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Soup Recipe Archive |
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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 ... | |
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.) ... | |
Cheeseburger Soup (Makes 6 to 8 servings)
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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 ... | |
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 ... | |
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, ... | |
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 ... | |
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 ... | |
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. | |
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 ... | |
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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