Cream of Fresh Mushroom Soup
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JAPANESE-STYLE VEGETABLE SOUP
1 14-½-oz. can chicken broth 1 can water 1 white turnip, cut into 1/2-inch cubes 1 carrot, cut into ½-inch cubes 1 white potato, cut into ½-inch cubes 2 cloves garlic, minced 2 Tbsp shoyu 1 Tbsp. wine or sake (rice wine) ½ tsp. Dashi-no-Moto ¼ tsp. pepper Combine all the ingredients in a medium-size…
Cream of Papaya Soup
1 cup ripe papaya 2 bay leaves 1 onion, sliced White sauce 2 tbsp. butter or margarine 2 cups water 2 tbsp. flour 1/2 cup evaporated milk – add water to make 2/3 cup 1/2 tsp. salt; A pinch of pepper Boil papaya in bay leaves, water and onion, 10 minutes. Pass through a sieve…
