Soup for Hobbits...

Yum, yum...yum!  Earthy and mushroomy...yum!

Soup for Hobbits (because "Hobbit Soup" was just wrong!)

a recipe from the Horjus kitchen

      2 medium onions chopped

      2 1/2 cups water or stock

      1 pound mushrooms sliced

      1 1/2 teaspoon dill dried

      1 Tablespoon paprika

      1/8 teaspoon pepper

      2 Tablespoons soy sauce

      2 Tablespoons olive oil

      3 Tablespoons flour

      1 cup soymilk

      2 teaspoons lemon juice

      3 Tablespoons red wine

      (arugula, optional)

In a large pan, braise chopped onion in 1/2 cup water until soft.

Add mushrooms, dill, paprika and pepper. Continue cooking for five minutes, stirring frequently.

Add soy sauce and remaining water, cover and simmer for 15 minutes.

Warm oil in a saucepan and add flour. Cook 1 minute, stirring constantly, then whisk in the soymilk until smooth. Simmer over low, stirring constantly until slightly thickened. Add to the mushroom mixture.

Cover and simmer 15 minutes.

Just before serving, whisk in the lemon juice and red wine.

Note:  Tastes great with arugula added to each bowl.

...and eat soup!

Lentil Barley Soup...

I always forget how good this soup tastes!

Lentil Barley Soup

a recipe from Jennifer Raymond

1 pound lentils
3/4 cup barley
8 cups water
1 large onion, chopped
2 carrots, diced
2 stalks celery, sliced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 1/2 teaspoon salt

Place all ingredients, except for salt, into a large kettle and bring to a simmer.

Cover and cook for one hour, stirring occasionally, until lentils and barley are tender.

Add salt to taste.

Notes:
It can get pretty thick, just add water if you need to.
We add salt at the table.

Minestrone...

Minestrone?  Minestroneeeee?  Here's a recipe for soup!

Minestrone

a recipe from Jennifer Raymond

1 small onion chopped
3 1/2 cups water
3 cups tomato juice
1 clove garlic minced
2 medium carrots diced
1 stalk celery diced
2 medium red potatoes diced
1 Tablespoon fresh parsley chopped
1 teaspoon dried basil
1 medium zucchini diced
1/2 cup pasta shells
1 15-ounce can kidney beans drained
2 1/2 cups greens chopped
to taste salt


Heat 1/2 cup water in a large kettle. Add the onion and cook over med-high, stirring frequently, until the onion is soft.
Add water, tomato juice, garlic, carrots, celery, potatoes, parsley and basil.
Bring to a simmer, then cover and cook for 20 minutes.
Add remaining ingredients, except salt, then cover and simmer an additional 30 minutes.
Additional tomato juice can be added if it is too thick.
Add salt to taste.

JKL Soup...

Greetings and welcome to Good dooF!  This is one of our favorite meals and it reminds us of JKL so it's perfect for the first recipe here.  Dad made great soup and never really used a recipe.  Years ago, I asked dad to write down what he used and from that came up with this basic recipe which can be tweaked to one's liking.  

JKL Soup
a recipe from John K. Lorenzen

49 ounces vegetable broth
49 ounces water
1-28 ounce can diced tomatoes
1-15 ounce can corn, drained
1-15 ounce can beans (We have used: lima, garbanzo or kidney)
1-4 ounce can mushrooms, drained
2 small onions diced
4 ribs celery, sliced
3-4 red potatoes, diced
4 stems of kale, chopped
3 carrots, peeled and sliced
1-2 cups cabbage, chopped
2 bays leaves

Combine the above and simmer until potatoes and carrots are tender, around one hour.  Can be served with noodles or macaroni.  Enjoy!

Notes:  Not all broth comes in 49 ounces cans anymore so anywhere around 49 works.  Also, not all vegetable broths taste great.  It took us several tries to find one we like, the Jewel organic store brand.  If you prefer chicken broth that works too.  We never use bay leaves but dad always did so I left it in the recipe.  It's always fun to see who gets stuck with the bay leaf, it was usually dad!