1 medium head cauliflower, broken into florets
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
1 chicken bouillon cube
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 cups milk
2 cups (8 ounces) shredded cheddar cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon each cayenne pepper, curry powder and white pepper
In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender. Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cool and stir until bubbly. Cook and stir for 2-3 minutes longer or until thickened. Reduce heat; add cheese and seasonings. Pour into cauliflower mixutre. Simmer slowly for 30 minutes (do not boil). Makes (2 quarts) 6-8 servings.
Wild Rice and Chicken Soup
1/2 medium onion, chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half and half
2 cups cooked wild rice
1/2 teaspoon salt
2 cups cubed, cooked chicken
1-1/2 cups thinly sliced carrots, cooked
1/2 cup chopped celery
1/2 cups sliced mushrooms
1/2 cup parsley
Saute onion in butter. Add flour to make a thick roux. Slowly add broth and half and half using a whisk. Cook over medium heat stirring constantly until slightly thickened. Add rice, salt, chicken, vegetables and parsley. Simmer 5 to 10 minutes. if soup is too thick, thin with extra broth.
Chunky Potato Soup
1/2 cup chopped onions
2 tablespoons butter
2 cups water
2 cups diced potatoes (about 1 pound raw potatoes)
1 teaspoon salt
1 (13-ounce) can evaporated milk
1 teaspoon Worcestershire sauce
1/2 pound grated Cheddar cheese or Swiss cheese or cheese of your choice
In a 3-quart saucepan, saute onions in butter for 3 minutes or until translucent. Add water, potatoes and salt. Cook for 20 minutes, or until potatoes are tender. (Longer cooking does not hurt, but reduce heat to simmer.) Add evaporated milk and Worcestershire sauce. Reheat to near boiling, bu do not boil. Stir in cheese. Serve immediately. Serves 4.
Fresh Strawberry Soup
2 cups cold strawberries
1 cup low-fat buttermilk
1 tablespoon plus 1 teaspoon sugar
Combine the strawberries, buttermilk and sugar in a blender container. Process until the strawberries are pureed. Serve immediately or chill in the refrigerator. Serves 4.
Fresh Vegetable Soup
1 large onion, chopped
1 head cabbage, shredded
6 fresh tomatoes, chopped
1 large green bell pepper, chopped
1 rib celery, chopped
1 (16-ounce) can tomatoes
1 clove of garlic, crushed
Salt and Pepper to taste
Grated Parmesan cheese
Combine the onion, cabbage, fresh tomatoes, green pepper, celery, canned tomatoes, garlic, salt and pepper with water to cover in a large saucepan. Simmer for 2-1/2 to 3 hours, stirring occasionally. Ladel into soup bowls. Sprinkle with cheese. Makes 8 servings.
Southwest White Chili
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast, cut into small cubes
1/4 cup chopped onion
1 cup chicken broth
1 can (4 ounces) chopped green chilies
1 can (19 ounces) white kidney beans (cannelloni), undrained
2 green onions, sliced
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon cilantro (optional)
1/8 teaspoon ground red pepper
Monterey jack cheese (optional)
Heat oil in large skillet at medium/high heat. Add chicken and onions; cook 4 to 5 minutes. Stir in broth, chilies and spices. Simmer 15 minutes. Stir in beans; simmer 5 minutes. Top with green onions and monterey jack cheese, if you desire.
