Soup Recipes

Chicken Bone Soup Recipe

Ingredients:
• Bones from 1 chicken
• 2 quarts of cold water
• 1/2 cup of chopped onions
• 1/2 cup of chopped celery
• 1 sprig parsley
• salt and pepper

Directions:
1. Break up chicken carcass.
2. Place in kettle with cold water to cover.
3. Add onion, celery, and parsley.
4. Cover
5. Simmer gently 2 to 3 hours, occasionally removing scum.
6. Strain and season to taste.
7. Serve clear or add some diced chicken or boiled rice.

Chicken Corn Soup

Ingredients:

• 1 whole or cut up chicken
• 2 quarts of water
• 2 tbls. chicken base
• 2 stalks of celery with leaves; chopped
• 2 16 oz bags frozen corn or 6 15 oz. cans
• 2 cans creamed corn
• 1/2 tsp. ground pepper
• salt to taste
• For rivels if desired: mix 1 egg,whipped, with 1 cup flour, salt and pepper for pea-like consistency

Directions:

1. Place chicken in large pot
2. Cook on medium for 10 minutes to brown
3. Add water
4. Bring to a boil
5. Add chicken base; lower heat and simmer until chicken is fully cooked
6. Remove chicken to cool. Be sure to get all bones!
7. Add remaining ingredients except for rivels
8. Remove meat from bones and add to pot
9. Simmer until heated through and celery is tender
10. Sprinkle in rivel mixture, simmer 10 minutes; serve

Cream of Chicken Soup with Vegetables Recipe

• 1 1/2 quarts of chicken stock
• 1 tsp. salt
• 1/8 tsp. pepper
• 3 Tbl. Rice
• 1/4 cup of chopped onions
• 1/4 cup celery cut in thin strips
• 1/3 cup carrots cut in thin strips
• 1/4 cup butter
• 5 Tbl. flour
• 1/3 cup cream

1. Bring chicken stock to a boil.
2. Add seasonings and rice.
3. Boil gently about 10 minutes.
4. Add onion, celery and carrots.
5. Cook about 15 minutes or until rice and vegetables are tender.
6. Heat butter in a small pan.
7. Stir in flour.
8. Remove from heat and slowly add a little of the chicken-stock mixture.
9. Stir until blended.
10. Stir into hot soup.
11. Bring soup to a boil and boil 2 minutes, stirring constantly.
12. Just before serving add cream.

Creole Chicken Gumbo Recipe

• 3 Tbl. butter
• 1/4 cup chopped green pepper
• 1 1/2 cups okra, fresh or canned, cut in 1/2 inch pieces
• 1/4 cup onion, chopped
• 1 quart chicken stock
• 2 1/2 cups stewed or canned tomatoes
• salt and pepper
• 2 Tbl. chopped parsley
• 1 cup diced cooked chicken

1. Heat butter.
2. Add green pepper, okra, and onion.
3. Simmer about 10 min. or until lightly browned.
4. Add chicken stock and tomatoes.
5. Boil gently about 15 minutes or until vegetables are tender.
6. Season to taste.
7. Add chopped parsley and diced chicken to hot soup.

Ham and Bean Soup with Rivels

• Country ham bone
• Country ham chopped
• 2 quarts water
• 1-2 tbls. ham base
• 2 large cans northern beans; washed and drained
• 1 cup celery chopped with leaves
• 1/2 cup shredded carrots
• Pepper to taste
• For Rivels: 1 beaten egg plus 1 cup flour, salt/ pepper; blended

1. Simmer first 4 ingredients in large pot for at least 1 hour for broth
2. Remove bone; when cool, remove any meat from bone; add to broth
3. Add beans, celery, carrots, pepper
4. Cook on medium-low for 1 hour
5. Make rivels; sprinkle in soup
6. Simmer on low 1/2 hour; serve

Mushroom Soup Recipe

Mushroom soup is so rich and heavy, it can be meal in and of itself.

Ingredients:
• 1/2 lb. fresh mushrooms
• 4 cups beef stock
• 2 Tbl margarine
• 2 Tbl flour
• 1 egg yolk
• 3 Tbl half & half
• 1 tsp lemon juice

Directions:
1. Rinse mushrooms
2. Slice mushrooms and sprinkle with lemon juice
3. Add to 4 cups beef stock
4. Boil 15 - 20 minutes
5. Strain, reserving liquid
6. Melt margarine
7. Add flour
8. Stir with a wire wisk
9. Add liquid while stirring
10. Cook and stir until smooth
11. Boil a few minutes then turn down heat
12. Beat egg yolks with half & half
13. Stir egg mixture into soup
14. Add mushrooms
15. Do not let boil

Serves 3 - 4

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Revised: Sunday, February 20, 2005 10:12:33 AM