uribe@jarthur.Claremont.edu (Soprano) (04/07/91)
Sheri Hastings wrote: >...One more recipe I would like to find - lima bean soup (great with >cornbread and butter milk!!!) I don't know if this is the recipe you had in mind, but it's the only lima bean soup I know. The recipe came from some old sailing buddies of my husband; they used to make this up in advance and take it along on weekend cruises.... Lima Bean and Mushroom Chowder (serves 6) 3 or 4 slices bacon 1 10-oz package frozen lima beans 1/2 cup chopped onion 1/2 clove garlic 1 qt chicken stock 1/2 to 1 tsp salt 1/4 tsp dried sweet basil 1/4 tsp black pepper 1/4 tsp dried oregano 2 cups half-and-half 1 cup diced carrots 1/2 tsp dill weed 1 cup diced potatoes 1 cup sliced fresh mushrooms Cut bacon into 1-inch pieces and fry in a heavy kettle until crisp. Lift out, drain and reserve until ready to serve chowder. Drain off all but 1 tbsp of the bacon drippings. Add onions and cook until lightly browned. Add chicken stock. Crush basil and oregano and stir into soup. Add carrots, potatoes, mushrooms, lima beans and garlic. Stir in 1/2 tsp of salt and the pepper. Simmer until vegetables are tender, about 30 minutes. Just before serving, add the half-and-half. If needed, add the remaining salt. Heat to simmering, but do not boil. Sprinkle bacon pieces & dill weed over chowder, and serve. Lydia M. Uribe uribe@jarthur.claremont.edu