Recipes From Down Under

1kg (2lb) ground beef 250g (1/2 lb) diced bacon 3/4 cup chopped onion 1 litre (1 quart) chicken broth (or water with 1 teaspoon chicken stock powder added) 2 cups water 4 1/2 cups diced raw potatoes 1 1/2 cups shredded carrots 1 1/2 teaspoons salt 3/4 teaspoon pepper White sauce: 1/2 cup butter 3/4 cup flour 3 cups milk 3 cups processed cheese (eg kraft cheese), cubed BBQ sauce, to serve Brown ground beef with bacon and onion; drain. In soup kettle/large saucepan, combine broth, water, vegetables, salt and pepper.  Bring to a boil.  Cook for 10 minutes or until potatoes are tender.  To make white sauce, melt butter in saucepan; add flour and stir until smooth.  Add milk and stir continuously over heat until sauce has thickened.  Add cheese and stir until melted.  Add meat mixture and white sauce to soup and stir well until combined and hot through, but do not boil after the white sauce is added. After serving into soup bowls, add a swi...

20g (3/4 oz) butter 1 large brown onion, chopped finely 1 clove garlic, crushed 2 medium zucchini, grated coarsely 1 litre (4 1/4 US cups) chicken stock (can use water and chicken stock powder as an alternative) 420g (15oz) can creamed corn 450g (1 lb) coarsely chopped cooked chicken 1/2 cup cream Melt butter in large saucepan/soup kettle.  Cook onion and garlic in butter, stirring, until onion softens.  Add zucchini; cook, stirring, 1 minute.  Add stock; bring to a boil. Stir in corn and chicken, reduce heat; simmer, uncovered until chicken is hot. Stir in cream just before serving. Serves 4. Option:  If you like, add 1 cup corn when zucchini is added.

chicken breast (your desired amount - I would use 500g/1 pound) 1 tablespoon butter 1 onion 2 large carrots 2 sticks celery (optional) 1-2 cups mixed vegetables - eg. corn, beans, fresh or frozen 1 cup chicken broth (or alternatively, 1 cup water with 2 teaspoons chicken stock powder) 6 cups water (can substitute with chicken broth instead if desired) 1/2 cup white rice, uncooked Place chicken breast in saucepan; cover with water and place over medium heat.  Cook until tender and cooked through.  Do not discard the water if you wish to use the chicken broth rather than chicken stock powder. In the meantime, chop onions, carrots and celery.  Melt butter in soup kettle/large pan.  Saute onion and carrots on low for 4 minutes.  Add other vegetables, chicken broth/stock, water, rice and chopped chicken.  Bring to the boil, then simmer on medium until vegetables and rice are tender. Add salt and pepper to taste if desired.

2 tablespoons butter 1/4 cup onion, chopped 1 1/2 cups cooked chicken, cubed 1 1/2 cups carrots, diced 1 1/2 cups raw potatoes, diced 2 chicken boullion cubes (or 2 teaspoons chicken stock powder) 1 teaspoon salt 1/8 teaspoon pepper 2 cups water 3 tablespoons flour 2 1/2 cups milk Melt butter in large soup kettle/pan.  Add onions and saute until tender.  Add chicken, carrots, potatoes, boullion cubes, salt, peppeer, and water.  Cover and simmer until vegetables are tender.  Combine flour and 1/2 cup milk in a jar. Cover and shake until blended.  Add to vegetables along with remaining 2 cups milk.  Cook on medium heat, stirring constantly, until mixture thickens. *From Wanda E. Brunstetter's Amish Friends Cookbook

*I found this recipe originally in an Amish cookbook, but then I changed it to make it more like a full meal than just a soup on the side* 5 rashers bacon, diced and fried 1 cup chopped brown onion 1 carrot, shredded or very finely chopped 1 small capsicum (bell pepper), chopped 1/4 cup butter 4 1/2 cups chicken broth, divided (or water and chicken stock powder) 4 cups chopped tomatoes 2 teaspoons sugar small 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup flour In large saucepan (or soup kettle), cook onion, carrot and capsicum/pepper in butter until tender. Add bacon, 4 cups of the broth, tomatoes, sugar, curry powder, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes. In a jar place flour and remaining 1/2 cup broth, screw lid tightly shut. Shake jar until flour and water are well combined. Gradually stir into soup, stirring immediately. Bring to a boil. Cook, stirring, until thick and bubbly. Serves ...

40g (1.4oz) butter 1 large brown onion 1.5kg (3.3 lb) pumpkin, coarsely chopped (we enjoy this recipe made with butternut but you could use others) 2 large potatoes 6 cups chicken broth 1/2 cup cream Melt butter in large saucepan; cook onion, stirring until soft. Stir in pumpkin and potato; cook, stirring, 5 minutes. Stir in broth, bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until pumpkin is soft, stirring occasionally. Blend or process soup, in batches, until pureed. Just before serving, add cream. Stir over heat until soup is hot. Serve topped with a dollop of sour cream and chives, if desired. Makes 6 servings.