Seattle Soups:


Cheese and Vegetable Chowder

Harvest Bisque

Hearty Sausage Soup

Homemade Minestrone Soup

Italian Clam and Potato Soup

Lentil Soup with Red Wine

Minestrone Soup

Oyster Stew

Shaker Chicken Noodle Soup

Shrimp Gazpacho

Southwestern Chicken Chili

Steak Soup

Tomato Barley Soup

Tortellini Soup

Tortilla Soup



Cheese and Vegetable Chowder


1 garlic clove, minced

1 cup finely chopped onion

2 T. unsalted butter

6 oz. sliced Canadian bacon or cooked smoked ham, chopped fine

1 cup sliced mushrooms

2 cups chicken stock

1 pound extra sharp cheddar, grated

2 T. cornstarch

1 t. Worcestershire sauce

2 cups half and half

1 cup cooked broccoli flowerets

½ cup cooked sliced carrots


In a skillet, cook the onion with the melted butter and the garlic over moderately low heat, stirring, for 10 minutes, or until the onion is softened.  Add the bacon or ham, and cook over moderate heat, stirring, for 3 minutes.  In a large saucepan, bring the stock to a boil.  In a bowl, toss the cheddar with the cornstarch and add the mixture to the boiling stock, a little at a time, over low heat, stirring, and stir the mixture until it is smooth.  Stir in the Worcestershire sauce, the half-and-half, the broccoli, the carrots, the onion mixture and salt and pepper to taste, and heat the chowder over moderately low heat until it is hot, but do not let it boil.  Serves 6. 


~Margaret (from Jenny)


Harvest Bisque


1 pound butternut squash

5 cups chicken stock

4 T. flour

4 T. butter

1 t. curry powder

1 pint half and half

2 T. lime juice

¼ cup Sherry

½ t. kosher salt

¼ t. white pepper


Peel, seed, and cut squash into 1-inch cubes.  Place in a heavy 4-quart pot with chicken stock.  Cook over medium heat until tender (about 15 to 20 minutes).  Using a slotted spoon, transfer the squash into a food processor or blender.  Blend until smooth.  Remove mixture and put into another large pot.  Add the chicken stock back into the squash mixture.  In the first pot, add the butter, flour and curry powder to make a roux.  Add the squash and the stock back into the pot with the roux.  Increase the heat to medium.  Heat and sir until the soup becomes thickened slightly.  Reduce the heat and add the half and half, sherry, lime, and the salt and pepper.  Do not let the soup boil after this point.  Ladle into serving bowls and serve immediately.  Serve 6. 




Hearty Sausage Soup

Another delicious soup for a winter buffet


2 12-oz. packages Italian sausage, cooked, crumbled

   and drained

1 onion, chopped

1 cup carrots, sliced

1 28-oz. can chopped tomatoes

1 cup chopped celery

5 white new potatoes, peeled and cubed

1 pound fresh egg or spinach fettuccini pasta

8 cups beef broth

1 clove garlic, minced

salt and pepper to taste

Parmesan cheese for garnish


Add together all ingredients except cheese.  Simmer for 1 hour.  Garnish with cheese at serving time.  Serves

6 - 8.




Homemade Minestrone Soup


1 quart cold water

1 medium onion, chopped

½ pound green beans, fresh or frozen

1 8-oz. can chickpeas, undrained

1 8-oz. can red kidney beans, undrained

1 small zucchini, unpeeled and diced

1 celery stalk with leaves, chopped

2 carrots, peeled and thinly sliced

2 cups chicken broth

1 medium cabbage, chopped (2 cups)

8 oz. peas


½ cup cooked pastini, or other pasta

salt and pepper to taste

freshly grated Parmesan cheese


Place first 11 ingredients in a large pot and bring to a slow boil.  Lower heat and simmer uncovered for 1 ½ to 2 hours, stirring often.  Add the pesto sauce and tomato sauce to the soup.  Adjust seasonings. Bring the sauce to a soft boil and add cooked pasta of your choice.  Ladle the soup into bowls and sprinkle with grated cheese.


~Margaret (from Jenny)


Italian Clam and Potato Soup


2 (14 ½ oz.) cans Italian stewed tomatoes

(6.5 oz.) cans chopped clams

3 medium-size red potatoes cut into 1-inch cubes

1 medium clove garlic, peeled and minced

1/8 t. hot red pepper flakes

1 small zucchini, cut into ½ inch cubes

3 T. pesto sauce

optional: garlic croutons


Put the stewed tomatoes in a food processor and puree.  Pour into a saucepan.  Drain the clams and add the broth to the tomatoes.  Add the potatoes, garlic and red pepper flakes.  Bring to a boil, reduce the heat and simmer 15 minutes, stirring occasionally.  Stir in the zucchini and simmer 5 minutes.  Add the clams and pesto, stirring to blend.  Serve, garnished with croutons if desired.  Serves 4.




Lentil Soup with Red Wine

Tastes like a delicious French daub


1 cup minced bacon

2 cups minced onion

1 cup grated carrot

1 cup diced celery

4 cloves minced garlic

16 cups beef broth

4 cups lentils

1 ½ cups dry red wine

4 cups tomato juice

6 whole cloves

6 black peppercorns

2-3 inches orange peel

2 bay leaves

1 thyme sprig

¼ cup fresh lemon


Sauté bacon in 8-quart pan over medium heat 2 minutes.  Add onion, carrot, celery, parsley, and garlic.  Sauté 10 minutes.  Add broth, then lentils, tomato juice, wine, and bouquet garnet (spices wrapped in cheese clothe).  Bring to a boil.  Reduce heat.  Cover and simmer until lentils are tender.  Stir occasionally 30 – 35 minutes.  Discard bouquet.  Puree soup coarsely in blender.  Return to pot.  Add lemon; season with salt and pepper.  Serve with garnish and sour cream if desired.  May be made ahead.


~Margaret (from Libby Rourke)


Minestrone Soup



1 cup dried split peas

1 cup dried lima beans




1 cup barley

12 cups beef stock

3 cloves garlic, crushed

6 tomatoes, peeled and chopped

½ cup chopped fresh parsley

2 T tomato paste



8 strips of bacon, and set aside



3 onions, chopped

1 cup chopped celery, including leaves

1 leak, white part only, minced


Add to stock mix and simmer for 1 to 2 hours:


onion mix

1 T. dried basil

1 T salt

¼ t. pepper


Add and simmer for 15 minutes:
2 zucchini sliced

2 carrots sliced

3 stalks celery sliced

1/3 bunch spinach, chopped

1 cup red wine

2/3 cups small macaroni

1/3 head cabbage, shredded


Top with Parmesan cheese.




Oyster Stew


8 strips diced bacon

2 T. butter

2 cups cooked potatoes, cubed

½ cup sliced green onion

½ cup diced celery

½ cup water

2 cups milk

2 cups half and half

1 can (12 ounces) whole kernel corn, drained

1 ½ t. salt

dash white pepper

1 pint oysters


Fry bacon until crispy.  Sauté celery and onion in butter until tender. Add remaining ingredients.  Heat, stirring now and then, until hot. DO NOT BOIL.


Shaker Chicken Noodle Soup


7 cups chicken stock and 6 cups water

¼ cup dry vermouth

¼ cup butter

1 cup butter

1 cup heavy cream

½ pound medium egg noodles

¾ cup flour

1 ¼ cups water

2 cups diced cooked chicken

salt and pepper to taste

chopped parsley


Combine 1 cup stock, vermouth, and butter.  Bring to boil and boil rapidly until mixture is reduced to ¼ cup.  Stir in cream and set aside.  Heat remaining stock and water to a boil.  Add noodles and cook until just tender.  Blend flour and water until smooth.  Stir in noodles and chicken.  Season with salt and pepper.  Heat to serving temperature.  Garnish with parsley.  (Note:  It is good to boil chicken in stock for more flavor.).  Makes 15 cups.




Shrimp Gazpacho


2 28-oz. cans chopped tomatoes

1 8-oz can tomato sauce

2 cloves garlic, minced

1 red onion, finely chopped

1 4-oz. can chopped green chilies

2 T. Worcestershire sauce

1 t. oregano

½ cup beef broth

1 pound small cooked shrimp

¼ cup sliced green olives with pimiento

1 cucumber, peeled, seeded and diced

croutons for garnish


Mix together all ingredients except the shrimp, green olives and cucumber.  Simmer for 10 minutes and chill several hours or overnight.  At serving time, mix in remaining ingredients and garnishing with the croutons.




Southwestern Chicken Chili


2 T. vegetable oil

4 cloves garlic, minced

1 @ green and red pepper, cored and chopped

1 medium onion

1 ½ T. chili powder

1 t. ground cumin

¼ t. cayenne pepper or to taste

1  14 ½ -oz. can tomatoes, chopped

1 13 -¾ oz. can chicken broth or more

1  1-pound chicken breasts, boned and skinned, cut into ½ inch pieces

1 19-oz. can red kidney beans, drained and rinsed

¾ cup salsa

1 ½ cups frozen corn

½ t. black pepper

¼ t. salt or to taste


Heat oil in large heavy pot.  Add garlic, peppers and onion.  Sauté five minutes, stirring frequently.  Add chili powder, cumin and cayenne pepper.  Cook one minute, stirring constantly.  Add tomatoes (breaking them up) and broth.  Bring mixture to a boil.  Reduce heat to medium-low, simmer for 15 minutes or until slightly thickened, stirring occasionally.

Stir in chicken, kidney beans, salsa and corn.  Cover and bring to a boil.  Reduce heat to medium and simmer for five minutes, or until chicken is cook through.  Stir in black pepper and salt.  Serves 4-6.




Steak Soup


2 pounds lean stew meat (I prefer sirloin), cubed

1 cup coarsely chopped onion

2 T. olive oil

1 t. minced garlic

3 cans consommé

2 cans water

1 large can tomatoes, undrained

1 t. salt

½ t. coarse pepper

1 ½ t. Italian herb seasoning

1 cup seashell macaroni

1 ½ cups thinly sliced carrots

1 zucchini, sliced

2 stalks celery, sliced

Parmesan cheese


Combine beef cubes, onion, garlic, salt, pepper and olive oil in Dutch oven.  Brown uncovered at 400 degrees for 40 minutes, stirring once or twice.  Reduce heat to 350.  Add consommé, water, and Italian herb seasoning.  Cover and bake 1 hour.  Stir in tomatoes, kidney beans, carrots and macaroni.  Cover and bake 45 minutes.  Add sliced zucchini and slice celery at the last minute.  Heat through.  Serve with Parmesan cheese.




Tomato Barley Soup



6 cups chicken broth

1-28 oz. can diced tomatoes

1 cup shredded carrot

1 medium onion, chopped

4 cloves garlic, minced

¾ T. oregano

½ cup barley, dried

1 cup white wine

1 package boneless chicken breasts cut into strips


Sauté carrot and onion in 2 T. butter until onion is transparent.  Add other ingredients except for chicken.  Cut raw chicken breasts into small pieces strips  and add to soup.  Bring soup to a boil and then simmer covered for 45 minutes.  Uncover and simmer for 30 minutes. 


~Margaret (from Jenny)


Tortellini Soup


1 pound Italian sausage

1 cup chopped onions

2 cloves garlic

5 cups beef broth

2 cups tomatoes

1 cup sliced carrots

½ t. basil

½ t. oregano

8 oz. tomato sauce

1 ½ cups sliced zucchini

8 oz. tortellini (dry works better than fresh)

1 green pepper, chopped

3 T. chopped parsley


Brown sausage in large pan until cooked; then remove sausage and drain all but one T. of liquid.  Sauté onions and garlic in liquid.  Add beef broth, tomatoes, carrots, basil, and oregano and tomato sauce.  Bring to a boil, then simmer uncovered for ½ hour.  Then add zucchini, tortellini, parsley, and green pepper and simmer for another ½ hour.

Serves 4-6.  (Best on second day!)




Tortilla Soup

This is delicious for an informal winter soup buffet.  Invite guests to come to the soup pot and serve themselves.   


1 16-oz. cans tomatoes

2 8 oz. cans tomato sauce

2 cloves garlic, minced

4 cups water

2 T. sugar

1 T. chili powder

2 t. salt

½ t. pepper

½ t. oregano

1 4-oz. can green chilies, chopped

½  cup salsa

2 cups cooked, cubed chicken (or hamburger)

Tortilla chips

Condiments:  choice of sour cream, avocado, grated cheddar or Jack cheese, chopped onion, chopped black olives, chopped tomatoes


Combine all ingredients, except for chips.  Simmer over low heat for at least one hour.  At serving time, put chips in individual bowls and pour soup over.  Top with desired condiments.


Serves 8.