Soup

by Jim McIntyre
(Seattle)

We had lots of people coming and going to our Open House party. As we were having the party in our backyard we thought we would have a constant supply of hot food. The simplest way we could think of dong this was to have hot soup. The soup was mushroom, tomato and also vegetable. In accompanying the other buffet food we had the soup was perfect.



In Reply

Soups are a great idea. You may have a local deli that can provide the soup you need or try one of these simple recipes. Servings are for about 4.




Mushroom Soup


This is a very simple homemade mushroom soup recipe.


Ingredients:

Butter for frying
1 small onion peeled and finely chopped
½ lb of mushrooms, cleaned and finely chopped
2 tablespoons of flour
2 pints of chicken stock
Salt and freshly ground black pepper
Pinch of grated nutmeg
1 bay leaf
¼ to ½ pint of fresh single cream
Chopped fresh parsley


Recipe:

Melt some butter in a saucepan. Add the onion and mushrooms, cover and cook gently for 5 minutes. Stir in the flour and continue for a further 2 minutes, stirring constantly. Gradually add the chicken stock and bring to the boil, stirring. Add the seasoning gently for 20 minutes.
Before serving, remove the bay leaf and adjust seasoning to taste. Stir in the cream to taste and top each bowl of soup with a good sprinkling of parsley.



Iced Cucumber Soup


A cool soup might just be the thing your guests would enjoy on a warm evening.


Ingredients:

Butter for frying
1 small onion, peeled and finely chopped
2 cucumbers, peeled, halved, seeded and chopped
1 tablespoon flour
1 pint hot milk
½ pint chicken stock
Salt and ground white paper
½ teaspoon grated nutmeg
Green food coloring
¼ pint fresh single cream
2 tablespoons chopped fresh mint


Recipe:

Melt some butter in a saucepan. Add the onion and cucumbers, cover and gently cook for 5 minutes. Stir in the flour and cook for a further 2 minutes, stirring constantly.
Remove the pan from the heat and gradually stir in the hot milk. Pour in the stock. Return the pan to the heat and bring to the boil, stirring. Season with salt, pepper and nutmeg. Lower the heat, half cover and simmer gently for 20 minutes.
Puree the soup in a blender. The soup should be the consistency of single cream, if it is too thick add a little more milk.
Cool, then chill in the refrigerator until cold. Adjust the seasoning and add a few drops of green food coloring, mixing well. Pour into chilled serving bowls, swirl with cream and top with chopped mint.