Ingredient:
- 3 1/2 qt. water
- 1 lb. soup meat and bone
- 2 bay leaves
- 1 lg. onion, sliced
- 3 lg. carrots, diced
- 2 tsp. salt
- 1 c. celery and some leaves
- 1 sm. heat cabbage shredded
- 1/4 c. rice
- 2 lg. potatoes, sliced
- 1 c. cream
Direction:
Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. May add 1/4 cup barley if desired. |
Ingredient:
- 1/4 c. onion, minced
- 1/4 c. flour
- 1 3/4 c. chicken broth
- 1/4 c. celery, minced
- Dash of paprika
- 2 tbsp. butter
- 2 c. milk
- 1/4 c. carrot, minced
- Dash of salt
- 1/2 c. cubed sharp process American
cheese
Direction: Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer 15 minutes. Do not boil. Serves 4. |