RUSSIAN MUSHROOM POTATO SOUP

Submitted by Michele L from Rockford, Michigan

My husband's parents, Mildred and (the late) Andrew L., were of Slovak and Ukrainian descent. They make up the diverse fabric of our country!  And are/were not afraid to vote for change! Here is a Russian Mushroom Potato Soup that is outstanding!

5 TBS butter, divided
2 leeks (wash well), chopped
2 large carrots (peeled), chopped
6 cups chicken stock or broth
2 tsp salt
1 TBS fresh dill, chopped (or 2 tsp dried dill)
dash pepper (I always use white pepper in cream soups!)
1 bay leaf
5 cups (peeled) potatoes, diced
1 lb mushrooms (use a variety if you like!)
1 cup half n half or light cream
2 TBS flour

In large kettle, saute leeks and carrots in 3 TBS butter for 5 minutes or until soft.  Stir in chicken stock, dill, salt, pepper, bay leaf, and potatoes.  Bring mixture to boil.  Reduce heat and simmer 20 minutes or until potatoes are fork-tender.  Remove bay leaf.  Meanwhile, in large skillet, melt remaining 2 TBS butter.  Saute mushrooms about 5 minutes until golden. Stir together half n half and flour in small bowl. Add cream mixture and mushrooms (with butter in pan) to soup.  Cook, stirring constantly until mixture thickens and comes to boil.  Turn off heat immediately.  Serve garnished with fresh dill, if desired.  Makes 14 cups.

 

 

 

MICK’S BEER CHEESE SOUP

Submitted by Michele L from Rockford, Michigan

My father, Mick D, was a teacher in Grand Rapids, Michigan, for over 30 years.  He sees Obama's deep understanding of education and the learning process as a breath of fresh air!-and he likes how Obama respects the role of teachers!  Here is Mick's recipe for Beer Cheese Soup:

1 pint half n half

1 can chicken broth

2 TBS melted butter

1 1/2 TBS cornstarch

1/2 tsp dry mustard

white pepper

1 TBS sugar

8 oz cheddar cheese, grated (I have used apple-smoked white cheddar with great success!)

8 oz stale beer (if you use a good cheese, try using a complementary beer)

Heat half n half and broth.  Mix together in bowl: butter, cornstarch, dry mustard, pepper, and sugar.  Add cheese and beer to broth.  Heat to melt cheese BUT DO NOT BOIL.  As soon as the cheese is melted, remove from heat.  Serve with a little grating of cheese, if desired. I serve in mugs! Yum!

This recipe is one of my mother's. Growing up on the Maine coast, how could I not have an incredible (and delicious) fish chowder recipe in my recipe box?!

 

 

FISH CHOWDER

Submitted by Victoria F from Virginia

1/4 lb. diced (very fine) salt pork

1/4 lb. butter

8 large potatoes, diced

1 1/2 pounds haddock (in chunks)

4 medium onions, diced small

1 1/2 pounds cod

3 cans evaporated milk

salt and pepper to taste

1 1/2 quarts milk

1 pint cream

Fry diced pork in kettle.

In another pot, barely cover fish with cold water and 1/2 tsp. salt, bring to a boil, then turnheat on low and simmer about 10 minutes. Save the broth.

Add onions to pork fat, cook until transparent.Add potatoes and cover with fish stock, cook until potatoes until done but firm. ower heat, add butter and let melt.Add milk and cream and fish.

Heat again, but do not boil.

Cool, refrigerate, and let sit one day before serving.

Re-warm slowly. If too thick, add a bit more milk. Approximately 8 servings.

 

 

 

TORTILLA SOUP

Submitted by Jen S from San Marcos, Texas

 

 From Texas, here's a cold-weather favorite.

For a medium pot of soup, place 2 whole chicken leg quarters in cold water and begin simmering along with a couple chopped chilies (or about 2

tbs. from a can of chopped green chilies), 1/2 chopped onion, 4 peeled,chopped tomatoes, 1 large diced potato, 2 ears of corn, chopped into

2-inch lengths, plenty of salt and pepper, a little cumin (about 1/2 tsp), and a bay leaf.

Simmer for 2 or 3 hours, skimming off the foam and oil so you have a pretty stock. You can add some of the ingredients, like the potatoes,

in the last 20 minutes so they're not mushy. Traditionally, this is served as a chunky meal soup, but you can remove the chicken once it's

cooked, and dice the meat and put it back in the soup to be served.

Serve with side dishes of garnishes so that each bowl can be topped with some hearty corn chips, shredded monterey jack cheese, a little fresh

cilantro, a slice of avocado, and a squeeze from a wedge of lime.

Delicioso!

 

“KANSAS FOR OBAMA" ONION SOUP

Submitted by Jean B from Kansas

For latte drinkers and other "frou frou" Obama folks.

Easy [serves 4]

Two large onions

2 T. butter

15 oz. can chicken broth

15 oz. can of beef broth

1/2 envelope of dry onion soup mix

thin slices of rye bread

cheddar or monterey jack cheese [1 oz. per person]

Thinly slice two large onions. Sauté' them in 2 T. of butter at medium heat in a medium size sauce pan. Add a can of chicken broth and a can of beef broth and 1/2 an envelope of of dry onion soup mix. Allow to simmer about half an hour at least.

On half a crisp piece of toast or preferably on thin toasted rye snack bread, sprinkle some shredded hard cheese like cheddar or Monterey jack and melt the cheese using the broiler or microwave. Float a piece of the bubbling cheese bread on each bowl of soup just as you serve it.

Made this for friends for lunch once. It was rich and delicious.

 

 

OBAMA'S CHICKEN SOUP

Submitted by Bonnie B from Warren County, Iowa

First, the story: This is not a recipe steeped in family tradition. Instead, it's become known as Obama's Chicken Soup around our house. Back in December 2007, prior to the Iowa caucuses, I was an Obama precinct captain. Our local field organizer, Jeff, would hold regular meetings with us to let us know what was needed and what to focus on in the upcoming days. In the week prior to the caucuses, he asked us to do various things: house some volunteers, canvass, call, or provide dinner at the office for the tired and REALLY cold volunteers. I could call and I could cook!

So, after a day of slicing, dicing, baking and simmering, we hauled in dinner. I felt that I was contributing something valuable to the campaign and, besides, I love to feed people! The next morning, when we picked up the pans and dishes, they were literally licked clean. Jeff even requested this chicken soup recipe on behalf of his fiancee. I was more than happy to oblige!

Ingredients:

1 large crock pot (or more if you want to multiply the recipe; easy, easy, easy!)

4 chicken hindquarters without the skin

1-1/2 cup carrot slices

1 cup celery slices and diced tops

1 large onion, diced

1/4 to 1/2 tsp poultry seasoning to taste

6 to 8 cans chicken broth

16 oz bag of frozen egg noodles

sea salt and ground pepper corns to taste

Put all ingredients except noodles into the crock pot. Make sure than broth covers the chicken. Cook on low for at least 5-6 hours. At that point, pull out hindquarters and, using a fork, take the meat from the bone. Put meat back into crock pot along with the noodles. Add more chicken broth to cover. For thicker soup, use less brother; for thinner soup, use more! Cook for another hour.

We served this with "fresh" baked bread (ie, started with frozen bread dough loaves!), salad, fruit, and homemade cheesecake for dessert. Yummmmm!

 

 

HEARTY SAUSAGE SOUP

Submitted by Sheryl W from Redmond, Washington

Yield: approximately 5 quarts

1 lb bulk mild Italian sausage

1 t crushed red pepper

1 large white onion, finely diced

4 slices uncooked bacon (or more to taste)

2 t garlic puree or 3-4 garlic cloves, crushed

8 C water

5 chicken bouillon cubes or equivalent powdered bouillon to season 5 C water

2 C half-and-half

3 large or 4 medium Yukon Gold potatoes, cut into 1/2-inch cubes

1/2 C (dry) pearl barley, cooked according to package directions in chicken broth

(Begin cooking barley at the same time you begin other recipe preparations; it will be ready just in time.)

1. Crumble ground Italian sausage in a 6-qt stock pot. Use a small amount of oil if necessary. Sprinkle crushed red pepper over sausage and brown, turning frequently and chopping with the blade of a spatula, until pieces are small and evenly cooked.

Drain excess fat, transfer the sausage to a bowl, and cover.

2. Cut the bacon with kitchen shears or a sharp knife into 1/2-inch pieces. Add the bacon to the stock pot and brown over medium heat until just cooked. Add diced onion and garlic, cover, and cook on medium until the onions are soft, about 15 minutes. If the bacon appears to be browning too much, reduce heat to medium-low.

3. Add the bouillon and water to the onions, garlic and bacon. Increase heat to medium-high and bring to a boil, stirring frequently to dissolve bouillon cubes.

4. Add potatoes to the boiling soup, reduce heat to medium, and cook for 15 minutes or until potatoes are just softened. Cooking the potatoes too long will result in mashed potato soup!

5. Add the half and half, sausage, and cooked barley and stir well. Heat on medium, stirring frequently, until heated through. If bubbles begin to appear on the surface of the soup, reduce heat to low to prevent a full boil. Taste the soup as it is heating and add salt and pepper to taste, but be sure your test spoonful includes bacon or sausage to avoid over-salting.

This is really hearty soup!

 

MAINE SEAFOOD CHOWDER

Submitted by Fred I from Maine

Here is a traditional (pronounced chowdah) recipe: you may have to abandon any diet!

1 Maine lobster

1/2 pound Maine steaming clams

1/2 lb shrimp (26-30 count)

1/2 lb scallops

1 can (10 oz) baby clams

1/4 lb butter

2 cups light cream

2 cups milk

l/4 cup dried parsley flakes

1T paprika

2 medium potatoes

4 oz salt pork

1 medium onion diced fine

salt and pepper to taste

oyster crackers for serving

In 1 1/2 quarts of water, boil the lobster for 15 minutes in a pot with a lid. Remove lobster and set aside. In the same liquid, cook the steamers until they open. Remove the steamers and set aside. Using the same liquid again, cook the scallops and shrimp until cooked through. Leave in pot with broth.

Split open the lobster and pick out the meat. Break the meat into bite-sized pieces and return to the pot. Add the baby clams (with juice), butter, cream, milk, parsley and paprika. Remove steamers from shells, pick off the neck sheath, and add to the pot. Keep warm but do not boil.

Peel and dice the potatoes. In a separate pot, cook until tender. Drain and add to pot.

In a frying pan, sauté the salt pork until rendered. Add the onions and cook until tender. Add the entire contents of the pan to the pot. Simmer the pot on low heat until hot. Add salt and pepper to taste and serve in soup bowls with oyster crackers.

Enjoy!

 

CAMPAIGN SOUP FROM VERMONT

Submitted by Lois T from Vermont

Save small portions of leftover vegetables in a large freezer bag or shatterproof jar over several weeks. Keep adding and freezing until full. On day of soupmaking, remove from freezer. Brown 1 lb. ground turkey, chicken, or beef in a large pot with one diced onion. (Can also add celery and carrots if you have them). Drain fat from pan. Add large (28 oz.)can of tomatoes with juice, 1 can water or broth, all the vegetables, and cook until tomatoes are soft. Add spices and herbs to taste. Add as much rice or macaroni as you need to feed all the campaigners, and cook until tender.

Serve with bread.

Better the next day when the returns come in.

 

 

 LOAF AND LADLE CHILI CON CARNE

Submitted by Anita M from El Cerrito, California

(Formerly of Durham, New Hampshire)

I saw a couple of days ago that you still needed a recipe from New Hampshire for the Obama campaign cookbook.  I live in California now but grew up in New Hampshire and my parents still live there.  Here are recipes from the Loaf and Ladle Cookbook by Joan S. Harlow.The Loaf and Ladle, 9 Water Street, Exeter, New Hampshire (603-778-8955) is the BEST homemade soup and bread "tavern" in New Hampshire (in my humble opinion!).  Barack stopped there on the campaign trail last winter for a round table discussion and he had the chili!  Wish I could have been there!

Ingredients:
1 pound dried kidney beans, or 3 1-pound cans red kidney beans
1 pound hamburger
2 medium onions, diced
2 cloves garlic, crushed
1/2 teaspoon red chili peppers, crushed
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin seed
1/2 teaspoon oregano
2 Tablespoons vinegar
1 1-pound can tomatoes
1 6-ounce can tomato paste
salt to taste

If you use dried kidney beans, pick them over to find possible clumnkers, and soak overnight if you want to.  Rinse beans and put them in a large pot with at least double the amount of water.  Bring to a boil and simmer until the beans are soft.  (The amount of time will vary, depending upon the beans allow from one to three hours.)  If you think there is too much water in the beans, take some out, but don't throw it away.  You may need it later to thin the Chili. If you decide to use canned beans, just open the cans.

 

Saute the hamburger with diced onions and crushed garlic and all the seasonings, so the flavors have a chance to work into the meat.  Cook until the onions are soft and the meat is browned.  When the beans are soft and the meat is done, combine them in a large pot (preferably a double boiler to keep the bottom from burning).  Add tomatoes and tomato paste.  Cook over a low heat for at least an hour.  Then taste and add salt and more seasonings, as needed.  If it is too dry, reintroduce the reserved bean water. (serves 6-8)

(Editor's note: This recipe is published with the kind permission of the Loaf and Ladle owners.)

 

 

LOAF AND LADLE FISH STEW

The Loaf and Ladle, 9 Water Street, Exeter, New Hampshire (603-778-8955)

Submitted by Anita M from El Cerrito, California

(Formerly of Durham, New Hampshire)

2 large potatoes, peeled and diced

1/2 bunch carrots, peeled and diced

1/2 bunch celery, diced

2 large onions, diced

1 small turnip, peeled and diced

6 cups fish stock

1/4 cup Borden's reaLemon

1 teaspoon basil

1/2 teaspoon tarragon

1/4 teaspoon thyme

1/4 cup fresh parsley, chopped

1 cup dry white wine

1 pound or more firm, white fish such as cod, haddock or cusk

salt and pepper to taste

Peel and wash the vegetables, and dice for stewing.  Put them on to simmer in the fish stock with the lemon juice, basil, tarragon and thyme.  Chop the parsley and cut the fish into large cubes, and set aside.

When the carrots are soft, add the parsley and white wine.  If you do not intend to serve right away, do not put the fish in yet.  It will take only ten minutes for the fish to cook in the hot broth, and it will break apart if it is put in too soon.  Taste and add salt and pepper as needed.

In this stew do not use too heavy or sweet a wine, or the fish will be obscured.
(serves 6-8)

(Editor's note: This recipe is published with the kind permission of the Loaf and Ladle owners.)