Favorite Soup Recipes With More To Be Posted At A Later Date

It is a cool and crisp day.  The sun is shining now and then, so it isn’t totally drab outside.

Here is the start of only some of the favorite soup recipes that I have collected.  I will list more in my future blogs so as not to overwhelm everyone.  There are more to come.  Enjoy!

 Cheesy Potato Soup

 Janice Huberg

In 2 cups water - add

Potatoes

Celery

Carrots

Onion

2 tsp parsley flakes

3 chicken bouillon cubes

Salt & pepper
 
Boil until vegetables are done.
 
Whisk together until smooth, 2 cups milk and 2 Tbls flour.  Add to above stirring constantly. Cook until thick.

At at least ½ lb cubed Velveeta cheese.  Cook until cheese is melted. 

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Janice Beukema Whitaker Report

Ingredients
6 poblano peppers
1/4 cup onion, small dice
1 garlic clove, minced
2 cups chicken broth , preferably fresh
salt and pepper to taste
1/2 teaspoon freshly ground nutmeg
2 cups milk or half and half
3 tablespoons butter
1 tablespoon all-purpose flour

Garnishes (optional)
1/2 cup Monterrey jack cheese, (shredded)
2 ea corn tortillas (6-inch) cut into thin strips and crisp-fried and drained on paper towels



Instructions
1. Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one. Remove the stems and seeds.

2. Combine in blender, chile peppers, onions, garlic, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.

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Creamy Turkey-Vegetable Soup

 

Makes: 4 servings

Start to Finish: 30 minutes

·         3  cups  reduced-sodium chicken broth or homemade turkey broth

·         2  medium  carrots, thinly sliced

·         1  cup  chopped cooked turkey

·         1  small  zucchini, thinly sliced (about 1 cup)

·         1/2  cup  uncooked instant rice

         1  teaspoon  dried thyme, crushed

·         1  10-ounce container  refrigerated light Alfredo sauce

·             Oyster crackers (optional)

1. In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

2. Stir in turkey, zucchini, rice, and thyme. Remove from heat. Cover and let stand about 5 minutes or until rice is tender. Stir in Alfredo sauce; return to heat and warm through. If desired, serve with oyster crackers.

Makes 4 servings.

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Buffalo Chicken Soup 

 

Makes: 6 servings

A creamy, cheesy recipe that I’m sure you will enjoy.  This can be made with leftover cooked turkey.

1  2-1/4 to 2-1/2 lb.  deli-roasted chicken, skinned, boned, and coarsely shredded

2  Tbsp.  butter

1/2  cup  coarsely chopped celery

1/2  cup  chopped onion

2  14-oz. cans  reduced-sodium chicken broth

1-1/2  cups  milk

1  tsp.  bottled hot pepper sauce

1-1/2  cups  mozzarella cheese (6 oz.)

1-1/4  cups  crumbled blue cheese (5 oz.)

1/2  cup  shredded Parmesan cheese (2 oz.)

1/3  cup  all-purpose flour

Bottled hot pepper sauce to taste (optional)

 

Directions

1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce.

Makes 6 servings.

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Cindy Harms Sathoff

• cheeseburger soup
  1/2 # ground beef
  4 tablespoons butter or margarine (divided)
  3/4 cup chopped onion
  3/4 cup shredded carrots
  3/4 cup chopped celery
  1 tsp basil
  2 cans (14.5 oz) chicken broth
  4 cups (3 med) peeled and diced potatoes
  1/4 cup all-purpose flour
  2 cups (8 oz) cubed pasteurized prepared cheese (velveeta)
  1 can (12 oz) evaporated milk
  3/4 tsp salt
  1/2 tsp pepper
  Cook ground beef until brown; drain. Melt 1 tablespoon butter over medium heat. Add onion, carrots, celery and basil; cook; stirring occasionally, about 10 min or until tender. Add broth, potatoes and cooked beef; bring to a boil. Reduce heat to low; cover. Cook, 10-12 min or until potatoes are tender.
  Melt remaining butter in saucepan over med heat. Add flour, cook, stirring constantly 3-5 min or until bubbly. Add to soup; bring to a boil. Cook, stirring occasionally, 2 minutes.
  Reduce heat to low; add cheese, milk, salt and pepper. Stir until cheese is melted.
  This soup is quite rich...but also delicious!!! ENJOY!