a few soups from the files

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GYPSY SOUP

This sounds wonderful. And THIS is definitely soup weather!!! I Gotta try it.

Gloria

[Guest guest]

There are a good number of recipes in the soup file under food and drink recipes... here are a couple. SPROUTED SOUP3-4 cups Pure water1/2 inch Ginger root1/4 cup Radish sprouts3/4 cup Cabbage sprouts1 Lemon, juiced 3 Tbsp Tamari2 Tbsp Olive oil1 1/2 cups Sunflower greens1 cup Buckwheat lettuce sprouts1 bunch Garlic or Onion sprouts Here's a soup that's hot without being heated! Just blend the ingredients together, that's all. It's easier than opening a can. Start with half the water. Add the ingredients in sequence, then slowly add the rest of the water as needed. The last 3 ingredients should not be fully blended, only chopped. This gives your soup a thick, hearty texture. Vary the recipe by adding your own favorite spices. Hot spice enthusiasts may add cayenne pepper. No chives? Substitute with 1--2 scallion greens. If you are out of buckwheat sprouts,

substitute with alfalfa. If you are out of sunflower greens, substitute with spinach. (Try not to run out; even Popeye would prefer sunflower greens.) These sprouts make a great tasting, nutritious soup. - from Steve Meyerowitz's "Sproutman's Kitchen Garden Cookbook"-------WINTER PORTABELLA MUSHROOM STEWIngredients: 4 Tbsp olive oil1 large onion, cut into 1/2-inch dice2 tsp chopped fresh rosemary8 oz. portabella mushrooms, sliced 1/2-inch thick, gills removed1 lb. large white mushrooms, thickly sliced1 can (14.5 oz.) diced tomato3 Tbsp tomato paste2 garlic cloves, minced1 tsp sherry vinegar2 Tbsp butter (optional)Salt and ground black pepper, to taste2 pinches red pepper flakes Directions:Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl. Return the pan

to the stove and add half the remaining oil. When it's hot, add the portabella mushrooms and saute until nicely browned, about 5 minutes. Add portabellas to the onion mixture and repeat sauteing with the remaining oil and the white mushrooms. Return everything to the pan and add the tomatoes, tomato paste, garlic, 1-1/2 cups water and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter. Season with salt, pepper and red pepper flakes.Recipe courtesy of the Mushroom Information Council---------GYPSY SOUPIt is balanced and nutritious. You can, if you want, puree it in the food processor after it has cooked. Enjoy it with hearty bread during the cool months.Serving Size: 4 Preparation Time: 1:303 tablespoons olive oil -- up to 4T 2 cups chopped onion 2 cloves chopped garlic 2 cups sweet potatoes -- chopped & peeled (Or winter squash) 1/2 cup chopped celery 1 cup chopped

fresh tomatoes 3/4 cup chopped sweet peppers 1 1/2 cups cooked chickpeas 3 cups stock or water 2 teaspoons paprika 1 teaspoon turmeric 1 teaspoon basil 1 teaspoon salt dash cinnamondash cayenne1 bay leaf1 tablespoon tamari soy sauceIn a soup kettle or large saucepan, sauté onions, garlic, celery and sweet potatoes in olive oil for about five minutes.Add seasonings, except tamari, and the stock or water.Simmer, covered, fifteen minutes.Add remaining vegetables and chickpeas.Simmer another 10 minutes or so - until all the vegetables are as tender as you like them.NOTE : The vegetables used in this soup are flexible.Any orange vegetable can be combined with green...for example, peas or green beans could replace the peppers.Carrots can be used instead of, or in addition to the squash or sweet potatoes, etc.*Root vegetables contain a lot of selenium. Americans do not use root veggies enough so

try to incorporate more into your diet. -----------BUTTERNUT SQUASH SOUPby RodaleServes 10 to 123 T butter 2 med yellow onions, peeled and chopped2 med carrots, peeled and chopped1 T minced fresh ginger 2 med butternut squash, seeded, peeled, and coarsely chopped8 c chicken stock 2 T fresh thyme leaves 2 T orange zest Juice of 1 orange Salt and freshly ground black pepper 1. Melt butter in a large pot over medium heat. Add onions, carrots, and ginger, and cook until lightly browned, about 10 minutes. Add squash, chicken stock, thyme, zest, and juice, and season with salt and pepper. Bring the soup to a boil, then reduce heat to low, and simmer until the squash is very tender, about 40 minutes.2. Puree the soup in small batches in a food processor until smooth. (Reserve some squash pieces to add to the soup if you like). Adjust the seasoning. Add more stock or water if

the soup is too thick.--------------- Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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