Category: Soups

Ingredients:

Charlotte’s Deli;., cup butter
2 (18-oz.) cans tomato juice croutons
1/2acup onion chopped
2 (101/i-oz.) cans beef broth grated Parmesan cheese

Instructions:

Combine butter, onion, juice, broth and bay leaf. Simmer for 1 hour. Garnish with croutons and cheese. Serve in smal1 cups as an appetizer or as a soup. Cheese wafers are a tasty accompaniment to this. Great for those cold winter evenings!

Notes:

Always a hit! I have used this as an appetizer, cocktail before dinner, first course, and main course soup. Tbsp. has been so popular and I treasure having this recipe. However you use it-you’ll love it! Linda Ridout really loves this and it always reminds me of those school teaching years in Comfort with her when we had it at meetings.

Servings Yield:

Serve in smal1 cups as an appetizer or as a soup

Ingredients:

4 cups (8 to
10) tomatoes, peeled, cored and chopped, or
4 cups canned “‘hole tomatoes, crushed
4 cups tomato juice or part

Instructions:

tomato juice and part vegetable or chicken stock to equal 4 cups 12 to 14 washed fresh basil leaves 1 cup heavy cream 1/2apound sweet (unsalted) butter salt to taste 1/2 tsp. cracked black pepper Combine tomatoes, juiceand/or stock in saucepan. Simmer 30 minutes. Puree, along with basil leaves, in smaJI batches, in blender or food processor. Return tosaucepan and add cream and butter, while stirring, over low heat. Add salt and pepper to taste. Garnish with basil leaves and serve with your favorite bread. Makes 8 servings.

Notes:

Tbsp. is not my recipe but I got it from one of those great recipe print-outs that were given away and I must admit it isa very good recipe. 74 816&8-0I

Servings Yield:

Serve with your favorite bread

Ingredients:

1 l stick butter
3 carrots, sliced
l bunch green onion, sliced
3 stalks celery, diced

Instructions:

Melt butter, add vegetables and cook at feast 15 minutes. I.. os Patios Soup 3 cans potato soup 1 can chicken broth 1 cream che8 ounces 1/2 lb. cheddar cheese, grated Add the above ingredients to Part I in a large saucepan. Cook for 45 minutes on low heat.

Notes:

Servings Yield:

Ingredients:

2 medium sweet Spanish onions
6 cups beef broth
4 cups dkd potato
2 cups gr. ated cheese

Instructions:

Melt butter, add onions and flour. Saute the onions until limp, add broth and potatoes. Cook about 30 minutes, add cheese. Serve immediately.

Notes:

Servings Yield:

Serve immediately

Ingredients:

6 medium potatoes, peeled and diced
2 shredded carrots
6 diced celery stalks
2 qt. water
1 c. hoppcd onion
6 T. butter or margarine
6 T. all-purpose
1 tsp. saJt
1/2 tsp. pepper
1/2 c. whole milk (or
3/4 c. whole milk and -‘/, c. half- and-half)
2 cubes chkkrn nvored bouillon

Instructions:

In a large kettle, cook potats, can-ots and celery in water with bouillon cubes until tender. Saute onions in butter until soft. Stir in flour, salt and pepper, gradually adding milk, stirring constantly until desired consistency. Yields 21/1 qts or about 8-IO servings. If you desire a smoother soup, put potats, carrots and celery through the blender before adding remaining ingrcdic!nts. 1698 08

Notes:

You can modify these outstanding potato soup recipes by adding 1/2 pound of ground beef, browned and drained, and 8 oz. of process Americancheese. When Iadd the meat andcheese, Icall itCheeseburger Soup. You will be very pleased at how good this potato soup can be, no matter bow you serve it.

Servings Yield:

Serve it

Ingredients:

1 (101/2-oz.) can chicken broth
2 (13-oz.) cans vichyssoise soup
(Cross & Black” ell’s)
2 (13-oz.) can light cream
1 small onion cut fine
1/2 tsp. cayenne

Instructions:

salt and pepper to taste Put thru blender and chill. Serves8.. k d asy ‘-“ty and good, It is best to serve cold soups

Notes:

Qme an e, w. o in chilled dishes.

Servings Yield:

Serve cold soups Qme an e

Ingredients:

2 (10-J/.,-oz.) Campbell’s undiluted Healthy Request tomato soup
1 (14-‘/1-oz.) Hunt’_s diced tomatoes with roasted garlic, chopped fine
2- /2 cups buttermilk
1;1 cup fresh basil, chopped ‘/1 tsp. coarsely ground black pepper

Instructions:

Combine tomato soup, diced tomatoes, buttermilk, basil and black pepper in a large saucepan. Heat over medium heat, stirringoccasionally for 6-8 minutes, or until soup is very hot (do not boil). Ladle into bowls, garnish with dollop of sour cream and fresh basil sprig.

Notes:

My sister brought two other couples with her from The Wood-lands, and we had a great time. My menu included this quick soup, which they really enjoyed as much as we did. I like to serve it with fruit or a salad and homemade bread.

Servings Yield:

Serve it with fruit or a salad and homemade bread

Ingredients:

2 packages (2 oz. size) dried cream of mushroom soup mix
2 cans (12.5 oz. size) chicken consomme
1/2 tsp. nutmeg dash cayenne
1/11tsp. dry mustard
1/2 cup sherry

Instructions:

Combine all ingredients, except sherry, with 2 1/2i cups water in medium saucepan. With a wire whisk or rotary beater, beat until well mixed. Over high heat, bring to boiling, uncovered; stir occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat. Stir in sherry. Serve at once. Makes 6 servings.

Notes:

I started making and serving this Bisque in the early I960’s and have always thought this was one of the best creamy soup recipes ever printed. My guests certainly agree. Tbsp. is pt!rfect for that Spt!Cial luncheon for someone you want to impress, or for a first course at a sit-down dinner. If you want to add an elegant touch, use this recipe. SHRil’IP Gmmo 2 T. oil 2 T. flour 3 cups okra, chopped 2 chopped onions 2 ‘f. oil l ‘-“” tomatoes 2 quarts watr 1 bay leaf 1 tsp. salt 3 pods garlic (optional) Red pepper (optional) Peel shn. mp uncook. ddevdn Make adark roux (see Basic Gumbo) eu’…. I, d. Add hrimp to this for a few minutessumng constant Y an oa s Set aside. Smother okra and onions in oil. Add tomatoes when okra is nearly cooked. Then add watert bay leaf, garlic, salt, and pepper. Add shrimp and roux to this. Cover and cook slowly for 30 minutes. Serve with rice. Serves 6-8. Seafood Gumbo: The same basic gumbo as for the shrimp may be used. In addition to the shrimp, add 1/2 p. int oysters and 1 can fresh or frozen crabmeat, which has been picked for shell. After adding oysters and crabmeat, cook slowly for about 15 minutes.

Servings Yield:

Serve at once

Ingredients:

I medium chopped onion
1/2 pound smoked turkey
2 stalks celery, cut into
1/1 inch sausage, cut into
1/2 inch slices slices
3 clove minced garlic
1 large baking potato, peeled
3 T. vegetable oil and cut into
1⁄2 inch pieces

Instructions:

S c. beef bouillon or broth 1 c. catsup 4 c. coarsely ch. opped cabbage 3⁄4 c. Pace Picante Sauce (1/1 medium head) 2 T. cider vinegar 1 (16-oz.) can kidney beans, I large green bell pepper, cut undrained into 1/1 inch pieces Cook onion, celery and garlic in oil in large saucepan 4 min., stirring occasionally. Add remaining ingredients except green pepper; bring to a boil. reduce heat, cover and simmer 35 minutes. Stir in green pepper; simmer uncovered IO minutes. Serve with addiitional Picante Sauce. Makes 8 servings, about 13 cups. Soup may be refrigerated up to 3 days or frozen up to 3 months. Team it with a favorite crusty bread, corn bread, or warm tortillas for a. great supper or lunch.

Notes:

Tbsp. sounds like a lot of trouble, but can be done ahead of time and heated up for your supper.

Servings Yield:

Serve with addiitional Picante Sauce

Ingredients:

1/2 to
2 lbs. ground meat
1 medium chopped onion
2 cans chopped tomatoes, undrained
1 can Ro-Tel undrained
1 can whole kernel corn, undrdined
1 can pinto beans, undrained
1 can Ranch Style Beans, undrained
1 package dry taco seasofting mix
1 package dry original Ranch Dressing mix

Instructions:

Brown meat with onion, drain. Add remaining ingredients and simmer 2 hours. Serve with grated cheese on top if desired.

Notes:

Tbsp. came from an Emmaus gathering many years ago, so I treasure it not only for a great taste but also for very special memories it gives me.

Servings Yield:

Serve with grated cheese on top if desired