Recipe: Soup and Bread Recipes (12)

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Soup and Bread Recipes - 2000-09-29 (12)

sugar/spiceTX (06:45:40) :

MACARONI AND CHEESE SOUP - TG

1 cup elbow macaroni, uncooked
1/4 cup butter or margarine
1/2 cup finely chopped carrots
1-1/2 cups finely chopped celery
1 small onion, finely chopped
4 cups milk
1-1/2 cups (6 ounces) shredded Cheddar cheese
2 tablespoons chicken-flavored bouillon granules
1/2 teaspoon ground white pepper
2 tablespoons cornstarch
2 tablespoons water
1 8-ounce can whole kernel corn, drained
1/2 cup frozen English peas (optional)
Cook macaroni according to package directions, omitting salt; drain. Rinse with cold water; drain and set aside.
Melt butter in a large skillet over medium-high heat; add carrot, celery, and onion, and cook, stirring constantly, 5 to 7 minutes or until tender. Remove vegetable mixture from heat; set aside.
Combine milk and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts. Stir in bouillon granules and pepper.
Combine cornstarch and water, stirring well; stir into milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Stir in macaroni, vegetable mixture, corn, and peas; cook over low heat, stirring constantly, until thoroughly heated.

Yield: 8 cups.

Kelly~WA (10:00:13) :

French Onion Soup

2 lg. or 3 med. onions, sliced
1/4 c. butter or margarine
1 qt. (4 c.) water
6 cubes or 6 tsp. beef bouillon
1 tsp. Worcestershire sauce
Dash of pepper
4 to 6 slices French bread, toasted
Grated 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 with a slice of toasted French bread and sprinkle with Parmesan cheese. If desired, place under broiler until cheese is bubbly.

Makes 4 to 6 servings.

Kelly~WA (09:58:54) :

Split Pea Soup

2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks, ham bone, or turkey ham
1 cup chopped celery or bok choy
1/2 cup chopped onion
1/2 cup carrots -- chopped or shredded
1 bay leaf
1/4 teaspoon thyme
salt and pepper

Wash and sort peas; add water. Bring to boiling; simmer 2 minutes.

Remove from heat; cover and let stand 1 hour. Add ham, vegetables, bay leaf and thyme; heat to boiling.

Reduce heat and simmer, covered, 2 1/2 to 3 hours or until peas are soft.

Remove bone; cut off meat and dice. If desired, put vegetable mixture through a food mill, blender or sieve. Return meat to soup; season with salt and pepper. Makes about two quarts.

Kelly~WA (09:58:08) :

Turkey Soup

1/4 cup Butter or margarine
1 cup Cooked turkey
1 cup Diced celery
1 cup Corn niblets -- fresh/frozen
1 teaspoon Salt
1/4 teaspoon Ginger
2 tablespoons Chopped parsley
2 tablespoons Finely chopped onions
2 cups Diced raw potatoes
2 cups Turkey broth
2 cups Half and half cream
1/4 teaspoon Paprika
1/8 teaspoon Pepper

-----ROUX-----
2 tablespoons Butter
2 tablespoons All Purpose flour

Prepare roux in a separate saucepan.
In a large soup pot, saut onions in melted butter.
Add turkey, potatoes, celery and broth.
Simmer until vegetables are tender-crisp.
Stir in roux.
Add corn, cream and seasonings.
Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crusty rolls.

Kelly~WA (09:57:36) :

Lima Bean Soup

In a large kettle, saut the following in 1 -2 tbs olive oil

2 small sweet red peppers -- chopped
2 small onions -- chopped
2 ribs celery or bok choy-- thinly sliced
2 cups turkey ham or ham, diced

Add
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans -- rinsed and drained
(or use dried lima beans prepared per pkg instructions)
3 medium carrots -- thinly sliced or shredded
2 medium potatoes -- peeled and diced
1 1/2 teaspoons dried marjoram
salt to taste
1/2 teaspoon pepper
1/2 teaspoon dried oregano

In a Dutch oven or soup kettle, saut the sweet red
peppers, onions, celery or bok choy, and turkey ham
or ham until onion is translucent.

Add the remaining ingredients; bring to a boil over
medium heat. Reduce heat; cover and simmer until
vegetables are tender. (45 to 60 minutes).

Use a potato masher to mash some of the beans and
veggies to thicken the soup. Can be thickened using
instant mashed potatoes.

Before serving, if you wish, you can add 1 cup half and
half cream. Heat through but do not boil.
Lima Bean Soup

In a large kettle, saut the following in 1 -2 tbs olive oil

2 small sweet red peppers -- chopped
2 small onions -- chopped
2 ribs celery or bok choy-- thinly sliced
2 cups turkey ham or ham, diced

Add
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans -- rinsed and drained
(or use dried lima beans prepared per pkg instructions)
3 medium carrots -- thinly sliced or shredded
2 medium potatoes -- peeled and diced
1 1/2 teaspoons dried marjoram
salt to taste
1/2 teaspoon pepper
1/2 teaspoon dried oregano

In a Dutch oven or soup kettle, saut the sweet red peppers, onions, celery or bok choy, and turkey ham or ham until onion is translucent.

Add the remaining ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. (45 to 60 minutes).

Use a potato masher to mash some of the beans and veggies to thicken the soup. Can be thickened using instant mashed potatoes.

Before serving, if you wish, you can add 1 cup half and half cream. Heat through but do not boil.

Kelly~WA (09:56:43) :

POTATO SOUP

(Note: I frequently add chopped turkey ham to this recipe.)

1 tablespoon olive oil
3 large potatoes peeled and cut as if for mashed potatoes
1-2 cups mushrooms
2 large celery or bok choy stalks chopped
1 medium carrot shredded
1 medium onion chopped
1 bay leaf
1/2 tsp allspice
dash of chervil (just before serving)
salt and pepper to taste
2 cans (14 1/2 oz. each) vegetable or chicken broth I use home-made broth)

Heat olive oil in stock pot, add onion, carrot, mushrooms, celery/bok choy, and saut until translucent. Add potatoes, spices and broth.

If needed, add enough water to cover
everything with water. Cover, bring to a
low boil and cook until potatoes are
tender.

Remove bay leaf. Add milk according to how thick or thin you like your soup.

If your soup is too thin, use instant mashed potatoes. Or, make a roux using 2 tablespoons butter, and 2 tablespoons of flour.

Add these items and stir constantly to make certain they are blended. Add a small amount at a time depending upon how thick you want your soup.

Kelly~WA (09:55:41) :

Baked Potato Soup

4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts milk
salt and pepper to taste
4 green onions, chopped
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
5 ounces Cheddar cheese, grated

Heat oven to 350F degrees and bake
the potatoes until fork tender.

Melt butter in a medium saucepan.

Slowly blend in flour with a wire whisk
until thoroughly blended. Gradually
add milk to the butter-flour mixture,
whisking constantly. Whisk in salt
and pepper and simmer over low
heat, stirring constantly.

Cut potatoes in half, scoop out the
meat and set aside. Chop half the potato
peels and discard the remainder.

When milk mixture is very hot, whisk in
potato. Add green onion and potato
peels. Whisk well, add sour cream and
crumbled bacon. Heat thoroughly.

Add cheese a little at a time until all is melted in.

Kelly~WA (09:55:05) :

Homemade Bean Soup

1 small pkg small white beans
1 Tomato
1 Clove garlic
1 1/2 qt Chicken Broth
1 Slice of Ham, diced
1 c Chopped Celery
1 Onion
2 Medium Potatoes
2 Chicken Bouillon

In a large pot, combine all ingredients except the beans. Bring to a boil and then turn to a simmer.

In a second pot with cold water, add rinsed beans.

Bring the beans to a boil. Remove from heat and pour off the water. Add cool water, bring to boil, then lower heat to medium to allow the beans to cook for 2-1/2 hours or until done. Do not season the beans while cooking.

When the beans are done, pour off the water, rinse beans, and add beans to the other pot.

Simmer for 1/2 hour.

Note: You can also substitute pork chops for ham and add 1 teaspoon of salt.

Kelly~WA (09:54:16) :

Crusty Home-Style Bread Bowls
Serving Size : 6

1 cup water
2 3/4 cups Gold Medal Better for Bread Flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons Fleischmann's Bread Machine Yeast
1 egg yolk
1 tablespoon water

Measure carefully, placing all
ingredients EXCEPT egg yolk and
1 tablespoon of water into the
bread machine pan in the order
recommended by the manufacturer.

Select Dough/Manual cycle.

Grease the OUTSIDES of six 10-ounce
pyrex custard cups. Place the cups
upside down on an ungreased cookie
sheet. Divide the dough into 6 equal
pieces. Pat or roll each piece into
a 7" circle on a lightly floured
surface. Shape the dough circles
over the outsides of the prepared custard
cups. Do not allow the dough to
curl under the edges of the custard cups.

Cover and let rise in a warm place for
15-20 minutes or until slightly
puffy.

Heat the oven to 375 degrees. Mix the
egg yolk and 1 tablespoon of water; brush
gently over the bread bowls.

Bake for 18 - 22 minutes, or until the bread
bowls are golden brown.

Carefully lift the bread bowls off the custard cups.

Be VERY careful - both the bread and the custard cups will be very hot.

Cool the bread bowls upright on a wire rack.

Fill with beef stew, chicken a la king,
chili or other thick soup or stew.

Kelly~WA (09:53:42) :

VERY EASY BREAD BOWLSCut one can of Pillsbury French loaf bread into thirds.

Bend and pinch together at the ends. Follow the package directions.

This works great, especially when you are in a hurry.

Kelly~WA (09:53:17) :

BREAD BOWLS

You can use any bread recipe you want. For example::

Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp)
water. Add one cup of all purpose flour and one cup of wheat flour.
Mix until smooth.

Keep adding flour (alternating all purpose and wheat) and mixing until
very hard to mix. (about 2-3 cups) Turn out on a floured board.

Knead until flour is smooth and not sticky - you will need to add more
flour - another 1 1/2 - 2 cups, try to divide evenly between all purpose
and whole wheat.

Roll the kneaded dough into a ball. Put in a lightly oiled bowl and turn to coat the whole surface with oil. Cover and let rise in a warm place until doubles (1 to 1 1/2 hours). Then punch down. Let rest 10 minutes. Divide into 4-6 smaller balls, and put them on cookie sheets.

Flatten the balls into disks and let rise for about another hour.

If desired, brush with egg white. Cook at 375 for 40-50 minutes. Bread should sound hollow when thumped. Remove from oven and let cool.

You will have 4-6 round loaves. Cut a circle out of the top of each loaf, and remove that piece of crust. You will
have a thick crust bread with a circle of exposed softer bread. Smush down the inner part (you can scoop out the bread if you want or leave the bread to soak up the gravy).

Kelly~WA (09:52:09) :

Chili in a Bread Bowl
Serving Size: 6

1 pound ground beef
1 cup onion -- chopped
1 can kidney beans -- rinsed and drained
1 can tomato sauce
1 can diced tomatoes, undrained -- 14 1/2 ounce
1 tablespoon chili powder
1/2 teaspoon garlic powder

BREAD BOWL
1 Tablespoon corn meal
2/3 cup water
1/4 cup butter or margarine
1 cup all-purpose flour
1/4 cup parmesan cheese
2 teaspoons baking powder
4 eggs

In a saucepan, brown beef with onion; drain. Add the next 5 ingredients, simmer, uncovered for 20
minutes. Grease a 9-inch heart shaped or round baking pan; sprinkle with cornmeal and set aside. In a
saucepan over medium heat, bring water and butter to a boil. Add flour, parmesan, and baking powder;
stir until a smooth ball forms. Remove from heat; beat in eggs, one at a time. Continue beating until
mixture is smooth and shiny. spread into prepared pan, building up edges slightly. Bake at 425 degrees
for 25-30 minutes or until center is firm and puffed and edges are golden brown. Make a shallow slit in
the center to allow steam to escape. Cool for 5 minutes before removing to a serving plate. Fill with chili;
serve immediately.