One can (29 ounces) hominy

Instructions

1. 1

   black pepper to taste. Fresh cilantro to taste (3-6 Tablespoons, shredded) Brown the onions and garlic in a little oil. Add the vegetables to the browning onions and garlic. Add the tomatoes and cook until vegetables start to soften (about 10-15 minutes). Add the seasonings. Add the hominy. Cook until all vegetables and the hominy are soft (another 10-15 minutes). mara http://www.cs.cmu.edu/~mjw/recipes/soup/vege-posole.html [12/17/1999 12:05:19 PM]

2. 2

   Vermont Cheddar Cheese Soup Vermont Cheddar Cheese Soup From: [email protected] (Stephanie da Silva) Date: Fri, 3 Sep 1993 15:39:35 GMT 2 cups (1/2 liter) shredded Cheddar cheese 3 tablespoons (45 ml) butter 4 scallions (including some of the green parts), chopped 1 small onion, chopped 1 rib celery, chopped 3 tablespoons (45 ml) flour 1/8 teaspoon (1/2 ml) grated nutmeg 1/8 teaspoon (1/2 ml) pepper 2 cups (1/2 liter) chicken broth 1 quart (1 liter) milk 1 teaspoon (5 ml) salt 1 tablespoon (15 ml) Worcestershire sauce In a large pot, melt the butter. Add the scallions, onion and celery. Cook until the onion softens. Sift in the flour, nutmeg and pepper and cook for 2 or 3 minutes longer. Gradually stire in the broth. Bring the mixture to a boil and simmer for 15 minutres. Cool the mixture slightly. Strain into a bowl and return it to the pan. Add the milk and bring the soup just to a boil. Gruadually add the cheese, stirring to melt each batch before adding more. Return the soup to a boil, stirring often. Taste for seasoning, and add salt and Worcestershire. amyl http://www.cs.cmu.edu/~mjw/recipes/soup/vermont-cheddar-soup.html [12/17/1999 12:05:23 PM]

3. 3

   Watercress Soup Watercress Soup From: [email protected] (Stephanie da Silva) Date: Sun, 15 Aug 1993 14:33:42 GMT 1 tablespoon butter 3 leeks (white part only), chopped 1 1/2 pound zucchini, peeled and diced 4 cups chicken stock 1 bunch of watercress, tough stems removed 1/3 cup heavy cream (it says optional, but I don't see why you couldn't substitute milk for a lower fat version) salt and freshly ground pepper In a large heavy saucepan, melt the butter over moderately low heat. Add the leeks and cook until softened but not browned, 5 to 7 minutes. Add the zucchini, increase the heat to moderately hight and saute for 2 minutes without browning. Add the stock and bring to a boil. Reduce the heat to moverate and simmer until the zucchini is just tender, about 5 minutes. Add the watercress and simmer for 1 minutes longer. Using a food processor or blender, puree the soup, in batches, until smooth. Add the cream, if desired and season with salt and pepper to taste. mara http://www.cs.cmu.edu/~mjw/recipes/soup/watercress-soup.html [12/17/1999 12:05:26 PM]