A Touch of Hands Cookbook: Soups

A Cookbook To Benefit The International Rett Syndrome Association

Rett Syndrome: [Main] [Contact Us] [RS Site Index] [Calorie Boosters] [Claire's Story] [Cookbook] [Letter] [Tips]

Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]

CHICKEN STOCK

Elaine J., Temple Hills, MD

7 lbs. chicken backs and wings
2 medium onions, quartered
3 celery ribs, halved

In a stockpot, combine all of the ingredients with 3 quarts of water. Bring to a boil over high heat. Lower the heat, cover partially, and simmer for two hours. Strain the stock into a large bowl, pressing down on the solids to extract all the liquid. The stock can be refrigerated for up to 3 days or frozen for up to 2 months. Freeze in ice trays and use cubes as needed. Discard the fat before using or freezing.

CORN CHOWDER

Donna A., Mitchellville, MD

1 tbsp. butter or margarine
1 small onion, finely chopped
1 stalk celery, finely chopped
2 medium potatoes, peeled and diced
1 C. water
1/2 tsp. salt
1/2 tsp. paprika
1 bay leaf
3 tbsp. flour
2 C. milk, divided
1 10 oz. pkg. frozen white corn in butter sauce
chopped parsley

In medium saucepan, melt butter and sauté onion and celery just until soft and translucent. Add potatoes, water, salt, paprika and bay leaf. Simmer until potatoes are tender, about 25 minutes. Meanwhile, in small saucepan, make paste using flour and 1/2 C. of the milk. Bring to boiling and stir into chowder. Cook over low heat, stirring, until chowder thickens. Heat remaining 1 1/2 C. milk in small saucepan and add to chowder along with corn. Cook just until heated through; do not boil. Remove bay leaf and discard. Serve garnished with parsley. Serves 4.

EGG DROP SOUP

Debbie S., Carmel, IN

2 cans (14 1/2 oz. each) chicken broth
dash pepper
2 eggs, beaten
2 green onions and tops, sliced

Combine broth and pepper in saucepan. Heat to boiling. Slowly pour egg mixture into broth, stirring constantly with fork so egg will form shreds. Garnish with green onion. Serves 4.

MINESTRONE SOUP

Debbie F., Orem, UT

1 28 oz. can tomatoes
1 lb. ground beef
1 C. celery, chopped
1 C. onion, chopped
1 qt. water
1 large carrots, peeled and sliced
2 8 oz. cans tomato sauce
2 C. beef broth
1 tbsp. dried parsley leaves
1/2 tsp. ground basil
1 tsp. dried oregano leaves
1/4 tsp. pepper
1/2 tsp. garlic salt
1 15 oz. can garbanzo beans, drained
1 16 oz. can green beans, drained
1 15 oz. can chili beans, undrained
1 1/4 C. mostaccioli macaroni, uncooked
Parmesan cheese

Brown ground beef with celery and onions. Puree tomatoes in blender. In very large pot or Dutch oven, combine ground beef mix, pureed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover; simmer over low heat about 20 minutes. Add garbanzo beans, green beans and chili beans. Bring to a boil; add macaroni. Cook 15 - 20 minutes until macaroni is tender. Garnish with Parmesan cheese. Makes 10 - 12 servings.

QUICK AND EASY CHILI

Janell J., Hoffman Estates, IL

2 lbs. ground beef
2 cans tomato soup
2 cans milk
2 cans hot chili beans
1 tsp. salt
chili powder to taste

Brown ground beef. Drain. Add salt, soup, milk and beans. Simmer about 30 minutes. Add chili powder to taste.

SPLIT PEA SOUP

Nick N., Minneapolis, MN

1 C. split peas, washed
3 carrots, chopped
1 large onion, chopped
2 - 3 stalks celery
2 tbsp. oil
1 large bay leaf
salt, garlic, basil and cayenne to taste

Mix all ingredients together in a sauce pan and just cover with water. Simmer until all vegetables are well cooked. Remove bay leaf and mix in a blender until smooth. If desired, boiled wieners or sausage may be added. Serves about four depending on how hungry you are.

SWEDISH FRUIT SOUP

Irene S., St. Paul, MN

1 C. (6 oz.) dried apricots
3/4 C. (3 oz.) dried apples
1/2 C. (3 oz.) dried peaches
1/2 C. (3 1/2 oz.) prunes
1/2 C. (2 1/2 oz.) dark seedless raisins
1/4 C. sugar
3 tbsp. tapioca
1 3 inch stick cinnamon
1 tsp. grated orange peel
1 C. red raspberry fruit syrup

Place fruit in a large sauce pot and add 2 quarts of water. Cover tightly and soak 2 to 3 hours. Add sugar, tapioca, cinnamon stick and orange peel. Bring to boiling; reduce heat. Cover and simmer about 1 hour, or until tender. Remove from heat and stir in 1 C. red raspberry fruit syrup. Serve hot or chill in refrigerator. Serve with whipped cream and slivered almonds.

TORTILLA SOUP

Debbie S., Carmel, IN

1 can (14 1/2 oz.) stewed tomatoes, coarsely chopped
2 cans (14 1/2 oz. each) low salt chicken broth
1 medium onion, chopped
1 clove garlic, crushed
1/2 lb. ground turkey or beef
1 1/2 C. crushed tortilla chips

In large pot, combine tomatoes, broth, onion and garlic (or equivalent of garlic powder). Simmer 5 minutes. Break meat into bite-size chunks; add to soup. Simmer until cooked, about 8 minutes. Top individual servings with tortilla chips. Serve with shredded Monterey Jack cheese and chopped cilantro, if desired. Serves 4 - 6.


Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]

Rett Syndrome: [Main] [Contact Us] [RS Site Index] [Calorie Boosters] [Claire's Story] [Cookbook] [Letter] [Tips]

Copyright © Deborah Schilling