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Chocolate Chip and Banana Muffins

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					                      Cream of Portobello Mushroom Soup

      3/4 pound Portobello mushrooms
      1 small onion
      1 tablespoon unsalted butter
      1 1/2 cups water
      1/2 cup heavy cream
      2 tablespoons medium-dry Sherry
      2 tablespoons thinly sliced fresh chives

Quarter and thinly slice mushrooms and chop onion. In a heavy saucepan cook
mushrooms and onion in butter over moderate heat, stirring occasionally, until softened
and any liquid mushrooms give off is evaporated.

Add water and cream and simmer 15 minutes. In a blender purée half of mixture (use
caution when blending hot liquids) and stir purée, Sherry, and salt and pepper to taste into
mixture remaining in pan. Heat soup until hot and stir in chives.



                                  Hamburger Soup

1 ½ Ib. ground beef (very lean)                    1 medium onion, chopped fine

1 28 oz. can tomatoes                              2 cups water

3 cans consommé                                    1 can tomato soup

4 carrots, shredded or chopped fine                 1 bay leaf

3 stalks celery, chopped fine                       ½ tsp thyme

1 can green beans or 1 1/2 cups frozen beans        8 tbsp barley

Salt and pepper to taste

Brown meat and onions and drain well.

Combine all ingredients in a large pot.

Simmer covered at least 2 hours or all day.
                                    Dutch Pea Soup

12 cups of water
4 TBSP chicken boullion
1 and a half pounds of split green peas (675 g) washed
1 onion chopped
1- 2 tsp butter or margarine
curry powder (about 1 tsp) more if you like it stronger
2-3 potatoes
1 cup (approx) baby carrots (more is good too) or 2-3 large carrots
cooked ham (diced) or pepperoni

Directions:
Bring water to a boil with boullion and peas.
Stir well, cover and turn off. Let stand for 1 hour.
Fry up onion, butter and curry powder, when done add to soup.
Boil potatoes and carrots in separate pot. Drain and add to soup.
Bring everything back to a boil on low stirring occasionally for approx 1 hour. (Optional
to put in Crock pot at this point)
Mix with (hand held) blender until smooth. Add meat and let simmer a little longer.
Soup is quite thick...but even thicker on the second day!


                                 Herbed Squash Soup
                                       6 cups water
                     8 packets chicken oxo, dissolved into the water
              2 butternut squash, peeled, seeded and cut into 2 inch pieces
         2 medium granny smith apples, peeled, cored and cut into 2 inch pieces
                             2 green onions, finely chopped
                            1 medium onion, finely chopped
                                 1/2 tsp. dried rosemary
                                   1 tsp. dried thyme

 Combine all of the above ingredients into large pot and bring to a boil. Reduce heat and
  simmer, covered, 30 minutes or till veggies are tender. Puree in blender. (can store in
 fridge at this point if made day ahead) Return to large pot and stir in 3/4 cup half n' half
    cream. Season with salt and pepper to taste and heat through at a low temperature,
                                    stirring occasionally.
 Ladle into bowls and garnish each with a dollop of sour cream. Swirl through with soup
                                            spoon.
Italian Wedding Soup
1 egg
3/4 cup grated parmesan or Romano cheese
1/2 cup dry bread crumbs
1 small onion, chopped
 3/4 tsp salt, divided
1 1/4 tsp pepper, divided
1 1/4 tsp garlic powder, divided
2 pounds ground beef
2 quarts chicken broth
1/3 cup chopped spinach
1 tsp onion powder
1 tsp dried parsley flakes
3/4 cup acini di pepe pasta OR 1 1/4 cups cooked medium shell pasta

In a bowl, combine the egg, cheese, bread crumbs, onion, 1/4 tsp salt, 1/4 tsp pepper and
1/4 tsp garlic powder. Crumble beef over mixture and mix well. Shape into 1 inch balls.
In a soup kettle or Dutch oven, cook the meatballs till no longer pink; drain. Add the
broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder;
bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat
through.
Yield 12 servings (3 quarts).
Note: If using the acini di pepe pasta, add with the broth, spinach, etc and simmer 8 - 10
minutes.

Broccoli Soup
4 cups of chopped fresh broccoli                   1/2 onion
1/2 cup chopped celery                             2 1/2 cups water
3 tbsp. butter                                     2 tsp chicken boullion mix
2 tsp salt

Put above in large saucepan and bring to a boil. Reduce heat and cover. Simmer for 10
min. or til veggies are tender.

Put through blender and make smooth.
Smoothly combine...
1/4 cup of flour
3 cups of milk

Stir into vegetable mixture, cook over low-med heat stirring constantly til mixture comes
to a boil and thickens.
Makes 7 cups

				
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