RICE SOUP

Ingredients :

c. cooking oil                     
8 c. chicken stock
1 tbsp. rice wine                    
? tsp. sesame oil
? k. lean pork, diced              
1 large pc. burnt rise
1 tbsp. sugar                        
3 stalks leeks, cut in 1/2 pcs.
? k. shrimp, diced                 
2 pcs. bamboo shoots, diced 
2 tsps. salt                           
5 pcs. dried mushroom,
5 pcs. sea cucumber, strips soaked then cut in strips
3 tbsp. cornstarch                 
soy sauce dispersed in ? c. water  

Preparation :

Saut? pork meat, shrimp and sea cucumber in hot oil. Add to stock and boil. Drop the mushrooms, leeks, bamboo shoots, soy sauce, rice wine, sugar, and salt. Thicken with cornstarch. Flavor with sesame oil. Fry burnt rice till it puffs. Serve soup topped with puffed rice.

Dad's Spaghetti Soup

Ingredients :

1 pound ground beef
1 cup chopped onion
1 clove garlic, minced
2 (14.5 ounce) cans peeled and diced tomatoes with juice
1 (15.25 ounce) can whole kernel corn
1/2 pound uncooked spaghetti
8 cups water

Preparation :

In a large pot over medium high heat, add the ground beef and saute for 5 to 10 minutes, or until well browned. Add the onion and garlic and saute for 2 more minutes.

Then add the tomatoes, corn and water. Bring to a boil and add the spaghetti. Reduce heat to medium low and simmer for 15 minutes, or until the spaghetti is tender

Broccoli Cheese Soup

Ingredients :

4 chicken bouillon cubes 
4 cups water 
2 cans cream of chicken soup 
1 (10 to 12 ounce) box chopped broccoli 
1 1/2 cups raw potatoes, diced 
1 small onion, chopped 
1 pound Velveeta cheese

Preparation :

Boil 4 cups of water and dissolve bouillon in it. Add the vegetables and cook over low heat until potatoes are soft. Add cheese and cook until melted.

Beet Borscht (soup)

Ingredients :

1 can sliced or diced beets 
1/2 cup meat broth or water 
2 tablespoons grated onion 
3 tablespoons cider vinegar 
1/2 pint sour cream 
Chopped parsley 

Preparation :

Drain off beet juice into 3-quart saucepan. Put beets through food mill or blender, then add to juice. Add broth or water and onion; heat to boiling. Remove from heat. Add vinegar and serve at once with 3 tablespoons sour cream floating on each serving, then put a sprinkle of parsley over the sour cream.

Avocado Tortilla Soup

Ingredients :

2 teaspoons butter
1 onion, sliced 
1 cup chicken or beef broth 
1 cup water 
1/2 teaspoon chopped fresh cilantro leaves 
1/4 avocado, peeled and sliced 
8 tortilla chips

Preparation :

Melt margarine in small saucepan over medium heat. Separate onion slices into rings and saut? in butter until golden. Add seasoned broth and cilantro leaves. Stir to blend. Lower heat and simmer about 5 minutes.

Pour into heated soup bowls. Add avocado slices and tortilla chips

3 Ring Adventure Soup

Ingredients :

2 quarts vegetable stock
9 ounces noodles, fresh or frozen 
8 ounces frozen mixed vegetables  
1 small zucchini, cut chunky  
1 small yellow squash, cut chunky 
Salt and pepper to taste  
Basic Vegetable Stock  
1 medium sweep potato, peeled  
1 bunch celery  
1 pound carrots, unpeeled  
1 large onion  
1 acorn squash, peeled 
1 large apple, peeled 
1 medium pear, peeled 
3 ounces tomato paste 
1 small zucchini, unpeeled
1 small yellow squash, unpeeled
1 medium turnip, peeled
1 medium corn cob
Sage, to taste
Thyme, to taste

Preparation :

Bring stock to a boil. Add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients.

Basic Vegetable Stock: Coarsely cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boil, reduce to simmer and cook until all vegetables are mushy.

Allow to cook, strain vegetables through cheesecloth, and discard ""much,"" retaining the broth. Makes about 2 quarts.

Wastebasket Soup

Ingredients :

1 1/2 pounds beef stew meat, cut into 1-inch cubes
1 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
3 (10 1/2 ounce) cans condensed beef broth
3 cups water
1 1/2 teaspoons dried Italian seasoning
1 (15 ounce can great northern beans or navy beans, rinsed and drained
1 (14 1/2 ounce) can tomatoes, cut up
1 1/2 cups thinly sliced carrots
1 (6 ounce) can pitted ripe olives, drained
2 cups sliced zucchini
1 cup dried small pasta shells
Grated Parmesan cheese (optional)

Preparation :

If you don't have Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.

In a 4-quart Dutch oven combine beef, onion, oil, garlic, and salt. Bake, uncovered, at 400 degrees F for 40 minutes, stirring occasionally.

Remove from oven. Reduce oven temperature to 350 degrees F. Carefully stir broth, water, and Italian seasoning into the beef mixture. Cover and bake about 1 hour more or until beef is almost tender.

Stir in beans, tomatoes, carrots, and olives. Cover and bake 20 minutes more. Stir in zucchini and pasta. Cover and bake about 20 minutes more or until pasta is tender. Sprinkle each serving with Parmesan cheese, if desired.

Makes 8 to 10 main-dish servings.

CREAM OF ASPARAGUS SOUP

Ingredients :

2 c fresh asparagus spears, chopped
1 pc onion, minced 
2 ? c water 
? butter 1 cup evaporated milk
? cube chicken bouillon 
1 tsp salt 
4 tbsp pillsbury cornstarch, dissolved in ? c water 
? c cheese, grated

Preparation :

In a saucepan, boil asparagus and onion in 2 ? c water until tender. Mash the softened vegetables and pass thru a fine strainer or cheesecloth. Put back the strained vegetable puree into the stock. Add butter, milk, cube, salt and cornstarch. Cook over moderate flame until smooth and thick, stirring continuously with a wire whisk. Add grated cheese and simmer for a few minutes. Serve hot.

CHICKEN GARLIC SOUP

Ingredients :

2 tbsp olive oil or cooking oil
2 garlic, chopped 
4 c water 
2 pcs. knorr chicken cubes
? chicken meat, slice thinly
2 pcs egg, beaten

Preparation :

Over a medium flame, saut? garlic in oil until golden brown. Add water and to a boil. And the chicken cubes and chicken. Simmer until meat is cooked. Drizzle the egg in a thin stream while the soup continuously. Serve hot.

Cream of Artichoke Soup

Ingredients :

1/2 to 3/4 cup chopped shallots and onions (green or white)
2 medium carrots, sliced
2 medium ribs celery, sliced
3 to 4 Tablespoons butter
1 bay leaf
1/2 teaspoon thyme
4 cups chicken broth
1 (14 ounce) can artichoke hearts, drained and sliced
  Salt to taste
  Pepper to taste
2 egg yolks
1 cup whipping cream 

Preparation :

Saute chopped onion-shallot mixture, carrots and celery in butter.  Add bay leaf, thyme, chicken broth and artichoke hearts.  Simmer 10 to 15 minutes.  Remove bay leaf and season with salt and pepper.  Stir two egg yolks into cream.  Add a small amount of warm soup mixture to egg-cream mixture.  Stir well and add to warm soup mixture, blending well.  Heat, stirring constantly, but do not boil.

SERVINGS: 4 - 6

Chili With Beans

Ingredients :

1 pk Pinto beans
2 lb Chili meat OR
4 lb Lean beef sirloin, chopped
In 1/2 inch cubes
1 lb Low-fat turkey sausage
1 c Onions, chopped
1 tb Garlic powder
1 tb Red cayenne pepper
2 cn Tomato sauce
3 tb New Mexico (or other hot)
Chili powder
1 t Dried oregano
2 tb Ground cumin
1 tb Vegetable oil
1 t Louisiana (or Tobasco) Hot
Sauce
1 cn Jalapenos, chopped
1/2 tb Salt

Preparation :

Contributed to the echo by: Michael Gallagher Bob,
here is my variation of a chili recipe with beans in
it. If the people here don't like beans with their
chili, I'll give a substitution. DON'T change
anything, for this is the way you should make
authentic Texas chili--not the cheap imitation stuff.

Wash beans in colander and soak overnight. Wash again
next day, and place in large chili pot. Cover with
water about 1/2 to 3/4 inch over beans; simmer,
covered, for about 2-1/2 hours or until done.

If substituting beans with the lean beef sirloin,
brown the meat 1 pound at a time, preferably in a
non-stick skillet without any oil. Place the meat in
large chili pot. You will also need 1 more 12 ounce
can of tomato sauce and 1 to 2 10 ounce cans of
fat-skimmed beef stock. You will add the extra can of
tomato sauce and the can of beef stock in the next
paragraph of directions.

Brown meat and place in large saucepan. Add all of the
other ingredients and spices. Mix well. Simmer,
covered, for 1 hour. When beans are done, add contents
of saucepan to chili pot and simmer for 30 to 45
minutes. Makes 15 to 20 servings, 225 calories each
(205 with out the oil). Salt and pepper to taste.

Chicken Tortilla Soup

Ingredients :

1/2 c Onion; Finely Chopped, 1 Med 
1 ea Clove Garlic; Finely Chopped 
2 T Vegetable Oil 
4 c Chicken Broth 
1/4 c Red Bell Pepper; Chopped 
1 T Red Chiles; Ground 
3/4 t Basil Leaves; Dried 
1/2 t Salt 
1/4 t Pepper 
15 oz Tomato Puree; 1 can 
1/2 c Vegetable Oil 
10 ea 6""-dia Corn Tortillas; * 
2 c Chicken Breasts; Cooked, ** 

GARNISHES

1 x Avocado Slices 
1 x Cheese; *** 

* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.

Preparation :

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer
uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
drain. Divide tortilla strips and chicken among 6 bowls; pour broth over
chicken. Top with cheese and avocado slices.

Chili-Beef-Potato Soup

Ingredients :

1/2 lb Ground beef
1/2 c Chopped onion
1/2 c Chopped celery
1 cn Tomatoes (16 oz), cut up
2 c Potatoes, peeled & diced
1 cn Condensed beef broth
- (10 1/2 oz)
1 cn Water (1 1/3 cups)
1 t Chili powder
1/2 ts Salt
1/2 ts Worchestershire sauce
1 c Cooked or leftover peas
-green beans

Preparation :

 Brown meat in saucepan. Drain off fat. Add onion and
celery and cook until vegetales are tender-crisp. Stir
in tomatoes, potatoes, beef broth, water, chili
powder, salt, and Worchester sauce. Cover and cook
until potatoes are tender (about 15 min.) Stir in
peas or beans; heat through

Chickpea Soup

Ingredients :

3 cans (16oz each) chickpeas (garbanzo beans), undrained
1 medium onion, minced
1 cup water
2 beef boullion cubes
1 can (6oz) tomato paste
1 tsp. oregano
1/4 tsp. pepper
salt to taste

Preparation :

Combine all ingredients in a saucepan. Heat to boiling. Cover. 
Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad. 
Freezes well

EGG AND MUSHROOM SOUP

Ingredients :

5 pcs. dried mushroom
1 ? tsps. soy sauce
2 eggs
1 tsp. salt
4 c. chicken stock
? tbsp. cooking oil

Preparation :

Wash mushroom, and soak in a cup of water. Set aside. Beat eggs, set aside. Boil chicken stock, add mushrooms with the water in which they were soaked. Boil 5 minutes. Season with soy sauce and salt. Stir in the cooking oil and beaten egg. Serve hot.

CABBAGE ROLL SOUP

Ingredients :

1 c. cooked chicken meat 
2 eggs plus 1 egg with 
? c. cooked egg scramble then cut into long strip
? kg apulid or water chestnut, chopped 
4 slice cooked ham, in long thin strip
? cooked ham, chopped
 5 kg hot chicken broth
1 egg white
14 cabbage leaves
1 tbsp. cornstarch
salt to taste
1 ? tbsps. onion, chopped

Preparation :

Chop chicken and pork meat to a paste. Blend in water chestnuts and ham. Add egg white and cornstarch, onion, and salt. Blend well. Parboil cabbage leaves. Remove the midrib. On each piece of cabbage leaf, spread about 2 tbsps. of mixture, arrange ham and fried egg at the center and roll. Steam for 15 minutes, the cut into 1? pieces. Arrange compactly in a cup. Pour chicken stock. Serve seasoned with salt

Nacho Potato Soup

Ingredients :

1 pkg (5-1/4 ounces) au gratin potatoes
1 can (11 ounces) whole kernal corn, drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minched fresh parsley, optional

Preparation :

In a 3-qt saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts)

Chilled Cucumber Soup

Ingredients :

1 bunch spring onions,1 large cucumber, 2 tablespoons sunflower oil, 1 tablespoon flour, 1 pint vegetable stock, salt & pepper, 1 tablespoon pernod 1/4pint plain yogurt, cucumber slices to garnish.

Preparation :

Trim and finely chop the onions. Peel and chop the cucumber, Heat the oil in a frying pan, add the onions and cucumbers and cook until tender ( 5 min. ) Stir in flour cook for 1 min. Add the stock and bring to a boil. stirring well until sauce thickens. Add salt, pepper & pernod, cover and let simmer for 5 min.stirring occasionally. Remove from the heat and allow to cool. Pure mixture in blender. Stir in the yogurt and chill until serving.

French Onion Soup

Ingredients :

4 Small onions

0.50 gram Butter

1 cup beef broth

2 cups water

0.50 c Dry white wine

Salt & Cayenne pepper

Slice of French bread

Swiss cheese

2 soup spoons flour.

Preparation :

Cut onions in 1/2 rings, roast onions in butter, ad flour until slightly roasted, add all liquids, salt & pepper and let simmer for 10 min. pour in soup bowl, top with tosted bread and cheese and bake until cheese is melted.

Oyster Soup

Ingredients :

1 rib celery, minced

1 onion, minced

1 stick butter

6 tbsp flour

1 glove garlic minced, parsley

2 bay leaves

1 1/2 litre liquid ( the liquid from the oysters plus milk)

2 tsp salt

1 tsp white pepper

2 dozen raw oysters.

Preparation :

Melt butter in large sacepan and saut. the celery and onions until limp. blend in the flour and simmer for 3 more min. add the garlic, parsley and bay leaves. blend in the liquid, bring to aboil and reduce to a simmer for 15 min. add salt and pepper, add oysters simmer for 5 more min.serve