[at-l] As requested

[daveh@xxxxxxxxxx (Dave Hicks)]

Basil-Tomato Soup w/ Kasha & Porcini Mushrooms

(Using all fresh -- Prep time 2-3 hours)
4 Tbl. Olive oil
3 C. Onions:  (2 C, Thinly sliced & 1 C. Coarsely diced)
1 C. Thinly sliced carrots
1 C. Chopped celery
3 lbs Tomatoes (skinned, seeded, & coarsely chopped)
2  Bay leaves
4 1/2 C. Water
2 Tbl. Olive oil
2 1/2 C. Porcini Mushrooms, sliced (or 1 C. Porcini and 1 1/2 C. Button)
1 Fresh sweet bell pepper (cored, seeded & diced)
1/2 C. Fresh basil, diced
1/2 C. Kasha, uncooked
 Salt & Pepper to taste
4-8 oz.  Sour cream

Heat oil in heavy soup pot.  Add thinly slices onions (reserving the diced)=
,
carrots, & celery.
Sweat until onions are translucent, stirring frequently.  Add a small amoun=
t
of the water if
needed to keep from sticking.
Add 2 lbs of the tomatoes (reserving 1 lb.), the bay leaf, & the water.
Bring to a boil, reduce
heat, and simmer for an hour or two until tomatoes are very soft.
In another pan, Saut=E9 the 1 C. reserved coarsely diced onions and the bel=
l
pepper until just soft.
Add and saut=E9 the mushrooms.
Add saut=E9ed onions, pepper & mushrooms, the reserved tomatoes, the basil,
and the kasha to
the soup pot.  Bring to a boil, reduce heat, and simmer for 20 minutes.
Remove bay leaves, adjust seasoning, and serve with a dollop of sour cream.
Makes Apox. 8 cups.

~~~~

Basil-Tomato Soup w/ Kasha & Porcini Mushrooms
(Using cans, as shortcut -- Prep time: about one hour)
1.5 oz Dried Porcini Mushrooms (or 3/4 oz. dried.  Porcini and 1 1/2 C.
Canned Button)
1 1/2 C Water
2 One pound cans of either stewed, or diced, tomatoes (w/green peppers &
onions).
3/4 C. Graded Carrots
2  Bay leaves
3 C. Water (apox.)
2 Tbl. Olive oil
1 C. Onions: (Coarsely diced)
1 Fresh sweet bell pepper, cored, seeded & diced
1  Can of whole tomato (or diced tomato)
1/2 C. fresh basil, diced (or 2 Tbl. dried)
1/2 C. Kasha, uncooked
 Salt & Pepper to taste
4 oz.  Sour cream

Reconstruct dried Porcini in 1 1/2 cup of boiling water for 30 minutes.
Drain the mushrooms,
reserve & strain the mushroom stock through a coffee filter.
In the mean time, bring the canned stewed tomatoes, the carrots, and bay
leaves to a boil, in a
heavy soup pot; reduce heat, and simmer for 30 minutes), add water as need.
In another pan, saut=E9 the coarsely diced onions and bell pepper until jus=
t
soft.  Add and saut=E9
the drained mushrooms.
Add saut=E9ed onions, peppers & mushrooms, the can of whole (or diced)
tomatoes, the basil,
strained mushroom stock, and the kasha to the soup pot.  Bring to a boil,
reduce heat, and
simmer for 20 minutes.  Adjust water for consistence.
Remove bay leaves, adjust seasoning, and serve with a dollop of sour cream.
Makes Apox. 8 cups.

~~~~

Basil-Tomato Soup w/ Kasha & Porcini Mushrooms
(Trail version 1 serving)

1/2 oz Dried Porcini Mushrooms
4-5 Dried plum tomato cut in quarters
1 T. Dried onion pieces
2 T Dried sweet peppers
2 T. Dried Graded Carrots
2 t. Dried basil,
1/8 C. Kasha, uncooked
1 T Tomato powder
 Salt & Pepper to taste

For best flavor, add mix to 2 C fresh spring water deep in the woods.  Boil=
.
Simmer until
tender.  (If you carry olive oil add 1/2 t)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`
Heat and serve Chili

2 1-pound cans Stewed Tomatoes
2 1-pound cans Kidney Beans
1 1-pound cans Pinto Beans
1 1-pound cans corn
1 6-oz can tomato paste
3/4 C. Picanta Sauce (Mild, Medium, or Hot =96 your choice)
1/2 t. Chili powder
1/2 T. cumin
1/8 Cayenne pepper (or to taste)

Dump into pot.  Heat.  Serve.

~~~~

Trail Version

4-5 Dried plum tomato cut in quarters
1t. Dried zesty peppers (or to taste)
1 T. Dried onion pieces
2 T Dried sweet peppers
1/4 C Dried cooked beans (Kidney, Pinto, or mix)
1/4 C Dried cooked corn  *1 see below
1 T Tomato Powder
dash Chili powder
1/4 t, Cumin

 Salt, black pepper, and Cayenne pepper to taste

* 1 -- Home dehydrating corn can be tricky.  It tends to dry unevenly with
some pieces
browning out before others are dry.  If you home dehydrate, use the lowest
temperature and
check frequently.  Dried corn is commercially available in three types (tha=
t
I know of) =96 dried
raw, dehydrated cooked, and freeze-dried.  Dried raw corn will not work in
this receipt.  If you
want to avoid corn, or want some variety, you can get complete protein in a
very goon chili by
substituting, bulgur wheat, or rice.

For best flavor, add mix to 2 C fresh spring water deep in the woods.  Boil=
.
Simmer until
tender.  (If you carry olive oil add 1/2 t)