Recipe: Soup Recipes (29) - 01-06-98 Recipe Swap (updated)

29 SOUP RECIPES
Recipe Swap - January 6, 1998

RECIPES IN THIS FILE:
Beef Barley Soup (using short ribs)
Mushroom and Barley Soup
Winter Vegetable Soup
Vegetarian Egg Drop Soup
Vegetable Broth
Veggie Broth (Stock)
Rustic Italian Pasta and Bean Soup
Chunky Minestrone
Moroccan-Style Vegetable Soup
Curried Spinach and Chick Pea Soup
From My Garden Carrot Soup
Thai Chicken and Lemon Grass Soup
Spinach and Lentil Soup
Italian Sausage Soup
Seasoned Vegetarian Broth
Chicken and Green Chili Soup with Tamale Dumplings
Creamless Mushroom Soup
Fresh Tomato Soup
Old-Fashioned Vegetable-Beef Soup
Diet Cabbage Soup
Split Pea Soup Plus
Dill Pickle Soup (Zupa Ogorkowa)
Red and Gold Bisque
Mushroom Bisque
Shrimp and Crab Bisque
Zucchini Bisque
Cedar Key Crab Bisque
Cream of Spinach Soup
Wisconsin Cheese Soup

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BEEF BARLEY SOUP
Source: The Meades
Makes 8 servings

"This is a difficult one for me since I rarely use a recipe for soup except as a starting point. I start with a good beef soup base using roasted bones and stew meat or what ever is cheap. Use what ever vegetables you like for flavoring, You can use all your peelings including onion since it will all be thrown away, strain, save meat and skim fat. When you make the soup add whatever vegetables you like or are available. Start with the ones that take the longest to cook and don't forget your barley and favorite herbs. Add meat you have saved. Each time it will be different, but you will clean out all your old vegetables."

2 1/2 pounds beef short ribs
2 tablespoons oil
7 cups water
1 (16 ounce) can tomatoes
1 large onion, sliced
2 tablespoons beef bouillon granules
1 1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon Worcestershire sauce
2 cups sliced carrots
1 cup sliced celery
1 cup uncooked barley
1/2 cup chopped green bell pepper
1/4 cup chopped fresh parsley
Ground black pepper, to taste

In large kettle or Dutch oven, brown short ribs over low heat. Drain well.

Stir in 7 cups water, undrained tomatoes, onion, bouillon granules, salt, basil and Worcestershire sauce. Cover, simmer for 1 1/2 hours.

Stir in carrot, celery, barley, green pepper and parsley. Cover, simmer for 45 minutes.

Remove ribs. When cool enough to handle, cut off any meat and coarsely chop Discard bones. Skim off fat from soup. Return meat to soup, heat through. Season to taste with salt and pepper.

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MUSHROOM AND BARLEY SOUP
Source: The Meades
Makes 4 servings

5 1/2 cups beef broth
2/3 cup uncooked quick cooking barley
1/2 cup chopped onion
Garlic cloves, minced, to taste
1 teaspoon dried basil, crushed
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
2 cups sliced fresh mushrooms
1/2 cup shredded carrot
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon snipped fresh parsley (for garnish)

In a large saucepan, bring beef broth to boiling, Stir in barley, onion, garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 minutes or till barley is nearly tender.

Stir in mushrooms and carrot. Simmer, covered, for 5 minutes more.

Meanwhile, in a small bowl combine cornstarch and 2 tablespoons water; stir into saucepan. Cook and stir 2 minutes more. Sprinkle with parsley.

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WINTER VEGETABLE SOUP
Source: Syd's Cookbook
Makes 12 servings

1 tablespoon peanut oil
3 medium carrots, peeled and cut in 1/2-inch slices
3 ribs celery, cut in 1/2-inch slices
1 medium onion, coarsely chopped
2 cloves garlic, crushed
1 teaspoon dried thyme leaves, crumbled
1/2 cup uncooked whole barley
1/2 cup uncooked wild rice, rinsed
7 cups beef broth
2 cups water
3 medium potatoes, peeled and cut in 1/2-inch chunks
2 medium tomatoes, peeled and diced
6 ounces fresh spinach, trimmed, rinsed and torn into bite-size pieces
Salt and pepper, to taste

Heat oil in a large saucepan or Dutch oven over medium heat. Add carrots, celery, onion, garlic and thyme. Cook, stirring frequently, until slightly softened, 5 minutes.

Add barley and wild rice; stir to coat. Stir in broth, 2 cups water, potatoes and tomatoes. Cover and bring to boil. Reduce heat to medium-low; simmer covered, skimming and stirring occasionally, 1 hour.

Stir in spinach, salt and pepper; simmer covered 3 minutes. Serve hot.

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VEGETARIAN EGG DROP SOUP
From: PS/WA
Makes 4 servings

1 1/2 quarts clear vegetable broth (recipe follows)
2 tbsp Cornstarch mixed in 1/4 cup cold Water
2 Eggs, slightly beaten
2 Scallions, chopped, including green ends (for garnish)

Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers.

Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once.

Serve with chopped scallions on top.

VARIATION:

TOMATO EGG-DROP SOUP:
Tomato Egg-Drop soup is just a variation of plain egg-drop soup. The added tartness of tomatoes gives this soup an extra "zing" and helps to pick up sagging appetites. The addition of 1 medium-size can of stewed tomatoes is all that is needed. Bring stock to a boil. Add the tomatoes. (Mash the tomatoes if the pieces are too large.) When soup boils again, add the cornstarch mixture as before. Add the eggs while stirring. Shut off heat at once and serve topped with the chopped scallions.

VEGETABLE BROTH

2 yellow onions
1 red onion
2 cloves garlic
5 carrots
4 green onions
4 stalks celery (I use tops of the entire bunch, including leaves)
About 2 tsp dried parsley
About 2 tsp dried thyme
1 tsp salt
Bay leaf
2 quarts water

Roughly chop onions and smash garlic (don't need to remove peels). Chop remaining vegetables roughly.

Put all ingredients in a pot and bring to low boil. Cook 1 1/2 hours. Strain broth. (Carrots taste good but other veggies are too mushy for my taste, so I toss them).

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RUSTIC ITALIAN PASTA AND BEAN SOUP
Source: Low-Fat Ways to Cook Vegetarian by Leisure Arts
From: PS/WA
Makes 8 servings (1 1/4 cups each)

"This simple meatless dinner can be on the table in less than 45 minutes."

1 tbsp olive oil
1 cup chopped onion
1 cup sliced carrot
1/2 cup chopped green bell pepper
2 cloves garlic, crushed
1 (14 1/2 oz) can vegetable or chicken broth
1 3/4 cups water
1 (28 oz) canned crushed tomatoes
1 (15 oz) can cannelloni beans, rinsed and drained
1 (15 oz) can red kidney beans, rinsed and drained
1 1/2 tsp dried Italian seasoning
1/2 tsp hot sauce
1/4 tsp ground black pepper
6 oz ditalini pasta (small tubes), uncooked
1/2 cup freshly grated parmesan cheese (for serving)

Coat a Dutch oven with cooking spray; add oil and place over medium-high heat. Add onion, carrot, green pepper and garlic; saute until veggies are crisp-tender.

Add vegetable broth, 1 3/4 cups water, tomatoes, beans, Italian seasoning, hot sauce and black pepper; bring to a boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.

Add pasta to vegetable mixture. Cover and cook 10 - 15 minutes or until pasta is tender.

Ladle soup into individual bowls; top each serving with 1 tablespoon cheese.

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CHUNKY MINESTRONE SOUP
Source: Low-Fat Ways to Cook Vegetarian by Leisure Arts
From: PS/WA
Makes 7 servings (1 1/2 cups each)

2 tsp olive oil
1 1/2 cups chopped onion
3/4 cup carrot (about 1 medium), halved lengthwise and sliced
1 clove garlic, minced
1/2 cup long-grain rice, uncooked
2 1/2 cups water
1 1/4 cups vegetable broth or chicken broth
1 (29 oz) no-salt-added whole tomatoes, undrained, chopped
1 tsp dried Italian seasoning
2 cups zucchini (about 1 medium), halved lengthwise and sliced
1 (15 oz) can cannelloni beans, rinsed and drained
1 (10 oz) pkg frozen chopped spinach, thawed, drained
1/4 tsp ground black pepper
2/3 Cup freshly grated Parmesan Cheese (for serving)

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and garlic; saute 3 minutes.

Add rice, 2 1/2 cups water, broth, tomatoes and Italian seasoning; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Add zucchini, beans, spinach and black pepper; cook an additional 5 minutes.

Ladle into individual soup bowls, and sprinkle with cheese.

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MOROCCAN-STYLE VEGETABLE SOUP
From: PS/WA
Makes 8 servings

2 tbsp safflower oil
2 large onions, chopped
2 medium potatoes, scrubbed and cut into 3/4-inch chunks
2 cups raw pumpkin or butternut squash, peeled and cut into 3/4-inch chunks
2 large carrots, coarsely chopped
1 (14 oz) can plum tomatoes with liquid, chopped
Water (as needed)
2 tsp ground cumin
3/4 tsp turmeric
2 cups canned or well-cooked chick peas, drained
Salt and freshly ground black pepper, to taste
1 cup whole grain couscous (pre-steamed, cracked semolina)

Heat the oil in a large soup pot. Add the onions and saute over moderate heat until golden.

Add the potatoes, pumpkin or squash, carrots, tomatoes, and enough water to cover. Bring to a boil, then add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender.

Add the chick peas and season to taste with salt and pepper. Simmer over very low heat for another 15 minutes.

In the meantime, place the couscous in an oven-proof bowl. Cover with two cups of boiling water, then cover the bowl and let stand for 15 minutes. Fluff with a fork.

Place a small amount of the couscous in each soup bowl, then ladle the soup over it. Serve at once.

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CURRIED SPINACH AND CHICK PEA SOUP
From: PS/WA
Makes 8 servings

2 tbsp vegetable oil
2 garlic cloves, minced
1 medium carrot, grated
1/4 cup uncooked barley
1 bay leaf
4 1/2 cups vegetable broth, divided use
4 cups cooked chick peas
3/4 lb spinach, steamed and chopped
1 zucchini, diced
2 tbsp lemon juice
1 1/2 tsp curry powder (your favorite)
1/4 tsp thyme
1/4 tsp ground cumin
Salt and pepper, to taste

Heat oil and saute garlic for 1 minute. Add carrot, barley, bay leaf and 2 1/2 cups broth. Bring to a boil, cover and simmer for 15 minutes.

Puree half the chick peas in a blender. Add to the pot with the remaining 2 cups broth, spinach, zucchini, lemon juice and seasonings. Cover and simmer for another 10 minutes or until barley is done.

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FROM MY GARDEN CARROT SOUP
Source: From My Garden Show # F5538
From: PS/WA

1 tablespoon butter
2 pounds carrots, peeled and cut into chunks
1 (2-inch) piece ginger, peeled and sliced
3 cups vegetable broth
Salt and ground black pepper
1 orange

In larger saucepan melt butter and add carrots and ginger. Gently saute carrots and ginger.

Add vegetable broth and cook until carrots are softened, about 25 minutes.

Pour mixture into a food processor and puree. Season with salt and pepper and add the juice and zest of the orange. Serve hot or cold.

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THAI CHICKEN AND LEMON GRASS SOUP
Adapted from source: Muoi Khuntilanont

2 tablespoons sliced lemon grass
Oil
2 tablespoons diced red onion
1 tablespoon sliced shallot
1 tablespoon thinly sliced garlic.
1 to 2 teaspoon of prik phom (freshly ground dried red chiles)
6 cups chicken broth
1 cup cooked (stir fried) chicken, shredded
2 tablespoons of lime juice
2 tablespoons of fish sauce
1 tablespoon of thinly sliced prik ki nu daeng (red birdseye chiles)
1 tablespoon of spring onion (scallion/green onion), thinly sliced

Pound the lemon grass with a mallet and then slice it very thin; set aside.

Heat a little oil in a skillet to medium-high heat; add the onion, shallots, garlic, prik phom and lemon grass, and stir fry until aromatic.

In a large pot, mix the onion mixture, chicken broth, chicken, lime juice and fish sauce and simmer for about a half-hour.

Add the remaining ingredients and keep over medium heat until heated through.

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SPINACH AND LENTIL SOUP
From: PS/WA
Makes 8 servings

1 1/2 cups dried lentils
2 1/2 quarts water
1 tbsp salt
1/4 cup olive oil
1 large onion, chopped
1 garlic clove, crushed
2 medium potatoes, scrubbed and diced
10 oz fresh spinach, washed, trimmed and torn
1/4 cup lemon juice
1 tsp coriander
Ground black pepper, to taste
Pitas, cut into wedges (for serving)

Wash and drain lentils. Combine with 2 1/2 quarts water and bring to a boil. Add salt, reduce heat and simmer, covered, for 45 minutes to 1 hour.

Heat oil in a large skillet, add the onion and garlic and saute until soft and translucent.

Add the saute to the lentils. Add the potatoes, spinach, lemon juice, coriander and pepper. Stir thoroughly and simmer until the vegetables are cooked. Add more water if desired.

Serve accompanied with pita wedges.

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ITALIAN SAUSAGE SOUP
Adapted from source: The New Carry-Out Cuisine by Phyllis Meras
From: SueA, CA
Makes 8-10 servings

"The amount of sausage and pasta may be varied according to taste and thickness desired."

1 1/2 cups coarsely chopped celery
1 1/2 cups coarsely chopped onions
1 clove garlic, minced
3 tablespoons olive oil
2 cups canned Italian tomatoes, coarsely chopped (reserve the liquid*)
1 cup tomato puree
1 1/4 pounds Italian sausage, sauteed and drained
6 cups chicken broth
1/2 cup chopped fresh parsley
2 bay leaves
1/2 teaspoon oregano
1/2 teaspoon thyme
3 tablespoons sugar
1 cup orzo or other small pasta, uncooked
Grated Parmesan cheese (for serving)

Saute the celery, onions, and garlic in the olive oil until barely tender.

Add the tomatoes, tomato puree, and sauteed sausage. Cook for 10 minutes over medium heat.

Add the broth, herbs, and sugar, and simmer for 30 minutes.

Add the pasta and continue cooking until it is just done.

Serve with Parmesan cheese.

*If you wish a thinner soup, use the reserved juice from the tomatoes as additional liquid.

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SEASONED VEGETARIAN BROTH
Source: Bon Appetit magazine, November 1988
From: Dawn/Syracuse
Makes about 1 1/2 cups

5 dried Chinese black mushrooms
Hot water (as needed)
4 1/2 cups cold water
1/2 cup Szechwan preserved vegetables*
3 green onion, quartered
2 large carrots, coarsely chopped
1/4 tsp oriental sesame oil
1/4 tsp light soy sauce
1/4 tsp black soy sauce
1/8 tsp ground white pepper

Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off stems; reserve. Rinse stems and caps.

Bring mushroom stems and caps, 4 1/4 cups cold water and remaining ingredients to boil in heavy large saucepan. Reduce heat, cover and simmer 2 hours. Cool completely.

Refrigerate overnight. Strain before using.

*Note: canned Szechwan preserved vegetable should be rinsed and thinly sliced.

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CHICKEN AND GREEN CHILI SOUP WITH TAMALE DUMPLINGS
Source: Eating Well magazine, January/February 1996
From: Nancy/CA
Makes 8 servings

FOR THE SOUP:
2 poblano chiles
2 teaspoons canola oil
1 onion, chopped
1 red bell pepper, seeded and diced
1 carrot, chopped
6 scallions, finely diced
3 cloves garlic, minced
5 cups chicken broth, defatted
2 ripe tomatoes, peeled, seeded, chop
5 tomatillos, husked, rinsed and diced
1 tablespoon fresh basil, chopped
1 cup shredded cooked chicken
Salt and freshly ground black pepper

FOR THE DUMPLINGS:
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup masa harina
1/2 teaspoon pure chili powder
1 large egg
1 large egg white
1/4 cup fresh or frozen corn kernels, cooked

MAKE THE SOUP:
Directly over a gas burner, roast poblano chiles, turning often with tongs, until the skins are black. Place in a paper bag, close the bag and let "steam" for 20 minutes.

Peel the chiles with your fingers or a sharp knife. Halve lengthwise, remove stems and seeds; chop the flesh. (Alternatively, halve and seed the chiles, place cut-side down on a baking sheet.

Broil about 5 inches from the heat, until the skins are blackened, 5 to 10 minutes. transfer to a paper bag.

When cool, peel and chop. Set aside.

In a large saucepan, heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic; cook, stirring, until softened, about 2 minutes. Add broth, tomatoes, tomatillos, and the roasted chiles. Bring to a boil, reduce the heat to low and add basil. Simmer for another 10 minutes.

(The soup can be made 1 day ahead to this point and refrigerated. Return to a simmer before adding dumplings.)

MAKE THE DUMPLINGS;
Meanwhile, in a saucepan, combine oil, salt, cumin and 1/2 cup water; bring to a boil. Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the pan and no longer clings to the spoon, 3 to 4 minutes.

Stir in chile powder and remove from the heat. Beat in egg and egg white. Fold in corn. With wet hands, form the dough into 16 dumplings.

Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes. Add chicken and simmer until heated through. Taste and season with salt and pepper.

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CREAMLESS MUSHROOM SOUP
Source: The Union Square Cafe Cookbook by Danny Meyer and Michael Romano
From: Cheryl

2 tbsp butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks, washed, white and light green parts only
1/2 cup sliced celery
1 tsp fresh thyme leaves
2 lb cleaned and sliced white or wild mushrooms
6 cups chicken stock
1 1/2 tsp kosher salt, or to taste
Ground black pepper, to taste
FOR SERVING:
1/8 tsp minced chives
3 tbsp olive oil

Melt the butter over medium heat in a large soup pot. Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes.

Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened.

Add the chicken stock, salt and pepper, and simmer, covered, for 30 minutes.

Puree the soup in a food processor or blender in as many batches as necessary. Adjust seasoning to taste.

Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired.

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FRESH TOMATO SOUP
From: Michele, NH

4 tablespoons butter
2 heaping tablespoons flour
2 or 3 cloves garlic, chopped
5 or 6 large ripe tomatoes, chopped
2 cups milk
Available fresh herbs: basil, oregano etc., to taste

Melt butter in pot and add flour and garlic; stir well. Add tomatoes. Simmer to desired consistency 15-30 minutes.*

Add milk and fresh herbs. Tomatoes should still have some firmness.

*If you really like this soup (as we do) you can make it up to the point of adding the mild and herbs and freeze. Then add the milk and herbs when you warm it.

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OLD-FASHIONED VEGETABLE-BEEF SOUP
Source: Time-Life Great Taste-Low Fat series)
From: Pat, CT

3 cups water
2 cups reduced-sodium beef broth
1 tomato, chopped
3 cloves garlic, minced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
4 oz. elbow macaroni, uncooked
1 cup frozen baby lima beans
3/4 lb. well-trimmed top round of beef, cut into 1/2-inch dice
1 cup frozen corn kernels
1 (6 oz.) can tomato paste

In a Dutch oven, combine 3 cups water, broth, tomato, garlic, thyme, rosemary, Worcestershire and salt. Bring to a boil over medium heat; cover and cook for 5 minutes to blend flavors.

Stir in macaroni and lima beans; cover and cook 5 minutes.

Stir in beef, corn and tomato paste, cover and cook until meat is cooked and macaroni tender, about 5 minutes.

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DIET CABBAGE SOUP
From: PS/WA

9 cups water
1 bunch of green onions, finely chopped
2 green bell peppers, chopped
2 cans (15 oz each) whole tomatoes, cut into pieces, undrained
1 bunch celery, finely chopped
1 head cabbage, cut into 1-inch square pieces
2 envelopes Lipton (or other) onion soup mix
3 tsp chicken bouillon (cubes can be used)

You need a LARGE stock pot. Place 9 cups water into pot and begin boiling. As water heats cut and place vegetables (onions, peppers, celery and cabbage) into pot. Bring to a boil. Reduce heat and simmer for 20 minutes.

Add cut tomatoes with their can juices, and add (dry) soup mix and bouillon. Continue cooking for 20 minutes.

SUGGESTION:
Prepare soup the night before starting the diet. You can place the soup in individual plastic containers to microwave daily or to take for lunches. Or keep in all in the pot and use stove to heat daily.

POTS OF SOUP:
For one person, you may need to make another pot of soup, depending on daily consumption. If two persons are dieting at the same time, you will need to make a second pot mid-week.

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SPLIT PEA SOUP PLUS
From: PS/WA
Makes 8 servings

1 (3 pound) smoked pork butt
1 pound (2 cups) dried split green peas
1 1/2 cups thinly sliced carrots
1 medium onion, chopped
1 1/2 cups chopped celery
1/2 teaspoon peppercorns
1/2 teaspoon allspice
1 bay leaf
Salt and pepper to taste

In a 4-quart saucepan, add pork butt, peas, carrots, onion, and celery to 2-quarts water. Bring to boil.

Meanwhile, tie peppercorns, allspice and bay leaf in cheesecloth.* Add to saucepan. Reduce heat to low. Simmer, covered, for 1 1/2 to 2 hours, or until soup is thickened and meat is tender; stir occasionally.

Remove meat, slice, and return to saucepan. Add salt and pepper to taste.

*If you prefer not to deal with the cheesecloth, omit the peppercorns, add ground allspice and bay leaf directly to soup. Be certain to remove bay leaf before serving.

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DILL PICKLE SOUP (ZUPA OGORKOWA)
Source: The Art of Polish Cooking
From: SueA, CA
Makes 12 servings

6 cups beef broth, homemade or canned
2 tablespoons instant flour
1 cup milk
1 egg yolk
2 tablespoons soft butter
4 large dill pickles, shredded
2/3 cup liquid from pickle jar
2 1/2 cups boiled, sliced potatoes

Bring the broth to boil. Add the flour mixed with milk. Bring to boil. Remove from heat. Add egg yolk mixed with butter. Add the pickles, pickle liquid, and potatoes. Heat, but do not boil.

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RED AND GOLD BISQUE
From: SueA, CA

"When boiled, sour cream curdles and cheese separates."

1/4 cup butter or margarine
1/2 cup finely chopped onion
1 (29 oz.) can tomato puree
2 1/2 cups water
2 1/4 cups shredded extra-sharp or sharp Cheddar cheese (9 oz.)
1/2 teaspoon salt
1 cup dairy sour cream

Melt butter or margarine in a large saucepan over medium heat. Add onion. Saute until tender but not browned.

Lower heat. Stir in tomato puree, 2 1/2 cups water, cheese and salt until cheese melts, 10 to 15 minutes. Do not boil.

Remove from heat. Let stand 10 minutes.

Pour sour cream into a small bowl. Stir in 1 cup of the slightly cooled soup. Gradually stir sour cream mixture into soup until heated through. Do not boil.

Makes 6 servings
Source: Cheese Cookery

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MUSHROOM BISQUE
From: SueA, CA
Source: Cooking with Bon Appetit: Soups and Salads

1/4 cup (1/2 stick) butter
1 small onion, chopped
1 celery stalk, chopped
3/4 pound mushrooms, sliced
1 small potato, peeled and diced
1 cup water
1 1/4 teaspoons salt
3/4 teaspoon minced fresh thyme (or 1/4 teaspoon dried, crumbled)
Pinch of freshly ground white pepper
2 cups milk
3/4 cup heavy (whipping) cream
1/4 cup dry Sherry
2 teaspoons tamari soy sauce
Sour cream (for garnish)

Melt butter in large heavy saucepan over medium-low heat. Add onion and celery. Cover and cook until transparent, about 10 minutes.

Stir in mushrooms and cook until softened, about 6 minutes.

Add potato, 1 cup water, salt, thyme and pepper. Increase heat and simmer until potato is very soft, about 15 minutes.

Puree mixture in processor or blender until smooth, stopping to scrape down sides of container.

Return mixture to saucepan. Add milk, cream, Sherry and soy sauce. Heat through; do not boil.

Ladle into bowls. Garnish with sour cream.

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SHRIMP AND CRAB BISQUE
From: SueA, CA
Source: The Frugal Gourmet Cooks American by Jeff Smith
Serves 6-8 as a soup course

1 pound raw peeled shrimp
2 tablespoons butter
1/2 cup each butter and flour, cooked together to form a roux
4 stalks celery, with leaves, chopped fine
1 large yellow onion, peeled and chopped fine
2 cups fish stock or chicken stock (or canned fish or chicken broth)
2 cups milk
3 chicken bouillon cubes
1/8 teaspoon ground cloves
1/4 teaspoon garlic powder (I prefer 2 cloves crushed fresh garlic)
1 tablespoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1 green sweet bell pepper, cored and cut into 4 pieces
2 whole bay leaves
1 pound crab meat
1 pint heavy (whipping) cream
Ground white pepper, to taste
Tabasco, to taste
Dry sherry, to taste
2 green onions (green tops only), chopped (for garnish)

Heat a medium frying pan and saute the shrimp in the 2 tablespoons butter just until the shrimp changes color, about 3 minutes. Set aside.

In a 2-quart saucepan cook the butter and flour together to form a roux. Cook to a very light brown. Add the celery and yellow onion and saute in the roux until soft. Stirring constantly, add the fish or chicken stock and milk. Stir until it thickens a bit. Add Worcestershire sauce, tomato sauce, bell pepper, and bay leaves. Simmer, covered, 1 to 2 hours.

Remove the bell pepper pieces and the bay leaves. Add the shrimp and crab meat, along with the cream. Heat the soup again, being careful not to let it come to a boil. Add additional seasonings such as white pepper, Tabasco, and dry sherry.

Garnish with the green-onion tops and serve.

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ZUCCHINI BISQUE
From: SueA, CA
Makes about 1 quart

1 pound zucchini
2 cups rich chicken broth (or one 10 ounce can chicken consomme, undiluted)
1/2 cup chopped green onions
1/2 cup Chablis or other white wine
2 tablespoons butter (optional)
1/2 teaspoon salt
Italian breadsticks (for serving)

Wash zucchini; cut off ends but do not pare; slice or dice. There will be about 4 cups of the vegetable.

Combine the zucchini in a saucepan with the broth and onion; cook 8 to 10 minutes or until zucchini is tender.

Mash vegetables or give them a whirl in the blender. Combine with wine, butter, and salt. Heat.

Serve with Italian breadsticks.

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CEDAR KEY CRAB BISQUE
Source: Miami Spice
From: SueA, CA

1 pound fresh lump crab meat
4 tablespoons (1/2 stick) unsalted butter
1/4 cup minced shallot (about 4)
1 rib celery, minced
2 tablespoon all-purpose flour
4 cups light cream or half-and-half
Salt and freshly ground black pepper, to taste
Pinch of ground cayenne pepper
2 tablespoon minced fresh chives (for garnish)

Gently pick through the crab meat, removing any bits shell or cartilage.

Melt the butter in a large heavy saucepan. Add the shallots and celery and cook over medium heat until soft but not brown, about 2 minutes.

Whisk in the flour and remove the pan from the heat. Whisk in the cream.
Return the pan to the heat, and continuing to whisk, gradually bring the mixture to a boil.

Reduce the heat. Stir in the crab meat and gently simmer the soup,
uncovered, until well flavored, 8 to 10 minutes. Add salt and pepper, and a whisper of cayenne to taste. (The soup is now ready to eat, but the flavor will improve if you refrigerate it for a few hours and reheat it before serving.)

Reheat the soup without boiling. Ladle it into bowls for serving. Sprinkle with the chives and serve at once.

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CREAM OF SPINACH SOUP
From: linda/tennessee
Makes 4 to 5 servings

1 tablespoon butter or margarine
3 tablespoons chopped onion
3 tablespoons all-purpose flour
1 (9 ounce) package Stouffer's frozen Creamed Spinach, defrosted*
3 cups milk
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1 cup shredded Swiss cheese (4 ounces)
1 tablespoon dry sherry (optional)

Melt butter in 2-quart saucepan; add onion and cook using medium-low heat until transparent.

Stir in flour and creamed spinach. Add milk, salt, nutmeg and black pepper; stir well to combine. Heat, stirring occasionally, over medium-low heat until soup begins to bubble around edges of saucepan.

Remove from heat; stir in Swiss cheese and sherry.

*Defrost creamed spinach in microwave on 50% power for 5 to 6 minutes.

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WISCONSIN CHEESE SOUP
Source: Biloxi MS Sun-Herald
From: linda/Tennessee
Makes about 4 1/2 cups

2 tbsp butter
1/2 cup chopped onion
1/4 cup diced carrots
1/4 cup diced celery
8 ounces sharp Cheddar cheese
Chopped fresh parsley
1/4 cup flour
1/4 tsp baking soda
2 cups milk
1 (14 1/2 oz) can chicken broth
1 tsp crushed red pepper, optional

In a saucepan, melt butter; add onion, carrot and celery. Cook until tender.

Stir in flour; cook and stir 2 to 3 minutes until bubbly.

Stir in baking soda. Gradually stir in milk and broth. Bring to a boil. Reduce heat and simmer, stirring until mixture thickens slightly, 10 to 15 minutes.

Add cheese and red pepper; stir just until melted and well blended.

Garnish with parsley.