Soup Recipes

[swtness]

Comfort food for those that are sick with a cold, or on a cold day....

[swtness]

Bean and Bacon Soup - serves 8

2 cup beans(dried)
1 tsp Salt
1/2 tsp Pepper
4 bacon slices, cut in squares
4 carrots, chopped
4 celery stalks, chopped
1/2 tsp Thyme (dried)
1 garlic clove, minced
4 oz Can of tomato paste
2 tbsp Olive oil
1 Onion, chopped
1 tbsp Wine vinegar

Cover the washed beans with 6-8 cups of water and bring to a boil. Reduce heat, cover and boil gently for 1 hour and then simmer while still covered. Stir about every 15 minutes for the ENTIRE time the beans are cooking.
After the beans have been cooking for about 1 hour and 45 minutes chop the onion and celery and carrots. Slice the four slices of bacon into 1" squares. Saute the onion, celery and bacon squares in the olive oil for about 10 minutes. Add to the beans along with the thyme, chopped carrots and tomato paste. Simmer uncovered for another hour until the beans are tender and slightly mash the beans. Add the salt, pepper and wine vinegar before serving.

[swtness]

Vegetable Stock Recipes
Vegetable stock is easy to make and can be froze for convenience.

1 gallon cold water
3 celery ribs
3carrots
1 onion
1 onion
1 parsnip
1 teaspoon whole black peppercorns
1/2 teaspoon whole thyme leafs (dry)
1 bunch of parsley (fresh)


Combine all ingredients in a large stock pot and simmer for 2 hours. Strain and use as needed

[swtness]

Chicken Stock Recipes
Traditional Stock Method

4 # chicken bones
1 gallon + 1 quart water
3 celery stalks
2 carrots
2 onions
3 whole bay leafs
2 tablespoons whole peppercorns
1 teaspoon whole thyme leafs
1 bunch fresh parsley
1/2 teaspoon salt

Rinse the chicken bones well with cold water. Place chicken bones in a stock pot and cover with cold water and bring to a boil. Once the stock has begun to boil remove from heat, discard the cooking liquid and rinse off the chicken bones with cold water. Add the 1 gallon plus 1 quart of cold water and all remaining ingredients and bring to a boil. Once the stock has come to a boil reduce the flame to a low setting and simmer for 2 hours

[swtness]

Wild Mushroom Soup Recipes
This wild mushroom soup recipe is accented with roasted pine nuts and fresh thyme and rosemary. This wild mushroom soup is also a vegetarian recipe which can be enjoyed by non meat eaters.

1/3 cup pine nuts
2 tablespoons extra virgin olive oil
2 tablespoons whole butter
1 large yellow onion (finely diced)
2 tablespoons garlic (minced)
10 Roma tomatoes (diced)
1 pound fresh shitaki mushrooms (stems removed, sliced)
1/2 pound fresh crimini mushrooms or whole button mushrooms (sliced)
3 tablespoons flour
6 cups vegetable stock (canned is fine, use low sodium if possible)
1 tablespoon flat leaf parsley (Italian - minced)
1 teaspoon fresh thyme (minced)
1 teaspoon fresh rosemary (minced)
salt and pepper to taste


Preheat an oven to 350 degrees. Spread the pine nuts evenly on a sheet pan (cookie sheet) and toast until fragrant and golden (5 minutes approximately). Remove from the oven and let cool, reserve.

In a large heavy stock pot over a medium flame warm the olive oil and the butter. Add the onion and saute frequently until soft and golden brown (about 5 minutes). Add the garlic, tomatoes and mushrooms and continue to saute for another 5 to 10 minutes stirring often. Once the mushrooms begin to release there cooking liquid add the flour and stir to create a roux to thicken the soup.

Add the stock and herbs and bring to a boil, once the soup has reached a boil reduce the heat to medium low and simmer for 20 to 30 minutes to blend the flavors. Adjust the seasonings with salt and pepper. Top soup with toasted pine nuts and serve

[swtness]

VERY QUICK Potato Soup
6 slices bacon
1 cup chopped onion
4 cups peeled cubed potatoes
2 cups water
3 chicken boullion cubes
2 teaspoons chopped Garlic (Or dried chopped Garlic bits)
1/2 teasoon dried Basil
2 cans cream of chicken soup
2 soupcans of milk
2 Tablespoons Flour



In large saucepan, sprayed with no-stick spray, brown bacon. Set bacon aside. Pour off all but 1 Tablespoon of bacon fat. and saute` onion, garlic and basil. Add potatoes, water and chicken boullion. Cook COVERED for 5 minutes,and stir, to break up boullion cubes.Then cook 12 minutes more or until potatoes are tender. Whisk soup, 2 Tablespoons of flour and milk together. Blend into potato mixture. Heat, but do not boil. Taste to check for saltiness and adjust (If too salty, add some more milk) Garnish with crumbled bacon and Serve.

**Note, may add 1-2 cups frozen corn with potatoes and also 1-2 cups ham may be added, if desired.

[swtness]

Hungarian goulash (Gulyas-Hus)
750 g. stewing beef (c. 1.5 lbs.)
250 g. onions (c. 1/2 lb.)
1 tbsp. shortening or vegetable oil
1 rounded tbsp. sweet paprika
1 tsp. salt
1 tbsp. tomato paste
1 glass red wine
3/4 tsp. caraway seed
1 tsp. marjoram
1/2 clove of garlic


Cut the meat and onions into small cubes and brown in the shortening or oil. Add the paprika, salt and tomato paste, stir well. Add the red wine, caraway seed, marjoram and finely chopped garlic. Allow to simmer for 90 minutes at low heat. Thicken with more tomato paste as needed. Serve over egg noodles or potatoes.
4 portions

[b-man]

Beef-Barley Soup


Ingredients:

1-1/2 lb beef stew meat
1 tb oil
1 c carrots; sliced thin
1 c celery; sliced
1 md onion; sliced thin
1/2 c green pepper; coarsely chopped
1/4 c parsley; snipped
4 c beef broth
1 cn tomatoes; cut up
1 c spaghetti sauce
2/3 c pearl barley
1-1/2 ts
basil; dry & crushed
1 ts salt
1/4 ts pepper

Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well.

Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spaghetti
sauce, barley, basil, salt, and pepper. Stir in browned meat.

Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat.

B-man

[b-man]

Homey Split Pea Soup (stove top)


Ingredients:

2 Tablespoons butter
2 Tablespoons olive oil
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 large onion, finely chopped
1 clove garlic, minced
1 lb. dried split greet peas
10 cups chicken stock
2 medium potatoes, peeled and diced
Smoked meat such as 2 smoked ham hocks, or smoked turkey wings, or a ham bone
1 bay leaf
1/4 teaspoon dried thyme
Freshly ground pepper

Saute carrot, celery and onion in the butter and olive oil until soft. Add garlic and saute one minute more. Add stock, split peas, potatoes, meat, bay leaf and thyme; bring to a boil.

Lower heat and simmer, partially covered, until the peas and potatoes are tender, about 1 to 1 1/2 hours.

Remove bay leaf. Remove meat and shred. Puree the pea mixture in a blender or food processor. Return the meat and puree pea mixture to the pot. Add pepper to taste.

B-man

[b-man]

Spicy Ground Beef and Vegetable Soup (Crockpot)

This soup has old-fashioned flavor and is spicy in the sense that a molasses cookie or cabbage roll(s) are spicy - lots of flavor rather than being hot. Lots of veggies - good nutrition for the homebound in one bowl.

Ingredient:

12 ounces ground beef
2 cups chopped onion
2 cloves garlic, minced
6 cups chicken broth
3 cups shredded cabbage
1 large carrot, chopped
2 cups frozen corn
1 - 8 ounce can tomato sauce
1/4 cup uncooked rice
1/4 cup ketchup
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
2 teaspoons dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/8 teaspoon cloves
1 bay leaf

Brown the ground, onions and garlic. Drain off the fat. Combine meat and all other ingredients in a slow cooker; stir to combine. Cook over low heat for 9 hours.

B-man

[b-man]

Classic American Split Pea Soup

Servings: 4

Ingredients:

1 cup green or yellow split peas, rinsed
1 medium potato, peeled and diced
4 cups ham or chicken stock
1 bay leaf
1/3 cup diced onion
1/3 cup celery
1/3 cup carrots
1 cup diced cooked ham

Combine all ingredients in large soup pot. Bring to a boil. Reduce
heat to low, cover and simmer, stirring occasionally, until
vegetables are tender and soup has thickened, about 45 minutes to
one hour. Add salt and pepper to taste, but only after the cooking
time.


B-man

[b-man]

Fiesta Chicken Soup


Chicken, corn and rice in broth are seasoned with chili powder and garlic powder and served with a squeeze of lime in this quick soup.

Yield: 5 servings
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:

1/2 cup uncooked white rice
1 pound skinless, boneless chicken breast meat - cut into cubes
1 large green bell pepper, chopped
1 onion, chopped
2 teaspoons chili powder
1 teaspoon garlic powder
1 (14.5 ounce) can chicken broth
1 (15 ounce) can whole kernel corn, undrained
1 lime

1. Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.

2. Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.

B-man

[b-man]

Pasta Fagioli Soup II

A quick and easy Italian favorite. Garnish with grated Romano cheese.

Serves 8
Prep time: 15 minutes
Cook time: 60 minutes


Ingredients
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans Great Northern beans, undrained
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
8 slices crisp cooked bacon, crumbled
1 tablespoon dried parsley
1 teaspoon garlic powder
1.5 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 pound seashell pasta

1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper and basil. Bring to a boil, and let simmer for 40 minutes, covered.

2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.

B-man

[b-man]

Cream of Bacon and Cauliflower Soup


Ingredients:

1 head cauliflower, cooked and chopped
1 pound bacon
2 pints cream
Flour
Milk, to taste
Salt and pepper, to taste
Parsley for garnishing

Cut bacon into 1 inch pieces and fry until just beginning to crisp.
Remove bacon and drain on a paper towel. Add flour to drippings to
make a paste. Cook 2 to 3 minutes, gradually adding cream, stirring
into the paste mixture. Add cauliflower pieces. Add milk until
desired consistency is reached. Add salt and pepper to taste. Simmer
until ready to eat.

B-man

[b-man]

Barndt's All Vegetable Soup


1/2 cup chopped celery
1/4 cup chopped cabbage
1/2 cup chopped onion
1 (15 oz) can green beans including liquid, I use Blue Lake cut beans
1, (15 oz) can diced tomatoes, including liquid
1, (15 oz) can sliced carrots, including liquid
1, (4 oz) can sliced mushroom(optional), including liquid
2 to 4 tablespoons Hidden Valley ranch dip mixture, optional
2 to 3 tablespoons beef or chicken granular broth, or you
could use a can of broth

Dump all this including the liquid from the cans into a crock pot
then add 1 to 2 cups of water depending on the amount of liquid that
you want. Let it cook all day on low. It will be ready when you get home.

B-man

[b-man]

Marie Callenders Cream of Potato Cheddar Cheese Soup (clone)

Ingredients:

4 C. Finely Sliced and Diced Potatoes (peeled)
4 Tbsp. Butter
1/2 C. Finely Diced Yellow Onion
1/2 C. Finely Diced Celery
2 Cans Chicken Broth (14.5 oz)
1/4 C. Water
4 Chicken Bouillon Cubes
8 oz Shredded Sharp Cheddar Cheese
2 + 1/4 C. Half and Half ( add a little more if needed)
1/2 tsp. Sugar
1/4 tsp. White Pepper
1/4 tsp. Salt (or to taste)
Shredded Colby/Jack Cheese (garnish)

On medium low heat in a 3 quart sauce pan sauté celery and onions with butter. Cook onions until clear and celery take care not to let onions brown. Add chicken broth, potatoes and water. Place on medium low heat and cook until potatoes are very soft and tender.

When potatoes are done add chicken bouillon cubes and cook until cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. Reduce heat and add half and half, stir mixture. Add shredded sharp cheddar cheese and stir until cheese is completely melted and dissolved into mixture. Sprinkle sugar, pepper, and salt into soup, stir.

Let soup simmer very slowly for 20 - 30 minutes taking care not to let soup scorch. When ready to serve garnish with shredded colby cheese, jack cheese and maybe a little parsley. Add a crisp salad and hard rolls and you have a wonderful meal.

B-man

[b-man]

Outback Steakhouse Croutons

2 Loaves of bread
2-1/2 Pounds of lightly salted butter (not margarine)
2-1/2 Tablespoons McCormick cajun seasoning (closest to outback seasoning)
3/4 Cup of finely chopped fresh garlic
.
Preheat oven to 250-275 F. Cut bread into bite size pieces (1 inch cubes).
Melt butter until it looks like mayonnaise (do not melt to a liquid). Add
garlic and seasoning to butter. Set aside. Put bread on cookie sheet and
toast bread until it's golden brown; this will take about 20 minutes or less
depending on your oven. Watch them! When bread has toasted to a golden
brown, take out of oven and let cool (do not try and coat croutons when warm
or they will not come out right). When croutons have cooled, place butter
mixture in a large bowl. You might have to soften butter mixture again.
That's ok, but remember, not to a liquid. Add croutons to butter mixture and coat each crouton gently using your hands (you might want to use plastic gloves). Make sure that the garlic is staying on the croutons. If you need more butter go ahead and add a little more. One important thing that you need to make sure you do, is not overdo on the butter or they will burn and become soggy.

Put croutons back on cookie sheet and bake for 8 to 10 minutes.
Gently shake the pan to make sure they are all browning correctly. Do not over shake though, garlic might come off the croutons.


Creamy Onion Soup like The Outback's®

Serves: 6-8

1 1/4 cups chicken broth
3 Tbls. cornstarch
1 tsp. ground sage
10.75 oz. can condensed cream of onion soup
10.75 oz. can condensed cream of chicken soup
10.75 oz. can condensed cream of celery soup
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Colby cheese
1/4 cup shredded Provolone cheese

-In a blender, combine broth, cornstarch, and sage.

-In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well.

-When heated through, stir in cheese and heat until melted.

-Pour into oven-proof bowls.

-Broil in oven until tops are lightly browned.

Notes: Use soup within 3 days; do not freeze. It seems as though many grocery stores have stopped carrying Campbell's Cream of Onion Soup. If it's not available in your area, I have yet to find a suitable substitution.

B-man

[b-man]

Potato, Ham and Corn Chowder


Ingredients:

3 lbs of potatoes cubed into bite size pieces
1 lb of cooked ham diced
1 bunch of scallions including greens sliced
2 carrots shredded
2 stalks of celery chopped
1/2 green pepper chopped
5 chicken bouillon cubes
5 cups of water
1 1/2 tsp of salt
1/2 tsp pepper
1 tbls mrs dashes original seasoning
1 clove of garlic minced
1 cup of frozen corn kernals
1 12 oz can of evaporated milk

Prepare vegetables and place in crockpot. add bouillon cubes water and seasonings. Cover and cook 6 to 8 hours on low. 2 hours before serving add evaporated milk and mash potatoes lightly. Ladle into bowls and serve with warm french bread.

B-man

[b-man]

Bennigan's Ultimate Baked Potato Soup

This makes either 8 cup servings or 4 main dish servings.

Ingredients:

3 lbs all-purpose potatoes, scrubbed and pierced in several places
1 Tbsp. stick butter or margarine
1 1/2 C. finely chopped onions
2 Tbsp. minced garlic
1 can (14 1/2 oz) chicken broth
3 C. milk
1 tsp. salt
1/4 tsp. pepper

TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions


1. Heat oven to 400°F.

2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

3. Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.


B-man

[b-man]

Pressure Cooker Russian Sweet & Sour Cabbage Soup


Ingredients:

1/4 cup oil
4 tablespoons butter or margarine
1 onion, thinly sliced
4 cups grated red cabbage
4 cups grated white cabbage
2 cloves garlic, minced
1/2 cup seedless raisins
1/2 cup dark brown sugar
1 teaspoon caraway seeds
2 quarts chicken stock
1 cup dry white wine
1/4 cup cider vinegar

Heat oil and butter in pressure cooker, just until butter foams.
Add onion& cabbage, stirring until cabbage is wilted.
Add the remaining ingredients.

Cover with pressure cooker lid.
Set on high heat until the pressure control & release valve jiggles.
Reduce the heat ( medium ) and cook for 10 minutes.

Remove from heat and let cool 5 minutes.
Run cold water over cooker to finish reducing pressure.
Serve with sour cream if desired.

B-man

[b-man]

Outback Steak House Walkabout Soup

This may well be a repost from Recipe Exchange forum.

4 servings
2 hours 5 minutes total (approx.) ... 5 mins prep

Ingredients:

8 cups water
8 beef bouillon cubes
3 medium white onions
1 teaspoon salt
1 teaspoon black pepper
3/4 cup all-purpose flour
1 cup heavy cream
1 1/4 cups of shredded cheddar cheese
1/4 cup of shredded monterey jack cheese

Heat the water to boiling in a large pot.Add the bouillon cubes and dissolve. Cut the onion into thin slices, then quarter the slices and add to the broth. Add salt and pepper.

Bring the mixtue back to a boil. Turn down the heat and simmer uncovered for 1 hour while stirring. Sifft the flour into the soup & continue to stir until smooth. Be careful when you stir so you do not tear the onions. As the soup continues to cook any lumps should disslove after 30 minutes or additional simmering.

Add the cream and 1 cup of cheddar cheese,continue to simmer the soup for another 5 to 10 minutes. Serve the soup hot after sprinkling a TB of each of the cheeses on top.

B-man

[b-man]

Crockpot Beef and Pasta Soup


Ingredients:

1 pound ground beef
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon seasoned salt
1 envelope dry onion soup mix
3 cups boiling water
8 ounces tomato sauce
1 tablespoon soy sauce
1 cup celery - sliced
1 cup carrots - sliced
1 cup macaroni, cooked and drained
1/4 cup grated parmesean cheese

Combine all ingredients except pasta and parmesan in crockpot.
cover; cook on low for 6-8 hours.

Increase heat to high. Stir in pasta and Parmesan. Cook for 15 minutes longer.

B-man

[b-man]

Pastini Soup

The earthy flavor of Portobello mushrooms enriches this incredibly simple soup made of stock, tomato paste and red wine. Boil the ingredients with delicate pastini pasta, then serve.

Serves 4 servings
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:

1 (8 ounce) package dry pastini
3 cups veal stock
1 grilled portobello mushroom cap, sliced
1 tablespoon tomato paste
1 tablespoon red wine
salt and pepper to taste

1. In a large pot, combine pasta, stock, mushroom, tomato paste, wine and salt and pepper to taste. Cook over medium-high heat for 8 to 10 minutes, or until pasta is al dente.


B-man

[b-man]

Albuquerque Corn Soup


Ingredients:

1/4 c Butter
3-1/2 c Corn
1 Clove garlic
1 c Chicken broth
2 c Milk
1 tsp Dry oregano
4 oz. Green chilies
1 c Monterey Jack cheese
Salt

Melt butter in a 5-6 qt pan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat. Whirl broth and 2 c of the corn in a blender or food processor until pureed; return to pan. Stir in milk, oregano, and chilies. Bring to a boil stirring over medium heat. Remove from heat. Stir in cheese.
Season to taste with salt.

B-man

[b-man]

Quick Peanut Butter Soup

YIKES...Peanut Butter in soup? It really isn't a palate pulverizer. If you like peanut butter, I'm sure you'll like this soup, despite the perception of an unlikely ingredient combo. Before you condem it...try it!

Ingredients:

1/4 cup finely chopped onion
1 Tablespoon butter or margarine
1/2 cup smooth peanut butter
1 10 1/2 ounce can cream of chicken soup
1 10 1/2 ounce can cream of celery soup
1 soup cans of milk

Cook onion in butter in saucepan until tender but not browned. Stir in peanut butter and cook for several minutes more. Blend in soups and milk and heat.

Makes 6 servings

B-man

[b-man]

Santa Fe Wild Rice Soup

Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.

Serves 4
Prep time: 5 minutes
Cook time: 30 minutes

Ingredients:

2 cups frozen corn kernels
1/3 cup diced onion
1/3 cup diced carrots
3 (14.5 ounce) cans chicken broth
2 cups wild rice, cooked
0.5 cup chopped green chile peppers
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon ground cayenne pepper
1 tablespoon chopped fresh cilantro

1. In a large saucepan over medium heat, combine corn, onion, carrot and 1 can chicken broth and bring to a boil. Reduce heat and simmer 10 to 15 minutes or until onion is tender.

2. Stir in remaining chicken broth, wild rice, green chili peppers, chili powder, cumin, oregano and cayenne pepper. Simmer, uncovered, about 5 minutes or until heated through.

3. Top each bowl with fresh tomato salsa, sprinkle with cilantro and serve.

B-man

[b-man]

Drop Dumplings (for Chicken Soup)



Ingredients:

2 cups all-purpose flour
1 cup milk
1 egg
1/2 cup shredded parmesan cheese
1 teaspoon rosemary

Makes: 20 dumplings
20 minutes total (approx.) ... 5 mins prep

Mix together first three ingredients being sure to get all flour evenly incorporated into mix. Crush the rosemary leaves in the palm of your hand to break them up and release the oils; add to the mix along with the cheese.

While mixing the dumplings; bring your soup or broth to a slow soft boil.
Take two kitchen tablespoons and use them to drop tablespoons of dumpling mix into your broth by spooning up mix then using other spoon to roll it into the soup.

Do not over crowd your soup with raw dumplings or they will stick together. Move around the pot as you drop to allow the dumpling to start to set before another raw one is dropped next to it.

Cook at a slow boil for about 15 minutes to allow the dumplings to cook through and absorb some of the chicken flavoring from the broth.

NOTE: You can change the cheese flavor with another hard cheese and use other types of herbs to create your own blend of flavors.

B-man

[b-man]

Grandma's Cream of Potato Soup or Broccoli Soup


This recipe has a slight smokey flavor due to the Deli Bacon. Broccoli can be substitued for potatoes for Cream of Broccoli Soup.

Ingreidents:

2 (31 ounces) cans chicken broth
6 medium potatoes (cubed)
4 stalks celery (Diced)
4 medium carrots (Diced)
1/2 cup cubed ham (optional)
1/4 lb of deli bacon (Smoked)
1 medium Spanish onion (Diced)
1 quart heavy cream
4 tablespoons butter
1/4-1/2 cup cornstarch
12 ounces cheddar cheese (optional)
If making Cream of Broccoli Soup
2 heads broccoli, chopped,peel stems of skins and slice (Skins are tough and bitter.)

Yield:8-12 servings
1 hour 35 minutes total (approx.) ...20 mins prep

Empty cans of chicken broth in pot. Add cubed potatoes and bring to a boil.

While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potatoe broth. Crumble bacon and add to broth. Add diced ham to broth (otpional).

In a sauce pan, melt butter and add diced onion, celery and carrots.
Pan fry until soft.

When potatoes are done add the celery, carrot and onion mixture with butter to broth. Reduce heat to medium and add about 1/4 to 1/2 of the quart of Heavy Cream. Be careful not to have soup at a heavy boil or cream will curdle. Add enough cream to make soup look creamy throughout. Add Cheese (optional). Mix corn starch with very cold water and add to soup.

Continue medium boil until soup thickens.
If it isn't thick enough repeat corn starch and add slowly.

Remove from heat and enjoy. Soup will thicken when it gets cold.
You can add milk or water to thin out.


B-man

[b-man]

Cream of Asparagus Soup

This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good. Be sure to adjust the seasoning after you add the cream (or half & half, or milk), especially if you plan to serve it cold.

Ingredients:

1 lb. (450 g) fresh asparagus spears
1 medium onion, diced
1 Tbsp. (15 ml) butter
3 cups (750 ml) chicken stock
1 medium potato, peeled and diced
1 rib celery, chopped
1 sprig fresh thyme
1 cup (250 ml) heavy cream

Salt and freshly ground white pepper to taste. Soak and rinse asparagus. Remove top 1 inch (2 cm) of each spear, discard tough lower part, reserving middle portion of stalks.

In a 3-quart (3 L) saucepan over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent. Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.

Remove from heat and let cool. Remove asparagus tips and set aside. Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.

Serves 4

B-man

[b-man]

CROCK POT STEAK SOUP


Ingredients:

3 c. water
2 sm. chopped onions
3 stalks chopped celery
2 sliced carrots
1 lb. canned tomatoes
1 tsp. pepper
Salt as desired
1 (10 oz.) pkg. frozen mixed vegetables
1 lb. diced chuck roast or top round, browned and drained
2-4 tbsp. beef base, granules or paste
1/2 c. butter or margarine
1/2 c. flour

Put all ingredients except butter and flour in crock pot. Cover and
cook on low 8-10 hours.

One hour before serving, turn to high. Make a roux of 1 stick melted butter or margarine and 1/2 cup flour. Stir until smooth. Pour into crock-pot and stir until thickened.

B-man

[b-man]

French Onion Soup with Beef and Barley

Chock-full of fiber-rich barley, this French onion soup is a tasty variation on the classic. You can omit the sherry or replace it with white wine if you wish.

Ingredients:

1 cup boiling water
1/2 ounce dried shiitake mushrooms
1 tablespoon dark sesame oil, divided
2 medium onions, each cut into 8 wedges (about 4 cups)
1/2 cup chopped shallots or onion
2 teaspoons chopped peeled fresh ginger
4 garlic cloves, minced
3 cups sliced button mushrooms
1 teaspoon brown sugar
1 (12-ounce) lean boneless sirloin steak, cut into 2-inch strips
4 cups water
2/3 cup uncooked pearl barley
1/4 cup dry sherry
3 tablespoons low-sodium soy sauce
1 (10 1/2-ounce) can beef consommé
12 (1/4-inch-thick) slices diagonally cut French bread baguette
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese

Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned. Add the shiitakes, button mushrooms, sugar, and beef. Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.

Preheat broiler.

Ladle 1-1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese. Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.

Yield: 6 servings

B-man

[b-man]

Curried Sweet Potato and Orange Soup with Grilled Peaches

A sweet and spicy soup.

Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 35 mins

Ingredients:

1 onion, finely chopped
1 tsp curry powder
3 cup water
1 cup skim milk
2 tsp fresh coriander, chopped
1 orange rind, grated
1 Tbsp brown sugar
2 peaches, cut into wedges
1/2 oz butter
1 lb sweet potato, peeled and chopped

Melt butter in saucepan and saute onion until tender.

Add curry powder and sweet potato and cook for 1 minute.

Add water and season, simmer, covered for 15-20 minutes or until tender. Puree mixture until smooth and place into a clean saucepan.

Add milk, coriander and orange rind and re-heat until heated through.

Sprinkle sugar over peaches and grill until caramelised. Serve soup topped with peach and extra orange rind.

B-man

[b-man]

Cock a Leekie Soup

A traditional Scottish dish, this chicken and leek soup is flavored with thyme and thickened with barley.

Serves 12
Prep time: 10 minutes
Cook time: 90 minutes

Ingredients:

4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
10 cups water
1 onion, chopped
1/3 cup barley
1 (10.5 ounce) can condensed chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper


1. In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.

2. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

B-man

[b-man]

Warm Up with a Hot Bowl of Soup....X4 recipes

When it's cold outside, there's nothing better than a hot bowl of homemade soup to warm you up.

Here are four low-fat soup recipes..

Chicken Broccoli Soup

1 (14-ounce) can lower sodium, fat-free chicken broth
2 cups frozen chopped broccoli, thawed
2/3 cup nonfat dry milk powder
1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
1 1/2 cups diced cooked chicken breast
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper

In a large microwave-safe mixing bowl, combine chicken broth, chicken soup and dry milk powder. Add broccoli and chicken. Mix well to combine. Stir in parsley flakes and black pepper. Cover and microwave on HIGH for 6 to 9 minutes or until broccoli is tender, stirring every three minutes.

Note: 1. Thaw broccoli by placing in a colander and rinsing under hot water for one minute.

2. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
Serves 4 (1 full cup).
----

Zach's Onion Soup

4 cups sliced onion
2 tablespoons and 2 teaspoons I Can't Believe It's Not Butter Light Margarine
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
2 (14-ounce) cans lower sodium, fat-free beef broth
1 (12-ounce) jar fat-free beef gravy
1 tablespoon Splenda Granular
2 teaspoons dried parsley flakes
1/4 teaspoon black pepper
2 cups purchased dried unseasoned bread crumbs
1/2 cup reduced-fat mozzarella cheese

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine onion and margarine. Cook on HIGH for 30 minutes. Stir in flour, Worcestershire sauce, beef broth and beef gravy. Add Splenda, parsley flakes and black pepper. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. For each serving, spoon 1 cup soup in a bowl, sprinkle 1/4 cup bread cubes over soup and top with 1 tablespoon mozzarella cheese.

Serves 8.

----

Tomato Cabbage Soup

1/2 cup chopped onion
1 (15-ounce) can diced tomatoes, undrained
2 cups purchased coleslaw mix
2 cups reduced-sodium tomato juice
2 tablespoons all-purpose flour
1 teaspoon prepared yellow mustard
2 tablespoons Splenda Granular
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
1/4 cup reduced-fat, Parmesan-style grated topping

In a medium saucepan sprayed with butter-flavored cooking spray, saute onion for 5 minutes. Add undrained tomatoes and coleslaw mix. Mix well to combine. In a covered jar, combine tomato juice and flour. Shake well to blend. Stir tomato juice mixture into cabbage mixture. Add mustard, Splenda, parsley flakes and black pepper. Mix well to combine. Bring mixture to a boil. Lower heat, cover, and simmer for 15 minutes or until cabbage is tender, stirring often. When serving, top each bowl with 1 tablespoon Parmesan cheese.

Note: 1 1/2 cups shredded cabbage and 1/2 cup shredded carrots may be used in place of purchased coleslaw mix.

Serves 4

----

Chicken Pea Soup

1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
1 cup fat-free milk
1 teaspoon dried onion flakes
1/8 teaspoon black pepper
1 cup frozen peas, thawed
1 (5-ounce) can 97 percent fat free breast of chicken, packed in water, drained and flaked

In a medium saucepan, combine chicken soup, milk, onion flakes, black pepper and peas. Stir in chicken. Cook over medium heat for 5 minutes or until mixture is heated through, stirring occasionally.

Note: Thaw peas by placing in a colander and rinsing under hot water for one minute.

Serves 2

Enjoy!


B-man

[b-man]

Corned Beef and Barley Soup

Ingredients:

3 lbs corned beef briskets, cubed
4 tablespoons olive oil
2 quarts beef broth
salt & freshly ground black pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bunch parsley, chopped
2 medium onions, chopped
2 celery ribs, chopped
2 carrots, chopped
8 ounces pearl barley
2 (14 1/2 ounce) cans diced tomatoes

Makes 4-6 servings
1 hour 25 minutes total (approx.) ... 20 mins prep

Heat oil in a large pot, add corned beef and brown thoroughly.

Add remaining ingredients except tomatoes, bring to a boil, reduce heat and simmer 1/2 hour.

Add tomatoes and simmer 1/2 hour.

That's it...it's ready to serve.

B-man

[Aline]

Cream of Tomato Soup

2 tbsp. butter
1 med. onion, chopped
1 small carrot, peeled and finely diced
2 tbsp. flour
2 lb. fresh tomatoes, peeled, seeded, and chopped, or 1 (28 oz.) can crushed tomatoes,
juices reserved
2 c. reduced-sodium canned chicken broth
1 tbsp. tomato paste
1 tbsp. fresh basil or 1/2 tsp. dried basil
2 tsp. fresh thyme or 1/2 tsp. dried thyme leaves
1 bay leaf
1 c. light cream or milk
Salt and pepper


In a large non-reactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color.

Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.

In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve. YIELD: 4 – 6 servings

[skyEyz_7]

Creamy Vidalia Onion Chowder
4 slices bacon

2 T. olive oil

2 lbs. (about 4 medium) Vidalia or other sweet onions

1 package (20 ounces) refrigerated mashed potatoes (2 1/2 to 3 cups mashed potatoes)

1 T. bottled minced garlic

2 cans (14 1/2 ounces each) fat-free chicken broth

2 C. frozen yellow corn kernels

2 bay leaves

1/4 t. dried thyme

1/8 t. ground black pepper, or more, to taste

1/2 C. sour cream

Place the bacon on a microwave-safe plate and microwave until crisp. Blot with a paper towel to remove any excess grease. Set aside.
Heat the oil on medium in a large Dutch oven or soup pot. Meanwhile, peel the onions one at a time and coarsely chop, adding the onions to the pot as you chop. When all of the onions have been added, raise the heat to medium-high. Cook, stirring frequently, until the onions are tender, about 6 minutes.
Meanwhile, microwave the mashed potatoes according to the package directions, until just warm, about 3 minutes. Remove from the microwave and set aside.
Add the garlic to the soup pot, and stir and cook 1 minute. Add the chicken broth and stir well, scraping the pot bottom to remove any brown bits. Add the mashed potatoes, corn, bay leaf, thyme and black pepper.
Cover the pot, raise the heat to high, and bring the soup back to a boil. Meanwhile, coarsely chop the bacon and set aside. When the soup boils, remove the pot from the heat and turn off the stove. Remove the bay leaves, and stir in the sour cream until it is well-combined. Serve at once in soup bowls, sprinkling the bacon on top at the table.

[skyEyz_7]

Creamy Asparagus Soup
2 pounds fresh asparagus

4 tablespoons butter

1 medium yellow or white onion, chopped

1 large or two small leeks, the white part and some of the light green, thoroughly washed and chopped

1 1/2 cups russet potatoes, peeled and diced

A handful of fresh parsley leaves

5 cups chicken or vegetable broth (canned or homemade)

Salt and freshly ground pepper to taste

1 or more cups heavy cream, light cream or milk

Wash and trim the asparagus, and cut into 1-inch pieces, reserving the tips. Cook the tips in a small amount of boiling water until barely tender, then drain, rinse them in cold water and set them aside for the garnish.
In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley and broth and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 10 or 15 minutes.
Remove from the heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in enough cream to make a consistency you like, and heat just until steaming. Add salt and pepper to taste. Transfer to a warmed tureen or ladle into bowls and garnish with the asparagus tips.

[skyEyz_7]

Black Bean Soup with Chipotles

2 tablespoons canola oil
2 cups chopped red onion
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
2 cloves garlic, minced (1 teaspoon)
3 tablespoons fresh oregano, minced
1 tablespoon ground cumin
3 chopped canned chipotle chilies
1/8 cup adobo sauce from canned chipotle peppers
12 cups water
1 bay leaf
2 cups dried black beans, rinsed
1 tablespoon unsweetened cocoa powder
1/2 cup minced fresh cilantro
4 scallions, thinly sliced
Coarse salt and freshly ground balck pepper

Heat the olive oil in a large pot over medium-high heat. Add the red onion, peppers and garlic; sauté until the onion is translucent. Reduce the heat to medium-low and add the oregano, cumin, chipotle chilies and adobo sauce; sauté for 1 minute. Add the cold water, bay leaf and beans. Bring the soup to a boil, then lower to a simmer and cook uncovered for 1 hour, until the beans are tender. Stir in the cocoa powder, cilantro, scallions and salt; continue to simmer for 5 minutes. Taste and adjust for seasoning with salt and pepper.

[skyEyz_7]

2 medium to large soft-shell crabs (save claws for garnish if desired)
5 tablespoons unsalted butter
1/2 small onion, chopped (about 1/2 cup)
2 stalks celery, chopped (about 1/2 cup)
3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon saffron
1/2 cup white wine
3 cups heavy cream
2 large egg yolks
1/4 lb. lump crabmeat
1 small bunch watercress, stems removed at base, cleaned and spun dry


If your fishmonger will clean the crabs for you, go for it. Otherwise, clean the crab by pulling back the top shell from the point to the center of the crab and removing the gills (the brownish fibrous layer that rests on top of the inner shell). If the top shell has an air sack in the point, gently break it with a finger. Pull off the eyes and mouth. Turn crab over and pull off the apron and intestinal vein, which is in the center of the crab bottom. Set aside.

Melt 3 tablespoons butter in a medium, heavy pot over medium-high heat, but do not brown it. Add the onion, celery, and garlic and cook until the onion is translucent, about 3 minutes. Do not brown. Add the saffron and cook for 2 minutes. Add the crabs and cook for 3 minutes, or until the crabs become red all over. Add wine and cook for 1 minute. Add cream. Bring to a boil, then simmer for 3 1/2 minutes.

Puree the mixture in a blender or food processor until smooth, about 4 minutes. Strain through a fine sieve back into the pot, pushing on solids. In a large bowl whisk together egg yolks. Gradually whisk the soup, a cup at a time, into yolks until incorporated. Strain soup through a fine sieve back into the pot and adjust seasoning. Keep soup warm.

In a small skillet melt remaining 2 tablespoons butter. Add crabmeat and heat through. Divide the crabmeat among 4 bowls and top with a sprig of watercress. Ladle soup over the top.