Golden Cream Soup

Golden Cream Soup

3 c. potatoes, peeled and dicedGolden Cream Soup
1 c. water
1/2 c. celery, chopped
1/2 c. carrot slices
1/4 c. chopped onion
1 t. parsley, chopped
1/2 t. salt
1/8 t. pepper
1 chicken bouillon cube
1 1/2 milk
2 T. flour
1/2 lb. Velveeta, cubed

Combine water, potatoes, celery, carrots, onion, parsley, salt, pepper and bouillon cube in a large stock pot. Cover and simmer for 20 minutes on medium high heat. Combine milk and flour in a separate container. Turn heat down to low and slowly add milk-flour mixture to soup until thick. Stir in Velveeta cubes and combine until melted. From my Sister in Law, Carol.

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Spicy Oyster Crackers

Christmas Snacks

2/3 c. canola oil
2 small pkgs. Hidden Valley Ranch dressing mix
1 t. dill weed
1/2 t. lemon pepper
1/2 t. garlic powder
1 lg. pkg. oyster crackers (what are they?)

Mix together oil, dressing mix, lemon pepper, dill and garlic powder. Place crackers in large baking dish. Pour mixture over top and stir until they are completely coated.

Cook in 200 degree oven for 20 minutes. Keep in an airtight container. Stays fresh for weeks. Goes wonderfully with a fresh soup or just as a snack!

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Cream of Sweet Potato Soup

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4 large sweet potatoes
8 c. water
1/3 c. butter
1/2 c. tomato sauce
2 T. half and half
2 t. salt
1/8 t. pepper
1/8 t. thyme
1 c. cashews, split half-wise

Preheat oven to 375 degrees. Bake the sweet potatoes for 1 hour. Let cool for about 10 minutes, then peel off skin and put potatoes in a large stock pot. Mash them with a potato masher–may leave a few lumps. Add water, butter, tomato sauce, cashews half and half, salt, pepper and thyme. Cook on medium high heat until it begins to simmer. Then reduce heat to medium low and cook for 50 minutes.

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Creamy Pumpkin Soup

A shot of pumpkins on the farm

1 medium onion, chopped
2 cans or 29 oz. freshly made chicken broth
2 c. russet potatoes, peeled and sliced
2 1/2 c. milk
1/2 t. salt
1 c. sour cream
2 T. butter
2 c. cooked or canned pumpkin
1/2 t. ground nutmeg
1/4 t. pepper
1 T. fresh parsley, chopped
3 bacon strips, cooked, drained and crumbled

In a large stock pot, sauté onion in melted butter on medium heat until tender. Add the broth, potatoes and pumpkin. Cook on medium high until the potatoes are tender (about 20 minutes). Remove from heat and cool. Purée the whole mixture until smooth.

Cook the mixture in the stock pot on medium low heat and slowly add, milk, nutmeg, salt and pepper until all is heated through. Meanwhile, combine parsley with sour cream in a separate bowl.

Spoon soup into bowls; top each with a dollop of the sour cream mixture and sprinkle with bacon. Makes 6 servings. For a group, can serve this soup from a hollowed out and top cut out pumpkin–very festive!

From a fellow Bible study sister, Ellen S. They always make it for the holidays, she said.  Hope you enjoy it, friends!

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Wonderful Broccoli Cheese Soup

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1 c. chopped onion
2 garlic cloves (about 1 t. minced)
2 T. butter
3 c. chicken stock (3 c. water and 3 chicken bouillon cubes)
16 oz. frozen chopped broccoli
1/3 c. flour
2 1/2 c. milk
1/4 t. pepper
8 oz. cubed Velveeta
8 oz. shredded pepper jack cheese

Sauté 1 c. chopped onion 2 garlic cloves (about 1 t. minced) in 2 T. butter until the onions are translucent. Add 3 c. chicken stock (3 c. water and 3 chicken bouillon cubes), 16 oz. frozen chopped broccoli. Bring to a boil, then reduce to medium heat for 10 minutes. Mix 1/3 c. flour blended with 2 1/2 c. milk. and stir into pot. Cook for 5 minutes more on medium heat. Add 1/4 t. pepper. Reduce heat to low and add 8 oz. cubed Velveeta and 8 oz. shredded pepper jack cheese. Puree about 1/3 of the soup.

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Mrs. Lamb’s Potato Soup

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4 potatoes, peeled and cubed
4 c. water
2 carrots, cut in small pieces
1/2 onion, diced
1 stick butter
1 can pet milk (evaporated milk)
1 t. salt
1/8. t black pepper, freshly ground

In a large stock pot bring water to a boil. Add potatoes, carrots and onions and boil for 20 minutes over medium high heat. Turn heat down to low and add butter and pet milk. Cook 5 minutes more before serving. May add garnish of green onions, shredded cheddar, bacon or freshly grated Parmesan cheese.

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Shirley’s Soup

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One afternoon (January 10, 1995), when I served on the worship committee at our church in Little Rock, we went to Shirley’s house for a lunch meeting.  She served a salad with raisins, sunflower seeds and cranberry vinaigrette, some fresh bread and this soup. 

Here are her words to me, when I asked for the recipe, “”Please note that I generally do not write down recipes or use them, but I’m trying. This is the best attempt I can make. I usually cook by flavor or taste. This is a great soup for a party because it satisfies both meat eaters and vegetable lovers. This recipe is given to you with love; enjoy it the same way, and share it with anyone you like. God Bless You! Shirley”   Now I find that I miss Shirley so much, but I think of her every time I make this and pray for her. She is a dear heart, can you tell?

1 lb. turkey sausage links, sliced in pieces about 1/4 inch wide
1 large red onion, coarsely chopped
1 large red bell pepper, coarsely chopped
2 T. olive oil
4 cans stewed tomatoes
1 can diced Rotel tomatoes
2 cans red beans, drained
2 cans great northern beans, drained
2 T. mixed Italian seasoning
1/3 t. garlic powder
1/3 t. white pepper
salt to taste

Heat olive oil on medium heat. Sauté turkey links, onion and bell pepper for about 10 minutes, stirring occasionally. Add in stewed tomatoes, Rotel, red beans, northern beans, Italian seasoning, garlic powder, white pepper and salt. Stir, cover and simmer on low heat until hot and bubbly. Serves 8-10 hearty appetites.

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Homemade Beef Stew

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With the weather turning colder and Old Man Winter making his appearance, it’s time to start making soups and stews to warm the tummies of those loved ones we care for each day.

I finally was able to try my hand at making homemade beef stew. If I had known how easy and delicious this was, I would have done it long ago! Using the slow cooker makes it even easier, with less clean up and less time in the kitchen.

Homemade Beef Stew

Ingredients

  • 2 pounds boneless beef chuck or stew meat cut in 1″ cubes
  • 1/4 cup flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups beef broth
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • 4 carrots sliced
  • 3 potatoes diced
  • 1 onion left whole
  • 1 celery stalk, left whole

Directions

Place meat in crock pot.  Mix flour, salt and pepper and pour over meat; stir to coat meat with flour.  Add remaining ingredients and stir to mix well.  Cover and cook on LOW (200 degrees) for 10 to 12 hours, or HIGH (300 degrees) for 4 to 6 hours.   Remove the onion and celery right before serving. Stir stew thoroughly then serve with your favorite chunk of bread!

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BLT Soup

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Soup is far and above my favorite food. I eat it in the heat of the summer. I eat it in the cold of winter. It is my go-to food for a quick meal or for a special occasion. So when I found this soup in Taste of Home’s Family Collection Cookbook, I made it that very night. And my friends, it was very good!!

3 T. butter
2 T. vegetable oil (I used olive)
3 c. cubed French bread
1 lb. bacon, diced
2 c. finely chopped celery
1 medium onion, chopped
2 T. sugar
6 T. all purpose flour
5 c. chicken broth
1 jar (16 oz.) picante sauce
1 can (8 oz.) tomato sauce
1/8 t. pepper (I used 1/4 t.)
3 cups lettuce, shredded

In a large saucepan heat butter and oil over medium heat. Toss in bread cubes and stir until crisp and golden brown. Remove and set aside.

In the same pan, cook bacon until crisp. Drain, reserving 1/4 c. drippings; set bacon aside.

Sauté celery and onion in bacon drippings (1/4 c.) until tender and onions are translucent. Add sugar, cook and stir for one minute. Add flour, cook and stir for one minute. Slowly stir in broth, picante sauce, tomato and pepper. Bring to a boil over medium high heat. Boil and stir for two minutes. Just before serving, add lettuce and heat through. Garnish with the croutons and bacon. Yields 8 servings (2 qts.)

Now that’s what I’m talkin’ about,

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