Archive for Soup

Roma Tomato Basil Soup

February 25, 2009 at 9:38 pm · Filed under Soup ·Tagged

1 large can (106 ounce) whole, peeled Roma tomatoes, or 3 medium-sized cans of tomatoes of choice, pureed in a food processor or blender
4 large carrots, very finely chopped
1 large onion, very finely chopped
½ quart chicken or vegetable broth
1 Tablespoon dry basil
1 pint heavy cream (if desired)
3 ounces olive oil

Saute carrots, onion, basil, and olive oil for 10-15 minutes until soft. Add tomatoes and broth, then simmer for 20 minutes. Add cream, if desired, and season to taste with salt and pepper. (12+ regular servings)

Original Source: http://elbowsonourtable.blogspot.com/2009/02/parting-shot.html

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Hearty French Onion Soup

February 25, 2009 at 8:33 pm · Filed under Soup ·Tagged

onion-soup
3 large onions, sliced, separated into rings
2 Tbsp.  butter or margarine
2 cans (10-1/2 oz. each) condensed beef broth
1 Tbsp.  A.1. Original Steak Sauce
1 cup seasoned croutons
1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

COOK onions in butter in large saucepan on medium heat 10 min. or until golden brown, stirring frequently.

ADD broth, 2 soup cans water and steak sauce. Bring to boil. Simmer on medium-low heat 5 min.

HEAT broiler. Ladle soup into 4 large ovenproof bowls; top with croutons and cheese. Broil 2 to 3 min. or until cheese is melted.

Original Source: http://www.kraftfoods.com/kf/recipes/hearty-french-onion-soup-65857.aspx?cm_mmc=eml-_-rbe-_-5_st_wntr_recipe-_-NA

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Egg Drop Soup

January 22, 2009 at 11:08 pm · Filed under Soup

4-6 c chicken broth
1/8 tsp ground ginger
1/4 tsp salt
2 eggs, well beaten
2 Tsp chopped scallions or chives
1 1/2 Tsp cornstarch

Directions:

Save 1 cup of the chicken broth. Combine remaining broth, ginger, salt and scallions in a medium saucepan. Bring to a boil.

Mix remaining broth and cornstarch in a bowl.  Set aside.

Whisk boiling broth until it is spinning at a fast speed. Using a fork, quickly drizzle small amounts of the eggs into the broth. Repeat the spinning motion and drizzling as needed to pull the eggs into thin pieces.

When finished, add cornstarch to soup, stirring continually to prevent lumps.

That’s it. It took me all of 10 minutes to make, and most of that time was spent waiting for the broth to boil. I had no idea how easy it was to make the soup!

Knowing that I would have to do some good role modeling, I took a scant amount of soup to show The Boy that trying new things won’t kill him or render him unconscious. Imagine my surprise when I looked down and realized that my bowl was empty and I wanted more!

That made me a convert right then and there… well at least for this recipe.

Original Source: http://shaleesdiner.com/?p=965

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Corn Chowder Soup

January 9, 2009 at 11:40 pm · Filed under Crock Pot, Main Dish, Soup

6 slices bacon, diced
1/2 cup chopped onion
2 cups diced, peeled potatoes
2 packages (10 ounce each) frozen whole kernel corn, broken apart
1 can (16 ounce) cream style corn
1 Tablespoon sugar
1 teaspoon Worchestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup water
Couple of drops of hot sauce (optional)
My own variation: Add 1 can evaporated milk at the end before serving

In skillet, fry bacon until crisp; remove & reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in Crock Pot; stir well. Cover and cook on LOW for 4 – 7 hours.

Original Source: http://herdofsteph.blogspot.com/2008/10/boomamas-souptacular-crockpotolooza-or.html

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Cheeseburger Soup

December 31, 2008 at 7:58 pm · Filed under Soup ·Tagged , ,

½ lb. ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup chopped celery
1 tsp. dried basil
1 tsp. dried parsley
4 Tbsp. butter
3 cups chicken broth
2 cups cooked rice
¼ cup all-purpose flour
2 cups shredded cheddar cheese
1 ½ cups milk
¼ cup sour cream

1. In a large pot melt 1 Tbsp. butter or margarine over medium heat, cook and stir vegetables and beef until beef is brown; drain fat.

2. Stir in basil and parsley. Add broth. Bring to a boil, then simmer for about 5 minutes.

3. In another pan, melt the remainder of the butter and stir in flour into the melted butter. Add the milk, stirring until smooth.

4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in the cheese. When cheese is melted, add sour cream and heat through. Add the cooked rice. Do not boil.

Original Source: http://immeasurablymoreblog.blogspot.com/2008/10/boomamas-souptacular-crockpotalooza.html

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