Soups

Chicken Tortilla Soup

Summary

Yield
12 Servings
SourceThe Convalarium at Indian Run (2008)
Prep time10 minutes
Cooking time2 hours, 20 minutes
Total time2 hours, 30 minutes

Ingredients

2 cn
Campbell’s cream of mushroom soup
2 cn
Campbell’s cream of chicken soup
2 cn
Campbell’s cream of celery soup
2 cn
Campbell’s cheddar cheese soup
2 cn
chicken broth
1 cn
diced tomatoes
1 c
picante salsa
1 cn
green chilies
1
medium onion (chopped)
4 clv
fresh garlic (minced)
1 t
chili powder
1⁄4 c
fresh cilantro (chopped)
4
fresh chicken breasts (cut into small chunks)
10
flour tortillas
1 1⁄4 c
vegetable oil
1⁄2 lb
colby cheese (shredded)

Instructions

In a large stockpot, combine and whisk together all 8 cans of soup until smooth. Add chicken broth, tomatoes, salsa, green chilies, onion, garlic, chili powder, salt and pepper. Bring all ingredients to a full boil, reduce heat and simmer for 1 hour. Add cilantro and chicken; simmer for another hour.

While soup is simmering, cut flour tortillas into small, thin strips. Heat oil and deep fry tortilla strips until lightly browned.

To serve, ladle soup into bowls and top with shredded cheese and tortilla strips.

Chicken Soup with Rivels

Summary

Yield
4 Servings
SourceSusan Roberts (1989)
Prep time10 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 40 minutes

Ingredients

1
broiler-fryer (3 1/2 to 4-lb)
1
onion (large, chopped)
6 c
water
3 c
carrots (sliced)
1⁄4 t
pepper
 
salt
1 c
all-purpose flour
1
egg
1 T
milk (up to 2 T)
1 c
celery (chopped, with leaves)

Instructions

In 8-quart Dutch oven or large sauce pot over high heat, heat chicken, onion, water, carrots, pepper and 1 tablespoon salt to boiling. Reduce heat to low; cover and simmer 45 minutes, or until chicken is fork-tender. Remove chicken to cutting board; allow to cool. Meanwhile, prepare the rivels: In medium bowl with fork, stir flour, egg, 1/2 teaspoon salt and approximately 1 tablespoon milk to make a crumbly but moist mixture. With spoon, sprinkle rivels into simmering soup. Add celery; cook 20 minutes, or until tender. Cut chicken meat from bones into small chunks; stir into soup and reheat. This is very good and easy!

Naniboujou Lodge Cream of Tomato Soup

Summary

Yield
4 Servings
SourceAnn Moore (2004)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

2 T
butter
1⁄2 c
onions (diced)
6 oz
cream cheese
2 cn
tomato soup (11-oz. cans)
3 c
milk
2 cn
diced tomatoes (14-oz. cans, undrained )
2 t
basil (fresh)
1 T
parsley (fresh)
 
cooked wild rice (optional)

Instructions

Melt the butter in a medium saucepan and gently sauté the onions until tender, approximately 3 to 5 minutes. Add the cream cheese, stirring while it melts. Do not let it burn. Mix in the tomato soup until smooth. Turn off the heat. Add the milk slowly, mixing well. Return to heat to continue cooking. Add the diced tomatoes and basil. Stir and heat until hot. Add parsley or sprinkle parsley on top of each bowl when serving. For a thicker soup, add cooked wild rice.

New England Clam Chowder

Summary

Yield
4 Servings
SourceKathy Lamantia (1978)
Prep time10 minutes
Cooking time25 minutes
Total time35 minutes

Ingredients

6 sli
bacon (trimmed of excess fat)
1⁄2 c
onion (chopped)
2 cn
clams with juice (4 1/2-oz)
1 cn
cream of potato soup (10-oz)
10 oz
milk (use potato can to measure)
1 T
lemon juice
 
pepper (to taste)

Instructions

Cook in 2-quart saucepan. Cut trimmed bacon into bite-size pieces. Cook with onion until bacon is tender but not brown and onion is translucent. Do not drain. Add can of potato soup, milk, 2 cans of clams with juice and lemon juice. Stir well. Sprinkle with pepper. Cook until heated through.

Cream of Red Pepper and Potato Soup

Summary

Yield
6 Servings
SourcePatty Landis, Main Library (2005)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

1 T
olive oil
2
red bell peppers (cored, seeded and chopped into 1-inch pieces)
1 c
leeks (chopped)
2 clv
garlic (minced)
1⁄2 t
paprika
1 pn
cayenne pepper
1 lb
waxy potatoes (peeled and cut into chunks)
1 c
light cream

Instructions

Heat olive oil in a soup pot. Add first 4 ingredients and spices. Cook over medium-low heat until vegetables give up some of their liquid, but are not browned. Add potatoes and 4 cups water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 20-30 minutes. Let soup cool a bit, then add cream and process in blender or food processor in batches until it is a consistency you like.

Rewarm and serve. 

Chickpea & Sausage Soup

Summary

Yield
8 Servings
SourceBev Rhodes (2004)
Prep time10 minutes
Cooking time40 minutes
Total time50 minutes

Ingredients

2
mild Italian sausages (removed from casings)
1
onion (medium, chopped)
3 c
water
1⁄2 t
dried basil
1⁄2 t
dried oregano
2
carrots (sliced)
1
zucchini (medium, halved and sliced)
1 cn
condensed tomato soup (10 3/4-oz. can)
1 cn
stewed tomatoes with liquid (15-oz. can)
1 cn
chickpeas, drained
1 t
salt
1⁄4 c
Parmesan cheese (grated)

Instructions

In 4-quart pot, cook the sausage and onion over medium heat until sausage is light brown and onions wilted. Drain off fat. Stir in all remaining ingredients except cheese. Heat to boiling, stirring constantly. Reduce the heat, cover and simmer for 20 minutes, or until vegetables are tender. Serve sprinkled with cheese.

Potato Corn Soup

Summary

Yield
9 Servings
SourceRuth McNeil, Main Library (2008)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

2 T
butter
1⁄2 c
onion (chopped)
5 c
chicken broth
4 c
white potatoes (pared and diced)
1 c
carrots (pared and sliced)
2 t
lemon juice
4 t
salt
1⁄4 t
pepper
1⁄4 t
dried leaf thyme
1
1-lb. can whole kernel corn (drained)

Instructions

In large saucepan, melt butter. Add onion and cook 5 minutes. Add remaining ingredients except corn. Cover and simmer 40 minutes or until potatoes are tender. Add corn and heat 5 minutes.

Chicken Noodle Soup

Summary

Yield
8 Servings
SourceLinda Stoops (2000)
Prep time15 minutes
Cooking time2 hours
Total time2 hours, 15 minutes

Ingredients

3
unboned medium chicken pieces (up to 5, thighs or legs are easier to debone)
1 cn
chicken broth (or 6 to 8 bouillon cubes)
2 q
water
1 pk
Amish or kluski egg noodles (8 to 12-oz)
 
vegetables of your choice (cut-up)
1⁄2 t
garlic powder (or 1 to 3 cloves fresh garlic)
1⁄2 t
chili (cayenne) powder
1⁄2 t
any herbs you like

Instructions

Heat water and broth in pot until not-quite boiling (bubbles on bottom of pot). Add chicken. Cook for 2 to 2 1/2 hours, or until meat comes off bone. Put chicken in colander; debone and remove skin. Tear up meat and return to pot. Add herbs, garlic, chili powder, vegetables and noodles. Cook until noodles are done.

Mushroom Soup

Summary

Yield
8 Servings
SourceSally Blue (1982)
Prep time10 minutes
Cooking time45 minutes
Total time55 minutes

Ingredients

3 T
butter
1
onion (medium, chopped)
3 T
flour
2
sprigs parsley
1
bay leaf
1⁄4 t
thyme
6 c
chicken stock
1 lb
mushrooms
2 T
butter
 
Dash seasoned salt
1 t
lemon juice
2
egg yolks
1 c
whipping cream
 
splash brandy
 
parsley (chopped)

Instructions

Sauté onions in butter until tender. Add flour and cook for 2 minutes without browning. Add stock and seasonings. Remove the stems from the mushrooms and chop; add to stock and simmer, partially covered, for 20 minutes. Strain, pressing juices from throw-away stems. Return soup to pan. Melt the 2 tablespoons butter in a skillet and sauté the mushroom caps, which have been sliced. Add seasoned salt and lemon juice. Add mushrooms to soup base. Simmer 10 minutes. Beat egg yolks with whisk into cream and slowly stir into soup. Add brandy; heat, but do not boil. Top with chopped parsley to serve. Serves 8 to 10.

Dinner Chowder (Paul's Favorite)

Summary

Yield
6 Servings
SourceEleanor Dougherty (1983)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

2 c
white potatoes (diced, raw)
3⁄4 c
onion (minced)
1⁄2 c
celery (diced)
2 1⁄2 t
salt
2 1⁄2 c
water (boiling)
4 T
margarine
4 T
flour
1⁄4 t
pepper
1⁄2 t
powdered mustard
1 1⁄2 t
Worcestershire sauce
2 c
milk
1⁄4 lb
sharp cheese (grated, processed)
1 T
parsley (minced)
1 c
canned mashed tomatoes

Instructions

Combine potatoes, onion, celery, 1 teaspoon salt and boiling water in covered kettle. Simmer until tender. Meantime, melt margarine. Stir in flour, then add salt. Add next 4 ingredients while stirring. Cook until thickened, then add cheese and stir until melted. Stir into potato mixture, then add parsley and tomatoes. Heat and serve. (Shrimp, if added, could make this a party soup!)

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