Soups

[Esther]

Originally Posted by Felicity

I had a wonderful one at one of our saint's homes a couple years ago. They had brought in 70 absolutely fresh lobster and had one of those propane burner type deals where they cooked them all at once - they set the timer and they turned out absolutely perfect. They were wonderful!!! The best lobster I've eaten since I was a kid. Honest!

Anyhow she made a bisque that was basically just heavy cream and butter with the lobster added. There may have been something else in the recipe to thicken the sauce a little - not sure - but that was basically it. She served it in a chafing dish along with all the cooked lobster.

There were about 12 of us for supper. One of the men ate 7 lobsters! TB had 3. I had 1 1/2.

She had fresh melted butter, salads, and then a dessert buffet afterward. Absolutely delicious!!

Wow wish I was there. I love Lobster!

Do you think you can get that recipe?

Thanks

[Esther]

Miss Brattified

Two changes:

1. After I make the chicken broth, I cool, debone and shred the chicken, and add it to the soup. You can leave the chicken out, though, and use it for another recipe.

2. You can buy matzo ball mix (usually has a soup seasoning packet with it), and use that instead of making your own. I do that just to save time, and save the seasoning packets for the kids to use on noodles or something.

Jewish Chicken Soup with Matzo Balls

Ingredients

* 2 large eggs
* 1 large egg white
* 1/2 teaspoon salt
* 3/4 cup matzo meal
* 1 tablespoon oil
* 8 cups homemade chicken broth
* 2 parsnips, peeled and chopped
* 1 large carrot, peeled and chopped
* 1 onion, chopped
* 1 cup broccoli floret
* 1 cup mushroom, Sliced
* 2 tablespoons fresh dill, Chopped
* parsley

Directions

1. In a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo meal, oil and 3 Tbsp cold water.
2. Cover and chill the mixture at least 1 hour or overnight.
3. In a large pot, bring chicken broth to a boil. Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.
4. Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly.
5. Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.
6. Ladle into bowls, sprinkle with dill or parsley and serve.
__________________

[Esther]

Miss Brattified
Dressed Up Tomato Soup

2 large cans condensed tomato soup
Whipping cream or half & half
1 can chopped tomatoes, drained
2 Tbs. fresh basil, chopped
2 Tbs. butter
1 onion, diced (optional)

Saute onion in melted butter over medium heat until transluscent. Add canned tomato soup, 2 cans cream or half & half, tomatoes & basil and heat through, stirring often.

We like this soup with grilled cheese sandwiches.

[Esther]

Blubayou

Creamy Tortilla Soup tonight it was good and goes a long way.

4 chicken breast cooked and shredded- (you can boil a chicken and make you own stock if you want)
1 large carton of chicken broth
1 or 2 cans of black beans - drained and washed
2 cans creamed corn
2 cans of rotel tomatoes
1 can tomato sauce
1 onion diced
1/2 red bell pepper diced
1/2 green bell pepper diced
1/2 cup milk
1 carton light sour cream
1/2 t chili powder
1 t cumin powder
salt to taste
Saute the onion, bell pepper until soft. Add the broth, chicken, rotel tomatoes, tomato sauce, black beans, creamed corn and seasonings. Cook for about 30 minutes. Turn down to a simmer and add milk and sour cream. Simmer for another 20 minutes.

If you want to add corn tortilla strips you can- You can fry strips in a little oil and add them right before serving.
I might try to thicken it a little more with cornstarch the next time I make it. I had this soup at a restaurant a couple of weeks ago and wanted to see if I could replicate it at home - I came pretty close.

[Esther]

Heavenly ONe

2/3 head of cabbage, chopped
3 lbs hamburger
3 lbs potatoes, chopped
1 onion, chopped
about 1 tbsp celery seed
about 1/4 cup celery flakes
1 lb bag frozen corn
2 cans carrots
3-4 tbsp beef granules
pepper
water

I cooked the hamburger first, drained, then added to water with beef granules and seasonings already in it. Cooked on medium heat, added cabbage, cooked for 30 minutes, then added potatoes and onions. Cooked for about an hour, then added more water, corn, and carrots.

[Esther]

BluBayou

Chunky Potato Soup

Ingredients -
3 medium Red Potatoes
2 cups Water
1 small Onion
3 tablespoons Butter
3 tablespoons All-Purpose Flour
Crushed Red Pepper Flakes
Fresh Ground Black Pepper
3 cups Milk
1/2 teaspoon Sugar
1 cup shredded Cheddar Cheese
1 cup cubed Cooked Ham


Preparation:
Peel potatoes and cut into 1-inch cubes.

Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.

[Esther]

Sherri

vegetable soup that was thick and SO good. I asked her how she made it and she said it's a big container of V-8, plus two pkg. of McCormick's beef stew mix, plus whatever veggies and meat you have. It tasted wonderful; she did it with ground beef, green beans, peas, potatoes, and corn.

[Esther]

Blubayou

Turkey/sausage Gumbo is the best for left over turkey.
Leftover Turkey and Sausage Gumbo
1 leftover turkey or other large bird 1 tablespoon salt
2-3 celery ribs, chopped 2 teaspoons ground red pepper
2 large yellow onions, chopped 1 tablespoon ground black pepper
2 medium bell peppers, chopped 1 tablespoon ground white pepper
2-3 cups medium roux 2 cups chopped green onions
1 cup chopped parsley 2 lbs smoked pork sausage sliced½ inch thick


Pull as much meat off the turkey as you can. Place the carcass in a large stockpot and add water to cover. Bring to a boil over high heat, reduce heat to medium, and let simmer 1-1½ hours. Remove the carcass and discard. Add the celery, onions, and bell peppers and gradually stir in enough roux to make a medium-heavy gumbo (it should drip from a spoon without clinging). Stir in the salt, peppers, and sausage and let simmer for another hour. Add the turkey meat and let cook 15-20 minutes more. Remove from the heat, stir in the green onions and parsley, and serve in large bowls over rice.

Serves 6-8.

[Esther]

LaVonne

Taco soup is cheap and easy

1 lb. ground beef or turkey
1/2 chopped onion
1 pkg taco seasoning mix
1 pkg ranch dressing mix
2 cans tomatoes (I always puree them first)
1 can kidney beans
1 can black beans
1 can small white beans or navy beans
1 cup corn (I use frozen)

Brown beef/turkey with onions. Add taco and ranch mix, stir together. Add tomatoes, beans and corn, stir it all together and cook until hot.

[Esther]

My Own Eyes
One Pot Dinner

1/2 to 1 pound of ground beef
3/4 lb bacon
1 C. Chopped Onion
2 large cans of Pork n' beans
1 can of kidney beans (drained)
1 can of Butter Beans (drained)
1/4 C. Brown Sugar
1 C. Ketchup
1 t liquid smoke
3 t White vinegar
1 t salt
dash pepper

Brown the ground beef and onion, drain. Cook the bacon separately. Cook it so that it is done enough to crumble into small pieces. Add browned beef and crumbled bacon and rest of ingredients to crock pot, cook on low 4 to 8 hours.

This is a very yummy, easy and versatile recipe. You can cut the amount of bacon to just 3 or 4 slices, for health or financial reasons. I have modified the recipe many times based on what I had in the house.... no kidney beans and double butter beans, mild italian sausage instead of ground beef, etc. The only ingredient I don't recommend that you modify is the liquid smoke. It gives it the yummy hickory flavor. As I tend to like this dish more on the sweet and tangy side, I usually add a little extra sugar, and add a big squirt of Sweet Baby Ray's BBQ sauce.