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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Jan 06, 1982
Page
15
A UW Extension bulletin describes making on purpose soups or circumstantial soups from available ingredients. Use leftovers like chicken carcasses and vegetables to stock, save bones in a bone box, and freeze for future pots. Homemade soup yields larger portions, potential richer ingredients, and a satisfying sense of making it yourself. If too salty, add a raw potato to absorb excess salt.
A simple ham and cheese chowder combines au gratin potatoes diced ham cabbage and caraway in a large saucepan simmered until tender then enriched with milk. The recipe yields six servings and provides step by step timing for simmering and final heating.
A beef potage recipe combines ground beef tomatoes water elbow macaroni and green beans with onions salt and Worcestershire sauce simmered until tender. Includes guidance on cooling freezing and storing soups for up to four days or longer using containers and portioning for future meals.
Wash beans soak overnight in cold water. Simmer with ham hocks and water until beans tender. Remove bone dice meat return to soup. Add tomatoes onions carrots green pepper sugar salt red pepper mace parsley simmer until vegetables tender. Garnish with parsley yields six servings.
The text describes making split pea soups with ham, turkey, and tuna variants. Procedures include rinsing peas, combining with vegetables and broths, simmering two hours, removing bay leaves, and adding meat near the end. Yields range 4 to 7 cups or servings, with notes on thinning if too thick.
A homey soup recipe using beef chuck mushrooms onions carrots and rice in a wine enriched broth. The method browns meat and mushrooms separately then combines with broth tomatoes oregano garlic bay leaf and cornstarch to finish thickened with red burgundy wine. Yield about 11 cups.
Wash and soak beans then simmer with water onion and seasonings until almost tender. Add Polish sausage corn and potatoes and cook until tender. Ladle into bowls and garnish with parsley. Yield four to five servings.
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