1,000 Vegetarian Recipes: soups 2

[Guest guest]

Here are two more soup recipes. It is such a nice summer day (finally)

that it is hard to think of warm soups. We eat a lot of them during the

winter.

 

Lentil-Escarole Soup

Mushroom-Barley Soup

Escarole-Bean Soup--CORRECTED

 

* Exported from MasterCook *

 

Lentil-Escarole Soup

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 127

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup lentils

8 cups water

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onions

1/4 cup chopped fresh celery leaves

1 bay leaf

4 cups chopped escarole

1/2 cup chopped fresh basil

1 teaspoon celery salt

1 clove minced garlic

1/2 teaspoon poultry seasoning

1/4 teaspoon pepper

1 vegetable bouillon cubes -- up to 2

OR 1 to 2 teaspoons vegetable bouillon -- (optional)

powder

 

Makes: 8 cups; serves: 8 to 10

 

Without the bouillon cubes this is a mild-flavored soup. Taste the soup

when it' finished cooking. If you find the flavor weak, stir in the

bouillon or perhaps add some salt to taste.

 

1. Rinse the lentils and discard any foreign matter.

 

2. In a 4-quart pot, bring the water to a boil over high heat. Add the

lentils, carrots, celery, onions, celery leaves, and bay leaf; bring to a

boil. Reduce heat and simmer, uncovered, 50 minutes, or until lentils are

tender; discard the bay leaf.

 

3. Stir in the escarole, basil, celery salt, garlic, poultry seasoning,

and pepper. Let simmer 10 minutes longer. Stir in bouillon, if desired.

 

Variation: Omit the basil; stir in 1 teaspoon dried oregano instead.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Mushroom-Barley Soup

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 126

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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6 cups water -- divided

1/2 ounce dried mushrooms

1 tablespoon vegetable oil

2 cups sliced white mushrooms

1 1/2 cups chopped onions

1 cup diced carrots

1 cup diced celery

1 cup diced parsnip

1/4 cup pearled barley

1/3 cup chopped fresh parsley

1/3 cup snipped fresh dill

1/4 teaspoon salt -- or to taste

1/4 teaspoon pepper

 

Makes: 6 cups; serves: 6 to 8

 

This is a very vegetabley soup-a real favorite in my family. Try to find

very dark, imported dried mushrooms. The ones from Poland are the best,

but also extremely expensive. The South American dried mushrooms,

available in small plastic containers in the supermarket, are also good and

not too expensive.

 

1. In a small saucepan, bring 1/2 cup of the water to a boil. Add the

dried mushrooms and let stand 10 minutes or until softened. Chop

mushrooms; set aside with the soaking liquid.

 

2. In a 4-quart saucepan, heat the oil over medium-high heat. Add the

white mushrooms and onions; cook, stirring, until softened, about 3 to 5

minutes.

 

3. Add the remaining water and the carrots, celery, parsnip, barley, and

reserved chopped mushrooms and liquid; bring to a boil. Reduce heat and

simmer, uncovered, 30 minutes. Add the parsley, dill, salt, and pepper.

Simmer 15 minutes longer.

 

Variation: Add 1 cup diced, peeled potatoes when you add the herbs.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Escarole-Bean Soup--CORRECTED

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 127

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons vegetable oil

3/4 cup chopped onions

1 clove garlic -- minced

14 1/2 ounces canned whole peeled tomatoes -- undrained

4 cups vegetable broth

4 cups lightly packed escarole -- bite-sized pieces

1 cup cooked cannellini beans

(cooked from dry; or canned--drained)

1/4 cup small bowtie pasta

(or other small pasta such as orzo)

1 teaspoon sugar

1/2 teaspoon dried oregano

 

Makes: 5 cups; serves: 8 to 10

 

I tasted this divine soup in a local pizzeria. It takes only 20 minutes to

prepare.

 

1. In a 3-quart saucepan, heat the oil over medium-high heat. Add the

onion and garlic; cook, stirring, until softened, about 2 minutes. Add the

tomatoes with liquid and break them up with the back of a spoon.

 

2. Add the broth and bring to a boil. Add the remaining ingredients;

return to a boil. Reduce heat and simmer, uncovered, 10 minutes or until

pasta is tender.

 

Variation: Use kidney beans or chickpeas instead of cannellini.

 

Converted by MC_Buster.

 

 

 

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schuller