Soup and Cheese 

Heyman

Biscuits

Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, and easily-digested meal is a part of every culture.
The word "soup" comes from the old German word "sop," meaning a piece of bread served with some type of liquid. One of the first types of soups can be dated to about 20,000 B.C.. Scientists have found evidence that the very first people would boil bones in hot water to make a nutritious broth. Later, acorns, roots, and other plants were added to create different flavours and combinations.
Soup can be served, hot, warm, or even cold (in some cultures). You may have heard of stew and wondered about the difference – soups generally have more liquid than stew!
Traditionally, soups are classified into two broad groups: clear soups and thick soups. Thick soups are those that have been thickened by cream, starch (ie. flour) or a roux (a mix of butter and flour). Clear soups are simply broth-based.
Good soup is easy to make, especially if you have fresh ingredients. A good stock (broth) is necessary. The right garnish also enhances even the simplest of soups. Soup is a nutritious medicine that warms your tummy, heart and soul. 
Discuss with your group which soup you would like to create today. Decide on roles and gather the ingredients. Each group will also make cheese biscuits to accompany their soup.

CHEESE BISCUITS

500 mL flour (2C)                          125 mL cheddar cheese, grated (1/2 C)
20 mL baking powder (1T+1t)       125 mL hard margarine (1/2C)
2 mL salt (1/2 t)                               175 mL milk (approx) (1 1/4C)
1.	Pre-heat oven to 425'F, grease baking sheet.
2.	Sift dry ingredients in LARGE glass bowl.
3.	Cut in firm margarine with a pastry blender or two knives until the mixture has the appearance of crumbly oatmeal.
4.	Add grated cheese.
5.	Add milk a small amount at a time to the dry mixture, stirring with a fork until the dough forms a ball around the fork.
6.	Turn dough out onto a lightly floured board and knead gently 10-20 times.
7.	Pat or roll out dough to 1.5 or 2 cm (1/2 inch) thickness. Cut with floured cookie cutter with even pressure. BE SURE all biscuits are the same size and thickness so they will bake evenly.
8.	Place on a greased baking sheet.
9.	Bake at 425'F for 15-20 minutes depending on size of biscuits.
10.	Cool on rack for 5 minutes.
SERVING: Serve in napkin-lined basket. No extra butter is needed.

Bacon and Potato Soup
PREP TIME 30 Min 
COOK TIME 35 min
INGREDIENTS
•	4 slices bacon
•	½ onion, diced
•	2 carrots, chopped
•	1  stalk celery, chopped
•	1250 ml chicken broth (5 C)
•	2 potatoes, cubed
•	1 ml cayenne pepper (1/4 tsp)
•	75 ml shredded Cheddar cheese (1/3 C)
•	25 ml chopped parsley (1 Tbsp + 2 tsp)
DIRECTIONS
1.	Cook bacon until crisp, and drain well on paper towels. Save grease to sauté vegetables.
2.	Meanwhile, prepare vegetables (wash and peel).
3.	Chop and add onion, carrot, and celery to the saucepan. Sauté until onion is soft and clear but not brown, about 3-4 minutes.
4.	Stir in chicken broth, potatoes, and cayenne pepper. Bring to a boil (#8), then reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
5.	Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Garnish with chopped parsley. Adjust seasoning to taste by adding salt, if desired. Serve hot.
Tomato Soup
PREP TIME 30 Min 
COOK TIME 30 min

INGREDIENTS
•	10 ml vegetable oil (2 t)
•	½ onion, diced
•	1 clove garlic, minced
•	1 carrot, chopped
•	1 stalk celery, chopped
•	1 large can crushed tomatoes (790 ml)
•	900 ml chicken broth (approx. 4 C)
•	5 ml dried thyme (1 t)
•	5 ml ground black pepper (1 t)
•	3 drops hot pepper sauce
•	25 ml chopped parsley (1 Tbsp + 2 tsp)
DIRECTIONS
1.	Heat oil in a large pot oven over medium-high heat. Sauté onion and garlic until onion is soft and clear, but not brown.
2.	Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. 
3.	Stir in tomatoes, broth, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer for 20 minutes, stirring frequently. Garnish with chopped parsley and extra pepper, if desired.

Grandma's Chicken Noodle Soup
PREP TIME 15 Min COOK TIME 35 Min READY IN 50 Min
INGREDIENTS
•	40 g wide egg noodles (2 oz)
•	900 ml chicken broth (approx. 4C)
•	2 ml poultry seasoning (½ t)
•	1 stalk celery, chopped
•	½ onion, diced
•	10 ml cornstarch (2 t)
•	25 ml cold water (1 T+ 2 t)
•	250 ml diced, cooked chicken meat (1 C)
•	25 ml chopped parsley (1 T+ 2 t)
•	5 ml salt (1 t)

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil (as salty as the sea!). Add egg noodles and boil for 8 minutes, or until tender, drain, and rinse under cool running water.
2. In a separate large saucepan combine broth, salt and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat to #4, cover, and simmer for 15 minutes.
3. In a small bowl, whisk cornstarch and COLD water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through. Garnish with chopped parsley.

Old-Fashioned Vegetable Soup
INGREDIENTS
•	30 ml margarine (2 T)
•	1/2 large onion, diced
•	2 large carrots, chopped
•	1 stalk celery, chopped
•	1 can crushed tomatoes, with juice (790 ml)
•	10 ml ground black pepper (2 t)
•	45 ml soy sauce (3 T)
•	2 ml paprika (1/2 t)
•	1000 ml chicken broth (4 cups)
•	30 ml chopped parsley (2 T)
DIRECTIONS
1.	In a large pot over medium heat, melt margarine. Cook onion, carrots and celery until onion is translucent.
2.	Stir in tomatoes with their juice, pepper, parsley, soy sauce, and paprika.
3.	Pour in chicken broth. Bring to a boil (#8), then reduce heat and simmer 30 minutes, until vegetables are tender and flavours are well-blended.
4.	Serve hot.