Soups

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!)

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.

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