Hunger Busters/Soups/Recipes

LAMB SHANK SOUP

2 Lamb shanks
2 Carrots diced into small cubes
2 Zucchini diced into small cubes
1 Onion chopped fine
4 cloves of Garlic crushed
1 pkt of Chicken Noodle Soup mix
cracked Pepper to taste
tsp of Vegemite
Bay Leaf

Place all ingredients into a soup pot and cover with water, simmer for 2 hours.
Remove lamb shanks and remove meat and return meat back to soup. Simmer for 30 mins.

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CREAMY CHICKEN, LEEK and MUSHROOM SOUP

Vegetable cooking spray
3 cups chopped Leek
2-¼ pounds Chicken Thighs, skinned, boned, and cut into bite-size pieces
3 clove Garlic, minced
4 cups quartered fresh Mushrooms (about 12 ounces)
3 cups no-salt, low-fat Chicken Broth/Stock
1/3 cup Chablis or other Dry White Wine
1/2 cup all-purpose Flour
2½ cups 2% low-fat Milk
2 tbsp Medium Dry Sherry
1/2 tsp Salt
1/4 tsp Pepper

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add leek, chicken, and garlic, and saute 10 minutes.
Add mushrooms, and saute 5 minutes. Add broth and wine; bring to a boil.
Reduce heat, and simmer, uncovered, 10 minutes.
Place flour in a small bowl.
Gradually add milk, stirring with a wire whisk until well blended; add to soup.
Cook over medium heat 10 minutes or until thickened, stirring constantly.
Stir in sherry, salt, and pepper.

Yield: 9 cups (serving size: 1-1/2 cups).

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CHUNKY VEGETABLE SOUP

2 tbs Oil
2 Lamb Shanks
2 Onions, chopped
3 stalks Celery, chopped
2 Carrots, chopped
1 Turnip, chopped
1 Bay Leaf
1/2 tsp Mixed Herbs
salt and freshly ground black pepper to taste
2 litres Beef Stock
1/2 cup Barley
1/4 cup Split Peas

Heat oil in a large saucepan. Cook shanks and onions until browned.
Stir in celery, carrots, turnip and seasonings. Saute for 5 minutes.
Blend in all remaining ingredients. Bring to the boil. Reduce heat.
Simmer for 45 minutes to 1 hour or until vegetables are tender. Remove bay leaf.
Remove meat from shanks and return to soup.
Serve with crusty bread.

Serves 6-8

Source : Country Kitchen. Homemade Soup

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POTATO AND LEEK SOUP

30g Butter or Margarine
2 Leeks, sliced (use only the white part of the leek, wash well)
1 rasher rindless Bacon, chopped
4 large Potatoes, peeled and chopped
3 cups pints Chicken Stock
2 cups oz Milk
salt and freshly ground black pepper to taste
1/2 cup Cream
snipped chives

Melt butter in a large saucepan. Saute leeks and bacon until leeks are tender.
Add potatoes to pan. Blend in stock, milk and seasonings.
Bring to the boil. Reduce heat. Simmer, covered, for 1 hour. Cool slightly.
Puree soup in batches in a food processor or blender. Return to pan.
Blend in cream. Reheat, stirring occasionally. DO NOT BOIL.
Serve garnished with chives.

Serves 4-6

Source : Country Kitchen. Homemade Soup

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AVOCADO SOUP

4 ripe Avocados, peeled and stoned
2 cups Chicken Stock
1/2 cup Cream
1/4 cup Dry White Wine
3 tbs Lemon Juice

Chop avocado flesh and puree in processor or blender.
While motor is running add stock, cream, wine and lemon juice, blend until smooth.
Chill soup until ready to serve. Garnish as desired.

Serves 4-6

Source : Country Kitchen. Homemade Soup

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BEEF HOT AND SOUR SOUP

2 ½ cups Beef, sliced
2 stalks Lemon Grass, cut into 4 pieces
2 tbs Lemon Juice
4 dried large Hot Peppers, fried and cut into 3 pieces each
4 cups Water
4 pieces Siamese Ginger, sliced
4 Kaffir Lime leaves
4 ½ tbs Fish Sauce
1 ½ cups Mushroom, quartered
1/3 cup Parsley, chopped
2 tsp Sugar

Using a medium sized pot. Add the water and place over medium heat.
Add siamese ginger, lemon grass and Kaffir lime leaves.
Bring to the boil, add hot pepper and beef. Simmer for 3 minutes.
Season with fish sauce and sugar. Add quartered mushrooms and chopped parsley.
Cook for 2 minutes. Remove from heat. Add lemon juice.

Serves 4-5

Source : Thai Recipes 1. Third Edition by Prayed Saiwichian

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MINESTRONE

1/3 cup Lima or Haricot Beans
Water for soaking
250g chopped Bacon pieces
1 Onion, chopped
2 cloves Garlic, crushed
1 large Potato, diced
1 large Carrot, diced
1/4 Cabbage heart, finely chopped
2 Spinach leaves, finely chopped
¼ small Cauliflower, broken into florets
1/4 cup small Macaroni or Rice
6 cups pints Stock
1/4 tsp Pepper
1 tbs Tomato Paste
grated Cheese, for serving

Soak beans in cold water overnight or in boiling water for 2 to 3 hours. Drain.
Fry bacon, onion and garlic in a large saucepan for 3 minutes, or until onion is soft.
Add vegetables. Mix in the beans, macaroni, stock, pepper and tomato pasta.
Bring to the boil. Reduce heat and simmer for 35 to 40 minutes or until beans and macaroni
are tender. Garnish with grated cheese and serve with crusty bread or homemade scones.

Serves 6-8

Source : Country Kitchen. Homemade Soup

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THAI-STYLE MUSHROOM SOUP

1 tbs Oil
2 cloves Garlic, crushed
1/2 tsp ground Coriander
4 Shallots, sliced
125g fresh Button Mushrooms, sliced
1 litre pints Water
426g can cut young Baby Corn, drained
2 tbs Fish Sauce
250g Green Prawns, shelled, deveined and halved lengthwise*
1 tbs chopped Basil

Heat oil in a large saucepan. Fry garlic and coriander for 1 minute.
Add shallots and mushrooms. Saute for 2 minutes. Blend in water,
corn and fish sauce. Simmer for about 10 minutes. Stir in remaining ingredients.
Simmer for 1 to 2 minutes or until prawns change colour.
Serve immediately sprinkled with a little extra chopped basil.
* Note : Royal Red Prawns may be used in place of Green Prawns. They are good value
and come already peeled. For this recipe 150g of Royal Red Prawns would be plenty.

Serves 4

Source : Country Kitchen. Homemade Soup

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POTATO GARLIC SOUP

1 tbs Butter
1 tsp prepared crushed Garlic
440g can Baby Potatoes, drained
375g container prepared Vegetable Stock
1/4 cup light Sour Cream
freshly ground Black Pepper

Melt butter in a saucepan, add garlic and potatoes and fry for 1 minute.
Stir in stock and sour cream and bring to the boil.
Puree mixture in a blender or food processor and serve with freshly ground black pepper.

Serves 4

Source : Country Kitchen. Homemade Soup

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CHINESE WONTON SOUP

375g container prepared Chicken Stock
1 cup Water
50g Thin Egg Noodles
125g frozen Stir-Fry Vegetables
6 frozen Wontons
1 cup Water

Heat stock and water in a saucepan until boiling.
Add noodles, stir-fry vegetables and wontons and return to the boil.
Boil, covered, for 4 to 5 minutes or until wontons are cooked.

Serves 2

Source : Country Kitchen. Homemade Soup

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CHICKEN AND MUSHROOM SOUP

5 dried Chinese Mushrooms
6 cups Basic Chinese Chicken Stock
300g skinned Chicken Breast, shredded
1 tbs finely chopped fresh Ginger Root
2 Spring Onions, sliced
2 Egg Whites, lightly beaten
2 large Lettuce leaves

Soak mushrooms in hot water for 30 minutes. Discard stems and slice finely.
Bring stock to the boil. Add chicken, mushrooms, ginger and spring onions.
Bring to the boil again, reduce heat and simmer for 5 minutes. Remove from
heat and whisk egg whites through soup. Tear lettuce leaves and place in bottom
of individual soup bowls and ladle hot soup into bowls and serve.

Serves 4-6

Source : Margaret Gee's Low Cholesterol Cuisine

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BASIC CHINESE CHICKEN STOCK

1 Chicken, skinned
2 cloves Garlic, chopped
1 tbs chopped fresh Ginger root
1 medium sized White Onion, roughly chopped
1 Carrot, roughly chopped
2 stalks Celery
4 stalks Coriander
freshly ground Black Pepper
6 cups Water

Cover all ingredients with water and bring to the boil. Cover and simmer very slowly
for 1 1/2 hours to produce a concentrated flavour. Pour soup through a sieve and place
liquid in the refrigerator. Later skim off fatty surface and strain to eliminate all traces of fat.

Serves 4-6

Source : Margaret Gee's Low Cholesterol Cuisine

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