Chicken and Wild Rice Soup

Makes 10 to 12 servings

4 1/2 quarts chicken stock
1 1/2 pounds chicken, cooked and chopped into small dice
1 onion, diced
4 teaspoons thyme
4 teaspoons minced garlic
2 teaspoons oregano
2 teaspoons black pepper
2 tablespoons butter
1/4 cup flour
2 carrots, peeled and diced
2 stalks celery, diced
1/2 cup diced ham, optional
1 quart cream
4 cups cooked wild rice
1/2 cup toasted sliced almonds

• In large pot, combine chicken stock, chicken, oregano, onion, thyme, garlic and pepper. 
• Bring to a boil.
• In small saucepan, melt butter over medium heat.
• Sprinkle with flour.
• Cook, stirring with whisk or fork, for 3 to 5 minutes, or until mixture is golden.
• Add to stock mixture
• Reduce heat to a simmer.
• Add carrots, celery and ham.
• Simmer for 10 minutes.
• Add cream
• Return to boil.
• Remove from heat.
• Stir in wild rice and almonds.
• Adjust seasoning with salt and pepper.

Norwegian Fruit Soup

1 pound prunes
1 cup raisins
1 lemon, cut in half
3 sticks cinnamon
1 cup chopped apricots (optional)
1/2 pound large pearl tapioca
3/4 cup sugar
Small bottle grape juice

Combine prunes, lemons, raisins, cinnamon and apricots in enough water to cover.
Cook in pressure cooker for 15 minutes or in small saucepan until tender.
Soak tapioca in water to cover overnight.
In morning, put tapioca in large kettle and simmer until clear in about 2 1/2 quarts water.
Add sugar.
Put fruit in cooked tapioca.
Heat together well but do not boil.
Add grape juice when mixture is cooled.

Frugt Suppa (Fruit Soup)

Dec. 1966

1/2 pound prunes
1/4 pound dried apricots
1 cup seeded raisins
4 Tablespoons tapioca
1 cup sugar
1 stick cinnamon
2 cups dried apples
1 sliced lemon
1 sliced orange
1/4 cup maraschino cherries
1/4 teaspoon salt
2 quarts water

Soak dried fruits overnight.

Combine all ingredients except cherries in two quarts water and cook until fruit is soft.

Add cherries.

Serve either hot or cold.

Vegetable Beef Soup

Bethel College food services

"Vegetable soup allows for a great amount of creativity. Left-over vegetables can be added and new combinations tried to make the soup a little different each time it is made."

1/2 cup diced celery
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup shredded cabbage
1/2 cup peas
1/2 cup lima beans
1/2 cup barley (optional)
3 quarts beef stock

Prepare vegetables and add to hot beef stock.
Cook until vegetables are tender.
Add barley (if desired) and cook until tender.
Leftover vegetables and beef can be added, heat through.
Season to taste.

Chili

combine in saucepan

1 pound ground beef
1 can tomatoes or 1 pound fresh tomatoes
1 can kidney beans
1/4 teaspoon pepper
2 Tablespoons chili powder
2 Tablespoons vinegar

Cover and bring to simmer and cook 20 minutes.

No Fuss Corn Chowder

• Cook 1/2 cup chopped onion in 2 Tablespoons butter (or oleo) until tender
• Stir in 1 can cream of potato soup
• 1 16-ounce can whole kernel corn undrained
• and 1/4 cup milk
• 1/4 cup water
• 1 Tablespoon freeze dried chives
• dash of pepper

Cook until hot. Makes about 4 cups.