Favorite Soups, Stews, and Chilis
- Thread starter JodyLynC
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JodyLynC
DIS Veteran
- Joined
- Sep 7, 2001
borrowed heavily from Rachel Ray. When frozen packages of seafood are reduced, I stock up and make the soup several times throughout the cold season. My fav combo is shrimp, bay scallops, and Krab. But that is because that is usually what is on sale. 
2 Tbls olive oil
2 celery stalks, chopped
1 medium yellow onion, chopped
1 bay leaf
Salt
Fresh ground pepper
1 Tbls Old Bay Seasoning
3 Tbls Flour
3 cups seafood stock
1 lb medium size shrimp, cleaned and cut in large chunks
1 to 1 1/2 lbs of other seafood such as crab, Krab, scallops, whitefish
1 cup instant style rice
1 10oz package frozen corn
3 cups half and half
1/2 tsp cayenne pepper
Heat a medium size soup pot over med-high heat. Add olive oil then celery and onion. Season with bay leaf, salt, pepper, and Old Bay seasoning. Cook for 5 minutes. Add flour and cook for a minute longer. Whisk in stock and bring to a bubble. Add seafood, rice and corn. Cover and cook 5 minutes or till rice and seafood are done. Add half 'n half and cook 2 to 3 longer to thicken. Add cayenne pepper. If desired, add additional seasonings to your taste.
2 Tbls olive oil
2 celery stalks, chopped
1 medium yellow onion, chopped
1 bay leaf
Salt
Fresh ground pepper
1 Tbls Old Bay Seasoning
3 Tbls Flour
3 cups seafood stock
1 lb medium size shrimp, cleaned and cut in large chunks
1 to 1 1/2 lbs of other seafood such as crab, Krab, scallops, whitefish
1 cup instant style rice
1 10oz package frozen corn
3 cups half and half
1/2 tsp cayenne pepper
Heat a medium size soup pot over med-high heat. Add olive oil then celery and onion. Season with bay leaf, salt, pepper, and Old Bay seasoning. Cook for 5 minutes. Add flour and cook for a minute longer. Whisk in stock and bring to a bubble. Add seafood, rice and corn. Cover and cook 5 minutes or till rice and seafood are done. Add half 'n half and cook 2 to 3 longer to thicken. Add cayenne pepper. If desired, add additional seasonings to your taste.
JodyLynC
DIS Veteran
- Joined
- Sep 7, 2001
1 small onion, finely chopped
1/2 stalk celery, finely chopped
1/4 cup butter
1/2 cup flour
1 quart chicken stock
1 cup creamy peanut butter
1 cup cream (I've used half 'n half)
1/4 cup chopped peanuts
Saute onion and celery in butter. Add flour and stir till well blended. Whisk in stock and bring to boil. Remove from heat and run through sieve. Add peanut butter and cream. Stir and blend well. Return to low heat till heated thru. Do not boil. Serve garnished with peanuts.
1/2 stalk celery, finely chopped
1/4 cup butter
1/2 cup flour
1 quart chicken stock
1 cup creamy peanut butter
1 cup cream (I've used half 'n half)
1/4 cup chopped peanuts
Saute onion and celery in butter. Add flour and stir till well blended. Whisk in stock and bring to boil. Remove from heat and run through sieve. Add peanut butter and cream. Stir and blend well. Return to low heat till heated thru. Do not boil. Serve garnished with peanuts.
JodyLynC
DIS Veteran
- Joined
- Sep 7, 2001
3 cups water
2 boullion beef cubes
1 envelope Onion Soup Mix
2 medium potatoes, cubed
1 (14.5oz) can stewed tomatoes
1 lb premade Meatballs
1 (16oz) can Veg-all (or you can use leftover veggies) You can also use frozen corn, pea, carrot mix.
In large pot, add water, boullion, soup mix, and potatoes. Cook till potatoes are mostly done. Add tomatoes, Meatballs and vegeables. Cook till heated thru and potatoes are done.
Served best with a big hunk of buttered bread.
2 boullion beef cubes
1 envelope Onion Soup Mix
2 medium potatoes, cubed
1 (14.5oz) can stewed tomatoes
1 lb premade Meatballs
1 (16oz) can Veg-all (or you can use leftover veggies) You can also use frozen corn, pea, carrot mix.
In large pot, add water, boullion, soup mix, and potatoes. Cook till potatoes are mostly done. Add tomatoes, Meatballs and vegeables. Cook till heated thru and potatoes are done.
Served best with a big hunk of buttered bread.
JodyLynC
DIS Veteran
- Joined
- Sep 7, 2001
1 lb ground meat
1 medium red onion, chopped
1 bell pepper, chopped
1 package taco seasoning
1 (16oz) thick and chunky style medium salsa
1/2 cup water
3 Tbls chili powder
3 (15oz) cans black beans
1 can corn, drained
1 (3.8oz) can sliced black olives
In soup pot, add ground meat, onion, and pepper. Cook over medium heat till meat is browned and veggies tender. Drain well. Reduce heat to low and add taco seasoning. Stir for 1 minute. Stir in salsa and water. Add chili powder and stir till well mixed. Simmer 10 to 15 minutes. Add beans, corn, and olives. Cook to desired consistency.
Instead of crackers, we love to add crushed tortilla chips. Top with shredded cheddar and/or Montery Jack cheese and sour cream.
1 medium red onion, chopped
1 bell pepper, chopped
1 package taco seasoning
1 (16oz) thick and chunky style medium salsa
1/2 cup water
3 Tbls chili powder
3 (15oz) cans black beans
1 can corn, drained
1 (3.8oz) can sliced black olives
In soup pot, add ground meat, onion, and pepper. Cook over medium heat till meat is browned and veggies tender. Drain well. Reduce heat to low and add taco seasoning. Stir for 1 minute. Stir in salsa and water. Add chili powder and stir till well mixed. Simmer 10 to 15 minutes. Add beans, corn, and olives. Cook to desired consistency.
Instead of crackers, we love to add crushed tortilla chips. Top with shredded cheddar and/or Montery Jack cheese and sour cream.
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
My very favorite soup of all time is probably the Moroccan Seafood Stew from Boma. I have the recipe, but haven't made it at home. I just am a bit reticent to spend that much on a meal - plus it's kind of difficult to find fennel bulbs around here.
My grandmother taught me to make her Potato Soup & as much as I love it, I probably enjoy those "loaded" potato soups you get in a restaurant even more. LOL I just don't make them because they're too high fat. Her potato soup wasn't really a "recipe" per se. You just dice potatoes & onion & cook them in bacon drippings. (She always had a container of them in her refrigerator. I either use butter or just chop a slice or two of bacon & fry the potatoes with the bacon. Anyway, then you add enough cold milk to make sufficient servings, a piece of butter the size of a walnut & parsley. Gram always used instant mashed potatoes to thicken the soup instead of flour. Then just add salt & pepper to taste. This is such a homey fall/winter memory for me. Whenever we were sick, we went to stay with Gram because Mom worked. The best days were when she'd make potato soup & we'd have that for lunch. For some reason my grandfather always added ketchup to his bowl of soup. Now, it sounds awful to me, but as a kid I thought it made the soup taste even better. LOL
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Lentil Soup
1 ham bone/butt
1 pkg dry lentils
6 c water (I never measure)
2 carrots
1 tsp crushed/minced garlic
1½ c tomato or V8 juice
½ c minced parsley
1 Tbl margarine
1½ tsp salt (opt)
dash pepper
½ tsp dried oregano
1 Tbl wine vinegar**
Boil the bone/butt for an hour or so until you have a good stock. Remove the bone/butt, cool & dice the meat. Clean the lentils & bring to a boil with the water, carrots, garlic, parsley, margarine & seasonings. Reduce heat & simmer until carrots are tender. Add the juice & meat, then check seasonings. Use the hand blender until most of the lentils are broken. Serve with a Tablespoon of wine vinegar in each bowl.**
**This is the most important part IMHO. LOL
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This is my grandmother's recipe. I like to make it in this large of a batch & then freeze the leftover for later.
Vegetable Beef-Barley Soup
1 lb beef
6 c water
3 tsp beef bouillon
1 bag corn
1 bag mixed vegetables
1 bag green beans
1 bag peas
½ c barley
3 potatoes, cubed (or chope up some canned potatoes)
46 oz V-8
Beef may be from a bone, stew beef or cut from a roast. Trim fat & slice small. (Easier if slightly frozen.) Cover beef with water & simmer 1 hour. Add bouillon, veggies & any seasonings desired. Bring to a boil & simmer at least an hour. Add potatoes & barley. Simmer at least ½ hour. Add V-8 or tomato juice & serve when warm. Freezes well.
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Tortilla Soup
2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
¼ tsp salt
¼ tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce
8 tortillas
4 Tbl flour
½ c water
1 tomato, chopped
½ tsp cilantro, chopped
1 yellow squash, diced
1 lb chicken
1 carrot, cut into coins
1 bag corn
1 can black beans
Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro & shredded cheddar if desired. Serves 8
My grandmother taught me to make her Potato Soup & as much as I love it, I probably enjoy those "loaded" potato soups you get in a restaurant even more. LOL I just don't make them because they're too high fat. Her potato soup wasn't really a "recipe" per se. You just dice potatoes & onion & cook them in bacon drippings. (She always had a container of them in her refrigerator. I either use butter or just chop a slice or two of bacon & fry the potatoes with the bacon. Anyway, then you add enough cold milk to make sufficient servings, a piece of butter the size of a walnut & parsley. Gram always used instant mashed potatoes to thicken the soup instead of flour. Then just add salt & pepper to taste. This is such a homey fall/winter memory for me. Whenever we were sick, we went to stay with Gram because Mom worked. The best days were when she'd make potato soup & we'd have that for lunch. For some reason my grandfather always added ketchup to his bowl of soup. Now, it sounds awful to me, but as a kid I thought it made the soup taste even better. LOL
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Lentil Soup
1 ham bone/butt
1 pkg dry lentils
6 c water (I never measure)
2 carrots
1 tsp crushed/minced garlic
1½ c tomato or V8 juice
½ c minced parsley
1 Tbl margarine
1½ tsp salt (opt)
dash pepper
½ tsp dried oregano
1 Tbl wine vinegar**
Boil the bone/butt for an hour or so until you have a good stock. Remove the bone/butt, cool & dice the meat. Clean the lentils & bring to a boil with the water, carrots, garlic, parsley, margarine & seasonings. Reduce heat & simmer until carrots are tender. Add the juice & meat, then check seasonings. Use the hand blender until most of the lentils are broken. Serve with a Tablespoon of wine vinegar in each bowl.**
**This is the most important part IMHO. LOL
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This is my grandmother's recipe. I like to make it in this large of a batch & then freeze the leftover for later.
Vegetable Beef-Barley Soup
1 lb beef
6 c water
3 tsp beef bouillon
1 bag corn
1 bag mixed vegetables
1 bag green beans
1 bag peas
½ c barley
3 potatoes, cubed (or chope up some canned potatoes)
46 oz V-8
Beef may be from a bone, stew beef or cut from a roast. Trim fat & slice small. (Easier if slightly frozen.) Cover beef with water & simmer 1 hour. Add bouillon, veggies & any seasonings desired. Bring to a boil & simmer at least an hour. Add potatoes & barley. Simmer at least ½ hour. Add V-8 or tomato juice & serve when warm. Freezes well.
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Tortilla Soup
2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
¼ tsp salt
¼ tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce
8 tortillas
4 Tbl flour
½ c water
1 tomato, chopped
½ tsp cilantro, chopped
1 yellow squash, diced
1 lb chicken
1 carrot, cut into coins
1 bag corn
1 can black beans
Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro & shredded cheddar if desired. Serves 8
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
Another of my grandmother's recipes is Chicken Potpie. This isn't the kind you can buy frozen with a crust. This is much more like a stew. Gram was very PA Dutch & this recipe is of PA Dutch origin.
Chicken Potpie
chicken or turkey bones
4-6 c water
4 tsp chicken bouillon
4 carrots, chopped
3 ribs celery, chopped
3 potatoes, cut in chunks
1½ tsp celery salt or powder
1 Tbl parsley
Noodles:
2 eggs
1 c milk
2 tsp salt
1½ Tbl baking powder
flour
Cover bones with water, bring to a boil & then simmer at least 1 hour. Remove bones from water. Add veggies & spices. Simmer until veggies are tender. Add any remaining chicken or turkey, cut into pieces.
For the noodles:
Combine eggs, milk, salt & baking powder. Add flour until a dough forms & can be rolled out. Roll out thin & cut into squares. Drop in boiling broth. Boil 20 minutes. (Less bouillon is required if using chicken pieces instead of bones.)
If it’s too much work to make your own noodles, you can buy Mueller’s brand Bot Boi noodles (about 2” flat squares). You need to stir them often to make sure about 15 noodles don’t stick together – they won’t cook that way. They also take much longer to cook than the homemade ones. Honestly, I tend to do this more often than the homemade now.
Chicken Potpie
chicken or turkey bones
4-6 c water
4 tsp chicken bouillon
4 carrots, chopped
3 ribs celery, chopped
3 potatoes, cut in chunks
1½ tsp celery salt or powder
1 Tbl parsley
Noodles:
2 eggs
1 c milk
2 tsp salt
1½ Tbl baking powder
flour
Cover bones with water, bring to a boil & then simmer at least 1 hour. Remove bones from water. Add veggies & spices. Simmer until veggies are tender. Add any remaining chicken or turkey, cut into pieces.
For the noodles:
Combine eggs, milk, salt & baking powder. Add flour until a dough forms & can be rolled out. Roll out thin & cut into squares. Drop in boiling broth. Boil 20 minutes. (Less bouillon is required if using chicken pieces instead of bones.)
If it’s too much work to make your own noodles, you can buy Mueller’s brand Bot Boi noodles (about 2” flat squares). You need to stir them often to make sure about 15 noodles don’t stick together – they won’t cook that way. They also take much longer to cook than the homemade ones. Honestly, I tend to do this more often than the homemade now.
JodyLynC
DIS Veteran
- Joined
- Sep 7, 2001
This is a great recipe for leftover chicken or turkey. I'll definitely try this post Thanksgiving!!
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
Yeah - this was always a "cheap" meal for us & definitely something we looked forward to after a week of turkey leftovers...for 2 reasons. 1) because we liked it so much & 2) because it meant we were finally finished with the turkey! 
At least until Christmas... LOL
My MIL actually made it with beef as well, but no matter which meat she used there was always a LOT of meat in it! Poor DH was shocked the 1st time I made it & there was hardly and meat in it. LOL Money was never as tight in their family as in ours.
At least until Christmas... LOLMy MIL actually made it with beef as well, but no matter which meat she used there was always a LOT of meat in it! Poor DH was shocked the 1st time I made it & there was hardly and meat in it. LOL Money was never as tight in their family as in ours.
Chicken Noodle Soup or Chicken and Dumpling
I make these very similar. I also don't measure much.
Chop and saute:
1 medium onion
2-3 stalks celery
3-4 carrots
Towards end, add 4 or so cloves minced garlic. Sprinkle with garlic pepper. Add chopped, uncoooked chicken or 1 or 2 cans chicken, season chicken with garlic pepper. Saute a few more minutes. Add 1 large can of chicken broth or more if necessary. Add a bay leaf or two. Bring to a boil. Add either Rames frozen egg noodles or Bisquick dumplings. I love this stuff. It is all the garlic pepper.
Grandpa's Pork and Bean Soup
My Grandpa made this in the army during WWII. It is great because I always have the ingredients on hand.
2 cans pork and beans
2 onions, chopped
5 slices bacon, chopped
2 cans water
2 to 3 garlic cloves minced (optional)
1 Tbsp Olive oil
Garlic powder
1/2 stick butter
Pepper
Cavender's Greek Seasoning
Heat olive oil in large saucepan. Add onions, cook slowly on low. When slightly tender, add bacon (and optional garlic). Cook until onion transparent. Add pork and beans and water. Season with pepper, Greek Seasoning and garlic powder to taste. Bring to rapid boil. When beans begin to explode, add more seasoning if desired and add butter.
Crockpot Potato Sauerkraut Soup
This recipe is adapted from a Fix it and Forget it one. I make this one the most because it is easy to get on in the am. I didn't really like sauerkraut before I started making this, the the kraut can be rinsed really well to remove alot of the kraut flavor.
Large can chicken broth
1 can cream of mushroom soup
16 oz can sauerkraut, rinsed and drained
1 lb turkey sausage chopped
1 medium potato, cubed
2 medium carrots, peeled and sliced
1 4 oz can mushrooms, pieces and stems
2 Tbsp. vinegar (apple cider)
1 1/2 tsp. pepper
Combine all in crockpot. Cook on Low 8 to 10 hours.
I make these very similar. I also don't measure much.
Chop and saute:
1 medium onion
2-3 stalks celery
3-4 carrots
Towards end, add 4 or so cloves minced garlic. Sprinkle with garlic pepper. Add chopped, uncoooked chicken or 1 or 2 cans chicken, season chicken with garlic pepper. Saute a few more minutes. Add 1 large can of chicken broth or more if necessary. Add a bay leaf or two. Bring to a boil. Add either Rames frozen egg noodles or Bisquick dumplings. I love this stuff. It is all the garlic pepper.
Grandpa's Pork and Bean Soup
My Grandpa made this in the army during WWII. It is great because I always have the ingredients on hand.
2 cans pork and beans
2 onions, chopped
5 slices bacon, chopped
2 cans water
2 to 3 garlic cloves minced (optional)
1 Tbsp Olive oil
Garlic powder
1/2 stick butter
Pepper
Cavender's Greek Seasoning
Heat olive oil in large saucepan. Add onions, cook slowly on low. When slightly tender, add bacon (and optional garlic). Cook until onion transparent. Add pork and beans and water. Season with pepper, Greek Seasoning and garlic powder to taste. Bring to rapid boil. When beans begin to explode, add more seasoning if desired and add butter.
Crockpot Potato Sauerkraut Soup
This recipe is adapted from a Fix it and Forget it one. I make this one the most because it is easy to get on in the am. I didn't really like sauerkraut before I started making this, the the kraut can be rinsed really well to remove alot of the kraut flavor.
Large can chicken broth
1 can cream of mushroom soup
16 oz can sauerkraut, rinsed and drained
1 lb turkey sausage chopped
1 medium potato, cubed
2 medium carrots, peeled and sliced
1 4 oz can mushrooms, pieces and stems
2 Tbsp. vinegar (apple cider)
1 1/2 tsp. pepper
Combine all in crockpot. Cook on Low 8 to 10 hours.
liamsaunt
DIS Veteran
- Joined
- Oct 12, 2004
My favorite soups to make are chowders! I love corn and cheddar cheese chowder, fish chowder, bacon-cheese chowder, etc. Here is the corn one. It only takes 20 minutes and 2 pots to make.
1 onion, chopped
2 tbsp. butter
2 tbsp. flour
1 tsp. cumin seeds
1/2 cup dry white wine (optional)
2 cups chicken or vegetable broth
1 large potato, peeled and diced
2 cups dairy--your choice of milk, cream, or half and half
1 1/2 cups corn kernals, fresh or frozen
4 ounces sharp cheddar cheese, grated
2 slices bacon, cooked and crumbled (optional)
Melt the butter and saute the onion with the cumin seeds until tender--about 10 minutes. Meanwhile, in a seperate pot, bring the stock to a boil and cook the potato in it until just tender, about 10 minutes.
When the onion is tender, add the flour, and cook, stirring, about 2 minutes, to get rid of the raw taste. Stir in the wine and cook 1 minute. Pour in the hot stock and potato mix and whisk to combine. Add the dairy and bring to a simmer. Stir in the corn and cook until just tender, about 3 minutes. Stir in the cheese, a handful at a time, until just melted. Season with salt and pepper to taste and serve. Garnish with bacon and chopped parsely, if desired.
1 onion, chopped
2 tbsp. butter
2 tbsp. flour
1 tsp. cumin seeds
1/2 cup dry white wine (optional)
2 cups chicken or vegetable broth
1 large potato, peeled and diced
2 cups dairy--your choice of milk, cream, or half and half
1 1/2 cups corn kernals, fresh or frozen
4 ounces sharp cheddar cheese, grated
2 slices bacon, cooked and crumbled (optional)
Melt the butter and saute the onion with the cumin seeds until tender--about 10 minutes. Meanwhile, in a seperate pot, bring the stock to a boil and cook the potato in it until just tender, about 10 minutes.
When the onion is tender, add the flour, and cook, stirring, about 2 minutes, to get rid of the raw taste. Stir in the wine and cook 1 minute. Pour in the hot stock and potato mix and whisk to combine. Add the dairy and bring to a simmer. Stir in the corn and cook until just tender, about 3 minutes. Stir in the cheese, a handful at a time, until just melted. Season with salt and pepper to taste and serve. Garnish with bacon and chopped parsely, if desired.
I suppose you could use the bow tie pasta as well for the chicken pot pie - my MIL substitutes those in a Hungarian dish where her mother used to make flat pasta squares
I love roasted veg. soup - if I'm doing roast veg for Sunday lunch I always make extra and make the soup on Monday (sometimes I have to hide the veg back in the oven to keep DH and DS(14) from "tidying them up" )
I love orasted butternut squash soup as well, and leek and potato (made with milk NO cream to not be too fattenig - add extra potatoes and you won't notice )
I love roasted veg. soup - if I'm doing roast veg for Sunday lunch I always make extra and make the soup on Monday (sometimes I have to hide the veg back in the oven to keep DH and DS(14) from "tidying them up"
)I love orasted butternut squash soup as well, and leek and potato (made with milk NO cream to not be too fattenig - add extra potatoes and you won't notice
)
MickeyWanaBe
I love Big Bang!
- Joined
- Nov 29, 2004
8 oz Cresm Cheese
2 cups Milk
1/2 lb Velveeta Cheese
5 oz Frozen Chopped Spinach
1 cup Cooked Rice
6 oz Frozen or Fresh Shrimp (We have also used scallops or both!)
Mix all ingredients in crock pot and simmer one hour.
We love this! It is sooo good and super easy!
2 cups Milk
1/2 lb Velveeta Cheese
5 oz Frozen Chopped Spinach
1 cup Cooked Rice
6 oz Frozen or Fresh Shrimp (We have also used scallops or both!)
Mix all ingredients in crock pot and simmer one hour.
We love this! It is sooo good and super easy!
MickeyWanaBe
I love Big Bang!
- Joined
- Nov 29, 2004
1 lb bacon - fried crispy & crumbled
1 medium onion
8-10 medium to large potatoes (white) peeled & diced into bite size pieces
8 oz fresh mushrooms - sliced
8 tbsp margarine or butter
8 tbsp flour
4-5 cups milk
In large pot, place potatoes, onions, and mushrooms. Cover slightly withwater, salt & pepper. Cook until potatoes arre tender. Do not drain remaining water. In a seperate sauce pan melt butter, gradually add flour, then slowly add milk until a medium white sauce is made. Add to potatoe mixture, then add bacon pieces. If soup is too thick add milk to thin. Season to taste.
This is one of my favorites!
1 medium onion
8-10 medium to large potatoes (white) peeled & diced into bite size pieces
8 oz fresh mushrooms - sliced
8 tbsp margarine or butter
8 tbsp flour
4-5 cups milk
In large pot, place potatoes, onions, and mushrooms. Cover slightly withwater, salt & pepper. Cook until potatoes arre tender. Do not drain remaining water. In a seperate sauce pan melt butter, gradually add flour, then slowly add milk until a medium white sauce is made. Add to potatoe mixture, then add bacon pieces. If soup is too thick add milk to thin. Season to taste.
This is one of my favorites!
MickeyWanaBe
I love Big Bang!
- Joined
- Nov 29, 2004
1 stick butter
1/2 cup flour
48 oz chicken broth
8 oz milk (or we use cream)
garlic powder to taste (just a touch)
1 bunch of fresh broccoli (or we have used frozen) cut into pieces
6 slices American cheese
Kluski noodles
Saute broccoli in butter. Add flour and blend well. Add broth slowly, cook until broccoli is tender. Season with salt, pepper and garlic powder to taste.
In seperate pot cook noodles until tender. Drain and add to soup.
Add cheese and milk. Cook until cheese melts.
I always garnish mine with shredded cheddar cheese. I love cheese!
1/2 cup flour
48 oz chicken broth
8 oz milk (or we use cream)
garlic powder to taste (just a touch)
1 bunch of fresh broccoli (or we have used frozen) cut into pieces
6 slices American cheese
Kluski noodles
Saute broccoli in butter. Add flour and blend well. Add broth slowly, cook until broccoli is tender. Season with salt, pepper and garlic powder to taste.
In seperate pot cook noodles until tender. Drain and add to soup.
Add cheese and milk. Cook until cheese melts.
I always garnish mine with shredded cheddar cheese. I love cheese!
MickeyWanaBe
I love Big Bang!
- Joined
- Nov 29, 2004
1 lb ground beef
1/2 cup onion
1 can Veg-all
2 cans Italian stewed tomatoes
3 cans beef broth
1/2 cup dry egg noodles
1/2 tsp oregano
Brown and drain beef and onions. Add everything to stock pot and bring to boil. Reduce heat, cover and simmer 15 minutes.
Makes 8 - 1 cup servings.
Super easy and quick! Great for cold rainy nights after you get home from work and you need to feed the family and all you want to do is curl up on the couch with a warm blanket. We usually keep all these items on hand.
1/2 cup onion
1 can Veg-all
2 cans Italian stewed tomatoes
3 cans beef broth
1/2 cup dry egg noodles
1/2 tsp oregano
Brown and drain beef and onions. Add everything to stock pot and bring to boil. Reduce heat, cover and simmer 15 minutes.
Makes 8 - 1 cup servings.
Super easy and quick! Great for cold rainy nights after you get home from work and you need to feed the family and all you want to do is curl up on the couch with a warm blanket. We usually keep all these items on hand.
FormrCastMbr
DIS Veteran
- Joined
- Jun 14, 2006
This is a family favorite:
Beef and Barley Soup
1 1/2 # ground beef
1 med onion, chopped
1 clove garlic, minced
2/3 cup pearl barley
4 carrots, diced
3 ribs celery, diced
1 28 oz can crushed tomatoes
3 10.5 oz cans beef consomme
2 cups water
1 10.5 oz can tomato soup (optional...I always use it)
1 bay leaf
1/4 cup minced parsley
salt and pepper to taste
Brown beef, onion and garlic in a large pot. Add barley and remaining ingredients (except parsley). Cover and simmer for 1 1/2 - 2 hours. Stir in parsley and serve.
***You could also brown meat, etc and then put in a crock pot to cook on high for about 3 hours.
Beef and Barley Soup
1 1/2 # ground beef
1 med onion, chopped
1 clove garlic, minced
2/3 cup pearl barley
4 carrots, diced
3 ribs celery, diced
1 28 oz can crushed tomatoes
3 10.5 oz cans beef consomme
2 cups water
1 10.5 oz can tomato soup (optional...I always use it)
1 bay leaf
1/4 cup minced parsley
salt and pepper to taste
Brown beef, onion and garlic in a large pot. Add barley and remaining ingredients (except parsley). Cover and simmer for 1 1/2 - 2 hours. Stir in parsley and serve.
***You could also brown meat, etc and then put in a crock pot to cook on high for about 3 hours.
aprilvaca04
<font color=purple>Baby Alive scares me!<br><font
- Joined
- Mar 28, 2003
My favorite soups to make are chowders! I love corn and cheddar cheese chowder, fish chowder, bacon-cheese chowder, etc. Here is the corn one. It only takes 20 minutes and 2 pots to make.
1 onion, chopped
2 tbsp. butter
2 tbsp. flour
1 tsp. cumin seeds
1/2 cup dry white wine (optional)
2 cups chicken or vegetable broth
1 large potato, peeled and diced
2 cups dairy--your choice of milk, cream, or half and half
1 1/2 cups corn kernals, fresh or frozen
4 ounces sharp cheddar cheese, grated
2 slices bacon, cooked and crumbled (optional)
Melt the butter and saute the onion with the cumin seeds until tender--about 10 minutes. Meanwhile, in a seperate pot, bring the stock to a boil and cook the potato in it until just tender, about 10 minutes.
When the onion is tender, add the flour, and cook, stirring, about 2 minutes, to get rid of the raw taste. Stir in the wine and cook 1 minute. Pour in the hot stock and potato mix and whisk to combine. Add the dairy and bring to a simmer. Stir in the corn and cook until just tender, about 3 minutes. Stir in the cheese, a handful at a time, until just melted. Season with salt and pepper to taste and serve. Garnish with bacon and chopped parsely, if desired.
Oh man does that look yummy!!! It's pouring rain here and I would love to be having that!!!!
Topper
The One True Duck
- Joined
- Jul 16, 2001
CROCKPOT POTATO SOUP
6 potatoes, peeled and sliced
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1 tbsp. salt
Pepper
1/3 c. butter
1 (13 oz.) can evaporated milk
Put all ingredients in crockpot, except milk. Cook on low 10-12 hours. Stir in evaporated milk during last hour
6 potatoes, peeled and sliced
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1 tbsp. salt
Pepper
1/3 c. butter
1 (13 oz.) can evaporated milk
Put all ingredients in crockpot, except milk. Cook on low 10-12 hours. Stir in evaporated milk during last hour
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