Three Cheese Onion Soup 120611

THREE CHEESE ONION SOUP   

3/4 stick butter
3 med. onions, sliced
3 cans consomme
1 1/2 soup cans water
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
Croutons
Parmesan cheese
Swiss cheese
Mozzarella cheese

In microwave, melt butter 1 minute on HIGH. Add sliced onions and cook for 10 minutes on HIGH, stirring after 5 minutes. Add consomme, water, Worcestershire sauce, garlic powder and cayenne pepper. Cook 10 more minutes, stirring after 5 minutes. Pour into individual soup bowls, top with croutons, sprinkle with Parmesan cheese, slice of Swiss and slice of Mozzarella. Place in microwave and cook on HIGH for 1 1/2 minutes or until cheese is melted. (To cook on stove top, multiply cooking time by 3.)

Vegan Minestrone Soup 061210

Vegan Minestrone Soup 

1 tbsp olive oil
8 oz sliced fresh mushrooms, coarsely chopped
1 cup thinly sliced carrots
2 minced garlic cloves
2 cups low-sodium V8 juice
4-1/2 cups water
1/2 cup uncooked ditalini pasta
1 (15 oz can) chickpeas, rinsed, drained
1 (15 oz can) red kidney beans, rinsed, drained
1 (2-1/4 oz) sliced black olives, drained
2 (14 oz cans each) fire roasted tomatoes
1 tsp. dried Italian seasoning
1 tsp. sugar
1/2 tsp. black pepper
1 cup frozen green peas
10 tbsp. grated Parmesan cheese

Heat oil in soup to over medium-high heat. Add mushrooms and carrots. Cook, stirring frequently until carrots are crisp tender. Add garlic, veggie juice, water and pasta to the pot. Raise heat to high. Cover pot. Bring to boil.

While soup is heating, lift the pot lid to stir from time to time. Rinse, drain chickpeas and red kidney beans, and olives. Set aside.

When soup boils, reduce heat to med-high. Uncover the pot, add tomatoes with their juices, chickpeas, kidney beans, olives, Italian seasoning, sugar and black pepper. Stir frequently to remain at a boil. Cook until pasta is just tender.

In the last 2 minutes of cooking, stir in frozen peas.

Serve with grated Parmesan cheese.

Oxtail Barley Soup 061210

Oxtail Barley Soup   

1 beef oxtail (about 2 lb.), disjointed
1/2 c. chopped onion
8 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
1/2 c. chopped carrots
1 c. chopped celery
1/4 c. barley
1 can (12 oz.) tomato juice
1/2 tsp. marjoram
1/2 tsp. basil

In a 5-6 quart Dutch oven or stock pot cook oxtail pieces over medium heat until lightly browned. Add onion and cook until it is soft. Add water, salt and pepper; bring to a boil.
Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Add all remaining ingredients. Simmer until barley is cooked, about 45 minutes. Skim off any excess fat before serving, if desired.

Pasta Fagioli Soup=032010

Pasta Fagioli Soup

1 clove garlic, finely minced
1 med. onion, chopped
2 stalks celery, sliced
Saute in 2 tablespoons olive oil
1 (28 oz.) can Italian peeled tomatoes (break up & spoon)
1 (tomato) can of water
1 tsp. salt
1 tbsp. parsley
1/2 tsp. basil
Pepper

Bring above to boil and add with 1 cup elbow macaroni (or like macaroni). When macaroni is done, add 1 (pound) can white kidney cannelloni beans, juice and all. Serve with grated Romano cheese.

Creamy Cheesy Potato Soup031910

4 c. diced white potatoes
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped parsley
4 c. water
1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. freshly ground pepper
1 c. whole milk
1 c. evaporated milk
3 tbsp. butter
4 oz. Cheddar cheese, grated
6 slices Velveeta cheese

Combine the vegetables, water and seasonings in a pot and boil until tender but firm. Drain water from potatoes. Add the milk and bring to just under the boiling point. Add the cheeses and butter and stir over a very low heat just until cheeses and butter are melted. Also stir gently as not to mash your potato chunks. Serve garnished with fresh parsley if desired.

Fish Chowder031910

1 lb. fish fillets, fresh or thawed
2 tbsp. butter
1 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
1/2 c. flour
12 oz. chicken broth
salt
ground pepper
thyme flakes
1 tbsp. Accent
2 c. half and half
1 c. grated cheese

Cut skinned boneless fillets into 1" cubes. Melt butter in a large saucepan, add onion, carrot and celery. Cook until onion is transparent. Blend in flour, salt, freshly ground pepper, Accent, paprika and rubbed thyme flakes. Heat chicken broth and gradually stir in. Cook, stirring constantly until thickened, add the fish cubes and grated cheese, stirring until cheese is melted and fish is cooked. Add half and half and chopped parsley. Simmer another 3 to 5 minutes. Yield: 8 servings.

Turkey Egg Dumpling Soup031810

1 c. rice
4 carrots, diced
2-3 c. turkey
2 qts. water
1/4 c. chicken bouillon
Pepper
1/2 onion

DUMPLINGS:

3 eggs
Flour
Salt

Add rice, carrots, turkey, chicken bouillon, onion and pepper to water; bring to a boil.

DUMPLING BATTER:
Beat eggs with fork, add a little salt, gradually add flour until spoon will almost stand up in the batter. Quickly drop spoonfuls of dumplings into boiling soup. Cover without opening for 15 to 20 minutes.

Very Merry Minestrone Soup

1 can beans, rinsed & drained (or 2 c. home-cooked)
2 qt. chicken
2 or 3 stalks celery
2 or 3 slices onions
1/4 head cabbage, shredded
3 or 4 carrots, sliced
1/2 tsp. minced garlic
1 tsp. oregano
1 tbsp. parsley
2 bay leaves
1 c. cooked pasta
Grated Italian cheese

In a large soup pot, put stock, celery, onions, cabbage, carrots, oregano, parsley and bay leaves. Simmer 1/2 hour then add pasta. Cook slowly until pasta is tender, adding more liquid if needed. Finally, add beans, salt and pepper and top with cheese just before serving.

Dutch Style Green Pea Soup

2 lb. fresh ham hocks
3-4 qt. water
1 lb. pre-soaked split green peas
8 leeks, finely chopped
1 celery root, peeled and diced
3 c. chopped celery leaves
1 bay leaf
1/2 to 3/4 tsp. thyme, rubbed
1/8 tsp. dry mustard
2 tsp. salt
1 tsp. pepper
2-3 c. chicken broth (optional)

The day before serving, place the ham hock and water in a large soup kettle. Bring to a boil and then simmer until meat is very tender (2 1/2 hours). Cool and skim off fat. Remove meat and add to liquid the remaining ingredients except meat and chicken broth. Dice meat and return to kettle. Simmer 3 hours. If soup is too thick, chicken broth can be added. Refrigerate; serve the next day as this soup is best after the first day and is excellent garnished with Parmesan and croutons. Yields 8-10.

Fish and Cheese Potato Soup 031610

Ingredients:

4 tablespoons margarine
1 teaspoon paprika
2 small onion, chopped
4 cups water
10 potatoes, diced
2 cups half-and-half cream
1/2 pound cod fillets, cubed
2 eggs, lightly beaten
1 1/2 cups shredded Muenster cheese
salt to taste

Preparation:

Melt the butter or margarine in a large saucepan, and add the paprika. Saute the onions in this mixture until they are soft. Add the water, bring it to the boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes it may be necessary to add more water during cooking.

Add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a masher or wooden spoon.

Add a little of the potato mixture to the beaten eggs, and then stir eggs into the soup. Remove from heat, and stir in the cheese. Correct the seasoning, and serve at once.

Capitol Hill Bean Soup

bunch of bean sprouts
1 1/2 c. dry pea (navy) beans
7 c. boiling water
1 lg. ham hock (place in cheesecloth bag)
1 med. pared potato
1 c. chopped onion
1 c. celery stalks and leaves, chopped
2 tbsp. chopped parsley
1/2 clove garlic, chopped
1/2 tsp. salt
1/8 tsp. pepper

Add beans to boiling water. Return to boil and boil 2 minutes. Remove from heat, cover and soak overnight in refrigerator. Add ham hock and potato to same water. Bring to boil, cover and boil gently 1 hour. Remove potato; mash with fork. Stir into beans with remaining ingredients. Cook 1 hour longer. (If desired, add 2 cups chicken broth.) Remove ham hock and separate meat from bone. Cut meat into soup.

Waverly Cheese Soup

2 carrots, washed, cut into pieces
2 celery stalks, cut into pieces
1 sm. onion, peeled and quartered
2 c. water
2 chicken bouillon cubes
2 c. milk
2 c. Cheddar cheese, cubed
1/4 c. all-purpose flour
1/2 tsp. salt
2 tsp. Worcestershire sauce
1/8 tsp. freshly ground black pepper
2 strips bacon, cooked crisp and crumbled

Place vegetables, water and bouillon cubes into blender. Process until finely chopped. Pour into saucepan. Cook over medium high heat about 15 minutes or until tender.

Put milk, cheese and flour into blender container. Process until mixture is smooth. Stir into hot vegetables. Add salt, Worcestershire sauce and black pepper. Cook over medium heat 10 to 15 minutes or until thickened, stirring often. Add bacon and paprika just before serving. Makes 4 servings.

Cheddar Potato Soup 031010

6 med. potatoes, peeled and cubed
1 med. onion, chopped
1 clove minced garlic
1 stalk celery, diced
2 c. chicken bouillon
Water
2 cans cheddar soup
1 c. milk
1/4 tsp. pepper

In 6 quart kettle, combine cut up vegetables. Add chicken bouillon and enough water to just cover vegetables. Cover and bring to a boil. Lower heat and simmer until vegetables are tender.

In a mixing bowl, combine soup, milk, and pepper. Stir until smooth. Slowly add to vegetables. Heat until serving temperature.

Top bowls of soup with bacon bits or chopped chives.

Tomato Zucchini Noodle Soup

10 c. cubed zucchini
1/4 c. water
4 c. chopped onion
1/2 c. butter
8 c. quartered tomatoes
4 chicken bouillon cubes
3 cloves garlic, chopped
1 tsp. Beau Monde seasoning
1 tsp. salt
1 tsp. pepper
4 c. uncooked noodles, cooked & drained

Combine zucchini and water. Cook over medium heat until partially done. Cook and stir onion in hot butter in skillet until tender. Add all ingredients to zucchini mixture. Simmer until tender. Add noodles, heat through. Yields 8 servings.

Garbanzo Bean Soup 030310

1 (1 1/4 lb.) acorn squash, halved & seeded
1 3/4 c. water
1 (28 oz.) can stewed tomatoes, undrained
3/4 c. onion, chopped
3/4 c. carrot, chopped
3/4 c. celery, chopped
1 tsp. beef flavored bouillon granules (G. Washington)
1/2 tsp. ground cumin
1/2 tsp. caraway seeds, crushed
1/4 tsp. red pepper (optional)
1 bay leaf
1 (15 oz.) can garbanzo beans, drained
1 zucchini, cut into 1" slices

Peel acorn squash and cut into 3/4 inch pieces. Combine acorn squash and next 10 ingredients in a large pan, bring to a boil. Cover; reduce heat, and simmer 15 minutes. Add garbanzo beans and zucchini, simmer 10 minutes or until zucchini is tender. Discard bay leaf. Ladle into soup bowls to serve. Yield 9 cups.

Ham Broccoli and Potato Chowder

1/2 to 1 lb. ham, 1/4-inch cubes
1/4 cup butter
2 cups half and half
3 cloves fresh garlic, minced
1 large or 2 medium onions
1 leek, minced (optional)
1 32 oz box chicken or vegetable broth
pinch each of thyme and sage
1 bay leaf
1/4 tsp. each onion and garlic powder
3 tablespoons flour or 2 tablespoons Wondra
1/4 tsp. pepper (white preferred)
1/2 cup sour cream
1/4 lb. shredded Swiss or Cheddar cheese (optional)
2 large potatoes, peeled, 1/2-inch cubes
1 10 oz. pkg shoe-peg frozen corn (thawed)
1 10 oz. pkg chopped frozen broccoli (thawed)
a pinch of salt, to taste

In a large Dutch oven or soup pot, melt 2 tablespoons of the butter. Saute onion until light browned and translucent; add ham cubes and minced leek, if using. Stir over high heat for several minutes. Add garlic and saute over medium heat for another minute or two. Add a pinch of thyme and sage (a little goes a long way).

Stir in chicken or vegetable broth. Add potatoes cut into 1/2-inch cubes. Add bay leaf. Bring to a boil; reduce heat to a simmer.

While stirring with a whisk, sprinkle in flour, stirring until smooth. Add garlic and onion powder. Simmer for 15 minutes. Stir in thawed broccoli and corn. Continue to cook over low heat until all vegetables are tender.

Combine sour cream and half and half. Simmer until heated through; add remaining butter. Sprinkle in cheese (optional) and simmer, stirring until cheese has melted (just a few minutes). Season to taste with salt and pepper.

Remove bay leaf. Serve with buttered biscuits or chowder crackers.

Cooks Note: Some of the corn may be mashed to thicken the soup. The frozen corn can be substituted with cream-style corn, if desired.

Bean and Ham Bone Soup

5 sm. potatoes, cubed
2 (10 oz.) pkgs. frozen lima beans
1 (10 oz.) pkg. frozen corn
2 stalks celery, cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
1 med. onion, chopped
1 qt. tomato juice
1 ham bone
1 tbsp. sugar
1 1/2 tsp. pepper
1/4 tsp. salt

Combine vegetables and water to cover in a Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add tomato juice, ham bone and seasonings, adding water as needed to keep ham bone covered.

Cover; simmer 1 hour. Taste and adjust seasonings; if soup doesn't have enough ham flavor, continue to simmer and reduce volume (do not add more water). If soup is too rich or too salty, add a little water until flavor is just right.

Yield: 5 quarts.

Chicken Enchilada Soup

1 bag tortilla chips, halved
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 sm. jar picante sauce
1 can beef broth
1 can chicken broth
1 can cream of chicken soup
1 can chunk-style chicken
1 1/2 c. water
1 tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder
1/8 tsp. pepper
3 c. shredded cheddar cheese
Paprika

Saute onion and garlic in 2 tablespoons hot oil in Dutch oven. Add remaining ingredients except cheese and paprika and chips; bring to a boil. Cover, reduce heat and simmer 1 hour. Add 1/2 bag of chips and cheese; simmer, uncovered 10 minutes. Sprinkle with paprika and serve with reserved tortilla chips. Yield: 8 cups.

Beef and Barley Split Pea Soup

1 lb. stew beef
1 lg. soup bone
3 1/2 quarts water
3/4 c. yellow split peas
1/3 c. barley
1 lg. onion, chopped
6 carrots, diced
4 sticks celery, diced
1 parsnip or sweet potato, diced
1 lg. mixing spoon coarse salt
Pepper to taste

Cut up stew beef, put in large kettle with soup bone and water. Bring to a boil and skim. Soak in cold water, then drain split peas and barley. Add to boiling water with all other ingredients. Bring to boil, simmer 3 hours.

Oyster Artichoke Soup

2 cans cream of celery soup
2 cans cream of mushroom soup
3 cans artichoke hearts, chopped
2 doz. raw oysters, cut in pieces
1/2 stick butter
Chopped parsley
4 chopped green onions

Strain artichoke hearts. Keep water from artichokes and oysters. Set aside. Melt butter, saute onions and parsley. Add soups. Mix and add juice from artichoke and oysters. Add chopped artichoke hearts. Stir, salt and pepper to taste. Cook for five minutes and add oysters. Cook until oysters are cooked. (Oysters curl up on ends, and soup is creamy).