Receipies

SR No.: 007641
Original Sutra Author: N/A
Publisher: ZZZ Unknown
Total Pages: 68
Language: English
Classification: Book_English
File Size: 464 KB

Page 36

SOUPS
Mushroom and Barley Soup From http://www.epicurious.com/recipes/food/views/2710 1 lb mushrooms 1/4 cup (1/2 stick) butter 1 onion, chopped 1 leek (white and pale green parts only), chopped 8 cups vegetable broth 1 lb white potatoes (about 2 large), peeled, diced 1 carrot, peeled, chopped 1/2 cup pearl barley 3 bay leaves
Separate mushroom stems from caps. Slice caps and set aside. Chop stems. Melt butter in heavy large saucepan over medium-high heat. Add mushroom stems, onion and leek and sauté until tender, about 8 minutes. Mix in vegetable broth, potatoes, carrot, barley and bay leaves. Cover mixture and simmer 30 minutes. Uncover soup, add mushroom caps, and continue simmering until vegetables are very tender,
about 25 minutes. Season soup to taste with salt and pepper and serve. Servings: Serves 8
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Pear and Celery Soup By The Canadian Living Test Kitchen 3 Tbsp butter (50 ml) 5 cups finely chopped celery (1.25 L) 4 onions, sliced 1/4 cup minced fresh chives (50 ml) 1/2 tsp dried thyme (2 ml) 1/2 tsp salt (2 ml) 1/4 tsp pepper (1 ml) 6 cups vegetable stock (1.5 L) 3 ripe pears, peeled, cored, and sliced 1/2 cup 10% cream (125 ml)
In saucepan, melt butter over medium heat. Cook celery, onions, chives, thyme, salt and pepper, covered and stirring occasionally, for about
10 minutes or until softened and translucent. Pour in stock; bring to boil. Reduce heat and simmer for 10 minutes or until celery is very tender. Add pears; cook for 5 minutes or until pears are tender. In batches, purée in blender. Return to saucepan; pour in cream and heat through without boiling. Yield: 8 servings
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