Soup Soup n’ More Soup

Even more soup recipes

Russell Farms Market CowichanFall makes me want to make soup. On rainy days I want to eat it.

As the weather gets colder, and things become damp, there’s nothing quite like a big pot of hot n’ steamy potage simmering away on the stove.

Creamy soups are my favourite and these veggies are still available locally grown.

That’s a win win in my books, so let’s start with those…

Recipes for cream of cabbage soup, cream of carrot soup, cream of mushroom soup and cream of onion soup.

Would most definitely love to hear back from anybody that makes one, two, three or all of these soups!

Potage Creme aux Choux – Cream of Cabbage Soup

  • 4 tablespoons butter
  • 1 1/2 cups sliced potatoes
  • 4 cups shredded cabbage
  • 3/4 cup sliced onions
  • 6 cups chicken broth
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1 cup heavy cream
  • paprika

Melt the butter in a saucepan. Add the potatoes, cab­bage and onions.

Cover and cook over low heat 10 min­utes, shaking the pan frequently. Add the broth, salt and pepper; cover again and cook 30 minutes.

Purée in an electric blender, or force through a sieve. Return to the saucepan; mix in the cream.

Heat and taste for seasoning. Serve sprinkled with paprika.

Serves 6-8.

Cream of Carrot Soup

  • 3 tablespoons butter
  • 3 cups sliced carrots
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 4 cups chicken broth
  • 1 cup light cream
  • 1 tablespoon minced parsley
  • 1 hard-cooked egg, chopped

Melt the butter in a saucepan; add the carrots, salt, sugar and pepper. Cook over low heat 10 minutes, stir­ring frequently. Add the broth; cook over low heat 30 minutes.

Puree in an electric blender, or force through a sieve. Mix in the cream and taste for seasoning.

Serve hot or iced, sprinkled with the parsley and egg. Serves 4-6

Cream of Mushroom Soup

  • 1 pound mushrooms
  • 3 tablespoons butter
  • 2 tablespoons minced onion
  • 2 tablespoons flour
  • 6 cups chicken broth
  • 1/4 teaspoon white pepper
  • 3/4 cup heavy cream

Wash and drain the mushrooms. Chop the stems and half the caps. Slice the remaining caps thin.

Melt the butter in a saucepan; sauté the chopped mushrooms and onion 5 minutes.

Blend in the flour; add the broth, stir­ring steadily to the boiling point. Add the sliced mush­rooms and pepper; cook over low heat 15 minutes.

Mix in the cream; taste for seasoning.

Serve sprinkled with parsley, if desired. Serves 8-10.

Cream of Onion Soup

Cream of Onion Soup RecipeMelt the butter in a saucepan; sauté the onions over low heat about 20 minutes, until browned.

Mix in the flour and sauté another 5 minutes.

Add the water, salt and pepper. Cover loosely and cook over low heat 25 minutes.

Beat the egg yolks and cream in a bowl. Gradually add about 3 cups of the soup, stirring steadily to prevent curdling.

Return to balance of soup. Heat, mixing steadi­ly, but do not let boil.

Serve with a bowl of grated cheese.

Serves 6-8.

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