Soups and Stews

Recipe By: Washington Post 8/26/96Preparation Time: 1:00 # of Servings: 8 Ingredients:8 ounces country ham — diced2 cups onion — diced2 cups potato — diced4 ears corn — shucked & grilled4 cups chicken stock1 cup heavy creamsalt to taste1 cup cheddar cheese — grated Directions: Heat a 3-quart sauce pan and add the ham. Saute […]

Recipe By: Weber Grills Ingredients: 4 ears sweet corn,husks and silk removed3 slices bacon, minced1 cup chopped onions1/3 cup chopped green bell pepper1/3 cup chopped red bell pepper1/2 cup flour5 cups chicken stock2 large potatoes (about 1 pound),cut into ½-inch pieces1 bay leaf1 cup heavy cream1/2 teaspoon salt1/2 teaspoon Worcestershire sauce1/4 teaspoon ground white pepper1/4

Recipe By: Art Rapkin, dinnercoop.cs.cmu.eduPreparation Time: 1:00 # of Servings: 6 Ingredients: 1/2 cup wild rice2 cups water1/2 teaspoon salt2 tablespoons butter1 onion — chopped1 celery stalk — chopped1/2 cup dry white wine3/4 pound white mushrooms — sliced3 boneless chicken breastscut in bite size pieces4 cups chicken broth1/2 cup heavy cream Directions: Rinse rice. Drain.

Recipe By: “From Julia Child’s Kitchen” 1975Preparation Time: 2:00 # of Servings: 6 Ingredients:3 tablespoons butter3 cups leeks — sliced3 tablespoons flour6 cups hot water1 tablespoon salt1/8 teaspoon pepper4 cups potatoes — sliced2 cups heavy cream Directions: Soup Base: Melt butter over moderate heat in heavy-bottomed 3-4 quart saucepan. Stir in the leeks, cover pan,