Category: Soup

Mushroom and Barley Soup

Barley, Carrot, Dill, Mushrooms, Soup

Another Aunt Evie and Uncle Tom Lake Chautaqua classic!

  • ½ cup pearl barley
  • 2 T. butter
  • 1 T. vegetable oil
  • 1 lb. mushrooms, thinly sliced
  • 6 carrots, peeled and cut into 1/8” thick rounds
  • 1 medium onion, chopped
  • 6 cups chicken stock or canned broth
  • 4 T. chopped fresh dill OR 1 ½ t. dried dill weed
  • ½ t. freshly ground pepper
  • salt
  • 2 T. fresh lemon juice

Place barley in medium bowl.  Pour enough hot water to cover.  Let stand for 20 minutes.  Drain

Melt butter with oil in heavy large pot over medium high heat.  Add mushrooms, carrots and onion and sauté for 5 minutes.  Add barley, stock, half of dill, pepper and salt.  Reduce heat to low.  Cover and cook for 45 minutes.  (Can be prepared one day ahead.  Refrigerate.  Bring to simmer before continuing).

Add lemon juice and remaining dill to soup.  Taste and adjust seasoning.

Mulligatawny Soup

Apple, Carrot, Cream, Curry, Lemon, Parsley, Rice, Soup, Tomatoes

8  servings

  • 2 T. butter (1/4 stick)
  • ½ cup chopped onion
  • 4 t. curry powder
  • 2 small green apples, peeled, cored and chopped
  • ½ cup diced carrot
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1/3 cup all purpose flour
  • 3 ½ cups chicken stock or canned low-salt broth
  • 1 16 oz. can diced tomatoes
  • 1/3 cup long-grain white rice
  • 2 t. fresh lemon juice1
  • 1 ½ t. sugar
  • 4 whole cloves
  • ½ cup whipping cream
  • 2 boneless, skinless chicken breast halves, diced
  • 3 T. chopped fresh parsley

Melt butter in heavy large saucepan over medium heat.  Add onion and curry and sauté until onion is tender, about 5 minutes.  Mix in apples, carrot, celery and bell pepper and sauté 5 minutes.  Mix in flour.  Stir 1 minute.  Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves.  Bring to boil, stirring frequently.  Reduce heat and simmer 15 minutes.  Add cream and chicken and simmer 10 minutes.  Ladle soup into bowls.  Sprinkle with parsley and serve.

Moroccan Chick Pea Stew

Carrot, Chic Peas, Garlic, Potatoes, Rice, Soup, Tomatoes

Cooking Light

  • 2 tsp. olive oil
  • 1 cup  yellow onion, diced
  • 1 cup carrot, diced
  • 2 cloves garlic, minced
  • 1 jalopeno pepper, minced
  • 1 ½ cups Yukon gold potatoes, peeled and cubed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp tumeric
  • 1/8 tsp salt
  • 1 28 oz. can diced tomatoes, undrained
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 14 oz can broth
  • 3 cups hot, cooked brown rice (or couscous)
  • ½ cup plain yogurt
  • chopped cilantro, for garnish

1.  Heat oil in large saucepan over medium heat.  Add onion, carrot, garlic and jalopeno, sauté 6 minutes, until tender.
2. Stir in potatoe and next 6 ingredients (through broth).  Bring to boil, cover, reduce heat, simmer 15 minutes or until potatoe is tender.
3. Serve, over rice or couscous.  Top with yogurt cilantro.

Serves 6

Cal. 251.  Fat 3.8g   Fiber: 6.8 g,

Lentil and Brown Rice Soup

Carrot, Lentils, Parsley, Rice, Soup

Evie  Davis

  • 5 cups chicken broth, or more
  • 3 cups water, or more
  • 1 cup lentils
  • 1 cup long grain brown rice
  • 1 35 oz. Can tomatoes, chopped (save the juice)
  • 3 carrots, cut crosswise into thin slices
  • 1 large onion, chopped
  • 1 cup celery, thinly sliced
  • 3 large cloves garlic, minced
  • ½ t. EACH of basil, oregano, thyme
  • 1 bay leaf
  • ½ cup fresh parsley
  • 2 T. cider vinegar
  • salt and pepper

In large, heavy saucepan, combine the broth, water, tomatoes, tomato juice, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf.  Bring to boil.  Reduce head, cover pan and simmer for 10 minutes.  Add rice and lentils.  Cover, stirring occasionally and simmer for 40 minutes or until rice and lentils are tender.  Remove and discard bay leaf.

Stir in parsley, vinegar, salt and pepper.  If necessary, thin soup with additional hot broth or water.

Soup is at its best when refrigerated overnight.

Hamburger Soup

Basil, Cabbage, Carrot, Cheddar Cheese, Ground Beef, Potatoes, Soup, Tomatoes

This is an old family recipe from one of the old UBC cookbooks.  Everyone likes it.  It tastes better the next day…. and freezes well too.

  • 1 lb. Ground beef
  • 1 cup chopped onion
  • 1 cup cubed potatoes
  • 1 cup cut up carrots
  • 1 cup shredded cabbage
  • 1 16 oz. can tomatoes
  • 1 bay leaf
  • ½ t. thyme
  • ¼ t. basil
  • 1 T. salt
  • pepper
  • 6 cups water
  • 1 cup cubed cheddar cheese

Sauté beef until brown.  Add onions and cook until transparent.  Pour off oil.  Add the rest of the ingredients EXCEPT for the cheese, and simmer for one hour.

Put cheese into each individual bowl before serving soup

French Onion Soup

Onion, Parmesan, Soup

We have tried different versions throughout the years and this one is good.  The Campbell’s condensed beef broth is good.  If you are feeling flush use gruyere cheese instead of swiss – it makes a big difference.

  • 4 medium onions, sliced
  • 2 T. margarine or butter
  • 2 cans CONDENSED beef broth
  • 1 ½ cup water
  • 1 bay leaf
  • 1/8 t. pepper
  • 1/8 t. thyme
  • 4 slices French bread, ¾ – 1 inch thick
  • 1 cup shredded Swiss cheese
  • ¼ cup grated parmesan cheese

Cover and cook onion in margarine in 3 quart saucepan over low heat, stirring occasionally, until tender, 20 – 30 minutes or longer until brown and cooked way way down.  Add beef broth, water, bay leaf, thyme and pepper.  Heat to boiling.  Reduce heat.  Cover and simmer for 15 minutes.  Set oven to broil.  Place bread slices on cookie sheet and broil until golden brown.  Repeat for other side.  Place bread in oven proof bowls.  Add broth; top with Swiss cheese, sprinkle with parmesan.  Place bowls on cookie sheet.  Broil w/cheese 5 inches from heat until golden brown. 1-2 minutes

Cream of Tomato Soup

Cream, Soup, Tomatoes

Barefoot Contessa Back to Basics

  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped red onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 1 tablespoon minced garlic (3 cloves)
  • 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
  • 1 1/2 teaspoons sugar
  • 1 tablespoon tomato paste
  • 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
  • 3 cups chicken stock, preferably homemade
  • 1 tablespoon kosher salt (use less – about 2 t.)
  • 2 teaspoons freshly ground black pepper (use less – about 1 t)
  • 3/4 cup heavy cream  (1/2 and 1/2 worked fine)
  • Croutons, for garnish

Directions
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Brunswick Stew

Chicken, Corn, Potatoes, Soup, Tomatoes

From one of my mom’s cookbooks.

  • 2 broiler/fryer chickens (3 lbs. Each)
  • 2 large onions, sliced
  • 2 cups okra, cut (or used frozen or canned)
  • 4 cups fresh or 2 cans (each 16 oz.) tomatoes
  • 2 cups lima beans
  • 3 medium potatoes, diced
  • 4 cups corn, cut from cob or 2 cans (each 16 oz.) corn
  • 3 t. salt
  • 1 t. pepper
  • 1 T. sugar

Cut chicken in pieces and simmer in 3 quarts water for a thin stew or two quarts for a thick stew (If canned vegetables are used, include their juices and reduce water to 2 quarts for thin stew and 1 quart for thick stew) until meat can easily be removed from the bones.  This takes about 2 ¼ hours.  Add raw vegetables to broth and simmer uncovered until beans and potatoes are tender.  Stir occasionally.  Add chicken, boned and seasonings.

Black Bean Soup

Black Beans, Garlic, Onion, Soup

We’ve searched long and hard for a good black bean soup recipe and we think this is the one.  It’s the easiest one also.  Go figure.

Lone Star Steakhouse and Saloon

2 servings

  • 2 15 oz. Can black beans
  • ¼ cup diced red onion, plus extra for garnish
  • 2 t. chopped pickled jalapeno slices, plus extra for garnish
  • 1 t. sugar
  • 1 t. cider or wine vinegar
  • 2 cloves garlic, minced
  • ¼ t. salt
  • ¼ t. cayenne pepper
  • ½ t. chili powder
  • 1 T. sour cream for garnish

Pour canned beans along with liquid into medium saucepan.  Add remaining ingredients, except for garnish, and mix.  Bring to boil, then reduce heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it is a s thick as you like.  Ladle into bowls and garnish with red onion, jalapeno slices, and sour cream arranged carefully in center of soup.

(Nutrition analysis per serving: calories, 362; fat, 5 grams; calories from fat, 11 percent.)

Baked Onion and Cream Soup

Cream, Onion, Parsley, Soup

New Basics

  • 6 large onions, cut into ½ inch slices
  • 2 heads garlic cloves, separated and peeled
  • 5 cups chicken broth or stock
  • 1 ½ t. dried thyme
  • 1 t. coarsely ground black pepper
  • 1 t. salt
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 cups heavy or whipping cream
  • 2 T. chopped fresh Italian parsley, chopped for garnish

1.  Preheat the oven to 350.
2.  Place the onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.. Sprinkle with the thyme, pepper, and coarse salt.  Dot with the butter.
3.  Cover the pan with aluminum foil and bake for 1 ½ hours.  Stir once or twice while baking.
4.  Remove the pan from the oven and puree the onions and garlic with the liquid, in batches, in a blender or food processor until smooth.  With the motor on, gradually add the remaining 2 cups stock and the cream.  Pour the soup into a large saucepan.
5.  Adjust the seasonings and slowly heat through.  Do not allow the soup to boil.  Sprinkle with the parsley and serve.

Makes 6 to 8 portions