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Posts Tagged ‘soup’

Spring Salmon Chowder

Spring Salmon Chowder

Ingredients
2 cups cauliflowerets
1 tablespoon water
2 tablespoons butter
2 celery ribs, thinly sliced
8 green onions, thinly sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dill weed
4 cups 2% milk
1 can (14-3/4 ounces) salmon, drained, skin and bones removed
1 package (9 ounces) frozen peas, thawed
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese

Directions
In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.

In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately. Yield: 8 servings.

Recipe found here: Spring Salmon Chowder

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Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

Ingredients

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 medium green onions, sliced (1/2 cup)
2 medium carrots, chopped (1 cup)
2 cups cubed cooked chicken
2 cups uncooked egg noodles (4 oz)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4 teaspoon pepper
1 dried bay leaf
5 1/4 cups Progresso™ chicken broth (from two 32-oz cartons)

Directions
1 In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.

2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

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Enchilada Chicken Soup

Enchilada Chicken Soup

Ingredients
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2-2/3 cups milk
1 can (10 ounces) chunk white chicken, drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
Sour cream

Directions
In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies. Cook until heated through. Serve with sour cream. Yield: 7 servings.

Recipe found here: Enchilada Chicken Soup

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Hearty Potato Soup

Hearty Potato Soup

Ingredients
6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

Directions
In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.

In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts).

Recipe found here: Hearty Potato Soup

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Hearty Beef and Barley Soup

Hearty Beef and Barley Soup

Ingredients
1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Directions
In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts).

Recipe found here: Hearty Beef and Barley Soup

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Seafood Bisque

Seafood Bisque

Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-2/3 cups 2% milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 jar (4-1/2 ounces) whole mushrooms, drained
3 tablespoons Madeira wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional

Directions
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired. Yield: 10 servings (2-1/2 quarts).

Recipe found here: Seafood Bisque

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Hearty Minestrone Soup

Hearty Minestrone Soup

Ingredients
1 pound bulk Italian sausage
2 cups sliced celery
1 cup chopped onion
6 cups chopped zucchini
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped green pepper
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder

Directions
In a large saucepan, cook the sausage until no longer pink.

Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings.

Saute celery and onion in drippings for 5 minutes.

Add sausage and remaining ingredients; bring to a boil.

Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender.

Yield: 9 servings.

Recipe found here: Hearty Minestrone Soup

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