On the Potato Page:
On the Bean Page For a complete listing go to: Soups
This is one of those really embarrassing "non" recipe recipes....
Melt a 1/2 stick of butter in a large heavy pot.. slice onions to fill. cook onions very low, forever.. about an hour or more.. the longer the sweeter.. the onions are the main part.. once you have them cooked you just need to add canned beef broth or beef soup base.. season with pepper and a large spoonful (to taste) of worcestershire sauce..
I cook pounds and pounds of onions in 1 stick of butter and freeze in 2 cup portions for making this soup. To make the soup, for 2 cups of onions I use 4 cans of Beef Broth and a Tablespoon or so of Worchestershire.
Serve over toasted french bread
with melted jack cheese over it. Great for when you feel a cold coming
on.
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Well we were cooking up a bit of chicken yesterday and wanted something different. I was having a craving for Mexican & Jim wanted soup. Funny, just at that time, my friend called and asked for a recipe for chicken tortilla soup. OK, I scanned my files and sent her about 4-5. Hmmmm....... that sounded pretty good so off to the kitchen we trotted.
I looked at a few of the recipes and some were simple and some were complicated and one was WAY out in left field... So I picked one and well... you see, I don't follow recipes too well.. I changed this and added that and was out of this, so did this type thing.. well lucky I happened to have a pen in the kitchen and kept track of all of it this time because I created a FANTASTIC, SIMPLE and I think VERY AUTHENTIC Tortilla Soup!!!
Robbyn's Simple Chicken Tortilla Soup
1/4 c dried onion (or !/2 C.
onion sautéed)
1 clove garlic crushed
4 c. chicken broth
1 T ground red chilies (optional)
3/4 t basil leaves, dried
1/2 tsp. salt (if needed)
1/4 tsp. pepper
15 oz can tomato sauce
10 oz can MILD rotel tomatoes
(canned diced tomatoes and chilies)
1 can corn
2 cup shredded chicken, cooked
...........
1/2 c canola oil
10 6" corn tortillas, cut
in half then in 1/2" strips
............
optional garnishes...
avocado slices
shredded cheese
Simmer soup ingredients till flavors combine, about 15 - 20 minutes. Fry tortilla strips in hot oil till crisp and slightly golden. Set aside on paper to drain. Dish up soup and add tortilla strips to each bowl. Serve with optional garnishes and enjoy!!
To freeze...
This would freeze very well,
just package the soup in a zip bag and the fried tortillas in another..
package together and label. If the tortilla strips soften too much, you
can re-crisp them in the oven on serving day..
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Recently my Megan accidentally left the freezer door open. It was a hot day and I noticed it as water was dripping!! AAARGH!! Well it was not as bad as it could have been if I had noticed it later... mostly the veggies on the door and a few items on the top shelf.. I started to throw all the veggies out then realized... gee duh.. they aren't spoiled just defrosted and mushy... OK what to do... it was mostly broccoli and broccoli carrot cauliflower mixtures. Soooooo how about a soup? Kinda like that yummy broccoli cheddar at McDonald's... This is what I created and will definitely make again!!
Broccoli Cheddar Veggie soup
15 cups apx. mixed veggie blends
mostly broccoli, carrot, cauliflower
10 cups of water
8 Tblsp. Chicken soup base
cook till very tender and cool...
For our family size, this bagged up 3 Ziploc with 4 cups soup base each
To finish the recipe:
For each 1 cup of base add:
1/2 cup milk
1 Tblsp. cornstarch stirred
into about 1/4 cup chicken broth.. (can use water.. just needed something
to mix it with and the broth was handy)
Stirred till thick and add: shredded cheddar... to taste.. we like a lot.. there was probably almost a cup LOL...
Stir to melt cheese... serve
OH MAN... this is soooooo good... we poured this over rice to stretch it and it was FANTASTIC... and it would be great over baked potatoes too... Yummy... I actually had to share it with the kids!! LOL
You could also use it mixed
into rice and baked as a yummy broccoli cheddar rice type side dish...
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Serves 6
What do you make when you are cleaning out your refrigerator vegetable drawer?Why vegetable soup of course! Here is a simple recipe for vegetable soup using ingredients that I had on hand but of course you can substitute what you have on hand. This is easy to make and can be served as a starter or with a piece of hearty bread as a main course. Most of the vegetable soup recipes I've seen call for just water, but I had an extra 4 cups of chicken stock leftover from another recipe, so I decided to try it and it work out fine. In fact, it gave the soup some extra richness.
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1 Tblsp. olive oil
1 Tblsp. unsalted butter
1 medium onion -- chopped
2 each carrot -- sliced 1/4"
thick
1 handful green beans -- trimmed
and halved
8 each button mushrooms --
sliced
4 cups chicken stock
3 cups water
6 each potato -- chopped
salt and pepper
1/4 cup parsley -- chopped
Heat butter and oil on medium high in a soup pot. Sauté onion, carrot, green beans for 3-4 minutes. Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt & pepper. Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes arecooked. Season to taste and serve.
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Recipe By : Olive Garden Italian
Restaurant
Serving Size : 5
1 1/2 c Spicy sausage links
(12 links)
6 slices of Bacon
3/4 c Diced onions
1 1/4 ts Minced garlic
2 tb Chicken base
1 qt Water
2 ea. Medium 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 links onto a sheet pan and bake for 25 minutes, 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 medium 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.
Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein, 18 gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium.
From Sonia Borges, guest relations
for Olive Garden Italian Restaurant.
Published 3/13/96 in the Minneapolis
Star Tribune Taste Section.
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