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  1. Luscious Potato Soup

    June 8, 2007 by joe

    (yield: 25—1 cup servings)

    2/3 c. oil
    5 c. chopped onions
    2-1/2 c. diced carrots
    2-1/2 c. chopped celery
    15 med. potatoes, diced
    2-1/2 qts. stock
    5 tsp. salt
    2-1/2 tsp. marjoram
    2-1/2 tsp. dill seeds
    1-1/2 tsp. paprika
    2-1/2 tsp. caraway seed
    5 c. milk powder, instant

    procedure
    1. heat the oil in a pressure cooker or large soup pot; saute the onions, carrots, celery, and potatoes until the onions are transparent,
    2. pour in the stock, salt, and spices (not the milk powder), bring to a boil, cover and pressure cook 20 minutes or simmer about 1 hour until the potatoes are very tender, but won’t fall apart,
    3. dissolve the milk powder in 1-1/2 to 2 cups of the soup liquid, you might do this in the blender to avoid lumps, return the mixture to the pot and simmer about 1 minute. serve hot with toast.

    Source: KJFSC

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  2. Julienne Soup

    June 8, 2007 by joe

    (yield: 25)
    temp: boiling point
    time: 3 hours

    7-1/2 lb. beef
    3 gal. water
    2 t. celery salt
    1/2 lb. carrots, chopped
    1/2 lb. green beans, chopped
    6 oz. celery, chopped, but in long thin strips
    1 oz. onions, chopped
    1 t. salt

    procedure
    1.  pour water over beef, bring to a boiling point,
    2.  add the remaining ingredients.  cook until the vegetables are tender

    (notes, in my experience, vegetables boiled for 3 hours will lose their flavor, I suggest boiling the beef in salted water for 1 1/2 hours – 2 hours before adding the vegetables. it isn’t stated, but it appears the heat should be reduced to simmer once the salt water and beef are boiling)

    source KJFSC

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