a4Food.com

2 tablespoons butter
1 onion, finely chopped
½ lb bee/kidney, skinned, cored
and chopped
¼ cup all-purpose flour
3¾ cups beef stock

Melt the butter in a saucepan and cook the onion gently until it has
softened. Add the kidney to pan. Stir in the flour and gradually blend
in the stock. Bring slowly to the boil, then reduce the heat and
simmer for 45 minutes.
For babies aged 6 months to 1 year: puree some of the kidney from the
soup, adding a little, fresh vegetable, if available, with enough liquid
from the soup to give the correct consistency.

2 tablespoons oil
2 carrots, thinly sliced
2 stalks celery, chopped
1 onion, chopped
1 potato, diced
1 clove garlic, crushed
4¼ cups bee/stock
1 tablespoon Worcestershire sauce
1 leek, sliced
4 tomatoes, skinned and chopped
1 cup shredded green cabbage
¼ cup small pasta shapes
½ cup finely grated Cheddar
 cheese, to serve

Heat the oil in a large saucepan and add the carrots, celery, onion,
potato and garlic. Fry gently until the vegetables begin to soften.
Add the stock and Worcestershire sauce, cover and simmer for 15
minutes. Add the leek, tomatoes, shredded cabbage and pasta.
Simmer the soup, uncovered, for a further 15 minutes. Serve the
cheese sprinkled on the soup.
For babies aged 6 months to 1 year: take 6 tablespoons of soup and
puree in a blender.

¼ cup butter
½ cup all-purpose flour
2 cups milk
2 cups chicken stock
pinch of ground mace
1 cup chopped mushrooms
¼ cup finely chopped cooked chicken
1 mushroom, thinly sliced, to garnish
toast to serve

Melt the butter in a large saucepan, then remove from the heat and
stir in the flour. Add the milk, stock and mace and stir over a gentle
heat until thickened and smooth. Simmer for 2 minutes. Add the
mushrooms and chicken to the soup and return to the boil. Garnish
each bowl of soup with a few slices of mushroom. Serve with fancy
shapes cut from toast with a biscuit (cookie) cutter.
For babies aged 6 months to 1 year: strain off 1 tablespoon of the
chicken and mushroom pieces. Blend with extra fresh vegetables, if
available, adding sufficient soup to make the correct consistency.

1/4 cup pearl barley
1 lb neck of lamb
4 1/4 cups water
2 carrots, diced
1 turnip, diced
1 onion, chopped
1 leek, finely sliced
pinch of mixed herbs

Soak the pearl barley overnight. Remove as much fat as possible
from the meat. Put the meat into a saucepan and cover with the
water. Bring to the boil and skim off the scum as it rises to the
surface. Cover the pan and simmer for 1 hour. Add the vegetables to
the pan, together with the drained pearl barley and the herbs.
Continue cooking gently for a further 1 to 1/2 hours. Take out the
meat and chop it, discarding the bones. Return the meat to the soup.
Remove any fat remaining on the surface. Reheat before serving.
For babies aged 6 months to 1 year: puree some meat and vegetables
from the soup, adding enough liquid to give a creamy consistency.