December 2024 – Soups
Cream Cheese Chicken Soup
Ruth Sensenig, East Earl
- 2 tablespoons chopped onion
- 1 tablespoon butter
- 3 cups chicken broth (can use part water)
- 3 medium carrots, sliced
- 3 medium potatoes, cubed
- 2 cups cooked chicken
- 1 teaspoon parsley
- 1 teaspoon salt
- pepper to taste
- ¼ cup flour
- 1 cup milk
- 4 oz. cream cheese, softened
In a large saucepan, sauté the onion in butter. Add broth, vegetables and seasoning. Cook until vegetable are tender.
Combine flour and milk; slowly stir into vegetable mixtures. Bring to a boil and cook until thick. Reduce heat; add cream cheese and chicken. Stir gently until cream cheese is melted.
Curried Sweet Potato Chowder
Mary Ann Dell, East Earl
- 3 cups cubed peeled sweet potatoes
- 2/3 cup finely chopped green onions
- 4 teaspoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon curry powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cups milk
- 2 cups frozen peas, thawed
- 1 cup half-and-half cream
Place 2” of water in a large saucepan; add sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 7 to 9 minutes, or until tender. Drain and set aside.
In a skillet, sauté onion in butter until tender.
In another large saucepan, combine the flour, curry powder, salt and pepper. Gradually stir in the milk until smooth. Add the sweet potatoes and onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas and cream; heat through. Do not boil.
Serves 6.
Cheddar Ham Soup
Mary Ann Dell, East Earl
- 2 cups diced peeled potatoes
- 2 cups water
- ½ cup sliced carrots
- ¼ cup chopped onion
- ¼ cup butter, cubed
- ¼ cup all-purpose flour
- 2 cups milk
- ¼ to ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups (8 oz.) shredded cheddar cheese
- 1½ cups cubed fully cooked ham
- 1 cup frozen peas, thawed
In a large saucepan, combine the potatoes, water, carrots and onions. Bring to a boil. Reduce heat, cover and cook for 10 to 15 minutes or until tender.
Meanwhile, in another saucepan, melt the butter. Stir in the flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.
Serves 7.
Wintertime Beef Soup
Mary Ann Dell, East Earl
- 1 lb. lean ground beef
- 4 celery ribs, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 medium green pepper, chopped
- 1 garlic clove, minced
- 2 cups water
- 2 cups reduced-sodium tomato juice
- 14½ oz. can diced tomatoes, undrained
- 8 oz. can tomato sauce
- 2 teaspoons reduced-sodium beef bouillon granules
- 2 teaspoons chili powder
- ½ teaspoon salt
- (2) 16 oz. cans kidney beans, rinsed and drained
- 2 cups coarsely chopped cabbage
In a large Dutch oven, cook the beef, celery, onion, pepper and garlic over medium heat until meat is no longer pink; drain.
Stir in the water, tomato juice, tomatoes, sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Stir in kidney beans; return to a boil. Stir in cabbage. Reduce heat; cover and cook 12 minutes longer or until cabbage is tender.
Serves 8.
Hungarian Mushroom Soup
Tera McFarland, Reinholds
- 4 tablespoons butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons flour
- 1 teaspoon salt
- pepper to taste
- 2 teaspoons lemon juice
- ¼ cup fresh parsley
- ½ cup sour cream
Melt the butter in a large pot over medium heat. Sauté the onions in butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate bowl, whisk the milk and flour together. Pour into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in salt, pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
Serve immediately.
Italian Wedding Soup
Tera McFarland, Reinholds
Meatballs:
- 1 lb. lean ground beef
- ½ cup Italian breadcrumbs
- ¼ cup parmesan cheese
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- 1 egg beaten (optional)
Roll into tiny 1/2 inch meatballs. Arrange on microwave tray and cook on high for 5 minutes or until brown throughout. Drain grease.
Broth:
- 4 cans chicken broth
- 1½ teaspoons garlic salt
- ½ teaspoon pepper
- 1½ cups sliced fresh carrots
- fresh spinach leaves
- 1½ cups of acini de pepi pasta or pastina
Combine broth, seasonings, carrots and spinach. Add meatballs to broth. Bring to a boil and simmer for 20 minutes or until carrots and spinach are tender.
Bring to a boil and add pasta.
Fish Chow-Dah
Lorraine Stevens, Denver
- 3 slices bacon, fried crisp
- ¾ cup chopped onion
- 2 cups water or broth
- 2 cups chopped potatoes
- 1½ lb. haddock, cod or perch, chopped
- 1½ teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon thyme
- 4 cups 2% milk
- 2 tablespoons butter
Sauté onion in bacon grease over low heat till brown. Add water/broth and potatoes. Simmer, covered, for 10 minutes.
Add fish. Simmer till tender. Add salt, pepper, thyme, milk and butter. Bring just to a boil.
Top with crisp bacon. Serve with oyster crackers.
Tomato Basil Soup
C. Renee Lewis, Reinholds
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 2 cups chicken broth
- 6 medium tomatoes, peeled and quartered or 32 oz. can diced tomatoes
- 6 oz. can tomato paste
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons fresh basil or 2 teaspoons dried basil
Cook onion in oil till tender, but not brown. Stir in broth, tomatoes, tomato paste, sugar, salt and pepper. Heat to a boil; reduce heat to medium. Cover and simmer 20 minutes.
Add basil; simmer 5 more minutes. Remove from heat; cool slightly.
Cream till smooth using an immersion blender.
Serve hot with croutons and basil leaf for garnish.
Irish Potato Soup
Gloria Dougherty, Akron
- 4 large potatoes (peeled or unpeeled), diced
- 1 cup diced cabbage
- 4 vegetable bouillon cubes
- ½ teaspoon salt
- ½ teaspoon garlic powder or garlic salt
- 3 cups milk
- cornstarch
- ½ cup chopped mushrooms (optional)
- 1 cup diced ham
- 2 tablespoons butter
- 2 to 3 hard-boiled eggs, chopped
In a large soup pot, add the potatoes, cabbage, bouillon cubes, salt, garlic powder, and enough water or broth to cover the potatoes. Bring to a boil, uncovered, for 10 minutes. Add milk.
Mix cornstarch with 1 to 2 tablespoons water. Add to potatoes and milk to thicken. Add the ham and butter. Simmer for 5 to 10 minutes. Add the hard boiled eggs and mushrooms. Simmer for another 5 minutes.
Cheesy Broccoli Soup
Pat Roth, Ephrata
- ¼ cup butter, cubed
- ½ cup chopped onion
- 2 garlic cloves, minced
- 4 cups fresh broccoli florets
- 1 large carrot, finely chopped
- 3 cups chicken stock
- 2 cups half & half cream
- 2 bay leaves
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon pepper
- ¼ cup cornstarch
- ¼ cup water or additional chicken stock
- 2½ cups shredded cheddar cheese
In a 6 quart stockpot, heat the butter over medium heat. Sauté onion and garlic until tender, 6 to 8 minutes. Stir in the broccoli, carrots, stock, cream and seasonings. Bring to a boil. Simmer, uncovered, until the vegetables are tender, about 10 to 12 minutes.
Mix the cornstarch and water; stir into the soup. Bring to a boil, stirring until thickened. Remove the bay leaves. Stir in the cheese until melted.
Corn Chowder
Pat Roth, Ephrata
- 1 tablespoon butter
- 3 slices bacon, diced
- 1 large onion, chopped
- 4 large potatoes, peeled and diced
- 3 cups milk, divided
- 1 cup creamed corn
- 2 cups corn kernels
- 1 teaspoon salt
- 1 teaspoon chopped parsley
Heat butter in a large heavy pan. Add the bacon and onion. Cook until tender. Add the potatoes and cook over medium heat for 5 minutes.
Stir in 2 cups of milk. Bring just to a boil. Cover and cook until potatoes are tender.
Gently stir in the creamed corn, whole kernel corn and the remaining milk. Heat through. Season and sprinkle with parsley.
Serves 4 to 6.
Beef Barley Soup
Pat Roth, Ephrata
- 2 lbs. beef stew meat, cut into 1” pieces
- 1 tablespoon vegetable oil
- 5 cups water
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 1 large onion, chopped
- 14½ oz. can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 teaspoons beef bouillon granules
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup quick-cooking barley
In a Dutch oven, brown the meat in oil on all sides. Drain. Add the water, celery, carrots, onions, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil.
Reduce the heat and simmer for 50 minutes.
Stir in the barley. Cover and simmer 10 to 15 minutes longer, or until barley is tender.
Makes about 2 quarts.
Turkey Biscuit Stew
Irene Martin, New Holland
- 1/3 cup onion
- ¼ cup butter
- 1/3 cup flour
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 10 oz. can chicken broth
- ¾ cup milk
- 2 cups cooked turkey, diced
- 1 cup peas
- 1 cup chopped carrot, cooked
- 1 tube refrigerated buttermilk biscuits
Sauté onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add turkey, peas and carrots. Heat through.
Separate biscuits and arrange over stew.
Bake at 375°F for 20 to 25 minutes or until biscuits are golden brown.
Ham & Lentil Soup
Irene Martin, New Holland
- 1 cup chopped celery
- 1 cup chopped carrots
- ½ cup chopped onion
- 1 tablespoon butter
- 8 cups water
- 2 cups dried lentils or barley
- 1 cup cooked ham, cubed
- 2 teaspoons salt
- 1 teaspoon marjoram
- ½ teaspoon black pepper
In a large skillet, sauté the celery, carrots and onions in butter for 3 to 4 minutes.
In a crockpot, combine water, lentils or barley, ham and spices. Stir in celery mixture. Cover and cook on low for 4 hours or until lentils are tender.
Makes 2 to 3 quarts.
Vegetable Beef Soup
Irene Martin, New Holland
- 2 lbs. ground beef, browned and drained
- 1½ cups chopped onion
- 7 stems celery, chopped
- 5 carrots, chopped
- 1½ quarts diced potatoes
- 1 pint cut frozen green beans
- 1½ quarts tomato juice
- 3 beef bouillon cubes
- 1 teaspoon minced garlic
- 2 teaspoons salt
- 1 tablespoon basil
- 1 teaspoon black pepper
- 2 teaspoons oregano
- 3 quarts water
Combine all ingredients and cook together.
To thicken, add:
- 1 pint water mixed with ½ cup ThermFlo
Makes approximately 7 quarts.