Potato Cheese Soup
3 c. boiling water
3 c. boiling water
3 chicken bouillon cubes
4 c. diced potatoes
4 c. diced potatoes
½ c. chopped onion
½ c. chopped celery
½ c. chopped celery
½ c. chopped green pepper
½ c. chopped carrots
½ c. chopped carrots
½ c. flour
2 c milk
2 c milk
1 t. salt
¼ c. butter
3 c. cubed Monterey Jack or Cheddar Cheese
Add veggies to boiling water, cook 20 mins or until done. Mix flour with milk and salt and thicken soup. Add margarine and cheese and melt. Serve when cheese is fully melted.
¼ c. butter
3 c. cubed Monterey Jack or Cheddar Cheese
Add veggies to boiling water, cook 20 mins or until done. Mix flour with milk and salt and thicken soup. Add margarine and cheese and melt. Serve when cheese is fully melted.
Wild Rice Turkey Soup
1 box Uncle Ben's Wild Rice
½ c. green onions
1 ½ c. turkey, cooked and cubed
8 strips fried crumbled bacon
3 14.5 oz. cans chicken broth
2 c. water
2 c. half and half
½ c. butter
¾ c. flour
1/4 t. poultry seasoning
1/4 t. pepper
salt to taste
2-3 caps of cooking sherry
Make your roux. Boil your rice in the broth--mix all together and simmer until ready to serve
Broccoli Soup
6 c. chicken broth
½ c. onion
2 t. salt
2 heads broccoli
1½ c. butter or margarine
1½ c. flour
2 qts. half and half
1 8 oz. Cheese Whiz
.
Place chicken broth, onion, salt, and broccoli in a large pan and cook until tender. Melt butter, gradually stir in flour until blended, add half and half, heat until thickened. Mix into vegetables and add Cheese Whiz. Serve warm. .
Clam Chowder
1 c. onion finely chopped
1 c. celery finely diced
2 c. potatoes, finely diced
¾ c. flour
¾ c. butter or margarine
1 qt half and half
1½ t. salt
¼ t. pepper
2 6½ oz. clams, undrained
Combine vegetables in small saucepan. Drain clams: pour juice over vegetables; add enough water to cook. Cook covered, until tender. Meanwhile, melt butter in large heavy saucepan. Stir in flour until blended and bubbly. Remove from heat; stir in cream until smooth, blended and bubbly. Return to heat; cook and stir with wire whip until thick and smooth. Add vegetables and clams heat through. Season with salt and pepper.
For even better flavor add chopped bacon slices and a few drops of Tabasco.
1 box Uncle Ben's Wild Rice
½ c. green onions
1 ½ c. turkey, cooked and cubed
8 strips fried crumbled bacon
3 14.5 oz. cans chicken broth
2 c. water
2 c. half and half
½ c. butter
¾ c. flour
1/4 t. poultry seasoning
1/4 t. pepper
salt to taste
2-3 caps of cooking sherry
Make your roux. Boil your rice in the broth--mix all together and simmer until ready to serve
Broccoli Soup6 c. chicken broth
½ c. onion
2 t. salt
2 heads broccoli
1½ c. butter or margarine
1½ c. flour
2 qts. half and half
1 8 oz. Cheese Whiz
.
Place chicken broth, onion, salt, and broccoli in a large pan and cook until tender. Melt butter, gradually stir in flour until blended, add half and half, heat until thickened. Mix into vegetables and add Cheese Whiz. Serve warm. .
Clam Chowder
1 c. onion finely chopped
1 c. celery finely diced
2 c. potatoes, finely diced
¾ c. flour
¾ c. butter or margarine
1 qt half and half
1½ t. salt
¼ t. pepper
2 6½ oz. clams, undrained
Combine vegetables in small saucepan. Drain clams: pour juice over vegetables; add enough water to cook. Cook covered, until tender. Meanwhile, melt butter in large heavy saucepan. Stir in flour until blended and bubbly. Remove from heat; stir in cream until smooth, blended and bubbly. Return to heat; cook and stir with wire whip until thick and smooth. Add vegetables and clams heat through. Season with salt and pepper.
For even better flavor add chopped bacon slices and a few drops of Tabasco.
3 comments:
Yum! I saw your cooking link on cyd's blog. I use your broccoli cheese soup and your yummy peach pie recipe too. You have always been an awesome cook, so I will definitely check back for more recipes!
Well this started out as a practice and several of my kids found it...I am having fun with it though!
mmm. soup!
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