Serves 6-8 as main dish
1 cup lentils, soaked for minimum of 4 hours
1 pound chopped onions, about 2 cups
½ pound chopped carrots, about 1 cup
¼ pound chopped celery, about 1/2 cup
1/4 cup olive oil
1 extra-large Knorr Vegetable Bouillon
1½ ounces proscuitto, chopped
12 ounces Italian sausage, cooked and drained
12 ounces roma tomatoes, seeded and coarsly chopped
3/4 teaspoon oregano
1 1/2 teaspoon crushed garlic
Fennel, to taste.
Saute’ the vegetables in the oil. Add lentils, 3 cups of water, bouillon cube, and cook until tender; about 20 minutes. Add remaining ingrediants and simmer for 1 hour.
This keeps well.
6-8 sliced shitake mushrooms
3 cups water
1 teaspoon Hon-dashi
1½ teaspoons soy sauce
¼ to teaspoon salt
1 beaten egg
Handful spinach leaves
Boil mushrooms in water until soft. Add
Hon-dashi, soy sauce and salt. Turn off
heat. Dribble egg into soup. Add spinach
leaves; cover with lid and let set for about
Black Bean Chili and Dye Bath
Mrs. Uchida’s Osuimono
Italian Lentil Soup
2 cups dry back beans
8 to 10 cups water.
Pick through and wash beans. Soak overnight. Beans are ready to cook when you split open a bean and the “color” inside is consistent-i.e., water has thoroughly moved into the entire bean.
The Dye Bath
Pour off soaking liquid into dye pot. Add 1 ounce of Alum mordant to one gallon of liquid. Add 1/2 lb. prepared fiber that has been soaked in warm water with mordant of your choice. Heat dye bath to simmer for wool, boil for cotton/linen; stir for 1 hour or until desired color appears. This makes a lovely blue-grey color.
Put beans into cooking pot and add enough water to cover. Bring to a boil; reduce heat and cover. Simmer for 2-2½ hours until tender. At the same time you put on your beans, take 3 lbs. pork roast cut into 2-inch cubes. Put into a large pot, cover with water. Bring to a boil; reduce heat and simmer for 1½ hours. Allow meat to cool in broth until easy to handle. Remove meat; reserve broth and coarsely chop meat.
Sauté’ 1 medium onion in 2 Tablespoons of oil in the large pot used to cook pork. Add 3 cloves garlic; crushed, 2 tsp salt, 16 oz. chopped tomatoes, 2 dried Pasilla or Ancho chilies with seeds remove, and 1 Chipotle (smoked Jalapeño, 1 teaspoon oregano, and ½ teaspoon ground cumin. Add 2 cups of the reserved broth. Bring to a boil and reduce heat; add beans and simmer for 40 minutes. If chilies remain whole; the soup will be mild. Serve with warm flour tortillas, crushed green chilies, and onion as a garnish.
1 cup leeks, sliced
1 cup mushrooms, sliced
3 Tablespoons butter
3 Tablespoons flour
3 cups chicken stock
1 1/2 cup broccoli florets
1 cup Half & Half
1 cup shredded Jarlsberg or Swiss cheese
Sauté' leeks and mushrooms in butter, for 10 minutes, without browning. Add flour and cook 1 minute. Slowly blend in the chicken stock, and cook until thickened and smooth. Place broccoli in pan and reduce heat to low: cooking 20 minutes. Stir in the Half & Half and cheese until blended. Simmer until heated, without boiling.
Jan's Leek Soup