Dutch-style Chowder served with
herb-buttered French bread and
frozen apple pie with a selection
of cheeses.
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Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
earn.
Among table companions, none ranks higher than
a delicious, flavorsome bowl of soup the true
appetite-awakener of the meal. Whether it's a light
soup to introduce heartier foods, or a rich, nour
ishing soup served as the main dish, this gastro
nomical treat always adds sparkle to the menu.
For a busy-day suggestion, try blending two or
more varieties of prepared heat-and-serve soups
whose ingredients are pleasingly compatible. Then
add a personal touch with your favorite herbs and
seasonings and you'll be surprised at the wonder
ful flavor combination youll come up with.
DUTCH-STYLE CHOWDER
CONVENIENCE FOOD RECIFE
to prepare: 20 min.
4 tikes bacon, diced
Vt cup chopped onion
1 can condensed cream
of chicken soup
1 can condensed
chicken-vegetable soup
1 soup can milk
1 soup can water
1 cup drained whole kernel corn
2 tablespoons chopped parsley
1. In a saucepan, cook bacon until crisp. Remove
bacon from pan to absorbent paper; pour off fat
and return one tablespoon fat to pan. Add onion
and cook until tender, occasionally moving and
turning with a spoon.
2. Blend in the soups, milk, water, and corn. Heat
thoroughly, stirring frequently.
3. Garnish chowder with the bacon and parsley.
4 to 6 servings
Va
1
4
CREAMY MUSHROOM SOUP
TO PREPARE AND COOK: 35 MIN.
cup butter or margarine
lb. fresh mushrooms, coarsely chopped
green onions with tops, sliced (reserve
one-half of green tops for garnish)
Va cup sifted flour
2 teaspoons salt
4V4 cups milk
1 cup quick beef broth
(use 1 beef bouillon cube
and 1 cup hot water)
1. Heat butter in a saucepan. Stir in the mush
rooms and green onions. Cook about 5 min., or un
til just tender, occasionally moving and turning
with a spoon. With a slotted spoon, remove vege
tables to a bowl; set aside.
2. Blend a mixture of the flour and salt into the
butter in saucepan. Heat until mixture bubbles.
Remove from heat. Add the milk and broth gradu
ally, stirring constantly. Bring rapidly to boiling
and cook until mixture thickens. Remove from heat
and stir in the vegetables. Serve hot. Garnish each
serving with a spoonful of thick sour cream and
the reserved green onions. 6 to 8 servings
MUSHROOM-PEA-TOMATO-RICE SOUP
CONVENIENCE
FOOD RECIFE
Combine in a saucepan 1 can each of condensed
cream of mushroom soup, green pea soup, and
tomato-rice soup. Blend in 3 soup cans water,
teaspoon crushed dill weed, and Vi teaspoon
crushed tarragon. Simmer, covered, about' 10 min.
Top individual bowls of soup with a dollop of thick
sour cream. About 8 servings
CHICKEN GUMBO-CREAM OF VEGETABLE SOUP
CONVENIENCE
FOOD RECIPE
Combine in a saucepan 1 can each of condensed
chicken gumbo soup and cream of vegetable
soup. Blend in 2 soup cans water and a mixture
of Vi teaspoon ground fennel, Ya teaspoon crushed
sweet basil, and a few grains of ground ginger.
Simmer, covered, about 10 min. Meanwhile, blend
together thoroughly cup thick sour cream,
cup mashed ripe avocado, and Vs teaspoon ground
coriander. Serve with the soup. Or, if desired,
serve soup with garlic-buttered Parmesan cheese
croutons. About 6 servings
For croutons (about 1 cups). Heat 2 to 3 table
spoons butter or margarine and 1 small clove gar
lic, crushed, in large heavy skillet over low heat.
Trim crusts (if desired) from 2 to 3 slices toasted
bread. Cut into Va- to -in. cubes. Toss cubes in
butter in skillet until all sides are coated and
browned. Remove skillet from heat Sprinkle about
1 tablespoon grated Parmesan cheese over crou
tons and toss until coated.
GINGER-TOMATO-RICE SOUP
CONVENIENCE
6
FOOD RECIFE
Combine in a saucepan 1 can condensed tomato
rice soup, 1 soup can water, 1 teaspoon finely
chopped crystallized ginger, and a few grains rose
mary. Simmer, covered, about 5 min. Garnish indi
vidual bowls of soup with thin slices of lemon or
lime sprinkled with finely minced parsley, or top.
with dollop of thick sour cream.
About 3 servings
Family Weekly, January 17, 1960