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Print this Recipe    Three Soups

1 small onion, diced 1/3 tbs celery salt
1/4 lb. butter 1 tsp salt
2 celery ribs, diced 1 tbs lemon juice
3 Tbs. flour 1/2 c. ground peanuts
2 qts. hot chicken broth 1 lb. peanut butter (creamy)

Melt butter in sauce pan and add onion and celery. Saute for 5 minutes
(do not brown). Add flour and mix well. Stir in chicken broth and simmer
for 30 minutes. Remove from heat and strain. Add peanut butter, celery
salt, salt, and lemon juice. Sprinkle ground peanuts on top before
serving.

Makes 20 1/2 c. servings.


This is an accidentally tasty concoction i made while trying to get
rid of leftovers:

Italian Lentil Soup (complete protein vegetarian)

1 cup lentils soaked 8 hours
1 cup frozen corn 2 tbs olive oil
2 8oz. cans tomato sauce 1 qt. water
1 small white onion 1 cup sliced mushrooms
8 Kalamata (Greek) olives, 1 6 oz. pkg. cheese tortellini
halved and pitted (optional) 2 garlic cloves

Cook tortellini and drain. Heat 2 tbs. olive oil in skillet or wok
(med. sized). dump in onion, mushroom and garlic all at once and
stir fry until mushroom and onion are tender. Put beans in large
saucepan with water and tomato sauce. Bring to boil and add corn,
olives, and mushroom mixture. Simmer 1 hour or until thickened and
lentils are done, stirring often. Add tortellini, simmer 5 minutes,
and then serve.


Shannon's Noodles (semi-japanese style - great for winter lunches)

2/3 pkg ramen noodles (standard pkg with just noodles has three bunches)
1 chicken breast half, sliced in thin strips (3/4 in)
6-8 shiitake mushrooms 1 tbs. minced fresh ginger
5-7 sun-dried tomatoes 4-5 tsp instant chicken broth
Soy sauce to taste (or 4-5 cubes)
2 tbs. chopped broccoli 1 6 inch strip Kombu seaweed
1 1/2 quarts water.

Heat water with tomato, mushroom, seaweed, and ginger. Do NOT boil the
soup liquid at any time, as this will make the broth cloudy. Heat for
30 minutes. Then put in broccoli and chicken and bouillon and soy sauce.
Heat until chicken and broccoli are cooked. You can then boil the noodles
in a separate pan and then add them to the soup, or boil them in the broth
for 3 minutes if you don't care whether the broth stays clear. Serve up
in big bowls (preferably with a nice hot cup of green tea!)

Japanese style noodles are usually served with a bottle of Shichimi
Togarashi (Seven Spice Seasoning) on the side to add to the soup.
This is ground red pepper plus some other things. you can get it at
an Oriental food store. It is in a small bottle with a red cap.
Nanami Togarashi also works well.

Makes 4-6 servings

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