Gin Soup Recipes

Steps:

• In a glass bowl, combine tomatoes, garlic, beef stock, thyme, and salt and pepper; mix well.
• In a large saucepan over medium heat, saute the mushrooms in the butter for 3 or 4 minutes.
• Add the tomato mixture, the Tabasco sauce and the gin and heat just until liquid begins to boil.
• Add cream and heat until liquid is just near the boiling point, but do not let it boil.
• Serve immediately.

Steps:

• Combine tomato, garlic, thyme, paprika, sugar and Tabasco in a blender and puree.
• In a soup pot, sauté bacon until crisp, drain on paper towels.
• Add butter to pan with bacon drippings, melt butter, add mushrooms and sauté until golden.
• Add gin and bacon, stir, add tomato sauce and simmer 15 minutes.
• Add cream, season with salt and pepper and serve.

Steps:

• Combine all ingredients in large crock pot.
• Cook on low at least 8-10 hours.
• You can use home canned or store bought vegetables. (If you use salt-free vegetables, you will need to cut back on the sugar.) I have found it best to freeze leftovers after 24 hours, if you add the onion, or the flavor really starts to get strong. If not, you can store it for several days in the refrigerator and reheat as needed. It works well to put all the ingredients in the crock pot the night before, store in the refrigerator and then cook the next day.