Wisconsin Cheese Soup

RECIPE # 12

Wisconsin Cheese Soup

INGREDIENTS:

1 cup sliced carrots

2 cups chopped broccoli

1 cup water

1 teaspoon chicken bouillon granules

1/4 cup chopped onion

1/4 cup butter

1/4 cup all−purpose flour

1/4 teaspoon ground black pepper

2 cups milk

2 cups shredded sharp

Cheddar cheese

DIRECTIONS:

In a small saucepan over medium−high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside. In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve with fresh crusty bread.

Wisconsin Cheese Soup

Minestrone Soup

RECIPE # 11

Minestrone Soup

INGREDIENTS:

1 cup finely minced celery

1/4 cup butter

1/2 cup each; garbanzo beans, kidney beans, whole dried peas, white pea beans

3/4 cup sliced carrots

3/4 cup coarsely chopped onion

3/4 cup sliced celery

3/4 cup chopped bell pepper

1/2 cup rice or barley

1 cup shell macaroni

2 tablespoons minced parsley

1 teaspoon oregano

1 teaspoon basil

2 teaspoons soy sauceblack pepper to taste

Parmesan cheese

DIRECTIONS:

Slowly saute finely minced celery, onion and carrot in butter until very brown. Add beans and peas and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos − they will take the longest) about 2to 2 1/2 hours. Add the remaining vegetables, rice (or barley) and spices and more water if necessary and cook another hour. About 20 minutes before serving time, add the macaroni and more water if needed. Complete cooking and season with black pepper to taste. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.

Minestrone Soup

Lentil SOUPS

RECIPE # 10

Lentil SOUPS

INGREDIENTS:

2 tablespoons olive oil

2 large onions, cubed

1 teaspoon minced garlic

3 carrots, diced

2 stalks celery, diced

3 1/2 cups crushed tomatoes

1−1/2 cups lentils − soaked, rinsed and drained

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup white wine

2 bay leaves

7 cups chicken stock

1 sprig fresh parsley, chopped

1/2 teaspoon paprika

1/2 cup grated Parmesan cheese

DIRECTIONS:

In a large stock pot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender. Sprinkle the soup with parsley and Parmesan before serving.

Lentil SOUPS

French Onion Soup

RECIPE # 8

French Onion Soup

INGREDIENTS:

3 tablespoons vegetable oil

6 medium white onions, sliced

8 cups good quality beef broth

1 cup water

2 1/2 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

5 hamburger buns

10 slices provolone cheese

10 teaspoons shredded parmesan cheese

DIRECTIONS:

Heat vegetable oil in a large soup pot or saucepan over medium high heat. Add the sliced onions and saute for 20 minutes until the onions begin to soften and start to become translucent. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring the mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes. To make the croutons, separate the bottoms from tops of the hamburger buns. Set a side the bottoms, and cut the crown of the tops to make them the same size and shape as the bottoms. This gives you 10 BIG croutons. Preheat oven to 325F. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set aside. When the soup is done, spoon about 1 cup into an oven−safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat for the remaining bowls.

French Onion Soup

Crock Pot Clam Chowder

RECIPE # 7

Crock Pot Clam Chowder

INGREDIENTS:

4 (6 1/2 oz.) cans clams

1/2 lb. salt pork or bacon, diced

1 lg. onion, chopped

6 to 8 lg. potatoes, pared and cubed

3 cups water

3 1/2 teaspoons salt

1/4 teaspoon pepper

4 cups half and half (or milk)

3 to 4 tablespoons cornstarch

DIRECTIONS:

Cut clams into bite sized pieces if necessary. In skillet, saute salt porkor bacon and onion until golden brown; drain. Put into Crock Pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 cup of half and half with the cornstarch. Add that and the remaining half and half and stir well; heat through. Serve in large bowls with crusty French bread.

Crock Pot Clam Chowder

Creamy Roasted Mushroom Soup

RECIPE # 6

Creamy Roasted Mushroom Soup

INGREDIENTS:

1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4−inch pieces

1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4−inch pieces

6 tablespoons olive oil

3 14−ounce cans (or more) vegetable broth

1−1/2 tablespoons butter

1 onion, chopped

3 garlic cloves, minced
1/4 cup plus 2 tablespoons Madeira

3 tablespoons all purpose flour

1 cup whipping cream

3/4 teaspoon chopped fresh thyme

DIRECTIONS:

Preheat oven to 400F. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside. Melt butter in heavy large pot over medium−high heat. Add onion and garlic and saute until onion is tender, about 8 minutes. Add Madeira and simmer until almost all of liquid evaporates, about 2minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stirin remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper.

Creamy Roasted Mushroom Soup

Cream Of Sweet Potato Soup

RECIPE # 5

Cream Of Sweet Potato Soup

INGREDIENTS:

4 sweet potatoes (about 1 pound each)

8 cups water

1/3 cup butter

1/2 cup tomato sauce

2 tablespoons half and half

2 teaspoons salt

1/8 teaspoon pepperdash thyme

1 cup cashews (split in half)

DIRECTIONS:

Preheat oven to 375F. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15−20 seconds, but you don't need to mash them until they are entirely smooth. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine. When the soup begins to boil, reduce the heat and simmer for 50−60 minutes. Cashews should be soft. Serve piping hot.

Cream Of Sweet Potato Soup

Cold Cure Soup

RECIPE # 4

Cold Cure Soup

INGREDIENTS:

3 pounds chicken wings

1 carrot, peeled and halved

1 onion, peeled and halved

1 cinnamon stick
1 3−inch knob of ginger, peeled

1 1/2 teaspoons salt

Zest (in strips) and juice of 1 Seville orange (about 1/4 cup)

Chopped cilantro, for garnish

1 small red chili pepper, seeded and cut into fine rings,

for garnish.

DIRECTIONS:

In a large saucepan, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice. Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, 1 1/2 to 2 hours. Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated for up to three days. To serve, warm soup, ladle into mugs or bowls, and garnish.

Cold Cure Soup

Chestnut Soup

RECIPE # 3

Chestnut Soup

INGREDIENTS:

8 cups chicken broth

1−1/2 pounds chestnuts, peeled

1 cup chopped onion

3 sprigs fresh parsley

2 whole cloves1 bay leaf

1/2 cup heavy cream

3/4 teaspoon white sugar

salt to tasteground black pepper to taste

DIRECTIONS:

To Cook Chestnuts: With a sharp knife, slice an "X" across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450F oven for 10 minutes. When cool enough to handle, shell and peel. In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium−low heat for 45 minutes. Discard the spice bag and puree the chestnutmixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve, add a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts on top.

Chestnut Soup

Cajun Crab Soup

RECIPE # 2


Cajun Crab Soup

INGREDIENTS:

1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all−purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped


DIRECTIONS:

Melt butter in a large saucepan over medium heat. Saute onion and
garlic until onion is tender. Whisk in flour, and cook 2 minutes.
Stir in clam juice and chicken broth, and bring to a boil. Mix in
corn, and season with salt, white pepper, thyme, and cayenne. Reduce
heat, and simmer 15 minutes.
Stir in cream, crab meat, and green onions. Heat through, but do
not boil once the cream has been added.


Cajun Crab Soup

Black Bean Soup

Recipe # 1

Black Bean Soup

INGREDIENTS:

1/4 cup Olive Oil

1/4 cup Yellow Onion, Diced

1/4 cup Carrots, Diced

1/4 cup Green Bell Pepper, Diced

4 Beef Bouillon Cubes

1 cup Boiling Water

1−1/2 quarts (3 pounds) Canned Black Beans, Not Drained

2 tablespoons Cooking Sherry

1 tablespoon Distilled White Vinegar

2 tablespoons Worcestershire Sauce

1 tablespoon Sugar

2 teaspoons Garlic, Granulated

2 teaspoons Salt

1/2 teaspoon Black Pepper, Ground

2 teaspoons Chili Powder

8 oz. Smoked Sausage, small dice

1 tablespoon Cornstarch

2 tablespoons Water

DIRECTION:

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saut the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoonwater) to saut ed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for1 minute. Serve with cornbread, white rice, or your favorite side dish.

Black Bean Soup

SOUPS

Soups


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