A Surplus of Soups
I received dozens of soup recipes from readers for my Jan. 13 story in the Journal.
In fact, I got way more than I could print in the paper.
So here are a few more to keep you warm and satisfied this winter.
Country Chicken Soup
Recipe submitted by Dot Rutledge. This is best made over two days. When the broth is refrigerated until thoroughly chilled, the fat will congeal all at the surface and become easy to remove.
1 whole chicken
Water
2 onions, chopped
2 to 3 carrots, peeled and sliced
2 ribs celery, chopped
Salt
Black pepper
Dried thyme leaves
Parsley flakes
1 to 2 cups egg noodles
1. Place chicken in a slow cooker and cover with water by about 2 inches. Cook on low about 8 hours. (Alternatively, gently simmer chicken and water on the stovetop until chicken is thoroughly tender, 1 to 2 hours.
2. Strain broth and place in refrigerator. Remove chicken from broth. When cool enough to handle, remove skin and bones and discard. Shred or chop meat and set aside.
3. When broth is chilled, scrape off solidified fat and discard.
4. Place defatted broth in a soup pot, and add onions, carrots and celery. Bring to a simmer and add salt, pepper, thyme and parsley flakes to taste. Add reserved chicken meat and simmer until vegetables are tender.
5. About 30 minutes before serving, add egg noodles and simmer until noodles are tender.
Potato Soup
Recipe from Anne Hardy of East Bend.
12 slices bacon
4 large potatoes, baked or cooked in a microwave
2/3 cup butter or margarine
2/3 flour
6 cups milk
¾ teaspoon salt
½ teaspoon pepper
4 green onions, thinly sliced
1¼ cups (5 ounces) shredded cheddar cheese
8 ounces sour cream
1. Cook bacon until crisp. Drain, then crumble and set aside.
2. Cut potatoes in half lengthwise. Scoop out potato flesh from skins and set aside.
3. Melt butter in a soup pot over medium heat. Stir in flour until smooth. Gradually add milk, stirring constantly until thickened and bubbly.
4. Add potatoes, salt, pepper, green onions, bacon and cheese. Cook until heated through. Stir in sour cream; heat, without boiling, until heated through.(Taste for salt and pepper and adjust as needed.)Remove from heat and serve.
Makes about 6 servings.
Sanders Family Vegetable Soup
Recipe submitted by Barbara Beaudin.
4 beef short ribs
1/2 head (or less) cabbage
2 stalks of celery
2 boxes (frozen) mixed vegetables
A little onion
1 small can tomato sauce
1/3 cup barley
Potatoes, peeled and chopped (if desired)
Put short ribs in large kettle with two quarts water, 1 tablespoon salt, a little pepper, and a little onion. Cook covered for two hours, or until tender, adding more water if necessary. Add other ingredients (barley last), and cook for 30 minutes. Enjoy!
Sante Fe Five Bean Soup
Recipe submitted by Sue C. James.
1 15 oz. can black beans
1 15 oz. can red kidney beans
1 15 oz. can garbanzo beans
1 15 oz. can great northern beans
1 15 oz. can navy beans
1 14.5 oz. can chopped tomatoes with mild green chilies
1 14.5 oz. can chicken broth ( or use vegetable broth to keep it vegetarian)
3/4 cup chunky mild salsa
2 teaspoons ground cumin
1/4 teaspoon dried red pepper flakes (can use less or more)
Sour cream (as a garnish)
1. Drain the black beans, place in blender with tomatoes & broth; puree until smooth. Spray large pot with
PAM. Place mixture in large pot.
2. Drain & rinse each of the remaining beans…running cold water through the beans while draining. Place
beans in pot with puree.
3. Add salsa, cumin & red pepper.
4. Cover & simmer for 15 minutes, stirring occasionally, until hot. The mixture has a tendency to stick to
the bottom of the pot so be careful not to bring to a full boil.
5. Ladle soup into bowls and garnish with sour cream.
Baby Clam and Sausage Soup
Recipe submitted by Jane Wallance of Sparta. I would love to try this with fresh clams. If you want to do that, it’s best to steam them in a separate pot, then carefully strain the liquid to remove any sand or other particles.
2 tablespoons olive oil, divided use
2 fist-size potatoes, peeled and cut into pieces
1 12-ounce pkg. sausage (I use Jimmy Dean low fat)
1 cup chopped fresh mushrooms
½ teaspoon minced garlic
1 28-ounce can petite diced tomatoes or 2 14.5-ounce cans
1 8-ounce bottle clam juice
1 1-ounce can baby clams
1 cup (or more) chicken broth
1 teaspoon Italian seasoning
In a large frying pan sauté the potatoes with 1 tablespoon olive oil. When slightly browned, remove and add sausage, mushrooms and garlic along with the remaining olive oil. Sauté until sausage is done, and no pink remains. Stir in tomatoes, clam juice, clams, chicken broth and Italian seasoning. Bring to a boil and simmer until potatoes are done. Additional chicken broth can be added if soup is too thick.
