Apple, Onion, and Cheddar Soup | Bavarian Potato Soup with Frankfurters | Black Bean Soup with Chocolate | Bread and Onion Soup | Butternut Squash Soup | Butternut Squash Soup with Crab | Caramelized Onion and Shallot Cream Soup | Carrot Habanero Soup | Carrot with Toasted Almond Soup | Chicken and Milk Soup | Chicken Soba Noodle Soup | Chicken Potato Chowder | Chile Corn Soup | Chilled Berry Soup | Condensed Basic Cream Soup | Condensed Cream of Chicken Soup | Condensed Cream of Mushroom Soup | Cream of Mushroom Soup | Cream of Onion Soup | Cream of Peanut Soup | Cream of Poblano Soup | Cream of Potato Soup | Cream Soup Substitute | Cream of Tomato Soup with Pancetta | Curried Chicken Soup with Corn | Curried Cream Of Tomato Soup with Apples | Curried Squash and Pear Soup | Fall Squash Soup with Chorizo and Spicy Cinnamon Croutons | Fast Corn Chowder | French Onion Soup | Homemade Condensed Cream of Chicken Soup | Horse and Plow Three Cheese Soup | Kimberly’s Three Cheese Soup | Leek, Potato, and Pearl Barley Soup | Pumpkin Soup with Sage Croutons | Ricotta Gnudi in Parmesan Broth | Rice and Potato Soup | Riesling Onion Soup with Herbed Croutons | Rumbi Island Grill Bahama Mama’s Tortilla Soup Copycat Recipe | Savory Tomato and Tomatillo Soup with Chiles and Chicken Meatballs | Southern Italian Easter Soup | Spicy Pumpkin Soup | Sweet Potato and Cilantro Soup | Sweet-Potato Soup with Prosciutto Crisps | Tomato Soup with Fresh Corn, Salsa and Chipotle Cream | Wild-Mushroom Soup with Corn and Crab or Chicken

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Apple, Onion, and Cheddar Soup

This soup is perfect for a Sunday open-house party during the cool fall months. It incorporates apples and cheese, which are also an old-fashioned combination for a pie in New England. The soup builds contrasting layers of sweetness, starting with the apple cider in the stock. Into that go the onions, sautéed slowly until they are perfectly browned and sweet. Green apples add tartness.

3 Tbsp. butter
2 cloves garlic, minced
5 large Spanish onions, peeled and thinly sliced
4 Granny Smith apples, peeled and sliced
6 cups chicken stock
2 cups apple cider
2 tsp. caraway seeds
1/2 tsp. dried thyme leaves
1 cup heavy cream
2 cups grated sharp cheddar cheese
1/4 cup freshly grated Parmesan cheese
2 Tbsp. Calvados (apple brandy)
Kosher salt and freshly ground black pepper, to taste

In a stockpot melt the butter over medium heat. Add the garlic and onions. Sauté for 25 minutes, or until the onions are soft and golden. Add the sliced apples and sauté an additional 5 minutes. Add the chicken stock, apple cider, caraway seeds, and thyme. Bring to a boil over medium-high heat. Reduce the heat to medium, cover the pot, and simmer for 35 to 40 minutes.

Remove the pot from the stove. Add the cream, cheddar cheese, and Parmesan cheese. Stir until the cheeses melt completely. Add the Calvados and season with salt and pepper. Return to the stove and simmer an additional 3 minutes. Makes 12 servings.

Source: New England Soup Factory Cookbook, by Marjorie Druker and Clara Silverstein, 2007, page 121. Online at https://www.edibleboston.com/boston/apple-onion-and-cheddar-soup

Bavarian Potato Soup with Frankfurters

Prep: 25 min • Cooking: 40 min

4 ounces bacon, cut into small pieces
2 onions, finely chopped
2 large carrots, finely chopped
1 large leek, trimmed and thinly sliced
1/2 celery root (celeriac), peeled and cut into small pieces
6 medium potatoes, (about 1-1/2 pounds), peeled and cubed
1 clove garlic, finely chopped
1/2 teaspoon sweet paprika
1/2 teaspoon dried marjoram, or 1 tablespoon finely chopped fresh marjoram
Salt
6-8 cups beef or chicken broth or stock
4-6 frankfurters, thinly sliced
2 tablespoons finely chopped fresh flat-leaf parsley

Sauté the bacon in a large soup pot over medium heat until the fat has melted, about 4 minutes.

Add the onions, carrots, leek, and celery root and sauté for 5 minutes, stirring constantly.

Stir in the potatoes and add the garlic, paprika, marjoram, and 1/2 teaspoon salt. Pour in 6 cups of the broth and bring to a boil. Partially cover the pan and simmer over low heat until the vegetables have softened, 20-30 minutes, stirring occasionally. Add more stock if the soup begins to thicken in the early stages of the cooking time.

Stir in the frankfurters and 1 tablespoon of the parsley. Simmer for 4 minutes more, without letting the soup come to a boil. Remove from the heat and season with salt and white pepper, garnish with the remaining 1 tablespoon of parsley and serve hot.

Serves: 6. Source: Reader’s Digest Just One Pot, page 24.

Black Bean Soup with Chocolate

Folding chocolate into soup may seem strange, but the bit of sweetness offsets the spicy flavors of this soup and gives it a beautiful sheen. Try adding sautéed chorizo, linguica, or another spicy sausage, or make the soup vegetarian by leaving out the ham hock.

1-1/2 pounds dried black beans
1 smoked ham hock
3 bay leaves
8 to 10 cups water
2 tablespoons olive oil
1 large onion, diced
2 jalapeno peppers, seeded and finely diced
6 cloves garlic, minced
1/2 teaspoon ground cinnamon
2 tablespoons chile powder
2 tablespoons cumin
Zest of 1 orange
1 cup dry red wine
1 cup bittersweet chocolate, chopped
2 teaspoons cayenne sauce
Salt
Freshly ground black pepper
Crème fraiche, for garnish
Cilantro puree, for garnish
Mango relish or tomato relish, for garnish

In a large stockpot over medium-high heat, combine the beans, ham hock, bay leaves, and 8 cups of water. Bring the mixture to a boil. Reduce the heat and let the soup simmer for 2-1/2 to 3 hours, or until the beans are tender (add additional water if necessary). Remove the bay leaves and ham hock. Set the ham aside to cool, then pull the meat off the bones and cut into bite-sized pieces. Set aside.

About 30 minutes before the beans are tender, heat the oil in a large skillet over medium-high heat until hot. Sauté the onion, jalapenos, and garlic until the onion is tender, 5 to 8 minutes. Add the cinnamon, chile powder, cumin, orange zest, and red wine, and cook over high heat until reduced by half, about 5 minutes. Add the chocolate and stir until melted. Add the ham and stir in. Stir the onion mixture into the simmering bean mixture and simmer 20 minutes longer. Adjust thickness of the soup with more water. Add the cayenne sauce and season to taste with salt and pepper.

To serve, ladle the soup into bowls and garnish with crème fraiche, cilantro puree, and mango relish or tomato relish.

Serves 6 to 8. Source: Caprial’s Soups & Sandwiches, by Caprial Pence and Mark Dowers, 1998.

Bread and Onion Soup

Good-quality coarse country bread is essential for making this soup. Ideally, the bread should be a day old, as a drier loaf will absorb more liquid.

4 Tbs. (1/2 stick) unsalted butter
6 large yellow onions, thinly sliced
6 Tbs. chopped fresh basil
5 cups water, vegetable stock or chicken stock or canned broth
Salt and freshly ground pepper, to taste
4 thick slices coarse country bread, preferably day-old, cut into 1-inch cubes
1/2 cup grated Parmigiano-Reggiano or shredded Fontina cheese

In a large sauté pan over low heat, melt the butter. Add the onions and sauté very slowly, stirring often, until caramelized, about 45 minutes. The onions must be sweet and golden but not brown. Stir in 2 Tbs. of the basil and cook for 5 minutes to flavor the onions. Add the water, cover and simmer until the onions are quite tender, about 30 minutes more.

Meanwhile, preheat an oven to 350°F.

When the onion mixture is ready, season with salt and pepper and remove from the heat. Place individual ovenproof bowls on 1 or 2 baking sheets and evenly divide the bread cubes among them. Top with the hot onion mixture and then the cheese.

Bake until the cheese melts and the soup is piping hot, 10 to 20 minutes. Garnish with the remaining 4 Tbs. basil and serve immediately.

Serves 6. Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998), https://www.williams-sonoma.com/recipe/bread-and-onion-soup.html.

Butternut Squash Soup

With its sweet, earthy taste, butternut squash soup is a favorite for Thanksgiving. Here, we prepare the soup in a slow cooker, which helps to deepen and meld the flavors. It also frees up valuable space on your stovetop. For added convenience, we use a stick blender to puree the soup directly in the slow cooker.

1 Tbs. unsalted butter
1 yellow onion, thinly sliced
4 cups butternut squash puree
1 Granny Smith apple, peeled, cored and thinly sliced
2 cups chicken stock
2 small bay leaves
3 tsp. salt, plus more, to taste
1/2 cup crème fraîche
1/4 tsp. ground coriander (optional)
1/4 tsp. grated peeled fresh ginger (optional)
8 baguette slices, each 1/2 inch thick, lightly brushed with olive oil and toasted until golden brown
Freshly ground pepper, to taste

In a sauté pan over medium heat, melt the butter. Add the onion and cook until soft, about 10 minutes. Transfer the onion to a slow cooker. Add the squash puree, apple, stock, bay leaves and the 3 tsp. salt to the slow cooker and stir to combine. Cover and cook for 2 hours according to the manufacturer’s instructions.

Remove the bay leaves and discard. Add the crème fraîche. Using a stick blender, puree the soup directly in the slow cooker until smooth. Stir in the coriander and ginger. Ladle the soup into warmed soup bowls, garnish each with a toasted baguette slice, and season the slices with salt and pepper. Serve immediately.

Serves 8. Williams-Sonoma Kitchen.

Butternut Squash Soup with Crab

Creamy, with a hint of sweetness, this soup will become a favorite for entertaining. You can freeze the soup base, then defrost it the night before you plan to serve it, which gives you lots of flexibility. You can also serve this soup as a light lunch with crusty bread.

2 tablespoons unsalted butter
1 cup finely chopped onion
1 cup finely chopped, peeled Granny Smith apple (1 large apple)
2 teaspoons dried thyme
1/4 teaspoon ground ginger
3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
4 cups chicken broth
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1 pound lump crabmeat
1 tablespoon Old Bay Seasoning
l/2 cup melted butter
Fresh Italian parsley or chopped chives for garnish

  1. In a large stockpot, melt the 2 tablespoons butter and saute the onion, apple, thyme, and ginger for 5 minutes, until the onion and apple are softened.

  2. Add the squash and saute for another 10 minutes, until the squash begins to soften.

  3. Stir in the broth, salt, and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 3 days or freeze for up to 2 months. Defrost before proceeding.

  4. Add the cream and heat to serving temperature.

  5. In a small bowl, toss the crabmeat with the Old Bay Seasoning and 1/2 cup melted butter. Ladle the soup into bowls and top each with 2 to 3 tablespoons of the crab. Serve garnished with parsley or chopped chives, if desired.

Serves 10. Source: Happy Holidays From the Diva of Do-Ahead, by Diane Phillips, 2006. Page 286.

Caramelized Onion and Shallot Cream Soup

Notes: To decorate servings, set aside a few caramelized onion pieces.

1-1/2 pounds shallots (about 1-1/2 in. wide), peeled
2 teaspoons olive oil
3 pounds onions, peeled and thinly sliced
3 tablespoons butter or margarine
2 tablespoons firmly packed brown sugar
3/4 cup cream sherry
5 cups fat-skimmed beef broth
1 tablespoon minced fresh thyme leaves or dried thyme
1-1/2 teaspoons dried rubbed sage
3 cups half-and-half (light cream)
2 tablespoons chopped parsley
Hot sauce
Salt and pepper
Lemon wedges

  1. In an 8- or 9-inch-wide pan, mix shallots with oil. Bake in a 375° oven until deep golden, shaking pan occasionally to turn pieces, about 1 hour.
  2. Meanwhile, in a 5- to 6-quart pan over medium-high heat, frequently stir onions, butter, and sugar until onions are deep golden brown, about 45 minutes.
  3. Add sherry to shallots, stirring to release browned bits in pan. Pour mixture into onions. In a blender, whirl vegetables, a portion at a time, until very smooth, adding enough broth to facilitate blending. Return puréed vegetables to pan. Add remaining broth, thyme, and sage.
  4. Stirring often, bring to a boil over high heat, then reduce heat and simmer 20 minutes to blend flavors. Add half-and-half and stir over medium-high heat until hot, 2 to 3 minutes. Add parsley.
  5. Ladle into bowls and season to taste with hot sauce, salt and pepper, and juice from lemon wedges.

Yield: Makes 9 Cups; 6 Main-Dish Servings. Source: Sunset Magazine, March 1999

Nutrition Per Serving: Calories 428(46% From Fat); Fat 22g (Sat 12g); Protein 13g; Cholesterol 60mg; Sodium 190mg; Fiber 4.5g; Carbohydrate 50g.

Carrot Habanero Soup

Piercing the habanero chile and letting it steep in the cooking liquid (then disposing of the chile) infuses the soup with pleasant heat. If you like your soup hotter, seed and chop the habanero, and sauté it with the vegetables.

1 tablespoon olive oil
1 cup thinly sliced leek (about 1 large)
1/2 cup chopped onion
1 pound carrots, chopped
1 whole habanero pepper
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry white wine
3 1/2 cups water
1 cup chopped peeled sweet potato
1/4 cup fresh orange juice
1/2 teaspoon ground coriander
1 tablespoon honey
1/2 teaspoon salt
5 tablespoons plain low-fat yogurt
Chopped fresh cilantro leaves (optional)

Heat oil in a Dutch oven over medium-high heat. Add leek, onion, and carrots; sauté 7 minutes or until tender. Pierce habanero several times with a knife. Add habanero, ginger, and garlic to pan; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Add water and sweet potato; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until tender. Stir in orange juice and coriander. Remove and discard habanero.

Place half of carrot mixture in a blender; process until smooth. Pour pureed mixture into a medium bowl; repeat procedure with remaining carrot mixture. Press carrot mixture, in batches, through a large fine sieve into pan; discard solids. Stir honey and salt into carrot mixture; cook over medium heat 5 minutes or until thoroughly heated. Ladle into bowls; top with low-fat yogurt. Garnish with cilantro leaves, if desired.

Yield: 5 Servings. Source: Cooking Light, January 2005.

(Serving Size: 1 Cup Soup And 1 Tablespoon Yogurt) Nutrition Per Serving: Calories 119(20% From Fat); Fat 2.8g (Sat 0.5g,Mono 1.7g,Poly 0.4g); Protein 2.4g; Cholesterol 1mg; Calcium 75mg; Sodium 269mg; Fiber 3.7g; Iron 0.9mg; Carbohydrate 20.9g

Carrot with Toasted Almond Soup

YIELD: Makes 4 (first course) | ACTIVE TIME: 25 min | TOTAL TIME: 45 min

1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.

Meanwhile, peel potato and cut into 1/2-inch cubes.

Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.

Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

•Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary.

•Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Source: Gourmet, November 2006.

Chicken and Milk Soup

Serves: 4-6 | Prep: 10 min | Cooking: 1 hr.

This protein-rich soup is simple to make. Its unusual combination of milk and chicken is nutritious and warming on a winter’s day or when recovering from any ailment.

1/3 cup butter
1 large onion, finely chopped
2 boneless, skinless chicken breasts, diced
1 cup fresh or frozen corn (sweet corn) kernels
1 cup creamed corn (sweet corn)
6 cups whole milk
1 cup heavy (double) cream
1 teaspoon freshly ground white pepper
2 chicken bouillon (stock) cubes, crumbled
2 tablespoons cornstarch
1/2 cup warm water
Salt

Melt the butter in a large soup pot over medium heat. Add the onion and chicken and sauté until the onion is softened and the chicken is white, about 10 minutes.

Add the corn kernels and creamed corn, milk, cream, pepper, and bouillon cubes. Partially cover and simmer over low heat until the liquid has reduced by about a quarter, about 40 minutes.

Stir together the cornstarch and water and stir into the soup. Cook, stirring often, until the soup has thickened slightly, about 10 minutes. Season with salt. Serve hot.

Source: Reader’s Digest Just One Pot.

Chicken Potato Chowder

PREP: 20 minutes | HEAT: 10 minutes | MAKES: 6 servings

2 (14.5-ounce) cans chicken broth
3 cups frozen diced hash brown potatoes
2 portions Cheese Sauce Base (2 cups)
2 portions Shredded Chicken Base (2 cups), thawed
1/2 cup frozen peas with pearl onions
1/2 cup frozen whole kernel corn
1 cup shredded cheddar cheese (4 ounces)
Coarsely crumbled, crisp-cooked bacon and/or snipped fresh Italian (flat-leaf) parsley (optional)

  1. In a Dutch oven combine chicken broth, hash brown potatoes, Cheese Sauce, Shredded Chicken Base, peas, and corn. Cook over medium—low heat about 10 minutes or until heated through, stirring occasionally. If desired, mash potatoes slightly with a potato masher.

  2. To serve, sprinkle servings With cheddar cheese and, if desired, sprinkle with bacon and/or parsley.

Source: Better Homes and Gardens Make-Ahead Meals: 150+ Recipes to Enjoy Every Day of the Week, 2015

Per serving: 440 cal, 23 g fat (13 g sat. fat), 121 mg chol., 1,065 mg sodium, 30 g carb., 2 g. fiber, 28 g protein.

Chicken Soba Noodle Soup

Level: Easy | Total: 40 min | Active: 40 min | Yield: 4 servings

1 pound small skinless, boneless chicken thighs
6 cups low-sodium chicken broth
6 slices fresh ginger, lightly smashed, plus 1 tablespoon finely grated
2 scallions, whites cut into 2-inch pieces and greens thinly sliced
Kosher salt and freshly ground pepper
1 cup sugar snap peas
3 carrots
1 (9.5-ounce) package soba noodles
4 ounces sliced shiitake mushrooms
1/4 cup low-sodium soy sauce
2 tablespoons fresh lemon juice
Shichimi togarashi (Japanese seasoning) or Asian chili sauce, for topping

Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes.

Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.

While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.

Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.

Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.

Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

Source: Food Network Magazine, April 2020.

Per serving: Calories 520; Fat 11 g (Saturated 3 g); Cholesterol 76 mg; Sodium 1,292 mg; Carbohydrate 67 g; Fiber 3 g; Sugars 4 g; Protein 44 g

Chile Corn Soup

Serves. 4-6 | Prep: 15 min | Cooking: 30 min.

1 tablespoon extra-virgin olive oil
1 boneless, skinless chicken breast, cut into small chunks
4 cups milk
1 large onion, finely chopped
12 ounces potatoes, peeled and diced
2 tablespoons finely chopped fresh cilantro (coriander)
3 fresh red bird’s-eye chilies, seeded and finely chopped
1 pound frozen or canned corn (sweet corn)
1 tablespoon cornstarch (corn flour) mixed with 3 tablespoons cold water
Salt and freshly ground black pepper
1/2 cup light (single) cream
3 tablespoons snipped fresh chives

Heat the oil in a medium soup pot over high heat. Add the chicken and sauté until white, 7-8 minutes. Transfer to a bowl and set aside.

Pour the milk into the pan and add the onion and potatoes. Bring just to a boil over medium heat.

Lower the heat and add the cilantro, chilies, and half the corn. Continue stirring for 3 minutes. Simmer over very low heat for 10 minutes, stirring occasionally to make sure the milk does not burn.

Remove the pan from the heat. Blend with a handheld blender until smooth. Mix in the cornstarch paste.

Return the soup to the heat and reheat gently until the soup has thickened. Bring to a boil again and add the remaining corn. Simmer until the corn is cooked, about 3 minutes. Remove from the heat and season with salt and pepper to taste.

Stir in the cream and keep stirring for 3 minutes. Stir in the chives and chicken. Serve hot.

Source: Reader’s Digest Just One Pot, page 26.

Condensed Basic Cream Soup

One Can: Two Cans: Four Cans:
1/2 c. nonfat dry milk 1 c. nonfat dry milk 2 cups nonfat dry milk
2 Tbsp. cornstarch 4 Tbsp. cornstarch 8 Tbsp. cornstarch
2 tsp. chicken bouillon 4 tsp. chicken bouillon 8 tsp. chicken bouillon
1/4 tsp. onion powder 1/2 tsp. onion powder 1 tsp. onion powder
1/8 tsp. garlic powder 1/4 tsp. garlic powder 1/2 tsp. garlic powder
1/4 tsp. basil 1/2 tsp. basil 1 tsp. basil
1/4 tsp. thyme 1/2 tsp. thyme 1 tsp. thyme
1/4 tsp. white pepper 1/2 tsp. white pepper 1 tsp. white pepper
9 oz. cold water 18 oz. cold water 32 oz. cold water
Add the following if desired: Add the following if desired: Add the following if desired:
1/4 c. chopped celery OR 1/2 c. chopped celery OR 1 c. chopped celery OR
1/2 c. sliced mushrooms 1 c. sliced mushrooms 2 c. sliced mushrooms

Heat to a boil; stir frequently until thickened. Remove from heat. If adding mushrooms or celery, saute them first in butter. Makes a little over a cup, equivalent to one can of soup.

Condensed Cream of Chicken Soup

Here’s a recipe for cream of chicken soup, one of the more common condensed soup varieties. To make cream of anything else, just substitute the broth for another type. For cream of mushroom, cook some mushrooms down in the butter (to equal about 1/4 cup cooked), then add the flour and some cream.

Makes a little over a cup, equivalent to one can of soup. This will keep for a couple days in the fridge, but it’s best to use it the day you make it.

One Can: Two Cans: Four Cans:
3 tablespoons butter 6 tablespoons butter 3/4 cup butter
3 tablespoons white flour 6 tablespoons white flour 3/4 cup white flour
1/2 cup chicken stock 1 cup chicken stock 2 cups chicken stock
1/2 cup milk 1 cup milk 2 cups milk
1/4 tsp. onion powder (opt.) 1/2 tsp. onion powder (opt.) 1 tsp. onion powder (opt.)
1/8 tsp. garlic powder (opt.) 1/4 tsp. garlic powder (opt.) 1/2 tsp. garlic powder (opt.)
1/4 tsp. thyme (opt.) 1/2 tsp. thyme (opt.) 1 tsp. thyme (opt.)
Salt and pepper Salt and pepper Salt and pepper

Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick. Add the chicken stock and whisk until smooth, then add the milk and optional seasonings. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste.

Condensed Cream of Mushroom Soup

1 tablespoon butter
1 cup diced fresh mushrooms (approx 1/4 pound)
4 tablespoons butter
1/2 cup evaporated milk
1/2 cup milk (nonfat, whole, 2%, Half-n-Half, all work)
1/2 teaspoon dried onion flakes
4 pinches celery seeds
4 pinches garlic powder
1/2 teaspoon salt (more to taste)
1/4 teaspoon pepper
2-1/2 tablespoons sweet rice flour
1/4 cup milk

  1. Melt 1 t butter in heavy saucepan over medium heat.
  2. Add mushrooms and sauté’ for 1 minute.
  3. Remove mushrooms from pan and reserve.
  4. (Mushrooms will now measure approx. 1/2 cup. One half cup of canned, drained mushroom bits can be substituted for mushrooms and 1 T butter, if desired. If so, skip sauté’ step.) In same saucepan, heat 4 T butter, evaporated milk, and 1/2 cup milk.
  5. Stir in onion flakes, celery seed, garlic powder, salt and pepper.
  6. Separately, make a smooth paste of the sweet rice flour and 1/4 cup milk.
  7. Add paste slowly to the heating mixture.
  8. Stir constantly until thickened.
  9. Stir in reserved mushrooms and heat through.
  10. This is equivalent to one can condensed cream of mushroom soup.
  11. May be frozen.

For “Cream of Celery Soup”: Substitute 1 cup diced celery for fresh mushrooms

For “Cream of Chicken Soup”: Substitute 1 cup diced raw chicken for fresh mushrooms and sauté’ for 3 minutes OR substitute 1/2 cup diced COOKED chicken for canned mushrooms.

NOTE: Use in casserole recipes or add 1 cup milk for soup.

Nutrition Facts: Calculated for 1 can condensed soup 482g (Recipe makes 1 can condensed soup), Source: RecipeZaar.com. Calories 915, Calories from Fat 670 (73%), Total Fat 74.5g 114%, Saturated Fat 46.6g 232%, Polyunsat. Fat 3.0g, Monounsat. Fat 20.0g, Trans Fat 0.0g, Cholesterol 214mg 71%, Sodium 1800mg 75%, Potassium 969mg 27%, Total Carbohydrate 46.3g 15%, Dietary Fiber 1.8g 7%, Sugars 2.1gm, Protein 19.5g 38%, Vitamin A 2528mcg 50%, Vitamin B6 0.4mg 21%, Vitamin B12 1.0mcg 16%, Vitamin C 7mg 12%, Vitamin E 1mcg 4%, Calcium 582mg 58%, Magnesium 75mg 18%, Iron 1mg 6%

Cream of Mushroom Soup

8 ounces thinly sliced mushrooms
2 cups boiling water
3 chicken bouillon cubes or equivalent base or granules
2 tablespoons finely chopped onion
1/4 cup butter
3 tablespoons flour
3 cups milk
salt and pepper

In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion. Bring to a boil; cover and simmer for 20 minutes. Melt butter in another saucepan; blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Add sauce to mushrooms and season to taste with salt and pepper. Makes about 6 cups.

Cream of Onion Soup

2 tablespoons butter
5 cups sliced onions (about 1-1/4 pounds)
2 cloves garlic, peeled, halved
5 cups canned low sodium chicken broth
1 russet potato, peeled, cut into 3/4 inch pieces
1/2 cup whipping cream
1 tablespoon dry sherry (or white win)
1 teaspoon minced fresh thyme
minced fresh chives

  1. Melt butter in heavy large pot over medium heat.
  2. Add onions and sauté until very tender and pale golden, about 25 minutes.
  3. Add garlic and stir 1 minute.
  4. Add broth and potato and bring to boil.
  5. Reduce heat; cover and simmer until potato is very tender, about 25 minutes.
  6. Cool slightly.
  7. Working in batches, puree soup in blender.
  8. Return to pot.
  9. Stir in cream, Sherry and thyme.
  10. If you don’t have sherry, you can use white win.
  11. Simmer about 10 minutes.
  12. Season with salt and pepper.
  13. (Can be made 2 days ahead; chill. Bring to simmer before serving.) Sprinkle with chives.

Nutrition Facts: Calculated for 1 serving (404g) Recipe makes 6 servings, Source: RecipeZaar.com Calories 227, Calories from Fat 112 (49%), Total Fat 12.5g 19%, Saturated Fat 7.4g 37%, Polyunsat. Fat 0.8g, Monounsat. Fat 3.7g, Trans Fat 0.0g, Cholesterol 37mg 12%, Sodium 101mg 4%, Potassium 536mg 15%, Total Carbohydrate 22.9g 7%, Dietary Fiber 2.6g 10%, Sugars 6.4g, Protein 6.4g 12%, Vitamin A 419mcg 8%, Vitamin B6 0.3mg 17%, Vitamin B12 0.2mcg 4%, Vitamin C 15mg 26%, Vitamin E 0mcg 2%, Calcium 58mg 5%, Magnesium 26mg 6%, Iron 1mg 5%, Alcohol 1.3g

Cream of Peanut Soup

1 quart chicken soup base or canned chicken broth
2 carrots, chopped
1 yellow onion, peeled and chopped
1 cup smooth peanut butter
1 cup whipping cream or half-and-half
1/2 cup dry roasted peanuts
salt and pepper
Tabasco sauce

  1. Place the stock in a 2-qt.
  2. pot and add the carrots and onion.
  3. Bring to a boil and turn down to a simmer.
  4. Cook, covered, until the vegetables are very tender.
  5. Puree in a food processor and return to the pan.
  6. Stir in the remaining ingredients, bring to a simmer and serve.
  7. Salt to taste.

Nutrition Facts: Calculated for 1 serving (447g) Recipe makes 4 servings. Source: RecipeZaar.com Calories 812, Calories from Fat 630 (77%), Total Fat 70.0g 107%, Saturated Fat 22.7g 113%, Polyunsat. Fat 14.5g, Monounsat. Fat 29.2g, Trans Fat 0.0g, Cholesterol 81mg 27%, Sodium 1318mg 54%, Potassium 989mg 28%, Total Carbohydrate 27.0g 8%, Dietary Fiber 7.4g 29%, Sugars 10.4g, Protein 29.4g 58%, Vitamin A 6002mcg 120%, Vitamin B6 0.5mg 27%, Vitamin B12 0.3mcg 5%, Vitamin C 3mg 6%, Vitamin E 9mcg 30%, Calcium 107mg 10%, Magnesium 162mg 40%, Iron 2mg 13%

Cream of Poblano Soup

Poblano peppers are a mild Mexican pepper and this soup showcases them beautifully! This is a delicious, rich soup that will transport you to old Mexico! Originally published in a 1995 newspaper food section, from Cavanaugh’s Restaurant in Webster, Texas.

3 6-inch corn tortillas, plus more for garnish
2 tablespoons flour
1/2 teaspoon chile powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/2 cup finely diced onions
1/2 cup finely diced poblano peppers, plus more for garnish
1/2 teaspoon minced garlic
2 tablespoons butter
3 cups chicken broth
1/2 cup half-and-half
1/4 cup roasted chickens, chopped (about 2 oz.)
1/2 cup shredded monterey jack cheese

  1. Cut three tortillas into ninths, place in food processor and chop until fine.
  2. Add flour, chile powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
  3. Place oil in stockpot over medium high heat; add onion,1/2 c.
  4. poblano pepper, and garlic and sauté until the onion is transparent.
  5. Add butter and let it melt.
  6. Add tortilla-flour mixture to the pan and mix to form a roux.
  7. Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
  8. While stirring, slowly add broth, scraping down sides and bottom often.
  9. Add half and half, bring to a slow simmer and cook 7-10 minutes.
  10. Do not let soup come to a hard boil.
  11. Turn off heat and let cool a bit.
  12. Add chicken before serving.
  13. Top each serving with shredded cheese, diced poblano pepper, and tortillas strips.

Nutrition Facts Calculated for 1 serving (141g). Recipe makes 8 servings. Source: RecipeZaar.com The following items or measurements are not included below:1/2 cup poblano peppers, 1/4 cup chickens Calories 148, Calories from Fat 99 (66%), Total Fat 11.0g 16%, Saturated Fat 4.9g 24%, Polyunsat. Fat 2.4g, Monounsat. Fat 3.1g,Trans Fat 0.0g, Cholesterol 19mg 6%, Sodium 502mg 20%,Potassium 147mg 4%, Total Carbohydrate 7.9g 2%, Dietary Fiber 0.9g 3%, Sugars 0.9g, Protein 4.9g 9%, Vitamin A 248mcg 4%, Vitamin B6 0.1mg 3%, Vitamin B12 0.2mcg 3%, Vitamin C 0mg 1%,Vitamin E 0mcg 2%, Calcium 86mg 8%, Magnesium 13mg 3%,Iron 0mg 3%

Cream of Potato Soup

Serves: 4 • Prep: 15 min • Cooking: 30 min.

4 tablespoons butter
1 medium onion, finely chopped
2 ounces bacon, coarsely chopped
1 fresh red Chile, seeded and finely chopped
1-1/2 pounds potatoes, peeled and cut into small cubes
1 teaspoon ground allspice
1 tablespoon finely chopped fresh marjoram
1 bay leaf
Salt and freshly ground black pepper
1 tablespoon all-purpose flour
4 cups water
1 tablespoon finely chopped fresh parsley
2 cloves garlic, finely chopped
1 teaspoon white wine vinegar

Melt the butter in a large soup pot over medium heat. Sauté the onion and bacon until lightly browned, 7-9 minutes.

Add the chile, potatoes, allspice, marjoram, and bay leaf. Season with salt and pepper. Add the flour, stirring well, followed by the water. Cook for 15-20 minutes, or until the potatoes are tender.

Remove the bay leaf. Transfer the soup to a food processor and process until smooth.

Return the soup to the soup pot. Add the parsley, garlic, and vinegar and bring to a boil. Serve hot.

Source: Reader’s Digest Just One Pot.

Cream Soup Substitute

1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup low-fat or fat free milk
salt and pepper to taste

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.

Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste. Use in casseroles in place of condensed cream soups.

Can be varied by using vegetable broth, sautéed chopped celery, celery seed, or sautéed chopped mushrooms.

Cream of Tomato Soup with Pancetta

Prep Time: 25 minutes | Cook Time: 30 minutes | Servings: 4

For pureeing, use a food mill with a somewhat coarse disk to strain the tomato skins and seeds while retaining the texture of the rice.

4 thin slices pancetta, chopped
2 Tbs. olive oil, plus more for brushing
3 garlic cloves, chopped
1 onion, chopped
3 1/4 lb. tomatoes, quartered
1/2 tsp. sugar
1/2 tsp. red pepper flakes
1 Tbs. finely chopped fresh marjoram
1/4 cup Arborio rice
1/4 cup heavy cream
Salt and freshly ground pepper, to taste
4 baguette slices
1/4 cup crumbled Gorgonzola cheese

In a large pot over medium heat, fry the pancetta in the olive oil until crisp, about 3 minutes. Remove with a slotted spoon. Set aside.

Reduce the heat to low. Add the garlic and onion and sauté until translucent, about 3 minutes. Add the tomatoes, sugar, red pepper flakes and marjoram. Bring to a simmer and add the rice. To provide enough liquid for cooking the rice, add 1 to 2 cups water, depending on the juiciness of the tomatoes. Cook until the rice is tender, about 20 minutes.

Place a food mill over another large pot. Transfer the soup to the food mill and puree. Reheat over low heat and stir in the cream. Season with salt and pepper.

Preheat a broiler. Brush the baguette slices with olive oil and top each with 1 Tbs. of the Gorgonzola. Broil until the cheese bubbles. Top each with some of the pancetta. Ladle the soup into warmed bowls and serve each with a Gorgonzola and pancetta-topped baguette slice.

Serves 4. Adapted from Williams-Sonoma TASTE Magazine, Garden Varieties, by Sara Deseran (Fall 2001).

Curried Chicken Soup with Corn

Serves: 4 | Prep: 15 min | Cooking: 25 min.

2-1/2 tablespoons Asian sesame oil
2 boneless, skinless chicken breasts (about 1 pound, cut into long, thin strips
2 cloves garlic, finely chopped
5 cups chicken broth or stock
1 (14-ounce) can corn (sweet corn) kernels, drained
1 tablespoon curry powder
3 tablespoons rice wine
1 teaspoon sugar
Salt
1 large egg
2 tablespoons chopped green onions

Heat 2 tablespoons of the sesame oil in a large soup pot over medium-high heat. Add the chicken and garlic and sauté until the chicken is white, 7-8 minutes. Remove the chicken and set aside.

Pour in the chicken broth and corn. Bring to a boil and simmer for 10 minutes.

Stir together the curry powder and rice wine in a small bowl until smooth. Stir into the simmering soup. Add the sugar and season with salt to taste. Simmer for another 5 minutes.

In a small bowl, beat together the egg and remaining 1/2 tablespoon of sesame oil.

Return the cooked chicken to the soup. Stir well and return to a gentle simmer. Slowly pour the egg and sesame oil into the soup, stirring constantly.

Remove from the heat. Garnish with the scallions and serve hot.

Source: Reader’s Digest Just One Pot.

Curried Cream of Tomato Soup with Apples

2 tablespoons margarine
1-1/2 cups finely-chopped onions
1 cup finely-chopped celery
1 teaspoon minced garlic
6 tablespoons curry powder
3 cups canned tomatoes, drained
1 bay leaf
1/2 teaspoon thyme
1 cup long-grain rice
6 cups unsalted chicken stock
1 cup skim milk
1-1/2 cups cubed apples
salt
fresh ground black pepper

  1. Melt the margarine in a large kettle.
  2. Add the chopped onion, celery and garlic.
  3. Cook, stirring until tender.
  4. Add the curry powder and cook, stirring about 1 minute.
  5. Add drained tomatoes, bay leaf, thyme and rice.
  6. Stir constantly while bringing to a boil.
  7. Add chicken broth.
  8. Return to boil and then simmer for about 30 minutes.
  9. When rice is tender, remove the bay leaf.
  10. Pour the soup into a food processor or blender and blend until smooth.
  11. Return the soup to the kettle, add the milk and apple cubes.
  12. Increase temperature and serve hot.

Source: https://www.mayoclinic.org/healthy-lifestyle/recipes/curried-cream-of-tomato-soup-with-apples/rcp-20049772

Nutrition Facts: Calculated for 1 serving (398g) Recipe makes 8 servings. Calories 208, Calories from Fat 45 (21%), Total Fat 5.0g 7%, Saturated Fat 1.1g 5%, Polyunsat. Fat 1.3g, Monounsat. Fat 2.2g, Trans Fat 0.0g, Cholesterol 0mg 0%, Sodium 235mg 9%, Potassium 583mg 16%, Total Carbohydrate 35.4g 11%, Dietary Fiber 3.9g 15%, Sugars 6.7g, Protein 8.3g 16%,,Vitamin A 411mcg 8%, Vitamin B6 0.3mg 13%, Vitamin B12 0.3mcg 5%, Vitamin C 12mg 20%, Vitamin E 1mcg 3%, Calcium 123mg 12%, Magnesium 40mg 10%, Iron 3mg 21%

Curried Squash and Pear Soup

You can add a thin slice of Bartlett pear to each serving, or cut up a pear in small pieces and mix them into the soup for added sweetness.

Prep time: 15 minutes | Cook time: 45 minutes | Yield: Serves 6 to 8

6 cups cubed butternut squash (about 1 1/2 pounds)
3 tablespoons extra virgin olive oil
1 teaspoon butter
1 medium onion, chopped (about 1 1/2 cups)
2 1/2 teaspoons yellow curry powder
1/2 teaspoon ground ginger
Pinch of nutmeg
2 cups peeled, chopped Bartlett pear (about 1 pound, 3 pears)
1 1/2 cups water
1 cup pear nectar
4 cups chicken or vegetable stock (use veg stock for vegetarian option)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup heavy whipping cream
1 small Bartlett pear, cored and thinly sliced

1 Sauté the butternut squash: Heat 2 Tbsp olive oil and 1 teaspoon butter in a large, thick-bottomed pot on high heat. Add half of the cubed butternut squash. Toss to coat with the oil. Let cook until lightly browned on several sides. Remove with a slotted spoon to a bowl. Repeat with the remaining butternut squash. Remove to a bowl.

2 Cook the onions and spices: Add 1 tablespoon of olive oil to the pot. Add the chopped onion. Lower the heat to medium and cook for a few minutes to soften. Then add the curry powder, ground ginger, and nutmeg. Cook for a few minutes more.

3 Add the chopped pear, and toss to coat. Cook for a minute more.

4 Add water, stock, pear nectar, salt, pepper, then simmer: Add the browned butternut squash to the onion pear mixture. Add the water, stock, pear nectar, salt, and pepper. Bring to a boil on high heat; partially cover, reduce heat, and simmer 30 minutes.

5 Purée: Purée using a stick blender or if using a standing blender, purée a third of the soup at a time.

If the soup is too thick for you, add a little water to thin it. If it is too thin for you, bring it to a boil and let it boil down a bit.

6 Add cream: Turn off heat. Stir in 1/4 cup of cream.

Ladle soup into bowls, and garnish with pear slices.

Source: https://www.simplyrecipes.com/recipes/curried_squash_and_pear_soup/

Fall Squash Soup with Chorizo and Spicy Cinnamon Croutons

1 medium butternut, Hubbard, sweetmeat or other fall squash, peeled, seeded and cut into large dice
2 tablespoons olive oil, plus 1 teaspoon
1 tablespoon unsalted butter
2 large onions, cut into large dice
6 cloves garlic
1 cup marsala or dry sherry
8 cups chicken stock
1 pound chorizo
1 tablespoon Worcestershire sauce
1 tablespoon cayenne sauce
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
salt
freshly ground black pepper
Spicy cinnamon croutons (separate recipe)

Preheat oven to 350 degrees. Place the squash on a roasting pan, toss it to coat with 2 tablespoons olive oil and bake until tender and slightly caramelized, 25 to 30 minutes. Heat the butter in a large stockpot over medium-high heat until hot. Add the onions and sauté until tender and browned. Add the garlic, roasted squash and marsala and cook over high heat until reduced by one-half. Add the stock, bring to a boil, reduce the heat to low and simmer 10 to 15 minutes.

Meanwhile, heat the remaining teaspoon of olive oil in a sauté pan over medium-high heat. Add the chorizo; cook until it is well-browned and then drain the fat well. Strain the squash and stock mixture through a fine sieve. Puree the solids and return the puree to the stockpot. Stir in the chorizo, Worcestershire, cayenne sauce, thyme and oregano; season to taste with salt and pepper.

To serve, ladle the soup into individual soup bowls and garnish with the spicy cinnamon croutons.

Serves 6 to 8. Source: Caprial’s Soups and Sandwiches, by Caprial Pence. Page 51.

Spicy Cinnamon Croutons
Makes 4 cups

1⁄4 cup butter
1 cup firmly packed brown sugar
1 teaspoon chile powder
1 teaspoon ground cinnamon
1 baguette or loaf of sourdough bread cut into 1⁄4 -inch cubes

Preheat the oven to 375 degrees. Melt butter in a sauté pan over medium heat. Stir in the brown sugar, chile powder and cinnamon and cook 2 to 3 minutes, or until bubbly. Transfer to a large bowl. Add the bread and toss to evenly coat. Spread the croutons on a sheet pan and bake until crispy and caramelized, 25 to 30 minutes. Remove the croutons from the oven and cool on a wire rack. (Don’t worry if they stick together – they will break apart when cooled.) Source: Caprial’s Soups and Sandwiches, by Caprial Pence, Page 13.

Fast Corn Chowder

1 (17-ounce) can creamed corn
2 cups milk (do not use lowfat or nonfat)
1-1/2 cups frozen diced hash brown potatoes (about 6 ounces)
1 green onion, chopped
3 pieces bacon, cooked, crumbled
Salt and pepper

Combine first 5 ingredients in heavy medium saucepan. Simmer over medium heat until soup is slightly thickened, stirring occasionally. Season with salt and pepper and serve.

Serves 2. Source: Bon Appetit, November 1990.

French Onion Soup

1/4 cup butter
1/2 teaspoons vinegar
4 cups onions, thinly sliced
1/8 teaspoon pepper
2 cans (10.5 oz ea) beef broth
3/4 cup COCA-COLA
1 teaspoon salt
French bread cut into 1/2-thick slices
Parmesean cheese, grated

In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes.

In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up.

Makes 4 servings or about 6 cups.

Homemade Condensed Cream of Chicken Soup

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups

1-1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1-1/2 cups milk
3/4 cup flour

  1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

  2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)

I think this is an excellent substitution for the store-bought cans of condensed soups. It’s so flavorful (even without MSG)! 😉 I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1-1/2 cup sized portions. Then, when I need a quick “can” of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some.

Yield: 3 cups (about 2 cans). Source TammysRecipes.com — Copyright © 2006

Horse and Plow Three Cheese Soup

1 cup (2 sticks) butter (clarified optional)
1/2 cup flour (about)
1 quart milk
1/2 to 1 tablespoon Tabasco sauce (to taste)
1 tablespoon Worcestershire sauce
2 tablespoons plus 2 teaspoons chicken base
12 ounces Wisconsin beer
1/2 cup heavy whipping cream
2 teaspoons onion powder
2 teaspoons garlic powder
Salt and white pepper to taste
1/2 pound shredded Wisconsin cheddar cheese
1/2 pound shredded Wisconsin Swiss cheese
1/2 pound shredded Wisconsin jalapeño jack cheese

Prepare croutons, set aside to use later.

In 12-inch sauté pan or skillet, make a roux by melting butter (if not already clarified) and remove from heat. Add flour and whisk until incorporated. Consistency should be like wet sand. If not thick enough, add additional flour. Return to stovetop and cook over low heat, stirring occasionally for 10 to 15 minutes. Remove from heat and set aside.

In a large soup pot heat milk to almost a boil, but do not let mixture boil. Reduce heat and add hot pepper sauce, Worcestershire sauce, base and beer. Incorporate well using a whisk.

Add cream and seasonings. Gently heat to almost a boil again then slowly add small amounts of the reserved roux to thicken to desired consistency. (There will be some left over.)

Cook over medium heat 10 to 15 minutes. Gradually add cheese in small handfuls, making sure to thoroughly melt and incorporate each handful before adding more. Cook over low heat for 15 to 20 minutes, serve immediately with croutons.

Note: Do not let the soup reach a temperature over 150 degrees or it will separate.

CROUTONS:
1 loaf white bread
½ cup (1 stick) butter, melted
Granulated garlic to taste
Chopped fresh thyme and oregano to taste
Paprika to taste
Grated Parmesan cheese to taste
Salt and freshly ground black pepper to taste

Preheat oven to 350 degrees. Dice bread into about 1-inch cubes. Mix butter with granulated garlic, leaf thyme, oregano, paprika and toss over croutons until all are coated evenly. Toss with Parmesan cheese and salt and pepper to taste. Place croutons on a cookie sheet; bake in preheated oven 7 to 10 minutes or until they are crispy.

Yields 12 – 14 servings. Source: From the Horse & Plow Restaurant at 444 Highland Drive in Kohler, http://archive.jsonline.com/features/recipes/57649697.html.

Kimberly’s Three Cheese Soup

6 tbsp. butter
1/3 c. flour
1/4 tsp. garlic powder
1/8 tsp. white pepper
Dash of ground thyme
1 (13 3/4 oz.) can chicken broth
1 c. milk
1 onion, finely diced
1/2 c . red peppers, finely diced
1 c. whipping cream
1/4 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. (2 oz.) shredded Havarti cheese
1/2 c. (2 oz.) shredded Swiss cheese

Melt butter in 3-quart saucepan over low heat. Blend in flour and seasonings. Gradually add broth and milk; cook, stirring constantly until thickened. Add onion and peppers and simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce. Add cheeses; stir until melted. When reheating, do not boil or cheeses will curdle. Serves 6.

Leek, Potato, and Pearl Barley Soup

White of 1 leek, trimmed and finely chopped
8 cups vegetable broth or stock
1 pound baking (floury) potatoes, peeled and cut into small cubes
1/2 cup pearl barley
2 tablespoons butter
4 tablespoons freshly grated Parmesan cheese
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon freshly grated nutmeg

Combine the leek and broth in a large soup pot over medium heat. Bring to a boil and simmer for 10 minutes.

Add the potatoes and cook for 15 minutes.

Add the barley, stirring constantly, and simmer until the barley is tender, about 45 minutes.

Stir in the butter. Sprinkle with the Parmesan, parsley, and nutmeg. Serve hot. Serves: 6 • Prep: 25 min • Cooking: 1-1/4 hr.

Source: Reader’s Digest Just One Pot.

Pumpkin Soup with Sage Croutons

This soup highlights the deep, rich flavors of autumn.

2 tablespoons unsalted butter
1 large carrot, finely chopped
1 large onion, finely chopped
2 stalks celery, finely chopped
1/2 bay leaf
1/4 teaspoon dried sage, crumbled
Salt and pepper
One 16-ounce can pumpkin puree
4 cups chicken broth

LATER
1 cup chicken broth
Salt and pepper
2 slices white bread, crusts removed and lightly buttered
1 teaspoon dried sage, crumbled
8 small fresh sage leaves

Now: Melt the butter in a large pot over medium heat. Add the carrot, onion, celery, bay leaf, and sage. Season with salt and pepper to taste. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the pureed pumpkin, and add the broth, 1 cup at a time. Increase the heat to medium-high and bring to a boil. Reduce the heat to low, and simmer, stirring occasionally, for 15 minutes more.

Remove and discard the bay leaf. Puree the soup using an immersion blender, or puree it in batches in an upright blender or food processor. Allow the soup to cool. Transfer to an airtight container, and refrigerate for up to 3 days.

Later: Return the soup to a large pot, and bring it to a boil on medium-high heat. Stir in enough of the broth to obtain your desired consistency. Season with salt and pepper to taste.

Preheat the oven to 350F. While the soup is heating, cut both slices of bread into 4 squares, and halve them on a diagonal to form triangles. Place the triangles on a baking sheet, and sprinkle them with the dried sage. Bake until golden brown, about 15 minutes. Top each serving of the soup with the sage croutons and a fresh sage leaf.

Serves 8. Source: Make it Now, Bake it Later!, by Ann and Scott Goodfellow, 2004.

Ricotta Gnudi in Parmesan Broth

Parmesan Broth
6 cups low-sodium chicken broth
1 teaspoon freshly ground pepper
1/4 cup freshly grated Parmesan cheese

Ricotta Gnudi
2-1/2 cups whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 egg
1 egg white
2 ounces prosciutto, chopped
2 tablespoons chopped, fresh flatleaf parsley
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons all-purpose flour, plus 1 cup for dredging

  1. Bring the chicken broth to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and simmer until the broth has reduced to 4 cups, about 20 minutes.
  2. Meanwhile, make the gnudi. Bring a large pot of salted water to a simmer over high heat. In a large bowl, combine the ricotta, Parmesan, egg, egg white, prosciutto, parsley, nutmeg, salt, and pepper and mix thoroughly. When the water is simmering and ready, stir the flour into the ricotta mixture. (It is important not to add the flour too soon; otherwise they will become dense and gummy, not light.)
  3. Shape the gnudi using two large soup spoons; scoop up a large spoonful of ricotta mixture into one spoon, then onto the other spoon and back again, forming a three-sided oval. Drop the gnudi into the dredging flour. Form another 8 or 9 gnudi at a time, dredge in flour on all sides, and tap off the excess.
  4. Slide the formed gnudi into the simmering water, being careful not to overcrowd the pot. Remove the gnudi using a slotted spoon after they have floated to the top and have cooked for about 4 minutes total.
  5. While the gnudi cook, create another batch of gnudi and dredge them in flour. Continue cooking and forming gnudi, transferring the cooked gnudi to a platter in a single layer, until you have used all the ricotta mixture.
  6. Divide the gnudi among the serving bowls. Pour the reduced broth over the gnudi. Sprinkle with a pinch of the pepper and a spoonful of grated Parmesan and serve.

Makes 4-6 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Rice and Potato Soup

2 ounces lean pancetta, finely chopped
1 medium onion, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
4 medium potatoes, peeled and sliced
6 cups beef broth or stock
1 cup short-grain rice
Salt
1 tablespoon coarsely chopped fresh parsley
6 tablespoons freshly grated Parmesan cheese

Combine the pancetta, onion, and rosemary in a large soup pot over medium heat and sauté until the onion and pancetta are lightly browned, 7-8 minutes.

Add the potatoes and broth. Raise the heat to high and bring to a boil. Stir in the rice and simmer until the rice is tender, about 15 minutes. Taste for salt. Sprinkle with the parsley and Parmesan and serve hot. Serves: 4 • Prep: 20 min • Cooking: 25 min.

Source: Reader’s Digest Just One Pot.

Riesling Onion Soup with Herbed Croutons

The Riesling wines produced on California’s Mendocino coast are light but full flavored, and they have a pure, buttery aftertaste that pairs nicely with the onions, leeks, tarragon and Fontina cheese in this recipe. Avoid Rieslings labeled “late harvest” as they are too sweet for this soup. When serving the soup, pour a dry Riesling alongside.

Prep Time: 20 minutes | Cook Time: 90 minutes

3 Tbs. unsalted butter
4 large yellow onions, about 2 lb. total, thinly sliced
2 leeks, including pale green tops, sliced
1 garlic clove, chopped
2 Tbs. fresh tarragon leaves, chopped
3 Tbs. all-purpose flour
2 cups Riesling
6 cups reduced-sodium chicken stock
Coarse salt and freshly ground pepper, to taste

For the herbed croutons:
1/2 baguette, thinly sliced
2 Tbs. olive oil
2 Tbs. unsalted butter, melted
2 Tbs. chopped mixed fresh herbs, such as tarragon, rosemary, thyme and flat-leaf parsley, in any combo
1/2 lb. Italian Fontina cheese, cut into small cubes

In a large, wide saucepan or soup pot over medium heat, melt the butter. Add the onions, leeks, garlic and tarragon and cook, stirring often, until the onions are soft and golden, about 15 minutes. Sprinkle in the flour and cook, stirring constantly, for 3 minutes more. Pour in the wine, bring to a simmer and cook until reduced by half, about 10 minutes. Pour in the stock, return to a simmer, reduce the heat to low and cook, uncovered, until reduced slightly, about 45 minutes. (The soup can be made up to this point up to 24 hours in advance and stored, tightly covered, in the refrigerator. Reheat gently before continuing.) Season with salt and pepper.

To make the herbed croutons, preheat an oven to 300°F.

Arrange the baguette slices in a single layer on a rimmed baking sheet. In a small bowl, stir together the olive oil, butter and herbs. Lightly coat each bread slice on both sides with the oil mixture. Toast the bread in the oven, turning occasionally, until crisp and golden brown, 15 to 20 minutes. Remove from the oven and set aside. (The croutons can be made up to 24 hours in advance and stored, tightly covered, at room temperature.)

Preheat a broiler. Arrange individual ovenproof bowls on a baking sheet and ladle the soup into the bowls. Top each serving with 2 or 3 croutons and an equal amount of the cheese. Place the baking sheet under the broiler 7 inches from the heat source and broil until the cheese melts, about 1 minute. Remove from the broiler and serve immediately.

Serves 6. Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004), https://www.williams-sonoma.com/recipe/riesling-onion-soup-with-herbed-croutons.html.

Rumbi Island Grill Bahama Mama’s Tortilla Soup Copycat Recipe

This is a copycat recipe for Rumbi Island Grill’s Bahama Mama’s Tortilla Soup. Savory chicken broth with a hint of coconut milk, diced chicken breast, tomoatoes, carrots, mozzarella tortilla strips, and a lime or lemon wedge.

3 boneless skinless chicken breast halves
8 cups chicken broth
1 cup carrots, diced very thin
1/4 teaspoon ground allspice
1/2 teaspoon fresh thyme, chopped
1/8 teaspoon ground cinnamon
1 tablespoon fresh ginger, chopped
1 tablespoon garlic cloves, minced
1 cup chopped tomatoes
1 cup coconut milk
1 teaspoon hot pepper sauce
1 cup mozzarella cheese, shredded
2 cups white corn tortilla chips, cut into strips
2 limes, cut into wedges
salt

  1. Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.
  2. In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.
  3. Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.

Makes 8 – 1 cup servings. Source: https://www.food.com/recipe/copycat-rumbi-island-grill-bahama-mamas-tortilla-soup-279634

Savory Tomato and Tomatillo Soup with Chiles and Chicken Meatballs

If you prefer, you can bake the meatballs on a sheet pan instead of poaching them in the soup. Either way, they’ll taste great with the tangy tomatillos and a splash of lime.

Chicken Meatballs:
1-1/2 pounds ground chicken
1 cup fresh bread crumbs
1 clove garlic, minced
1/2 teaspoon ground cumin
1 teaspoon chile powder
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup cooked white rice
1 egg, beaten
Zest of 1 lime, finely chopped
1 tablespoon chopped fresh cilantro

Soup:
2 tablespoons olive oil
1 medium onion, cut into small dice
2 carrots, peeled and cut into small dice
2 stalks celery, diced
6 cloves garlic, minced
1 pound fresh tomatillos, husks removed, sliced
6 to 8 assorted chile peppers, such as Anaheim, Serrano, jalapeno, or red bell peppers, julienned
1 cup dry white wine
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons chile powder
1 (28-ounce) can chopped tomatoes in puree
8 cups chicken stock
Zest and juice of 2 limes
1 tablespoon rice wine vinegar
1 tablespoon cayenne sauce, or to taste
Salt
Freshly ground black pepper
6 to 8 sprigs fresh cilantro, chopped, for garnish
Crème fraiche, for garnish

To make the meatballs, in a large bowl, combine all of the meatball ingredients until well mixed. With your hands, form the mixture into about 24 meatballs. Set aside.

To make the soup, preheat the oven to 350°F. Heat the olive oil in a large ovenproof stockpot or Dutch oven over medium-high heat until hot. Add the onion, carrots, celery, garlic, tomatillos, and chile peppers, and cook until the carrots are tender and fragrant, 5 to 8 minutes. Add the wine, cumin, coriander, chile powder, tomatoes, and stock, and bring to a boil. Add the meatballs, cover the pot with a lid, and braise in the oven until the meatballs are done, 35 to 45 minutes.

Remove the soup from the oven and skim off any fat that has formed on the surface. Stir in the lime juice, vinegar, and cayenne sauce, and season to taste with salt and pepper.

To serve, ladle the soup into large, shallow bowls and garnish with cilantro, reserved lime zest, and crème fraiche. Pass around a bottle of cayenne sauce.

Serves 6 to 8. Source: Caprial’s Soups & Sandwiches, by Caprial Pence and Mark Dowers, 1998.

Southern Italian Easter Soup

Serves: 4-6 • Prep: 15 min • Cooking: 15 min.

12 ounces lean ground (minced) pork
4 large eggs
5 tablespoons freshly grated aged pecorino cheese
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
Salt
6 cups beef broth or stock
10 ounces soft fresh ricotta cheese
4 tablespoons fine, dry bread crumbs
2 tablespoons golden raisins

Place the pork in a large bowl and mix in 1 of the eggs, the pecorino, garlic, parsley, nutmeg, and salt.

Shape heaping teaspoonfuls of the mixture into small meatballs.

Bring the broth to a boil in a large soup pot. Drop in the meatballs and simmer until cooked, about 10 minutes.

Beat the remaining 3 eggs and combine with the ricotta, bread crumbs, and golden raisins to make a creamy mixture. Season with salt.

Pour the egg mixture into the hot broth and stir with a fork for about 1 minute, or until the egg sets into tiny shreds. Serve immediately.

Source: Reader’s Digest Just One Pot.

Spicy Pumpkin Soup

4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream

1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.

Serves 8. Simply Recipes http://www.simplyrecipes.com

Sweet Potato and Cilantro Soup

2 large onions, peeled and diced
1/2 inch fresh gingerroot, grated
4 tbsp vegetable oil
4 large sweet potatoes, pink tinged if possible, peeled and diced
6 cups chicken or vegetable stock
1 cup cream of coconut
a handful of fresh cilantro, chopped
sea salt and black pepper

Heat the oil in a large pan and sweat the onions and ginger until softened but not colored. Add the sweet potatoes and stock, then bring to a boil. Simmer gently until the sweet potatoes are tender, and add the cream of coconut, cilantro, and salt and pepper to taste. Puree the soup in a blender or food processor, gently reheat, and adjust the seasoning if necessary before serving.

Serves 6. Source: Good Tempered Food: Recipes to Love, Leave, and Linger Over, by Tamasin Day-Lewis.

Sweet-Potato Soup with Prosciutto Crisps

Served in demitasse cups, this sophisticated little soup makes an easy-to-handle big-party hors d’oeuvre. For a purely vegetarian soup, garnish with chopped chives. Prep and Cook Time: about 1-1/2 hours. Notes: You can make both the soup and the prosciutto crisps up to 3 days ahead and chill them in airtight containers.

1-1/2 tablespoons unsalted butter
1 large leek (white and light green parts only), thinly sliced, rinsed, and drained
2 small garlic cloves, minced
2 pounds orange sweet potatoes (about 2 large sweet potatoes; often labeled yams), peeled and cut into roughly 1-in. pieces
About 1-1/2 tsp. coarse kosher salt
About 1/2 tsp. freshly ground black pepper
2 ounces thinly sliced prosciutto
1/4 cup heavy cream
Chopped chives (optional)

  1. Preheat oven to 400°. Melt butter in a large pot over medium heat. Add leek and cook, stirring, until soft and translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Put sweet potatoes in pot; add 3 cups water, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Increase heat to high, bring to a boil, then reduce heat to medium-high and simmer until sweet potatoes are tender, about 10 minutes. Remove from heat and let cool 10 minutes. Working in batches, purée soup until smooth.

  2. Prepare the garnish: Spread prosciutto slices on a rimmed baking sheet in a single layer. Bake until crisp, 7 to 10 minutes (watch carefully, as they can burn quickly). Let prosciutto cool completely on baking sheet (about 1 hour), then crumble into tiny pieces and set aside.

  3. Transfer puréed soup to a clean pot set over medium-low heat. Stir in cream and up to 2 cups water (enough to make soup easy to drink out of cups). Season to taste with salt and pepper. Serve soup hot, in demitasse cups, garnished with prosciutto or chives if you like.

Makes about 25 servings. Source: Sunset, November 2007.

Note: Nutritional analysis is per 1/3-cup serving with 1/2 tsp. prosciutto. Calories: 50 (34% from fat); Protein: 1.2g; Fat: 1.9g (sat 1.1); Carbohydrate: 7.5g; Fiber: 0.9g; Sodium: 144mg; Cholesterol: 7mg.

Tomato Soup with Fresh Corn, Salsa and Chipotle Cream

3 tablespoons extra-virgin olive oil
2 pounds ripe tomatoes, cored
6 sprigs cilantro
2 cloves garlic, finely chopped
Salt and freshly ground pepper
3 cups Fresh Corn Salsa (see page 16)
1 cup Chipotle Cream (recipe follows)

Make this simple soup in the summer, when local tomatoes are plentiful and inexpensive. By not boiling the tomatoes, you can preserve their fresh flavor. One big batch will last a week in the refrigerator and can be served with a number of different garnishes.

In a stainless steel or enameled cast-iron stockpot, combine the olive oil, tomatoes, cilantro, and garlic. Do not bring to a boil, but cook over medium-low heat until the tomatoes soften, about 20 minutes.

Over a large bowl, press the tomatoes through a mesh strainer to remove the seeds and skins. Season with salt and pepper to taste.

Serve this soup chilled or at room temperature, garnished with Fresh Corn Salsa and a dollop of Chipotle Cream.

Chipotle Cream
1 cup sour cream
1 Chile from a can of chipotles in adobo sauce, chopped

In a bowl, combine the sour cream and chopped chipotle. Add liquid from the can until the desired heat level is reached.

Source: Cilantro Secrets, by Gwyneth Doland, 2006.

Wild-Mushroom Soup with Corn and Crab or Chicken

2 pounds seasonal wild mushrooms, cleaned and sliced
3 leeks, white parts only, rinsed well and sliced crosswise
1 large onion
6 cloves garlic, minced
1 cup dry white wine
2 quarts chicken or seafood stock
1/4 cup flour
1/4 cup unsalted butter
Kernels cut from 6 ears fresh corn (about 5 cups)
1 pound cooked crabmeat or chicken
2 tablespoons chopped fresh basil
1 tablespoon cayenne sauce
Salt
Freshly ground black pepper

In a large stockpot over medium heat, combine the mushrooms, leeks, onion, and garlic. Cover the pot and cook until the onion is tender, 5 to 8 minutes. Add the wine and reduce over high heat until 1/2 cup liquid remains, about 5 minutes. Add the stock, bring to a boil, and reduce the heat to low.

Make a beurre manie by mixing together the flour and the butter. Ladle 2 cups of the simmering stock into a bowl and whisk in the beurre manie. Whisk the mixture back into the stock and simmer 25 to 30 minutes, or until the flavors are well blended. Add the corn and simmer briefly to blanch, about 5 minutes. Stir in the crab, basil, and cayenne sauce, and season with salt and pepper to taste. Ladle into bowls and serve piping hot.

Serves 6 to 8. Source: Caprial’s Soups & Sandwiches, by Caprial Pence and Mark Dowers, 1998.