Recipe: Soup and Stew Recipes (21) - 09-03-97 Recipe Swap, Part 1 of 2 (updated)

THE JOY OF SOUPS AND STEWS
Part 1 of 2
Recipe Swap - September 3, 1997

21 RECIPES IN THIS FILE:
Autumn Vegetable Soup
Butternut Squash and Apple Soup with Bacon
Apple-Squash Soup
Chicken Soup with Dumplings
Hamburger Stroganoff
Italian Tomato Bisque
Easy Seafood Stew
New Orleans-Style Chicken Stew
Very Onion Soup (1980's)
Cajun Gumbo
Ground Beef Noodles in Sour Cream
Cabbage-Tomato Soup
Of Cabbages and Cod
Cabbage Soup
Beef Barley Soup
Cookie's Easy Clam Chowder
Pacific Coast Clam Chowder
Vegetable Bisque with Seafood
Maryland Crab Soup
Cabbage Patch Stew
Cream of Broccoli Soup

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AUTUMN VEGETABLE SOUP
Adapted from source: Still Life with Menu by Molly Katzen
Makes 5 servings

2 tablespoons vegetable broth, or vegetable oil
1 1/2 cups chopped (about 2) leeks
1 1/2 cups quartered Brussels sprouts
1 large carrot, chopped
1 celery stalk, chopped
1 large potato, chopped
1 cup acorn squash, peeled, chopped (or butternut, pumpkin, sweet potato)
3/4 teaspoon salt, to taste
Freshly ground black pepper, to taste
Ground cayenne pepper, to taste
2 cloves minced garlic
3 cups vegetable broth or water
1 cup (packed) chopped Swiss chard or collard greens
1 firm, peeled and chopped large tomato
1 chopped sweet red or green bell pepper
1 1/2 teaspoons dried dill weed
1/2 teaspoon marjoram
1/2 teaspoon dried basil
2 teaspoons soy sauce, or to taste
1 tablespoon fresh lemon juice
GARNISHES:
1/2 cup nonfat sour cream, or nonfat yogurt, optional
Dry roasted sunflower seeds, for garnish
Minced fresh parsley, for garnish

In a Dutch oven, cook the first 11 ingredients (everything through the garlic) over medium heat, covered, for 10 to 15 minutes; stirring intermittently.

Add 3 cups vegetable broth or water. Bring to a boil, lower to a simmer. Cover and let it cook slowly until everything is tender, another 15 to 20 minutes.

Add swiss chard or greens, tomato chunks, and chopped bell pepper. Simmer about 5 more minutes.

Add herbs, soy sauce, and lemon juice and continue to simmer another 3 to 5 minutes.

Serve in bowl and stir in 1 or 2 tablespoon sour cream or yogurt in each bowl. Garnish each bowlful with a sprinkle of sunflower seeds and parsley.

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BUTTERNUT SQUASH AND APPLE SOUP WITH BACON
Adapted from source: Gourmet magazine, October 1994
Makes about 4 1/2 cups

Can be prepared in 45 minutes or less.

2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
White and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth
1/2 cup water plus additional for thinning soup
2 tablespoons sour cream or creme fraiche
ACCOMPANIMENTS:
Sour cream or creme fraiche
Chopped unpeeled apple

In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon; set aside.

In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.

Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, then discard bay leaf.

In a blender puree mixture in batches, transferring as pureed to a clean saucepan, and add enough additional water to thin soup to desired consistency.

Whisk in 2 tablespoons sour cream or creme fraiche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).

Serve soup topped with crumbled bacon and accompaniments.

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APPLE-SQUASH SOUP
Source: rec.food.recipes, 1990's
Makes 4-6 servings

1 small buttercup or butternut squash (about 2 cups cooked squash)
3 tablespoons butter
2 cups chopped onions
1 small clove garlic, minced
1 small carrot, diced
1 medium potato, peeled and diced
2 cooking apples, peeled and chopped
3 cups water or chicken broth (or a combination)
1 1/2 cups apple juice or milk
1/4 teaspoon ground cinnamon
salt and black pepper to taste

Cut squash in half and clean out the seeds. Place it, cut side down, on a lightly oiled baking sheet.

Bake at 350 degrees F for about one hour or until soft. Set aside until cool enough to handle.

Melt the butter in a small saucepan over medium heat; add onions and garlic and saute until translucent. Add the carrot, potato, apples, and water. Bring the vegetables to a boil, lower the heat, and simmer about 20 minutes or until all the vegetables are tender.

When the baked squash has cooled, scoop out the squash and combine in a blender or food processor with the vegetables, cooking water, and juice or milk. Puree in several batches to assure a smooth consistency.

Reheat the soup on low heat until it is hot, but not boiling. Add the cinnamon, and season to taste with salt and black pepper.

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CHICKEN SOUP WITH DUMPLINGS
Adapted from source: Food and Wine, 1990's

FOR THE SOUP:
2 tablespoons butter
1 small onion, minced
9 cups chicken stock, divided use
Salt and freshly ground white pepper, to taste
FOR THE DUMPLINGS:
1/2 teaspoon thyme
Pinch freshly ground nutmeg
1 cup all-purpose flour
2 eggs

In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 3 minutes.

Stir in 8 cups of the chicken stock and bring to a simmer. Season with salt and white pepper to taste.

Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour until thoroughly blended. Let the mixture cool slightly, then beat in the eggs, one at a time.

Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving.

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HAMBURGER STROGANOFF
From: J-M, Me

This is not a soup or a stew but it is a stroganoff which is good on a cold night like tonight. And, as always, my apologies for the measurements those of you who know me know that I tend to wing it in the kitchen!

VERY QUICK and could probably be used with ground turkey just as easily, don't you think?

Handful of chopped onion
1 lb ground beef
1 (10 3/4 oz) can condensed cream of mushroom soup
1 soup can milk
1 (4 oz) can whole mushrooms, drained
Splash red wine
Hot cooked egg noodles (for serving)

Saute onions till soft. Add ground beef to skillet and brown; drain off the fat. Add the (undiluted) soup, milk and mushrooms; simmer for a few minutes. Add the wine; cook for a minute more.

Serve over the egg noodles.

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ITALIAN TOMATO BISQUE
Source: Richardson, 1990's
Makes 4 servings

2 pounds Roma Tomato
1 medium onion, sliced thin
1 tablespoon butter
1/2 cup dry red wine (optional)
1 tablespoon brown sugar
2 whole cloves
1 teaspoon salt
2 teaspoons finely chopped fresh basil
1/2 teaspoon ground black pepper
1/2 pint half and half
1 cup milk
2 tablespoons chopped chives (for garnish)

Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely; set aside.

Saute onion in butter a few minutes, then add the chopped tomato, wine (if using), brown sugar, cloves, basil, salt and pepper. Simmer for about 25 minutes, then remove the cloves.

Transfer to a blender or food processor, and puree. Add half and half, and the milk.

(If preparing before-hand, put aside in the refrigerator at this point.)

Heat up in a saucepan and sprinkle chives on top before serving.

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EASY SEAFOOD STEW
Source: The Birmingham News, June 29th, 1994
From: Vicki,La - 09-03-97
Makes 4 servings

(This could be made into a chowder by adding chopped potatoes or by thickening with leftover mashed potatoes)

1 tbsp extra-virgin olive oil
1 medium-size onion, chopped
2 garlic cloves, pressed or minced
1 (13 oz) can chopped or minced clams, undrained
1 (6 oz) can white crab, drained and rinsed
1 (6 oz) can shrimp, drained and rinsed
1 (10 3/4 oz) can condensed sodium reduced tomato soup
1 (2 oz) jar pimientos, undrained
1 1/3 cups hot water
1/4 cup fresh parsley, optional
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp dried basil, crushed
1/4 tsp dried oregano, crushed
1/8 tsp red pepper flakes

Heat the oil in a large, heavy saucepan. Add the onion and garlic and cook, covered, over low heat for about 15 minutes, or until the onion is soft and translucent.

Stir in remaining ingredients and continue to cook, covered, over low heat for about 10 minutes, or until hot.

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NEW ORLEANS-STYLE CHICKEN STEW
Source: rec.food.recipes, 1990's
From: Vicki,La

6 to 8 scallions, coarsely chopped
2 ribs celery, diced
1 large red bell pepper, diced
4 skinless, boneless chicken breast halves, cut into pieces
1/4 cup flour
1 tsp. dried thyme
1/8 tsp. ground cayenne pepper
2 tbsp. butter, divided use
1 tbsp. vegetable oil
3 cloves garlic, minced or crushed through a press
1 (14 oz) can stewed tomatoes, undrained
1/4 cup chicken broth
3 drops hot pepper sauce or more
1 bay leaf
1/4 lb. kielbasa or other precooked garlic sausage, diced

In a plastic bag, combine flour, thyme and cayenne, and shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour mixture.

In a large skillet, warm 1 tablespoon of the butter in the oil over medium high heat until the butter is melted. Add the chicken and cook until it is browned all over, about 7 minutes. Remove chicken to a plate and cover loosely to keep warm.

Add remaining 1 tablespoon butter to the skillet and heat until melted. Add the garlic and the reserved dredging mixture. Cook, stirring, until the flour is no longer visible, about 1 minute.

Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium-heat. Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 minutes.

Return the stew to a boil over medium-high heat. Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 minutes. Remove the bay leaf before serving.

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VERY ONION SOUP (1980's)
Source: Poppa Rock's Family Cookbook by Peter Rock
Makes 10 servings

"This is my own recipe that was published (under my wife's name, !#$!!&*!) in the December 1986 issue of Bon Appetit Magazine."

1/4 cup (1/2 stick) butter
3 large onions, sliced
3 leeks (white and green parts), sliced thinly
1 bunch of green onions (white part and some green ) sliced
1/4 cup chopped shallots
2 tsp. minced fresh ginger
2 garlic cloves, crushed
Pinch of cayenne pepper
1 tbsp. flour
7 cup beef broth
1 cup dry white wine
3 tbsp. brandy
3 tsp. fresh lemon juice
1 tsp. salt
Freshly ground pepper, to taste
Snipped fresh chives (for garnish)

Melt butter in a heavy large skillet over medium high heat. Add onions, leeks, green onions, shallots, ginger and garlic and saute until tender, about 20 minutes.

Add cayenne and flour and stir until mixture is brown. Transfer to large pot, add broth and wine and simmer for 20 minutes.

Blend in brandy, juice, salt and pepper. Simmer 15 minutes.

Ladle into bowls and sprinkle with chives. Serve hot.

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CAJUN GUMBO
Source: Vicki,La

Flour and oil for the roux
Some combination of onion, bell pepper, okra, cayenne pepper, and garlic
Some meat (chicken, andouille or other sausage, shrimp, crawfish, etc.)
Spices (Tony Chachere's Cajun spice or combination of black pepper, white pepper, cayenne, garlic powder, and maybe some herbs, file')

To make the roux, use slightly more flour than oil. I usually use about half a cup of light (safflower or canola) oil to about 2/3 cup for 1 to 2 lbs of meat.

In a heavy (preferably cast iron), large (>4 quart) pan, heat the oil till it's nice and thin, then add the flour. Stirring frequently, heat this mixture over low heat until it's as cooked as you think it can get, then 10 minutes more. How long this takes depends on how long you're willing to spend actually just standing there stirring the roux, which determines how hot you can cook it. If you're willing to stir it constantly, the roux can be made in 45 minutes to 1 hour and 15 minutes, and can be cooked somewhere between low and medium. If you want to stir every couple of minutes, the roux takes a couple of hours and must be cooked over very low heat. This is the most important step, as it makes the flavor and consistency of the dish. If the roux is underdone, the gumbo will have a kind of floury taste and texture, whereas if you burn the oil, it will taste like burnt oil. Best thing to do is have a real Cajun show you how to do it properly (I was lucky enough to have this opportunity).

Once the roux is done, add the meat,* coat with the roux and brown the outside a little, add the veggies and some spices, toss a little more.

Then add hot water, making sure the mixture isn't so hot that it will spatter. The water should cover the ingredients. Bring to a boil, stirring constantly to emulsify the roux and water, then simmer until all the meat is done, tasting and adding spice till it's right.

Right before serving, add a few tbsp of gumbo file', less if you're using okra, increase the heat a little, and stir until the file' is dissolved and the gumbo is thickened.

This is frequently served as a soup, but I much prefer it as a meal, with rice, bread, and lots of Tabasco. A lot of effort, but well worth it.

*Since shrimp and crawfish only take a few minutes to cook, they should only be added 5-10 minutes before serving.

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GROUND BEEF NOODLES IN SOUR CREAM
Source: Beth Hitchcock
From: Vicki,La
Makes 6 servings

1 cup onion, chopped
2 Tbsp butter, melted
1 lb. ground beef
3 cups uncooked noodles
3 cups tomato juice (I prefer to use 3 cups V8 juice and omit the celery salt)
2 tsp salt
1 to 2 tsp celery salt (optional)
2 tsp Worcestershire sauce
Dash of pepper
1 (6 1/2 oz) can mushroom stems and pieces
1 cup sour cream

Saute onion in butter until tender. Add meat, brown lightly. Place noodles in a layer over meat.

Combine tomato juice and seasonings; pour over noodles. Bring to a boil; cover. Simmer over low heat 30 minutes or until noodles are tender.

Stir in sour cream and mushrooms; bring to a boil.

Serve hot.

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CABBAGE-TOMATO SOUP
Source: rec.food.veg.cooking, 1990's
From: Vicki,La
Makes 4 servings

"This recipe freezes well and can be reduced for just one or two servings."

1 quart rich vegetable broth (low sodium ones, if possible)
8 cups shredded cabbage
1 medium onion, diced
1 tsp sugar (or sugar substitute)
1/4 tsp salt (optional)
1 (6 oz) can tomato paste (or small can spicy V-8 juice)
1 tsp lemon juice
Tabasco sauce (optional, for serving)

Add cabbage and onion to vegetable broth and cook over low heat in large pan.

Stir in sugar, salt and tomato paste (or spicy V-8). Simmer for 1 hour, stirring occasionally. If you prefer a thinner broth, add a bit of water.

Add lemon juice and serve hot. If you like very spicy food, add a couple dashes of Tabasco sauce just before serving!

This soup is very good with thickly sliced dark rye bread.

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OF CABBAGES AND COD
From: Vicki,La

1/2 head cabbage
1 onion, chopped
3 cloves garlic, minced
1 (15 oz) can chicken broth
1 (10 3/4 oz) can condensed cream of whatever soup
White wine, to taste
1 (16 oz) can tomatoes
1 lb cod fish
1 lb shrimp

Cook cabbage, onion and garlic until soft.

Add chicken broth, (undiluted) soup, wine and tomatoes. Simmer 1/2 hour.

Add cod; cook until almost flaky. Add shrimp and continue to cook until the shrimp is done.

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CABBAGE SOUP
Source: lfenster, 1990's

"This soup tastes very much like the cabbage soup I used to have as a kid. But it isn't my mother's recipe - I got it years ago from a book called Kosher Recipes for the Holiday and Everyday, put out by a long list of Jewish organizations plus the Southern California Gas Company.

Some notes at the end about changes I sometimes make. The fact is that after I made it according to the recipe the first time, I began to make changes."

2 lbs. flanken (short ribs)
2 quarts water
1 large onion, quartered
Salt to taste
1 large head cabbage, shredded
1 (28 oz.) can tomatoes*
1/2 cup lemon juice
1/4 cup brown sugar
2 Tbsp. oil

Brown meat in oil in large pot.

Add 2 quarts water, onion and salt. Bring to a boil, lower heat and simmer for 1 1/2 hours, or until meat is almost tender.

Add shredded cabbage and tomatoes; simmer for another hour.

Add lemon juice and brown sugar. Taste and correct seasoning if necessary.

*One (8 oz.) can of tomato sauce or 1/2 cup catsup may be substituted for the tomatoes if a stronger tomato flavor is desired.

VARIATIONS:
- I rarely brown the meat first. With my undeveloped palate it tastes just as good and takes less time.
- I usually leave the cabbage in somewhat larger pieces than shreds.
- When tomatoes are cheap I use about 4 fresh large tomatoes.
- There have been times when I'm out of lemon and use "sour salt" (citric acid - sold in Jewish food section of grocery) instead. I use it to taste.

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BEEF BARLEY SOUP
From: Vicki,La

2 pounds beef short ribs with bones
5 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 medium onion, chopped
1 1/2 teaspoon salt (optional)
1/8 teaspoon ground black pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley, uncooked
1/4 cup minced fresh parsley

In a soup kettle, combine ribs, 5 cups water, tomatoes, onion, salt (if desired) and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat.

Remove meat from bones and cut into bit-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. reduce heat; cover and simmer 15 minutes.

Add barley; return to a boil. reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.

Makes 8 servings (2 quarts)
Source: Taste of Home magazine, Oct/Nov 1996

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COOKIE'S EASY CLAM CHOWDER
From: Cookie, NH

Potatoes (as many as you want), peeled and cut up
1 bottle clam juice
Water, as needed
1 small onion, diced
1 pint (2 cups) half and half
2 cups 1% milk
Salt and pepper, to taste

Cook the potatoes for 10 minutes in the clam juice and water added to cover the potatoes. Drain.

Cook the onion in the microwave in a microwave-safe dish about 6 minutes.

Combine potatoes, onion, half and half, milk and salt and pepper; simmer until warmed through.

Pacific Coast Clam Chowder

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PACIFIC COAST CLAM CHOWDER
From: Linda, OR
Makes 8 servings

5 bacon slices, cut into 1/4-inch pieces
1/4 cup butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
Salt and pepper to taste
4 cups milk
Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as you prefer)
2 cans (6 1/2 oz each) minced clams, undrained
Crackers (for serving)

In a large soup pot over medium heat, saute bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain off fat from soup pot). Set aside.

Reduce heat to low and add butter or margarine and stir until melted. Add onion and saute until soft.

Add flour, salt, and pepper to pan, stirring constantly until well blended. Gradually add milk, stirring constantly until sauce comes to a boil and thickens.

Add potatoes and simmer 10 to 15 minutes or until potatoes are soft.

Add bacon, clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper.

Remove from heat and serve in soup bowls. Serve with crackers.

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VEGETABLE BISQUE WITH SEAFOOD
Source: Cooking Light Magazine, September 1994
Makes 7 servings (1 cup each)

"This soup is beautiful with color and texture."

3 cups frozen whole kernel corn, thawed, divided use
2 cups low-sodium chicken broth, divided use
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup skim milk
3/4 pound medium fresh shrimp, peeled
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Combine 2 cups corn and 1 cup broth in a blender; cover and process until smooth. Set pureed corn aside.

Heat oil in a large saucepan over medium heat. Add onion, and green and red bell peppers; saute 5 minutes or until tender.

Stir in pureed corn mixture, remaining 1 cup broth, and milk; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Add remaining 1 cup corn, shrimp, and remaining ingredients; cover and simmer 5 minutes or until shrimp is done.

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MARYLAND CRAB SOUP
Source: rec.food.recipes, 1995
From: Vicki,La

4 cups water
2 cans (12 oz each) tomatoes, minced
1/2 large onion, chopped
2 carrots, sliced
1 (16 oz) can whole kernel corn
1/2 lb string beans, cut into 1 inch pieces
1 hot pepper, minced
Old Bay seasoning, to taste
1 lb crabmeat*

Put everything but the crabmeat into a large pot and bring to a boil.
Cover and simmer for about 2 hours. Add crabmeat and simmer until heated.

*Don't buy the lump crabmeat, it's a waste. I used leftover crabmeat and clawmeat, which gives it a bit more sweetness. If you're buying crabmeat, it's probably best to buy 1/2 lb each of claw and backfin.

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CABBAGE PATCH STEW
Source: Glenn/Sharon Gorman
Makes 6 servings

1 pound ground chuck
1 medium onion, diced
1/2 cup diced celery
1/4 cup diced green bell pepper (optional)
1 (16 ounce) can stewed tomatoes
1 (10 3/4 ounce) can condensed cream of tomato soup
2 cups water
1 1/2 cups coarsely chopped cabbage
1 teaspoon salt
1 to 2 teaspoons chili powder, to taste
1 tablespoon brown sugar

Cook and stir ground chuck in Dutch oven until light brown.

Add onion, celery and green pepper, if using; cook several minutes.

Stir in stewed tomatoes, (undiluted) soup, water, cabbage, salt, pepper, chili powder and brown sugar. Heat to boiling. Reduce and simmer until cabbage is tender.

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CREAM OF BROCCOLI SOUP
Source: rec.food.recipes, 1993
From: Vicki,La - 09-03-97
Makes about 20 servings

"Feel free to play around with the seasonings. I cook by taste so the amounts are guestimates!"

2 bunches broccoli, stalks removed
2 parsnips, chopped
2 carrots, chopped
1 large onion, diced
3/4 pound mushrooms, diced
5 cloves garlic, minced
2 cups white wine
Water, as needed
1 pint heavy whipping cream
1 pint low fat plain yogurt (or about 2 individual sized tubs)
1 tbsp dried basil
2 tbsp ground nutmeg
1 1/2 tbsp Worcestershire sauce
4 oz freshly grated Parmesan cheese
Salt and pepper to taste

Put vegetables in big pot. Add wine and water to cover. Bring to a boil slowly and let simmer until vegetables are soft.

Puree (a hand blender is handy).

Add remaining ingredients, stirring while doing so. Let simmer for a few minutes.