Miracle Soup Recipes

DOLLY PARTON DIET

Steps:

• 1. TO MAKE THE SOUP: Cut veggies in medium pieces, add soup mix, herb seasonings and boil, covered with water, for 10 minutes. Turn on low heat & simmer until veggies are soft. Refrigerate leftovers. Miracle Soup can be eaten at any time you feel hungry. Eat as much as you wish as often as you like any time of the day. This soup will not add calories so eat as much as you want. Lose 10-17 pounds and feel like a million in only 7 days. One of the secrets of the effectiveness of this -day plan is that the food eaten takes more calories to burn than they give to the body in calorie value so eat as much as you want. This 7-day plan can be used as often as you like without fear of feeling ill. As a matter of fact, if followed correctly it will flush out the system of impurities and give you a feeling of well-being you never thought possible. After 7 days of this program, you will begin to feel lighter because you will be lighter by at least 10-17 pounds and have an abundence of energy. Continue this plan as long as you wish and see the difference in both mental and physical disposition.
• 2. DAY 1: All fruits EXCEPT bananas along with the Miracle Soup: Your first day will consist of all the fruit you want except bananas. For all you melon lovers, this is just the day for you. Two fruits, which are lower in calories than most other fruits, are watermelon and canteloupe. Should you eat only melons, your chances of losing 3 pounds the first day are great.
• 3. DAY 2: All vegetables along with the Miracle Soup: Eat until you are stuffed with all the fresh, raw or cooked vegetables of your choice. Try to eat green leafy veggies and stay away from veggies such as dried beans, peas and corn. These veggies are good for you but not if you are trying to reduce your calorie intake, which you are. So eat as much of any other vegetables as you want. Surprise, you may also have a large baked potato with butter on your vegetable day.
• 4. DAY 3: Fruits and vegetables along with the Miracle Soup: same as day 1 and day 2, EXCEPT today...no potato.
• 5. DAY 4: Bananas and skim milk along with the Miracle Soup: Eat as many as 8 bananas and drink as many as 8 glasses of skim milk on this day, along with your Miracle Soup. Bananas are very high in calories and carbohydrates and so is milk. But on this particular day your body will need these essential carbs, proteins and calcium, which will lessen your craving for sweets.
• 6. DAY 5: Beef and tomatoes along with the Miracle Soup: You may have 10-12 ounces of beef and 6 tomatoes on your fifth day. Try to drink at least 8 glasses of water in order to wash away the uric acid in the body.
• 7. DAY 6: Beef and vegetables along with the Miracle soup: Eat until your heart is content of beef and veggies but NO POTATOES today.
• 8. DAY 7: Brown rice, unsweetened fruit juice and vegetables along with the Miracle Soup: Again stuff, stuff, stuff!
• 9. FYI: per Dee Stillwell, you can check out this website for more information...http://www.soupsong.com/rdiet.html

MIRACLE SOUP

Steps:

• 1. In a large soup pot,combine all ingredient in bite size pieces.
• 2. Cover with water and onion soup mix. Boil veg for 10 minutes. Cover, reduce heat to a simmer until veg are to you desire tenderness. Cool and Freeze up to 1 month. Great as a drink , blend til pureed .Add more water to thin out..

MIRACLE SOUP

Steps:

• In a large saucepan, bring all ingredients to the boil for 10 minutes. Cover and simmer until vegetables are to your desired level of tenderness; another 10 to 30 minutes. If using chicken, vegetable or beef stock skip the onion soup mix for a variation. Dolly Patrons Cabbage Soup Diet, Vanity Fair

THE MIRACLE BOULE

Steps:

• Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles.
• Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.
• Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.
• Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat.
• When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.