Chocolate Soup

Chocolate Soup (chpmnk1015)
(I got it off the food network- spam
on the street.)

4 1/2 cups whole milk
1 cup sweetened condensed milk
1 vanilla bean, split and scraped
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
5 tablespoons cold water
Mini chocolate biscotti, for garnish
Fresh raspberries, for garnish
Fresh mint leaves, for garnish

In a medium saucepan over medium heat, stir together the whole milk,
sweetened condensed milk, and vanilla bean. Bring the mixture almost to a
boil, stirring constantly. Remove from the heat and let it steep for 20
minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and
save it for another use.)

Put the pan on low heat, add the chocolate, and whisk until the chocolate
melts. Combine the cornstarch and water to form a slurry. Add the slurry a
little at a time, whisking constantly, until the soup is thick and smooth.
You will know it is ready when the bubbles are gone and the chocolate has
thickened, about 5 to 7 minutes.

Pour the soup into bowls and garnish with biscotti, raspberries, and mint
leaves.

Chicken Tortilla Soup

Chicken Tortilla Soup (akayf)
Serves 6-8

8 corn tortillas
Cooking spray
1 ½ Tbs. plus 1 tsp chili powder
1 Tbs. vegetable oil
4 boneless, skinless chicken breasts cut into ½ cubes
1 green bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 Tbs. ground cumin
¼ tsp ground red pepper
3 cans chicken broth
1 can diced tomatoes
1 can corn, drained
1 can black beans, drained and rinsed

1. Preheat oven to 350. Cut 4 of the tortillas into very thin strips and place on a baking sheet. Spray with cooking spray and sprinkle with 1 tsp of chili powder and ¼ tsp of salt. Toss to coat and bake until crisp (10-15 minutes). Set aside when done.

2. While the strips are baking, heat oil in a large pot on medium high. Add chicken and cook until juices run clear. (about 5 minutes) Remove chicken and set aside.

3. Add bell pepper, onion, and garlic to pot and cook until they soften(about 5 minutes) Stir in spices and then add broth, tomatoes, corn, and beans to the pot.

4. Cut remaining 4 tortillas into thin strips and add to pot. Stir in chicken and cover. Cook for about 20 minutes on medium.

5. Top each serving with some of the baked tortilla strips.

Notes: If I don’t have any cumin or ground pepper, I just add extra chili powder to spice it up. I never measure the spices either; I just season to taste. Also, if you get the diced tomatoes with green chilies or jalapeños, it adds an extra kick to the soup

Chicken Soup With Avgolemono Sauce

Chicken Soup With Avgolemono Sauce (Egg and Lemon Sauce) (chatty76)
(My mom's recipe)

Chicken Soup:

1 4-5 pound chicken, ready to cook
1 onion
A few peppercorns
1 stalk celery
1 small carrot
Salt
1 cup rice

Wash chicken and place in heavy kettle. Cover with boiling water and add peppercorns, carrot, onion and celery stalk. Cover and simmer over low heat for 2-4 hours, or until chicken is tender, adding salt to taste during last hour of cooking. Strain broth and remove extra fat. (This process can be replaced with College Inn or Chicken Broth.) Add rice and continue to cook until rice or pasta is tender. Remove broth from heat and wait for boiling to stop. Add avgolemono sauce seen below.

8-10 servings


AVGOLEMONO SAUCE:
4 eggs
2 lemons, juice of

Beat eggs well and gradually beat in lemon juice. Add hot broth slowly to egg sauce, beating constantly. Return soup to heat, add sauce and stir vigorously until thickened. DO NOT BOIL.

Chicken ‘n’ Dumpling Soup

Chicken ‘n’ Dumpling Soup (akayf)
Serves 4

2 chicken breasts, cubed
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
2 tablespoons flour
¼ teaspoon dried marjoram
1 can chicken broth
1 cup water
1 onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup sliced carrots
1 cup Bisquick
¼ cup shredded cheddar cheese
½ cup milk

1. Season chicken with salt and pepper. In large saucepan, cook and still chicken in hot oil over medium heat until chicken is no longer pink. Sprinkle flour and marjoram over chicken. Stir in broth, water, onion, beans, and carrots. Bring to boiling and reduce heat. Simmer covered, for 5 minutes

2. Meanwhile, make dumplings in a large bowl buy stirring together Bisquick and cheese. Stir in milk until moist. Drop batter on to of the bubbling soup, making 8 dumplings. Return to boiling and then reduce heat. Simmer covered for 10-12 minutes or until toothpick inserted into dumpling comes out clean.

Cheese Dippers and Spicy Tomato-Cheese Soup

Cheese Dippers and Spicy Tomato-Cheese Soup (GilliMax)
(Sandra Lee on Food Network)

1 can condensed Southwest-style pepper jack soup
8 ounces Mexican-style shredded cheese
1 baguette French bread, sliced 1/2-inch thick
1/2 stick butter, softened

Spicy Tomato-Cheese Soup, recipe follows
In a bowl, combine condensed cheese soup and the shredded cheese. Spread mixture on baguette slices. Butter the outside of the sandwiches.

Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook until golden brown, approximately 2 minutes. Flip sandwiches and cook second side. Cover frying pan to ensure that the cheese melts. Serve as "dunkers" with mugs of Spicy Tomato-Cheese Soup.

Spicy Tomato-Cheese Soup:
1 can condensed tomato soup
1 can condensed Cheddar cheese soup
3 cups spicy tomato juice
2 teaspoons hot pepper sauce
1 teaspoon dried basil

Combine all ingredients in a medium saucepan. Heat thoroughly, over medium heat, stirring occasionally.

Serve in mugs with Grilled Cheese Dippers.

Cheeseburger Soup

Cheeseburger Soup (Nicole624)
(My Husband)

2 Carrots
1 Onion
2 Stalks Celery
8 Cups Potatoes diced
3 Cans Chicken Broth
1/4 c Flour
1/2 c Butter
1/2 lb Hamburger meat
1/2 c Milk
1/4 c Sour Cream
1/2 lb Velveeta Cheese
Salt and Pepper to taste

Brown the meat and drain. Set Aside. Chop the potatoes up into small chunks and set aside. Grate the carrots and chop the celery and the onion. Melt 1/4 c of the butter in a large 5 qt pot and sauté the onions and the celery until clear. Add cooked hamburger meat, and potatoes along with the chicken broth. Simmer until the potatoes are tender. While this is cooking, take the remaining butter and add the flour over low heat. Stir until thick then set aside. Once the potatoes are done to your liking, add the flour mixture to thicken the soup. Stir well, then add the cheese cut into blocks along with the milk. Stir occasionally until the cheese is melted. Right before serving take the soup off of the heat and add the sour cream. Stir until incorporated and then serve. Goes great along with some French bread!

You will find as you cook this you will adjust the amounts of broth and cheese for your own liking. You can also play with the amount of potatoes and meat to make it a more filling soup.

Carrot Soup with Dill Pesto

Carrot Soup with Dill Pesto (wrysmyguy)
(Bon Appétit August 1993)

2 tablespoons (1/4 stick) unsalted butter
4 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups (or more) canned low-salt chicken broth

1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil

Melt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper.

Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.)

Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.

Serves 4

Butternut Squash Soup with Roasted Red Pepper Puree

Butternut Squash Soup with Roasted Red Pepper Puree (wrysmyguy)
(Gourmet November 2003)

2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel

**Roasted Red Pepper Puree (see below)


Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)

Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

_____________________________________________

**Roasted Red Pepper Puree

Makes about 3/4 cup.

1 cup coarsely chopped drained roasted red peppers from jar
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper

Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

Butternut Squash Soup III

Butternut Squash Soup III (Wrysmyguy)


Sauté 1 small onion in 2 tablespoons of butter in a large Dutch oven type pot

Peel butternut squash and dice into small pieces (add to pot)

Add 3 cans of College Inn chicken broth to pot

Peel and dice 2 carrots and 2 apples and put in pot

Cook the above about 30 minutes (or longer) or until the veggies are soft

Place in food processor and puree

Add salt, pepper and a pinch of nutmeg

Add 1 pint of heavy cream and stir

Cook a few more minutes or until well blended

Butternut Squash Soup II

Butternut Squash Soup II (05novbride)
(MH Jay's recipe)

Ingredients:
1 finely chopped onion
1-3 tablespoons of fresh minced ginger (depending on taste for ginger)
1/4-1/2 cup canola or other plain vegetable oil (olive oil not recommended)
2 frozen packages butternut squash
1-2 cans of chicken stock (the amount of chicken stock depends on how thick/thin you want the soup)
1/2 cup OJ
Salt and fresh ground pepper to taste

Directions:

1. Sauté the onion first for a few minutes (with small pinch of salt) until almost translucent in oil (about 3-5 minutes)

2. Add ginger and sauté with onion for another 2-3 minutes

3. Add chicken stock and bring to a boil

4. Defrost frozen squash in the stock and bring to a simmer/boil again and cook for another 5 minutes once it has simmered

5. Add OJ and simmer for another couple of minutes

6. Add salt and fresh ground pepper to taste

7. Blend the soup to make smooth if desired (but not necessary)

Cooking note:
1. The ginger is the only ingredient that can effect the taste of the soup drastically if you use too much or too little, so you may want to start small and taste as you go along

2. You can use fresh butternut squash if you prefer, but it must be roasted first and is somewhat of a pain - the frozen tastes the same!

Butternut Squash Soup

Butternut Squash Soup (3Guys&AMomma & Lishie0729)

2 pounds butternut squash, peeled and cut into chunks
4 cups Rich Chicken Stock or other stock
1 1/4 cups sour cream, crème fraiche or heavy cream
2 tablespoons butter
salt and freshly ground black pepper
2 teaspoons butter
about 1 tablespoon sugar (optional)
several chives, cut into 1-inch pieces


Directions:
1. Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for about 20 minutes, or until the squash is very tender.

2. Cool a bit for safety's sake, then puree the mixture in a blender. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)

3. Return the puree to the saucepan and turn the heat to medium-low. Stir in the sour cream, crème fraiche, or cream, along with the butter, salt and pepper to taste. Cook, stirring, until heated through (do not boil), then taste and add sugar and more seasoning, if necessary. Keep warm over low heat.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup (Happy8-13-05)
(From simply recipes)

**Very easy and very Yummy!

1 yellow onion, chopped
1 rib of celery, chopped
I carrot, chopped
1 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
(squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if
vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper

Combine butter, onion, celery, and carrot in large
saucepan. Cook for 5 minutes. Add squash, apple, and
broth. Bring to boil. Simmer for 10 minutes or until
squash is soft. Puree. Add spices to taste.

Broccoli Cheese Soup

Broccoli Cheese Soup (MsHan)

2 tablespoons of olive oil
1.5 lbs of broccoli
4 cups chicken stock
Salt & fresh ground pepper
1/2 cup cream
1 cup + shredded cheddar cheese

1. In large saucepan heat oil, add broccoli chopped up & sauté.
2. When broccoli is soft add stock, simmer 15 to 20 mins
3. In blender or food processor, puree in batches until smooth, return to sauce pan.
3. Reheat on low flame, mix in cream. Salt & pepper to taste. Add cheese & stir until all melted & blended. Toss in broccoli florets optional.
4. If you love cheesy soup - put some cheese on top

Beef Lentil Soup

Beef Lentil Soup (wedinfeb05)
(From Giada DeLaurentis)

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef
with salt and pepper. Add half of the beef and cook until brown, about 8
minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the
remaining beef. Add the celery, carrots, onion, garlic, rosemary, and
oregano to the pot. Sauté until the onions are translucent, about 8 minutes.
Return the beef and any accumulated juices from the bowl to the pot. Add the
broth and tomatoes with their juice. Bring the soup to a boil. Reduce the
heat to medium-low. Cover and simmer until the meat is just tender, stirring
occasionally, about 1 hour. Add the lentils. Cover and continue simmering
until the lentils are tender, about 40 minutes. Stir in the parsley. Season
the soup, to taste, with salt and pepper. Ladle the soup into bowls and
serve.

Beef Barley Soup

Beef Barley Soup (gingergrl)

This is one of my husband's favorite things for me to make - it's a combination of a couple recipes. It's really hearty and great for dinner on a cold night.

1 1/2 pounds boneless lean beef, cubed
2 tablespoons olive oil
1 tsp salt
1 tsp black pepper
1 clove garlic, minced
5 cans beef broth (College Inn is the best)
4 cups water
1 can diced tomatoes
1 small can tomato sauce
4 stalks celery, chopped
6 carrots, chopped
1 onion, diced
1 bay leaf
1/2 cup chopped fresh parsley (optional)
1 cup barley, picked through and rinsed
1 tsp dried thyme

In a skillet over medium heat, sauté the beef in the oil for 5 minutes, or until browned. Add salt pepper and garlic and cook another minute - place seasoned meat into a slow cooker. Add a little water to the skillet to pick up all the browned bits and add those too!

Add the remaining ingredients except for the thyme. Cover and cook on low for 6 to 8 hours or until the veggies and barley are tender. Add thyme 10 minutes before serving. If the soup gets too thick, add more broth or water.

(I don't always add the barley right away as it can get mushy - just be sure and add it at least 3 hours before you want to eat. Also, I use whatever beef is on sale, stew meat, london broil, chuck roast - it all comes out very tender. If you use a cut of meat that's on the bone, you'll get even more flavor in the soup. This is even better the next day and freezes really well - it's more like stew than soup!)

Baked Potato Soup

Baked Potato Soup (ghl)

4 large baked potatoes
6 cups milk
3 tbsp butter
3 tbsp flour
1/2 small onion, finely chopped.
1 cup cooked crumbled bacon
1 1/2 cup shredded sharp cheddar cheese
chives (either fresh or dried)
sour cream
salt and pepper

Melt the butter in a large pot and sweat the onion in the butter. Stir in the flour to make a roux. Once the flour is incorporated and very lightly browned, whisk in the milk. Scoop the flesh from the baked potatoes and add it to the pot. Season with salt and pepper to taste. Bring the soup to a simmer and cook until the potatoes are heated through and the soup is thickened. Remove from heat and stir in 1/2 cup of shredded cheese, and half the bacon. Ladle into bowls and top with the remaining cheese, bacon, chives, and a dollop of sour cream.

Baked Potato-and-Broccoli Soup

Baked Potato-and-Broccoli Soup (suz5425)

I got this recipe online (don’t remember the source), but it’s originally from Southern Living Magazine. I left the nutrition info that the magazine had listed at the bottom of the recipe. It’s great for a cold winter night.

Prep: 20 min., Cook: 20 min. Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces.


1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
7 teaspoons fully cooked bacon pieces
7 teaspoons chopped green onions

Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

Yield: Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)

CALORIES 223 (32% from fat); FAT 7.9g (sat 4.5g,mono 0.5g,poly 0.1g); PROTEIN 17.3g; CHOLESTEROL 31mg; CALCIUM 395mg; SODIUM 667mg; FIBER 2.6g; IRON 1mg; CARBOHYDRATE 20.3g

5 Can Soup

5 Can Soup (knittygrl)
(Weight Watchers)
1 cup=1 point

1 can diced tomatoes
1 can corn
1 can minestrone soup (ready to serve)
1 can mixed vegetables
1 can black beans, rinsed

Mix em all in a pot and warm. Sprinkle with some Parm. cheese if you want!