Flo's Standbys

Hamburger Barley Soup

Servings: 10

2 lb Extra lean ground beef	2 c  Sliced celery (1/2 in)
2 c  Sliced carrots (1/2 in)	2 c  Coarsely chopped cabbage
1/2 c  Chopped onion	2 cans Beef broth (50 oz)
1 can Whole tomatoes (28 oz)	2/3 c  Uncooked barley
1 t Basil	2 t Thyme
2 Cloves garlic (chopped)	1 2/3 T  Brown sugar
1 2/3 T  Balsamic vinegar	2 t  Worcestershire sauce
1 dash  Pepper

In a large kettle, brown ground beef just until it is no longer pink, crumbling meat into small pieces. Drain fat (pour meat and fat through strainer over bowl). Allow to drain 5 to 10 minutes.

Return drained meat to pan and add celery, carrots, cabbage, onion, beef broth, chopped tomatoes (including juice), barley, thyme. basil, and garlic.  Cover pan and bring to boil. Reduce heat and simmer 40 minutes to an hour or until barley is tender.  Remove from heat, stir in brown sugar, vinegar, and Worcestershire sauce. Add pepper to taste.

This recipe is from "Pasta and Co. by Request" by Marce Rosene. - Flo Leighton 1994

Cream of Cauliflower Rice Soup

Servings: 6

3 lb Cauliflower	3 c Chicken broth
1/2 c  Raw rice	1 dash Salt
1 dash Pepper	3 c  Milk
1/4 t  Nutmeg	1/8 t  Cayenne

Bring a pan of water to boil with cauliflower pieces in it. Simmer two minutes. Drain. Put blanched cauliflower in saucepan and add chicken stock. Add rice, salt and pepper. Simmer 30 minutes. Puree in food processor or blender. Return to saucepan and add milk (may add additional milk to make desired thickness). Add seasonings to taste.

This is a Craig Clabourne recipe. - Flo Leighton 1994

Christie's Chicken Soup

Servings: 8

Bring one whole chicken to boil in water to cover. Simmer until meat falls off the bones. Take meat off the bones and put back in chicken stock. Chill overnight and remove congealed fat. Add cut up onions, carrots, celery, mushrooms to soup and simmer until vegetables are tender. You may have to add bullion to stock.

Variations:

Noodles --Add purchased fresh or dried wide noodles.

Dumplings--Follow directions on Bisquick box.

Rice--Add cooked rice.

Orzo--Add orzo (a rice shaped pasta).

Matzo ball--2 T oil, 2 large eggs,1/2 cup matzo meal, 1/2 t salt, 2 T soup stock. Combine eggs and oil. Add matzo meal and stock. Add soup stock. Lightly mix. Cover mixture and refrigerate 15 minutes. Heat chicken soup, drop in formed balls (use a light touch with moist balls). Cover pot and cook 30 to 40 minutes. Matzo meal is available in the Jewish section of the grocery store.

This is Christie's recipe. - Flo Leighton, 1992

Cream of Carrot Soup

Servings: 8

4 Medium sized onions	4 c Carrots
5 T Butter	4 T Flour
5 c Beef broth	4 Whole cloves
3 c Milk

Peel and coarsely chop the onions and carrots. Melt the butter in a soup kettle and saute the vegetables until the onions are golden and transparent. Blend in the flour. Mix in 2 cups of the beef broth and stir until smooth. Add remaining broth and the cloves. Simmer, covered, for 30 minutes.

Discard the cloves and whirl the soup in a blender until smoothly pureed. Return to soup kettle and add milk. Add salt and pepper to taste, if needed. Stir the soup until hot but not boiling. Serve sprinkled with nutmeg.

This recipe is from the New York Times BREAD AND SOUP COOKBOOK by Yvonne  Young Tarr.
- Flo Leighton, 1992 

 

Turkey Noodle Soup

Servings: 4

2 c Cubed turkey breast	19 oz Chicken broth
1 c Water	1/4 t Poultry seasoning
1/8 t Pepper	1 1/2 c Mixed fresh vegetables
4 oz Fettuccini or linguine

The turkey breast may be either oven roasted or hickory smoked. I prefer the JENNIE-O brand. For the poultry seasoning you may add instead a bit of sage, thyme, rosemary, and marjoram. You may also add some minced fresh parsley.

In a large saucepan over medium high heat, combine turkey, chicken broth, water, parsley, seasonings and pepper. Bring to a boil. Add vegetables and pasta. Return to a boil. Reduce heat to low and cook for eight to ten minutes or until pasta is tender, stirring occasionally.

© Flo Leighton, 1992

Emily's Curried Pea Soup

Servings: 6

1 c Shelled fresh or frozen peas	1 Onion, sliced
2 Carrots, sliced	1 Potato, peeled and sliced
1 Garlic clove, sliced	1 1/2 t Curry powder
Salt to taste	Pepper to taste
2 c Chicken broth	2/3 c Creme fraiche or buttermilk

In a large saucepan, combine peas, onion, carrots, potato, garlic, curry, salt, pepper, and 1 cup chicken stock. Bring to boil; reduce heat and simmer, covered, for 15 minutes. Puree soup in blender or food processor.

Pour into a large mixing bowl and add remaining chicken stock and creme  fraiche or buttermilk. Whisk to blend well. Chill well or reheat gently to serve.

This recipe is from the Alice Bay cookbook by Julie Wilkinson  Rousseau. - Flo Leighton, 1992

Potato Soup

Servings: 4

4 ea Cubed potatoes
3 ea Medium onions
3 c Chicken broth

Cook potatoes and onions in chicken broth until tender.

 

Method 1

Remove about 2/3 of potatoes and onions. Whizz in blender until smooth. Use as thickener for soup. Add 1/2 & 1/2 or milk until desired thickness. Season with pepper and garnish with parsley.

 

Method 2

Mash potatoes and onions. Use instant mashed potatoes as thickener, adding with 1 to 1 1/2 cups 1/2 and 1/2 or milk until desired thickness. Season with pepper and garnish with parsley.

- Floreine Leighton, 1990