MOTHER WOLFF SOUP
This comes from Sundays at The Moosewood Restaurant. It sounds like the ultimate comfort food! Times are a guess as I have no made this yet. I am waiting for cold weather! My estimate does not include time to soak beans. This soup takes time to cook so wait till a day when you will be home for several hours.
Provided by TXOLDHAM
Categories Vegetable
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, combine the first 8 ingredients and bring to a boil. Lower heat, cover and simmer for 1-1/2 hours, adding more water if needed as the barley, uncooked rice and beans absorb water.
- In a large skillet, saute the onions and celery in the oil for a few minutes. Add the paprika. Add the potatoes, sweet potatoes or carrots, salt and pepper. Cover and cook for a few minutes, stirring often. Add the green beans and continue to simmer, covered, until vegetables are just tender. Set them aside.
- Remove the bay leaf from the soup. Add the sauteed vegetables, the tomatoes, parsley (if using) and more salt and pepper to taste.
- Simmer covered, on very low heat for 1-1/2 to 2 hours, stirring occasionally.
- Ladle out generous servings and enjoy!
Nutrition Facts : Calories 191.2, Fat 4, SaturatedFat 0.6, Sodium 180.1, Carbohydrate 34, Fiber 6.2, Sugar 2.4, Protein 5.8
MOTHER HUBBARD'S SOUP
Obviously, her cupboard is NOT bare, but if you do find a bone, the dog can have it because you won't need it for this. It can be reminiscent of Italian or Mexican food, if you're in that mood, or not, if you're not. It will serve at least four, probably a lot more, depending on what you throw in. And most of the preparation is opening cans, while the pasta is cooking. As a bonus, if you find a really good combination, you can name it and share it.
Provided by Nancy Jo
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Amounts aren't critical.
- Avoid broccoli and cauliflower; they're too strong-tasting.
- Save them for a soup all their own.
- Cook pasta in either water or broth.
- If you are using only water, drain.
- DO NOT drain if you use broth.
- Any vegetables that aren't precooked should be thrown in with the pasta while it's cooking.
- Add pre-cooked vegetables, meat and tomato sauce.
- If not"soupy" enough, add more broth or water.
- Add seasonings and salt and pepper to taste.
- If you use pizza or pasta sauce or one of the newer flavored tomato sauces, be sure to taste before adding additional seasoning.
- Simmer about 15 minutes.
Nutrition Facts : Calories 137.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 906.2, Carbohydrate 27.9, Fiber 2.6, Sugar 5.9, Protein 5.5
JOAN NATHAN'S MATZO BALL SOUP
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.
Provided by Joan Nathan
Categories appetizer
Time 4h15m
Yield About 15 matzo balls
Number Of Ingredients 9
Steps:
- In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
- To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
- Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams
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