Soup Recipes for Cooler Days Ahead

Tuesday, October 4, 2011 Submitted by Kerry

Here's some soup recipes for the cooler days ahead.  Enjoy!

Rosemary Double Noodle Chicken Soup

Rosemary Double Noodle Chicken Soup

 

 

Ingredients:
Serves 3
1/2 tbsp olive oil
1/4 c onion, diced
1 carrot, diced
1 clove garlic, minced
1 sprig fresh rosemary, chopped
1 tbsp fresh parsley, chopped
6 c chicken broth
6 oz egg noodles (I used No Yolks fine cut)
1/2 c cooked chicken, cut bite-size
Salt, to taste
Freshly ground black pepper, to taste
Directions:
In a large saucepan, heat the oil over medium heat. Add the onion and carrot.  Cook and stir until the vegetables begin to soften, about 8 minutes.  Stir in the garlic, rosemary and parsley and cook for 1 minute longer.   
Pour in the chicken broth and bring to a boil. Add the egg noodles and cook per package directions until tender.
Add the chicken and season with salt and pepper.
Turn down the heat and allow the soup to simmer, until the chicken is heated through.
Enjoy!

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New England Clam Chowder

New England Clam Chowder

 

Ingredients:
3 cans minced clams
1 c diced celery
3 c potatoes, peeled and cubed
1 c diced carrots
2 c water, or as needed to cover vegetables
3/4 c butter
3/4 c all-purpose flour
1 qt half-and-half
1/4 tsp onion salt
1/4 tsp garlic powder
1 1/2 tsp salt
Freshly ground black pepper, to taste
Directions:
Drain the juice from the clams in a large skillet over the celery, potatoes and carrots. Add water to cover the vegetables.
Cook over medium-high heat, until vegetables are tender.
Meanwhile, in a large saucepan, melt the butter over medium heat. Whisk in the flour, stirring constantly; until smooth.
Pour in the vegetable mixture along with the juices. Stir in the half-and-half, until smooth and thick; warm through. Season with onion salt and garlic powder. Do not allow it to boil.
When ready to serve, stir in the clams to heat through. Add the salt and pepper.
Enjoy!

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Pennsylvania Dutch Turkey Pot Pie

Pennsylvania Dutch Turkey Pot Pie

 

Ingredients:
1/2 lb cooked shredded turkey
6 cups turkey broth (or chicken or vegetable broth), or as needed to desired thickness
2 carrots, cut bite-size
4 potatoes, peeled and cut bite size
1/4 c peas (I ran out)
1/4 c corn
6 ounces pot pie bows, uncooked
1/4 tsp garlic powder
1/8 tsp onion salt (or chopped onion)
Pinch celery salt (or chopped celery)
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
Directions:
Bring the broth to a boil in a large pot. Add the carrots and allow them to cook for 5 minutes.
Add the potatoes and bay leaf, cook for another 10 minutes.
Stir in the pot pie bows and cook for 15 minutes, stirring occasionally.
Turn down the heat to low and add the corn and turkey. Season with garlic powder, onion salt, celery salt and pepper. Cook until the turkey and corn are warmed through. Remove the bay leaf. To thin, add more broth, 1/4 cup at a time. To thicken, mash up a couple of the potatoes at a time and stir them into the broth OR thicken with flour.
Enjoy!

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Peanut Butter Pumpkin Soup

Peanut Butter Pumpkin Soup

 

Ingredients:
1 tbsp vegetable oil
1 tbsp butter
1/3 c onion, finely minced
1 clove garlic, minced
2 c chicken (or vegetable) broth
1 c canned 100% pumpkin
1 c creamy peanut butter
1/3 c milk (or cream), or as needed
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp white sugar, or as needed
Chopped peanuts and/or roasted pumpkin seeds, for garnish
Directions:
In a medium sauce pan, heat oil and butter over medium heat.
Add the onions and cook until softened, about 10 minutes. Add the garlic, cooking and stirring for 1 minute longer.
Pour in the chicken broth and bring it to a boil.
Whisk in the pumpkin and peanut butter until well-blended.
Stir in the cream or milk, to desired thickness.
Season with cinnamon and nutmeg. Stir in the sugar, to desired sweetness (I used 1 1/2 tsp all said and done).
Garnish with chopped peanuts and/or roasted pumpkin seeds.
Enjoy!

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Steak and Mushroom Soup

Steak and Mushroom Soup

Ingredients:
1/2 lb cooked steak, cubed (I used leftover flank steak)
2 tbsp vegetable oil
1/4 c onion, chopped
1 c mushrooms, coarsely chopped1
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
1 tbsp fresh basil, chopped
4 c beef broth
2 tbsp sherry wine
Optional:  1/4 c mashed potatoes (I used leftover)
1/2 c shredded cheddar jack cheese
1 c spinach
Salt, as needed
Freshly ground black pepper, as needed

Directions:
Heat oil in a large skillet over medium heat.
Add the onions.  Cook and stir for 5 minutes. Add the mushrooms and jalapeno pepper.  Cook and stir for 5 minutes longer.  
Add the garlic and basil, stir and cook for 1 minute.
Pour in the beef broth and sherry wine, bring to a boil.
Reduce the heat to low. Add the steak and mashed potatoes and cook until warmed through.
Stir in the cheese and spinach and cook for 5 minutes longer.  Season with salt and pepper, to taste.
Enjoy!

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Seafood Chowder

Seafood Chowder

Ingredients:
2 tbsp vegetable oil
1/2 c onion, diced
1/3 c carrots, diced
2 cloves garlic, minced
4 c clam stock
4 to 6 medium-sized potatoes, peeled and cut into bite-sized pieces
3 c corn, fresh off the cob is best
Sea salt, to taste
1/4 tsp cayenne pepper
1/8 tsp lemon-pepper seasoning
1 c heavy cream
1/2 lb sea scallops, raw
1 lb crab, cooked or raw
1/2 lb shrimp, raw
1/4 c butter, melted
1/2 c shredded sharp cheddar cheese
1/2 c shredded montery jack cheese
Directions:

Heat oil over medium heat in a large stock pot. Add onion and carrot. Cook and stir until tender, about 10 minutes.  Add garlic.  Cook for 1 minute longer.  
Pour clam stock into the pot and bring it to a boil. Reduce heat to a simmer.
Add cream, potatoes, corn, cayenne pepper, salt and lemon pepper. Simmer for 10 minutes.
Add the seafood to the soup. Simmer until shrimp are pink and scallops are opaque, about 5 to 10 minutes.
Stir in butter, cheese, parsley and salt.
Simmer for at least 1 hour before serving.
Enjoy!

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Italian Wedding Soup

Italian Wedding Soup

 

Ingredients:

1/2 lb ground beef
1 egg, beaten
2 tbsp Italian-style breadcrumbs
1 tbsp Parmesan cheese PLUS more for garnish
1 clove garlic, minced
1/2 small onion, diced
5 c chicken broth
1 c beef broth
2 c fresh spinach, chopped
1/2 c orzo pasta
1/3 c carrot, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
2 tbsp olive oil
1 tbsp fresh parsley, chopped
Celery salt, dash
Directions:

Combine beef, egg, breadcrumb and parmesan cheese and make into small meatballs.
Heat oil in a large skillet over medium heat.
Add carrots and onion and cook until soft, about 10 minutes.  Add garlic and cook for 1 minute longer. Season with salt, pepper and celery salt.
Add meatballs and brown on all sides.
In a large saucepan, bring chicken and beef broth to a boil.
Add spinach, orzo, carrot, onion, parsley and meatballs and return to a boil.
Reduce heat to medium and cook for 10 minutes, stirring frequently until orzo is tender and meatballs are cooked through.
Season with salt and pepper, to taste and garnish with grated Parmesan cheese.
Enjoy!

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Baked Potato Soup

Baked Potato Soup

 

Ingredients:
4 baking potatoes
1/2 onion, diced
2 (14-oz) cans chicken broth
1 c skim milk
1 stick butter
1/3 c flour
3/4 c heavy cream
2 tbsp Parmesan cheese
1/4 c mozzarella cheese
1 clove garlic, minced
Basil, dash
sugar, dash
Sea salt, to taste
Fresh ground pepper, to taste
Cheddar cheese
3 strips cooked bacon, chopped
Sour cream (optional)
Green onions (optional)
Directions:
Boil potatoes and set aside to cool. Peel the potatoes, chop into bite-size pieces and coarsely mash.  Set aside.
In a large pot, melt butter over low-medium heat.
Add onion and cook until softened, about 10 minutes.  Add the garlic, stirring for 1 minute longer.
Add flour to make a roux, stirring constantly; about 3 minutes
Slowly add broth and milk. Add salt, pepper, basil, sugar and pepper.
Bring to boil, whisking often.
Gradually add cream. Stir the potatoes into soup.
Simmer at least 5 minutes, until potatoes are warmed to temperature of soup.
Ladle soup into bowls.
Garnish with bacon and cheese. Add sour cream and green onions, if desired.
Enjoy!

 

Celeste is a wife to her best friend, mother to their beautiful daughter and a medical transcriptionist.  She is a self-taught cook who became a passionate foodie in the process.  Her hope is that others will follow along on her journey at CookingCreation.com , have the desire to start cooking more, gain the confidence to try new things, quit dining out so much and remember how important and special it is to sit around the dinner table together as a family.  Oh yeah... and eat good food, too!

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