Owner: Soup Recipes URL:http://souprecipefood.blogspot.com Join Date: Mon, 23 Jun 2008 12:04:05 -0500 Rating:0 Site Description: Soup recipes and stew recipes include beef stew recipes, chowder recipes, and many more. Stew recipes and soups. Site statistics:Click here
POTATO - DILL SOUP 2008-06-22 23:45:00 3 c. water3 potatoes, cubed1 tsp. salt1 c. cream (half & half)2 tbsp. fresh or frozen dill4 hard-boiled eggs1 tbsp. flour Boil potatoes in salt water. Combine flour and cream. When potatoes almost cooked, add flour and cream mixture. Bring soup to a boil. Add finely chopped dill (do not use stems of dill). Garnish with chopped egg. Season with vinegar to taste.
WILD RICE SOUP 2008-06-20 23:44:00 6 tbsp. butter1 tbsp. minced onion1/2 c. flour3 c. chicken broth2 c. cooked wild rice1/2 tbsp. salt1 c. half & half2 tbsp. dry sherrySnipped parsley or chives Melt butter in saucepan. Saute onions until tender. Blend in flour. Gradually stir in broth. Cook, stirring constantly until begins to boil. Boil 1 minute. Stir in rice and salt. Simmer 5 minutes. Blend in half & half and she
TRUE SPANISH FLAVOR SPANISH BEAN SOUP 2008-06-16 23:42:00 1 med. onion, minced2 cloves garlic, minced1/2 med. bell pepper, chopped2 oz. Vigo olive oil1 Chorizo (Spanish Sausage)1/2 lb. smoked ham1/4 tsp. Vigo paprika1 (#2) can garbanzos2 med. potatoes, diced 1/2 inchSalt to tasteVigo flavoring & coloring for yellow rice In large saucepan, fry onion, garlic and bell pepper in olive oil, add Chorizo, smoked ham and paprika. Fry until onions are tend
CHINESE RAINDROP SOUP 2008-06-14 23:42:00 6 thinly sliced water chestnuts2 thinly sliced scallions1 tbsp. sherrySalt & pepper3 3/4 c. chicken stock1 1/2 c. cooked chicken Put all ingredients in pan to boil, then simmer for 15 minutes. Add sherry and season to taste.
(VOMATCHKA) A BOHEMIAN CREAM BEAN SOUP 2008-06-12 23:41:00 1 pt. string beans, cut in 1 inch pieces (green or yellow beans)3 sm. onions, cut in pieces5 sm. potatoes, cut in piecesFresh dill to taste (take out after soup is done)Salt & pepper Cover with water and boil 30 to 45 minutes. When boiled enough, add 3 eggs and stir a little. Add a mixture of flour and water just to thicken a little. Add 1 pint of half & half cream. Heat 1/4 cup v
BLUE CHEESE GELATIN 2008-06-10 23:41:00 2 c. cottage cheese1 env. unflavored gelatin1/4 c. cold water1/2 c. crumbled blue cheese2 tbsp. chopped green onions or parsley1/4 c. nutmeats1/4 c. chopped celery1/2 c. mayonnaise1/2 c. whipping creamFew drops green coloring Soften gelatin in water 5 minutes. Set over hot water until dissolved. Mix gelatin with cheese, parsley, nuts, celery and mayonnaise. Gently fold whipped cream into mixt
CREOLE SOUP POT 2008-06-08 23:40:00 2 c. chicken , cut in bite size pieces or 1 lb. shrimp, cooked6 slices bacon, cut in 1/2 inch pieces3/4 c. green onion, sliced1 med. green pepper, cut into 1/2 inch pieces1 tsp. garlic2 cans chicken with rice soup1 (14 1/2 oz.) can stewed tomatoes1 1/2 c. water1 bay leafHot sauce to taste In soup kettle, cook bacon until crisp over medium heat. Remove bacon and drain fat, leaving 2 tablespoon
WILD RICE SOUP 2008-06-06 23:40:00 1 lb. bacon, cooked until crisp1 lg. onion, chopped1 pt. half and half2 (4 oz.) cans mushrooms with juice2 cans cream of potato soup1 c. (8 oz.) wild rice, cooked1 c. cheese, shredded1 pt. water Cook bacon until crisp. Remove from pan. Saute onion in bacon grease, drain. In large saucepan, combine bacon, onion and remaining ingredients. Heat thoroughly, being careful not to scorch.
SENATE BEAN SOUP 2008-06-04 23:39:00 1 lb. dry navy beans1 meaty ham bone or 1 1/2 lbs. ham hocks1 c. onion, chopped2 garlic cloves1 c. celery, chopped2/3 c. potato flakes1/4 c. parsley, chopped1 1/2 tsp. salt1/2 tsp. pepper1 tsp. each nutmeg, oregano, basil1 bay leaf In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil; boil 2 minutes. Remove from heat; cover. Let stand 1 hour. Drain; add 2 quarts cold wate
TOMATO EGG FLOWER SOUP 2008-06-02 23:37:00 4 dried black mushrooms6 c. chicken broth1 tbsp. dry sherry1 med. tomato, peeled, seeded & diced2 tbsp. cornstarch, mixed with 1 cup water1 egg, slightly beaten1 tsp. sesame oil1/4 tsp. white pepper1 green onion, thinly sliced Soak mushrooms in warm water to cover for 30 minutes; drain. Reserve 1 cup liquid. Cut off stems, discard, dice caps. In 3 quart pot, bring broth, sherry, mushroom
FISH CHOWDER 2008-05-30 23:37:00 3 lg. potatoes, cubed1 lg. onion, chopped1 (16 oz.) can tomatoes, squeezed1/2 green pepper, diced3 lg. stems celery, cut in 1/2 inch pieces2 tbsp. lemon juice1 or 2 cloves garlic, pressed or chopped2 tbsp. Worcestershire sauce2 lbs. fish, cubed2 tsp. salt1/2 tsp. red pepper flakes1 tbsp. sugar1/4 tsp. black pepper; or all of the foregoing to taste Cook potatoes, drain and save water. Set as
HAM AND POTATO CHOWDER 2008-05-28 23:35:00 1/2 c. all-purpose flour1/2 c. onion, chopped3 garlic cloves, minced1/4 c. butter or margarine4 c. water4 chicken flavored bouillon cubes OR 4 tsp. chicken flavored instant bouillon1 1/2 c. (2 med.) potatoes, peeled, cubed1/2 c. carrots, chopped1/2 tsp. thyme leaves1/2 tsp. nutmeg1/8 tsp. pepper1 bay leaf1 (17 oz.) can whole kernel corn, undrained2 c. half & half1 lb. (3 c.) cooked ham
POTATO - CHEESE SOUP 2008-05-24 21:38:00 2 tbsp. oil4 lg. potatoes, peeled & sliced2 lg. onions, peeled & sliced2 lg. celery, sliced2 c. chicken brothSalt & pepper1 lg. clove garlic, minced or equivalent of garlic powder1 c. milk8 oz. grated sharp Cheddar cheese In a Dutch oven, cook garlic and vegetables in the oil for about 10 minutes. Add broth and salt and pepper. Bring to a boil, reduce heat, cover and simmer until t
BROCCOLI CHEESE SOUP 2008-05-24 21:37:00 1 c. water1 chicken bouillon cube1 (10 oz.) pkg. frozen broccoli1 med. carrot, cut into sm. pieces2 tbsp. butter3/4 lb. Velveeta cheese1/2 can cream of chicken soup1 tsp. onion flakes1 tbsp. Worcestershire saucePepper to taste Heat water and bouillon cube to boiling; add frozen broccoli and carrot pieces. Cook over medium low heat according to broccoli package directions. Remove from heat but DO
CHEESE SOUP 2008-05-24 21:37:00 4 c. water1 sm. onion, chopped1/2 c. potatoes, diced2 cans cream of chicken soup4 chicken bouillon cubes1 c. celery, chopped2 1/2 c. California Blend Vegetables, frozen1/2 lb. Velveeta1/2 lb. Cheddar cheese, shredded Add first 5 ingredients in 4 quart saucepan. Cover and simmer 20 minutes. Add remaining vegetables and simmer until crispy tender. Add soup and simmer until vegetables are done.
FRENCH ONION SOUP 2008-05-24 21:36:00 2 sm. onions, thinly sliced2 tbsp. butter2 tsp. all-purpose flour2 (14 1/2 oz.) cans beef broth1/2 c. water1 tsp. Worcestershire sauceGarlic saltGrated Parmesan cheese4 slices French bread1/4 c. Mozzarella cheese, shredded1/4 c. Swiss cheese, shredded Cut onion slices in half and separate. Combine onion and butter in 3 quart casserole. Cover and microwave for 9 minutes. Stir in flour; cover and
JUNGLE STEW 2008-05-24 21:36:00 2 tbsp. onion, chopped2 tbsp. oil1/2 green pepper, chopped1 clove garlic, minced1/2 c. uncooked macaroni15 1/2 oz. can red beans1/8 tsp. pepper16 oz. can stewed tomatoes1 lb. ground beef1 tsp. salt Cook onion, pepper and garlic in the hot oil until onion is tender. Add ground beef and crumble with fork until it loses it's red color. Stir in remaining ingredients. Bring to a boil. Simmer, until
EASY OVEN STEW 2008-05-24 21:34:00 2 lbs. boneless beef (chuck or round) in 1 inch cubes1/4 c. flour2 tsp. salt1/4 tsp. pepper1/4 tsp. paprika2 tbsp. Wesson oil4 sm. onions, quartered4 sm. carrots, pared & cut into 1 inch pieces4 sm. potatoes, pared & cut into halves1 c. sliced celery1 c. water2 oz. cans Hunt's tomato sauce with mushroomsCombine flour, salt, pepper and paprika in paper bag. Drop in beef, a portion at a
WON - TON SOUP 2008-05-24 21:33:00 4 c. chicken broth2 c. water1 tbsp. soy sauce1 pkg. won-tons (In boiling water cook won tons 10 minutes or until they float. Drain in colander; cool under running cold water; drain.)1/4 lb. cooked ham, cut in thin strips (roast pork can be substituted for ham.)2 med. green onions, chopped In large saucepan, bring broth, water and soy sauce to boil. Add won tons and cook about 5 minut
NINE BEAN SOUP 2008-05-24 21:33:00 1 pkg. nine beans2 qts. water1 lb. ham or big ham hock1 lg. onion, chopped1 clove garlic, minced2 tsp. salt or to taste1/2 tsp. pepper1 bay leaf1/2 tsp. oregano1 (12 oz.) can vegetable cocktail juice1/2 tsp. basil1/2 c. parsley, chopped1 (16 oz.) can tomatoes with liquid Wash bean mix. Cover with water and let soak overnight. (If you forget to soak beans overnight, cover beans with water, brin
POTATO CHOWDER 2008-05-24 21:32:00 5 med. potatoes, peeled, sliced1/3 c. onion, chopped2 tbsp. flourSalt & pepper to taste2 tbsp. margarine1 (3 oz.) jar dried beef (cut beef into sm. pieces)3 c. milk Cook potatoes in 2 1/2 cups boiling water until tender. Break up potatoes, slightly with a fork. Melt margarine in a saucepan. Add onion and cook until brown. Add beef. Cook and stir until beef curls. Add flour, mix well.
SOUTHWESTERN ALASKA COD CHOWDER 2008-05-24 21:30:00 3 slices bacon, cut into pieces3/4 c. onion, chopped1 clove garlic, minced3/4 tsp. ground cumin1/4 tsp. red pepper flakes2 tbsp. flour2 (14 1/2 oz.) cans low salt chicken broth1 (14 1/2 oz.) can tomatoes1/2 c. white wine1/2 green bell pepper, seeded & chopped1/2 sm. sweet potato, peeled & cut into 1/2 inch cubes1/2 pound Alaska cod or pollock, cut into bite sized chunks3/4 c. froze
VEGETABLE, HAM SOUP 2008-05-23 11:03:00 1 tbsp. margarine1 c. coarsely chopped green or red peppers1 c. onion, chopped1 (16 oz.) pkg. frozen, whole kernel corn (3 1/2 c.)1 c. chicken broth4 oz. cooked lean ham, cubed1/2 tsp. ground cumin1/4 tsp. ground white pepper1/3 c. flour plus 1 tbsp.3 c. (two 12 oz. cans) undiluted evaporated low-fat milk, divided3 to 4 drops hot pepper sauce (optional) In large saucepan, melt margarine; s
FRENCH ONION SOUP 2008-05-23 11:03:00 2 lg. or 3 med. onions, sliced1/4 c. butter or margarine1 qt. (4 c.) water6 cubes or 6 tsp. beef bouillon1 tsp. Worcestershire sauceDash of pepper4 to 6 slices French bread, toastedGrated Parmesan cheese In large saucepan, cook onions in butter until tender. Add water, bouillon, Worcestershire sauce and pepper. Cover and simmer for 20 to 25 minutes to blend flavors. To serve, top each serving w
LEMON SOUP 2008-07-06 01:26:00 6 c. chicken broth1/2 c. orzo2 eggs1 tbsp. water2 tbsp. lemon juiceSalt and pepper to taste Bring broth to a boil. Add orzo cook until tender about 10 minutes. Remove from heat. In bowl beat eggs until frothy. Add water to lemon juice and slowly add to egg mixture. Very slowly dribble hot broth to egg and lemon mixture beating continuously until you have added a cup or more of broth. Ten pou
GAZPACHO 2008-07-04 01:26:00 1 (48 oz.) can Sacramento Brand tomato juice2 (10 oz.) cans tomato soup1 c. each finely chopped: celery, tomato, cucumber, green pepper1/2 c. yellow onion, finely chopped1/2 c. green onion, finely chopped1/4 c. fresh cilantro, finely chopped2 oz. tarragon wine vinegar4 oz. reconstituted lemon juice2 tsp. Tabasco sauce, to taste2 tsp. salt, to taste1 tbsp. olive oil Combine above in large cont
HOT MADRILENE SOUP 2008-06-30 23:46:00 2 cans (18 oz. each) tomato juice1/4 c. (1/4 stick) butter1/4 c. chopped onion2 cans (10 1/2 oz. each) beef broth or bouillon1 bay leafGrated Parmesan cheeseParsley In saucepan melt butter. Saute onion. Add juice, broth and bay leaf. Heat to boiling point, reduce heat and simmer 5 minutes. Serve garnished with cheese and parsley. Serves 7.
STRAWBERRY BAVARIAN CREAM 2008-06-30 23:36:00 1 sm. pkg. strawberry Jello1 (10 oz.) pkg. frozen strawberry halves1 c. boiling water1 tub Cool Whip Drain strawberries, reserving any syrup. Dissolve gelatin in boiling water. Add water to reserved syrup to make 1 cup. Add syrup to gelatin. Chill until almost set. Then fold in strawberries and gelatin into whipped cream and chill. Makes 10 servings.
DIET SOUP 2008-06-28 23:46:00 2 c. tomato juice2 pkgs. beef broth powder1 c. French green beans1 can Chinese vegetables1 c. raw cabbage, sliced3 stalks celery, slicedSalt & pepper to taste Simmer above ingredients together for 20 to 30 minutes.
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