Soup and Stew Recipes ~ Winter Joy!

[mtblujeans]

I just found this recipe for Cream of Mushroom Soup from Carnation/Nestle:

1 can (8 oz.) mushroom stems and pieces, liquid reserved
1/4 cup (1/2 stick) butter or margarine
2 tablespoons chopped onion
1/4 cup all purpose flour
1 teaspoon seasoned salt
1 can (12 oz.) Carnation Evaporated Milk

Chop mushrooms. Add water to mushroom liquid to make 2 cups.

Melt butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes until tender. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk, and mushrooms. Cook over medium heat, stirring constantly until mixture comes just to a boil.

Please share your favorite soup or stew recipes......

 

[Topper]

Crockpot Potato Soup

6 Potatoes; pared, cut in bite size pieces
2 Leeks; washed, pared, cut in bite size pieces
2 Onions; chopped
1 Carrot; pared, sliced
1 Stalk celery; sliced
4 Chicken bouillon cubes
1 tb Parsley flakes
4 c Water
1 1/2 ts Salt
Pepper
2 tb Butter
13 oz Evaporated milk (1 can)
Chopped chives

Put all ingredients except milk and chives in crockpot. Cook on low 10-12
hours or high 3-4. Stir in milk in last hour. Serve topped with chives.

 

[Kirby]

My family likes this stew:

Winter Beef Stew

1 lb. boneless beef chuck
2 tbs. oil
2 14 oz. cans beef broth
3/4 tsp. oregano
3/4 tsp. basil
2 tsp. Worchestershire sauce
1/2 tsp. black pepper
2 cups cubed potatos
1 - 12 oz. bag frozen mixed vegetables
1 - 14 1/2 oz. can diced tomatos

Brown meat in oil; drain off oil. Stir in beef broth, herbs, Worchestershire sauce and pepper. Bring to a boil, cover and simmer for one hour.

Stir in potatos and vegetables. Return to boiling. Cover and simmer for 20 minutes. Add tomatos. Return to boiling. Cover and simmer for five minutes.

 

[piratesmate]

I've posted this one before, but thought some of you might not have seen it.

Tortilla Soup

2 Tbl oil
8 cloves garlic, minced
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 (more or less to taste)
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

 

[FormrCastMbr]

This is a family favorite...

1 1/2 lb ground beef
1 medium onion chopped
1 clove garlic minced
2/3 cup pearl barley
4 carrots diced
3 ribs celery diced
1 28 oz can of tomatoes
3 10.5 oz cans of beef consomme
2 cups water
1 10.5 can of tomato soup
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. Cover and cook, simmering for 1 1/2 - 2 hours.

Makes 6 - 8 servings.

 

[mrp4352]

Quick and easy!

Brown 1 lb ground beef in your soup pot and drain. Add:

2 cans ranch style beans
2 cans ro-tel (we like to mix 1 spicy, 1 regular)
2 cans minestrone soup (concentrate is best)
2 cans chicken broth
2 cans drained corn

And heat everything through (generally 20 minutes simmering).

YUMMY!!!

 

[mtblujeans]

Cooks Illustrated offers a Cheddar Cheese Soup recipe that they claim does not come out "oily, stringy, or gummy".

 

[psammie1025]

Rachael Ray's CHICKEN & BISCUITS

INGREDIENTS
2 quarts chicken stock
2 1/2 pounds boneless, skinless chicken breast
5 tablespoons butter, divided
2 tablespoons Extra Virgin Olive Oil (EVOO), 2 turns of the pan
2 large carrots, peeled and sliced into half inch thick discs
1 large onion peeled and chopped
4 ribs of celery from the heart chopped
2 large russet potatoes, peeled and chopped
Coarse salt and black pepper
1 bay leaf, fresh or dried
1 cup frozen green peas
1/4 cup fresh flat leaf parsley chopped, a generous handful
3 tablespoons, a generous handful, chopped fresh dill
2 tubes, any brand or variety, store bought, bake off biscuits
A few pinches cayenne pepper

Heat chicken stock to a boil in a deep skillet or pot. Add chicken breasts and poach at a gentle simmer until cooked through about 10 to 12 minutes. Remove chicken, cut into bite size pieces and reserve.

Heat a large deep pot over medium heat. Add 2 tablespoons butter plus 2 tablespoons EVOO, 2 turns of the pan. When butter melts into oil add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown vegetables; you just want to sweat them out a bit. While vegetables are working, over small skillet over medium heat, melt 3 tablespoons butter, whisk in flour, and cook a few minutes to form a roux. Remove and reserve.

To the vegetables add the chicken and stock that you cooked the chicken in, pouring stock through a strainer to remove any by-products from poaching the chicken. Whisk roux into your completed chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.

While chicken works, bake off biscuits to package directions, sprinkle the tops of each biscuit with a little bit of cayenne pepper just before they go in the oven.

When ready to serve, stir peas, dill and parsley into chicken. Split biscuits and place in bottom of shallow bowls and ladle chicken on top.

 

[jonestavern]

I don't measure things out, but here is a winter/fall stew we like.
I improvise with it, but these are generally the ingredients I use.

Winter Stew

I make this stove top in a chicken fryer pan (about 12" across, 3" deep) or electric skillet

1. cubed pork loin (or slice a nice sausage like kielbasa)
2. flour, soy flour or cornstarch
3. salt & pepper
4. ground cloves, ground allspice, grated nutmeg, cinnimon, cardamon and or ground coriander---any combination of these to season
5. Angnostura bitters if using pork (optional)
6. sliced apples (and/or pears)
7. parboiled chunked butternut or acorn squash (really any orange squash)
8. parboiled or firmly boiled, peeled potatoes (boiling, white or red)
9. parboiled or firmly boiled, sweet potatoes, skinned and in chunks (or use tinned w/juice)
10. carrots and/or parsnips (I use those bagged peeled carrots & steam them for a shorter cooking
time)
11. onion slices
12. sauteed or blanched, bell pepper--optional
13. Optional: tin of pineapple chunks (if using tinned, use the juice, too)
14. fresh garlic
15. Worcestshire--white or regular
16. Enough juice (or stock or water) to come up the sides of pan to maybe one inch--we like this thick.
I like using aapple cider. Orange juice is also good--Or try cranapple, pineapple juice etc


1. Season flour w/ dry spices
2. If using cubed pork, sprinkle with bitters; powder pork in seasoned flour
3. Brown pork in stew pot.
If using sausage, brown sausage chunks; no need to flour.

4.Add everything but apples/pears and pineapple to stew pot.
5.Season stew with the spices, s & p, garlic, bayleaf.
6. We like firm fruit, so I add in the fruit the last 15 minutes or so
7. Cook until potatoes & carrots are tender, about 20 to 45 minutes?

If I have them handy, I like to add some fresh cranberries toward the end. They are done when they split open. Prunes, craisins, raisins are all nice, too. In a small bowl, cover them w/water (I like apllejuice or cider) & nuke for a minute, drain (or use liquid in stew) & add to stew.
I do thicken the liquid with cornstarch or soy flour or leftover seasoned flour

Recipe summary: brown meat, add parboiled root veggies, add fruit then thicken sauce.


Jean

 

[htmom]

Here is my fav recipe for Chicken Corn Soup. The only difference is I don't add the hard boiled egg. And sometimes I use frozen corn instead of fresh.

2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 1/2 tablespoons salt
1 1/4 teaspoons ground nutmeg
1/4 teaspoon ground black pepper
10 ears fresh corn
3 eggs
1 cup sifted all-purpose flour
1/2 cup milk



DIRECTIONS
In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
Chop cooled chicken meat and add to soup.
In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

 

[spalady]

Keep posting all these recipes I love it its giving some menu ideas for this winter. I am sick of cooking the same old stuff.