Chunky Potato Soup

Chunky Potato Soup

Servings 12

3 medium red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons all-purpose flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

1. Peel potatoes and cut into 1-inch cubes.
2. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
5. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator.

Basil and Feta Cheese Spread

Basil and Feta Cheese Spread

Servings 3

1 pound feta cheese
1 cup loosely packed basil leaves
1/4 cup chopped chives
2-3 garlic cloves
olive oil

Process basil and chives in food processor until fine. Add feta and garlic until well mixed. Add enough olive oil to make spreadable. Spread on bread, crostini, or little pizzas, dollop on pasta, or add to soups or vegetables.

Barley Soup

Barley Soup

Servings 8

1 tablespoon vegetable oil
1/2 pound beef chuck roast cubed
1 pound soup bone
1 1/2 quarts cold water
1 1/2 tablespoons parsley chopped
1 teaspoon sea salt (optional)
1/2 teaspoon paprika
1/2 cup pearled barley
1/2 cup celery chopped
1/2 cup carrot diced
1/4 cup onion chopped
1/2 cup mushrooms chopped
1 cup tomato strained

Brown meat and soup bone in oil in 6-quart saucepan. Add water and bring to a boil. Add parsley, salt, paprika, and pepper. Reduce heat, add barley, celery, carrots, onions, and mushrooms. Simmer over low heat for 1 1/2 hours. Add tomatoes and simmer 15 minutes longer. Remove soup bone before serving.