SOUPS (37)
Source of Recipe
Friends and www
List of Ingredients
Quick Corn Chowder
1 Bacon strip, diced
1 med Onion, diced
1 14½ oz can Chicken broth
2 C Water
2 lg Potatoes, peeled and diced
1/2 tsp Salt
1/4 tsp Pepper
1 15 oz can Whole kernel corn, drained
1 C Milk, divided
1/4 C All-purpose flour
Chopped fresh parsley, optional
· In a 3-qt. saucepan, cook bacon until crisp; remove to paper towel to
drain.
· Sauté onion in drippings until tender. Add broth, water and potatoes; bring
to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are
tender. Add salt and pepper; mix well. Add corn and 3/4 cup of milk.
· Combine flour and remaining milk until smooth; add to soup. Bring to a
boil; cook and stir for 2 minutes.
· Garnish with bacon and parsely if desired.
Vegetable Chowder
3 qts Milk
1 tbsp Dried marjoram
1 10 oz pkg Frozen chopped broccoli
1 tsp White pepper
1 tsp Onion powder
1 10 oz pkg Frozen corn
1 tsp Salt (optional)
1 16 oz pkg Frozen sliced carrots
2 C Instant mashed potato buds or flakes
1 10 oz pkg Frozen peas
1 tbsp Dried basil
In a large pot, combine all the ingredients except the potato buds or flakes.
Bring to a boil, stirring occasionally. turn heat to low, stir in the potato
buds or flakes and let cook for 3 to 4 more minutes, stirring occasionally.
Serve immediately.
NOTE: Add whatever kinds or amounts of vegetables you like. More or less
seasoning, your favorite seasoning - make it any way you like it.
Cream of Potato Soup
8 slices Bacon, fried crisp
1 C Diced yellow onion
2/3 C Flour
6 C Chicken broth
4 C Diced peeled baked potato
2 C Heavy cream
1/4 C Chopped fresh parsley
1½ tbsp Granulated garlic
1½ tbsp Dried basil
1½ tbsp Tabasco
1½ tbsp Coarse black pepper
1 C Grated cheddar cheese
1/4 C Diced green onion
· Chop bacon. Set aside. (I cut it with kitchen scissors into 1" rows before
slices are separated)
· Cook onions in drippings over medium high heat until transparent. Add flour
stirring to prevent lumps. Cook for 3-5 minutes until mixture just begins to
turn golden.
· Add broth (it helps if it is warm) gradually, stirring constantly with
whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon,
parsley, garlic, basil,Tabasco, and black pepper. Simmer 10 minutes. DO NOT BOIL.
· Add cheese and green onion. Stir until cheese melts. (This can be made
ahead up to the point of adding the cheese and onion. Reheat the soup very slowly
and gently. Be careful that it does not boil. Then add the cheese and green
onion.)
Crockpot Potato Soup
6 ½ med. size C Potatoes
Onion
1½ C Heavy cream
4 C Milk
1 stick Butter or margarine
1/2 tsp Sage
1/2 tsp Oregano
1/2 tsp Salt
1 tsp Pepper
2 tsp Dill
Peel and cut potatoes in small pieces. Put in crockpot with cream, milk and
butter. Cook on high and cover for about 3 hours till mushy. Add spices and
more milk if needed. Cover and cook for about another hour.
Old Fashioned Tomato Soup
1 can (14½ oz) Tomatoes with liquid, cut up*
1/2 tsp Baking soda
1/4 to 1/2 tsp Garlic salt
1/8 tsp Pepper
Salt to taste
1 qt Milk
2 tbsp Butter or margarine
Chopped fresh parsley (optional)
· In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic
salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat
through but do not boil. Garnish with parsley, if desired.
Yield: 6 servings (1 1/2 qts.)
*2 cups home-canned or freshly stewed tomatoes with liquid can be substituted
for canned tomatoes.
Cheese Broccoli Soup
· 1 - 8oz jar of Cheese Whiz
· 1 - can of cream of celery soup (condensed)
· 1 - 1 lb pack of frozen broccoli
· 1 - 16oz carton of half & half
Mix all and heat on low for about 2 to 3 hours or until broccoli is tender.
Hearty Potato Soup
· 6 potatoes, peeled and cut into 1/2 inch cubes
· 2 medium onions, diced
· 2 carrots, thinly sliced
· 2 ribs celery, thinly sliced
· 2 cans {14 1/2 oz. each} chicken broth
· 1 teaspoon dried basil
· 1 teaspoon salt
· 1/2 teaspoon pepper
· 1/4 cup all-purpose flour
· 1 1/2 cups half-and-half
Combine first 8 ingredients in a slow cooker.
Cook, covered, at High 3 hours or until vegetables are tender.
Stir together flour and half-and-half; stir into soup. Cover and cook 30
minutes or until thoroughly heated.
ALPHABET SOUP
1/2 lb. cooked beef stew meat or round steak
1 {1 lb.} can stewed tomatoes
1 {8 oz.} can tomato sauce
1 cup water
1 pkg. dry onion soup mix
1 pkg. frozen mixed vegetables, partially thawed
1/2 cup uncooked alphabet noodles
Cut beef into small cubes. In crockpot, combine beef with tomatoes,
tomato sauce, water, and soup mix. Cover and cook on LOW setting
for 6 to 8 hours. Turn to HIGH setting; add vegetables and noodles.
Cover and cook on HIGH for 30 minutes, until vegetables are done
CORN SOUP
6 ears corn, preferably not supersweet varieties, with husks intact
3 large cloves garlic, unpeeled
2 cups homemade or canned low-sodium chicken broth
1 baking potato (about 1/2 pound), peeled, in 6 pieces
1 tablespoon cornmeal
1/2 cup heavy cream
salt
freshly ground black pepper
pinch sugar, optional
Preparation Preheat oven to 450 degrees F. Put unhusked corn and unpeeled
garlic on a baking sheet and roast until corn is fragrant and husks are lightly
browned, about 25 minutes. Let cool, then remove husks and silks. Cut kernels
away from cobs. Cut 4 cobs in half crosswise with a heavy knife or cleaver.
Discard remaining 2 cobs. Peel the garlic. Set corn kernels and garlic cloves
aside. In a saucepan, combine broth, potato, the halved corn cobs and 3 cups
water. Cover partially, bring to a simmer over moderate heat and adjust heat to
maintain a simmer. Cook until potato pieces are tender, about 20 minutes.
Discard corn cobs. In a food processor, combine corn kernels, garlic cloves,
potatoes (lift them out of the broth with a slotted spoon) and cornmeal. Puree,
adding potato broth gradually through the feed tube. Transfer soup to a sieve set
over a bowl and press mixture through sieve with a rubber spatula, leaving corn
skins behind.
Crock Pot Corn Chowder
6 slices bacon
2 pkgs. frozen corn (10 oz. each)
1 can cream style corn (16 oz.)
1 tbsp. Worcestershire sauce
2 c. water
½ c. onion, chopped
2 c. potatoes, diced
1 tbsp. sugar
1 tbsp. seasoned salt
1 can chicken broth (16 oz.)
1 c. milk
¼ c. butter
In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes
to bacon drippings, saute for 5 minutes. Combine everything in crock pot
except butter and milk. Cover and cook on low for 7 hours. Pour ½ of the mixture
into blender and puree until almost smooth. Return to crock pot with milk and
butter. Cover and cook on high one hour more. 6 to 8 servings.
Spicy Black Bean Soup
clean and sort beans and soak overnight
Approx 1 lb. (.45 kg) dried black beans
. Drain beans, rinse them in fresh water, and drain them again. Place in
kettle or large pot with the 2 liters of water. Bring rapidly to a boil.
Reduce heat to medium, cover, and let beans simmer for about 45 minutes.
4. In a large skillet, heat the olive oil and sautee the onion/garlic/chili
mixture for about 10 minutes, stirring occasionally.
" 2/3 cups olive oil
" 4 cloves garlic, peeled ( I usually use more)
3 sharp white onions
3 long, light green chilis
Add to skillet approx. 1 cup of drained boiled beans and mash them
thoroughly with the rest of the stuff in the skillet. Add this mixture to
the kettle, along with the oregano, cumin, salt, pepper, sugar, and bay
leaves. Cover the pot and boil for 1 hour at medium heat.
" 4 tsp. salt
" 1/2 tsp. ground cumin
" 1/2 tsp. ground black pepper
" !/2 tsp. oregano, dried
" 2 tblsp. sugar
" 3 bay leaves
Add the vinegar , cook covered over low heat for another hour.
1.5 tblsp. white vinegar
Uncover and cook until it thickens to taste. (Incidentally, if you cook
it down until it has a thick, chili-like consistency, it's less spicy. If
you leave a somewhat less viscous broth part to the soup, it tastes hotter
and more of onions, because the olive and chili oils float on the surface.)
CREAM OF CALUIFLOWER SOUP
1 Medium head fresh caulifloweR Salt and white pepper to
taste
4 c Chicken broth 1/4 c Fresh
chopped parsley
3/4 c Half and half
Clean cauliflower and cut into pieces and place in a large saucepan. Add
chicken broth to 1/2-inch covering cauliflower. Cover and simmer until
tender (about 30 minutes). Remove about 1/2 c. cauliflower buds from liquid
and set aside. Cool remaining cauliflower and broth 10-15 minutes then
puree the cauliflower in a food processor until smooth. Return puree to pot
and add half and half, season to taste with salt and pepper and reheat. Mix
parsley with reserved cauliflower and use to garnish each serving. Makes 6
cups
Broccoli and Cauliflower soup
3/4 lb Fresh chopped broccoli
3/4 lb Fresh chopped cauliflower
1/3 c Chopped onion
1 1/2 c Bouillon
1/4 ts Ground mace
3 c milk
1 tb Cornstarch
1/2 ts Salt
1/8 ts Pepper
1/3 c Shredded Swiss cheese
Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour
half the vegetables, along with half the bouillon, into a blender and blend
until smooth. Remove, and blend the remaining vegetable mixture, along with
the mace. Return all of blended mixture to pan.
Blend 1/2 c of milk (1/6 total) with cornstarch and add to vegetables.
Add remaining milk, salt, and pepper, and cook until thick and hot, stirring
occasionally. Blend in cheese and stir until melted.
BLACK BEAN SOUP
2 cups dried black beans
1 ham bone
6 cups water
4 cups chicken broth
1 tablespoon salt
2 tablespoons vegetable oil
1/2 onion, chopped
1 small tomato, diced
1/2 cup diced ham or bacon
1 tablespoon white vinegar
Directions:
1 Simmer beans, water, ham bone, broth, and salt for 1 1/2 hours.
2 Discard ham bone. Puree about 1/2 of soup; pour back into pot.
3 Sauté onion, tomato, and meat in oil until onion is soft. Stir in
vinegar, and then add mixture to beans. Simmer for 20 minutes. Serve hot.
BLACK BEAN SOUP
2 c Dried black beans
1 md Onion; finely diced
3 tb Butter or oil
1 sm Carrot- peeled and finely diced
1 Celery stalk; finely diced
6 c Chicken broth
1 Ham hock
1 ts Thyme
1/4 c Lemon juice
1/4 c Dry sherry
Sour cream
Chopped fresh dill
Soak Beans overnight. Combine onion and oil and saute. Add the carrot and celery and cook another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover, increase heat to high and bring to a boil. Decrease heat to low and cook, covered, for 1 1/2 hours.
Place beans and liquid in a food processor or blender and puree until smooth.
Pour the puree back into the pot and add lemon juice and sherry. Place a dollop
of sour cream in each soup bowl and sprinkle with some chopped fresh dill.
TORTILLA SOUP
12 Corn tortillas
1 md Spanish onion, chopped fine
1/2 c Celery, chopped fine
2 c Fresh corn, cut from cob
2 c Green beans, cut into 1-inch lengths
2 c Cabbage, chopped fine
3 28-oz. cans whole tomatoes, or fresh equivalent
Dash of hot sauce
Cheese for topping
Cut tortillas in one-and-a-half inch squares, and saute quickly in oil until
crispy. Place them on paper towels to prevent their becoming soggy, then
wrap them in paper towels to keep them warm, and set aside. Saute chopped onion
in oil until golden. Puree tomatoes in foodprocessor or blender, and pour into cooking pot with sauteed onions. Add chopped cleery, cut corn, chopped green beans, and chopped cabbage. Bring soup liquids to a boil, then lower heat and let simmer until vegetables are tender (about twenty minutes). Before serving,
season liberally with Spike and Vegit, and add a dash of hot sauce.
Place tortilla squares into soup bowls. Pour in soup and top with cheese
OUR FAMOUS PORTUGUESE BEAN SOUP
In April of 1987 we went to Kauai on our vacation and happened upon a little
restaurant "Ono Family Restaurant".There we had the best Bean Soup we had ever
tasted and they sold the recipe on postcards, and I would like to share it
with you:
2 c. dried kidney beans
2 qt. boiling water
1/2 lb. (hot) Portuguese sausage or Linguica
1 ham hock
1 large onion, diced
2 potatoes, diced or 1 c.macaroni
1 head cabbage
1 small can diced tomatoes
1 (8 oz.) can tomato sauce
2 qt. water and 1 can beef broth
1/2 tsp. thyme
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
Wash beans and put in large Dutch oven. Cover with boiling water and let
stand 1 hour. Cut sausage into 1/4-inch slices. Add with onion to the undrained
beans. Cook for 1 hour on low heat until beans are tender. Add other
ingredients. Simmer 1 1/2 hours, adding more water if necessary.
ROZ'S SOUP
Add to crockpot:
Celery
Peppers
Onion
carrots
(others to be added if desired)
corn
cabbage
cilantro
etc.
cover with water, and add either beef or chicken boullion. When vegies are soft, add the
canned beans (drained) canned tomatoes cook till hot
OVEN BAKED ONION SOUP
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high
heat. Add the sliced onions and sauté for 20 minutes until the onions begin to
soften and start to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan
and bring mixture to a boil. When soup begins to boil, reduce heat and simmer
for 45 minutes.
5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6
minutes or until the cheese is melted and starting to brown (you may need to
broil longer if you are making more than one bowl at a time). Sprinkle an
additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and
serve. Repeat process to prepare remaining servings. Makes 10 servings.
SOUTHWESTERN VEG. SOUP
6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
1. Combine all the soup ingredients in a large saucepan or soup pot over high
heat. Be sure to mince the corn tortillas into small pieces with a sharp
knife before adding them to the soup.2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon
of the grated cheddar/jack cheese blend over the top of the soup, and then a
heaping tablespoon of crumbled corn tortilla chips over the cheese.
EASY WONTON SOUP
1 to 1 1/4 pounds ground pork
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
3 cans (14 1/2 ounces each) ready-to-use chicken broth
1 cup water
2 tablespoons soy sauce
2 1/2 ounces fresh mushrooms, sliced (1 cup)
6 scallions, sliced
1 package (6 ounces) wonton skins, cut into 1/2-inch strips
In a soup pot, brown the pork over medium-high heat for 3 to 5 minutes, or
until no pink remains. Drain off the excess liquid. Reduce the heat to medium
and add the remaining ingredients except the wonton strips, bring to a boil.
Separate the wonton strips and stir into the soup. Cook for 8 to 10 minutes, or
until the wonton strips are cooked.
POTATO CORN SOUP
· 6 STRIPS BACON, CUT INTO PIECESS
· 1 MEDIUM ONION CHOPPED
· 4 STALKS CELERY SLICED THINLY
· 2 LARGE POTATOES, PEELED AND DICED
· 2 TO 3 ( 16 OUNCE CANS) WHOLE KERNAL CORN
· 3 QUARTS WATER
· 2 CUPS NON DAIRY POWDERED CREAMER
· 2 TEASPOONS ONION POWDER
· 1 TEASPOON CONCENTRATED CHICKEN SOUP MIXTURE
· 6 TO 8 TABLESPOONS FLOUR WHISHED INTO 1 CUP WATER
· SALT AND PEPPER TO TASTE
Instructions
1. SAUTE BACON IN SKILLET AND SET ASIDE.
2. IN A STOCKPOT ADD THE WATER, ONION, CELERY AND POTATOES. YOU CAN ALSO ADD
2 CHOPPED CARROTS. BOIL UNTIL TENDER. ADD THE NON DAIRY CREAMER, STIRRING
CONSTANTLY. ADD THE CORN, ONION POWDER, CHICKEN BROTH, SALT AND PEPPER AND BACON.
3. BRING MIXTURE TO A BOIL. SLOWLY ADD THE FLOUR AND WATER MIXTURE, STIRRING
CONSTANTLY. COOK OVER MEDIUM HEAT UNTIL SLIGHTLY THICKENED.
4. 4 TO 6 SERVINGS
CREAM OF CORN SOUP
2 1/2 c. finely cut fresh raw corn kernels
1 c. boiling water
2 Tbsp. finely chopped onion
3 Tbsp. Butter 3 Tbsp. flour
1 1/2 c. veal or chicken stock
1 1/2 c. milk
salt and ground white pepper to taste
1/2 c. heavy cream chopped chives
Run a sharp knife down the center of each row of corn, splitting the kernels
in half. Cut off the tips from the kernels and then cut the remainder of the
kernels from the cobs. Scrape the cob well, getting out all the milk. Cook corn
in the boiling water 5 to 6 minutes. Set aside. Saute onion in butter until
transparent. Remove from heat and blend in flour. Stir and cook 1 minute. Add
corn, stock and milk. Cook 5 minutes, stirring frequently. Add salt, pepper and
cream. Heat. Serve hot with chopped chives, sprinkled over
the top. Makes 6 servings.
SOUP MIX FOR ANY KIND OF CREAM SOUP
2 C powdered milk
3/4 C cornstarch
1/4 C instant chicken bouillon granules
2 t dried onion flakes
1 t crushed dried thyme
1 t basil - crushed dried
1/2 t pepper
To make 1 can soup, take 1/3 C mix and 1 C water, cook and stir until
thickened. Here's a recipe for a MIX you can use to substitute for Cream of Chicken
or Mushroom soup in your recipes. I have found it to be much less expensive
than the cans and it still freezes beautifully!
TACO SOUP
1 (16 oz.) can corn
1 (16 oz.) can kidney beans
1 lb. hamburger
1 lb. can tomatoes or Stewed Tomatoes
1 (8 oz.) can tomato sauce
1 pkg. taco seasoning
1 onion
Brown hamburger and onion and drain. Add all other ingredients, plus water on
vegetables. Cook until warm. Serve with toppings of chips or sour cream or
avocado or cheese.
Slow-Cooker Taco Soup
1 Pound ground beef
1 Can pinto beans -- Drained
1 Can whole kernel corn -- (l6-ounce) drained
1 Can Mexicorn -- (11-ounce) drained
1 Can stewed tomatoes -- (15-ounce)
1 Can tomatoes with green chiles -- (10-ounce)
1 Envelope taco seasoning mix
1 Envelope ranch salad dressing
mix Brown ground beef in skillet, stirring until crumbly; drain. Combine
ground beef, beans, corn, Mexicorn, undrained tomatoes, seasoning mix and dressing
mix in slow cooker. Cook on Low for 3 hours.
Ladle into soup howls. Serve with tortilla chips. Sprinkle with shredded
cheese if desired.
FRANZS FAVORITE SOUP
Cut up meat into chunks and put in crock pot a cover with water and cook
for 2 hours.
Then add vegies: Onion, celery carrots rutabagas parsnips cabbage
Then add: 1 and 1 /2 T. soup base. Cook till tender. Then add assorted
salt free seasoning
At the last 1 / 2 hour add 1 can tomato sauce(opt).
Day-After Thanksgiving Turkey Soup
Place in large kettle, Bring to a boil, reduce heat and simmer, covered, for
2-3 hours.
Turkey carcass
2 Carrots, sliced
4 Celery stalks, plus...
1 cup Celery, chopped
1 Onion, quartered, plus...
1/3 cup Onion, chopped
6 Peppercorns
2 Beef boullion cubes
Cool, skim off fat. Remove bones and skin. Save any meat pieces to add to
soup. Strain stock and add water, if necessary, to make 2 quarts. Bring to a boil.
Add following ingredients, bring to a boil, reduce heat and simmer, covered,
for 1 hour.
2 cup Turkey, cooked and cubed
1 can Stewed tomatoes (8 oz)
1 cup turkey dressing (leftover from thanksgiving)
1/2 cup Uncooked rice
1/2 cup Dry sherry
2 Bay leaves
1/2 tsp Basil
1 tbsp Parsley, chopped
CROCKPOT MINESTRONE SOUP
Combine in crockpot. Cover and cook on low for 7-9 hours or until meat is tender.
1 lb. beef stew meat, cubed
6 cups water
28 oz canned diced tomatoes with liquid
1 beef bouillon cube
1 medium onion, chopped
1 1/2 Tbsp. Italian seasoning
30 to 45 minutes before serving time, add following, cook, covered, on high:
1 medium zucchini -- thinly sliced
16 oz can garbanzo beans, drained
1 cup elbow or small shell pasta,uncooked
Saltand pepper, to taste
Crockpot minestrone
In a large skillet, cook grond beef, onion, and garlic until meat is brown
and onion is tender. Drain fat.
1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, minced
In crockpot, combine meat mixture and these remaining ingredients (do not
drain tomatoes!).
Cover and cook on low heat setting for 8-10 hours or on high heat setting for
4-5 hours. Makes 6 servings
2 cups pre-shredded coleslaw mix
1 10-oz. pkg. frozen whole kernel corn
1 9-oz. pkg. frozen cut green beans
4 cups hot style vegetable juice
1 14-1/2 oz. can Italian-style chopped tomatoes
2 T Worchestershire sauce
1 tsp. dried basil, crushed
1/2 tsp. ground black pepper
Split Pea Soup
1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty hamhocks, or 2 c. diced ham(optional…good just a vegie
soup no meat)
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 potato
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker, pour in water. Cover and cook on high 4 to
5 hours or on low 8 to 10 hours until peas are very soft and ham falls off
bone. Remove bones and bay leaf. Serve garnished with croutons. Freezes well.
Blend with hand blend for pureed soup.
CREAMY TOMATO SOUP
2 cans (28 ounces each) crushed tomatoes
1 tablespoon sugar
1 tablespoon chopped fresh basil (see Note)
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 cups (1 pint) heavy cream
In a large soup pot, combine the tomatoes, sugar, basil, garlic powder, salt,
and pepper; bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat to low and slowly stir in the cream. Simmer for 4 to 5
minutes, or until heated through; do not allow to boil.
Chicken and Mushroom Chowder
3 cups chicken broth (OR chicken based soup mix)
1/2 cup water
1 pound cubed cooked chicken breast meat
1 1/2 teaspoons oregano
1/4 teaspoon pepper
1/2 cup cooked long-grain rice
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
3/4 pound mushrooms, sliced
3 tablespoons all-purpose flour
1 cup milk
In a large saucepan, bring chicken broth and water to a boil. Stir in
chicken, and season with oregano and pepper. Add rice, and reduce heat.
Heat olive oil in a medium saucepan over medium heat, and saute garlic,
onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to
the broth mixture.
Stir milk into the mixture, and continue to cook, stirring occasionally,
until thickened, about 30 minutes
SPANISH BEEF SOUP
2 pounds beef shank, bone-in
1 medium-sized white onion, small dice
1 tablespoon salt AND pepper
12 ounces beef stock (canned)
1 can stewed tomatoes
4 ears corn, cut into quarters
4 baking potatoes, like russets, unpeeled, cut into quarters
2 chayote (zucchini may be substituted), cut into large chunks
6 carrots, lightly peeled and cut into large chunks
1/2 cup chopped cilantro
Water to cover
1 head cabbage
1 cup chopped onion
1/2 cup chopped cilantro
Sliced jalapenos, optional
Chop the beef shank into large chunks, keeping some attached to the bone.
Saute the beef chunks with the chopped onions, salt and pepper . After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour, until the beef is "spoon tender".
Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut
equivalent chunks of carrots and chayote (if Italian zucchini is used, keep
pieces bigger as they will cook faster than chayote). Add the vegetables to the
soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water to cover
the vegetables and bring the mixture to a boil. Reduce the heat to medium and
simmer for 20 minutes. Cut the head of white cabbage into half and then into
thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the
mixture and simmer for 10 more minutes. Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.
V-8 CABBAGE SOUP
1 to 1 1/2 lb. lean hamburger
1 small cabbage (1 to 1 1 / 2 lb.), cut up
2 or 3 stalks celery, cut up
2 or 3 onions, cut up
1 Lg can V-8 juice
2 qt. water
4 or 5 bouillon cubes
salt and pepper to taste
Brown meat; drain. Add water, cut up cabbage, celery, onions, bouillon cubes,
salt, pepper and bay leaf.
Bring to boil. When vegies are done, add the V8 Juice. Simmer at least 2
hours.Can omit hamburger if desired.
Mulligatawny Soup (Seinfeld)
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot. (http://www.topsecretrecipes.com)
Makes 4-6 servings.
CREAM OF MUSHROOM SOUP
1 stick butter
1 c. chopped onions
2 c. sliced, fresh mushrooms
salt, pepper, garlic salt to taste
1 can cream of mushroom soup
1/2 c. milk or evap milk
1 / 2 cup sour cream
2 large potatoes, shredded
1 c. sliced fresh mushrooms
In medium saucepan saute onions, the 2 cups sliced mushrooms and seasonings in butter until tender. Add enough water to fill saucepan half full and bring to boiling. Add
potatoes. Cook until potatoes are soft. Add soup, sour cream and milk. Cook to desired thickness, stirring to prevent sticking.
Options: May add 2 to 3 cubes chicken broth to water. May thicken with flour-water mixture instead of cream of mushroom soup.
Recipe
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