Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 6
1 lb ground beef
8 ounces sliced mushrooms
1 green pepper, chopped
1 carrot, sliced
16 ounces cream of mushroom soup (2 cans)
1/4-1/2 cup sherry wine
2 tablespoons curry powder
salt and pepper
Recipe
1 brown ground beef over medium high heat, drain fat.
2 add vegetables and cook until starting to soften.
3 add sherry and evaporate most of the liquid.
4 add both cans of cream of mushroom soup and heat through to smooth consistency.
5 add curry power, (i add one tbsp at a time to not over do it with the curry, taste and continue if needed) allow 5-10 of simmering to allow flavours to work there way through, taste and adjust if needed.
Total Time: 1 hr 2 mins
Preparation Time: 10 mins
Cook Time: 52 mins
Ingredients
Servings: 4
1 (10 1/2 ounce) can condensed chicken noodle soup
1 cup vegetables, cooked, drained
1 (10 1/2 ounce) can water
1 (5 1/2 ounce) can chicken, cut up
Recipe
1 combine all ingredients in a saucepan and bring to a boil.
2 simmer 5 to 7 minutes over low heat.
3 chicken noodle soup 1 lb. (about) chicken breasts 2 (13 3/4 oz.) cans chicken broth 1/2 cup each chopped onion, carrots and celery 1 cup water medium egg noodles
4 in large saucepan combine all ingredients except noodles. simmer, covered, 30 minutes.
5 remove chicken and cut off bones and cut into small pieces.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 6
2 1/2 cups chicken stock
1 head cauliflower
1 head roasted garlic
1 -2 tablespoon prepared commercial chicken base
1 onion, in quarters for preparing stock
1/2 cup roughly chopped celery & leaves
1 onion, sliced thickly for preparing puree
1 bay leaf
6 -10 peppercorns (crushed)
1 cup milk (any desired fat percentage)
Recipe
1 exact measurements are not necessary in this recipe. use a rich chicken stock, or prepare a stock: 3 cups water and all bones, skin and coagulated juices of a store-bought rotissery chicken. add celery and onion with bay leaf and peppercorns and enough chicken base to add flavor and needed saltiness. press, strain and discard bones and any aromatics that you have added. this will provide about 2 1/2 cups of cloudy rich broth.
2 add 1 head of cauliflower roughly cut and 1 small onion to the stock and boil until almost mushy, about 15 minutes.
3 puree in a blender in batches with an entire head of peeled roasted garlic.
4 return puree to a saucepan and add 1 cup milk (your preference on fat content) do not reboil after adding milk.
5 this is a low cal/carb/fat soup perfect for dieters and diabetics to eat guilt free! enjoy!
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1 tablespoon oil
4 green onions, whites and greens separated and sliced
1 red bell pepper, seeded and diced
1 scotch bonnet pepper, deseeded and pounded to a paste
1 garlic clove, chopped
1 teaspoon dried thyme
1 teaspoon curry powder
1 teaspoon ground allspice
3 plum tomatoes, chopped
1 vegetable stock cube
1 (14 1/2 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can pinto beans, rinsed and drained
1 (14 1/2 ounce) can black-eyed peas, rinsed and drained
2 (14 ounce) cans coconut milk
2 limes, juice of
salt and pepper, to taste
Recipe
1 heat the oil in a large saucepan. saute the green onion whites, red pepper, chilli paste and garlic for 5-8 minutes until soft and fragrant. add the thyme, curry powder and allspice, then cook for 1 minute more,
2 stir in the tomatoes, then cook for 2 minutes to soften slightly.
3 crumble in the stock cube, then add in all the beans and the coconut milk. simmer for 10 minutes turn off the heat and stir in most of the green onion greens, the lime juice and salt and pepper.
4 ladle into bowls and garnish with remaining green onion just before serving.
1 melt 1/2 stick of butter in a heavy pot over medium heat, then add the onion and cook until translucent, about 3 minutes.
2 add the carrot and celery.
3 stir and cook for a few more minutes.
4 throw in the cauliflower.
5 stir it around, cover, and cook over very low heat for 15 minutes.
6 add the minced parsley.
7 add the chicken broth and simmer for 10 minutes.
8 in the meantime, make sauce: melt the remaining 1/2 stick of butter in a medium saucepan over medium heat. then whisk in the flour. cook for a couple of minutes, then pour in the milk, whisking to combine.
9 remove the sauce from the heat and pour in the half-and-half.
10 pour the sauce mixture into the pot.
11 add a teaspoon to 2 of salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes.
12 the soup will thicken slightly but shouldn't be overly thick. give it a taste and add additional salt or other seasonings as necessary.
13 to serve the soup, place the room temperature sour cream in the bottom of the soup tureen. then addd the whole pot of hot soup to the tureen. stir gently to combine and immediately serve with warm rolls.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 6
1 (5 -6 ounce) skinless chicken breast halves
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
1 1/2 teaspoons dark sesame oil, divided
3 tablespoons cornstarch, divided
1 garlic clove, peeled and minced
1 tablespoon finely shredded fresh ginger
4 cups reduced-sodium fat-free chicken broth
1 (12 ounce) container shelf-stable firm silken tofu, cut into 1/2 inch cubes
1 1/2 cups frozen corn
1 large egg, lightly beaten
1/2 cup thinly sliced green onion (including tops)
salt
pepper
Recipe
1 rinse chicken and pat dry. slice crosswise into 1/8-inch thick strips. combine with rice wine, 1/2 tsp sesame oil, and 1 tbsp cornstarch in a small bowl.
2 in a 3-4 quart nonstick pan over high heat, stir garlic and ginger in 1/2 tsp sesame oil for 10 seconds. add chicken and stir-fry until no longer pink on surface, about 2 minutes.
3 add broth; cover pan and bring to a boil. add tofu and corn to broth and return to a simmer.
4 in a small bowl, combine remaining 2 tbsp cornstarch and 1/4 cup cold water until smooth. add to soup; bring to boil, stirring constantly. pour egg into soup, stirring gently for about 30 seconds to form thin strands of egg. add remaining 1/2 tsp sesame oil, green onions, and season to taste with salt and pepper. ladle into bowls and serve.
Total Time: 1 hr 10 mins
Preparation Time: 40 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 cauliflower head, cut up
3 garlic cloves, chopped
salt and pepper
4 cups vegetable broth
4 ounces neufchatel cheese
1 cup fat-free half-and-half (optional)
1/2 cup parmesan cheese
Recipe
1 combine cauliflower, garlic, salt and pepper, and broth in large pot and boil until cauliflower is soft. put into blender and puree. add cream chees while processing. put back into pot and add half and half and parmesan to your taste. heat if needed but do not boil due to milk product.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 4
1/2 teaspoon cumin
1 large onion, chopped fine
4 tablespoons unsalted butter
3 1/2 cups chopped cauliflower (a smallish head, a little larger than a softball)
1 cup vegetable broth
1 cup water
1/4 cup half-and-half
1/2 teaspoon red wine vinegar
2 limes, juice of
Recipe
1 in a heavy saucepan cook the onion in one tablespoon of the butter over moderate heat, stirring, until it is softened. add the cauliflower, the broth and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower is tender.
2 in a blender or food processor purée the mixture in batches, return it to pan, and stir in the half-and-half, the lime juice, vinegar, remaining butter and salt and pepper to taste. heat the soup over low heat, stirring, until it is hot, but do not let it boil, ladle it into bowls, and sprinkle it with the cumin powder to taste.
1 preheat the oven to 350°. in a large, heavy pot, heat 2 tablespoons of the olive oil. add the leeks and garlic and cook over moderate heat until softened, about 5 minutes. add the large cauliflower florets and the apple and cook, stirring, for 2 minutes. add the broth and thyme sprigs and bring to a boil. cover and simmer over low heat for 45 minutes.
2 spread the diced rye bread, pecan pieces and tiny cauliflower florets on a large rimmed baking sheet. drizzle with the remaining 1 tablespoon of olive oil and toss to coat. season generously with salt and pepper and bake, stirring once, for about 10 minutes, or until the rye bread croutons are crisp.
3 discard the thyme sprigs from the soup. working in batches, puree the soup in a blender. return the soup to the pot and season with salt and pepper. ladle into bowls, scatter the croutons, pecans and cauliflower on top and serve.
4 make ahead the soup can be refrigerated overnight. reheat gently before serving. add more chicken broth to thin the soup to the desired consistency, if needed.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 6-7
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, coarsely chopped
6 -8 scallions, chopped
1 garlic clove, minced
2 stalks celery, chopped
2 medium cauliflower, cored and coarsely chopped
1/2 teaspoon sea salt
1/2 teaspoon curry powder (optional, i don't use it)
1/8 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried savory or 1 teaspoon marjoram
6 cups chicken broth
1/2 teaspoon fresh ground nutmeg (optional, i don't use it)
Recipe
1 in a heavy soup kettle, melt butter. add oil. add onion, scallions, and garlic. add celery and cauliflower. add seasonings. mix well and cook, uncovered, over medium heat for several minutes, stirring frequently.
2 add chicken broth. bring to a boil. simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. remove cover and cool slightly.
3 puree in small increments in blender until smooth and creamy. i leave small chunks of cauliflower.
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
2 tablespoons olive oil
1 large bay leaf
1 large onion, chopped
2 tablespoons ginger, chopped
2 teaspoons kosher salt
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin
1/2 teaspoon turmeric
3 cups cauliflower, chopped
1 cup chicken stock (may replace with vegetable stock or water)
1 cup dried split peas, soaked in water for at least 30 minutes
1 tablespoon vinegar (balsamic or flavored vinegars will do)
1 tablespoon ground coriander
1/2 teaspoon red chili powder
2 tablespoons sugar
salt (to taste)
water
fresh cracked pepper (to taste)
Recipe
1 place large saucepan over medium heat and add oil and bay leaf.
2 once oil is hot add onion and ginger with kosher salt.
3 add mustard seeds, cumin, and turmeric and mix onion, continuing to saute it until it is clear and begins to caramelize.
4 mix in cauliflower and allow to saute slightly, for 2-3 minutes, then add in chicken stock and split peas. add enough water up to the level of the split peas and cauliflower.
5 bring to a boil, then bring down heat to simmer.
6 add sugar, chilli powder, coriander, vinegar, and and cover.
7 allow to simmer for 1-2 hours, mixing frequently. soup is cooked adequately when cauliflower and split peas have broken down completely and combination resembles oatmeal consistency.
8 puree well in blender, then may return to heat to simmer until serving time.
9 salt before serving.
10 note, soup will be concentrated and thick, which makes it good to store in separate containers and add water prior to reheating. if soup is too thick for desired consistency, may add water and mix gently prior to heating.
2 in a large saucepan over medium heat, add the stock and bring it to a simmer.
3 add the cauliflower, sliced onion, and garlic.
4 split the vanilla pod and scrape out the seeds, adding them to the contents of the saucepan.
5 (you can discard the empty pod, if you like, but you can also cut it into pieces and put it into an airtight jar of sugar and let sit for three weeks to make vanilla sugar).
6 simmer the soup for 15 minutes or until cauliflower is tender.
7 remove from heat and stir in the heavy cream, then add salt and pepper to taste.
8 pour the mixture into a blender, in batches if necessary, and whir until smooth or to desired texture.
9 serve immediately with good crusty bread.
10 also good garnished with a shaving of parmesan or asiago.
Total Time: 6 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 6 hrs
Ingredients
Servings: 6
1 (32 ounce) container chicken broth
3 cups water
2 1/2 cups cooked chicken, chopped
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 1/2 cups fresh mushrooms, sliced
1/4 cup onion, chopped
1 1/2 teaspoons thyme, crushed dried
3/4 teaspoon garlic pepper seasoning
3 ounces cream cheese, cubed
2 cups egg noodles
Recipe
1 1. in a 5 to 6 quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
2 2. cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
3 3. (if you were using low heat, turn to high now.) stir in cream cheese, then chicken and uncooked noodles. cover and cook for 20-30 minutes more, or just until noodles are tender.
1 in a large saucepan, bring chicken broth and water to a boil. stir in chicken, and season with oregano and pepper. if using raw chicken, reduce heat to a simmer and poach 15 minutes before proceeding.
2 heat olive oil in a medium skillet over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. thoroughly mix in the flour. transfer to the broth mixture.
3 stir rice and milk into the mixture. bring to a boil, then reduce to a simmer and continue to cook, stirring occasionally, until thickened, about 30 minutes.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 6
2 1/2 cups chicken, diced cooked
1 (10 3/4 ounce) can cream of celery soup
2 (2 1/2 ounce) cans mushrooms
1/2 cup celery, sliced
1/2 cup green pepper, diced
1 teaspoon steak sauce
1/2 teaspoon marjoram, crumbled
1 pie crust mix
1/2 teaspoon dill weed
Recipe
1 combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. heat slowly until bubbly hot, about 10 minutes. turn into a 4-cup shallow baking dish. prepare piecrust mix, following label directions, adding dillweed with wa- ter. roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. cut a 6-inch "x" in center of pastry. fold corners back. bake in a very hot oven (450^f.) for 20 minutes or until crust is golden brown. let stand 10 minutes before serving.
1 package top ramen noodles (chicken, oriental or lamb flavor)
2 cans swanson chicken broth
1/2 cup frozen peas
1/2 can water chestnut
1 egg, beaten with fork
1 chicken breasts or 1/2 cup chicken (leftover) or 1/2 cup turkey (leftover) or 1/2 cup lamb (leftover)
1/2 cup bok choy or 1/2 cup napa cabbage or 1/2 cup celery, chopped
2 tablespoons carrots, sliced diagonally in small pieces
1 teaspoon sesame oil (can be omitted, but gives distinctive taste)
2 -3 tablespoons scallions, chopped, added at the last minute
Recipe
1 this soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
2 takes about 20 minutes from start to table. start 2 cups of water to boil; add chicken broth.
3 after stock boils, add the packet of seasoning supplied with top ramen.
4 while broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
5 the egg will cook into threads.
6 just before serving, add the noodles and the peas, then the sesame oil and scallions.
7 don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. if using leftover meat in your soup, just add at the end because it only needs to warm up again.
8 you can always add another can of chicken broth if soup is too thick or you like more broth.
9 you may vary the soup with different chinese type vegetables available. add some garlic and a dash of hot chinese mustard.
10 if using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
11 remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
4 cups shredded sharp cheddar cheese (16 ounces)
1 teaspoon dry mustard
Recipe
1 cook shell macaroni according to package directions; drain.
2 place cooked shells in a 5-quart greased crock pot; add margarine and stir to cover.
3 in a sauce pan over medium heat,combine soup and 1/2 and 1/2. stir until smooth. add eggs and dry mustard and stir until combined. add cheese and stir until completely melted and smooth.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1 whole cauliflower
1/2 ounce unsalted butter
2 shallots, finely sliced
1 garlic clove, minced
4 sprigs fresh thyme
3 1/2 cups chicken broth
7 ounces dolcelatte (very creamy blue cheese)
1/2 cup heavy cream
Recipe
1 trim the cauliflower, discarding outer stems so you retain just the florets.
2 melt butter in a large pan, add the shallots and cook until transparent. then add the garlic, thyme and cauliflower and cook for a few minutes, stirring occasionally.
3 season with salt and pepper, add the chicken stock, cover and simmer gently for 15 minutes.
4 crumble the dolcelatte into the soup, add the cream and then puree in a blender. return to pan, adjust seasoning and serve with a dollop of spiced pear relish on top.
1/3 cup mixed herbs (cilantro, basil, parsley, etc)
5 black peppercorns
1 tablespoon sea salt
1/2 cup rice wine
20 cups water (1.25 gallons)
Recipe
1 place all ingredients in a large stockpot, adding a little more water, if needed, to cover the rest of the ingredients by about an inch.
2 bring to a boil over medium-high heat; reduce heat and simmer very gently (the broth will be cloudy if you let it continue to boil) for 3 hours, occasionally skimming surface to remove any foam or impurities that rise to the top.
3 strain into a container and cool to room temperature before refrigerating (if placed directly into the fridge without cooling, it will sometimes go sour).
4 if you want a more intensely flavored stock, return the stock to the pot after it has cooled and simmer over low heat until the volume is reduced by half.
Total Time: 8 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 8 hrs
Ingredients
Servings: 4
1 1/2 lbs cucumbers, peeled and chopped
1 garlic clove, minced
3 tablespoons sweet onions, chopped
1 cup vegetable broth
2 cups plain yogurt
1 tablespoon lemon juice
1 teaspoon kosher salt (to taste)
1/2 teaspoon pepper (to taste)
Recipe
1 clean and peel cucumbers, chopping them into chunks. if desired, english cucumbers can be substituted for common cucumbers.
2 chop onion and mince garlic. place garlic, onion, cucumber and 1/2 cup of stock into food processor or blender.
3 blend until somewhat smooth with some small chunks of cucumber or blend to consistency desired.
4 add yogurt, remaining stock, lemon juice, salt and pepper to combined ingredients in bowl and whisk together until well blended. season to taste.
5 pour soup into a tightly covered container and place in refrigerator to chill overnight. (the chilling time mellows the raw onion and garlic and allows the flavours to mingle).
6 serve cold.
7 garnish with fresh herbs such as coriander, dill, or basil.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
2 lbs chicken breasts
1 cup frozen corn
1 (15 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans
1 (10 1/2 ounce) can cream of chicken soup, mushroom or 1 (10 1/2 ounce) can celery
2 cups cooked spanish rice
1 (1 1/4 ounce) envelope taco seasoning
Recipe
1 put everything in a pot (along with enough water for desired consistancy)and simmer on a low boil, covered (approximately 1 hour) when chicken is cooked, remove from pot and shred. return to pot. you can serve chowder with shredded cheese, a dollop of sour cream or sliced avocado.
