Soup Recipes

The following recipes are from last week's cooking group. Thanks to Kami Leib for making such yummy soups and to other people that contributed soup recipes.

Beef and Barley Soup
This is an all day soup that really only works best if you have at least 8 hours to cook it. I have been known to start it the night before in either an oven safe pan or crock pot and just let it go.

Ingredients:
1 Tbsp olive oil
½ lb stew beef
1 onion, chopped
5-7 garlic cloves, chopped
3 cups beef stock
3 Tbsp hot sauce
3 Tbsp Worcestershire
1 can diced tomatoes
2 cups tomato juice
1 cup instant barley
2 bay leaves
carrots
celery

Directions:
Ina large stock pot, heat oil over medium heat. Add the stew beef and brown on all sides. Remove the beef from pot and set aside. Add a little more oil if needed, and add garlic, onions, carrots, and celery. Sauté until tender and add the meat back to the pan along with any juices that have come out of the meat. Mix the hot sauce and Worcestershire into the beef stock and add to the pot. Add the tomatoes, tomato juice and bay leaves. Stir to combine. Simmer for 6-7 hours, stirring occasionally.
In a saucepan, cook the barley according to the package, substituting beef stock for water.
Add the cooked barley to the soup, increase heat to medium and continue to cook for another 30-40 minutes, until the soup thickens a little.


Tomato Egg Flower Soup

This recipe is a variation on classic Egg Drop Soup.

Ingredients:
1 qt chicken stock
2 Tbsp soy sauce
1 tsp salt
1 can diced tomatoes
2 eggs
½ tsp sesame oil

Directions:
Bring chicken stock to a simmer and add the soy sauce and salt. Add the tomatoes and stir, simmer for 5-10 minutes. Beat the egg whites with the sesame oil. Add egg to soup in a slow, thin stream. Stirring in a figure 8. Top with a little more sesame oil and chopped green onions.



Ravioli Soup

This is a slightly different way to make chicken noodle soup.

Ingredients:
2 qt chicken stock
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
Ravioli, store bought or homemade. Recipe follows.

Directions:
In a stock pot, sauté vegetables together until tender, add the stock and bring to a simmer. Let soup simmer for 15-30 minutes. While still simmering, add the ravioli and cook until they float, or are done.
Serve with bread and top with cheese.

Ravioli:
2 1/2 cups flour
1 cup HOT water
1 Tbsp salt
Filling of choice

Directions:
In a mixer, combine flour, water and salt. Mix with dough hook until mixture comes together. Let stand in bowl, covered, for about 20 minutes.
Filling can be anything from cooked chicken, bread crumbs, cheese, and parsley, to just cheese. The possibilities are endless.
Once you have your filling and dough ready, roll dough out to ¼ inch thickness. Place 1 tsp of filling 1 inch from edge. Fold over and cut with small ring cutter. Make sure edges are sealed well.



LOUISE’S CLAM CHOWDER

2 6 oz cans minced clams
1 c. onion, chopped
1 c. celery, chopped
2 c. diced potatoes
Cook covered with water until tender. Then add:

White Sauce: (Made in a separate pot)
¾ c. butter
¾ c. flour
1 qt. Half and Half
1 ½ tsp salt
Dash pepper
½ tsp sugar
Cook until thick, add vegetables and clams.



PUMPKIN SOUP

3 TB butter
1 2/3 lb pumpkin or butternut squash, peeled and diced
1 large onion, chopped
Grated rind of 1 orange
3 c. chicken stock
Salt to taste
Freshly ground black pepper
1 TB cornstarch + 3 TB milk
1 c. milk
½ c. cream
2 TB fresh parsley, finely chopped, for garnish

Melt butter in a large saucepan. Add pumpkin or butternut, onion and orange rind. Cook over a gentle heat until onion is soft, about 5 minutes. Add stock, salt, and pepper, then bring to a boil. Reduce heat and simmer gently, covered, for about 5miutes or until butternut is tender. Sieve or puree the soup, and return the puree to a clean saucepan. Mix cornstarch to a smooth paste with 3TB cold milk. Add to soup with 1 c. milk. Bring slowly to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Check seasonings and pour into a preheated tureen. Stir in cream and sprinkle with parsley. Serve immediately.
Note: Sour cream or yogurt can be substituted for the cream.



NATALIE’S SPICY CHICKEN TORTILLA SOUP

1 med onion chopped (about 1 cup)
2 garlic cloves, minced (about 2 tsp)
2 TB vegetable oil
4 oz can green chilies, chopped
15 oz can Italian style stewed tomatoes, chopped, reserving the juice
4 c chicken broth or canned chicken broth
1 tsp lemon pepper
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp ground cumin
½ tsp hot sauce or to taste
4 TB flour
½ c water
1 pound skinless boneless chicken breast, cut into small cubes
1/3 c sour cream
Salt and pepper to taste
Tortilla strips/chips

In a large saucepan, cook the onions and the garlic in the oil over moderately low heat for 5 minutes or until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire sauce, spices, and hot sauce and simmer the mixture for 20 minutes.

In a small bowl combine the flour with the water and whisk into the soup. Bring the soup back to a boil and simmer for 5 minutes. Add the chicken and simmer for 5 minutes or until it is just cooked through. Stir in the sour cream and salt and pepper to taste, and garnish each portion with tortilla strips.

[Natalie’s modifications: I substitute the 4 c. of chicken broth and the stewed tomatoes with a quart of home canned tomatoes, chopped, and 4 tsp of chicken bullion and 2 cups of water - it gives it a little more tomato flavor. I also serve the sour cream on the side as most of my family doesn’t like sour cream.]


HAM and POTATO SOUP
[Karen Little]

6 Medium Potatoes, chopped
1 med. Onion
Carrots (optional)
½ cup Butter
½ cup Flour
1 cup diced Ham
2 cups Milk
1 tsp Parsley Flakes

Preparation: Dice potatoes and onions; boil in water until done. Drain off water and save. Add butter to potatoes and onions until butter melts. Add flour, ham and parsley; stir lightly. Pour in 4 cups of potato water and then milk. Turn heat up to medium and stir until soup thickens, about 5 minutes. Add salt to taste.