| SAUERKRAUT SOUP INGREDIENTS: *1lb short ribs of beef *1/2 cup chopped onion *2 tbsp vegetable oil *1 can (1lb 14 oz) sauerkraut *6 cups bouillon made with beef bouillon cubes *1 10-oz can tomatoes *10 peppercorns *2 bay leaves DIRECTIONS: *Trim fat from the ribs and brown ribs and onion in oil. *Remove and save ribs *In a soup pot, mix onions and rib drippings with the sauerkraut. *Add remaining ingredients and bring to a boil, reduce heat and simmer for 45 minutes. *Remove the bay leaves and peppercorns. *Cut meat into chunks and add to soup. |
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| GREEN PEPPER SOUP INGREDIENTS: *2-3 Large green peppers cut in chunks. *1 lb. lean ground beef *1/3 cup of chopped onions *3 fresh tomatoes(diced) *1/2 cup of rice *1 can of beef broth *1 tbsp of worcestershire sauce *1/2 tsp. basil *1 small clove of garlic (chopped) *1 can (8oz.) water *1 tbsp. brown sugar DIRECTIONS: *Brown meat and onions. *Combine all ingredients in a crock pot and cook on low until peppers are tender. *Salt and Pepper to taste and top with grated American Cheese. |
| BEEF SOUP INGREDIENTS: *2 Large soup bones *1 small piece of chuck roast *6 peeled carrots *8 celery sticks (halved) *1 large onion *1 tsp. paprika *1 can(1lb. 12oz.) crushed tomatoes *parsley DIRECTIONS: *In a large pot, bring bones, soup meat to a boil. *Skim and turn heat to medium. *Add the remaining ingredients and cook at a slow boil for about 3 hours. *Serve over noodles. |
| BAKED POTATO SOUP INGREDIENTS: *4 large baking potatoes *2/3 cup butter *2/3 cup flour *1 1/2 quarts milk *1 cup sour cream *4 green onions, chopped *5 oz. cheddar cheese, grated *salt and pepper *2 cups bacon, crisped & cooked DIRECTIONS: *Heat oven to 450 F degrees and bake the potatoes until fork tender (1 hour). *Melt butter in a medium saucepan. *Slowly blend in flour with a wire whisk until thoroughly blended, making a roux. *Gradually add milk to the butter-flour mixture, whisking constantly. *Cut potatoes in half, scoop out the meat and set aside. *Chop half the potato peels and discard the remainder. *When milk mixture is very hot, whisk in potato. *Add green onion and potato peels. *Whisk well, add sour cream. Heat thoroughly. *Add cheese a little at a time until all is melted in. *Serve. *Top with crumbled bacon. |
| CHEESE SOUP INGREDIENTS: *1 cup sliced carrots *2 cups chopped broccoli *1 cup water *1 tsp. chicken bouillon granules *1/4 cup chopped onion *1/4 cup butter *1/4 cup all purpose flour *1/4 tsp. ground black pepper *2 cups milk *2 cups shredded sharp Cheddar Cheese DIRECTIONS: *In a small saucepan over medium-high heat. *Combine carrots, broccoli, water, and bouillon. *Bring to a boil and cover, reduce heat, and simmer for 5 minutes. *Remove from heat and set aside. *In a large saucepan, cook onion in butter over medium heat until onion is translucent. *Stir in flour and pepper; *cook 1 minute. *Stir in milk. *Bring to a boiil, then stir in cheese until melted. *Stir in reserved vegetables and cooking liquid. *Heat through, and serve. *Makes 4 servings. |
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| CHICKEN DUMPLING SOUP INGREDIENTS: *3 cups chopped cooked chicken breast *2 eggs *4 3/4 cups chicken broth, divided *1 cup all-purpose flour *1/4 cup chopped fresh parsley *2 tbsp. salt *1/8 tsp black pepper *1/2 tsp. dried tarragon *1/4 cup butter *2 cups chopped onion *11/2 cups thinly sliced celery *2 cloves garlic, minced *1/2 cup all-purpose flour *2 qts. chicken broth *11/2 tsp. salt *11/2 cups chopped carrots *3 cups chopped cooked chicken breast DIRECTIONS: *In a blender or food processor. *Combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 tsp. salt, pepper, and tarragon. *Process until smooth. *In a large pot, bring 4 cups chicken broth to a boil, drop dumpling mixture by rounded spoonfuls into boiling broth. *Simmer, uncovered 5 to 8 minutes until well formed and slightly browned. *Remove with slotted spoon and drain on paper towels. *Reserve dumpling cooking liquid. *In a large pot melt butter over medium heat. *Cook onion, celery and garlic in butter until onion is translucent. *Stir in 1/2 cup flour until fully incorporated. *Pour in 2 qts. chicken broth, stirring constantly. *Bring to boil. Add 11/2 tsp salt and carrots. *Cover and reduce heat, and simmer 15 minutes. *Stir in dumplings, reserved liquid and 3 cups cooked chicken. *Simmer 15 minutes more before serving. *Makes 1 gallon. |
| HEARTY LENTIL SOUP INGREDIENTS: *21/2 tbsp vegetable oil *1 fresh green onions, chopped *1 carrot, chopped *1 parsnip,sliced *1 stalk celery, chopped *1 potato cubed *1 leek, chopped *1 cup dry lentils, rinsed *1 (14.5 oz) can diced tomatoes *3 cups vegetable broth *2 bay leaves *1 dash soy sauce *1 dash worcestershire sauce *1/2 cup red wine DIRECTIONS: *In large saucepan over medium heat. *Combine the oil, onions,carrots, parsnip, celery, potato, and leek. *Stir well for 5 minutes or until onion is translucent. *Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, worchestershire sauce, and wine. *Bring to a boil and reduce heat to low. *Cover and simmer for 30 minutes or until lentils are tender. *Remove the bay leaves and add the fresh coriander or fresh parsley to taste. *Makes 2 to 3 servings. |
| SLOW COOKER BEEF BARLEY SOUP INGREDIENTS: *1 1/2 lb. boneless lean beef, cubed *3 tbsp. vegetable oil *1 tsp. salt *1 tsp ground black pepper *1 tsp. garlic powder *3 (10.5 oz.) cans beef broth *6 cups water *4 stalks celery, chopped *6 carrots, chopped *1/2 cup chopped fresh parsley *1 cup barley *1 tsp dried thyme DIRECTIONS: *In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. *Stir in the salt, pepper, and garlic powder and place seasoned meat in a slow cooker. *Add to the slow cooker. *Add the broth, water, celery, carrots, green onions, parsley, and barley. *Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. *Add the thyme just before serving. *Makes 10 to 12 servings. |
| NEW ENGLAND CLAM CHOWDER INGREDIENTS: *4 slices bacon *1 1/2 cups chopped onion *4 cups peeled and cubed potatoes *1 1/2 tsp. salt *ground pepper to taste *2 ( 6.5 oz.) cans minced clam *3 cups half-and-half *3 tbsp. margarine *1 1/2 cups water DIRECTIONS: *Saute bacon in large kettle until almost crisp. *Add onions, cook 5 minutes. *Add cubed potatoes, salt, pepper to taste, 1 1/2 cups water. *Cook uncovered 15 minutes or until potatoes are fork tender. *Meanwhile, drain clams, reserving clam liquid. *Add clams, 1/2 of clam liquid, half and half, and butter to the kettle. *Mix well and heat about 3 minutes or until heated through. *Do not allow to boil. *Makes 8 servings. |
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| BAY SCALLOP CHOWDER INGREDIENTS: *3 cups chicken broth *1 carrot, chopped *1 stalk celery, chopped *1 onion, chopped *3 potatoes, cubed *1/2 tsp. dried thyme *2 tbsp. parsley *1/2 tsp.salt *1/4 tsp. ground black pepper *1 lb. fresh mushrooms, sliced *1 lb. bay scallops *2 tbsp. margarine *1/2 cup white wine *1 egg yolk *1 cup heavy whipping cream DIRECTIONS: *In a large pot over high heat, combine the chicken broth, carrots, celery, onions, potatoes, thyme, parsley, salt and ground pepper and bring to boil. *Reduce heat to medium low and simmer for 10-15 minutes. Transfer mixture to a food processor or blender, puree until smooth, and set aside. *In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2-3 minutes. *Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer. *In a separate bowl, combine the egg yolk and heavy cream. *Mix well and add to the soup. *Continue to simmer over low heat, stir occasionally for 10-15 minutes. *Makes 4 servings. |
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| TAMMYS CREAM OF BAKED POTATO SOUP INGREDIENTS: *4-5 large baking potatoes *2/3 cups flour *3/4 tsp salt *2 green onions, chopped (blades too) *1/2 lb. Velvetta cheese *2 green onions, chopped *2/3 cup butter *8 cups milk *1/2 tsp pepper *16 slices bacon, fried crisp and crumbled * 8 oz. sour cream *1/2 cup shredded cheddar cheese DIRECTIONS: *Bake potatoes until tender *Cut potatoes into halves and scoop out pulp into bowl *Melt butter in saucepan. *Blend in flour until smooth *Cook for 1 minute, stirring constantly *Stir in milk gradually *Cook over medium heat until thickened, stirring constantly *Add potato pulp, salt, pepper, 2 green onions, 3/4 cup of crumbled bacon and 1/2 lb. Velvetta cheese *Blend well *Cook, stirring constantly, until heated through *Stir in sour cream *Add more milk if too thick. *Garnish with grated cheese, bacon and green onions RECIPE FROM TAMMY S- KENTUCKY |
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