Cauliflower Soup

Hey All,

Asher ate this up!  He loved it so much- he kept holding his bowl up and asking for more :).  I added a few more things to it but it was pretty good. Comes from Taste of Home magazine.

Ingredients:
1 medium head cauliflower, broken into florets
1 medium carrot- shredded (I just had the pre-shredded bag already)
1/4 cup chopped celery
2 1/2 cups water
2 tsp vegetable or chicken bouillon granules ( I used 2 beef bouillon cubes)

3 tbsp butter
3 tbsp flour
3/4 tsp salt
1/8 tsp pepper (I did 1/4)
2 cups milk
1 cup cheddar cheese
1/2 to 1 tsp hot sauce
(I also added Parmesan cheese(1/4 cup or so) and mozzarella cheese (about 1/2 a cup)- I was looking for a way to thicken it some but I love cheese too :) )

- In a large saucepan combine cauliflower, carrot, celery, water and bouillon.  Bring to a boil.  Reduce heat, cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)

- In another large saucepan melt butter.  Then stir in flour, salt, and pepper until smooth; gradually add the milk and bring to a boil over medium heat.  Cook and stir for 2 minutes or until thickened.  Reduce heat.  Stir in cheese until melted.  Add hot sauce if desired.  Stir into cauliflower mixture.

Hope you like this one! Serve with some bread and enjoy! Happy cooking!

Cream Cheese Chicken Soup

This one was yummy! Super thick so next time I might add a little bit of water- it was extra good with garlic crescent roll breadsticks :) mmm! Got this one from Taste of home magazine (soups edition)

Ingredients:
1 small onion, chopped
1 tablespoon butter
3 cups chicken broth
3 medium carrots cut into 1/4 in. slices
2 medium potatoes, peeled and cubed
2 cups cooked chicken ( I used a little salt, pepper, onion, and chicken broth to cook it in)
2 tablespoons minced fresh parsley
salt and pepper to taste
1/4 cup all purpose flour
1 cup milk
1 package (8 oz) cream cheese, cubed

In a large saucepan saute the onion in butter until tender. Add broth, carrots, and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegtables are tender. Add the chicken, parsley, salt and pepper; heat through.

Combine flour and milk until smooth; add to the vegetable mixture. bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cream cheese; cook and stir until melted.
(8 servings)

Hooray fall! Enjoy!

Cheesy Broccoli Soup

Here is a basic broccoli soup. I am excited for fall! Check out my other soups too! Serve with yummy crusty bread!

2 Cups Water
1tsp chicken bouillon or vegetable granules
1 package (16oz) frozen chopped broccoli, thawed
1 Medium Onion
1/4 cup butter, cubed
3 tablespoons all purpose flour
1 cup milk
1 pound process cheese (velveeta)

In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain- reserving 3/4 cup liquid.

In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low head until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

4 servings.

Enjoy!

Potato Cheese Soup

I had never tried this type of soup with swiss cheese but my husband still claims that it was one of his favorite meals! Also found in the soup magazine and definitly worth a try when the weather cools off! Eat it with some good crispy bread!


Potato cheese soup
 
3 medium potatoes (about 1 pound)
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups milk
3 tablespoons butter, melted
2 tablespoons all purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup (4 ounces) shredded swiss cheese
 
In a large saucepan, bring potatoes, onion, water, and salt to a boil.  Reduce heat; cover and simmer until potatoes are tender.  Do not drain; mash slightly.  Stir in milk.
 
Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture.  Cook and stir over medium heat until thickened and bubbly.  Remove from the heat; add cheese and stir until almost melted. 
 
Yield: 6 servings (1-1/2 quarts)

Broccoli wild rice soup

I found this one in a soup recipe magazine. It is so good! I know it is summer but when fall comes around this one definitely hits the spot! I really love it with the almonds (the honey roasted ones are really good!)

Broccoli wild rice soup
 
1 package (6 ounces) chicken and wild rice mix
5 cups water
1 package (10 ounces) frozen chopped broccoli thawed
1 medium carrot- shredded
2 teaspoons dried minced onion
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional
 
In a large saucepan, combine rice, contents of sseasoning packet and water; bring to a boil.  Reduce heat; cover and simmer for 10 minutes, stirring once.  Stir in the broccoli, carrot, and onion.  Cover and simmer for 5 minutes.  Stir in soup and cream cheese.  Cook and stir until cheese is melted.  Stir in almonds if desired.
 
Yield: 8 servings (about 2 quarts)