AVGOLEMONO SOUP

 INGREDIENTS:

6 cups chicken broth                                                                                             

1/3 cup long grain rice

1 tsp salt - or to taste

3 whole eggs, room temperature

1/4 cup FRESH lemon juice, about 2 lemons

*May add 2 cups diced, cooked chicken at the end

DIRECTIONS:

Combine broth, rice, and salt in a large saucepan and bring to a full boil over high heat.

Reduce heat to simmer; Cover and cook until rice is tender, about 15 minutes.  

Remove pan from heat.

In a medium bowl, whisk eggs until pale yellow and fluffy.

Whisk in lemon juice.

SLOWLY ladle about 2 cups of chicken broth, 1 cup at a time, drizzling into the egg-lemon mixture while whisking vigorously.

Pour the tempered egg mixture back into the rest of the soup and whist until slightly thickened.

Cool to room temperature, then refrigerate until icy cold, several hours or overnight.

Soup will thicken as it cools.

Stir before serving, add chopped scallions and parsley if desired.

Serve with toasted, crusty bread for dipping.

**Recipe from 4 Seasons Breeze Magazine

 

Crockpot French Onion Soup

 3 LBS yellow onions, peeled, cup in half, and thinly sliced

2 TBS butter, melted

2 TBS olive oil

2 1/2 tsp salt

1/2 tsp black pepper

2 sprigs fresh thyme

1/4 cup Balsamic vinegar

8 cups (2 - 32 oz cartons) beef broth

4 - 6 baguette slices, buttered and toasted (1 per bowl to be served)

1-1/3 - 2 cups grated gruyere cheese (about 1/3 cup per bowl being served)

Place sliced onions in a 5-quart or larger slow cooker, along with butter and olive oil, salt and pepper.

Cover the crockpot and cook on low overnight or 10 - 12 hours.  The onions should be dark golden brown and soft.

Add the beef broth, balsamic vinegar and fresh thyme.

Cover and continue cooking for 6 - 8 hours.

Season to taste with additional salt and pepper.

Preheat oven to 350°

In evenly portioned amounts, ladle the soup into oven-safe bowls and place bowls on a baking sheet to catch any spills.

Top each bowl with a toasted baguette slice and the shredded Gruyere cheese.

Bake for 20 - 30 minutes until cheese is completely melted.

Turn oven to broil and brown the tops for 2 - 3 minutes or until cheese is browned and bubbly.

Remove from oven and allow to cool for a few minutes before serving.

30 Minute Broccoli Cheddar Soup

1/2 stick (4 TBS) butter

1/2 medium onion, diced

2-3 cloves garlic, diced

4 TBS AP flour

2 cups chicken stock

1 tsp salt

1/2 tsp pepper

3 cups broccoli florets (or 1 large head, cut into small pieces)

1 large carrot - grated, julienned, or finely chopped

2 cups half & half - or whole milk, or cream

2 cups grated cheddar cheese (mild, medium, or sharp)

In a large pot, melt butter over medium-high heat.

Add onion and cook 3-4 minutes until softened.

Add garlic and saute for another minute.

Add flour and whisk for 1 - 2 minutes or until flour begins to turn golden.

Pour in chicken stock, broccoli, carrots, and seasoning.

Bring to a boil and simmer for 15 minutes or until broccoli and carrots are cooked through.

Stir in half & half and cheddar cheese, and simmer for another minute or so until soup is thickened and cheese is melted and smooth.

Taste and adjust seasoning if needed.

**May be served in a bread bowl.

HOMEMADE NOODLES for CHICKEN SOUP

 1 cup of flour

2 eggs

A dash of salt 

A splash of water

Mix all together and knead for 5 minutes, adding flour until the dough is no longer sticky or moist.

Let the dough rest for 10 minutes.

Roll out to desired thickness.

Slice strips with a pizza cutter and toss into boiling water or broth for 5-7 minutes.

Ham, Potato, and Cheddar Soup

 Ingredients:

▢2 cups potatoes peeled and diced

▢2 cups chicken broth

▢1/2 cup carrot sliced

▢1/4 cup onion chopped

▢1/4 cup butter cubed

▢1/4 cup all-purpose flour

▢2 cups 2% milk

▢¼ to 1/2 teaspoon salt

▢1/4 teaspoon pepper

▢2 cups sharp shredded cheddar cheese 8 ounces

▢1-1/2 cups ham cubed cooked

▢1 cup corn

Instructions:

In a large saucepan, combine the potatoes, chicken broth, carrot, and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt, and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat through

Cheesy Ham, Corn, and Potato Chowder

Ingredients:

2 cups potatoes peeled and diced

2 cups chicken broth

1/2 cup carrot sliced

1/4 cup onion chopped

1/4 cup butter cubed

1/4 cup all-purpose flour

2 cups 2% milk

¼ to 1/2 teaspoon salt

1/4 teaspoon pepper

2 cups sharp shredded cheddar cheese 8 ounces

1-1/2 cups ham cubed cooked

1 cup corn

Instructions:

 In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat though.

Broccoli Cheddar Soup

(Cook or steam broccoli - about 1 pound - until tender) 

5 TBS Butter

1 medium yellow onion, diced small (about 1 cup)

1/3 cup flour

1 1/2 cups whole milk

2 cups chicken broth or stock

1 1/2 cups heavy cream

4 cups broccoli florets, cooked until tender, cut into small pieces (I also use the tender part of the stocks)

1/3 cup grated carrots (or small diced or pre-cut matchsticks)

1 tsp salt

1/2 tsp sugar

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground mustard

8 oz grated cheddar cheese (about 2 cups)

Melt butter over medium heat

Add diced onion and cook until soft - about 5 minutes

Sprinkle flour over onions and butter and whisk until smooth.

Slowly add milk to the mixture and whisk until combined and thickened.

Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, pepper, onion and garlic powders, and mustard.  Whisk until combined.

Carefully bring to a boil over medium/high heat while stirring often, and cook until thickened.

Transfer about 1/2 - 3/4 of the soup to a blender (in batches if  necessary) and blend to desired consistency.  

Return to soup pot with unblended soup, and add cheese.

Over low heat, stir in grated cheese.  Test for seasoning and add salt if necessary.

Thin with chicken stock or milk if needed.

Makes about 6 cups

Loaded Broccoli, Cheese, and Potato Soup

 2 14-oz cans chicken broth

2 - 3 large carrots, peeled and diced

4 medium potatoes, peeled and cubed small

1 tsp onion powder

2 small heads broccoli, washed and diced small

3 TBS butter

1/3 cup flour

3 1/2 - 4 cups milk

4 cups shredded cheddar cheese

 1 tsp salt

1/2 tsp pepper

6 sliced bacon, cooked and chopped

In a large pot, combine chicken broth, carrots, potatoes, and onion powder.

Bring to a boil; cover and simmer for 10 minutes.

While simmering, melt butter in a large saucepan.

Whisk in the flour and cook for a minute until golden brown.

Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

Add cheese and stir until melted.

Add salt and pepper.

Pour cheese mixture into the large pot and stir until well combined.

Add additional milk if needed - season with additional salt and pepper if needed.

Top with bacon and serve warm.

Serves 8 - 10

Easy Tomato Soup

4 TBS butter
1 medium onion, cut in wedges
1 28-oz can whole tomatoes, UNDRAINED
2 cups chicken stock
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper - or to taste
pinch of sugar

In a large pot, melt the butter and add the rest of the ingredients.
Bring to a boil; reduce heat and simmer, uncovered, for 30 to 40 minutes
or until onions are soft.
In a blender, blend until smooth.
Add a little milk or cream, if desired.

Chicken Soup with Homemade Noodles

SOUP
2 TBS butter
1 medium onion, diced
3/4 cup celery, diced
1 cup sliced carrots
2 cloves garlic, minced
9 cups chicken broth  (or Better Than Bouillon w/ added water)
2 cups uncooked homemade egg noodles ( or Aunt Mae's recipe, or store bought)
1/2 tsp dried basil
1/2 tsp dried oregano (optional)
1/4 tsp poultry seasoning
Salt and Pepper to taste
2 cups cooked and shredded chicken  (rotisserie is easy!)

In a large pot over medium heat, melt butter.
Cook and stir onion, celery, and carrot in butter until just tender, about 5 minutes
Add garlic and cook an additional minute.
Pour in chicken broth and bring to a boil.
Stir in noodles and seasonings.
Return to boiling; reduce heat and simmer 20 minutes.
Stir in cooked chicken and heat through.
Serve.


HOMEMADE NOODLES (This is not Aunt Mae's recipe - it was with the soup recipe)
1 -1/4  cups all-purpose flour
1 pinch salt
1 egg, beaten
1/4 cup milk
1/2 TBS butter, softened

In a large bowl, stir together flour and salt.
Add the beaten egg, milk, and butter.
Knead dough until smooth, about 5 minutes.
Let rest in a covered bowl about 10 minutes.
On a floured surface, roll out to 1/4" - 1/8" thickness.
Cut into desired length and shape.
Separate and allow to air dry before cooking.
**For best results, allow to dry about 2 hours, but if in a hurry, 30 minutes will do.

Aunt Mae's Egg Noodles

1 cup flour (she uses whole wheat, but white is fine too)
1 tsp salt
1 egg
water, cold

Stir together flour and salt.

Add egg and mix in.

Add enough cold water to form a soft dough.  She said she "sprinkles" in the water.

Form dough into a ball.

Place dough ball in a bowl and cover with plastic.

Allow to rest at room temperature at least 20 minutes, but may rest longer.

Roll dough out as thick or thin as you want it.  She rolls hers out fairly thin.

She says the trick to rolling the dough out is to make sure you use enough flour since it is a soft dough.  Generously flour the board and also put flour on top of the dough to be rolled out.

Noodles may be cut with a knife or a pizza cutter or a "fancy tool".  She sometimes loosely rolls the floured dough up cinnamon roll fashion and then cuts noodles with a knife.  But only roll up an inch or two of dough if doing this.  (Not having made them yet, I didn't exactly understand this part so I'll
probably just cut mine while flat.)

Cut the dough into whatever shape or length you want.

Allow cut noodles to dry for a few minutes.

After rolling & cutting, and before drying, transfer to flour-sprinkled parchment paper to dry.  Make sure there is PLENTY of flour on both sides.  You'll shake it off before cooking.  When I left them on the counter to dry without moving them, they were sticky and stuck together, so they turned out good, but fairly ugly.  There's gonna be a learning curve here!

When you're ready to use them, shake off excess flour and add to boiling stock (for chicken soup, for example).  Leave a little flour on them if you want your soup to be thicker.

Cook noodles in boiling liquid for about 20 minutes.

She said if you are making soup, you would make your broth and season it how you want it, then add vegetables, and lastly, the noodles.  She likes her vegetables not so soft, so she actually adds the veg and the noodles at the same time.

Paula Deen's Crockpot Potato Soup

VEGETABLE SOUP

32 oz chicken stock
32 oz beef broth or stock
1/4 - 1/3 head cabbage, diced medium/small
2 medium onions, diced
3 stalks celery, diced
1 cup cauliflour, small dice
1 lb baby carrots, cut in chunks
1 15 0z can diced tomatoes, do not drain
2 tsp crushed garlic
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp SeasonAll
1/2 tsp pepper
Dash of Greek seasoning

Saute onions, celery, and carrots until onions are soft.
add remaining vegetables, liquids, and seasonings.
Bring to a boil, reduce heat and simmer for 1 hour.

Helen's Chili

1 14-oz can stewed tomatoes, Mexican recipe
1 14-oz can diced tomatoes
1 small (8-oz) can tomato sauce
1 15-oz can kidney beans, rinsed
4 15-oz cans chili beans - do not drain/rinse
1 large (7-oz) can diced green chilies
1 large onion, diced
1 green bell pepper, diced
4 minced garlic cloves
1 lb extra lean ground beef

1 1/2 tsp chili powder
1 tsp crushed red pepper
1/4 tsp cayenne pepper
2 tsp Lawry's Seasoned Salt

Saute together onion, bell pepper, garlic, and meat until meat is done.
Sprinkle with a little additional seasoned salt during cooking.
Transfer to a large pot, add all other ingredients, and bring to a boil.
Reduce heat to simmer, cover, and simmer for 45 minutes, stirring
frequently to avoid burning.

(Recipe from Helen Simmons)

Doug's Chili Verde

2 - 3 large onions, diced medium
4 stalks celery, diced
2 TBS chopped garlic
3 LBS boneless pork chops, cut into bite-size pieces
3 small cans diced green chiles
2 16-oz cans diced tomatoes
2 16-oz cans tomato sauce
4 cups water
3 tsp salt
1 tsp black pepper
1 TBS dried oregano
2 tsp Cavenders Greek seasoning
Olive oil for sauteing

In a large pot, place enough olive oil to coat the bottom...
Add onions, celery, and garlic - saute until onions are tender.
Add pork and cook and stir until pork is browned.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer at least 1 hour.
Serve with rice and/or flour tortillas.

SPLIT PEA SOUP

2 TBS vegetable oil
1 TBS minced garlic (or 1 tsp garlic powder)
1 large onion, finely chopped
*2 cans chicken broth PLUS enough water to make 6 cups
1 LB dry split peas, rinsed and drained
1 1/2 tsp salt
1/2 cup carrots, diced small - optional
1 cup kielbasa or ham, diced - optional

In a large pot over medium heat, heat oil and saute onions and garlic until onion is translucent - careful not to burn the garlic.
Add the broth/water, salt, and peas; bring to a boil.
Reduce heat to low, cover, and allow simmer about two hours...
Peas will cook down producing a thick soup - if too thick, add water.
If using carrots, add during last hour of cooking.
If using kielbasa or ham, add during last 1/2 hour.
Serves about 6 - Recipe is easily doubled
*If no broth is available, plain water may be substituted.

BEEF BARLEY SOUP

2 LBS stew meat, cut into chunks
2 14-oz cans beef broth or stock (may use a 32-oz carton)
2 cans water (about 4 cups)
1-1/2 cups diced carrots
1 cup diced celery
1 large onion, chopped
3/4 cup barley (uncooked)
1 tsp salt
1/8 tsp pepper
1 bay leaf

In a large pot, using a little oil, brown beef chunks.
Add liquids, seasonings, and bay leaf.
Bring to a boil; reduce heat, cover and Simmer 30 - 60 minutes until meat is tender.
Add vegetables and barley.
Bring to a boil; cover and reduce heat, simmer 60 minutes until barley is tender.
NOTE: One recipe makes 2 - 32oz containers full.

Creamy Potato-Corn Soup

2 cans chicken broth
3 medium potatoes, peeled & diced
1 cup ham, diced
1 cup frozen corn
1/4 cup flour
1 cup milk
1/4 cup butter or margarine, melted
1/4 tsp pepper
1/2 tsp salt (or to taste)

Combine broth, potatoes, ham & corn in a medium saucepan.
Bring to a boil over med-high heat.
Reduce to low, cover and simmer 20 minutes or until potatoes are done.
Whisk together flour and milk until smooth; then whisk into potato mixture.
Stir in butter and simmer, stirring constantly until soup is thickened - about 2 minutes.

Chili Willi Soup

Brown 1 lb lean ground beef in a saucepan.
Add:
1 16-oz can diced tomatoes
1 pkg McCormick chili seasoning mix
3 1/2 cups water
1/2 uncooked elbow macaroni
1 beef bouillon cube
Stir to mix, then simmer, covered, for 20 minutes.
Top with toasted french bread cubes and parmesan cheese.
Serves 6

(Gennie's recipe from high school)

New England Clam Chowder

1 stick butter
1 1/2 cups diced onions
1/4  cup flour
1 14-oz can or jar of clam juice
salt an pepper to taste
1 cup milk
1/2 cup heavy cream
2 cups peeled, cubed potatoes (about 4 medium)
1 28-oz can chopped clams

In a pot over medium heat, melt butter.
Add onions and saute until translucent.
Add flour and mix well.
Add clam juice and mix.
Add milk and cream and bring to a boil.
Add potatoes and cook over medium high heat until they start to soften -
DO NOT overcook as they will become mushy.
Add clams and simmer 5 minutes.
Season to taste - very important!

(Recipe from Stew Leonard's Deli)