Mock Turtle Soup

2 ½ quarts of water

2 lbs. ground chuck or very lean ground beef

½ c. Worcestershire sauce

2 med. onions, diced fine

25 ginger snaps (crushed)

½ lemon, seeded and chopped fine

2 Tbsp. cider vinegar

1 bottle catsup (14 oz.)

2 tsp. salt

Pepper to taste

3 or 4 hard-boiled eggs (chopped)


Put all ingredients in a pot except hard-boiled eggs. Cook to boiling, then simmer 2½ to 3 hours. Add chopped eggs shortly before soup is done.

Broccoli Casserole

I love this one!

20 oz. frozen chopped broccoli
2 cups cooked rice
1 jar (2 oz) chopped pimentos, drained
1 cup finely chopped celery
1 cup sour cream
1 can (10 3/4 oz) cream of mushroom, broccoli or celery soup
1/4 tsp salt
1/4 tsp black pepper
1/2 cup shredded cheese (I used sharp cheddar)

Cook broccoli according to package directions. Drain and mix with all ingredients except cheese.

Pour into a 2 quart casserole dish and sprinkle with cheese. Bake at 325 for 20-30 minutes.

Broccoli & Cheese Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillion
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ozs. grated sharp cheddar

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half and half Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree.
Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

The Best bean soup

1 lrg jar of northern white beans
14 oz can chicken broth
1 cup chopped onion
1 cup chopped celery
3 carrots, sliced
2 potatoes peeled and diced
1 bay leaf
pepper
1 lrg smoked ham shank (not ham hocks)

throw all ingredients into a slow cooker and cook on high for about 5 hours. remove shank, shred meat and return to cooker.

Yellow and Green Split Pea Soup

1" thick slice of pancetta diced in 1/2 inch cubes
1 1/2 large onions chopped
3 small carrots chopped 1/2 inch cubes
1 medium potato chopped 1/2 inch cubes
4 garlic cloves
64 oz chicken broth
1 3/4 cups split peas rinsed and drained
1 bay leaf
pepper to taste

Saute' diced pancetta, onions, and garlic cloves in heavy large pot over medium-high heat until pancetta is crisp and brown. Remove excess fat. Add broth, peas, and bay leaf and bring soup to boil. Reduce heat to medium-low, cover and simmer 1 hour then add potato and carrots. smash softened garlic cloves with spoon. Simmer additional hour until peas start to break down, about 1 more hr., stirring occasionally. Remove lid for last 1/2 hour while simmering. When soup has reached desired consistency, season to taste with pepper. Soup will probably not need salt as pancetta is quite salty.

Serve with a crusty bread.

French Onion Soup

Serves 6

Cooking the onions for a very long time over low heat mellows their flavor. Don’t stir them too often or they won’t caramelize. This soup tastes best when made with Homemade Beef Stock.

4 tablespoons unsalted butter
2 pounds yellow onions, sliced 1/4-inch into half circles
1 teaspoon sugar
1 tablespoons all-purpose flour
1/2 cup dry sherry
3 cups Homemade Beef Stock
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thymeor 3/4 teaspoon dried thyme

Salt and freshly ground black pepper

1 small French baguette, sliced crosswise into 1/2-inch pieces

8 ounces Gruyère cheese, grated on the large holes of a box grater (about 3 cups)

1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.

2. Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.

3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.