Over a Cup of Coffee: Making soup | CraigDailyPress.com

Over a Cup of Coffee: Making soup

Diane Prather

This past weekend, our son Jody said that his family was having chicken noodle soup for supper. It was going to be homemade, too. They had put two chickens in the oven to bake and were going to cut up chicken and put it with noodles in a bouillon broth. Boy, that sounded good! I thought about doing the same thing, but I needed to go to the store and buy chickens, and… well, you know how it goes.

However, early this week I fixed a beef roast. We had quite a lot left over so last night I made beef and noodles, using a beef bouillon broth. There was enough liquid to make beef and noodle soup, it was tasty and what a great way to use the meat. I hadn't made beef and noodles in a while.

So with the cold weather coming on, I've been thinking about soup. It's tasty and nutritious, and you can use leftovers, too, depending on the kind of soup. So I hunted through an old cookbook for some not-so-common soup recipes. This cookbook was given to me by someone years ago. It has no cover, but I think it is "1000 Recipes Cook Book," copyright 1951. I found two soup recipes that sound delicious. I plan to try them soon.

If you have recipes you would like to share, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.

Hearty Noodle Soup

1 1/2 pound soup bone

1 quart water

1 1/2 tablespoons salt

1/4 teaspoon pepper

1 tablespoon celery leaves

1/4 cup chopped onion

3 1/2 cups cooked tomatoes

1/2 cup sliced carrots

3 ounces very fine noodles

First, cook the soup bone. Put the water, soup bone, salt and pepper in a large kettle. Cover and simmer for 1 1/2 hours. Remove the soup bone from the pan and strain the broth. Cut the meat from the bone. Add meat, celery leaves, onion and tomatoes to the broth. Cover and simmer 20 minutes. Add the noodles. Cover and simmer 10 more minutes. Makes 2 quarts. Note: If you don’t have a soup bone, try using bouillon or canned broth and add leftover meat.“1000 Recipe Cook Book,” 1951

Corn Chowder

4 tablespoons butter

1 large onion, sliced

1 can corn, whole kernel or creamed

2 cups diced potatoes

3 cups milk

1 cup diced, cooked, or leftover ham, optional

1 teaspoon salt

2 tablespoons parsley

1/8 teaspoon Tabasco

Add the onion to fat in a large saucepan and cook until tender but not brown. If whole-kernel corn is used, drain the corn liquid off and add it to the saucepan. If creamed corn is used, add 1/2 cup water to saucepan. Bring to a boil and add potatoes; cover and cook 10 minutes. Add corn, milk and ham, if desired. Add salt. Heat thoroughly. Add Tabasco. Makes 4 servings.

“1000 Recipe Cook Book,” 1951