VELVETY CHEESE SOUP

Kids of ALL ages love this soup! It is velvety, rich, and very possibly the creamiest soup you have ever had the pleasure of eating.

1 stick butter
1 cup finely diced celery
1 cup finely sliced carrots
1 cup finely diced onion
1/2 cup flour
3 tablespoons cornstarch
8 cups chicken broth
4 cups evaporated milk
4 cups water
1 lb. grated Cheddar cheese
1 lb. cubed Velveeta cheese
1/4 teaspoon baking soda
2 tablespoons chopped parsley
salt & pepper to taste

Melt butter in large soup pot. Saute vegetables until tender. Stir in flour and cornstarch. Cook for 1 minute, stirring constantly. Add broth, milk and water gradually, blending until smooth. (A wire whisk works well for this.) Cook over low heat, stirring constantly until cheese is melted. Add cheeses and soda, stir constantly until cheese is melted. Season with salt and pepper. Garnish with additional cheese. Serve with a nice rustic bread.
Serves 14 to 16

"I live on good soup, not fine words."~Moliere

CREAMY CRAB BISQUE

"The bishop smiled approvingly. A soup like this is not the work of one man, he said, it is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup."~Willa Cather

1 stalk celery, thinly sliced
1 small onion, chopped
1/2 red bell pepper, chopped
3 tablespoons butter
1 can (14.oz.) cream-style corn
2 (10 oz.) cans cream of potato soup
1 1/2 cups milk
1 cup heavy cream
1/2 cup water
2 bay leaves
1 teaspoon dried thyme, or 2 teaspoons fresh
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
3 (6 oz.) cans crabmeat, drained and flaked

In a large pot, saute the celery, onion, and red pepper in the butter over medium heat until tender. Add the creamed corn, potato soup, milk, cream and water; stir to combine. Add all seasonings and adjust to taste. Add crabmeat and stir. When heated through, remove the bay leaves. Serve warm. Great with a green salad and cheese biscuits.

MACS & CHEESE SOUP (Comfort Food at it's Best)

Adapted from http://www.foodnetwork.com/food-network-magazine/
My husband found this recipe when he was looking through some of my magazines and placed it in my hand and said, "we have to have this and sooner would be better than later." So I obliged him and put my own spin on it as I am bad to do and it is now ranked amongst our 'very favorite things'. It is not low calorie, though it is lower calorie than the classic baked macs & cheese, and it is most definitely not low carb either. But when you cook for a tall, thin man, whom I have been cooking for over 35 years, and have not put even 1 ounce of fat on him, you come to the reality that it is not going to happen, so when he asks for something special I don't mind to deliver. And deliver I did! It is delicious and I guarantee it to warm not only your belly but your soul.

1 cup elbow macaroni
2 Roma tomatoes, skin-on, sliced 1/2-inch thick
4 (1/2-inch thick) slices baguette
sea salt
freshly ground black pepper
2 tablespoons butter
2/3 cup sweet onion, diced fine
1 good sized carrot, diced fine
1 to 2 stalks celery, diced fine
1/4 cup plain flour
4 cups chicken or vegetable stock
1 cup evaporated milk
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterrey Jack cheese
1/3 cup freshly grated Parmesan cheese

Preheat oven to 450 degrees and place oven rack in the upper third.
Bring a pot of water to a boil, add macaroni and cook just until al dente (firm to the bite).
Spray a baking sheet with cooking spray and place tomato and baguette slices on it. Season with sea salt and pepper. Bake until bread is golden, turning once, this step will not take long.
Melt butter in large pot, add onion, carrot and celery, saute for 3 or 4 minutes until nicely softened. Add flour, cook and stir for about 2 minutes. Gradually add the broth and allow to come to a boil, stir until thickened, 6 to 8 minutes, remove from heat. Add milk, cheeses and macaroni, stirring until cheeses are melted. Season again to taste.
Top each individual serving with baguette slices topped with tomatoes.
Serves 4

"But I love fish, cheese and meat, and I eat everything, but only in small quantities if it's rich."~Eva Herzigova

SWEET RED PEPPER BISQUE

Christmas is just around the corner. Set this delectable soup on the dining room table in your prettiest bowl, then stand back and wait for the applause.

                             
3 tablespoons butter
1 large sweet onion, sliced
12 red bell peppers, seeded, cut in thin strips
3 tomatoes, cut into quarters
1/3 cup uncooked white rice
1/3 cup Cognac
9 cups chicken broth
1 1/2 cups heavy cream
1/8 teaspoon cayenne pepper
salt and freshly cracked pepper to taste
3 tablespoons fresh parsley, chopped
3/4 teaspoon paprika

Melt the butter in a large pot. Add onions and saute until translucent. Add the bell peppers and tomatoes and cook over medium-high heat for 15 minutes, stirring frequently. Stir in the rice and cook for 10 minutes. Stir in the Cognac and cook for 5 minutes. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the cream and simmer for 20 minutes.

Remove from the heat and puree the soup in batches in food processor or blender. Strain through a sieve and return to the saucepan. Stir in the cayenne pepper and season with salt and black pepper. Ladle into bowls and top with the chopped parsley and paprika.
Serves: 10 to 12

COOKS NOTE: This soup will keep stored in the refrigerator for about 3 days. Reheat gently to serve.

WW TACO SOUP

My daughter Joielle shared this recipe with me and I simply adore it. It is power-packed with fiber from three beans and corn, and spiced with taco seasoning, Hidden Valley Ranch dressing and green chiles. 1 cup has only 2 points value. This makes a big pot full so I make 1 1/2 cup freezer bags of it and that way I can have some of it whenever I want it. Be sure and use the lowest fat ground round you can find.

1 lb. (93/7) ground beef or round
1 can chili beans-undrained
1 can pinto beans-undrained
1 can kidney beans-drained
1 10oz. can corn with bell peppers
2 8oz. cans chopped green chiles
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch Dressing mix
water as needed to cover

Bring to a boil and allow to simmer until heated through and flavors have had time to blend, about 20 minutes or so.

FAST CLAM CHOWDER

The term chowder originates from the French word chaudiere, a cauldron in which fishermen prepared their stews using freshly caught seafood.

1 medium onion, chopped
2 tablespoons butter, melted
1 1/3 cups evaporated milk
1 (10oz.) can cream of potato soup, undiluted
1 (6oz.) can minced clams, undrained

Saute onion in butter in a large saucepan over medium heat, stirring constantly until onion is tender. Add milk and remaining ingredients, stirring until blended. Bring to a boil over medium heat; reduce heat, and simmer, uncovered, 10 minutes.
Yield: 4 cups

CREAM OF PEANUT SOUP

Do not let the unusual list of ingredients stop you. This is unbelievably good hot or cold. Serve with a smoked Gouda grilled cheese sandwich with sliced tomato and mayonnaise on whole wheat bread. Don't forget the iced tea with lemon.

1/2 stick unsalted butter
1 cup chopped onion
2 celery ribs, chopped
3 tablespoons flour
8 cups chicken broth, divided
1 1/2 cups smooth peanut butter
1 3/4 cups half and half
Garnish: salted peanuts

In large heavy saucepan, melt butter over medium heat. Add onion and celery and cook until soft, but not brown, about 5 minutes. Stir in flour and cook, stirring constantly, 3 minutes. Add 2 cups of the chicken broth and stir until lumps dissolve. Stir in remaining 6 cups chicken broth and heat to boiling.

Remove from pan. Puree in blender, in batches, until smooth. Return to saucepan and stir in peanut butter and half and half. Cook over low heat until thoroughly heated. Do not boil. Garnish with chopped peanuts. May also be served cold.
Serves 10 to 12

QUICK-EASY-TASTY CHILI

Here is another recipe that I have been making since my children were small. Serve with a delicious cake of cornbread and you'll be going back for thirds.

1 1/2 lbs. ground beef
1 cup chopped onion
2 medium cloves garlic, minced
1 can beef broth
2 cans tomato soup
1 soup can water
2 cans kidney beans, undrained
3 cups cooked elbow macaroni
3 Tbsp. chili powder
2 Tbsp. vinegar

In large pot, brown beef and cook onion with garlic until tender. Stir to separate meat. Add remaining ingredients. Simmer 30 minutes; stir occasionally.
Makes about 12 cups.

"Of soup and loves, the first is best."-anon

BLACK BEAN SOUP

This is easy to make and you can enjoy it just the way it is or try it in the attached recipe, GALLO PINTO, which is so very delicious!

2 cups dried black beans
4 cloves garlic
2 teaspoons dried oregano
1/2 bunch fresh cilantro
1 teaspoon salt
12 cups cold water

Soak beans overnight in cold water. Drain, rinse, place in a soup pot with 12 cups water. Peel garlic cloves, do not chop, and coarsely chop the cilantro, stems too. Add salt, garlic, oregano and cilantro to beans and bring to a boil. Reduce heat, cover and simmer for 2 or more hours (preferably 3 to 4 hours). Remove garlic cloves. Drain and serve. Yield: about 6 cups

GALLO PINTO

1 medium vidalia or Spanish onion, coarsely chopped
1/2 bunch fresh cilantro, diced
2 to 3 tablespoons olive oil
6 cups Black Bean Soup
6 cups cooked rice
1/2 cup salsa
salt and pepper to taste
avocado, sliced

Saute onion and cilantro in olive oil until soft (not brown) about 2 minutes. Add beans and mash gently to open up. Add salt and pepper, salsa and rice, ,ix well. Cook over low heat, stirring occasionally for 5 to 10 minutes. Serve with avocado slices.
Yield: 12 cups

The black turtle bean has a dense, meaty texture and flavor reminiscent of mushrooms, which makes it popular in vegetarian dishes.

NEW ENGLAND CLAM CHOWDER

Sharon Buchanun Fitzwater shared this recipe and it truly sounds divine. I can't wait to try it! Thanks you so much Sharon. Excellent work....

6 - 6oz. cans chopped clams
4 pieces celery, diced
1 med sweet onion, diced
10 to 12 potatoes, peeled and diced
2 quarts half &half
1 stick real butter
1/3 cup sugar
1 Tbsp salt
1 tsp pepper

Put everything except for 1 quart of the half & half in a large pot and cook on medium heat until potatoes are fork tender. Add remaining half & half and heat through. Enjoy! It's wonderful!
Okay, this is the BEST Clam Chowder I have ever tasted.

TURKEY CARCASS SOUP (Dated Nov. 26th, 2009)

I love this soup. Make it every year on Thanksgiving day and then share with the neighbors and family. It is chock-full of veggies and love!

1 turkey carcass
water to cover, or almost cover carcass
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 1/2 cups shredded cabbage
1 (15oz.) can diced tomatoes
1/2 cup uncooked barley (optional)
1 Tbsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. each of dried parsley and basil
2 bay leaves
1/2 tsp. pepper
1/4 tsp. each of poultry seasoning and paprika
pinch of dried thyme

Place turkey carcass and water in your largest heaviest pot; bring to a boil.
Cover, reduce heat, and simmer for 2 hours. Remove carcass from broth, and pick all meat from bones.
Return meat to broth, and add remaining ingredients. Simmer 1 hour or until vegetables are tender. Remove bay leaves.
Yield: 5 quarts, more or less.

COOKS NOTE: I remove all of the skin off of the carcass that is easy to remove to cut down on the amount of fat. It can be refrigerated at this point, if you have room for it, and then the fat skimmed off the top.

"The heavenly aroma still hung in the house. But it was gone, all gone! No turkey! No turkey sandwiches! No turkey salad! No turkey gravy! Turkey Hash! Turkey a la King! Or gallons of turkey soup! Gone, ALL GONE!"-from 'A Christmas Story"

CHICKEN-N-DUMPLING SOUP

I love this soup...you will too...

12 ounces boneless chicken strips for stir-frying
1 tablespoon olive oil or cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
2 14-ounce cans chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup purchased julienne or coarsely shredded carrots
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
1 cup water
Salt and pepper

In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) Makes 4 servings


“Chickens don't praise their own soup” Martinican Proverb

FRESH ASPARAGUS SOUP

Asparagus is maybe my favorite green veggie. I love it boiled tender-crisp, in a salad, in a soup, or roasted in the oven in a nut or toasted sesame oil...the main thing is to not over cook it.

1 lb. fresh asparagus
1/2 cup water
3 Tbsp. butter
1 medium sweet onion, chopped
3 Tbsp. flour
3 cups evaporated milk
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. sour cream

Snap off tough ends of asparagus and cut in 2-inch pieces. Cook in the 1/2 cup boiling water 3 to 5 minutes or until just crisp tender; drain, reserving liquid. Set aside.
Melt butter in large pot over medium-high heat; add onion and saute 4 to 5 minutes until tender.
Add flour, cook, stirring constantly, 5 minutes. Stir in reserved asparagus liquid until smooth.
Add asparagus, milk, salt and pepper; bring to a boil. Stir in sour cream. Cool slightly.
Process mixture in batches in blender until smooth, stopping if necessary to scrape down sides. Return to pot; cook over low heat until thoroughly heated. Do not allow to come to a boil.
Serves 4 to 6

"Asparagus should be sexy and almost fluid..."-Diana Vreeland

UPTOWN NOODLE BOWL

If this doesn't do it for you you've lost your do.

Stir together flavor packet from 1 (3oz.) pkg. Oriental-flavored ramen noodle soup mix, 2 cups water, 1 chopped green onion, and 2 Tbsp. chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and 1/2 cup fresh trimmed snow peas. Cook 1 minute, and stir in 6 peeled and deveined, medium-size raw shrimp. Cook 2 minutes. Place in a bowl and top with 1/4 cup shredded Napa cabbage and 2 Tbsp. chopped peanuts. UUUm UUUm good. Serves 1

You can substitute 1/2 cup chopped cooked chicken for the shrimp.

CABBAGE BEAN SOUP

This is very tasty and perfect for a cold day or night. Easy!

1 small onion-diced
2 cups water
2 (14 1/2 oz. each) cans Mexican-style stewed tomatoes-undrained
8 oz. cooked ham-diced
1 (10oz.) pkg. shredded cabbage-or 1 1/2 cups fresh chopped
2 tsp. chili seasoning mix
1/4 tsp. pepper
1 (16oz.) can great Northern beans, rinsed and drained

Saute diced onion in a Dutch oven coated with cooking spray over medium heat until tender. Add water and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add beans; cover and simmer, stirring occasionally, 20 minutes. Yield: About 7 1/2 cups

" Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head."~Ambrose Bierce

BLACK BEAN SOUP

Dated Oct. 29th, 2009-A lady that was staying here at the Dickson Cottage where I work brought this soup for yesterday's lunch. It's supper easy to make and was very good. It was my job to warm it up and serve it and a taste test had me adding salt, pepper, Worcestershire sauce and beef broth...oh yeah and some shots of Tabasco. They all had a fit over it and wrote the recipe down. I myself would throw an onion and some celery in while browning the ground beef. Enjoy!..............Brown 1 lb. Ground sirloin and drain any fat off. Add 1 can Progresso Black Bean soup, 1 can Progresso black beans (rinsed and drained), 1 1/2 soup can of water and 1 cup Pace's medium salsa. Cook 15 to 20 minutes then add 2 teaspoons lemon juice.

"Cooking is like love. It should be entered into with abandon or not at all."~Harriet van Horne

MY FAVORITE MUSHROOM SOUP

This is one of my favorite mushroom soups of all time. It is not only delicious but healthy. Use mushrooms listed or use whatever you have or like.

6 cups chicken broth
1 cup sliced onion, separated into rings
1 cup chopped green onions
1/2 cup fresh crimini mushrooms, sliced (if you can't find crimini use white button)
1/4 cup sliced fresh mushrooms (your choice)
1 (3 1/2 oz.) package fresh shiitake mushrooms, sliced
1 (3 1/2 oz.) package fresh oyster mushrooms
1 teaspoon dried tarragon
1 teaspoon coarsely ground pepper
2 teaspoons sesame oil
1/4 teaspoon salt
Combine all ingredients in large soup pot. Bring to a boil, cover, reduce heat, and simmer 3 minutes or until mushrooms are tender. How easy is that?
Yield: 2 quarts
Per Serving: 8.5 g carbohydrate; 1.3 g fat; 1.4 g fiber; 0mg cholesterol; 80 g sodium

“I am... a mushroom; On whom the dew of heaven drops now and then.”~John Ford

OVEN-BAKED WHITE CHICKEN CHILI

This white chili is sooo good on a cool day or night. This is one of my all time favorite chili's. Be sure and try it.

4 chicken breast halves-skinless-boneless-cut in 1-inch pieces; 1 (15_oz.) can cannellini beans-drained; 1 (15oz.) can garbanzo beans-drained;1 1/2 cups of water; 1 (11oz.) can white corn-drained; 2 (4oz.) cans chopped green chiles; 2 chicken flavored bouillon cubes; 1 onion-chopped; 1 clove garlic-minced; 1 tsp. ground cumin; 1 Tbsp. canola oil; few dashes hot sauce; 2 cups shredded Jack cheese.

Combine chicken through bouillon cubes in a 2 1/2 qt.baking dish; stir well, set aside. Saute onion, garlic and cumin in oil in skillet until onion is tender. Add to chicken mixture stirring well. Cover and bake at 350 degrees for 50 minutes. Add hot sauce to taste; stir well. Sprinkle with cheese. Garnish with fresh chopped parsley. Serve with Little Bits of Sunshine. You'll be glad u did!

“There are as many opinions on chili as there are about barbecue.”-anon

TORTELLINI SOUP

This is one of my all time favorite soups...do make it and enjoy it!

28oz. or there about of chicken broth
1 16oz. can chopped tomatoes, undrained
1 16oz. can chickpeas, rinsed and drained
2 cloves garlic, smashed
1 tsp dried basil or 1 Tbsp. fresh
1 9oz. pkg. refrigerated cheese tortellini
2 Tbsp. chopped fresh parsley
2 Tbsp. freshly grated Parmesan cheese

Bring first 5 ingredients to a boil. Add tortellini and bring just to a boil. Reduce heat and simmer 3 minutes...no longer! Stir in parsley and sprinkle with the cheese. Serve immediately or let rest a little bit.....

"What is soup? Water and anything you love."-Amen

MAMA BUD'S CLAM CHOWDER

Mama Bud is Marietta Pittman Hughes, married to Jim Hughes of Linville. She is one of the best cooks I know and I am always happy to park my feet and backside at her table.
Bud and Jim are two of the finest people I have ever known. They quietly go about helping those who are less fortunate. I have known them to help people who were down and out and these people never even knew who did it the majority of the time. I will give you one for instance of their generous nature. When a Linville resident dies, any family from out of town stays at their motel, The Pixie, at no charge. I am thankful for Jim and Bud and their friendship which has meant so much to me and mine through the years.
We have stayed with them many times through the years on Holden's Beach and we would always dig clams in the In-Land Waterway and Bud would always make us a big pot of her clam chowder, Manhatten style, or I prefer to call it "Buddy" style. My children would eat it until I thought it was going to run out of their ears. I have learned from her how to make it myself but mine will never be as good as hers.
This is her recipe and I wrote it down just as she had it written.

MAMA BUD'S CLAM CHOWDER

Potatoes, Celery, Onions-
bring to boil in water-
Add can tomato juice and can
of tomatoes-
Cook until veggies are done.
Put Old Bay seasoning-
beef bouillon-hot sauce-
Fry 6 pieces of bacon-
Add bacon grease and crumble
up bacon and add to mix.
Thicken with instant potatoes
or leftover mashed.
Add chopped clams.

When we dig the clams we then put them in the freezer. This makes them 'open up' and when they thaw out enough you dig them out of the shells, saving the juice. Chop them in a blender and add them and some of the juice to the chowder.

"I am fond of anything that comes out of the sea and that includes sailors."