Italian Roasted Pepper Soup

A perfect combination to your Italian Meatballs and Spaghetti

Ingredients:
10 ounces white mushrooms, sliced
2 Tablespoons water
2 (7-ounce) jars roasted red peppers
3-1/2 cups chicken broth
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 (8-ounce) package fresh cheese-filled tortellini

Brussels Sprouts Soup

Ingredients:
1/2 cup butter
1/2 cup flour
Salt and pepper to taste
1-1/2 cups chopped celery
1 cup chopped onion
1 quart chicken broth
5 cups milk
2-1/2 pounds frozen Brussels sprouts

Tomato-Celery Soup

Ingredients:
1/2 cup finely-chopped celery
1 small onion, chopped
2 Tablespoons butter
1 can (10-1/2 ounces) tomato soup
10-1/2 ounces water
1 teaspoon minced parsley
1/8 teaspoon pepper
1 Tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon salt
4 teaspoons unsweetened whipping cream
1 teaspoon chopped parsley

Procedure:
1. Saute celery and onion in butter. Do not brown.
2. Add remaining ingredients except cream and chopped parsley.
3. Simmer 5 minutes. Celery will remain crisp.
4. Garnish each serving with whipping cream and parsley.

Serves four people.

Vichyssoise

Ingredients:
2 (14-ounce) cans beef broth
2 (14-ounce) cans chicken broth
2 bouillon cubes (chicken or beef)
2 cups water
1 (2-pound) package frozen, whole new potatoes
1/2 teaspoon marjoram
1 teaspoon basil
1 (8-ounce) package frozen, chopped onions
1 teaspoon dehydrated parsley flakes
1 teaspoon tarragon
Salt and pepper to taste
Breakfast cream, 3/4 to 1 cup per serving
Celery salt

Procedure:
1. Combine all ingredients except cream and celery salt.
2. Cook in an uncovered pot beginning with a hot fire.
3. After boiling point is reached, reduce heat immediately and continue to simmer uncovered until thick.
4. Stir occasionally.
5. While cooking, mash potatoes against side of pot.
6. It takes this about 2 hours to cook down to proper thickness – quite thick.
7. Immediately blend small amounts at a time in electric blender just until smooth.
8. Do not over blend. Chill.
9. To serve, add 3/4 cup of this base to 3/4 to 1 cup breakfast cream per serving.
10. Serve very cold.

Serves twenty people.

Asparagus Soup

Ingredients:
1 pound asparagus, cut up
3 scallions with tops, sliced
12 ounces mushrooms, sliced
2 Tablespoons butter
3 Tablespoons flour
6 Tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 (11-ounce) can white Shoe Peg corn
2 cups light cream

Procedure:
1. Saute the asparagus, scallions and mushrooms in 2 Tablespoons butter in a skillet until the asparagus is tender.
2. Mix the flour, 6 Tablespoons butter, salt and pepper in a bowl.
3. Add some of the chicken broth and blend until smooth.
4. Add the flour mixture, corn, remaining broth to the sauteed vegetables.
5. Cook until heated through.

Serves six people.

French Onion Soup

Ingredients:
4 Tablespoons butter
2 Tablespoons olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon salt
3 Tablespoons flour
8 cans chicken broth
1 cup water
2 beef bouillon cubes

Procedure:
1. Melt butter in oil in heavy 4 to 5-quart saucepan over moderate heat.
2. Add onions; sprinkle with salt. Mix well. Cook uncovered over low heat, stirring occasionally, until onions are golden brown (approximately 2 hours).
3. Sprinkle with flour; stir and cook another 2 to 3 minutes.
4. Add hot broth, water and bouillon cubes. Bring to a boil, reduce heat, simmer, partially covered, 30 to 40 minutes.
5. Skim off fat occasionally. Taste for seasoning.
6. Rub garlic on each side of bread, then brush with olive oil. Lightly toast bread.
7. Pour soup into individual crock pots. Float bread slices on top of soup, and cover with desired amount of cheese. Place in oven; bake 20 minutes until cheese is melted and soup bubbly.

Serves 12 people.

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Bean Soup

Ingredients:
1 pound dried navy beans
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1 teaspoon salt
1 teaspoon pepper

Procedure:
1. Place beans in large pan and cover with water.
2. Cook on high temperature until beans are tender (about 1-1/2 hours).
3. Check water level frequently.
4. Add remaining ingredients.
5. Simmer 30 to 40 minutes.

Serves eight people.

Tomato Corn Soup

Ingredients:
1 medium onion, chopped
2 Tablespoons butter
1 Tablespoon flour
2 bay leaves
10 peppercorns
1 pound tomatoes
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 scant tomato-can water
1 cup canned creamed corn
1/2 cup milk or cream
Croutons or parsley, for garnish

Procedure:
1. In saucepan, sauté onion in butter; add flour.
2. Mix in bay leaves and peppercorns.
3. Slowly cook 2 minutes, stirring constantly.
4. Add tomatoes, sugar, salt, pepper and water.
5. Simmer 20 minutes.
6. Add corn; cook 10 minutes longer.
7. Force through sieve until only corn skins, peppercorns and bay leaves are left in sieve.
8. Add milk to soup and heat.
9. Serve hot, topped with croutons or parsley.

Serves four people.

Shrimp and Corn Soup

Ingredients:
1/3 cup oil
3 Tablespoons flour
2 medium onions, finely chopped
1 large bell pepper, coarsely chopped
1 pound medium shrimp, peeled
2 Tablespoons parsley
Salt, black pepper and red pepper to taste
1 pound can whole peeled tomatoes, undrained
1 pound can whole kernel corn (drain off one-half of liquid)
1 cup water

Procedure:
1. Make a roux with oil and flour.
2. When roux is golden brown, add onions.
3. Cook for 10 to 15 minutes.
4. Add bell pepper, shrimp, parsley, salt and pepper.
5. Simmer for 5 to 10 minutes.
6. Add tomatoes, corn, and 1 cup water.
7. Simmer at least 1 hour adding more water gradually until desired consistency.

Serves six people.

Cheese Soup

Ingredients:
4 Tablespoons butter
1/4 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped carrots
5 Tablespoons all-purpose flour
3 (10-3/4 ounce) cans condensed chicken broth
3/4 pound sharp cheddar cheese, grated
2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup croutons
chopped parsley

Procedure:
1. In 3-quart saucepan, saute onion, green pepper and carrots in butter for 10 minutes, stirring occasionally.
2. Remove from heat.
3. Blend in flour and cook 1 minute, stirring constantly.
4. As soup can burn easily, cook over low heat or transfer to a double boiler at this point.
5. Stir in broth, heating to a boil.
6. Add cheese by handfuls, allowing each to melt before the next one is added.
7. Add milk, salt and pepper.
8. Heat until boiling.
9. Serve with croutons or chopped parsley.

Serves eight people.

Spinach Potato Soup

Ingredients:
1 package frozen spinach souffle, thawed
1 can cream of potato soup
1-1/2 cups lowfat milk
1/4 cup lowfat yogurt
2 green onions, chopped
1 teaspoon lemon juice
1/4 teaspoon dried thyme
Pepper to taste

Procedure:
1. Place all ingredients in blender and blend until smooth.
2. Transfer to large saucepan.
3. Bring soup to boil over medium-high heat, stirring frequently.

Serves four people.

Minestrone with Parmesan Soup

Ingredients:
1/4 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/4 cup minced fresh cilantro
3 cups finely diced smoked ham
4 quarts beef broth, boiling
1 cup diced fresh or canned tomatoes
1 cup diced carrots
1 cup diced celery
1/2 cup corn
1 cup diced raw white potatoes
1 cup cooked garbanzo beans
1 cup uncooked small pasta (macaroni or smaller)
2 cups shredded fresh spinach
Freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste

Procedure:
1. Heat oil in a large stockpot and saute onions, garlic, cilantro and smoked ham until onions are soft.
2. Add boiling beef broth and simmer on medium-low heat for 20 minutes.
3. Add tomatoes, carrots, celery, corn, potatoes and garbanzo beans all at once.
4. Cover and barely simmer until vegetables are tender.
5. Add pasta and spinach and cook until pasta is al dente.
6. Season with pepper.
7. Stir in freshly grated Parmesan cheese and serve hot.

Serves twelve people.

Zesty Gazpacho

Ingredients:
1 can diced tomatoes
1 can tomato juice
1 cup red wine vinegar
1/4 cup olive oil
3 Tablespoons Worcestershire sauce
1 teaspoon freshly ground pepper
4 cloves garlic, minced
2 red bell peppers, sliced
1 cucumber, peeled, seeded, diced
4 ribs celery, diced
1 medium red onion, minced
salt and Tabasco sauce to taste
1 avocado, sliced

Procedure:
1. Combine the tomatoes, tomato juice, vinegar, oil, Worcestershire sauce, pepper, garlic, bell peppers, cucumber, celery and onion in a large bowl.
2. Season with the salt and Tabasco sauce.
3. Stir gently until mixed.
4. Chill, covered, in the refrigerator for 3 to 4 hours.
5. Ladle into individual soup bowls.
6. Garnish with avocado slices.

Serves twelve people.

Exotic Mushroom Soup

If you enjoyed cooking my easy mushroom soup, then you'll also enjoy this one.

Ingredients:
2 medium shallots, minced
1 Tablespoon olive oil
1 Tablespoon butter or margarine
8 ounces fresh shiitake mushrooms, sliced
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh button mushrooms, sliced
1 Tablespoon flour
1/3 cup vermouth
2 cups beef stock
1/2 cup water
Salt and pepper to taste
1/4 teaspoon minced fresh rosemary
1/4 cup sour cream
1/4 cup chopped fresh parsley
2 Tablespoons sliced almonds, toasted

Procedure:
1. Saute the shallots in the olive oil and butter in a saucepan until tender.
2. Add the mushrooms; mix well.
3. Saute until the mushrooms are tender and most of the liquid has been absorbed.
4. Sprinkle with the flour.
5. Cook for 2 to 3 minutes or until mixed, stirring constantly.
6. Stir in the vermouth.
7. Add the beef stock, water, salt and pepper; mix well.
8. Simmer for 30 minutes.
9. Stir in the rosemary.
10. Ladle into soup bowls.
11. Top each serving with sour cream, parsley and almonds.

Serves four people.

Potato Soup

Ingredients:
2 stalks celery, sliced
1 medium onion, chopped
2 Tablespoons margarine, melted
3 cups hot water
6 medium potatoes, peeled and cubed
2 carrots, peeled and sliced
5 chicken-flavored bouillon cubes
3/4 teaspoon salt
1/2 teaspoon dried whole thyme
1/2 teaspoon rosemary, crushed
Dash of garlic powder
Dash of pepper
2 cups milk
1 cup shredded Cheddar cheese

Procedure:
1. Saute celery and onion in margarine in large pot until tender.
2. Add water, potatoes, carrots, bouillon cubes, salt, thyme, rosemary, garlic and pepper.
3. Cover and simmer about 20 minutes or until vegetables are tender.
4. Remove from heat and mash vegetables with a potato masher.
5. Add milk and cheese; cook, stirring constantly until cheese is melted.

Serves eight people.

Pinoy Goto

Ingredients:
2 cups glutinous rice (malagkit)
1/2 kg pork tripe, boiled (tuwalya)
1 liter rice washing
1 medium sized onion
1 clove garlic crushed
1 tbsp ginger
cooking oil
1 tbsp saffron food color (optional)

Procedure:
1. Heat enough cooking oil in the cauldron.
2. Once the oil is hot enough, add crushed garlic, sliced onions and ginger. Stir slightly until the sauted ingredients turn golden brown.
3. Add pork tripe and stir ingredients thoroughly.
4. Add glutinous rice. Continue stirring until the ingredients are thoroughly mixed.
5. Once the ingredients are thoroughly mixed, pour one liter of rice washing carefully into the cauldron. Stir a little more.
6. Reduce heat and cover the cauldron. Cook for 10 minutes.
7. After 10 minutes, stir. See if the rice has already risen and softened into porridge consistency.
8. If rice is not fully cooked yet, cover the cauldron again and cook for another five minutes.

Serves eight people.

Mushroom Chowder Soup

Ingredients:
1/2 cup chopped onion
1/2 cup butter, melted
1 pound fresh mushrooms, sliced
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup diced carrots
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons water
3 cups chicken stock
1 cup milk
1/4 cup grated Parmesan cheese

Procedure:
1. In Dutch oven, saute onion in butter until tender.
2. Add vegetables, salt, and pepper.
3. Cover and simmer for 15 minutes.
3. Mix flour and water until smooth, and stir into vegetable mixture.
4. Add chicken stock and simmer 10 minutes.
5. Stir in milk and Parmesan cheese. Cover and heat.
6. Garnish each serving with additional Parmesan cheese, if desired.

Serves six people.

Easy Mushroom Soup

Ingredients:
2 cups chopped fresh mushrooms
1 cup chopped green onions
5 tablespoons butter
2 tablespoons flour
3 cups chicken broth
3 cups of milk

Procedure:
1. Saute onions in butter until tender.
2. Add mushrooms and cook for 2 minutes.
3. Add flour and chicken broth and simmer for 5 minutes.
4. Add milk.
5. Add salt and pepper to taste.

Potato Spinach Soup

Ingredients:
2 potatoes, peeled and diced
1 pound fresh spinach, chopped
3 tablespoons butter
3 leeks, chopped
1 onion, chopped
1 carrot, sliced
2 quarts chicken stock
1/4 cup rice
1/2 cup light cream
Salt and pepper to taste

Procedure:
1. In large saucepan, melt butter and saute leeks and onions.
2. Add potatoes, carrots, and stock and boil 15 minutes.
3. Stir in rice and cook 20 minutes longer.
4. Add chopped spinach and cook 10 to 15 minutes longer.
5. Salt and pepper to taste.
6. Gradually stir in light cream and heat to serving temperature.

Serves six people.

Creamy Potato Soup

Ingredients:
1/4 cup chopped bacon
1/4 cup chopped celery
3/4 cup chopped onion
1/3 cup sliced mushrooms
1/3 cup all-purpose flour
3 cups chicken broth
3 cups milk
5 cups diced potatoes
2 cups grated Swiss cheese

Procedure:
1. Fry bacon.
2. Saute onion, celery and mushrooms with bacon.
3. Add flour, chicken broth and milk.
4. Add the potatoes.
5. Simmer for 15 minutes to cook potatoes.
6. Slowly add cheese. Stir constantly.
7. Use salt and pepper to taste.

Serves six people.