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.
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.)
Category Archives: Soup
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.
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.
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
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.
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.
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!
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.
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
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.
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.
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)
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.