Soup Soup n’ More Soup

Even more soup recipes

Fall 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 favorite 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, cream of carrot, cream of mushroom and cream of onion soup.

I 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.

Then mix in the cream; taste for seasoning.

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

Cream of Onion Soup

Melt the butter in a saucepan; sauté the onions over low heat about 20 minutes, until browned.

Then 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 the balance of soup. Heat, mixing steadi­ly, but do not let boil.

Serve with a bowl of grated cheese.

Serves 6-8.