This is my aunt's recipe for a very simple, yet satisfying soup.
1/2 cup raw pearl barley
1 cup water
1 tablespoon butter
1/2 cup minced onion
1 teaspoon salt
1 bay leaf
1/4 pound mushrooms, chopped
1 carrot, peeled and diced
1 celery rib, minced
6 tablespoons dry white wine
1 1/2 teaspoons dried (2-3 tablespoons fresh) dill weed
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1 teaspoon soy sauce
Place barley and one cup of water together in a small pan. Bring to a boil, cover, and lower heat to simmer. Cook about 30 minutes, or until tender.
Remove from heat.
In a large soup pot, saute the onion, garlic, salt & bay leaf in butter until soft and clear. Add carrot & celery and cook over medium heat, 5 minutes. Add remaining ingredients and cooked barley.
Lower heat to simmer, covered for 1 1/2 hours. The soup will thicken, add additonal water as needed.
Serves 4 to 6.
TACO SOUP
1 lb hamburger
1 pkg dry taco seasoning
2 15 oz ,or 1, 32 oz cans kidney beans (red or dark)
2 13 oz cans corn
1 13 oz can tomatoes (I use mexican style)
1 13 oz can tomato sauce
Chopped onion (if desired)
Brown hamburger (duh)
Dump hamburger, vegetables WITH juices into a kettle and heat.
OR do Iike I do and heat in a crockpot all afternoon.
Ok when its ready to be served:
Scoop into bowl and top with grated cheese,sour cream and crumble nacho chips over top.
This soup tastes like lasagna, and it has many of the traditional ingredients--including Italian sausage, tomatoes, Italian seasoning, pasta and both parmesan and mozzarella cheeses.
INGREDIENTS:
• 1/2 pound ground beef
• 1/2 pound mild/sweet bulk Italian sausage
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 cans (14 ounces each) beef broth
• 1 can (14 1/2 ounces) diced tomatoes
• 1 teaspoon salt
• 1 teaspoon dried Italian seasoning
• 1 1/2 cups uncooked corkscrew pasta
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
•
METHOD:
In large pan, cook beef and sausage over medium heat until browned. Add garlic, onion and green pepper and cook 3-4 minutes or until onion and green pepper are softened. Drain off fat. Add broth, tomatoes, salt, and Italian seasoning; heat to boiling. Stir in pasta. Cook over medium heat about 12 minutes, or until pasta is cooked. Stir in Parmesan cheese. Place soup in 4 bowls. Sprinkle each bowl with mozzarella cheese.
Number of servings: 4
This recipe came about last fall when I felt an urge to make a thick soup with whatever I found in my refridgerator. It turned out so good, I did not really expect it to taste so good, and the smell was amazing. It's special because I surprised myself with such a tasty result.
The ingredients are as follows:
1 Rutabagas chopped
1 bunch leeks chopped
10 baby carrots chopped
2 potatoes diced
4 cups or more vegetable stock
3 chicken stock boillions
1 medium onion
3 cloves garlic
Black pepper,
salt to taste
Smidge of Nutmeg
Directions:
Saute the leeks in butter or olive oil (1/4 cup)
until tender. Add other vegetables, simmer (medium heat) until all ingredients are tender. Add vegetable stock,
and spices, simmer (medium heat) until nice and thick. Cool, then hand mix, or blend in mixer. Warm up and serve.
small butternut squash
soup stock or water (I use Imagine brand vegetable broth)
Bay Leaf
2 Stalks Celery
1 Small Onion
Tamari Soy Sauce (I use a wheat-free, low salt kind)
Toasted Nori Seaweed (buy in natural foods store)
Wash, seed and cube squash. If it's organic, no need to peel squash.
Place in soup pot with water or stock and bay leaf. Gently simmer until squash is soft. Remove bay leaf.
Puree in blender. Return to soup pot.
While squash is simmering, saute 2 celery stalks and one medium onion until soft. Add to pureed squash soup. Simmer gently for 15 minutes.
Season with tamari to taste.
To toast Nori, hold one sheet with tongs over a lit stove burner for about 5 seconds. Crumble and garnish soup with Nori.
I love soup in the winter and created this recipe when I became a Vegan about 25 years ago and I was looking for simple tasty recipes with vegeables and couldn't find them. I'm no longer a Vegan, but this is still one of my favorite soups.
This recipe can be doubled and frozen.
**You can change the sweetness of this soup recipe by using other winter squashes.
1 pound ground hamburger
1 medium onion, chopped
1 can Contadina Crushed Tomatoes in Tomato Puree (28 ounce can)
1 Can Beef Broth (14 ounce can)
2 cups raw diced potatoes
2 medium carrots, diced
1/2 cup diced celery
1/4 cup Minute Rice raw, not cooked
1 bay leaf
1 cup shredded cabbage
1/2 teaspoon ground thyme
1/2 teaspoon ground basil
3 teaspoon salt
1/8 teaspoon pepper
1 1/2 quarts water
Brown meat and onion together, until meat is cooked. After draining meat, place in a large saucepan, and add all other ingredients. Bring to a boil, and then turn down to simmer on low heat for 2 hours. Remove bay leaf before serving!
This was one of my mother's recipes and I make it often. We like the combination of potatoes and rice. Mom and Dad had a large garden and she used whatever vegetables were on hand.
I got this recipe from a fellow Nestie, and wanted to post it here so I wouldn't lose it before I got a chance to try it!
INGREDIENTS
9 baking potatoes
2/3 c. butter
2/3 c. all-purpose flour
6 c. whole milk
1/2 Tbsp salt
1 tsp ground black pepper
1/2 c. bacon bits, divided
4 green onions, chopped
10 oz. shredded Cheddar cheese
1-8 oz. container sour cream
DIRECTIONS
Poke potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 c. bacon bits, 2 Tbsp green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
3 large poblano chiles (6 ounces each)
Olive oil, for rubbing
3 cups half-and-half
1/2 pound tomatillos, husked
One 5-ounce bunch of cilantro, leaves and stems very coarsely chopped
3/4 cup freshly grated Pecorino Romano cheese (3 ounces)
Salt and freshly ground pepper
Preheat the broiler. Rub the poblano chiles lightly with olive oil. Broil the poblanos for about 5 minutes as close to the heat source as possible, turning the chiles once, until they are charred all over. Transfer the poblanos to a medium bowl, cover them with plastic wrap and let stand for 5 minutes. Rub the skin off the chiles with a paper towel and discard the stems and seeds. In a medium saucepan, combine the half-and-half with the husked tomatillos and the roasted chiles. Simmer over moderate heat until the tomatillos are just tender, about 10 minutes. Using a slotted spoon, transfer the tomatillos and chiles to a blender. Add the chopped cilantro and 1/2 cup of the half-and-half and puree until the mixture is smooth and creamy. Stir the puree into the saucepan, then stir in the Pecorino Romano cheese and season with salt and pepper. Simmer the soup until the Pecorino Romano cheese is melted, about 3 minutes. Ladle the green chile soup into bowls and serve right away.
2 tablespoons extra-virgin olive oil
7 tablespoons unsalted butter
2 leeks, white part only, washed well and chopped
4 cloves garlic, minced
1/2 cup sliced yellow onion
3 shallots, sliced
1 small potato, peeled and chopped
1 (8-oz) pkg frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish
1/2 bay leaf
1 tablespoon thyme
4 tablespoon parsley
1/2 cup cream
Salt to taste
Heat olive oil and butter in a heavy, large pot over medium heat. Add the leeks, onion, shallots, and garlic. Stir frequently. Add the potatoes and cook for 5 minutes. Add the artichokes, stock, salt, bay leaf, thyme, parsley, and pepper. Cook until the vegetables are tender (about 20 minutes) and stir frequently. Remove from heat when cooked.
Add cream after it has cooled for a few minutes. Puree the soup in a blender or food processor. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
2 tablespoons olive oil
1 1/2 cups diced onion
1 green bell pepper, cut into medium dice
3 garlic cloves, minced
1 tablespoon ground cumin
2 (15.5 ounce) cans black beans, drained
2 cups chicken broth
Salt and ground black pepper, to taste
1/4 cup sour cream
1/4 cup prepared salsa
avocado, sliced (optional)
DIRECTIONS:
Heat oil in a soup pot over low heat while chopping the vegetables. Increase heat to medium-high and stir in onion and green pepper. Saute until tender; about 5 minutes. Stir in garlic and cumin and saute until fragrant; about 1 minute.
Stir in beans and 2 cups chicken broth. Season with salt and pepper and simmer for 15 minutes.
Pour 1/2 black bean mixture into a food processor or blender. Puree until smooth; about 30 seconds.
Serve soup and garnish with sour cream, salsa and avocado slices. 4 servings
1/2 teaspoon butter
1/2 teaspoon olive oil
2 tablespoons finely chopped celery
2 tablespoons finely chopped shallots
2 tablespoons finely chopped carrot
Cooking spray
1 cup thinly sliced button mushrooms
2 cups thinly sliced shiitake mushroom caps
1 (14-ounce) can fat-free, less-sodium chicken broth
1 teaspoon dry sherry
1/2 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Heat butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot; sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.
Coat pan with cooking spray. Add button mushrooms; sauté 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture.
Coat pan with cooking spray. Add shiitake mushrooms; sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.
Combine vegetable mixture and broth in a medium saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.
2 red bell peppers
2 teaspoons olive oil
1 1/2 cups chopped onion
1/4 cup finely chopped shallots
2 garlic cloves, minced
1/2 cup chopped celery
1/2 cup sliced carrot
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14-ounce) can less-sodium beef broth
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh chives
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten peppers with hand. Broil 15 minutes or until skin looks blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and coarsely chop.
Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add onion, shallots, and garlic; cook 3 minutes, stirring occasionally. Add celery and carrot; cook 2 minutes. Add bell peppers, tomato paste, and next 6 ingredients (through beef broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove pan from heat; let stand 5 minutes. Place half of bell pepper mixture in a blender; process until smooth. Pour into a large bowl. Repeat procedure with remaining bell pepper mixture.
Ladle soup into individual bowls; top with sour cream and chives.
1 pkg. lean ground beef (I used ground sirloin)
1 onion, diced
2 large cans (28 oz) Hunt's chili beans
2 large cans (28 oz) Hunt's chili beans
salt and pepper to taste
1 t. garlic powder
1 t. chili powder (or to taste
1 t. cumin
Brown ground beef and onions; drain well. Add remaining ingredients and heat through. This is kind of a mild but very good chili. You can add jalapenos or chipotles or more spice to kick it up if you like. It might take a bit longer than 10 minutes, but not 30 minutes. Very quick and easy and great for winter's chilly nights.
This came from my pastor's wife. They brought me a pot of it when my husband was really sick and I had hurt my knee and couldn't really get around much.
1 pkg lean ground beef (I use ground sirloin)
1 onion, diced
2 large cans (28 oz each) Hunts chili beans
2 large cans (28 oz each) Hunts diced peeled tomatoes
salt and pepper to taste
1 t. chili powder
1 t. garlic powder
1 t. ground cumin
Brown ground beef and onions. Drain. Add all remaining ingredients and heat through. You can kick it up if you want to with jalapenos or chipotles. This is a mild version, but very quick and easy
It came from my pastor's wife. They brought us a big pot of it when my husband was so sick and I had hurt my knee and was waiting to have knee surgery, so it means a lot to me, just like they do. I made an error in the original recipe when I typed it. Thanks Suzy, for bringing it to my attention.
Sherry
TOH BB Treasured T&T Recipe :O)
Posted by: Redraspberrygirl
Replies: 9
Posted on: 9/27/2005
9:59:38 AM
#T579396
Garlicky Tortellini Soup
The Rest of the Best - Vol. 2 (Page: 0)
Recipe of the Month - January 2005
View past Recipes of the Month
Badda Boom - Badda Bing - if soup is your thing!
Ingredients:
1 Tbsp. butter
6-8 cloves garlic, chopped. (use it all - honest!)
4 cups chicken broth
6 oz. (170 g.) cheese tortellini
14 oz. can diced tomatoes with liquid
or 2 1/2 cups skinned, chopped fresh ripe tomatoes
10 oz. (300 g) bag of spinach, stems removed
8-10 fresh basil leaves, coarsely chopped
parmesan cheese, grated
Instructions:
Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.
5lb.bag of potatoes
1 large onion
1 to 2 sticks of butter or margerine
2 cans of evaporated milk
water
salt and pepper
Peel potatoes and cut into chunks large or small your preferance. Dice onion. Put potatoes and onion in large pot. In large pot place potatoes and onions cover with water,add salt and pepper to taste. Bring to boil on med.high. Cook until potatoes are barely done,about 15 to 20 minutes. Add butter and evaporated milk. Stir until butter is melted. Then serve. It was a little chilly this morning so decided to cook this. This is my moms recipe. You can add about a cup of instant mashed potatoes to thicken soup
(; Anita
I think this started as a post-Thanksgiving "What the @#$% do I do with all this leftover turkey?" recipe in a print ad in a magazine, but it's taken on a life of its own. Five minutes to throw together, low fat, and packed with vegetables, my friends and I live on this soup during those post-New Years bleak diet weeks.
6 oz. cooked turkey or chicken pieces
2 12 oz cans of low-fat chicken broth
1 can mixed vegetables
1 can black beans
1 cup chipotle salsa
sour cream and cilantro to taste
Stir all ingredients except sour cream and cilantro in medium saucepan over medium heat. Garnish with sour cream and cilantro.
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium veggie broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)
Heat a large nonstick saucepan coated with cooking spray over medium-high heat.
Add onion and garlic; saute 3 minutes or until tender.
Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat.
Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper.
Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
Yield: 6 servings (serving size: 1 1/3 cups)
NUTRITION PER SERVING
CALORIES 203(28% from fat); FAT 6.3g (sat 4g,mono 1.8g,poly 0.4g); PROTEIN 15.6g; CHOLESTEROL 24mg; CALCIUM 385mg; SODIUM 897mg; FIBER 2.9g; IRON 1.2mg; CARBOHYDRATE 21.7g
Cooking Light, JANUARY 2002
MUSHROOM BISQUE
Source: Molly Katzen's New Moosewood Cookbook
Yield 8 servings
A lovely, creamy vegetarian/vegan soup which is the essence of mushrooms.
2 potatoes, peeled and diced
1 1/2 cups water
1 1/2 tbsp butter or olive oil
2 cups onion, chopped
1 stalk celery, minced
1 1/2 pounds mushrooms
1 1/2 tsp salt
2 cloves garlic, minced
1/4 tsp thyme
3 tbsp dry sherry
2 tsp soy sauce
black pepper
1 cup milk or soy milk
TO SERVE:
1 batch croutons
scallions or chives, minced
Boil the potatoes and water in the small sauce pan until tender, about 10 minutes.
Puree potatoes with remaining cooking water.
Heat butter in large pan over medium heat, saute onions and celery for five minutes.
Add mushrooms, salt, garlic, and thyme, cover, and simmer, stirring occasionally, for 10 minutes.
Turn off heat and add sherry, soy sauce, and pepper. Puree with milk.
Combine potato and mushroom purees and heat until very hot. (Now you can add the cheese)
Top with croutons and scallions and serve.
14 Oz. Tomato Basil Pasta Sauce [If you can't find tomato basil Pasta Sauce then you can just add 1 1/2 teaspoons dried basil.]
1 cup Evaporated Milk
1 clove garlic, pressed
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
In a large saucepan combine pasta sauce, half and half, garlic, salt , pepper, nutmeg and basil.
Simmer over low heat for 30-40 minutes. Do not boil.
Sprinkle with a bit of parmesean cheese and a basil leave for decoration and enjoy!
Great if you eat it with some crusty garlic bread.
3.5 cups chicken broth
generous dash of pepper
1 medium carrot, sliced
1 stalk celery, sliced
½ cup uncooked medium egg noodles
1 cup cubed cooked chicken
Mix broth, pepper, carrot and celery in saucepan. Heat to boil.
Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done.
Serves 4.
1 chopped onion
2 teaspoons fresh dill
1 1/2 teaspoons oregano
1/4 cup chopped parsley
1/4 cup butter or vegetable oil
3 14-ounce cans chopped tomatoes
4 cups chicken stock
2 teaspoons salt
2 cups half & half or cream
1/2 to 2 cups fresh corn
Saute onion, dill, oregano and parsley in butter or oil until onion is soft. Add tomatoes and chicken stock; heat. Add the rest of the ingredients and heat until corn is cooked.
A local restaurant sells a wonderful soup they call Duchess Cheese Soup and shortly after joining the TOH BB I figured someone must have this recipe to share. Well, it took some searching, but one person did have it posted and so I had to try it. It was wonderful. Someone just asked me about it the other day and since it is now "soup season" I wanted to share it here.
Originally Posted by: Melissa_IL on 8/2/2002 on the Taste of Home Bulletin Board
Duchess Cheese Soup
3/4 c. grated carrots
3/4 c. finely chopped celery
1 1/2 c. boiling water
1/4 c. finely chopped onions
1/4 c. butter
1/2 c. flour
2 1/2 c. milk
2 1/2 c. chicken stock or bouillon
11 oz. Velveeta cheese
Simmer chopped carrots and celery in the boiling water until tender, about 15 minutes. Saute onion in butter until soft but not brown. Add flour and blend well.
Place over hot water, add milk and chicken stock or bouillon and cook until thickened, stirring constantly. Add cheese and stir until blended. Add cooked vegetables and their cooking water and heat thoroughly.
Serve topped with chopped parsley or watercress and accompanied with toasted bread sticks or crackers.
Yield: 8 portions.
I hope you enjoy it!
Karen
Tomato and Spinach soup
1 T olive oil
2 cloves garlic - minced
6 plum tomatoes - chopped
4 bunches leaf spinach, well washed and coarsely chopped
1/2 t. salt
1/2 t pepper
4 c. chicken broth
1/2 c semolina (I use orzo)
1/4c freshly grated parmesan
shaved parmesan for garnish
place a large skillet over medium-high heat and, when it is hot, add the oil. Add garlic and cook until lightly toasted, about 3 minutes. Add the tomatoes and cook until seared, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Add the salt, pepper, chicken broth and semolina, stirring well after each addition, and bring to a boil. (I cook the orzo in the broth, about 20 minutes - I've not tried pre-cooking the pasta)
Stir in the grated parmesan and serve immediately, garnished with shaved parmesan.
From PDQ Vegetarian Cookbook by Donna Klein
Makes 4 servings
24 oz small red-skin potatoes
14 oz low-sodium veg. broth
1/4 tsp salt, or to taste (I left out)
1/4 tsp onion powder
1/4 tsp garlic powder
4 oz. light cream cheese (or nondairy cc) with chives, cut into 4 pieces
1 1/2 cup skim (or rice) milk
1/4 tsp black pepper, or to taste
light sour cream, fat-free sour cream to garnish (optional)
Preheat oven to 425F. Place potatoes on ungreased cookie sheet and prick with fork. Bake 45-60 minutes, or until fork-tender through center.
Transfer potatoes to medium pot and mash coarsely. Add broth, salt onion powder and garlic powder; mash until lumpy and skins are bite-size.
Bring to simmer over med-high heat, stirring occasionally.
Reduce heat to low and add cream cheese; cook, stirring until smooth and incorporated. Add milk and pepper; bring to simmer over med-high heat, stirring occasionally, taking care not to boil. Reduce heat to low and cook, uncovered, stirring occasionally, until slightly thickened, 5-10 minutes. Serve hot with garnishes.
Calories 255; Total Fat 5 g, Fiber 4 g, Sodium 577 mg
-6 cups drained and rinsed canned chickpeas (three 19oz cans)
-3 cups canned low sodium chicken broth
-3 tbs olive oil
-1 carrot chopped
-1 onion chopped
-1 rib celery chopped
-4 cloves garlic minced
-1 tsp dried rosemary (or 1 tbs chopped fresh rosemary)
-1 bay leaf
-Pinch dried red pepper flakes
-1 cup canned tomatoes in thick puree, chopped
-1/2 cup tubetti or other small macaroni
-1 tsp salt
-1/2 lb Swiss chard or spinach, stems removed, cut into 1in pieces
-1/4 tsp fresh ground black pepper
*Puree half of the chickpeas with 1 ½ cups of broth in blender or food processor.
*In large pot, heat oil over moderately low heat. Add carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften. About 5 minutes.
*Stir in remaining 1 ½ cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red pepper flakes, tomatoes, tubetti, and salt. Reduce heat and simmer, partially covered for 10 minutes.
*Add Swiss chard to pot. Simmer until the chard is tender and the pasta is done. 5-10 minutes longer. Remove the bay leaf. Stir in black pepper. If soup thickens too much, add some left over chicken broth or water.
*Serve with shredded asiago cheese.
*I sqeeze a lemon into the soup for extra flavor.
-2 qts chicken broth
-2/3 cup orzo (I always add more)
-3 eggs
-Juice of 2 lemons
-Salt
-Pepper
*Bring chicken broth to a boil. Stir in orzo. Reduce heat and simmer, uncovered, for ~10-12 minutes, or until pasta done. Turn off heat.
*Separate the eggs. Place egg whites in a bowl and beat until foamy (2-3 minutes). Add the yolks and continue beating until will mixed (2 minutes). Continue to beat, gradually add lemon juice. Slowly add some hot chicken broth in a thin steam while beating. Broth needs to be less than 160 degrees.
*Pour all of egg lemon mixture to chicken broth/orzo. Stir in S pattern with wooden spoon constantly. Keep pan warm over very low heat. Stir until soup thickens and froth is broken down.
*Optional: Add Chicken pieces to soup.
Here's a great clone of Panera's Broccoli Cheese Soup...
Panera Broccoli & Cheese Soup
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux).
Add the chicken stock whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions.
Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now.
Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
I found this recipe several years ago, and it is our favorite beef vegetable soup. It's thick enough you could even eat it as a stew.
2 T. butter or margarine
2 T. vegetable oil
1-1/2 to 2 lbs. lean round steak, cut into 1/2-inch cubes
1/4 C. chopped onion
3 T. all-purpose flour
1 T. paprika
1 tsp. salt
1/4 tsp. pepper
4 C. beef stock or broth
2 C. water
1 bay leaf
4 sprigs fresh parsley, chopped, or dried equivalent
2 sprigs celery leaves, chopped
1/2 tsp. dried marjoram
1-1/2 C. cubed peeled potatoes
1-1/2 C. sliced carrots
1 C. sliced celery
1 can (6 oz.) tomato paste
In a large saucepan, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper and sprinker over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram; bring to a boil. Reduce heat. Cover and simmer for 1 hour or until tender. Add potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, for 15 minutes. Remove bay leaf before serving. Yield: 6 servings (2 qts.).
For the past 40 years or so, the "Venus De Milo" has been one of the top banquet halls in my area. Their clam chowder has won numerous awards at the Schweppes Chowderfest in Newport, R.I, among others. Unfortunately, I don't have that recipe. I do have the recipe for their minestrone soup, which is known throughout New England as "Venus Soup". Enjoy!
1 lb ground beef
2 qts water
celery salt (to taste)
1 lb can whole tomatoes
1 6 oz can tomato paste
1 lb bag frozen mixed vegetables
1/4 tsp crushed red pepper
2 pkgs onion soup mix
1 cup orzo
In a large pot, combine water, ground beef, onion soup mix, crushed red pepper and celery salt. Bring to a boil, stirring often.Bring heat to low. Add Tomato paste, orzo and frozen vegetable. Once again, bring to a boil stirring frequently so orzo doesn't stick to pan. Turn heat to low. Simmer 30 minutes, stirring occasionally. Add tomatoes. Stir and serve with garden salad and French or Italian bread.