January Skiers Soup

I think it was the name that appealed to me originally...though I wasn't much of a skier, I could could cook soup. The recipe came from a church cookbook published in 1985...put out by the gals from the Kelowna Mennonite Brethren Church...and given to me by my sister-in-law way back then. It is basically a hamburger soup...and was submitted by Gloria H. Over the years I have cooked it often...and changed it up a little. It's a hearty winter soup...combined with some fresh bread it makes a great meal after a day on the slopes...or anywhere, for that matter. January is officially soup month...so here's a recipe you might want to try.

January Skiers Soup

• 1 pound ground beef
• 6 cups water
• 3 sliced onions
• 3 large carrots, sliced
• 3 medium potatoes, diced
• 3 stalks celery, sliced
• 1 can tomato soup
• 1 large can diced tomatoes (28 oz.)
• 2 cups sliced cabbage (optional)
• 1/4 cup rice
• 1/2 tsp. oregano
• 1/2 teaspoon sweet basil
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• dash of cayenne pepper (just to add a wee zip)

Method:

1. Brown ground beef in heavy pot...with 1 tablespoon oil. Use a potato masher to stir while browning...it's great for crumbling the beef.


2. Add remaining ingredients except rice and seasonings, and bring to a boil.


3. Add rice and seasonings.


4. Cover and simmer for 1 hour.


5. Serve with a dollop of sour cream...and fresh bread.

Enjoy!

Turkey Vegetable Chowder

Although we are entering spring according to the calendar, it feels more like winter around here and so we are still enjoying our winter soups and fresh breads. I got this recipe for turkey chowder from a friend of mine many years ago...when she still had five children to cook for...and this was one of their family favorites. What's not to like about it? It has become one of our family favorites as well...and so I will pass it along for you to try.

Turkey Vegetable Chowder

• 2 turkey legs
• 2 carrots, sliced
• 2 stalks celery (with tops), chopped
• 4-5 potatoes, cubed
• 1 large onion, chopped
• 1 can cream-style corn
• 1 can corn whole kernel corn
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 teaspoons salt
• 1/4 cup flour
• 2 cups milk
• 1 cup grated cheese
• chopped fresh parsley for garnish

Put turkey legs in a large stockpot with ten cups of water. Cover and bring to a boil; reduce heat and simmer for 1 1/2 hours or until turkey is very tender. Using slotted spoon, remove turkey legs and set aside to cool.

Add onion, potato, carrots and celery, salt, pepper, and basil...and simmer for about 20 minutes or until vegetables are tender. Cut turkey into bite sized pieces (discarding skin and bone) and add to the soup pot along with the corn.

Using a wire whip, combine flour and milk and stir mixture into soup. Add grated cheese and cook, stirring constantly, until soup returns to a boil. Cook several minutes longer to melt cheese and thicken slightly. Sprinkle with parsley.

Notes: I buy turkey drumsticks in the frozen meat section of the grocer...and prefer the smoked turkey drumsticks. They are more pricey, but give the soup a bit a smokey flavour. I have also used turkey leftovers to make this soup. Fresh basil is a wonderful addition.