4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts of milk
Salt and Pepper
4 green onions
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
5 ounces of grated cheddar cheese

Method

Heat oven to 350 degrees and bake the potatoes until for tender.
Melt butter in a medium saucepan. Slowly blend in flour with a wire
whisk until thoroughly blended. Gradually add milk to the butter-flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside. Chop half the
potato peels and discard the remainder. When milk mixture is very hot,
whisk in potato. Add green onion and potato peels. Whisk well, add
sour cream and crumbled bacon. Heat thoroughly. Add cheese a little
at a time until it is all melted in.

8 c. Vegetable Stock

1/2 lb. Mushrooms
1 Can Straw mushrooms
6 Shitake mushrooms- Soaked in warm water 20 min. and sliced
2 c. Bok choy leaves- Finely shredded
2 c. Dried seaweed- Broken into pieces [may be presoaked]
1 c. Dried bean curd sheet- Broken into pieces

1/2 c. Vinegar
1 tsp. White pepper
3 Cloves Garlic- Crushed
1-1/2 tsp. Sesame oil
3/4 tsp. Sugar
1 tb. Dark soy sauce
6 Dried red chilies

4 tb. Corn starch mixed into 3 tb. cold water
3 Green onions- Shredded

Method

Mix vinegar, white pepper, garlic, sesame oil, sugar, soy sauce,
and red chilies in bowl and set aside.

Bring stock to a boil and add mushrooms, bok choy, seaweed, and
bean curd. Boil for 2 – 3 minutes.

Add vinegar mixture and simmer 2 minutes.

Add corn starch solution and stir until clear. Ladle into bowls
and garnish with oinions.

The seaweed is optional, but gives it an interesting flavor. This is
an entire meal in and of itself.

2 lbs. carrots
2 medium potatoes
3 or 4 large onions
1-2 *fists* of garlic (not cloves!)
~1 T dried thyme
~2 t ground coriander seed
~2 t ground ginger root (less if you don’t like hot food)
~1/2 t black pepper
~1/2 t ground cardamom
~1 C good red wine
1 C sour cream
salt to taste

Method

Peel and dice the first four ingredients, and put in a large pot.
Yeah, it seems like a whole lot of garlic, but it makes a lot of soup and
it’s going to cook for a long time. Add the seasonings, then the wine,
then water until the veggies are completely covered. Bring to a boil and
then slowly simmer, stirring occasionally, for hours. You cannot overcook
it at this point. When you think it’s ready, test the largest chunk of
carrot you can find–it should be quite soft.

Strain the soup through a colander, reserving the liquid. Puree
the veggies in a food processor–you’ll probably have to do this in
batches. Use a little of the liquid to help it form a smooth puree. Stir
the sour cream into the puree; you may not want to use the whole cup, so
try adding less and tasting it.

Strain the reserved broth into the puree through a fine-meshed
sieve. (The spices will have given up all their flavor by now, and they
make the soup kinda gritty.) Stir it in, and then *carefully* salt it.

Makes lots–probably enough for a first course for 10. Serve
warm. If desired, you can simmer some broccoli florets in the strained
broth while you’re pureeing and then throw those in for color and texture
contrast.

10 medium potatoes, peeled and cubed
1 can tomato paste
4 to 5 tblsp flour
3 tblsp sour cream
milk
salt to taste

Method

Cover potatoes with water. Add a little salt and boil until tender.
Dilute tomato paste with a little water and add to potatoes. Mix in a
small bowl or cup, flour and just enough milk to form a paste. Stir
ntil smooth. Add sour cream; stir until blended, then add more milk.
Stir and pour into soup. Simmer for 20 minutes.

2 tblsp butter
6 to 8 leeks, white parts only, sliced
3 to 4 potatoes, peeled & chopped
2 tblsp flour
1/3 cup sour cream
4 cups hot water
Chopped chives
Salt & pepper to taste

Method

Melt butter in heavy skillet. Saute leeks until tender. Do not brown.
Remove pan from heat. Sprinkle flour over leeks, and return pan to low
heat. Cook several minutes, stirring constantly, until flour is well
blended. Remove from heat. Add hot water, 1/2 cup at a time, stirring
constantly until blended. Season with salt & pepper. Heat to simmer,
add potatoes, and cook, partially covered, 20 minutes or until potatoes
are tender. Stir in sour cream and serve, or press mixture through food
mill. Garnish with finely chopped chives.

2 smoked ham hocks or 3 links of sausage
1/2 gallon water
6 bay leaves
8 medium potatoes, diced
salt and pepper to taste

Method

Mix ingredients together and cook about 30 minutes on medium heat. Cut
up potatoes and add to mixture. Cook until potatoes are done. Combine
1/4 cup flour and 1 pint whipping cream and blend until smooth. Add to
the soup mixture. Let simmer until smooth and well blended.

1 cup thinly sliced onions
1 tsp celery salt
1/2 tsp salt
1/4 tsp pepper
2 cups boiling water
2 cups milk
1/4 cup chopped parsley

Method

Cut 4 peeled poatoes, lengthwise, into quarters. Then slice thinly and
measure (approx. 4 cups).

Add:
2 cups milk
1/4 cup chopped parsley

Cover and simmer 10 minutes longer. Season to taste.

Sprinkle each serving with 1 tablespoon shredded old cheddar cheese.

2 tblsp butter
2 cups cream
2 carrots, peeled & chopped
1 cup mashed potatoes
1 stalk celery, chopped
1 onion, peeled & chopped
Salt & pepper to taste
Chopped parsley

Method

Melt butter in saucepan and saute carrots, celery and onion until tender.
Add cream and heat almost to a boil. (Do not boil.) Add potatoes and stir
until blended. Season with salt and pepper. Garnish with chopped parsley.

5-6 medium sized potatoes
half a bunch of green onions, sliced
1 (or more) shiitake or Chinese black mushroom (I also like to toss
in a few dried porcini mushrooms)
1 chicken leg
1 cup milk
pepper
bay leaves

Method

Soak the mushroom in hot water for 30-45 minutes.

Peel and slice the potatoes. Saute the onions in a little bit of olive
oil over medium heat. Add the potatoes and a quart of water. Put in
the bay leaves and the chicken leg. Simmer for an hour.

Dice the mushroom and add the mushroom pieces and the soaking water to
the soup.

When the potatoes are done, smash them with a fork or a potato masher
and stir the soup well. Add the milk and season with salt and pepper.
Oh, before you smash the potatoes, take the chicken leg out and cut the
chicken into little pieces and add it back in.

4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 qt milk
4 green onions, chopped
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
5 ounces Cheddar cheese, grated
salt and pepper to taste

Method

Heat oven to 350F degrees and bake the potatoes until fork tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended. Gradually add milk to the butter-flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside. Chop half the
potato peels and discard the remainder. When milk mixture is very hot,
whisk in potato. Add green onion and potato peels. Whisk well, add
sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at
a time until all is melted in.