Soup Recipes
Tortellini Soup (Jan 2)
Tortellini Soup (Jan 2)
1 tsp butter
Saute garlic in butter. Add broth and bring to boil. Add tortellini and simmer for about 10 minutes or until tortellini is cooked through. Add tomatoes, spinach, mushrooms, and basil.
Simmer for 2-3 minutes. Stir in parmesan and serve.
3-4 cloves garlic, finely chopped
2 cans (14 oz each) vegetable broth
9 oz pkg cheese or beef tortellini
14 oz can stewed tomatoes, chopped up
1/2 bunch fresh spinach, cleaned, stemmed, and chopped
1 cup fresh mushrooms, sliced
1 Tbs dried basil
1/4 cup shredded parmesan cheese
Herbed Potato Soup (Jan 9)
8 medium potatoes, peeled
Cook potatoes and onions together until potatoes are tender. Drain and save potato water. Put potatoes through a ricer or force through a coarse strainer. While potatoes are cooking, melt the butter in a heavy 6 qt saucepan. Add parsley and basil. Stir in flour, salt and pepper. Gradually whisk in cold milk. Add scalded milk and 2 cups of the reserved potato water. Cook over medium heat stirring constantly, until mixture thickens slightly. Stir in potatoes and onions and cook until heated through. Do not boil. Garnish with additional chopped parsley or chives. Makes 12 cups.
2 medium onions, chopped
1/4 cup butter
2 Tbs chopped parsley
1/2 tsp dried basil, crushed
1/4 cup flour
2 tsp salt
1/2 tsp pepper
2 cups cold milk
4 cups scalded milk
2 cups reserved potato water
Old Fashioned Chicken Noodle Soup (Jan 16)
(Sara Moulton)
2 quarts canned low-salt chicken broth
Combine chicken broth and chicken in heavy large pot. Bring to a boil. Reduce heat, cover partially, and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and
bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth. Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.) Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until they begin to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper. Yield: 6 servings
1 chicken (3-1/2 lb), cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 Tbs butter
1 cup mushrooms, quartered
1 Tbs fresh lemon juice
8 oz dried egg noodles
1/2 cup finely chopped fresh parsley
Creamy Mushroom Soup (Jan 23)
3 Tbs butter
Melt butter in a soup pot. Add onions and saute over medium heat until golden. Add potatoes, celery, garlic, water and boullion cubes and bring to a boil. Add seasonings and wine; cover and reduce heat. Simmer for 15 minutes. Add half the sliced white mushrooms and simmer for 10 minutes. Remove soup from heat and let stand for a few minutes. Remove and discard the stems of the shiitake mushrooms, slice caps. Melt 2 Tbs butter in a saucepan and saute remaining white mushrooms and the shiitakes, covered, for 10 minutes. Add beans to soup and puree in batches in a blender or food processor. Return to soup pot and stir in the
sauteed mushrooms. Simmer for 10 minutes more. Add salt and pepper to taste.
1 cup diced onions
2 medium potatoes, peeled & diced
2 large celery stalks, diced
2 cloves garlic, minced
6 cups water
2 vegetable bouillon cubes
1/2 tsp dry mustard
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 cup dry white wine, optional
12 oz white mushrooms, sliced
6 oz fresh Shiitake mushrooms (or other fresh wild mushrooms)
2 cups cooked navy beans
Yield: 8 servings
Taco Twist Soup (Jan 30)
1 lb lean ground beef
Brown ground beef with onion and garlic; drain. Sprinkle chili powder and cumin over meat; cook and stir 30 seconds. Add remaining ingredients; mix well. Bring to a boil, stirring
frequently. Reduce heat, cover and simmer 10 to 15 minutes or until pasta is tender, stirring occasionally. Ladle into bowls and top with cheese. Serve with tortilla chips.
1 medium onion, chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
3 cups beef broth
1-1/2 cups picante sauce
14 oz can diced tomatoes
1 cup uncooked rotini pasta
1 small green pepper, chopped