Soups

Contents

• Wonton Soup
• Lentils, Monastery Style
• Corn Chowder

Mix meat with 2 T. soy sauce, oil and 1/2 of chopped scallion. Put 1 t. of stuffing on one corner of skin. Roll diagonally, wetting opposite corner with egg to seal. Wet 2 remaining corners and pinch together.

Boil 6 c. water and put in wontons to boil, in batches, for 1 min., counting from the second boiling.

Make receiving soup of 2 T. soy sauce, rest of scallion and 6 c. liquid. This can be all water but is much nicer if at least 2 cups are broth. Mix in any leftover egg as for egg drop soup. Transfer boiled wontons to heated receiving soup as done.

If there are leftover wonton skins, slice them fine and add them to soup; if leftover stuffing, make tiny meatballs. Don't overstuff wonton skins or they will break. Eggroll wrappers, quartered, can be substituted for wonton skins; cut them square accurately.

Goes well with Mandarin orange salad.

Serves 4 as sole dish of dinner.

(from Sue's Mom)

Lentils, Monastery Style

In a large pot sauté 3-5 minutes:

1/4 c.	olive oil (or any salad oil)	2 large	onions, chopped
1	carrot, chopped

Add and sauté 1 minute more:

1/2 t.

thyme

1/2 t.

marjoram

Add:

1 c.	dry lentils, washed	1/4 c.	chopped fresh parsley
3 c.	stock or water		salt to taste
1 lb.	tomatoes

Cook in covered pot until lentils are tender (about 45 minutes) and add:

1/4 c.

sherry, optional

Have ready:

2/3 c.

grated Swiss cheese

To serve place 2 T. grated cheese in each bowl and top with soup. Good with corn bread.

Corn Chowder

Sauté onion, carrots in butter. Add celery and continue sautéing. Add peppers and corn. Add seasonings, stir. Add stock, potatoes. Cook until potatoes are tender. Add milk -- just heat through -- do not boil. Optional -- sprinkle crumbled bacon on top.

Cindy

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