Ham Hock & Barley Soup - Linda

A whole hock into a pot of cold water, boil to get out any impurities.
Prepare veges…
3 brown onions diced
3 carrots diced
6 cloves garlic chopped
3 stalks celery chopped

Check if water is boiling, if so remove hock and THROW water out.
Add oil to pot, then add veges for about 10 mins until golden brown
Chop 3 ripe tomatoes, handful thyme, half cup of barley, 2 and ½ cups green split peas (no need to soak), and ham hock, add to pot as well as 2.5 to 3 litres of water and put on low heat.
Leave lid half on, cook for 2.5 hours until meat is coming off the bone. Check every half an hour and add water if too thick.
Serve with black pepper to taste.

Debbie's variation I quite like lamb shank and barley soup. Similar recipe.
I add traditional soup veges to the shanks......onion, parsley,carrot, celery, parsnip, turnip

Donna's Pumpkin Soup

(pretty sure this is Red Cookbook too)

15g butter
2tbsp chopped onion
500g cubed pumpkin
2.5 cups chicken stock
1/8 tsp gnd cloves
1/2 tsp sugar
1tsp salt
2-3 drops tabasco
2.5 cups milk
1tsp lemon juice
4tbsp cream
Melt butter and fry onion. Add everything except milk and lemon juice and cream. Cook until pumpkin is soft adding milk as liquid evaporates. Puree or sieve. Add lemon juice and reheat. Stir in cream.

Amanda's chicken and corn soup

I made the best chicken corn soup last night. It took about 10 minutes to make. No-one tell me what they put in those store-bought roast chooks OK? Ingredients:1 can corn kernels 400g1 can creamed corn 400g 2 cups vegie stock half roast chook: give wing, drumstick and skin to kids, coarsely chop/shred the rest.1 egg, beaten Method: Mix cans of corn and stock in a pan, bring to boil. Add chicken, bring to boil. Stir the pot so the soup is going round in a whirlpool; slowly add the egg in a thin stream. When it's all added, turn off the heat. My kids thought it was awesome- better than the chinese restaurant one!