Soup recipes from our RS Harvest Dinner

Thanks to Chris Hansen, the RS activity committee and all of you who helped with food assignments for the RS Harvest Dinner!

We've had requests for the soup recipes so here they are...

Chicken Corn Chowder Soup – 30 minutes

Amy Ingram

2 T. butter

¼ c. chopped onion

¼ c. chopped celery

1 jalapeno pepper, seeded and minced

2 T. flour

3 c.  2% reduced fat milk

2 c. chopped roasted skinless, boneless chicken breasts, about 2 breast halves

1 ½ c. fresh or frozen corn kernels (about 3 ears).

1 tsp. chopped fresh thyme OR ¼ tsp. dried Thyme

¼ tsp. ground red pepper

1/8 tsp. salt

1 (14 ¾ ounce) can cream style corn

Melt the butter in a large dutch oven over medium heat. Add onion, celery and jalapeno. Cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick, about 5 minutes.

Broccoli Cheese Soup                                

Debbie Bell

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Pot #1

Ingredients:

2 qt. water                                           4 chopped carrots

3 T. Chicken bouillon                          4 chopped potatoes

4 T. Flour                                            1 large onion

1 cup chopped celery

1 bunch fresh broccoli-add about 30 minutes prior to serving so it’s still a little firm

Directions:

Boil until vegetables are done.

Pot #2

Ingredients:

2 qts. ½ & ½  (or 1 qt milk & 1 qt. ½ & ½ )

1 jar cheese whiz

½ c. butter

Directions:

Heat until warm, add to the first pot.

Hamburger soup 

1 lb. hamburger, browned in large kettle, drain off fat

2 cups cubed potatoes                                      3 medium carrots, diced

3/4 c. diced celery                                            1 quart canned tomatoes

2 medium onions, chopped                              2 Tbsp. minced onion (I use more)

2 Tbs. mined green pepper                              1 cup chopped green cabbage

1 small garlic button                                        1 tsp. Worcestershire sauce

1/4 c. pearl barley, raw rice  or elbow macaroni

1 to 2 quarts water                                           1 can tomato soup, plus 1 can water

1 tsp. sugar                                                       2 tsp. salt or to taste

1/4 tsp. pepper                                                 1 large bay leaf

2 Tbs. dried parsley                                         dash of allspice

Put all together and boil.  Turn to simmer until vegetables are to desired tenderness.