RECIPES – SOUP
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REALLY EASY MUSHROOM SOUP Submitted by Margo Hirth
8 oz mushrooms sliced
1 small onion chopped
3 tbsp. butter or oleo
3 tbsp. flour
2½ c water
1 vegetable or chicken bouillon cube
1 tbsp. lemon juice
¾ c milk
1 tbsp. parsley flakes
1 tbsp. dried chives
Salt & pepper to taste
_____________
Saute onion in butter till soft; add mushrooms & cook 5 minutes; add flour & cook 1 minute; remove from heat and stir in water; return to heat & bring to boil; add bouillon cube & stir till thick; add lemon juice & milk; cover & simmer 15 minutes; add parsley & chives, salt & pepper.
GREEK SPINACH AND ORZO SOUP Submitted by Alice Amos
2 T. olive oil
1 c. chopped onion
1 red bell pepper, chopped
3 cloves garlic, minced
5 cups stock
1 15 oz diced canned tomatoes
6 c. (6 oz.) shredded spinach
¼ c. chopped parsley
½ c. orzo
½ c. lemon juice
Salt, pepper
Saute onion, add pepper, garlic-5 minutes. Add stock, tomatoes with juice. Bring to a boil. Stir in spinach, parsley, orzo. Simmer 10 minutes. Stir in lemon juice. Season.
STUFFED PEPPER SOUP Served at Soup Night in 2009 Submitted by Carol Crudele
2 pounds ground beef
1 can (28 oz.) diced tomatoes (puree in blender)
1 can (28 oz.) tomato sauce
2 Cups cooked converted or long grain white rice
2 Cups chopped green pepper
1Cup chopped red pepper
I Cup par-boiled sliced carrots
½ Cup chopped onion
½ Cup chopped celery
2 Cans beef broth
¼ Cup packed brown sugar (More or less, depending on your preference)
2 tsp. salt, 1 tsp. black pepper
In a large saucepan, brown beef; drain. Add remaining ingredients; bring to a boil
Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
(I made this a day ahead of time, and I found I needed to add another can of beef broth. Once again, this depends on how thick you like your soup.)
ROAST BUTTERNUT SQUASH SOUP Featured at the Living by Design meeting in September
2 medium butternut squash, halved lengthwise and seeded
4 teaspoons butter
Salt and pepper
1/2 cup butter
1/2 cup flour
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
1 quart low sodium chicken stock
1 quart whole milk
1 teaspoon lemon zest
1/4 teaspoon cinnamon
Salt and pepper to taste
Fresh grated nutmeg for garnish
Directions
Preheat oven to 400 degrees F.
Arrange squash halves on a baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Season with salt and pepper. Roast 45 minutes.
Let squash cool and scrape flesh from skins and reserve
In a large stock pot heat butter over medium heat. Cook carrots, onions, and celery until soft, being careful not to brown them. Add flour and stir until smooth. Cook 2 minutes. Add chicken stock and stir briskly. Add reserved squash and heat throughout. Puree soup. Add milk, lemon zest, and cinnamon. Heat but do not boil. Salt and pepper to taste.
Beta-Carotene helps prevent night blindness and other eye problems, skin disorders, enhance immunity, protects against toxins and cancer formations, colds, flu, and infections. It is an antioxidant and protector of the cells while slowing the aging process. Sources of Beta-Carotene can be found in yellow and orange fruits, such as mangoes and papayas, orange root vegetables such as carrots and yams , butternut squash, and in green leafy vegetables such as spinach and kale.
PEA SOUP Submitted by John Connelly
½ package dried peas
2 smoked ham hocks
1 large onion, chopped
2 large center cut ham slices, cut up
2 – 3 carrots, sliced
2 – small potatoes, chopped
6 –8 whole black peppercorns
The soup was made in a deep pan on the stove.
Directions:
Soak dried peas overnight with plenty of water. Place soaking peas in the refrigerator.
Cover ham hocks with water, add chopped onion and boil for 60 – 75 minutes. Remove ham hocks, cut away outside skin and fat and discard. Add remaining ham from the ham hocks (usually not much meat) to the pot. Set aside overnight in the refrigerator to cool.
After cooling stock, skim set up fat from top and discard. Drain and rinse dried peas with cold water, add to meat stock along with cut up ham slices and peppercorns. Bring to boil and simmer 45 minutes, stirring frequently.
Continue simmering peas, add cut up carrots. Simmer additional 20 minutes, add cut up potatoes, (more stirring). Season with additional ground pepper and simmer for another 20 minutes. If the soup appears too thick, add milk. If too thin, simmer a bit more with the lid off.
When re-heating soup, use very low heat, and stir frequently to avoid scorching.
Makes about ½ crock-pot of soup.
BEER CHEESE SOUP Served at Soup Night every year Submitted by Deanna Roberts
4 T. unsalted butter
½ yellow onion, finely chopped
1 stalk celery, finely chopped
2 small carrots, finely chopped
1 clove garlic, minced
½ cup all-purpose flour
2 cups chicken broth
2 cups whole milk (or half n half)
12 oz beer – either lager or a pale ale (not dark)
3 cups grated sharp cheddar – plus more for garnishing
1 ½ tsp kosher salt
¼ tsp black pepper
1 T. sugar
1 tsp hot sauce (optional)
1 baguette
2 T. olive oil
Heat oven to 350º F. Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly add the flour and cook for 3 minutes, the mixture will clump. Still stirring constantly, add the broth slowly and cook until a thick, smooth paste forms, 3 minutes. Still stirring, slowly add the milk, then the beer. Cook until the foam subsides and the mixture thickens slightly, about 5 minutes. Add the cheddar, salt, pepper, sugar, and hot sauce (if using) and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.
Meanwhile, thinly slice the baguette. Arrange on a baking sheet and brush with the oil. Bake until golden, 13 to 15 minutes. Ladle the soup into individual bowls and top with additional grated cheddar and the baguette slices.
STUFFED PEPPER SOUP Served at Soup Night in 2008 Submitted by Peg Sebastian
1 pound ground beef
1 small onion, diced
Two 8-ounce cans tomato sauce
One 14 ½ ounce can diced tomatoes, undrained
½ cup uncooked white rice
2 large green peppers, chopped (1 to 2 inch pieces)
1 1/8 tsp beef base
2 Tbsp brown sugar
¾ tsp salt
½ tsp pepper
¼ tsp garlic, minced
4 cups water
In large saucepan brown beef and onion, drain. Add remaining ingredients. Add remaining ingredients. Bring to boil, reduce heat. Cover and simmer 30 to 40 minutes or until peppers are tender. Add more water if a thinner consistency is desired. Freezes well.
CORN AND ZUCCHINI SOUP Submitted by Ginny & John Connelly
2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
3 small zucchini, grated or sliced
2 cups corn kernels
2 medium tomatoes, seeded and diced
2 tablespoons shredded fresh basil
2 cans (10 ¾ ounce) chicken stock
1 cup half-and-half (Ginny uses 2 % milk)
Salt and freshly ground pepper
Dried red pepper flakes (optional)
In large saucepan, melt butter, add onion, and garlic and sauté over medium heat till soft. Add zucchini and cook and stir until zucchini is barely tender. Stir in corn, tomatoes, basil and stock.
Bring to boil, reduce heat and simmer 5 minutes. Stir in half-and-half and simmer just until heated through.
Season to taste. Serve at once. Makes 6 servings.
CHICKEN NOODLE SOUP Served at 2009 Soup Night Submitted by Loretta Parker
1 stewing chicken (2 to 3 pounds)
2½ Quarts water
3 tsp. salt
2 chicken bouillon cubes
½ medium onion, chopped
1/8 tsp. pepper
¼ tsp. dried marjoram
¼ tsp. dried thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1½ cups uncooked fine noodles
In a large soup kettle place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1½ hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving. Yield: 8-10 servings.
PIZZA SOUP Served at Soup Night in 2009 Submitted by Mary Sue Companey
1 cup chopped onion
1 cup chopped green sweet pepper
1 cup sliced fresh mushrooms
1 cup halved sliced zucchini
1 14 1/2 oz can beef broth
1 14 1/2 oz can Italian style tomatoes, cut up
1 8 oz can pizza sauce
4 0z fully cooked smoked sausage links, thinly sliced ( I substituted Pepperoni, halved)
1/2 tsp pizza seasoning ( I couldn’t find it)
1/2 cup shredded reduced fat mozzarella cheese ( 2 oz.)
In a medium saucepan, combine onion pepper, mushrooms, zucchini and 1/4 cup of the broth. Bring to boiling; reduce heat. Simmer covered for five minutes. Stir in the remaining broth, the undrained tomatoes, pizza sauce ,sausage or pepperoni and seasoning. Simmer for 5 to 10 minutes more or until the vegetables are tender. Top each serving with cheese.
Makes 6 servings
CHICKEN PAPRIKASH SOUP Served at Soup Night in 2009 Submitted by Sue O’Hara
1 ½ lbs. chicken (white meat) cut into cubes
1 cup celery, chopped
1 cup onion, diced
1 stick of butter
1 Tbsp. paprika
1 can chicken broth (14 oz.)
1 can cream of potato soup (10 ¾ oz.)
1 can cream of celery soup (10 ¾ oz.)
1 can cream of chicken soup (10 ¾ oz.)
1 pint of sour cream
2 pkg. Spaetzels ( I use Sophie’s Choice Dumplings, Spaetzels and they are by the fresh hams in the meat case)
4 cans (soup) of water
Sauté first 5 ingredients together. Add soups, broth and water and mix well. Add sour cream and spaetzels. Simmer for 20 minutes. Enjoy!!
TORTELLINI SAUSAGE SOUP Served at 2009 Soup Night Submitted by Polly Christie
1 lb. sweet Italian sausage
1 cup chopped onion
2 garlic cloves – minced
6 cups beef stock – add more if too thick
1- 28 oz can diced tomatoes
1- 8 oz can tomato sauce
2 small zucchini – sliced
3 carrots – sliced
½ cup dry red wine
8 – 10 oz cheese tortellini
Salt & pepper
2 tsp. Italian seasoning
Crumble & sauté sausage (remove casing) – drain & rinse. Add onion & garlic & sauté 5 min. Add all remaining ingredients except tortellini. Simmer until tender – about 40 min. Cook tortellini in a separate pan & add at last minute.
Serves 10
SLOW COOKER BUTTERNUT SQUASH SOUP Served at 2009 Soup Night Submitted by Dianne Rozek
2 TBSP butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water
½ tsp dried marjoram leaves
¼ tsp ground black pepper
1/8 tsp ground red pepper (cayenne)
4 chicken bouillon cubes (I used low sodium)
1 package (8 oz) cream cheese, cubed
1. In a 10-inch skillet, melt butter over medium heat. Add onions, cook, stirring occasionally, until crisp-tender.
2. In 3- to 4-quart slow cooker, mix onion, and remaining ingredients except cream cheese.
3. Cover, cook on Low heat setting 6 to 8 hours.
4. In blender or food processor (I used my immersion blender right in the slow cooker), blend on high speed until smooth. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes until cheese is melted, stirring with wire wisk until smooth.
Note: May stir in 1-lb. bag of frozen mixed vegetables (thawed and drained) with the cream cheese.
Prep Time: 15 min
Total Time: 6 hrs 45 min.
Makes: 6 servings
BUDGET BEAN SOUP Served at Soup Night in January 2010 Submitted by Mary Carpenter
½ Cup lentils, sorted and washed
5 Cups water
1 medium onion, chopped
1 medium potato, peeled and grated
2 carrots, pared and sliced
1 stalk celery, chopped
1 ½ tsp salt
1 bay leaf
½ tsp oregano
1/8 tsp garlic powder
¼ tsp pepper
1 T Worcestershire sauce
1 can (8 oz.) tomato sauce
2 hot dogs or smoked sausage (sliced)
½ cup broken spaghetti
1 T olive oil
Put all ingredients in Crock Pot or large kettle.
Simmer lentils in 4 cups water for 30 minutes in large kettle. Add vegetables, seasonings, Worcestershire and tomato sauce. Add hot dogs or sausage after soup has simmered for an hour or more. Add broken spaghetti 20 minutes before serving. Discard bay leaf. Stir in olive oil.
Makes 4 servings.
FRENCH ONION SOUP Served at Soup Night Fall 2010 Submitted by Bob Ostrander
medium onions
1 tablespoon butter
1 quart brown stock
½ teaspoon Worcestershire sauce
Salt and pepper
Rounds of toast
Grated parmesan cheese
Slice onions thin and brown in butter.
Add broth, Worcestershire sauce, salt and pepper and simmer until onions are tender.
Pour soup into an earthen jar or casserole
For a normal size crock pot
Use both beef stock and beef broth
You may want to use 3 large Yellow or Spanish onions
Ox Tail Barley Soup Featured at the Living by Design meeting in September
3 pounds Ox Tail
2 qt low sodium beef stock
1 cup diced carrot
1 cup diced onion
1 cup diced celery
1 15 oz can diced tomato
2 cups pearl barley
4 bay leaves
2 tablespoons thyme
2 tablespoons garlic
Salt and pepper to taste
This is a simple, hearty soup which is best when the stock is prepared a day before, allowing most of the oil to be removed.
To Make Stock:
Day One:
In a large stock pot heat three tablespoons olive oil. Season oxtails with salt and pepper and sear on all sides. Decrease heat to medium low and add beef stock. Cook on a low simmer until the oxtail is falling away from the bones, one to two hours. Remove oxtails from stock and refrigerate stock. When oxtails are cool enough to handle remove meat from bones and cut into bite size pieces. Refrigerate meat separately from stock. When stock is completely cool remove the oil that will solidify on the surface.
Day Two:
In a large stock pot heat one tablespoon of olive oil and add carrots, onions, and celery. Season with a pinch of salt and cook for 5 minutes over medium heat. Do not brown vegetables. Add all of the rest of the ingredients and the stock bring back to a boil, reduce heat and simmer for 30 minutes or until Barley is tender. Add the reserved meat and heat for 5 minutes.
Makes 2 quarts soup
ITALIAN SAUSAGE, BEAN & KALE SOUP Submitted by Evelyn Zickes Served at Soup Night Fall 2010
1# Italian sausage links, casings removed-
I used Lou’s mild Italian
1 med onion, finely chopped
3 garlic cloves, sliced
4 cans (14 ½ oz) chicken broth
2 cans (15 oz each) cannellini or other small white beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, undrained
1 large carrot, sliced
1 celery rib, sliced
1 tsp. minced fresh sage
½ tsp minced fresh rosemary or 1/8 tsp dried, crushed
1 (3-by 2 inch) piece Parmigiano-Reggiano rind
6 cups chopped fresh kale (stems and center rib discarded)
You can use Lacinato if available.
Crumble sausage into a Dutch oven; add onion and garlic. Cook over medium heat until meat is no longer pink. Drain; add the broth, beans, tomatoes, carrot, celery, sage, rosemary and parmesan cheese rind. Bring to boil. Reduce heat; cover and simmer for 45 min. Stir in kale; return to boil. Reduce heat; cover and simmer for 25-30 min. or until vegetables are tender and kale is wilted. Remove parmesan rind.
Yield: 8 servings.
*Add more chicken broth if it is too thick. Serve with grated parmesan. Can be made a day ahead, let soup cool, and then refrigerate.
GARLIC-BASIL TORTELLINI SOUP Submitted by Nancy Becht Served at Soup Night Fall 2010
2 garlic cloves, minced
1 tsp butter
2 cans (14-1/2 oz. each) reduced-sodium chicken broth or vegetable broth
½ cup water
1/3 cup minced fresh basil
¼ tsp pepper
2 ½ cups frozen cheese tortellini
1 can (19 oz) white kidney beans or cannelloni beans, rinsed and drained
2 T. balsamic vinegar
¼ cup shredded Parmesan cheese
In a large saucepan, sauté garlic in butter until tender. Stir in the broth, water, basil and pepper. Bring to a boil. Stir in tortellini. Reduce heat; simmer uncovered for about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat through. Sprinkle with Parmesan cheese.
YIELD: 4 servings.
* For soup night I made several changes to this recipe.
– I used homemade chicken broth
– added cooked, diced chicken breast meat
– Omitted vinegar
FRUIT SOUP Submitted by Bea Marlette Served at Soup Night Spring 2013
Dried Apricots
Dried Mango
Dried Cherries
Dried Raisins
Dried Craisins
2 Cinnamon Sticks
Put 8 cups water in a large pot. Add dried fruit. Let sit a little while and then bring to a boil. Turn heat down and cook until fruit is soft. Remove fruit and thicken juice with a little corn starch. Put fruit back in and mix together. Remove cinnamon sticks. You can serve hot or cold.
I made rice pudding. You can put soup on top.
*you can use dried apples or any dried fruit.
Soupe du pistou Submitted by Mary Sterricker Served at the Ethnic Potluck in 2014
8 cups beef or chicken stock
1&1/4 cups diced carrots
1&1/4 cups diced onions
1&1/4 cups diced potatoes
1 cup diced green beans
1 cup diced zucchini
1 can red kidney beans
4 ounces thin noodles broken into pieces
salt & pepper to taste
Pistou (recipe follows)
Pour the stock into a soup pot and bring to a boil. Add the carrots and onions and simmer for 20 min. add the remaining ingredients except pistou and simmer for 15 more minutes or until vegetables are tender.
Season with salt and pepper. Add pistou just before serving.
Pistou
2 large garlic cloves crushed
4 tbsp tomato paste
3 tbsp chopped fresh basil
1/2 cup Parmesan cheese
4 tbsp olive oil
In food processor or blender combine all ingredients except olive oil and mix until they form a paste. Blend in olive oil a few drops at a time blend
MANHATTAN CLAM CHOWDER Submitted by Jim Depew Served at Soup Night Spring 2013
¼ cup finely chopped onion
¼ cup finely cut up lean salt pork
4 cans (6 ½ ounces each) minced or whole clams, * drained (reserve liquid)
2 cups finely chopped pared uncooked potatoes
1/3 cup chopped celery
1 cup water
1 can (16 ounces) tomatoes
2 teaspoons snipped parsley
1 teaspoon salt
¼ teaspoon dried thyme leaves
1/8 teaspoon pepper
Cook and stir onion and pork until onion is tender and pork is crisp. Stir clam liquid, potatoes, celery and water into onion mixture. Heat to boiling. Cover and cook until potatoes are tender, about 10 minutes. Stir in clams, tomatoes (with liquid), parsley, salt, thyme leaves and pepper. Heat to boiling, stirring occasionally. 4 to 6 Servings.
*1 pint shucked fresh clams can be substituted for the canned clams. Drain clams, reserving liquid. Chop clams and add with potatoes.
STUFFED PEPPER SOUP (adapted from Taste of Home) Submitted by Jean Wynne Served at Soup Night 2018
2 pounds ground beef
1 medium onion, chopped
few cloves of garlic, minced
1 ½ quarts of water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons beef/chicken bouillon granules
salt and pepper to taste
2 cups cooked long grain rice
In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
BLUE STILTON SOUP Served at Soup Night in 2009 Submitted by Chris Vallee
1/4 cup butter
1 onion, finely chopped
1 small broccoli head, chopped
6 tablespoons flour
3 3/4 cup chicken stock
1 1/2 cups milk
1 cup blue stilton cheese, crumbled
salt and pepper
4 to 5 tablespoons heavy cream
Croutons, for garnish
Melt the butter in a medium size saucepan, add the vegetables, and fry gently for 5 minutes until soft but not browned.
Stir in the flour and cook for 1 minute. Remove from heat. Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the stilton cheese, salt and pepper, and the heavy cream until melted. Blend soup for extra thickness.
Do not allow soup to boil at this point, it will curdle.
To serve, garnish with croutons.
HAM, CHEESE, CARROT AND CORN CHOWDER Submitted by Cherie Shields Served at Soup Night 2018
1 cup cubed, cooked carrots
¼ cup each chopped onion and butter or oleo
3T flour
3 cups fat-free half and half and 1 cup skim or 2% milk
1 ½ cups cubed cooked ham
½ tsp. Worcestershire sauce
1 ¼ cups cubed or shredded mild cheddar cheese
1 cubed, cooked salted Russet potato
1 cup corn
In large saucepan cook carrot and onion in butter til tender but not brown. Blend in flour; stir in milk. Cook and stir til thickened and bubbly. Stir in ham and Worcestershire sauce. Add vegetables and heat through. Add cheese and stir til melted.
BUFFALO CHICKEN WING SOUP Submitted by Mary Lou McMahon Served at Soup Night 1/20/18
6 cups 2% milk
3 cans (10 3/4 ounce each) condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken (about 1 pound – Heinens has their roasted chicken already cut up for you in the deli section)
1 cup (8 ounces) sour cream
1/4 to 1/2 cup Louisiana-style hot sauce (I used Frank’s hot wing sauce)
Combine all ingredients in a 5 qt slow cooker. Cover and cook on low for 4-5 hours or until heated through.
Yield 8 servings (2 quarts)
BLACK BEAN AND SAUSAGE SOUP Submitted by Paul Tremblay Served at Soup Night 2018
Prep Time: 15 min.
Cook Time: 30 min
Level: Easy
Serves: 4-8
2 (15 ounce) cans of black beans, drained
1 (15 ounce) can/box of beef broth
1 pound of bulk mild or hot Italian sausage
½ cup of diced onions (1 large onion)
½ cup of diced celery (3-4 stalks)
½ cup of red bell pepper (1 small pepper)
2 bay leaves
4 tbsp. chopped garlic
1 tsp of ground thyme
1 tsp of ground cumin
¼ tsp cayenne pepper (if using mild sausage)
1 tsp of salt
¼ tsp of ground pepper
4 tbsp. of olive oil
1 4 oz can of mushroom pieces (optional)
Remove skin from bulk sausage. Heat 2 tbsp. olive oil in frying pan and add 1 tbsp. chopped garlic. Cook sausage. While sausage cooks, put beef broth in large pot and bring to a simmer. Add bay leaves, thyme, cumin, salt, ground pepper and cayenne pepper. When sausage is cooked, remove, chop fine and add to beef broth. Add remaining olive oil, heat, add garlic, onion, celery and red pepper to pan. Cook 2-3 minutes, drain and add to beef broth. Add two cans of drained black beans. Bring back to simmer, cook 20 more minutes to bring flavors together. After 20 minutes add the small can of mushroom pieces. Ladle into bowls and garnish with croutons and grated cheese. Cook leftovers in a microwaveable bowl on high for two minutes.
CREAMY CHICKEN GNOCCHI SOUP (Olive Garden Copycat) Submitted by Barb Turner Served at soup night 2019
Creamy Chicken Gnocchi Soup has a thick and rich broth with shredded carrots, celery, chopped spinach and gnocchi hidden throughout. Tastes even better than the Olive Garden!
Ingredients
3 tablespoons butter
1 Tablespoon olive oil
1 cup onion, diced
½ cup celery, diced
2 garlic cloves, minced
¼ cup all-purpose flour
2 cups half and half
1 (14 ounce can chicken broth) for a thinner soup use 2 cans
1 Tablespoon fresh thyme
1 cup shredded carrots
1 cup fresh spinach leaves, chopped
1 cup diced cooked chicken breast (I used rotisserie)
1 16-ounce package potato gnocchi (on the pasta aisle)
Salt and pepper to taste
Instructions
1.In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.
2.Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (if you went a thinner soup add another can of chicken broth.) Add salt and pepper to taste.
REUBEN SOUP Submitted by Mary Lou McMahon Served at Soup Night 2019
1 cup chopped onion
1 cup chopped celery
1/4 cup butter
2 cups chicken broth
2 cups beef broth
1 tsp baking soda
1/4 cup cornstarch
1/4 cup water
1 1/2 cups sauerkraut rinsed and drained
4 cups milk
4 cups chopped, cooked corned beef
2 cups shredded Swiss cheese
salt and pepper to taste
Rye croutons- optional
Chop onion and celery. Transfer to crock pot. Stir in broth and baking soda. Combine cornstarch and water and add to crock pot. Stir in sauerkraut, milk and corned beef. Cover and cook on high 4 to 5 hours. Stir in cheese and cook for 30 minutes. Season with salt and pepper. Serve. Garnish with croutons if desired.
Serves 12
CREAMY CHICKEN GNOCCHI SOUP (Olive Garden Copycat) Submitted by Barb Turner Served at soup night 2019
Creamy Chicken Gnocchi Soup has a thick and rich broth with shredded carrots, celery, chopped spinach and gnocchi hidden throughout. Tis tastes even better than the Olive Garden!
Ingredients
3 tablespoons butter
1 Tablespoon olive oil
1 cup onion, diced
½ cup celery, diced
2 garlic cloves, minced
¼ cup all-purpose flour•2 cups half and half
1 (14 ounce can chicken broth) for a thinner soup use 2 cans
1 Tablespoon fresh thyme
1 cup shredded carrots
1 cup fresh spinach leaves, chopped
1 cup diced cooked chicken breast (I used rotisserie)
1 16-ounce package potato gnocchi (on the pasta aisle)
Salt and pepper to taste
Instructions
1.In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.
2.Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (if you went a thinner soup add another can of chicken broth.) Add salt and pepper to taste.
VEGETARIAN LENTIL SOUP
Submitted by Cathy Jacob
Served at Soup Night 2020
| 2 cups lentils, rinsed 3 quarts water 1 cup medium barley 2 TBSP oil 1 large onion, chopped 2 large ribs celery with leaves, chopped coarsely 1 large carrot, diced 1 large potato, diced fine 3 TBSP minced parsley 1 or 2 cans (14.5 oz) diced tomatoes salt and pepper to taste oregano to taste |
Place all ingredients in a large kettle and bring to a boil. Reduce heat, cover, and simmer for one hour or until the lentils and barley are tender, stirring occasionally. Add more water if too thick.
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