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Amish Chicken Corn Soup Black Bean Chicken Chili Broccoli Chowder Cheddar Chowder Cheese Burger Soup Cheesy Chilli Chicken Noodle Soup Clam Chowder Corn Chowder with Tomato Basil Salad Creamy Corn Chowder Easy Sausage Chowder Garden Chowder Ground Turkey & Barley Vegetable Soup Hearty Broccoli Soup Hearty Cauliflower Soup Kielbasa-bean soup Leek Soup Navy Bean with Ham Soup Potato - Ham Soup Southwest Chicken Barley Soup Vegetable Tortelline Soup Wild Rice Soup Zucchini Garden Chowder |
2 large cans Chicken Broth (12cups)
In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender. 2 c. cooked cubed chicken
4 cups fresh Broccoli florets
In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8 – 10 minutes or until vegetables are tender, Add 3 cups milk and the bouillon, Worcestershire sauce, salt and pepper.
2 cups Water
Put potatoes, carrots, celery, and water divided equally in two pots. Bring to a boil and cook just until starting to be tender. To make White Sauce, melt butter in pan. Add flour and stir until smooth. Add milk and cook and stir until thickened. Add grated cheese and stir until melted. Add sauce equally to undrained vegetable pans and heat thoroughly but DO NOT BOIL. 1/2 pound Ground beef
In a 3-quart saucepan, brown beef; drain and set aside. In the same
saucepan, saute onions, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 minutes. Add
broth, potatoes and beef; bring to a boil. Reduce heat, cover and
simmer for 10 minutes or until potatoes are tender. Meanwhile, in a
small skillet, melt remaining butter. Add flour, cook and stir for 3 to
5 minutes or until bubbly. Add to soup and bring to a boil. Cook and
stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and
pepper; cook and stir until cheese melts. Remove from heat; blend in
sour cream.
3 Chicken breast, halves
Cook chicken breast halves in enough water to cover
them. Cook until done and then drain the broth from the chicken and let
cool. Take off excess fat from broth when it has set. Take skin and
bones from chicken and dice up. Set aside for later. (This is easiest
if done a day ahead of time to give the broth time to set) 1 large Carrot, diced
Put Chicken broth into a kettle and add onions, carrots
and celery. Bring to a boil and cook until vegetables are tender. Add
cut up chicken. Add noodles and cook until tender. Season and serve. 6 slices bacon
In a large, wide saucepot gently fry the bacon until crisp; remove bacon, drain on brown paper and crumble. To the bacon drippings add the onion. Fry gently, stirring often until a rich, dark golden brown. With a slotted spoon remove the onion. Drain the liquid from the clams (reserve the clams) and add to the drippings in the saucepot along with 8 oz. water and the potatoes. Boil gently until the potato is tender. Gradually stir about a cup of the cream into the flour, keeping smooth; add to the potato mixture with the remaining cream, the drained clams and the salt and pepper. Cook over moderately low heat, stirring constantly, until thickened. Stir in the milk, bacon, and onion; reheat. Makes 8-10 servings.
4 ears Corn, shucked or 3 cups frozen corn
Salad: 2 small Potato's
1# ground Sausage (Jimmy Deans)
In a soup kettle or Dutch oven over medium heat, brown the sausage and onions. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes linger or until heated through. ½ cup Green Pepper, diced
In a Dutch oven or soup kettle, sauté green pepper and onion in butter until tender. Add diced vegetables, water, bouillon, salt and pepper. Bring to a boil. Reduce hat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted. Yield: 6-8 servings (2 quarts)
1 lb. lean ground turkey
Cook ground turkey in lightly oiled Dutch oven about 5 minutes or until no longer pink, stirring occasionally. Drain off any fat. Stir in water, tomatoes, vegetable juice, barley, split peas, 3/4 tsp salt, oregano, basil, black pepper and bay leaf. Bring to boiling, reduce heat. Simmer, covered for 30 minutes.
2 cups potatoes (diced)
................................................ 1 quart Cauliflower flowerets In a saucepan, cook cauliflower and carrots in water until tender. Set aside but do not drain. In a skillet over medium heat, saute onions in butter. Add flour, salt and pepper. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add Cauliflower, carrots and cooking liquid and heat through. Stir in the cheese until melted. Yield 8 servings.
Italian Sausage Soup
4 (14.5 oz.) Chicken broth
Mix all ingredients, except tomatoes, in a 5 to 6 quart slow cooker (crock-pot). Cover and cook on low-heat setting at least 6 hours or until beans are tender. 1 lb. Hamburger or Sausage or mixed
Brown meat in skillet. Add water. Add leeks and
let cook 10 minutes or until soft. Add chopped mushroom.
Let boil 5 minutes. Add soup and heat through. Add cream
cheese right before serving, allowing enough time for cheese to
melt. Add more water if soup is too thick. 1 lb. Navy Beans
Wash beans and soak in boiling water overnight. 3 cup diced potatoes
Cook vegetables, salt, parsley, water, butter and bouillon for 10-15 minutes. Mix milk with flour and add to hot vegetables. Cook until thick. Add cheese and ham. Simmer until cheese is melted. 1 medium Onion, chopped
Sauté onions and garlic in oil until tender. Add the next 10 items and bring to a boil. Reduce heat. Cover and simmer for 45 minutes. Stir in meat and cook about 15 minutes more or until barley is tender. ½ Onion, diced
In a large saucepan cook onion and garlic in olive oil until tender. Add broth, tomatoes, picante sauce and basil. Bring to a boil. Stir in tortellini; simmer 15 minutes until totellini is tender. Sprinkle parmesan over soup in bowls.
2/3 cup Wild Rice
Cover wild rice with water in a cooking pot. Simmer over low heat about
40 minutes until rice is barely tender, taking care not to overcook.
Drain and set aside. Combine broth and butter in a soup kettle. Add
grated potatoes and minced onions. Reserving 1/4 cup milk, pour
remaining milk into soup kettle. Stir often to avoid scorching. Add
flour to remaining milk and stir into kettle until soup is creamy and
smooth in texture. Season with salt and Pepper: stir in rice, parsley
flakes, cheese and bacon. Heat until cheese melts. Serves 8 to 10.
2 tablespoons butter or margarine
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