Here are a couple of our favorites
* Exported from MasterCook *
Baked Potato Soup
Recipe By :Taste of Home
Serving Size : 8 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and
cubed -- (about 4 cups)
4 green onions -- sliced
12 bacon strips -- cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
In a large soup kettle or Dutch oven, melt the butter.
Stir in flour. Heat and stir until smooth.
Gradually add milk, stirring constantly until thickened.
Add potatoes and onions. Bring to a boil, stirring occasionally.
Reduce heat. Simmer 10 minutes.
Add remaining ingredients. Stir until cheese is melted.
Serve immediately.
* Exported from MasterCook *
Chicken Tortilla Soup
Recipe By :Trey
Serving Size : 0 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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6 tablespoons vegetable oil
8 corn tortillas (6 inch) -- coarsely chopped
6 cloves garlic -- minced
1/2 cup chopped fresh cilantro
1 onion -- chopped
1 can diced tomatoes -- (29 ounce)
2 tablespoons cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 chicken breasts -- cooked and cubed
In a large stock pot, heat oil.
Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
Stir in tomatoes and bring to a boil.
Add cumin, chili powder, bay leaves and chicken stock.
Return to a boil. Reduce heat to medium and add salt and cayenne.
Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
* Exported from MasterCook *
El Torito's Black Bean Soup
Recipe By :Hilary Gwilt
Serving Size : 1 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion -- chopped
1 cup carrots -- chopped
1 cup celery -- chopped
2 cloves garlic -- minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)
Rinse and sort though black beans, discarding any that are
shriveled or discolored. Place beans in a large stockpot.
Cover beans with water and refrigerate to soak overnight.
Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhile, heat olive oil over medium-high heat in a large
skillet. Add onion, carrot, celery and garlic and saute until
tender, approximately 5 minutes. Add to stockpot along with
oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to
desired thickness. Just before serving add lime juice and
garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.
* Exported from MasterCook *
Italian Sausage Soup
Recipe By :Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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2 large onions -- chopped
2 cloves garlic -- minced
5 cups beef broth
1 pound Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes -- broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper -- seeded and chopped
2 medium zucchini -- sliced 1/4" thick
2 cups dry bow tie pasta -- 1 1/2" size
1/2 cup parsley -- chopped
salt and pepper
In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes. To deglaze, stir in 3 tablespoons water to release browned bits.
Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned. Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes.
Add remaining 4 cups broth. Stir to loosen browned bits., then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes.
Serve hot, with parsley, salt and pepper.
(If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering).
* Exported from MasterCook *
Potato Leek Soup in Bread Bowls
Recipe By :Jill McQuown
Serving Size : 4 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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4 round loaves of white or sourdough bread -- unsliced
2 cloves garlic -- peeled and crushed
4 tablespoons olive oil
The Soup
2 large potatoes -- peeled and diced
2 large leeks -- thinly sliced
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
dash grated nutmeg
1 tablespoon dried parsley flakes
Cut tops form bread about 3/4" thick to make "lids". Using a sharp knife, cut around inside of loaf leaving 3/4" edge for the "bowl". Hollow out the center. (Reserve removed bread to make croutons, breadcrumbs, etc.) Rub the inside of the bread bowls and "lids" with garlic and brush with olive oil.
Bake lids and bowls on cookie sheet at 350 degrees until slightly toasted. Serve soup in bowls.
In large pot, combine potatoes, leeks, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or until vegetables are tender.
Strain soup into another pan. Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth and process until smooth. Return to pan. Stir in cream and nutmeg.
Spoon into hot prepared bread bowls. Sprinkle with parsley.
* Exported from MasterCook *
Roasted Butternut Squash Soup
Recipe By :Jill McQuown
Serving Size : 8 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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2 large butternut squash -- (4 pounds)
2 tablespoons olive oil
4 cups chicken stock
2 cups water
1 1/2 teaspoons pepper
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon dried tarragon
Cut the squash down the middle and scoop out the seeds and pulp with a spoon.
Place, cut side down, on a roasting pan brushed with olive oil.
Bake at 350 degrees for 1 hour or until tender.
Scoop out flesh with a spoon and place into a large mixing bowl.
In another large mixing bowl, stir together water and stock.
Puree squash in a blender or food processor (in batches). adding enough of the liquid as needed, until smooth.
Pour pureed squash into a deep pot and bring to a low boil. Season with salt, pepper, onion power and tarragon.
Reduce heat to a simmer and cook over very low heat 1 hour, stirring every quarter hour.
