Cookin: 2 soups

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* Exported from MasterCook Mac *

 

Oxford Onion Soup

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p102

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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6 slices vegetarian bacon

1/2 cup soy margarine -- plus

1 tablespoon toasted sesame oil

6 cups sliced mixed onions -- to 7 cups *

3/4 cup flour

6 cups vegetable broth

1 cup soymilk

salt and pepper -- to taste

 

Yield 4 to 6 servings.

 

* Make it a good mix of red, yellow, white, leeks, scallions, and

shallots. Save the scallion greens to chop for garnish.

 

Saute the vegetarian bacon in a little of the soy margarine in a

large, heavy soup pot, and set aside to use later as garnish. In the

same pan (without cleaning it out), add the remaining margarine and

the sesame oil and onions. Let cook until most of the onions are at

least half done. Dust with flour, stir, cook, and continue to keep

your eye on it for about 10 or 15 minutes, or until the onions are

done and the flour is golden. Add the broth, bring to a boil, and

reduce the heat. Simmer for about 30 minutes.

 

About 15 minutes before serving, remove about 2 to 3 cups of the

soup, and put in a blender or food processor with the soymilk. Blend

and add back tot he soup. add salt and pepper to taste. When all the

liquid is reheated through, the soup is done. garnish with the

crumbled vegetarian bacon and the chopped scallion greens.

 

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Per serving (excluding unknown items): 535 Calories; 29g Fat (48%

calories from fat); 12g Protein; 58g Carbohydrate; 4mg Cholesterol;

2745mg Sodium

Food Exchanges: 4 Starch/Bread; 6 Fat

 

NOTES : I have a friend who is a big, fancy professor at Duke

University. When he was telling me about going to Oxford to be a

guest lecturer, I said, " Oh you'll just love Mississippi! "

 

" Not that Oxford " , he said, horrified, " I mean the one in England. "

Oh well, too bad for him. He didn't get any of this onion soup,

specialty of my Oxford, Mississippi, nephew.

 

 

 

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* Exported from MasterCook Mac *

 

Sarah's Old Time Vegetable Soup

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p105

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- thinly sliced

3 cloves garlic -- smashed

- to 4 cloves

1/4 teaspoon toasted sesame oil

2 tablespoons olive oil

7 cups water

1 bay leaf

3 potatoes -- diced

1 carrot -- to 2

- sliced in thin rounds

1 stalk celery -- chopped

- to 2

1 small bunch of your favorite greens

- 1/4 to 1/2 head of cabbage works well

1/4 pound your favorite noodles -- to 1/2

8 ounces canned tomato or vegetable juice

salt and pepper -- to taste

- This likes a lot of salt.

 

Also in Heart of the Home, Ann Jackson (1995)

 

Yield: 8-10 large servings

 

Saute the onion and garlic in the sesame and olive oils until soft.

Add the water and drop in the bay leaf. Put in the potatoes, carrots,

celery, and greens, in that order. Let simmer 1 hour, or until the

potatoes are done.

 

The secret of this soup is never to let it come to a rolling boil.

Add the noodles, tomato juice, salt, and pepper, and continue to cook

at no more than a simmer for 20 to 30 minutes. Serve with cornbread.

If there are any leftovers, all the better; this soup is always

better the next day.

 

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Per serving (excluding unknown items): 1200 Calories; 29g Fat (21%

calories from fat); 26g Protein; 219g Carbohydrate; 0mg Cholesterol;

181mg Sodium

Food Exchanges: 13 Starch/Bread; 4 1/2 Vegetable; 5 1/2 Fat

 

NOTES : Once my friend Dorita told me she made this soup with 12

cloves of garlic. I was incredulous until I tried it myself; it was

great and definitely kept away the werewolves.

 

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