Soups & Stews

Meat-based Soups & Stews

SOUP BONE STOCK 
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

Soup bones make wonderful stock. It's all in knowing how. A bulky item, they tend to take up valuable freezer space. To avoid this, prepare the soup bones this way:
Place soup bones in a large roasting pan and brown well in a 300°F oven. Turn the bones as they brown, so they will be a nice even brown. This heals the bone and prevents the grey scum which normally forms when simmering soup bones. It will also give the soup base a nice caramel coloring. After the bones are browned, place them in a large soup kettle and cover with water. Add your favorite seasonings, one large minced onion and 2 or 3 carrots. Simmer until the stock is quite concentrated. Strain the broth and freeze in ice-cube trays. When frozen, place the soup cubes in a plastic bag, fasten with a pipe stem cleaner for easy opening, and store in the freezer.
These soup cubes can be used as the base for soups, for seasoning in casserole dishes, added to tomato juice or served as a nourishing broth for convalescents and toddlers.

CHUCK WAGON STEW 
Janet McManus

2 lbs. beef stew meat, cut into small pieces (1/2- to 1-inch cubes)
4 cups water*
1 medium onion, chopped
1/2 Tbsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice
1/2 cup chopped celery
6 carrots, quartered or sliced
4-6 potatoes, quartered
1 1-lb. can tomatoes*
1/2 lb. small white onions (optional)

Trim fat from beef chunks; heat small amount of vegetable shortening in dutch oven. Flour beef chunks by putting 2 Tbsp. flour in plastic or paper bag. Add beef chunks and shake well. Add beef chunks to melted shortening and brown. Add *liquid from canned tomatoes and enough *water to equal 4 cups total liquid. Add chopped onions and seasonings (salt, sugar, pepper, Worcestershire sauce and lemon juice). Cover and simmer (don't boil) for 2 hours, stirring now and then to keep from sticking. Add water if necessary. Add vegetables, except tomatoes. Cook, covered, 20 minutes. Add tomatoes and cook 15 minutes longer, or until meat and vegetables are done. Be sure there is enough liquid to barely cover vegetables. Skim any fat from top of stew. To thicken liquid: Put 4 Tbsp. flour in small bowl; slowly stir in 1/2 cup cold water. Stir until smooth--must be smooth. Stir into stew; cook and stir until thickened. Cook 5 minutes more. Makes 6-8 servings. Serve with green salad, and milk to drink. Add ice cream and cookies for dessert.

FIVE HOUR STEW 
Mary Horscroft
Oct. 1990 Homemaking Class

2 lbs. stew meat or round steak, cut up
4 carrots, chopped
1 onion, chopped
1 cup celery, chopped
4 potatoes, chopped
2 Tbsp. tapioca
1 Tbsp. sugar
2 tsp. salt
1 can tomato soup
1 can water

Mix all ingredients in a casserole and cover. Bake at 225°F for 5 hours. If desired, add 1 can peas, drained, before serving. Serves 6.

HAMBURGER SOUP 
Ramona Jones
March 1988 Homemaking Meeting Souper Birthday Potluck

1 lb. hamburger
1 qt. canned tomatoes
2 cans cream of celery soup
2 cups grated carrots
1 tsp. sugar

Brown hamburger; drain and season to taste. Add tomatoes, cream of celery soup, and grated carrots. If you want, you can put in celery, corn, or whatever vegetables you have in your fridge. Simmer until carrots are cooked.

TACO SOUP 
Ellen Remington

1 lb. ground beef
1/4 cup chopped onions
1 16-oz. can tomatoes
1 16-oz. can kidney beans
1 16-oz. can corn
1 8-oz. can tomato sauce
1 pkg. taco seasoning

In a large casserole dish, cook ground beef and onions in the microwave for 7 to 10 minutes on HIGH. Drain well. Add remaining ingredients. Cover and cook on 70% power for 7 to 10 minutes.

Garnish with:
1 small avocado, peeled and diced
corn chips
shredded cheese
sour cream
sliced olives

HAMBURGER BARLEY SOUP 
Virginia Justice
Tualatin Hills Parks & Recreation District Class

1/2 cup onions, chopped 
1 lb. ground beef 
1 20-oz can whole tomatoes 
1 cup barley 
2-1/2 cup beef broth 
1 cup water 
2 large carrots, cut fine 
2 stalks celery, cut fine 
1 bay leaf 
1/2 tsp. basil
1 tsp. salt
1 clove garlic, minced 
1/4 tsp. pepper

Brown ground beef. Add onions, carrots and celery and sauté until tender. Add remaining ingredients and simmer for at least 45 minutes. This soup is excellent for the crock pot and can simmer all day.

CHICKEN NOODLE SOUP 
Ellen Remington

3 whole chicken breasts, deboned and cut in pieces
1 cup chopped celery
1 Tbsp. dry onion flakes
3 carrots, grated
1 Tbsp. dried parsley
2 Tbsp. chicken bouillon
salt and pepper to taste
4-5 cups egg noodles, uncooked
2 cans cream of chicken soup
1/2 cup sour cream

Simmer chicken, celery, onion, carrots, parsley, bouillon and salt and pepper in water until meat is cooked. Add egg noodles and cream of chicken soup. Cook until noodles are tender. Add sour cream; heat through. Serve.

HEARTY CHICKEN NOODLE SOUP 
Mary Horscroft
Oct. 1990 Homemaking Class

2 cans chicken soup stock
2 tsp. chicken bouillon granules
2 cups chopped carrots
2 cups chopped celery
1/4 cup chopped onion
2 cans cream of chicken soup
1/2 cup whole milk
2 cups cooked diced chicken
2 cups uncooked noodles
salt and pepper to taste

Heat chicken bouillon and stock together. Add carrots, celery and onions, and simmer until vegetables are tender. Add noodles and cook until they are tender. Add cream of chicken soup and milk to achieve desired thickness. Add cooked chicken; salt and pepper to taste. Makes about 2 quarts.

TURKEY SOUP

5 to 6 cups turkey soup stock 
2 Tbsp. butter or margarine 
1 to 1-1/2 Tbsp. curry powder 
1/2 cup chopped onions
1/2 cup flour
2 cups mashed potatoes
2 cups each coarsely chopped carrots and celery, cooked
2 cups each coarsely chopped broccoli, cauliflower, asparagus tips, zucchini. Or use an additional 5 to 6 cups coarsely chopped cooked vegetables, any combination desired 
1 cup diced cooked turkey meat 
1/4 cup chopped parsley or chives

See "Turkey for Many Meals" (p. 68) for instructions on preparing stock. Melt butter in 6- to 8-quart heavy saucepan or Dutch oven. Add curry powder and cook gently for 1 minute. Add onion; blend well, then cover and cook on low heat until onion is tender but not browned (about 10 minutes). Add flour and soup stock. Stir until smooth and boiling. Whip in mashed potatoes, then add the other cooked vegetables. Taste to correct seasonings. You may wish to add salt (about 1/2 tsp.). Add turkey meat and parsley or chives last. Serve piping hot. Makes 3 quarts (10 to 12 servings).
If you are using up the leftovers from a holiday dinner, increase the mashed potatoes, if desired, and cover for 5 to 10 minutes to concentrate it, then taste again. Use for chicken noodle or other types of soup or making cream sauces.
Note: Frying or roasting chickens can be used. You will need to strengthen the flavor of the soup stock by adding bouillon cubes or soup base. Add up to 4 bouillon cubes or 4 tsp. soup base at the beginning of the simmering process. Omit the salt until broth is made. Taste and adjust seasonings.

Bean-Based Soups & Stews

MINESTRONE SOUP 
Ralyn McManus
March 1988 Homemaking Meeting Souper Birthday Potluck

1 28-oz. can tomatoes
1 1/2 lbs. ground beef, seasoned with celery and onion salt
1 qt. water
2 large carrots
2 8-oz. cans tomato sauce
2 cups beef broth
1 Tbsp. parsley
1/2 tsp basil leaves
1 tsp. oregano leaves
1/4 tsp. pepper
1/2 tsp. garlic salt
1 15-oz. can garbanzo beans
1 16-oz. can cut green beans
1 16-oz. can kidney beans
2 cups uncooked rigatoni

Puree tomatoes. Brown beef with onion salt and celery salt. Add all additional ingredients except beans and rigatoni. Simmer 20 minutes. Add beans; bring to a boil. Add rigatoni and cook until tender. Serve.

THREE-BEAN STEW 
Mary Horscroft
March 1989 Homemaking Class

1 8-oz. package dry navy beans
1/2 cup dry red kidney beans
1/2 cup dry baby lima beans
1 Tbsp. salad oil
1 medium green pepper, cut up (or 1/4 cup dried)
1 medium onion, diced (or 1/4 cup dried)
1 garlic clove, minced
1 1/2 Tbsp. brown sugar
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground cloves
6 cups water
1 14-oz. can tomatoes
1 6-oz. can tomato paste
1 lb. smoked Polish sausage, cut into size you prefer.

Use Quick-Soaking method to prepare beans; drain water.
Quick-Soaking Method: For each 1 lb. beans, bring 8 cups water to boiling. Wash beans, add to boiling water, and boil for 2 minutes. Remove from heat, cover and soak 1 hour.
In heavy pan or Dutch oven, heat salad oil over medium heat. Add green peppers, onions, and garlic. Cook until tender, stirring occasionally. (If using the dried peppers and onions, there is no need to cook, but you should still add the oil when you combine all the ingredients.)
Add beans. Stir in brown sugar, salt, pepper, cloves, and water. Heat to boiling. Reduce heat to low, cover, and simmer about 1 hour, or until beans are tender, stirring occasionally. This could take 2 to 4 hours. Stir in tomatoes with their liquid, tomato paste, and Polish sausage chunks. Stir to mix well. Cover and simmer about 30 minutes. Makes 6 servings.

BEAN SOUP AND DUMPLINGS 
Margo Mead
March 1988 Homemaking Meeting Souper Birthday Potluck

2 1/2 cups dry pinto beans
10 cups water
4 oz. salt pork, diced (1 cup) (I used bacon)
1 cup chopped onion
1 clove garlic, minced
1 1/2 tsp. salt
1 tsp. chili powder
Dash pepper
Tamale Dumplings (recipe follows)

Rinse pinto beans. Place in large saucepan and add water. Soak overnight. (Or, bring beans to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour.) Do not drain. Add salt pork, chopped onion, garlic, salt, chili powder, and pepper to the beans. Bring to boiling. Reduce heat and simmer, covered, for 1 hour. Remove 1 cup of bean liquid; set aside to cool. Continue cooking beans 1 1/2 to 2 hours or until tender.
Meanwhile, prepare the Tamale Dumplings. When beans are tender, mash beans slightly and stir in remainder of meat from dumplings. Drop Tamale Dumplings into simmering beans. Cover tightly; cook 30 minutes more. Serve in soup bowls. Makes 6 to 8 servings.

Tamale Dumplings
1/2 lb. ground beef 
1/4 cup chopped onion
2 tsp. chili powder
1/4 tsp. salt
Dash pepper
1 1/2 cups yellow cornmeal
3/4 cup all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. sugar

In skillet cook ground beef and onion until meat is browned and onion is tender. Drain off the excess fat. Stir in chili powder, salt, and pepper. Set aside to cool. In bowl combine remaining ingredients. Add the 1 cup cooled bean liquid, stirring until mixture is combined.
Divide the cornmeal mixture into 16 portions. With lightly floured hands, shape each portion around a teaspoonful of the meat mixture to form a ball. (Stir remaining meat mixture into beans).

ANN CHANDLER'S BEAN SOUP 
February 1992 Homemaking Meeting

1 cup dried beans (any kind or various kinds)
2 cups beef broth
6 cups water
2 Tbsp. oil
1 large onion, chopped
1 minced garlic
3 carrots, chopped
3 ribs celery, chopped
1 cup potatoes, chopped
1-1/2 cups macaroni, dry or broken-up spaghetti noodles
1 Tbsp. salt
1/4 tsp. pepper
2 cups canned tomatoes or tomato juice
Italian seasoning (optional)

Combine dried beans, beef broth and water. Cook for 3-4 hours. Saute onion, garlic, carrots, celery and potatoes in oil. Add to bean mixture when beans are tender. Add macaroni, salt, pepper, and tomatoes; add Italian seasoning to taste. Simmer 30 minutes. Serves 10.

LENTIL SOUP (FROM RHEINLANDERS) 
Mary Horscroft
Oct. 1990 Homemaking Class

4 slices bacon, diced
3/4 cup minced onions
3/4 cup diced celery
3/4 cup carrots, diced
3/4 cup flour
1 cup lentils, washed in water
1 qt. beef stock
1 cup diced peeled potatoes
2 Tbsp. chopped parsley
2 tsp. salt
2 tsp. seasoned salt
2 bay leaves
1 tsp. thyme
4 Tbsp. beef bouillon granules
pinch of nutmeg
pinch of white pepper
3/4 cup diced potatoes

In a large pan heat 2 Tbsp. oil. Sauté bacon, onions, celery and carrots until the onion and celery are transparent. Stirring constantly, add flour. When the flour has blended with the vegetable mixture, slowly add 3-1/2 qts. of water, stirring constantly.Then add remaining ingredients and simmer for approximately 3 hours. 

MARY ANNE'S LENTIL SOUP 
from the Oregonian
February 1992 Homemaking Meeting

5 cups water
4 tsp. beef bouillon (4 cubes)
1/4 cup barley
1/4 cup brown rice, uncooked
1 cup lentils
1 carrot, chopped
1 rib celery, chopped
1 Tbsp. Worcestershire sauce

Bring water and bouillon to a boil in a medium saucepan. Add the rest of the ingredients and simmer, covered, for 1 hour, or until rice is cooked. Makes 4 servings.

LENTIL SOUP 
Sister B. Hutchinson, San Jose 9th Ward

1 small pkg. lentils
3 cups water
1-2 lbs. ground beef
1 large onion, chopped
salt, pepper, onion powder, chili powder to taste
2 cans tomato sauce
2 cans water

Cook lentils in 3 cups water for 30-40 minutes. Set aside. Brown and drain ground beef with onion and celery. Add flavorings to taste, tomato sauce, 2 cans water, and lentils. Cook 5-10 minutes longer. Serve.

LOTSA BEANS SOUP/CASSEROLE 
Sister B. Hutchinson, San Jose 9th Ward

1 lb. hamburger
1 large onion, diced
1-2 cloves garlic, minced
1 16-oz. can garbanzo beans, drained
1 16-oz. can wax beans, drained
1 16-oz. can green beans, drained
1 16-oz. can kidney beans, drained
1 16-oz. can pork n' beans
1 16-oz. can "hot" chili w/ beans
1 can diced green chiles
1 29-oz. can tomato sauce
pinch of ginger
2-3 bay leaves
other seasonings to taste (thyme, Italian seasonings, etc.)

Brown hamburger, onion, and garlic in large pot; drain grease. Add all cans, and seasonings, to pot on stovetop. Or you can place in a casserole dish and bake at 375° F for 35-40 minutes. This dish improves with reheating!

S&W'S FOUR BEAN SALSA SOUP 
Margo Mead

1 16-oz. can of white beans
1 16-oz. can of black beans
1 16-oz. can of kidney beans
1 16-oz. can of chili beans
2 16-oz. cans mild (ready cut) salsa

Do not drain cans. Pour everything, including the juice, in a pot and heat. Variation: Can add one pound hamburger or sausage if you like. Makes 6 servings.

SPLIT PEA SOUP 
Ellen Remington

1 lb. (2-1/4 cups) green split peas
1 meaty ham bone (1-1/2 lbs.)
1-1/2 cups sliced onion
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried marjoram, crushed
1 cup diced celery
1 cup diced carrots

Rinse peas; combine with 2 qts. water, ham bone, onion, salt, pepper and marjoram. Bring to boiling; cover, reduce heat, and simmer (don't boil) 1-1/2 hours. Stir occasionally. Remove bone; cut off meat and dice. Return meat to soup; add celery and carrots. Cook slowly, uncovered, 30-40 minutes. Serves 6 to 8.

U.S. SENATE BEAN SOUP 
Mary Horscroft
Oct. 1990 Homemaking Class

1 lb. white beans
Ham bone with some meat left on it
1 cup mashed potatoes
3 onions, chopped
1 small bunch of celery, chopped, including the tops
2 garlic cloves, minced
1/4 cup chopped parsley

Soak beans overnight in cold water. Drain the beans and put them in a soup kettle with the ham bone and 3 quarts water. Bring to a boil; simmer mixture for about 2 hours. Stir in mashed potatoes, onions, celery, garlic and parsley. Simmer the soup for 1 hour longer, until the beans are thoroughly cooked. Remove the ham bone from the kettle, dice the meat on it, and return the meat to the soup.

PINTO BEAN SOUP 
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

4 cups cleaned and sorted pinto beans
10 cups water
7 bouillon cubes
1 large onion, chopped
4 large carrots
4 stalks of celery
salt, pepper, and garlic powder to taste
3/4 cup margarine
3/4 cup flour

Cook beans until very soft; drain water. Add water, bouillon cubes, onion, carrots, and celery. Cook until vegetables are tender. Add salt, pepper, and garlic powder
to taste. In separate pan, melt margarine and add flour, stirring well. Boil 1 minute and add to soup mixture. Stir in well.

CHILI 
Mary Horscroft
Oct. 1990 Homemaking Class

2 lbs. small red (or pinto) beans
2 onion, chopped
1-1/2 lb.s hamburger
1 46-oz. can tomato juice
2 pkgs. chili seasoning mix
1/2 cup ketchup
salt to taste

Cook beans and onions in water for 3 to 4 hours or until tender. If there is an excess of water after cooking, pour it off, but leave enough water for the beans to be somewhat soupy. Brown hamburger; drain off excess grease. Open the tomato juice; add one cup of the juice to the hamburger; pour the rest into the beans. To the hamburger/tomato juice also add chili seasoning mix, stirring until the spices have been mixed in well. Add the hamburger mixture and ketchup to the beans. Salt to taste. Simmer on low heat for 1 to 2 hours to enrich flavor.

CROCKPOT CHILI 
Pam Shorr
Oct. 1990 Homemaking Class

1 lb. hamburger
1 chopped onion
2 large cans kidney beans, drained
1 large can chili beans with juice
1 small can green chiles
1-2 bottles chile sauce (Pam uses only 1)
1 6-oz. can tomato paste
1 8-oz. can tomato sauce
1 16-oz. can stewed tomatoes
salt, pepper, garlic
1/4 cup molasses

Brown hamburger and onion. Drain and place in crockpot. Add beans, chiles, chile sauce, tomato paste and sauce, and stewed tomatoes. Add salt, pepper and garlic to taste. Stir all ingredients together. Turn crockpot to low. Pour molasses over top-do not stir. Cook all day, 8-12 hours. Stir before serving. Serves about 10.

BLACK BEAN CHILI
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

2 cups dried black beans or 3 cans (15 oz. each) black beans
1 Tbsp. whole cumin seed
1 Tbsp. oregano leaves
1 cup finely chopped onion (1 small)
2 cups finely chopped green bell pepper (1 large)
1 clove garlic, minced
1 Tbsp. olive oil
1 tsp. Tabasco sauce or 1/2 tsp. cayenne pepper (if you like it hotter, use the cayenne)
1 tsp. salt (omit if using canned beans)
1 Tbsp. paprika
1 can (16 oz.) tomatoes, chopped
2 jalapeno chiles, finely chopped (if you like it milder, remove the seeds)
1 Tbsp. chopped cilantro

Garnish:
2/3 cup plain yogurt
6 sprigs cilantro

To cook dried beans: Place them in a 3-qt. kettle. Cover with water to several inches above top of beans. Cover pot and bring to a boil. Reduce heat and cook for 1-3/4 hours or until tender. Add more water as needed. When done, strain and reserve 1/2 cup liquid. Add the liquid back to the beans.
To use canned beans: Pour beans undrained into a 3-qt. kettle and heat until simmering.
Preheat oven to 325°F. Place cumin seeds and oregano in a small pan and bake 10-12 minutes until toasted. Sauté onions, green pepper and garlic in oil. Add Tabasco sauce or cayenne pepper, salt, and paprika, and cook until vegetables are soft. Add tomatoes and chiles. Stir in the toasted cumin and oregano. Add this mixture to cooked or canned beans and stir. Cook at low simmer until heated through. To serve, top with a dollop of yogurt and a sprig of cilantro. Makes 6 servings.

Vegetable-Based Soups & Stews

GOLDEN ANCHOR FRENCH ONION SOUP 
Patt Surface
March 1988 Homemaking Meeting Souper Birthday Potluck

1/2 cup butter
2 cloves garlic, minced
6 medium onions, cut into julienne strips
1/4 tsp. tarragon leaves
1/4 tsp. leaf thyme
1/2 tsp. white pepper
1/4 cup red burgundy
1/4 dry sherry
3 cups chicken stock
3 cups beef stock
add croutons, shredded Swiss cheese, or grated Parmesan cheese, as desired

Heat butter in saucepan until melted. Add garlic and sauté until tender. Add onions; sauté until well-browned (takes about 45 minutes), stirring occasionally. Stir in tarragon, thyme, white pepper, burgundy and sherry; simmer 15 minutes, stirring occasionally. Add chicken and beef stock; bring to boil. Reduce heat and simmer 15 minutes. Serve.

PUMPKIN BISQUE 
October 1989 Homemaking Dinner

1/2 cup chopped onion
1/4 cup chopped celery 
2 Tbsp. chopped celery leaves
2 Tbsp. butter or margarine
1 1/2 cups cooked, mashed pumpkin OR 1 can(16 oz.) solid pack pumpkin 
1 can (13 3/4 oz.) chicken broth 
2 1/2 cups water
2 slices bread trimmed of crusts and cubed (1 cup) 
1 tsp. salt
1/8 tsp. pepper 
1 small bay leaf
1/4 tsp. leaf marjoram, crumbled
1/4 tsp. leaf thyme, crumbled
1/4 cup milk OR (optional) heavy cream

Cook onion, celery and celery leaves in butter in Dutch oven, uncovered, over low heat, stirring often until vegetables are tender, about 7 minutes. Stir in pumpkin, chicken broth, water, bread, salt, pepper, bay leaf, marjoram and thyme. Bring to boiling. Lower heat and simmer, uncovered, stirring occasionally, 45 minutes. Discard bay leaf. Stir in milk. Cook until heated through. Serve. Makes 4 servings.

ZUCCHINI SOUP 
Ann Chandler
Oct. 1990 Homemaking Class

6 cups zucchini, chopped
1 cup chopped onion
4 cups chicken broth
1 tsp. basil
2 Tbsp. parsley
dash of pepper

Cook all ingredients together until zucchini is tender, then put in blender or food processor. Serve in bowls and top with bacon bits.

BASIC VEGETABLE SOUP 
Mary Horscroft
Oct. 1990 Homemaking Class

Stock-meat
Vegetables-onion, celery, carrots, plus anything you choose
Canned tomatoes or tomato juice
Barley, macaroni, noodles (optional)
Seasonings: salt, garlic, Italian seasoning, basil, etc.

GAZPACHO 
Pam Shorr
Oct. 1990 Homemaking Class

Puree in blender:
10 oz. cold tomato juice
1/2 medium cucumber, cut up
1 medium tomato, cut up
1 Tbsp. sugar
1/4 cup red wine vinegar
1/4 cup salad oil

To blended ingredients, add:
2-1/2 cups tomato juice
1 medium tomato, chopped
1/2 medium cucumber, chopped
1 small onion, finely chopped
2 celery stalks, diced
2 green onions, green part only, chopped
1/2 zucchini, chopped
1 small green pepper, finely chopped

Add or subtract any vegetables you like; make the pieces big enough to chew on, but not so big that they don't fit together on a spoon. Serve very cold-perhaps with croutons, a big dollop of sour cream, even cold, cooked shrimp.

MACARONI AND TOMATO SOUP 
Mary Horscroft
Oct. 1990 Homemaking Class

2 cups uncooked macaroni
1 large can tomato juice or canned tomatoes
1 tsp. baking soda
3/4 cup evaporated milk
1 Tbsp. sugar (optional)
2 Tbsp. butter or margarine
salt to taste

Cook macaroni until tender; drain. Add juice and soda; stir well-mixture will become very foamy. Add milk, sugar, salt and butter. Heat until butter is melted. Be sure to add soda before the milk or the milk will curdle.

MUSHROOM BARLEY SOUP 
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

2 Tbsp. butter
1 cup onion, finely chopped
1 lb. mushrooms, finely chopped
2 Tbsp. flour
6 cups canned beef broth
1/3 cup uncooked, whole hulled barley
juice of 1/2 lemon
salt and pepper
1/4 cup fresh parsley, finely minced
1/4 cup freshly grated Parmesan cheese

In a heavy-bottomed soup pot, melt butter and sauté onion for 2 to 3 minutes; add mushrooms, cover and steam for 10 minutes. Stir in flour and then add broth. Bring a a boil, add barley, reduce heat, and simmer until barley is tender (25 to 30 minutes). Add lemon juice, salt and pepper to taste. Mix together parsley and cheese and add as a garnish. Serves 4 to 6.

CORN CHOWDER 
Martha Bradford
March 1988 Homemaking Meeting Souper Birthday Potluck

1 cup chopped onion
2 cups finely chopped potatoes (2-3 potatoes)
3/4 cup margarine
3/4 cup flour
1 qt. half-and-half
1 1/2 tsp. salt
1 1/2 tsp. sugar
Pepper to taste
1 16-oz. can corn

Put the onion and potatoes in a pan and add water just to cover. Cook on low heat for 20 minutes. In a separate saucepan, melt the butter; add flour. Add the half-and-half and stir with a wire whisk. Add salt, sugar and pepper. Heat, stirring, until the sauce thickens. Pour sauce into the undrained pan of onions and potatoes. Add corn. Serve.

POTATO SOUP 1 
Galen Grossarth

9-11 medium peeled & cubed potatoes (not red)
6 chicken bouillon cubes
1/4 cup Parsley flakes (dried)
1/3 cup diced fresh or minced dried onion

Put above ingredients in large kettle w/ water that just barely covers the potatoes. Bring to a boil and then simmer on medium until potatoes are done. Mash potatoes - leaving some cubes. Then pour one 12 ounce can milk (evaporated) into potatoes. Stir in. Let cook on LOW heat for about 10 minutes.

POTATO SOUP 2
April 1989 Visiting Teaching Conference

2 Tbsp. butter or margarine
1/2 cup finely chopped onions
4 cups diced potatoes
1 1/2 cups water
2 cups milk
1 tsp. dried dillweed
salt and pepper to taste
2 Tbsp. flour
1 cup sour cream

Melt butter; stir in onions. Cook until onions are soft, about 2 minutes. Stir in potatoes and cook 2 more minutes, but don't brown. Add water. Bring to boil; boil 2 minutes. Mash potatoes into chunky pieces. Add milk, dill, salt and pepper; bring to boil again. Remove from heat. Stir flour into sour cream using a wire whisk; blend the mixture into the soup with the whisk. Let stand 5 minutes. Makes 6 servings.

POTATO-CHEESE SOUP 
Lorraine Huey
March 1988 Homemaking Meeting Souper Birthday Potluck

4 cups sliced potatoes
2 cups water or vegetable stock
2 tsp. salt
1 small onion, sliced
1 Tbsp. butter
5 sprigs parsley
3 cups milk
1 cup grated cheddar cheese
2 Tbsp. butter
1/4 tsp. pepper
pinch of garlic powder

Cook the potatoes in water with salt until tender. Saute the onions and butter until soft. Purée some of the potatoes, potato water, onion and parsley in a blender until well-blended. Repeat with rest of ingredients until all is puréed. (Note: Lorraine kept some of the potatoes out so that there would be some potato chunks.) Return the potato mixture to the pot; add milk. Add cheese, butter and seasonings; heat until the cheese is melted--do not boil. Thin with additional stock if necessary and adjust seasonings. Serve.

WISCONSIN CHEDDAR CHEESE SOUP 
Pat Hewitt
March 1988 Homemaking Meeting Souper Birthday Potluck

1 large onion, thinly sliced or chopped
1 cup chopped celery
1/4 cup butter or margarine
1/4 cup flour
1/4 tsp. dry mustard
2 tsp. Worcestershire sauce
2 cups chicken broth
2 medium-sized carrots, chopped, to make approx. 1 cup
2 large potatoes, peeled and cubed
1/2 lb. kielbasa sausage, with casing off and cut into 1/4-inch slices
3 cups milk
3 cups shredded Cheddar cheese (abt. 12 oz.)
1/4 tsp. pepper
salt to taste

Sauté onions and celery in butter until soft. Stir in flour, mustard and Worcestershire sauce until the vegetables are evenly coated and the mixture is bubbly. Stir in broth. Add carrots and potatoes; bring to a boil. Lower heat, cover and simmer 25 minutes, or until potatoes are tender, stirring occasionally. You can add the sausage before or after the boiling--adding it after causes less grease to float on top. Add milk and cook over medium heat until almost boiling (do not boil). Turn off heat and stir in cheese until melted. Add pepper and salt. Makes 10 servings.

CHEESY BROCCOLI SOUP 
Julie Myers (original)

1-1/2 lbs. broccoli
3 Tbsp. margarine
5 Tbsp. flour
2 cups milk
2 cups water (including water leftover from steaming broccoli)
2 tsp. (2 cubes) chicken bouillon
1 medium onion, finely chopped
1/8 tsp. pepper
1/2 lb. velveeta cheese, cubed

Peel broccoli stalks. Cut all broccoli into bite-sized pieces. Steam until crisp-tender. Save water from steaming. In 4-qt. saucepan, melt margarine, then add flour to form roux. Add milk (I usually use powdered milk to save on cost), water and bouillon. Cook until thickened. Add onion, pepper and cheese. Put in cooked broccoli. Serve hot. I like to make French bread bowls to serve this in.

LUCY BROWN'S BROCCOLI CHEESE SOUP 
February 1992 Homemaking Meeting

Combine and cook until tender:
10 cups potatoes, diced
1 cup onion, chopped
2 cups celery, chopped
2 cups broccoli, chopped
6 cups chicken broth
2 tsp. salt

In separate large pan, make white sauce:
1-1/2 c. flour
1-1/2 c. butter

When smooth add:
2 quarts Half and Half
1 8-oz. jar of Cheese Whiz

Combine vegetables and salt in large pan. Cook until tender. In separate large pan, make white sauce by heating butter and adding flour to make a roux. When roux is smooth, add half-and-half and Cheese Whiz. Simmer until thickened, add sauce mixture to vegetable mixture. Serve.

BASIC POTATO SOUP 
Mary Horscroft
Oct. 1990 Homemaking Class

6 to 8 cups diced potatoes
1 onion, chopped
3 stalks of celery, diced
2 Tbsp. parsley
1 can chicken broth or 4 chicken bouillon cubes
Water to not quite cover the potatoes
2 cans of evaporated milk
2 Tbsp. butter or margarine
2 Tbsp. flour (optional)
Salt to taste

In a large kettle, cook the potatoes, onion, celery, parsley and chicken broth in the water until the potatoes are very tender. Slightly mash the potatoes. Add evaporated milk and butter. If you desire thicker soup, melt the butter and mix well with flour; add to the soup mixture. Add salt to taste if necessary.

CHEESE SOUP 
Mary Horscroft
Oct. 1990 Homemaking Class

4 to 5 cups cubed potatoes
2 cups sliced carrots
1 cup chopped onions
6 chicken bouillon cubes
2 cups chopped celery
3 cups water
1 pkg. frozen broccoli or 3 cups fresh broccoli florets
1/2 cup margarine or butter
1 Tbsp. dry mustard
1/2 cup flour
1/2 tsp. pepper
2 cups milk
1 lb. Velveeta cheese, cut into pieces

Cook the above vegetables, except the broccoli, together until they are not quite done. Add the broccoli and cook until tender. In a separate pan, melt margarine or butter. To this add dry mustard, flour, pepper and milk. Add this sauce to vegetables and then add Velveeta cheese. Warm through just to melt the cheese.