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Soups


Here are a few recipes for soups from my personal collection. I will be updating my page on a regular basis, so do check back. If there is a recipe that you might want in particular, then do send me an email and I will try to see what best I can do.


Cream of Mushroom Soup

Asparagus Soup

Creole Onion Soup

Barley and Mushroom Soup

French Onion Soup

Garlic Soup

Mushroom and Wild Rice Soup

Zucchini Soup

Minestrone Soup



Cream of Mushroom Soup


Ingredients:


  • 1/4 cup butter
  • 12 ounces mushrooms, finely chopped
  • 1/2 cup all-purpose flour
  • 2 cups vegetable stock or water
  • 2/3 cup milk
  • 1 tablespoon chopped fresh parsely
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2/3 cup half and half
  • 1/4 cup plus 1 tablespoon whipping cream
  • 1 tablespoon finely chopped watercress
  • leaves to garnish
  • Season with Tabasco sauce and a pinch of vinegar

Method:


Melt butter in a large saucepan. Gently cook mushrooms in butter 5 minutes. Stir in flour, then gradually add stock and milk. Bring to a boil, then simmer 10 minutes. Add parsley and lemon juice. Season with salt and pepper. Stir in half and half and reheat gently. In a small bowl, whip cream until soft peaks form. Garnish with watercress leaves. Season with Tabasco sauce and a pinch of vinegar. Makes 4 servings.

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Asparagus Soup


Ingredients:


  • 2 lb Asparagus, diagonally
  • Sliced into 1" pieces
  • 3 Leeks, sliced
  • 4 Green onion, sliced thinly
  • 1 Red potato, chopped small
  • 3 tb Butter
  • 4 c Water
  • 1 Vegetable
  • Bouillion cube
  • 1 c Cream
  • 2 tb Basil
  • 1 Clove garlic, pressed

Method:


Saute vegetables in butter for 5 minutes. Add water and bouillon cube. Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more.

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Barley and Mushroom Soup


Ingredients:


  • 1/2 cup pearl barley
  • 2 Tbsp. Margarine
  • 1 Tbsp. Vegetable oil
  • 1 Lb. Fresh Mushrooms, thinly sliced
  • 5 Large carrots, peeled, cut into thin rounds
  • 1 onion, chopped
  • 6 cups stock
  • salt and pepper to taste
  • 4 Tbsp. fresh dill, chopped (or 2 tsp. dried)
  • 2 Tbsp. lemon juice

Method:

In medium bowl, place barley and cover with hot water. Let stand about 20 minutes; drain. In large pot, melt margarine with oil, add vegetables and saute five to seven minutes. Add barley, stock, salt, pepper and half of dill. Reduce heat to low, cover and cook 45 minutes. Add lemon juice and remaining dill. Adjust seasonings. Serves six.

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Creole Onion Soup


Ingredients:


  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 6 cups onions -- thinly sliced
  • 1 1/2 tsp. salt
  • 1/2 tsp. cayenne
  • 4 bay leaves
  • 1/2 tsp. thyme
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 2 Tbs. garlic -- chopped
  • 2 quarts broth
  • 2 cups french bread -- cubed
  • 2 Tbs. olive oil
  • 1/2 cup white cheddar -- grated
  • 1/2 cup yellow cheddar -- grated
  • 1/2 cup parmesan cheese -- grated

Method:


In a large saucepan over medium heat combine the vegetable oil and flour. Stirring slowly and constanty for about 10 minutes. Add the onion, salt, cayenne, bay leaves, thyme, oregano, and basil. Stirring often, cook for 10 minutes, or until the onions are golden. Add the garlic and cook for 2 minutes, stirring constantly. Add the broth and stir to blend welll into the roux mixutre. Reduce heat to medium-low and cook, uncovered, stirring, for about 1 hour, remove the bay leaves. In a bowl, toss the bread with the olive oil and rub. When ready to serve, add the cheeses, 1/2 cup at a time, to the soup, stirring to blend until completely melted. Serve in soup cups and top with the croutons.

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French Onion Soup


Ingredients:

  • 1 lb. onions
  • 4-6 tablespoons unsalted butter
  • 5 cups stock
  • 1/2 teaspoon salt
  • 4 slices french bread, 1/2 inch thick
  • 1 cup grated gruyere cheese

Method:


Peel & thinly slice the onions. Melt 2 tablespoons of the butter in a large saucepan; add the onions & stir well. Cover with a lid & cook over low heat for about 15 minutes, or until the onions are soft & transparent. Remove the lid & continue cooking the onions, stirring occasionally, until they are golden brown. Stir in the stock. Taste carefully for salt; if the stock is salty, additional salt may not be necessary. Replace the lid & simmer the soup for 30 minutes. Meanwhile, spread the remaining butter on both sides of each slice of french bread. Sprinkle half the cheese over one side of the bread slices. Bake the bread on a baking sheet in a preheated oven at 350 until the bread is crisp & the cheese has melted. Arrange the slices of bread in individual bowls & pour in the hot onion soup. Serve the remaining grated cheese in a separate bowl.

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Garlic Soup


Ingredients:


  • 2 med. - lg. leeks
  • 2 lg. white potatoes
  • 1 head garlic, cloves peeled and crushed
  • 5-6 cups broth

Method:


Slice and rinse leeks very thoroughly. Dice potatoes into 1" cubes. Throw everything into a large pot. Bring to a boil, then reduce heat and simmer for 1 1/2 - 2 hours. Strain vegetables from pot, reserving all liquid. Puree in food processor or blender until very smooth. Slowly stir pureed vegetables back into broth until well blended. Serve hot with a sprinkle of snipped chives or parsley on top. Serves: 3-6

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Mushroom and Wild Rice Soup


Ingredients:


  • 2 cups Vegetable broth
  • 1/2 cup wild rice
  • 1 ounce dried shiitake mushrooms
  • 11/2 cups hot water
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/4 teaspoon dried thyme, crumbled
  • 1 potato, peeled, diced
  • 2 cups stock
  • 3/4 cup milk

Method:


Combine broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Meanwhile, soak mushrooms in 11/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms. Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add onion, garlic, rosemary and thyme and sauté until onion is very tender, about 10 minutes. Mix in potato, stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes. Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper. Thin with additional milk if desired.

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Zucchini Soup


Ingredients:


  • 3 tablespoons of olive oil
  • 1 small onion cut to little pieces
  • 2 tomatoes, without the outside , cut to small cubes
  • 1 potato, scratched
  • 1 potato, cut to small cubes
  • salt
  • pepper
  • 1/2 Kg (1 pound) zucchini cut to small cubes
  • 1 fresh egg, mixed
  • 50 gms parmesan cheese
  • 6 leafs of basil

Method:


Put the oil and the onion in a deep pot, untill the onion is yellow, then add the tomatoes, cook it for 2-3 minutes. Add the potatoes, mix, and add water until the vegtables are covered. Add salt and pepper, cover the pot and cook until the potato are soft. Add the zucchini, cover with water, and cook until they are soft. (You might need to add some water, but not too much!!) Put the egg into the pot, slowly, while mixing. Turn off the fire, add the cheese, tear the basil leafs and add them too.

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Minestrone Soup


Ingredients


  • 2 Tbsp butter
  • 2 Medium carrots
  • 1 large onion
  • 2 cups broth
  • 16 oz tomatoes chopped
  • 1 cup shredded cabbage
  • 1 tsp basil
  • 1 tsp parsley flakes
  • 1 tsp salt
  • 16 oz kidney beans drained
  • 1/4 to 1/2 cup broken spagetti

Method:


Melt some butter, add carrots and onions and cook for a while. Add the broth, tomatoes, cabbage, basil, parsley and salt. Add kidney beans and spagetti. Cook covered until the vegetables are tender. Let stand and garnish with parmesan cheese before serving.

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This page was last updated on March 22, 2000.