Wednesday, October 15, 2014
At the request of a loyal friend and because the weather has turned a bit frosty I am posting a couple of delicious soup recipes today. The first is one I dug up from long ago when I had a family to cook for. It is a one pot very filling dinner to warm your bones on a brisk evening. Lentil Soup 2 cups lentils 2 quarts water 1/4 cups dry onion flakes 1/2 tsp. minced garlic 2 bay leaves 2 cups diced tomatoes 2 cups diced carrots 2 cups shredded cabbage 2 cups sliced zucchini 1 Tb. salt 1/4 cup soy sauce 1-1/4 tsp. pepper combine lentils and water, bring to a boil, simmer 2 minutes, cover and remove from heat for 1 hour. Add onion flakes, garlic, bay leaves, tomato and carrots. Cover and simmer 1/2 hour. Add cabbage, zucchini, soy sauce, salt & pepper and simmer 5 minutes. Remove bay leaves. I have also added bean sprouts. Next I am offering a new recipe I found on the internet and recently tried. Both my son and I enjoyed it to the very last drop. Broccoli Potato Soup 1-1/4 cups instant mashed potato flakes 4 slices bacon 2 cups frozen cut broccoli 2-1/2 cups reduced sodium chicken broth 1/4 cup minced onion 2 cloves minced garlic 1-1/2 cups milk 1 cup shredded cheddar cheese (4 0z.) 2 Tb minced parsley Cook bacon until crisp, drain on paper towels. Add onion and garlic to pan, stirring about 2 minutes until soft. Remove from pan, draining any fat. Crumble bacon and set aside. Combine onion and garlic, broccoli and chicken broth in large saucepan. Mix well. Reduce heat, cover and simmer 5 minutes. Stir in potato flakes. Reduce heat to low. Gradually stir in milk, add cheese and crumbled bacon. Cook over low heat until cheese melts, stirring constantly. Sprinkle each serving with minced parsley.