Category Archives: Soup

Wild Rice Chicken Soup

I made this last night and it was delicious.  I halved the butter with olive oil and I would do it again.  I omitted the sherry because I didn’t have any, and I used whole milk instead of half in half because that’s what I had on hand.  Kids, hubby and baby loved it!
1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half
Directions
  1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
  2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
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Clam Chowder with Parmigiano-Reggiano Cheese

By Better Homes and Garden:
Being from the Northwest I love love love clam chowder.  It’s been so cold today at our house and it just seemed fitting to make clam chowder with some good biscuits.  While I love my mom’s recipe I thought I’d try a new one which I absolutely loved…so I will pass this along to my mom.  If you are finding yourself chilly and you like clams, this will hit the spot!
Ingredients
1. 1 1/2 pints shucked clams or three 6.5 oz cans minced clams (I used canned)
2. 6 slices of bacon
3. 1 1/2 cups chopped onion (3 medium) (I used half of an onion)
4. 3/4 cup finely chopped celery (3 stalks)
5. 1/2 cup dry white wine (I didn’t have any white wine so I used a couple of Tbl of white vinegar and the rest water)
6. 2 tsp instant chicken bouillon granules
7.  3 cups chopped, peeled potatoes (3 large)
8. 1 1/2 teaspoons snipped fresh thyme
9. 1/4 teaspoon ground black pepper
10. 1/4 tsp crushed red pepper
11. 3 cups milk
12. 1 1/2 cup whipping cream
13. 3 TBL all-purpose flour
14. 3/4 cup shredded Parmigiano-Reggiano cheese or Parmesan cheese (3oz)
directions1.If using, chop fresh clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving the juice.) If necessary, add enough water to the reserved clam juice to make 1-1/2 cups total liquid; set aside.

2.In a 4-quart Dutch oven cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in pan. Drain bacon on paper towels; crumble bacon and set aside. Add onions and celery to bacon drippings; cook and stir over medium heat until tender.

3.Stir in wine; bring to boiling. Boil gently, uncovered, for 2 to 3 minutes. Stir the reserved clam juice, potatoes, bouillon granules, thyme, black pepper, and crushed red pepper into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against side of pan.

4.In a medium bowl stir together milk, whipping cream, and flour; add to potato mixture. Bring to a simmer; cook and stir until slightly thickened. Stir in clams and the 3/4 cup cheese. Reduce heat. Cook and stir for 1 to 2 minutes more or until heated through and cheese is melted. Sprinkle each serving with crumbled bacon and, if desired, parsley and additional cheese.


Goat Cheese Tomato Soup

acozykitchen.com

It finally snowed at our house and what better meal than grilled cheese and tomato soup.  We are somewhat of tomato soup connoisseurs and so this recipe intrigued me.  We really enjoyed it with a couple of minor adjustments.  Enjoy!  I halved this recipe which was perfect for our little family of three.

2 tablespoons olive oil
1 cup yellow onion, diced (I did even less but we don’t really care for a lot of onions)
2 garlic cloves, minced
1 (28 ounce) can of diced tomatoes in juice
1 tablespoon tomato paste
1/2 teaspoon sugar
3 cups chicken stock (or veggie stock)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup heavy cream
3 ounces goat cheese, softened
**Things I added: more salt (we are a little saltier eaters), and some basil.  It makes it just perfect.
1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and saute for about 5-7 minutes, or until translucent and tender. Add the garlic to the top of the diced onions and cook for about 1 minute, or until fragrant.2. Add the tomatoes, tomato paste, sugar, chicken stock, salt, pepper, and stir. Cook the soup for 15 to 20 minutes.

3. In batches, carefully transfer the tomato mixture to the blender. Blend on low, being sure to let steam escape. Blending hot soup is a little dangerous so be careful! When you’re done blending it all, transfer it back to the soup pot.

4. Reheat the soup just until hot. Mix in the heavy cream and goat cheese.


Broccoli Cheese Soup (the good kind): Mel’s Kitchen Cafe

My friend Kamae has been trying out some new recipes which is good for me because I haven’t had to think about dinner for the past few nights.  Here’s what she found the other week and here’s what I made a couple of nights ago.

Broccoli Cheese Soup

Caveat: I have never made Broccoli Cheese Soup.  In fact I have rarely eaten it.  I  go to church functions or potlucks and I always avoid this soup.  BUT it was delicious and I would definitely make it again.  My whole family LOVED it.  Enjoy!


Zuppa Toscana: Karren Hayes

Yummy, yummy soup.  This got 2nd place on my friends 365daysofcrockpot blog for 2010.  The only thing that beat it was a Cafe Rio recipe and I’m sure not surprised…who doesn’t love Cafe Rio?

Anyway, this is an Olive Garden recipe that my mom gave me.  It really is super yummy.

1lb italian sausage
2 cans chicken broth
1 cup water
1/4 cup onion
3 large russett potatoes (cubed)
1 clove garlic
1/2 bacon bits
1 cup whipping cream
Kale


Crumble italian sausage and put in crock pot with chicken broth, garlic, potatoes, onion and cook on high for 3-4 hours until potatoes & sausage are cooked. Add bacon bits, whipping cream and cut up kale right before serving. Top with your choice of cheese & serve with fresh bread.


Creamy White Chili

If you don’t have a white bean chili here is one that you’ll love:

1 lb boneless skinless chicken breast cut into little cubes
1 medium green onion chopped
1 1/2tsp garlic powder
1 TBL vegetable oil
2 cans great northern beans, rinsed and drained
2 cans chopped green chilies
1 tsp ground cumin
1/2 tsp pepper
1 c sour cream
1 can chicken broth
1 tsp salt
1 tsp oregano
1/4 tsp cayenne pepper
1/2 c whipping cream

In a large saucepan saute chicken, onion and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil, reduce heat and let simmer uncovered for 30 minutes.  Remove from heat.  Stir in sour cream and whipping cream.  Serve immediately.

Happy Eats!


Acorn Squash Curry Soup: Megan Dickson

OK…Seriously I LOVE SQUASH.  I told you I did.  This soup was AMAZING  even Ernie liked it (which doesn’t like soup very often).  It was the best soup I’ve had in a long time.

ACORN SQUASH CURRY SOUP
1 small onion
1/4 cup chopped celery (I doubled it)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed (I didn’t have it and it turned out ok)
1/4 teaspoon curry powder (I doubled it, per recommendation but I thought it was a little strong so I guess it depends on how much you like curry )
dash cayenne pepper
2 cups chicken broth
1 (12 ounce) can evaporated milk (I used half and half)
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled ( I used real bacon bits and it turned out perfect)

Directions
1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.