Category Archive:Soups

Vegetarian Chowder

August 25th, 2009 / Tags: , / Categories: Recipe, Soups / No Comments »
submitted by the Wieseler family

Vegetarian Chowder

  • 1 lb White Beans (Great Northern, Small White, Limas, Navy)
  • 1 cup Onion, chopped
  • 1 1/2 cup Celery, chopped
  • 1/4 cup Butter or Margarine
  • 1/4 cup Flour
  • 1 1/2 tsp Salt
  • 1/8 tsp Pepper
  • 3 cups Milk
  • 1 16-oz can Tomatoes
  • 1 16-oz can Whole Kernel Corn
  • 1/4 lb Montery Jack cheese or Sharp Cheddar

Rinse, sort and soak benas. Drain.  In large kettle, cook beans in 6 to 8 cups hot water with 1 1/2 tsp salt.  Cook until tender (about 1 hour lima; about 2 to 2 1/2 hrs for small whites and great northerns).  Don’t drain!  Meanwhile, cook onion and celery briefly in butter in a 1 1/2 quart saucepan.  Blend in flour, salt and pepper.  Stir in milk and heat mixture until hot, but not boiling.  Add beans and their liquid, along with remaining ingredients.  Heat to serving temperature.

Homemade Hamburger Dumpling Soup

August 25th, 2009 / Tags: , / Categories: Recipe, Soups / No Comments »
submitted by the Plunketts

Homemade Hamburger Dumpling Soup

  • 1 lb lean hamburger
  • 2 cups (4 med.) onion, chopped
  • 2 med carrots, sliced (or more if you like)
  • 2 cups celery, chopped
  • 2 8-oz cans whole tomatoes (or stewed tomatoes) undrained
  • 6 cups water
  • 2 tsp salt
  • 1/2 tsp pepper
  • Potatoes (optional)

Dumplings:

  • 1 1/2 cup all purpose flour
  • 1/2 cup milk
  • 2 eggs
  • 1/2 tsp salt

Brown up your hamburger and drain.  Add all remaining soup ingredients and cook over medium heat for 35-40 minutes.  Reduce to low, continue cooking until vegetables are tender (20-30 minutes).  After soup is ready, in small mixing bowl combine all dumpling ingredients and beat until smooth (1-2 minutes).  Drop by teasponful into soup.  Continue cooking until dumplings are tender (6-8 minutes).  Season to taste.

Cauliflower Cheese Soup

April 5th, 2009 / Tags: , / Categories: Recipe, Soups / 1 Comment »
submitted by the Wacek Family
  • ¼ cup Butter
  • ¼ cup Flour
  • ½ cup chopped Onion
  • 2 cups Milk
  • 14 oz Chicken Broth
  • 1 head Cauliflower, steamed
  • ½ lb Bacon, fried and broken into small pieces
  • 2 cups Velveeta Cheese, cubed
  • 1 tsp Mustard

Mix butter, flour and onion in pot, cook until it forms a soft ball. Add milk and continue to cook over low heat until it makes a gravy like mixture. Add chicken broth, cauliflower, bacon and cheese. Mix until cheese is melted. Add mustard and let simmer for 5-10 minutes. This is a very filling soup, best when served with home-made buns!

Greg’s Homemade Clam Chowder

April 5th, 2009 / Tags: , / Categories: Recipe, Soups / No Comments »
submitted by Carol & Greg Fursa
  • 4 Tbs Butter
  • 1 Onion
  • 1 quart Half and Half
  • 3 cans Clams
  • 1 tsp Salt
  • ¾ tsp White Pepper
  • 1 Potato (chopped)
  • 1 cup Potato Buds

Fry onions in butter. Mix in kettle 1 quart Half and Half, clams and juice, fried onions, butter, chopped potato and salt & pepper to taste. Simmer for 30 minutes until potato is cooked, then add the potato buds the last ten minutes.

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