, dot of sour cream, parsley or croutons. May be served hot or cold. Serves 8. May be made ahead and reheated.
  7. 7. 130 2004 HOME FOOD CREAM OF BROCCOLI SOUP (or Cauliflower) 2 1/2 lb broccoli 1/2 cup chopped onion 3/4 cup sliced celery 3/4 tsp salt 1/4 tsp pepper 1/4 tsp ground nutmeg 2 bay leaves 1 1/2 cups water 3 14-oz cans chicken broth 4 1/2 tbsp butter 3 cups half and half remove tough stems from broccoli. Split each stalk lengthwise into halves. Combine broccoli, onion, celery, salt, pepper, nutmeg and bay leaves in 6-quart dutch oven or heavy kettle. add water and enough chicken broth to make 6 cups; add to broccoli. Bring to a boil; simmer, covered, until broccoli is tender, about 30 minutes. drain; reserve broth. remove bay leaves. puree vegetables in blender or food processor with 1 cup broth. Melt butter in dutch oven. add flour, stirring until smooth. remove from heat. gradually add remaining broth, stirring constantly. Cook over medium heat, stirring until mixture boils. add pureed vegetables and half and half. Continue stirring until soup is hot and well blended. yield: 12 cups For Cream of Cauliflower soup, substitute one large or two small heads of cauliflower for broccoli... duh! Serve with shredded Asiago cheese. AHG
  8. 8. 2004 HOME FOOD 131 MOM’S EASY BROCCOLI SOUP 10-oz pkg frozen chopped broccoli 1 can chicken broth 1 can cream of mushroom soup 1 can cream of chicken soup 2 cans milk 1/4 lb swiss cheese (shredded or in small chunks) Cook broccoli in chicken broth. add everything else and heat through. Serves 4 generously. Ellen made this for a group of friends and was embarrassed at how good and how easy it was. She hates mushrooms and used 2 cans cream of chicken soup (omitted mushroom). AHG
  9. 9. 132 2004 HOME FOOD FRENCH MARKET SOUP wash and drain 1 lb package hurst’s “15 Bean Soup.” then add: 2 1/2 qts water 1 tbsp salt 3 ham hocks Simmer covered for 2 1/2 to 3 hours. then add: 16-oz can diced tomatoes 2 cups onion, chopped 2 cups celery, chopped 2 garlic cloves, crushed Simmer uncovered for 1 1/2 hours. then add: 1 lb smoked sausage, sliced meat from 1 cooked chicken Simmer covered for 15 to 30 minutes. May be served as soup or over rice. Serves 10 to 12. This recipe is from Pat Warrick and is a bit of work but worth it! CSH
  10. 10. 2004 HOME FOOD 133 SOUP ITALIANO 4 oz italian salami (or stick of pepperoni) 2 tsp butter 1 cup shredded cabbage (or coleslaw mixture) 19-oz can chunky vegetable soup 20-oz can chickpeas, drained 1 1-lb can round bite-sized ravioli in meat sauce (or use fresh ravioli like digiorno) 1 can condensed beef broth 1 1/4 cups water 1 tsp italian herbs (or oregano) grated parmesan cheese, parsley, chives for topping Cut salami into julienne strips (or thinly slice a stick of pepperoni) and brown in butter in a large saucepan. Stir in shredded cabbage and cook 1 minute. add the canned ingredients, water and herbs. heat slowly to boiling; lower heat and simmer 2 minutes. ladle into large heated soup bowls and sprinkle with grated parmesan cheese, and a generous amount of chopped fresh parsley and chives, if you wish. Serves 6. I love this since it’s basically dumping a bunch of cans together. CSH
  11. 11. 134 2004 HOME FOOD MOM’S VEGETABLE BEEF SOUP 3 lb beef shank 1 lb stew meat 3 cups V-8 juice 1/2 cup chopped onion 4 tsp salt 3 tsp worcestershire sauce 1/2 tsp chili powder 2 bay leaves 1-lb can diced tomatoes 1 cup diced celery 1 cup sliced carrots 12 oz frozen corn 12 oz frozen baby lima beans 1/2 head cabbage, cut in wedges 2 handfuls quick cook barley Combine meat, V-8, onion, seasonings and 7 cups water in soup kettle. Cover and simmer 2 hours. Cut meat from bone in cubes, discard bay leaves. add meat and vegetables to broth; cover and simmer 1 hour. add barley when broth is hot (last 20 minutes). Serves 8. Can be frozen. You can’t make a “little” vegetable soup. Make a vat and share it. Grandpa Lew Marr used to eat only the broth with crackers and butter. AHG
  12. 12. 2004 HOME FOOD 135 VICHYSQUASH 2 tbsp butter 1 small onion, chopped 1 garlic clove, pressed 4 cups yellow squash, thinly sliced 3 cups chicken broth 2 tbsp minced chives, fresh or freeze-dried 1/4 tsp white pepper 1/4-1/2 cup milk or cream Sauté onion and garlic in butter. add squash and broth and bring to a boil. Simmer, covered, 5 minutes or just until squash is fork-tender. whirl half the mixture at a time in a blender until smooth. Stir in chives, pepper, milk (to make desired consistency) and salt to taste. Serve hot or cover and chill at least 4 hours or overnight. garnish with sunflower seeds. Makes about 6 cups. Delicious! Super creamy even without adding any cream. CSH
  13. 13. 136 2004 HOME FOOD VICHYSSOISE 1 cup diced raw potato 1/4 cup chopped onion 1/4 cup diced celery 1 1/2 cups chicken stock or broth 1 cup heavy cream salt and white pepper to taste chopped fresh chives Cook potato, onion and celery in chicken stock until tender. Cool. place stock mixture in blender or food processor and blend until smooth (or use immersion blender). add cream and stir by hand until well mixed. Season to taste. Chill. Serve icy cold in chilled bowls. Sprinkle with chives. Serves 4. I always double or triple this recipe. Good on a hot day. AHG