Bennigan's Potato Soup Recipe

INGREDIENTS:
Garnett PJXG05A
1 3/4 oz Ham base (2-#40 scoop)
2 qt Chicken stock
8 oz Yellow onion dice
3 oz Margarine
2 lb Potatoes bite size
1 1/2 teaspoon of Black pepper
2 cup of Milk
3 oz Flour
3 oz Margarine
DIRECTIONS:
Combine chicken stock in sauce pan with ham base. Stir until lumps are
gone. In separate stock pot: melt first margarine measurement; add
onion and sautee until transparent. Addpotato bite size pieces and
pepper. Add chicken stock mix and stir until well mixed. Bring
mixture to a boil. In small pan, melt second margarine measure and
add flour to create a roux. It should be light brown in color. When
stock comes to a boil, add roux with a wire whisk. This will cause
the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup.
If you need to do this, be sure to cook the roux until a tan color.
This will get rid of the raw flour taste. If the soup is too thick,
thin it out with more milk
Recipe By :

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French Onion Soup Recipe

INGREDIENTS:
5 1/4 ga WATER
1 1/2 cup of BUTTER PRINT SURE
1 1/2 cup of CHEESE GRATED 1LB
15 lb ONIONS DRY
2 lb BREAD SNDWICH 22OZ #51
2 cup of FLOUR GEN PURPOSE 10LB
3 cup of SOUP GRAVY BASE BEEF
1 1/2 lb SHORTENING; 3LB
2 teaspoon of PEPPER BLACK 1 LB CN
1/4 cup of WORCESTERSHIRE SAUCE
DIRECTIONS:
1. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL LIGHTLY BROWNED
2. BLEND FLOUR AND PEPPER WITH SAUTE'ED ONIONS. BLEND WELL. ADD SOUP AND
GRAVY BASE AND WATER; ADD 1/4 CUP WORCESTERSHIRE SAUCE. TO SERVE PREPARE 1
RECIPE PARMESAN CROUTONS (RECIPE NO. D-16-2). PLACE 8 CROUTONS IN EACH SOUP
BOWL; POUR SOUP OVER CROUTONS
NOTE: 1. IN STEP 1, 16 LB 10 OZ DRY ONIONS A.P. WILL YIELD 15 LB THINLY
SLICED ONIONS
NOTE: 2. IN STEP 1, 1 LB 14 OZ (2 1/2 QT) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100
NOTE: 3. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400
Recipe Number: P00401
DIRECTIONS:
SERVING SIZE: 1 CUP
DIRECTIONS:
From the (actually used today!).
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Curried Mushroom Soup Recipe

INGREDIENTS:
12 oz Fresh mushrooms
5 tb Butter or margarine
1 teaspoon of Curry powder
2 tb Flour
1 cn (10.5-oz) consomme
2 cup of Half and half
1 cup of Milk
Salt to taste
Pepper to taste
DIRECTIONS:
Clean mushrooms and slice in halves or thirds. Saute in 4 Tablespoons of
butter and sprinkle with curry powder. After 3 to 5 minutes, remove from
skillet and add 1 Tablespoon of butter. Then add 2 Tablespoons flour and
stir thoroughly. Add 1 can undiluted consomme and simmer, stirring
frequently. When slightly thickened, add Half and Half and milk. Simmer
about 8 minutes. Do not boil. Return mushrooms to soup and season. When
mushrooms are heated, serve immediately. For a thicker soup, more flour may
be used. Yield: 5 servings.RS. NED STEWART
DIRECTIONS:
TEXARKANA, AR
DIRECTIONS:
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's Recipe Archive,
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Czech Cabbage Soup Recipe

INGREDIENTS:
2 lb Beef soup bones
1 cup of Onion; chopped
3 Carrots; pared & chopped
1 Bay leaf
2 lb Beef short ribs
1 teaspoon of Thyme (dried leaf)
1/2 teaspoon of Paprika
8 cup of Water
8 cup of Cabbage; chpd (1 head)
2 lb Tomatoes; (2 cans)
2 teaspoon of Salt
3/4 cup of Tabasco sauce
1/4 cup of Parsley; chopped
3 tb Lemon juice
3 tb Sugar
1 lb Sauerkraut (1 can)
DIRECTIONS:
Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top
with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450*
oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables
into large kettle. Using a small amount of water, scrape browned meat bits
from roasting pan into kettle. Add water, cabbage, tomatoes, salt and
Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add
parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from
bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer.

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Pea Soup Recipe

INGREDIENTS:
1 lb Dried yellow peas
1 tb Butter
1 lg Onion, chopped
1 tb Salt
1 lb Salt pork
12 cup of Water
1 teaspoon of Dried savory
Pepper to taste
DIRECTIONS:
Place peas in a colander; rinse under running water. Put peas in a
large stockpot; cover with cold water and allow to soak overnight.
(If using split peas, there's no need to presoak.) Drain
In a large pot, melt the butter and saute onion until softened, about
2 minutes. Add peas, salt, salt pork, water and savory. Bring to
boil; cover and simmer for about 1 1/2 hours or unntil salt pork is
tender. Remove pork; chop and turn to soup
Continue simmering soup until peas are tender, about
30 minutes longer
Remove 2 cups peas from soup and process in food processor; stir back
into the soup
Adjust seasoning and serve.

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