CREAM OF CELERY SOUP

 

This 1913 recipe is from the St. Petersburg Daily times

INGREDIENTS

¼ cup butter

¼ cup flour

2 cups milk

Large head of celery

Salt and pepper to taste

DIRECTIONS

Finely chop the celery and cook in boiling water until tender, then rub through a sieve.

Measure out the celery and add enough water to make two cups

Melt butter over low head and add flour, blend thoroughly and then add milk, and cook and stir until it has thickened.

Add in the cooked celery, along with salt and pepper. If it is too thick, then dilute with hot water.

QUICK EASY BORSCH

This soup recipe is from a 1948 issue of the Milwaukee Sentinel.



INGREDIENTS



2 ½ cups canned beets

1 teaspoon minced onion

1 can beef bouillon, undiluted

1 cup cold water

½ teaspoon salt

1 tablespoon lemon juice

¼ cup sour cream

4 teaspoons minced dill pickles



DIRECTIONS



Drain beets, reserving juice and then finely chop. Combine them with beet juice, onion, bouillon and water. Heat thoroughly for about 5 minutes, do not allow to boil. Add salt and lemon juice.



Pour hot or cold into soup bowls topping each with a 1 tablespoon of sour cream and 1 teaspoon of dill pickle. Makes 4 servings.

CREAMY WILD RICE AND MUSHROOM SOUP

This recipe is from The Villager restaurant, which is located in Sheboygan Falls, Wisconsin

INGREDIENTS

2 quarts chicken stock

6 ounce package long grain and wild rice mix

¾ cup butter

1 pound fresh mushrooms

1 medium onion

½ cup flour

2 cups milk

2 cups heavy cream

1 teaspoon salt

½ teaspoon white pepper

DIRECTIONS

Slice the mushrooms and finely dice the onion. Bring stock to boil in 2 gallon stock pot, then add wild rice mix, including seasoning packages if there are any. Cook rice until tender.

In large sauté pan, melt ½ cup butter and cook mushrooms and onion until soft, but not browned.

In another pan, melt ½ cup butter, then add flour. Stir and cook over low heat for about 10 minutes. Keep stirring so it does not brown.

Stir flour mix into boiling rice with whisk, cook until thickened and smooth.

Add onions and mushrooms to rice, then stir in milk and cream. Add in spices and simmer on low heat for about 10 minutes, stirring occasionally.

Makes about 5 quarts

PERFECT TUNA CASSEROLE

INGREDIENTS

Can Condensed Cream of Celery or Cream of Mushroom soup

1 can tuna (6 1/4 to 7 ounces, about)

1/4 cup milk

2 hard boiled eggs, sliced

1 cup cooked peas

1/2 cup slightly crumbled potato chips

DIRECTIONS

In 1 quart casserole, blend soup and milk, then stir in tuna, eggs and peas.

Bake at 350 degrees for 25 minutes, stir, top with chips and bake 5 additional minutes

Makes about 4 cups

POTATO CITY HOTEL CHOWDER

I have collected some old cookbooks from churches and women's clubs, from the 1950's and 1960's and this is from a cookbook from Pennsylvania.

INGREDIENTS

1 MEDIUM ONION, FINELY CHOPPED

½ CUP CELERY, DICED

¼ CUP GREEN PEPPER, DICED

3 TABLESPOONS BUTTER

1 ½ CUPS DICED POTATOES

4 CUPS CHICKEN BROTH

1 TABLESPOON FLOUR

SALT

PEPPER

PAPRIKA

1 CUP MILK

DIRECTIONS

Sauter onion, celery and green pepper in 2 tablespoons of butter until tender.

Add potatoes and broth, simmer 30 minutes

Melt 1 tablespoon butter in microwave, add to saucepan then add flour and spices as you prefer, stir until blended and smooth.

Slowly add milk to flour mix, stirring constantly to present lumps. Cook, stirring until smooth and thickened.

Add to first mixture just before serving the soup.

6 servings.

This recipe comes from a 1960's ladies club fundraising cookbook