Mother Wolff Soup Recipes

MOTHER WOLFF SOUP

Steps:

• In a large pot, combine the first 8 ingredients and bring to a boil. Lower heat, cover and simmer for 1-1/2 hours, adding more water if needed as the barley, uncooked rice and beans absorb water.
• In a large skillet, saute the onions and celery in the oil for a few minutes. Add the paprika. Add the potatoes, sweet potatoes or carrots, salt and pepper. Cover and cook for a few minutes, stirring often. Add the green beans and continue to simmer, covered, until vegetables are just tender. Set them aside.
• Remove the bay leaf from the soup. Add the sauteed vegetables, the tomatoes, parsley (if using) and more salt and pepper to taste.
• Simmer covered, on very low heat for 1-1/2 to 2 hours, stirring occasionally.
• Ladle out generous servings and enjoy!

MOREL MUSHROOM SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
• Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
• Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
• Stir in cream and enough milk to reach desired thickness. Cook until heated through.

MY MOTHER'S BETTER-THAN-TAKEOUT WONTON SOUP

Steps:

• Start by adding all the dumpling ingredients into a bowl. Be sure to reserve some of the green onions for the stock and topping for finished soup.
• Making dumplings following the folding directions on wrap package. Use the beaten egg and tbsp of water to as an egg wash to seal the edges. Place dumplings on a plate or baking sheet lined with parchment paper and cover with damp paper towel until ready to cook.
• Combine all stock ingredients in a large stock pot and bring to a boil.
• Gently drop in desired amount of dumplings per person (usually 6-8 per person -- usually). Cook for 6 - 8 min or until they all are floating.
• Ladle dumplings and some stock into a bowl. Top with a drizzle of sesame oil and finish with some reserved green onion.
• Enjoy!

MOTHER HUBBARD'S SOUP

Steps:

• Amounts aren't critical.
• Avoid broccoli and cauliflower; they're too strong-tasting.
• Save them for a soup all their own.
• Cook pasta in either water or broth.
• If you are using only water, drain.
• DO NOT drain if you use broth.
• Any vegetables that aren't precooked should be thrown in with the pasta while it's cooking.
• Add pre-cooked vegetables, meat and tomato sauce.
• If not"soupy" enough, add more broth or water.
• Add seasonings and salt and pepper to taste.
• If you use pizza or pasta sauce or one of the newer flavored tomato sauces, be sure to taste before adding additional seasoning.
• Simmer about 15 minutes.

MULLIGATAWNY SOUP I

Steps:

• Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
• Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
• When serving, add hot cream.

MOTHER B'S POTATO SOUP

Steps:

• Cut celery, and also cut the leaves off and chop them up fine.
• Chop onions and finely grate carrots.
• Add these three ingredients to a pot of with enough water to cover. Put over med. heat till it comes to a soft boil.
• Add potatoes.
• Add enough water to cover potatoes.
• Add the parsley, sweet basil, and salt.
• Cook over med. heat until potatoes are done.
• In a separate pot, melt the margarine.
• Slowly add the flour stirring constantly until it's thick.
• Slowly add milk, a little bit at a time. Keep stirring as it becomes very thick, like mashed potatoes. Add the salt and pepper.
• When it's so think it looks like mashed potatoes, it's ready. Add this mixture, gradually to the soup pot and cook until thick.
• Slice the smoked sausage at the end and add to the soup pot.
• This soup is even better when it's eaten the next day. It will be thicker, you may have to thin it a little then. You can also use crumbled bacon instead of the smoked sausage.
• You cannot freeze this.

MOTHER RABBIT'S GET WELL SOUP

Steps:

• Wash, peel, pare, slice, cube, dice, and chop all the vegetables.
• Half fill your biggest pot with water.
• Set it on the stove to boil.
• Add all the ingredients, reduce to simmer.
• Cook for one hour or more.
• Serve with buttered toast and hugs!

MOM'S CHICKEN SOUP

Steps:

• Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.

MULLAKINVOWLES SOUP

Steps:

• In a large saucepan, heat chicken broth.
• Place milk in a jar with lid, and add flour; shake until well blended. Add milk/flour mixture to chicken broth; stir until boiling. Stir in curry powder, and reduce heat to medium low.
• Place chopped chicken breast, onion, and celery into skillet. Cook at medium heat until chicken is cooked and vegetables are soft; add to soup. Stir rice and optional vegetables into the soup. Simmer for 30 minutes, stirring.
• Stir in grated cheese before serving.

MOTHER'S POTATO SOUP

Steps:

• In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes., With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.