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Robbie's Unique Soup Recipes

 


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January 23, 2016 Recipe














Robbie's Unique Soup Recipes
In the 1/22 newsletter Marlene wanted some unique soup recipes and Lucy wanted all kinds of soup recipes. If you are new to the newsletter check out the recipe for Buddhist Vietnamese Sour Soup that Jody TX shared in the 9/20/15newsletter. Also check out the recipe for black bean and pumpkin chili shared by Athena DE in the (10/10/15newsletter. There were also great recipes for split pea soup in the 1/11/16 and 1/12/16 newsletters. if you cannot access these newsletter, let us know and one of can repost the recipes.
Robbie IN

This savory soup has just 2 grams of fat per main dish serving. It is a favorite of ours. Feel free to add other seasonable vegetables; I always add zucchini or yellow squash in the summer.
Robbie IN

Seafood Chowder Recipe

Ingredients
12 oz. fresh or frozen cod, pike or other fish fillets
8 oz. fresh or frozen peeled and deveined shrimp
2 c. chicken broth
1 c. sliced fresh mushrooms
1 lg. carrot, sliced
1 med. onion, chopped
1 clove garlic, minced
1/2 tsp. dried thyme
1 bay leaf
salt and pepper to taste

1 (15 oz.) can diced tomatoes undrained
2 lg. tomatoes, peeled, seeded and chopped
2 tbsp. snipped parsley
1/2 tsp. finely shredded lemon peel

Directions
Thaw fish and shrimp, if frozen. Cut fish into 1 inch pieces.
In a large saucepan, combine broth, mushrooms, carrot, onion, garlic, thyme, bay leaf, salt and pepper. Bring to boiling; reduce heat. Cover and simmer 10 minutes, or until vegetables are tender. Stir in diced tomatoes, fish and shrimp. Return to boiling; reduce heat. Cover and simmer 2 to 3 minutes or until fish flakes easily. Discard bay leaf. Sprinkle with parsley and lemon peel.
Robbie In


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