Put some poaceae in it.

Here's a couple for you - my family in particular loves the one with sausage. Becky * Exported from MasterCook * Sausage & Potato Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large baking potatoes (about 2 1/2 pounds) -- peeled and cubed 1 1/2 pounds kielbasa -- sliced 2 stalks celery -- sliced 2 medium carrots -- sliced 1 medium onion -- chopped 1/2 small head cabbage -- thinly sliced 2 chicken bouillon cube (or sub 2 cups broth for 2 cups water) 2 teaspoons dried marjoram 1 teaspoon salt 1/4 teaspoon ground pepper 1 cup half and half 1 cup light sour cream 6 1/2 cups water -- divided 1. In 4-quart saucepan over high heat, heat potatoes and 3 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until tender. Do not drain - using hand mixer, puree potatoes and water. 2. In 8-quart Dutch oven or saucepot over medium-high heat, cook kielbasa, stirring frequently, until browned. Add celery, carrots, onion and cabbage and cook, stirring occasionally, until tender. Stir in pureed potatoes, bouillon, marjoram, salt, pepper and another 3 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. 3. Stir in half-and-half and sour cream; heat through. (Do not boil, or mixture may curdle.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leek and Potato Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups potatoes -- peeled and sliced 1 1/2 cups leeks, white and light green parts only -- sliced 3 cups chicken stock salt to taste 1/2 cup heavy cream 1 tablespoon chives -- minced salt and white pepper -- to taste Simmer the potatoes and leeks in the chicken stock with the salt, partially covered, for 40 to 50 minutes until they are tender. Puree the soup in an electric blender. Stir in the cream. Season to taste. Serve in hot soup cups and garnish with minced chives. Source: "Michael Salinger - SRJC Instructor" - - - - - - - - - - - - - - - - - - -

Maybe this will help. Volume (Dry) American Standard Metric 1/8 teaspoon .5 ml 1/4 teaspoon 1 ml 1/2 teaspoon 2 ml 3/4 teaspoon 4 ml 1 teaspoon 5 ml 1 tablespoon 15 ml 1/4 cup 59 ml 1/3 cup 79 ml 1/2 cup 118 ml 2/3 cup 158 ml 3/4 cup 177 ml 1 cup 225 ml 2 cups or 1 pint 450 ml 3 cups 675 ml 4 cups or 1 quart 1 liter 1/2 gallon 2 liters 1 gallon 4 liters Volume (Liquid) American Standard (Cups & Quarts ) American Standard (Ounces) Metric (Milliliters & Liters) 2 tbsp 1 fl. oz. 30 ml 1/4 cup 2 fl. oz. 60 ml 1/2 cup 4 fl. oz. 125 ml 1 cup 8 fl. oz. 250 ml 1 1/2 cups 12 fl. oz. 375 ml 2 cups or 1 pint 16 fl. oz. 500 ml 4 cups or 1 quart 32 fl. oz. 1000 ml or 1 liter 1 gallon 128 fl. oz. 4 liters Oven Temperatures American Standard Metric 250° F 130° C 300° F 150° C 350° F 180° C 400° F 200° C 450° F 230° C Weight (Mass) American Standard (Ounces) Metric (Grams) 1/2 ounce 15 grams 1 ounce 30 grams 3 ounces 85 grams 3.75 ounces 100 grams 4 ounces 115 grams 8 ounces 225 grams 12 ounces 340 grams 16 ounces or 1 pound 450 grams Dry Measure Equivalents 3 teaspoons 1 tablespoon 1/2 ounce 14.3 grams 2 tablespoons 1/8 cup 1 ounce 28.3 grams 4 tablespoons 1/4 cup 2 ounces 56.7 grams 5 1/3 tablespoons 1/3 cup 2.6 ounces 75.6 grams 8 tablespoons 1/2 cup 4 ounces 113.4 grams 12 tablespoons 3/4 cup 6 ounces .375 pound 32 tablespoons 2 cups 16 ounces 1 pound British and American Variances Term Abbreviation Nationality Dry or liquid Metric equivalent Equivalent in context cup c., C. usually liquid 237 milliliters 16 tablespoons or 8 ounces ounce fl oz, fl. oz. American liquid only 29.57 milliliters British either 28.41 milliliters gallon gal. American liquid only 3.785 liters 4 quarts British either 4.546 liters 4 quarts inch in, in. 2.54 centimeters ounce oz, oz. American dry 28.35 grams 1/16 pound liquid see OUNCE see OUNCE pint p., pt. American liquid 0.473 liter 1/8 gallon or 16 ounces dry 0.551 liter 1/2 quart British either 0.568 liter pound lb. dry 453.592 grams 16 ounces quart q., qt, qt. American liquid 0.946 liter 1/4 gallon or 32 ounces dry 1.101 liters 2 pints British either 1.136 liters teaspoon t., tsp., tsp either about 5 milliliters 1/3 tablespoon tablespoon T., tbs., tbsp. either about 15 milliliters 3 teaspoons or 1/2 ounce Try the Conversion Calculator - - - Science of Cooking - - - Webcasts - - - Ask The Inquisitive Cooks - - - Share & Discuss - - -

recipe sounds wonderful. I am thinking about using this recipe for Christmas. We normally prepare and take to my mothers home. Just wondering could I cook it the day before, and reheat in the oven before our dinner.