200 Soups

by Baird, Madge

• ISBN13: 9781423623311
• ISBN10: 1423623312
• Format: Hardcover
• Copyright: 2011-10-01
• Publisher: Gibbs Smith

Summary

200 Soups is chock-ful of tasty recipes using beans and lentils, fresh and frozen vegetables, beef, chicken, pork, fish, potatoes, tomatoes, and anything else you can find in the pantry. From simple Asian broth-based soups to creamy soups of pureed vegetables and hearty stews and chowders, home cooks will find a variety of recipes and techniques that build confidence in the kitchen while providing delicious, nutritious meals.

Excerpts

Cream of Dilly Mushroom Soup

Just twenty minutes from start to serve. A mushroomlovers delight can be eaten as soup, or served as a saucefor chicken, steak, or meat loaf.

Makes 6.8 servings

2 tablespoons olive oil

1 tablespoon butter

1 medium onion, chopped

8 ounces white mushrooms, sliced

2 teaspoons dill weed

1 (14-ounce) can vegetable broth

2 tablespoons sour cream

1/2 teaspoon paprika

1 teaspoon seasoning salt

4 tablespoons flour

1 cup milk

3 ounces plain yogurt

Salt and pepper

In a medium saucepan, heat oil and butter. Sauté onion on medium-high heat until it begins to turntranslucent. Add mushrooms and continue sautéing until they turn glossy and darker. Sprinkle with dillweed and cook 1 minute longer. Stir in broth, sour cream, paprika, and seasoning salt. Bring to a boil.

Whisk or shake flour into the milk. Add milk and yogurt to the saucepan and bring to a boil overmedium-high heat, stirring, until soup thickens. Taste and adjust flavor with salt and pepper if desired. Serve.