Curried Pumpkin Soup

Ingredients

• 1/2 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 to 1 teaspoon curry powder
• 3 cups vegetable broth
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• Minced chives

Directions

• In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.

Nutrition Facts: 1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 686 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein.

Curried Pumpkin Soup published in Taste of Home October/November 2000, p25

Egg Drop Soup

Servings: 4

Ingredients:
2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
1 egg, lightly beaten
1 can creamed corn
2 tablespoons chopped green onion

Directions:
1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
2. Remove from heat, pour beaten egg into soup, stirring constantly in one direction for 1 min.
3. Mix in creamed corn. Garnish with green onions.

ALL RIGHTS RESERVED © 2011 Allrecipes.com adapted by Maria
Printed from Allrecipes.com 2/17/2011

My notes: I doubled the recipe, and to prevent the eggs from scrambling when I put them in, I :1. turned off the heat right before adding the eggs, 2. streamed them in very slowly from up above, 3. Stirred swiftly in ONE direction for 1 minute to ensure that the eggs were fully cooked.

YUM!

Tortilla Soup

1/2 cup chopped tomatoes
9 cups chicken broth
6 cloves garlic
1/2 onion chopped
2 fresh jalapenos
1 tsp dried oregano
1/2 onion sliced
2 cups chicken shredded or cubed
1 lime juiced

Boil broth, add garlic, tomatoes, chopped onion, jalapeno, oregano. Simmer 30 minutes. Broil sliced onions until soft and a little brown. Add onions, chicken, and lime juice to soup. Simmer til heated. Can top with tortilla chips, sour cream, jack or cheddar cheese, tomatoes and extra limes. Enjoy

Korries house Dec. 2010

Zuppa

6-8 med. potatoes (or more)

1 lb. bacon

6 links Collosimo hot Italian sausage in casings

32 oz. chicken broth

½ - 1 pint heavy whipping cream (to taste)

1 bunch kale

1 TBS. red pepper flakes (to taste)

Cut bacon into bit-sized pieces and cook until crisp. Lay on paper towel to drain. Drain grease out of pan. Remove casings off sausage and cook in same pan as the bacon. Chop as it cooks to break up the sausage into bit size chucks. Lay on paper towel to drain. Leave sausage grease in pan and add chicken broth, bring to a boil. While broth is boiling peel or don't peel the potatoes. Cut in half then half again then in ¼ slices. Boil potatoes in broth until tender about 10-15 minutes, I also add the pepper flakes at this time so they can flavor the broth (also, sometimes I put in so many potatoes that I need more broth so you can use 2-3 cups water and then I throw in 1 bouillon cube per cup). Once cooked add whipping cream, bacon and sausage, bring back to a low boil. Cut leaves off stocks of kale and cut into bite sized pieces. Add to pot, turn down heat and cook for another 5 minutes or until kale is tender.

My kids even really enjoy this one. They have even been known to ask for it for their birthday meal. It's great with rolls. You can use any sausage but you will find that they will all give it a different taste. I find the Collosimo sausage at Sam's but hear it is available at Wal-Mart now.

LaVon - December 2010 - Korrie's house

Chicken Gnocchi Soup - December at Korrie's

YES, you can use gnocchi you buy at the store. Some are lousy; some are not so bad. It won't be quite as good as homemade, but I freely admit the making the gnocchi is the most time consuming part of the process! If you're going to make gnocchi, make a double batch and freeze half. You'll have enough for another BIG batch of soup. (I freeze them in a single layer on a cookie sheet *after* they have been cooked. They won't survive uncooked.)

Gnocchi

6 oz. flour
2 eggs
2 lbs russet potatoes
Salt
Garlic salt

Wash potatoes and place in heavily salted water. Cook until potatoes are soft. Drain and then peel. Push potatoes through a fine grater or a ricer.

Combine potatoes, flour and eggs in mixing bowl. Mix well with hands until dough does not stick to hands (add small amounts of flour at a time if needed)

Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.

Bring water to a boil in a sauce pot. Drop in several gnocchi at a time and cook until they float. Pull out with a slotted spoon and place in a shallow dish. I then salted mine with garlic salt because otherwise they are pretty bland. I refrigerated mine overnight and pulled out of the refrigerator about 30 minutes to 1 hour before adding to crock pot.

Chicken Gnocchi Soup

Cooked chicken; cut up (I at least one whole chicken--Costco rotisserie chicken is great!)

8-10 cups of chicken stock

2-4 cups heavy whipping cream

2 large stalks celery, chopped small

Garlic (I used most of one whole bulb, minced)

2-3 large carrots shredded

1 small onion diced small

1-2 cups fresh spinach, chopped

1-2 T. olive oil

Thyme (I used one whole pkg. of fresh thyme; you could use dry)

Salt and pepper

Garlic salt

Red pepper flakes

1-2 lbs gnocchi (pre-cooked)

Potato pearls to thicken

Sauté the celery, onion, garlic and carrots in the olive oil. Poured the chicken stock into the crock pot and put crock pot on high. Then add the chicken and the sautéed vegetables. Season it with the thyme, garlic salt, salt and pepper. Let this just do its thing for a couple of hours. Now after this has cooked nicely for a couple of hours and before adding the cream and the gnocchi, add the spinach and after it has wilted add the cream and the gnocchi. After adding the cream and gnocchil put the crock pot on low and then leave for a while again. Taste for seasoning and add the red pepper flakes and any other salt, pepper, garlic salt if you like. If not thick enough to your liking, add a few handfuls of potato pearls to thicken.

Creamed Turkey with Puff Pastry Recipe
From Taste Of Home Website
12 Servings
Prep/Total Time: 25 min.

Ingredients
1 package (17.3 ounces) frozen puff pastry
4 cans (18.8 ounces each) chunky chicken corn chowder soup
4 cups cubed cooked turkey
2 packages (16 ounces each) frozen peas and carrots, thawed
1 package (8 ounces) cream cheese, softened
1/4 teaspoon pepper

Directions
Thaw one sheet of puff pastry. Cut into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake at 400° for 10-15 minutes or until golden brown.
Meanwhile, in a Dutch oven, combine the soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes or until cream cheese is melted.

Serve half of the soup mixture with puff pastry triangles. Cool the remaining soup mixture; transfer to freezer containers. May be frozen for up to 3 months.

To use frozen soup mixture: Thaw soup mixture in the refrigerator overnight. Thaw remaining puff pastry. Cut into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake at 400° for 10-15 minutes or until golden brown. Meanwhile, place soup mixture in a Dutch oven. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes. Serve with puff pastry triangles.

Yield: 12 servings.

Nutrition Facts: 1 cup soup mixture with 2 puff pastry triangles equals 542 calories, 28 g fat (10 g saturated fat), 76 mg cholesterol, 949 mg sodium, 48 g carbohydrate, 7 g fiber, 27 g protein.

My notes: I just bought the turkey from the deli counter at Wal Mart and had them slice it thickly, so I could cube it myself. I also didn't like the puff pastry at all, so I made the Brethren Bread instead. :)