Soups
Turkey & Rice Soup
From the Kitchen of Michelle Gill
2 1/2 cups turkey, cooked and diced
1 can cream of mushroom soup
1 6-ounce box long-grained rice
2 cups mushrooms, sliced
1/2 cup onion, diced
1 cup carrots, grated
In a large saucepan, combine all ingredients with 6 cups of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.
Crock-Pot Potato Soup
From the Kitchen of Diane Marston
8-10 potatoes (peeled and cubed)
1/2 onion (chopped)
4 chicken bouillon cubes
1 T. Parsley
4 C. Water
1 T. Salt
pepper to taste
1/4 C. butter or margarine
1 (13 oz.) can evaporated milk
Combine all ingredients except the evaporated milk in crock pot. Cook on high for an hour then turn to low for another 6 to 8 hours. During the last hour stir in the evaporated milk.
Dutch Pea Soup (Snert)
From the Kitchen of Margot
1 pork hock
1 tablespoon salt
1 pkg (12oz) green split peas
1 teaspoon parsley, chopped
3/4 cup onions, chopped
1 smoked pork sausage
7 cups cold water
1/8 tablespoon pepper
1/4 cup celery & leaves chopped
1/3 cup carrots, chopped
1 medium potato, cut
2 bouillon cubes
Place pork hog in salted water, in large pot. Simmer 1-1/2 hours. Add peas. Simmer 1 hour, stirring occasionally. Add the five vegetables and continue simmering until tender. On half hour before serving, add bouillon cubes and sausage. Remove meat from pork hocks. Cut up meat and return to soup. Serve with crusty rolls. Serves 12.