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Soup Recipe Archive

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Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons (Makes 6 servings)
• 3 tablespoons butter • 1 1/2 pounds onions, halved, thinly sliced (about 5 cups) • 4 fresh thyme sprigs • 1 1/2 pounds portobello mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips • 3 tablespoons Cognac or brandy • 3 garlic ...

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Caribbean Goat Stew (Makes 4 servings)
• 2 lbs. goat or lamb, cut into chunks • Salt and pepper to taste • 3 T olive or peanut oil • 2 T butter • 2 onions, finely chopped • 2 garlic cloves, crushed • 1/4 pint to 1 pint of water, or chicken or beef stock • Few sprigs of fresh thyme ...

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Carrot and Ginger Soup (Serves 6)
• 6 T unsalted butter • 1 large yellow onion, chopped • 1/4 C finely chopped ginger root • 3 cloves garlic, minced • 7 C chicken stock • 1 C dry white wine • 1 1/2 lbs. carrots, peeled and cut into 1/2-inch pieces • 2 T fresh lemon juice • pin ...

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Carrot Ginger Soy Soup (Makes 6 servings)
• 1 T olive oil • 6 medium carrots, chopped • 2 medium onions, chopped • 8 garlic cloves, chopped • 4 C vegetable stock • 2 C low-fat soy milk • 1 tsp. salt • 1/2 tsp. white pepper • 2 T ground ginger • 1/2 C soy sour cream, for garnish ...

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Carrot Soup with Orange and Tarragon (Makes 4 servings )
• 1 tablespoon butter • 1 1-pound bag classic-cut peeled carrots • 3/4 cup chopped onion • 3 cups low-salt chicken broth • 1/2 cup orange juice • 1 tablespoon brandy • 2 teaspoons chopped fresh tarragon • Fresh tarragon sprigs ...

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Cauliflower & Roquefort Soup (Makes 4 servings)
• 4 T margarine • 1 medium onion, chopped • 6 C cauliflower, chopped • 1 large potato, peeled and diced • 1 quart vegetable stock or water • 2 T fresh snipped chives • 1/2 tsp. herbs de Provence • A few drops of hot pepper sauce • Salt and pep ...

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Cauliflower and Sorrel Soup (Makes 6 servings)
• 1 large head cauliflower, stem discarded, florets chopped • 1 medium potato, peeled and chopped • 1/2 onion, chopped • 1 T butter • 1 T olive oil • 4 C light chicken stock • 2 C whole milk • 1/2 C heavy cream • 6 large sorrel leaves, ...

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Central Market's Pumpkin Soup (Makes 4 servings)
• 2 Tablespoons butter • 3 cups pureed pumpkin • 1/3 cup creamy peanut butter • 3 cups chicken stock • 1/2 teaspoon ground cinnamon • 1/8-teaspoon freshly grated nutmeg • 1/8-teaspoon ground allspice • Salt & pepper to taste ...

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Cheddar Goulash (Makes 6 servings)
• 2 T butter, divided 1 small onion, chopped 2 to 4 cloves garlic, sliced and divided 2 lbs boneless chuck roast, cubed in 1-inch pieces 1 lb pork tenderloin, cubed in 1-inch pieces 2 lbs plum tomatoes, coarsely chopped 1 C (6 oz.) tomato ...

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Cheddar Vegetable Chowder (makes 3 1/2 cups)
• 2 T vegetable oil • 1/2 C finely chopped onion • 1/3 C finely chopped carrot • 1/3 C finely chopped celery • 1/2 C red bell pepper cut into 1/4-inch dice • 1 medium boiling potato cut into 1/4-inch dice • 2 T flour • 1 1/2 C chicken stock ...

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Cheese and Beer Soup with Kielbasa (Makes 6 to 8 servings)
• 8 pieces kielbasa sausage • 3 T olive oil • 1 1/2 C chopped yellow onions • 1 tsp. salt • 1/2 tsp. freshly ground black pepper • 2 bay leaves • 3 T minced garlic • 6 T flour • 6 C chicken stock • 2 C lager beer • 4 sprigs thym ...

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Cheese Soup (makes 5 side-dish or 3 main-dish servings)
• 1 3/4 C chicken broth • 1/2 C finely shredded carrot • 1/4 C finely chopped celery • 1/4 C finely chopped onion • 1 3/4 C milk • 1/4 C all-purpose flour • Dash pepper • 1 C shredded American cheese (4 oz.) ...

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Cheeseburger Soup (Makes 6 to 8 servings)
• 1/2-*lb ground beef 3/4-*C chopped onion 3/4-*C shredded carrots 3/4-*C chopped celery 1-*tsp. dried basil 1 tsp. -*dried parsley 4-*tsp. butter 3-*C chicken broth 4-*C cubed potatoes 1/4-*C all-purpose flour 2-*C cubed ...

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Cheesy Ham and Leek Soup (Serves 4)
• 2 tablespoons margarine or butter • 1 cup sliced leeks • 1 clove garlic, crushed • 2 tablespoons all-purpose flour • 1/8 teaspoon pepper • 1 cup half-and-half • 1 can (14.5 oz) ready to serve chicken broth • 1 1/2 cups chopped fully cooked smoke ...

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Chicken and Rice Soup (Makes 6 servings)
• One 3-1/2 lb free-range chicken, cut into 8 pieces and patted dry • 1 tsp. kosher salt plus more to taste • Freshly ground black pepper to taste • 2 T unsalted butter • 2 stalks celery, trimmed, diced • 2 medium leeks, light green and white part only, ...

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Chicken and Saffron Soup (Serves 6)
• 1 1/2 whole chicken breasts, poached, skinned, boned, and cut into fine julienne • 6 C Chicken Stock • 1/4 C pine nuts coarsely chopped • 1/2 C Marsala • 1 tsp saffron threads • 3 egg yolks • 3/4 C heavy or whipping cream • salt, to taste ...

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Chicken and Sausage Gumbo (4 main-dish servings)
• 1/3 C all-purpose flour • 1/4 C cooking oil • 1/2 C chopped onion • 1/3 C chopped celery or green pepper • 4 cloves garlic, minced • 1/4 tsp. black pepper • 1/4 tsp. ground red pepper • 3 C chicken broth, heated • 8 oz. andouille or smoked ...

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Chicken Broth (Makes 5 cups broth and 2 1/2 cups meat)
• 2 1/2 lbs bony chicken pieces (backs, necks, and wings from 2 chickens) • 3 stalks celery ...
*For crystal-clear soups, use broth that's been clarified. First, separate an egg. Save the yolk for another use. In a Dutch oven or kettle combine strained broth, 1/4 cup cold water, and the egg white. Bring to boiling. Remove from the heat and let stand 5 minutes. Strain the broth through a large sieve or colander lined with several layers of damp cheesecloth for cooking.

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Chicken Brunswick Stew (Makes 6 to 8 servings)
• 1 (2 1/2-pound) fryer chicken • Water • 1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar • 1 (16-ounce) can creamed corn • 1 cup ketchup • 1/2 cup barbecue sauce • 1 tablespoon liquid smoke, available in grocery store • 1 o ...

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Chicken Butternut Squash Soup- Gluten Free (Makes 6 servings )
• 1 1/4 pounds butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups) • 1 tbsp curry powder • 1 tbsp olive oil • 3-14 oz can reduced-sodium chicken broth • 15 - 16 oz can garbanzo beans (chickpeas), rinsed and drained • 1/3 cup dried ap ...

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