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SOUP (18)

Wednesday - February 7, 2018 5:51 pm

Lasagna Soup

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1 lb. ground beef

3/4 c. white onion, finely chopped

1 1/2 tsp. Italan Pleasoning

3 cloves garlic, minced

6 c. chicken broth

1 can (28oz) crushed tomatoes

2 T tomato paste

1 1/2 tsp. Frank's Blend Pleasoning

1 bay leaf

1/3 c. heavy cream

3/4 c. Parmesan cheese, grated

8 oz. lasagna noodles, broken into pieces

Optional topings: sour cream, shredded Parmesan cheese, shredded cheddar cheese

Down the feef and onion with Italian Pleasoning in a large pan or skillet over medium-high heat, until beef is cooked through and onion is softened. Add garlic and cook for 1 more minute. Drain fat and transfer beef to a slow cooker. Add chicken broth, tomatoes and tomato paste, then add Frank's Blend Pleasoning and bay leaf. Stir everything together, cover and cook on High for 2 hours. Taste and adjust seasoning if necessary, then stir in heavy cream and Parmesan cheese. Stir in Pasta, cook for another 20-30 minutes on rutile pasta is al dente. 

Wednesday - January 31, 2018 1:18 pm

Lentil Soup

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2 C lentils

1 Lrg. potato, diced

2 Lrg. carrots, diced fine

3 Tbl. white vinegar

1/8 tsp. cloves

1 sm. onion, diced

1 clove garlic, smashed

1 tsp. salt (to taste)

2 qts. stock

1/2 c. dry sherry

Soak the lentils in a quart of water for 2 hours. Cook the lentils for 2 hours, add all the ingredients and simmer for 3 hours. Top with grated Parmesan. You can do this all in a crock pot, cook the lentils on high, reduce to low add and simmer till done.

Wednesday - December 13, 2017 10:59 am

Chicken Tortellini Soup

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INGREDIENTS –

Fresh Pasta cut into 2 ½ inch squares

One stewed chicken for filling, reserve stock

Two Eggs

2 Cloves of Garlic

1/8 Teaspoon of Nutmeg

1 Tablespoon Chopped Parsley

Grind chicken and garlic

Add all ingredients, moisten with stock if needed Put one teaspoon of filling on pasta square Brush edges with water and fold into triangle and press edges Wrap triangle around finger and press tips together Drop into broth until they float Serve with grated parmesan cheese

Saturday - March 18, 2017 3:35 pm

Reuben Soup

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1 Sm Onion

1 can Sauerkrout

1/4 cup Butter

1/4 cup Flour

1 cup Chicken Broth

2 cups Whole Milk

6 oz Swiss Cheese

2 cups Corned Beef

1 tsp Dill

1 tsp Brown Mustard

 

Melt and Saute' the onion, sauerkraut in the butter. Add flour to form roux. Add chicken broth and milk. When it's warm add the cheese, corned beef, dill and mustard. Heat through and serve with Marble Rye croutons.

Monday - February 6, 2017 10:33 am

Italian Wedding Soup:

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Make approximately 40 – 1” to 1 ¼” meatballs from: ¾# ground beef, ¾# Italian sausage, 2/3 cup fresh bread crumbs, 2 cloves minced garlic, 3 Tbs parsley, 1/4cup grated Romano, 1/4cup grated Parmesan, 1 egg, 2 Tbs milk, & salt+pepper. Bake @ 350 degrees1/2 hour then set aside. To make soup: Brown in olive oil - 1 large onion minced, 3 carrots diced, 3 stalks celery diced – until veggies are soft. Add 10 cups chicken stock & ½ cup dry white wine. Bring to boil & add 1 cup small pasta (orzo, etc). Cook 8 minutes until pasta is tender. Add ¼ cup minced fresh dill & meatballs. Simmer 1-2 minutes. Salt & pepper to taste. Stir in 12 oz fresh baby spinach washed and trimmed. Cook 1 minute. Ladle into soup bowls and sprinkle w/grated fresh parmesan. (also can add chicken from making stock or a rotisserie one).

Monday - February 6, 2017 10:32 am

Black Eyed Pea & Sauerkraut Soup:

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Soak 1-16oz package Black Eyed peas overnight. Drain & rinse. Bring 3 Qts water, Black Eyed Peas & 2# smoked ham hocks to a boil. Simmer 1 hour until beans are tender. Add 2 medium onions chopped, 3 medium carrots cut up, 3 ribs chopped celery, garlic, Thyme, crushed red pepper, salt & pepper to taste. Bring to boil & simmer 30 minutes till vegetables are tender. Add 1 – 14oz can diced tomatoes and 1# polish sausage sliced. Add 1 cup chicken broth or more until soupy again. Chop up and add 4 small potatoes. Simmer ½ hr. Add 1 – 2# fresh Sauerkraut drained & chopped. Add back ham & simmer ½ hr. Garnish with croutons or cheese.

Monday - February 6, 2017 10:28 am

Pesto Bean Soup:

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Saute 5 garlic cloves and a pinch of red pepper flakes in skillet w/ olive oil. Add 1 – 48oz jar Great Northern beans and 1 cup water. Simmer 10 minutes. Add 2-3 cups chicken broth and 1 large chopped onion, 2-3 stalks chopped celery, 2-3 chopped carrots, & (1 chopped red pepper). Cook 15 minutes – add 1/2rottiserie chicken and 3 Tbs pesto, 2 Tbs grated parmesan, ½ cup Kalamata olives and some rosted peppers. Season to taste w/ Basil, Thyme, Salt & Pepper.

Wednesday - January 18, 2017 10:34 am

Homemade Creamy Mushroom Soup

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3 Tbsp butter

1 small onion, quartered

1 pound mixed mushrooms, quartered

1 quart chicken stock

2 sprigs parsley

1 small bay leaf

1/8 tsp thyme

2 Tbsp corn starch mixed with 3 Tbsp water

Salt and black pepper to taste

1 cup low fat evaporated milk

1 cup sliced mixed mushrooms sautéed in 1 Tbsp butter

Heat 3 Tbsp butter in a soup pot over medium heat. Add onion and mushrooms and cook until soft and fragrant (about 5 minutes). Add stock, parsley, bay leaf and thyme and simmer until aromatic (about 20 minutes). Discard bay leaf, transfer mixture to a blender or food processor and puree. You may need to do this in batches. Return puree to pan and bring to a boil. Whisk corn starch mixture into soup and cook until thickened. Season to taste with salt and pepper. Just before serving stir in evaporated milk. To serve, ladle soup into bowls and top with 1-2 Tbsp sautéed mushrooms.

Wednesday - January 18, 2017 10:24 am

Cheesy Broccoli and Cauliflower Soup

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2 Tbsp butter

2 medium onions, chopped

1 tsp crushed caraway seeds

4 cups potatoes, cut into ½ inch chunks

6 cups chicken stock

1 bay leaf

3 cups bite size broccoli florets

3 cups bite size cauliflower florets

½ cup whole milk

1 cup sharp cheddar cheese, shredded

4 slices bacon, cooked until crisp and crumbled

Melt butter in a soup pot over medium heat. Add onions and caraway seeds and cook until onions are tender (about 5 minutes. Add potatoes, stock and bay leaf. Simmer until potatoes are tender, about 30 minutes. Mash with a potato masher. Add broccoli and cauliflower and simmer until just tender; about 10 minutes. Add milk and cheddar cheese and stir until blended. Stir in crumbled bacon. Discard bay leaf and serve.

Wednesday - January 18, 2017 10:22 am

Mulligatawny Soup

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1 Tbsp oil, divided

½ pound boneless chicken breasts cut in bite size pieces

1 cup peeled and chopped apple

¾ cup chopped onion

½ cup chopped carrot

½ cup chopped celery

½ cup chopped green pepper

2 Tbsp flour

1 ½ tsp curry powder

½ tsp ground ginger

¼ tsp crushed red pepper

¼ tsp salt

1 quart chicken broth

1/3 cup mango chutney

¼ cup tomato paste

Heat 1 tsp oil in a soup pot over medium high heat. Add chicken and sauté 3 minutes. Remove from pan and set aside. Heat remaining 2 tsp oil in the pan. Add apple, onion, carrots, celery and green pepper and sauté 5 minutes stirring frequently. Stir in the flour, curry powder, ginger, crushed red pepper and salt and cook 1 minute stirring constantly. Slowly add broth stirring constantly to avoid flour clumping. Add chutney and tomato paste. Stir well and bring to a boil. Reduce heat and simmer 8 minutes. Return chicken to pan and cook 2 more minutes or until mixture is thoroughly heated through.

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