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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Cream of Broccoli Soup
Posted on October 27, 2007
2 tablespoons margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black 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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Black Bean Soup
Posted on October 27, 2007
2 (15 ounce) cans black beans, rinsed and drained
1 onion, chopped
2 cloves garlic, chopped
1 green bell pepper, chopped
7 cups water
1 teaspoon olive oil
salt to taste
ground black pepper to taste
1/8 teaspoon ground cumin
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Baked Potato Soup
Posted on October 27, 2007
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions, chopped
12 slices bacon, cooked, crumbled
1 1/4 cups cheddar cheese, shredded
8 ounces sour cream
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Borsch
Posted on October 27, 2007
¾ cup white beans
7 cups water
2 cups red beets, cooked and shredded
3 large onions, chopped
2 cups celery, chopped
½ cup carrots, diced
1 ½ cups potatoes, diced
½ lb mushrooms, chopped
1 ½ cups cabbage, shredded
2 cups tomato juice
1 clove garlic, mashed
2 tsp salt
1/8 tsp ground black pepper
4 Tbsp vegetable oil
3 Tbsp vinegar
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