6 1/2 qt Water

2 c White wine

- or unsweetened apple juic 6 Celery; thickly sliced

6 Carrots; scrubbed and

; coarsely chopped 2 lg Potatoes; scrubbed and

; coarsely chopped 3 md Zucchini; thickly sliced

2 lg Onions; chopped

1 Leek, white part only; clean

; thickly sliced 5 To 6 cloves garlic; crushed

1/2 lb Mushrooms; cleaned & left wh

10 Peppercorns

Large sprigs fresh parsley Large sprigs fresh thyme 2 Bay leaves

Recipe by: The New McDougall Cookbook Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?

2 tb Olive oil

5 c Water

1 ts Goya adobo with pepper

1 c Lentils

1 c Barley

16 oz Whole tomatoes-1 cn; cut up

1 c Onions; sliced

1 c Carrots; sliced

1 c Celery; sliced

1 pk Goya Sazon sin Achiote

2 c Chicken; chopped, cooked

In soup pot, heat oil unitl hot. Saute vegetables on medium heat until onions wilt. Cover and cook 3 minutes more. Add water, boullion, Adobo, Sazon and bring to a boil. Add barley and lentils, simmer 20 minutes. Add chicken and tomatoes and heat through. Serves 6 - 8.

2 Litres beef stock

2 md Potatoes peeled and cut into

Cubes 2 Carrots, peeled and

Julienned 1 lg Onion peeled and chopped

Finely 2 lg Beetroot, peeled and

Julienned 3 Stalks celery, julienned

3 Cloves garlic, crushed

2 ts Sugar

1 ts Sea salt

1 ts Freshly ground black pepper

1/4 sm Cabbage, shredded

6 Ripe tomatoes, peeled and

Cut into cubes 3 Sprigs fresh dill, chopped

Finely 3 Sprigs Italian parsley

TO SERVE: Light sour cream Finely chopped dill Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to the boil in a large saucepan. Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked. Add the cabbage, tomatoes, dill and parsley. Cook for a further 10 to 12 minutes. Remove from the heat and allow to stand for 10 minutes. Serve in large soup plates with a teaspoon each of sour cream and chopped dill. From: Ian Hoare Date: 07-27-96 —–

2 Tbsp. butter — or margarine

1/4 Cup celery — diced small

1/4 Cup carrot — diced small

1/8 Cup onion — minced

4 Cups water

4 Tsp. Chicken Redi-Base

1 Cup diced — cooked chicken meat

1 Tbsp. fresh parsley — minced

salt and pepper for taste

Saut? celery, carrot, and onion in butter until onion is soft. Add water, Chicke n Redi-Base and parsley. Bring to a boil. Allow to simmer until vegetables are done. Add meat, parsley, salt & pepper. Simmer 5 minutes. Serve. Serves 4

3 tablespoons Unsalted butter

1 cup Chopped shallots

3 pounds Red skin potatoes — peeled

and cut into 3/4″ cubes 1 1/2 tablespoons Ground cumin

12 cups Chicken stock

1 cup Half and half — or evaporated skim m

Salt Fresh ground pepper 4 teaspoons Chopped fresh cilantro

Melt butter in large, heavy, non-aluminum, deep-sided pan over medium-high heat. When hot add shallots and cook, stirring constantly, until soft, about 3 minutes. Add potatoes and cumin. Toss and cook 1 minute more. Add stock. Bring to boil, stirring several times to prevent potatoes from sticking to pan. Reduce heat and simmer until potatoes are quite tender, 25 to 30 minutes.

Remove soup from heat and puree, using food processor, blender or food mill. Return mixture to pan and stir in half and half. Season to taste with salt and pepper. (Soup can be prepared 2 days ahead. Cool, cover and refrigerate.) To serve soup warm, reheat over medium heat, stirring, until hot. To serve cold, taste chilled soup once again and add salt and pepper if needed. (Cold foods often require extra seasonings.) Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped cilantro. Makes 8 servings.

Christie Aspegren, September 93 Round Robin.

1/2 lb Boned Pork 1/4″ Dice

1 lb Pork Neck Bones

Section Canned Konnyaku 2 Shiitake

1 Gobo

1 Medium Carrot

1 1″ Slice Daikon

4 oz Sweet Potato, Pld 1/4″ Dice

4 oz Aka Miso

1 pn MSG

1 Green Onion

Hichimi Togarishi Cut Konnyaku into strips 1/4″ wide and 2″ long. Peel Carrot and cut into strips 2″ long and 1/4″ wide. Cut Daikon into strips 1/4″ wide and 1″ long.

PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced pork. Cook for 10 minutes

2. Cover pork bones with 2 1/2 pt cold water, bring to boil uncovered.

Reduce heat and simmer for 30 minutes strain broth. Set aside pork and broth. 3. Bring 3/8 pt water to boil and drop in Konnyaku, return to boil, ans

set aside. 4. Steam Shiitake for 4 minutes, discard stalks, slice caps into strips.

5. Peel gobo to make 3 T of peelings, discard root.

TO COOK: Drop the Konnyaku into the pan of pork broth and bring to boil over low heat. Add carrot and Daikon strips and raise heat. Bring to full boil , add Sweet potato and mushroom strips. Skim off foam. Cook for 5 more minutes and, with the back of a spoon, rub in the miso in through a strainer. Stir in MSG. Stir in the Gobo (if used). TO SERVE: Transfer soup to a large serving bowl, sprinkle onions over the top, and add spice.

1 tb Vegetable oil

1 Onion; chopped

1 Jalapeno chili

– seeded and minced 1 tb Minced fresh ginger

2 ts Ground cumin

2 ts Ground coriander

1/2 ts Turmeric

1/4 ts Ground cinnamon

7 c Water (or more)

1 lg Sweet potato; peeled, diced

1 1/2 c Dried yellow split peas

6 tb Nonfat yogurt

6 Lime slices

Fresh cilantro; chopped Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until tender, about 5 minutes. Stir in ginger and next 4 ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and peas. Bring mixture to boil. Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1-1/2 hours. Whisk soup vigorously for smoother texture. Thin with additional water if necessary. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate.) Return soup to simmer. Ladle soup into bowls. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve.

Per Serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg

Source: The Moosewood Collective, Ithaca NY (Bon Appetit, Jan.1992) Typed for you by Karen Mintzias

1/4 lb Salt Pork

1 Onion -large

3 Potato -medium

3 c Milk

1 qt Clams

1/8 lb Butter

Salt & Pepper 1 1/2 c Water

This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. Its excellent, but a bit on the expensive side Cut salt pork into small dices and render in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly sliced until golden. Bring the water to a boil and cook potatoes, (peeled and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in soup bowls with dot crackers From: Charlotte Grunwalds Private Collection of Authentic New England Cooking