Posted on 01/10/2009 5:07:59 PM PST by metmom
Haven;t used Campbell’s soup in years.
Progresso or homemade taste SO much better!!!!!!
Hunter’s soup
300 g venison on the bone
1¼ l water
salt
40 g butter or margarine
1/2 onion
40 g flour
1/4 l milk
100 g root vegetables
200 g fresh mushrooms
pinch of pepper
parsley
dumplings:
20 g fat
1 egg
salt
1 bread roll
a little milk
breadcrumbs
Rinse meat, chop into pieces, cover with water, add salt. Boil for approximately 2 hours. Fry onion in fat, sprinkle with flour and prepare light roux. Dilute with strained broth from meat and bones, add milk beat and boil. Add sliced vegetables and sliced cooked mushrooms. Add seasoning and boil small dumplings in soup.
Dumplings: Cream fat, egg and salt, add cut roll which was soaked in milk. Thicken with breadcrumbs. Form small dumplings, drop them into the boiling soup and simmer for about 4 minutes.
Flavour with pepper and finally sprinkle with chopped parsley. Use the meat for the main course.
Interesting recipe, all in grams and liters. That’s going to throw some people.
Where’d you get it?
Title: Bean And Swiss Chard Soup
Yield: 8
Ingredients
1/2 lb swiss chard
4 anchovy fillets
1/4 ts dried rosemary; or 3-inch
-sprig
1 fresh
1 ts olive oil
2 cloves garlic; minced
2 c white beans; rinsed and
-drained
3/4 c pasta; (short tubes)
1/4 c nonfat parmesan cheese
4 c nonfat chicken broth
Instructions
Trim the ends of the Swiss chard stalks and discard any discolored leaves.
Wash the leaves in several changes of cold water until all sand is gone.
Put the chard in a pot with 1/2 cup water and 1 teaspoon salt. Cover and
bring to boil over moderate heat. Cook until tender, about 5 mins. Drain
the chard over a bowl, reserving all its cooking liquid. Coarsely chop the
chard.
Mince the anchovy fillets with the rosemary.
Put the olive oil and garlic in a large heavy saucepan. Cook, stirring
frequently until the garlic becomes pale gold. Add the anchovies/rosemary,
stir for a few seconds longer. Add the chard and cook for 3 mins longer.
Add beans, and salt and pepper. Cook 2 - 3 mins stirring well.
Add the reserved cooking liquid and chicken stock. When the soup comes to
a boil, add the pasta and cook, stirring occasionally, about 10 mins.
Ladle the soup into bowls and add the cheese.
Soup improves overnight.
This is one of my all-time favorites. The recipe I use calls for small shells. And for those of you who don’t like anchovies, you’ll hardly notice them but it’s not the same without them. (I also use frozen spinach. Tastes the same as chard).
Sounds great.
My apologies. I should have included the link.
http://czechcuisine.blogspot.com/2008/10/hunter-soup.html
It is!
No problem. It just didn’t read like an American recipe. That’s why I was curious.
The best food in the world is, well, almost everything but American.
The food that I’ve liked the best is always that from (legal) immigrants. That old country cooking can’t be beat.
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