wilkes

Glad ye liked it Mary

Parmesan Potato Soup
4 medium baking potatoes (about 2 pounds)
3/4 cup chopped onion
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
4-1/2 cups Chicken Broth
6 cups milk
3/4 to 1 cup grated Parmesan cheese
10 bacon strips, cooked and crumbled

Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender.
Cool, peel and cube; set aside.
In a large Dutch oven or soup kettle, saute onion in butter until tender.

Stir in flour and seasonings until blended.
Gradually add broth, stirring constantly.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add potatoes; return to a boil.
Reduce heat; cover and simmer for 10 minutes.
Add milk and cheese; heat through.
Stir in bacon.
Yield: 10-12 servings

Smalltownman we made your soup today. Very good.

Going to try the others.

Mama's Quick Veggie Soup


1 lb. hamburger

1 can green beans

1 can whole potatoes

1 can whole kernel corn

1 can green peas

1 onion, chopped

1 large can tomatoes

1 can V-8 or tomato juice


In skillet brown ground beef but do not break up any clumps that may form. Add onion and continue cooking until onion is translucent.
Drain on paper towels.

Meanwhile, open and drain and rinse all canned veggies, except tomatoes. Place in large dutch oven. Add canned tomatoes to pot. Use hands to break tomatoes into pieces.

Add V-8 and stir in drained hamburger-onion mixture. Place on medium high heat and bring to a steady simmer. Simmer for at least 30 mins. to blend flavors.


NOTE: Veggies listed above were what Mom usually had on hand, but any combination of your choice can be substituted. I have added lima beans and uncooked macaroni noodles to mine and loved it!

this is kind of a semi homemade soup...but oh my is it good, filling and I consider it one of my favorite comfort foods...especially with hot homemade bread..

Oh and did I mention that it's a quick recipe too!!!

1 can family size cream of chicken soup...I used the reduced fat or sodium if I can find it.

3tbspns grated onion

2 tablspns of butter

2 cups shredded cheddar cheese

3 cups of milk...of course I use fat free milk

1 pkg of fresh or frozen broccoli florets...steamed till tender

in pot, saute' onion in butter, over low heat add the can of soup, do not dilute! Stir well

add sheese and stir till smooth and melted..

add milk and whisk until smooth again

add the broccoli and stir

simmer till bubbly

if you like you can also use a bag of the broccoli and cauliflower, steamed of course. You can even add 2 bags if you like lots of broccoli.

if you should use the frozen broccoli...all you gotta do is poke some holes in the bag and microwave about 4-6 minutes total...I usually do 3 minutes...turn bag over and do another 3 minutes...

Homemade Chicken Noodle Soup
4 c Chicken stock
2 c Diced chicken
1/2 c Sliced celery
1/2 c Sliced green onion
1/2 ts Salt
1/2 ts Poultry seasoning
1/4 ts Pepper
2 c Uncooked noodles
2 tb Flour
2 c Milk
Add chicken, celery, onion and seasoning to stock.
Bring to a boil. Add noodles.
Cover and cook until noodles are almost tender (5 to 10minutes).
Mix flour with small amount of milk until smooth.
Add remaining milk. Stir into soup.
Cook to desired thickness.

Have you tried lentil soup?

1 bag lentils, looked and rinsed,
2 quarts cold water,
1 tsp salt (to taste),
1/2 tsp ground black pepper (to taste),
1/4 stick butter or good margarine,
1 medium to large diced sweet onion,
1 large carrot, grated,
2 to 3 pieces diced bacon or 3 to 4 kosher franks, sliced thin, or 1 hand sized piece smoked or baked ham diced about 1/2" squares.

Bring to a slow boil after all ingredients are added to pot. Stir well and often. Add liquid as necessary. Lentils cook quickly. Follow directions for cooking time from package. It really depends on the type, size, and color. I use the brown ones.

Soup will thicken as it cooks, in fact will make almost a puree. Continue to add water to the thickness you like. Serve with Corn Bread or hot hard rolls, salad, fruit for dessert. Just really filling and tasteful.

This recipe also works for pea soup, either green (my favorite) or yellow.

Any that is left over will have to be re-thinned before re-serving as it will become quite thick.

Vegetable Beef soup

1lb ground beef, brown and drain fat

1 large potato, diced
1 med onion, diced
Your choice of frozen veggies, 1/2 to 1 c each
green beans, corn, butter beans, carrots, peas, etc
or
{ I used to buy individual bags but have opted for the Food Lion soup mix veggies lately. It includes the potatos and onions, as well as okra, if you go that route, use one or two bags depending upon how much soup you want}

1 qt of canned tomatoes or
a large can of crushed tomatoes

1 small can of tomato paste

1 tsp of dried basil
1 Tbsp Worcestershire sauce
salt and pepper to taste

combine everything in a large stock pot
add water to cover ingredients by an inch
mix well
bring to a boil, reduce heat and simmer until veggies are tender, about an hour usually .

I would like to have some recipes for homemade soups. Thanks.