Thursday, December 21, 2017

More-With-Less - Cream of Carrot-Cheddar Soup


This well worn and splattered cookbook was one of the very
first cookbooks I purchased as a newly wed.
It was printed in 1976 by Herald Press, Scottdale Pennsylvania

A wonderful blend of 100s of delicious and simple recipes gathered by
Mennonite Central Committee's call for recipes.
There is a long list of taste testers in the front pages with
special mention to students at Goshen College's Peace Society who 
arranged for alternate cafeteria meals.
I love that!

Doris Janzen Longacre, who made this cookbook happen,
did so with much love and dedication to the theme More-With-Less.
Many recipe contributors brought tastes from around the world where
they served as missionaries and volunteers in MCC's world wide ministries.







A favourite soup recipe in this cookbook is the Cream of Carrot-Cheddar Soup
that is often served here on Christmas Eve or New Year's Eve.

Today, the shortest day of the year, this soup was served at our supper table.
It was a welcome hot soup for a dark evening, the first day of Winter,
 and two adults suffering the sniffles and stuffies!

Here is the recipe along with a few of the "tweaks" I've made over the years.


Cream of Carrot-Cheddar Soup

Serves 8    (I usually half this recipe since we are now only 2)
Sauté in large kettle:
2 Tbsp. butter
½ Cup finely chopped onion
Add and simmer until vegetables are tender:
1 lb. carrots (8-10) shredded    (I use 2 large carrots or 4 small ones)
1 lb. potatoes (3-5) shredded    (3 medium size potatoes)
6 Cup chicken broth    (one carton broth which is 4 Cups)
½ tsp. dried thyme    (a sprinkle of thyme)
1 bay leaf
1/8 tsp. Tabasco sauce
½ tsp. Worcestershire sauce
½ tsp. sugar    (optional, the carrots usually make the soup sweet enough)
Salt and pepper to taste
   I like to add a sprinkle of cinnamon
Add, stirring until cheese melts:
1 ½ Cups milk (may use part cream)    (I used half cup of whipping cream)
1-2 Cups cheddar cheese – shredded    (3/4 Cup of shredded cheese is lots)
Discard the bay leaf and serve with parsley sprinkled over.

This recipe was submitted by: Marcia Beachy, DeKalb, Ill. and Janet Landes, Phoenix, Ariz.



Here's to the official beginning of winter and longer days!!!

Wishing each and every one of my dear readers a warm and peaceful Christmas.
May God bless you and keep your loved ones near.


Till next time ... looking forward to celebrating our Saviour's birth.




6 comments:

  1. Looks & sounds yummy! I never 'half' any soup recipes. Either we eat soup again tomorrow and the next tomorrow, or I freeze it. We love soup! We had soup for supper today as well...Borscht.

    Wishing you a blessed Christmas as you celebrate Christ's birth with family and friends.

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  2. Now that looks and sounds dee..licious! I can see that cookbook has been used well over the years. A very Merry Christmas to you and yours as we celebrate the amazing thing God has done for us!

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  3. I love this simple, flavorful soup! Perfect for chilly nights or when you're fighting a cold ( I just got over one, too)! Wishing you and your lovely family a most blessed Christmas!!! xoxo

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  4. That cookbook is the perfect one for those living overseas where you cannot get all the fancy ingredients we get here. My daughter likes it for that reason. The carrot soup looks and sounds yummy. I like your little notations.
    Wishing you a blessed Christmas with your loved ones! Sending a hug!

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  5. My daughter-in-law was given this book as a bridal shower gift and she loves it! This carrot soup looks yummy! Hope you both are soon over the "sniffles and stuffies"!

    Wishing you all a most blessed Christmas!

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  6. I have that book too! It's tattered and splattered but still in use! I've never tried that soup though - it looks delicious! Perfect for a cold winter's night!

    Hope you and your family are having a lovely Christmastime! Many blessings in 2018!

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