CONSOMME »

One of the most delicious of the thin, clear broths is consomme. This is usually served plain, but any material that will not cloud it, such as finely diced vegetables, green peas, tiny pieces of fowl or meat, may, if desired, be added to it before it is served. As a rule, only a very [...]

Stock For Clear Soup Or Bouillon »

Ingredients:
4 lb. beef
4 qt. cold water
1 medium-sized onion
1 stalk celery
2 sprigs parsley
6 whole cloves
12 peppercorns
1 bay leaf
Salt and Pepper as necessary
Preparation:
Cut the meat into small pieces. Pour the cold water over it, place on a slow fire, and let it come to a boil. Skim off all scum that rises to the top. Cover [...]

Barley Broth »

Ingredients:
1 carrot
1 turnip
4 leeks or 3 small onions
4 sprigs parsley
4 sticks celery
1 tea-cup pearl barley
3 qts. Water. (The celery may be omitted if desired, or, when in season, 1 teacup green peas may be substituted).
Method:
Scrub clean (but do not peel) the carrot and turnip. Wash celery, parsley, and barley. Shred all the vegetables finely; put [...]

BRAN STOCK »

For every quart of stock desired, boil a cup of good wheat bran in three pints of water for two or three hours or until reduced one third. This stock may be made the base of a variety of palatable and nutritious soups by flavoring with different vegetables and seasoning with salt and cream.
An excellent [...]

Cream Soup Stock »

This is the foundation or sauce for many fish and vegetable cream soups.

Ingredients:
1 quart milk
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
1 tablespoon butter
1 cup boiling water
Method
Scald milk and add seasoning; thicken with flour and butter rubbed to a cream with boiling water and boil two minutes.
For potato soup use 6 large or 10 [...]

Beef Stock Recipe »

Take Leg of Beef, the bone in this meat should be chopped small. Remove the marrow from the bones, and cut the meat into small pieces; put all together into a stock pot or digester, cover well with cold water, and bring it to the boil; add a dessertspoonful of salt; this will throw up [...]

Oriental Beef Noodle Soup Recipe »

INGREDIENTS:
3 oz. bean thread noodles
5 C. chicken broth
2 T. vegetable oil
1/2 lb. flank steak cut into 1/8 inch thick slices
4 green onions cut in 1/2 inch pieces
3 T. grated fresh ginger
4 large bok choy stem cut into 1/2 inch pieces, leaves shredded
2 T. soy sauce
1 T. sesame oil
PREPARATION:
Place noodles in bowl. Cover with boiling water [...]

Beef and Baked Potato Soup Recipe »

INGREDIENTS:
2 T. olive oil
2 cloves garlic
2 lbs. cooked beef such as pot roast, cut into bite-sized pieces
1 C. water
salt and pepper to taste
1 C. chopped red onion
2 stalks celery, chopped
4 C. beef broth
1 bay leaf
1 14.5-ounce can diced tomatoes
2 large Idaho or Russet potatoes, baked and cut into cubes

PREPARATION:
In a large soup pot, heat olive [...]

Cabbage and Beef Soup Recipe »

INGREDIENTS:
1 pound lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cloves garlic, minced
2 stalks celery, chopped
1 (16 ounce) can kidney beans, undrained
1 medium onion, chopped
1/2 medium head cabbage, chopped
1 (28 ounce) can diced tomatoes
1 tomato can water or beef broth
3 or 4 bouillon cubes
Chopped fresh parsley
PREPARATION:

In a Dutch oven, brown beef. Add all remaining ingredients [...]

Beef Noodle Soup Recipe »

INGREDIENTS:
1 (1-pound) chuck roast, cubed
2 tablespoons butter
3 quarts water
1 tablespoon beef soup base or 1 teaspoon salt
2 whole bay leaves
5 whole black peppercorns
1 cup carrots, peeled and sliced into coins
1 medium onion, minced
1/2 cup celery with leaves, diced
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/2 teaspoon parsley
1 (16 ounce) package egg noodles, preferably thick
PREPARATION:
Melt butter in a large [...]