Soups
Chicken Corn Soup with Rivels
Chicken Noodle Soup
Chicken and Rice Soup
Creamy Zucchini Soup
Egg Drop Soup
Mushroom
Onion Soup
Potato Soup
Potato Leek Soup
Sunday Supper Soup
Cheesy Cream Of Broccoli
Soup
1 large pkg. frozen chopped broccoli (approx. 24 oz.)
3 C. chicken broth
2 to 3 C. water
5 T. butter
1 large onion, finely chopped
1 large stalk celery, finely chopped
1 C. flour
3 T. chicken soup base
2 C. half&half
1 t. pepper
1 t. thyme
1-- 8 oz. package grated cheddar cheese
Put broccoli in a covered microwave safe bowl. Add the 2 or 3 cups
of water. Cook in the microwave according to the package directions. (about
8 minutes on high) Drain, SAVE the liquid. If the broccoli pieces are too
large, chop them up a bit; set aside. Add 1 cup of the reserved "broccoli
water" to the chicken broth to make 4 cups of liquid. Meanwhile, in a heavy
larger size saucepan, sauté the onion and celery in the butter until
tender but not browned. Using a wire whisk, stir the flour into the butter
mixture. Cook, stirring constantly, for about 2 minutes or until mixture
has thickened. Using a wire whisk, slowly add the 4 cups of liquid to the
butter mixture, bring to a slow boil, stirring constantly, until mixture
is slightly thickened. Add the chicken soup base and the seasonings. Reduce
heat to medium-low; simmer, stirring occasionally, until thickened to personal
references. Stir in the half&half and the chopped broccoli and heat
through. Add the grated cheese, stir until melted and well blended. Adjust
the seasonings to taste. Serve hot.
Chicken Corn Soup with Rivels ... My Grandmother made the best!!!
1 Chicken, cooked off, meat removed from bones and stock (Let stock cool in fridge & skim off the fat)
2-3 qt.. sweet corn
1 C. milk
salt & pepper to taste
1/2 C. flour
1 egg
Combine everything but flour and egg. Bring to a boil. Mix flour and egg together (this will look like crumbs). When soup boils, take the rivels (flour & egg) and rub in hands over the soup. Let boil 1 minute and remove from stove. (I like to add a lot of rivels!!!) Low fat recipe.
Chicken Noodle Soup ... This is an emergency quick fix for those times when there isn't enough time!!
2 cans (13-3/4 oz.) Chicken Broth
1 can water
2-1/2 t. salt
1 t. peppercorns
1 carrot, diced
1 small onion, diced or 1 t. dried minced onion
1 bay leaf
1 T. parsley
1 t. salt
3 C. noodles
Bring everything but noodles to a boil. Add noodle and boil about 10 minutes. Now yell "Soups on" and mean it!!!
Chicken and Rice Soup ... From UsaRice.com ... Serves 8
1 C. chopped onion
1 C. sliced celery
1 C. sliced carrots
3/4 C. uncooked rice
1/4 C. chopped fresh parsley
1/2 t. cracked black pepper
1/2 t. dried thyme leaves
1 bay leaf
10 C. chicken broth
1-1/2 C. 3/4" chicken cubes (about 3/4 lb..)
2 T. fresh lime juice
Combine onion, celery, carrots, rice, parsley, pepper, thyme, bay leaf and chicken broth in Dutch oven. Bring to a boil; stir once or twice. Simmer uncovered 20 minutes. Add chicken cubes; simmer uncovered 5 to 10 minutes or until chicken is cooked. Remove bay leaf. Stir in lime juice just before
serving.
Creamy Zucchini Soup ... This is a recipe donated by Ron's cousin Kendra. You could never meet a kinder, more intelligent or more beautiful person in the world. Kendra is going to get married to Scott this year. They will make a GREAT family, I am sure. Give them a special blessing!!!
1 med. zucchini, sliced (about 2-3 cups - I leave the skin on)
1 lg. potato, peeled and chopped
1 sm. onion, chopped
2 C. water
2 t. chicken bouillon
salt and pepper to taste
1 C. milk
1 T. herbs (I used Italian seasoning, can use oregano, marjoram, rosemary, etc.)
Boil veggies in water, bouillon, and salt and pepper until very tender. Strain out veggies, but keep cooking liquid. Puree veggies in blender or food processor and pour back into cooking liquid. Add milk and herbs and serve with crusty bread or croutons. **At the end of the summer I shred
and Ziploc 2 cup portions of zucchini and freeze -- that way you can make this anytime -- frozen, shredded zucchini makes great zucchini bread too if you drain it first.
Enjoy.
Kendra
Egg Drop Soup
6 C. Chicken Broth
1 large Egg, lightly beaten with 1 tsp. sesame oil
1/4 t. White Pepper
4 sliced Green Onion tops for garnish
Salt to taste
Bring the broth to a simmer over low medium heat. Very slowly stream in the egg, use a fork to pull strands of the egg gently. Do not stir vigorously, you will have a mess if you do. Add white pepper and salt. Continue to cook until egg is done. Serve promptly.
- Mushroom
Onion Soup ... N.K., Holmen, Wisconsin
2 C. (8 ounces) fresh mushrooms
3 T. margarine
2 medium onions, chopped
2 T. all-purpose flour
5 C. low-sodium chicken broth
Dash pepper
1/3 C. uncooked long grain rice
1 bay leaf
2 T. chopped fresh parsley
Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. In a large saucepan, melt margarine; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth and pepper. Cook, stirring
constantly, until mixture boils. Reduce heat. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender. Discard bay leaf. Sprinkle with parsley. Yield: 4 servings.
Potato Soup ... Always made when it snows, so my kids have renamed it Snow Soup!
4 C. peeled, diced potatoes
1/2 C. diced onion
pinch of salt
a couple grinds of black pepper
1 T. parsley
1/2 T. chives
3 bouillon cubes (chicken)
6 C. milk, scalded (I use skim to cut the fat out)
4 T. butter
1/2 C. flour
In a large kettle, combine potatoes, onion, salt, pepper, parsley, bouillon and enough water just to cover; cook 20 minutes on medium (DO NOT Drain). Add butter and flour to scalded milk, stirring with wire whisk to avoid lumps. Add to vegetable pot. Simmer about 15-20 minutes. My kids like when I put a couple croutons and some shredded carrot on it so it looks pretty! This is a very low fat item!!!
Potato Leek Soup ... This is a great twist to old fashioned potato soup. I ate this once at a very high class local restaurant and fell in love with it!
3 T. vegetable oil
8 medium potatoes, peeled and cubed
3 leeks, washed and finely chopped
2 medium onions, peeled and finely chopped
3 cloves of garlic, peeled and minced
6 C. chicken broth
1 C. skim milk
1 1/4 t. pepper
1/2 t. paprika
Parsley for garnish
In a large stock pot, heat the vegetable oil. Add potatoes, leeks, onions and garlic. Sauté the vegetables over medium-high heat until they are translucent, about 5 -6 minutes. Add chicken broth to the pot. Bring mixture to a boil and then allow to simmer, uncovered, for about 15 -20 minutes or until the vegetables are tender. Remove from heat. Using a potato masher, mash the cubes of potatoes, leaving some pieces whole. The consistency at this point should be creamy. Return the soup to heat and add milk, pepper and paprika. Stir and simmer over low heat, uncovered, an additional 10 minutes. Add parsley for garnish to each serving. Will serve 12.
Fat 4 g, saturated fat trace, cholesterol trace, sodium 473 mg, carbohydrate 27 g, protein 6 g
Sunday Supper Soup ... Wonderful!
Meatballs:
1-1/2 lb.. ground beef
1 egg, beaten
3 T. water
1/2 C. dry bread crumbs
1/4 t. salt
1 t. chopped parsley
2 T. butter
Soup:
2 C. water
1 can (10-1/2 oz.) condensed beef broth, undiluted
1 can (1 lb. 12 oz.) tomatoes, undrained, chopped
1 envelope dry onion soup mix
1 C. sliced carrots
1/4 C. chopped celery tops
1/4 C. chopped parsley
1/4 t. fresh ground black pepper
1/4 t. oregano leaves
1/4 t. basil leaves
1 bay leaf
To make the meatballs, combine all ingredients but butter. In dutch oven, heat butter and brown meatballs, a single layer at a time, on all sides. Drain off fat; remove meatballs and set aside. To make soup, combine ingredients in same dutch oven. Bring to boiling. Reduce heat; cover and simmer 20 minutes. Add meatballs; simmer 20 minutes longer. Makes about 2 quarts or 6-8 servings.
