SOUPS

                                                         

 

There can be nothing more comforting on a chilly day than a cup of hearty, hot soup!

 

                                           CREAM OF MUSHROOM SOUP

2 tbsp butter

500 g ( ½ lb) chopped mushrooms

¼ cup chopped onion

6 tbsp plain flour

1 bay leaf

Salt and pepper to taste

Chicken stock

1 cup cream

 

In a large saucepan, sauté onion and mushrooms in butter until tender.  Mix the flour, salt, and pepper ½ cup of broth until smooth, and add the mushroom mixture.  Stir in the remaining broth, bring to a boil and simmer until thickened, about 3 minutes.  Reduce the heat and add the cream.

 

Simmer, uncovered, until the flavours mingle, about 15 minutes, stirring occasionally, discard the bay leaf before serving.

 

 

                                                         BEAN SOUP

500 g ( ½ lb) sausages, casing removed and crumbled

1 small onion, peeled and chopped

1 ½ tsp olive oil

1 garlic clove, peeled and minced

500 ml (2 cups) water

1 cup boiled beans, drained

3 tomatoes, halved, deseeded, grated skins discarded

1 cup chicken broth

¾ cup elbow macaroni

¼ tsp pepper

1 cup fresh spinach leaves chopped

5 tsp grated Parmesan

 

In a large saucepan, cook the sausage, over medium heat, until no longer pink, drain, remove from the pan and set aside.

 

Add the water, beans, tomatoes, broth, macaroni, and pepper and bring to a boil. Simmer, uncovered, until the macaroni is tender, about 10 minutes.  Reduce the heat and add sausage and spinach and cook until spinach is wilted 3 minutes and sprinkle with Parmesan.

 

 

                                                         MINESTRONE

2 large carrots

2 celery stalks, threaded and chopped

1 onion, peeled and chopped

1 tbsp olive oil

1 tbsp butter

2 garlic cloves, peeled and minced

500 ml (2 cups) chicken broth

500 ml (2 cups) tomato juice

1 cup kidney beans, boiled in salted water, and drained

1 cup chickpeas, boiled in salted water, and drained

1 cup diced tomatoes

1 ½ cup shredded cabbage

1 ½ tsp chopped parsley

1 tsp fresh chopped oregano

1 tsp fresh chopped basil

1 cup uncooked elbow macaroni

Parmesan cheese

 

In a large saucepan, sauté the carrots, celery, and onion in oil and butter until tender.  Add the garlic and cook for a minute more. Pour in the broth, tomato juice, beans, chickpeas, parsley, oregano, and pepper.  Bring to the boil, reduce the heat and simmer for 15 minutes.  Add the macaroni and cook for 8 minutes or until the pasta and vegetables are tender

 

Ladle in soup bowls and sprinkle with Parmesan.

        

                                            AVGOLEMONO SOUP

                      

 

A delicious Greek soup.

6 cups tasty chicken stock

6 tbsp rice

½ chicken breast, skinned and finely chopped

1 tbsp chopped parsley

1 tbsp chopped dill

2 eggs

Lemon juice and salt and pepper to taste

In a large saucepan place the 5 first ingredients and simmer until the rice is tender.  Remove from the heat and cool a little. Whip the eggs until light and fluffy and stir in the lemon juice slowly add a ladleful of stock into the eggs to warm them a little. Add some more stock and pour into saucepan with the rice and warm a little without boiling.  Taste and add more salt, pepper, or lemon juice if necessary.    

 

 

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