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Artichoke and Mushroom Soup


1 gallon


2 sticks unsalted butter or margarine

1 cup all-purpose flour

1 # mushrooms, sliced

3 tbsp butter or margarine

3 quarts chicken stock, warmed

1 bay leaf

1 tbsp Maggi Seasoning

4 dashes tabasco

1 tbsp Spike Seasoning

to taste salt and white pepper

2 14 oz cans artichoke hearts(not marinated), drained and diced

1 pint heavy cream


In a large soup kettle, melt unsalted margarine or butter. Whisk in flour and cook over low heat for about 15 minutes, stirring occasionally.


Saute mushrooms in 3 tbsp of butter or margarine. When mushrooms are soft, set aside.


Add warm chicken stock to butter and flour mixture. Whisk until stock is lump-free. Stir in all seasonings and simmer for 15 minutes.


Add sauteed mushrooms and diced artichoke hearts. Simmer for 15 minutes. Blend in heavy cream. Serve warm.



Beef Barley Soup


2 pounds beef chuck steak, chopped into bite sized pieces

2 quarts water

2 medium onions, chopped

2 tsp salt

½ tsp black pepper

½ tsp thyme

½ cup pearled barley

4 carrots , diced

1 leek, chopped

1 bag frozen peas


Combine the meat, water, onion, salt, pepper and thyme in a large soup pot. bring to a boil, then reduce the heat to a simmer. Simmer uncovered, for one hour. Add the barley and simmer one hour more. Add the peas, carrots and leek. Simmer 10 minutes more, or until the vegetables are tender.




Carolina Mom's Potato Corned Beef Soup



Cut up white regular (not baking) potatoes into small chunks; chop up large onion; add either butter, fatback, or bacon (whatever you have), and cover w/ water. Cook until potato chunks are soft; add can of corned beef and stir; add milk to the cooked down water (about half and half liquid); and heat. ( variation: I used to add chopped or dried parsley flakes on top and call it Christmas Tree soup. Red and green....get it? LOL) Wait till you taste it w/crushed ZESTA (no other brand will do....LOL)crackers before you decide if it needs salt or pepper.




Chicken & Orzo Soup


3 ½ cups canned fat-free reduced sodium chicken broth

8 oz orzo, uncooked

4 oz skinless, boneless chicken breast meat, cut into bite size pieces

4 carrots, shredded

2 green onions , thinly sliced

2 tbsp. cilantro, coarsely chopped

1 tbsp. grated fresh ginger

½ tsp. white wine vinegar


In large saucepan over high heat, bring broth and 5 cups water to a boil. Add orzo and cook until just tender, about 6 minutes. Reduce heat to medium low. Add remaining ingredients. cook, stirring occasionally, until chicken is opaque throughout and vegetables are tender but still firm.





Colonial Philadelphia


1 3-3 1/2 # chicken, cut in half

3 quarts water

1 small yellow onion, peeled and chopped

1 bay leaf

2 sprigs parsley, whole

to taste salt and pepper

6 ears corn , scraped from the cob or 1 20 oz bag frozen kernels

1 can(17 oz) creamed corn


2 eggs beaten

2 cups flour

pinch salt

4 eggs, hardboiled, peeled and sliced

1 tbsp chopped parsley, for garnish


Rinse the chicken halves, and place them in a 6 quart soup pot. Add the water, onion, bay leaf, parsley sprigs, and a bit of salt and pepper. Bring the chicken to a boil, turn the heat down to a good simmer, and cover the pot. Cook for one hour. Remove the chicken from the soup and allow to cool. Save the soup stock. Debone the chicken, discarding the skin and bones, and coarsely chop the meat. Set the chicken meat aside, covered.


Scrape the corn from the ears or, if using frozen corn, run it through your food processor for a very short time to chop up the kernels. Remove the fat from the chicken soup and bring the pot to a light boil.


To make the rivels, mix the beaten eggs with the flour and salt, using a fork. Stir this until it turns into large grains of dough. Rub this mixture through your hands over the soup pot, so that very small lumps of dough fall slowly into the pot, Stir gently and simmer the soup and rivels for about 10 minutes or until tender. Check the soup for salt and pepper. Add the corn and chicken and cook for an additional 5 minutes. Serve with hard-boiled egg slices and parsley garnish.





Cream of Broccoli Soup

6 servings


2 #s broccoli

2 tbsp butter

½ cup yellow onions , chopped

¼ cup green pepper, chopped

2 tbsp flour

6 cups chicken stock

1 bay leaf


1 tsp ground thyme

6 black peppercorns

pinch nutmeg

3 egg yolks, whipped and blended with

1 cup milk or cream



Chop up the broccoli, saving some of the small buds and flowers for later use. Saute in the butter along with the onions and green pepper. Sprinkle with the flour, and stir. Add to the soup stock, along with the bay leaf, parsley and thyme and peppercorns, Cook for 30 minutes and puree the mixture in a blender or sieve. Add the nutmeg, strain the soup from the pulp, and return to pan. Add the egg yolk and milk or cream mixture, and pour into hot soup.


Serve with some of the reserved broccoli buds floating in the bowl.





Corn and Crab Chowder

10 servings


bechamel sauce:

1 cup milk

½ cup flour

3 cups milk

½ # onion, chopped

½ stick butter

½ tsp white pepper

1 tbsp salt

¼ tsp nutmeg

¼ tsp thyme



4 cups corn kernels scraped from cob to obtain all juices from the ear of corn, (frozen corn kernels may be substituted)

1 red bell pepper, finely diced

2 green onions, thinly sliced

¼ tsp chili powder

½ tsp salt

½ tsp black pepper

1 tsp jalapeno pepper, finely diced

1 cup half & half

10 oz cooked crab meat


To make bechamel sauce, blend 1 cup milk and 1/2 cup flour with a whisk until thoroughly mixed. Heat 3 cups milk in microwave oven on high power for 4 minutes.


Transfer milk to a pot and place over medium heat on stovetop. slowly add the flour-milk mixture, stirring with whisk. Stir until thickened and smooth.





Egg Lemon Soup

10 servings


2 cups milk

2 tbsp cornstarch

6 egg yolks, beaten

½ cup rice

2 quarts chicken stock

½ stick(1/8#) butter

parsley, chopped

1 cup lemon juice

lemon peel(optional), grated

to taste salt and pepper


To the milk, add the cornstarch, and then mix in the egg yolks. Add the rice to the soup stock, and cook until the rice is puffy and tender, about 25 minutes. Remove the soup from the heat, and add the egg and milk mixture, stirring carefully. continue to cook for a moment until all thickens. Remove from the heat again, and add to the butter, the chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. Add salt and pepper, and serve.


In a saucepan, cook onion, butter, white pepper, salt, nutmeg and thyme over medium-low heat until onions are translucent. Do not allow onions to brown. Puree the onion mixture with 1 cup of the milk mixture in a blender or food processor. When pureed, return to the pan and blend together; set aside.


In a food processor or blender, chop fine 2 cups of the corn kernels. Put chopped corn mixture and all remaining ingredients except crab meat into a stockpot. Cook over medium-low heat until corn is tender and liquid has reduced to creamed corn consistency. Pick over cooked crab meat to remove any shell fragments or cartilage.


Stir reserved bechamel sauce into chowder. Blend in cooked crab.





Green Pea Soup

6 servings


½ cup dried peas, soak overnight

2 quarts water

1 medium onion, diced

2 tablespoon butter, melted

1 tablespoon flour


Cook until peas are tender. Press ingredients through sieve. Bring to boil-blend melted butter and flour. Add to soup. Season to taste.




Hungarian Goulash Soup

8 servings


1 stick butter

½ cup chopped onion

½ cup chopped bell pepper

1 # pork tenderloin, cubed

1 # beef tenderloin, cubed

1 ½ tbsp paprika


1 cup sliced carrots

4 tomatoes, quartered

½ tsp cumin

8 to 9 drops tabasco

½ tsp black pepper

½ tsp white pepper

¼ tsp garlic powder

2 tbsp beef base or instant beef bouillon

4 to 5 potatoes, cubed


In a dutch oven or soup kettle, saute in butter the onion, bell pepper, pork, beef and paprika until well browned. Measure out enough water to barely cover (measure amount of water used because the amount is tripled in the final cooking stage).


Add carrots, tomatoes, cumin, Tabasco, peppers, garlic powder and beef base. Simmer 40 minutes. Add water (three times more than the original amount) and potatoes. Stir and simmer until potatoes are tender.





Luciannes Shrimp Creole


½ cup olive oil

3 onions , chopped

3 green peppers, chopped

6 (or so) ribs of celery, sliced

3 cloves garlic, minced

2 large cans(4 cups) chopped tomatoes

1 tbsp worcestershire sauce

to taste cajun seasoning, make your own with salt, pepper, cayenne

2 # peeled, deveined raw shrimp

long grain white rice

parsley ir chopped green onions , for garnish


Saute onions, pepper, celery in olive oil until translucent. Add tomatoes, seasoning, cook for a while. Cook the rice. Add raw shrimp to thickened tomato-vegetable mix and simmer for 5 minutes or so, until shrimp are pink and firm. Don't overcook the shrimp. Ladle the shrimp creole over the rice.





Macaroni and Cheese Soup

10 servings


3 to 4 ribs celery, diced

1 large onion, chopped

1 clove garlic, crushed

½ stick butter

6 cups good chicken stock

½ tbsp worcestershire sauce

1 tsp crushed oregano leaves

8 oz small sea shell macaroni

10 slices natural Wisconsin Cheddar cheese



Saute vegetables in butter until transparent. Add chicken stock and seasonings, stir. Over medium high heat, bring stock to serving temperature.


In another saucepan, cook macaroni following package directions. Drain and stir into hot stock. Ladle into bowls, top each serving with a cheese slice. The heat of the soup will melt the cheese.





Pumpkin and Broccoli Soup

8 servings


Pumpkin Soup:

2 tbsp butter

¼ cup onion, chopped

1 medium leek, white bulb only, cut into 1" pieces

4 cups pumpkin(24 oz of solid-pack pumpkin may be substituted), uncooked, peeled, diced

6 cups chicken broth (reduce chicken broth to 5 cups if canned punpkin is used)

1 cup heavy whipping cream, heated


Broccoli Soup:

4 cups chopped fresh broccoli

¼ cup chopped onion

1 clove garlic, chopped

3 cups chicken broth

1 cup heavy whipping cream, heated



To make pumpkin soup, in a large saucepan or stockpot melt butter, add 1/4 cup chopped onion and leek, saute until transparent. Stir in diced pumpkin and 6 cups of chicken broth. Cook until tender, about 1 hour. Puree in the work bowl of a blender or food processor. Stir in 1 cup of hot whipping cream and season to taste.


To make broccoli soup, combine all ingredients except heavy whipping cream in a large saucepan. Simmer until tender, 10 to 15 minutes. Do not overcook. Puree broccoli mixture in the work bowl of a blender or food processor. Stir in hot cream, season to taste.


To serve, fill one ladle with pumpkin soup and another with broccoli soup. In tandem, slowly pour in both on opposite sides of a serving bowl.




Rich Minestrone

4 quarts


1 # Italian Cheese and Red wine sausage or spicy Italian Pork Sausage

3 ½ cups white beans, soaked overnight

2 quarts water

2 tbsp olive oil

¼ # salt pork, diced

1 large yellow onion, peeled and diced

3 cloves garlic, crushed

¼ cup minced celery leaves

¼ cup minced parsly

1 16 oz can tomatoes, chopped

1 quart chicken broth

1 large carrot, diced

3 stalks celery, diced

1 thin-skinned potato, diced

1 cup lightly packed coarsely chopped greens, (such as kale, Swiss chard, or cabbage)

1 cup dry red wine

to taste salt and freshly ground black pepper

1 cup freshly grated parmesan cheese


Pierce sausage with a fork and put it in a 4 to 5 quart pan. Drain the beans and add to the sausage, along with water. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes. Remove the sausage, and set aside. Continue cooking the beans until they mash readily, about 1 hour total time.


Run the beans through a food processor, along with the water, so that they are coarsely pureed. Return to the pan with all of the water.


In a 6 to 8 quart pan, over medium heat, combine oil, salt pork, onion, garlic, celery leaves, and parsley. Saute until onion is limp, about 5 minutes. Add beans and cooking water, tomatoes with their liquid, broth, carrot, celery, potato, and basil, if dried. If the basil is fresh, add it later. Bring to a boil, cover, and simmer 15 minutes. Add the zucchini, greens, and red wine. Simmer uncovered until vegetables are tender, about 8 minutes. Add the fresh basil if not using dried, and salt and pepper to taste.


Slice sausage and serve in the soup. Add cheese to taste.





Sherried Shrimp Bisque

8 servings


4 tbsp olive oil

2 cups mirepoix(1 cup onions, 1/2 cup celery, 1/2 cup carrots), medium dice

shrimp and/or lobster shells, chopped

2 tbsp garlic cloves, roughly chopped

2 tbsp tomato paste

½ cup brandy

1 ½ cups dry white wine

3 qts clam juice

½ cup uncooked long-grain white rice

1 qt heavy cream

to taste salt and pepper

to taste hot sauce & worcestershire

to taste cream sherry

2 #s raw shrimp, cleaned and diced


In heavy-bottomed saucepan, heat oil and saute mirepoix until caramel-brown in color. Add shrimp and/or lobster shells; continue to saute over high heat until orange in color. Reduce heat to low; add tomato paste and garlic; saute for 2 minutes. VERY CAREFULLY flame with brandy. Add white wine and reduce volume by half. When reduced, add clam juice and rice; simmer for approximately 45 minutes, or until rice is over-cooked. Puree this mixture in a blender or food processor until smooth; strain through fine sieve. Return to pot; bring to simmer. Add cram and adjust seasonings. (If bisque is too thick, thin with warm milk; if too thin thicken with cornstarch slurry.) Add shrimp and return to simmer; turn off heat to prevent overcooking of shrimp.






Turner's Boston Clam Chowder

10 servings


8 #s clams, steamed

2 cloves garlic, peeled and crushed

1 stick butter

1 medium yellow onion, peeled and minced

½ tsp white pepper

1 ribs celery, minced

1 bay leaf

¼ tsp whole thyme leaves

½ cup flour

5 ½ cups clam nectar and milk, (use the nectar from steaming and make up the difference with milk)

1 large potato , peeled and cut into 1/4 " dice

1 pint whipping cream


Wash clams and steam in a 12 quart heavy stockpot. Reserve the broth. Remove the clams from their shells and chop coarsely. Cover both items and set aside.


In the same pot saute the garlic in the butter for about 3 minutes. Add the onion, celery, pepper, bay leaf, and thyme. Saute until the onions are clear. Add the flour to make a roux, stirring constantly. Cook over low heat for 5 minutes(don't brown). Slowly add the clam nectar, stirring constantly to avoid lumps. Simmer for 10 minutes(the soup will be thick at this point so be careful that it does not burn). Add the potato and cook until tender. Add the cream and clams and bring back to a boil. Correct the seasoning.

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I am going to have to copy some of these recipes and try them!!!



Geee will be your very best friend for cooking ideas/recipes etc.


Nice to have you here with us. Go also to the community section for a LOT of recipes and if you like wine there is an entire wine section

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Great recipes! Today is the first good chilly day we've had, and that makes me think about cooking soups!


My mentor through the written word has been Jasper White. Most of his stuff is quite rich, but his chicken soup recipe is my staple. Gimme some fresh thyme and a chicken, and I can do some damage in a kitchen!



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Have a few more for later in the month! It was nice to come across CarolinaMom's Potato Soup recipe. She is missed by so many!

I came across her in my email listings the other day & felt saddened. Did not realize she was 80! She seemed so spry & "with it" but many of that age or older are. Yes, we miss her & many other friends that have left planet earth .

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Black Bean Soup

8 servings


2 cups dry black beans

water to cover

2 ribs celery, diced

1 small onion, diced

2 carrots, diced

4 cups beef broth

½ cup ham, diced

1 cup cooked rice

1 bay leaf

¼ tsp basil

¼ tsp oregano

¼ tsp thyme

to taste salt and pepper



Rinse beans, cover with water and soak overnight according to package directions.


Place undrained beans (do not drain and cover with fresh water or the beans will lose color) in heavy-bottomed kettle or stockpot.


Stir in diced vegetables, beef broth and ham. Bring to boil, reduce heat and simmer for 30 minutes. Add cooked rice, seasonings, salt, and pepper; return to boil and simmer about 2 hours or until tender.



Cambodian Sweet and Sour Soup


2 quarts chicken stock

½ # boneless chicken breast or thighs, julienned

1 cup cored and choped pineapple(canned is fine)

1 medium tomato, cut into wedges

1 ½ cups zucchini, cut in half lengthwise and sliced 1/4 inch thick)

3 tbsp distilled white vinegar

3 tbsp nuoc mam(fish sauce)

1 tsp sugar

to taste salt

½ # medium prawns, peeled

¼ # shelled crabmeat

pinch ground white pepper(optional)


Place all ingredients . except the prawns, crab and white pepper, in a 4 quart kettle. Cover and simmer for 1 hour. Add the remaining ingredients and bring just up to serving temperature. Serve immediately.




Chicken Pepper Pot

16 servings


1 large onion, diced

2 sticks butter or margarine

1 tbsp cracked black pepper

1 ¼ cups flour

14 cups chicken broth

1 bay leaf

1 tbsp Maggi Seasoning

1 tbsp Spike Seasoning

⅛ tsp cayenne

1 tsp tabasco

1 red pepper , diced

1 green pepper, diced

1 # cooked chicken meat, diced

2 tbsp canned green peppercorns

1 pint whipping cream

2 cups cooked rice(optional), for garnish


In large saucepan or stockpot, saute onions in butter, add cracked black pepper and saute until onions are transparent. Stir in flour to make a roux, cook over low heat, stirring occasionally, for about 15 minutes.


Whip in hot chicken broth or stock. Whip until roux is thoroughly dissolved. Add bay leaf, Maggi, Spike, green peppercorns, cayenne pepper and tabasco. Cook mixture for 15 minutes. Stir in red and green peppers and diced chicken. Simmer for 30 minutes, stirring occasionally. Stir in cream. Remove pan from heat as soon as soup warms cream.


To serve, ladle into individual serving bowls and garnish with cooked rice.




Cream of Carrot Soup

4 servings


3 cups shredded or grated carrots

¼ cup chopped onion

¼ cup chopped celery

4 cups chicken broth

4 cups heavy whipping cream

to taste salt and pepper


In saucepan, combine first 4 ingredients; simmer until tender. Do not overcook; vegetables should retain texture. Remove from heat and reserve.


In a second saucepan, warm cream. Bring to a boil, but do not allow to boil. Cream will thicken as it heats. At desired consistency, slowly stir in broth and vegetable mixture. Season to taste.






1/2 gallon


1 46 oz can tomato juice

1 cucumber, peeled, seeded and diced

1 bunch green onion, diced

1 medium poblano pepper, diced without seeds

1 cup diced tomatoes

½ bunch cilantro

1 cup celery, diced

1 tsp onion powder

1 tsp garlic powder

1 tbsp salt

1 tbsp olive oil

1 tbsp salad oil

1 tsp Tabasco

1 tsp black pepper

1 tbsp Worcestershire sauce

¼ cup cider vinegar

¼ cup sugar

1 tbsp dill

2 tsps cumin



Mix all ingredients together, keep refrigerated.




Perfect for summertime. Spanish style, medium flavor.




Hearty Lima Bean Soup

8 servings


1 # lima beans

2 quarts chicken soup stock

2 quarts water

½ # pork hocks, cut into 1/2" slices

3 tbsp olive oil

2 yellow onion, peeled and sliced

4 cloves garlic, crushed

4 stalks celery, sliced thin

3 ripe tomatoes, diced

¾ # Italian Cheese and red wine sausage

1 cup dry red wine

2 bay leaves, whole

½ cup chopped parsley

to taste freshly ground black pepper and salt

Parmesan or Romano cheese, freshly grated for topping


Place the beans in a large pot of water and bring to a boil. Boil for 2 minutes, cover, and let sit for 1 hour. Drain and discard the water.

Return the beans to a large soup kettle and add the stock and water.

Throw the pork hocks and bring to a simmer, uncovered.

In the meantime, heat a large frying pan and add the olive oil. Saute the yellow onions and garlic until clear, then add the celery and tomatoes. Saute for 10 minutes longer. Add the contents of the frying pan to the soup pot.

Pan-fry the bulk Italian sausage or the sliced sausages until the meat begins to separate. Drain the oil and discard. Add the meat to the pot, along with the wine, bay leaves, and parsley.

Bring the pot to a boil and turn to a simmer. simmer uncovered until all is tender, about 1 1/2 hours total cooking time.

Taste for salt and pepper. Serve with the grated cheese on top.





Manhattan Clam Chowder

8 servings


3 medium onions, finely chopped

4 tbsp. butter or margarine

2 tbsp. vegetable oil

5 carrots, sliced

3 stalks celery with leaves, finely chopped

3 large potatoes, peeled and cubed

2 cans(13 3/4oz)ea beef broth

1 jar(21oz) Ragu Italian Cooking Sauce, traditional

1 cup water

2 bay leaves , crumbled

pepper to taste

3 dozen littleneck clams, shells scrubbed

2 tbsp. chopped fresh parsley

1 teaspoon basil



In a large Dutch oven, saute onions in butter and oil until onions are translucent. Add carrots and celery, simmer 5 minute. Add remaining ingredients except clams, parsley and basil. Simmer 50 minutes. Add clams and simmer 10 minutes or until shells open; remove shells. Add parsley and basil.





Pasta e Fagioli


2 quarts


½ # Great Northern Beans

2 ham hocks, cut in pieces

2 ½ tbsp finely chopped onion

2 tbsp finely chopped carrots

½ cup canned plum tomatoes, chopped with juice

3 cups chicken broth

to taste salt

to taste fresh ground pepper

1 cup uncooked macaroni, (elbows, shells or bow ties)

freshly grated Parmesan cheese


Cover beans with water and soak overnight. Wash and drain in the morning. Put beans in a large saucepan or stockpot with ham hock pieces and cover with water (about 1" above beans).


Bring to boil and simmer 45 minutes, covered. Drain beans and return to pan. Do not remove ham hocks. Add vegetables, tomatoes and chicken broth. Bring mixture to a boil and cook, covered, for 20 to 25 minutes or until beans are tender.


When ham hocks are cooked, remove from pot and cool enough to remove bone and fat. Dice meat and set aside.


Remove 1/2 cup of the beans from the pot and mash. Return to soup. Season soup to taste with salt and pepper.


Add more chicken broth, if necessary, so soup will not be too thick. Add macaroni and diced ham and cook for 10 minutes. Let soup rest for 10 minutes before serving. Serve with Parmesan cheese.



Puerto Rican Caldo Gallego


6 servings


½ # dried white beans, soaked overnight in ample water and drained

1 # chicken thighs

½ # Spanish or Mexican Chorizo sausage, cut in 1/2" pieces

½ # ham, chopped

¼ # salt pork, diced

1 medium yellow onion, peeled and chopped

2 tsps worcestershire sauce

few shots tabasco

2 ½ quarts water

½ # potatoes, peeled, quartered and sliced

½ # green cabbage, sliced thin

2 cups kale, tough stems removed, sliced thin

½ # turnips, peeled, quartered, and sliced

to taste salt and freshly ground pepper


chopped fresh dill, (optional)


Place the beans, chicken, chorizo, ham, pork, onion, garlic, worcestershire sauce, Tabasco, and water in a 6 to 8 quart soup pot. Bring to boil, then turn down to a simmer. Cook, uncovered, for 45 minutes. Remove the chicken pieces from the pot and debone. Set the meat aside and discard the bones.




Spinach Soup



1 medium onion, diced

3-4 stalks celery, diced

3 quarts water

1 cup milk

2 cups raw spinach

1 cup minute rice

4-6 chicken bouillon cube

flour, salt & pepper to taste



Brown celery and onion until cooks clear and is slightly crunchy. Add water, milk, spinach and rice. thicken with little flour. Add boullion cubes, salt and pepper. Cook over medium heat.



Add the remaining ingredients except the salt, pepper and chicken to the pot. Simmer, covered, for 25 minutes, and then add salt and pepper. Return the chicken meat to the pot and simmer for a few more minutes. Top with optional dill.




Varsity Chowder


6 servings


2 cups potatoes, diced

½ cup carrots, sliced

½ cups celery, sliced

¼ cup onion, chopped

1 tsp salt

¼ tsp pepper

2 cups boiling water

¼ cup margarine

¼ cup flour

2 cups milk

2 ½ cups(10 oz) sharp natural cheddar cheese, shredded

8 slices crispy cooked bacon(crumbled) or ham, chicken, or beef



Combine potatoes, carrots, celery, onion, salt and pepper; add water. cover and simmer for 10 minutes, do not drain. Melt margarine in saucepan. Stir in flour. Cook slowly over low heat, stirring constantly until mixture bubbles and foams, about 3 minutes. The mixture should be golden. It should not brown. Add milk, stirring rapidly. Cook over medium heat, stirring constantly, until sauce bubbles. Cook 1 minute longer. Add cheese, stir until melted. Add meat and undrained vegetables. Heat; do not boil.




Bread Soup


8 servings


1 # loaf French bread, dry, broken up into small pieces

5 cloves garlic, peeled and finely chopped

3 tbsp olive oil

2 quarts chicken stock

½ # shrimp, peeled

salt to taste

piri piri (hot oil) to taste


chopped parsley

4 whole eggs


soak the bread in water until soft. Squeeze out the water and set the bread aside. In a soup pot toast the garlic in the olive oil, just until it begins to barely brown. Add the chicken stock to the pot and bring to a simmer. Add the bread to the pot and simmer, making a thick soup. Add the shrimp, salt and piri piri. Cook for a moment. Place the soup in a tureen and garnish with the parsley. Break the eggs on top of the soup. Bring to the table and stir the eggs into the soup before serving.

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Baked Potato Soup

6 servings


⅚ large potatoes

1 # velveeta cheese, cubed

1 12 oz can evaporated milk

to taste salt, pepper, garlic powder


sour cream

bacon bits

shredded cheese

green onion


Wash peel, and cut potatoes in small pieces. In medium pot, barley cover with water and boil until cooked, but still firm. Add milk and cheese. Cook on low, stirring constantly until cheese melts. Do not boil. Ladle to serving bowls and add toppings.




Broccoli Cheese Soup

12 servings


2 quarts chicken stock

2 sticks butter

4 tbsp flour

1 onion, finely chopped

2 bunches fresh broccoli , cleaned, stems peeled, and chopped into medium to fine pieces

1 tsp tabasco

1 tbsp Spike Seasoning

1 tbsp Maggi Seasoning

1 bay leaf

1 ½ cups grated American cheese, not imitation cheese

½ cup grated Asiago cheese

1 cup heavy cream


Heat chicken stock or broth in separate saucepan. Set aside. In large soup kettle or stockpot, melt butter. Add chopped onion and saute about 3 minutes, do not allow to brown. slowly whip in flour to make roux. Cook for 5 minutes over low heat, stirring carefully. Add hot stock, whipping constantly with wire whisk. Bring to a boil, reduce to a simmer stirring occasionally. Add bay leaf, broccoli and rest of seasonings. Simmer for 1 hour, stirring occasionally.


Stir in cheeses and simmer for 10 minutes, continuing to stir to blend well. Stir in cream and serve.




Cabbage Soup


10 servings


3 tbsp olive oil

½ # pork shoulder steak, deboned and diced into 1/2" cubes

2 yellow onions, peeled and sliced

3 cloves garlic, peeled and crushed

1 head cabbage(about 2#), cored and chopped

½ cup flour

2 cups dry white wine

4 cups brown soup stock

1 quart water

2 tbsp tomato paste

1 tbsp paprika

10 juniper berries

to taste salt and freshly ground pepper

1 tbsp sugar, or to taste

1 # garlic sausage or Polish sausage, sliced


Put a large soup kettle on the heat and add the olive oil. Saute the pork in the kettle until it begins to brown lightly. Add the yellow onions and garlic and saute until they are clear. Toss in the chopped cabbage and stir and saute, covered, until the cabbage wilts. Stir in the flour. Stir very thoroughly. Pour in the wine and stir until it begins to thicken. Add the stock, water, tomato paste, paprika, and juniper berries. Bring to a simmer and cook for 30 minutes. Add salt, pepper, and sugar to taste.


At serving time, add the sausage and cook for 20 minutes.




Celery Soup

6 servings


1 ½ cups celery stalks and leaves, chopped

½ cup leeks, carefully cleaned and chopped

2 large tomatoes, chopped

3 tbsp butter

6 cups chicken broth

fresh chopped celery leaves, for garnish

to taste salt and pepper



Saute 1 1/2 cups celery and leaves, leeks, and tomatoes in the butter. Add the chicken broth, and cook for 30 minutes. Strain, and serve with some fresh-chopped celery leaves and salt and pepper.





Chicken Gumbo

8 servings


2 3-4# frying chickens, cut-up

flour, seasoned with salt and pepper

fat from chicken

hot water

1 green pepper, chopped fine

2 large onions, minced

4 stalks celery, chopped fine

1 # okra, chopped fine

2 cups cooked rice


Dip chicken into flour. Melt fat in frying pan and lightly brown chicken. Add water to cover, add vegetables and season to taste. Cover pan tightly and cook slowly till tender about 30 minutes, add water if necessary. Serve in soup bowls from a soup tureen on a bed of rice.




Chicken Noodle Soup


2 tbsp. olive or vegetable oil

2 scallions, chopped to equal 2 tablespoons

1 carrot, sliced to equal 1/2 cup

4 oz egg noodles, uncooked

1 tbsp. chopped fresh parsley or 1 teaspoon dried parsley flakes

½ tsp. ground nutmeg

3 can s(14.5 ea) chicken broth

2 clove garlic

2 cups cooked chicken

¼ tsp. pepper

1 bay leaf


In heavy 3 quart saucepan, heat oil over medium heat. Add garlic, onions & carrots and cook about 4 minutes, stir occasionally until carrots are crisp tender. Add chicken, noodles, parsley, nutmeg, pepper, bay leaf and chicken broth. Stir. Cover and simmer about 15 minutes, stir occasionally, until noodles are tender. Remove bay leaf and serve.




Chicken Vegetable soup W/ Dumplings(D)

6 servings


2 cups ccut up cooked chicken

4 cups chicken broth

1 tbsp chopped fresh parsley

1 tbsp chopped fresh thyme leaves

2 cloves garlic, finely chopped

1 1#bag frozen mixed vegetables, thawed, drained

1 cup original Bisquick mix

⅓ cup skim milk


In 3 quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.


In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring to top of broth with slotted spoon.


Reduce heat to medium-low; cook uncovered 10 minutes. cover; cook 15 minutes longer.




Chicken with Mushroom Soup


6 servings


½ cup sliced fresh mushrooms

2 tbsp butter

6 cups chicken stock

1 cup cooked chicken

½ cup white rice, uncooked

2 tbsp lemon juice

green onion, chopped for garnish


Saute the mushrooms in the butter. Add to the soup stock along with the chicken and rice. Cook until the rice is puffy, and serve with a little lemon juice and chopped green onions in a bowl.





Clam Chowder

8 servings


24 large clams

¼ # salt pork

6 medium sized potatoes, diced

2 medium size onions, sliced

2 ½ cups boiling water

⅛ tsp. pepper

1 qt milk , scalded



Steam clams from their shells and check to see there are no pieces of the shell left on them. Put them into a pan with their own liquid and bring to a boil. Strain clams, chop them and save the liquid. Cut salt pork into small cubes and fry in frying pan, then add onions and saute until fat is well seasoned. Strain fat into kettle and add potatoes, clams, boiling water and pepper, allow to cook 10 or 15 minutes more. Add hot clam liquid to mixture. Serve over crackers which have been soaked in milk to soften slightly.




Cream of Lentil Soup

8 servings


2 cups dry lentils

1 quart water

2 quarts brown soup stock or instant beef broth

4 slices bacon, diced

4 stalks celery, chopped

2 yellow onions, peeled and diced

½ green pepper, diced

to taste worcestershire sauce

to taste tabasco

to taste salt and pepper

2 cups cream or half and half

1 yellow onion, peeled and sliced thin

1 tbsp fresh rosemary or 1/2 tbsp dried

fresh chives or green onion tops

to taste dry sherry


Place the lentils, water and soup stock in a 6 to 8 quart kettle, with lid, and bring to a simmer. Saute bacon and chopped vegetables until limp, about 6 minutes. Add to the kettle. Cover and simmer until the lentils mash easily. Puree all of this in a food processor or blender, using small batches. Return to the kettle.


Add the worcestershire sauce, tabasco, salt, and pepper to taste. Stir in the cream and allow to simmer while you prepare the onion and rosemary garnish.


Saute the sliced onion, along with the rosemary and chives, until the onion is tender. Set aside.


Add the sherry to the soup just before serving. Garnish with a little pile of the onion and rosemary place on top of the bowl of soup.




Cream of Potato Soup

6 servings


2 cups raw potatoes, finely diced

2 medium onions, minced

2 outside stalks celery, including leaves, diced

2 ½ cups boiling water

4 tbsp. butter or margarine

3 ½ tbsp. flour

1 ¾ tsp. salt

2 cups milk,scalded, or 1 cup evaporated milk & 1 cup water, scalded

1 tbsp. parsley, minced


Cook potatoes, onions and celery in the boiling water, covered, until very tender. Meanwhile melt butter in the double boiler. Add flour, stir until smooth and thickened. then rub the potato mixture, liquid all through sieve. You should have 3 cups puree. Add to sauce with parsley, heat and serve.




D's Baked Potato soup

6 servings


⅔ cup butter

⅔ cup flour

2 ⅓ cup milk

1 14.5 oz can chicken broth

1 can cream of celery soup

4 large(about 4 cups) baking potatoes, peeled, cubed, boiled and drained

½ tbsp onion, chopped/minced

12 strips bacon, cooked, drained, and crumbled

1 ¼ cup shredded mild cheddar cheese

1 cup(8oz) sour cream

¾ tsp salt

½ tsp pepper



In a large crockpot melt butter. Stir in flour and continue to heat on high setting and stir until smooth. Gradually add milk, chicken broth, and condensed soup, stirring constantly, until sauce has thickened. Add potatoes and onion. Cook on high setting until hot, stirring occasionally. (45-60 minutes) Add remaining ingredients. Stir until cheese is melted. Keep cooking and stirring until ready to eat. Add more flour if soup is too thin.





I'll start off next month with stews and chili and end it with-OMG Thanksgiving already :o

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