Soups On recipes

We had a great time and lots of yummy soup at our last "What's Cookin" night. Here are the soups that were shared. If you have soup recipe that you would like to post on the blog please e-mail it to urmston6@sbcglobal.net

From the Kitchen of Jessica Badillo

Potato Soup

6 medium potatoes
2 cloves of garlic finely chopped
1 small onion finely chopped
6 Tbls. butter melted
4 Tbls. flour
Salt and pepper to taste
2 cups cheddar cheese

Wash and cut up potatoes, onion, and garlic. In pot, bring water to boil. Add potatoes, onions and garlic to pot. Add water to cover potatoes. Cook covered till cooked.

Mix butter and flour to form paste. Stir into pott. Season with salt and pepper and add cheese.

From the Kitchen of Elizabeth Garner

Pureed Pumpkin and Lentil Soup with Orange Juice

Prep: 15 minutesCook: 52 to 58 minutesServes: 6Orange juice (preferably freshly squeezed) lends a citrusy-sweet flavor to this interesting soup. I like to use any variety of winter squash such as butternut, acorn, or even pumpkin. You can also use canned pumpkin puree, provided it is unsweetened.

1 cup dried lentils

2 tablespoons vegetable oil

2 medium onions, diced

½ teaspoon cinnamon1

teaspoon honey

1 small carrot, sliced1

celery rib, finely diced

8 cups vegetable or reduced-sodium chicken broth

1 teaspoon chopped fresh dill or ½ teaspoon dried

Grated zest of 1 orange

1 cup cooked and mashed pumpkin or butternut squash or solid-pack canned pumpkin

½ cup orange juice

Chopped fresh dill or parsley1 cup sour cream1.

In a medium bowl, soak lentils for 15 minutes and discard any impurities. Drain.2. In a soup pot or heavy Dutch oven, heat oil over medium-high heat and cook onion, stirring occasionally, until softened, 2 to 3 minutes. Stir in cinnamon and honey. Add carrot, celery, and broth. Cover and bring to a rolling boil. Add drained lentils, dill, and orange zest. Lower heat to medium. Cover and cook until lentils are tender, 40 to 45 minutes. Stir in cooked squash and orange juice and simmer 10 minutes.3. To serve, ladle soup into bowls, sprinkle with dill, and serve with sour cream on the side.- Taken from 365 Ways to Cook Vegetarian by Kitty Morse

From the Kitchen of Willow Brooks

Tortilla Soup
Ingredients:

1/2 --> 1 Cup shredded cooked chicken

1 small onion, chopped

2 --> 5 cloves garlic, minced

6 cups chicken broth

2 - 14oz cans chopped tomatoes

1- 4oz can diced green chilis

3 TBSP fresh cilantro,

chopped1/2 --> 1tsp ground cumin

salt and freshly ground pepper to taste

1 tsp sugarJ

uice of 2 limes (more if desired)

1 cup broken tortilla chips (or more as desired)

1/2 --> 1 cup shredded Monterrey jack and/or cheddar cheese

cilantro sprigs for garnish

Directions:-- In a 6 qt. pan combine onion, garlic, and broth. Bring to a boil then reduce heat and simmer for 10 minutes.-- Add all remaining ingredients except cheese, chips, and cilantro sprigs. Stir mixture well, then cover and simmer for 30 more minutes.-- If liquid cooks down too much, add water to make 8 cups total soup.-- When ready to serve, bring soup to a boil. -- Put heaping TBSPs of cheese and a handful of chips in each bowl. Fill with hot soup. Arrange several sprigs of cilantro on top of each bowl of soup for garnish.

From the Kitchen of Jill Urmston

White Chili

2 cups cooked chicken cubed

2-3 red, orange, or grean bell pepers chopped

1/2 onion chopped

2 cloved crushed garlic

2 jalapeno peppers seeded and chopped

3 15-151/2 ounce cans white kidney beans rinsed

2teaspoons cumin

1/2 tea. salt

1/2 tea. oregano

31/2 cups chicken broth

Tortilla chips and Cheese(opt.)

Place all ingredients in a crock pot and cook for 8-10 on low or 4-5 on high.

Garnish with chips and cheese.

From the Kitchen of Clarissa Wilstead

Broccoli Cheese Soup

Recipe on it's way!