|Barb's Corn Chowder||Norgene's Cold Strawberry Soup|
|Golden Carrot Soup||Ron Mundell's Leek Soup|
|Hamburger Soup||Stan's New England Clam Chowder|
|Iris Napora's Borscht||Strawberry Soup #2 also from Norgene|
|Kelly's Boston Clam Chowder||Verna's Corn Chowder|
|NEW Kay's Mushroom Soup|
Verna's Corn Chowder
4 slices bacon, chopped 1/2 cup chopped onion 1/4 cup chopped celery 1 Tbsp all-purpose flour 2 cups chicken stock 1 large potato, peeled and diced 2 cups milk 2 cups cream-style corn Salt and pepper
In large, heavy saucepan, cook bacon until crisp. Add onion and celery, cook until soft but not browned. Stir in flour and chicken stock. Add potato. Simmer 10 minutes or until potatoes are tender. Add milk and corn. Simmer about 10 minutes, generously adding salt and pepper to taste. Do not boil. Makes 6-8 servings.
Kelly's Boston Clam Chowder
1/4 lb. diced bacon 1/4 cup butter 2 medium onions 2 large carrots 2 stalks celery 1/4 cup flour 2 cans baby clams 1 cup clam nectar 3 large potatoes 2 cups milk 1 tsp. salt 1/2 tsp. white pepper
Dice all vegetables. Drain clams and save nectar. Fry bacon in a large pot, add butter, add onions, carrots and celery; saute till tender. Add flour and cook for 2 minutes without browning. Add remaining ingredients, reduce heat and simmer for 30 minutes.
Iris Napora's Borscht
Barb's Corn Chowder
Bacon Carrots, onion, potato 1 can cream style corn 1 can milk (use the corn can to measure)
Saute bacon cut in small bits and drain off fat. Put corn and milk in pot, add other ingredients and simmer till vegetables are tender. You can saute onion and/or other vegetables with the bacon if you wish.
Norgene's Cold Strawberry Soup
1 pint fresh strawberries, sliced (2½-3 cups) 1 cup sour cream 1/2 cup whole milk 1/2 cup ginger ale 6 tbsp. granulated sugar 1 tsp. vanilla 1 tbsp. lemon juice
In blender, combine sliced srawberries, sour cream, milk, ginger ale, sugar, vanilla, lemon juice. Process until smooth. Cover and chill. Serve in frosted bowls - garnish with sliced strawberries.
Strawberry Soup "Stolen By" Norgene Coe
15 oz. frozen strawberries (thawed, with juice) 15 oz. sour cream 1 oz. vanilla extract 3 oz. icing sugar 1/2 oz. grenadine syrup 2 oz. half & half
Mix strawberries and sour cream. Beat slowly until well mixed. Add grenadine, vanilla and sugar while mixing-until smooth. Add half and half, mixing only until well blended. Chill and serve. Shake before serving. Serves 6.
1 1/2 lbs. ground beef 1 medium onion chopped fine 1 28-oz. can tomatoes 2 cups water 3 cans beef consomme 1 can tomato soup 4 carrots chopped fine 1 bay leaf 3 sticks celery chopped fine Chopped fresh parsley 1/2 tsp. thyme Pepper to taste 8 tbsp. barley
Brown meat and onions. Drain well. Combine all ingredients in large pot; simmer covered at least two hours or all day. Serves 10.
Golden Carrot Soup
1/4 cup (50ml) butter 1 sliced medium onion 1 small minced clove garlic (optional) 5 cups (1.25L) water 2 1/2 cups (625 ml) sliced carrots 1/4 cup (50ml) long grain rice 2 tbsp (30ml) chicken bouillon mix Salt and chopped parsley
Melt butter in medium saucepan. Saute onion and garlic until tender. Add water, carrots, rice and bouillon mix. Bring to boil. Cover and simmer 20 to 25 minutes Spoon vegetable mixture, part at a time, into blender container. Cover and blend until smooth. Add salt and parsley to taste. Makes 4 servings.
Ron Mundell's Leek Soup
1 boiling chicken 4 large leeks 1 large onion 2 cups chopped celery 3 medium potatoes 1 cup milk, shook up with 2 tbsps. flour 2 tsps. salt Pepper Dash nutmeg Dash worcestershire sauce
Boil chicken, strain stock and chop chicken. Chop leeks, onion and celery; cube potatoes; fry in 2 tbsps. butter until transparent. Add chicken stock and meat. Simmer for 45 minutes. Add milk and flour mix. Season to taste.
Stan's New England Clam Chowder
1/4 cup butter or margarine 1 large onion, sliced 3 large potatoes, pared and sliced 8 oz. (1 cup) clam juice 1 cup water 1 tsp. salt 1/4 tsp. freshly ground pepper 1 tall can evaporated milk 2 8-oz. cans chopped clams Chopped parsley
Melt butter or margarine in a large saucepan; saute onion slices until soft. Add potato slices and saute 3 minutes. Stir in clam juice, water, salt and pepper; bring to boiling; lower heat; cover saucepan. Simmer 15 minutes or until potatoes are tender. Add evaporated milk and clams with liquid. Heat slowly, just until hot, do not boil. Ladle into heated bowls. Sprinkle with chopped parsley.
Kay's Mushroom Soup
3/4 cup butter ½ cup chopped onion 1 lb. fresh mushrooms, sliced or chopped 14 cup flour ½ tsp. salt 1/4 tsp. pepper 1/4 tsp. granulated garlic or 1 minced clove 1 cup beef stock 1 cup chicken stock 1 cup milk 1 cup whipping cream 4 tsp. white wine (opt.)
Saute onions and mushrooms until the onions are clear but not browned. Stir in the flour, salt, pepper and garlic. Add the broths and the milk and bring to a boil. Stir constantly over medium heat until thickened. Add the cream and wine and reheat without boiling.
Garnish with freshly ground pepper if desired. Serves 4.