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Soup Recipes
Cream
of Mushroom Soup
Cream
of Tomato Soup
Egg
Drop Soup
Manhattan
Clam Chowder
New
England Clam Chowder
Oyster
Stew
Pappy's
Potato Soup
Q&E
Black Bean Soup
Sausage
and Beer Soup
Soup
Boosters (jazz up canned soup)
Taco
Soup
CREAM
OF MUSHROOM SOUP
INGREDIENTS:
1
can of condensed cream of mushroom soup
1
can of evaporated milk
dash
of pepper, salt and/or nutmeg
¼
cup crumbled bacon (pre-packaged) or 4-5 strips crumbled if freshly prepared
DIRECTIONS:
Stir
together mushroom soup and evaporated milk while slowly heating
(low/medium). Add seasoning and bacon crumbles. Serve warm with hot
rolls and a salad.
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EGG
DROP SOUP
INGREDIENTS:
3
cups chicken broth
1
green onion (chopped, including top)
2
eggs (slightly beaten)
1/4
tsp salt (or more if desired)
dash
of white pepper
DIRECTIONS:
Bring
chicken broth, salt and white pepper to a boil in a 3-qt. sauce pan.
Stir onion into eggs and pour egg mixture slowly into broth, stirring
constantly with a fork until eggs form threads. Aprox. 4 servings
(3/4 cup each).
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Q&E
BLACK BEAN SOUP
INGREDIENTS:
1
lg can black bean soup
1/2
can water (or a little more if desired)
1/2
cup cooked rice (leftovers are good for this)
1/4
cup cooking sherry
2
tsp Tabasco sauce
Optional
Toppings: minced onions, pickle relish, sour cream
DIRECTIONS:
Mix
together all of the ingredients (except toppings) and heat to a
quick boil, then simmer for 10 minutes, stirring occasionally. After
serving in individual bowls, add topping of choice.
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NEW
ENGLAND CLAM CHOWDER
INGREDIENTS:
20
oz baby clams (in juice)
15
oz clam juice
1
large can boiled potatoes
2
tbsp flour
1
cup milk
DIRECTIONS:
After
draining potatoes, cut them into quarters. Mix together with clams
and juice, and heat in a saucepan. Dissolve flour in the milk and
gradually stir into saucepan. Continue to stir until the soup boils
and thickens (approx. 3-4 minutes).
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OYSTER
STEW
INGREDIENTS:
1
pint oysters (reserve liquid)
4
tbsp butter
3-4
cups milk
Cornstarch
Salt,
pepper, paprika
DIRECTIONS:
Gently
simmer rinsed, cleaned oysters, strained oyster liquid, butter and
seasoning in a saucepan until oysters begin to curl at the edges (2-5
minutes). Heat the milk at the same time in a different saucepan on
medium heat, being careful not to scald/scorch it. When heated, add
the hot milk to the oysters and thicken the soup with a couple of
teaspoons of cornstarch that has been dissolved in two tablespoons of
water. Serve while hot with oyster crackers.
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CREAM
OF TOMATO SOUP
INGREDIENTS:
2
cups tomato juice (preferably home canned with onions, peppers & celery)
1/2
tsp. baking soda
1
tsp. salt
1
quart milk
2
tbsp. butter
dash
pepper
DIRECTIONS:
Heat
tomato juice to boiling. When boiling add baking soda and stir
quickly because mixture will foam. Remove from heat. Meanwhile, heat
milk, but do not boil. Add salt, pepper and butter. When milk is hot,
add tomato mixture to it. Serve soup with crackers.
From
the "Delicious Amish Recipes Cookbook" by Phyllis Pellman Good
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SAUSAGE
AND BEER SOUP
INGREDIENTS:
1
lb. mild Italian sausage links
12
oz. can of beer
1
pkg. dry onion soup mix
3
cups water
1/2
cup uncooked instant brown rice
shredded
cheddar cheese
DIRECTIONS:
Cut
sausage links into 1/4-inch slices and brown in a large saucepan.
Add water, beer and soup mix, stirring together and bring to a boil.
Add brown rice, cover and simmer for approximately 10 minutes. Spoon
into bowls and sprinkle cheddar cheese on top.
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SOUP
BOOSTERS
(Add
to canned soup while heating)
-
Stir broccoli florets (thawed, frozen) into cream of chicken soup
-
Add coleslaw mix (bag) to minestrone.
-
Stir sliced chorizo sausage into black bean soup.
-
Sprinkle shredded Swiss cheese on servings of split-pea soup.
-
Stir basil pesto (tub) into hot tomato soup.
-
Stir tomatoes with green chilies (can) into Cheddar cheese soup.
-
Add diced ham to cream of asparagus soup.
-
Sprinkle shredded Parmesan cheese on servings of lentil soup.
-
Stir corn (can) into New England clam chowder.
Courtesy
of Woman's Day: www.womansday.com
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MANHATTAN
CLAM CHOWDER
6
slices bacon (diced)
1
cup chopped onion
2
large potatoes (peeled and diced)
1
teaspoon salt
8
ounces clam nectar
2
cans (8 ounces each) minced clams
1
can (1 pound) tomatoes
1/2
teaspoon thyme
Saute
bacon until crisp and set aside. Stir onion into bacon drippings and saute
until
soft. Add potatoes, salt, and clam nectar. Cover and simmer for 15 minutes
or
until potatoes are tender. Stir in clams, tomatoes, thyme, and
cooked bacon.
Simmer
for 15 minutes. Garnish with finely cut chives.
This
clam chowder recipe will serve 4 to 6.
Source:
Gramma Cookie's Kitchen
http://www.quick-easy-recipes.com/clam_chowder_recipes.html
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PAPPY'S
POTATO SOUP
Serves
4
1
tablespoon butter
1
medium onion, finely chopped
6
large potatoes, peeled and diced
Water
2
to 3 cups milk
2
tablespoons butter
Salt
and pepper to taste
Sauté
the onions in the 1 tablespoon butter in a medium saucepan over medium-
high
heat until softened. Add potatoes and just enough water to cook,
about 1
cup.
Season lightly with salt. Bring to a boil; cover and reduce heat to low.
Simmer
until potatoes are tender, about 15 minutes. Add the milk, remaining
butter,
salt and pepper to taste. Continue to cook over medium heat until
hot; do
not
boil. With a potato masher, mash some of the potatoes right in the
pot to
slightly
thicken the soup.
Source:
Teri's Kitchen
http://teriskitchen.com/soups/potato-a.html
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TACO
SOUP
1
lb. ground beef
1/4
c. chopped onion
1
lb. can tomatoes with liquid
1
(17 oz.) can corn with liquid
1
(16 oz.) can kidney beans with liquid
1
(8 oz.) can tomato sauce
1
taco seasoning packet
Brown
meat with onion with seasoned salt and pepper. Put all in crockpot and
warm.
Garnish with cheese, crush tortillas and sour cream (if desired).
Source:
Abby's Kitchen
http://whatscookin.hypermart.net/crockpotrecipes.htm
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