Soup Recipes

Lentil Soup (A good one)
Cooking time: an hour maybe a bit more
Ingredients:

Lentils 1 Onion
½ cup Brown rice or Barley 4 carrots - sliced
Mushrooms 4 -5 pealed potatoes cut into bite size chunks
Frozen corn Celery - sliced
Garlic powder Salt
Sour Cream or IMO

Wash Lentils well.
Put Lentils into large pot and cover with water. Bring to a boil and ADD: Potatoes, carrots, and celery.

Sauté mushrooms and onion add to soup mixture add corn at this time. Bring to a boil, then turn down, but keep at a gentle boil. May need to add more water.

Add: ½ cup rice or barley. You will need to keep an eye on the soup for rice or barley will thicken, rice and barley uses a lot of water and you may need to add more water. Make sure there is plenty of water. You can add water at anytime it is needed.

It takes about an hour of cooking time. If the lentils are still tough then boil longer. When done, drain off most of the water and stir in a container of Sour Cream or IMO then add salt and garlic powder at the end. This way it will not end up to salty.

You want a good mix of vegetables in each bite. You can add spinach other vegetables that you like.
















Chill’s Chicken Enchilada Soup
Notes: This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section.Ingredients:1/2 C. Vegetable oil1/4 C. Chicken base3 C. diced Yellow Onions2 tsp. ground Cumin2 tsp. Chili Powder2 tsp. granulated Garlic1/2 tsp. Cayenne pepper2 C. Masa Harina4 qt. Water (divided)2 C. crushed Tomatoes1/2 lb. processed American cheese, cut in small cube3 lb. cooked, cubed chickenPreparation:In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings





Cheesy Cauliflower Soup

6 Tbs. Butter 6 Tbs. flour
1 cup chopped onion 3 cups milk
1 cup chopped celery 1 lb. Velveeta cheese
1 cup chopped carrots
3 (10 oz.) pkg. frozen cauliflower or 1 head
3 (10 oz.) cans chicken broth and water to make 6 cups
Salt and pepper to taste

Cook vegetables in enough water till tender. Melt butter in large pan. Blend in flour as usual, then add milk. Cook broth until thickened. Pour in vegetable stock. Add cubed cheese till melted.

BEER AND CHEESE SOUP

1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cups chicken or vegetable stock
1 bunch broccoli
11 fl oz beer (use a can or bottle and save a swallow for the cook!)
6 oz cheddar cheese, grated
2 tblsp grated parmesan cheese
salt & pepper to taste

Sauté' the diced vegetables in butter. Mix flour and mustard into sautéed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp. Add beer and cheeses to the soup. Simmer
10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it.






CHEDDAR BEER SOUP

10 oz frozen mixed vegetables 1 tsp Worcestershire sauce
4 tblsp margarine 2 cups shredded cheese (medium
1/4 cup flour sharp cheddar or your favorite)
2 cups milk 1 cup beer (preferably English ale,
1 tsp dry mustard i.e.- Bass Ale)

Cook vegetables and drain. Melt margarine, stir in flour, salt, and mustard. cook over low heat until smooth. Remove from heat. Add milk and Worcestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, whatever).





Russian Potato Casserole with Caramelized Onions (for 8-10)

(Killer Spuds Casserole, they always get vacuumed off the plate
with the guests inquiring if there are more...)

6 large sweet onions, diced or sliced thinly
5 T. butter
4 T. olive oil
1 T. sugar
+ 4 lbs. russet potatoes
chicken stock
1 stick butter
1 c. whipping cream
1 c. yogurt or sour cream
4 eggs, beaten
1 t. dried dill weed
2 c. yogurt or sour cream

Caramelize onions in fat, How To Caramelize Onions: slice them thinly, sauté slowly in fat, stirring sometimes, till they reduce to almost nothing. This can take some time, and as they get more carmelized they need more stirring or they'll burn. They get sweet and mushy and concentrated. This is the first step to onion soup.
When deep brown, add sugar, sauté few minutes more. This will take about an hour.
Boil potatoes in stock, till slightly overdone. Drain, reserve stock.
Mash, add butter.
Add eggs to yogurt.
Add this to potatoes, stirring quickly to distribute egg evenly as it cooks
in the hot potatoes.
Add cream and dill.
Add enough stock to make potatoes rather loose, they will dry out in oven.
Layer potatoes and onion in buttered dish:
½ potatoes
onions
½ potatoes, sealing in onions yogurt.
Bake at 350F for 30-35 min, till top is lightly browned.










Celery Almond Soup

1/2 cup chopped celery
1/4 cup carrots, peeled and diced
1/4 cup chopped onions
1/4 shaved almonds, toasted
2 cups chicken broth
1/4 cup roux (paste of melted butter) and flour for thickening
1/8 cup all-purpose flour

In saucepan, saute vegetables in oil until wilted. Add flour and cook for
two minutes. Add chicken broth, bring to boil and then simmer vegetables
until tender, about 15 minutes. Whisk in roux until soup thickens. Add
almonds, reserving a few for garnish. Serve at once.

Serves 4





Potato Cheddar Soup

1 teaspoon Cracked Black Pepper
2 tablespoons butter
1 large Spanish onion - chopped
4 large Yukon gold all purpose potato's - peeled and sliced
1/4 pound Sharp Cheddar Cheese - Cubed
2 quarts chicken stock
2 fresh bay leaves

In a 6 quart pot combine the butter and saute the onions with the black
pepper until the onions are tender. Add the potato's, chicken stock and
bring to a boil. Simmer for 45 minutes to 1 hour. Remove from the heat and
gradually stir in the cheese until melted. Carefully ladle contents and bay
leaves into a food blender and puree until creamy. Return to the stock pot
and carefully re-heat to serve.

Garnish with fresh ground nutmeg and fresh shredded Cheddar.







Potato Salad Soup

6 Potatoes, unpeeled, cooked,& cut into chunks
2 Onions, chopped
6 Ounce can black olives, drained and sliced
1 cup olive oil
1/8 cup Balsamic vinegar
1/4 cup lemon juice
4 Tablespoons parsley, dried
3 Tablespoons garlic powder
2 Tablespoons Greek seasoning
1 teaspoon paprika
1 cup sour cream
Chives
In a large bowl, toss all ingredients together except for sour cream and
chives. This is your potato salad To make soup: Blend any leftover salad.
Add sour cream. Heat until warm. Sprinkle with chives.


Cold Strawberry Soup

2 pints pureed strawberries
3 ounces heavy cream
1/4 teaspoon cinnamon
1 teaspoon lemon juice
3/4 ounce Amaretto Liqueur

Mix all ingredients and serve chilled.


Fresh Berry Soup

1 quart fresh orange juice
4 cups of any combination of yogurt, buttermilk, sour cream
1 tablespoon honey (more, to taste)
2 tablespoons fresh lemon or lime juice
dash of cinnamon
dash of nutmeg
1 1/2 pints fresh berries (raspberries, blueberries, strawberries)

Whisk together everything except berries. Chill thoroughly. Wash and drain
berries. Blueberries or raspberries should be left whole. Large
strawberries should be sliced. When ready to serve, divide berries into
individual serving bowls. Ladle the soup on top. Garnish with sprigs of
fresh mint.

Brie Cheese Soup

6 cups homemade chicken stock
2 ounces whole butter
2 ounces flour,
12 ounces brie cheese, at room temperature with rind removed
3 ounces white wine
2 ounces carrots, sliced julienne
2 ounces celery, sliced julienne
2 ounces mushrooms, sliced thin
2 ounces heavy cream
salt and pepper

Serves 6-8

Melt butter in sauce pan over low heat. Add flour and mix well, cooking
until it just starts to turn golden. Add stock and whip vigorously, bring
to boil and reduce to simmer. Skin the butter and flour and other
impurities that rise to the top and continue to simmer until the veloute is
reduced to 2/3 its original quantity and the sauce is the consistency of
heavy cream.

Strain through fine sieve. Return veloute to sauce pan over low heat and
add brie cheese, cook slowly, stirring occasionally, until the cheese has
melted. Add wine and vegetables and simmer lightly until the vegetables are
al dente. Heat heavy cream over low heat and add to soup. Season soup with
salt and pepper. Garnish with fresh chives or scallion.

The flavor of this soup can vary depending on the degree of ripeness of the
brie cheese. Brie can be ripened by sitting out at room temperature for 3 -
9 hours, depending on personal preference.















Pumpkin Soup

1 Large onion, chopped
1/2 Pound of bacon, chopped
15 Ounce can of pumpkin
1 cup water
2 cups apple cider
1/4 cup brown sugar
4 cubes chicken bouillon
1 Apple, unpeeled and chopped
Dash of liquid smoke salt, to taste
2 teaspoons white pepper
1/3 cup crystallized ginger, chopped

Saute lightly onion and bacon in large pot. Add pumpkin, water, apple
cider, brown sugar, chicken bouillon, apple, liquid smoke salt, white
pepper, crystallized ginger to the pot. Cover and simmer for 1 hour. Stir
frequently. Blend to thicken in blender size batches. Serve with sour
cream. One dollop on each serving.






Cream of Broccoli Soup

2 packages of 10 ounce frozen chopped broccoli
1/4 cup onion
2 cans chicken broth
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
2 cups milk
2 cups cream
1/8 teaspoon nutmeg

Cook packages of broccoli, onion, and chicken broth for six minutes. Melt
butter, flour and salt together. Add milk, cream and nutmeg. Add sauce to
broccoli mix. Serve hot.






Broccoli Cheese Soup

2 tablespoons butter
3/4 cup chopped onion
6 cups water
6 chicken bouillon cubes
8 ounces fine egg noodles
1 teaspoon salt
2 10-ounce packages chopped broccoli
1/8 teaspoon garlic powder
6 cups milk
1 pound processed cheese
pepper to taste

Saute onion in butter for 3 minutes. Add water and bouillon cubes. Heat to
boiling until cubes are dissolved. Gradually add noodles and salt, cook
till mixture boils - uncovered for 3 minutes. Stir in broccoli and garlic
powder and cook for 4 minutes. Add milk, cheese, & pepper. Continue cooking
till cheese melts, stirring constantly. Serve hot. (Can be frozen and
reheated in double boiler.)


TACO SOUP

1 lb. hamburger
1/2 cup chopped onions
Cook hamburger and onions and drain of grease. Add the following:
1 - 17 oz. can whole corn with liquid
1 - 15 1/4 oz. kidney beans with liquid
1 - 8 oz. stewed tomatoes, chopped
1 - 8 oz. tomato sauce
1 package of taco seasoning

Bring to a boil and simmer 30 minutes. Serve with grated cheese and corn chips etc. (or Fritos corn chips).











BEAN SOUP

In large pan Add:

water, about half full or so.
1 teasp salt
1 - 16 oz.package of navy beans or 16 oz. package Great northern beans.

Bring to a boil and boil for 3 to 5 minutes. Turn heat off and cover pan and let set for an hour or so. Then drain water off.

ADD:
6 to 7 cups warm or hot water
1 teas. salt
1 to 2 ham hocks, or chicken, or no meat

Cook for 2 to 3 hours until beans are soft.
Remove ham hock and take off skin and fat, if any meat put meat back in pot.

Add:
5 to 6 large sliced carrots
sliced celery
1/2 to 3/4 cup chopped onion
1/2 teaspoon salt
1/2 teas garlic salt or garlic powder, or tow cloves chopped garlic, opp.

Cook for 20 to 30 minutes.