Healthy Food Recipe

Archive for the ‘Soup and Stews’ Category

1/4 cup butter
1 onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

In a 3 quart saucepan over medium-high heat, melt butter or margarine.
Add onion and cook until tender, about 5 minutes.
Stir in flour and cook until flour has blended with onion mixture.
Add chicken broth and cook, stirring constantly, until mixture is slightly thickened.
Add milk and heat just to boiling, stirring constantly.
In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth.
Return to saucepan and, over medium heat, heat just to boiling.
Remove from heat.
With wire whisk or slotted spoon, stir in cheese until melted.
If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Bring broth to a simmer. Add peas,bamboo shoots,mushrooms, and

green onions to the simmering broth. Allow vegetables to cook for

approx. 5 min. While gently stirring the mixture, slowly add the eggs.

Stir for a minute, and then add the tofu, soy sauce, sesame oil and

cornstarch. Cover and allow to simmer for 7-10 minutes.

Serves 4.

3 c. leftover cubed, cooked roast beef
1 c. carrots, diced
1 c. peeled potatoes, diced
1 c. corn
1 c. cut green beans
1/2 c. onion, chopped
1 qt. tomato sauce
1/2 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. chopped fresh parsley

Read the rest of this entry »

1 c. finely minced celery
1 c. finely minced onion
1 c. finely minced carrot
1/4 c. butter
1/2 c. garbanzo beans
1/2 c. kidney beans
1/2 c. whole dried peas
1/2 c. white pea beans
3/4 c. sliced carrots
3/4 c. coarsely chopped onion
3/4 c. sliced celery
3/4 c. chopped bell pepper
1/2 c. rice or barley
1 c. shell macaroni
2 tbsp. minced parsley
1 tsp. oregano
1 tsp. basil
2 tsp. soy sauce
Pepper to taste
Parmesan cheese

Read the rest of this entry »

1 c Chicken breast, julienne
5 c Chicken stock
12 Dried lotus seeds
2 Slices fresh ginger root
4 Nami black mushrooms
2 tbsp Dry sherry
1/2 c Celery, julienne
1/2 tsp Sugar
1 tbsp Smithfield ham, julienne
1 tsp Salt
2 Sprigs Chinese parsley
2 tsp Lotus root powder

Read the rest of this entry »

1 c. uncooked wild rice
3 c. boiling water
2 strips smoked bacon
1/4 c. chopped onion
3/4 c. sliced celery
1/2 c. sliced carrots
1 can (14 1/2 oz.) chicken broth
2 cans (10 3/4 oz. each) cream of
mushroom soup
2 soup cans milk
1 can (4 oz.) mushrooms, plus liquid
1 tsp. seasoned salt
Pepper to taste

Combine rice and boiling water in large saucepan, simmer, covered for 50 to 60 minutes. Drain off excess liquid; set rice aside. Fry bacon until crisp; remove bacon and saute onion, celery and carrots in small amount of bacon fat. Combine broth, soups, milk, mushrooms, salt and pepper, reserved crumbled bacon, sauteed vegetables and wild rice. Simmer, covered, 1 hour. Yield: 8 servings.

2 tbsp. butter
1 chopped onion
5 c. chicken stock
1 lb. carrots, grated
3 potatoes, grated
1/2 tsp. thyme
1/4 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 1/2 c. milk
2 c. grated cheddar cheese
Salt

Melt butter and saute onion until tender. Add chicken stock and bring to boil. Add carrots, potatoes, thyme, Tabasco sauce and Worcestershire sauce and simmer until vegetables are tender, 30 to 40 minutes. Add milk and cheese and cook until cheese is melted. Salt to taste. Serves 6 to 8. If you like a really thick soup, thicken with a paste of 3 tablespoons flour and 1/4 cup milk just before serving.