Rainy days call for a big pot of sim­mer­ing soup

Northwest Arkansas Democrat-Gazette - - DINING GUIDE - Recipes cour­tesy of Al­lRecipes.com

De­li­cious Ham and Potato Soup

3 1/2 cups peeled and diced pota­toes

1/3 cup diced cel­ery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups wa­ter 2 ta­ble­spoons chicken bouillon gran­ules

1/2 tea­spoon salt, or to taste 1 tea­spoon ground white or black pep­per, or to taste 5 ta­ble­spoons but­ter 5 ta­ble­spoons all-pur­pose flour

2 cups milk

Com­bine the pota­toes, cel­ery, onion, ham and wa­ter in a stock­pot. Bring to a boil, then cook over medium heat un­til pota­toes are ten­der, about 10 to 15 min­utes. Stir in the chicken bouillon, salt and pep­per.

In a sep­a­rate saucepan, melt but­ter over medium-low heat. Whisk in flour with a fork, and cook, stir­ring con­stantly un­til thick, about 1 minute. Slowly stir in milk as not to al­low lumps to form un­til all of the milk has been added. Con­tinue stir­ring over medium-low heat un­til thick, 4 to 5 min­utes.

Stir the milk mix­ture into the stock­pot, and cook soup un­til heated through. Serve im­me­di­ately.

-ELLIE11

Ital­ian Sausage Soup with Tortellini

1 pound sweet Ital­ian sausage, cas­ings re­moved

1 cup chopped onion 2 cloves gar­lic, minced 5 cups beef broth 1/2 cup wa­ter

1/2 cup red wine 4 large toma­toes - peeled, seeded and chopped 1 cup thinly sliced car­rots 1/2 ta­ble­spoon packed fresh basil leaves

1/2 tea­spoon dried oregano 1 (8 ounce) can tomato sauce 1 1/2 cups sliced zuc­chini 8 ounces fresh tortellini pasta 3 ta­ble­spoons chopped fresh pars­ley

In a 5 quart Dutch oven, brown sausage. Re­move sausage and drain, re­serv­ing 1 ta­ble­spoon of the drip­pings.

Saute onions and gar­lic in drip­pings. Stir in beef broth, wa­ter, wine, toma­toes, car­rots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Re­duce heat; sim­mer un­cov­ered for 30 min­utes.

Skim fat from the soup. Stir in zuc­chini and pars­ley. Sim­mer cov­ered for 30 min­utes. Add tortellini dur­ing the last 10 min­utes. Sprin­kle with Parme­san cheese on top of each serv­ing.

-Mary P

Catherine’s Spicy Chicken Soup

2 quarts wa­ter 8 skin­less, bone­less chicken breast halves

1/2 tea­spoon salt 1 tea­spoon ground black pep­per

1 tea­spoon gar­lic pow­der 2 ta­ble­spoons dried pars­ley 1 ta­ble­spoon onion pow­der 5 cubes chicken bouillon 3 ta­ble­spoons olive oil 1 onion, chopped 3 cloves gar­lic, chopped 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced toma­toes 1 (14.5 ounce) can whole peeled toma­toes 1 (10.75 ounce) can con­densed tomato soup 3 ta­ble­spoons chili pow­der 1 (15 ounce) can whole ker­nel corn, drained

2 (16 ounce) cans chili beans, undrained

1 (8 ounce) con­tainer sour cream

In a large pot over medium heat, com­bine wa­ter, chicken, salt, pep­per, gar­lic pow­der, pars­ley, onion pow­der and bouillon cubes. Bring to a boil, then re­duce heat and sim­mer 1 hour, or un­til chicken juices run clear. Re­move chicken, re­serve broth. Shred chicken.

In a large pot over medium heat, cook onion and gar­lic in olive oil un­til slightly browned. Stir in salsa, diced toma­toes, whole toma­toes, tomato soup, chili pow­der, corn, chili beans, sour cream, shred­ded chicken and 5 cups broth. Sim­mer 30 min­utes. -AUNTTAF Creamy Chicken and Wild

Rice Soup 4 cups chicken broth 2 cups wa­ter 2 cooked, bone­less chicken breast halves, shred­ded 1 (4.5 ounce) pack­age quick cook­ing long grain and wild rice with sea­son­ing packet 1/2 tea­spoon salt 1/2 tea­spoon ground black pep­per

3/4 cup all-pur­pose flour 1/2 cup but­ter

2 cups heavy cream

In a large pot over medium heat, com­bine broth, wa­ter and chicken. Bring just to boil­ing, then stir in rice, re­serv­ing sea­son­ing packet. Cover and re­move from heat.

In a small bowl, com­bine salt, pep­per and flour. In a medium saucepan over medium heat, melt but­ter. Stir in con­tents of sea­son­ing packet un­til mix­ture is bub­bly. Re­duce heat to low, then stir in flour mix­ture by ta­ble­spoons, to form a roux. Whisk in cream, a lit­tle at a time, un­til fully in­cor­po­rated and smooth. Cook un­til thick­ened, 5 min­utes.

Stir cream mix­ture into broth and rice. Cook over medium heat un­til heated through, 10 to 15 min­utes. -Stephanie G

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