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These are some of the recipes for Soups.

Onion Soup

1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil

Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.

In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.

When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.

When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the tables.
(Source: Soup Song)

Canadian Cheese Soup

3 T. butter
1 medium carrot finely chopped
1 celery rib finely chopped
1/2 C. onion finely chopped
1/3 C. green pepper finely chopped
4 mushrooms finely chopped
1/2 C. ham finely chopped (optional)
1/2 t. paprika
1/4 C. flour
1 T. cornstarch
1/2 qt. chicken broth
1/2 qt. milk
1/8 to 1/4 t. cayenne pepper
1/2 lb. process sharp cheddar cheese grated
salt and pepper to taste

In a large pot, melt butter. Add carrots, celery, onion, green pepper, mushrooms and ham. Cook over medium heat until vegetables are tender.

Add some of the chicken stock to the flour and cornstarch. Stir to blend. Add broth to the pot and stir in the flour mixture. Stir until thickened. Add the cayenne pepper, salt and pepper. Stir in milk, add cheese and do not let boil once the cheese and milk are in the pot or it will curdle.

Check seasonings and adjust to taste. Serve.

Vegetable Beef Soup

1 lb. stew beef - cut into small pieces
4 C. beef broth
3 C. water
1 14.5 oz. can of crushed tomatoes
1 1/2 C. cubed potatoes
1 medium onion chopped
1 C. sliced carrots
1 C. sliced celery
1/2 C. peas - frozen
1/2 C. corn
1 C. green beans
1/2 to 2 t. herbs of your choice (basil, oregano or dill)

Brown stew beef, add onions and cook for 3 minutes. Add water and tomatoes and cook until beef is tender. Add vegetables except peas and cook until tender. Add spices, peas and simmer another 1/2 hour

Beet Borscht

2 cups of shredded fresh beets
1 cup shredded cabbage
1 cup shredded carrots
1 teaspoon butter or margarine
1 cups water
1 tablespoon lemon juide
1/2 teaspoon salt
2 (14 1/2 ounce) cans of beef broth
Sour Cream (optional)

In a saucepan, bring the beets, carrots, onion, water, and salt to a boil. Reduce heat: cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Top each serving with a dollop of sour cream, if desired. Makes 8 servings.