1 Long Island duck 2 cups diced carrots
6 quarts cold water 1 bay leaf
2 cups diced onions 1 T. black peppercorns
2 cups diced celery 1 cup dry white wine

Place all of the above in a large stock pot. Bring to a rolling boil and reduce to simmer. Cook until duck is tender and falling apart. Remove duck from stock and debone. Dice meat into cubes and save skin for garnishing soup. Set aside. Reserve 3 quarts of strained duck stock for soup.

4 -5 cups chopped broccoli 1 cup flour
cooked meat from duck 2 1/2 quarts reserved duck stock
duck skin, baked in oven until crispy and brown 1 ounce brandy
1 cup margarine 1 pint whole milk
2 cups chopped onions 1 cup sliced green onions
2 cups chopped celery 1 cup chopped parsley
1 cup chopped bell pepper salt and pepper to taste
1/4 cup minced garlic

In large stock pot, melt butter. Add broccoli, onions, celery, bell pepper and garlic. Saute about 25 minutes, stirring constantly. Allow to brown slightly. Add flour and stir until a white roux is obtained. OK if it browns slightly. Add duck stock, a little at a time, stirring until all is incorporated. Add brandy, and milk, bring to a boil, and reduce to simmer. Cook about 25 minutes, then add duck meat, crumbled skin, green onions, and parsley and heat through.

Source - modified version of John Folse’s Cauliflower and Duck soup

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CABBAGE SOUP
One chuck steak --- I used 2 so have plenty meat
Moderate sized head of cabbage -- your judgment what is moderate?
Large onion -- I used really big one
Large can V 8 juice --- like the big juice cans
Salt and pepper to taste -- I used some Tony's Creole seasoning

Put chuck steak in large pot. Add 2 to 3 cups water and boil for 1 to 2 hrs or until tender. Remove steak and cut into small slivers or however desired and return to the broth. Add chopped cabbage (I did not dice this - made slivers of it too), chopped onion, and the V 8 juice. Simmer till cabbage is tender.

Note: person who gave recipe said may add sliced carrot and some celery

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CRAWFISH & CORN SOUP (CHOWDER)
1 stick margarine or butter
1 large onion, chopped
2 ribs celery, chopped
4-5 cloves garlic, minced
Parsley as desired – either fresh chopped or dried
1 bunch green onions, tops and bottoms
1 lb. crawfish
2 cans Cream of Potato soup
1 can Cream of Celery soup
1 pint Half and Half
1 1/2 cups whole milk
6-8 oz crabmeat
2 T. Worcestershire
2 T. Tony’s Creole Seasoning
2 11 oz cans super sweet yellow/white corn, undrained
3 T. white wine

Saute first 6 ingredients – Add crawfish (which I rinsed) and sauté bit longer. Add remaining ingredients and heat for some time without bringing to boil. This might have been an hour or more – then I turned off heat – allowed to mellow

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CREAM OF BRIE & CRABMEAT SOUP
2 cups finely chopped onions, celery, bell pepper (not 2 cups of each)
2 T. crab stock 6 oz. Brie
1⁄4 t. pepper 1⁄4 t. Tabasco
1 T. dry vermouth 1⁄4 t. lemon juice
1 t. creole seasoning 1 t. garlic powder
2 oz. blonde roux 3 T. oil
1# crabmeat (Jumbo or lump but can use backfin)

Heat oil in 5 qt. pot-sauté vegetable until tender. In another pan start roux by melting 1⁄2 c unsalted butter & flour-until smooth. Add remaining ingredients to vegetables (except Brie and crabmeat). Slowly boil until thickens-add roux-add Brie and crabmeat. DO NOT BOIL-BLEND UNTIL SMOOTH. Makes 8 cups.

Mansur’s recipe

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OYSTER & ARTICHOKE SOUP
1 stick butter 2 bunches green onions
2 cloves garlic 3 cans artichoke hearts (packed in water)
3 T. flour 4 cans chicken stock
1 t. red pepper flakes 1 t. anise seed or Pernod
1 t. salt 1 T. Lee & Perrin
1 qt. oysters can artichoke bottoms (usually 5 in a can)

Melt butter and sauté onions & garlic until soft. Drain artichokes and cut into 4 pieces, add onions. Sprinkle flour-Stir to coat. DO NOT BROWN-add remaining ingredients except oysters-cook 15 minutes. Chop oysters – add liquid to pot. DO NOT BOIL.
Put artichoke bottom in bottom of soup bowl, ramekin, or bread bowl. Top and serve it. Should not be served until at least 8 hours old. Serve with lemon slice.

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POTATO SOUP
4 medium potatoes
1 medium onion
2 Tbsp. butter
1/2 tsp. onion salt
1/2 tsp. seasoned salt
Red pepper to taste
1 can chicken broth
1/4 tsp. dried sweet basil
1/3 cup instant potato flakes
1 pint half-and-half
Chopped green onions
Grated cheddar cheese
Bacon pieces

1. Peel and dice potatoes in very small cubes.
2. Saute onion in butter until soft. Add the diced potatoes and cook unitl potatoes are almost tender (about 5 minutes).
3. Season with onion salt, seasoned salt and red pepper to taste.
4. Add the chicken broth and sweet basil. Simmer covered, until potatoes are tender.
5. Add the instant potato flakes. Stir until well blended.
6. Add the half-and-half. Heat over low heat until hot. Do not boil. Taste for seasoning.
7. Garnish each bowl of soup with chopped green onions, cheese and a sprinkle of bacon pieces.

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POTATO SOUP II
3 medium size potatoes, peeled, cut into quarters, boiled in enough water to reserve 1 cup for soup
1 stick margarine
1 onion, chopped -- can substitute the bottoms of green onions and use some of tops also
1/2 cup flour
1 t. salt
1/2 t. pepper
1/3 cup parsley, chopped (can be dried, but reduce amount accordingly)
1 can Swanson’s chicken broth
1 cup water left from boiling potatoes
1 cup milk - skim, 2%, or whole

Boil potatoes, drain, reserve 1 cup of the water. Mash potatoes and set aside. Melt margarine and saute onion (bottoms only if using green) until golden. Blend in flour and season with salt and pepper. Stir in mashed potatoes, chicken broth, reserved water. Simmer covered for 10 to 15 minutes to blend all flavors. Stir frequently to prevent sticking. Add the milk, green onion tops(if used), parsley. Mix completely and heat on low for 5 to 10 minutes. Stir as needed.
Note: Can add crumbled bacon if desired. Red potatoes will work, and you can leave skins on. Can use regular onion and add a little dried chives. I suppose could stir in sour cream when serving if you wanted it really rich.

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LISA’S STEAK SOUP –POPE VERSION
In large Dutch oven begin browning 2 1⁄2 ground round, season with salt.
Add 1 large onion, chopped and 1 cup celery, chopped. Cook until celery is nearly done.

In large soup pot, or another Dutch oven, melt 1 stick butter or margarine, Add 1 cup flour making a paste as for making white sauce. Gradually stir in 1 quart water and 1 quart of whole milk. Add the above meat mixture along with 1can stewed tomatoes, 1 small can tomato paste, minced garlic or garlic powder, parsley flakes, 1 teaspoon Accent, 1 tablespoon or more Tony’s Creole seasoning, 5 beef bouillon cubes (I grated these on fine grater, rather than dissolving), and 3 cups mixed vegetables (the carrot, pea, green bean, corn, butterbean one).

Bring to a boil , reduce heat, and simmer until vegetables are tender. Add 1 can cream of mushroom soup and a little Worstershire.

Note: I think that Rotel tomatoes rather than stewed would work and then just use a little black pepper rather than the Tony’s.

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TACO SOUP
1 1/4 pounds (or up to 2#) lean ground beef 2 (8oz.) cans tomato sauce
1 large onion, chopped 1 1/2 cups water
3 cans Mexican-style chili beans, undrained 1 (4.5oz) can chopped green chilies
1 can whole kernel corn, undrained 1 (1 1/4oz) package taco seasoning mix
1 can diced tomatoes, undrained 1 (1 oz) envelope Ranch-style dip or dressing mix

Toppings: tortilla chips, shredded cheese, shredded lettuce, chopped tomatoes, sour cream, guacamole

Cook ground beef and onion in a large Dutch oven over medium high heat until browned, stirring until it crumbles; drain if necessary. Stir in beans and next 7 ingredients.
Bring to a boil; reduce heat, and simmer 15 minutes. Serve with desired toppings

Yield 3 1/2 quarts. May be frozen up to three months.

Source: September ‘94 Southern Living

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TEN BEAN SOUP
1 pint dry bean soup mix 2 large onions, chopped
1 T. Creole Seasoning 2 cloves garlic, chopped
2 Quarts water 6 ribs celery, chopped
1 Ham Bone or Ham scraps 8 oz. lean ground beef, browned and crumbled
2 cans tomato soup 2 chicken breasts, cut in small pieces
salt and pepper parsley and Kitchen Bouquet

Wash and drain beans. Add water to cover and soak overnight. Drain beans, add water, ham, tomato soup, onions, garlic, celery, salt, pepper, parsley, Kitchen Bouquet, browned beef. Cover, bring to a boil, and simmer for 3 1/2 hours. Add chicken breasts and simmer until done.

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TORTELLINI SOUP
2 T. butter or margarine
1 large onion, chopped
1⁄2 bell pepper, chopped
2 – 3 cloves garlic, minced
32 oz. chicken broth
28 oz can crushed tomatoes
2 (11oz) cans shoepeg corn
1 t. basil
1⁄4 t. thyme
1⁄2 t. oregano
Cajun seasoning to taste
1 lb. fresh or frozen tortellini – I used the dry and guessed at amount
Parsley
Green Onion
Parmesan Cheese

I added some diced smoked pork chops (about like ham) and sausage – browned ground beef, chicken or any meat or combo would work. There was no meat in the original recipe.

1. In large saucepan or Dutch oven, add butter or margarine and sauté onion, bell pepper and garlic until vegetables are soft.
2. Add chicken broth, tomatoes, corn, basil, thyme, oregano and creole seasoning. Cover and simmer for 20 or 30 minutes. Taste for seasoning.
3. Add green onion, parsley, and tortellini to the simmering soup. Cook until tortellini is just done.
4. Top bowls of soup with Parmesan cheese when serving.

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WEST TEXAS TORTILLA SOUP
2 cloves garlic, minced
2 tsp. cumin
2 cans(14 oz each) stewed tomatoes, undrained & coarsely chopped, can use fresh tom.
2 T. oleo
2 can chicken broth
1 cup picante sauce
1/2 cup chopped parsley
8 oz corn tortillas cut into 1/4 inch strips or crumbled tortilla chips

In saucepan, cook garlic in oleo. Add cumin and cook and stir 1 minute.
Add broth, tomatoes and picante sauce, bring to a boil.
Reduce heat and simmer 30 minutes.
Remove from heat , stir in parsley.
Place 1/4 cup cheese in bowl, ladle 1 cup soup over cheese, and top with chips.

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