½cupfresh mushroomssliced (I use button mushrooms)
½tsp.parsley
¼tsp.rosemary
1T.butter
3T.flour
1cupmilk
1cuppeasfresh or frozen
Instructies
In a large soup pot, add the chicken and broth, bring to a boil, and simmer until the chicken is cooked through.
Because the pieces of chicken are small, this won’t take more than about 5 minutes.
Using a slotted spoon, remove the cooked chicken and set aside for now.
Add the carrots, celery, onion, mushrooms, parsley, and rosemary to the pot and bring to a boil once again.
Lower the heat, cover the pot, and simmer until the vegetables are tender, about 10-15 minutes.
Again using the slotted spoon, transfer about half of the cooked vegetables to a food processor or blender and puree.
Return the pureed vegetables to the soup pot along with the cooked chicken, and keep the heat on fairly low—you don’t want the soup to boil but you do want it to be hot.
In a small saucepan, melt the butter and add the flour, stirring constantly.
Cook and stir for about 30 seconds and then—still stirring constantly—gradually add the milk.
Cook until the mixture thickens and then add it to the soup, along with the peas.
Simmer for several minutes more until the peas are hot.
If you use frozen peas, you’ll have to simmer the soup for a bit longer.
In a saucepan or pot, melt the butter and then add the onion.
Sauté for several minutes until onion is somewhat translucent; stir in the flour, salt, and some pepper, stirring or whisking constantly.
Gradually add the milk, still stirring constantly.
Bring to a low boil and cook for about 2 minutes or until slightly thickened.
Continue gently stirring, making sure to touch all of the pan bottom with your stirring spoon so that the milk doesn’t scorch.
(The secret to creamy, lump-free white sauce or creamy soups is constant stirring.
) Add the cheese and stir until melted.
Notes / Tips / Wine Advice:
Sometimes I add a bit of ground mustard, and we occasionally eat it with dried, seasoned bread cubes strewn on top. (You can buy croutons if you don’t want to make your own.)
In a large pot brown beef; drain and set meat aside.
In the same pot, add 1 tablespoon of the butter and gently sauté the onion, carrots, and celery, stirring occasionally so the vegetables don’t burn and until they are tender, about 10 minutes.
Add broth, potatoes, browned hamburger meat, and parsley.
Bring mixture to a boil and then reduce heat, cover, and simmer for about 15 minutes or until the potatoes are tender.
Meanwhile, in a small sauté pan, melt remaining 3 tablespoons butter on low heat.
Add flour and cook for 1-2 minutes, whisking constantly, until the mixture is bubbly.
Pour the flour mixture into the soup pot and reduce the heat for the pot to low.
Add the cheese and stir until it’s melted.
Add the milk and salt and pepper and heat until hot but not boiling.
Remove from heat and stir in sour cream.
When you serve the soup, you can also add a dollop of sour cream in each bowl if desired.
In a soup pot, mix together the celery, onion, chicken broth, and water.
Simmer until the celery and onion are tender.
At this point you can put the soup through a sieve if you want a creamy soup, but it’s not necessary, especially if you have finely diced the vegetables.
In a medium saucepan, melt the butter and add the flour, stirring constantly.
Add the milk and continue to stir constantly until the mixture has thickened slightly.
Add to the soup and stir to mix well.
Add the cream and salt and pepper to taste, and heat soup until hot but not boiling.
Some folks believe that celery is an excellent nerve tonic, so this might be the perfect soup to have on an especially hectic day.
In a soup pot, melt the butter or pour in oil and add the onion; sauté for several minutes or until the onion is beginning to soften and look translucent.
Add the carrots, sweet potatoes, ginger, curry, and garlic powder, and sauté, stirring, for several minutes longer.
Add the broth and bring to a boil.
Reduce heat, cover, and simmer until the vegetables are tender, about a half hour.
Notes / Tips / Wine Advice:
When the veggies are tender, your next step is to cream the soup. You can do this several ways: • Use a food processor and blend about half at a time. • Use an eggbeater and go at it until well blended and creamy. You’ll need a heavy-duty eggbeater for this, and I wouldn’t suggest any plastic parts because it’ll be hot. (I use and highly recommend an Amish-made eggbeater available from www.cottagecraftworks.com. Although it’s expensive, it’s a workhorse.) • Use a blender, remembering to keep the top covered to avoid splashing. (I happen to use a hand-cranked Vortex blender. No electricity needed, and it works nicely.) When you are finished creaming the soup, return it to the pot and reheat it. Taste the soup and add salt and pepper as desired. When you serve the soup, a nice dollop of sour cream or unflavored yogurt spooned on top is an extra taste treat, but it’s not necessary.
In a large soup pot, add all ingredients and stir to mix.
Bring to a boil and then lower the heat, cover the pot, and cook until vegetables are tender.
Discard the bay leaf, taste and adjust seasonings as necessary (it will probably need salt, depending on how much and what kind of ham you used), and serve.
In a large soup pot, add the water, cabbage, carrots, potatoes, salt, sugar, and pepper.
Make sure there is enough water to cover the vegetables while they are cooking; you can add a bit more water to keep them covered.
Cook until all vegetables are tender.
Add the scalded milk and butter and heat thoroughly, but do not boil.
Notes / Tips / Wine Advice:
To scald milk, use a separate saucepan and bring the milk to just under boiling on medium heat, stirring frequently so it doesn’t scorch on the bottom. Remove from heat and allow to cool (although for this soup you don’t need to worry about this last step; the milk can still be hot when you add it to the vegetables).
In a large pot, combine the chicken broth, water, tomato sauce, and lemon juice.
Stir well to mix.
Bring to a boil and then add the remainder of the ingredients.
Gently simmer, stirring occasionally, until apples and cabbage are tender, about 30 minutes.
Adjust seasonings and serve.
Notes / Tips / Wine Advice:
This soup tastes good as is, with the apples as a surprising addition. For an even heartier meal, you can also brown a bit of hamburger, drain off the grease, and add it to the soup.
