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Recipe Swap – for Feb. 3, 2011

– FromTheSoupBook by Louis De Gouy


I made this variation of a pumpkin soup recipe recently. It produces a thick, creamy soup with only a hint of curry.– Lorraine

Sauté onion and garlic until translucent then add chicken stock, pumpkin, potato and spices, cook on medium heat stirring frequently until potato is cooked. Remove and purée in a food processor until smooth. Return to pot, add milk and reheat. Serve with sour cream and chopped green onion or parsley.

1-1/2 tsp. vegetable oil

1 tsp. crushed garlic

1 c. chopped onion

2-1/2 c. chicken stock

2 c. puréed cooked


1 potato, peeled and

cubed finely

Winter gets mighty wear ing by mid-February. Lengthening daylight hints of spring but it’s still minus-something- awful on the thermometer and it’s at least weeks yet before the puddles appear.

What’s for dinner? A bowl of soup generally isn’t enough to keep those with big appetites going through these cold winter days.

1-1/2 tsp. curry powder

1/2 tsp. turmeric

1/2 tsp. ground ginger

1 c. milk

Chopped green

onion or parsley

But a hearty, rich soup is a great way to start a meal, or, for those who fill up quicker, a meal itself. Soup is nutritious, comforting and keeps us hydrated during the dry cold of winter. If you keep a pot of it going, it’s also a great way to use up, instead of throw out, those last few vegetables or scraps of meat too.

Do you have a favourite soup recipe or two you’d like to share withCo-operatorreaders? I’d love to hear from you.

Here are three soup recipes for February lunches or suppers.


This rich and filling soup recipe should satisfy even the heartiest of appetites.

2 c. whole red lentils

1/3 c. pot barley, dried

10 c. beef broth,

reduced sodium

1 onion, large, chopped

2 carrots, large, chopped

2 celery stalks, large,


2 garlic cloves, diced

1 lb. lean ground beef

1 28-fl.-oz. can

tomatoes, chopped

1/2 tsp. salt

1/4 tsp. pepper

Pinch cayenne pepper

1 bay leaf, cracked

Combine lentils, barley and beef broth in large stockpot or Dutch oven. Bring mixture to a boil, then reduce heat and simmer ingredients for 30 minutes.

Meanwhile, prepare vegetables. Place ground beef into large frying pan and place over medium heat. Cook until juices run clear. Add beef and vegetables, along with remaining ingredients, to the stockpot. Break up tomatoes with wooden spoon. Bring mixture to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until vegetables are tender and soup has thickened.

Recipe courtesy of Pulse Canada.


ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email [email protected]


Made with Canadian cheddar this soup will take the chill away and brims with country-style goodness.

2 tbsp. butter

1/4 c. finely

chopped onion

1/4 c. finely grated carrot

1/4 c. all-purpose flour

1/2 tbsp. chicken

broth mix

1/2 tsp. each paprika and

dry mustard

4 c. milk

2 c. shredded Canadian

mild cheddar cheese

Paprika to taste

In medium saucepan, melt butter. Sauté onion and carrot until tender. Blend in flour, broth mix, paprika and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat, add mild cheddar cheese and stir until cheese is melted. Sprinkle each portion with more paprika and serve.

Prep. time: 10 mins. Cooking time: 10 mins. Yields: 4 servings

Recipe courtesy of Dairy Farmers of Canada.


Recipe Swap

We love hearing from readers and enjoy receiving your recipes or recipe requests. Please contact us at:

ManitobaCo-operatorRecipe Swap Box 1794, Carman, Man. R0G 0J0

or email [email protected]

About the author


Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.



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