Spicy Sausage Soup with Cilantro

Ingredients

2 pounds hot Italian sausage links sliced
4 cloves garlic
2 cans beef broth
1 can Italian-style stewed tomatoes
1 can white hominy
1 cup sliced carrots
1 can great Northern beans
2 small zucchini cubed
2 cups chopped fresh cilantro
1 teaspoon ground black pepper
1 teaspoon salt

Procedure

Cook sausage and garlic. Drain to remove grease. In large Dutch oven or stock pot, combine beef broth, hominy, stewed tomatoes, carrots, beans and zucchini. Bring to a boil over medium high heat and boil for 2 minutes. Reduce heat to low and add sausage and cilantro, simmer for 15 minutes or until carrots and zucchini are tender. Season with salt and pepper.

Broccoli Cheese Soup

Ingredients

1/2 cup butter
1 onion
1 package frozen chopped broccoli
4 cans chicken broth
1 loaf processes cheese food cubed
2 cups milk
1 tablespoons garlic powder
2/3 cup cornstarch
1 cup water

Procedure

In a stockpot melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with chicken broth. Simmer until broccoli is tender, 10-15 minutes. Stir in cheese cubes until melted. Mix in garlic powder. In small bowl stir cornstarch and water until dissolved. Stir into soup until thick.

Wicked Thai Chicken Soup

Ingredients

2 tablespoons vegetable oil
1/2 cup finely chopped onion
1/2 red bell pepper
1 1/2 cup sliced mushrooms
4 cups chicken stock
2 chicken breasts diced
2 tablespoons lemon grass herb paste
1 teaspoon Worcestershire sauce
1 cup half and half cream
1/ cup coconut milk
2 teaspoons red curry paste
1 1/2 teaspoons Sambal Oelek chili paste
2-3 tablespoons tomato paste
1 tablespoon cornstarch
2 cups cooked rice
Fresh cilantro, parsley or basil leaves

Procedure

Cook rice. Heat large saucepan with 1 tablespoon oil. Add mushrooms and cook until golden. Add remaining oil. Add onion, red pepper and saute. Add broth and chicken and lemon grass paste, fish sauce and Worcestershire sauce and simmer 5 minutes. Add cream and coconut milk and simmer 2 minutes. In small bowl add curry paste, Sambal Oelek, tomato paste, 2 tablespoons water and cornstarch. Add cooked rice, cover and simmer 5 minutes. Serve.

French Onion Soup

Ingredients

2 tablespoons butter
3 medium onions thinly sliced separated into rings
1 package LAWRY'S Au Jus Gravy Mix
3 cups water
4 thin slices sourdough French bread
4 slices Swiss or Gruyere cheese

Procedure

Heat 2 tablespoons butter, add onions and cook. Combine gravy and water and add to onions. Bring to boil, simmer 15 minutes. Broil bread and butter. Top with cheese: broil until cheese melts. Makes 4 servings.

White Bean Soup

Ingredients

6 strips bacon in 1/2 inch pieces
3 cans white beans
3 cans chicken broth
1 medium onion
3 cloves garlic minced
1 1/2 teaspoons dried thyme leaves
1 1/2 teaspoons dried rosemary

Procedure

Cook and stir bacon in Dutch oven for 10 mins. While bacon is cooking blend 1 1/2 cans beans and broth in blender until smooth. Drain all but 1 tablespoon bacon fat. Stir in garlic, thyme and rosemary. Cook 3 minutes covered and 3 minutes uncovered. Add pureed bean mixture and remaining 1 1/2 to bacon mixture. Cover and simmer 5 minutes.

Double Corn & Cheddar Chowder

Ingredients

1 tablespoon margarine

1 cup chopped onion
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 can cream-style corn
1 cup frozen kernel corn
1/2 cup finely diced red bell pepper
1/2 teaspoon hot pepper sauce
3/4 cup shredded sharp cheddar cheese
Black pepper

Procedure

Melt margarine in saucepan. Add onions, cook and stir 5 mins. Sprinkle onion with flour, cook 1 min. Add chicken broth, corn, bell pepper and pepper sauce. Simmer 15 minutes. Remove from heat, gradually stir in cheese until melted. Spoon into bowls and garnish.

Cheddar Potato Chowder

Ingredients

3 tablespoons margarine
2 medium sized carrots diced
2 medium-size celery stalks
1 small onion
3 tablespoons all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon ground pepper
2 cups milk
2 cups water
4 medium sized potatoes cubed
2 chicken-flavor bouillon cubes
1 1/2 cups shredded cheddar cheese
4 slices bacon cooked and crumbled

Procedure
In saucepan melt margarine. Add carrots celery onions, cook for 10 minutes. Stir in flour, dry mustard, paprika and pepper. Cook 1 min. Add milk, water, potatoes and bouillon. Bring to boil and simmer 10 minutes. Remove from heat and add cheese and bacon.