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 Vegetable Deer Soup:


INGREDIENTS:

1/2 cup butter 
2 pounds venison stew meat 
3 cups chopped cabbage 
3 large potatoes, cubed 
2 (15 ounce) cans peas, drained 
2 (15 ounce) cans carrots, drained 
2 (15 ounce) cans green beans, drained 
2 (15.25 ounce) cans whole kernel corn, drained 
2 (15 ounce) cans diced tomatoes with juice 
1 cup butter 
1 (64 fluid ounce) bottle tomato juice 
1 (32 fluid ounce) container beef broth 
2 tablespoons white sugar 
2 tablespoons beef bouillon granules 
1 teaspoon salt 
2 teaspoons ground black pepper 
1 pinch ground cumin 
1 pinch ground mustard 
1 pinch curry powder 
1 pinch cayenne pepper 
1 pinch dried parsley 
1 pinch Italian seasoning 
1 pinch garlic powder 

DIRECTIONS:

1.Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed 
venison in the hot butter, stirring frequently. Add the 
cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 
1 cup of butter. Pour in the tomato juice and beef 
broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, 
cumin, mustard, curry powder, cayenne pepper, parsley, 
Italian seasoning, and garlic powder. Bring to a boil over high heat, 
then reduce heat to medium-low, cover, and simmer until the 
venison is tender, and the soup slightly thickened, about 1 1/2 hours
Tomato Soup Recipe:
Ingredients:
3 Tomatoes 
1 tbsp Vegetable oil
1-1/2 Onions 
2 tsp Garlic
Minced 3 tbsp Spinach leaves 
Salt and pepper (1 level tsp) 
Caster sugar 
Some green vegetables like cabbage,beans ( roughly chopped)& some slice 
of boiled potato roughly chopped.
4 slices Toasted bread.
Tomato soup 

Method:
Fry onion gently in oil until brown.
Add tomatoes, all the vegetables , salt and pepper and bring to boil.
Cover pan and simmer for about 30-35 minutes.
Sieve soup and return to rinsed pan.
For cream of tomato soup stir in (2 floz) cream and reheat soup 
very gently without boiling.
To serve Tomato soup: place a slice of bread in each bowl .
Mushroom Soup Recipe:
Ingredients:
Mushroom 
Cream 
Onions 
Chicken stock 
Flour 
Parsley 
Butter 
Method:
Wash ¼ Kg mushrooms, cut off the stems and keep the caps aside.
Chop the stems and fry lightly in 1 tbsp butter.
Melt 2 tbsp butter.
Add ¼ cup chopped onion and fry until soft.
Add 2 tbsp flour and fry gently for one minute.
Add 6 cups chicken stock, and stir well, making sure there are no lumps.
Add the mushroom stems and caps, and simmer until soft.
Add salt and pepper to taste.
Serve the mushroom soup hot with a spoonful of cream and a sprinkling of chopped parsley.





  

    

      

        
        
        
        
      
    
  
  

    
  
  

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