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.
~Helene
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.
~Julie
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
pesto
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.
~Maureen
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
Soak:
1 cup dried split peas
1 cup dried lima beans
Add:
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
Fry:
8 strips of bacon, and
set aside
Fry:
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:
bacon
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.
~Julie
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.
~Joan
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.
~Julie
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.
~Julie
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.
~Julie
Tomato Barley Soup
Delicious!
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!)
~Helene
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.
~Julie