Category: Soups

Ingredients:

2 large heads broccoli ( I
1/2
lbs.)
1/2 large onion finely chopped
1/2 carrot finely chopped
1/2 stalks finely chopped celery
2 Tbsp. butter
2 Tbsp. flour
1 Tbsp. chicken base or I chicken bouillon cube
1 cup heavy cream
1 tsp. kosher salt
112tsp. freshly ground pepper (black)

Instructions:

Clean broccoli and remove large part of stem. Chop separately tops and stems and place in separate containers. Saute onion, carrocelery and broccoli stems in butter. When onions are translucent, add flour. Cook together 30 seconds and then add water and chicken base or bouillon cube. Bring to a simmer and when veggies are almost soft, add cream. Bring back to a simmer and add uncooked broccoli tops; simmer again. Remove from heat and puree entire soup. Season with salt and pepper and keep warm until served. Makes 4 1/2 cups or IOservings.

Notes:

Servings Yield:

Makes 4 1/2 cups or IOservings

Ingredients:

., lb. butter
1 onion, chopped

Instructions:

Chop vegetables and saute in butter. Add to other ingredients in an- other pan. 1 lb. ground meat, drained 1 cup chopped tomatoes 2 cans Ranch Style beans 2 cans “hole kernel corn 1 can Ro-Tel tomatoes Mix together, adding salt and pepper as needc!d. Add to other ingredi-ents, simmer about 40 minutes. Add 2 cups tamales, cut in chunks. Stir until warmed. Serve by adding grated cheese on top.

Notes:

Tbsp. has been one of my favorites to make for all the men in my life! A good friend from University Uited Methodist Churc, flash Gordon, asigns healing qualities to this soup. I am not sure it reaches that level, but it is one of the st and most requested soups of all my recis.

Servings Yield:

Serve by adding grated cheese on top

Ingredients:

4 Tbsp. butter
2 Tbsp. chopped onion
3 celery ribs, minced
4 Tbsp. flour
4 cup chicken stock
2 cup milk or cream, scalded salt nutmeg paprika

Instructions:

Cut cauliflower into florets and cook until tender. Drain and reserve liquid and 1/3 florets. Put remaining florets through blender. Melt butter and saute onion and celery until tender. Stir in flour. Slowly stir in stock and bring to a boil. Add strained cauliflower and milk. Add reserved florets and seasonings. Serves 6.

Notes:

Servings Yield:

Serves 6

Ingredients:

22 lharge cho. pped ye11ow onions
8 c. opped green peppers
2 to cups chicken broth
2 cups chopped celery

Instructions:

cooked chickens, shred the 4 T. butter meat 2 (16-oz.) cans stewed or whole 12 corn trtillas, cut in strips tomatoes”‘itb juice and fried crisply 11/ p Lime slices i cups ace’s Picante Sauce Cilantro leaves In large stew potsaute onions unultender. Stir in tomatoes sa l gren pepper and celery in butter to servingtemperature. In ea, h sa, chicken broth andchicken. Heat chips. Ladle in soup, then i mpy bwl, lacea few crisp tortilla Serves 12-15. g s with hme slices and cilantro leaves. fNroomte: TWexhaast?wAoJuIld a recipde book be w 1thouta tor tilla soup, especially crusty brea d anda you nee to mak. e. a comp1ete meal 1s some fresh the biggest of appe::: salad. Tins isa hearty soup that wilsl atisfy

Notes:

Servings Yield:

Serves 12-15

Ingredients:

‘/2cup pine nuts t cup onion, chopped
1 cup pearl barley ‘/.? cup butter
6 cups chicken bouillon
t cup chives, minced
1 cup parley, chopped

Instructions:

Brown pine nuts, onion and barley in butter. Add and combine bouillon, chives, parley, seasonings, adding salt and pepper to taste also. Simmer covered on top of stove for one to two hours. Leftover chicken can be added to this recipe also.

Notes:

Tbsp. cam. e from a very gracious lady many many years ago, Jane Adams. A great recipe for entertaining.

Servings Yield:

Ingredients:

1/2 lbs. boneless chuck roast, cubed Water to cover
12 (46-oz.) can tomato juice
1 (46-oz.) can V-8 Picante juice
2 packages frozen vegetable gumbo mix
1 Tbsp. Creole Seasofting (or to taste)
4 large peeled and cubed _potatoes

Instructions:

shredded cheddar cheese sliced green onions to garnish In large soup pot place cubed roast and cover with water. Cook over high heal for 30 minutes. Add tomato juices. When liquid is hot, add gumbo mixes and cook for thirty minutes. Add potatoes and seasoning and simmer until vegetables aredone.

Notes:

We were lucky to find that this was served daily at Mammy’s Kitchen just outside Natchez, Mississippi. It hada sprinkling of shred-ded cheddar cheese and sliced green onions on to p

Servings Yield:

Ingredients:

French Onion Soup,:
6 cups thinly sliced onions
1 T. sugar
1/2 tsp. pepper
1/3 cup vegetable oil
6 cups beef broth
8 slices French bread ( ‘/.1″ thick), to asted
1⁄2 c. shredd. ed Parmesan or Swiss cheese
5 to
6 cups sliced Bermuda onions;.. c. melted butter
salt and pepper to taste
1⁄2tsp. sugar
2 to
3 Tbsp. all-purpose
2 qt. hot beef bouillon
1/2 c. dry vermouth or dry white wine
l c. shredded Swiss cheese Croutons

Instructions:

In a Dutch oven or soup keule over medium low heat, cook onions, sugar and pepper in oil for 20 minutes or until onions are caramelized, stirring frequently. Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil until cheese is melted. Serve immediately. Makes 8 servings. French Onion Soup with White Wine: Saute onion in butter until golden brown. Sprinkle with salt, pepper, sugar, and flour, stir well, and continue cooking 2 – 3 min. Add beef bouillon; cover and simmer 30 min. Add dry vermouth. Spoon soup into ovenproof dishes; top with cheese and croutons. Place under broiler until cheese melts. Yields 8 – IO servings.

Notes:

Servings Yield:

Yields 8 – IO servings

Ingredients:

1 lb. sliced zucchini
1/-4c. chopped onion
1 (10
1/-4-oz.) can cream of chicken soup, undiluted
11/3 cups water
salt and pepper to taste
1/2 to
1/2 c. white wine

Instructions:

Combine all ingredients except wine; cook over medium heat JO to 12 minutes or until squash is tender. Cool slightly. Pour into container of electric blender; blend until smooth. Stir in wine. Chill thoroughly. Yields 4 to 6 servings. Recipe Favorites Recipe Fa, orites Salads ‘ Susan’ children Hwiter, Reed and Pai. g.. e in frontof their Christmas tree in Boerne, Texas, with their dog. Jewel If children grew up according to early indications, we should have nothing but geniuses. Goethe

Notes:

Servings Yield:

Yields 4 to 6 servings

Ingredients:

J can condensed tomato soup
1 can water
1 Tbsp. olive oil
1 Tbsp. garlic wine vinegar
1 tsp. garlic salt (or I)
1/11 tsp. cayenne pepper
1 green onion stem included
1/2 small cucumber peeled
2 small tomatoes peeled and seeded
1 Tbsp. lime juice Tomato juice

Instructions:

A day before serving, blend first 8 ingredients and refrigerate overnight Shortly before serving, return to blender and add tomatoes and lime juice. Stir in tomato juice as necessary to adjust consistency. Adjust seasonings to taste. Serve cold with garnishes of sliced ripe olives, chopped avocado, cucumber, tomato, onion, and croutons as desired.

Notes:

A taste of South Texas in a glass! So easy and so pretty to serve, this was used at many parties and catering events.

Servings Yield:

Serve cold with garnishes of sliced ripe olives

Ingredients:

1 c. chopped onion
1 c. sliced carrot
1/2 c. chopped green pepper
2 Tbsp. melted butter or margarine
1 lb. ground beef
2 cups tomato juice
1 c. cubed potato
1’I.? tsp. salt
1 tsp. sened salt
1/x tsp. black pepper
1/3 c. all-purpose flour
1 qL milk

Instructions:

Saute onion, carrot, and green pepper in butter until onion is tender but not browned. Add ground f. and cook until it loses its color. Stir in tomato juice, potatoes, and seasonings. Cover and cook over low heat 20 to 25 minutes or until vegetables are tender. Combine flour with a small amount of milk to make a paste; add to soup, stirring until smooth. Add remaining milk; heat, stirring frequently. Do not boil. Yields IO servings.

Notes:

Here is an ideal soup for those cold winter days when you need a good substantial soup sitting on top of th stove. fr everyone to enJ. oy. It can be served as a first course or a meal-m-llself, because there is nothing tter than Hearty Hamburger Soup.

Servings Yield:

Make a paste