Soups

Salmon Bisque

Summary

Yield
4 Servings
SourceBeth Davis, Lane Road Branch (2006)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 30 minutes

Ingredients

1 T
vegetable oil
1 c
onion (chopped)
1 c
celery (chopped)
4 c
potatoes (peeled and chopped)
1⁄4 c
fresh parsley (finely chopped)
1 t
white pepper (do not use black)
1⁄2 t
salt
2 cn
14 1/4-oz. no-salt-added chicken broth
1⁄4 c
dry white wine
2 cn
12-oz. evaporated skim milk
1 t
lemon juice
1 lb
salmon fillet (skinned and cut into 1/2-inch pieces - remember, the soup is only going to be as good as the quality of salmon that you use)
2 T
parsley (chopped, for garnish)

Instructions

Heat oil in Dutch oven over medium heat. Add onion & celery; sauté 10 minutes or until tender. Add potatos and next 4 ingredients (potatoes through broth). Bring to a boil, reduce heat, and simmer for 20 minutes or until tender. Place this mixture in blender or food processor until smooth. Return to pan, stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally. Add lemon juice and fish; cook 10 minutes or until fish is done, stir frequently. Sprinkle with parsley.

It’s kind of labor-intensive but worth every minute. Skinning and cutting the salmon is the worst part. I use no-salt, no-fat chicken broth and skim evaporated milk, but you could make it high-test if you prefer.

Italian Tomato & Rice Soup

Summary

Yield
6 Servings
SourceBeverly Cain (1994)
Prep time10 minutes
Cooking time40 minutes
Total time50 minutes

Ingredients

1
12-oz jar chunky salsa
1 c
tomato juice (sodium-reduced)
1⁄3 c
quick-cooking brown rice
1 T
dried minced onion
1 t
Italian seasoning (crushed)
1⁄2 t
instant vegetable bouillon
1⁄8 t
dried minced garlic
1⁄8 t
pepper
1 pk
frozen zucchini, carrots, cauliflower, lima beans and Italian beans (16-oz )
1⁄3 c
Parmesan cheese (optional)

Instructions

In a large saucepan, combine the salsa, tomato juice, rice, onion, Italian seasoning, bouillon, garlic, pepper and 2 cups water. Bring to boil; reduce heat. Cover and simmer for 10 minutes. Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables until thawed. Stir into rice mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 10 minutes, or until rice and vegetables are tender. Top each serving with cheese, if desired.

Cream of Curried Pea Soup

Summary

Yield
4 Servings
SourceElaine McLinn (1999)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

1 c
peas (shelled fresh or frozen )
1
onion (medium, sliced)
1
carrot (small, sliced)
1
potato (medium, sliced)
1
celery stalk with leaves (sliced)
1 clv
garlic
1⁄2 t
salt
1 t
curry powder
2 c
chicken broth (divided)
1 c
half-and-half

Instructions

Place veggies, seasonings and 1 cup chicken broth in saucepan and bring to a boil. Cover. Reduce heat and simmer 15 minutes. Transfer to electric blender, cover and with motor running, pour in remaining stock and cream. Reheat or serve chilled with a dab of sour cream. If I have leftover chicken or ham, I mince some and add to soup.

Roasted Chicken & Wild Rice Chowder

Summary

Yield
8 Servings
SourceMarty Prass (2002)
Prep time20 minutes
Cooking time55 minutes
Total time1 hour, 15 minutes

Ingredients

2 c
wild rice
2 T
vegetable oil
1 lb
boneless chicken breast
1⁄4 lb
bacon
2
onions (medium)
4
carrots
4
celery stalks
1 lb
potatoes
6 c
chicken stock
6
sprigs fresh thyme
2
bay leaves
2 c
heavy cream
 
Salt and pepper (to taste)

Instructions

Cook wild rice according to package directions. Cut chicken, bacon and vegetables into bite-sized pieces. In large stock pot, sauté chicken and bacon in oil over high heat. Add onions, carrots, celery and potatoes. Cook and stir until vegetables are tender, about 25 minutes. When vegetables are tender, add chicken stock, thyme and bay leaves. Simmer over lower heat about 15 minutes. Stir in cream and add rice. Heat through. Add salt and pepper, if desired. Remove bay leaves before serving.

Lentil Soup

Summary

Yield
4 Servings
SourceJean Ross (2002)
Prep time24 hours
Cooking time3 hours, 20 minutes
Total time27 hours, 20 minutes

Ingredients

1 lb
dried lentils
1⁄4 lb
bacon
2
onion (medium, sliced)
2
carrots (medium, sliced)
2 q
water
1 c
celery (diced)
2 1⁄2 t
salt (or 3 t to taste)
1⁄2 t
pepper
1⁄2 t
dried thyme
2
bay leaves
1
potato (large, peeled)
1
ham bone
2 T
lemon juice

Instructions

The night before, wash lentils and soak overnight. Early the next day, drain lentils. Sauté bacon until golden in large pot. Add onions and carrots; sauté until golden. Add lentils, water, celery, salt, pepper, thyme and bay leaves. Grate potato into soup. Add ham bone. Simmer 3 hours. Remove ham bone, cut meat from it and return to soup. Add lemon juice. Remove bay leaves.

Chicken Cheese Chowder

Summary

Yield
2 Servings
SourceKate Hastings, Main Library (2007)
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Ingredients

1 c
carrots (shredded)
1⁄4 c
onion (chopped)
4 T
butter
1 T
dry white wine
1⁄4 c
flour
2 c
milk
1 cn
chicken broth
1 c
cooked chicken (torn or diced)
1⁄2 t
celery seed
1⁄2 t
Worcestershire sauce
1 c
sharp American cheese (shredded)

Instructions

In a large saucepan, sauté carrot and onion in butter until tender but not browned.

Blend in flour and add milk and chicken broth. Stir until thick and bubbly.

Add chicken, wine, celery seed and Worcestershire sauce. Heat through and add cheese until melted.

Shopping Day Soup

Summary

Yield
4 Servings
SourceCarol Deshler (1995)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1 T
olive oil
1⁄2 c
bacon (diced)
2
carrots (chopped)
1
onion (medium, chopped)
3 clv
garlic (crushed)
3 cn
chicken broth (14-oz)
2 cn
diced tomatoes in juice (14 1/2-oz)
3⁄4 t
marjoram
1⁄2 t
sage
1⁄2 t
salt
1 c
orecchiette pasta (heaping, uncooked)
1 cn
chickpeas (19-oz)
1 pk
frozen chopped spinach or kale, thawed (10-oz)
 
freshly grated Parmesan cheese
1⁄2 t
ground pepper

Instructions

In Dutch oven, heat olive oil. Add bacon and sauté over medium heat for 3 to 4 minutes, until bacon is lightly browned. Add carrots, onion and garlic. Cover pot and cook for 5 minutes, or until vegetables are soft. Stir in chicken broth, tomatoes with their juice, marjoram, sage and salt. Bring mixture to boiling; stir in pasta. Cover pot and cook, stirring frequently as pasta label directs. Add chickpeas with their liquid and spinach or kale. Heat soup through and stir in pepper. Sprinkle Parmesan cheese over each serving.

Baked Potato Soup

Summary

Yield
8 Servings
SourceAnn Moore (1998)
Prep time1 hour
Cooking time40 minutes
Total time1 hour, 40 minutes

Ingredients

2⁄3 c
butter or margarine
2⁄3 c
flour
7 c
milk
4 c
potatoes (baked, peeled and cubed)
4
green onions (sliced)
12 sli
bacon (cooked and crumbled)
1 1⁄4 c
cheddar cheese (shredded)
1 c
sour cream
3⁄4 t
salt
1⁄2 t
pepper

Instructions

In a large soup kettle or Dutch oven, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes. Add remaining ingredients and stir until cheese is melted. Serve immediately. Makes 8 to 10 servings.

Southwestern Chicken Corn Chowder

Summary

Yield
4 Servings
SourceDianne Annis (2000)
Prep time15 minutes
Cooking time25 minutes
Total time40 minutes

Ingredients

1⁄2 t
olive oil
1 c
onions (chopped)
1 t
garlic (minced)
1 cn
chicken broth (14 1/2-oz, fat-free)
1 cn
cream of chicken soup (10 3 /4-oz, reduced-fat)
1 cn
chopped green chiles (drained 4 1/2-oz)
1 cn
premium chicken (12-oz, breast meat, drained and shredded)
1 cn
cream-style corn (15-oz)
1 t
chili powder (or to taste)
1⁄2 t
ground cumin
1 c
milk (low-fat)
 
Mexican-blend cheese (shredded, for garnish, optional)

Instructions

Place olive oil in a Dutch oven or soup pot over medium-high heat. Stir in onions and cook for 30 seconds. Stir in garlic. Add chicken broth and raise heat to high. Add undiluted cream of chicken soup and stir to mix well. Allow the soup to come to a boil. Add chiles and chicken. When soup returns to a boil, reduce the heat to low. Add the cream-style corn, chili powder and cumin. Stir to mix well. Remove pot from heat and stir in the milk. Serve at once, garnished with cheese, if desired.

Beef Vegetable Soup

Summary

Yield
8 Servings
SourceKaryl Hanhilammi (2003)
Prep time5 minutes
Cooking time4 hours, 20 minutes
Total time4 hours, 25 minutes

Ingredients

2 lb
roast beef
1 T
oil
 
spicy V8 juice (48-oz. bottle)
1 cn
diced tomatoes with juice (28-oz.)
1
onion soup mix (envelope)
2 pk
frozen mixed vegetables
 
tomato juice or water (if needed)

Instructions

Brown the beef on all sides in the oil. Add V8 juice, canned tomatoes, soup mix and frozen vegetables. (At this point, additional tomato juice or water can be added, if desired, but this is a vegetable-thick soup.) Bring ingredients to a boil, then simmer for at least 4 hours (or put in slow cooker). Remove roast from the soup, cut into bite-sized pieces or shred and return to soup mix.

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