Soups & Stews Cookbook Recipes
The Soups & Stews Cookbook offers more than 170 recipes for unique as well as traditional soups and stews from across the globe.
The Soups & Stews Cookbook offers more than 170 recipes for unique as well as traditional soups and stews from across the globe.
To see a complete list of recipes contained in the Soups & Stews Cookbook, click here (PDF, 457 KB).
CREAM OF CELERY SOUP
• 2 C celery, chopped • 1 C onion, chopped • 4 TBS butter (divided) • 2 TBS flour • 1 QT (4 C) chicken stock* • 1/4 C heavy cream • Salt & black pepper to taste • Pinch of dried parsley (for garnish)
Place
chopped celery and onions in a saucepan with two tablespoons of
butter. Sauté over medium-low heat until onions are translucent and
celery is soft. Puree onions and celery in a food processor until
smooth. Place two tablespoons of butter in a large skillet; add
flour and cook until flour turns into a smooth paste (about one
minute). Add celery/onion mixture to skillet with flour; stir in
chicken stock. Bring to a slight boil and reduce heat; add heavy
cream. Add salt and black pepper to taste; mix well. Sprinkle with
dried parsley for garnish. Serve hot. Note: If preferred,
leave celery and onions in small chopped bits rather than pureeing
to a smooth paste. *Substitution: I didn't have chicken stock
on hand when I recently prepared Cream of Celery Soup. Instead, I
improvised by using two beef bouillon cubes dissolved into four cups
of boiling water as a substitute. I also didn't have access to a
food processor on the particular day I prepared the soup, so I
merely chopped the celery and onions into small, thin pieces before
cooking them in butter. The soup was delicious without using the
chicken stock, although extra salt is not needed if beef stock is
used. ~ Shenanchie ~
MUSHROOM SOUP
• 2 C mushrooms, sliced (fresh or canned) • 4 TBS butter • 1 small onion, chopped • 1/4 C all-purpose flour • 1 tsp. salt • 1/4 tsp. white pepper • 1-1/4 C water • 1 can (10.75 oz.) condensed chicken broth • 1 C half-and-half cream • 1/4 tsp. fresh parsley, chopped
Slice enough mushrooms to make one cup; chop remaining mushrooms. Cook and stir sliced mushrooms in two tablespoons butter in a large skillet over low heat until mushrooms are golden brown. Remove mushrooms from skillet with a slotted spoon; set aside. Cook and stir chopped mushrooms in same skillet with the onion and remaining butter. Cook until onion is tender. Stir in the flour, salt and white pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in the water and broth; heat to boiling, stirring constantly, for about one minute. Stir in the half-and-half and the sliced mushrooms. Heat until just hot; do not boil. Sprinkle with parsley. Serve.
RIPPLI (Swiss Pork Loin Stew)
• 1 TBS margarine • 1/4 LB bacon, cut into small pieces • 2 onions, chopped • 1 clove garlic, peeled & mashed • 1/2 LB (or 1-1/4 C) cabbage, cut into strips • 3/4 C celery, diced • 1 C carrots, sliced • 1 LB (or 2 C) potatoes, peeled & sliced • Salt & black pepper to taste • 1 tsp. dried thyme • 2 LBS pork loin ribs • 1/4 C white wine • 4 tomatoes, peeled & sliced
Heat margarine in a large cooking pot over medium heat. Add the bacon, onion and garlic; stir and sauté for three to five minutes. Add the cabbage, celery, carrots and potatoes; cover and steam until vegetables soften, fifteen to twenty minutes. Season with salt, black pepper and thyme. Place ribs in cooking pot; add white wine. Simmer over low heat for about one hour to ninety minutes. Add tomatoes during the last ten minutes of cooking time. Ladle into bowls and serve.