mmr@ritcv.UUCP (Margaret M Reek) (01/15/84)
Here are a couple of recipes for vegetable soups. A good book for soups, etc. is The Flavor of New England Soups, Chowders and Stews by Georgia Orcut. The publisher is YANKEE INC., a Yankee Magazine Publication. I think I got my copy in an ordinary book store. Margaret Reek ...rochester!ritcv!mmr _________________________________________________________________________ Potato and Barley Soup a couple of slices of bacon 1 c sliced mushrooms 1 medium onion, chopped 1/4 c barley 3 carrots, chopped 2 c. beef broth 4 c. milk 3 potatoes, chopped salt and pepper to taste Cook the bacon, then saute the mushrooms and onions in the drippings. Add all the rest of the stuff, bring to a boil, then reduce the heat and let simmer uncovered for about 30 minutes. I have added things like celery and other innocuous vegetables to round it out with success. Also I like to remove some of the soup just before serving, puree it, and then put it back to thicken up the rest of it. __________________________________________________________________________ Cucumber Soup This soup can be served hot or cold, but I much prefer it cold. 3 c. sliced cukes 1 small onion, minced 2 Tbs butter 1 tsp salt 1 Tbs flour 2 c. chicken broth juice of 1 lemon pinch dill weed 1 c. sour cream Saute the first group of ingredients in a large skillet until transparent. Add the other group to the skillet and simmer 10 minutes. Puree in a blender and chill. You may freeze it at this point (works well). Just before serving stir in the sour cream. For a lower calorie version, skip the sour cream, it is still excellent.