Andouille Chowder

1/2 cup butter
1/2 lb. andouille sausage, or other fully cooked spicy sausage. (use Hillshire Farms Polska Keilbasa and smoked sausage with pork and turkey), cut into 1/2 inch dice
1 1/2 cup onion, diced
1 1/2 cup carrot, diced
1 1/2 cup celery, diced
4 tsp. minced garlic
1/2 cup flour, maybe a little more
1 cup whipping cream
3 cups half and half
2 sweet potatoes, peeled and diced
4 TB chopped fresh basil
2 TB fresh lime juice
2 tsp. fresh chopped thyme
2 tsp. salt
2 tsp. pepper

In a 4-5 quart Dutch oven, heat butter over medium-high heat. Add sausage and sauté, stirring occasionally for 2-3 minutes, until sausage is browned. Stir in onion, celery, carrots, and garlic. Reduce heat to mmedium-low. Cover pot and cook 4-5 minutes until vegetables are softened.

Uncover pot and sprinkle flour evenly over vegetables, stir to thoroughly mix in remaining flour and then cook for two minutes, stirring occasionally.  Gradually stir in 1 cup chicken broth then the cream and half and half, stirring mixture constantly so no lumps form.

Increase the heat to medium-high, slowly bring mixture to a boil! Stirring frequently. Add sweet potatoes  and reduce heat to medium. Cover pot and simmer for 8-10 minutes, until potato is tender. Add remaining ingredients and stir to combine and is heated through.



Submitted by Juli

Boston Clam Chowder

1 cup minced leeks
1 cup minced onion
1 cup diced celery
2 cups diced potatoes

Combine in a saucepan. Barely cover with water. Simmer 20 minutes to tender.

3/4 cup butter
3/4 cup flour
1 qt. milk
1 1/2 tsp. salt
1/4 tsp. thyme
Fresh ground pepper
1/2 tsp. Tabasco sauce
2 1/2 oz clams with juice

Melt butter and add flour to make a roux. Add milk and cook to make a white sauce. Add salt, thyme, pepper, Tabasco, and clams with juice, untrained to cooked vegetables. Heat thoroughly and serve.


Submitted by Juli via Heidi and Market Sreet

Creamy White Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2 cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 TB vegetable oil
2 15 oz. cans great northern beans, rinsed and dried
1 14 oz. can chicken broth
2 TB cornstarch
2 14 oz. cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne
1 cup sour cream
1/2 cup whipping cream

Boil the chicken for about 25 minutes. Let the chicken cool and then cut into cubes. Warm the oil in the bottom of a pot and add the onion and garlic powder. Sauté until the onion is nice and tender. Add the chicken, broth, beans and cornstarch. Stir well. Add the chilies and the seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes. Remove from the heat, stir in sour cream and whipping cream.

Seven 1 cup servings



Submitted by Juli

Chicken Meatball Asparagus Soup

10 TB olive oil
1 medium onion, chopped
1 lg. bunch asparagus, thinly sliced, washed and tough lower stems removed
5 leeks, thinly sliced, whites only
6 cups fresh or canned chicken broth
1 lb. ground chicken
Salt and freshly ground pepper

Heat a stockpot over medium-high heat. Add 3 TB olive oil. Add the onion and sauté until light brown, about 7-10 minutes. Add asparagus and leeks. Sauté another 5 minutes. Add the chicken broth and bring to a boil, then reduce heat and simmer about 15 minutes.

Meanwhile, mix the ground chicken with salt and pepper. Make small meatballs, about 1 inch in diameter. In a large skillet, heat 6-7 TB of olive oil and fry meatballs until browned on all sides. Add the meatballs to the soup.

Juli's notes:  Use butter instead of olive oil to brown vegetables. Also double recipe. Cook meatballs in an electic fry pan at 250 degrees.


Submitted by Juli

Creamy Chicken and Leek Stew

4 TB unsalted butter
6 oz. mushrooms, sliced
4 stalks celery, chopped
3 medium leeks, thinly sliced, white part only
1/2 cup dry white wine
1 cup heavy cream
1 (14.5 oz.) can chicken broth
4 boneless, skinless chicken breasts, cut into 1 inch pieces
2 TB chopped fresh tarragon, or 2 tsp. dried
1 (8oz. ) pkg. cream cheese, room temperature
Salt and freshly ground black pepper

Heat butter in a large skillet over high heat. Add  mushrooms, celery and leeks. Sauté, stirring constantly for 3 minutes. Add wine, cream and chicken broth. Bring mixture to a boil. Cook for 7 minutes. Reduce heat, add chicken and tarragon, and simmer for 10 minutes. Stir in cream cheese until blended. Season with salt and pepper.


Submitted by Juli

Chicken Soup

3 quarts or more chicken broth
1 (31/2 lb. ) chicken, cut into eight pieces
1/2 cup chopped onion
2 carrots, peeled and sliced
2 celery sticks, peeled and sliced
2 TB butter
1 TB fresh lemon juice
8 oz. egg noodles
1/2 cup chopped fresh parsley

Combine broth and chicken in a pot, bring to a boil.  Reduce heat, cover partially,mand simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to a bowl. Cool slightly. Discard skin and bones from chicken. Shred or cut chicken. Set aside.

Return broth to a simmer. Add onions, carrots and celery. Simmer until soft, about 8 minutes.

Melt butter in a pan over medium-high heat. Stir in lemon juice and parsley. Add to broth.

Stir in noodles and chicken. Simmer until noodles are tender, about 5 minutes. Season with salt and pepper.


Submitted by Juli

Chicken Tortellini Soup

3 cooked Chicken Breasts
2cups Chicken Broth
2 cans Cream of Chicken Soup
2 cans Chicken Stock or Water, chicken stock is best
1/2 cup sliced Carrots, or more
4-5 oz. broccoli, or more
1/2 Onion, diced
1/4 tsp. dried basil
1/4 tsp. dried Oregano
1 pkg., 16 oz.  Digornio Mozzarella and Garlic Tortellini, or whatever you like best

Put everything together except the broccoli and tortellini in a stockpot over medium heat for 20 minutes. Add the broccoli and tortellini and simmer until done. About 10 minutes.

Submitted by Juli

Phil's Chicken Noodle Soup with Barley

Chicken Stock:

1 costco roasted chicken

1 large onion, peeled and halved

4 carrots, peeled and halved

3 springs fresh parsley

4 celery stalks with leaves

3 sprigs fresh thyme

2 tsp whole peppercorns

1 tsp coarse sea salt

1/2 tsp poultry seasoning

2 whole bay leaves

1 garlic clove, unpeeled

Chicken Base

Fill a large stockpot 2/3 full of water. Pull meat off whole chicken and refrigerate the meat. Add chicken bones, skin and all liquid and gel to pot. Add all other ingredients. Start with cold water and bring to a boil. Just when water starts to boil, turn down heat to a bubbling simmer for 3 hours, uncovered. Add chicken base a little at a time to taste (5-6TB). Let cool and strain using a fine strainer. Discard any strained out solids. Save liquid in fridge or freezer until ready to use.

Chicken Noodle Soup

Heat stock and add...

3 carrots, peeled and diced

3 celery stalks with leaves, diced

1/4 cup barley pearls

chicken meat that was taken from bone to make stock

When barley is soft, add 4 cups flat egg noodles.

Serve when noodles are soft.

Or cook noodles separately and add directly to soup bowls.

Roasted Tomato Basil Soup

3 lbs. ripe plum tomatoes, cut in half lengthwise

1/4 cup plus 2 TB good olive oil

1 TB kosher or sea salt

1 1/2 tsp black pepper

2 yellow onions, chopped

6 cloves garlic, minced

2 TB butter

1/4 tsp crushed red pepper flakes

1 28oz. can plum tomatoes with their juice

1 tsp fresh thyme leaves

1 qt. chicken stock

4 cups fresh basil

Preheat oven to 400 degrees.

Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in a single layer on a baking sheet and roast for 45 minutes.

In a large stockpot on medium heat, saute the onions and garlic with 2 TB olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree in a blender to desired consistency. Taste for seasoning. Serve hot or cold.

Asparagus Soup

I usually double this recipe because the following only yields 4 cups.

1 lb. fresh asparagus

1/4 cup onion, chopped

1 13oz. can chicken broth

2 TB butter

2 TB flour

1 tsp salt

pepper to taste

1 cup half and half

1/2 cup sour cream

1 tsp. lemon juice

Wash asparagus and coarsely chop. Cook in a covered pan with with onions and 1/2 cup chicken broth for 8-10 minutes until tender. Put in a blender and blend until very smooth. Set aside. Melt butter in saucepan. and then add flour, salt and pepper and cook over medium heat, stirring constantly until it begins to brown. Stir in remaining chicken broth, stirring constantly until it boils. Stir in asparagus mixture and half and half. Pour sour cream into a small bowl and add a few tablespoons of the soup and stir to heat. Add the sour cream mixture to the rest of the soup, then add lemon juice and serve. Can also serve with a dollop of sour cream.

Thai chicken Coconut Soup Tom Kha)

1 14oz. can coconut milk

1 can 14 oz. chicken broth

ginger, 6 quarter sized slices

1 fresh stalk lemongrass, cut into 1 " pieces

1 lb. boneless, skinless chicken breasts, cut into 1" pieces

1 cup sliced mushrooms

1 TB fresh lime juice

1 TB Fish sauce, thai or Vietnamese

1 tsp sugar

1 tsp thai chile paste

1 TB fresh basil

1 TB fresh cilantro

In a medium saucepan combine the coconut milk, broth, ginger and lemongrass. Bring to a boil over high heat. Add the chicken, mushrooms, lime juice, fish sauce, sugar and chile paste. Reduce heat and simmer until chicken is just cooked through, 5-10 minutes. Garnish with the basil and cilantro. Discard lemongrass.

This is also great made with shrimp.

Serves 4

Traditional French Onion Soup with Croutons

3 TB butter and 1 TB oil

2 lbs. onions, can be a mix of red and yellow

2 TB chopped garlic

1 tsp sugar

1/4-1/2 cup flour

1 cup red wine

4-5 cans beef broth (12 oz. cans)

1 bay leaf

sage, 1/2 tsp dried or 1 TB fresh

rosemary, optional

1/4 c. brandy or sherry

baguette

butter

garlic

herbs

swiss or provolone cheese

Slice onions. Melt butter and oil in a heavy pot. Add onions and sugar. Cook over medium heat until rich brown in color. Should take at least a half hour. Add garlic towards the end of browning the onions. Add flour to the mixture. May need a little more butter if the mixture is too dry. Stir for 2 minutes over medium heat. Add in red wine, mix with a whisk, and simmer for 2 minutes. Add beef broth and remaining ingredients. Simmer 30-40 minutes, longer if possible. at least 2 hours is optimal if you have the time.

season with salt and pepper to taste.

Croutons

Slice sourdough baguette in 1/2" thick slices. Melt butter with garlic and herbs of your choice. Drizzle or brush bread with butter mixture. Bake at 350 degrees turning over when one side is golden to brown the other side.

Pour soup into bowl. Add a crouton. Cover with swiss or provolone cheese. Broil until melted.

Tomato Bisque with Pesto and Blue Cheese Croutons

1/2 cup celery, chopped

1/2 onion, chopped

2 TB garlic, chopped

1/2 tsp dried chile flakes

4 TB flour

splash of white wine

2 cans chicken stock (recipe doesnt state what size cans, but I think you would need at least 4 cups)

2 cups canned crushed tomatoes

1 tsp sugar

2 medium tomatoes, seeded

1/4 cup butter

1 cup cream

1/3 cup Sherry

salt and pepper to taste

Saute onions, garlic and celery in 1 TB butter and 1 TB olive oil until tender. Add chile flakes. Sprinkle with flour and stir for about a minute until well mixed. Add a splash of white wine. Add chicken stock and crushed tomatoes and simmer for 20 minutes.

While that is cooking, in a saute pan, add butter and tomatoes and saute approx. 5 minutes. Add this to the tomato broth mixture.

Puree in blender and then return to the stove. Add cream. Adjust seasonings. Add sherry. Heat for another 5 minutes or until heated through.

Garnish with store bought pesto or make homemade if you have the time!!

Bleu Cheese Crostini

1/2 sourdough baguette

1/4 cup butter

1 tsp garlic, minced

2 oz. bleu cheese crumbles mixed with 1 TB mayonnaise

Slice baguette in 1/2" slices. Melt garlic and butter together. Brush each slice with the mixture. Bake at 350 degrees, turning over when one side is golden. After you turn over add some bleu cheese mixture and continue to bake. Should take approx. 20-25 minutes total.

You can also broil right before it is ready to melt the cheese.

Pasta Fagioli Soup

1 lb. ground beef
1 onion, diced
1 cup carrots, chopped
2 celery stocks, chopped
2 15.4oz. cans diced tomatoes with juice
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar 16.5oz. spaghetti sauce
2 tsp oregano
1 TB Tabasco sauce
salt and pepper to taste
dried pasta
Parmesan cheese

Brown meat with onions. Combine all ingredients except pasta and cheese in crock pot. Cook on low for 8 hours. Can add pasta at this time and continue cooking for 1 hour. Top with Parmesan cheese.

I like to cook pasta separately and add it to each bowl. It keeps the pasta from getting mushy. Can keep the cooked pasta in a baggie to add to leftovers as well.

Wild Mushroom Bisque

1 1/2 lbs. white mushrooms, sliced
1 oz. dried wild mushroom (a mix or medley)
7 C. chicken broth
1/4 C. dry Sherry
2 TB butter
1 C. onion, chopped
2 TB garlic, chopped
Sprinkle of flour
1/3 C. white wine
1 tsp. ground allspice
mixture of fresh herbs (rosemary, sage, oregano, parsley)
3 TB chives, chopped
1 C. heavy whipping cream

Rinse the wild mushrooms well in a strainer under cold water to remove any dirt. Place mushrooms on a bowl. Bring 1 cup of the chicken broth and the sherry to a boil and pour over the mushrooms. Let them soak for about an hour. Drain the mushrooms, reserving the liquid, and set aside.

Melt the butter in a heavy soup pot over low heat. Add the onions and garlic until softened, stirring occasionally, for about 10 minutes. Add the fresh mushrooms, increase the heat to med-low and cook for about 15 minutes. Sprinkle with 1-2 TB flour and stir. Cook for a minute or two. Add the white wine. Add the 6 remaining cups of chicken broth, the reserved liquid from the wild mushrooms, allspice, salt and pepper. Bring to a boil, reduce heat and simmer, partially covered for 15 minutes. Add the reserved wild mushrooms and simmer 15 minutes longer. Puree half the soup in a blender and return it to the pot (can puree all the soup for a smooth consistency). Add the cream. Heat another 10 minutes. Adjust seasoning and garnish with chives and homemade croutons.

Submitted by: Kamdyn

Chicken Tortilla Soup

3 c. chicken, cooked and shredded
5-6 chicken bouillon cubes
1 tsp. garlic salt
1 tsp. cumin
1 lg. can green enchilada sauce
2 sm. cans tomato sauce
2 cans (16 oz.) Mexican style diced tomatoes
2 c. grated cheddar and mozzarella cheese

Garnishes:
tortilla chips
sour cream
cilantro

Cook and shred chicken
2 cups hot water in crock pot
add bouillon cubes and dissolve
add everything but cheese and toppings.
add more water until crock pot is filled.
simmer-the longer the better.
Add cheese, stir into soup.
Garnish with toppings when ready to serve.

Submitted by: Julie White

Itailian Wedding Soup

*These meatball are great in this soup, or alone as an appetizer and great in pasta with sauce.
*The soup base minus the spinach and noodles replaced with egg noodles and add chicken makes great chicken noodle soup.
*Unless you have a huge crowd, there will be leftovers. I like to add the spinach individually to each bowl, so it doesn't get soggy sitting in the stock.

Meatballs:
3/4 lb. ground turkey
1/2 lb. chicken sausage, casing removed (I use Trader Joe's Sicilian Chicken Sausage)
2/3 c. white bread crumbs (2 slices with crusts cut off, chop and make crumbs in mini food processor)
2 garlic cloves, minced
3 TB. fresh Italian parsley, chopped
1/4 c. Pecorino Romano, grated
1/4 c. Parmesan, grated (Trader Joe's has a romano parmesan blend. I just use 1/2 c. of that)
3 TB. milk
1 extra lg. egg, lightly beaten
salt and pepper

Soup:
2 TB. olive oil
1 c. yellow onion, minced
3 carrots, peeled and diced
2 stalks celery, chopped into 1/4" pieces
10 c. chicken stock
1/2 c. dry white wine
1 c. small pasta such as orzo, stars, etc.
1/4 c. fresh dill, minced
1/4 c. fresh parsley, minced
12 oz. baby spinach, washed and trimmed
1-2 TB. chicken soup base

Preheat oven to 350 degrees.

For the meatballs, place all the meatball ingredients in a bowl and combine. Form meatballs about 1" and place on cookie sheet lined with parchment paper. Bake for 30 minutes, until thoroughly cooked and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy bottomed soup pot. Add the onion, carrots and celery and saute until softened about 5-6 minutes, stirring occasionally. Add the wine and cook for a few minutes. Add the chicken stock and bring to a boil. Check seasoning and add soup base as necessary. Add the pasta and cook 6-8 minutes until pasta is tender. Add the fresh dill and parsley and meatballs and simmer for 1 minute. Check seasoning again. Stir in the fresh spinach and cook for 1 minute. Serve with extra parmesan cheese.

Submitted by: Kamdyn

French Onion Soup

6-7 large yelow onions, sliced thin. Saute in 1/2 c. butter until translucent, bot brown

6 cans (10 1/2 oz.) beef broth
2 cans consumme
1 TB. soy sauce
1/2-1 TB worchestire
sprinkle of lemon powder (or juice)
sprinkle garlic powder
1/2 bottle sherry
salt to taste
Add water to top of pan. Simmer all day.

Slice baguette and top with swiss cheese. Broil until cheese melts. Top soup with bread.

Submitted by: Heidi

Chicken Tortellini Soup

3 chicken breasts, boiled
2 c. chicken broth/bouillon
2 cans cream of chicken soup
2 cans water
1/2 c. carrots, sliced
4-5 oz. broccoli
1/2 onion, diced
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 pkg. tortellini

Put everything in saucepan except broccoli and simmer for 20 minutes. Add broccoli and cook 10 more minutes.

Submitted by: Heidi

Southwest Pumpkin Soup

2 TB. olive oil
1 medium onion, finely chopped
3 c. vegetable stock
1 14.5oz. can diced tomatoes
1 15oz. can black beans, drained
2 15oz. pumpkin puree
1 c. heavy cream
1 TB. curry powder
1 1/2 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp. salt
black pepper to taste
garnish with chips, sour cream and chives.

Over medium heat, add oil and saute onions 5-10 minutes. Add broth, tomatoes, beans and pumpkin. Bring to a boil, reduce heat, add everything else and simmer.

Submitted by: Laura