Notes about Recipes in this book

• Chicken noodle soup

  • Kestrel on October 25, 2017

    Brown the onions before adding to the soup, otherwise the soup is completely overpowered by the flavour of the onion. A 1/4t of poultry seasoning gave the soup some additional flavour.

• Hearty lentil soup

  • Kestrel on October 25, 2017

    This soup is delicious! We prefer it with 2/3 red lentils and 1/3 green lentils - like the texture better with less green lentils. We make a double batch, and add a shredded rotisserie chicken to make it a full dinner soup. Freezes extremely well.

  • Laura on October 27, 2017

    Pg. 42. We enjoyed this for dinner last night. The recipe doesn't specify what kind of lentils, so I used all green lentils. Subbed red pepper for green and added Brat Hans brand Spinach Chicken Sausage which was a good choice. While I liked the soup, I felt it was missing something, possibly a splash of red wine vinegar.

• French onion soup

  • Kestrel on October 25, 2017

    I prefer this soup made with all beef broth instead of chicken broth. It has more depth of flavour.

• Green kale and kielbasa soup

  • Laura on May 22, 2013

    Pg. 73. This was fine, if nothing special. There were too many potatoes -- I would decrease by half. I made it with spicy turkey chorizo and Russian kale and added crushed red pepper to kick up some spice.

• Split pea soup

  • swegener on January 30, 2015

    Basic, but delicious Split Pea soup!