SOUP (15)

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.

Wednesday - January 18, 2017 10:19 am

Turkey Mole Soup

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1 tsp olive oil

1 ¼ pounds ground turkey

1 cup chopped onion

1 cup chopped green pepper

1-2 Tbsp chili powder (to taste)

4 garlic cloves, minced

¼ cup bottled mole

1 quart chicken broth

½ cup raisins

½ tsp salt

½ tsp black pepper

1 can black beans, drained and rinsed

1-14.5 oz can diced tomatoes, undrained

1-4.5 oz can chopped chilies, undrained

3-6 inch corn tortillas, cut into ¼ inch strips

½ cup chopped cilantro

Heat oil in a soup pot over medium heat. Add turkey, cook 5 minutes or until browned. Stir to crumble. Add onion, green pepper, chili powder and garlic. Cook 5 minutes stirring frequently. Combine mole and chicken broth stirring with a whisk. Add broth mixture, raisins, salt, pepper, black beans, tomatoes and chilies. Stir well. Bring to a boil, cover, reduce heat and simmer 20 minutes. Meanwhile, preheat oven to 425 degrees. Place tortilla strips on a baking sheet and bake at 425 for 5 minutes or until golden brown. Spoon soup into bowls and top each bowl with tortilla strips and a Tablespoon of cilantro.

Wednesday - January 18, 2017 10:16 am

Chicken Wild Rice Soup

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¾ cup wild rice blend

1 ½ cups water

3 Tbsp butter

1 Tbsp minced onion or shallots

3 Tbsp flour

3 cups chicken stock

2 cups bite size pieces cooked chicken

1/3 cup minced ham

½ cup finely grated carrots

3 Tbsp chopped slivered almonds

1-12 oz. can skim evaporated milk

2 Tbsp sherry

1 Tbsp cornstarch mixed with 1 Tbsp water

Minced parsley

Combine wild rice blend with 1 ½ cups water in a saucepan with a tight fitting lid. Bring to a boil, stir once, cover, reduce heat to simmer and cook 45-50 minutes or until rice is tender and all liquid is absorbed. Remove from heat, let stand in a covered pot for 10 minutes. Fluff with a fork. Meanwhile, melt butter in a soup pot. Sauté onion until tender. Sprinkle flour over butter and onions and stir to blend. Gradually add broth stirring constantly until mixture comes to a low boil. Cook on a low boil for 1 minute. Add rice, chicken, ham, carrots, and almonds. Simmer soup for 5 minutes. Blend in evaporated milk , sherry and cornstarch mixture. Heat through. Garnish with chopped parsley to serve.

Friday - January 15, 2016 12:00 am

Spiced Coconut Pumpkin Soup

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1-2 Tbsp  vegetable oil (use olive, sunflower, coconut oil if you prefer)

1-2 Tbsp Red Curry Paste

1 medium onion, diced

2 lbs pumpkin, or squash of your choice. peeled and cut into bite size pieces

4 cups chicken or vegetable broth

1 1/2 cups coconut milk

1 large red chili or green jalapeno, seeds removed, finely diced

 

Heat the oil in a large pot over medium heat. Add the curry past and cook until fragrant, about 1 minute. Add the onion and saute until they're translucent, about 8-10 minutes.  Add pumpkin (or squash) and stock and cook covered until the squash is tender, about 10-15 minutes. Puree the soup with a hand blender and return to the pot. Add the coconut milk and heat for 3 minutes until soup is hot. Ladle into bowls and serve with sliced chilies. Optional toppings, sliced green onions and cilantro. Grilled chicken would be good too.

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Coulee Region Cooks Podcasts

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    Joe Foster from Signatures in Winona, shares tips and tastes.
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  • 01-26-2017 by Mike Hayes
    Mike Kratt has simple and very tasty ideas, when you don't know what to cook.
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