Cabbage Soup - Camille Zaleski King

Cabbage Soup - tastes just like stuffed cabbages

• 1 - Polish Sausage Ring
• 1 - Onion
• 1 - Small head of cabbage (grapefruit size)
• 1 - Can diced tomatoes
• 1 - can of sourkraut
• 1 - can of cream of tomato soup 
• 1 - can of diced tomatoes
• 1 - can tomato sauce
• 2 - bouillon cubes (chicken, beef or veggie)
• 1 - 2 tbs Olive oil
• salt & Pepper
• 1/2 tsp paprika
• 1 lb of ground beef
• 1/2 cup instant rice

Cut the sausage into "wheels" and cook in a frying pan. 

Once done set aside and drain on paper towel. 

Dice the onion and cook until translucent in 1 -2 Tbs olive oil. 

Add hamburger meat and cook until no longer pink. 

Chop the cabbage into postage stamp size pieces, add to onions. 

Rinse and drain sourkraut, add to onions and and cabbage. 

Then Add tomato soup, diced tomatoes and tomato sauce, sausage, paprika and bouillon cubes. Fill pot with water to cover all the ingredients and stir. 

You can add chicken stock instead of water, but then omit bouillon cubes. Salt and Pepper to taste.
Cook on medium to medium low heat until the cabbage is cooked all the way, then add instant rice and cook for 5 minutes more or until rice is soft.
Top with sour cream!

Buffalo Chicken Wing Soup - Diana Lynn Fasano

• 1/3 cup butter
• 1/4 cup flour
• 1/2 onion, chopped
• 3 stalks celery (or 1 cup) chopped
• 2 to 3 cup cooked shredded chicken
• 1-1/4 cups chicken broth
• 2-1/2 cups 2 percent low-fat milk
• 6 ounces Velveeta cheese, cubed
• 1/4 cup Buffalo wing sauce

Make a roux with the flour and butter. In a bowl, melt the butter on high for 45 seconds. Whisk in flour and set aside.
Chop the onion, celery and carrots and place into Crock-Pot with the cooked chicken. Pour in chicken broth, milk and Velveeta cheese cubes, Sir in the flour and butter mixture, then add hot sauce. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours

She-Crab Soup - Michael Fleyzor

• 1/2 cup butter ( 2 softened)
• 4 carrots peeled and chopped
• 2 ribs celery  chopped
• 2 medium onions  chopped
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon saffron
• Salt
• Pepper
• 4 cups fish stock(Kitchen Basics Brand in a box –Wegman's)
• 2 cups half and half(Milk is ok to save on calories)
• 1/4 cup all-purpose  flour
• 1 pound blue lump crab meat
• 2 tablespoons cognac
• 1 teaspoon Worcestershire sauce
• Sliced fresh chives  to garnish 

Melt 2 tablespoons of the butter in a heavy saucepan

Add carrots, celery, onion, cayenne, saffron, salt and pepper

Cook until softened (15 minutes)

Pour in fish stock

Boil

Reduce heat

Simmer 10 minutes

Put in food processor and puree until smotth

Pour back into pot

Stir in half and half and bring to a boil

Reduce heat

Meanwhile knead together softened butter and flour to make a paste

Place this paste at the end of a whisk and whisk into the soup to thicken

Stir in remaining ingredients

Cook just to heat through

Garnish with chives

Mom's Vegetable Beef Soup - Susan Wolf Shelton

My mother made this soup throughout my childhood in the 1950's. This is not a soup for the faint of heart. There is time and work involved. It was made in a 12 qt pot. I still make the same amount and freeze in portions. In this soup the vegetables are put through a grinder. She had an old metal grinder that attached to the kitchen table with a vice. Today I use a food processor.

Mother's Vegetable Beef Soup

• 3 pounds of boneless chuck.
• 2 pounds of shin with a marrow bone
• 6 marrow bones
• 1 1/2 pounds of carrots
• 2 large leek
• 2 bunches of scallions
• 3 onions
• 1 1/2 pounds of green beans
• 1 parsnip
• 1 white turnip
• 1 bunch parsley
• 4-28 ounce whole tomatoes
• 3/4 bunch celery
• 1 10 ounce box of green peas
• 1 10 ounce box succotash
• water
• V-8 juice
• 1 tabsp salt
• 1 tabsp sugar
• Pepper

First make stock-Place all meat and bones in pot. Just cover with water.
Cook till meat is soft, skimming occasionally. Remove meat from pot

While stock is cooking, grind all vegetables except box veggies.
When stock is done and meat is removed from broth, add all the ground vegetables, tomatoes, and V-8. The amount of V-8 is according how thick or thin you like it.
Cook slowly for 2 hours. After the 2 hours curt up the meat and add to pot with the box vegetables.
Cook for another 30 minutes.

The fresh green beans are essential here. 

This soup will have a wonderful beefy fresh vegetable flavor. She always made it 2 days ahead and refrigerated it. She would then skim any fat that had collected at the top

Lobster and Corn Chowder - Bill Parker Sr.

 Add some crab or shrimp to this chowder to make it a seafood corn chowder.

Ingredients:

• 2 tablespoons butter or part bacon drippings
• 5 or 6 green onions, with about 3 inches of green, thinly sliced
• 1 rib celery, diced
• 3 tablespoons diced sweet red bell pepper
• 2 tablespoons flour
• 1/4 teaspoon Creole seasoning (Emeril's works OK)
• 3 cups chicken broth
• 1 1/2 cups corn kernels
• 1 1/2 cups heavy cream, fresh or frozen and thawed
• 1 1/2 to 2 cups diced cooked lobster meat
• 1 medium tomato, seeded, diced, optional
• salt and pepper, to taste
• 1 tablespoon dry sherry, optional
• crumbled cooked bacon, optional

To Make:

Heat butter in a medium saucepan over medium-low heat; add green onion, celery, and bell pepper. Saute until celery is tender, stirring frequently. Add flour and stir until blended. Stir in Creole seasoning and chicken broth. Stir in corn kernels. Cook, stirring, until thickened and bubbly. Stir in heavy cream, lobster, and tomato. Taste and add salt and pepper, to taste. Stir in sherry and heat through.

JON’S FRENCH ONION SOUP - Jon B. Tumpey

Ingredients: 

• 3 Tbs. Butter 
• 4 cups Vidalia, sweet, or yellow onions, thinly sliced (about 3-4 large onions) 
• 6 cups Le Gout Condensed French Onion Soup, make your own “Le Gout " type broth (see recipe below) or you can use canned beef broth (if using cubes, granules or concentrate, use half beef and half chicken) 
• 1 cup dry white wine or Sherry (optional, but preferred).
• ½ tsp. Salt 
• Freshly ground pepper, to taste 
• 4 Slices French bread, dried until crisp in a 250°F oven for 30 minutes 
• 1/2 cup Gruyere cheese (grated) 
• 1 Tbs. Parmesan cheese
• 1/2 cup Mozzarella cheese (grated) 

Directions: 

1. Heat the butter in a large heavy saucepan. 

2. Add the onions, cover and cook over very low heat for 20 minutes. 

3. Stir until the onions are lightly browned. 

4. Add the Le Gout French Onion broth, salt and pepper. Simmer, uncovered, over gentle heat for 30 minutes. 

5. Preheat the broiler. 

6. Ladle the soup into soup crocks. 

7. Place on a baking sheet. 

8. Put a round of French bread in each crock. 

9. Mix the cheese and sprinkle over the surface. 

10. Place 4 inches from the broiler flame and cook for 4 minutes until the cheese is bubbling and lightly browned. 

Makes 4 servings. 

NOTE: You can get Le Gout soup from – Wenning’s Wholesale Meats - 7 Pearl St, Long Branch, NJ 07740, (732) 222-3085 or find a store that carries it near you.

Also you can make your own “Le Gout” type broth by following this recipe:

Homemade “Le Gout” type broth

• 2 Large Vidalia (sweet) onions, sliced not diced
• 3 Tbs. (give or take) olive oil
• 2 Tbs. flour
  
  
• 4 cups beef stock (hey just cause it's onion soup doesn't mean it's vegetarian)
  
  

Seasoning (you can use freshly minced garlic and coarsely ground pepper, rosemary, sage, or you can cheat and use some of that Montreal steak seasoning, it works good, just don't go over board with it.)

Preparation:

Place a shallow saucepan over medium heat and pour in your oil. Let the oil heat up a bit ( you want it hot but not smoking, smoking oil... you can tell it's hot by slowly adding a little bit of the onion, when it starts to sizzle the oil is hot. When the oil is hot, go ahead and add the rest of your onions, be sure to stir or shake the pan fairly frequently (the idea is to caramelize the onions not burn the crap out of them) add your seasoning. When the onions have caramelized take a whisk and your wine, add a splash or two of the wine to the pan and then use your whisk to scrape the bottom of the pan to break loose anything that might be stuck down there (this is called deglazing, it's where a lot of good flavor comes from). When you've got that done next you wanna whisk in your flour, you just want a little bit, the soup is supposed to be a little on the thin side, whisking in the flour just gives it a little body. After you've got your flour whisked in then you want to add your stock slowly while stirring the pan. Let simmer

DUMPLINGS...Nora Jean Luke Brewer

• 3 c. sifted flour 1well beaten egg
• 2 tsp. baking powder 1 c. boiling broth (chicken, etc.)
• 1tsp. salt (omit if chicken broth is salty)

Sift flour, baking powder & salt in bowl with boiling broth. Mix & let stand until cold. Add beaten egg. If too soft, add more flour; if too stiff, add milk. Roll thin & cut in desired shape. Drop in boiling broth. Cook 12 to 15 min. *Julia Tucker ♥