Goulash Soup with Jerusalem Artichokes

Ingredients2 Tbsp. vegetable oil1 small onion, chopped2 small Jerusalem artichokes, peeled and diced1 small carrot, sliced1 clove garlic, finely chopped2 knackwurst or sausage of your choice1 1/2 tsp. paprika1/2 tsp dill weedsalt and pepper to taste1 can (14 1/2 oz.) whole tomatoes, drained and coarsely chopped1/2 C medium width egg noodles Directions1. Heat oil inContinue reading “Goulash Soup with Jerusalem Artichokes”

Cream of Wild Rice Soup

Ingredients1/2 C wild rice1 (10 3/4 oz.) can of condensed chicken broth1 C water1/4 C onion, chopped1 1/4 C shredded carrot1 small bay leaf1/2 tsp basil, crushed1 (4 oz.) can sliced mushrooms1/4 C parsley, snipped or 1/8 C dried2 C half-n-half1 Tbsp. flour pepper to taste Directions. 1. Rinse rice, In a 3 quart saucepan,Continue reading “Cream of Wild Rice Soup”

Potato Soup with Rivels

Ingredients2 pounds white potatoes, peeled and cubed1 1/2 quarts water or chicken broth2 stalks celery, dicedparsley to taste1/2 tsp salt1/2 tsp. pepper2 eggs1/2 C flour Directions1. Boil potatoes in broth or water with celery, parsley, salt and pepper.2. Rivels: Beat the eggs and flour together with a fork. Drizzle the mixture from a spoon intoContinue reading “Potato Soup with Rivels”

Sponge Soup

Ingredients12 eggs1 1/2 pounds ground beef14 Tbsp. flour, heaping14 Tbsp. grated parmesan cheese, heaping1 tsp salt1 Tbsp. baking powder1 gallon beef broth Directions1. Preheat oven to 350 degrees.2. Beat eggs until frothy. Then mix in beef, flour, cheese, salt and baking powder. Knead ingredients together. Spread mixture into a 9×13 in. pan.3. Bake for 25-30Continue reading “Sponge Soup”

Ham Potato Chowder

Ingredients4 Potatoes2 Tbsp. butter1/2 C onion, diced2 C water1 tsp salt1/2 tsp pepper4 Tbsp. flour1/3 C water2 C milk1 (12 oz.) can whole kernel corn2 C ham, diced Directions1. Peel and dice potatoes. Set aside.2. In a largen saucepan, melt butter, add onion and cook until tender. Add potatoes, 2 C water, salt and pepper.Continue reading “Ham Potato Chowder”

Washday Soup

Ingredients2 C dried beans, any kind1/2 C dried split peas2 Tbsp. rice, NOT instant2 Tbsp. barley2 quarts cold water2 large ribs celery, sliced2 medium onions, sliced2 medium potatoes, peeled and cubed1 diced turnips2 C canned diced tomatoes, undrained1 Tbsp. chicken bouillon1 tsp salt1/2 tsp pepper1 ham bone with meat still on the bone Directions1. CoverContinue reading “Washday Soup”

French Onion Soup

Ingredients2 Tbsp. butter2 Tbsp. oil1 3/4 C thinly sliced onion3 (14 1/2oz) cans beef brothsalt and pepper to taste4 slices French bread, toasted1/4 C Gruyere cheese, shredded Directions1. Heat oil and butter in a skillet, add onions and cook until golden brown. Add broth and bring to a boil; reduce heat and simmer for 20Continue reading “French Onion Soup”

Salmon Chowder

Ingredients 1/4 C butter1 medium onion, chopped2 Tbsp flour1 – 14.75 oz can salmon1 – 14 oz can evaporated milk2 tsp chicken bouillon4 C milksalt and pepper to taste1 – 12 oz pkg frozen broccoli, cooked Directions1. Melt butter over medium heat and saute onions until tender.2. Sprinkle flour over over cooked onions and stirContinue reading “Salmon Chowder”

Navy Bean Bacon Chowder

Ingredients1 1/2 C dried Navy Beans2 C cold water6 slices thick bacon, cooked and crumbled1 medium carrot, cut lenghwise and cut into 1″ pieces1 rib of celery, chopped1 medium onion, chopped1 tsp italian seasonings1/8 tsp pepper1-46 oz. can chicken broth1 C milk Directions Rinse beans and soak in water over night. In 6 qt. crockpot,Continue reading “Navy Bean Bacon Chowder”