Archive for Soups

Rice Balls

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Rice Balls
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • 1 cup cold, cooked rice.
  • 2 tablespoons flour.
  • 1 teaspoon grated onion.
  • 1 teaspoon finely chopped parsley.
  • 1 egg slightly beaten.
  • Salt, pepper, cayenne.
Instructions
  1. Warm rice slightly and rub through a sieve, add flour, seasonings, and bind together with egg.
  2. Measure mixture by the teaspoonful.
  3. Roll in small balls.
  4. Poach until firm on outside in boiling salted water.
  5. Remove with skimmer and drop into clear, hot soup.

 

Posted in Soups

Corn Chowder

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Corn Chowder
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • 2 cups cooked corn cut from cob, or
  • 1 can of corn.
  • 1 cup salt pork cubes.
  • 1 cup potatoes cut in cubes.
  • ½ onion sliced.
  • 3 cups water.
  • 2 cups scalded milk.
  • 1 tablespoon butter.
  • 1 tablespoon flour.
  • ⅔ cup cracker crumbs.
  • Salt, Pepper.
Instructions
  1. Cut salt pork in one-fourth inch cubes and try out in a frying pan; add onion, and cook until yellow.
  2. Pare and cut potatoes in one-half inch cubes, parboil five minutes.
  3. Add to onion, with corn and water; cover and cook twenty minutes or until potatoes are soft.
  4. Melt butter in a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on slowly, stirring constantly.
  5. Combine mixtures; add crumbs and seasonings.
  6. Serve for dinner in cups or in small "nappies."

 

Posted in Soups

Creamy Corn Bisque

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Creamy Corn Bisque
Submitted By: 
 
Ingredients
  • 1 medium onion, chopped
  • ¼ cup butter, margarine, or bacon drippings
  • 6 sprigs fresh thyme
  • ½ teaspoon kosher salt
  • ¼ cup flour
  • 3 cups milk
  • 1½ cups heavy cream
  • 2 cans of creamed corn
  • 6 drops Tabasco
  • 1½ teaspoon salt
  • pepper to taste
Instructions
  1. In a large pot, melt the butter or drippings over medium heat. Add the chopped onions and thyme, and ½ teaspoon salt.
  2. Saute the onions over medium heat until soft and translucent but not browned.
  3. Remove the thyme sprigs and throw them away.
  4. Stir in flour and cook over LOW until the mixture begins to bubble and turn a slightly darker color, about 5 minutes.
  5. Stir in the milk and heavy cream and raise the heat back to medium.
  6. Slowly bring the mixture to a soft boil, stirring constantly so the milk doesn’t scald.
  7. Allow the mixture to boil for a few minutes then add in the cans of corn,and remaining ingredients.
  8. Continue to stir until the corn is heated through.

 

Posted in Soups, Vegetables

Buddy Ebsen Stew

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Buddy Ebsen Stew
Submitted By: 
Recipe Type: Soups
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • ½ Stick butter
  • 1 large red onion, chopped
  • 2 lbs. ground beef
  • 2 large cans whole tomatoes
  • 2 medium cans kidney beans
  • 2 bell peppers
  • 1 pkg. frozen corn
  • 1 tbsp. salt
  • ½ tsp. pepper
  • ¼ tsp. oregano
  • ¼ tsp. basil
Instructions
  1. Saute onions and peppers ion butter.
  2. Add ground beef and brown.
  3. Add remaining ingredients and cook uncovered for 1½ hours.

 

Posted in Soups

Taco Soup

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Taco Soup
Submitted By: 
Recipe Type: Soup
Cook Time: 
Total Time: 
 
Ingredients
  • 1 Ib cooked ground beef
  • 1 chopped onion
  • 1 lg can chili beans
  • 1 lg can kidney beans
  • 1 lg can tomato sauce
  • 1 lg can stewed tomatoes
  • 2 cans cream of potato soup
  • ¾ c sliced carrots or corn
  • 1 pkg taco seasoning
  • 1 pkg corn chips
  • 2 c grated cheese
Instructions
  1. Add all ingredients in a crock pot and simmer for 1 hour.
  2. Serve with cheese and crumbled corn chips.

 

Posted in Mexican, Soups

Potato Broccoli Soup

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Potato Broccoli Soup
Submitted By: 
Recipe Type: Soup
Cook Time: 
Total Time: 
 
Ingredients
  • 1 c uncooked chicken(cut into small pieces)
  • 1 can chicken broth
  • 1 lb broccoli broke into small trees
  • 2 potatoes peeled and cubed
  • CHEESE MIX:
  • 1 cube butter
  • 1 tsp. chicken bullion
  • 1 cup milk
  • 1 lb Velveeta cheese
  • 1 t red pepper flakes(optional)
Instructions
  1. Simmer chicken in broth for 15 min.
  2. Add broccoli and potatoes and simmer 7 more minutes.
  3. In separate pan over low heat (or microwave in a large glass bowl) melt butter, bullion, milk, and cheese together.
  4. Mix sauce with chicken and veggies, do not drain broth. (You can leave out the potatoes and chicken if you prefer just broccoli).

 

Posted in Soups

Clam Chowder

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Clam Chowder
Submitted By: 
Recipe Type: Soups
 
Ingredients
  • 4 cups cubed potatoes
  • 1 c chopped onions
  • 1 c chopped celery
  • clam juice(drain off clams)
  • 4 cans clams
  • 2 pints half and half
  • 1 c milk
  • 1 cube butter
  • ¾ c flour
  • 1 t salt
  • 1 t pepper
  • 1 t sugar
Instructions
  1. In a large pot, fill pot with just enough water to cover potatoes, onions, celery and clam juice. Bring to a slow boil and cook until tender. Drain most of the water off in a bowl reserving the liquid. You can use this to adjust the thickness of your chowder.
  2. In a separate pan, add the drained clams, 2 pints half and half, and 1 cup milk. Bring to a boil and set aside.
  3. In a microwave safe bowl, melt 1 cube butter. Then add ¾ c flour, ½ t salt, ½ t pepper, and ½ t sugar.
  4. Add the butter mixture in with the half and half mixture making sure all the lumps are out. Then pour this mixture in with the potatoes. Simmer on low heat for 2 hours. If the chowder is too thick, you can add more milk.

 

Posted in Seafood, Soups

Chicken Noodle Soup

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Chicken Noodle Soup
Submitted By: 
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 2 lb. whole chicken
  • 1 can chicken broth
  • 1 sm. onion, diced
  • ¼ c. celery. diced
  • ¼ c. carrots. sliced
  • 1 sm. can mushroom Slices
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. garlic powder
  • ¼ tsp. poultry seasoning
  • 1 tbsp. parsley
  • 1 pkg. onion soup mix
Instructions
  1. Place the entire chicken in a large soup pot and cover with water.
  2. Bring to a boil, reduce heat and allow to simmer for about 20 minutes.
  3. Add broth, seasonings and vegetables.
  4. Continue simmering 35-45 minutes or until chicken and vegetables are tender and chicken is cooked throughout.
  5. Remove chicken and de-bone.
  6. Return chicken pieces to the pot.
  7. Add mushrooms and onion soup mix.
  8. Make noodles according to the package directions and place in the pot with chicken and broth.

 

Posted in Comfort Food, Poultry, Soups

African Chicken and Peanut Soup

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African Chicken and Peanut Soup
Submitted By: 
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-10
 
Ingredients
  • 1 med. onion, chopped
  • 1 lg. carrot, pared and diced
  • 1 rib celery, chopped
  • 1 green or red bell pepper, seeded and sliced
  • 3 tbsp. flour
  • 5 c. chicken stock
  • ⅔ c. chunk style peanut butter
  • 2 lg. tomatoes, peeled, seeded, and diced
  • 2 or more c. cooked chicken meat, diced
  • 1 c. milk
  • white pepper
  • cayenne pepper
  • chopped roasted peanuts
Instructions
  1. In a large saucepan heat the oil.
  2. Sauté onion, carrot, celery and pepper until soft and onions are translucent.
  3. Stir in flour first and then slowly stir in chicken stock.
  4. Bring stock and vegetables to a boil stirring constantly.
  5. Add peanut butter, reduce heat and simmer for 15 minutes.
  6. Add tomatoes, chicken,milk and seasonings and continue to simmer for an additional 30 minutes.
  7. Garnish with roasted peanuts.

 

Posted in International, Poultry, Soups

Dutch Oven Stew

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Dutch Oven Stew
Submitted By: 
Recipe Type: Stew
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8-10
 
Ingredients
  • 2 lb. round steak cut into cubes
  • 1 tbsp. oil
  • 6 medium potatoes, cubed
  • 4 large carrots, sliced
  • 3 stalks celery, diced
  • 1 onion, minced
  • ½ green pepper, chopped
  • Water
  • Salt and pepper to taste
  • seasonings to taste
  • biscuits
Instructions
  1. In a dutch oven, heat the oil and brown the steak cubes.
  2. Add remaining ingredients except for the biscuits and cover with water.
  3. Season to taste.
  4. Place the dutch oven in coals with more coals on top and cook for approximately 1 hour.
  5. Place the biscuits on top of the stew and recover. Continue to cook for an additional 15 minutes or until the biscuits are cooked through and browned.

 

Posted in Soups

Hamburger Chowder

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Hamburger Chowder
Submitted By: 
Recipe Type: Chowder
Cook Time: 
Total Time: 
 
Ingredients
  • 1 lb. hamburger
  • 2 tbsp butter
  • 2 tsp. salt
  • ⅛ tsp. pepper
  • 1 C. celery, diced
  • 1 C. onion, diced
  • 2 C. tomatoes
  • 4 C. hot water
  • 1 tbsp. Worcestershire sauce
  • 2 bullion cubes
  • 1 bay leaf
  • ⅛ tsp. oregano
  • 1 C. uncooked noodles
  • 10 oz. pkg. frozen mixed vegetables
Instructions
  1. Sauté the hamburger, butter, celery, onion and salt and pepper until brown.
  2. Add remaining ingredients except the noodles to the browned meat.
  3. Bring to a boil.
  4. Cook and simmer for 1 hour.
  5. Add noodles and cook for an additional 30 minutes.
  6. Leftovers can be frozen.

 

Posted in Soups

Cheese Soup

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Cheese Soup
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • 1 lb. jar cheese whiz
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 pkg. frozen peas
  • 1 cube margarine
  • 2 tbsp minced onion
  • 4 chicken bullion cubes
  • ¾ C. flour
Instructions
  1. Melt the cheese in a small pan with 2 inches of water over low heat.
  2. In a medium pan, add 1½ C. water and 1 tbsp. margarine and bring to a boil.
  3. Add the chopped carrots and cover.
  4. In a large pot, add 6 cups water and the 4 bullion cubes and bring to a boil.
  5. Add the celery, frozen peas and onions to the carrots. Do not add more water.
  6. In a frying pan, heat remaining butter. Once melted, mash in the flour.
  7. With a wire whisk, whisk the butter and flour mixture into the water in the large 6 C. pot.
  8. Whisk in the melted cheese.
  9. Pour in the now steamed vegetables (water and all).
  10. Reduce heat and simmer for 10 minutes and serve.

 

Posted in Cheese, Soups

Clam Chowder

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Clam Chowder
Submitted By: 
Recipe Type: Salad
 
Ingredients
  • 3 large potatoes
  • 2 stalks celery
  • 1 small onion, minced
  • 12 oz. can clams
  • 1 quart half and half
  • 1½ squared of margarine
  • ¾ C. flour
  • ½ tsp. sugar
  • Salt and pepper to taste
  • Lemon
Instructions
  1. Cook potatoes, celery, onions and clam juice. Add enough water to cover.
  2. Mix the margarine, flour and sugar to form a paste.
  3. Add the half and half to the paste and cook until thick.
  4. Add the paste mixture to the remaining ingredients and simmer until done.

 

Posted in Seafood, Soups

Taco Soup

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Taco Soup
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • ½ Lb. hamburger
  • ½ C. chopped onion
  • 16 oz. can tomatoes
  • 16 oz. can kidney beans
  • 8 oz. can tomato sauce
  • 2 tbsp. taco seasoning
  • Corn chips
  • 1 avocado, sliced thin
  • Sour cream
Instructions
  1. Brown and drain the hamburger and onions.
  2. Add tomatoes, beans and sauce and heat thoroughly.
  3. Top each serving of soup with grated cheese, avocado slices, sour cream and corn chips.

 

Posted in Soups

Cauliflower / Broccoli soup

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Cauliflower / Broccoli soup
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • 1 medium Cauliflower or Broccoli
  • ¼ C. margarine
  • ⅔ C. onion, chopped
  • 2 tbsp. flour
  • 2 C. chicken broth
  • 2 C. light cream
  • ½ tsp. Worcestershire sauce
  • ¾ tsp. salt
  • 1 C. grated cheese
Instructions
  1. Cook the vegetables in salted boiling water. Drain and reserve liquid.
  2. Melt margarine and add onions. Cook until onions are soft.
  3. Blend in flour and add broth.
  4. Cook, stirring constantly, until it boils.
  5. Stir in 1 C. reserved liquid and add remaining ingredients EXCEPT cheese.
  6. Heat to a boil and stir in the cheese.
  7. Sprinkle with parsley and serve.
  8. Makes 2 quarts.

 

Posted in Soups
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