Wednesday, November 5, 2008

Smorgasbord Soup

Our local newspaper one day a week features some recipes. This one was posted a while ago. I haven't made it because it looks like it makes quite a bit. However, the day after Thanksgiving while we will be with family, I figured would be a great time to make this soup. So here is the recipe.

(About one batch for every 8 people)
2 Tablespoons Butter/Margarine
1 Tablespoon Oil
2 Cups Diced, Dried Onion, or One Onion Chopped and Sauted
3 Tablespoons Cornstarch, mix well with some broth before adding to the pot
1 6-Ounce Can Tomato Paste
6 10-Ounce Cans of Beef Broth (For large groups you can use beef soup base to make th equantity of broth needed.)
2 Soup Cans of Water
2 Tablespoons Vinegar
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspon Cumin
Dash of Oregano
1 Clove Garlic
Place all in a pot and heat, stirring occasionally. Simmer for about 30 to 45 minutes until all flavors are mixed. Be sure broth is boiling hot fo serving.
Smorgasbord items can include any of the following items, and should all be either a little warm or at room temperature and placed in individual bowls. Guests choose their ingredients to place in their soup bowls, then cover with boiling broth and top with sour cream.
Cooked Chicken, Diced
Cheese, Grated
White and Yellow Cooked Sausage Balls
Black Olices, Sliced
Miniature Meatballs
Mushrooms, Sauted
Ham, Cubed
Rice, Cooked
Smokey Sausages, Cut Up
Pinto Beans
Red Beans
Garbanzo Beans
Potatoes, Cooked and Diced
Corn, Thawed
Petite Peas
Green Beans
Green Peppers, Chopped
Carrots, Cooked
Tomatoes, Diced
Cucumbers, Diced
Cooked Macaroni
Sunflower Seeds
Top with Sour Cream and ENJOY!

No comments: