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Main Dish/ Sides/ Soup

Cream of Wild Rice Soup

Cream of Wild Rice Soup

Print Recipe
By Prep Time: 36 minutes

Ingredients

  • 1 pkg long grain and wild rice 6.2 oz
  • 1 c onion, chopped
  • 1 1/2 T butter
  • 1 1/2 T flour
  • 1/2 tsp ground mace
  • 1/8 tsp white pepper
  • 5 1/4 c chicken broth (3 14.5 oz cans)
  • 2 c half - and - half cream
  • 1/2 c white wine

Instructions

1

Prepare rice mix according to package directions.

2

In a large saucepan, sauté onion in butter until tender. Stir in the flour, mace, and pepper. Gradually stir in the broth, cream, wine, and cooked rice. Bring to a boil, stirring constantly.

Main Dish/ Soup

Creamy Turkey Vegetable Soup

Creamy Turkey Vegetable Soup

Print Recipe
By Prep Time: 45 minutes Cooking Time: 10 minutes

Ingredients

  • 1 onion, chopped
  • 2 T butter
  • 3 c potatoes (red-skinned), diced, unpeeled
  • 28 fl oz chicken broth
  • 2 c turkey, cooked and cubed
  • 2 c frozen mixed vegetables
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp poultry seasoning
  • 2 c cream

Instructions

1

Saute onion in butter until tender. Add potatoes and broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.

2

Stir in the turkey, vegetables, salt, pepper, and poultry seasoning. Cook 10-12 minutes longer, or until vegetables are tender.

3

Stir in cream; heat through. (Don’t boil.)

Notes

Source: https://www.tasteofhome.com/recipes/creamy-turkey-vegetable-soup/

Main Dish/ Soup

Autumn Sausage Corn Soup

Autumn Sausage Corn Soup

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By Prep Time: 50 minutes Cooking Time: 1 hour

Ingredients

  • 3/4 lb smoked sausage; fully cooked and sliced
  • 1/4 c flour
  • 1/4 cup vegetable oil
  • 1/2 cup onion; chopped
  • 1/2 cup green pepper; chopped
  • 3 green onion
  • 3 1/2 cups Water
  • 1 16-oz package frozen corn
  • 1 1/2 cups ham; cubed
  • 1 14.5-oz can diced tomatoes; undrained
  • 1 cup tomato; fresh, chopped
  • 1 6-oz can Tomato paste
  • 1/4 tsps Salt
  • 1/8 tsps cayenne
  • hot pepper sauce

Instructions

1

In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside. In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper,and green onions; saute until tender.

2

Stir in the water, corn, ham, tomatoes, tomato paste, salt if desired, cayeene, hot pepper sauce, and sausage. Bring to a boil. reduce heat; cover and simmer for 1 hour, stirring occasionally.

Notes

Source: https://www.tasteofhome.com/recipes/autumn-sausage-corn-soup/

Main Dish/ Soup

Noodle Soup

Noodle Soup

Print Recipe
Prep Time: 15 minutes Cooking Time: 1 hour 30 minutes

Ingredients

  • **Noodles**
  • 4.0 eggs
  • 1.5 c flour
  • 2.0 T milk
  • 1.5 tsp salt
  • **Soup**
  • chicken
  • star anise
  • parsley
  • noodles
  • butter

Instructions

1

For homemade noodles: Mix eggs with flour, then add milk and salt. Mix in additional flour until the dough can be kneaded. Knead and roll it out. Allow it to stand for 1 to 2 hours, then roll it up and slice it thin. Cook for 10 minutes.

2

Boil chicken with salt, star anise, and parsley for 1 1/2 to 2 hours.

3

Boil noodles. (Rinse them first if using homemade noodles.) Drain and rinse with hot water. Strain meat juice onto noodles. Add meat and butter.

Main Dish/ Soup

Cheeseburger Soup

Cheeseburger Soup

Print Recipe
Prep Time: 65 minutes

Ingredients

  • 1 pound ground beef
  • 3/4 cup onion; chopped
  • 3/4 cup carrot; shredded
  • 3/4 cup celery; diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons Butter; divided
  • 3 cups chicken broth
  • 4 cups potatoes; peeled and diced
  • 1/4 c flour
  • 2 cups Velveeta
  • 5 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/2 tsp pepper
  • 1/4 c sour cream

Instructions

1

Brown the ground beef in 3 quart saucepan. Drain and set aside.

2

In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

3

Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

4

In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

5

Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Main Dish/ Soup

The Ultimate Chicken Vegetable Soup with Rice

The Ultimate Chicken Vegetable Soup with Rice

Print Recipe
By Prep Time: 2 hours, 30 minutes Cooking Time: 20 minutes

Ingredients

  • 1 oz unflavored gelatin
  • 2 lbs skin-on chicken backs and wing tips
  • 2 lbs chicken legs
  • 1 onion; roughly chopped
  • 1 carrot; peeled and chopped
  • 2 stalks celery; roughly chopped
  • 2 bay leaves
  • 2 teaspoon whole black peppercorns
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander
  • 6 sprig fresh parsley
  • 2 carrot; peeled and diced
  • 1 stalks celery; diced
  • 1 onion; sliced
  • 1/2 c rice
  • 1/4 c fresh parsley; chopped
  • 2 c kale; torn into 1-inch pieces

Instructions

1

Make the chicken stock:

2

* Pour 4 cups water into a medium bowl and sprinkle with the gelatin. Set aside until the gelatin is hydrated, about 10 minutes.

3

* Meanwhile, chop the chicken backs and wing tips with a cleaver into rough 2-inch pieces, or cut up with poultry shears. Working in two or thee batches, transfer the chicken to a food processor and pulse until the textture roughtly approximates ground chicken, stopping if a particularly hard bone gets stuck on the blade.

4

* Transfer the ground chicken, chicken legs, onion, carrot, celery, bay leaves, peppercorns, fennel, coriander, and partsley to a large Dutch oven or stockpot and add cold water to just cover the ingredients, about 2 quarts. Add the hydrated gelatin and water and bring to a boil over high heat. adjust the heat to maintain a brisk simmer, then skim off any foam and scum from the surface and discard. Cook for 45 minutes, adding water as necessary to keep the ingredients submerged. Remove from the heat and allow to cool for a few minutes.

5

* Using a pair of tongs, transfer the chicken legs to a bowl and set aside to cool. Remove and discard any large pieces of bone and vegetables from the stock. Strain the stock through a fine-mesh strainer into a large bowl and discard the solids. Return the stock to the pot, bring to a rolling simmer, and reduce to 2 quarts, about 10 minutes.

6

* Meanwhile, pick the meat off the chicken legs.

7

* When the stock has finished reducing, allow it to rest until the excess fat and scum form a distinct layer on the surface, about 15 minutes, then skim off with a ladle -- discard the fat or save it for another use. Or, refrigerate the stock overnight and then remove the solid fat from the top. The stock will keep in an airtight container in the refrigerator for up to 5 days, or it can be frozen for at least three months.

8

Make the soup:

9

- Combine the chicken stock, carrots, celery, onion, and rice, in a Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook until the vegetables are almost tender, about 15 minutes.

10

- Add the greens and cook until all the vegetables and the rice are tender, about 5 minutes longer. Stir in the parsley and chicken meat and warm through. Season to taste with salt and pepper and serve.

Notes

For a shorter version, boil four chicken legs for 30 minutes, add enough water to the broth to make 2 quarts, and then follow instructions to make the soup.