Today’s offerings round out a month of soup and stew recipes designed to satisfy the inner sportsman amidst the dreary cold of winter.

Trout Soup With Dill

You’ll need:

• 4 trout, cleaned, with heads removed
• 2 medium potatoes, diced
• 2 carrots, diced
• 1 (10- to 14-ounce) can chicken broth
• 2 cups water
• 2 green onions, chopped
• 1 cup milk
• 1 (8-ounce) package cream cheese, cut into chunks
• 2 teaspoons dried dill
• Salt and freshly ground black pepper to taste
• Fresh dill sprigs for garnish

Poach the trout in an inch of water in a saucepan until the fish flakes easily. Remove the trout from the pan and, after removing the skin, flake the fish from the bones.

Boil the potatoes and carrots in the chicken broth and water in a saucepan until tender. Remove the vegetables from the broth mixture and set aside. Reduce to low heat.

Add the green onions, milk, cream cheese, and dried dill, stirring and heating until the mixture is smooth and creamy. Do not boil or the mixture may curdle. Add the cooked potatoes and carrots. Add the flaked fish and a little more water or chicken broth if needed.

Season with salt and pepper to taste and heat through. Garnish with fresh dill. Goes well with a green salad or a fresh fruit salad and hot rolls.

Barley Venison Soup

You’ll need:

• 1 cup fine barley, rinsed and drained
• 1 small onion
• 4 cups beef broth
• 3 cups frozen mixed vegetables, thawed
• 1 can (46-ounce) tomato juice
• 3-4 cups browned venison cubes or burger (you can also use leftover venison stew)
• 1 teaspoon sugar
• Salt and pepper to taste

Bring broth to a boil and add washed barley, chopped onion, and frozen vegetables. Cook on low about 40 minutes until barley and vegetables are done. Add tomato juice, venison, and seasonings.

Simmer until hot, then serve with homemade cornbread. Makes six servings.