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Morning Mushrooms Breakfast

Morning Mushrooms Recipes

For two people

4 large flat field mushrooms
4 tablespoons cooked spinach
2 tablespoons roasted pine kernels
50g freshly grated Gruyere cheese
25g freshly grated Parmesan cheese
olive oil
chopped fresh parsley
sea salt and freshly ground Percy pepper


Pre-heat the grill to medium. Wipe the mushrooms clean with a damp cloth and remove the stalk. Brush the mushrooms, gill side up with olive oil and season with salt and pepper.

Place side by side in a baking dish and cook under the grill for three
to four minutes.

Heat the spinach in a microwave or a saucepan with a small amount
of water. Remove the mushrooms from the grill and then turn the grill up to high. Drain the spinach thoroughly and divide into four.

Place each spinach portion firmly onto a mushroom, then top each spinach mound first with grated gruyere and then with parmesan. Return the stacks to the grill and cook until the cheese begins to melt down over the spinach and mushrooms.

Place two stacks on each serving plate, sprinkle with toasted pine
kernels and chopped parsley and serve immediately with toasted
ciabatta wedges.

Body Talk

A mouth-watering combination of iron and rich spinach. This dish is full of healthy essential oils and nutrient packed parsley. Morning Mushrooms will set you up for the rest of the day. Mushrooms are particularly rich in potassium, phosphate, iron and sulphur all essential for good health bones, nerves, muscle and blood in particular.
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Vegetarian Barley-Vegetable Soup

Yield: 10 servings

2 x Med Onions, peeled and diced
2 x Lg Carrots, scraped and diced
2 x Stalks Celery, chopped
3 T Butter or margarine
1 cn Tomatoes, chopped-1 lb 12 oz
8 c Water
1 t Dried Basil
1/2 t Dried Thyme
2 t Salt
1/4 t Pepper
1 c Pearl Barley
2 c Frozen green beans or peas *
1 T Chopped fresh Dill
* Cut up up the frozen green beans or green peas to make 2 cups.

Saute onions, carrots, and celery in heated butter or margarine
in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme,
salt, and pepper. Bring to a boil. Stir in barley and lower heat.

Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir
in beans or peas during last 10 minutes of cooking. Remove from
heat and stir in dill. Serves 10-12.

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Lentil Soup With Frankfurters

Yield: 4 servings

1 c Lentils; dried quick-cooking
6 c Water
2 ea Bacon; slices, diced
1 ea Leek or green onion; *
1 ea Carrot;large, finely chopped
1 ea Celery;stalk, finely chopped
1 ea Onion; finely chopped
1 T Vegetable oil
2 T Unbleached flour
1 T Vinegar
4 ea Frankfurters; thickly sliced
1 T Catsup; tomato
1 t Salt
1/4 t Black pepper

* Leek or Green Onion should be finely chopped.

Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6
cups of water to a boil. Add the lentils, bacon, leek or green
onion, carrot and celery. Simmer, partially covered, for 30 to
40 minutes.

Meanwhile in a frypan, saute chopped onion in vegetable oil until
soft. Sprinkle flour over onion, and stir. Lower heat, stir
constantly, and cook until the flour turns a light brown.
DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the
browned flour; beat with a wire whisk until well-blended. Beat
in vinegar.

Add contents of frypan to lentil pan and stir together. Cover
and simmer for 30 minutes or until lentils are soft.

Add the frankfurters and catsup. Cook to heat frankfurters

Season with salt and pepper and serve hot.

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Old-Fashioned Potato Soup

Yield: 1 servings

8 ea potato, cubed
1 ea milk
1 T butter
1 ea egg, well beaten
1/2 c flour
1/4 c milk

Boil the potatoes until soft. Drain off all the water. Add the
milk and heat thoroughly; season to taste. Work the butter into
the flour and then add the egg and 1/4 cup milk, using only enough
milk to make mixture thin enough to drop into the hot milk. Add to
hot milk mixture. Cover the saucepan and cook about 10 minutes.

Serve at once.

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Creamy Mushroom Soup

Yield: 2 servings

1/4 c Chopped Onion
2 T Snipped Parsley
1 T Butter Or Margarine
1 1/2 c Fresh Sliced Mushrooms
1 1/2 t Cornstarch
1 t Instant Beef Bouillon
1/2 t Worcestershire Sauce
1/8 t Dry Mustard
1 x Dash Freshly Ground Pepper
2/3 c Water
1/2 c Dairy Sour Cream
1 x Snipped Parsley (Opt.)

In a 4-cup measure micro-cook the chopped onion, the 2 T snipped
parsley, and butter or margarine, uncovered, on 100% power for 1
to 1 1/2 minutes or till the onion is tender but not brown. Stir
in the sliced fresh mushrooms. Micro-cook, covered, on 100% power
for 2 to 3 minutes or till the mushrooms are tender, stirring once.
Stir in cornstarch, beef bouillon granules, worcestershire sauce,
dry mustard, and freshly ground pepper. Add water; mix well.

Micro-cook, uncovered, on 100% power 3 to 4 minutes or till
thickened and bubbly, stirring twice. Combine hot mushroom
mixture and dairy sour cream in a blender container. Cover and
blend till mixture is nearly smooth. Pour back into the 4-cup
measure. Micro-cook, uncovered, on 100% power about 1 minute or
till the mushroom mixture is heated through. DO NOT BOIL!

Garnish with additional snipped parsley, if desired.

After making Creamy Mushroom Soup, use this quick clean-up method
to wash your blender. Simply fill the blender container about
1/3rd full with lukewarm water and add a small amount of detergent.
Replace the lid and run the moter a few seconds or till the blender
container is clean. Rinse, dry, and return the blender container to
it's base.

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Herbed Tomato Soup

Yield: 2 servings

2 T Chopped Onion
1 T Butter Or Margarine
8 oz (1 Can) Tomato Sauce
1/4 t Dried Basil, Crushed
1/8 t Dried Thyme, Crushed
1 x Dash Freshly Ground Pepper
1 c Water
1 t Instant Chicken Bouillon
1 x Parmesan Croutons

In a 4-cup measure micro-cook onion and butter or margarine,
uncovered, on 100% power 1 to 1 1/2 minutes or until onion is
tender but not brown. Stir in tomato sauce, dried basil, dried
thyme, and freshly ground pepper. Micro-cook, uncovered, on 50%
of power for 4 to 6 minutes or just till boiling. Stir in the
water and instant chicken bouillon granules. Micro-cook, uncovered,
on 100% power for 2 to 3 minutes or till the mixture is heated

Serve with the Parmesan Croutons.

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Savory Hamburger Soup

2 servings

1 ea Lge. Carrot, Thinly Sliced
2 T Chopped Onion
1 T Water
1/2 lb Lean Ground Beef
1 c Tomato Sauce
1/2 c Water
2 T Dry Red Wine
1/2 t Sugar
1/4 t Salt
1 x Dash Garlic Powder
1 x Dash Pepper
2 T Shredded Cheddar Cheese

In a 1-quart casserole micro-cook sliced carrot, chopped onion,
and 1 T water, covered, on 100% power for 2 minutes.

Stir the ground beef into the partially cooked vegetables.

Microwave, uncovered, on 100% power for 3 minutes, stirring once to
break up the meat. Drain off the fat.

Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt,
garlic powder and pepper. Microwave, uncovered, on 100% power
for 4 to 5 minutes more or until mixture is heated through and
vegetables are tender.

Sprinkle with shredded cheddar cheese and serve.

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French Onion Soup

Yield: 2 servings

3 ea Small onions
1/2 c Butter
2 ea 10 1/2 oz. can beef broth
1 c Hot water
1/2 c Dry white wine
1/4 t Salt
1/4 t Cayenne pepper
6 ea Slice of French bread
1 c Muenster cheese

Add broth, water, wine, salt and pepper to the sauted onions. Cook
to boiling and simmer a minute or two. Float french bread and
Muenster cheese in the bowl.

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Minnesota Minestrone Soup

Yield: 10 servings

2 lb Lean Ground Beef
1 c Onion; Chopped, 1 Lg
1 ea Clove Garlic, Minced
28 oz Tomatoes; 1 Cn
15 oz Kidney Beans; 1 Cn
12 oz Whole Kernel Corn; 1 Cn
1 c Celery; Sliced, 2 Stalks
2 c Cabbage; Shredded,Abt 1/2 Hd
2 c Zucchini; Sliced, 2 Sm
1 c Elbow Macaroni; Uncooked, OR
1 c Spaghetti; Broken, Uncooked
2 c Water
1/2 c Red Wine Or Water
2 t Beef Bouillon; Instant
1 1/2 t Salt
1 1/2 t Italian Seasoning

1 x Parmesan Cheese; Grated

Cook and stir the meat onion, and garlic in a Dutch oven until the
meat is brown. Drain off the excess fat. Stir in the undrained
tomatoes, undrained kidney beans, the undrained corn, and remaining
ingredients except the cheese, breaking up the tomatoes as you do.
Heat to boiling then reduce the heat and simmer, covered, until the
macaroni and vegetables are tender, about 30 minutes, stirring

Serve hot with the Parmesan cheese.

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Vegetable Soup

Yield: 8 servings

8 c Chicken broth (see recipe)
1/3 c Olive oil
1/4 c Chopped parsley
4 ea Garlic cloves
1/4 lb Pancetta or unsmoked bacon
3 c Shredded cabbage
1 ea Medium onion, finely chopped
2 ea Carrots, finely chopped
1 ea Celery stalk, finely chopped
1 ea Potato, peeled, chopped
2 ea Zucchini, finely chopped
1 ea Large tomato, chopped
1/4 lb Mushrooms, finely chopped
1/4 lb String beans finely chopped
4 ea Pieces prosciutto rind
1 x Salt, to taste
1 x Pepper, to taste
1/2 c Grated Parmesan cheese

There are as many versions of vegetable soup in Italy as there
there are cooks.

Pancetta - Pancetta is the same cut of pork as bacon. It is
cured with salt and is not smoked. It comes rolled up like a
large salami. Widely used in Italian cooking, especially in
Emilia-Romagna, it is vital to many dishes. If available, buy
a large quantity.

Cut into several pieces and freeze it. You can substitute
domestic bacon for pancetta. It must be blanched in boiling
water for two three minutes to reduce the smoky flavour. Fresh
side pork can also be used. I'll be posting several recipes over
the next while that call for pancetta, so if you can find some,
it won't go to waste.

Prepare chicken broth (see my previously posted recipe). Heat oil
in a large saucepan. Add parsley and garlic. Saute over medium
heat. Before garlic changes colour, add pancetta. Saute until
lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes.
Add remaining vegetables to saucepan. Cover and cook about 5
minutes. Add broth and water, if using, and prosciutto rind or ham
shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove
half the vegetables with a slotted spoon. Place in a blender or
food processor and process until smooth. Return to saucepan.
Season with salt and pepper. Serve hot with Parmesan cheese
sprinkled over top. Makes 8 to 10 servings.

Toast about 20 thick slices of Italian bread. Place 2 slices
in each soup bowl and sprinkle generously with Parmesan cheese.
Ladle soup into bowls. Serve with additional Parmesan cheese.

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Zwei-bohnenensuppe (two bean soup)

Yield: 4 servings

1 1/4 c White Beans; Dry
4 oz Ham; Cubed
1 c Cut Green Beans; *
1/4 c Celery; Diced
1 ea Green Onion; Diced
1 ea Onion; Yellow, diced
1 ea Potato; Peeled amp; Diced
1 T Butter
2 T Unbleached Flour
3/4 c Beef Broth
1/2 t Salt
1/4 t Pepper

1 ea Parsley; Sprig

* Beans can be either fresh or frozen. Do not use canned.

Cover white beans with cold water and soak overnight. Drain and
place beans in a 2-quart saucepan. Add ham and enough cold water
to cover beans by 1 inch. Bring water to a boil and simmer for
about 1 hour or until beans are tender. Add green beans, celery,
onion and potato. Add enough water to cover the vegetables; simmer
for 20 minutes.

In a frypan melt butter and stir in flour. Cook, stirring
until lightly browned. Remove from heat and stir in heated
beef broth. Cook mixture until smooth. Stir mixture into
the soup and simmer until soup is thickened and vegetables are
tender. Season with salt and pepper. Garnish with chopped
parsley and serve immediately.

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