Broccoli Cheese Soup

Ingredients:

1 cup potatoes, cubed
1/2 cup carrots, sliced
1 1/2 - 2 cups broccoli
1/2 cup butter or margarine
1/3 cup flour
1 pint half & half
1 cup potato water
1 tsp yellow mustard
1 cup cheddar cheese
1 1/2 Tb chicken bouillon (2 cubes)

Directions:

In large kettle, cook potatoes and carrots in salted water until tender. Drain, but keep water. Steam or cook broccoli until tender. In the large kettle or pot melt butter and add flour to make a rue. This may take more or less flour than recipe indicates. Add half & half and potato water. Add mustard and chicken bouillon. Mix and bring to a simmer. Add cheese, let melt. Adjust to taste. Last, add the vegetables, let warm and serve.

Submitted By: David Shirts

Pumpkin Ginger Soup

Ingredients:

1 cup canned pumpkin
1/2 tsp ground ginger
1 1/2 cups chicken broth
1 Tb butter
1 Tb flour
1 cup light cream or milk
dash of salt
dash of pepper
dash of nutmeg (optional)

Directions:

Combine pumpkin and 3/4 chicken broth. Set aside. In a medium sauce pan, melt butter, stir in flour and ginger. Add cream or milk all at once. Cook until slightly thick and bubbly. Then add in pumpkin mixture and remaining broth. Season with remaining ingredients to taste. Stir in extra cream or milk for desired consistency. Serves 4 (3 1/2 cups)

Submitted By: Melissa Nielson

Potato Chowder

Ingredients:

16 oz frozen O'Brien hash browns, thawed
1/4 cup chopped onion
1 can (15 oz) whole corn, undrained
1 can (15 oz) creamed corn
1 can (12 oz) evaporated milk
salt and pepper to taste

Directions:

Combine ingredients in crock pot, cover and cook on low 7 to 8 hours. Makes 7 cups.

Submitted By: Alison Brammer

Baked Potato Soup

Ingredients:

1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
2 cans chicken broth
1 quart whipping cream/ half and half
2 large or 3 medium baked potatoes
1 clove garlic minced
Salt and pepper to taste
4 bacon strips cooked and crumbled
1/2 cup grated cheese
3 T sliced green onions
sour cream

Directions:

Melt butter in saucepan over medium heat. Add onion, cook stirring occasionally for 1-2 minutes until tender. Gradually stir in broth. Add potatoes and cook over medium heat until it comes to a boil. Boil for 20 min. or until potatoes are tender. Mix flour with Cream and add to potatoes. season with salt and pepper. Cook until thickened. Top each serving with bacon, cheese and green onions. Serves 4.

Submitted By: Jennifer Smith

Chicken Taco Soup

Ingredients & Directions:

In a crock pot cook,
4 chicken breasts or 6-8 chicken tenders
1 pkg of taco seasoning
2 c. Water

When chicken is done, add:
2- 15 oz cans of black beans
2- 15 oz cans of chicken broth
2- 15 oz cans of tomatoes w/green chile's
2- 15 oz cans of tomato sauce

Heat until warm. Serve with Frito's or tortilla chips, cheese and sour cream.

Submitted By: Karenann Sheffer

Clam Chowder

Ingredients:

2 c. potatoes, peeled and chopped
1 c. celery,
chopped onion to taste
2 c. clams
3/4 c. butter
3/4 c. flour
1 1/2 tsp. salt
1-1 1/2 tsp.
quart half and half

Directions:

Put vegetables and clams (including juice) in a pan with enough water to cover. Cook until tender. In a separate pan, melt butter. Add flour and seasonings and stir until smooth. Add butter mixture to soup and stir until thickened. Add half and half. When heated through, serve.

Submitted By: Kristine Kelly

Son of a Gun Stew ~ Dutch Oven

• 1/2 lb. bacon
• 2 lbs cubed beef (may be round, 7-bone roast blade or chuck roast)
• 1 lb carrots
• 2 lbs potatoes
• 2 green peppers ( I don't use these)
• 3/4 cup soy sauce
• Tabasco
• 5 medium stalks celery
• 2 medium onions
• 4 cups whole bottled tomatoes
• 1/2 cup worcestershire sauce

Directions:

Fry bacon in 12" Dutch oven. Add onions and meat. Saute until brown. Add vegetables and seasonings. Cover and simmer about 1 hour or until vegetables are tender.

Submitted by: Debbie Brooks

Broccoli Cheese Soup

• 1- 16 oz bag chopped broccoli
• 1 small onion chopped
• 2/3 cup water
  Cook until tender . Do not drain
• 1/2 cup flour
• 1/2 cup butter
• 2 chicken bouillon cubes
• 2 quarts milk
• 1 lb velveeta cheese, cubed
• Salt & Pepper to taste

Directions:

In heavy 6 qt pan melt butter, then stir in flour. Cook til bubbly. Add milk slowly to form a medium white sauce. Stir until melted add broccoli & onions, undrained. Mix well. Simmer 10 more minutes Serve ( If you heat the milk before adding, the soup will thicken much faster. I add about 2 cups of milk & wait for it to thicken. Than add 2 more.

This recipe is from a friend at work. It is really good.

Submitted by: Debbie Brooks

THE BEST Cream of Broccoli Soup

Heat in a soup pan:
¼ cup chicken stock
1 T. butter

Add:
1 medium onion chopped, cook for 5-10 minutes until soft

Add:
2 cloves garlic, minced
1/8 tsp freshly ground nutmeg

Stir in:
4-5 cups chicken stock
½ C. white wine
1 ½ lb. coarsely chopped broccoli.

Bring to a boil. DO NOT COVER or the broccoli will turn brownish. Simmer for 5-7 minutes.

Puree soup until smooth.

Add:

½ lb. chopped broccoli and simmer for an additional 5 minutes (optional, but great for texture)

Stir in:

½ C. heavy cream or half and half.

Season with salt and pepper.

Submitted by: Charity Johnson

Mulligan Stew

1 lb hamburger
1 medium onion diced
3 large potatoes peeled and diced
2 cups sliced carrots
4 cans Beef Broth
4 cans evaporated milk
2 bay leaves
1/2 stick butter
1/2 cup flour
1 pkg frozen peas (if you want)

Directions:

In a non stick pan brown the hamburger and onions season with Lawry’s or any seasoning salt, set aside. In a soup pan boil potatoes and carrots in beef broth until desired tenderness, about 15 -20 minutes. Add bay leaves and canned milk. Let simmer. In a separate pan make roux using the butter and flour. Add roux to soup, stirring constantly bring to a boil to thicken. Once it boils for a minute turn to low and let simmer. When simmered to thickness you desire add meat and onions, stir to warm. Season to taste with salt and pepper. Add frozen peas and cook for 5 minutes.
Serve

Submitted by: Charity Johnson

Corn and Chicken Stew

Serves 6-8

1 small red bell pepper chopped
1 small green bell pepper chopped
1 medium onion chopped
1 jalapeno finely minced
4 slices bacon chopped
2 cups cooked chicken
6 cans chicken broth
1 cup heavy cream
2 cans Mexican corn with peppers
1 cup frozen corn, defrosted
Salt & Pepper
1 can diced green chilies
Roux (I used 3/4 of a cube of butter and an equal amount flour to make a stew)

Directions:

Fry bacon in large skillet till done. Take out bacon with a slotted spoon leaving grease, drain bacon on a paper towel. Add peppers and onion to grease and cook until softened. Remove from skillet with a slotted spoon and add to Dutch Oven. Add the canned corn with juices, defrosted corn and jalapeno stir till warmed and combined. Add chicken broth and bring to a simmer. Add as much roux as you would like, more to make a chowder less to make a stew. Bring to a boil and boil for a minute to thicken. Turn down the heat to a simmer. Add cream and canned chilies stir to combine. Add cooked chicken and drained bacon at the end and let simmer for 15 minutes for all the flavors to marry. Season to taste, but remember the bacon is pretty salty so watch the salt. Serve~

Submitted by: Charity Johnson