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96

FRIDAY, OCTOBER 19, 1990

Homemade Memories:
Fall Soup Ideas

ILENE SPECTOR

Special to The Jewish News

T

he food advertisers are
correct. There are cer-
tain tastes and smells
that can "take you home
again."
For me, nothing conjures up
delicious memories more
than a pot of homemade soup
simmering for hours on the
stove. And it's such an easy
and creative way to cook. I've
always been intrigued with
the concept of starting with a
pot of water or chicken broth;
adding some fresh, frozen or
canned ingredients; stirring
in a few complimentary
seasonings; and voila — ins-
tant homemade memories!
Soup expertise doesn't re-
quire a specific recipe or
chemistry to be good. Even a
novice cook can experiment
and create his or her own ver-
sion by combining old and
new ideas. My own husband,
who doesn't cook at all, orders
a combination of wonton and
egg drop soup when in a
Chinese restaurant. The
result is wonderful and was
created by his indecision as to
which he liked best.
Many soups can become an
entire meal and others can
compliment a good salad and
warm bread to round out a
crisp fall dinner. Some re-
quire hours of simmering and
stirring and pampering while
others demand only the mix-
ing of a few canned varieties.
Either choice might inspire
you to want to try some of the
following recipes from my
favorite soup collection.

TURKEY BARLEY SOUP
1 large turkey carcass
1 bunch celery, sliced
thin
11/2 lbs. carrots, peeled
and thinly sliced
2 medium size yellow
onions, peeled and
diced
1 lb. parsnips, peeled and
thinly sliced
6 cloves garlic, crushed
or minced
2 cups fresh dill,
chopped
1 cup fresh chopped
parsley
1 tbsp salt
2 tsp. black pepper
10 quarts water
5 chicken bouillon cubes
1 cup barley
Place turkey carcass, celery,
carrots, onions, parsnips,

Ilene Spector is a Baltimore,
Md., food writer.

garlic, 1 cup dill, parsley, salt,
pepper, bouillon and water in
an extra-large soup pot. Bring
to a boil, reduce heat and sim-
mer for 2 1/2 hours. Remove
carcass, cool and shred off all
the meat. Return meat to
soup and add the barley. Sim-
mer for another 40 minutes.
Add remaining dill during
last few minutes. May be
frozen.

MOUNTAIN CLIMBERS
SOUP
1 small can chick peas,
slightly drained
2 cans condensed
chicken barley soup
1 small can (about % cup)
tiny midget carrots,
drained

1 small can mushrooms,
stems & pieces,
drained
2 soup cans of chicken
broth (in place of
water)
Combine all ingredients in
a saucepan and bring to a boil
over medium heat, stirring
carefully to combine flavors.
This is a hearty cold weather
soup and may be frozen.

EASY PEA SOUP
10 oz. can condensed
green pea soup
1 soup can water
1 soup can chicken broth
1 /4-1/2 cup canned tiny
peas, drained
1 /2 cup canned or frozen
tiny carrots, sliced
and drained
Bring all ingredients to a
full boil over medium heat,
stirring carefully. Leftover
sliced cooked hot dogs may be
added for a special treat.

QUICK ITALIAN
WONTON SOUP
1 can beef broth
1 can (15 oz.) ravioli in
tomato sauce
a few leaves of fresh
spinach or watercress
Heat broth and ravioli
together with 1 soup can of
water. Add spinach and when

Continued on Page 98

