What we need:
- 1/2 lb. mushrooms
- 1/2 cup butter
- freshly cracked pepper
- salt
- 3 cloves garlic, finely chopped
- 5 cups chicken stock or water
and chicken bouillon cubes - few drops Tabasco sauce
- 2/3 cup cream
- croutons, for serving
Cream of Mushroom Soup
Posted
on February 25, 2008
Hungarian Soup
Posted
on January 27, 2008
What we need:
- 4 small onions
- 2 tablespoons butter or oil
- 2 lb. beef foreshank
- 1 tablespoon paprika
- 3 large ripe tomatoes, skinned and quartered
- 5 pints beef stock or water and bouillon beef cubes
- 1/4 lb. pickled red cabbage
- salt and pepper
- 1.4 lb. lean smoked sausage
Watercress Soup
Posted
on January 14, 2008
Why do the French call this delightful soup of subtle flavor Potage Sante. which translated is Health Soup? The reason is that a whole bunch of watercress is used to make it, and watercress is rich in vitamins and iron, so much health-giving quality.
What we need:
- 1 large bunch watercress
- 2 lb. potatoes, peeled and sliced
- 5 pints chicken stock or water and chicken bouillon cubes
- salt and pepper
- 4 egg yolks
- 4 cup cream
- croutons, for serving
French Onion Soup
Posted
on January 07, 2008
What we need:
- 4 lb. beef foreshank
- 7 1/2 pints water
- 2 Spanish onions
- 1/2 head celery, coarsely chopped
- salt and pepper
- 1/2 cup butter
- 1 1/2 lb. Bermuda onions, thinly sliced freshly grated
toast - 3 cups freshly grated Cheddar cheese
Creole Soup
Posted
on October 30, 2007
What we need:
- 1/2 cup ground pork
- vegetable oil
- few drops chili sauce or dash chili powder
- 1 small green sweet pepper, chopped
- 1 small white onion, chopped
- 2 tablespoons butter or vegetable oil
- 1/4 cup all-purpose flour
- 3 3/4 cups chicken stock or water
and chicken bouillon cubes - 1 (12 oz.) can tomatoes
- 1 cup cooked rice
- salt
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