Monday, October 26, 2009

{soups-salads-and-salad-dressings} Creamy Red Pepper Soup Recipe

 

Creamy Red Pepper Soup Recipe

 

"Everyone loves this soup's taste, but no one guesses that pears are the secret ingredient," says Connie Summers of Augusta, Michigan.

 

 


12 Servings
Prep: 15 min.
Cook: 30 min. + cooling

Ingredients
2 large onions, chopped
4 garlic cloves, minced
1/4 cup butter, cubed
2 large potatoes, peeled and diced
2 jars (7 ounces each) roasted red peppers, drained, patted dry and chopped
5 cups chicken broth
2 cans (15 ounces each) pears in juice
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper

Directions
In a Dutch oven, saute onions and garlic in butter until tender. Add potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears; let cool.
In a blender, cover and puree in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. Yield: 12 servings (3 quarts).


Nutrition Facts: 1 serving (1 cup) equals 127 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 494 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.


Creamy Red Pepper Soup published in Taste of Home February/March 2004, p17

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Vidalia Onion Soup Recipe

 

Vidalia Onion Soup Recipe


There's no question of the star in this traditional favorite soup. Rich Swiss cheese delightfully tops off a heaping bowlful of sweet, succulent Vidalia onions.—Ruby Jean Bland, Glennville, Georgia

 

 

8 Servings
Prep: 50 min.
Bake: 10 min.

Ingredients
4 to 5 large Vidalia or sweet onions, chopped
3 tablespoons butter
1/4 teaspoon pepper
1 tablespoon all-purpose flour
4 cups beef broth
1-1/2 cups water
1 bay leaf
8 slices French bread, toasted
1/2 cup shredded Swiss cheese

Directions
In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally.
Discard bay leaf. Ladle into ovenproof soup bowls; top with bread and cheese. Bake at 400° for 10 minutes or until cheese is golden brown. Yield: 8 servings (2 quarts).


Nutrition Facts: 1 serving (1 cup) equals 153 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 580 mg sodium, 17 g carbohydrate, 2 g fiber, 5 g protein.

 

Vidalia Onion Soup published in Taste of Home April/May 1996, p65 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Onion Cheese Soup Recipe

 

Onion Cheese Soup Recipe

 

"I made a few adjustments to this savory recipe I came across in a community cookbook," relates Janice Pogozelski of Cleveland, Ohio. "It's rich, buttery and cheesy, plus it's so quick to prepare."

This recipe is:
Quick

 


6 Servings
Prep/Total Time: 25 min.

Ingredients
1 large onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
Pepper to taste
4 cups milk
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Seasoned salad croutons
Grated Parmesan cheese, optional


Directions
In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with croutons and Parmesan cheese if desired. Yield: 6 servings.

 

Onion Cheese Soup published in Quick Cooking March/April 2001, p52 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Creamy Onion Soup Recipe

 

Creamy Onion Soup Recipe

 

My husband works at a grain elevator and is outside in all kinds of weather. He appreciates having a big bowl of this soup waiting when he comes home.—Naomi Giddis, Two Buttes, Colorado

This recipe is:
Healthy

 

 

6 Servings
Prep: 10 min.
Cook: 30 min.

Ingredients
1 pound yellow onions (about 3 medium), sliced
2 tablespoons butter
4 cups chicken broth
Dash each pepper and dried thyme
1/4 teaspoon salt, optional
2 cups milk, divided
1/3 cup all-purpose flour

Directions
In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened. Yield: 6 servings (1-1/2 quarts).


Diabetic Exchanges: One 1-cup serving (prepared with margarine, low-sodium broth and skim milk and without salt) equals 1 vegetable, 1 starch, 1 fat; also, 133 calories, 162 mg sodium, 5 mg cholesterol, 17 gm carbohydrate, 6 gm protein, 5 gm fat.

 

Creamy Onion Soup published in Taste of Home June/July 1997, p41 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Onion Soup with Sausage Recipe

 

Onion Soup with Sausage Recipe


With a yummy slice of mozzarella cheese bread on top, this hearty broth makes an impressive luncheon or light supper. "This delicious soup is ready in no time," Sundra Hauck confirms from Bogalusa, Louisiana. "It makes an excellent presentation and tastes wonderful."

This recipe is:
Quick

 

 

4 Servings
Prep/Total Time: 20 min.

Ingredients
1/2 pound pork sausage links, cut into 1/2-inch pieces
1 pound sliced fresh mushrooms
1 cup sliced onion
2 cans (14-1/2 ounces each) beef broth
4 slices Italian bread
1/2 cup shredded part-skim mozzarella cheese

Directions
In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add mushrooms and onion; cook for 4-6 minutes or until tender. Stir in the broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through.
Ladle into four 2-cup ovenproof bowls. Top each with a slice of bread; sprinkle with cheese. Broil until cheese is melted. Yield: 4 servings.


Nutrition Facts: 1 serving (1-1/2 cups) equals 378 calories, 23 g fat (9 g saturated fat), 58 mg cholesterol, 1,325 mg sodium, 23 g carbohydrate, 3 g fiber, 21 g protein.

 

Onion Soup with Sausage published in Quick Cooking January/February 2006, p42

 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} JIM'S E-Z STEW

 

JIM'S E-Z STEW

2 strips bacon
1 pound beef chuck, bite-size cubed
1 cup onion, roughly cut
1 cup potato, peeled and cubed
1/4 cup celery, with leaves, chopped
1/2 mushrooms, sliced
1/4 cup green pepper
1/4 cup carrot, peeled and cut into rounds
2 cloves garlic, diced
1 teaspoon basil
Dash dry mustard
2 bay leaves, whole
2 tablespoons flour
2 cups beef broth
Salt and pepper
1/4 cup red wine (optional)

Fry the bacon in a stew pot. Remove, drain on a paper towel and crumble.
Brown the beef in the bacon fat. Add other ingredients except for broth
and flour and cook 5 minutes. Sprinkle on the flour last, stir to coat
and continue browning for five minutes. Add broth, stirring constantly
until liquid is uniform. Cover and simmer on low for two hours.
For a thicker sauce, add more flour or remove lid the last 30 minutes.
For a thinner sauce, add more broth and keep covered. Biscuits are a
must here.

Serves 2 to 4.

Source : The Soups-N-Stews Mailer on cooking-lists.com

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Sunday, October 25, 2009

{soups-salads-and-salad-dressings} OT: New update on Beau

 

He has been upgraded from critical to stable. They are keeping him sedated a lil bit because he has been having brain storms and they get him agitated. The swelling has not gone down as fast as they would like but it is going down. He developed an infection lat last week so they are treating him for that now. Please keep him in your prayers as he still has a long way to go.

Thanks to all of you!

Tamara

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