Soups

[Table of Contents] [Complete Index]

Baked Potato Soup

Recipe By: Marlene Scholten

Bake potatoes at 350 for 65 to 75 minutes or until tender. Cool completely. Peel and cube potatoes. In a large saucepan melt butter, stir in flour, salt, pepper and blend until smooth. Gradually add milk and bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.

Bean Soup

Recipe By: David Berkey

Put beans in pot add water to cover by 2". Bring to boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.

Place chicken and 2 quarts of water in dutch oven or large pot and bring to boil, simmer for 1 hour or until meat comes off the bones. Reserve the liquid off chicken and add enough to bring it back up to 2 quarts. Remove chicken from bones and tear into small pieces.

In dutch oven combine the liquid reserved from chicken, chicken pieces, beans, parsley, bay leaves and pepper. Bring to boil. Reduce heat; cover and simmer for 1 hour. Add onion, carrot, celery and bacon. Cover and simmer for 20 - 25 minutes or until vegetables and beans are tender. Discard bay leaves before serving. Yields 8 - 10 servings.

NOTES: You can use two quarts of prepared chicken broth, and leave out the chicken.

Cauliflower Soup

Recipe By:Neil and Marion Howard

Wash and cut cauliflower in floret size. Cook in salted water until slightly tender (don't overcook). Save cooking water. Saute butter and chopped onion in a large saucepan. Blend in flour. Add broth, milk, cauliflower and cooking water. Cook until mixture thickens slightly and then add cheese. Stir to melt cheese and serve sprinkled with your favorite herbs.

NOTES : A favorite of the Howard family

Chicken Corn Soup

Recipe By: Tom Moseley

lace the chicken, celery, onion, water and salt in a 6-quart kettle. Bring to a boil over high heat and skim off the scum which rises to the surface. Reduce heat and simmer, partially covered, for about 30 minutes until the chicken is tender. Transfer chicken to a plate, discard the skin and remove the meat from the bones. Cut the pieces into bite sized pieces.

Bring the liquid to a boil and add the corn, noodles and saffron. Cook uncovered for 20 minutes or until done. Return chicken pieces to the pot with the parsley, pepper and chopped egg. Heat through for 2 to 3 minutes. Adjust seasonings to taste before serving.

NOTES : I prefer to add the corn last after the stove eye has been turned off. The juices will more than cook enough.

I also prefer white corn. Cut it on the cob then scrape the cob for the juice.

The brand of noodles I like I buy at Publix and they are Reeves.

Cream of Zucchini Soup

Recipe By: David Berkey

Put all of the above in a kettle and boil gently until zucchini and onions are cooked but not mushy. Then process in a blender or in food processor.

When pureed, add one cup sour cream (or plain yogurt).

Serving Ideas : Serve hot or cold depending on the season.

Creamy White Chili

Recipe By: Marlene Scholten

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered, for 30 minutes. Remove from heat stir in sour cream. Serve immediately.

Elephant Stew

Recipe By: Louise James

Cut elephant into bite-sized pieces - this should take about 2 months. Cover with brown gravy. Cook over kerosene fire about four weeks at 465 degrees. This will serve about 3000 people . If more are expected, then two more rabbits may be added.

Hearty Vegetable Soup

Recipe By: Nancy Davis

Brown meat and onion in frying pan until tender, drain. Put in all cans of vegetables and broth plus tomatoes not drained. Leave hamburger in bite sizes. I cook it on low for a couple hours or you can bring to boil and then simmer for 10 minutes.

Noah's Ark Clam Chowder Soup

Recipe By: Eula Kidd

Combine soups, clams and cream in a large pan. Heat, stirring until hot. DO NOT ALLOW TO BOIL.

Serving Ideas : Serve with lots oyster crackers and lots of pepper.

NOTES : Cut up green onions can be added. You can substitute part of the cream with milk.

Old Mill Restaurant's Signature Corn Chowder

Recipe By: Fred Gatrell

Mix liquids and butter, add potatoes and onions, cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green, mix well, bring to a boil . Add cream and corn, simmer for 15 - 20 minutes.

Yield: 2 quarts

Potato Leek Soup

Recipe By: Debbie Mason
daughter-in-law of Cammy and Carla June Mason

In a large saucepan, melt the butter over medium heat. Add the leeks and saute 3 - 5 minutes. Add the chicken stock and potatoes, then bring to a boil. Reduce heat to low, cover and simmer until the potatoes are tender, about 20 minutes. Season to taste with salt and pepper.

* variation 1: puree the soup in a blender or with a hand blender, stir in 1 cup light cream and gently re-warm

* variation 2: puree and serve topped with shredded Swiss or cheddar cheese

Tom's Chili

Recipe By: Tom Moseley

Put oil in 10-12 quart pot. Add onion, bell pepper, celery and garlic cloves. Cook until onion is transparent. Add meat slowly and stir until redness disappears. Add remaining ingredients, stirring after each addition. Lower heat and simmer 2 ½ to 3 hours. Stir frequently to prevent scorching.

Tuscan Bean Soup

Recipe By: Rebekah Baudin

In a 6-quart saucepan cook sausage. Add fennel and onion, saute until softened. Add garlic. Stir in chicken broth, tomatoes, pepper and sage. Cook 10 minutes. Add beans and cook 30 minutes longer.

Serving Ideas : Serve with thick sliced French bread with grated cheese toasted on top.