Broccoli Soup
1 stick butter
1 onion, chopped
2 cups milk
1 1/2 cup Velveeta cheese
1 pkg. chopped broccoli
Melt butter in skillet; add onion. Saute` onion until clear. Add enough flour to thicken. Add milk, broccoli, cheese, salt and pepper to taste. Simmer until bubbly.
You can also decrease the amount of liquid for this and use it as a great baked or steamed potato topping.
Bean Soup
1 pound dry white pea beans
3 quarts water
1 Smoked ham hocks or meaty ham bone
1 tablespoon onion -- minced
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
2 teaspoons salt
1 Dash pepper
1 tablespoon chopped parsley
Wash beans. Soak beans in water overnight. Do not drain. Add ham hocks or bone, onion, celery salt. Cook beans until very soft - 2 1/2 - 3 hours. Remove hocks or bone. Take off meat. Chop. Set aside. Bruise beans with a large spoon, enough to cloud. Add meat, mustard, salt and pepper. Reheat, garnish with parsley.
Reuben Soup
1/2 C. chopped onion
1/2 C. sliced celery
2 T. butter or margarine
1 C. chicken broth
1/2 tsp. baking soda
2 T. cornstarch
2 T. water
3/4 C. sauerkraut, rinsed and drained
2 C. light cream
2 C. chopped corned beef
1 C. shredded Swiss cheese
Salt and pepper to taste
In a large saucepan, saute onion and celery in butter until tender.
Add broths and baking soda. Combine cornstarch and water; add
to pan. Bring to a boil. Boil for two minutes, stirring occasionally.
Reduce heat. Add sauerkraut, cream and corned beef; simmer
and stir for 15 minutes. Add cheese; heat until melted. Add salt
and pepper. Garnish with rye croutons, if desired.
Yields 6 servings.
1 stick butter
1 onion, chopped
2 cups milk
1 1/2 cup Velveeta cheese
1 pkg. chopped broccoli
Melt butter in skillet; add onion. Saute` onion until clear. Add enough flour to thicken. Add milk, broccoli, cheese, salt and pepper to taste. Simmer until bubbly.
You can also decrease the amount of liquid for this and use it as a great baked or steamed potato topping.
Bean Soup
1 pound dry white pea beans
3 quarts water
1 Smoked ham hocks or meaty ham bone
1 tablespoon onion -- minced
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
2 teaspoons salt
1 Dash pepper
1 tablespoon chopped parsley
Wash beans. Soak beans in water overnight. Do not drain. Add ham hocks or bone, onion, celery salt. Cook beans until very soft - 2 1/2 - 3 hours. Remove hocks or bone. Take off meat. Chop. Set aside. Bruise beans with a large spoon, enough to cloud. Add meat, mustard, salt and pepper. Reheat, garnish with parsley.
Reuben Soup
1/2 C. chopped onion
1/2 C. sliced celery
2 T. butter or margarine
1 C. chicken broth
1/2 tsp. baking soda
2 T. cornstarch
2 T. water
3/4 C. sauerkraut, rinsed and drained
2 C. light cream
2 C. chopped corned beef
1 C. shredded Swiss cheese
Salt and pepper to taste
In a large saucepan, saute onion and celery in butter until tender.
Add broths and baking soda. Combine cornstarch and water; add
to pan. Bring to a boil. Boil for two minutes, stirring occasionally.
Reduce heat. Add sauerkraut, cream and corned beef; simmer
and stir for 15 minutes. Add cheese; heat until melted. Add salt
and pepper. Garnish with rye croutons, if desired.
Yields 6 servings.