Recipe : Soup And Stew

DUTCH STYLE SOUP

2009-07-30T03:14:00.000-07:00

1 (1 7/8 oz.) can chicken noodle dry soup mix
3 c. boiling water
1/2 c. whole corn

In saucepan, stir soup into water; add corn. Partially cover; simmer 7 minutes, stirring now and then. Makes 3 to 4 servings.

DRUNKEN BEAN SOUP

2009-07-29T03:14:00.000-07:00

1 (16 oz.) pkg. dried pinto beans (2
1/2 c.)
3 c. water
1 slice bacon, cut into 1 inch pieces
2 tsp. sugar
2 tsp. salt
2 (12 oz.) cans beer
1 c. roast beef, shredded
2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder
1 (10 oz.) can tomatoes and green
chiles, drained

Sort and wash beans; place in Dutch oven. Cover with water 2 inches above beans. Cover and let soak 8 hours. Drain beans and return to Dutch oven. Add 3 cups water to beans, bring to a boil. Add bacon, sugar and salt; cover, reduce heat and simmer 30 minutes. Stir in beer, beef, chili powder, cumin and garlic powder. Cover and simmer 1 hour, stirring occasionally. Stir in tomatoes and green chiles. Cover and simmer an additional 30 minutes.

CREAM OF POTATO SOUP

2009-07-28T03:14:00.001-07:00

6 c. potatoes, diced
1 c. carrots, diced
1 c. onions, chopped
1 c. celery, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1/4 stick margarine

Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes.

MINESTRONE

2009-07-20T18:12:00.000-07:00

1 (6 oz.) can tomato paste

1/2 c. onion, chopped

1/2 c. celery, chopped

1 clove garlic, finely chopped

2 tbsp. vegetable oil

1 (16 oz.) can whole tomatoes,

undrained

2 c. water

1 c. green cabbage, shredded

2 med. carrots, pared & sliced

3/4 tsp. basil

1 bay leaf

1/4 tsp. oregano/salt

1/8 tsp. pepper

1/2 c. ditalini

1 (16 oz.) can cannelini beans,

undrained

Saute onion, celery and garlic in oil in large saucepan for 3 minutes or until onion softens. Stir in tomatoes. Break up chunks with spoon. Add water, paste, cabbage, carrot, basil, bay leaf, oregano, salt and pepper. Bring to a boil. Cover. Lower heat and simmer for 25 minutes. Add macaroni. Simmer, covered, for 20 minutes. Stir in beans with liquid. Cook, covered, for 10 minutes or until vegetables and macaroni are tender. Discard bay leaf. Soup is thick.

BEANS AND SAUERKRAUT SOUP

2009-07-19T19:12:00.000-07:00

1 lb. cranberry beans
1 lg. can sauerkraut
1 med. onion
1 clove garlic
1 tbsp. oil
1 heaping tbsp. flour
Salt to taste

Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.

CARAT SOUP

2009-07-18T19:12:00.000-07:00

1 tbsp. butter

1 sm. onion, coarsely chopped (1/4 c.)

1/2 lb. carrots, pared and sliced

3/4 lb. potatoes, pared and sliced

3 c. degreased clear chicken broth

1 c. half and half

Salt and pepper to taste

Minced, plain or garlic chives

In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. Simmer, covered, until vegetables are soft, about 30 minutes. Cool enough to use in electric blender, whirl (in two batches) until smooth. Return to saucepan; stir in the half and half, salt and pepper. Reheat. Sprinkle each serving generously with the chives. Makes 5 cups. Beautifully smooth, delicate in flavor and a lovely color. As good as gold!

TONY'S MINESTRONE

2009-07-17T17:12:00.000-07:00

1 tbsp. olive oil
1/2 c. bacon, chopped
1 clove garlic, chopped
1/2 c. onion, chopped
1/2 c. tomato, chopped
1 tsp. parsley, chopped
1 tsp. sage, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. rosemary, chopped
1 tbsp. tomato paste
3 stalks celery, chopped
2 carrots, sliced
4 to 5 fresh basil leaves, chopped
2 potatoes, diced
1 can red kidney beans
1/4 sm. cabbage, shredded
2 zucchini, diced
1 c. shelled peas or frozen
1/2 c. mushrooms, sliced
1 1/2 qts. College Inn chicken stock
4 tbsp. Romano cheese
1 tbsp. hot sauce
1 c. macaroni or any hard pasta
1 c. red wine

Place olive oil in a large soup pot. Add bacon, garlic, onion, parsley, sage, salt and pepper and brown a little. Add tomato paste, diluted in 1 cup red wine. Cook 5 minutes. Add all vegetables and 1 1/2 quarts of the stock and cook slowly 45 minutes. Add pasta and cook 10 minutes longer. Sprinkle soup with Romano cheese. Serves about 5 or 7.

TOMATO SOUP WITH MOZZARELLA

2009-07-16T19:12:00.001-07:00

1/4 c. olive oil

2 med. onions, chopped

5 to 6 med. tomatoes, peeled

1 sm. clove garlic, minced

1 med. beet, peeled & sliced

1/2 tsp. salt

1/2 tsp. pepper

2 tbsp. lemon juice

3 to 4 drops Tabasco sauce

1 tbsp. white vinegar

1/4 lb. Mozzarella cheese

1/4 tsp. basil

Heat olive oil and onions in medium saucepan. Quarter tomatoes and add to saucepan along with garlic and beet. Season with salt, pepper and basil. Reduce heat to low and cook 45 minutes. Discard beets and transfer to food processor, puree until smooth. Before serving, season with lemon juice, Tabasco sauce and vinegar, then add 1/2 inch cubes of Mozzarella cheese.

BEEF BARLEY CHEESE SOUP

2009-07-16T19:12:00.000-07:00

1/2 lb. ground beef

2 1/2 c. cold water

1 can Italian style stewed tomatoes,

cut up

2 lg. sliced carrots

1/2 c. sliced mushrooms

1/2 c. quick barley, uncooked

1 tsp. dried oregano

Salt and pepper

1/2 lb. Velveeta cheese, cubed

Brown meat in saucepan; drain. Transfer to large pot and add water, tomatoes, carrots, mushrooms, barley and oregano. Bring to boil; reduce heat. Cover; simmer 10 minutes or until barley and carrots are tender. Season to taste. Stir in cheese until melted.

MOM'S FRENCH ONION SOUP

2009-07-15T13:12:00.000-07:00

4 lg. onions, thinly sliced

4 tbsp. butter or margarine

4 (10 1/2 oz.) cans beef broth

1/2 c. dry sherry

2 tsp. Worcestershire sauce

Dash pepper

6 slices French bread

1/2 inch thick and toasted

3/4 c. grated Parmesan cheese

6 slices Swiss or Gruyere cheese

Preheat oven to 375 degrees. In large saucepan, saute onions in butter or margarine until translucent about 20 minutes. Add beef broth, sherry, Worcestershire sauce and pepper. Pour into 6 oven proof bowls. In each bowl layer the following: First French bread slice, Second Parmesan cheese (1/6), Third Swiss cheese slice Bake at 15 to 20 minutes, cheese should be slightly brown and bubbling.

HAMBURGER NOODLE SOUP

2009-07-14T14:12:00.000-07:00

1 lb. ground beef

1 onion

1 carrot

2 stalks celery

1 tsp. time

1 tbsp. parsley

1 oz. tomato puree

1 lb. can tomatoes

Noodles as wanted

Nutmeg

Combine meat and next five ingredients. Cook 25 to 30 minutes. Add tomato puree and tomatoes. Cook 10 minutes. Add noodles. Cook until soft. Sprinkle nutmeg on each serving. Homemade noodles are best.

BASQUE FISH SOUP

2009-07-13T00:46:00.001-07:00

1 lg. onion, chopped (1 c.)
1/2 c. chopped celery with leaves
1 lg. clove garlic, crushed
2 tbsp. butter or margarine
2 cans (16 oz. each) tomatoes cut up
1/2 c. dry white wine
1/2 c. minced parsley
1 tsp. salt
1/4 tsp. each pepper and thyme
1 pkg. (lb.) frozen fish fillets, thawed or part and cut 1 inch
chunks.

In large saucepan saute' onion,
celery, and garlic in butter until
tender.
Stir in tomatoes, wine, parsley,
salt, pepper and thyme. Cover and
simmer
30 minutes. At this point,
refrigerate or freeze, if desired.
Or add fish
and simmer 7 to 10 minutes or until
fish is opaque and flakes easily
with
fork. Makes 4 to 6 servings or 1
package frozen raw shrimp (12
ounces)
may be used instead of fish.

BUSY DAY POTATO SOUP

2009-07-13T00:46:00.000-07:00

4 potatoes
1 qt. milk (4 c.)
1/2 to 1 diced onion
4 tbsp. margarine
1 tsp. salt
1 tbsp. (heaping) flour
Dash of pepper

Cut potatoes into small pieces and cook in salted water, with the onion. In a heavy pan melt the margarine over low heat. Stir in flour and cook until bubbly. Slowly add half of the milk. Add hot, cooked potatoes and onion mixture. Use an "old-timers" potato masher to break up potatoes a little bit. Add the rest of the milk and the salt and pepper. Cook over medium heat until hot. If it is not thick enough, shake 1 tablespoon of flour with 1/2 cup cold milk and add to the soup, stir frequently, garnish with a sprinkle of dried parsley. MMMM - Good! Serves 4. The guys love it! Serve with crackers and butter.

CREAM OF ALMOND SOUP

2009-07-12T20:38:00.000-07:00

2/3 c. blanched almonds
2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth
2 c. half & half
Salt to taste
Pepper to taste
1/4 c. heavy cream

Chop or crush almonds finely. Combine with heavy cream in a small bowl. Heat butter in a medium-size saucepan . Add flour and cook slowly, stirring for 2 minutes. Gradually add chicken broth, stirring and cooking slowly, until thickened and smooth. Add half and half, salt and pepper and heat through. Mix in almonds and heavy cream just before serving. Serves 4.

BROCCOLI CHEESE SOUP

2009-07-12T00:46:00.000-07:00

2 tsp. oleo or oil
2 tbsp. onion
1 1/2 c. water
1 chicken bouillon cube
1/2 c. potatoes
1/8 tsp. salt
1 1/2 c. broccoli, cook 4 minutes
Dash of garlic
1 1/2 c. milk
1/4 lb. cut up Velveeta

Saute chopped onion in oleo or oil. Add water and bouillon. Heat to boiling, stirring until dissolved. Add potatoes and salt, cook until potatoes are soft, then mash them in pan. Add cooked broccoli, garlic and milk. Heat. Add cheese, stirring until melted. You may add pepper to taste.

ACORN SQUASH & APPLE SOUP

2009-07-11T20:38:00.000-07:00

2 med. acorn squash, seeded & halved
3 c. degreased chicken stock or canned
2 tart green apples (2 c. cored, seeded & chopped)
1/2 c. chopped onion
1 c. unsweetened apple juice
2 tsp. fresh ginger root, peeled & grated
1/2 tsp. salt (omit if using canned stock)
1 tbsp. fresh lemon juice

White pepper to taste
Yogurt or sour cream & chives (garnish)

Cook squash, remove pulp. Combine 1/2 cup stock, apples and onion in heavy medium saucepan. Cover and cook over low heat for 10 minutes. Add squash pulp, remaining stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree soup in batches in blender or processor. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt or sour cream and chives.

MINESTRONE SOUP

2009-07-10T20:38:00.000-07:00

1 lb. ground chuck
1 tsp. minced garlic
1 tsp. oregano
4 carrots
1 stalk celery
1/2 sm. onion, diced (optional)
1 lg. can tomatoes
1 can beef broth
1 can chicken broth
2 cans water
1 bay leaf
1 can kidney beans
1 pkg. frozen beans
1 pkg. frozen peas
Broken up spaghetti

Brown ground chuck and add next 10 ingredients, cover and simmer for 2 hours. Add kidney beans, frozen beans, peas and simmer 45 minutes. Add broken spaghetti for the last 20 minutes.

CLAM CHOWDER

2009-07-09T20:38:00.000-07:00

2 slices bacon
1 med. onion, chopped
2 med. potatoes, peeled and cubed
1 1/2 tsp. salt
1 tsp. pepper
1 1/2 c. water
2 (10 oz.) cans clams
2 tbsp. butter
2 c. milk

Chop bacon; fry until almost crisp. Add onion; saute'. Add potatoes, salt, pepper and water. Cook for 10 minutes over medium heat. Drain clams, reserving liquid; chop clams. Add clams, clam liquid butter and milk to potato mixture. Heat to serve temperature, but do not boil.
Yield: 4 servings.

ASPARAGUS CHEESE SOUP

2009-07-08T20:38:00.000-07:00

1/4 c. butter
1/4 c. flour
1 tbsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
6 c. milk
2 (10 oz.) pkgs. frozen asparagus,
cooked, chopped, with cooking
water reserved.
3 c. shredded Cheddar cheese

Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.

TIN CUP CREAMY CHEESE SOUP

2009-07-06T20:38:00.000-07:00

2 c. thinly sliced onions
1/2 c. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. white pepper
1 1/2 tsp. Beau Monde
2 c. milk
6 slices Swiss cheese
6 slices French bread
2 c. soup stock, or French Onion soup
Grated Monterey Jack cheese

Saute onions in butter until transparent. Blend in flour and seasonings. Stir until bubbly; remove from heat. Gradually stir in milk and soup stock. Bring to boil stirring constantly. When ready to serve, sprinkle grated cheese over bowl; put in slice of bread and cover with Swiss cheese. Broil one minute until cheese melts. This recipe comes from the general store and cafe atop of Tin Cup Pass, Colorado.

STRAWBERRY AND PEACH SOUP

2009-07-05T20:38:00.000-07:00

4 c. sliced strawberries
1/2 c. sugar
Pinch of salt
2 tbsp. lemon juice
1/2 c. yogurt plain
1/2 c. heavy cream
1 1/2 c. weak tea or water
1/2 c. white wine

Puree' strawberries until smooth. Add remaining ingredients and chill. Garnish with whole berries. Wonderful and cool on a summers day.

SPINACH EGG DROP SOUP

2009-07-04T20:38:00.000-07:00

6 c. vegetable or chicken broth
1 pkg. (10 oz.) frozen chopped spinach
2 lg. eggs
2 tbsp. grated Parmesan cheese
1/3 tsp. ground nutmeg

Put broth and frozen spinach in a 4 quart pot. Bring to a simmer, breaking up spinach, until completely thawed. In a small bowl beat eggs, cheese and nutmeg with fork until well blended. Bring soup to a rapid boil. Slowly stir in egg mixture. Cook 1 to 2 minutes until eggs look like little shreds and are fully cooked. Makes 4 servings.

VICHYSSOISE

2009-07-03T20:38:00.000-07:00

1 lg. onion, sliced very thin
4 med. potatoes, sliced very thin
1 stalk of celery, chopped
2 tsp. margarine or butter
2 c. of chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry parsley or 1/4 c. of fresh
1/4 tsp. marjoram
1/4 tsp. thyme
1 c. of half and half

Simmer until potatoes are soft and blended. Stir in: 1 cup of white sauce and simmer another 10 minutes. Stirring constantly. Serve hot or cold.

PEANUT SOUP

2009-07-02T20:38:00.000-07:00

1 med. onion, chopped
1 lg. clove onion, minced
1 tbsp. margarine
1 (16 oz.) can tomatoes (broken)
2 c. water
1 1/2 c. peanut butter
1 (13 oz.) can evaporated milk
1/2 tsp. each salt and pepper
Dash cayenne or hot pepper sauce
1 tbsp. minced parsley

In 3 quart saucepan over medium heat, saute onion, garlic in margarine until tender. Stir in tomatoes, water, peanut butter. Bring to boil, reduce heat. Cover and simmer for 5 minutes. Stir in milk, salt and pepper. Cook stirring occasionally about 10 minutes until soup thickens. If thinner soup desired, add milk. Serves 4. (Good with spinach salad and rye bread).

NEW YEAR'S DAY GOOD LUCK SOUP

2009-07-01T20:38:00.000-07:00

2 c. of bean mixture (13 bean mix, 1 pkg.)
Ham, or hocks or bacon
1 lg. onion
1 lg. can tomatoes
1 clove garlic
Juice of 1 lemon
Salt and pepper to taste

Wash beans, cover with water. Soak overnight. Put beans in 2 quarts of water. Add ham hocks, bacon or ham. Cut large onion in lengths. Let simmer 2 1/2 to 3 hours. Add tomatoes, garlic clove, juice of lemon. Salt and pepper to taste. Simmer. Makes (6) large bowls. Delicious!

LENTIL SOUP

2009-06-30T20:38:00.000-07:00

Prepare in crock pot 3 lg. cans no fat chicken broth

No fat chicken broth
1 c. lentils
1 lg. onion, chopped
1 med. can no salt V8 juice.
Oil canola or margarine
6 to 8 cocktail beef franks
Pieces of celery and carrots, optional
Garlic powder
2 bay leaves
3 cloves, sage
coarse ground pepper
6 allspice, whole
Salt substitute
Celery seed

Wash and drain lentils. Simmer on low with chicken broth and spice bag (cheese cloth) for several hours. Lightly brown onion and celery in canola oil. Add carrots to pot and simmer another hour, remove spice bag. Add V8 juice and small hot dogs. Simmer another 1/2 hour. Serve with garlic, Parmesan flat bread or corn bread and salad.

MINESTRONE

2009-06-01T20:38:00.000-07:00

1 lb. shin beef with bone
5 qt. water, cold
3 tbsp. salt
1 c. dried red kidney beans
2 tbsp. olive oil
2 cloves, garlic
1 minced med. onion
1/2 c. snipped parsley
1/2 lb. lean ground beef
1/4 tsp. pepper
1 c. diced celery
2 c. finely shredded cabbage
1 1/2 c. diced carrots
1 #2 1/2 can tomatoes
1 1/2 c. broken spagetti
1 c. thinly sliced zucchini

Day before: In large kettle, place shin beef with bone, salt, beans. Bring to a boil; skim. Cover, simmer 3 hours. In oil, saute garlic, onion parsley, ground beef and pepper until onion is tender; discard garlic. Remove bone from soup; cut off meat. Add meat to soup, along with onion mixture, celery, cabbage, carrots, tomatoes. Simmer covered 20 minutes or until vegetables are tender. Refrigerate. About 30 minutes before serving: skim fat from soup. Bring soup to a boil, add spaghetti, zucchini. Cook covered about 10 minutes. Add salt and pepper to taste. Top soup with cheese. Serves 8. Croddy

LENTIL SOUP

2008-02-12T19:06:00.001-08:00

3 tbsp. olive oil
2 c. chopped onion
1 c. sliced celery
1/2 c. quarter carrots, thinly sliced
6 c. water
1 c. dry lentils
1 can (6 oz. 2/3 c.) tomato paste)
1/2 c. dry red wine
1/4 c. minced parsley
3 sm. vegetable. Bouillon cubes
1 tsp. salt, optional
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
Shredded or grated Parmesan cheese,
optional

In large dutch oven or heavy saucepan, heat oil. Saute onion, celery and carrots until tender. Stir in water, lentils, tomato paste, wine, parsley, bouillon cubes, salt, Worcestershire sauce and pepper. Bring to boil; reduce heat and simmer, uncovered, 45 to 50 minutes or until lentils are tender. Serve sprinkled with Parmesan cheese if desired. Makes 6 (1 1/4) cup servings. Heartsafe recipe, 257 calories per serving.

ITALIAN SAUSAGE SOUP

2008-02-12T19:04:00.001-08:00

1 1/2 lb. mild Italian sausage cut in
1/2 inch lengths
2 cloves minced garlic
28 oz. can Italian style pear tomatoes
3 cans (14 oz. each) regular strength
beef broth
1 1/2 c. dry red wine
1/2 tsp. crumbled basil leaves
3 tbsp. chopped parsley
1 med. green pepper
2 med. zucchini sliced 1/4 inch thick
3 c. uncooked bowtie noodles
Parmesan cheese to taste
pepper to taste
1 lg. onion (diced)

In 5 quart or larger dutch oven cook sausage over medium heat until lightly browned. Drain fat. Add garlic and onion, cook until limp. Stir in tomatoes including liquid. Add broth, wine and basil. Simmer uncovered for 30 minutes. Cook and chill remove fat. Return to fire and add rest of ingredients (parsley, pepper, to taste, zucchini and noodles). Simmer covered about 25 minutes. Serve with Parmesan cheese on top.

HEARTY TURNIP ONION SOUP

2008-02-12T19:02:00.001-08:00

4 med. white turnips, grated
8 tbsp. butter
8 med. onions, sliced
8 tbsp. flour
6 to 8 c. beef stock
2 c. water, optional
Salt
Freshly ground pepper
8 slices French bread, toasted
1 c. grated Parmesan cheese

Place grated turnips in a pot covered with water. Bring to boil 1 to 3 minutes. Drain. Dry turnips with paper towel. Melt 4 tablespoons butter in large heavy pan. Add onions and cook over medium heat until rich brown. Add turnips and continue cooking until turnips light brown and onions carmelized to nutty color. Stir in flour, tablespoon at a time. Taste beef stock; if strong or salty use less and dilute with water. Add beef stock and water and stir until boils. Then simmer 30 minutes. Salt and pepper if desired. Sprinkle toasted bread with Parmesan cheese and broil to slightly brown. Ladle soup into bowls over toasted bread or top with bread. Can be made ahead and best to do so the house doesn't smell. Freezes well also.

GAZPACHO

2008-02-12T18:59:00.000-08:00

1 clove garlic
3 lbs. tomatoes, very ripe
2 med. cucumbers, peeled and chopped
1/2 c. minced green pepper
1/2 c. minced onion
2 c. tomato juice
1/3 c. olive oil
Dash of Tabasco
3 tbsp. vinegar
Salt and pepper

Rub a large bowl with a cut garlic clove. Peel tomatoes, remove cores and chop into small pieces. Prepare cucumbers, pepper and onion. Add to tomato juice, then add oil, vinegar, plenty of salt and pepper. Let all ingredients rest in bowl and chill for several hours.

CLAM CHOWDER

2008-02-12T18:57:00.000-08:00

1 c. onion, finely chopped
1 c. celery, finely diced
2 c. potatoes, finely diced
2 cans (6 1/2 oz. each) chopped
clams, undrained
3/4 c. butter or margarine
3/4 c. flour
1 qt. half and half
1 1/2 tsp. salt
1/4 tsp. pepper

(Note: When in a hurry I have used a package of frozen O'Brien potatoes in place of vegetables.) Combine vegetables in small saucepan. Drain clams; pour juice over vegetables; add enough water to barely cover. Cook uncovered until tender about 15 minutes. In meantime, melt butter in large, heavy saucepan. Stir in flour until blended and bubbly. Remove from heat; stir in cream until smooth and blended. Return to heat; cook and stir with wire whip until thick and smooth. Add undrained vegetables and clams; heat through. Season with salt and pepper.

CHEESE CLAM CHOWDER

2008-02-12T18:56:00.001-08:00

1 pkg. Ore Ida potatoes O'Brian (1 lb.
8 oz.)
3 cans chicken broth (Campbells
undiluted or fresh, fresh is best)
3 tbsp. cornstarch (5 tbsp. for
thicker)
1 qt. half and half
1 tsp. salt
2 c. cubed Velveeta cheese
6 tbsp. parsley
4 tbsp. salted butter
Bacon bits if desired
2 cans (10 oz.) baby whole clams
(reserve broth)
1/2 tsp. sugar
1 tsp. thyme
1 tbsp. Worcestershire sauce
1 c. chopped celery

Boil potatoes 10 minutes in chicken broth. Add cornstarch which should be thinned with a little half and half. Rinse clams and be sure they are free from grit. Reserve broth to add with all the rest of ingredients. Bring to a boil. (DO NOT BOIL) add bacon bits if desired.

CARROT ORANGE SOUP 2

2008-02-12T18:53:00.000-08:00

1 lb. carrots
3 or 4 c. chicken stock
1 bay leaf
1 orange (juice and zest)
Sour cream
Chopped chives

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until tender. Meanwhile remove orange skin, zest (not white part) and cut in small pieces. Juice orange. Set aside, when carrots tender, remove bay leaf. In blender or food processor puree carrots, orange juice and zest. Add chicken stock to carrot and orange mixture. Heat. Serve hot with dollop of sour cream and sprinkled with chopped chives.

CARROT ORANGE SOUP

2008-02-12T18:51:00.000-08:00

GOLDEN CHEESE SOUP

2008-02-11T23:10:00.000-08:00

1/3 c. carrots, grated
1/3 c. celery, chopped
2 tbsp. onion, chopped
3 tbsp. butter
1/4 c. flour
2 c. milk
1 (14 oz.) can chicken broth
1 1/4 c. cheese, shredded

Cook carrots, celery and onion until tender in 1 cup boiling salted water. Do not drain. Melt butter in double boiler; blend in flour. Add milk, cook stirring constantly until thick. Add broth, cheese and vegetables with liquid. Stir over low heat until cheese melts.

CREAM OF BROCCOLI SOUP

2008-02-11T23:09:00.000-08:00

1 1/2 lbs. broccoli, cut up
3/4 c. celery, chopped
1/2 c. onion, chopped
2 c. water
2 tbsp. butter
2 tbsp. flour
2 1/2 c. water
1 chicken bouillon
3/4 tsp. salt
1/8 tsp. pepper
Dash of nutmeg
1/2 c. whipping cream

Cook broccoli, celery and onion in 2 cups water until tender, about 10 minutes. Do not drain. Put in blender or food processor until good consistency. Set aside. Melt butter in saucepan. Stir in flour. Stir until mixture is bubbly. Add broccoli mixture and bouillon, salt, pepper and nutmeg. Heat to a boil. Add cream.

ONION SOUP

2008-02-11T23:07:00.002-08:00

4 lg. onions
1 tbsp. butter
1 tbsp. oil
1 tbsp. sugar
2 tbsp. flour
6 c. beef broth (2 cans Campbell's
beef bouillon; make remainder with
beef
bouillon pkg.
1/4 c. white wine
Salt & pepper to taste
Mozzarella cheese
French bread or croutons

Cook onions and butter or oil over low heat until brown, 15 minutes. Then increase heat and add sugar and flour. Place in crockpot with the beef broth and cook or simmer several hours. Add wine 1 hour before serving. Place croutons in each bowl. Add soup and top with Mozzarella cheese. Place under broiler until cheese melts.

KINGS ARMS TAVERN CREAM OF PEANUT SOUP

2008-02-11T23:07:00.001-08:00

1 med. onion, chopped
2 ribs celery, chopped
1/4 c. butter
3 tbsp. flour
2 qts. chicken stock or broth
2 c. smooth peanut butter
1 3/4 c. light cream
Peanuts, chopped

Saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken broth, stirring constantly, bringing to a boil. Remove from heat and put into blender and blend until smooth. Then add peanut butter and cream. Stir thoroughly. Return to low heat, do not boil.

LIMA BEAN SOUP

2008-02-11T23:06:00.000-08:00

1 carrot, sliced
1 lg. onion, chopped
1 tbsp. vegetable oil
1 (14 1/2 oz.) can stewed tomatoes
2 c. bean cooking liquid
2 c. cabbage, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked lima beans
1/4 c. parsley, chopped

Saute carrot and onion in oil in medium sized saucepan to tender crisp. Add tomatoes, beans, cooking liquid, cabbage, salt and pepper. Bring to boil. Cover, simmer for 10 minutes. Add lima beans and parsley. Heat. Makes 4 servings.

CREAM OF BROCCOLI SOUP

2008-02-11T23:05:00.000-08:00

1 (10 oz.) frozen chopped broccoli
1 tbsp. onion, finely chopped
1/4 c. flour
3 c. vegetable cooking liquid with
milk
1 tbsp. butter
1 1/2 tsp. salt

Cook broccoli according to package directions, add onion. Drain; save liquid. Mix flour with part of milk mixture until smooth. Add remaining liquid to broccoli. Stir in flour mixture, butter and seasonings. Cook over moderate heat, stirring occasionally, until soup thickens and flavors are blended. Serves 6.

POTATO SOUP

2008-02-11T23:02:00.000-08:00

1 med. potato per person
1 sm. onion, diced
3 stalks celery, diced or sliced
Bacon, crumbled
Parsley
1/4 stick margarine
1 to 2 qts. milk

Cook potatoes, onion, celery in slightly salted water until just tender. Drain. Add milk to cover and a little more for broth. Add margarine, parsley to taste, bacon and salt and pepper to taste. Heat until warm thru and thru. Great served with grilled cheese sandwiches.

MARTIN STEW

2008-02-11T23:01:00.001-08:00

1 1/2 qts. water
2 1/2 c. macaroni
1 1/2 lbs. ground beef
1 onion, chopped
1 qt. tomato juice
Salt & pepper to taste
2 c. frozen peas

Bring 1 1/2 quart water to boil in large kettle. Add macaroni. Brown ground beef and onion. When redness is gone, add meat to macaroni. Add tomato juice and salt and pepper to taste. Simmer 1/2 hour. Just before serving add 2 cups frozen peas. Cook a few minutes and serve. Serves 6 to 8.

POTATO SOUP (WITH DRY RIVELS)

2008-02-11T22:59:00.002-08:00

4 med. sized potatoes
1 1/2 qts. water
2 tbsp. butter or margarine
Salt
1/2 c. flour
1 egg
1/4 c. milk
1/2 c. cream

Cook diced potatoes in salt water until soft. Add margarine. To make rivels, rub egg and flour together, then add milk. These are best made by cutting through mixture with 2 forks. Drop rivels into boiling potatoes, stirring to prevent packing together. Cook 5 minutes with kettle covered. Add 1/2 cup cream. Garnish with pieces of crisp bacon. Makes about 4 servings.

CHEDDAR - POTATO BROCCOLI SOUP

2008-02-11T22:59:00.001-08:00

1 tbsp. butter
1 c. onion, chopped
1 1/2 lbs. potatoes, chopped into 3/4
inch cubes
2 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen broccoli,
thawed & cut
1 (6 oz.) pkg. shredded Cheddar cheese

In a 3 quart saucepan, melt butter. Add potatoes, water, bouillon cubes. Cover and bring to a boil, reduce heat to medium. Cook just until potatoes are tender. Remove one cup of potato cubes with a slotted spoon; set aside. Pour contents of saucepan into electric blender; blend until smooth then return to saucepan. Mix in reserved potatoes and broccoli. Heat on medium-low. Gradually add cheese, stirring until cheese melts.

AMBROSIA DELUXE

2008-02-11T22:57:00.000-08:00

1 (11 oz.) can mandarin oranges,
drained
1 (20 oz.) can pineapple chunks,
drained
1/3 c. shredded coconut
1/2 c. miniature marshmallows
1/2 c. plain low-fat yogurt

Mix ingredients well. Refrigerate for several hours before serving. Garnish with mint leaves or Maraschino cherries. Makes 6 portions, 1/2 cup.

CREAMED ONIONS

2008-02-11T22:56:00.000-08:00

3 pts. pearl onions, peeled
3 tbsp. butter or margarine
3 tbsp. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. freshly grated nutmeg (or
ground)
1/4 c. chopped fresh parsley (or
dried)

Bring 4 quarts salted water to boil in large saucepan. Add onions and cook until tender, 7 to 10 minutes, drain. Melt butter in large saucepan over low heat. Add flour and cook 2 minutes. Increase heat, gradually whisk in milk. Bring to boil, reduce heat and simmer until thickened, 5 minutes. Season with salt, pepper and nutmeg. (Can be made ahead. Cover and refrigerate sauce and onions separately up to 24 hours. Reheat sauce over low heat. Stir in onions and parsley; heat through. Preheat broiler. Pour onions into flame-proof casserole dish. Broil about 4 minutes, until onions are bubbly and lightly browned. Makes 10 servings.

MUSIC CITY BEER CHEESE

2008-02-11T22:54:00.000-08:00

20 oz. extra sharp cheese
2 cloves garlic
7 oz. bottle beer
1/8 tsp. salt
Hot sauce to taste

Grate cheese and garlic. Add remaining ingredients; mix well until blended real good. The mixture will be soft. Will harden in the refrigerator. Serve with crackers, celery sticks, etc.

------------------------

OYSTER STEW

2007-09-24T23:16:00.000-07:00

1 pt. oysters
1 can cream of celery soup
3 boiled potatoes, chopped up
5 c. water
4 tbsp. butter
Pinch of salt & pepper

Drain liquid off oysters, combine oyster liquid, water, cream of celery soup, salt and pepper. Bring to a boil. Saute oysters in butter until edges curl (don't over cook) put oysters in the rest of soup just before serving. You can substitute cream of mushroom soup for the celery soup sometimes just add 1/4 teaspoon celery seed if you do this.

CREAM OF POTATO SOUP

2007-09-24T23:15:00.001-07:00

8 slices bacon
1 med. onion, chopped
12 med. potatoes, peeled & diced
2 cans cream of chicken soup
2 cans milk
Parsley flakes

In large soup pan, fry bacon. When crisp, remove bacon but leave drippings in pan. Add onions and saute until tender. Then add diced potatoes with just enough water to cover potatoes. Bring to a boil, cover, and simmer until potatoes are tender. Add cream of chicken soup, milk, crumbled bacon bits and parsley flakes. Heat until it begins to bubble. Enjoy!

PUMPKIN SOUP

2007-09-24T23:15:00.000-07:00

6 c. chicken broth
1 to 2 (16 oz.) cans solid-pack
pumpkin
1 c. onion, thinly sliced
1 clove garlic, minced
1 1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. pepper
1/2 c. whipping cream, warmed
1 lg. fresh pumpkin, hollowed out
(optional)
Fresh parsley (optional)

In a covered saucepan, heat all ingredients except cream to boiling. Reduce heat; simmer, uncovered 20 minutes. Stir warm cream into soup. Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes in 350 degree oven. (My mother, Marge Beckler, serves this soup each Thanksgiving in tiny, hollowed pumpkins for each grandchild. Our twin sons Collin and Matthew enjoyed this soup as 10-month-olds on their first Thanksgiving day!)

BROCCOLI CHEESE SOUP

2007-09-24T23:14:00.001-07:00

1 lg. head broccoli, cut up
1/2 c. butter or margarine
1 med. onion, chopped
1/2 c. flour
Salt & pepper to taste
2 c. milk
2 c. chicken broth
1 c. medium Cheddar cheese, grated

Cook broccoli pieces in small amount of water. Saute onions in butter until transparent. Add flour. Add milk slowly, stirring continually. Stir in cheese and blend until smooth. Slowly blend chicken broth into mixture. Add broccoli. Stir to mix well and season to taste. Simmer about 15 minutes.

CLAM CHOWDER

2007-09-24T23:14:00.000-07:00

2 doz. lg. clams, chopped (save
reserve juice)
2 c. potatoes, diced
1 can tomatoes
1 c. celery, chopped
1 sm. onion, chopped
2 tbsp. flour
3 tbsp. butter
3 c. milk
Parsley flakes
Pepper & salt last (some clams are
salty)

Cook clams, onions and celery slow, about 2 hours. In separate pot cook potatoes until tender. In another pot, add butter, flour and milk to make a white sauce. Season to taste. One half hour before serving, add potatoes, white sauce, and tomatoes to clams. Add clams juice to taste. Makes about 2 quarts. Serve with oyster crackers.

CREAM OF BROCCOLI SOUP

2007-09-24T23:13:00.000-07:00

Mix together: 1 bag of frozen broccoli
2 cans cream of celery soup
1 (8 oz.) jar Cheez Whiz
1 pt. half & half

Salt and pepper to taste. Cook over low heat.

CALICO BEAN SOUP

2007-09-24T23:12:00.000-07:00

Wash beans thoroughly. Place in a large kettle. Cover with water.
Add 2 tablespoon salt. Soak overnight.
Saran in margarine, then add 2 quarts water and ham or ham hock (optional).
Simmer 2 1/2 to 3 hours.
Add the following:
1 large onion, chopped;
1 large can of tomatoes,
1 teaspoon chili powder,
1 clove garlic, chopped;
juice of lemon, salt and pepper to taste.
Simmer for 1/2 hour.
Makes 4-6 servings.

CREAM OF BROCCOLI OR CAULIFLOWER SOUP

2007-09-24T00:28:00.000-07:00

6 tbsp. butter or margarine
1 tbsp. finely chopped onion
5 tbsp. flour (add more for thicker
soup)
1 c. chicken broth
2 c. milk
3/4 tsp. salt
Dash of pepper
1 pkg. (10 oz.) frozen or fresh
chopped broccoli, thawed or
10 oz. fresh cauliflower, chopped
very small
6 oz. Velveeta cheese

Microwave: In large glass bowl; heat butter and onion 1 1/2-2 minutes on high, blend in flour. Gradually add birth, milk, salt and pepper; stirring until smooth. On medium, heat 7-9 minutes or until soup is slightly thickened, stirring occasionally. Add broccoli or cauliflower and Velveeta, puree in blender. Return to bowl and heat 3-4 minutes, stirring once. Hint: I like to use both cauliflower and broccoli together--even the kids love it. Makes about 4 servings.

COMPANY ONION SOUP

2007-09-24T00:26:00.000-07:00

4 tbsp. unsalted butter
4 lg. sweet or Walla Walla onions,
sliced
1 tbsp. sugar
6 c. beef broth, divided
2 tbsp. worcestershire sauce
Salt and pepper to taste
4 thick slices French bread
Additional unsalted butter
Garlic salt or 1 garlic clove, halved
1 c. (4 oz.) shredded Gruyere or
Swiss cheese

In a Dutch oven, melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until onions are caramelized, about 20 minutes. Add 3 cups broth; simmer 15 minutes. Add remaining broth, worcestershire sauce, salt and pepper. Cover and simmer for 30-40 minutes. Meanwhile, spread both sides of the bread with additional butter; sprinkle with garlic salt or rub with the cut-side of garlic clove. Broil bread until golden brown, then turn and brown other side. Ladle soup into individual ovenproof soup bowls. Float a slice of bred in each bowl and sprinkle with cheese. Broil until cheese is melted and bubbly. Serve immediately. Yields: 4 servings. The onions in this part of the country are superb, and this soup is proof. Try it and see if your family enjoys this recipe as much as mine does.

PASTA-SAUSAGE SOUP

2007-09-24T00:25:00.001-07:00

1-1/2 lbs. hot or sweet Italian sausage
1 med. onion, chopped
1 med. green pepper, cut into strips
1 garlic clove, minced
1 can (28 oz.) tomatoes, chopped,
liquid reserved
2 to 2-1/2 c. uncooked bow tie pasta
6 c. water
1 tbsp. sugar
1 tbsp. worcestershire sauce
2 chicken bouillon cubes
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. salt

Remove casings from the sausages and cut into 1-inch pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage and drain all but 2 tablespoons of the drippings. Saute onion, pepper, and garlic until tender. Add sausage and all remaining ingredients. Simmer, uncovered, stirring occasionally, until pasta is tender, about 15-20 minutes. Yields: 3 quarts. This is a good soup for our area since we have many good sausage makers. The soup has a rich flavor and is even tastier the next day. If you are unable to find bow tie pasta, you can substitute another macaroni product.

GARDEN-FRESH TOMATO SOUP

2007-09-24T00:25:00.000-07:00

1/2 c. butter or margarine
2 tbsp. olive oil
1 lg. onion, sliced
2 sprigs fresh thyme or 1/2 tsp.
dried thyme
4 fresh basil leaves or 1/2 tsp.
dried basil
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 1/2 lbs. diced fresh ripe tomatoes
or 2 cans (16 oz. each)
Italian-style tomatoes with juice
3 tbsp. tomato paste
1/4 c. all-purpose flour
3 3/4 c. chicken broth, divided
1 tsp. sugar
1 c. heavy cream

--CROUTONS:--

8 slices day-old French or Italian
bread
1 lg. garlic clove, sliced lengthwise
2 tbsp. olive oil

In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. Place the flour in a small mixing bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. Allow mixture to cool and run through sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350 degrees for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons. Yield: 8 servings.

CORN CHOWDER

2007-09-24T00:24:00.000-07:00

2 tbsp. oil
1 med. onion, minced
4 med. potatoes
1 (16 1/2 oz.) can creamed corn
2 c. milk
Salt and pepper to taste
1/4 c. water

After mincing onion, peel and cut potatoes into 1 inch cubes. In large skillet over medium heat, saute onion and potatoes with oil until onion starts to turn brown. Add 1/4 cup water; cover and let steam for about 15 minutes or until potatoes are cooked. Add creamed corn, milk and salt and pepper to taste. Heat until hot but do not boil. Joyce Sinman Ms. Larson, 6

POTATO SOUP

2007-09-23T21:39:00.002-07:00

6 potatoes, peeled & cut into bite
size pieces
2 onions, chopped
1 carrot, pared & sliced
1 stalk celery, sliced
4 chicken bouillon cubes
5 c. water
1 tbsp. salt & pepper
1/3 c. butter
1 (13 oz.) can evaporated milk

Put all ingredients except evaporated milk in crock pot. Cover and cook on low 10 to 12 hours or on high 3 to 4 hours. Stir in milk during last hour.

CREAM OF ASPARAGUS SOUP

2007-09-23T21:39:00.001-07:00

1 lb. fresh asparagus
3 1/2 c. chicken stock
1/4 c. butter
1/4 c. flour
1/3 c. light cream
1/8 tsp. pepper

Trim off coarse ends of asparagus and cut into 1 inch pieces. Cook until tender in 1 cup of chicken stock. Melt butter in a deep saucepan. Remove from heat and stir in flour. Add remaining stock slowly. Cook, stirring constantly until slightly thickened. Stir in cream, pepper and cooked asparagus with liquid and heat through.

MICROWAVE TOMATO CITRUS SOUP

2007-09-23T21:37:00.000-07:00

1 (10 1/2 oz.) can condensed tomato
soup, undiluted
1 c. orange juice
1/3 c. chicken broth
1 tsp. lemon juice
1/2 tsp. sugar

Combine tomato soup, orange juice, chicken, broth, lemon juice, and sugar in 4 cup glass measure. Cook on high 5 to 5 1/2 minutes in microwave. Serve with croutons, Parmesan cheese or sour cream.

PRONTO BEEF VEGETABLE SOUP

2007-09-23T21:36:00.000-07:00

3 c. leftover cubed, cooked roast beef
1 c. carrots, diced
1 c. peeled potatoes, diced
1 c. corn
1 c. cut green beans
1/2 c. onion, chopped
1 qt. tomato sauce
1/2 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. chopped fresh parsley

In a large saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. If necessary, add 1/2 to 1 cup water to thin soup. Yield 6 to 8 servings.

1/2 c. onions, chopped

2007-09-23T21:35:00.000-07:00

4 lg. onions, thinly sliced
2 tbsp. butter
4 c. brown stock or beef broth
1 tsp. Worcestershire sauce
2 hard rolled, sliced & toasted
Grated parmesan cheese

Cook onions in butter until lightly browned. Add stock and Worcestershire sauce, cook 20 minutes. Season with salt and pepper. Sprinkle toast with cheese. Pour soup in bowls and float toast slices on top. Place under broiler a few seconds until cheese is lightly browned.

CHEESE SOUP

2007-09-23T21:34:00.001-07:00

1/2 c. onions, chopped
1/2 c. celery
1/2 c. grated carrots
1/2 c. flour
4 c. chicken broth
Parsley flakes
Salt & pepper to taste
Paprika
2 c. milk
Velveeta cheese (3 lb. pkg.)

Combine all ingredients except cheese and bring to a boil. Cube cheese and add until desired thickness is achieved.

GARLIC SOUP

2007-09-23T21:30:00.001-07:00

6 cloves garlic, finely chopped
2 cans chicken broth
2 eggs
1 tbsp. apple cider vinegar (natural)

Saute garlic in small amount of oil. Pour in broth, let boil 2 minutes. Separate eggs, pour in whites with vinegar. Pour into soup and beat. Simmer 2 minutes. Use skillet for making serve in cup or hand bowl and drink. Tastes great and clears nasal passages and cleanses. Also good for high blood pressure.

"OLD FASHIONED" BEAN SOUP

2007-09-23T21:29:00.001-07:00

Ham bone, cut meat from bone
1 pkg. #2 Navy beans
1 carrot, diced
1 stalk celery, diced
5 whole allspice
1 onion, chopped
2 potatoes, peeled & diced
Salt & pepper
Water to cover

Boil approximately 3 hours until done. Alexandria

TOMATO SOUP FOR 2

2007-09-23T21:28:00.001-07:00

1 c. tomatoes (I use my home canned)
1 tbsp. butter or margarine
1 tbsp. flour
1 c. milk
Salt & pepper to taste

Mix butter or margarine; add the tomatoes and cook until thickened. Heat milk (but do not boil). Add the cooked tomatoes slowly, (while stirring) to the hot milk. Serve at once. Farwell

CARROT SOUP

2007-09-23T21:27:00.000-07:00

1 qt. milk (Rich)
2 c. cooked carrots, mashed
2 tbsp. onion, finely minced
1 tsp. salt
1 tsp. sugar
1 tbsp. flour
1/4 tsp. pepper
1 tbsp. butter

Heat milk. Mash carrots or put through sieve. Add 1 tablespoon flour. Stir into the boiling milk and season with two tablespoons chopped parsley; gives it unusual taste. Brandon

DELICIOUS SOUP

2007-09-23T21:26:00.001-07:00

1 chopped onion
1 c. green onion
1/4 lb. ground round

2 cans creamed corn
1 lg. can stewed tomatoes
4 diced cooked potatoes

Add 3 cups milk. Heat all together.

CROCK POT MANHATTAN STYLE CLAM CHOWDER

2007-09-23T21:25:00.001-07:00

1/4 lb. diced bacon, fried & drained
1 lg. onion, diced
2 carrots, thinly sliced
3 stalks celery with leaves, thinly
sliced
1 tbsp. fresh parsley (or dried)
1 lg. can tomatoes, broken up, with
juice
1 1/2 tsp. salt
Black pepper
1 bay leaf
1 tsp. thyme
3 potatoes, diced
2 or 3 cans clams with juice

Put all ingredients in crock pot. Stir to blend. Cover and cook on high for 1 hour, then on low for 8 hours. Serves 4.

WILD RICE SOUP

2007-09-23T21:24:00.000-07:00

1 c. uncooked wild rice
3 c. boiling water
2 strips smoked bacon
1/4 c. chopped onion
3/4 c. sliced celery
1/2 c. sliced carrots
1 can (14 1/2 oz.) chicken broth
2 cans (10 3/4 oz. each) cream of
mushroom soup
2 soup cans milk
1 can (4 oz.) mushrooms, plus liquid
1 tsp. seasoned salt
Pepper to taste

Combine rice and boiling water in large saucepan, simmer, covered for 50 to 60 minutes. Drain off excess liquid; set rice aside. Fry bacon until crisp; remove bacon and saute onion, celery and carrots in small amount of bacon fat. Combine broth, soups, milk, mushrooms, salt and pepper, reserved crumbled bacon, sauteed vegetables and wild rice. Simmer, covered, 1 hour. Yield: 8 servings.

PALUCCA SOUP

2007-09-23T21:23:00.002-07:00

1 rounded c. of sliced carrots
1 rounded c. sliced celery
1 med. sliced onion
3/4 c. rice (cooked)

Marinate in 3/4 stick melted butter for 30 minutes. Add 2 quarts of chicken broth and 3/4 cup white wine. Simmer until vegetables are done. Add 2 1/2 inches of Velveeta cheese, cut into small pieces. Stir until cheese melts. Stir into mix 1/2 pint of half and half. Serve at once.

POTATO SOUP

2007-09-23T21:23:00.001-07:00

1 ham hock
Potatoes, about 4 med. sized
Potato Buds (Betty Crocker dehydrated
potatoes)
2 c. milk
1 (16 oz) can whole kernel corn

Cook ham hock until meat falls off the bone. Remove cooked ham hocks, strain broth into a bowl and refrigerate overnight if possible. Next day skim off the fat which rises to the top. Cook the potatoes in this ham-hock stock. Potatoes should be cut into cubes and cooked until soft but not mushy. Then add 2 cups milk to the stock, followed by the Potato Buds until the soup thickens to desired consistency. Put the deboned, diced and (or) shredded ham bits into the stock along with 1 can whole kernel corn. Flavor as desired, adding salt, pepper, dehydrated onions, parsley, etc.

LEEK SOUP

2007-09-23T21:22:00.000-07:00

4 tbsp. butter
6 leeks, washed well & sliced (white
part only)
1 med. onion, chopped
1 potato, peeled & diced
2 c. hot water
2 c. milk
1/2 c. heavy cream
Salt & pepper to taste

Saute leeks and onion in melted butter, stirring for 5 minutes. Add potato, hot water and milk and bring to a boil. Reduce heat and simmer for half an hour. Add cream and seasoning. Garnish with chopped chives. Serves 4 to 6.

CARROT SOUP

2007-09-23T21:21:00.001-07:00

2 tbsp. butter
1 chopped onion
5 c. chicken stock
1 lb. carrots, grated
3 potatoes, grated
1/2 tsp. thyme
1/4 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 1/2 c. milk
2 c. grated cheddar cheese
Salt

Melt butter and saute onion until tender. Add chicken stock and bring to boil. Add carrots, potatoes, thyme, Tabasco sauce and Worcestershire sauce and simmer until vegetables are tender, 30 to 40 minutes. Add milk and cheese and cook until cheese is melted. Salt to taste. Serves 6 to 8. If you like a really thick soup, thicken with a paste of 3 tablespoons flour and 1/4 cup milk just before serving.

ZUCCHINI SOUP WITH ITALIAN SAUSAGE

2007-09-23T21:20:00.000-07:00

2 lbs. zucchini, cut into 1/2 inch
pieces
1 lb. Italian sweet or hot sausage,
remove casing
2 c. celery in 1/2 inch pieces
1 c. chopped onion
2 qt. tomatoes
2 tsp.s alt
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. garlic powder
2 green peppers in 1/2 inch pieces

Brown sausage, drain off fat. Add celery and cook 10 minutes. Add remaining ingredients except green pepper. Simmer, covered, 20 minutes. Add green pepper and cook, covered, 10 minutes. Makes 3 1/2 quarts. The tomatoes and zucchini create soup liquid. Serve with garlic buttered Italian bread and grated Parmesan cheese.

MICROWAVE POTATO SOUP

2007-08-06T23:17:00.000-07:00

4 strips bacon
2 c. potatoes (Idaho), cut into 1/2
inch cubes
1/4 c. onion, chopped
1/4 c. celery, chopped
1/2 c. water
1 tsp. salt
2 tbsp. flour
1 c. milk
1 (14 1/2 oz.) can chicken broth
1 tsp. parsley, chopped
Pepper to taste

Microwave bacon on High until crisp. Crumble and set aside. Combine potatoes, onion, celery, water and salt in a 2-quart casserole. Cover with a tight fitting lid or plastic wrap. Microwave on High for 10 to 12 minutes or until vegetables are tender. Mix flour, milk, chicken broth, and parsley until smooth. Stir into potatoes. Microwave, uncovered, on High for 15 to 20 minutes or until desired thickness. Stir occasionally during cooking. Garnish with bacon.

ZUCCHINI SOUP

2007-08-05T19:23:00.004-07:00

4 slices bacon, chopped
1 med. onion, chopped
1 clove garlic, minced
1 (10 1/2 oz.) can beef consomme
2 1/2 c. water
2 tbsp. dried parsley
1 tsp. dried basil
1/4 tsp. pepper
6 to 8 med. zucchini, sliced
Grated Parmesan cheese

Cook bacon in large pot until light brown. Drain fat. Add onion and garlic, saute lightly. Add remaining ingredients except Parmesan cheese. Simmer, uncovered, until zucchini is tender, about 15 minutes. Cool about 15 minutes and blender 2 cups at a time. Reheat and serve with Parmesan cheese sprinkled on top. Freezes well.

VEGETABLE BEAN SOUP

2007-08-05T19:23:00.003-07:00

1 (28 oz.) can whole tomatoes,
undrained & cut into pieces
1 (16 oz.) can pork & beans
1 (10 oz.) pkg. frozen whole kernel
corn
1 c. water
1 c. sliced celery
1/2 c. chopped green pepper
1 tsp. oregano
Salt & pepper

In 3 quart saucepan combine all ingredients. Simmer 25 minutes or until vegetables are desired tenderness. Salt and pepper to taste. Makes 8 one cup servings.

BLACK BEAN SOUP

2007-08-05T19:23:00.001-07:00

1 1/2 red onions
1 tsp. garlic
1/4 c. cilantro leaves

1 lb. pkg. black beans (soaked 24
hours)
1 tsp. oregano
1 bay leaf
20 oz. can tomatoes, chopped
1/4 to 1/2 c. cilantro leaves

Just before serving, add to soup pot 2 tablespoons lemon juice and 2 tablespoons rice vinegar. To thicken mash some of the beans. Serve over rice, if desired. Top with a spoon of sour cream and (or) cheddar cheese.

PALOUSE SOUP

2007-08-05T19:22:00.002-07:00

Stir up a batch of homemade soup mix to have on hand or to package in jars as kitchen gifts. 2 1/2 c. washed lentils
2 1/2 c. washed green split peas
2 1/2 c. pearl barley
2 c. alphabet macaroni
1 c. dried onion flakes
1/2 c. celery flakes
1/2 c. parsley flakes

Mix all ingredients together and store in a jar with tight fitting lid. Stir well before using. TO COOK: Combine 1 cup of mix with 4 cups water or seasoned stock in a soup pot. Add 1 cup cooked, chopped meats, if desired. Bring to boil. Reduce heat to low and cover. Simmer gently for 45 minutes or until peas are tender. (Cooking time may need to be extended at high altitude or in hard-water areas.) Add 1 1/2 tablespoons salt, if desired. VARIATIONS: To create Minestrone Palous Soup, combine 1 cup mix with 16 ounce can of stewed tomatoes, 2 or 3 cups water. Add 1 chopped onion, 1 or 2 chopped potatoes and 1/2 teaspoon basil. Bring to boil and cook as directed above. The vast fertile Idaho-Washington border country commonly known as the Palouse produces almost all of the lentils grown in the United States.

KIELBASA LENTIL SOUP

2007-08-05T19:22:00.001-07:00

One hour before serving, wash 2 1/2 cups lentils. Heat to boiling: 8 c. water
Lentils
32 oz. chopped tomatoes
2 bay leaves
1 tbsp. salt
Dash of pepper

Reduce heat. Add 1 1/2 pounds Kielbasa, cut up. Cover and simmer. Meanwhile, in skillet fry 8 slices bacon, cut up; 1 cup each chopped celery, carrots and onions. Cook 15 minutes stirring occasionally. Add to lentils and continue to cook for 30 minutes. Serves 8 to 10.

LENTIL SOUP

2007-08-05T19:21:00.003-07:00

2 c. dried lentils
2 qts. water
1 ham bone or smoke neck bones
2 lg. carrots, chopped
1 lg. onion, chopped
2 stalks celery & leaves, chopped
1 bay leaf
2 garlic cloves, peeled & quartered
6 good grinds of fresh pepper
1 tsp. salt
1/2 lb. Kielbasi sausage, diced

Wash lentils and pick over. Drain. Put in large kettle with remaining ingredients except sausage. Bring soup to a boil, reduce heat and simmer for 1 1/2 hours. Meanwhile, during last 10 minutes of cooking hour dice sausage and saute in skillet in a little heated oil until golden brown on all sides. Remove ham bone and bay leaf from soup. Garnish each serving with diced cooked sausage. Serves 8. For thinner soup, add additional 2 cups of water.

SOPA DE LIMON

2007-08-05T19:21:00.001-07:00

6 corn tortillas, cut in wedges
1 chicken breast, boned & skinned
2 onions - 1 quartered, 1 chopped
2 cloves garlic, chopped
6 c. chicken broth
4 peppercorns
1/2 tsp. thyme leaves
1 tbsp. olive oil
2 green chilies, chopped
Juice & zest of 1 lemon
1 tbsp. grapefruit zest
Cilantro leaves for garnish
Tomato

1. Spread tortilla wedges in a single layer on a baking sheet, then air dry, in a 200 degree oven for about 20 minutes, turning once. 2. Meanwhile, in a soup pot, combine chicken breast, broth, garlic, quartered onion, peppercorns and thyme. Raise to a boil, then reduce heat and simmer 20 minutes. 3. Lift chicken from broth and shred with 2 forks. Strain broth and reserve. 4. In soup pot, heat olive oil, then saute chopped onion and chilies over medium heat until onion is soft. Add tomato and saute about 5 minutes, stirring all the while. 5. Pour broth back into soup pot, salt to taste and raise to a boil. Add lemon juice and zest and grapefruit zest. Simmer 20 minutes or so. 6. Ladle soup over tortilla wedges in serving bowls and garnish.

COUNTRY BEAN SOUP

2007-08-05T19:20:00.001-07:00

1 lb. mixed beans for soup, USE ANY
COMBINATION OF: kidney, pea, black, yellow eye, etc.
1 lg. onion
1 (28 oz.) can tomatoes, cut OR
1 lg. can tomato puree
1 clove garlic
1/2 c. chopped celery
2 carrots, chopped
1 tsp. chili powder
Salt and pepper

Wash beans thoroughly, cover with water and soak overnight in a large covered kettle. Next day, drain and add 2 quarts water, 2 cups diced smoked sausage or 1 large ham bone. Cover and simmer 2 to 3 hours, then add: onion, tomatoes or puree, garlic, celery and carrots. Add chili powder, salt and pepper. Simmer 45 more minutes. Serve with cornbread. The flavor improves with age.

HEARTY HAMBURGER VEGETABLE SOUP

2007-08-05T19:19:00.002-07:00

1 lb. ground chuck
1 med. onion, chopped
1 med. green pepper, chopped
1 stalk celery, chopped
2 carrots, chopped
1 can whole tomatoes
1/4 c. barley
1 tbsp. salt
1/4 tsp. pepper
8 c. water
1 env. country vegetable soup mix
with noodles

Brown beef over moderate heat in a large saucepan or Dutch oven, breaking up lumps with a fork. Pour off all but 2 tablespoons of the drippings. Add onion and saute 5 minutes. Add green pepper, celery, carrot, whole tomatoes, barley, salt, pepper and water. Bring to boiling; lower heat. Cover and simmer 1 hour or until barley is tender. Add prepared soup mix, cook 30 minutes longer. Serve with crusty bread.

RHODE ISLAND CLAM CHOWDER

2007-08-05T19:19:00.001-07:00

2 oz. salt pork, finely diced
1 med. onion, chopped
8 c. potatoes, peeled, diced OR red
potatoes, diced with skins
2 c. minced clams with juice
12 - 14 med. size quahaugs, open and
grind saving juice
32 oz. clam juice, from quahaugs and
bottled
2 - 4 tbsp. chopped celery leaves
16 oz. can peeled chopped tomatoes
with juice

Saute salt pork over medium heat until golden. Remove solid pieces. Add onion and cook until golden in salt pork oil. Cook potatoes in water until just tender in large soup pot. Add salt pork and onion. Add remaining ingredients and bring to simmer. Simmer for 30 minutes. Add salt and pepper to taste.

CORN CHOWDER A LA NEW ENGLAND

2007-08-05T19:18:00.002-07:00

1 reg. size can creamed corn
1 sm. can corn niblets
2 - 3 sm. pieces salt pork OR
1/8 lb. butter
2/3 c. chopped onions
3 - 4 c. homog. milk
1 1/2 - 2 med. sized potatoes

Render out salt pork pieces in large cast aluminum pot. Remove salt pork pieces and add onions. Saute until translucent. Peel and dice potatoes. Bring to slow boil in separate pot for 20 minutes. Warm milk in separate pan. Add creamed corn to onions and fat. Add corn niblets and warm milk. Drain diced potatoes and combine all in original large aluminum pot. Salt and pepper to taste.

NORTH CAROLINA PEANUT SOUP

2007-08-05T19:18:00.001-07:00

1/4 c. chopped onion
1/4 c. chopped celery
1 tsp. crushed garlic
3 tbsp. unsalted butter
2 tsp. curry powder
2 tbsp. flour
2 (13 3/4 oz.) cans chicken broth
1/4 tsp. pepper
1 c. peanut butter
1/2 c. plain yogurt
2 tbsp. lemon juice
1/2 c. chopped peanuts
1/4 c. chopped parsley

Saute onion, celery and garlic in butter in medium sized saucepan until tender but not browned, stirring often. Stir in curry powder. Mix in flour until smooth, cook 1 minute stirring constantly. Remove from stove. Add water to chicken broth to make total of 4 cups. Gradually stir into curry mixture until smooth. Stir in pepper. Cook over medium heat, stirring constantly until mixture thickens and boils. Cool slightly. Place broth mixture and peanut butter in blender or processor. Whirl until smooth. Return to saucepan. Bring to boiling, lower heat, cover and simmer 10 minutes. Place yogurt in small bowl. Gradually stir in some hot soup. Return to saucepan. Gently heat just to serving temperature. DO NOT BOIL. Stir in lemon juice. Ladle into bowls. Sprinkle with chopped peanuts and parsley.

LEMON SOUP

2007-08-05T19:16:00.000-07:00

6 c. chicken broth
1/2 c. orzo
2 eggs
1 tbsp. water
2 tbsp. lemon juice
Salt and pepper to taste

Bring broth to a boil. Add orzo cook until tender about 10 minutes. Remove from heat. In bowl beat eggs until frothy. Add water to lemon juice and slowly add to egg mixture. Very slowly dribble hot broth to egg and lemon mixture beating continuously until you have added a cup or more of broth. Ten pour egg mixture into remaining broth stirring constantly so as not to curdle. Season to taste and serve immediately.

MANHATTAN CLAM CHOWDER

2007-08-01T00:23:00.000-07:00

2 tomato sauce
1/4 c. diced bacon
1/4 c. minced onion
2 cans clams and liquid
2 c. diced potatoes
1 c. water
Some mushrooms
Some milk
1/3 c. diced celery
1 (16 oz.) can tomatoes
2 tsp. snipped parsley
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper

In large saucepan, cook and stir bacon and onion until crisp and tender. Stir in clam liquid, potatoes, water and celery. Cook until potatoes are tender. Add clams, tomatoes and seasonings. Add about 2 tablespoons butter. Heat until boiling. Margie Johnson

GAZPACHO

2007-07-30T01:00:00.001-07:00

1 (48 oz.) can Sacramento Brand tomato
juice
2 (10 oz.) cans tomato soup
1 c. each finely chopped: celery,
tomato, cucumber, green pepper
1/2 c. yellow onion, finely chopped
1/2 c. green onion, finely chopped
1/4 c. fresh cilantro, finely chopped
2 oz. tarragon wine vinegar
4 oz. reconstituted lemon juice
2 tsp. Tabasco sauce, to taste
2 tsp. salt, to taste
1 tbsp. olive oil

Combine above in large container. Serve ice cold with croutons and grated Parmesan cheese.

HOT MADRILENE SOUP

2007-07-30T00:59:00.002-07:00

2 cans (18 oz. each) tomato juice
1/4 c. (1/4 stick) butter
1/4 c. chopped onion
2 cans (10 1/2 oz. each) beef broth
or bouillon
1 bay leaf
Grated Parmesan cheese
Parsley

In saucepan melt butter. Saute onion. Add juice, broth and bay leaf. Heat to boiling point, reduce heat and simmer 5 minutes. Serve garnished with cheese and parsley. Serves 7. Coconut Creek, Florida

DIET SOUP

2007-07-30T00:59:00.001-07:00

2 c. tomato juice
2 pkgs. beef broth powder
1 c. French green beans
1 can Chinese vegetables
1 c. raw cabbage, sliced
3 stalks celery, sliced
Salt & pepper to taste

Simmer above ingredients together for 20 to 30 minutes. Belleair, Florida

POTATO SOUP

2007-07-30T00:58:00.002-07:00

3 to 4 lg. potatoes, peeled & chopped
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped

Cook above in small amount of water (covered) until tender. Add: 1 can evaporated milk
2 to 3 c. 2% milk
Salt & pepper to taste

Add 4 slices crisp cooked bacon, crumbled. Simmer, do not boil. When ready to serve, add dill weed and parsley. Fairfield, California

POTATO - DILL SOUP

2007-07-30T00:58:00.001-07:00

3 c. water
3 potatoes, cubed
1 tsp. salt
1 c. cream (half & half)
2 tbsp. fresh or frozen dill
4 hard-boiled eggs
1 tbsp. flour

Boil potatoes in salt water. Combine flour and cream. When potatoes almost cooked, add flour and cream mixture. Bring soup to a boil. Add finely chopped dill (do not use stems of dill). Garnish with chopped egg. Season with vinegar to taste. Clearwater, Florida

WILD RICE SOUP 2

2007-07-30T00:56:00.000-07:00

6 tbsp. butter
1 tbsp. minced onion
1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice
1/2 tbsp. salt
1 c. half & half
2 tbsp. dry sherry
Snipped parsley or chives

Melt butter in saucepan. Saute onions until tender. Blend in flour. Gradually stir in broth. Cook, stirring constantly until begins to boil. Boil 1 minute. Stir in rice and salt. Simmer 5 minutes. Blend in half & half and sherry. Serves: 4. VARIATION: Add 1/2 cup minced ham and 1/3 cup finely shredded slivered almonds. Palm Harbor, Florida

HAM & CORN CHOWDER

2007-07-30T00:55:00.004-07:00

2 tbsp. butter or margarine
2 c. frozen chopped onions
1 c. frozen chopped green bell pepper
1 lb. chunk fully cooked ham
1 lg. Russet (baking) potato
3 1/2 c. water
3 c. frozen corn kernels
1 chicken bouillon cube or 1 tsp.
instant broth granules
13 round buttery crackers
1 c. milk

Melt butter in a 4-quart Dutch oven; stir in onions and pepper and, stirring occasionally, cook over high heat 5 minutes until crisp-tender. Meanwhile cut ham in small chunks (3 cups) and peel and dice potato. Add to pot with the water, corn and bouillon cube. Bring to boil, reduce heat, cover and simmer 14 minutes or until potato is tender. While soup cooks, crush crackers (1/2 cup); add milk and cracker crumbs to soup; stir until soup returns to a simmer. Serves 6. Fairfield, California