Warm the heart and hearth with soup. These delicious soups will add a special twist to your Holiday Menu
Chilly Day Cheese Soup8 potatoes, peeled and diced
1 onion, chopped
2 quarts water
2 16-oz. pkgs. frozen broccoli, cauliflower and carrot blend
1 10-3/4 oz. can cream of celery soup
1 10-3/4 oz. can cream of chicken soup
1 16-oz. pkg. pasteurized process cheese spread, cubed
Combine potatoes, onion and water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Add frozen vegetables; cook until tender, about 12 to 15 minutes. Stir in soups; mix well. Add cheese and simmer for a few more minutes, until cheese is melted. Yield 4-6 servings
Beef Barley Stew
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
1/4 cup olive oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
114 1/2 ounce can beef broth
2 cups water
1 cup dry red wine
4 medium red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks
4 medium carrots and/or parsnips, peeled and cut into 1-inch chunks
1/2 cup regular barley
Beef broth (optional)
2 tablespoons snipped fresh parsley (optional)
In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.
Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the one can broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.
Meanwhile, preheat oven to 375 degrees F. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.
Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. (To serve today, omit Steps 5 and 6 and continue as directed in Step 7.)
Cool stew slightly and transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to freezer containers. Cover and freeze for up to 2 months.)
To serve, if frozen, thaw mixture in refrigerator for 1 to 2 days. Place thawed or chilled mixture in a Dutch oven and heat over medium heat until bubbly, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.
If desired, stir in fresh parsley.Credit: Better Homes and Garden
1/2 cup each chopped carrot and celery
1/3 cup chopped onion
2 cloves garlic, minced
1 tablespoon butter
4 cups chicken broth
2 cups chopped cooked chicken breast
2 cups dried medium egg noodles
1/2 teaspoon each seasoned salt, dry mustard, chili powder, and ground black pepper
1/4 teaspoon curry powder
1 cup half-and-half or light cream
1 tablespoon all-purpose flour
1 cup chopped fresh broccoli
1/3 cup frozen peas
1 Recipe Quick Biscuits
In a large saucepan cook carrot, celery, onion, and garlic in hot butter about 5 minutes or until tender. Stir in broth, chicken, noodles, and seasonings. Bring mixture to boiling; reduce heat. Simmer, covered, 10 minutes or until noodles are tender.
In a small bowl whisk together half-and-half and flour; add to pot. Add broccoli and peas. Simmer, uncovered, 5 minutes or until slightly thickened. Spoon into bowls; top with Quick Biscuits.
2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 cup butter
2/3 cup milk
Preheat oven to 450 degrees F. In a bowl combine flour, baking powder, sugar, and cream of tartar. Cut in butter to make coarse crumbs. Make a well in center; add milk. Using a fork, stir just until moistened. On a lightly floured surface gently knead dough until it holds together. Pat into an 8-inch square. Cut into 12 rectangles; place 1-inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden.
Credit: Better Homes and Garden
Everybody's Favorite Taco Soup
1 pound ground turkey, browned and drained
1 32-oz. carton chicken broth
2 14-1/2 oz. cans petite diced tomatoes with green chiles
1 15.8-oz. can Great Northern beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15 1/4 oz. can yellow hominy, drained
1 15 1/4 oz. can white hominy, drained
1 1 1/4 oz. pkg. taco seasoning mix
1 1 oz. pkg. ranch salad dressing mix
Garnish: shredded Cheddar cheese
Combine all ingredients except cheese in a slow cooker. Cover and cook on low setting for 4 to 5 hours.
To serve, top with cheese and Tortilla Chips
Credi: Gooseberry Patch
1 1/2 pounds peeled, medium-size raw shrimp (2 1/30 count)
1 extra-large vegetable bouillon cube
2 teaspoons grated fresh ginger
1 (8-oz.) package sliced fresh baby portobello mushrooms
1 (13.66-oz.) can coconut milk
3 teaspoons curry powder
1/2 teaspoon salt
1/4 to 1/2 tsp. ground red pepper
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.
credit:allrecipes
Sesame Ginger Chicken Noodle Soup
Serves: Makes 8 (1-cup) servings.
2 ounces rice noodles
1 teaspoon sesame oil
4 cups reduced sodium chicken broth
1 1/2 cups diced carrots
1 tablespoon ginger, Ground
1 pound boneless skinless chicken breasts, cut into thin strips
1 1/2 cups julienned snow peas
1/2 cup thinly sliced green onions
1 tablespoon reduced sodium soy sauce
2 tablespoons sesame seeds
Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.
Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.
Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.
source: McCormick
