Mimi's Recipe Board

Thanks Becky! This one is different than any I’ve found.  The soup had delicious little dumplings…..not sure about the mushrooms. I did’t think so but could add or leave them out.  It’s awful to have something like this stick in your head for years!!!  The recipes I’ve tried thus far have been awful!  Maybe this is the one!!!  Hope, hope, hope! Thanks again.  Not sure exactly when, but I”m making it!

I’m not sure Becky.  It’s been so long.  Here are the recipes that I’ve located thus far this time.  There seem to be a lot more out there than when I first began the search.
I absolutely know there is a delicious recipe out there for this!
Pennsylvania Pretzel Soup

1 7 oz can minced clams
2 c canned clam juice
2 c milk
1/2 tsp dried thyme
1/2 tsp salt
1 tsp garlic salt
1/2 tsp pepper
2 tbsp minced onion
2 tbsp dried parsley flakes
1/4 c butter
2 tbsp flour
1/2 c cream, or half and half
paprika
large pretzels

Drain clams, placing liquor in saucepan. Add clam juice, milk, thyme, salt, garlic salt, pepper, onion and parsley; simmer 5 minutes. In saucepan, melt 2 tbsp of the butter, stir in flour. Remove from heat and add slowly some of the milk mixture. Add butter mixture to soup. Heat until slightly thickened. Add clams, remaining butter and cream. Serve sprinkled with paprika with large pretzels floated on top.

Pretzel Soup –Pennsylvania Dutch Recipe
People like this soup after a late party. It is even the thing for Sunday breakfast.
Makes 4 servings
Ingredients
·         2 – Tablespoons butter
·         2 – Tablespoons flour
·         6 – cups milk
·         1/8 – teaspoon cayenne pepper
·         1 – Tablespoon parsley, chopped
·         12 – pretzels
Directions
1.      In a large saucepan at low heat, melt butter and add flour.  Gradually add the milk and stir constantly. 
2.       After you add the milk, increase heat to moderate to low heat and bring to a boil.  Reduce back to low and simmer 10 minutes. 
3.       Add the cayenne pepper and parsley.  In 4 soup bowls, break the pretzels. Ladle the soup into the bowl and serve.
Originally published Tuesday, October 16, 2012 at 3:01 PM
Recipe: Pretzel Cheddar Soup
This cheese soup is topped off with broken pretzels.
By ALISON LADMAN
For The Associated PressRelated
 

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This soup will help put a little meat on your bones. We wanted to know what would happen if we replicated the awesomeness that is cheese fondue, but as a soup. This is what we got.
We topped our soup with crumbled pretzels because we like the contrast between the rich and creamy soup and the salty, crunchy pretzels. But croutons — especially homemade and just lightly crunchy — also would be a delicious way to top this soup. Crushed corn tortilla chips would be great, too.
Pretzel Cheddar Soup
Makes 6 servings
4 ounces bacon, diced
1 medium yellow onion, diced
1 medium leek, white part only, diced
2 medium carrots, diced
2 stalks celery, diced
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
12-ounce bottle ale
Pinch of cayenne
1 cup low-sodium chicken broth
1 cup milk
1 pound very sharp cheddar, grated
Salt and ground black pepper
1 cup broken pretzels
1. In a large deep pot, such as a Dutch oven, cook the bacon over medium heat until crispy and browned, about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel, leaving the drippings in the pot.
2. Add the onion, leek, carrots and celery to the pot. Increase heat to medium-high and sauté the vegetables until browned, about 10 minutes. Add the flour and stir to coat the vegetables. Stir in the Worcestershire sauce,Dijon mustard, ale and cayenne. Stir continuously while returning to a simmer.
3. Add the chicken broth and milk and mix well. Return to a simmer, then cover and lower the heat to medium. Cook until the vegetables are tender, about 15 minutes.
4. Working in batches, transfer the mixture to a blender and purée until smooth. Return the soup to the pot over low heat, then stir in the cheese, a little at a time. Do not allow the soup to boil. Season with salt and black pepper. Ladle into crocks or bowls and serve topped with broken pretzels.
Nutrition information per serving: 500 calories; 300 calories from fat (60 percent of total calories); 34 g fat (17 g saturated; 0 g trans fats); 95 mg cholesterol; 24 g carbohydrate; 2 g fiber; 6 g sugar; 25 g protein; 940 mg sodium.
Pennsylvania Pretzel Soup

1 7 oz can minced clams
2 c canned clam juice
2 c milk
1/2 tsp dried thyme
1/2 tsp salt
1 tsp garlic salt
1/2 tsp pepper
2 tbsp minced onion
2 tbsp dried parsley flakes
1/4 c butter
2 tbsp flour
1/2 c cream, or half and half
paprika
large pretzels

Drain clams, placing liquor in saucepan. Add clam juice, milk, thyme, salt, garlic salt, pepper, onion and parsley; simmer 5 minutes. In saucepan, melt 2 tbsp of the butter, stir in flour. Remove from heat and add slowly some of the milk mixture. Add butter mixture to soup. Heat until slightly thickened. Add clams, remaining butter and cream. Serve sprinkled with paprika with large pretzels floated on top.
 
Recipe: Onion Soup With Pretzel-Cheese Dumplings
New York Times
Published: January 24, 2007
Time: 11/2 hours, plus 1 hour’s infusing
3 tablespoons unsalted butter
3 pounds onions, sliced thin
1 tablespoon sugar
12 ounces dark ale, preferably altbier
6 cups chicken or beef stock
1 tablespoon fresh lemon juice
Salt and black pepper
4 branches fresh thyme
2 cups packaged pretzel nuggets
11/2 cups grated Gruyère cheese, more for serving
2 large eggs
1 tablespoon whole-grain mustard.
1. Melt butter in a 4-quart saucepan. Add onions and sugar and cook over medium heat, stirring frequently, until onions are golden, about 40 minutes. Add 1 cup ale and stir, scraping pot to release caramelized particles. Add stock. Simmer 30 minutes. Add lemon juice and season with salt and pepper. Add thyme and set aside one hour or longer to infuse.
2. Pulse pretzels in a food processor or place in a plastic bag and crush with a rolling pin to make coarse crumbs. Mix in a bowl with cheese. Lightly beat eggs, whisk in mustard and remaining ale and stir this mixture into pretzel crumbs and cheese. Form mixture into 18 dumplings about the size of Ping-Pong balls, place on a platter and cover until ready to cook.
3. About 20 minutes before serving, fill a 3-quart saucepan halfway with water and bring to a boil. Drop dumplings into water and simmer gently 15 minutes. While dumplings simmer, remove thyme from soup. Reheat soup.
4. Ladle soup into bowls. Use a slotted spoon to transfer 3 to 4 dumplings to each bowl. Serve, with additional grated cheese on the side.
Yield: 4 to 6 servings
 
 
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Pretzel Soup with Peanut Roux
Bretzelsupp mit G’reeschte Grundnussmehl (in the original Pennsylvania Dutch)
from William Woys Weaver’s Pennsylvania Dutch Country Cooking (1993) based on traditional Pennsylvania Dutch recipes
Yields 6 to 8 servings
8 to 10 3-inch unsalted pretzels (8 ounces/225g) (I found these at a bulk food store, they were labeled Pennsylvania Dutch pretzels, they’re medium thickness as hard pretzels go, and this is equal to about a half a pound in weight, that’s how I ended up measuring, rather than counting out the pretzels.)
3 quarts apple cider
¼ cup unsalted butter
2 teaspoons sea salt
¾ cup unsalted blanched peanuts
3 tablespoons peanut oil
sea salt to taste
Break pretzels into small pieces and put them in a deep bowl. Cover with 3 cups of the cider and soak 1 to 2 hours. Transfer to a saucepan and add another 4 cups of cider, the butter, and the salt. Cover and cook over low heat until reduced to mush. Puree in a food processor until smooth, then pour the batter into a clean saucepan and thin to a vichyssoise consistency with 5 cups of hot cider – or hot water if the cider is too sweet. Bring to a gentle boil and serve hot with peanut roux drizzled over the top.
Now I stopped at this step and instead of the peanut roux, just used a spoonful of crunchy peanut butter in each bowl (easier and also gives the soup some texture) but if you want to recreate the roux, read on…
To make peanut roux, chop the peanuts in a blender until reduced to a powder. (Do not overprocess or they will turn to peanut butter.) Sift if necessary to remove the large pieces. Heat the oil in a skillet and fry the peanut flour 2 to 3 minutes or until it begins to brown. Drizzle over the top of the soup. Do not stir. The roux may be salted slightly to create a greater contrast of flavors.
Note: If the pretzels are not highly toasted, the soup may lack its characteristic nutty flavor. It may be necessary to toast the pretzels in the oven before using in soup. A little scorching will not hurt them.
 
 
 

Thanks Becky.  I too know about those big IF’s!  I think I like the one you posted but don’t think it was a beef broth base.  I think more chicken and not mushrooms.  If there are enough recipes, maybe a recipe can be concocted from a combo of them all???

Becky, it might be worth a try.  Never had soup like that before and also have never been able to find a recipe in any of the cookbooks or places I’ve searched.  It had such a different flavor…delicious.  It wasn’t a real thick broth…just smooth and so good.  Blast! They should have sent me that recipe!!!  Do you have a good chicken and dumpling recipe to share?  Thanks for trying to help!