CHEESE POTATO SOUP (Darlene Larsen)
12 medium potatoes
3 quart water
1 large onion
1/2 c.. butter
1/4 cup. flour
3 cups milk
3 cups grated cheese
3 Tb. parsley
3 tsp. salt
Dice potatoes and onions. Cook in salted water. Melt butter, add flour and
stir in milk. Stir into potatoes. Cook until thickens. Reduce heat. Add one-half
of the cheese (and parsley if desired). Salt and pepper to taste. Serve with
the rest of the grated cheese sprinkled on top.
We use canned milk. We serve this with rolls every Christmas Eve.
CREAM OF ZUCCHINI SOUP
2 cups chopped onion
2 Tb butter
4 medium zucchini, sliced (about 3 3/4 cups)
3 cups chicken broth
salt and pepper
pinch cayenne pepper
1/2 cup half-and-half cream
cheddar cheese, grated
Cook onion in butter until soft and transparent but not browned. Combine
cooked onion, sliced zucchini, and chicen broth in large pan. Bring to a
boil; then simmer for 15 minutes until squash is tender. Add seasonings and
puree in food processor until smooth. Return to pan and add half-and -half,
adjust seasonings to taste. Reheat but do not boil. Serve hot, garnished
with grated Cheddar Cheese.
I think this recipe is from Andelin's Gable House.
1 Tb olive oil
1 clove garlic, slivered
1 onion, chopped
½ green pepper, chopped
Brown together and add:
2 diced tomatoes
Keep browning until flavors blend then add:
8 cups beef bouillion (or water and aus jus mix)
3 chopped carrots
1 can green beans, drained (cut or Italian)
1 can corn, drained
1 can red kidney beans, drained and rinsed (or 1 cup soaked dry beans)
1 can chopped tomatoes
1 bay leaf
1 tsp Italian seasoning
1 tsp salt
Bring to boil then simmer for ½ hour until carrots are tender then add
1 cup dry pasta (penne, elbow, lg shell, etc.)
Bring to boil again then simmer until pasta is tender. Simmer until ready to serve. Serve with croutons and sprinkle with Parmesan cheese.
OLD-FASHIONED BEEF STEW
1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
2 pounds stew meat, cut into 1-inch pieces
2 Tb. shortening
6 cups hot water
4 medium potatoes, pared and cut into 1-inch cubes
4 carrots, cut into 1-inch slices
1 green pepper, cut into strips
1 cup sliced celery (1-inch pieces)
1 medium onion, diced (about 1/2 cup)
1 Tb. salt
2 beef bouillon cubes or 4 tsp aus jus mix
1 bay leaf
Mix flour, salt, and pepper. Coat meat with flour mixture. Melt shortening in large skillet; brown meat thoroughly. Add water; heat to boiling. Reduce heat; cover and simmer 2 hours. Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender. If desired thicken stew. In covered small jar, shake 1 cup cold water and 2 to 4 Tb. flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute.
MY WINTER SOUP
1 lb meat choose one:
*hamburger- brown and drain if necessary add beef broth to pan
* steak (any boneless beef) brown in dutch oven add beef broth to pan
*chicken (whole chicken or used saved wings, backs etc.) to cook: cover with water, add piece of onion, and carrot and celery if you have it and salt. Bring to a boil, then turn to simmer until chicken is cooked. Drain, saving broth. Discard vegetables; remove bone and skin and tear or cut chicken into bite sized pieces. Return to pan with broth.
*or leftover roast, chicken, etc. cut into small pieces
3 qts broth -- beef or chicken according to meat used, used canned or water and aus jus or bouillon cubes.
6 potatoes, cubed
3 carrots, sliced into big pieces
1 onion, diced
1 bay leaf
1/2 cup alphabet pasta (can also use barley, noodles or rice etc.)
Bring to boil then simmer together at least one hour before serving.
I just use what I have in the cupboard, soup base and aus jus powder are our favorite broths.
*For all soups I use two potatoes and one carrot and 2 cups broth per person.
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