Italian Beef Soup

1 pound ground beef

1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves minced garlic
1 16 oz. Can diced tomatoes
1 15 oz. Can tomato sauce
1 15-oz. Can red kidney beans with juice
2 cups water
5 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon oregano
½ teaspoon sweet basil
½ teaspoon black pepper

Sauté garlic in a bit of olive oil. Add ground beef and brown. Add diced tomatoes, tomato sauce kidney beans, water and spices. Add onion, celery and carrots. Bring to a boil. Simmer until vegetables soften.

Pasta option: Add ¼ cup of small pastas such as Acini Di Pepe, Rizo, etc.

Turkey Pasta Soup

1 cup uncooked small pasta shells

1 lb. lean ground turkey
2 medium onions chopped
2 garlic cloves minced
3 cans 14 ½ oz. reduced sodium chicken broth
2 cans 15oz. white kidney beans (light red kidney) or cannelli beans
2 cans 14 ½ oz. Italian diced tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seed crushed
1 teaspoon pepper
½ teaspoon salt
¼ teaspoon crushed red pepper

Sauté garlic in olive oil.. Add onions. Add ground turkey and brown. Add broth, beans tomatoes and spices. Bring to a boil. Add pasta. Simmer 15 minutes.

Halibut Soup

Substitute other white fish if you don"t have halibut - but the later is truly the best.  Heavenly dinner soup.  Nancy.

1 Tbsp dill

1 1/2 c onion

4 cloves garlic crushed

28 ounces canned tomatoes (organic plums are best)

8-10 new potatoes quartered

3/4 c white wine

1 1/2 c chicken broth

1 tbsp oregano

Salt and pepper

1 c shredded carrots

1/4 c fresh parsley

1 lb halibut

1/4 c peeled shrimp

1 c feta

Saute the dill. onion and garlic in olive oil. Add all but carrots, parsley, halibut, shrimp and feta and simmer until potatoes are done. Add the halibut and cook for 5 minutes, then add shrimp and shredded carrots and cook until the shrimp is just pink. Add the feta and parsley and serve immediately.

Hungarian Mushroom Soup

Another classic Moosewood recipe.  I first tasted this delicious soup at Sibley Station in Pequot Lakes MN and then again somewhere in northern Michigan when I while cross country skiing.  Nancy.

4 tbsp butter divided
1 c onion, chopped
Salt and pepper
12 oz fresh mushrooms
2 tsp chopped dill
2 c broth (recipe calls for beef - I use vegetable)
1/2 c chopped parsley
1 tbsp paprika
3 tbsp flour
1 c milk
2 tsp lemon juice
1/2 c sour cream

Saute onions with half the butter and then add mushrooms, salt, half of the broth and half the dill. Cover and simmer 15 minutes. Melt remaining butter in saucepan and wisk in four, stirring constantly about 3 minutes. Add milk and continue stirring about 10 minutes until thick Stir in mushroom mixture an remaining broth. Simmer 10-15 minutes. Just before serving add pepper, lemon juice, sour cream and the rest of the dill. Garnish with parsley. Makes 4-6 rich servings.

Gypsy Soup

This is classic Moosewood.  I crave it every fall.  Nancy


2 tbsp olive oil
2 large onions
2-4 garlic cloves crushed
1/2 c chopped celery
2 c peeled chopped sweet potatoes
3 c broth
1 bay leaf
2 tsp paprika
1 tsp tumeric
1 tsp basil
1/4 tsp cinnamon
1/8 tsp cayene pepper
1 chopped red pepper
1 can or 2 cups garbonzo beans

Saute the onions, garlic, celery and sweet potatoes about 5 minutes. Add broth and spices and simmer 15 minutes. Add red pepper and garbanzo beans and heat 5 minutes more.

Mulligatawny Soup

Just look at these ingredients - you know this soup has got to be good!  I sprinkle a few cashews and golden raisins on rice and spoon the soup on top.  This soup is excellent with naan - and don't forget to squeeze the lemon on top!   I am quite sure they serve this dish in heaven.  Nancy.

4 tbsp unsalted butter
1 large onion
6 cloves finely chopped garlic
3 tbsp finely chopped ginger
1/2 jalapeno, chopped
1 tbsp ground coriander
2 tsp cumin
1/1/2 tsp ground turmeric
1/4 c flour
1 3/4 c red lentils
9 c vegetable broth
3 tbsp minced cilantro, plus leaves for garnish
1 c unsweetened coconut milk
1/4 c fresh lemon juice plus wedges for garnish

Melt the butter and saute the onion, garlic, ginger and jalapeno until browned, about 12 minutes.  Lower the heat and add dry spices, stirring about a minute and then add flour and stir a minute more.  Pour in the broth and lentils and cook 45 minutes, then cool.  When cooled, puree mixture in food processor  and then reheat.  Wisk in the coconut milk, lemon juice and salt and pepper to taste.  Reheat and serve in bowls (optionally on top of rice and garnish with cilantro and lemon wedge.)  If the soup thickens more then you like, more water may be added.

Potato Corn Chowder

I large onion
3 tbsp olive oil
4 c vegetable broth
2 c preferably new potatoes, sliced or cubed if larger
2-3 ears of boiled or roasted sweet corn - sliced off the cob
2 c cream
pinch of cayenne
salt and pepper

Saute the onion in olive oil till translucent. Add the broth and boil the until the potaotes are just about tender but not breaking.  Add the sweet corn and the cream and heat slowly.  Add spices.