My recipes

964645 -- PALOUSE SOUP

Stir up a batch of homemade soup mix to have on hand or to package in jars as
kitchen gifts. 2 1/2 c. washed lentils
2 1/2 c. washed green split peas
2 1/2 c. pearl barley
2 c. alphabet macaroni
1 c. dried onion flakes
1/2 c. celery flakes
1/2 c. parsley flakes
Mix all ingredients together and store in a jar with tight fitting lid. Stir
well before using. TO COOK: Combine 1 cup of mix with 4 cups water or seasoned
stock in a soup pot. Add 1 cup cooked, chopped meats, if desired. Bring to
boil. Reduce heat to low and cover. Simmer gently for 45 minutes or until peas
are tender. (Cooking time may need to be extended at high altitude or in hardwater
areas.) Add 1 1/2 tablespoons salt, if desired. VARIATIONS: To create
Minestrone Palous Soup, combine 1 cup mix with 16 ounce can of stewed tomatoes,
2 or 3 cups water. Add 1 chopped onion, 1 or 2 chopped potatoes and 1/2
teaspoon basil. Bring to boil and cook as directed above. The vast fertile
Idaho-Washington border country commonly known as the Palouse produces almost
all of the lentils grown in the United States.



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