Soups

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!)

Tomato-Basil Cream Soup

Summary

Yield
6 cups
SourceSharon Hammond, Main Library (2005)
Prep time1 hour, 5 minutes
Cooking time20 minutes
Total time1 hour, 25 minutes

Ingredients

4
shallots (diced)
1⁄2 lb
leeks (rinsed carefully and chopped)
1
celery stalk (chopped)
2 clv
garlic (or 3) (pressed or 3 cloves)
2 T
oil
2 cn
Italian-style tomatoes, undrained and chopped (14 1/2 oz.)
1 T
dried basil
2 cn
chicken broth (14 1/2 oz.)
1⁄4 t
salt
1 c
whipping cream
 
Croutons
 
mozzarella cheese, shredded

Instructions

Cook first 4 ingredients in hot oil in a Dutch oven over low heat for 10-12 min. or until tender (do not brown). Add tomatoes and basil; cook over medium heat, stirring occasionally, for 10 min. Add broth and salt; bring to a boil. Reduce heat, and simmer, stirring occasionally for 1 hour. Cool.

Process mixture in a food processor or blender until smooth, stopping once to scrape down sides. Transfer to a saucepan and stir in whipping cream; cook, stirring constantly, until heated (do not boil). Garnish with croutons and cheese. 

Pasta Roma Soup

Summary

Yield
4 Servings
SourceChristine Minx (2001)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 cn
garbanzo beans (16-oz can, drained)
1⁄4 c
olive oil
3⁄4 c
onions (diced)
1 c
celery (diced)
1 t
garlic (minced)
1 c
carrots (julienned)
1 1⁄2 c
canned tomatoes (drained and diced)
1 q
chicken broth
1⁄2 t
black pepper
1⁄8 t
dried rosemary
2 T
fresh parsley (chopped)
3⁄4 c
miniature pasta (elbows or similar size)

Instructions

Put beans in food processor or blender; process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic; sauté for 5 minutes on medium heat. Add remaining ingredients, except pasta, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 20 minutes. While soup is simmering, cook pasta according to package directions. Add pasta to finished soup and serve immediately. Makes 4 to 6 servings. Variations: Add chopped cooked bacon and chopped zucchini when sautéing vegetables.

Melon Gazpacho Soup

Summary

Yield
8 Servings
SourceFirst Community Village (2008)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

4 c
honeydew melon (diced)
4 c
cantaloupe (diced)
1
cucumber (peeled, seeded and diced)
1 c
red onion (diced)
1 c
celery (diced)
1
red bell pepper (seeded and small diced)
1
yellow pepper (seeded and small diced)
1⁄2 c
lemon juice
1⁄4 c
white wine
1⁄4 c
red wine vinegar
1⁄4 c
basil (chopped)

Instructions

Mix melons, pureé half of melon mixture. Mix all other ingredients together in the pureéd mixture. Serve cold.

Italian Pork Soup

Summary

Yield
4 Servings
SourceSusan Roberts (1988)
Prep time20 minutes
Cooking time2 hours
Total time2 hours, 20 minutes

Ingredients

1 1⁄4 lb
boneless pork shoulder (up to 1 1/2 lb, cut into 3/4-inch pieces)
2 clv
garlic (minced)
1
onion (large, diced)
1 T
vegetable oil
1 t
Italian seasonings
1 t
salt
1⁄2 t
dried basil leaves
1⁄2 t
fennel seed
1⁄2 t
pepper
1 cn
tomatoes (16-oz, broken up)
2 c
water
1
green pepper (medium, diced)
1
zucchini (small, thinly sliced)
1⁄4 c
small pasta (bows, elbow macaroni or shells)
 
Parmesan cheese (grated)

Instructions

Brown pork pieces with onion and garlic in oil in Dutch oven. Pour off drippings. Sprinkle Italian seasonings, salt, basil, fennel and pepper over pork. Add tomatoes and water. Cover tightly and simmer 1 hour. Add green pepper, zucchini and pasta to pork. Increase heat to medium-low and continue cooking, covered, 30 minutes, or until vegetables and pasta are done. Serve with cheese.

Tortilla Soup

Summary

Yield
8 Servings
SourceTerri McKeown (2003)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1 cn
Italian tomatoes with juices (14.5-oz. can)
3 T
vegetable oil (plus additional for frying)
1
skinless, boneless chicken breasts, halved
1
onion (medium, chopped)
3 clv
garlic (minced)
2 t
chili powder
2 t
cumin
6 c
chicken stock or broth
1 T
tomato paste
1 cn
mild green chilies (4-oz. can, drained and chopped)
1 T
seedless jalapeno peppers (about 2, or to taste, minced)
4
corn tortillas (cut into ¼-inch wide strips)
2 T
cilantro (chopped, optional)
 
Salt and pepper
2 T
Parmesan cheese (grated, optional)

Instructions

In a food processor or blender, purée tomatoes in their juices. In large (4-quart or larger) saucepan, heat 2 tablespoons oil over medium heat. Add chicken and cook 3 minutes on each side. Transfer chicken to a plate. Add and heat remaining 1 tablespoon oil. Add onion and cook, stirring frequently, until golden. Add garlic, chili powder and cumin. Cook, stirring frequently, for 1 minute. Add chicken stock, puréed tomatoes, tomato paste, chilies and jalapeños. Return chicken to saucepan, bring to boil. Reduce heat, cover and simmer 20 to 30 minutes. Transfer chicken to cutting board, cut into bite-sized pieces and return to saucepan. Continue simmering, uncovered, until ready to serve. In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Add tortilla strips in batches and cook, stirring frequently, until crisp, 1 to 2 minutes. Transfer tortilla strips to paper towel to drain. Skim the surface of the soup and season with salt and pepper to taste. Divide tortillas among 4 soup bowls and ladle soup over tortillas. Sprinkle with chopped cilantro and Parmesan cheese.

Peasant on the Lane's Broccoli & Mushroom Chowder

Summary

Yield
12 Servings
SourceJackee McKnight (1997)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 lb
broccoli (fresh or frozen)
8 oz
mushrooms (fresh)
8 oz
butter
1 c
flour
1 q
chicken broth/stock
1 q
half & half
1 t
salt
1⁄4 t
white pepper
1⁄4 t
tarragon (crushed)

Instructions

Cut broccoli into 1/2 inch cubes and slice mushrooms. Steam both vegetables using 1/2 cup of water; reserve all juices. Make a roux by melting butter, adding flour and cooking for about 4 minutes. Add reserved stock, liquid and half & half and bring to a boil. Add steamed broccoli and mushrooms and cook until heated through. Yield: approximately 3 quarts.

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