|Gourmet Cooking for Free|
|by Bradford Angier|
The late Bradford Angier was known as "Mr. Outdoors" by his generation, and eating off the land was his specialty.
11 - 20 of 12,400 for 2x4 soup
Slice casings of sausage meat and crumble into a skillet. Add olive oil and saute over medium high heat until outside of sausage begins to brown. Add ...
Rinse the beans ... back to the soup. Add potatoes ... great. If you have any leftover ham, it may be cubed and added to the soup during the last 15 minutes.
Saute onions and garlic in olive oil until lightly golden. Stir in beef broth, carrots, celery, turnips and any hard vegetables such as potatoes. Add ...
This is an old style German soup passed down many ... Finally, brown 1/2 sliced small onion in 1/4 to 1/2 stick of butter; add this to flavor the soup. Serve.
Wash and pick ... Dutch oven or soup pot, saute broken ... the blender with 2 cups beef broth and return the mixture to the soup. Makes about 12 servings.
Put all ingredients in a blender and blend until smooth. Refrigerate or use right away.
Combine all ingredients in a blender, using only half of the sugar, salt, pepper and vinegar. Taste and adjust seasonings to your taste, adding ...
Wash and remove ... cooking). Heat the soup well until simmering ... paprika, and white pepper, to taste. Garnish with a diced, hard cooked egg (optional).
Cook first four ... floated on the soup, if desired. ... Top with a piece of bread covered with two pieces of American cheese. Broil until cheese melts.
Saute hamburger and onion in butter; add celery. Break up hamburger into small pieces. Combine with remaining ingredients. Cook over low heat 30 ...
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