Beef Stock

Ingredients

2–3 lbs. beef bones

8 cups water

1 onion, unpeeled

1 carrot, scrubbed & sliced

Celery leaves

2–3 sprigs parsley

5–6 whole peppercorns

3 whole cloves

Several basil leaves (1 tsp. crushed)

1 clove garlic

2 Tbsp. vinegar

2 tsp. salt

Directions

Brown bones slowly in a heavy pot. Add remaining Ingredients and simmer, covered, for several hours. Strain broth and cool. Skim fat from top of stock.

—Jan Gilbert

Turkey Stock

Ingredients

1 turkey carcass

1 onion, halved

1 carrot, halved

1–2 celery stalks

2–3 sprigs parsley

5–6 peppercorns

1–2 bay leaves

1 tsp. savory

1 tsp. basil

4 whole cloves

2 tsp. salt

1 Tbsp. vinegar

Directions

Place all Ingredients in a large pot and cover with cold water. Cover and simmer for several hours.

Strain and chill. Skim fat from top of stock.

—Jan Gilbert

Chicken & Mushroom Soup

Ingredients

¼ cup minced shallots

¼ cup diced celery

¼ cup sliced mushrooms

1½ tsp. butter

6 cups chicken stock

¼ tsp. salt 

Pepper

½ cup fine egg noodles

⅓ cup diced chicken

½ tsp. fresh parsley

Directions

Sauté vegetables in butter. Add chicken stock, salt and pepper and cook for 20 minutes.

Cook egg noodles separately in salted water. Drain and rinse well under cold water. Add to soup. Add chicken and parsley.

Serves 6.

—Nicole Chartrand

Chicken Velvet Soup

The cream and milk impart a rich, smooth, velvety texture to this soup.

Ingredients

6 Tbsp. butter

⅓ cup flour

½ cup milk

½ cup light cream

3 cups chicken broth

1 cup finely chopped cooked chicken

Pepper to taste

Parsley & pimento to garnish

Directions

Melt butter in saucepan and blend in flour. Add milk, cream and broth and cook, stirring, until mixture thickens and comes to a boil. Reduce heat.

Stir in chicken and pepper. Heat again to boiling. Serve at once, garnished with parsley and pimento.

Serves 4.

—Pam Collacott

Turkey Noodle Soup

Ingredients

1 turkey carcass

1 onion, finely chopped

Small handful celery leaves, finely chopped

¼ tsp. each of savory, marjoram, thyme, sage

& curry powder

Salt & pepper

2 tsp. soy sauce

2 cups fine egg noodles

Chopped parsley

Directions

Cover turkey carcass with cold water. Bring to a boil and simmer for several hours. Remove bones and meat from broth and chop meat. Return meat to the broth and chill. Skim off fat.

Reheat broth to boiling, add onion, celery leaves, seasonings and soy sauce. Simmer gently for 3 hours. Add egg noodles half an hour before serving. Top with chopped parsley.

Serves 6 to 8.

—Ruth Anne Laverty

Beef Lentil Soup

Ingredients

½ cups raw lentils 

2-3 lbs. beef soup bones 

2 onions, chopped 

3 stalks celery, chopped 

¼ lb. spinach, torn into bite¬-sized pieces

3 large tomatoes, chopped

Salt & pepper

Oregano & basil

2 cloves garlic, minced

2–3 bratwurst sausages, chopped

Directions

Soak lentils in water for 2 hours. Brown soup bones, then cover with water and pressure cook for 1 hour. Remove bones and skim fat. Sauté onions, celery, spinach and tomatoes and add to beef and stock. Add lentils, seasoning, garlic and sausages. Simmer for several hours, adding water if necessary. 

Serves 6 to 8.

—D. Parsons

Hearty Winter Soup

Ingredients

3 lbs. meaty soup bones 

10 cups water 

2 tsp. salt 

3 slices onion 

3 peppercorns 

¾ lb. ground beef 

1 egg 

½ cup dry bread crumbs

¼ cup tomato juice

¾ tsp. salt

¼ cup chopped onion

¼ tsp. garlic powder

1 cup egg noodles

15-oz. can tomatoes

2 cups mixed chopped vegetables

Directions

Cover bones with water and add salt, onion and peppercorns. Simmer, covered, for 3 hours. Remove bones and boil to reduce stock to 6 cups.

Meanwhile, combine ground beef, egg, bread crumbs, tomato juice, salt, onion and garlic powder. Shape into small balls and fry until a rich brown color. Drain and set aside.

Cook noodles in salted water and drain.

Add vegetables and tomatoes to stock and cook until just tender. Add noodles and meatballs and boil gently for 15 minutes.

Serves 8.

—Shirley Hill

Habitant Pea Soup 

Considered a national dish in Canada, this soup originated in Quebec and is simple, substantial and delicious.

Ingredients

1 lb. split yellow peas

2 qts. water

1 small carrot, grated

1 medium onion, diced

2 tsp. salt

2 sprigs parsley, minced

1 bay leaf

2 thick slices heavily smoked bacon

Pepper

Directions

Soak the peas in water overnight. In the morning, bring to a boil in a large saucepan and add carrot, onion and salt. Reduce heat to simmer.

Add parsley, bay leaf and chopped bacon to the soup and simmer for 3 to 4 hours, until thick, adding additional water as needed.

Remove bay leaf, adjust seasonings and serve.

Serves 6 to 8.

—Cary Elizabeth Marshall

Vegetable Beef Soup

This soup can be stored in the refrigerator and reheated, with additional leftover vegetables, for several days running.

Ingredients

Beef bones 

2 cups canned tomatoes or tomato juice 

2 onions, chopped 

Small handful celery leaves, chopped 

3 large potatoes, peeled & diced 

6 carrots, diced 

2 cups leftover cooked vegetables & gravy

½ cup rice or barley 

¼ tsp. each of savory, marjoram, thyme & cumin 

1 bay leaf 

Salt & pepper 

1 tsp. Worcestershire sauce or soy sauce

Directions

Cover bones with cold water and bring to a boil. Simmer for several hours. Remove bones, cut off meat and return meat to stock. Chill and skim off fat. Reheat stock to boiling and add vegetables and seasonings. Simmer until vegetables are tender.

Serves 6 to 8.

—Ruth Anne Laverty

Minestrone

Ingredients

1 clove garlic, minced 

1 medium onion, chopped 

½ cup chopped celery 

1 Tbsp. oil 

1 cup diced carrots 

1 cup shredded cabbage 

19-oz. can tomatoes 

5 cups beef stock

½ cup chopped parsley

½ tsp. pepper 

Salt 

1 cup broken spaghetti noodles 

1 cup thinly sliced zucchini 

2–3 cups cooked kidney beans, undrained 

2 cups cooked beef, finely chopped 

Grated Parmesan cheese to garnish

Directions

In a heavy pot, sauté garlic, onion and celery in oil. Add carrots, cabbage, tomatoes, stock, parsley, pepper and salt. Cover and simmer for 20 minutes.

Add noodles, zucchini, beans and meat. Simmer 10 minutes longer or until spaghetti and vegetables are cooked. Add more salt if necessary.

Serve topped with freshly grated Parmesan cheese and accompanied by hot crusty bread.

Serves 6.

—Jan Gilbert

Bean & Ham Soup

Ingredients

1½ cups dried lima beans

2 lbs. ham, with bone

1 large onion, quartered

1 large clove garlic, crushed

8¾ cups water

1 bouquet garni, consisting of 4 parsley sprigs, 1 spray thyme & 1 bay leaf 

½ tsp. white pepper 

20 large black olives, cut in half 

3 Tbsp. chopped parsley to garnish

Directions

Put the beans in a bowl, cover with water and let soak overnight. Drain and place in a large saucepan with the ham, onion and garlic. Add water, place the pot on high heat and bring to a boil.

Add the bouquet garni and pepper to the pot and stir well. Lower the heat and simmer the soup for 1½ to 2 hours, or until the beans are cooked.

Remove the meat and cut into pieces. Remove the bouquet garni and discard. Purée some of the beans and return to soup to thicken. Stir in the ham pieces and the olives. Taste and add more salt and pepper if necessary. Pour the soup into bowls and garnish with parsley.

Serves 6 to 8.

—Dolores de Rosario

Pea Soup

Ingredients

1 ham bone

1 large onion, chopped

1 rib celery, chopped

1 cup chopped celery leaves

1 carrot, finely diced

1 bay leaf

1 lb. split peas

Salt & pepper

2 sprigs fresh parsley

1 cup sour cream

Directions

Place all Ingredients except sour cream in large, heavy pot and cover with cold water. Bring to a boil, lower heat and simmer for several hours, until peas are very soft.

Remove bone and chop meat. Put soup through blender, 2 cups at a time, and return to pot with chopped ham. Add sour cream, stir and heat through.

Serves 12.

—Virginia Mitchell

Navy Bean Soup

Ingredients

2 cups navy beans

6 cups water

1 large onion

1 large stalk celery

2 carrots 

Bay leaf 

Salt

Directions

Cook beans in water until tender — 45 minutes to 1 hour. Add remaining Ingredients and cook until vegetables are tender  — 1 to 2 hours.

Serves 6.

—Nel vanGeest

Borscht

Ingredients

6 medium beets 

1 medium onion 

1 medium potato 

1 medium apple 

2 carrots 

½–1 lb. beef, tenderized & thinly sliced 

2 Tbsp. butter

6–8 cups boiling water 

½ small cabbage 

Salt & pepper 

1 tsp. dill weed 

½ cup lemon juice 

Sour cream to garnish

Directions

Peel vegetables and apple and grate coarsely. Brown meat in oil in large soup pot.

Melt butter, add vegetables except cabbage, and cook, covered, for 1 hour, stirring occasionally.

Add boiling water, cabbage, salt, pepper, dill weed and lemon juice. Cook 15 minutes longer. Adjust seasonings if necessary. Serve with sour cream.

Serves 8.

—Lois Pope

Fresh Tomato Soup

Ingredients

½ cup chopped onion 

¼ cup butter 

¼ cup flour 

1 cup water 

6 medium tomatoes, peeled, seeded & diced

1 Tbsp. minced parsley 

1¼ tsp. salt 

½ tsp. thyme leaves 

¼ tsp. pepper 

1 bay leaf 

Lemon slices to garnish

Directions

In a 3-quart saucepan over medium heat cook onion in butter until tender. Stir in flour until blended. Gradually stir in water.

Add tomatoes and remaining Ingredients, except lemon slices, and heat mixture until boiling. Reduce heat to low, cover and simmer for 30 minutes, stirring frequently. Add more water if needed. Discard bay leaf. Serve with lemon slices.

Serves 3 to 4.

—Margaret Godbeer Houle

Tomato & Cheddar Cheese Soup

Ingredients

4 cups finely chopped onions 

½ lb. butter 

12 cups crushed tomatoes

12 cups water

18 cups grated Cheddar cheese

12 cups sour cream

Directions

Sauté onions in butter until soft. Add tomatoes, water and cheese and cook, stirring, until cheese is mostly melted.

Stir in sour cream.

Serves 50 to 70.

—Terry Shoffner

Spinach Soup

Ingredients

4 cups chicken stock 

¾ lb. spinach

Hard-boiled eggs & sour cream to garnish

Directions

Bring stock to a boil. Wash spinach and tear into bite-sized pieces. Add to boiling stock and simmer briefly.

Place in individual bowls and garnish with sour cream and hard-boiled eggs.

Serves 4.

—Carole Peterson 

Mushroom Barley Soup

Ingredients

½ cup raw barley 

4 cups vegetable or chicken stock 

½ cup chopped celery 

½ cup diced carrots 

3 Tbsp. butter

1 clove garlic

1 cup chopped mushrooms

½ cup chopped onion

Salt

Directions

Cook barley in stock over low heat for 45 minutes or until barley is tender.

Meanwhile, sauté celery and carrots in butter with garlic. After 10 minutes add mushrooms and onion. Cook until onion is soft. Remove garlic.

Add vegetables to barley and stock and cook for 5 minutes.

Serves 4.

—Debbi Walsh

Sherried Wild Rice Soup

Ingredients

2 Tbsp. butter

1 Tbsp.–½ cup minced onion

¼ cup flour

4–5 cups chicken stock

1–2 cups cooked wild rice

½ tsp. salt

1 cup light cream

¼ cup dry sherry

Parsley or chives, minced

Directions

Melt butter in saucepan, add onion and cook until onion is golden. Blend in flour and stock, stirring constantly until thickened. Stir in rice and salt and simmer 5 minutes.

Blend in cream and sherry and simmer until well heated. Garnish with minced parsley or chives.

Makes 6 cups.

—Anne Ulmer 

Miso Soup

Ingredients

2 carrots

2 onions

Oil for frying

4 cups water

1 strip kombu (seaweed), chopped & soaked 

until soft 

4 Tbsp. miso

Directions

Chop carrots and onions and fry in oil. Bring water to a boil, add vegetables and seaweed and simmer for 20 to 30 minutes.

Remove from heat and add miso. Stir.

Serves 4.

—Terry Bethune

Manhattan Clam Chowder 

Ingredients

¼ cup chopped onion

2 Tbsp. butter

1 cup diced potato

¼ cup chopped celery

2 cups boiling water

1 cup canned tomatoes

1 tsp. salt

Pepper

¼ tsp. thyme

1 cup chopped clams

1 cup clam liquor

Directions

Brown onion in butter. Add potato, celery and boiling water and cook for 10 minutes or until potato is tender.

Add remaining Ingredients and simmer for 20 minutes.

Serves 4 to 6.

—Delia Schlesinger

Fish Chowder 

Ingredients

2 slices bacon 

1 medium onion, chopped 

¼ green pepper, chopped 

1 medium potato, peeled & sliced 

½ pkg. frozen cod fillets, thawed 

1 cup water

1 tsp. salt 

1 bay leaf 

⅛ tsp. basil, thyme or fennel 

3 Tbsp. flour 

1 cup milk 

1 cup table cream

Directions

Fry bacon in large heavy saucepan until crisp. Lift out and crumble. Turn heat to low and fry onion and green pepper for 2 minutes. Drain and reserve bacon fat. Put potato, fish, water and seasonings in pot, bring to a boil and simmer gently, covered, for 10 minutes.

Remove fish, separate into large chunks and return to the pot. Blend together 3 Tbsp. reserved bacon fat, flour and milk. Add to pot, discarding bay leaf. Add cream and bacon bits. Reheat, without boiling, and stir gently as it thickens.

Serves 4 to 6.

—Joan Graham

Cream of Cauliflower Soup

Ingredients

½ cup butter

1 onion, finely chopped

2 stalks celery, finely chopped

1 apple, peeled & finely chopped

1 tsp. curry powder

¼ cup flour

4 cups chicken stock

1 small head cauliflower, cut into 

small flowerettes 

1 egg yolk, lightly beaten 

1 cup light cream 

Salt & pepper 

2 Tbsp. parsley, to garnish

Directions

Melt butter and sauté onions, celery and apple. Sprinkle with curry powder and flour. Cook, stirring, for 2 more minutes.

Gradually stir in stock. Bring to a boil and add the cauliflower. Cook, covered, for 10 minutes. Combine egg yolk and cream and gradually stir into mixture. Heat but do not boil.

Sprinkle each serving with parsley.

Serves 4.

—Olga Harrison

Leek & Potato Soup

This is a hearty variation of the cold soup, vichyssoise. It can be blended immediately before serving for a smoother texture.

Ingredients

1 slice bacon

1 oz. butter

1 lb. potatoes

2 large leeks

1½ cups chicken stock

Salt & pepper 

½ cup milk 

½ cup grated cheese 

Parsley

Directions

Cut up the bacon and fry in butter. Peel and cut potatoes, and clean and cut up leeks. Add to the saucepan and fry for 5 minutes. Stir in stock, add salt and pepper to taste. Cover and simmer for 30 minutes until the vegetables are tender. Add milk and reheat but do not boil. If desired, blend for a few seconds. Serve with grated cheese and parsley.

Serves 4.

—Mary Rogers

Potato Soup

Ingredients

5 medium potatoes 

Garlic salt 

½ small onion, chopped 

Celery salt

2 Tbsp. butter 

¼ cup flour 

3 cups milk

Directions

Peel and wash potatoes and cut into 1-inch pieces. Cover with water and bring to a boil. Add garlic salt, onion and celery salt and cook until potatoes are tender.

Remove from heat; do not drain. Mash well. Cover with a lid and set aside.

Melt butter in a small saucepan and slowly add flour to make a fine paste. Remove from heat.

Return potatoes to heat and add flour paste a little at a time. Bring to a boil, stirring constantly. Add milk slowly, stirring to avoid scorching, and cook until thoroughly heated.

Serves 4.

—Deborah Exner 

Cheesy Onion & Potato Soup

Ingredients

3 medium onions, chopped

2 Tbsp. butter

4 medium potatoes, peeled & cubed

2 cups chicken stock

¼ tsp. salt

Pepper

3 cups milk

1 cup shredded Cheddar cheese

Directions

Cook onions in butter until soft but not brown. Add potatoes, stock, salt and pepper. Cover, bring to a boil, then simmer until potatoes are tender, about 15 minutes.

Remove from heat and blend in parts in blender or food processor. Return to saucepan, add milk and cheese and reheat slowly until cheese melts. Do not boil.

Makes 6 servings.

—Christine Steele

Springtime Soup

This soup is a wonderful way to serve fresh, young vegetables —their delicate flavors are preserved by the short cooking time. Vegetables may be varied according to season.

Ingredients

1 cup chopped green onions

1 cup chopped baby beets & tops

1 cup chopped new carrots & tops

1 cup chopped new potatoes

1 cup edible podded peas

1 cup sliced green beans

6 cups goat’s milk (light cream may be

substituted)

Salt

Directions

Cook vegetables until tender in just enough water to prevent scorching. Add milk or cream and salt to taste. Heat to serving temperature, but do not boil.

—Harvey Lyons 

Mushroom Soup

Ingredients

½ cup butter

¼ cup chopped onion 

½ lb. mushrooms, chopped 

¼ cup flour 

1 tsp. salt

Pepper

1 cup chicken broth

3 cups milk

1 Tbsp. lemon juice

Parsley

Directions

Sauté onions in butter until tender. Remove and set aside. Sauté mushrooms until soft  — about 10 minutes. Blend in flour, salt and pepper and gradually stir in broth and milk. Cook until mixture thickens and comes to a boil.

Add onions, lemon juice, salt and pepper and simmer 10 minutes. Serve with sprinkle of parsley.

Serves 6.

—Mary VanderSchaaf 

Won Ton Soup

Ingredients

2 water chestnuts, finely chopped 

½ lb. ground pork 

1 lb. won ton wrappers

6 cups chicken stock

1 small head chard or spinach, chopped

Chopped green onion to garnish

Directions

Mix water chestnuts with ground pork.

Place a small amount of the meat on one corner of each won ton wrapper. Fold up meat and roll toward the center. Shape into a crescent. Boil the won ton in batches in boiling water and drain. Combine chicken stock and chard or spinach. Add won ton and heat thoroughly.

Serve sprinkled with green onion.

Serves 6.

—Bryanna Clark 

Squash Blossom Soup 

This soup provides a tasty way to thin out the garden in late July when the squash looks as though it is going to overrun everything else.

Ingredients

3 Tbsp. butter

⅔ cup minced onion

36 squash blossoms, stems discarded & coarsely chopped

3 cups chicken stock

1 cup light cream

1 egg yolk

Salt, pepper & nutmeg

Directions

Melt butter in heavy saucepan over medium heat. Add onion and sauté until soft. Stir in blossoms and soften.

Add stock and bring to a boil, reduce heat, cover and simmer for 10 minutes.

Beat cream with egg yolk, then stir in a small amount of hot stock. Slowly add this mixture to the rest of the soup, stirring constantly. Heat through and season to taste.

Serves 3 to 4.

—Ingrid Birker

Avoglimono 

This Greek lemon soup has a smooth texture and is simple to assemble.

Ingredients

2 eggs

1 lemon

6 cups chicken stock

Salt

4 slices lemon to garnish

Directions

Beat eggs until frothy. Squeeze juice from lemon into the eggs, drop by drop, beating the whole time.

Heat chicken stock and stir in the lemon and eggs, adding salt to taste. Beat while heating for 1 minute.

Serve each bowl with a thin slice of lemon floating on top.

Serves 4.

—Cary Elizabeth Marshall

Hungarian Soup

Ingredients

3–4 medium potatoes 

3 Tbsp. butter 

2 Tbsp. flour 

1 large tsp. Hungarian paprika 

1–2 carrots, chopped 

½ onion, chopped

1 small tomato, minced

1½ cups cubed turnip

Salt

8 cups water

1 cup spaghetti, broken into 1-inch lengths

Directions

Peel potatoes, cut into small cubes and reserve in cold water. Melt butter in large pot and add flour, stirring until golden brown. Add paprika, potatoes, carrots, onion, tomato, turnip and salt. Add water.

Simmer, covered, until vegetables are partially done. Add spaghetti and cook until tender.

Serves 6.

—Darlene Abraham

Cold Yogurt Cucumber Soup

Ingredients

2 medium-sized cucumbers

Olive oil 

½ tsp. salt 

1 tsp. minced garlic 

2 Tbsp. chopped fresh dill

Pepper

2 cups yogurt

1 cup iced water

⅓ cup chopped walnuts or almonds

Directions

Peel cucumbers if necessary. Cut in quarters lengthwise, then slice. Toss with a little olive oil to glaze them lightly. Add salt, garlic, dill and pepper to taste.

Chill for 1 to 3 hours. Drain and combine with yogurt, iced water and nuts. Check seasoning and serve very cold.

Serves 4.

—N. Burk

Fruit Moos 

Frozen or dried fruits are as good in this soup as fresh ones. If you are using dried fruit, soften it first in water or juice.

Ingredients

1 cup plums

1 cup peaches

1 cup rhubarb

1 cup cherries, pitted

Water

1 cup sugar

3 Tbsp. flour

Directions

Slice plums and peaches and chop rhubarb into 1-inch pieces. Place in saucepan with cherries and water to cover. Cook until tender. Remove fruit.

Combine sugar and flour and blend with enough water to make a thick paste. Stir into the water in saucepan and cook, stirring, over low heat until the mixture resembles a white sauce.

Add fruit and heat through. Taste and add sugar if a sweeter soup is desired.

Serve with heavy sweet cream.

Serves 4 to 6.

—Valerie Lanctôt

Cold Cucumber Soup

Ingredients

2 Tbsp. butter 

¼ cup chopped onion 

2 cups diced, peeled cucumber 

½ cup chopped celery leaves 

1½ cups basic white sauce, page 129 

1 large potato, cooked, peeled & finely diced

Salt & pepper

¼ tsp. dry mustard

¾ cup water

Parsley to garnish

Directions

Melt butter, add onion and cook until transparent. Add cucumber, celery leaves, white sauce, potato, salt, pepper, mustard and water. Bring to a boil, reduce heat and cook for 10 minutes.

Blend in a blender for 40 seconds. Chill for several hours. Serve garnished with parsley.

Serves 4 to 6.

—Shirley Hill

Mushroom Potato Soup

Ingredients

½ lb. mushrooms, chopped

1 medium onion, minced

1 Tbsp. butter

5 cups water

2 potatoes, peeled & cubed

2 tsp. soy sauce

Worcestershire sauce

1 Tbsp. lemon juice 

1 tsp. salt 

Pepper 

½ Tbsp. cornstarch 

⅛ tsp. nutmeg 

Chopped chives

Directions

In a Dutch oven, cook mushrooms and onion in butter for about 5 minutes. Stir in water and bring to a boil. Add potatoes, soy sauce, Worcestershire sauce, lemon juice, salt and pepper. Cover and simmer for about 45 minutes. Add cornstarch (in a paste made by adding a small amount of cold water) and stir until mixture thickens slightly. Top with nutmeg and chopped chives.

Serves 8.

—Anne Ulmer

Mushroom Leek Soup

Ingredients

2 bunches leeks 

½ cup butter 

½ lb. mushrooms, chopped or sliced 

¼ cup flour 

1 tsp. salt

Cayenne

1 cup chicken stock

3 cups milk

1 Tbsp. dry sherry

Salt & pepper

Directions

Wash leeks well; slice and use white part only. In ¼ cup butter, sauté leeks until tender but not browned. Remove and set aside. In remaining butter, sauté mushrooms until soft — about 10 minutes. Blend in flour, salt and cayenne. Gradually stir in stock and milk. Cook, stirring, until mixture thickens and comes to a boil. Add leeks, sherry and salt and pepper to taste. Simmer for 10 minutes.

Serves 4.

—Vanessa Lewington

Onion Soup

Ingredients

4–6 large onions

3–4 Tbsp. butter

4–5 cups chicken stock

¼ tsp. thyme

2 egg yolks, beaten with a little water

Directions

Halve onions and slice thinly. Sauté in butter until golden. Add stock and thyme, bring to a boil and cook for 15 minutes.

Blend about three-quarters of the soup in blender and return it to soup pot. Bring back to a boil and stir in egg yolks. Serve.

Serves 4.

—Gabriele Klein

Noel’s Soup

Ingredients

1 cup finely chopped zucchini

1 cup finely chopped celery

¼ cup finely chopped green pepper

48-oz. can tomato juice

2 cups chicken or beef stock

1 small onion, chopped

Oregano

Salt & pepper

Directions

In a large pot, lightly sauté the zucchini, celery and green pepper. Add juice, stock and onion. Season with oregano, salt and pepper and simmer for 20 minutes.

Serves 4 to 6.

—Patricia Daine

Parsley Soup 

Ingredients

4 cups chicken stock 

2 cups firmly packed, chopped parsley 

½ cup chopped onion 

½ tsp. salt 

Pepper

1 cup milk

2 cups peeled & diced potatoes

2 Tbsp. butter

¼ cup flour

1 Tbsp. dry sherry

Parsley

Directions

Place chicken stock, parsley, onion, salt and pepper in heavy saucepan. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Strain and reserve stock.

Place milk and potatoes in small saucepan, cover and cook over medium heat until potatoes are tender — about 15 minutes. Set aside.

Melt butter, stir in flour and cook over low heat, stirring constantly, until smooth and bubbly. Slowly stir in stock, heat to boiling and cook, continuing to stir, until slightly thickened — about 2 minutes. Reduce heat. Add potato mixture and sherry and heat through. Garnish with parsley.

Serves 4.

—Pam Collacott

Strawberry Soup

Ingredients

2 pints strawberries 

2 cups yogurt 

½ cup orange juice 

½ cup sugar 

½ cup water 

⅛ tsp. cardamom

Directions

Combine all Ingredients and mix well in blender. Chill and serve.

Serves 4 to 6.

—M. Cummings

Zucchini Soup

There can never be too many zucchini recipes for those who garden. This soup can be made from either freshly harvested or frozen zucchini. The addition of cream cheese makes the flavor irresistible.

Ingredients

1 large onion, sliced

1 clove garlic, crushed

4 Tbsp. butter

4 medium zucchini, chopped

1 tsp. basil

½ tsp. oregano

4 cups chicken stock

4 oz. cream cheese

Salt & pepper

Directions

Sauté onion and garlic in butter for 5 minutes. Add zucchini and herbs and cook over low heat for 5 minutes. Stir in chicken stock and heat through. Blend with cream cheese until smooth. Return to pot, add salt and pepper and heat.

Serves 4.

—Sharon Sims

Rhubarb Soup

In Finland, as in other Scandinavian countries, fruit soup is popular and may be served either as a dessert or at the beginning of a meal.

Ingredients

2 lbs. red rhubarb

8 cups water

1 stick cinnamon

2 slices lemon

½ cup sugar

2 Tbsp. cornstarch

⅓ cup cold water

1 egg yolk, beaten

½ cup heavy cream, whipped

Directions

Cut rhubarb into 1-inch pieces and cook in 8 cups water until tender. Drain liquid through sieve, discarding pulp. Return juice to saucepan and cook with cinnamon and lemon for 5 minutes. Add sugar.

Mix cornstarch with ⅓ cup water and stir into hot juice. Cook, stirring constantly, for 5 minutes. Remove cinnamon and lemon.

Just before serving, combine beaten egg yolk with whipped cream and stir into hot soup.

Serves 8 to 10.

—Ingrid Birker

Chicken Curry Soup

Ingredients

3 lbs. chicken 

10 cups water

½ cup butter 

1 onion, chopped 

1 Tbsp. flour 

1 Tbsp. curry powder 

26-oz. can tomatoes

1 green pepper, diced 

1 lb. carrots, diced 

2 apples, diced 

2 stalks celery, diced 

1 tsp. mace 

½ tsp. pepper 

¼ cup rice

Directions

Cook chicken in water until tender — about 2 hours. Remove chicken from stock and set stock aside. Debone chicken, fry in butter and return to stock. Brown onion in remaining butter.

Combine flour and curry powder, adding a little water to form a paste. Add to onion and mix well.

Stir remaining Ingredients into onion mixture, then add stock and chicken. Bring to a boil, reduce heat and simmer until vegetables are tender and rice is cooked.

Serves 8.

—Kathryn MacDonald

Hearty Meatball Soup

Ingredients

2 Tbsp. oil

1 medium onion, chopped

1 stalk celery with top, chopped

28-oz. can tomatoes

2 cups beef stock

1 lb. ground beef

1 egg 

Grated Parmesan cheese 

Salt & pepper

½ cup elbow macaroni 

Chopped fresh parsley

Directions

Heat oil in large saucepan and sauté onion and celery for 5 minutes, or until tender. Add tomatoes and stock and cook over medium heat until mixture comes to a boil. Reduce heat and simmer.

Meanwhile, combine beef, egg, 1 Tbsp. Parmesan cheese, 1 tsp. salt, and pepper to taste. Shape into small (about 1-inch) meatballs and fry until browned. Drain off fat and drop into soup. Cover and simmer for about half an hour. Add macaroni, cover and simmer for 20 minutes longer, or until macaroni is tender.

To serve, sprinkle with Parmesan cheese and chopped parsley.

Serves 6.

—Judith Asbil

Meal in a Soup

Ingredients

1 lb. ground beef

2 medium onions, sliced

3 stalks celery, sliced

2 large carrots, sliced

1 medium potato, diced

1 parsnip, diced

1½ cups cauliflower florets

9-oz. can tomatoes

½ tsp. salt 

⅛ tsp. pepper

½ tsp. basil 

¼ tsp. rosemary 

½ tsp. thyme 

½ tsp. sage 

6 cups water 

1 cup macaroni

Directions

Brown ground beef and drain well. Add remaining Ingredients except macaroni. Cover and bring to a boil. Reduce heat and simmer for 30 minutes.

Add macaroni about 7 to 10 minutes before end of cooking time.

Serves 4 to 6.

—Susan Ching

Beef Lentil Soup

Ingredients

1 lb. ground beef

1 medium onion, chopped

1 clove garlic, finely chopped

1 cup chopped mushrooms

28-oz. can tomatoes

1 medium stalk celery, sliced

1 large carrot, sliced

1 cup dried green lentils

3 cups beef stock

¼ cup red wine

1 bay leaf

2 Tbsp. snipped parsley

2 tsp. sea salt

¼ tsp. pepper

Directions

Cook and stir ground beef, onion and garlic in large pot until beef is light brown; drain. Stir in remaining Ingredients. Heat to boiling, then reduce heat. Cover and simmer, stirring occasionally until lentils are tender — about 40 minutes.

Serves 4 to 6.

—Lois Verfaillie

Beef & Barley Soup

Ingredients

2 cups stewing beef, browned 

9 cups cold water 

1 cup tomato juice 

1 cup raw barley 

½ cup finely chopped onion

½ cup carrots, cut in very thin strips

3 beef bouillon cubes (optional)

1 tsp. salt

⅓ cup finely chopped celery

Directions

Combine all Ingredients in large pot and simmer, covered, for 3 hours or until barley is tender. Taste for salt and adjust if necessary.

—Wendy Neelin

Lamb & Lentil Soup

Ingredients

1 cup dried lentils

1½ lbs. lamb shoulder, trimmed of fat & diced

2 Tbsp. vegetable oil

1 large onion, chopped

1 small turnip, peeled & diced 

2 carrots, peeled & diced 

6 cups beef broth 

Salt & pepper

Directions

Rinse lentils in cold water, place in bowl and cover with fresh, cold water. Soak for 2 hours, then drain.

In a pot, cook the lamb in oil over medium heat until evenly browned. Add the onion and cook until soft. Stir in the drained lentils, turnip, carrots, broth and salt and pepper.

Simmer, stirring frequently, for 3 hours, or until the lamb is fork-tender. Adjust seasonings.

Serves 6.

—Janet Ueberschlag

Leek & Lentil Soup

Ingredients

2 Tbsp. butter

2 Tbsp. oil

2 large leeks, chopped

1 medium onion, chopped

1 clove garlic, minced

1 cup lentils, washed

¼ cup pot barley

6 cups chicken stock

1 large carrot, sliced

1 large potato, chopped

1 stalk celery, chopped

2 cups canned tomatoes, chopped

Thyme

1 bay leaf, crumbled

Salt & pepper

Chopped parsley

Directions

In a big, heavy soup pot, melt the butter and oil. Add leeks, onion and garlic. Cook for a few minutes to soften.

Add lentils, barley and stock. Bring to a boil, then cover and simmer for about half an hour.

Add vegetables and seasonings. Cover and simmer about an hour longer, or until the vegetables are tender. Add parsley during last few minutes. Season to taste.

Serves 12.

—Sylvia Petz

Indian Lentil Soup

This soup makes an excellent accompaniment to a curry, and is delicious topped with a spoonful of yogurt. For a hearty lunch, serve this soup with warmed pita bread.

Ingredients

2 cups lentils

8 cups chicken or vegetable stock

1 onion, chopped

1 stalk celery, chopped

1 carrot, shredded

1 tsp. salt

¼ tsp. pepper 

1 tsp. curry 

½ tsp. cumin 

½ tsp. coriander 

¼ tsp. turmeric 

¼ tsp. garlic powder

Directions

Put lentils in soup pot, cover with stock and bring to a boil. Add vegetables. Lower heat to simmer and add all spices. Simmer until lentils are soft, and soup is thickened with dissolved lentils — about 1 hour.

Serves 8.

—Marcy Goldman-Posluns

Bean Soup

Ingredients

3 cups dry white pea beans 

10 slices bacon 

3 cups chopped onion 

1½ cups diced celery 

10 cups liquid (use bean stock, adding water if 

necessary)

1 Tbsp. salt 

1 tsp. pepper 

2½ quarts milk 

¼ cup chopped parsley 

1½ cups grated carrot or other vegetable

Directions

Soak beans. For each cup of beans, add 2½ to 3 cups of water. Let stand for 12 hours, or overnight. Or, for a quick soak, slowly bring to a boil and cook gently for 2 minutes. Remove from heat and let stand 1 hour. Drain beans, reserving liquid.

Fry bacon until crisp, then drain. Sauté onion and celery in bacon fat until onion is transparent. Add bean liquid, beans and seasonings. Cover and cook until beans are tender and water is almost absorbed, about 2 hours. Add milk, parsley and carrot and bring to a boil. Sprinkle with crumbled bacon and serve.

Serves 16.

—Nancy Willard

Austrian Cream Cheese Soup

Ingredients

6 Tbsp. butter

6 medium leeks, finely chopped

4 celery stalks, finely chopped

6 Tbsp. flour

8 cups chicken stock

1 tsp. salt

1 lb. cream cheese, at room temperature 

2 cups yogurt, at room temperature 

4 egg yolks, beaten 

White pepper 

Parsley, chopped

Directions

Melt butter in heavy soup pot and sauté leeks and celery until limp. Stir in flour and cook, stirring, for 2 to 3 minutes. Add stock and salt, bring to a boil and simmer for 15 minutes.

Whisk cream cheese, yogurt and egg yolks until smooth. Add 2 cups of soup to cheese mixture, blend thoroughly and return to the pot. Stir until smooth and heat through, but do not boil. Sprinkle with pepper and parsley.

Serves 10.

—Charlene Skidmore

Souppa Fakki

This thick Greek bean soup served with fresh baked rolls and a salad can take the chill out of a cold winter’s day.

Ingredients

1 lb. brown lentils

1 medium onion, coarsely chopped

2 stalks celery with tops, chopped

2 cloves garlic, minced

½ cup olive oil

3 Tbsp. tomato paste

1 Tbsp. wine vinegar

Salt & pepper

Directions

Put lentils in a 2-quart saucepan and cover with water 2 inches above lentils. Add onion, celery, garlic, olive oil, tomato paste and pepper. Cover, bring to a boil, reduce heat and cook slowly over medium heat for 30 minutes.

Check occasionally and add more water if needed. Soup should be thick. Just before serving, add vinegar and salt to taste.

Serves 4.

—Jan Post

Broccoli Garbanzo Soup

Ingredients

¼ cup butter 

¼ cup flour 

1 tsp. salt 

⅛ tsp. pepper 

2 tsp. turmeric

4 cups milk

1 cup cream

2 cups broccoli, steamed & cut into ½-inch 

pieces

1½ cups cooked garbanzo beans, drained

Directions

Melt butter in 3-quart saucepan. Stir in flour, salt, pepper and turmeric. Cook slowly until mixture is smooth and bubbly. Using a wire whisk, gradually stir in the milk. Bring to a boil, stirring constantly, and cook for 1 minute. Add the cream, broccoli and garbanzo beans and heat through gently.

Serves 4.

—Kristine Reid

Pork Hock & Lima Bean Soup

Ingredients

1 lb. dry baby lima beans

2 pig’s feet or pork hocks

2 bay leaves

1 Tbsp. salt

4 onions, coarsely chopped

Several stalks celery, chopped

Directions

Soak beans overnight in water to cover. Drain and combine with remaining Ingredients, add water and cook until the beans are tender and meat falls away from the bones.

Serves 6.

—V. Alice Hughes

Creamy Cauliflower Soup

The addition of Worcestershire sauce to this recipe gives the soup a pleasant bite. For those wishing a milder flavor, it could be omitted.

Ingredients

1 head cauliflower, cut into bite-sized pieces 

¼ cup butter 

1 medium onion, chopped 

2 Tbsp. flour

2 cups chicken stock 

2 cups milk or cream 

½ tsp. Worcestershire sauce 

¾ tsp. salt 

1 cup grated Cheddar cheese

Directions

Cook cauliflower in about 1 cup water. Drain and reserve liquid. Set cauliflower aside. Melt butter, add onion and cook until soft.

Blend in flour, add stock and bring to a boil, stirring well. Stir in 1 cup cauliflower liquid, milk, Worcestershire sauce and salt. Add cauliflower and cheese and heat through.

Serves 6.

—Ann Kostendt

Cream of Leek Soup

The leek is considered by many to be king of the soup onions. Because of their growing method, it is essential to wash leeks extremely carefully to rid them of all the trapped dirt.

Ingredients

5 large leeks

¼ cup butter

Salt & pepper

3 cups milk

1 Tbsp. flour

2–3 egg yolks, beaten

Directions

Wash and cut up leeks and cook in butter in heavy pan until soft but not browned. Add water to cover and salt and pepper. Simmer for 15 minutes. Blend well. Add milk and flour and bring to a boil. Just before serving, add egg yolks, beating the soup well as you add the yolks.

Serves 4.

—Annick Hardie

Mushroom Bisque

Ingredients

4 cups chicken stock 

½ lb. mushrooms, chopped 

1 onion, minced 

¼ cup butter

¼ cup flour

1 cup milk

1 tsp. thyme

Salt & pepper

Directions

Combine stock, mushrooms and onion and simmer for 20 minutes.

In another pot, melt butter and stir in flour. When smooth, gradually add milk, stirring constantly, and cook until thick. Gradually stir into soup. Add seasonings.

Serves 4.

—Billie Sheffield

Legume Grain Soup

Ingredients

2 cups split peas

¼ cup brown rice

¼ cup pot barley

4 Tbsp. oil

1 medium onion, chopped

3–5 cloves garlic, crushed

2 stalks celery, chopped

½ green pepper, chopped 

2 pork hocks 

1 Tbsp. dried parsley 

1 Tbsp. tamari sauce 

1½ tsp. salt 

⅛ tsp. pepper 

Few drops Worcestershire sauce

Directions

Bring 4 cups water to a boil. Add split peas, rice and barley; cover and simmer.

Meanwhile, in a large soup pot, heat oil. Sauté onion, garlic, celery, green pepper and pork hocks for 10 minutes. Add 10 cups hot water, split pea mixture and remaining Ingredients. Simmer, covered, for 1½ to 2 hours, stirring occasionally.

Remove meat and bones from soup, discard bones, chop meat and return to pot.

Serves 12.

—John Osborne

Vegetable Chowder

Ingredients

3 slices bacon, diced 

½ cup chopped onion 

1 cup creamed corn 

1 cup chopped green beans

1 cup tomatoes

½ tsp. salt

¼ tsp. pepper

4 cups hot milk

Directions

Fry bacon in a large saucepan, add onion and sauté until tender. Add remaining Ingredients and heat to almost boiling, stirring constantly.

Serves 4.

—Vicki deBoer

Ham & Potato Chowder

Ingredients

1 large onion, chopped 

3 Tbsp. butter 

½ cup water 

6 medium potatoes, cut in ½-inch cubes 

4 Tbsp. flour blended with 

½ cup milk

3½ cups milk

2 cups cubed, cooked ham

1 tsp. salt

½ tsp. thyme

¼ tsp. pepper

Directions

Sauté onion in butter until tender. Stir in water and potatoes, cover and cook for 10 to 15 minutes. Stir in flour-milk mixture. Add milk, ham, salt, thyme and pepper and stir well.

Cover and cook for 5 to 10 minutes, or until potatoes are tender and soup is hot.

Serves 6.

—Janice Chammartin

Dilled Tomato Soup

This soup can be made equally successfully with canned or frozen tomatoes as with fresh. The dill, however, must be fresh — this is what gives the soup its delicious, definitive flavor.

Ingredients

10 large ripe tomatoes

1 large onion

2 cloves garlic, minced

3 Tbsp. butter

5 Tbsp. flour

2 tsp. tomato paste

5 cups chicken stock

1 cup whipping cream

4 Tbsp. dill weed

Salt & pepper

Directions

Coarsely chop 8 tomatoes without removing skins. Chop onion and sauté with garlic and 4 of the tomatoes in butter for 3 minutes. Remove from heat. Blend in flour, tomato paste and stock and bring to a boil. Lower heat, add 4 tomatoes and simmer for 15 minutes. Add cream.

Peel and chop remaining 2 tomatoes and add to soup with dill, salt and pepper. Heat through, stirring well so cream does not curdle.

Serves 8.

—Ingrid Birker

Seafood Chowder

Ingredients

½ lb. fresh halibut or cod 

½ lb. fresh salmon 

½ lb. fresh crabmeat 

Lobster meat 

Clams 

2–3 Tbsp. butter 

1 onion, finely chopped 

2–3 stalks celery, chopped 

Celery leaves, finely chopped

1 small clove garlic, minced 

3–4 potatoes, peeled & diced 

2 large carrots, sliced 

1 bay leaf 

2 cups milk or cream 

2 Tbsp. cornstarch 

1 tsp. salt 

¼ cup butter

Directions

Chop and combine halibut, salmon and crabmeat, adding lobster and clams to taste. Set aside.

Melt butter in large, heavy pot and sauté onion, celery, celery leaves and garlic until tender. Add potatoes, carrots and bay leaf and cover with water. Cover and simmer until vegetables are tender but crisp — 15 to 20 minutes.

Add fish mixture and continue to simmer until fish is flaky. Combine milk and cornstarch and stir into soup. Add salt and butter. Simmer until thoroughly heated.

Serves 4.

—Donna Parker

Ol’ Magic Tomato Soup

Ingredients

28-oz. can tomatoes 

1 onion 

1 bay leaf 

2 cloves 

¼ tsp. baking soda 

½ tsp. sugar

2 Tbsp. butter 

2 Tbsp. flour 

1 quart milk, heated 

½ tsp. salt 

¼ tsp. paprika

Directions

Put tomatoes, onion, bay leaf and cloves in saucepan and cook for 10 minutes. Purée and strain. Add soda and sugar.

Melt butter and add flour. Cook for 2 minutes. Add hot milk. Season with salt and paprika. Mix this cream sauce into the tomato mixture and serve immediately.

Serves 6.

—Vera Fader

Beet Vegetable Soup

“An exceptionally pretty soup—pink with lots of colorful vegetables. Garnish with fresh dill,” says our Vermont tester.

Ingredients

1 cup cubed potatoes

1 cup cubed carrots

1 cup cubed beets

¼ tsp. salt 

Pepper 

1 cup sour cream

Directions

Cook potatoes, carrots and beets in 1 cup water until just done. Add salt and pepper, remove from heat and stir in sour cream.

Serves 4.

—Deborah Elmer

Spicy Halibut Soup

The use of a whole, dried cayenne pepper gives this dish its distinctive hot flavor. The amount of pepper used can be varied to suit individual tastes.

Ingredients

1 cup diced onion 

Butter 

6 cups chicken stock 

1 dried red cayenne pepper, broken into pieces

½ lb. halibut, cut in small chunks 

2 Tbsp. flour 

½ tsp. basil 

½ tsp. chervil 

Thyme

Directions

Sauté onion in butter until transparent. Add chicken stock and cayenne and bring to a boil. Add halibut, lower heat and simmer for 

10 minutes.

Mix the flour with a small amount of the soup stock and then gradually stir the flour mixture into the soup. Add spices.

Serves 4.

—Nancy Newsom

Beef Soup

Ingredients

2 Tbsp. butter

Beef bones

1½ cups chopped beef scraps

1 large onion, chopped

½ tsp. celery seed

6 cups water

Salt & pepper

Chopped vegetables

Directions

Melt butter in heavy pot. Add bones, chopped beef, onion and celery seed. Fry, stirring, until browned. Add water and salt and pepper.

Simmer, covered, for 2 to 3 hours. Remove bones. Add chopped vegetables.

Serves 4 to 6.

—Velma Hughes

Fresh Pea Soup

Soup Ingredients

4 cups peas

5 Tbsp. oil

1 tsp. salt

1 cup chopped celery heart

1 bunch parsley

2 Tbsp. flour

1 Tbsp. sweet paprika

1 tsp. pepper

Noodle Ingredients

1 egg

1 cup flour

Directions

Braise peas in 3 Tbsp. oil, stirring gently, for 5 minutes. Add salt, celery heart, parsley and 4 cups water. Cover and cook over low heat for 20 minutes, or until peas are tender.

Meanwhile, in small pot, heat remaining 2 Tbsp. oil. Stir in flour, paprika and pepper and cook gently for 2 minutes. Slowly add 1 cup water. When thickened, stir into soup and boil for 5 minutes.

Prepare noodles: Mix egg and ¼ cup cold water, adding enough flour to make a very soft dough.

Remove cover from soup, and drizzle dough into soup with a fork. Cook for 5 to 10 minutes.

Serves 4 to 6.

—Julie Herr

Lebanese Soup

This is a tasty cold soup to serve on hot summer days, when mint is plentiful in the garden.

Ingredients

½ English cucumber, seeds removed, cut into 

small pieces 

3 cups plain yogurt 

6 cups chicken stock

4 cloves garlic, minced

4 Tbsp. finely chopped mint leaves

Salt & pepper

1 ripe avocado

Directions

Salt the cucumber pieces lightly and let stand, refrigerated, for a few hours. Rinse and drain.

Combine yogurt with the stock; add cucumber, garlic and mint. Add salt and pepper to taste. Refrigerate until thoroughly chilled.

Immediately before serving, peel an avocado, cut it into small pieces and add to the soup. Serve cold.

Serves 6.

—Ulla Sterm Troughton

Creamy Celery Soup

Our Vermont tester reports, “Lovely green color—especially appropriate for spring. The cream stock and crunchy celery make for a very pleasant combination of textures.”

Ingredients

4 stalks celery with leaves,

chopped 

¼ tsp. crushed garlic 

⅛ tsp. thyme 

3 leaves parsley, minced 

2 Tbsp. butter

¼ cup flour 

2 cups milk 

½ cup chicken stock 

Salt & pepper

Directions

Cover celery with water in heavy pot. Bring to a boil and cook until celery is just tender. Reduce heat to simmer and add garlic, thyme and parsley. Continue cooking until most of juice is absorbed. Remove from heat, cover and set aside.

Melt 1 Tbsp. butter and stir in flour. Remove from heat and slowly stir in milk, then stock, then remaining 1 Tbsp. butter. Return to heat and cook, stirring, until almost boiling. Remove from heat.

Return celery to heat. Slowly add cream sauce, stirring constantly. Cook for 5 minutes over low heat. Season with salt and pepper.

Serves 2.

—Deborah Elmer

Cauliflower Soup

The parsley roots and greens in this recipe aid digestion. The soup has a delicate flavor and makes a very attractive beginning to a meal.

Ingredients

1 cauliflower, broken into florets

1 tsp. salt

3 Tbsp. oil

1 clove garlic, chopped

2 parsley roots, sliced

1 bunch parsley, chopped

2 Tbsp. flour

1 Tbsp. sweet paprika

1 cup cooked rice or small noodles

½ cup sour cream

Directions

Cook cauliflower in 5 cups water with salt until tender, about 20 minutes. Meanwhile, heat oil in skillet and sauté garlic, parsley roots and parsley for 5 minutes. Stir in flour and paprika, then add 

1 cup water. Cook, stirring, until thickened, then stir into cauliflower and water. Boil for 5 minutes, then add rice or noodles and sour cream.

Serves 4.

—Julie Herr

Cream of Tomato Soup

Serve this soup topped with grated cheese and garlic croutons for a dressier dish.

Ingredients

4 cups canned tomatoes

1 bay leaf

2 carrots, chopped

2 onions, chopped

2 stalks celery, chopped

5 Tbsp. butter 

5 Tbsp. flour 

3 cups milk 

salt & pepper

Directions

Cook tomatoes, bay leaf, carrots, onions and celery until tender — 35 to 40 minutes. Discard bay leaf. Purée soup.

Melt butter and stir in flour. Stir in milk and cook, stirring, until thickened. Slowly add puréed mixture. Add salt and pepper to taste.

Serves 4.

—Caren Barry

Cream of Mushroom & Wild Rice Soup

Ingredients

½ cup dry wild rice

⅓ cup butter

3 stalks celery, finely chopped

1 bunch green onions, including tops, chopped

1½ lbs. mushrooms, sliced

¼ cup chopped fresh parsley 

⅓ cup flour 

3 cups chicken broth 

2 13-oz. cans evaporated milk 

salt & pepper

Directions

Rinse wild rice thoroughly. Cook, covered, in 1¼ cups water until tender — about 40 minutes. Melt butter in soup pot and add celery and onions. Sauté for a few minutes. Add mushrooms and parsley. Cook over high heat, stirring, until juices start to evaporate. Stir in flour and cook at least one more minute. Gradually stir in broth until smooth. Add evaporated milk, wild rice and salt and pepper to taste.

Serves 4.

—Sandy Lance

Egg Lemon Soup

Ingredients

3–4 cups chicken stock

½ cup white wine

¾ cup cooked rice or fine egg noodles

3 eggs 

3 Tbsp. lemon juice 

pepper

Directions

Heat stock and wine to rolling boil. Add rice or pasta. Whisk eggs and lemon juice together until frothy, then quickly whisk into boiling stock. Pepper generously and serve immediately.

Serves 4 to 6.

—Elizabeth Templeman

Mushroom & Leek Soup 

Whether garnished and served formally or sipped from mugs by the fireplace, this soup is sure to satisfy.

Ingredients

6 leeks 

½ cup butter 

½ lb. mushrooms, sliced 

¼ cup flour 

1 tsp. salt

1 tsp. pepper 

1 cup chicken stock 

3 cups milk 

1 Tbsp. sherry 

lemon slices & fresh parsley

Directions

Wash white part of leeks thoroughly and slice thinly. Sauté leeks in ¼ cup butter until soft but not brown. Remove leeks. In remaining butter, sauté mushrooms until soft. Blend in flour, salt and pepper. Gradually add stock and milk and stir until mixture is thick and creamy. Add leeks and simmer for 10 minutes. Stir in sherry just before serving. Garnish with thin slices of lemon and chopped fresh parsley.

Serves 6.

—Denise Ford

Cilantro Soup

You may substitute watercress for the cilantro, but the taste will be less spicy. This soup has a lovely, delicate “green” taste.

Ingredients

4½ Tbsp. butter

1½ cups chopped onions

4½ cups sliced leeks

¾ cup chopped celery

3 cups peeled, sliced potatoes

5½ cups chicken stock

1½ tsp. salt 

½ tsp. white pepper 

3 cups cilantro or watercress, leaves & fine stems only 

1½ cups light cream 

sour cream & chopped cilantro for garnish

Directions

Melt butter and sauté onions, leeks and celery until tender but not brown. Cover and cook over low heat for 15 minutes. Add potatoes, stock, salt, pepper and cilantro. Simmer, covered, for 15 to 20 minutes. Purée until smooth in blender or food processor.

Return mixture to clean pot, add cream and heat but do not boil. Serve, hot or cold, garnished with a dollop of sour cream and some chopped cilantro.

Serves 8 to 10.

—Louise Routledge

Swiss Potato Soup

“This recipe has been in my family for years—it’s a favorite with us after a winter day spent hiking in the woods. Creamy, but not too rich, this is a homey soup with surprising sophistication.”

Ingredients

4 medium potatoes, pared

2 slices bacon, diced

¼ cup minced onion

2 Tbsp. butter

1 Tbsp. snipped parsley

2 tsp. salt

½ tsp. nutmeg 

cayenne 

¼ tsp. dry mustard 

1 tsp. Worcestershire sauce 

3 cups milk

½ cup grated Swiss cheese

Directions

Cook potatoes in boiling water until tender; drain. Meanwhile, sauté bacon and onion over low heat, stirring, until brown and tender. Mash potatoes; add bacon, onion, butter, parsley, salt, nutmeg, cayenne, mustard and Worcestershire sauce. Stir in milk. Cook over low heat, stirring. Sprinkle with cheese and serve at once.

Serves 4.

—Alyson Service

Wild Rice Soup

“This soup has a subtle savory flavor and it is an innovative way to serve wild rice to a crowd without going broke!”

Ingredients

1½ Tbsp. cornstarch

10 cups beef stock

3 Tbsp. butter

2 cups diced celery

½ cups diced carrot

½ cups diced onion

½ lb. mushrooms, sliced 

1¼ cups wild rice 

1 Tbsp. chopped thyme 

1 bay leaf 

pepper 

parsley sprigs

Directions

Mix cornstarch with 1 cup stock and set aside. Melt butter in large heavy pot and sauté celery, carrot and onion until soft. Add mushrooms and sauté for 5 minutes more. Add remaining 9 cups stock, rice, thyme and bay leaf and bring to a boil. Reduce heat, cover and simmer for 45 minutes, or until rice is tender. Stir in cornstarch mixture and cook until slightly thickened. Add pepper to taste. Remove bay leaf and garnish with parsley.

Serves 12.

—Pam Collacott

Mexican Bean Soup

Our Vermont tester says, “I wholeheartedly recommend this recipe. It has just the right amount of spice, is very well balanced and is the right consistency for a soup.”

Ingredients

7 oz. dry pinto beans, soaked overnight

& drained 

½ lb. ham, cubed (optional) 

2½ cups water 

1½ cups tomato juice 

2½ cups chicken stock 

2 onions, chopped 

½–2 cloves garlic, minced 

1½ Tbsp. chopped parsley 

2 Tbsp. chopped green pepper 

2 Tbsp. dark brown sugar 

2 tsp. chili powder 

½ tsp. salt

1 bay leaf 

½ tsp. oregano 

¼ tsp. cumin 

¼ tsp. rosemary 

¼ tsp. celery seed 

¼ tsp. thyme 

¼ tsp. basil 

⅛ tsp. marjoram 

⅛ tsp. curry 

⅛ tsp. cloves 

½ cup dry sherry 

chopped scallions

Directions

Combine all Ingredients except sherry and scallions in large heavy pot. Simmer, partially covered, for 3 hours, or until beans are tender. Remove bay leaf.

Add sherry just before serving, then sprinkle with scallions.

Serves 6.

—Beazie Larned

Golden Squash Soup

Cook and freeze squash in the fall, then use it to make this soup in the winter. If you prefer a completely smooth soup, the potatoes can be puréed as well.

Ingredients

4 Tbsp. butter 

⅛ cup diced onions 

1 large potato, finely diced 

1 cup chicken stock 

2 cups cooked squash

¼ tsp. salt 

¾ tsp. curry 

white pepper 

¾ cup milk 

paprika

Directions

Melt butter and sauté onions until softened. Add potato, stock, squash, salt, curry and pepper. Heat through over medium heat, then simmer for 10 minutes, or until potatoes are tender. Stir in milk. Sprinkle with paprika.

Serves 4.

—Linda Russell

Broccoli Soup

Made with fresh-from-the-garden broccoli, this soup is a lovely early summer lunch dish. Serve with sliced tomatoes and garlic mayonnaise.

Ingredients

6 cups chicken stock

1 head broccoli, cut into florets

1 cup chopped onion

1 Tbsp. chopped tarragon

salt & pepper 

nutmeg 

1 cup sour cream or yogurt

Directions

Bring stock to a boil. Add broccoli and onion and cook for 6 to 8 minutes, or until broccoli is tender. Purée soup. Reheat, then add tarragon, salt and pepper and nutmeg. Add sour cream or yogurt, whisking thoroughly. Do not allow soup to boil.

Serves 4 to 6

—Marie Blundell

Carrot, Cashew & Curry Soup

“I tasted a soup like this in a little place called The Soup Kitchen in Calgary, Canada. I liked it so much that I developed this version of it for my own use.”

Ingredients

¼ cup butter

5–6 carrots, sliced

1 onion, halved & sliced

1 green pepper, chopped

4 cloves garlic, crushed

1 cup cashews 

4 cups soup stock 

2 tsp. curry 

1 bay leaf 

salt & pepper

Directions

Melt butter and sauté carrots, onion, green pepper, garlic and cashews until onion is transparent. Add remaining Ingredients and simmer until carrots are tender but not mushy — 30 minutes. Remove bay leaf before serving.

Serves 4.

—Bonnie Lawson

Cabbage Soup

A zesty, spicy soup with an Italian flavor, this would be great for a hearty after-ski repast. Add crusty bread and bowls of marinated olives to round out the meal.

Ingredients

4 hot Italian sausages

3 Tbsp. olive oil

2–3 cloves garlic, crushed

1 onion, chopped

1 carrot, sliced

2 stalks celery, chopped

2 28-oz. cans crushed tomatoes

2 potatoes, peeled & cubed

2 cups cooked navy beans 

2 cups coarsely chopped cabbage 

½ cup white wine 

½ tsp. pepper 

1 Tbsp. oregano 

2 tsp. basil 

salt 

Parmesan cheese

Directions

Cook sausages in large heavy pot. Discard fat and slice sausages; set aside. Heat oil and sauté garlic and onion until transparent. Add carrot and celery and sauté briefly. Stir in tomatoes and raise heat. Add potatoes, beans, cabbage, wine, pepper, oregano, basil, salt and sausages. Boil for 10 to 15 minutes, reduce heat, cover and simmer until potato and cabbage are tender. Sprinkle with Parmesan cheese and serve.

Serves 6 to 8.

—Elizabeth Templeman

Lamb Soup

Ingredients

1 leftover meaty lamb leg

2 cups chopped spinach

2 tomatoes, cubed

½ cup peas

½ cup corn

3 potatoes, cubed

¾ cup sliced mushrooms 

salt & pepper 

Worcestershire sauce 

1 onion, diced 

¼ cup dry barley

Directions

Simmer lamb leg in 6 to 8 cups water for 4 hours. Strain, reserving liquid. Chop meat.

Combine meat, reserved stock and remaining Ingredients in large heavy pot. Simmer for 1 hour, or until vegetables are tender, adding liquid if necessary.

Serves 6.

—Patricia E. Wilson

Meal-in-a-Soup 

Ingredients

1 Tbsp. butter

¾ lb. ground beef

2 onions, sliced

3 stalks celery, sliced

2 large carrots, sliced

1 potato, diced

1½ cups cauliflower florets

19-oz. can tomatoes

1½ tsp. salt

⅛ tsp. pepper

¾ cup dry macaroni

Directions

Melt butter, add ground beef and brown slightly, stirring. Add remaining Ingredients, except pasta. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Add macaroni about 7 to 9 minutes before the end of cooking time.

Serves 4 to 6.

—Eileen Caldwell

Borscht

Ingredients

8 whole fresh beets 

1 small onion, diced 

2 Tbsp. butter 

4 cups chicken stock

2 medium-sized potatoes 

1½ cups sour cream 

salt & pepper

Directions

Boil unpeeled beets for 30 minutes, or until tender. Peel and set aside. In large pot, sauté onion in butter for 5 minutes or until transparent. Add chicken stock, potatoes and beets and simmer for 20 minutes, or until potatoes are soft. Purée and chill for at least 3 hours. Whisk sour cream into soup just before serving and season to taste with salt and pepper. Garnish each bowl with a dollop of sour cream.

Serves 6.

Ham-Lentil Soup with Cheese Tortellini

“A richly flavored, chill-chasing soup—especially favored by the harvest crew after a cold day of combine repairs. Serve in prewarmed bowls and garnish with chives. Good accompanied by warm garlic toast and a platter of sliced fresh fruits and vegetables.”

Ingredients

2 Tbsp. butter

⅓ cup chopped onion

1 clove garlic, minced

1⅓ cups dry lentils, rinsed & drained

1 cup cubed ham

1 stalk celery, sliced

1 cup peeled, seeded & chopped tomatoes

3” sprig thyme 

1 tsp. salt 

1 large bay leaf 

Tabasco sauce 

3¼ cups dry cheese-filled tortellini 

snipped chives for garnish

Directions

Melt butter in large, heavy pot over moderate heat. Add onion and garlic and cook, stirring frequently, until onion is limp. Add lentils, ham and celery. Cook, stirring frequently, until lentils just start to brown. Add 8 cups water, tomatoes, thyme, salt, bay leaf and Tabasco sauce and stir to blend. Cook, covered, for 1 hour. Add tortellini and cook for another 30 minutes. Garnish with chives.

Serves 4.

—Ellen Ross

Mandarin Hot & Sour Soup

“I developed this recipe after living in China for two years and growing to love hot and sour soup.” Hotness and sourness can be adjusted by adding to or subtracting from the amount of vinegar and chili oil.

Ingredients

6–8 cups chicken stock 

¼ lb. lean pork, shredded 

2–3 dried black mushrooms, soaked & shredded 

3–4 dried tree ears, soaked & shredded

(optional)

½ square tofu, diced 

¼ cup shredded bamboo shoots 

½ cup sliced mushrooms 

2 green onions, chopped

1 slice cooked ham, shredded

4 Tbsp. vinegar

1 tsp. chili oil

¼ tsp. white pepper

¾ tsp. salt

½ tsp. sesame oil

½ tsp. sugar

1 Tbsp. soy sauce

3 Tbsp. cornstarch dissolved in 3 Tbsp. water

2 eggs, lightly beaten

Directions

Bring stock to a boil, add pork, black mushrooms and tree ears. Cook for 2 to 3 minutes. Add remaining Ingredients except for cornstarch and eggs, reduce heat, and simmer for 2 minutes more. Slowly stir cornstarch mixture into soup and continue cooking until stock is thickened. Turn off heat. Slowly pour in eggs in a thin stream while stirring.

Serves 6 to 8.

—Barb McDonald

Smoky Potato & Bacon Soup with Cheddar Croutons

This is a meal-in-a-bowl soup, especially good on a cold winter’s day. The croutons would be tasty in other soups as well — double or triple the recipe, and freeze the rest for later use.

Soup Ingredients

1 thick strip bacon, with rind

¼ cup butter

1 cup chopped onion

½ cup chopped celery

½ cup chopped leek

5 cups chicken stock

½ tsp. salt

½ tsp. white pepper

2 cups peeled, cubed potatoes

½ cup heavy cream

Crouton Ingredients

1 cup grated sharp Cheddar cheese 

1 egg, lightly beaten 

½ tsp. Dijon mustard 

1 green onion, chopped 

cayenne 

4 slices bread

Directions

Remove rind from bacon and reserve. Chop bacon. Melt butter, then add rind, onion, celery and leek and cook for 10 minutes over medium heat, stirring. Add stock, salt and pepper and bring to a boil. Add potatoes and simmer for 25 minutes. Remove rind and discard. Purée soup, then return to pot and add cream. Fry bacon until crisp and add to soup,

To make croutons: Combine cheese, egg, mustard, onion and cayenne. Spread onto bread. Bake at 375°F for 10 to 15 minutes or until dry. Cool, then cut into cubes. Sprinkle on soup.

Serves 6 to 8.

—Terry Seed

Clam Chowder

This is a hearty soup with a velvety-smooth, nicely colored broth. Real clam aficionados could easily increase the amount of clams. This chowder combines the cream of a New England clam chowder with the tomatoes of a Manhattan chowder.

Ingredients

2 oz. salt pork or bacon, chopped 

1 clove garlic, chopped 

½ cup chopped onion 

3 cups diced potatoes 

1½ tsp. thyme 

1 bay leaf 

4 cloves 

2 tsp. salt 

½ tsp. pepper 

10-oz. can clams

½ cup chopped green pepper 

½ carrot, diced 

¼ cup chopped celery 

3 cups diced tomatoes 

2 Tbsp. flour 

4 cups scalded milk 

2 cups cream 

3 Tbsp. butter 

¼ cup chopped parsley

Directions

In large heavy pot, sauté pork. Add garlic and onion and sauté until onion is golden.

Add 3 cups water, potatoes, thyme, bay leaf, cloves, salt and pepper and simmer for 15 minutes. Add clams and their juice, green pepper, carrot, celery and tomatoes. Simmer for 10 minutes.

Mix flour with ½ cup milk. Stir into soup with remaining milk and cream and simmer for 10 minutes more. Stir in butter and parsley.

Serves 8 to 10.

—Xenia Von Rosen