"Soup For You" ( six soup recipes mmmmm, soups good food!) by Regi

[Dept of PMM Artists & things]

 

Baked Potato Soup

6 Potatoes

1/2 cup butter

1/3 cup flour

4 cups milk

1 cup sour cream

Pierce potatoes with a fork; microwave on high for about 20 mins, turning potatoes over halfway thru.  Peel and cube potatoes.  Mash 3 of the potatoes leaving 3 cubed and set aside. 

Whisk butter and flour in a saucepan over low heat until smooth and thick.  Whisk in milk and whisk until thickened.  Heat over med heat for 5-10 more minutes.  Be careful not to burn.  Add in the potatoes; stir in sour cream.  Simmer, without boiling until heated thoroughly.  Transfer to slow cooker and keep on low or warm all day.

*Serve this soup with a salad and bread for a complete meal.  Top with crumbled bacon and shredded cheese to make it extra yummy!  This is a really thick, satisfying soup!  *Serves 4-6

 

Wild Mushroom Soup

3 TB butter

2 large shallots, diced

1 1/2 pounds mixed wild mushrooms (such as cremini and shitake) sliced

1 TB chopped fresh thyme

3 TB flour

7 cups low sodium chicken broth

3/4 cup heavy cream

1/4 cup dry sherry (or use 1 cup heavy cream)

2 tsps salt

1/8 tsp black pepper

1/4 cup chopped parsley

Melt butter in a large lidded pot over med heat.  Add shallots and saute for 2-3 mins until softened.  Add mushrooms and thyme and cook 8 mins.  Sprinkle in flour and cook 2 mins, stirring constantly.  Add stock and bring to a boil.  Turn down to a simmer, cover and cook 15 mins.

Stir in heavy cream, sherry, salt and pepper and bring to a simmer (not boil).  Mix in parsley.

*Again, this can then be transferred and kept warm in a slow cooker for the day.

 

Chicken Noodle Soup

3 carrots, peeled and cut into large chunks
1 large onion, quartered
3 stalks celery, cut into large chunks
3 boneless skinless chicken breast halves
2 to 3 soup cans of water
2 cans chicken broth
2 TBS dried dill
2 TBS dried parsley
1 tsp garlic powder
8 ounce package egg noodles

Put carrots, onion, and celery into crock pot.  Add the chicken, then pour in the broth and water. Sprinkle parsley, dill, and garlic on top.

 Cover and cook on low 6 – 8 hours.

 Remove chicken and vegetables from crock pot, add noodles and turn to high.  Dice the chicken and vegetables. Return vegetables and chicken to the crock pot for an additional 20 minutes.

 

This is so good for those days when someone in your house has a cold or flu.  Comfort food at it’s best!

Snowy Day Beef Stew

1 medium-size onion, finely chopped
2 medium-size carrots, cut into 1/4′ thick slanting slices
1 pound red potatoes, scrubbed and cut lengthwise into quarters
8 ounces mushrooms, sliced
2 to 2 1/4 pounds lean boneless beef round, trimmed of fat and cut into 1″ cubes
1/4 cup all-purpose flour
2 tsps dried thyme
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 package frozen peas, thawed
salt to taste

In a  slow cooker, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours). Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt. Makes 6 to 8 servings.

 

Cream of Chicken and Wild Rice Soup

 4 cups chicken broth
2 cups water
2-3 boneless, skinless chicken breasts
1 package of Long grain and Wild Rice ( Rice-a-Roni)
1/2 tsp salt
1/2 tsp pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk
1 cup grated carrots
1 cup diced celery

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker.
 Cover and cook on LOW for 4-6 hours.
Remove chicken and shred with two forks and then add back into slow cooker.

 In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth.
 Stir cream mixture into slow cooker and then let cook on LOW for 15 more minutes.

Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?”

Lewis Carroll, ‘Alice in Wonderland’