Carrot Coriander Soup
From: Melinda Allen
1 tbsp. butter or oil
1 lb. carrots peeled and chopped (young carrots give the best flavor)
1 small onion
3 c. water
1 cube vegetable or chicken stock
½ tsp. Grated nutmeg (preferably fresh)
Salt and Pepper to taste
1 tbsp. sugar (optional)
1 tbsp. coriander (chopped fresh coriander leaves are best but what you buy in a seasoning jar can be used also)
Method:
Grate or finely chop the carrots and onion (Food processor works great!) and set aside. Heat the butter or oil in a large saucepan, add the carrots and oinion and cook gently for a few minutes until the onion is soft.
Add the water, chicken or vegetable stock cube, nutmeg, salt and pepper. Stir, cover and cook for 15 minutes or until carrots are soft.
Puree the soup in a blender until fairly smooth. Return to pan, sweeten if desired with the sugar and stir in the coriander. Bring to boil. Turn off heat and serve.
If garnish is desired, use a few fresh, whole coriander leaves and swirl cream on top of the soup.
Rudie's Soup
1 can Progresso French Onion Soup
1 can Cream of Celery Soup
1 or 2 cans of Tomato Soup
1 large can of diced tomatoes
2 large cans of mixed vegetables
1 can corn
1 can lima beans
Beef and/or Chicken cooked
In a large stock or crock pot, cook beef/chicken until tender. Add all the soups and vegetables an simmer all day. You can easily modify this to suit your own family’s tastes; with a can of string beans, macaroni, kidney beans, etc. (Since I work fulltime, I usually cook in a crock pot, the beef and/or chicken overnight and the next morning add rest of the ingredients and let cook all day.)
Wild Rice Chicken Soup
Amy McLaughlin
3 TB Butter
1/2 cup celery, diced
1/2 cup onion, diced
1 cup chicken broth
2 cups milk
3 TB flour
1-2 cups chicken, cooked and shredded, or 1 large can chicken
1 box Uncle Ben's Wild Rice Mix, cooked
Cook rice mix according to directions. While it is cooking, saute onions and add celery in the butter in a stock pot. Add the chicken broth and 1 cup of the milk. Mix the flour in the remaining 1 cup milk until no lumps remain. Add to soup. Bring to boil.
Hearty Ham & Potato Soup
Crissy Morgan
3 C. Low Sodium Chicken Stock
4 Tablespoons Flour
3 Bay Leaves
6 Large Potatoes (peeled & diced)
3 C. Milk
2 Carrots, diced
1/2 teaspoon White Pepper
1/2 Large Onion, chopped
1 Stick of Butter/Marg.
1 C. Country Ham Chips (cut into small pieces)
1 teaspoon Salt
In a large pot boil potatoes and carrot (about 20 minutes). In another pot, saute onions and ham in butter until tender. Add flour and stir constantly. Add milk and chicken stock, pouring in a slow steady stream, while stirring vigourously to blend and eliminate lumps. Add bay leaves, pepper and salt. By this time your potatoes should be done so drain water off but reserve some liquid just in case you need to thin your soup later. Place potatoes back into large pot and pour soup over, lightly mix together and allow to simmer over low heat (do not boil) for about 20 minutes. Serves 8-10 people.
Amazing Tomato Basil Soup
Ashley Wooters
Saute:
1 Onion thinly sliced
1 Stick Butter
2 tbsp. Olive Oil
Add almost immediately and continue to saute until onion is clear:
1/2 tsp Dill
1/2 tsp Thyme
1/2 tsp Basil
Add:
2 28oz. Cans of Italian Plum Tomato (no basil or whole stewed tomatoes)
3 tbsp. Tomato Paste (or one whole small can)
Mix together then add:
1/4 Cup Flour with
1/2 Cup chicken broth A
dd rest of 48oz. Chicken broth
Bring to boil. Stir bottom occasionally to avoid burning. Let simmer for 20 minutes. Puree Soup with handheld or blender.
Add: 1 tsp Sugar
1 tsp Salt
1/2 tsp Pepper
Optional:
Add 1 Cup Heavy Whipping Cream. Serve with parmesan or cubes of cheddar cheese.
White Chili
From: Sherrie Waite
1 Large onion-chopped
1 tbsp. oil
3 cloves garlic
1 can chopped green chilis
2 tsp cumin
1 tsp oregano
1 tsp cayanne pepper
2-3 cups chicken broth
3 cups cooked chicken-chopped
3 cans white beans-drained (Great Northern or Navy)
1 can chick peas - drained
1/4 cup cilantro-chopped
Saute onion in vegetable oil till cooked then, combine all ingredients in large soup pot. Simmer 30 minutes. serve with shredded monterey jack cheese & sout cream and more chopped cilantro if desired. Prep time 45 mintues. Serves 6-8 .
