Split Pea with Ham Soup

Autumn Brings Soup!

Split Pea with Ham Soup
Recipe By : Louise
Serving Size : 8
Categories : Soup
-----------------
1 cup ham cubes -- meaty
2 cups split peas -- green or yellow
1/2 cup onion -- chopped
2 bay leaves
1 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon marjoram -- dried
1/8 teaspoon thyme -- dried
2 quarts hot water
------------------------------
1. Combine all ingredients and simmer until peas are tender.

OYSTER STEW

OYSTER STEW
Requested by Gerald C.
Recipe By : Louise
Serving Size : 2
Categories : Soups, Seafood, Oysters
-------------------------------------
8 Freshly opened oysters
1 t Worcestershire
2 tb Butter
1 oz Of clam juice
1/4 c Oyster liquor
1/2 ts Paprika
1 d Of celery salt
1 c Half-and-half
------------------------
1. 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.
2. 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.
3. 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.
ALSO: Canned oysters may be used.

CROCKPOT IRISH STEW

CROCKPOT IRISH STEW
Recipe By : Louise
Serving Size : 8
Categories : Stews & Soups
---------------------------------
2 lb Lamb, boneless -- cubed, browned & drained
2 ts Salt
1/4 ts Pepper
2 c -- Water
1 sm Bay leaf
2 md Carrots -- pared & cut in 1/2"slices
2 sm Onions, thinly sliced
4 md Potatoes, pared & quartered
1/4 c Barley
10 oz Mixed vegetables, frozen
-----------------------------------
1. Season cubed lamb with salt and pepper. Add remaining 
ingredients, stir well.
2. Cover and cook on low 10-12 hours.
-------------------------------------
May substitute beef or pork cubes for lamb

Chicken Mulligatawny Soup

Chicken Mulligatawny Soup
Recipe By : Louise
Serving Size : 8
Categories : Soup
--------------------------
1 onion -- chopped
2 stalks celery -- chopped
1 clove garlic -- minced
1  apple -- diced
1 quart chicken broth
1 pound chicken -- diced
1/2 teaspoon curry powder
1/4 teaspoon white pepper
1/4 cup brown rice
1 teaspoon parsley, freeze-dried
---------------------------------------------
1. Saute onions, celery, & garlic in a large soup pan sprayed with non-stick spray until onions are soft.
2. Add remaining ingredients, taste for seasoning. Serve.
-------------------------------------------------------

 
 
 
 
 
 
 
 
 
 

Macaroni & Cheese Soup

Macaroni & Cheese Soup
Recipe By : Louise
Serving Size : 8
Categories : Soup
------------------------------
1/4 pound macaroni -- elbows
2 tablespoons onion flakes
1 quart water
1 carrot -- shredded
4 vegetable broth -- cubes
1/2 teaspoon seasoned salt
1/2 teaspoon tabasco sauce
1 1/4 teaspoons dry mustard
1 1/4 drops white pepper
1 can cheese soup, condensed
-----------------------------------------
1. Mix all ingred except macaroni.
2. Heat until hot but not boiling. Add macaroni and cook for 10 minutes.
3. Serve.
-----------------------------------
NOTES : * Shred carrots in food processor using grater attachment.
--------------------------------------

 
 
 
 
 
 
 
 
 
 
 
 

Ranch Stew

Ranch Stew
Recipe By : Louise
Serving Size : 10
Categories : Soup
---------------------------------
2 pounds lean beef -- or any leftover meat
1/2 package frozen carrot slices
1/3 cup onion flakes
2 quarts beef bouillon -- base and water
2 1/2 tablespoons worcestershire sauce
1 can potato -- diced
1/2 package frozen peas
1/2 teaspoon black pepper
---------------------------------------
1. If using raw meat, saute the meat first before adding remaining ingredients.
2. Heat, thicken -- if desired -- serve.
------------------------------------------
Serving Ideas : To make a thicker stew, thicken with roux before serving.
-----------------------------------------
NOTES : If made using poultry, substitute chicken base for beef base.
If made using pork, substitute ham or pork base for beef base.
----------------------------------------------
Base=boullion paste, cubes, or powder
----------------------------------------------

 
 
 
 
 
 
 
 
 
 

Iowa Corn Chowder

Iowa Corn Chowder

Recipe By : Louise
Serving Size : 12
Categories : Soup
--------------------------
3 tablespoons onion flakes
2 stalks celery -- diced
3 tablespoons green peppers -- chopped
1 can corn
1 can creamed corn
1 can potatoes -- diced

1 1/4 quarts water

5 vegetable broth -- cubes

2 drops liquid smoke flavoring -- or Maggi seasoning
2 drops tabasco sauce
1 1/2 cups cream sauce mix
-------------------------------------------------
1. Mix and heat all but cream sauce mix.
2. Fold in cream sauce mix, heat until thick. Serve.

Seafood Bisque

Seafood Bisque
Recipe By : Louise
Serving Size : 8
--------------------------------------
1/2 pound surimi seafood -- thawed & cubed
1/4 cup margarine
1/2 teaspoon paprika
1 quart chicken bouillon
1/4 teaspoon white pepper
1 cup white sauce -- mix-premade
--------------------------------------
1. Melt butter, add paprika and saute sealegs. Add chicken base and water - bring to a boil. Whisk in cream sauce mixture and cook until thick.
2. A small amount of rice may be added to the broth stage for an even thicker soup.

Chicken and Rice Soup

Chicken and Rice Soup
Requested by Marion T.
Recipe By : Louise
Serving Size : 16
Categories :  Soups
----------------------------
4 pounds chicken -- *see note
3 tablespoons margarine
1 1/2 cups onions -- chopped
1 1/2 cups carrots -- chopped
1 1/2 cups celery -- chopped
1/2 teaspoon poultry seasoning
1/2 teaspoon basil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 quarts chicken broth
10 ounces frozen corn -- optional
10 ounces frozen lima beans -- optional
1/2 cup rice -- raw
2 tablespoons fresh parsley -- chopped
--------------------------------------------------
* Use a 4-pound stewing chicken, cut in half, or use pre-cut chicken.
-----------------------------------------------------------------------
1. In a 5-quart kettle or pot, melt margarine and brown chicken until well-browned on all sides. Remove chicken and keep warm.
2. In remaining fat in pan, saute onions, carrots, celery and poultry seasoning. Use medium heat. Stir until onions are tender and limp; about 5 minutes.
3. Return chicken to pot. Add salt, pepper, chicken broth, 8 cups cold water and parsley. Bring to a boil then reduce heat to simmer. Cover and simmer for 1 hour. Stir occasionally.
4. Remove chicken; add corn and lima beans and cook 30 minutes longer.
5. Add rice.
6. Skim fat from soup. Remove skin and bones from chicken; cut into bite-sized pieces. Return chicken to pot and cook until rice is done.
7. Let stand, covered, for about 10 minutes before serving.

Fresh Mushroom Bisque

Fresh Mushroom Bisque

Requested by Kim S.

Categories: Soups

Yield: 4 servings

-----------------------

3 tb Butter

1 lb Fresh 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
----------------------------
1. Melt butter in heavy large saucepan over medium heat.
2. Add mushrooms and saute until soft, about 4 minutes.
3. Add flour and stir for 2 minutes. Slowly mix in Half and Half.
4. Simmer until thickened, stirring frequently, about 4 minutes.
5. 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.

The Shiitake Mushroom Garden Patch- Indoor/Outdoor Mushroom Growing Kit - Grow Edible Mushrooms & Fungi. Easy & Fun Mush Room Grow Kits

Louise's Hearty Beef and Barley Crock Pot Soup

Louise's Hearty Beef and Barley Crock Pot Soup
Recipe By : Louise
Serving Size : 16
Categories : Soup
---------------------------------
2 large beef oxtails -- or any combination of beef bones
2 quarts water
2 bay leaves
2 cloves garlic -- or 1 ts. minced
~~~~
1 pound lean ground beef
15 ounces black beans -- canned
14 1/2 ounces tomatoes, canned -- dice or process
1 package vegetable soup -- mix-instant
1/2 pound carrots -- fresh or frozen (sliced or chopped)
1/2 pound celery -- minced or chopped
2 medium onion -- chopped
1/2 pound barley -- raw
1/2 teaspoon thyme
1 teaspoon basil
1/2 teaspoon pepper -- mixed or Mrs.Dash
1 tablespoon parsley, freeze-dried
------------------------------------------------------------

1. Sprinkle soup bones with salt and pepper and roast at 350F for 1-2 hours.
2. Placed roasted bones and pan dripping in your crock pot, add water, bay leaves, and garlic and simmer on low for 24 hours. Remove and discard bones. Any meat on them should have sloughed off into your broth. If the chunks are large -- chop them and place back in broth. De-fat or skim broth if desired.
3. Brown the ground beef in a frying pan and drain off any fat.  Add cooked ground beef and remaining ingredients to your broth and simmer until barley is cooked 3-5 hours.
Enjoy!
---------------------------------------------------------------
NOTES : This is a nice thick and hearty soup and would make a great meal served with crusty bread and icy cold milk on a cold Maine Winter Day.
---------------------------------------------
TIP: To easily de-fat homemade beef broth, refrigerate over night.  Fat will rise to the top and solidify and can then be easily flaked off and discarded.