Potato Cheddar Soup
4 stalks celery, chopped
1 onion, chopped
4-6 potatoes, peeled and diced small
butter
2 large cans chicken broth
3 cans cream of potato soup
1 large package bag shredded cheddar cheese
1 cup sour cream (or more)
salt and pepper to taste
Saute vegetables in butter in soup pot for about 5 minutes. Add broth. Cover and simmer until vegetables are desired tenderness, approximately 20 minutes. Add sour cream and cream of potato soup. Add one cup of cheese, stir. Serve topped with remaining cheese.
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Cream of Mushroom Soup
1 medium onion, chopped
¼ cup butter
½ pound fresh mushrooms, sliced
1 cup butter
½ cup flour
1 quart half and half
1 quart chicken broth
salt and pepper to taste
Saute onion in ¼ cup butter until soft. Add mushrooms. Saute until liquid comes from mushrooms, set aside. Prepare sauce: Melt 1-cup butter, stir in flour, and cook for 2-3 minutes over low hear, stirring constantly. Add half and half, stirring until thickened. Add chicken broth, stirring until mixture boils. The resulting sauce should not be too thick. Control the thickness by adding or subtracting the amount of broth. Add mushroom and onion mixture, salt and pepper to taste. Can be frozen.
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Green Chile Stew
2 pounds Beef stew meat
¼ cup flour
¼ cup margarine or butter
6 cloves garlic, minced
3 cups beef broth (I prefer Campbells Double Strength-do not dilute
12 ounce. bottle dark Mexican beer (I prefer Sierra Nevada Pale Ale)
½ cup mild or medium green salsa
2 tablespoons snipped fresh oregano, or 2 teaspoons. dry oregano
1 teaspoon. ground cumin
3 medium potatoes, cubed
1-14.5ounce can hominy, drained
2 4 ounce cans diced green chilies, rinsed and drained
12 green onions, chopped
½ cup snipped fresh cilantro
Flour tortillas
Sour cream
Toss beef cubes with flour. In a 4-½ quart dutch oven brown beef cubes one-half at a time in melted margarine or butter. Using slotted spoon, remove beef from pan. Add garlic to drippings in pan. Cook 1 minute. Add broth, beer, salsa, oregano and cumin. Return meat to pot, and add potatoes. Bring to boil. Reduce heat.. Cover and simmer 1-½ hours, stirring occasionally. Add hominy, green chilies, green onions and cilantro. Heat through. Serve with warmed flour tortillas and a dollop of sour cream.
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Green-Chile Potato Soup
3 tablespoons butter
8 green onions, chopped
2 tablespoons flour
4 cups milk, heated
1/3 cup chopped, roasted, peeled, seeded green chilies (You can use canned)
3 medium potatoes, peeled and diced
1 jalapeno or serrano pepper, seeded and minced
1 cup grated Monterey Jack cheese
In a soup pot, heat butter and sauté onions. When onions are soft, stir in flour, slowly stir in heated milk. Stir constantly until mixture begins to bubble. Reduce heat to low and add chiles and potatoes, salt to taste. Simmer 10 minutes or until potatoes are tender. Scoop out 1 cup of soup and puree in blender or food processor. Add puree back to pot and add jalapeno or serrano pepper. Cook 5 minutes more. Serve with cheese sprinkled on top and warm flour tortillas.
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Taco Soup
1 pound ground beef
1 large onion, chopped
3 (15 ¼ ounce) cans Mexican style chili beans, undrained
1 package frozen whole kernel corn, thawed
1 (15-ounce) can tomato sauce
1 (14 ½ ounce) can whole tomatoes, undrained and chopped
1 (4 ½ ounce) can chopped green chiles
1 (1 ¼ ounce) package taco seasoning mix
1 (1-ounce) package Ranch-style salad dressing mix
1 ½ cups water
Toppings: Fritos, shredded lettuce, chopped tomato, sour cream, shredded cheese
Cook beef and onion in a Dutch oven over medium-high heat until meat is browned and onion is tender, stirring until meat crumbles. Drain. Stir beans and next 7 ingredients into beef mixture, and bring to a boil. Reduce heat and simmer uncovered 15 minutes, stirring occasionally. Spoon soup into bowls and top with desired toppings.