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Potato and Cheddar Soup
Potato and Cheddar Soup | |||||||||
| Ingredients - | |||||||||
| 2 cups Water 2 cups peeled and cubed Red Potatoes 3 tablespoons melted Butter 1 small Onion, chopped 3 tablespoons All-Purpose Flour Salt and Pepper, to taste 3 cups Whole Milk 1/2 teaspoon White Sugar 1 cup shredded Cheddar Cheese 1 cup diced Ham | |||||||||
| Preparation: | |||||||||
| 1. Add water and cubed potatoes to stockpot. 2. Bring to a boil over medium-high heat. 3. Reduce heat to medium and boil potatoes until tender, about 20 minutes. 4. Remove potatoes with slotted spoon to bowl. 5. Drain stockpot, reserving 1-cup potato water. 6. Stir in butter, chopped onion, and all-purpose flour. 7. Season with salt and pepper. 8. Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham. 9. Simmer 30 minutes, stirring frequently.
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Cream of Pumpkin Soup
Cream of Pumpkin Soup | ||||||||
| Ingredients - | ||||||||
| 1 (29 ounces) can Solid Pack Pumpkin 1 (14-1/2 ounces) can Chicken Broth 1/2 cup Cold Water 1/4 cup Brown Sugar, packed 1/2 teaspoon Ground Nutmeg 1/2 teaspoon Salt 1/8 teaspoon Pepper 2 cups Half-and-Half | ||||||||
| Preparation: | ||||||||
| 1. Add solid pack pumpkin, chicken broth, cold water, brown sugar, ground nutmeg, salt, pepper, half-and-half to stockpot. 2. Stir to combine. 3. Bring to a boil over medium heat. 4. Reduce heat to low. Stir in half-and-half. 5. Simmer until heated through. 6. Serve hot.
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Cream of Onion Soup
Cream of Onion Soup | ||||||||
| Ingredients - | ||||||||
| 3 tablespoons Butter 2 tablespoons All-Purpose Flour 2 cups thinly sliced Vidalia or Sweet Onion 2 cups Whole Milk 2 cups Half & Half 1 teaspoon Coarse Salt 1/4 teaspoon Fresh Ground Black Pepper 1/8 teaspoon Nutmeg 1/8 teaspoon Paprika 4 tablespoons Parmesan Cheese (1 per bowl) 4 teaspoons chopped Parsley (1 per bowl) Croutons, browned in butter Worcestershire Sauce, for seasoning | ||||||||
| Preparation: | ||||||||
| 1. Add butter to stockpot. Melt butter over low heat. 2. Add all-purpose flour and cook several minutes, stirring constantly. 3. Add onions to stockpot. Sauté onions until soft, but not browned. 4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes. 5. Stir in salt, pepper, nutmeg, and paprika. To Serve: 1. Add 1 tablespoon Parmesan cheese and 1 teaspoon parsley to individual soup bowls. 2. Garnish with croutons. 3. Serve with Worcestershire sauce
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Cream of Mushroom Soup
Cream of Mushroom Soup | ||||||||
| Ingredients - | ||||||||
| 8 ounces Button Mushrooms (1 cup sliced, remaining finely chopped) 4 tablespoons Unsalted Butter 1 medium White Onion, chopped 1/4 cup Flour 1 teaspoon Salt 1/4 teaspoon Fresh Ground Black Pepper 1/4 cup Cold Water 1 can condensed Chicken Broth 1 cup Half-and-Half Snipped Parsley | ||||||||
| Preparation: | ||||||||
| 1. Add butter to stockpot. Melt over low heat. 2. Sauté slice mushrooms until golden brown. 3. Remove mushrooms from stockpot with slotted spoon. 4. Add remaining chopped mushrooms and chopped white onion. Sauté until onion is tender. 5. Stir in flour, salt and fresh ground black pepper. 6. Sauté 1 minute, stirring constantly. 7. Remove stockpot from heat. Stir in cold water and chicken broth. 8. Return to heat. Bring to a boil over medium-high heat. 9. Stirring frequently, boil 1 minute. 10. Reduce heat to medium 11. Stir in half-and-half and sliced mushrooms. 12. Heat just until cooked through. DO NOT BOIL. 13. Garnish individual servings with parsley.
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Cream of Lettuce Soup
Cream of Lettuce Soup | |||||||||
| Ingredients - | |||||||||
| 1 small Onion, chopped 1/4 cup Butter 2 large heads Boston Lettuce, finely shredded (reserve 1 cup) 1/4 cup All-Purpose Flour 3 cups Cold Water 1 tablespoon Instant Chicken Bouillon 1 cup Half-and-Half 1/2 teaspoon Salt 1/8 teaspoon Pepper Mint Leaves | |||||||||
| Preparation: | |||||||||
| 1. Add butter to stockpot. Melt over low heat. Sauté onion until tender. 2. Stir lettuce (except reserved) into onion. Sauté until lettuce wilts, about 5 minutes. 3. Stir in all-purpose flour and continuing 1 minute. 4. Add water and bouillon granules. Bring to a boil over medium high heat. 5. Boil 1 minute. 6. Remove from heat. 7. Add lettuce mixture to blender in batches. Cover blender tightly. Puree until smooth. 8. Transfer lettuce soup to large bowl. 9. Return soup back to clean stockpot. 10. Stir in half-in-half, salt and pepper. 11. Bring to a gentle boil. 12. Garnish individual servings with mint leaves.
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