February Recipes and March's Theme...

Ok, the soup recipes are up (see below).
Kirsten Fuller has chosen the theme for March...

"Because I'm pregnant and the baby is craving Italian food, I thought it appropriate to have next month's theme be PASTA-- yummmm!  So please (I'm begging  you) give me something new to cook.  My husband is getting sick of the same old pasta recipes.  :)" 

Everyone check out the soup recipes and be sure to give comments or feedback to any recipes you may have tried.  Also, remember to send this along to friends and family you feel would benefit from our group.  Anyone and everyone can join-- the more recipes the merrier. 
 
Alright, happy recipe blogging!

P.S. please send the recipes to Kenzie at mack10enzie@gmail.com

The Machine Shed’s Baked Potato Soup

The Machine Shed’s Baked Potato Soup

Katrina Sandgren - Lehi, UT

This is my favorite potato soup I have tried outside of a restaurant. I do make one variation from the recipe below. It says to cook the bacon with the onions and celery and add it directly to the soup. Because of my dear friend Kayley, who doesn't eat bacon, I tried it once without the bacon added into the soup. Instead I cooked it separately and just left it to be added as a topping. I ended up preferring it this way because I like the bacon better when it is crisp and not soft like when you follow the directions. 

Using tender red potatoes instead of regular potatoes makes this baked potato soup extra special

Ingredients

2 1/1 lbs. Baby Red Potatoes (quartered)
1/2 lb. raw bacon (diced)
1 Jumbo Yellow Onion (diced)
1/4 Bunch Celery (diced)
1 quart water
2 ounces Chicken Base
1 quart Milk
1 tsp. Salt
1 tsp. Black Pepper
1 1/2 Sticks Butter
6 ounces Flour
1 C. Whipping Cream
1/4 Bunch Chopped Parsley

Instructions

Boil Potatoes in water for 10 minutes. Drain and set aside. In a large, heavy pot, saute bacon, onions, and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot. Do Not Boil. In a heavy, large saucepan, melt margarine and add flour (called a roux). Mix well. and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour & margarine mixture (roux) slowly. Continue stirring soup until thick and creamy. Stir in potatoes and parsley. 

Serving

Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, and chopped green onions or all three. My personal suggestion: all three is the best.

Cream of Chicken Soup

Cream of Chicken Soup

Kari Baltz - Washington, DC

Ingredients

1 rotisserie chicken or 3-4 chicken breasts cooked and cut in pieces- set aside

2 cans of cream of chicken soup

32 oz of chicken broth

1 can mushrooms

Instructions

Combine above ingredients except chicken in saucepan.

In separate pan cook ½ pkg of egg noodles.  Drain noodles then add to other ingredients.  Add chicken.  Add 1 cup of sour cream.

Zuppa Toscana

Zuppa Toscana

Kirsten Fuller - Bountiful, UT

This is a copy cat recipe from Olive Garden.  I love love love to serve this with homemade hot rolls.

Serves 6-8

Ingredients

1 lb. ground Italian Sausage

1 teaspoon crushed red pepper

1 large white onion, diced

4 strips of bacon

2 teaspoons garlic, crushed

1 cup heavy cream

7 cups chicken stock

1 lb. russet potatoes, sliced 1/8 inch thick with skins on (approx. 3 large potatoes)

1/4 bunch of Kale, bite size pieces

Instructions

1. Saute' sausage & crushed red pepper in pot.  After cooked, refrigerate while you prepare other ingredients.  Drain excess fat from pot.

2.  In same pot, saute' bacon, onions, and garlic for approximately 15 minutes (until onions are soft)

3.  Add chicken stock to onions & bacon and bring to a boil

4.  Add potatoes and cook until soft (approximately 1/2 hour)

5.  Add heavy cream and cook until thoroughly heated

6.  Return sausage mixture into the pot

7.  Add kale just before serving.

Chef Jack's Corn Chowder

Chef Jack's Corn Chowder
Audrey Quealy - Minneapolis, MN
Recipe courtesy Paula Deen

Serves: 8 to 10 servings

Ingredients
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Directions
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Chile-Chicken Pasole

Chile-Chicken Pasole
Amanda  Starley - New Jersey

Ingredients
1 Pound Boneless, skinless chicken breast (diced)
1 teaspoon dried thyme
2 Tablespoons vegetable oil
1 large white onion (diced)
1 jalapeno pepper (diced) with or without seeds depending on your spice level
2 garlic cloves (diced)
4 4.5 oz cans whole green chiles (drained)
1 cup fresh cilantro
4 cups chicken broth
2 15 oz can hominy (drained)
salt and pepper to taste
1 avocado
1 cup tortilla chips

Instructions
Season the chicken with 1/2 teaspoon thyme and salt and pepper to taste, set aside. Heat the oil in a large saucepan over medium heat. Add onion, garlic and jalapeno and cook until soft. Scoop it into a blender and add the cilantro, remaining thyme and chiles. Return to saucepan over medium heat, stirring, until the sauce thickens (approx. 5 minutes). Add broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender (approx. 10 minutes).

Serving
Garnish with avocado and tortilla chips.

Winter Tomato Soup

Winter Tomato Soup
Mackenzie Day - Philadelphia, PA

I got this recipe from Women's Health.  I love it because it's pretty simple to make, it's delicious and as you can see below, it's pretty good for you.

Makes 4 servings

Ingredients
1 tsp olive oil
1 small onion, diced
2 cloves garlic, chopped (or 1 tsp jarred chopped garlic)
2 Tbsp no-salt-added tomato paste
1 tsp sugar
1 tsp thyme
1 bay leaf
2 cans (14.5 oz each) no-salt-added diced tomatoes, including juice
1/4 c fat-free milk
2 Tbsp plain nonfat Greek-style yogurt

Instructions
1. Heat olive oil in medium saucepan. Cook onion and garlic until soft, about 5 minutes. Add tomato paste, sugar, thyme, bay leaf, tomatoes, and 2 cups water. Stir together and bring to a boil. Reduce heat and simmer about 20 minutes.

2. Remove bay leaf. Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor or blender. Puree until smooth. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)

3. Heat milk in microwave for 30 seconds to warm, and then stir it into the pureed soup along with yogurt. Mix well. Add salt and pepper to taste, and serve.


Nutrition Facts
Per serving: 76 cal, 1.5 g fat (0.2 g sat), 14 g carbs, 43 mg sodium, 3 g fiber, 3 g protein

French Onion Soup

French Onion Soup

Sierra Campbell - Laguna Beach, CA

Ingredients

2 Tbs butter or margarine

2 cups thinly sliced yellow onions (2 large)

4 cups beef broth

2 Tbs dry sherry or dry white wine (optional, but adds sweetness)

1 tsp Worchestershire sauce

dash black pepper

6 slices French bread, toasted

1 cup shredded Swiss, Gruyere, or Jarlsberg cheese (4 ounces)

Instructions

Melt butter in large saucepan, add onions and cook (covered) over medium-low heat for 8-10 minutes, or until onions are tender and golden - stirring occasionally.   Stir in broth, sherry, Worcestershire sauce, and pepper.  Bring to boil, reduce heat.  Simmer, covered, for 10 minutes. 

Meanwhile, sprinkle toasted bread with shredded cheese.  Place bread under broiler until cheese melts and turns light brown.  

Serving

To serve, ladle soup into bowls and top with bread.

Double-Citrus Black Bean Soup

Double-Citrus Black Bean Soup

Sherry Baltz - Park City, UT

 

Since cooking at the ranch, I've come up with a number of "half scratch" recipes:

 

Ingredients

1(15 oz) can black beans, rinsed and slightly mashed with a fork

1 (15 oz) can black bean soup

1/2 c. orange joice

1/2 c. lemon juice

freshy milled pepper

 

Instructions

Combine the beans, soup, and juices in a saucepan.  Season with pepper to taste.  Bring to a boil, then simmer for 15 minutes.

 

Serving
Garnish with:  sour cream, chopped scallions, orange and lemon zest.

Potato Cheese Soup

Potato Cheese Soup

Kayley Meinzer - Lehi, UT

 

Ingredients

SOUP:

6 potatoes peeled and diced

2 cups carrots chopped

2 cups celery chopped

4 bouillon cubes (chicken)

1 tbsp parsely flakes

5 cups water

2 tsp salt

1/4 tsp pepper

1/3 cup butter (I skip this one)

 

SAUCE:

3/4 cup butter

add 2/3 cup flour

1 1/2 cup milk

1 cup cheese (you can add more if wanted)

cook until thick

 

Instructions

In a large pot bring soup ingredients to a boil.  Boil 10 - 15 minutes until veggies are tender.  While it is cooking make cheese sauce.  Stir into soup and serve.

 

Tomato Vegetable Soup

Tomato Vegetable Soup

Kay Quealy - Salt Lake City, UT

 

Bon Appetite magazine, September 1978

This is one of my favorite soup recipes. It sounds complicated by really isn't. The veggies you add are up to you, add what you like. But the base is spectacular, and it can be made in big quantities and frozen!

 

Enjoy!

Ingredients

3 tablespoons oil

1/2 C chopped parsley

2 garlic cloves, minced

2 ounces ham, chopped

1/2 teaspoon basil

1/2 teaspoon thyme

8 medium tomatoes  

OR  1  28-oz. and 1  15 oz. can

  Italian plum tomatoes, drained

3 tablespoons tomato paste

4 C chicken or beef stock/broth

1 teaspoon sugar

Add any of the following:

2 celery stalks, cut into chunks

3 leeks, white part only, coarsely chopped

2 large carrots, sliced

1 large potato, peeled and chopped

1 10-oz package Italian green beans, thawed

2 small zucchini, sliced

1 C cauliflower florets

1 1/2 C baby lima beans 

OR red kidney beans, 

a combination, partially cooked

1 C peas

1 small head cabbage, cut into strips,

steamed slightly, drained and 

squeezed dry

1/2 C sliced mushrooms

1 pound meatballs (no larger

than 1 inch in diameter),

cooked and drained

Freshly grated Parmesan cheese as garnish

Instructions

Heat oil in Dutch over or large kettle over medium-high heat. Add next 6 ingredients and saute until onion is soft and golden. Add tomatoes, tomato paste, stock and sugar. Reduce heat and simmer uncovered for 30 minutes. Cool slightly.

Place in batches in blender or food processor and puree. Return to pan, taste and add additional seasonings if necessary (I usually add about a cup of water or red wine at this point.) Base may be frozen at this point.

Add the remaining ingredients as desired (or whatever you have that you like in the way of veggies), starting with those that take longer to cook, such as potatoes and carrots. When partially cooked, add other ingredients. 

Serving

Be careful NOT to overcook the vegetables, they should have a crisp-tender quality. Serve hot, sprinkled with freshly ground Parmesan cheese. 

Green Chili Soup

Green Chili Soup
Jessica Yoo - Colorado Springs, CO


Side note: I always add a little extra of the spices if I feel they are needed throughout the simmer process.

Ingredients
2 Tbsp. Vegetable Oil
4 Lbs. cubed beef stew meat
2 onions chopped
2 (10oz.) cans diced tomatoes with green chili peppers
3 C. beef broth
2 (4oz.) cans chopped green chili (I sometimes use fresh chili's from the market. It makes is a little more spicy)
2 tsp. garlic salt
2 tsp. ground cumin
salt and pepper to taste
4 large potatoes, peeled and cubed

Instructions
1) In a large pot over medium heat, heat the oil and brown the stew meat and the onions until the onions are translucent. About 5 min.
2) Pour in the remaining ingredients except the potatoes. Bring to a boil and reduce the heat to a simmer for about 1 hour.
3) Add more beef broth depending on how thick or thin you like your soup.
4) Finally stir in cubed potatoes to the mixture and simmer for an additional 30 min. or until the potatoes are tender.

Vicki's Chicken & Dumplings

Vicki's Chicken & Dumplings
 Annie MacDonald - London, England

One of my best friends is an excellent cook and used to make this
recipe when we were roommates in Prague. Perfect for a cold winter's
day!

Serves: 10 or so

Ingredients
-5 chicken breasts
-6 cups chicken broth
- 1-3 Tbs. flour
- 1 large white onion
- bag baby carrots, cut into chunks
- 2 large russet potatoes, cut into 1 inch chunks
- 1 package button mushrooms, sliced (optional)
- salt & pepper
- 1 1/2 recipe for biscuits on the side of the Bisquick box, made with
a little parsley mixed in
- 5 celery stalks, chopped.

Cooking instructions
-Cut chicken into larger bite size chunks
-Chop onion and heat 3 tbs. olive oil in a very large dutch oven or
pot. Cook onion over med-high heat for 2 min. Add chicken, cook for a
few minutes until it is no longer pink. Sprinkle the flour over it and
mix well.
-Add carrots, celery, potatoes and mushrooms. Mix well with chicken
and onions. Cook and stir for a few minutes.
-Add broth and a few cups of water - make enough liquid to cover the
solids by a few inches. Bring to a boil. Reduce heat a little and cook
for about 5 minutes.
-Plop large spoonfuls of dough into pot and let them set. Flip them
and set on the other side. Cover slightly and cook for 10-15 minutes,
until the dumplings are set.

Chicken Tortilla Soup

Chicken Tortilla SoupSonja Booker - Salt Lake City, UT

Serves 2-3 as main dish or 4-6 as side dish
 

Ingredients
(part 1)
1/4 C.  Onions finely chopped
1 Garlic Clove minced
2 T. Vegetable Oil or Olive Oil
1 Can (aprx. 2 cups) Chicken Broth
2 T. Red Bell Pepper chopped
1 1/2 tsp. Chili Pepper Flakes (I use 1/2 tsp. spicy pepper flakes and 1 tsp. Chili Pepper/Powder)
1/2 tsp. Dried Basil Leaves
1/4 tsp. Salt
1/4 tsp. Pepper
7.5 oz. (1/2 can) Tomato Puree
1 C. Cooked Chicken Breasts shredded or cubed (I use leftover rotisserie chicken - it's easy and great!)
(optional for heartier soup) 1/2 can Black Beans

(part 2)
1/4 C. Vegetable Oil
2-4 Corn Tortillas cut into 1/4" strips (I use a pizza slicer to make it way easy) (Amount of tortillas depends on desired servings)

(part 3 - Garnishes)
Avocado cubed or sliced
Monterrey Jack Cheese
Sour Cream

Directions
Heat oil in soup pan.  Saute onion and garlic until tender.  Stir in broth, bell pepper, chili powder/flakes, basil, salt, pepper, and tomato puree.  Heat to boiling; reduce heat.  Simmer uncovered 30 minutes, adding black beans if desired.  Meanwhile, heat oil in skillet.  Cook tortilla strips in oil until light golden brown.  Drain oil and place strip on paper towel to absorb excess oil.  

Serving

Divide chicken among bowls and top with soup and garnishes.

Southwest Turkey Chili

Southwest Turkey Chili

Tiffany Brewster - Salt Lake City

Ingredients

2 ½ - 3 1lb cans Black Beans (do not drain)

½ cup unsalted butter (or 2-4 Tablespoons Olive Oil)

2 cans green chilies or jalapeños

2/3 cup chopped red onion

2/3 cup chopped celery

2/3 cup chopped red bell pepper

1 large leek, chopped (white part only)

2-5 garlic cloves, minced

2 T. dry oregano, crumbled

¼ cup flour

2 ½ T. chili powder

2 ½ T. ground cumin

2 T. ground coriander

1 t. salt

¼ t. sugar

4 ½ cups chicken stock

2 ¼ cups frozen corn, thawed

2-4 cups diced turkey or chicken (cooked) or 1 ½ pound of ground turkey, browned

 *can also be made vegetarian by omitting this and adding more beans and increasing onion, celery and pepper to 1 cup

** you can add dried red chilies, don’t break them or it gets a bit too hot.. they just add a nice heat

Instructions

Melt butter over medium heat, add chilies, onion, celery, bell pepper, leek, garlic and oregano.  Cook until vegetables soften (around 10 min).  Reduce heat to low.  Add flour, chili powder, cumin, coriander, salt and sugar.  Cook for 5 min, stirring frequently.  Add 4 cups of stock and bring to a simmer, stirring frequently. 

Puree 1 ¼ cups of corn with remaining ½ cup of stock in processor or blender.  Add puree to chili.  Mix in Black Beans (with “goop” from can), turkey, and remaining 1 cup corn. Simmer chili for 15 min and stir occasionally.

Serving
Serve with shredded cheese, chopped onion, sour cream and chopped cilantro.

Squash Soup 

Katerina Kocurek - Chicago, IL 

Notes: I added a sauteed yellow onion and two grilled chicken breasts to the recipe. 

Ingredients

• 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
• Unsalted butter, melted, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
• 3 cups chicken or vegetable broth
• 1/4 cup honey
• 1 teaspoon minced fresh ginger
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg

Directions

Heat the oven to 400 degrees F.

Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.