Hearty Fall Soup Recipes: Corn Chowder, Minestrone and Broccoli Soup
2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed
Salt and pepper
Melt 2 tablespoons butter in a small saucepan, stir in flour.
Cook 3 minutes over low heat, stir constantly.
Cool. Set aside.
Wash and trim off tough part of the broccoli.
Separate and cut into 1/2 inch pieces.
In a large saucepan saute onion in 2 tablespoons butter until tender.
Stir in broccoli, cover and cook 3 minutes.
Stir in stock or broth, heat to simmering.
Stir small amount of liquid into cooked flour and butter mixture until smooth;
return mixture to saucepan; stirring until smooth.
Simmer, covered until broccoli is tender, about 30 minutes.
Remove from heat, cool slightly.
Puree in electric blender, return to saucepan. Blend cream into soup.
Taste and salt and pepper if needed. Serve.
6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. margarin or butter, melted
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips
Fry bacon until crisp.
Saute onion in 2 tablespoons bacon drippings until transparent, not brown.
Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender.
Add pepper and corn.
Blend margarin or butter and flour, stir in milk and cook until slightly thickened.
Add to corn mixture.
Sprinkle parsley, shredded cheese or chips over the top.
Serve immediately and piping hot.
Makes 6 servings.
1 c. finely minced celery
1 c. finely minced onion
1 c. finely minced carrot
1/4 c. butter
1/2 c. garbanzo beans
1/2 c. kidney beans
1/2 c. whole dried peas
1/2 c. white pea beans
3/4 c. sliced carrots
3/4 c. coarsely chopped onion
3/4 c. sliced celery
3/4 c. chopped bell pepper
1/2 c. rice or barley
1 c. shell macaroni
2 tbsp. minced parsley
1 tsp. oregano
1 tsp. basil
2 tsp. soy sauce
Pepper to taste
Slowly saute finely minced onion, celery and carrot in butter until very brown.
Add peas and beans and about 3 quarts of water.
Cook slowly until beans are almost done (check garbanzos – they will take the longest) about 2 to 2 1/2 hours.
Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
About 20 minutes before serving time add the macaroni and more water if needed.
Ladle into bowls and sprinkle with Parmesan cheese.
Serve with crusty garlic bread.
HAMBURGER VEGETABLE SOUP
1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
Cook ground beef and onions, drain fat.
Add remaining ingredients and bring to boil.
Cover and simmer 1 hour.
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