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straining.
Here are some winter soup recipes from Rappahannock cooks:
Toni Updike of Washington uses a recipe for potato soup with an interesting difference: canned clams are added when the soup is almost done.
Potato—Clam Soup
2 tablespoons butter
V* cup chopped celery and leaves
Vi cup chopped onion
4 potatoes, diced
2 tablespoons flour
2-3 cups milk
1 can minced clams
Cook onion, celery and butter. Add potatoes and water to cover. Simmer until done. Mx flour and milk.
Add l^soup. Add canned
clara^and heat through. Do n4riimmer. V Jane Cooper of Amissville has written a cookbook for wood stoves called Woodstove Cookery: At Home on the Range. From this collection she gave us her own recipe for lentil soup.
Lentil Soup
1 quart chicken or beef stock
1 cup lentils, washed
2 tomatoes, peeled and quartered
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