Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : SOUPS.DAT

A
CREAM OF BROCCOLI SOUP

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1 lb. fresh broccoli / diced 5 TB flour
1 sm. onion/diced 4 TB butter
2 1/2 cups milk 1 TB paprika
1/2 t. salt 1/8 t. white pepper
3/4 cup water 1/8 t. garlic powder
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In large sauce pan over low heat add the butter, flour, and salt. Stir
until the butter is melted.
Increase heat to high and add the milk. Cook and stir until the sauce starts
to bubble. Add the pepper, garlic powder, and turn heat down to medium.
Next add the water, broccoli, and onion. Cook for 20 minutes, stirring every
5 minutes.
Put soup into bowls and sprinkle with the paprika.

SERVES 4

B


GREEN BEAN SOUP

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1 can green beans 1 can mushroom soup 1 can french fried onion rings
1/4 t. salt 1/8 t. pepper
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Cut green beans up in regular style or french style. Drain beans and put in
casserole dish and season with salt and pepper. Mix soup thoroughly with beans
and bake 30-45 minutes at 350 degrees. Sprinkle on onion rings and bake 5
minutes longer. Watch the onion rings so they don't burn.

SERVES 2

C
SPLIT PEA SOUP

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3/4 lb. green split peas 1 sm. onion/diced 1 bay leaf/crushed
4 oz. ham/diced 1 celery stalk/diced 1/4 t. garlic powder
1/4 t. salt 1/8 t. white pepper 1/4 cup cream
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Place the peas in a large sauce pan and cover with cold water. Cook peas for
5 minutes on low heat. Remove from heat and cover sauce pan. Let stand for 1/2
hour.
Add the ham, onion, salt, pepper, bay leaf, and garlic powder. Bring to boil
then cover, reduce the heat and allow to simmer for about an hour or until the
peas have softened up. Make sure to stir occasionally.
Add the celery and cream and stir well. Simmer soup for another half hour and
you are done. EZ huh!

SERVES 4-6

D
FRENCH ONION SOUP

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4 large onions/thin sliced 4 cups beef broth
1 1/2 t. worcestershire sauce 1/8 t. pepper
1/8 t. salt 1/3 cup butter
1/4 t. garlic powder
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Saute the onions in the butter in a large skillet until lightly brown.

Add the worcestershire sauce, stir gently, and remove from heat.

In a large sauce pan add the beef broth. Add in the salt, pepper
and garlic powder. Bring to a boil.

Pour the contents of the skillet into the sauce pan and remove from the
heat. Serve hot!
SERVES 4

Added Note: you can make the beef broth easily with water, salt, and some
beef bouillon cubes.


E
LOBSTER BISQUE

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1 8 oz. lobster tail 1 can cream of asparagus soup
1/3 cup white wine 1 can cream of mushroom soup
10 oz. cream 2 cups milk
2 TB dill weed 1 t. salt
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In a large sauce pan add the cream of mushroom soup, cream of
asparagus soup, milk, cream, and salt. Mix together well. Start the
soup heating at medium heat.

Remove the lobster tail from its shell and dice coarsely. Add
to the heating soup, and bring almost to a boil.

Add in the white wine and Stir gently. Remove from heat and
sprinkle dill weed on top. Serve.

SERVES 4-6

F
CREAM OF CELERY

The low-high-medium method

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4 celery stalks/diced 5 TB flour
1 sm. onion/diced 4 TB butter
2 1/2 cups milk 1 TB dried parsley flakes
1/2 t. salt 1/8 t. white pepper
3/4 cup water 1/8 t. garlic powder
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In large sauce pan over low heat add the butter, flour, and salt. Stir
until the butter is melted.
Increase heat to high and add the milk. Cook and stir until the sauce starts
to bubble. Add the pepper, garlic powder, and turn heat down to medium.
Next add the water, celery, and onion. Cook for 20 minutes, stirring every
5 minutes.
Put soup into bowls and sprinkle with the parsley flakes.

SERVES 4

G
POTATOE SOUP

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3 cups diced potatoes 2 cups milk 2 t. onion powder
2 cups water 3/4 cup flour 2 t. garlic powder
1/2 t. salt 1 egg 2 TB butter
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Add the 3 cups of potatoes to a large sauce pan along with the 2
cups of water, 1/2 t. salt, and 2 cups milk. Start heating at medium
heat. Now add in the onion and garlic powder and cook until potatoes
are tender or break easily when poked with a fork (25-30 minutes).
Now add in the 3/4 cup flour, butter and raw egg. Cook until soup
starts to get thick. Remove from heat and stir real well. All done!
This soup is not only great tasting but very good on a cold day.
A lot of times we sprinkle with parsley flakes before serving.

H
CHEESE SOUP

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1 can condensed celery soup 2/3 cup cheddar cheese/shredded
1 can condensed consumme soup 1 onion slice/diced
1 1/2 cups milk 1 TB soy or worcestershire sauce
2 sprigs parsley
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In a large sauce pan combine the celery soup, consumme, milk, onion, soy,
& cheese. Cook over medium low heat while stirring. When the cheese is melted
and the soup starts to thicken remove from heat. Don't BOIL. Serve in heated
bowls or cups topped with fresh sprigs of parsley or dried parsley flakes.

MAKES 4 LARGE CUPS