In this section:
Baked Potato Soup
Black Bean Chili
Broccoli Soup
Cantaloupe Soup
Cauliflower Soup
Cheese Soup
Chicken and Three Pepper Corn Chowder
Chicken and White Bean Stew
Chicken Rice Soup
Cream of Chicken
Dumplings for Stew
5-Hour Stew
French Onion Soup
Gazpacho
German Cabbage Soup
Hungarian Goulash
Kielbasa Bean Soup
Leek and Carrot Soup
Lentil Soup With Sausage
Oven Beef Stew
Parsnip Chowder
Pea Soup
Potato-Broccoli Soup
Potato-Leek Soup
Reuben Soup
Senate Bean Soup
Spanish Rice Soup
Wild Rice Onion Soup
White Chili
Baked Potato Soup
Don't forget the soup! Extra baked potatoes one night become Baked Potato Soup the next. You can even microwave a few potatoes so you don't even have to worry about having leftovers to use.
1/4 c butter or margarine
1/4 c onion, chopped
1/4 c GF baking mix
1 14 1/2-can GF chicken broth
1 12-oz can evaporated milk
3 medium potatoes, baked or microwaved
4 strips bacon, cooked, crumbled
2 oz Cheddar cheese, shredded
3 T green onion, sliced
1/8 t non-iodized salt
1/8 t black pepper
In a large saucepan, melt butter over medium heat. Add onion, cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over Medium heat, stirring occasionally, until mixture comes to a boil. Dice remaining potato potato with skins on; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese, and green onion.
Comment: For a different taste, omit the bacon, cheddar cheese and green onion. Cook two Tablespoons shredded carrot with onion and add one fourth teaspoon dill weed to soup when adding the broth. Continue as directed.
Whenever the oven is in use for baking, stick in a few potatoes that can be used
for Baked Potato Soup. 
Black Bean Chili
One needs only to attend a state-wide chili cook-off to learn of dozens of chili recipes along with many and varied suggested cooking and preparation techniques. And, for most winners, it would appear that it was technique that put them into first place. For most of us, chili is better the day after--when all of the seasonings have blended.
2 c dried black beans [may use canned, but dried are preferred]
1 T cumin seeds
1/2 t cayenne pepper
2 t paprika, finely ground
1 t oregano, crumbled
3 T corn oil [peanut oil, if tolerated]
1 onion, finely chopped
1 green pepper, finely chopped
3 cloves garlic, minced
6 c water
1 14-oz can tomatoes, drained, chopped
1 t non-iodized salt and pepper to taste
1/2 c cilantro, finely chopped
Soak dry beans in water and two Tablespoons of corn oil and one Tablespoon of white granulated sugar overnight. Allow the water to cover by 2 to 2 1/2 inches. Drain and discard the water.
Heat cumin, cayenne, paprika, and oregano in a heavy skillet over Low heat for 90 to 100 seconds. Stir constantly. When the first fragrance is noted, remove from heat so as not to burn.
Using
a Dutch oven or heavy pot, heat the oil, sauté the onion and pepper; add
garlic and spice mixture; stir occasionally and cook for five minutes. Add
beans, bay leaf, water; cover and simmer covered for 90 minutes. At this
time, add tomatoes, tomato juice, salt and pepper and simmer 15 minutes longer
or until slightly thickened. Before serving, remove bay leaf and stir in
cilantro.
Broccoli Soup
1 10-oz pkg frozen broccoli, chopped
1 T butter
2/3 c mushrooms, sliced [fresh or canned]
2/3 c onion, chopped
3 T GF baking mix
1 12-oz can evaporated milk
3/4 c chicken broth [non-salted]
1/2 t non-iodized salt
1/4 t black pepper
1/2 t dried thyme
Cook
broccoli according to package directions; drain well. Set aside.
Melt butter in a saucepan. Add mushrooms and onion; sauté until tender.
Add flour; cook one minute, stirring constantly. Gradually add milk and
chicken broth; cook, stirring constantly, until mixture is thickened and
bubbly. Add broccoli, salt, pepper, and thyme; continue cooking, stirring
frequently, until mixture is thoroughly heated.
Cantaloupe Soup
Fruit soups are great on hot summer evenings or served in a brunch menu. With just a bit of creativity, all courses for the meal can be made up of fruit soups.
1/4 c white wine [or orange juice]
6 medium peaches, sliced
Juice of one lemon [or, 6 T bottled]
1 T honey
1/4 t GF cinnamon
Dash of nutmeg
1 cantaloupe, seeded, peeled, sliced
1 c orange juice
In a
saucepan, heat wine [or orange juice], peaches, lemon, honey and spices to
boil. When boiling is reached, lower to simmer, cover for two
minutes. Puree [all but a few slices] cantaloupe in blender with orange
juice. Add peach mixture and puree. Pour into bowls and garnish with
thin slices of cantaloupe [or, blueberries, raspberries, or a few gratings of
orange peel, if desired].
Cauliflower Soup
For the Soup:
1 T corn oil
1/2 c onion, chopped
1 t ginger root, peeled, grated
1/2 t turmeric
3 c cauliflower, chopped
1/2 c Granny Smith apple, peeled, chopped
2 c chicken broth
1 c potato, peeled, thinly sliced
1 t non-iodized salt
1 c milk
Garnish
1/4 c tomato, diced
1 t mint, chopped
1/4 t ginger root, peeled, grated
Heat oil in saucepan over Medium heat. Add onion and cook until soft. [about three minutes]. Lower heat to Low, add ginger and turmeric and continue cooking for another two minutes.
Add the cauliflower, apple, broth and potatoes to the onion mixture, stir and heat to boiling. Cover and cook over Low heat until the potatoes are tender, about fifteen minutes. Add the salt and cool to room temperature. When cool, combine the cauliflower mixture and milk in a blender and blend until smooth.
For the garnish. In a small bowl, stir together the tomato, mint, and ginger.
Return
soup to saucepan to heat until warm. Do not boil. Ladle into serving
bowls and garnish with the tomato-mint mixture.
Cheese Soup
2 large carrots, finely chopped
2 ribs of celery, finely chopped
1/2 onion, finely chopped
1/4 c margarine
3 T GF baking mix
1/2 t paprika
Dash black pepper
1 c condensed chicken broth
1 c tap water
2 c Cheddar cheese, shredded
2 c milk
Finely chop carrots, celery, and onion. In a large saucepan, cook the vegetables in the margarine until tender.
Combine flour, paprika, and pepper. Stir into vegetables. Combine chicken broth and water; gradually stir into vegetable mixture.
Cook,
stirring frequently until mixture begins to thicken. Add cheese and
milk. Stir until cheese melts and mixture is heated through and hot, but
not boiling.
Chicken and Three Pepper Corn Chowder
3 T butter or margarine
3 c pkg frozen pepper and onion stir-fry mixture
1 clove garlic, minced
1 pkg fresh or frozen chicken tenders [or leftover chicken]
2 c frozen corn [or two ears of hardened corn on the ear]
1 c GF chicken broth
1/8 t cayenne pepper
2 c Swiss or Cheddar cheese, shredded
1/2 c whipping cream
1 T cilantro, chopped
In a large skillet, melt butter over Medium heat. Add frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables are fork tender. Add garlic; stir 30 seconds. Remove from heat and set aside.
Add chicken tenders, corn, broth, and cayenne pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Over Medium heat, add cheese and cream to the chicken mixture. Cook and stir until cheese is melted and juices of chicken run clear.
Stir in chopped cilantro. Garnish with cilantro sprigs.
Comment: Fresh peppers and onions are also excellent in this recipe.
Evaporated milk can be substituted for the cream. If you desire a thicker
chowder, mix in two Tablespoons of flour or the thickener you like to use.
To lighten up on calories, cut down on the cheese, omit the butter, and reduce
the cream to milk and use a thickener.
Chicken and White Bean Stew
2 lbs mixed bone-in chicken parts
2 t olive oil
1 10-oz jar pearl onions, drained
3 carrots, diced
2 cloves garlic, chopped
4 oz Canadian bacon, diced
2 T apple cider or balsamic vinegar
1 c white wine [Chablis, Zinfandel, Riesling]
4 c Great Northern beans, cooked [or, 2 19-oz cans]
2 t fresh rosemary [or 1/4 t dried rosemary]
2 c GF chicken broth
1/2 t non-iodized salt
1/2 t black pepper
In a large soup pot, warm olive oil over High heat. Add chicken and brown on all sides. Add onions, carrots, garlic, and bacon; sauté until onions are lightly browned.
Stir in vinegar and wine. Bring to a full boil and reduce heat to simmer over Medium-Low heat until liquid is reduced by about one third.
Stir
in beans, rosemary and chicken broth. Add salt and pepper. Bring back to
simmer. Reduce heat to Low. Cover and cook for 20 minutes.
Serve with a flat bread or sour dough rolls and salad.
Chicken Rice Soup
2 14 1/2-oz cans GF chicken broth [5 cups home cooked]
3 c cooked rice [white rice or white and wild rice mixed]
2 c cooked chicken, diced [or turkey]
1 14 1/2-oz can whole kernel corn
1 11 1/2-oz can V-8 juice [or tomato juice]
1 c GF salsa
1 4-oz can green chilies, chopped
1/2 c green onions, chopped
2 T fresh parsley [3/4 t dry]
1/2 c Monterey or Cheddar cheese, shredded
In a
large saucepan or pot, combine all ingredients except the cheese. Heat
over Medium High heat to boiling. Reduce heat to simmer and continue
cooking for 15 to 20 minutes. Ladle into bowls. Garnish with one to
two Tablespoons of shredded cheese.
Cream of Chicken
1/2 onion, finely chopped
1/4 c butter or margarine
1 c celery, finely chopped
1/2 c cooked chicken, chopped
1 c chicken stock
1 t non-iodized salt
1/4 t black pepper
1 1/2 c milk [or a can of evaporated milk]
In a
saucepan, melt the butter, add onion and celery and sauté until tender.
Add remaining ingredients [except for the milk] and cook until chicken is tender and soup is
thickened. Pour into blender in small amounts and puree. Return soup
to saucepan, add milk and heat until bubbles come to top. Do not
boil.
Dumplings for Stew
Cook the stew to suit the recipe. Allow for enough broth in the stew so that the dumplings can sink or almost sink into the liquid. [Sitting on top of vegetables or meat may make for a soggy, not fully-cooked final product].
1 c GF baking mix
3 t GF baking powder
1/2 t non-iodized salt
1/3 c milk [or use water or cooled broth from the stew].
Mix all ingredients together to make a soft dough. Drop by teaspoonfuls into hot stew. Steam covered for 20 minutes with the heat on Low Medium. Do not boil. Do not remove cover until the end of the cooking time.
Comment: With rice flours, small dumplings cook more easily and work into
a better finished product. Stovetop cooking with a covered Dutch oven or a
covered heavy pot with a lid that seals in the steam appear to work best for
cooking dumplings. I like using a flour mix that has either potato starch
or potato flour as a part of the base. Without one of these, I typically
add two Tablespoons of potato starch to the baking mix being used. For
variety, I add a sprinkling of parsley flakes to the dough.
Arlene Stetzer, Trempealeau, WI
5-Hour Stew
On wash day at the farm, there was always something cooking on the back of the stove beside the boiler or in the oven. With this stew, there was likely some sour dough biscuits or starter flat breads. One of the flat breads would be seasoned with parsley, rosemary, or thyme from last year's garden and one would be covered with dots of butter and brown sugar or perhaps just cinnamon and sugar. The cinnamon-sugar breads were for coffee when the kids got home from school. That was our send-off to do the evening chores. The others [which my brother referred to as the weed breads] were served with this delectable baked stew.
2 lbs stew meat, usually beef
3 large carrots, chunked
3 pieces celery, diced large
3 to 4 potatoes, diced large
1 onion, chopped in large pieces
1 qt of tomatoes [one large can]
1 t white granulated sugar
salt and pepper to taste
Place the ingredients in a Dutch oven, iron skillet with a lid, or a heavy pot. Bake in a 300-degree oven for five hours. Leave covered until serving time.
Comments: Consider also canned peas, an extra turnip or parsnip, leftover
mashed potatoes, or a few green beans.
French Onion Soup
6 c onion, thinly sliced
1/2 t white granulated sugar
1/4 c butter
3 10 1/2-oz cans beef broth
4 c tap water
1/2 t non-iodized salt
1/8 t black pepper
6 slices of GF sour dough or high fiber bread, toasted and buttered
3/4 c Parmesan cheese, finely ground [or, an Italian cheese]
Sprinkle onion slices with sugar. Sauté in butter until golden. Add beef broth and water. Cover and simmer on Low for 45 minutes.
Add
salt and pepper. Place in large oven-proof tureen or individual
bowls. Top with toasted GF bread and sprinkle bread with Parmesan
cheese. Bake at 400 degrees for 8 minutes or enough to melt
cheese.
Gazpacho
1 cucumber, peeled, seeded, chopped
1 green pepper, seeded, chopped
3 green onions, chopped [both tops and onion]
4 radishes, thinly sliced, chopped
2 tomatoes, peeled, seeded, chopped
1 can Italian tomatoes, seeded and chopped
1 can GF bouillon [or use chicken or beef stock]
1 can GF consommé [or use chicken or beef stock]
2 T olive oil
1 t non-iodized salt
1 t cracked pepper [or coarsely ground]
Juice of one lemon [or two limes]
Dill weed to taste
Mix
all ingredients together and chill. Garnish with sour cream and a
sprinkling of dill weed. Serve with homemade sesame seed
crackers.
German Cabbage Soup
Before you turn you back on cabbage soup, just try it. You may change your mind. The recipe shared here has been compared with six other versions. I think this one is close to the farmer version from my relatives who came to Nebraska from Klein Lesse and Asendorf, Germany.
Sauté one cup of yellow onion and one tablespoon of caraway seed in 2 tablespoons of butter or margarine [or omit the onion and use only caraway].
Add 3 additional tablespoons of butter or oleo
Add one small head of cabbage, cored and chopped
Add 2/3 cup of one of the following: lemon juice, orange juice, diluted apple cider vinegar, plain apple cider, or homemade wine. [anything with a bit of acid; I often use two of these items].
Add 5 to 6 cups of vegetable broth. [can use water; can use potato water or anything from cooked vegetables; or, you can make up your own vegetable broth. From the dozens of recipes for making up a vegetable broth, I like to use a large pot with a gallon or so of water, a couple of handfuls of dry beans, one or two chopped onions, a rib of celery and a potato. And, I might add whatever else is in the vegetable drawer of the refrigerator--especially a turnip or some parsnips. I start this mixture on High; when it begins to bubble, I turn it down to low simmer and cook it for 2 to 3 hours. I pour off the vegetable broth and use the vegetables for a soup or stew or most often, mash them up for use in gravies.
Add 2 diced potatoes
Add 2 to 3 sliced carrot
Add salt and pepper to suit your taste
Most cooks make a roux as a thickener [butter cooked with flour]. I see a flour thickener as preferred. Whether you use rice flour, tapioca, whatever, it should do well. Do the roux or thickener; add one and half to two cups of milk and add to the vegetable mixture to thicken. Some cooks use half and half, some part cream, others only milk. I typically use a mix of rice, tapioca starch, and potato starch with whole milk. Occasionally, I use instant potatoes as a substitute for a thickener.
Cook the cabbage and other vegetables until tender. I typically let them cook on Low [225 to 250 degrees] for an hour and then add the thickener and let it bubble for another half hour. [This is an effort to copy the back of the wood-burning Quick Meal stove we had at the farm].
If you would like to add a garnish to the soup when served, try either chopped green onion or chives. I like to use 1/2 cup of sour cream or cream cheese blended with 1/2 cup of horse radish. A dollop of farm sour cream and freshly ground horse radish from the garden is a "real sensation."
We typically had bread rolls with cabbage soup; if we had cheese, it might also
be cheese biscuits [kasebrot]. I don't have a good recipe to offer for
kasebrot.
My substitute is to make up a regular bread dough [yeast or soda bread], add 1/2
to 2/3 cup of grated Parmesan cheese and bake to a hard crust stage, slather
with butter while still hot from the oven, and enjoy a couple of slices before soup
time.
Hungarian Goulash
2 T olive oil
1 1/2 lbs chuck pot roast, cut into cubes
1/3 c GF baking mix
1 t non-iodized salt
1/2 c onion, chopped
1 1/2 c canned tomatoes, chopped
1 c beef broth
1 c tap water
1 t paprika
1 bay leaf
1 T Tamari
1/8 t cayenne pepper
In a
large skillet, heat the olive oil. Coat beef cubes with mixture of flour
and salt. Brown in oil. Drain off excess oil. Add onion,
tomatoes, beef stock, water, paprika, and bay leaf. Cover and bring to
boil. Reduce to low simmer and cook on simmer for one and half hours.
Remove bay leaf. Add tamari. Add a dash of cayenne to suit your
taste. Serve on hot rice.
Kielbasa Bean Soup
This soup can be served as a heavy broth soup, or one to two cups of the soup can be taken out to be pureed and then added to add body and a creamy consistency.
1 c baby carrots, halved
1 c onion, chopped
2 garlic cloves, minced
7 oz turkey kielbasa, chunked into 1/2-inch pieces
4 c GF chicken broth
1/2 t Italian seasoning
1/2 t black pepper
2 15.8-oz cans Great Northern beans, drained
1 6-oz bag of fresh spinach leaves [or 1 box frozen, thawed, drained]
With a half cup water and a Tablespoon of corn oil in a large saucepan on Medium High heat, add carrots, onion, garlic, and kielbasa. Cook for three minutes, stirring occasionally. Add the broth, Italian seasoning, pepper, and beans. Bring to boil and reduce to simmer. Cook for 8 to 10 minutes.
Place
two cups of the soup in a food processor or blender and process until
smooth. Return pureed mixture to the soup. Simmer an additional five
minutes. Add the spinach. Stir until the spinach wilts.
Leek and Carrot Soup
3 leeks, cleaned, chopped
5 carrots, peeled, chopped
1 qt chicken broth
1 small handful fresh parsley [or 1 T dry parsley]
2 t cumin, finely ground
1/4 t non-iodized salt
1/4 t black pepper
Simmer vegetables until soft, about 25 minutes. Cool and blend in blender with chicken broth. Re-heat. Serve hot with a dab of sour cream and chives or a sprinkling of dill weed.
Comment: Try doing this soup with a cup of leftover chicken or
turkey. Blend the meat separately with a half cup of chicken broth and
then add to the soup mixture.
Lentil Soup With Sausage
3 T olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 rib of celery, finely chopped
1 1/4 c lentils
6 c tap water
1 1/2 t non-iodized salt
1/4 t black pepper
4 oz GF sausage [smoked, kielbasa]
1 to 2 T apple cider vinegar
In a 4-quart, heavy pot, sauté onions in oil. Cook until golden brown. Add carrots and celery and cook an additional five minutes. Add lentils, salt, and pepper. Reduce heat to simmer, cover pot, and cook for 30 to 35 minutes.
While
lentils are cooking, heat sausage in oil. Brown on all sides, about five
minutes. When fully cooked, remove to cutting board and cut into 1/2-inch
thick pieces. At 30 minutes cooking time for the lentils, add the sausage
and vinegar. Cook for another five minutes.
Oven Beef Stew
When the oven was in use for beef stew, there was likely a loaf of sour dough bread or sour cream corn bread, and a peach cobbler along side. To get our greens, a jar of canned spinach of lambs quarter was served. These specialties were thickened with oat meal and seasoned with a dressing made from the ends of the bacon slab, sugar, and combo of vinegar and water. But those were the days on the farm and long before celiac disease.
1 1/2 lbs beef chuck, cut into cubes
3 sticks celery, cut in diagonal pieces
2 medium onion cut into crescents
4 carrots, cut in half crosswise and lengthwise
Layer the beef and vegetables in a casserole or small roaster.
Mix in a small bowl:
1 12-oz can tomato juice [or canned tomatoes]
1 T white granulated sugar
1/2 t basil
1/4 t black pepper
1 T non-iodized salt
1/4 c quick-cooking tapioca
Spread this mixture over the top. Then layer on two large potatoes that have been cut into cubes.
Cover and cook in a 300-degree oven for three to three and half hours. Stir and mix at least once during the baking. This stew is good made ahead of time and reheated.
Comment: It was
in making this stew that the little kid at our house learned how to cut square
and diagonally. But I always had a celery stick pattern until I caught
on. Next was to learn halves and quarters and wholes and how to add them
up. [in English and not Plattdeutsch].
Parsnip Chowder
If you have a cookbook collection with entries from the 1800s, you will note parsnip chowder with a cooking time of "one or two hours." This version is much shorter. If you have a vegetable garden, you likely allow a few parsnips to grown in a corner or in an out-of-the-way spot so that you can dig up fresh roots when the soil warms again in late February to early April. And, you'll leave a few to go to seed so as to replenish the patch. if you don't keep a garden, waxed parsnips are typically available in the vegetable section of most grocery stores in the early fall and again in the spring. For this recipe, you'll need the following items:
4 to 5 slices of bacon, cut to 1/4-inch pieces and crisped
1 medium onion, chopped [1/2 to 3/4 cup]
1 lb parsnips, peeled, chopped to 1/2-inch pieces [4 to 5 parsnips]
8 ounces potatoes, peeled, cut to 1/2-inch pieces [3 to 4 potatoes]
1 t non-iodized salt
2 cups cream [or substitute half and half or canned milk]
2 T salted butter, cut into small pieces
3 c water
freshly ground black pepper
Sauté the bacon pieces in a saucepan until crisp. Remove bacon with a slotted spoon and reserve. Add onion to bacon fat and cook until golden. In a separate pan, heat the water to boiling. Add the parsnips and potatoes to the onion mixture, and add enough of the boiling water to cover. Add the salt and heat to a gentle boil. Reduce heat, cover, and simmer until the vegetables are tender, about 15 minutes.
Heat
the cream, pour the cream over the cooked vegetables and heat again. Add
pepper and salt, to taste. Stir in the butter and serve with a garnish of
the crisped bacon pieces.
Pea Soup
1 14 1/2-oz cans GF chicken broth
1/4 c butter
1 or 2 pork hocks or a meaty ham bone
1 cup dry split peas
1 c carrots, shredded
1 c celery, finely chopped
1 onion, finely chopped
1 clove garlic, minced
1 bay leaf
2 whole cloves
1/2 t thyme
1/4 t black pepper
In a large pot or Dutch oven, cook the celery, onion, and garlic in butter over Medium heat for 4 to 5 minutes. Stir in chicken broth, hocks or ham bone, peas, carrots, and pepper. Put the bay leaf, cloves, and thyme in a tightly tied cheesecloth bag. Add the bag of seasonings. Cover and cook on simmer for 50 to 55 minutes. Check to see if peas are cooked.
Remove bag from pot and discard. Remove ham bone or hocks from pot and cut meat off bones when cool enough to handle. Return meat to pot and heat through. Serve warm. Can garnish with a GF hot pepper sauce or a salsa based on jalapeno peppers.
Comment: I typically make pea soup in the crock pot and cook for eight
hours or for an overnight. Or put on with breakfast and cook during the
day for a main entry at
supper.
Potato/Broccoli Soup
We seem never to tire of potatoes. And, in most areas where potatoes are grown, broccoli does well also. And, if you aren't growing your own, these vegetables are readily available in the market.
4 c peeled potatoes, diced
2 c chicken stock [or 2 c water with 2 GF chicken bouillon cubes]
1 medium-sized head of broccoli, stalks removed, chopped
1 c milk or milk substitute
1 c light cream [or half and half]
1 c Cheddar cheese, grated
1 T butter
non-iodized salt and black pepper to taste
In a medium saucepan, cook the potatoes in lightly salted water, covered, until tender, 10 to 15 minutes.
In a large saucepan, combine the chicken stock and broccoli. Cook covered, until the broccoli is very tender, about 10 minutes. Remove from heat. Using a large spoon, chop broccoli into fairly small pieces against the side of the pot.
Drain the
potatoes. Place about 1 cup of potato on a saucer and mash well with a
fork. [These will thicken the soup]. Add the mashed potatoes and
remaining chopped cooked potatoes to the broccoli mixture, along with the milk
and cream. Heat gently until hot, but not boiling. Add the cheese
and stir gently until melted and well-blended. Season the soup with salt
and pepper to taste. Add the butter. Serve.
Potato-Leek Soup
6 large potatoes, scrubbed, not peeled
2 to 3 leeks, discard green tops
2 cloves garlic, minced
1 T butter
3 c tap water
1 c vegetable stock [or potato water]
3 c milk
1/2 dry milk powder
1/2 t non-iodized salt
pepper to taste
Quarter the white part of the leeks lengthwise and swish through cold water to remove any grit or soil. Cut into inch-long pieces. Cube potatoes. Melt the butter in the soup pot; sauté the garlic until soft and aromatic. Add potatoes, leeks, water, and salt. Simmer, covered, for 25 to 30 minutes, or until potatoes are tender.
Remove
one cup of broth and solids and allow to cool slightly. Puree in a blender
with one fourth cup milk and the milk powder. Return blended mixture to
pot; add remaining milk and pepper to taste. Reheat, but do not
boil.
Reuben Soup
What to do with the leftover corned beef on St. Patrick's Day? That is no longer a question. Make Reuben soup. It's a real treat! And watch out, you'll be asking the butcher shop to order corned beef for you all year long.
1 10 1/2 can GF celery soup
2 1/2 c milk [or 1 can evaporated milk with 1 c tap water]
1 c sauerkraut, drained and left whole
4 oz corned beef, chopped
1/2 t caraway seed
1/2 t GF hot pepper sauce
1 cup Swiss cheese, shredded
Combine all ingredients [except the cheese] in a large saucepan or pot. Heat to boil on Medium heat and then reduce to low Simmer for 8 to 10 minutes. Add cheese and heat until melted. Stir well.
These ingredients are
on the basis [ratio] to one cup of sauerkraut.
Don Overfield, Humboldt, NE
Senate Bean Soup
2 c dry navy beans
1 meaty ham bone [2 1/2 lbs ham hocks]
1 c onion, chopped
1 clove garlic, minced
1 c celery, chopped
2/3 to 1 c mashed potato flakes [or, 1 1/2 c mashed potatoes]
1/4 c parsley, chopped
1 1/2 t non-iodized salt
1 t black pepper
1 t nutmeg
1 t oregano
1 t basil
1 bay leaf
Wash and sort beans. Place in large kettle and cover with eight cups of hot water. Bring to rolling boil and let boil for two minutes. Remove from heat, cover and let stand for one to two hours [or for overnight].
Add another two quarts cold water and ham bone. Bring to a boil; reduce heat to simmer and cook for one and half hours.
Stir in remaining ingredients. Simmer for an additional 20 to 30 minutes or until beans are tender.
Remove ham bone or
hocks and tendons. Discard bones and tendons. Dice meat and return
to soup. Serve soup hot with an onion cornbread.
Spanish Rice Soup
2 c tap water
3/4 c brown rice
1 c celery, chopped
2 carrots, chopped
1 onion, chopped
2 cloves garlic, chopped, crushed
1 red or green pepper, chopped
2 1 lb-cans tomatoes, juice included
1 4-oz can green chilies, chopped
1 1/2 T paprika
1 1/2 T cumin, ground
1 t chili powder
In a
3- to 4-quart pot, bring rice, celery, carrots, onion, garlic, and paprika to
boil. Cover at high boiling and reduce heat to simmer. Cook at
simmer for 30 minutes. Check occasionally to make sure there is plenty of
liquid; add water and replenish as necessary. At the end of 30 minutes add
the remaining ingredients and simmer 15 minutes or until rice is fully-cooked.
Wild Rice Onion Soup
6 onions, sliced thin
1/4 c white granulated sugar
1/4 c butter
1/2 t non-iodized salt
1/2 t black pepper
3 qt GF beef broth
3 1/2 c wild rice, cooked to well-done
2 T white wine [Chablis, Zinfandel, Riesling]
12 slices of GF sour dough Baguettes [or, substitute]
2 c Swiss cheese, grated [Gruyere, Emmentaler]
Sauté onions in butter 15 minutes. Stir frequently. Add sugar after onions begin to cook. Continue to cook and stir onions over Moderate heat until they turn brown and taste sweet, about 45 minutes. They should now be caramelized.
Season with salt and pepper. Add half the broth. Simmer uncovered 15 minutes. Add remaining broth; simmer another 25 minutes.
Add precooked wild
rice; simmer five minutes. Remove from heat and stir in wine.
Top each serving with toasted bread slices. Sprinkle with cheese.
Broil to melt cheese; serve immediately.
White Chili
1/2 lb boneless pork loin [or two boneless pork chops] cut into 1/2-inch cubes
2 onions, chopped [or diced]
1 t corn oil
1 1/2 t cumin, finely ground
1/4 t garlic powder [not garlic salt]
1 c wild rice, cooked
1 16-oz can navy beans, drained
1 16-oz can chick peas, drained
1 4-oz can green chilies, drained
1 16-oz can whole kernel corn, drained
1/8 t GF hot pepper sauce [optional]
1 14 1/2-oz can GF chicken broth
1 t parsley, chopped [or flakes]
In a
4-quart saucepan [or Dutch oven], sauté onions and pork in oil over Medium-High
heat until onions are soft and pork lightly browned. [about five
minutes]. Stir in remaining ingredients, except parsley. Cover and
bring to simmer; continue to simmer 20 minutes. Serve each portion
with chopped parsley. Or, a dollop of thick sour cream sprinkled with
parsley.