Ree’s Wonton Soup

MINE 

 

Ingredients

6 cups low-sodium chicken broth

Half a 12-ounce bag broccoli slaw mix (with broccoli, carrots and red cabbage) 

2 to 3 tablespoons soy sauce 

1 tablespoon minced ginger 

4 scallions, white and green parts separated, thinly sliced 

2 cloves garlic, minced 

1 small red pepper, seeded and thinly sliced 

One 14- to 16-ounce bag frozen pork dumplings 

Directions

1. Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.
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Panera Bread Broccoli Cheddar Soup

I went to a luncheon and brought this heart warming soup! It was thick, rich and delicious! I doubled the recipe and it served 8 people perfectly, when doubled. The original recipe can be found here.
The perfect presentation would have been to serve it into bread bowls! But, I was being cost efficient and didn't find it necessary to spend $4 on a bread bowl when we had homemade rolls there as well! It was very good and I would definitely make it again!

Recipe Serves 4
Ingredients
1 tablespoon butter, melted ( I added more
1/2 medium onion, chopped (Instead, I replaced with  minced onion powder) My husband doesn't like the texture of onions.
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half ( I added more, it will depend how thin or thick you like your soup)
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned (this time I omitted the carrots)
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar (Again, I added more, all of these things are to taste.)

I also added a bit of garlic powder to taste. I would start with 1/4 tsp.
Directions

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.  Garnish with fresh steamed broccoli and sprinkle with cheese. Serve with crusty roll or in a bread bowl.

Velveeta Cheese Soup

Velveta Cheese Soup

Cold weather is coming, and this is a hearty way to get your family to eat a bowl full of veggies! It's versatile as well. If you don't have cauliflower, use double the broccoli; don't like celery substitute more carrots. Make it your own. It can be made ahead and kept warm in a slow cooker, or tossed together quickly at the last minute. Use a food processor to do the chopping.

1 1/2 qt water

1 sm onion, chopped small

1 cup celery, chopped fine

2 1/2 cups potatoes, diced small

1 1/2 cup carrots, diced small

5 chicken bouillon cubes

1 1/2 cup chopped broccoli

1 1/2 cup chopped cauliflower

1 lb Velveeta Cheese

2 cans cream of chicken soup

Put the water, onion, cleery, potatoes, carrots, bouillon cubes, broccoli and cauliflower in a large pot. Bring to a boil, lower heat and simmer until vegetables are tender. Stir in cream of chicken soup and cheese. Stirring constantly simmer until cheese melts (about 5 minutes). Do not boil. Serve immediately, or keep warm until serving time. Watch carefully so as not to boil or scorch the soup.

Carrot soup

What to do with left over cooked carrots. Make soup of course! Basically, I just through whatever I had in the spice rack and in the refridge into this dish. A little bit of this a little bit of that. I didn't truly measure. If you like it add a little more or less. This is very adaptable to your taste buds!

CARROT SOUP!

2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 large onion, finely chopped
6 garlic cloves, peeled
1 TBL. ground cumin
1 TBL. Cinnamon
1/2 tsp. ground nutmeg
1 tsp ginger
4 cups (about) swanson chicken broth
1 tablespoon fresh lemon juice
Pinch of sugar

Add whipping cream to soup for a smooth taste.
I put a dollup of plain yogurt on top! This was highly flavored and very good!
I through everything in the pot, used my handy dandy braun mixer and pureed it. I allowed everything to simmer and then added more seasonings if needed.

Chicken and Rice Soup

Ingredients:
4/5 chicken breast
3 to 4 cans of chicken broth
4 tsp. lemon juice
2 cans cream of chicken soup
2 tsp. parsley flakes
salt and pepper to taste
White rice

Directions:

Bake chicken in 1/2 cup water and 2 tsp. lemon juice
Cover with foil 350 for 45 minutes.

In Dutch oven add 2 cups water, broth, cream of chicken soup, 2 tsp. lemon juice, parsley flakes and salt and pepper. Simmer on low while chicken is baking.

After chicken has baked shredded and add to soup mixture. Simmer for 30 minutes

Make 1 1/2 cups of rice to 3 cups of water. Add rice and simmer for 5 minutes...Enjoy!!!

Pictures to come...I just wanted to get the recipe typed in!!!

CHICKEN NOODLE SOUP

Hmmmmm...Hmmmmmm.... Goood


Ingredients

Whenever one of us is sick I always request or make chicken noodle soup. The children would never eat soup when they were younger so I thought if I threw in some big bow tie noodles they would eat it. It worked! The love it. It is a simple recipe but a great one.

CHICKEN NOODLE SOUP

4- 32 oz. swanson chicken broth
(you can make your own stock or use the bouillon cubes)

1 lb. bow tie noodles

8 stalks celery sliced

6 large carrots sliced

5-6 chicken breasts

Boil chicken breasts and carotts together until cooked and tender.
Pour broth and pasta into stock pot and cook until tender. When noodles are about 5-7 minutes from being done add chopped celery and leaves to pot. Finish cooking. Remove celery leaves and toss. Drain chicken. Let chicken cool slicely. Dice or shred chicken to bite size pieces. Add carrots and chicken to stock pot. Dish is ready to serve. Serve with toasty bread or with soup crackers.
There should be no need to season. Serve with toasty bread or soup crackers.

Taco Soup

I have found many variations of this soup. This is one from Gretchen which we then added a few extras. Feel free to add different beans.

2 pounds ground beef
1 can pinto beans
1 can whole kernel corn
1 can stewed tomatoes - mexican style
1 can Rotel tomatoes
1 can light kidney beans
l can dark kidney beans
1 can black beans
1 can northern beans
1 pkg. taco seasoning mix -(opt.)
1 pkg. original hidden valley ranch dressing(dry)
1 package shredded cheese (topping)
1 container of sour cream (optional)
1 package of tortilla chips
You may add a diced onion or any other bean. Add more water if you prefer more broth.
PREPARATION:
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. Remember do not drain cans. Pour entire can into pot or slow cooker. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too. Top with chips, cheese and sour cream.