~Soup Recipes~

Hungarian Mushroom Soup
Ingredients:
6 whole shallots, sliced thin
1 cup butter, sweet
3 tbsp hot paprika
3 tbsp sweet paprika
6 tbsp flour
5 cups vegetable broth
10 cups sliced mushrooms
4 cups sour cream
1/3cups chopped fresh dill
Directions:
1. Melt butter in large soup pot over medium heat.
2. Add shallots & saute til softened.
3. Stir in both paprikas; reduce heat to low.
4. Stir in flour; cook ROUX, stirring 3 minutes.
5. Stir in broth & mushrooms.
6. Bring to a boil, stirring occasionally.
7. Boil 20 minutes.
8. Add sour cream, ½ cup @ a time; stir well after each ½ cup.
9. Reduce heat to low.
10. Add dill, salt, pepper.
11. DO NOT BOIL @ THIS POINT! GREAT TO FREEZE

Escarole and Bean Soup

Ingredients:
2 tablespoons olive oil
3 garlic cloves, minced
2 large heads escarole, cut into 2-inch pieces
2 cans (15 to 19 ounces each) white beans
32 ounces chicken broth
1/2 cup marinara or spaghetti sauce
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper

In a large pan, heat oil over a lower medium heat until hot. Add garlic
and cook 30 seconds or until softened but not browned, stirring. Add
as many escarole leaves as possible, stirring to wilt. Add remaining
leaves in batches. Stir in beans with their liquid, broth, spaghetti sauce,
oregano, and pepper; heat to boiling over high heat. Reduce heat to low;
cover and simmer 5 minutes.Makes 10 cups or 6 main-dish servings

Poultry Herb Soup

Ingredients:
2 medium onions
3 stalks of celery
1 tsp each dried thyme and basil
1/2 tsp. each dried rosemary, sage, marjoram and tarragon
salt and pepper to taste
Turkey or Chicken (breast/roaster)bones etc. with 2 cups meat.
Noodles or small pasta

Place turkey breast or chicken in a large soup pot or Dutch oven.
Cover with water. Chop the onions and celery, then add to the pot.
Simmer covered for about 2-1/2 hours. Remove carcass/bones
from pot. If the poultry was fatty, cool soup and skim fat, otherwise
leave as is. Remove any meat from bones and add to soup along with
the herbs, salt and pepper. Continue cooking on low boil for about
20 minutes. Add noodles or pasta 10 minutes before soup is done.
Makes about 4 quarts of soup.

Pinto Bean Soup

Ingredients:
4 cups chicken broth
4 carrots, peeled and diced
2 larger sweet onions, diced
1 tablespoon olive oil
2 celery stalks, chopped
4 cloves garlic, minced
2 (15-ounce) cans pinto beans, drained and rinsed
1 teaspoon chopped fresh cilantro
1 teaspoon crushed dried oregano or Mexican oregano
1/2 teaspoon ground cumin
1/8 teaspoon hot pepper sauce (optional)

Heat chicken broth in a large pan or Dutch oven. Meanwhile, in a
skillet, sauté onions and carrots in olive oil. Add to chicken broth
with celery, garlic, pinto beans, cilantro, oregano and cumin. Add
the hot pepper sauce if you wish, or serve on the side. Simmer for
1 hour. Serve hot. Makes 4 servings.

Black Bean Soup

Ingredients:
1 tablespoon olive oil
1 sweet onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 (15 ounces) cans black beans, rinsed and drained
2 (14.5 ounces) cans chicken broth

Heat oil in a large pan over medium heat. Sauté onion and garlic
about 5 minutes, until softened. Stir in oregano, thyme, cumin
and cayenne. Cook 1 minute. Place 1 can of the beans in blender
or food processor and process until smooth; adding a little broth
as needed. Add the puree, remaining beans and broth to the pan.
Bring to a boil, reduce heat and simmer uncovered for 20 to 30
minutes. Thicken with a cornstarch and water mixture if you
desire a thicker soup.

Savory Southwestern Soup

Ingredients:
2 tablespoons olive oil
1 tablespoon garlic, minced
2 onions, chopped
2 stalks celery, chopped
1 jalapeno pepper, minced
1 teaspoon chili powder
1/2 tsp. dried oregano or Mexican oregano
1/2 teaspoon ground cumin
1 (28 ounce) can tomatoes-cut, drained, with juice reserved
1/2 cup fresh or frozen corn
4 cups beef broth
2 teaspoons lime juice
tortillas chips, sour cream and chopped green onions to garnish

In a medium pan, sauté garlic, onions, jalapeno pepper, and celery
in the oil for about 5 minutes. Add tomato pieces, chili powder,
oregano, cumin, and cook over medium heat for about 10 minutes,
stirring often. Add corn, reserved tomato juice, and stock. Bring
to a boil, then reduce heat and simmer 15 minutes. When ready to
serve, remove soup from heat and stir in the lime juice. Serve
immediately with garnishes.

Caramelized Onion Soup
Ingredients:
2 large, white onions, peeled and chopped
2 large sweet onion, peeled and chopped
12-15 shallots, peeled and quartered
10-15 garlic cloves, peeled and chopped
2 Tbsp. olive oil
2 Tbsp. butter
5 cups chicken stock
2 cups non-fat half and half
1 tbsp. dried thyme
1 tbsp. dried oregano
2 bay leaves
Salt and pepper to taste
Heat olive oil and butter over medium heat in a large skillet. Add the onions, shallots and the garlic and toss to coat. Reduce heat to low and cover tightly. Stir occasionally and cook for about 20 minutes. Add the thyme, oregano and bay leaves to the onion mixture. Add the chicken broth, stir well, then re-cover and let simmer over low heat for 10-15 more minutes. Remove from heat and uncover. Remove the bay leaves. Puree the soup in a blender or food processor until smooth (or use an immersion type blender). It's easier if you allow the soup to cool slightly. Add the soup back to pan and add the half and half. Warm gently until it's heated through. Season with salt and pepper

Southern Mushroom Soup

"A rich and creamy home made mushroom soup that is topped with toasted bread and shredded cheese for a comforting home-cooked meal." Original recipe yield: 4 cups.


INGREDIENTS:
2 cups chopped fresh mushrooms
1 small onion, chopped
2 cups chicken broth
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 pinch salt and pepper to taste
4 slices white bread, toasted
1 tablespoon softened butter
1 cup shredded sharp Cheddar cheese


DIRECTIONS:
In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.
Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly.
When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.
Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.

BLACK EYED PEA SOUP
1 lb. dried black eyed peas
1 lg. can tomatoes and green chilis
1 lg. onion cubed
3 med. potatoes cubed
12 slices bacon
salt and pepper to taste
worcestershire and tabasco sauce to taste
The night before the day you want to eat the soup, put the dried peas in a crockpot with more than plenty of water to cover the peas. Cook on low overnight. The next moring fry the bacon up crisp, remove from pan and break into crumbles. Then saute the potatoes and onions in the bacon drippings. When the potatoes and onions are soft, add them and the bacon, and the tomatoes and green chilis to the peas. Season and simmer all day and eat for lunch and/or dinner.

The Southern Mushroom is the next one on my list to make. ~Janie~

Vegetable Minestrone Soup
Ingredients:
1/2 cup dried navy beans, sorted and soaked overnight
6 cups water
2 bay leaves
2 frozen or fresh sage leaves (1/2 tsp. dried)
1 Tbsp. olive oil
1 medium-size sweet onion, diced
salt and pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 large carrot, peeled and diced
6 garlic cloves, finely chopped
1 green pepper, diced
1 small zucchini, diced
1/4 cup dry red wine or herbal vinegar (basil blend)
1 -28 ounce can tomatoes with juice, coarsely chopped
1/4 cup small pasta, cooked al dente, drained and rinsed
1/3-1/2 bunch fresh spinach or chard, roughly chopped
grated Parmesan cheese
Drain and rinse the beans. Place them in a 2-quart saucepan with the water,1 bay leaf, the sage leaves, and the oregano. Bring to boil, reduce the heat, and simmer, uncovered, until the beans are tender, about 30 minutes. Remove the herbs. While the beans are cooking, heat the olive oil in a soup pot. Add the onion, 1/2 teaspoon salt, dried herbs, and 1/8 tsp. pepper. Sauté the onion over medium heat until soft, 5 to 7 minutes. Add the garlic, peppers and zucchini and sauté for 7 to 8 minutes. Add the wine and cook to 1 to 2 minutes, until the liquid is almost gone. Add the tomatoes, then the pasta, spinach or chard, and the beans with their broth. Season with salt and pepper to taste. Garnish with Parmesan cheese. Notes: you can vary the vegetables-but if anything takes longer to cook then cook it separately and add it in.

Thanks, Cittie!!

Vegetable Beef Soup

2 lbs. round steak, cut into 1" cubes
3 beef bouillon cubes and 7 C. water
3 medium onions, chopped
2 ribs celery, diced
1/2 lb. carrots, sliced
1/4 cup barley
1 bay leaf
2 teaspoons salt
1/2 teaspoons pepper
3 cups shredded cabbage
2 medium potatoes, peeled and diced
1 - 10 oz. pkg. frozen succotash, or frozen corn
and lima beans to equal about 2 cups
1 - 16 oz. can tomatoes, chopped

In large kettle bring to boil meat, bouillon, water, onions,
celery, carrots, barley, bay leaf, salt and pepper. Reduce
heat, cover and simmer 5 hours or until meat is very tender.
Discard bay leaf. Add cabbage, potatoes and succotash or
corn and lima beans. Cover and simmer 20 minutes or until
potatoes are tender. Stir in tomatoes and heat through.

Makes about 3-1/2 qts. or about 12 servings.

Beef and Vegetable Soup

1 beef soup bone
1 pound soup beef, cut into cubes
1/2 teaspoon peppercorns
1 bay leaf
2 quarts water
1 tablespoon salt
1 medium onion, sliced
1 large carrot, diced
1 cup green beans
1 cup corn
1 cup diced potatoes
1 diced green pepper
1/2 clove garlic, cut fine
2 1/3 cups of tomatoes
salt and pepper

Put the first six ingredients into a large pot. Bring to a boil,
then simmer for one hour. Add vegetables and bring to a boil
again. Simmer for one more hour. Take meat off the bone
and put it into the soup. Season with salt and pepper to taste.

Makes 2 1/2 quarts of soup.

Hamburg-Vegetable Soup

1 lb hamburg
2 cups canned tomatoes
1/2 cup chopped onions
2 cups cubed potatoes
2 teaspoons salt
1/8 teaspoon pepper
1/4 cup rice
1/2 cup diced celery
2 medium diced carrots
6 cups water

Brown hamburg and onions. Place in large kettle, add
remaining ingredients. Bring to boil then simmer for
about an hour.

Serves 4.

Hearty Vegetable-Beef Barley Soup

1 pound 90% lean ground sirloin
1/2 cup chopped onion
2 medium carrots, sliced
2 cloves garlic, chopped
4 1/2 cups canned low-sodium beef broth
1 cup uncooked pearl barley
1 can tomato paste
2 tablespoons chopped fresh parsley
1/2 teaspoon each salt and pepper
2 cups (10ounces) fresh or thawed frozen-corn kernels
5 ounces (1 1/4 cups)fresh green beans, trimmed and
cut into 1-inch pieces.
1 cup fresh or thawed frozen-green peas

In a large, deep nonstick skillet over medium high heat,
cook the beef, onion, carrots and garlic, breaking up
chunks of beef with wooden spoon, 4 minutes or until
meat is no longer pink. Drain off fat. Stir in broth, barley,
tomato paste, parsley, salt and pepper. Bring to a boil,
reduce heat, cover and simmer one hour or until barley
is tender, adding up to 1 1/2 cups of water to mixture
if it seems dry or thick. Add corn, beans, and peas,
cover and cook 15 minutes or until beans are tender.

Makes 6 servings.