Soup

Hungarian Mushroom Soup

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Submitted by Mandy Mills.  From Moosewood Cookbook by Mollie Katzen.

  • 2 Tbsp Butter
  • 2 cups Chopped onion
  • 1 ½ – 2 lbs Sliced mushrooms
  • 1 teaspoon salt
  • 2 – 3 teaspoons dried dill
  • 1 Tablespoon mild paprika
  • 2 teaspoons fresh lemon juice
  • 3 Tablespoons flour
  • 2 cups water
  • 1 cup milk at room temperature (can be low fat)
  • Black pepper to taste
  • ½ cup sour cream
  1. Melt the butter in a kettle or Dutch oven. Add onions, and sauté over medium heat for about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for about 15 more minutes, stirring occasionally. Stir in lemon juice.
  2. Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover, and cook about 10 minutes, stirring often.
  3. Stir in milk; add black pepper to taste. Check to see if it needs more salt. Whisk in the sour cream, and heat very gently. Don’t boil or cook it after this point. Serve hot.

Serves 4-5

Cream of Broccoli Soup

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Submitted by Mandy Mills.  Adapted from The Joy of Cooking

Heat in a soup pot over medium-low until the butter is melted:

  • ¼ cup water or stock
  • 1 tablespoon butter
  • Add and cook, covered, stirring occasionally, until tender but not browned, 5- 10 minutes:
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, sliced

Stir in:

  • 4 ½ – 6 cups stock
  • 1 large head (1 – 1 ½ lbs) broccoli, washed, trimmed and coarsely chopped

Bring to a boil, reduce the heat, and simmer until the broccoli is tender, 15 – 20 minutes. Puree until smooth (an immersion blender makes this simple). Return to the pot (if you didn’t use an immersion blender) and stir in:

  • ¼ – ½ cup cream, half-and-half, or milk
  • salt and pepper to taste

Warm briefly, but do not allow to boil after you have added the milk.

Serve with warm, crusty bread.

Weekend Vegetable soup

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Perfect on a rainy fall day like today!

  • 1-2 leeks, washed and chopped into small pieces (white and light green parts only)
  • 3 cloves garlic, peeled and chopped
  • Olive oil
  • 3 large carrots, peeled and diced
  • 2-3 stalks celery, washed and diced
  • 4 medium Yukon gold or redskin potatoes, washed and cut into bite size pieces
  • 2/3 cup chopped broccoli stems
  • 8 cups vegetable stock.  I like Kitchen Basics brand
  • 1 (14 oz) can petite diced tomatoes with juice
  • Kosher salt to taste
  • 2-3 teaspoons dried thyme
  • 2 generous handfuls green beans, washed, trimmed, and cut into bite-size pieces
  • 1 cup frozen peas

Cover the bottom of a soup pot with olive oil.  Add leeks and garlic and sauté over medium heat for 3-4 minutes.  Add carrots and celery and sauté for 3-4 more minutes. Add potato and broccoli stems.  Sauté for 5 minutes more.  Add stock and tomatoes.  Bring soup to a boil and then lower the heat and simmer for 30-45 minutes.  Add beans and peas and continue to simmer 10-15 more minutes, until they are cooked but not mushy.

Turkey Soup

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This is a great reason to stay home the day after Thanksgiving.

Day One

  • Turkey carcass (I don’t do a very thorough job of cleaning the meat off.  I usually leave the wings on as well as some of the dark meat on the back.  Usually most of the white meat and drumsticks have been removed)
  • Turkey neck, if you have it
  • 2-3 large onions, peeled and quartered
  • 4-5 stalks of celery, washed and cut into 3-4 pieces each.  Leaves are a plus.
  • About 8 grinds of pepper
  • Kosher salt to taste

Day Two

  • 4 carrots, peeled and thinly sliced
  • Salt, pepper, and garlic powder
  • 14 ounces noodles or pasta

Put the carcass and the neck in a large stock pot and add enough water to almost cover it.

Add onions, celery, pepper, and salt.

Bring the water to a boil, then lower the heat and simmer until the bones come apart and the broth is a nice yellowish color, usually 3-4 hours.

Remove the soup from the heat and allow it to cool.  At this point I usually put the pot outside.

When the soup is cool enough to handle, remove the big pieces of bone, meat and vegetables.  Discard neck, vegetables, bones and any meat that doesn’t look appetizing.  A lot of the meat will be gristly or dried out.  Set the nice tender meat aside.  It might not look like much, but you don’t need much.

Strain the soup.

Thinly slice the reserved meat against the grain so that you get very small pieces of turkey.  Add meat back into the broth.

Put the soup in a cold place (outside or in the fridge) for at least 8 hours.

Skim the fat from the top.

Add sliced carrots to the broth and bring it to a rolling boil.  Allow it to boil for about 5 minutes.

Taste the soup for seasoning.  It will need a fair amount of salt and some pepper.  I also usually add a few shakes of garlic powder.

Add noodles.  Usually a little less than a pound is good depending on the amount of broth and the size of the noodles.

The soup is ready to eat when the pasta is tender.

Ziva’s Chicken Soup

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Submitted by Debbie Tenzer

  • 6 chicken legs or thighs
  • 2 peeled onions, whole
  • 1 peeled parsnip, whole
  • 6 celery stalks, chopped into 1-inch pieces
  • 6 carrots, peeled and chopped into 1-inch pieces
  • 1 bunch of flat-leaf parsley
  • 1 bunch of fresh dill
  • 1 bay leaf
  • 1 Tablespoon salt
  • 1 teaspoon pepper
  • 1 chicken bouillon cube

Toss everything into a big pot. Cover with 10 quarts of cold water and heat. Bring to a boil; then simmer for an hour. Strain vegetables and chicken, and cool the broth overnight in the refrigerator. Skim off the fat. Add carrots, celery and cut-up chicken to the broth. You may add other vegetables, noodles, rice or dumplings. Heat thoroughly and adjust the seasoning.

From Do One Nice Thing: Little things You Can Do to Make the World a Lot Nicer, by Debbie Tenzer, published by Crown Publishers.

Luccan Farro Soup

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Submitted by Robert Crowe, Lake Orion, MI

If you can’t find farro, use spelt. And if you can’t find spelt, use barley. And if you can’t find barley — where do you live? — use wheatberries or brown rice.

Ingredients

  • · 2 tablespoons extra virgin olive oil
  • · 1 large onion, sliced
  • · 2 celery stalks, trimmed and chopped
  • · 2 carrots, peeled and chopped
  • · Salt and pepper
  • · 1 cup farro, spelt or barley
  • · 1 cup dried white beans, soaked for several hours or overnight
  • · 2 cups chopped tomatoes (canned are fine; do not drain)
  • · 6 cups stock or water, more as necessary
  • · 1/4 cup chopped fresh parsley
  • · 1/4 cup chopped fresh basil, optional
  • · Freshly grated Parmesan

Method

· 1. Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.

· 2. Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Makes 4 Servings