COLLECTION: Diverse Soups

From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:23 +0200


From: williams%snoopy@uunet.UU.NET (Timothy Williams)


1 can   cream corn
1 can   tomato sauce (16 oz. I think)
1-2     onions, chopped
couple  potatoes, cubed
water, (3 cups?)
salt, pepper to taste

Throw it all together and cook on low until potatoes are soft.

From: (Joanne Cook)


Ingredients + Instructions:

1     smallish onion
2     leeks
2-3   garlic cloves

Saute in melted butter until translucent.

1      cut up caulifower (hold back some of the tiny florets for a garnish)
1 can  chicken broth + 1 can water (10 oz standard Campbell's)
1 cup  milk
bay leaf
generous grating whole nutmeg
1 tbsp or so fresh thyme, or aobut 1 tsp dried (tarragon is nice, too)
lots of fresh ground white pepper

Simmer until cauliflower is soft.  Take out bay leaf and puree in
blender or Cuisinart.  If you like, add 1/2 cup or so whipping cream or
10% blend.

Garnish with cauliflower florets and chopped parsley.

From: infmx!philly!muffy@uunet.UU.NET (Muffy Barkocy)


1/2 cup  butter
1        large onion
1 bunch  celery
6        medium baking potatoes
5        bay leaves
salt & pepper

Melt the butter in the bottom of an 8-quart pot.  Slice the onion (I
usually cut it in half, then slices the halves) and toss it in to cook. 
Stir it around every once in a while.  Slice the celery, including
leaves, but discarding the bottom inch or two (the very white part). 

Toss the celery in with the onion.  Stir it around while peeling the
potatoes.  Peel the potatoes and cut them into bite/boiling-sized chunks
(at least eighths).  When the onions are soft, toss in the potatoes. 
Cover with water - use as little as possible, just enough to come to
near the top of the vegetables. 

Put in some salt and some pepper.  Put in the five bay leaves.  Boil on
medium-high for 30 minutes (turn down to medium if it boils over too
much) or until potatoes come apart when pierced with a fork. 

Take out the bay leaves.  Put the cooked vegetables, with some of the
water, into a blender (fill the container about to half).  Pour in a
splash of half-and-half.  Blend on the highest setting until very
smooth.  Pour that out and repeat until all the vegetables have been
blended.  Add salt and pepper to taste when eating - be careful, you can
add salt to this pretty much endlessly. 



1 pound  fresh broccoli or green beans or asparagus
2 cups   milk (non-fat, low fat, or half and half, your arteries)
2 cups   water or chicken broth or veggie broth
sour cream or non fat yogurt (optional)
2 tsp    dill or thyme or combination
salt and white pepper to taste

Cook veggies in water or broth til soft, I use pressure cooker.  Puree
veggies in blender or food processor.  Return puree to large pot, add
herbs and seasonings, bring to low simmer.

Add milk and heat, do not boil.  Add dollop of sour cream or yogurt for
extra creaminess.

Serve, garnish with a thin lemon slice and/or sprig of dill.

From: (Camille Benachour)


5-6    onions
200 g  of grated Emental cheese.
1 l    of vegetable/ meat stock.
A pan, a dish bearing the oven.

Preheat the oven at 200C.  Slice the onions and fry it in some butter
until light brown.  Add the litre of stock.  Let cook 10 minutes, but
not boil.  Pour in the dish, add the Swiss cheese.  Let gratiner for
five minutes.

From: (Michael "Mike" J. Edelman)


Puree in a food processor or blender:

3 cups   fruit juice (orange, pineapple, apple, your choice)
1        bannanna
1/2 tsp  dried mint (or fresh equiv)
juice    of 1 lemon
1        chopped peeled peach
about a cup of cantaloupe
2 tsp    honey, or to taste
1 cup    sour cream, yogurt (her choice) or buttermilk

optional: cinnamon, allspice, more fruit - strawberries are a great

Try it as the first course in a summer meal.

From: (Karen Chisholm)


1/4 cup     olive oil
6 cloves    crushed garlic (or more to taste)
1-1/2 cups  fresh white breadcrumbs
3           medium ripe tomatoes - peeled and chopped
1 tsp       ground sweet paprika
1/2 tsp     chilli powder
1 litre     water
2           eggs, lightly beaten
1/4 cup     chopped fresh parsley

1.  Heat oil in large pan; add garlic.  Cook over gentle heat 1-2 mins
until soft but not brown.  Add breadcrumbs and cook over medium heat 3
mins or until they turn a light golden brown. 

2.  Add tomatoes, paprika, chilli powder and water.  Bring to the boil;
simmer, covered, 30 mins. 

3.  Add eggs in a thin stream to simmering soup.  Cook over low heat 2
mins longer. 

4.  Pour into serving bowl, sprinkle over parsley and serve. 

Note:   Serve hot and heavily seasoned.

From: (Sarah E. Henderson)


1           large onion, chopped
2 tblsp     oil
2-3         Roma tomatoes, chopped
1 1/2 lbs   yellow crookneck squash, chopped
3 cups      chicken broth
1 cup       butter milk
1/4 cup     fresh basil, minced

In large pan, saute onion in oil over medium heat until golden (10 mi.)
Add tomatoes and stir until soft(5 min.) Add squash and broth to pan.
Bring to boil on high heat.  Cover and simmer until squash is tender
(15-20 min.)

Puree mixture with buttermilk in blender or food processor until smooth.
Stir in basil.  Serve warm or cold, garnished with some basil and thin,
round slices of Roma tomato floated on top.

This is a beautiful and delicious soup.

From: (Gregor Bautz)

(Serves 4)

1         medium green cucumber
2 cloves  garlic, chopped (3-4 sind sogar noch besser)
3         spring onions, including half the green tops
1/2 each  read and green capricums (sweet pepper), roughly chopped
1 tblsp   chopped dill, parsley and chives
1 tblsp   cider vinegar
2 tsp     sugar
1 cup     Vegetable Stock
1 ripe    avocado
2 tblsp   white wine
1 tsp     salt
1/4 tsp   white pepper
2 tsp     olive oil
1         firm red tomato, diced
2 tblsp   lemon juice
1 extra tsp  chopped chives
garlic croutons to serve

Peel and seed the cucumber and chop roughly.  Put cucumber, garlic,
spring onionss, capsicums, herbs, vinegar, sugar, stock and half the
peeled and chopped avocado into a food processor fitted with a steel
blade.  Blend well, then pour into a large serving bowl and add white
wine, salt, pepper, olive oil and diced tomato.  From now on, it must be
stirred not blended.  Just before serving, stir in the remaining
avocado, diced and tossed in lemon juice.  Sprinkle with remaining
chives.  Serve with garlic croutons. 

From: (Pierre Mathieu)


2         onions, chopped
2         garlic cloves, minced
2         celery stalks, chopped
2 tbs     olive oil
1 lb      mushrooms, diced
(1/4 lb   Portabella mushrooms, diced)
10        cups hot water
5         soy cubes
3/4 cup   quinoa
1/3 cup   pearl or pot barley
1/3 cup   red lentils
3         carrots, diced
3 tbs     tamari soy sauce
2 tsp     dried dill weed (or 2 tbs fresh)
1/4 cup   fresh parsley, chopped
4 cups    kale, chopped coarsely

Add the onions, garlic, and celery to the oil in a large pot over
low-medium heat.  (I started off with 1 tbs butter then added the
veggies then 2 tbs extra virgin olive oil.  But this is not for strict
vegans.) Cook until the onions become translucent but not brown (10-15
minutes).  Add the mushrooms and cook for another 5 minutes. 

Meanwhile dissolve the soy cubes in the hot water.  If you can't get soy
cubes, use a couple more tbs of tamari.  Add the water, tamari, quinoa,
lentils, barley, and carrots to the pot and bring to a boil over high
heat.  Reduce the heat and add the dried dill (add at same time as
parsley if it is fresh).  Simmer for 1 hour.  Add the parsley and the
kale (and the fresh dill if you are not using dried dill) then simmer
for another 10 minutes.  Serve. 

You can add some water during the simmering if you think it is too
thick.  I like it very thick.  :-)

From: (Stephanie da Silva)


Morellos are sour cherries; they may be either light red or dark, almost
black, red.  Any other sour cherries may be substituted.  To be used
safely, cherry pits and stems must be combined wiht the other
ingredients and cooked as soon as they are removed from the cherries.

1 lb      morello cherries, pitted, pits and stems reserved
3 cups    Riesling or other dry white wine
1/4 cup   sugar
1 inch    stick cinnamon
2         lemons, 1 peeled and the peel reserved, both squeezed
1/2 cup   brandy (optional)
2 cups    sour cream

Crush a few of the cherry pits, then put all the pits and stems into a
pan with the wine, sugar, cinnamon stick and the juice of both lemons
and peel of one.  Simmer for 5 minutes, then leave to steep for at least
15 minutes.  Strain, bring back to a boil and add the cherries and their
juice.  Remove from the heat immediately and allow to cool to tepid.
Stir in the brandy.  Put the sour cream into a tureen, then gradually
pour in the cherry soup, mixing thoroughly.  Serve chilled.

From: (Michelle Dick)

Source: McDougall Cookbook - Volume 2

(Servings:   8)

5 cup      Trader Joe's maranara and the rest water
1 1/2 cup  Great northern beans
1 cup      wheat berries
6          small potatoes -- cut in half
1          large onion -- sliced
4 clove    garlic -- minced
5 tsp      cumin -- ground
3 tsp      tumeric
1/2 tsp    black pepper -- ground
2          green peppers

Mix together all ingredients in crockpot.  Cook at high 8 to 10 hours.

From: kamk@sco.COM (Kam Kashani)


6 oz       tempeh, cubed
1-1/2 cup  kale, coarsely chopped (or hand torn), [either red or green]
           toughest part of stems removed
1-1/2 cup  sliced cabbage (as for Mu Shu) [red cabbage is colorful]
1/3 cup    chopped celery
1 medium   carrot, coarsely chopped
2 tblsp    chopped green onion [green and white parts]
1 tblsp    minced garlic
2 tsp      minced ginger
peanut oil for cooking

2 tsp    hoisin sauce  [for a lighter sauce, use soy or Tamari]
2 tsp    hot chili paste  [I like garlic-chili paste]
1 tblsp  rice vinegar

Heat 1 teaspoon of oil in a wok at high heat.  Fry cabbage and celery 45
seconds, then remove from wok.  Heat 1 teaspoon of oil.  Fry carrots 1
minute, then remove from wok. 

Reduce wok heat to medium-high.  Heat 2 teaspoons of oil.  Fry kale
until tender, then remove from wok. 

Heat 2 teaspoons oil in wok.  Add ginger and garlic, fry for a few
seconds, then add onion and tempeh.  Cook for 1-1/2 minutes, or until
tempeh starts to brown. 

Return all ingredients to wok and heat.  Add sauce and mix well. 

Serve over rice.  Makes two servings. 

If you wish, you can make this hotter by frying small, whole dried
chilis in the oil before adding the garlic and ginger.  You could also
use more chili paste.

From: (Steven Frank)


Okay, since I just made a batch after a 2 year absence of the stuff,
here's the recipe I use:

2/3 lb    Napa Cabbage - sliced 1/4 inch thick
1/2 lb    Daikon radish - peeled, sliced 1/4 inch thick
1         medium cucumber - peeled, sliced 1/4 inch thick
1         medium turnip - peeled, sliced 1/4 inch thick
1/2 cup   salt
1 tblsp   salt
3         spring onions, sliced
3 cloves  garlic, minced
4 tsp     fresh ginger, minced
1 tblsp   dried chili flakes
2 tsp     soy sauce/tamari
1 cup     water

Layer whole cabbage leaves, sliced daikin, cucumber and turnip in a
large bowl.  Between layers, liberally sprinkle with 1/2 cup salt.
Cover with water and place a wide plate or pot on top to submerge them.
Leave overnight or at least 12 hours.  Drain & Rinse vegetables in a
colander.  Julienne each vegetable into a uniform shape.  return them to
the large bowl, and add spring onions, garlic, ginger, chili flakes,
soy/tamari, salt and 1 cup water.  Toss to combine.

Spoon the vegetabels with liquid into a large crock or clean jars.
Cover tightly or cap.  Refridgerate for 3 days before opening.
Everyday, turn jars upside down a couple of times to distribute spices,
or stir vegetables in the crock.  Store in refridgerator.

Kim chee spiciness varies depending on the hotness of the chili flakes
used.  The longer it sites, the hotter it gets (up to a point).  I
cannot vouch for the authenticity of the recipe, but its about as close
as I've come.

beware 'kim chee' spices in oriental food stores, as they most likely
have MSG in them.

From: (Steven Frank)


2 heads   of Chinese (or white) cabbage
1 cup     of salt
1 lbs     daikon (long white Oriental radish)
6         green (spring) onions
4 cloves  garlic
1 inches  fresh gingerroot
1 stalk   of celery
1         hard, semi-ripe pear
4 tblsp   ground red pepper (cayenne)
1 tblsp   granulated sugar

1.  Remove (do not discard) the outer leaves from the cabbage.  Quarter
the cabbage and place together with the outside leaves in a large bowl.
Sprinkle on the salt.  Let stand 3 hours, turning occasionally.

2.  Peel the daikon and cut into long thin strips.  Cut the onions into
1." strips and then shred lengthwise into slivers.  Mix the daikon and
onion strips together in another bowl and let sit while the cabbage and
salt mixture is sitting.

3.  Peel and mince garlic and gingerroot.  Cut celery into 1" lengths
and shred lengthwise.  Peel, core, and slice the pear and then cut into
long strips.  Mix these ingredients together with the cayenne and
granulated sugar and combine into the daikon and onion mixture.

4.  The cabbage will have produced a brine after sitting.  Remove the
outer leaves from the brine and set aside.  Take a quarter of the
cabbage head, rinse it under running water then pack the daikon and
onion mixture between the leaves.  Set it in the bottom of a crock or
other container.  Repeat this procedure with the remaining three
quarters.  Any remaining mixture should be layered over the cabbage.
Press down.

5.  Place the outer leaves in a layer on top of the cabbage and cover
the crock.  Set a small weight on top of the cover and let sit for 3
days.  The longer it sits the stronger it gets!  It can be stored for a
month prior to opening.  Keep it in a cool (60 degree) place.

After removing the Kim Chi from the crock it can be stored in glass jars
and used as needed.

This is a strong recipe and if it is still not hot enough, diced red
peppers with seeds can be added, to the daikon and onion mixture, but do
so at your own risk!  Enjoy.

From: (Michelle Dick)

Source: McDougall Cookbook - Volume 1

(Servings:   6)

1 cup    millet
4 cup    water
2        onions - cut in wedges
2        potatoes - cut in large chunks
2        carrots - cut in large slices
1 cup    celery - cut in large slices
1/2 lb   mushrooms - chopped
2        bay leaves
1/2 tsp  basil
1/2 tsp  thyme

Toast millet in dry skillet for about 5 minutes.  Stir constantly to
prevent burning.

Add all ingredients to crockpot and cook 4 hours at high or 8 hours at

From: (Kirk Marple)

(Serves 4)

3 1/3 cups   dashi
ca. 1/2 cup  nameko or shiitake mushrooms, sliced
1/3          cake tofu
4 tblsp      red miso
4 stalks     trefoil (or other green for garnish)
ground sansho pepper

Make dashi stock, drain tofu.  Soften miso in medium-size bowl in 2
tablespoons tepid dashi, blending with a wire whisk.  Gradually ladle
the miso into the stock in a medium sized pot, simmering over medium
heat (strain if a very smooth soup is desired). 

Add the sliced mushrooms, the tofu (cut into 1/2 inch cubes), and the
trefoil (cut into small pieces).  Simmer for a few minutes, until all
ingredients are heated through.  Do not allow to boil. 

Ladle into bowls and garnish with pepper.  Serve immediately. 

From: (Rosemary)

Source: _A Taste of Quebec_ by Julian Armstrong
        Commentary as written in the book.

(serves 8)

This hearty soup is a specialty at Auberge Benedict Arnold in St.
Georges.  It's the most requested dish of American visitors, says chef
Renaud Jacques, who was born in St.  Elzear.  In summer, he flavors it
with fresh hrbs.  The rest of the year, he uses Quebec's favorite salted
herbs (recipe follows).

2 cups    (500 ml / 450 g) dried white pea beans
2 tblsp   (25 ml) butter
1/2 cup   (125ml) chopped onion
1/4 cup   (50 ml) chopped leek, white part only
1/4 cup   (50 ml) smoked ham, plus ham bone
1/2 lb    (250 g) salt pork
1 clove   garlic
8 cups    (2 l) cold water
2 tblsp   (25 ml) salted herbs (see below), rinsed in  cold water

Soak peas for at least 8 hours or overnight in water to cover; drain.
Heat butter in a large heavy hot and saute onion and leek just until
tender.  Add peas, ham, salt pork (in one piece), garlic, water and
salted herbs.  Bring quickly to a boil, lower heat, partly cover, and
cook gently for 2-3 hours or until peas are tender.  Stir occasionally
during cooking, adding more water if necessary.  Remove salt pork, cut
in small pieces, then return to soup. May be frozen.

From: (Karen Chisholm)

Source:  The Complete Middle East Cookbook - Tess Mallos

Serves 6-8

1 lb       (500g) boneless lamb stew meat
1 lb       (500g) lamb soup bones
8 cups     water
1          onion, quartered
1          carrot, quartered
1/3 cup    butter
1/2 cup    flour
3          egg yolks
2-3 tblsp  lemon juice
2 tblsp    melted butter
2 tsp      paprika
freshly ground black pepper

1.  Place lamb meat and soup bones in a large pot and add water, onion
and carrot.  Bring to a slow simmer, skimming when necessary.  Add salt
and pepper to taste, cover and simmer gently for 1-1/2 hours until lamb
meat is tender. 

2.  Remove bones and discard.  Lift out meat and cut into small pieces. 
Strain stock, return to pot and let it simmer gently. 

3.  In a large pan melt butter and stir in flour.  Cook gently for 2
minutes without allowing it to colour.  Gradually add the hot stock,
stirring constantly.  When smoot and bubbling, let it simmer gently. 

4.  Beat egg yolks in a bowl and gradually add lemon juice, holding back
a little.  Gradually beat in about 2 cups thickened stock, then pour
into soup.  Stir over gentle heat and return lamb pieces to soup.  Heat
gently, still stirring until egg is cooked.  Adjust flavour with lemon
juice and add more salt if necessary.  Remove from heat. 

5.  Combine melted butter and paprika.  Serve soup in deep bowls and
pour a little butter-paprika mixture into centre of each as a garnish.

From: (Melinda McBride)


1         small cooking pumpkin
1/2 cup   "raw" cashew pieces
1 tblsp   grated fresh ginger (or to taste)
salt to taste

Soak cashews in water to cover for several hours.  This step is
optional, but helps them blend better. 

Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees
F until very tender (45 minutes to one hour). 

Scrape pumpkin from the peel and puree in a blender, with any juices, in
batches.  Put pureed pumpkin into your soup pot. 

Blend cashews in blender until smooth and add to the pumpkin puree. 
Rinse the blender with a little water and add to the pot.  Add a little
more water if it's too thick. 

Add ginger and salt to taste and heat gently for a few minutes to blend
the flavors. 

For an even easier variation, use frozen, cooked squash. 

From: (Lynda E. Richkind) 


1 lb   Lean Ground Beef
Olive Oil
1      Medium Onion diced
2      Cloves Garlic
2      12 oz Cans Whole Tomatoes
1      12 oz Can Tomato Sauce
1      8 oz Can Tomato Paste
4      medium carrots sliced the way you like them
1      Green Pepper cut up
1      large can kidney beans drained and rinsed

In a large pot saute' the onions and garlic in olive oil, add the ground
beef and cook until brown.  add the tomatoes, carrots and green pepper
and simmer for about 20 minutes then add the kidney beans and simmer for
about ten minutes more. 

I serve it with garlic bread and a salad, it's great!!! 

From: (reine des tournesols)

Source: Gourmet 4/92, Domain Chandon, Napa Valley, CA


1.5 lb    Japanese eggplant, halved lengthwise
1         red bell pepper, halved lengthwise and seeded
4 tblsp   extra-virgin olive oil
2         onions, unpeeled and halved lengthwise
3         plum tomatoes, halved lengthwise
8         garlic cloves
1 tblsp   unsalted butter
3         fresh thyme sprigs, chopped fine
3         fresh oregano sprigs, chopped fine
3         fresh basil sprigs, chopped fine
8 cups    chicken broth
1         bay leaf, crumbled
12        1/4-inch-thick slices of French bread, toasted
3/4 lb    goat's milk mozzarella, grated coarsely

In a bowl coat the eggplant and the bell pepper lightly with 1
tablespoon of the oil and season the vegetables with salt and pepper.
In a foil-lined roasting pan arrange the eggplant, skin sides down, the
bell pepper, skin sides up, the onions, cut sides down, and the
tomatoes, cut sides down, and roast the vegetables in the upper third of
a pre-heated 400degree F.  oven for 10 minutes.  Put the garlic in the
pan near the tomatoes, roast the vegetables for 30 to 40 minutes more,
or until the bell pepper is charred, and let them cool.  Remove the skin
from the bell pepper and the onions and coarsely chop the eggplant, the
bell pepper, the onions, and the garlic.

In a large kettle melt the butter with the remaining 3 tablespoons oil
over moderately high heat, add the chopped vegetables including the
garlic, the tomatoes, the thyme, the oregano, the basil, and enough of
the broth to just cover the mixture, and bring the mixture to a boil.
Add the bay leaf and simmer the soup for 30 minutes, or until it is
thickened slightly.  In a blender or food processor puree the soup in
batches, transferring it as it is pureed to the cleaned kettle (the soup
will be thick and textured, flecked with black bits of the eggplant),
and heat it with the remaining broth over moderately low heat until it
is heated through.

Arrange the bread slices on a baking sheet, sprinkle them with
mozzarella, and broil the croutons under a preheated broiler about 4
inches from the heat for 3 to 4 minutes, or until the cheese is golden.
Ladle the soup into 6 bowls and top each serving with 2 croutons.
Serves 6.

(Also, instead of full slices as croutons, after broiling, with a sharp
knife the toasted bread can be cut into smaller croutons and sprinkled
onto the soup)

From: (Mary Stevenson)


6 oz    lean pork, cut into thin strips
2 tsp   vegetable oil
4 cups  water
1       medium tomato, chopped
1       14-1/2 oz. can golden hominy with liquid
1       4 oz. can whole roasted chillies, cut
2 pkg   Maruchan Ramen Beef Flavor

2 corn tortillas, cut into strips and baked until crisp and 2 green
onions, sliced.

Brown pork in hot oil in large saucepan.  Add remaining ingredients
except garnish.  Cook 3 minutes.  Garnish with tortilla strips and green
onions; serve immediately.

From: (Shel Talmy)


1 1/2 cups   dried chick-peas, soaked overnight in enough water to
             cover them by 4 inches, drained, and rinsed
10 cups      water
2            large onions, chopped coarse
3            large garlic cloves, minced
1/4 cup      olive oil
2            green bell peppers, chopped coarse
1 1/2 lb     kale, coarse stems discarded and the leaves washed
             well and chopped
2            28-oz cans plum tomatoes including the juice, chopped
1            6-oz can tomato paste
2 1/2 tblsp  chile powder
1 tsp        dried thyme
1 tsp        dried oregano
1 tsp        dried hot red pepper flakes
1 tsp        ground cumin
1 tsp        sugar
1            bay leaf
steamed couscous or rice as an accompaniment

In a large saucepan simmer the chickpeas in the water, covered
partially, for 1 1/2 hours, or until they are tender.  In a heavy kettle
cook the onions and the garlic in the oil over moderate heat, stirring
occasionally, until the vegetables are golden, add the bell peppers, and
cook the mixture, stirring, for 10 minutes.  Add the chick-peas with the
cooking liquid, the kale, the tomatoes with the juice, the tomato paste,
the chili powder, the thyme, the oregano, the red pepper flakes, the
cumin, the sugar, and the bay leaf, bring the liquid to a boil, and
simmer the stew, stirring occasionally, for 1 hour.  Discard the bay
leaf, season the stew with salt, and serve the stew on the couscous or
rice.  Makes about 14 cups, serving 8 to 10. 

From: (harlon whitley 952-2342)


1        (14 1/2-ounce) can Mexican-style stewed tomatoes, broken up
1        (13 3/4-ounce) can beef broth
1/2 cup  salsa
1 tsp    dried oregano leaves
1 lb     spicy or regular pork sausage
1 cup    frozen whole-kernel corn
1 tblsp  finely chopped cilantro

Combine tomatoes, beef broth, salsa and oregano in 2 1/2-quart
microwave-safe container.  Cover and microwave at High (100% power) for
6 minutes. 

Meanwhile, pinch off 1-inch pieces pork sausage to make approximately 32
free-form patties; place in 11x7-inch microwave-safe baking dish. 

Remove tomato mixture from microwave; add corn, cover and reserve. 
Cover baking dish with plastic wrap, venting one corner.  Microwave at
High 9 to 11 minutes or until sausage is no longer pink in the center,
stirring after 5 minutes to move rarer pieces to the outside.  Let stand
2 minutes. 

Remove sausage with slotted spoon and place in tomato mixture.  Continue
cooking, covered, at High 4 or 5 minutes or until soup is hot.  Stir in
cilantro.  Makes 4 servings. 

Per serving: Calories 269 Fat 18g Cholesterol 45mg Sodium 1,645mg
Percent calories from fat 60%

From: (Cheryl Bolstad)


2          boneless chicken breast - cut up bit sized
2-3 stalks of lemon grass - cut up into 2" pieces and separated
6 pieces   of dried galangal (I believe this is the Kha)
1 can      coconut milk
2 Tbs      sugar
2 tsp      salt
1 tsp      dried crushed red chilis (optional)
7 cups     water

Place the chicken, lemon grass and galangal in a soup pot.  Add the
water and cook over medium for about 30 minutes.  Add the remaining
ingredients and simmer for 20 minutes.  You may need to adjust the salt,
sugar and water as I find the taste varies with the brand of coconut
milk used.  Serve with extra chilis and white rice.

From: (Harlon Whitley)

(Servings: 8)

1        Onion, chopped
1 tsp    Chili powder
2        Garlic cloves, minced
1 tsp    Cumin
1 tblsp  Vegetable oil
1        Rotel, (10 1/2 oz)
4        Corn tortillas, cut strips
1        Tomatoes, pureed (16 oz)
1 cup    Chicken, cooked, diced
3 cup    Chicken stock
Salt to taste

In large saucepan, saute onion and garlic in 1 Tblspn vegetable oil
about 5 minutes, until onions are soft.  Add tomatoes with green
chilies, pureed tomatoes, chicken stock, chili powder, cumin and salt.
Heat to boiling, reduce heat and simmer 20 to 30 minutes.

Meanwhile, cut tortillas into thin strips and fry until crisp in
1/4-inch of hot oil; drain on paper towels.

Add chicken, if desired, and tortilla strips to soup and heat through,
about 5 minutes.  Garnish each serving with sprinkling of diced avocado,
cheese and a dollop of sour cream.  Makes 8 servings.

Nutritional Values Per Serving: 
Calories                  131 
Fat                         7g 
Sodium                    504mg 
Percent calories from fat  44%

From: (Lorraine M Rellick)


Ingredients (note: these are all approximate, and this makes a very
large quantity of soup - but I freeze what remains when we get tired of
eating it in ziploc bags, and it saves me time the next time I feel like
making it)

2     turkey legs
2-3   medium onions, chopped

Originally this was made with pork (neck) bones, but I have found that
turkey tastes very similar in stock, and there is less fat to skim

Boil this for several hours.  Either proceed with recipe, or cool down
and refrig.  until you feel like proceeding


1 bag    of sour kraut which has been rinsed several times to remove
         some salt (this is about 1 lb)
1        chopped cabbage
3        shredded carrots
1        small can of tomato paste
1 can    of "white beans" (great northern beans are what I use)
salt and pepper to taste

Add the sour kraut to the stock, after removing meat/bones.  Cook this
covered for about 45 minutes.  Next add the shredded carrots.  Cook for
about 10 minutes.  Then add the chopped cabbage, cooking for about 15
minutes, or until the fresh cabbage is tender.  Then add the tomato
paste, mixing until it's dissolved.  Now bring it back to boiling, and
cook for a couple of minutes.  Next dump the beans in (you don't have to
drain them).  Heat til boiling, then cover it and let it sit (if you're
not too hungry) for about an hour so the flavors can mix.  If there is
not enough liquid, you can add water or tomato juice.  Of course, add
salt and pepper to taste.  This soup is a hearty winter one that goes
well with black bread and butter!



Short version:
Prepare a vegetable stock.  Boil briefly with 4 cloves of roasted garlic. 
Remove from heat, and, as boiling subsides, add a lot of watercress

Long version, for two large servings:
4    cloves of garlic
1    medium carrot, scraped
2    small stalks of celery
1/2  medium onion
Mince and saute in a little oil briefly.  Meanwhile wash and remove
leaves from large bunch of watercress.  Chop a few of stems of the
watercress*, to get loose fistfull

5 cups   cold water
3 stems  of italian (flat) parsely
The chopped watercress stems*
1/2 tsp  thyme (dried leaves) and 1/2 tsp sage (dried leaves)
         (use less if you have powder)
1        bay leaf
1 tsp    salt (you'll add more later)
Few grinds of pepper

Heat should be medium low, so it comes to a slow boil.  (You can
make the rest of your dinner while this is happening.)

Let boil gently ca. 20 minutes, spoon off some and taste for salt
and pepper.

Remove garlic from oven, let cool, skin.  Strain through cheesecloth or
fine sieve to get a clear stock.  Smash up the garlic in a bit of the
stock, stir in to the stock.  Bring to a furious boil.  Kill the heat
immediately.  When boiling is almost subsided, throw in watercress
leaves and stir around. 

* The watercress stems may be a mistake.  The stock was good but a little
flat, next time I'm going to try without the stems. 

From: (Christa Keil)
Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany


1 1/2 l vegetable broth
8 cups  zucchini, diced
1 - 2   tomatoes, chopped

Boil zucchini and tomatoes in vegetable broth until very well done. 
Puree everything until creamy. 



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