Gourmet Foods

• 3 tablespoons butter
• 1 cup diced onions
• 3 cups cubed potatoes
• 1 grated carrot
• 3 cups water
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon caraway seeds (optional)
• 2 tablespoons farina
• 3 cups milk
• 3 tablespoons parsley, minced
• ½ cup sour cream

Melt the butter in a saucepan and brown the onions. Add the potatoes, carrot, water, salt, pepper and caraway seeds. Bring to a boil and stir in the farina. Cook over low heat for 20 minutes. Stir in the milk and parsley and bring to a boiling point. Garnish with the sour cream. Serves 6 to 8.

• 6 dried mushrooms
• 3 tablespoons pearl barley
• 2 quarts water
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 onions, diced
• 2 tablespoons butter
• 2 tablespoons flour
• ¾ cup milk

Wash the mushrooms and soak in cold water for 10 minutes. Combine the mushrooms, barley, water, salt and pepper in a saucepan. Cook over low heat 1 hour. Brown the onions in the butter and add to the soup. Cook 30 minutes.

Mix the flour in the milk and add to the soup. Cook 15 minutes. Serves 8.

• 2 cups split peas
• 2 ½ quarts water
• 2 onions, diced
• 1 carrot, grated
• 2 stalks celery, sliced
• 2 sprigs parsley
• 2 sprigs dill
• 3 potatoes, peeled and diced
• 2 ½ teaspoons salt
• ½ teaspoon pepper
• 1 cup milk
• 1 tablespoon butter

Wash the peas and combine with the water, onions, carrot, celery, parsley and dill. Cover; bring to a boil and cook over low heat 2 ½ hours. Add the potatoes, salt and pepper. Cook 20 minutes. Stir in the milk and butter, bring to a boiling point and serve. Serves 8.

• 4 carrots, grated
• 3 onions, chopped
• 2 parsnips, diced
• 4 tablespoons butter
• 2 quarts water
• 1 cup pearl barley
• 2 teaspoons pepper
• 2 tablespoons chopped parsley

Cook the carrots, onions and parsnips in the butter for 15 minutes. Add the water, bring to a boil and stir in the barley, salt and pepper. Cook over low heat 1 ½ hours. Sprinkle with parsley. Serves 6.

• 2 packages frozen spinach
• ½ cup water
• 3 tablespoons butter
• 3 tablespoons minced onion
• 3 tablespoons flour
• 6 cups milk
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• Dash nutmeg

Cook the spinach in the water for 5 minutes. Force through a food mill.

Melt the butter in a sauce pan and cook the onion in it for 5 minutes. Blend in the flour and gradually add the milk. Stir in the spinach, salt, pepper and nutmeg. Cook over low heat for 15 minutes. Serves 6-8.

• 3 cups canned tomatoes
• 1 cup water
• 4 tablespoons grated onion
• 1 ½ teaspoon salt
• 2 teaspoons sugar
• 1 cup scalded milk
• 2/3 cups cooked rice

Over low heat, cook the tomatoes, water, onion, salt and sugar for 30 minutes. Force through a food mill. Stir in the milk and rice. Serve hot. Serves 6.