Stewardship Recipes

The annual Stewardship meeting this year featured some delicious soups. So many people asked for the recipes that they will be printed in the Beacon over the next few issues.

CARROT AND ORANGE SOUP

     1 medium onion
     1 oz. buffer
     16 oz. tin carrots (or 14 1/2 oz.)
     1 1/2 pints chicken stock
     6 oz. frozen orange juice
     Salt, pepper
     8 fl. oz. cream Chives

Chop the onion and cook it in the butter until soft but not colored. Drain the carrots and liquidize them with the onions and a little of the stock. Return the puree to a saucepan, add remaining stock, the undiluted orange uice, the seasonings and the cream. Heat soup slowly to just below boiling point, adjust seasoning and decorate with snipped chives. Can be served chilled or hot. I have also made this without the cream at times and it still tastes good!

Marge Andrus

HUNGARIAN MUSHROOM SOUP (serves 4)

     12oz fresh mushrooms, sliced
     2 cups chopped onion
     4 TBL butter
     3 TBL flour
     1 cup milk
     1-2 tsp dill weed
     1 TBL Hungarian paprika
     1 TBL soy sauce
     1 tsp salt
     2 cups stock or water
     2 tsp fresh lemon juice
     1/4 cup fresh chopped parsley
     1/2 cup sour cream white pepper (optional)

Saute the onions in 2 tbl butter. Salt lightly. A few minutes later add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce and paprika. Cover and simmer 15 mins. Melt remaining butter in a large saucepan. Whisk in flour and cook, whisking a few minutes. Add milk. Cook, stirring frequently, over low heat about 10 minutes, until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 mins. Just before serving, add salt, pepper, lemon juice, sour cream and, if desired, extra dill. Serve garnished with parsley.

Mary Utton & Charlie Pitre

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