National Soup Month

January is officially National Soup Month. (Of course, it's also National Bath Safety Month, but that's neither here nor there.) So, in honor, I've been looking for easy soup recipes. Here are a couple from The Book of Soups cookbook.

Omelet Soup

5 cups chicken stock/broth
3 eggs
1 T all-purpose flour
1/4 cup + 2 T milk
Salt to taste
2 T freshly grated Parmesan cheese

In a large saucepan, bring stock to a boil. In a small bowl, beat eggs, flour, milk and salt.

Lightly grease bottom of a 7-in skillet. Pour 1/3 of the egg mixture into the skillet. Cook until set and golden. (EP-Don't try to flip it, just let it cook from the bottom up.) Turn out onto a plate and roll up, jelly-roll style. Prepare 2 more omelets.

Cut omelets into thin strips. Add to stock. Reheat gently and sprinkle with grated cheese.
Makes 4 servings.

Approx Cal: 120 per serving

Country Mushroom Soup

1 medium-size onion, thinly sliced
1/3 cup brown rice
6 cups chicken stock (EP-I was out, so used beef broth instead. Turned out fine.)
3 T butter
1 lb fresh mushrooms, wiped clean, trimmed, sliced
1/4 cup plus 1T dry sherry (EP-I just left this out and used a bay leaf instead for the beef.)
Salt and pepper to taste
Fresh parsley sprigs to garnish

In a large saucepan, combine onion, brown rice and stock.  Bring to a boil, then simmer 25 minutes. (EP-less if you use minute brown rice)

Meanwhile, melt butter in a large saucepan. Gently cook mushrooms about 10 minutes or until golden brown and most of moisture has evaporated.

Add mushrooms to stock.  (Stir in sherry substitute here, if desired.) Season with salt and pepper. Simmer 10 minutes. Garnish with parsley sprigs and serve hot.
Makes 6 servings.

Approx Cal: 142 per serving