Russian Mushroom and Potato Soup.
Posted on March 7, 2008
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)
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Layered Meatball Casserole recipe
Posted on February 28, 2008
1 layer raw sliced potatoes
1 layer sliced onions
1 layer 1-inch bacon strips - uncooked
1 layer sliced green bell pepper
1 layer sliced carrots
1 layer small meatballs - uncooked
1 layer cheese slices
3 tablespoons uncooked rice
Salt and pepper
1 can cream of chicken soup
1 cup milk
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Classic Chicken Soup
Posted on October 27, 2007
3 quarts water
3 lbs. chicken, cut up
2 onions, quartered
3 celery stalks, scrubbed and halved
2 carrots, scrubbed and quartered
3 sprigs parsley, with stems
Combine all ingredients in a large stockpot. Season generously with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer, partly covered, 1-1/2 hours. Remove chicken and reserve for another use. Strain soup. Let cool, then refrigerate until chilled. Remove congealed fat. Return to a boil and season again with salt and pepper to taste.
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Split Pea and Ham Soup
Posted on October 27, 2007
1 pound leftover ham bone with meat attached
1 cup chopped onions
2 cloves garlic, minced
2 teaspoons freshly ground black pepper
1 pound dried split peas
1 cup chopped carrots
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