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Beet & Cabbage Borsch
Black Bean Soup
Bobbi's Mushroom Soup
Cabbage Soup with Pork
Curried Carrot Bisque

Curry Soup
Tom Yum Soup
Hot & Sour Soup
Hungarian Goulash
Leek and Potato Soup

Manhattan Clam Chowder
Minestrone Soup
Moroccan Lentil Soup
Rich Meat Broth
Split Pea Soup with Ham

Split Pea Soup with Ham (2)
Turkey Soup

Turkey Soup

Broth:
1 leftover turkey carcass
2 onions
3 stalk celery
3 medium carrot
2 bay leaves
2 tablespoons salt
2 teaspoons thyme
1 teaspoon pepper

Soup:
8 carrots
6 stalks celery
2 onions
10 mushrooms
2/3 pound large egg noodles
optional: potatoes, parsnip

Put turkey carcass in water to cover, with diced vegetables and spices. Add any other leftover (can be frozen) bones, even beef. Total should be about seven quarts. Bring to a boil and simmer for three hours. The meat should be falling off the bones. If desired, pick large chunks of meat out of the residue and put aside. Strain (use cheese cloth if a clear broth is desired). Let cool and then skim fat from the top. Add any meat chunks and leftover meat.

To make soup, add vegetables and simmer for 15 minutes. Add noodles, simmer for 10 additional minutes.

Cabbage Soup with Pork

6 cups chicken stock (3 cans)
2 cloves garlic, crushed
1 small onion, chopped
1½ pounds cabbage, shredded (about 1 small head)
2 tablespoons olive oil as needed
½ pound pork, no fat, julienned
4-5 Juniper berries
salt and pepper to taste

Sauté garlic and onion till clear. Add cabbage and sauté additional 5 minutes. You may have to do the cabbage in 2 or 3 batches. also Sauté the pork.

Meanwhile heat the stock. Add the sautéed ingredients. Crush the juniper berries, add. Cover and simmer for 60-90 minutes. Add salt and pepper.

    

Minestrone Soup

2 quarts (8 cups) water
1 medium white onion, chopped
4 cloves garlic, minced
2 leeks, cleaned and sliced
2 tablespoons fresh parsley
3 tablespoons tomato paste
3 ribs celery, chopped
2 large carrots, sliced
2 cups cabbage (about ½ head)
2 medium zucchini, peeled, seeds removed, and sliced
1 can (28 oz) whole tomatoes, chopped, including juice
2 cans (14 oz)red kidney beans, rinsed and drained
½ teaspoon each: thyme, oregano, basil, sage, rosemary, marjoram. Increase to 1 teaspoon for a spicy soup
½ teaspoon ground black pepper
2 teaspoon salt
2/3 cup brown rice

Place all ingredients in a large soup pot, except for the beans and rice. Bring to a boil, add rice and simmer, covered for 1 hour. Add beans.

Leek and Potato Soup

4 large leeks
4 potatoes, cut into ½ inch cubes
1 stalk celery, chopped
1 spanish onion, chopped
2 tablespoons olive oil
6 cups chicken broth
2 bay leaves
1 teaspoon tyme
salt and pepper to taste

Cut off the root and the green part of the leeks, and discard. Slice lengthwise and clean carefully. Chop.

Sauté the celery, onion and leeks in the oil in a large pan, for about 10 minutes. Add the potatoes, broth and spices. Bring to a boil and simmer for 40 minutes. Remove about 1 cups of the solids and mash and return to the soup. Serve.