My Vegetarian Recipe of the Day

I LOVE french onion soup. Here’s a good recipe for making vegetarian french onion soup.

Ingredients:

• 1 small onion chopped fine


• 1 oz. of swiss cheese shredded fine


• 1 slice of dry toast


• 3/4 pint of water


• a little milk


• pepper and salt to taste

Steps to make vegetarian french onion soup:

1. Break up the toast, and set all the ingredients in a saucepan on the stove top.


2. Cook until the onion is tender.


3. Add 1/4 cup of milk, and serve.

Here is one of my vegetarian recipes for Lentil Soup. Let me know what you think of it.

Steps To Make Vegetarian Lentil Soup

1. Take a breakfast-cupful of green lentils and put them to soak in cold water overnight.


2. In the morning throw away any floating on the top.


3. Drain the lentils and put them in a stew-pan or saucepan with some vegetarian stock or water.
4. Add two onions, two carrots, a turnip, a bunch of parsley, a small teaspoonful of savory herbs and a small head of celery. If you have no celery add half a teaspoonful of bruised celery seed. (You can also add a crust of stale bread.)


5. Boil all the ingredients together and occasionally a dark film will rise to the surface. This must be skimmed off.


6. The soup must boil for about four hours, or until the lentils are thoroughly soft.


7. Then strain the soup through a wire sieve, and rub all of the contents through the wire sieve with the soup. (This can take a while!)


8. After all of it has been rubbed through the sieve the soup must be boiled, and if made from green lentils it can be colored green with some spinach extract—(vegetable
   coloring, sold in bottles).

Some Additional Notes
If made from red lentils, the soup can be colored with a few drops of Parisian essence (burnt sugar). In warming up this soup, after the lentils have been rubbed through a sieve, it should be borne in mind that the lentil powder has a tendency to settle, and consequently the saucepan must be constantly stirred to prevent it burning. In serving the soup at table, the contents of the soup-tureen should be stirred with the soup-ladle before each helping.

If you want to make a thicker soup then take the soup described above and do the following:

1. Slice four large onions, and fry them brown in a pan that has a little
   butter.
2. Boil the onions in some of the broth of the soup until they are tender.


3. 
   Rub the onions through a wire sieve and add them to the lentil soup (above).

This makes for a thicker Lentil soup and/or oniony soup (I like onions so I prefer it this way).

For those of you who are celery fans here is a recipe for vegetarian celery soup that sounds like it should be good…

Ingredients:

• 1/2 stick celery


• 1/4 cup milk


• 1 dessertspoonful of meal, pepper and salt, a tiny bit of butter.

1. Cut the celery into pieces.


2. Set the celery over the fire with 4 pints of water.


3. Let the mixture cook until it’s extremely tender.


4. Rub it through a sieve.


5. Return to the saucepan, add pepper and salt to taste.


6. Smooth the meal with part of the milk, add the rest and thicken the soup.


7. Boil all the ingredients for 2-3 minutes before serving.

Ingredients:

• 2 oz. mushrooms cut up small


• 1/2 small onion chopped fine


• 1 dessertspoonful of fine wheatmeal


• pepper and salt


• 1/2 oz. of butter


• a little milk

Steps To Make Vegie Mushroom Soup

1. Stew the mushrooms and onions together in the butter until well cooked.


2. Add 1/2 pint of water, and cook the vegetables for 10 minutes.


3. Add seasoning, and the meal smoothed in a little milk.


4. Let the soup thicken and boil.

Serve with pieces of toast or crackers.

Soup is a great food choice in the winter (or whenever it’s cold). Here is a good recipe for vegetarian semolina soup. Let me know what you think…

Ingredients:

• 1/2 gill of milk


• 1/2 cup water


• 1/2 oz. semolina


• a very small piece of mace


• 1/4 oz. butter


• 1/2 oz. grated cheese


• pepper and salt to taste.

Steps To Make Vegetarian Semolina Soup

1. Bring the milk and water to the boil with the mace


2. Thicken with the semolina


3. Cook gently for 10 minutes


4. Then remove the mace, and add cheese, butter, and seasoning.