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Princeton Public Library and Country Café Soup Recipe
Contest 2004
Congratulations to this year’s soup recipe contest winners.
They are:
- Max Kidd for Max’s Beef and Vegetable Soup with Dumplings;
- Linda Johnson for Cheesy Broccoli Soup; and
- Ruby Keller for Italian
Meatball Soup.
These recipes, as well as Hazel Fox’s Sauerkraut
Soup, Mushroom Barley Soup by Luella Smith, and Easy Cream Potato
Soup by Barb Reetz were served for one week at the Country Café.
Special thanks to Country Café and all those who entered recipes
as part of the Country Café and library’s January is
National Soup Month celebration. Recipe booklets containing all recipes
submitted
from this year’s and previous years’ contests are available
at the library for a small charge.
 Easy Cream of Potato Soup
By: Barb Reetz
10 potatoes, peeled and cubed
1 medium onion, chopped
3 carrots, grated
2 stalks celery, sliced
½
cup margarine
1 can evaporated milk
Salt and pepper, to taste
Garlic powder, to taste, optional
Cook all vegetables in a saucepan with enough water to cover them.
Cook till tender. Add margarine and milk.* Stir to mix. Season to taste
with salt, pepper, and garlic.
*drain off some of cooking liquid if preferred for a thicker soup.
 Mushroom
Barley Soup
By: Luella Smith
½
cup pearl barley (rinsed)
6 cups water
1 tablespoon olive or salad oil
2 cups sliced mushrooms
1 cup diced onions
½
cup chopped carrots
½
cup chopped celery 1 clove garlic, minced
2 tablespoons dried dill weed
1 teaspoon salt
Bring barley and water to boil over high heat in a large kettle. Reduce
heat to a simmer, cover, and cook until tender (35 – 40 minutes).
Heat olive oil in large skillet; add vegetables and saute until tender
(about 15 minutes). Add to cooked barley, along with garlic, dill,
and salt. Simmer 10 to 15 minutes. Makes approximately 2 quarts or
8 servings.
 Sauerkraut Soup
By: Hazel Fox
2 tablespoons oil
½ cup chopped onions
½ cup chopped green pepper
½ cup chopped carrots
1 cup chopped peeled potatoes
1 1-pound can sauerkraut
1 1-pound can chopped tomatoes with juice
2 1-pound cans chicken stock
1 1-pound can water (or more broth if needed)
2 or 3 heaping tablespoons brown sugar, to taste
5 or 6 frankfurters cut in bite size pieces
Saute onions, green pepper, and carrots 10 – 12 minutes in a
large kettle or stockpot. Add all other ingredients except frankfurters.
Cover and simmer 1 ½ to 2 hours. Add sliced frankfurters, simmer
10 minutes longer.
(Quantities are approximate and may be adjusted to your taste. Reheats
very well!
 Italian Meatball Soup
By: Ruby Keller
8 ounces frozen cooked Italian-seasoned or other meatballs
1 15¼ ounce can peas or green beans
1 14½ ounce can diced tomatoes with roasted garlic and onion
1 14½ ounce can beef broth
1½ tablespoon basil (or to taste)
½
teaspoon oregano
¼
- ½ teaspoon onion powder (or to taste)
Combine all ingredients in large saucepan. Bring to boil; reduce heat.
Simmer, uncovered, about 20 minutes or until meatballs are heated through.
Serves 4
 Cheesy
Broccoli Soup
By: Linda D. Johnson
6 cups water
4 chicken bouillon cubes
1 bunch of broccoli, chopped
4 stalks celery, chopped
4 carrots, chopped
1 small onion, chopped
Boil above ingredients for 20 minutes
1 stick (1/2 cup) butter
1 ½ cups flour
3 cups milks
1 pound Velveeta cheese, cubed
In a four-quart saucepan, melt butter. Whisk in flour over high heat,
stirring constantly. Turn heat to low, add milk slowly and stirring
until smooth. Add velveeta cheese, stirring constantly until cheese
melts. Add the cooked vegetable mixture and simmer for 1 hour, stirring
often.
6 – 8 servings
 Max’s
Beef and Vegetable Soup with Dumplings
By: Maxine Kidd
Soup:
1 ½ pound beef stew meat, cut into bite size pieces
2 ½ quarts water
1 small onion, chopped
1 15-ounce can tomato sauce
2 to 3 tablespoons beef bouillon
3 medium large potatoes, peeled and diced
3 large carrots, sliced thin
3 sticks celery, sliced thin
In a large pot with a little oil, brown meat and onion. Season to taste while
browning. Drain fat. Add water and beef stock. Stir until stock is dissolved.
Add tomato sauce and stir. Cook, covered on low heat until meat is tender.
Season again while cooking if desired. Add potatoes, celery, and carrots and
continue cooking until vegetables are tender. Add dumpling mixture.
Dumplings:
4 large eggs
splash cold water
1 teaspoon baking powder
½
tsp salt
2 cups flour
Beat eggs. Add water, baking powder, and salt. Mix until well blended. Fold
in ½ cup flour at a time until well blended. (The flour mixture should
be a good consistency—not too firm and not too runny. So, you may have
to add or delete a little flour as you get near 2 cups.) When all mixed, bring
soup to a full boil and add dumpling mixture to the soup, a large spoonful
at a time. The dumplings will seem firm when cooked through. 8 – 10 servings
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