| S O U P S |
| CREAM OF POTATO SOUP... Five pounds of potatoes sounds like an awful lot but this filling, delicious soup keeps in the freezer for a while. It can of course be made in smaller portions (adjust your other ingredients accordingly). This soup is also great for using up leftover vegetables: very tasty when you stir in cooked Asparagus or Broccoli, or even Peas and Carrots or Corn. |
| 5 lbs Potatoes 1 can Vegetable Broth 1/2 to 1 stick Oleo Soy- or Rice Milk 2-3 env. Washington's Broth & Seasoning Mix (to taste) 3 lg Onions 1/2 bunch Celery 2 Carrots 1 Leek 2-3 Jalapenos OR 1/2 Scotch Bonnet 4-5 toes Garlick Oil for sauteing 1 tsp Italian Seasoning Black Pepper Freshly ground Nutmeg |
| Thinly peel potatoes, wash, cut into chunks, then boil in Vegetable Broth and Rice Milk until they begin to fall apart, do not discard cooking liquid! Let Oleo melt into the hot Potatoes. Mash them, adding Milk as needed, add more Vegetable Broth if you want to. With the Milk, stir in the Seasoning Mix, Black Pepper and Paprika, grate in lots of Nutmeg. Backtracking: While the Potatoes are boiling, finely chop Vegetables, saute in Oil until they have a nice brown colour, add the chopped Garlick and Italian Seasoning last, put on lid, turn off heat, let them steam while you mash the Potatoes. About the hot Peppers: while the Scotch Bonnet has a very nice flavour, it's too hot for most palates, just use some Jalapenos instead. You can leave them out altogether, of course. Mix Potato mash and Vegetables together, adjust seasoning and stir in enough Milk until it has the consistency you like. Freeeze in pint containers. When heating, stir in a handful of grated Cheese for an extra treat (makes a hearty lunch). NOTE: Unlike Cows Milk, Rice Milk does not "burn" and stick to the pot. |
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| LENTIL SOUP |
| 1 cup Lentils 1/2 bunch Celery 2 lg Onions 1 Leek (optional) 2 med Carrots 1 Jalapeno (optional) 4-5 toes Garlick (minced) 1 sm Zucchini 2 16oz cans Tomatoes OR 2 lb fresh, skinned 1 bottle of Beer 1 can Vegetable Broth 5-6 lg Mushrooms 1 Tbsp Oleo 1 tsp Pepper Corns 3-4 whole Bayleaves 4 whole Cloves 1 med Potato 2-3 env Wash. Broth & Seas. Mix 1 tsp Italian Seasoning OR dried Oregano 1 pinch Allspice Oil for sauteing |
| Wash lentils. In lg (5qt) pot, sautee finely chopped Celery, Onions, Leek, Carrots & Jalapenos until nicely browned, add Garlick, saute another couple of mins; push everything aside, melt Oleo, add coarsely diced Mushrooms, saute for a bit, stir everything together. Add the Tomatoes (all chopped up) and their Juice, the bottle of Beer, add Zucchini and spices. Simmer for about 20-25 mins, then add the Potato (shredded with the skin) to thicken it up. Simmer for a while longer until the Lentils are done. Check every so often, add some Tomato Juice or Water if it gets too thick. Adjust taste with whatever seems necessary. Serve with crusty bread, also have a cruet of white vinegar handy, a few drops do something really dramatical for the taste of this soup. It also freezes well. NOTE: Before serving, fish out the Bayleaves. Try to remove the Cloves--if you can find them (not an easy task in this brown soup). Whatever you do -- try not to bite down on a Clove :-). SERVING SUGGESTION: While reheating your soup, add a couple of Tofu Weiners. When done, cut Weiners in half, bung them between a couple of slices of toasted Pumpernickel or Rye Bread. Apply Grey Poupon mustard for a tasty side to your soup. |
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| BARLEY SOUP |
| 1 cup Barley (be generous) 1/2 bunch Celery 2 lg Onions 1 Leek (optional) 2 med-lg Carrots 2 sm Jalapenoes (optional) 3-4 toes Garlick (minced) 1 sm Zucchini (optional) 1 16oz cans Tomatoes OR 1 lb fresh, skinned 1 can Vegetable Broth 1 tsp Pepper Corns 2-3 envelopes Washington's Broth & Seas. Mix 1 tsp Italian Seasoning OR dried Oregano Oil for sauteing Water, Vegetable Broth or Tomato Juice |
| In lg (5qt at least) pot, sautee chopped veggies until nicely browned, add Garlick and dry Barley, saute another couple of mins; add the Tomatoes (all chopped up) and their juice, the thinly sliced Zucchini and the spices. Simmer for about 40-45 mins. Check every so often, add some liquid if it gets too thick. Adjust taste with whatever seems necessary. NOTE: One day, my soup needed a little kick and I checked the fridge to see what I could throw in the pot. Found some leftover Marinara Sauce (about a cup or so), poured it in ... it was divine! Now I usually add some Spagetti Sauce Mix when there is no Marinara on hand. MILLET SOUP same as above, but use Millet instead. Click HERE and see how you can turn Barley Soup into a delicious CABBAGE STEW. |
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| Unless otherwise noted, all recipes copyright Valkyrie Grant |