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Posts Tagged ‘soup’

classic-french-onion-soup

Classic French Onion Soup

Ingredients
5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

Directions
In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir for 10-13 minutes or until softened. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Add minced garlic; cook 2 minutes longer.

Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add the broth, pepper and salt; return to a boil. Reduce heat; simmer for 1 hour, stirring occasionally.

Meanwhile, place baguette slices on a baking sheet; brush both sides with remaining oil. Bake at 400° for 3-5 minutes on each side or until toasted. Rub toasts with halved garlic.

To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets. Place two toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted. Yield: 12 servings.

Recipe found here: Classic French Onion Soup

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hearty-cheese-and-vegetable-soup

Hearty Cheese and Vegetable Soup

Ingredients
1-1/2 cups cubed peeled potatoes
1/2 cup water
1/4 cup sliced celery
1/4 cup sliced fresh carrots
2 tablespoons chopped onion
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash pepper
1-1/2 teaspoons all-purpose flour
3/4 cup milk
1/4 pound process cheese (Velveeta), cubed

Directions
In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Yield: 2 servings.

Recipe found here: Hearty Cheese and Vegetable Soup

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chicken-wild-rice-soup

Chicken Wild Rice Soup

Ingredients
2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Directions
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).

Recipe found here: Chicken Wild Rice Soup

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christmas-tortellini-spinach-soup

Christmas Tortellini & Spinach Soup

Ingredients
2 cans (14-1/2 ounces each) vegetable broth
1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
3 tablespoons minced fresh basil
1/4 cup shredded Asiago cheese

Directions
In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender.

Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese. Yield: 6 servings.

Recipe found here: Christmas Tortellini & Spinach Soup

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slow-cooked-savory-cheese-soup

Slow-Cooked Savory Cheese

Ingredients
3 cans (14-1/2 ounces each) chicken broth
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1/4 cup chopped sweet red pepper
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/3 cup cold water
1 package (8 ounces) cream cheese, cubed and softened
2 cups (8 ounces) shredded cheddar cheese
1 can (12 ounces) beer, optional
Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions

Directions
In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours.

Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened.

Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.

Recipe found here: Slow-Cooked Savory Cheese

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slow-cooker-corn-bisque

Slow Cooker Corn Bisque

Ingredients

1 32 ounce carton reduced-sodium chicken broth
2 16 ounce packages frozen whole kernel corn
1 1/4 pounds russet potatoes, peeled and cut into 1-inch pieces
1 cup sliced sweet onion
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1 cup heavy cream
2 tablespoons butter
1 tablespoon sherry vinegar
2 teaspoons sugar
Hot water (optional)
Assorted Toppers, such as chopped avocado, red sweet pepper, or tomatoes; sliced green onions or jalapeno chile peppers; flaked lump crabmeat; cooked shrimp; crumbled, crisp-cooked bacon; toasted corn kernels; shredded cheese; julienned radishes; snipped fresh chives or cilantro; and/or Frizzled Leeks* (optional)

Directions
In a 6-quart slow cooker combine the first four ingredients (through onion); sprinkle with 1/2 teaspoon of the salt and the thyme. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours. Cool slightly.

Stir in the next four ingredients (through sugar) and the remaining 1/2 teaspoon salt. Transfer mixture, one-third at a time, to a blender; cover and puree until smooth. Return to cooker. If needed, stir in enough hot water to reach desired consistency.

Serve immediately or keep warm, covered, on warm or low up to 2 hours. If desired, serve with assorted toppers.

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beef-and-veggie-soup

Beef and Veggie Soup

Ingredients
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained, optional
1 package (10 ounces) frozen corn
1 cup shredded carrots
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped fresh tomato
1 tablespoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, sour cream and tortilla chips, optional

Directions
In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired. Yield: 8-10 servings (about 2-1/2 quarts).

Freeze Beefy Vegetable Soup in serving-size containers for quick, no fuss lunches.

Recipe found here: Beef and Veggie Soup

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