Over A Cup of Coffee: Snowy days soup
There’s nothing better than soup for these snowy, cold days. Iva Decker brought me a copy of a March 1987 “Recipe Roundup,” a supplement to the Yampa Valley Newspaper. Iva said that the supplement was printed after the Recipe Roundup Cookbook Contest. (Does anybody remember the contest?) In the soups and stews section I found a recipe for venison soup. Recently I received a request for venison recipes so I chose the soup for this week’s column. Also in this column is a recipe for potato-clam soup. Thanks go to Iva!
- 6 ½ cups water
- 1 can broth
- 3 carrots, sliced
- 1 can stewed tomatoes
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 can mushrooms
- 1 can whole kernel corn
- 1 can peas
- 1 cup rice ( any kind)
- 1 ½ pounds ground venison
Brown venison (season while frying). Drain any grease. Combine all ingredients in a crockpot or stove top pot and simmer all day. Serves 6 to 8.
Recipe by Jane Bunk of Craig
*Note: I’ll bet you could also use ground beef for the soup.
- 3 slices bacon
- 1 cup chopped onion
- 2 tablespoons flour
- 2 (6 ½ -ounce) cans minced clams
- 4 medium chopped potatoes (4 cups)
- 2 cups milk
- Salt, pepper, and parsley, to taste
Cook the potatoes in 1 cup of water and the clam juice. Fry bacon crisp, drain and crumble. Saute onions. Add bacon, onions to the potatoes. Add clams and milk and flour to thicken. Add salt and pepper and parsley to taste. Simmer all together 15 minutes.
Recipe by Annette Knepp of Craig
If you have recipes that you would like to share with readers, please call me at 824-8809 or write to me at Box 415, Craig 81626.
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