Soup & Sandwich






Cabbage Soup

From Grandma Lefebvre

4 carrots

4 ribs celery

1  large onion

1 head cabbage

6 bouillon cubes

3 cups water

46 ounces tomato juice

1 bay leaf

Cube the vegetables and simmer in the tomato juice about one hour.  


Chicken Salad


Dorothy Ladely
1 teaspoon  lemon juice
1/2 cup boiling  chicken broth
1/4 cup blender mayonnaise
1/4 teaspoon dry mustard
1 slice onion chopped
Dash pepper
Dash garlic salt
2 stalks celery--chopped
2 cups cooked chicken, diced


Spread on sandwich bread and serve.

Santa Fe Soup


  •  Chicken Breast 12.5oz --cooked, chopped
  •  Chunky Mild Salsa 24oz
  •  Chicken Broth 32oz
  •  Whole Kernel Yellow Corn
  •  Whole Kernel White Corn


Put all the ingredients in a pot and boil for about 10 minutes.  That’s it!  If you want to call it tortilla soup, take tortilla chips, break them up and add them to the soup.

From Dave Ladely, Seattle, Washington  



1/4 C. vegetable oil

1/2 C. diced onions

11/3 C. diced green bell pepper

2 T. diced seeded jalapeño pepper

3 T. fresh minced garlic

4 1/2 C. water

8 tsp. chicken base

2 tsp. lime juice

2 T. sugar

3 T. cornstarch

3 T. ground cumin

2 1/2 T. ground chili powder

4 tsp. ground paprika

4 tsp. dried basil

2 tsp. freshly minced cilantro

11/2 tsp. ground red pepper

1/2 tsp. ground oregano

1/2 C. crushed canned tomatillos (see note)

1 (4 oz.) can diced green chilies, drained

2 (15 oz.) cans navy beans or small white beans, drained

1 (15 oz.) can dark red kidney beans, drained

3 lb. diced cooked chicken breast

Shredded cheese and sour cream for garnish (optional)

Tortilla chips


In 5-quart or larger pot, heat oil over medium heat.


Add onions and sauté along with bell pepper, jalapeño and garlic.

Cook until vegetables are tender.


In another container, combine water, chicken base, lime juice,

sugar, cornstarch and seasonings. Add to vegetable mixture. Add

tomatillos and diced green chilies to pot; bring to boil.


Add beans and chicken; simmer 10 minutes.


Serve topped with cheese and sour cream if desired, with tortilla

chips on

the side.


Yields about 4 quarts.


Source: Brian Kolodziej, vice president of culinary operations at

Chili's Grill & Bar's main office in Dallas, Texas


Prize Winning Clam Chowder

From Dave Ladely, Seattle, Washington  

First Prize, Nationwide Clam Chowder Contest

Providence, Rhode Island

1 cup of sour cream can be substituted for 1 cup of the heavy cream, 

to give the chowder more of a tangy taste.

Cream of Mushroom Soup «««

          1 cup fresh mushrooms, sliced

2 Tablespoons onion, chopped

2 Tablespoons butter

2 Tablespoons flour

2 cups chicken broth

½ cup light cream or half and half

½ teaspoon salt

¼  teaspoon pepper

¼  teaspoon nutmeg


Cook the mushrooms with the onion in a skillet.  Add the flour and blend.  Then add the stock. 

Cook and stir till slightly thickened.  Add the cream and seasonings. 

Heat through and serve at once. 

Can also add a little cooking sherry for flavor.  


French Onion Soup«««««


            4  large onions, sliced thinly

2 tablespoons butter

4 cups beef broth

1 teaspoon Worcestershire sauce 

Slices of either pumpernickel, or hard white bread

Swiss cheese

Grated Parmesan


Cook the onions till tender and lightly browned.  Add the stock and Worcestershire sauce and salt and pepper.  Sprinkle the toast with the cheese.  Pour soup in oven proof bowls, place the cheesy bread on top and broil till the cheese is melted.  Serve hot!  But be careful that the children do not get burned on the dishes.  


Never again will you have for force the children to eat their vegetables!  This is a cold soup that everybody loved, especially in the summertime.  

1 cup finely chopped peeled tomatoes

½ cup finely chopped green pepper

½ cup chopped celery

½ cup chopped cucumber

¼  cup chopped onion--use the Spanish red onions --they are sweeter

2 teaspoons parsley

1 teaspoon chives

1 clove garlic, minced

2-3 Tablespoons wine vinegar

2 Tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper, freshly ground

2 cups tomato juice

Combine all ingredients in a blender and blend slightly.  Do not puree this soup; just blend so that the veggies are chopped well and the ingredients are blended together.  Chill well and serve with croutons.  Makes a good refreshing summer snack.  And it comes from Spain!


Gourmet Vegetable Soup

1 ½ quarts water

3 potatoes, cubed, peeled

3 carrots, sliced thin

1 small onion minced

2 Tablespoons parsley

3 chicken bouillon cubes or chicken broth

Cook until the vegetables are tender.



1 bag mixed vegetables (20 ounces)

2 cans cream of chicken soup

1 pound Velveeta Cheese


Simmer in slow cooker until cheese melts.  Serve with bread and or crackers.

Wild Rice Soup ««««

2 teaspoons butter

1 tablespoon  minced onion

¼  cup flour

4 cups chicken broth

2 cups cooked wild rice


Hint:  ½ cup wild rice uncooked  = 2 cups cooked rice.
Add 2 cups water to the dry rice  and cook till tender.

½ teaspoon salt

1 cup half and half

2 tablespoons dry sherry

minced parsley or chives

Melt butter in saucepan, sauté onion until tender.  Blend in flour; gradually add broth.  Cook stirring constantly until mixture thickens slightly. 

Stir in rice and salt; simmer about 5 minutes.  Blend in half and half and sherry; heat to serving temperature.  Garnish with parsley or chives. 

Can also add 1/3 cup minced ham, 1/3 cup finely grated carrots and 3 tablespoons slivered almonds with the rice and salt in the above recipe. 

(This is recommended as it has a fuller taste.)  


 Casa de la Musica Ewart Cookbook

Casa de la Música Piano Studio Iverson Family Cookbook Table of Contents Appetizers Beverages Condiments Bread, Pasta, Tortillas Main Dishes Casseroles Salads Vegetables Soups Desserts Reference Gone to the Dogs!