Recipe: Collection - Comfort Food: Soups (9) - 8-13-99

8-13-99 Comfort Food Recipes: Soups

Becky,LA (09:06:50) :

BECKY'S CHICKEN AND CORN SOUP
Recipe By : BECKY

3 quarts enriched chicken broth( cooked with: celery, carrot, parsley, onion, bay leaf
1 package creamed corn
1/2 cup green onion -- chopped
1 teaspoon Creole seasoning
1/2 cup tiny pasta
1 cup heavy cream
2 cups chicken (boiled) -- chunks

Simmer first 5 ingredients for about 20 minutes.
Stir in cream and chicken. Simmer until heated throughBB,.Calif (12:56:06) :

Classic Minestrone
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater

1/3 cup Olive oil
1 cup Chopped onion
1 cup Diced carrots
1 cup Diced celery
1/2 cup Great northern beans -- soaked
1 Bay leaf
1 Thyme sprig
4 cups Beef stock
Rind of a piece of Parmesan cheese -- (optional)
2 cups Italian canned tomatoes and their juice
Salt -- to taste
Freshly-ground black pepper -- to taste
2 cups Diced potatoes
2 cups Diced zucchini
2 cups Shredded savoy cabbage
1 cup Small pasta shells
=== PESTO ===
3 large Garlic cloves
1 1/2 cups Fresh basil leaves
1/2 cup Freshly-grated Parmesan cheese
1/2 cup Extra-virgin olive oil - (to 2/3 cup)
Salt -- to taste
Freshly-ground black pepper -- to taste

In a casserole heat olive oil. Add onions and cook until golden, about 5 to 7 minutes. Then add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Then add the Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful, with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with the pesto enrichment. For the pesto: In a food processor or blender combine garlic, basil leaves, grated Parmesan. With the motor running drizzle in the olive oil. Transfer to a bowl and season to taste with salt and pepper.

This recipe yields 4 servings.KellyWA (10:41:37) :

POTATO AND SPINACH SOUP
serves 4

1/2 cup chopped fresh onion (75 g)
2 Tbsp butter (20 g)
2 cups water (500 ml)
1 tsp salt (5 ml)
2 cups potatoes (about 1 pound of raw potatoes) (400 g)
2 cups cooked chopped spinach (Fresh or frozen) (400 g)
13 oz evaporated milk (one standard can) (375 ml)
1 tsp Worcestershire sauce (5 ml)
1/2 lb grated cheese (cheddar and Swiss work best, but any kind will do) (250 g)

In a 3-quart saucepan, saut the onion in the butter until the onion is translucent (about 3 minutes).

Add water, potatoes, spinach, and salt. Cook until potatoes are tender (about 20
minutes). Longer cooking does not hurt, but turn down the heat to a simmer.

Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil.

Stir in grated cheese. Serve immediately. KellyWA (10:39:08) :

Creamy Cheddar Cheese and Potato Soup
(Low cal, low fat)

2 1/2 cups fat-free chicken broth
2 cups peeled, diced potatoes
3 tablespoons dried potato flakes
1/2 cup finely shredded carrots
1/3 cup chopped onions
1/3 cup chopped celery
1 teaspoon Worcestershire sauce
2 tablespoons fat-free buttery spread
1/4 cup cornstarch
1 (12-ounce) can evaporated skim milk, divided
1 cup fat-free half-and-half
1 3/4 cups reduced-fat sharp cheddar cheese, shredded
1/4 cup reduced-fat Monterey Jack cheese, shredded

Combine chicken broth, potatoes, potato flakes, shredded carrots, onions, celery, Worcestershire sauce and buttery spread in a large sauce pan. Simmer on medium heat until potatoes are fork tender.

In a small bowl, combine cornstarch and 1/4 cup of evaporated skim milk and stir until cornstarch dissolves.

Pour into soup mixture. Add remaining skim milk and simmer until mixture begins to thicken. Add half-and-half and continue to cook for about 5 minutes or until desired thickness. Remove from heat and stir in cheeses, stirring constantly until cheese melts.

Pour into bowls and serve piping hot.
Makes 6 main-dish servings.KellyWA (10:36:26) :

MASHED POTATO SOUP
(Serves 4)

2 tblsp butter
2 cups cream
2 carrots, peeled & chopped
1 cup mashed potatoes
1 stalk celery, chopped
1 onion, peeled & chopped
Salt & pepper to taste
Chopped parsley

Melt butter in saucepan and saut carrots, celery and onion until tender.

Add cream and heat almost to a boil. (Do not boil.) Add potatoes and stir until blended. Season with salt and pepper. Garnish with chopped parsley.KellyWA (10:35:42) :

TOMATO POTATO SOUP

10 medium potatoes, peeled and cubed
1 can tomato paste
4 to 5 tblsp flour
3 tblsp sour cream
milk
salt to taste

Cover potatoes with water. Add a little salt and boil until tender. Dilute tomato paste with a little water and add to potatoes. Mix in a small bowl or cup, flour and just enough milk to form a paste. Stir until smooth. Add sour cream; stir until blended, then add more milk. Stir and pour into soup. Simmer for 20 minutes.Terrytx (10:02:26) :

Taco Soup
Recipe By :Terry Ward

1 1/2 pounds lean ground beef or ground turkey
1 medium onion -- chopped
2 small cloves garlic -- minced
1 (15.5oz) can pinto beans -- undrained
1 (15oz) can tomato sauce
1 (15oz) can tomatoes or tomato puree
2 cups frozen corn
2 envelopes Taco seasoning mix
4 cups water

In a large Dutch oven, brown meat with garlic and onion. Drain well. Return to Dutch oven and add the remaining ingred. Bring to a boil, and simmer, covered, 30 min. Serve with tortilla chips, chopped onion, chopped avocado, and/or chopped fresh cilantro. Or serve with piping hot cheese quesadillas.Terrytx (10:01:42) :

Potato Bean Soup
Serving Size : 5

1/2 cup celery -- sliced
2 medium carrots -- shredded
1 clove garlic -- minced
2 tsp margarine -- melted
4 cups chicken broth
3 medium potatoes, peeled and cubed -- about 3 cups
2 tsp dried dill
1 (15oz) can Great Northern beans -- drained
1/2 cup low-fat sour cream
1 tbl flour
salt and pepper to taste

In a saucepan, stir celery, carrots and garlic in hot margarine, over med. heat about 4 min. or till tender. Stir in broth, potatoes and dill. Bring to a boil, reduce heat. Simmer, covered, for 20-25 minutes or till potatoes are tender. With back of spoon mash about half the potatoes. Add drained beans and mash some of them also. In a small bowl; stir together sour cream, flour, salt and pepper. Stir into potato mixture. Cook and stir until thickened and bubbly. Cook and stir one more min.Terrytx (10:01:04) :

Cheeseburger Soup
Recipe By :Taste Of Home

1/2 pound ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 t. dried basil
1 t. dried parsley flakes
4 T. margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup all-purpose flour
8 ounces process American cheese, cubed(2 cups)
1-1/2 cups milk
3/4 t. salt
1/4 to 1/2 t. pepper
1/4 cup sour cream

In a 3-quart saucepan brown ground beef, drain and set aside. In the same pan saut onions, carrots, celery, basil, and parsley in 1 T. margarine until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes. Meanwhile, in a small skillet melt the remaining margarine. Add flour, cook 3-5 minutes until bubbly, add to soup. Bring to a boil, cook and stir for 2 minutes. Reduce heat to low, add cheese, milk, salt and pepper, stir until cheese melts. Remove from heat and blend in sour cream.