Soup

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Easy Bean Soup


Ingredients -

1 (16 ounces) package Dry Navy Beans {2 1/3 cups}
6 cups Water
8 cups Water
1 1/2 pounds Ham Shank
1 cup chopped Onions
1/4 cup chopped Fresh Parsley
1 teaspoon Salt
1 teaspoon Basil Leaves
1/2 teaspoon Pepper
1/2 teaspoon Nutmeg
1/2 teaspoon Oregano Leaves
2 cloves Garlic, minced
1 Bay Leaf
2 cups thinly sliced Carrots
1 cup chopped Celery
1/2 cup Dry Instant Mashed Potato Flakes

Preparation:
Wash and sort beans. In 5-quart Dutch oven, combine beans and 6 cups water. Bring to a boil. Reduce heat; simmer uncovered for 2 minutes. Remove from heat. Cover and let stand 1 hour; drain. Add 8 cups water, ham shank, onions, parsley, salt, basil, nutmeg, oregano, garlic, and bay leaf. Bring to a boil. Reduce heat. Cover; simmer 1 1/2 hours or until beans are tender. Remove from heat. Remove meat from bone; cut into bite-size pieces. Return meat to soup. Stir in carrots, celery, and potato flakes until blended. Return to heat. Cover; simmer an additional 20 to 30 minutes or until carrots and celery are crisp-tender. Remove bay leaf.

[minisoji]

Beef Barley Soup

Ingredients -

14 cups Water
2 pounds Beef Shank or Chuck
2 Beef Bones
Parsley and 2-3 Bay Leaves, tied in a bundle
chopped Celery, to taste
1 large Onion, chopped
2 large Carrots, cleaned, grated
2 large Idaho Potatoes, grated
1 tablespoon concentrated Beef Bouillon
1/4 teaspoon Dried Thyme
Salt and Pepper, to taste

Preparation:
1. In a large saucepan or stockpot, over low heat, simmer water, bones, shank, herbs and celery 2-3 hours. Do not boil.

2. Remove meat from soup stock, set aside to cool, then shred by hand.

3. Remove and discard bones.

4. Remove and discard herb bundle.

5. Add meat back to stock.

6. Add onions, carrots, potatoes, beef bouillon, and thyme to soup stock.

7. Simmer on low heat 1 hour.

8. Add quick barley.

9. Simmer on low heat 1 hour.

10. Salt and pepper to taste.

[minisoji]

Mushroom Barley Soup


Ingredients -

1 ounce Dried Shiitake Mushrooms or other Dried Mushrooms
such as Porcini, Morels, or chanterelles if desired
1 cup boiling-hot Water, if using dried mushrooms
6 Garlic Cloves, chopped fine
1/4 cup Olive Oil
3 medium Onions, chopped fine
2 pounds White Mushrooms, sliced thin
1 tablespoon Soy Sauce
1/2 cup medium-dry Sherry
5 cups Chicken Broth
5 cups Water
1 cup Pearl Barley
8 Carrots, sliced diagonally 1/2 inch thick
1/2 teaspoon Dried Thyme, crumbled
1/2 teaspoon Dried Rosemary, crumbled
1/3 cup minced Fresh Parsley Leaves

Preparation:
In a small bowl soak dried mushrooms (if using) in boiling water 20 minutes and transfer to a cutting board, reserving liquid. Discard stems of shiitake (if using) and slice mushrooms thin. Strain reserved liquid through a fine sieve lined with a dampened paper towel into another small bowl. In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until golden. Add onions and cook, stirring, until pale golden. Add white mushrooms, dried mushrooms (if using), and soy sauce and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Add sherry and boil until evaporated. Add broth, water, strained mushroom-soaking liquid, barley, carrots, and dried herbs to mushroom mixture and simmer, covered, 1 hour. Season soup with salt and pepper. Soup may be prepared up to this point 4 days ahead (cool uncovered before chilling covered.) Just before serving, stir in parsley. Makes 12 cups.

[minisoji]

Potato Soup

Ingredients:
• 2 Sweet potatoes, chopped
• 4 Cups vegetable stock
• 1 Large onion, chopped
• 1 Carrot
• 2 tbsp Butter
• 3-5 Garlic cloves, minced
• 1 tsp Rosemary, minced
• 1 Bay leaf
• 1 tsp Salt
• 2 tsp Pepper
• Parsley, for garnish
• Water, as needed

How to make Potato Soup:
• In a large soup pot, sauté onion and garlic in butter for 3 to 5 minutes, until onions are soft.
• Add the chopped potatoes and carrot. Sauté for a few more minutes.
• Add stock, bay leaf, rosemary, salt and pepper.
• Bring to a boil and then reduce to simmer.
• Cover and allow to cook, stirring occasionally, until potatoes are very soft.
• Remove the bay leaf and season the soup with parsley.
• Potato Soup is ready.

[minisoji]

Cabbage Soup

Ingredients:
• 1 Head cabbage, shredded or chopped
• 16-28 Ounces canned tomatoes, chopped
• 4 Stalks celery
• 6 Carrots, sliced
• 2 Big onions, chopped
• 1/2 Pound green beans, sliced on diagonal
• 2 Green peppers
• Any fresh herb of choice, chopped
• Black pepper to taste
• 1 to 2 Packages lipton onion soup mix, or any dry onion soup mix.

How to make Cabbage Soup:

• Place all the vegetables in a big pot and cover it with water, bring it to a boil.
• Stir in the soup mix and boil gently for about 10 minutes.
• Cover it and decrease the heat and simmer till all the vegetables are soft.
• Add the black pepper and chopped herbs to it, saving some for garnish.

[minisoji]

Chicken Noodle Soup

Ingredients:

• 1 Cup noodles
• 2 Skinless chicken breasts
• Small onion, finely chopped
• 1/4 Cup rice
• Salt and black pepper to taste
• Pinch of garlic salt

How to make Chicken Noodle Soup:

• Chop the chicken breasts in bites.
• Put the pieces in a soup pot with one-quart water.
• Add chopped onion and simmer the contents for about 20 minutes.
• Now add noodles and seasonings. Also add rice.
• Put the lid and cook for 20 minutes more.

[minisoji]

Corn Soup

Ingredients:

• 2 Cups corn nib lets
• 1 tbsp Soy sauce
• Chilli and garlic sauce
• Ground white pepper
• 5 Cups water
• 1 tsp Butter
• 1 tbsp Cornflour
• Salt to taste

How to make Corn Soup:

• Boil the water and add corn to it.
• Cover the vessel and cook it for 5 minutes.
• When the corns are well cooked, smash some of the corns with a hand blender.
• Make a solution of the cornflour with water.
• Add this mixture to the boiling soup.
• Also add the remaining ingredients and bring to a boil.
• Garnish with fresh ground black pepper.
• Corn soup is ready. Serve with bread rolls.

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Carrot Soup

Ingredients:

• 3 Cups carrots
• 5 tsp Milk
• 2 Tomatoes
• 2 tsp Butter
• 1 tsp Garam masala
• 2 tsp Garlic
• Black pepper
• Salt to taste

How to make Carrot Soup:

• Keep the carrots for cooking until their raw smell goes.
• Boil tomatoes in the water to remove the skin. Remove the seed also.
• Blend together the tomatoes, carrots and garlic.
• Melt the butter in a heavy based vessel and add the above mixture.
• Allow it to cook for few minutes.
• Now add milk and again cook the mixture for sometime.
• Remove from the flame and add a pinch pepper powder.
• Carrot soup is ready to serve hot.

[minisoji]

Ginger Soup

Ingredients:
• 20 gms Ginger
• 10 gms Garlic
• 10 gms Corn flour
• 50 gms Cabbage
• 50 gms Carrots
• 1 tsp Vinegar
• 20 gms Capsicum
• 2 Sprigs coriander leaves
• 1 Spring onion
• A pinch pepper powder
• A pinch ajinomoto
• 1 tsp Soya sauce
• 1 tsp Oil
• 1 Litre water
• Salt to taste

How to make Ginger Soup:

• Cut the vegetables and ginger.
• Heat oil and add fry ginger.
• Add garlic and seethe.
• Mix chopped vegetables and fry again.
• Pour water and boil the mixture.
• Now add chopped coriander, soya sauce, vinegar and ajinomoto.
• When it comes to boil, add the corn flour paste.
• Finish the soup with spring onions.
• Ginger soup is ready to serve.

[minisoji]

Chicken and Mushroom Cream Soup

Ingredients:

• 2 Cups fresh mushroom slices
• 60 gm Butter
• 1/4 Cup small onion dices
• 1/4 Cup flour
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 Cups Chicken broth
• 2 Cups Whole milk
• 1 Cup heavy cream
• 1/2 tsp Worcestershire sauce
• Minced chives, to decorate

How to make Chicken and Mushroom Cream Soup:

• Clean and remove ends of mushroom stems and then slice mushrooms.
• Take a medium frying pan and melt the butter in it.
• Add mushroom slices and onion dices. Cook till brown.
• Mix in flour, salt and pepper.
• Transfer into a large casserole.
• Pour in chicken broth, milk, cream and Worcestershire sauce.
• Simmer over medium heat without boiling, stirring until really hot.
• Serve into individual bowls, sprinkled with chives.
• Chicken and Mushroom Cream Soup is ready.