Clam Chowder

from Mary Warner

1 cup chopped onion
1 cup celery, diced
2 cups potatoes, diced
2 (6 1/2 oz) can clams, undrained
opt. 1/2 cup diced carrots
3/4 cup butter
3/4 cup flour
1 qt. half & half
salt & pepper to taste

Combine veggies in small pan. Drain clams: pour juice over veggies, add enough water to barely cover. Cook covered until tender about 15 min. meanwhile, melt butter in large heavy pan. Stir in flour until blended & bubble. Remove from heat. Cook & stir with wire whisk until thick and smooth. Add undrained veg & clams. Heat through.

Cauliflower or Broccoli Soup

Serves: 6-8

8 cups water
1 large head cauliflower or broccoli cut up in small pieces (fresh or frozen)
4 cups milk (can use a good tasting reconsituted powdered milk)
2 cups grated cheddar cheese
1 tablespoon chicken bouillon
1 teaspoon seasoned salt
2 tablespoons chopped parsley
1/4 cup chopped onions
1/4 cup chopped celery
1/2 cup butter melted
1 cup flour

(Creamy milk based soups can scorch easily so use low heat and stir frequently once the milk has been added)
Bring to boil for 10 minutes or until fork tender; water, cauliflower, parsley, celery, onions and seasonings. In saucepan melt butter and stir in the flour until thickened to make a roux. Slowly stir the roux into soup until it starts to bubble and thicken. Add milk. Heat to almost boiling, stirring constantly. (do not boil after milk has been added) Add cheese. Stir often on LOW heat until cheese is melted and blended.

**that is too much flour for the roux. it went clumpy in the soup.

Crock Pot Potato Soup

Crock Pot Potato Soup
Peel and dice enough potatoes to fill crock pot 2/3 full.
Add 1 or 2 chopped onions, salt and pepper.
Add enough chicken broth to just barely cover the potatoes and onions.
Cook on low for 6-8 hours without disturbing.
Just before serving, mash some of the potatoes in the crock with a potato masher.
Stir in 2 cans evaporated milk and 1 stick of butter.
Stir to melt butter and serve.
*You can also throw in a few sprigs of fresh thyme at the beginning. The leaves will fall off during cooking and you can just fish out the stems when you're ready to serve.

Thai version:
Peel and dice enough potatoes to fill crock pot 2/3 full.
Add 1 or 2 chopped onions, salt, pepper, 2 Tablespoons curry powder and 2 Tablespoons chopped fresh ginger.
Add chicken broth to just barely cover the potatoes and onions.
Cook on low for 6-8 hours without disturbing.
Just before serving, mash some of the potatoes in the crock with a potato masher.
Add 1 can evaporated milk, 1 can coconut milk, 1 shredded rotisserie chicken, handful of chopped cilantro, handful of chopped basil and 1 stick of butter.
Stir to melt butter.
Squeeze a wedge of lime over each serving.

Cream Soup Mix

2 ½ cups flour
2 cups dry milk
½ cup chicken bouillon granules
2 tablespoons onion powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon pepper
Combine all ingredients in a plastic container. When a recipe calls for 1 can cream of soup use 1/2 cup of this mix and 1 1/2 cups water.

Can also use 1/2 cup cornstarch instead of flour and 1/3 cup mix plus 1 1/2 cups water to use.

I use this all the time instead of cans of cream of chicken soup. Sometimes I add canned chicken if I really want cream of chicken. I got it out of a cook book called "Not Just Beans." (I think that's the name of it anyway.)

Wild Rice and Bacon Chowder

from Amy Crosby

1 1/2 cup water
3/4 cup uncooked wild rice
1/2 cup flour
1/2 cup chopped onion
1/4 cup butter
4 cups water
4 cubes chicken bouillon
2 cups half & half
1/2 cups chopped carrots
1/2 tsp. thyme
1/2 tsp. nutmeg
1/8 tsp. pepper
1 bay leaf
1 (17oz.) can corn
1 1/2 cup cubed potatoes
1 lb. bacon, cooked & crumbled (cubed ham would work too)

In a saucepan combine 1 1/2 cup water and wild rice. Bring to boil, reduce heat, cover & simmer 35-40 min or until tender, do not drain.

In a large stock pot, saute onion in butter until tender crisp, stir in flour, cook 1 minute stirring constantly. Gradually stir in 4 cups of water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat. Cover; simmer 15-20 min or until slightly thickened. Add corn and continue to simmer 15-20 min. Stir in half & half, bacon & rice. Cook until thouroghly heated. Do not boil. Remove bay leaf before serving. Serve with crusty bread & salad.

Cabbage Patch Stew

1 head of cabbage, diced or a pkg of coleslaw mix
1/2 cup onion chopped
1 lb. ground beef
2 16 oz can ranch style beans (or one family size)
2 canns tomato soup.

Fry hamburger with onion, add cabbage and add enough water to barely cover cabbage. Cook until cabbage is soft to your liking. Add all other ingredients and heat until warm. It will get better the longer it sits.

Split Pea Soup

2 cups split peas
2 quarts water
1 large onion, diced
2 medium potatoes, cubed
2 carrots, diced or grated
3 celery stalks, thinly sliced
1 cup diced lean ham
1 tsp salt
1/2 tsp pepper
1/4 tsp dried marjoram
1/4 tsp dried thyme leaves

Place all ingredients in a large pan. Bring to a boil. Reduce heat to low, and simmer 1-2 hours.

*For creamier texture, blender all cooked ingredients prior to adding the ham.

Chicken Tortilla Soup

2-3 chicken breasts
8-10 cups chicken broth
2 (28oz.) can diced tomatoes
1 (10oz.) can diced tomatoes with green chilies
25 corn tortillas cut into small (1-2 in) long strips
2-3 TBS garlic pepper
1-2 tsp cumin,
garlic salt and pepper to taste

In a large pan boil chicken in broth until done, remove chicken from broth and set aside to cool. To the broth add all the tomatoes (do not drain) bring to a boil add tortilla strips and seasoning. Return to a boil on med-low heat until tortillas cook down (approx 15-20 min) stir often
Shred chicken breast and add back to pan. Return to boil and then simmer until ready to eat. Serve topped with cheese. Cut up avacado is good too.

Hearty Lasagna Soup

1 lb. ground beef
2 cans beef broth with onion
1 1/2 cups uncooked rotini
1/4 tsp. garlic powder
1 can (14 1/2 oz) diced tomato
1/4 tsp. dried italian seaoning crushed
1/4 cup grated parmesan cheese

Cook beef and garlic, drain fat. Add broth, tomatoes and seasoning. Bring to boil. Add pasta, cook over medium heat 10 minutes or until pasta is done. Stir in cheese.

Ham and Bean Soup

4 cups water
2 cups mixed beans (previously soaked)
approx 1lb ham (ham bone works great too)
16 oz. can tomato sauce or stewed tomatoes
1/8 tsp. salt
1/4 tsp. pepper
1/4 tsp onion salt
1/2 tsp. garlic powder or 1 clove minced garlic
1/2 tsp. chili powder.

Place beans and seasoning in crock pot. Place ham on top cover and cook on high for 10 hours.

Cream of Chicken Condensed Soup Recipe:

• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).

Chicken Noodle Soup Mix in a Jar

Place following ingredients into an airtight jar:
1 cup uncooked fine egg noodles
1 1/2 tablespoons chicken-flavored bouillon
1/2 teaspoon ground black pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon celery seeds
1/8 teaspoon garlic powder
1 bay leaf

Attach this recipe to the jar:Chicken Noodle Soup:Entire contents of soup mix from the jar 8 cups water 2 carrots, diced 2 stalks celery, diced 1/4 cup minced onion 3 cups cooked diced chickenEmpty the soup mix from the jar and the water into a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover and reduce to a simmer. Simmer for 15 minutes.Remove the bay leaf. Stir in the chicken and simmer an additional 5 minutes.

Potato Soup Mix in a Jar

1 3/4 cups instant mashed potatoes
1 1/2 cups dried milk
2 tablespoons instant chicken bouillon
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1-quart jar.

On gift tag write: Place 1/2 cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

Zuppa Toscana Soup (from olive garden)

Olive Garden Toscana Soup

1 1/2 cups Spicy sausage links (12 links)
3/4 cup Diced onions
1 1/4 tsp Minced garlic
2 Tbsp Chicken base
1 qt Water
2 Med potatoes, cut in half Lengthwise then cut into 1/4 Inch slices
2 c Kale leaves, cut in half, Then sliced
1/3 c Heavy whipping cream

Preheat oven to 300 degrees. Place sausage onto a sheet pan and bake for 25 min or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over med heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.** If you want it mild use a milder sausage **

the first thing i notice is that it mentions bacon in the directions and not in the ingredients, i'm excited to try this soup, b/c i love it at the restaurant!

check out this site http://www.recipelink.com/msgbrd/board_14/tklcc.html

it has copy cat recipes!!

A few "Mix in a Jar" recipes

(All are designed to fit into a wide mouth quart jar. All ingredients should be added to the jar in the order listed.)

More Than Chocolate Chips

2 C flour, 1 tsp. baking soda, 3/4 C brown sugar, 1/2 C white sugar, fill remaining room in the jar with M&Ms.

Additional ingredients needed to prepare: 1 C butter, 1 egg, 2 tsp. vanilla

To Prepare: Empty ingredients in jar into a large mixing bowls. Soften butter in microwave until almost melted. Lightly beat egg and add to butter, add vanilla and mix well. Pour butter mixture over cookie mix and mix well. Drop by spoonful onto cookie sheet. Bake 350 degrees 10-12 minutes.

Beef Barley Soup

1/2 C rice, 1/2 C split peas, 1/3 C barley, 3 beef bouillon cubes, 1/3 C barley, 1/4 C dehydrated onion, pasta to the top

Additional ingredients needed to prepare: 1 can beef chunks (adding a bottle of diced tomatoes is also yummy)

Remove pasta and set aside. In a large stock pot combine 6 C water with soup mix and beef. Bring to a boil and simmer 25 minutes or until peas, rice and barley are almost tender. Add pasta and continue cooking 15 minutes more.

Fruit Crisp Topping

1 1/2 C flour, 3/4 C brown sugar, 1 C oats, 1/4 tsp. cinnamon, chopped pecans to fill jar

Additional ingredients needed to prepare: 3/4 C butter, fruit

Add fruit to a 8×8 inch baking dish (canned, fresh or frozen). Place crisp mix in large mixing bowl. Melt butter and our over mix. Toss to coat completely. Sprinkle evenly over fruit. Bake until topping is slightly brown and fruit is softened.

Double Chocolate Cookies

1 1/2 C flour, 3/4 C brown sugar, 1/2 C white sugar, 1/2 tsp. baking soda, 1/4 tsp. salt, 1/2 C cocoa, chocolate chips to fill jar

Other ingredients needed to prepare: 1/3 C butter,1 tsp. vanilla, 2 eggs

Remove chocolate chips and set aside. Place mix in large mixing bowl. Combine butter, vanilla, and eggs and mix well. Add egg mixture to mix and combine well. Add chocolate chips and mix well. Drop by spoonful onto cookie sheet. Bake 350 degrees 10 minutes or until firm around the edges but not browned.

Chunky Potato Soup

3 medium red potatoes
2 cups water
1 small onion
3 tbsp butter
3 tbsp flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded cheddard cheese
1 cup cubed cooked ham

Peel potatoes and cut into 1-in cubes
Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan;cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and blakc pepper to taste. Cook 3-4 mintues.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mix. Stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Would be really yummy in a bread bowl!

Cream of Fresh Tomato Soup

INGREDIENTS (Nutrition)

* 2 large tomatoes, chopped
* 1/2 cup chopped onion
* 1/2 teaspoon white sugar
* salt to taste
* ground black pepper to taste
* 2 tablespoons margarine
* 2 tablespoons all-purpose flour
* 2 cups milk

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DIRECTIONS

1. Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
2. In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

BAKED FRENCH ONION SOUP

6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices provolone cheese

Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.

Stir in beef broth and seasonings. Minor’s concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.

Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.

Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with provolone and sprinkle with Parmesan.

Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.

Serve with additional grated Parmesan cheese for sprinkling at table.
Makes about eight servings

Onion Soup with Fontina and Thyme

Recipe courtesy Giada De Laurentiis

3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins

In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately

Prep Time: 5 minutes
Cook Time: 34 minutes
Yield: 4 servings

Black Bean Soup

1 medium onion, chopped (about 2/3 cup)
1 TBSP ground cumin
1 TBSP vegetable oil
3 can black beans, undrained
1 can chicken broth
3 cups medium or hot chunky salsa
Juice and grated peel of 1 lime
1/2 cup nonfat plain yogurt or fat free sour cream

Cook onion and cumin in oil in 4 qt saucepot over medium heat until onion is tender, about 3 minutes; remove from heat.

Puree 2 can beans and their liquid in batches with chicken broth in electrip blender; add to pot. Stir in remaining beans, salsa, lime juice and peel.

Heat mixture to boil; reduce heat to low. Simmer for 30 minutes. Ladle 1 cup soup into bowl; top with dollop of yogurt. Serve hot with crackers.