Using ingredient serves

Barley Risotto

• 6 as an appetizer
• 4 as a main course
• 1 1/2 peral barley picked over
• 1 onion (finely chopped)
• 1 clove garlic (finely minced)
• 1 stalk celery (finely minced)
• 1 cheddar cheese (grated taste)
• 3/8 o unabsorbed liquid
• 575 gr chicekn
• 525 ml water

Cabbage Soup With Caraway

• 2 bay leaves
• 2 cu vegetable stock
• 1 cu coarsely onions (chopped)
• 1 head cabbage
• 1 black pepper to (freshly ground taste)
• 1 serve this sweet
• 800 ml tomatoes with juice coarsely (chopped)
• 500 gr apple cider
• 475 ml water (cold)
• 80 gr rice (raw white)

Celery Soup With Anise Seed

• 2 leeks
• 1 head celery
• 1 salt to (taste)
• 5/8 orzo (raw)
• 1/2 sli
• 700 gr chicken
• 28 gr butter
• 7 gr anise seed
• some serves

Green Chili Soup

• 3 green -top
• 3 mi nutes
• 1 salt and pepper
• 1 if chilies are used (fresh)
• 1/2 scallions with
• 1,100 ml milk green chilies (canned)
• 700 ml cream (light)
• 950 ml chicken stock see recipe
• 110 gr butter
• 32 gr flour

Potato Soup With Onions And Cheddar

• 6 skinned varieties such as maine (thin)
• 1 clove garlic (finely minced)
• 1 salt
• 850 gr beef
• 575 gr potatoes see note
• 240 gr pearl onions (peeled)
• 120 ml milk (optional)
• 110 gr sharp cheddar cheese (grated)
• 28 gr butter
• 14 gr parsley divided (finely minced fresh)

Pureed Zucchini Soup

• 2 garlic (cloves crushed)
• 2 potatoes
• 2 carrots in (cut)
• 1 onion coarsely (chopped)
• 1 salt and pepper
• 950 ml vegetable stock
• 28 gr butter
• 2 gr basil (minced fresh)
• 1 gr basil (dried)
• some serves