Recipe: Soup and Stew Recipes (22) - 09-03-97 Recipe Swap, Part 2 of 2 (updated)

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

22 RECIPES IN THIS FILE:
Chinese Dumpling Soup
Meatball Minestrone
Turkey-Barley Soup
Dill Pickle Soup
Mushroom Zucchini Soup
The Gumbo Shop Red Beans And Rice
15 Bean Soup And Dried Bean Mix
Chicken And Corn Chowder
Jarlsberg Cheese And Broccoli Soup
Broccoli-Cheese Soup
Chilled Blueberry Soup
Hearty Chicken Rice Soup
Clam Chowder
Asparagus And Crab Meat Soup (Mang Tay Nau Cua)
Chili Con Carne
Creamed Cabbage Soup
Cream Of Squash Soup
Cream Of Kohlrabi And Potato Soup
Homemade Creme Fraiche
Seafood Bisque
Refrigerator Soup
Crab Stew

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CHINESE DUMPLING SOUP
Source: Los Angeles Times, June 15, 1995
From: Vicki,La
Makes 6 servings with about 30 dumplings

FOR THE DUMPLINGS:
1/2 pound ground turkey
1 tablespoon minced green onion
2 teaspoons soy sauce
2 teaspoons rice vinegar
2 teaspoons minced ginger root
1 teaspoon cornstarch
1/2 teaspoon salt
1 (10 ounce) package round potsticker wrappers
1 egg, beaten
FOR THE SOUP:
4 cans (14 1/2 ounces each) fat-free chicken broth
1 small bunch bok choy, cut crosswise into 1-inch slices
4 fresh shiitake mushrooms, sliced
1 (2 1/4-inch) piece ginger root, peeled and sliced
1/4 teaspoon sesame oil
Chopped fresh cilantro (for garnish)

TO MAKE THE POTSTICKERS:
Combine ground turkey, green onion, soy sauce, rice vinegar, minced ginger, cornstarch and salt in bowl.

Brush outer edge of potsticker wrapper with beaten egg. Spoon about 1 teaspoon turkey mixture onto center of wrapper. Fold wrapper in half. Press firmly to seal well. Pleat edge. Repeat until all filling is used.

TO MAKE THE SOUP:
Combine chicken broth, bok choy, mushrooms and ginger in large sauce pot. Heat to boiling. Reduce heat, cover and simmer 5 minutes.

Add filled dumplings. Return to boil. Reduce heat, cover and simmer 5 to 10 minutes, until dumplings are cooked through. Stir in sesame oil.

Spoon into serving bowls. Sprinkle with chopped cilantro.

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MEATBALL MINESTRONE
Source: Glenn/Sharon Gorman, 1990's
Makes about 2 quarts

FOR THE MEATBALLS:
1 pound ground beef
1 egg, beaten
1/2 cup chopped onion
1/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
FOR THE SOUP:
1 can (15 ounces) tomato sauce
2 1/2 cups water
1 can (15 1/2 ounces) kidney beans with liquid
1/2 teaspoon dried oregano
1/4 dried thyme
1 cup sliced celery
1/4 cup uncooked elbow macaroni
1/4 cup chopped fresh parsley

TO PREPARE THE MEATBALLS:
In a mixing bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Shape into 30 (1-inch) balls.

In a large saucepan, brown meatballs on all sides. Drain excess fat.

TO PREPARE THE SOUP:
Add tomato sauce, 2 1/2 cups water, kidney beans, dried oregano, thyme and celery to meatballs in pan; cover and simmer 20 minutes.

Add macaroni; simmer 10 minutes or until macaroni is tender. Stir in parsley.

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TURKEY-BARLEY SOUP
From: Cookie, NH - 09-03-97

6 cups turkey or chicken broth
1 cup diced cooked turkey
1 cup pearl barley, uncooked*
1 onion, chopped
2 celery stalks, chopped
3 carrots, sliced
1 bay leaf
1 tsp dry thyme
1/4 tsp dried marjoram
1/4 tsp ground black pepper
2 tbsp chopped fresh parsley (or 2 tsp. dry parsley flakes)

Combine all the ingredients in soup pot or slow cooker.

Cover crock pot and cook on LOW for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.

Makes 6 servings

1/6 recipe = 1 lean meat, 1 bread, 2 vegetable exchanges

Per serving: 181 calories, 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol.

*Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute.

Source: American Diabetes Association Holiday Cookbook by Betty Wedman, 1986

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DILL PICKLE SOUP
From: Linda, OR
Makes 4 servings

"This soup tastes fantastic. Excellent for a dinner party to give your meal a spectacular start!"

3 tbsp. butter
1/4 cup finely chopped onion
1/2 cup white wine
1/2 cup plus 1 tbsp. all-purpose flour
5 cups water
1 1/2 cups dill pickle juice
2 teaspoons dried dill weed, crushed
1/2 cup whipping cream or milk (as needed)
Salt and pepper to taste
1 large dill pickled, cut julienne (for garnish)

In a large soup pot over medium heat, melt butter. Add onion and saute until soft.

Add wine and continue cooking until almost all liquid evaporates. Reduce heat to low and stir in flour (do not brown).

In a large bowl, combine 5 cups water and pickle juice; add to the onion mixture and whisk in all at once. Bring to a boil, stirring constantly, until soup slightly thickens.

Add dill weed. Stir in whipping cream or milk to desired consistency. Season with salt and white pepper. Remove from heat.

Serve in soup bowls and garnish with jullienne dill pickle.

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MUSHROOM ZUCCHINI SOUP
Source: Hollyhocks and Radishes: Mrs. Chard's Almanac Cookbook, Dec 1, 1989 by Bonnie Stewart Mickelson and Ann E. Santo
From: Cathy, IN - 09-03-97
Makes 8 servings

"This also freezes well."

6 cups chicken broth
1 1/2 pounds zucchini, cut in 1-inch thick slices
2 pounds fresh mushroom, broken in half
2 packages (3 oz. each) Kraft Philadelphia Cream Cheese with chives
Salt and pepper, to taste
1 teaspoon curry powder (optional)
Sour cream (optional, for serving)
Chopped fresh chives (optional, for garnish)

Bring chicken broth to boil in large saucepan.

Add the vegetables to the boiling broth. Cover and simmer 7-8 minutes.

Add cream cheese; puree in blender or food processor.

Add salt and pepper to taste, and curry powder if desired.

Serve hot or cold. For fancy times, you can add a dollop of sour cream and a sprinkling of chives to each soup bowl.

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THE GUMBO SHOP RED BEANS AND RICE
Adapted from source: The Gumbo Shop restaurant in New Orleans in Bon Appetit magazine, September 1983
Makes 4 servings

1 lb dried red beans, rinsed and sorted
Water
1 1/2 lbs good-quality smoked sausage, cut into chunks
1/2 lb smoked ham hocks or 1/2 lb ham shanks
1 large onion diced
1 green bell pepper, diced
1 celery stalk, diced
1 garlic clove, finely chopped
1 tsp dried thyme, crumbled
1 tsp freshly ground black pepper
1/2 tsp sage
1 bay leaf
1/4 tsp ground cayenne pepper (to taste)
Salt (to taste)
3 to 4 cups freshly cooked rice (for serving)
Hot sauce (optional, for serving)

Place beans in Dutch oven and cover generously with water. Let soak for 30 minutes.

Add remaining ingredients to beans, except, salt, rice and hot sauce. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours. Add salt to taste.

Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot. Remove about 1/2 cup of beans from mixture and mash to a paste. Return mashed beans to pot and stir through. Simmer 15 more minutes.

Serve hot over rice: pass hot sauce, if desired.

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15 BEAN SOUP AND DRIED BEAN MIX
Source: Frank Longo
Makes about 12 servings

15 BEAN SOUP

3 cups 15 bean soup dried beans, soaked*
1 large Bermuda onion, chopped
4 stalks celery, chopped
1 (28 oz) can whole peeled tomatoes, cut up
2 lbs smoked meat (rib tips, hocks, neck bones)
3 bay leaves
1 lemon, juice (to taste)
Salt and pepper (to taste)

Soften beans by whatever method you choose.

Drain and place in large pot. Cover with 1 gallon of water. Bring to boil. Add onion, celery, tomatoes, smoked meat and bay leaves. Lower heat, and simmer until beans are cooked. Season with salt, pepper and fresh lemon juice to taste. Remove bay leaves.

*15 BEAN SOUP DRIED BEANS:
I used to buy ready made 15 bean soup beans, until I realized that I was paying about 3 times as much as I would had I made the mix myself. So, I did just that - bought 15 lbs of dried beans and mixed them together. I'm lucky that dried beans are very storable. It took about 2 years to use them up, including a fair amount for school projects. Don't forget, when making your mix, to use different colors and shapes of beans. Dried corn and peas are also good in this. I used:

Great Northern
Lima
Pinto Beans
Red beans
Black beans
Black-eyed 'peas'
Green peas
Yellow peas
Kidney beans
Garbanzo beans (chick-peas)

And many others I can't remember. Consider sharing with a friend, or making a "soup starter" as Christmas presents.

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CHICKEN AND CORN CHOWDER
Source: Marilee, 1990's
Makes 6-8 servings

1 lb boneless, skinless chicken breast
4 Tbsp butter
4 cups fresh corn kernels (6 ears), divided use
1 onion, chopped
2 stalks celery, chopped
3 to 4 Tbsp flour
3 cups chicken stock
2 medium boiling potatoes, diced
1 cup heavy cream (or substitute buttermilk)
Salt and pepper (to taste)

Melt butter and fry chicken, but do not let brown - when it's glistening, lower heat and simmer 10 minutes or until meat is firm. Cut up and set aside.

Puree 2 cups of the corn until smooth (note: marilee says keep 1/2 of the kernels whole or even used a can of creamed corn).

In the chicken frying pan drippings, saute onion and celery until soft. Sprinkle with flour and cook until bubbly.

Add chicken stock and potatoes; simmer 15 minutes or until the potato is tender.

Stir in cream or buttermilk, salt and pepper.

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JARLSBERG CHEESE AND BROCCOLI SOUP
Source: Granville Country Store, 1990's

1 cup chopped leeks
1 to 2 cups mushrooms, chopped
2 to 3 Tbsp. butter or margarine
1 to 2 Tbsp. flour
3 cups chicken broth
1 bunch broccoli, cut in florets
1 pint half and half (or to taste)
1 cup shredded Jarlsberg cheese

Saute leek and mushrooms in butter until tender.

Add flour and heat 1 minute more till bubbly.

Stir in broth and cook until thick.

Add broccoli. Simmer 15-20 minutes or until broccoli is tender.

Add half and half (less if you want) and cheese. Stir until cheese is all melted.

Good with a good loaf of French bread.

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BROCCOLI-CHEESE SOUP
From: Vicki,La
Makes 10 servings (1 cup each)

1 1/2 pounds fresh broccoli
1 pint half-and-half
2 cups water
1 pound pasteurized process cheese spread (like Velveeta), cut in pieces
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cornstarch mixed with 1 cup cold water

Steam broccoli until tender (can cook in microwave on high power, 6 minutes per pound).

Place half-and-half and 2 cups water in the top of a double boiler. Add cheese, salt and pepper. Heat until all the cheese is melted. Add broccoli.

Stir the cornstarch-water mixture into the cheese mixture in the double boiler, and heat over simmering water until soup thickens.

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CHILLED BLUEBERRY SOUP
Source: Victoria Magazine, June, 1993
From: Vicki,La
Makes 3 servings

1 1/2 cups fresh blueberries or frozen blueberries, thawed with juice
1/2 cup water
1/4 cup sugar
1 Tbsp lemon juice
1/4 tsp ground coriander
Dash ground cinnamon
Dash ground cloves
1 Tbsp dry red wine
1/3 cup plain yogurt
1/3 cup sour cream
Mint sprigs, for garnish

In blender, puree blueberries and 1/2 cup water. Pour into small saucepan.

Stir in sugar, lemon juice, coriander, cinnamon, and cloves. Bring to boiling, stirring to dissolve sugar. Reduce heat. Cover and simmer for 5 minutes.

Pour into medium bowl. Refrigerate until cool.

Stir in wine, then yogurt, and sour cream until blended. Cover and refrigerate until well-chilled.

TO SERVE:
Ladle soup into serving bowls. Whisk sour cream until smooth. Using a pastry tube, pipe sour cream in a spiral pattern atop each bowl of soup. Using a wooden toothpick, gently swirl sour cream into lacy designs. Garnish with mint sprigs.

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HEARTY CHICKEN RICE SOUP
From: Cookie, NH
Makes 8 servings

10 cups chicken broth*
1 large onion chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped fresh parsley
1/2 tsp cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
1 1/2 cups cooked chicken, cubed (3/4 lb.)
2 tbsp. lime juice
2 cups cooked rice (Lundberg's long grain brown)
Lime slices, for garnish

Combine broth, onion, celery, carrots, parsley, black pepper, thyme and bay leaf in Dutch oven. Bring to a boil; stir once or twice. Reduce heat; simmer uncovered 10 to 15 minutes.

Add chicken; simmer uncovered 5 to 10 minutes or until chicken is cooked. Remove and discard bay leaf.

Stir in rice and lime juice just before serving. Garnish with lime slices.

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CLAM CHOWDER
Source: The Fat Free Living Super Cookbook by Jyl Steinback
From: Annie, TX
Makes 6 servings

1 (14 1/2 oz.) can fat-free chicken broth
1/2 cup low-fat condensed cream of celery soup
3 cups diced potatoes
1/2 cup chopped celery
1 tbsp. onion powder
1/8 tsp. ground black pepper
1 cup fat free milk
2 tbsp. flour
2 cans (6 1/2 oz. each) fat-free minced clams, drained

Lightly spray a medium saucepan with nonfat cooking spray and heat over medium-high heat. Add chicken broth, (undiluted) cream of celery soup, potatoes, celery, onion powder and black pepper to saucepan; bring to a boil over high heat. Cover saucepan, reduce heat to low, and simmer 15 to 20 minutes, until vegetables are tender.

In a small bowl, combine milk with flour and mix until smooth. Gradually add to broth and cook until mixture starts to become thick.

Stir in clams; increase heat to medium-high and bring to boil. Reduce heat to medium and cook, stirring constantly, until soup is thick and heated through.

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ASPARAGUS AND CRAB MEAT SOUP
(MANG TAY NAU CUA)
Source: The Foods of Vietnam by Nicole Routhier, 1989
From: Vicki,La - 09-03-97
Makes 6 servings

4 cups chicken broth
1 tbsp plus 2 tsp nuoc mam (Vietnamese fish sauce), divided use
1/2 tsp sugar
1/4 tsp salt
1 tbsp vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 oz fresh or canned lump crab meat, picked over and drained
Freshly ground black pepper, to taste
2 tbsp cornstarch or arrowroot, mixed with 2 tbsp cold water
1 egg, lightly beaten
1 (15 oz) can white asparagus spears, cut into 1-inch sections with canning liquid reserved
1 tbsp shredded fresh cilantro, for garnish
1 scallion, thinly sliced, for garnish

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.

Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir-fry over high heat for 1 minute. Set aside.

Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.

Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.

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CHILI CON CARNE
Source: Campbell's recipe pamplet from Park View grocery store 1975
From: Cathy, IN
Makes about 6 1/2 cups

1 pound ground beef
1 cup chopped onion
2 cloves garlic, chopped
2 cans (16 oz. each) kidney beans, undrained
1 (10 3/4 ounce) can Campbell's Tomato Soup (I use 2 cans of tomato soup)
1/2 cup water
2 tablespoons chili powder
1 tablespoon vinegar
1/2 teaspoon salt
Dash ground black pepper

In saucepan, brown beef and cook onion with garlic until tender (use oil if necessary). Stir to separate meat; pour off fat.

Add remaining ingredients. Cover; cook over low heat 30 minutes. Stir occasionally.

Serving Idea:
Serve with cornbread

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CREAMED CABBAGE SOUP
Source: Laurie Harms, Grinell, Iowa in Country Woman magazine, September, 1994
From: Cathy, IN
Makes 8-10 servings

2 cans (14 1/2 oz each) chicken broth
2 celery ribs, chopped
1 medium head cabbage, shredded
1 medium onion, chopped
1 carrot, chopped
1/4 cup butter or margarine
3 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. ground black pepper
2 cups light cream (half and half)
1 cup milk
2 cups cubed fully cooked ham
1/2 tsp. dried thyme
chopped fresh parsley

In a large soup kettle or Dutch oven, combine broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Meanwhile, melt butter in a medium saucepan. Add flour, salt and pepper; stir to form a smooth paste. Combine cream and milk; gradually add to flour mixture, stirring constantly. Cook and stir until thickened; continue cooking 1 minute longer.

Gradually stir into vegetable mixture. Add ham and thyme and heat through.

Garnish with fresh parsley.

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CREAM OF SQUASH SOUP
From: Candy,VA
Makes 6 servings

4 cups water
1 pound crookneck squash, chopped (yellow summer squash)
1 large onion, chopped
2 tbsp instant chicken bouillon granules
2 tbsp butter
2 Tbsp flour
2 egg yolks, slightly beaten
1 cup light cream

Combine 4 cups water, squash, onion and bouillon in saucepan. Simmer covered about 25 minutes or till tender.

Place half the mixture in blender or food processor. Blend till smooth. Remove and place in a bowl. Repeat with remaining mixture.

In large pan, melt butter, stir in flour. Add the blended squash mix and stir until thickened and bubbly.

Stir about 1 cup of hot mixture into beaten egg yolks. Return to pan, stir in cream. Heat through but do not boil.

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CREAM OF KOHLRABI AND POTATO SOUP
Source: Burpee's The Spring Garden
From: Cathy/IN
Makes 6 servings

3 tablespoons unsalted butter
1 onion, chopped
2 potatoes, peeled, cubed
2 leeks, trimmed of all but 2-inches of green (I use 4 green onions instead of leeks)
4 kohlrabi, untrimmed (1 lb), peeled and chopped
1 teaspoon salt or to taste
Freshly ground white pepper to taste
6 cups chicken broth (I use about 5 cups water with 4 teaspoons instant chicken bouillon)
1/2 cup heavy (whipping) cream combined with 1/4 cup sour cream (or Homemade Cr me Fraiche, recipe follows)
2 tablespoons finely minced fresh chives (for garnish)

In a large casserole, melt butter over medium heat. Add the onion and potatoes and cook until the onion is soft but not browned.

Rinse the sliced leeks under cold water, drain and add to the casserole together with the diced kohlrabi. Season with salt and pepper. Add the stock, bring to a boil, reduce heat and simmer partially covered until the vegetables are very soft, about 35 minutes.

Cool the soup and puree in a food processor or blender until smooth.

Return the soup to casserole. Add the heavy cream-sour cream mixture or Creme Fraiche and correct seasoning.

Serve hot, garnished with minced chives and accompanied by a crusty loaf of French bread.

TO FREEZE AHEAD:
I make and freeze, leaving the cream mixture and chives out until I thaw out and then add when I warm it up.

HOMEMADE CREME FRAICHE

Combine 2 cups heavy (whipping) cream (not ultrapasteurized)
and 6 Tablespoons buttermilk in glass jar. Whisk until combined and set aside at room temperature for 24 hours. Chill until ready to use.

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PUMPKIN STEW
Source: Sarah Bate, 1990's

1 1/2 pounds boneless beef round, cut in cubes
1 tablespoon butter (not margarine)
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
5 cups water, divided use
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 (5 pound) pumpkin
1/4 cup all-purpose flour, sifted
1 cup frozen green peas

In a 4-quart Dutch oven, brown beef in butter. Add onion and celery; saute until browned.

Stir in 4 cups water, the salt, thyme, and pepper. Heat to boiling. Cover and cook 1 hour.

Meanwhile, cut 2-inches off the top of the pumpkin. Trim the rim of pumpkin to form points; scoop out seeds. Peel top and trimmings; cut into 1-inch cubes. Set aside.

Heat oven to 350 degrees F. Bake pumpkin shell 20 minutes.

Add pumpkin cubes to beef after 1 hour. Cook 30 minutes longer or until tender.

Stir flour into remaining 1 cup water; add to stew with the peas. Cook, stirring until thickened.

Spoon into the baked pumpkin shell and serve.

Note: Do not place pumpkin on direct heat.

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SEAFOOD BISQUE
From: Crabby, VA

2 cans (10 3/4 oz each) condensed Cream of Potato Soup
1 (6 1/2 oz) can clams with liquid
Salt and pepper, to taste
Few drops of Tabasco sauce
1/4 to 1/2 tsp of Old Bay Seasoning
1/4 lb scallops halved or quartered (depending on size)
1/4 to /2 lb shrimp
1 quart half-and-half (or as needed)

Pour (undiluted) soup into pan add clams with liquid, then spices and seafood. Add enough half and half to make thick soup. Simmer until shrimp and scallops are cooked.

This is better if refrigerated overnight and served hot the next day.

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REFRIGERATOR SOUP
From: Kathy-Idaho

Throw everything from the refrigerator that is not moldy into a pot. I add leftover gravy, meats, barley, onion, potatoes, and most anything. Let it simmer forever, then serve hot with a good hot bread.

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CRAB STEW
Source: Native Seafood Cookery compiled by the Oyster and Maritime Museum
From: Crabby, VA - 09-03-97

"This is good when you have crabs left over from crab pickin feast and don't want to throw them away. Halve them and throw in the freezer until ready for this."

8 to 10 large hard shell crabs cleaned and broken in half*
3 medium-size white potatoes, diced fine
1 onion, diced
2 tbsp. bacon drippings
3 tbsp. cornmeal
1/2 cup water (or as needed)

Put all ingredients in a large container and cook for 30 minutes.

Thicken with a mixture of cornmeal and 1/2 cup of water. Add more water it too thick. Just before removing from the fire add meat from the claws.
Serve with crackers.

*Canned crabmeat may be used.