I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
he breast meat in this soup recipe but I prefer to cook
They are part of the soup now.
Turn the heat
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
prinkled with grated Parmesan.
Homemade Chicken Stock:
3 (5
edium blade gives you a soup with plenty of pulp (you
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
Dice potatoes.
Put first 6 ingredients in large pot and cook on low until potatoes are tender.
Remove from heat and mash part of the potatoes until soup starts to get thick.
Combine celery soup and milk; mix well.
Add slowly to potato mixture. Return to heat and cook on low until bubbly.
Remove and serve with cheese on top.
Fill 1 (5 quart) soup pot about half full of
Beat butter with eggs until well blended.
Add flour and salt and stir until thoroughly combined.
Drop by tablespoonfuls into just simmering soup.
Cover and simmer 20 minutes.
Boil
cabbage,\tcarrots,
celery, onion, soup and water until vegetables\tare
tender.
Set aside.
In a skillet make white sauce with butter, flour and milk; add to other mixture, cook until
smooth.
Add
cheese,
pepper and tomatoes.\tCook until cheese is melted.
Combine all ingredients. Put in a large boiler.
After it begins to boil rapidly, boil 30 minutes longer. Then put in sterilized jars and seal.
You can put the soup in freezer if you want. It's very good.
Cover beef with
water;
add
salt
and slice of onion. Cook under pressure slowly 1 hour.
Debone and chip lean meat. Skim off fat and
add
other
ingredients.
Bring
to boil and cook slowly about
30
minutes,
until
celery and carrots are done.
(If soup is
too watery, add another can of potato soup to thicken.)
emove carcass from pot. Divide soup into smaller, shallower containers for
Boil soup bones for 1 hour.
Remove from pot.
Add vegetables. Cook on low heat for 1/2 hour.
Add tomatoes and spices.
Turn off heat.
Let sit 15 minutes.
This soup is even better the second day.
It may be canned or frozen.
Keeps well in refrigerator for 1 week.
Makes 6 quarts, but may easily be reduced.
Makes 6 servings.
In large Dutch oven, put chicken, carrots, celery, onions, salt, pepper, and add enough water to fill pot 3\\4 of the way. Cover, bring to a boil, lower heat and simmer 2 hours.
Remove chicken and cut into small pieces and return to pot.
In another pot cook your favorite soup pasta, drain and add to broth and serve with parmesan cheese.
Serves 6
Put chicken in large 6-quart boiler with celery, onions and salt and pepper; cook until chicken is done.
Debone and cut up chicken; return to pot.
Add carrots, green beans, tomatoes, corn and all seasonings.
Add potatoes, okra, cabbage and turnips about 30 minutes before soup is done.
Makes about 6 quarts and can be stored in deep freeze.
In a large pot or Dutch oven, add V-8 juice, soups, bouillon, mixed vegetables, onions and beef.
Add 3 soup cans of water.
Add more water, if desired.
Cook over low heat until vegetables are done.
Do not add salt.
Makes a lot and freezes well.