Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!linus!philabs!seismo!rochester!ritcv!mmr
From: mmr@ritcv.UUCP (Margaret M Reek)
Newsgroups: net.cooks
Subject: vegetable soup recipes
Message-ID: <876@ritcv.UUCP>
Date: Sun, 15-Jan-84 15:13:30 EST
Article-I.D.: ritcv.876
Posted: Sun Jan 15 15:13:30 1984
Date-Received: Tue, 17-Jan-84 02:34:06 EST
Lines: 54


	Here are a couple of recipes for vegetable soups.  A good book for
soups, etc. is The Flavor of New England Soups, Chowders and Stews by Georgia
Orcut.  The publisher is YANKEE INC., a Yankee Magazine Publication.  I think
I got my copy in an ordinary book store.

				Margaret Reek
				...rochester!ritcv!mmr

_________________________________________________________________________

	Potato and Barley Soup

a couple of slices of bacon
1 c sliced mushrooms
1 medium onion, chopped
1/4 c barley
3 carrots, chopped
2 c. beef broth
4 c. milk
3 potatoes, chopped
salt and pepper to taste

Cook the bacon, then saute the mushrooms and onions in the drippings.  Add all
the rest of the stuff, bring to a boil, then reduce the heat and let simmer
uncovered for about 30 minutes.  I have added things like celery and other
innocuous vegetables to round it out with success.  Also I like to remove some
of the soup just before serving, puree it, and then put it back to thicken up
the rest of it.


__________________________________________________________________________

	Cucumber Soup

This soup can be served hot or cold, but I much prefer it cold.

3 c. sliced cukes
1 small onion, minced
2 Tbs butter

1 tsp salt
1 Tbs flour
2 c. chicken broth
juice of 1 lemon
pinch dill weed

1 c. sour cream

Saute the first group of ingredients in a large skillet until transparent.
Add the other group to the skillet and simmer 10 minutes.  Puree in a blender
and chill.  You may freeze it at this point (works well).  Just before serving
stir in the sour cream.  For a lower calorie version, skip the sour cream, it
is still excellent.