Your Favorite Soup Recipe!

[Kevin B 123]

Broccoli Cheddar Soup

 

Several cups of cut broccoli tops. ( the little curly portions on the VERY top– no stems)

1 med Onion

4 carrots, shredded

12 OZ cheddar grated cheese, Or 1 can Cambels cheddar) or equivalent in freeze dried cheddar cheese.

1 Qt Cream

5 TABLEspoons butter

1 TABLEspoon crushed celery seed

Sea salt to taste

 

 

Optional,>>>>>>> cooked crumbled baccon.

 

 

A; Cut the very TOPS of the broccoli and RESERVE. ( no stems whatsoever) the stems go in the chicken stock and will be dis-guarded afterward.

 

B Make chicken Broth , mine is from ROASTED chicken bones, chopped celery, shredded carrots, onions, Parsley, a raddish or 2, ( or parsnips), sea salt. Simmered ( Broccoli stems added for this recipe) <<<<<<<<< these ingredient are in ADDITION to the main soup ingredients. Drain broth– reserve...

 

C: Melt cheese in a double boiler. ( canned is OK- I use Cambles)- the Freeze dried will work too)

 

D: Melt butter in a soup pan, saute carrots till near tender, then broccoli, then onions, and celery seed

Add the chicken stock simmer 20 minuets

Add cream, and cheddar simmer till well blended

 

 

Serves 4 or 5 people!

 

 

I have tried this with Powdered mild, freeze dried cheese, freeze dried broccoli powdered butter Dehydrated onions and it came out OK--- just not as thick....... i used arrowroot to thicken.....( Less of a starch taste when using arrowroot powder, as long as it is added BEFORE the liquid reaches boiling temp)

[Kevin B 123]

P.S.

Me thinks me will try all the above,

 

thanks ladies!

[Kevin B 123]

Corned beef Stock Split Peas soup

 

Same as any split peas soup, EXCEPT I use the broth form corned beef, ( and some of the corned beef) instead of HAM..............

 

Talk about a yummy soup. I serve with Rye crackers! ! ! !

[Campy]

Beef Barley Soup

using preps

 

 

5 cups of water

2 beef bouillon cubes

1 bay leaf

1 tsp dried minced garlic

1/2 cup pearl barley

1/8 cup dehydrated celery

1/8 cup dehydrated onion

1/2 cup dehydrated diced beef

 

Bring water to a boil. Add bouillon cubes,

bay leaf and minced garlic. Stir to dissolve

bouillon cubes.

 

Reduce to simmer. Add barley and simmer

for 30 minutes. Add celery, onion and diced

beef, stir and simmer for an additional 20

minutes. Remove bay leaf.

 

Makes 3 large or 4 average servings.