Cream of Broccoli Soup

1 1/4 lb broccoli
4 Tbsp butter
1/4 c mushrooms, chopped
1 Tbsp onion, chopped
4 Tbsp flour
3 1/2 c milk
1 lb sharp cheddar cheese, grated
1 tsp salt

Cook broccoli. Chop and set aside.

Melt butter in large heavy pan. Add mushrooms and onion. Saute until tender.

Add flour and stir until bubbly.

Gradually add 1 1/2 c milk, stirring constantly to prevent lumps. Add cheese and stir until smooth. Stir in remaining milk.

Add broccoli and heat thoroughly.

NOTES
Untried.
From: "From Amish and Mennonite Kitchens" by Phyllis pellman Good and Rachel Thomas Pellman.

Roasted Squash Soup with Maple-Glazed Bananas

2 medium butternut squashes
2 Tbsp brown sugar
1/2 - 1 tsp cinnamon
1/2 - 1 tsp salt
1 - 2 c apple juice and/or water
3 - 4 Tbsp butter
2 bananas, cut into slices
1/4 c maple syrup

Preheat oven to 400 degrees. Cut squashes in half lengthwise and scrape out seeds and pulp. Cover the bottom of two baking dishes with water and lay squashes cut-side-down in pans. Bake for 45 min - 1 hr or until you can easily pierce through the skin of the squash with a fork. Let squash cool until you can handle it. Scrape out the flesh. You can either scrape it into a blender, if you want a smoother consistency, or right into the soup pot to mash with a potato masher if you want a chunkier consistency.

In soup pot, combine squash with brown sugar, cinnamon and salt to taste. Add enough apple juice or water (or a combination of the two) to give you the consistency you prefer. Add butter. Cook over medium heat, stirring frequently, until soup bubbles and is cooked through, and butter is melted.

While soup is cooking, in a separate pan, combine bananas and maple syrup and heat through, stirring to coat bananas.

Ladle soup into bowls and garnish with a generous spoonful of bananas. Drizzle any extra maple syrup over the top of soup.

Serves about 6 as a side dish.

NOTES
Adapted from recipe of the same name at culinarycovers.com.

All amounts are approximate. I didn't actually measure anything -- just added a little of this and a little of that until the texture and taste were right.

The bananas really make this soup something special.

Kid ratings: 7-year-old gives it 7/10, 4-year-old gives it 100/39.

Carrot Soup

1 Tbsp butter, divided
1/2 tsp fennel seeds
1 apple, peeled, cored, diced
1 1/2 lbs carrots, sliced
1/2 lb sweet potatoes, peeled, cubed
2 Tbsp rice (white or brown basmati or regular long-grain)
1/4 tsp turmeric or curry powder
5 1/2 c vegetable stock or water
1 bay leaf
salt and pepper to taste
fresh lemon juice to taste
2 Tbsp minced fresh cilantro or fresh parsley

In a large pot heat 1/2 Tbsp butter over medium heat. Toast fennel seeds until darkened (2-3 minutes). Add apple, carrot and potato and cook 5 minutes, stirring occasionally. Add rice, turmeric or curry, stock or water and bay leaf. Bring to a boil, lower heat, cover and simmer until rice and vegetables are tender, about 30 minutes.

Drain soup, reserving broth. Remove and discard bay leaf. Transfer mixture and small amounts of reserved broth in batches to a food processor or blender and puree until smooth. Return pureed soup and any remaining broth to soup pot.

Simmer 5 minutes. Season with salt, pepper, and lemon juice. Melt remaining butter and drizzle over soup; sprinkle with cilantro or parsley.

NOTES
I think this is from Vegetarian Times.
I like this a lot, but no one else in my family likes it quite as well as I do.
I usually skip the fennel, lemon juice and herbs in the interest of making the soup more kid-friendly.
I always use turmeric, never curry powder.
We like to eat this with croutons on top.

Spicy Red Lentil Chili

1 c red lentils
4 c + 2 Tbsp water, divided
2 Tbsp butter
1/2 c diced onion
1/4 c diced celery (about 1 stalk)
2 Tbsp minced garlic
1 medium tomato, cored, diced (1 c)
2 c vegetable stock
1 Tbsp Tabasco sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
2 Tbsp cornstarch
1/4 c finely diced green bell pepper
salt to taste

Bring lentils and 2 c water to boil on high; turn off heat. Remove half the lentils and liquid; place in blender or food processor and puree about 1 minute.

Melt butter in stockpot on medium low. Add onion; cook, stirring, about 2 minutes, until soft but not browned. Add celery and garlic; cook, stirring, 5 minutes, until soft but not browned. Add tomato; cook 5 minutes.

Add stock, 2 c water, Tabasco, turmeric, cumin, cayenne, salt, pepper and chili powder. Bring to a simmer.

Add reserved whole and pureed lentils plus liquid. Cook about 15 minutes, until lentils are tender.

Combine cornstarch and remaining 2 Tbsp water in a small bowl. Bring soup to a boil and add cornstarch/water mix. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.

NOTES
From Wegmans.
Untried.

Butternut Squash Soup with Cinnamon Croutons

Croutons:
4 oz French bread (1/2 loaf)
3 Tbsp melted butter
1/4 tsp ground cinnamon
1/8 tsp salt

Cut bread into 3/4" pieces (you should have about 4 cups). Toss with butter, cinnamon and salt. Spread in a jelly-roll pan and bake at 400 degrees for 10-12 minutes or until golden.

Soup:
1 medium leek
3 Tbsp butter
2 carrots, coarsely chopped
1 medium onion, coarsely chopped
1 medium butternut squash (about 2 1/2 lb), cut into 1" pieces
2 1/4 c water
1 3/4 c chicken broth or vegetable broth
1/2 tsp salt
1/2 c half & half or light cream

Cut off root and trim dark top from leek. Cut leek lengthwise in half. Cut white and pale green parts crosswise into 1/4" thick slices. Discard dark green part. Rinse leek in a bowl of cold water, swishing to remove sand. Transfer to a colander to drain.

Melt butter in a soup pan over medium high heat. Add carrots, onion and leek. Cook, stirring occasionally, until onion and leek are light brown (about 10 minutes). Add squash, water, broth, and salt. Bring to a boil; reduce heat to low and simmer, covered, 15-20 minutes or until squash is very tender.

Puree until smooth in a blender or food processor. Return to soup pan and stir in half & half or cream. Heat through but do not boil. Serve hot topped with croutons.

NOTES
From Good Housekeeping perhaps? Not sure.
Untried.

Black Bean and Sweet Potato Chili

2 medium-large sweet potatoes or yams
2 Tbsp olive oil
1 cup chopped onion
2 to 3 garlic cloves, minced
1 medium red bell pepper, diced
2 (14-15 ounce) cans black beans, drained and rinsed
2 (14-15 ounce) cans diced tomatoes
1 (4 ounce) can chopped mild green chilies
1 cup frozen corn kernels
2 tsp ground cumin
1/2 - 1 tsp chili powder
1/2 teaspoon dried oregano
Salt to taste

Microwave the sweet potatoes for about 3 or 4 mintes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.

Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, corn, cumin, chili powder, and oregano. (I like to add a dash or two of chipotle seasoning or cayenne pepper; not necessary, but tasty if you've got 'em and don't mind a little heat. You can feel free to add whatever spices you normally like in your chili -- it's easily customizable.)

Bring chili to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes. Season lightly with salt.

At this point you can eat it, or let it sit for an hour or two before eating, to give the flavors a little time to blend. Either way, it's delicious.

You can garnish with all your favorite chili toppings: cheese, sour cream, lime, tortilla chips, avocado, whatever.

NOTES
My recipe, adapted from various others.

Creamy Chicken Pasta Soup

3 Tbsp butter
4 oz sliced mushrooms
1 c sliced celery
1 c shredded carrots
1 medium chopped onion
3 Tbsp flour
6 c chicken stock
1 1/2 c half and half
2 Tbsp chopped fresh parsley
1/2 lbs chicken, cut into 1/2" pieces
1 c penne pasta
1/4 lb sugar snap peas, halved
3 Tbsp lemon juice
salt and pepper

Melt butter in a large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook about 5 minutes until celery and onion are tender. Add flour; cook 3 minutes, stirring frequently. Gradually mix in chicken stock and bring to a simmer. Stir frequently.

Add half and half and parsley; simmer 5 minutes. Add chicken pieces; cook until chicken is cooked through, about 5 minutes.

Cook penne separately and add to simmering soup along with peas; simmer 2 minutes. Add lemon juice and salt and pepper to taste before serving.

NOTES
Original source unknown.
I liked this, but it was not a universal hit with my family.

Thai Shrimp Soup

1 tsp grated ginger
1 minced garlic clove
2 tsp vegetable oil
32 oz chicken broth
1 c water
1/2 tsp anchovy paste
4 oz angel hair pasta
2 c shredded carrots
1/2 box (5 oz?) frozen peas
1/4 c coconut milk
1 Tbsp lemon juice
1/2 lb peeled, cooked shrimp

Saute ginger and garlic in oil for 20 seconds in a soup pot. Stir in broth, water and anchovy paste. Bring to a boil. Add past and carrots; cook until tender. Stir in peas, coconut milk, lemon juice and shrimp; cook until shrimp are heated through.

NOTES
Original source unknown.
Untried.

Tortilla Soup

4 corn tortillas
1 (12 oz) pork tenderloin
chili powder
oil
1 small onion, diced
1 garlic clove, minced
32 oz chicken broth
10 oz frozen corn
3 plum tomatoes, diced
avocado
cilantro
lime wedges

Cut tortillas into strips and bake at about 350 degrees until they are crispy.

Cut pork tenderloin in half lengthwise and sprinkle both sides with chili powder to taste. Heat oil in a skillet over medium high heat and brown pork on both sides.

In a 3 quart saucepan, heat 2 tsp oil over medium heat. Add onion and cook until brown. Add garlic, broth and corn; bring to a boil and reduce heat.

Slice pork thinly; add to soup and cook through.

Stir in tomatoes and tortilla slices. Garnish each portion with avocado slices, fresh cilantro and/or lime wedges.

NOTES
Original source unknown.
This is my base recipe for every tortilla soup I make. Sometimes with chicken or beans, sometimes with peppers, sometimes topped with sour cream and cheese.
I usually add more spices, such as cumin, maybe a little oregano, salt and pepper, sometimes chipotle seasoning. Pretty easy to vary to taste.

Vegetable Soup with Parmesan Toasts

2 bunches green Swiss chard, stems trimmed
3 Tbsp olive oil
4 cloves garlic, thinly sliced
1 small butternut squash (about 2 lb), peeled, cut into 1/2" pieces
1 1/2 c dry white wine
1 tsp salt
1/4 tsp pepper
12-16 1/2"-thick baguette slices
1 c (4 oz) grated Parmesan

Heat oven to 350 degrees. Rinse and drain Swiss chard. Stack the leaves and slice crosswise into 1"-wide strips. Heat 1 Tbsp oil in large saucepan over medium heat. Add garlic and cook, stirring, 1 minute. Add chard and squash and stir to coat. Add wine, salt and pepper and bring to a boil. Cover, reduce heat, simmer until squash is tender, about 15 minutes. Meanwhile, brush baguette slices with remaining oil. Place on foil, sprinkle with Parmesan and bake until golden, 15 minutes. Ladle soup into bowls and float toasts on top.

NOTES
From Real Simple.
Untried.

Smoky Cheddar Chowder

3 Tbsp butter
1 large onion, chopped medium (about 1 1/2 c)
4 medium carrots, peeled and chopped medium (about 2 c)
3 large ribs celery, chopped medium (about 2 c)
1 medium garlic clove, minced
2 large bay leaves
2 tsp minced fresh thyme (3/4 tsp dried)
2 lb leeks (about 4 medium), white and light green parts, halved lengthwise, cleaned thoroughly, cut into 1" pieces (about 7 c)
2 lb medium potatoes, peeled and cut into 3/4" cubes (about 6 c)
3 c chicken stock
2 c half and half
8 oz smoked Cheddar cheese, grated (about 3 c)
1/2 tsp salt, or to taste
1 tsp freshly ground black pepper, or to taste
2 tsp snipped chives, for garnish

In a large, heavy-bottomed Dutch oven or soup pot, melt butter over medium heat. Add onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 7 minutes. Add bay leaves, thyme and leeks, stir to distribute, cover and cook, stirring occasionally, until leeks are just tender, about 10 minutes; do not brown. If you have time, turn off heat and let rest for 1 hour to allow flavors to meld.

Add potatoes and chicken stock. Increase heat to medium-high, bring to a boil, and reduce heat to medium. Cover and cook until potatoes are just tender, 12-15 minutes. With a wooden spoon, mash some of the potatoes and continue cooking until they release their starch into the chowder, about 2 minutes.

Reduce heat to low, add half and half, and heat chowder until it's hot and almost, but not quite, simmering. Whisking gently and constantly, add Cheddar cheese about 1/2 c at a time, making sure it's fully melted and incorporated before adding more. Season chowder with salt and pepper. Remove bay leaves and discard.

Ladle chowder into bowls, sprinkle each serving with chives, and serve with crackers or sliced baguette. Makes about 3 quarts, or 8 servings.

NOTES
From Hannaford.
Untried.

Black Bean Soup with Coconut Rice

Soup:

1/4 head garlic, minced
1/2 small onion, chopped
1/2 tsp salt
1 1/2 c chicken or vegetable stock
2 c cooked or canned black beans
1/2 c canned crushed tomatoes, or 2 fresh
chipotle seasoning

Rice:

1 c short-grain rice
1 c coconut milk
1 2/3 c water
1/2 tsp saffron dissolved in 2 Tbsp hot water

To make soup: Saute garlic, onion, and salt. Stir in stock, beans, tomatoes and seasonings. Bring to a boil; reduce heat and simmer 20 minutes. Mash beans a little -- soup should be thick.

You may add any other veggies, leftover meats, additional spices, whatever you want to the soup.

To make rice: Combine all ingredients; bring to a boil over medium heat; simmer until rice is cooked. Serve with soup.

NOTES
From Frugal Cuisine.
Really excellent soup; pairing it with coconut rice is surprisingly good.
I've never made the rice with saffron but have sprinkled in maybe 1/2 tsp of turmeric instead.

Tortellini Soup

2 Tbsp butter
1 medium carrot, chopped (1/2 c)
1 small onion, chopped (1/4 c)
1 garlic clove, finely chopped
6 c water
2 vegetable bouillon cubes
2 1/2 c (10 oz) dried cheese tortellini
1 Tbsp chopped fresh parsley
1/2 tsp ground nutmeg
1/4 tsp pepper
freshly grated Parmesan cheese

In a stockpot, melt butter over medium heat. Add carrot, onion and garlic; cook, stirring frequently, until crisp-tender. Stir in water and bouillon cubes. Bring to a boil; reduce heat and stir in tortellini. Cover and simmer 20 minutes, stirring occasionally, until tortellini are tender. Stir in spices; sprinkle each individual serving with Parmesan cheese.

NOTES
Original source unknown, possibly Betty Crocker.
Untried.

Taco Soup

1 lb lean ground beef
1 onion, chopped
3 (15 1/2 oz) cans mild chili beans, undrained
1 (14 1/2 oz) can whole tomatoes, undrained
1 (14 1/2 oz) can corn, undrained
1 (8 oz) can tomato sauce
1 ( 1/4 oz) pkg taco seasoning
1 1/2 c water
1 1/2 c shredded Cheddar cheese

Brown beef with onions in large saucepan; drain. Add all remaining ingredients except for cheese; stir, breaking up tomatoes. Bring to a boil. SImmer on medium-low heat 5 minutes, stirring occasionally.

Serve topped with cheese.

NOTES
From Kraft.
Untried.

Navarin of Spring Vegetables

6 c vegetable stock
4 garlic cloves, minced
1 large bay leaf
12-18 new potatoes, cubed
18 baby carrots
3 small turnips, peeled and wedged
12-18 small boiling onions, peeled
1/2 lb asparagus, trimmed and cut
5 artichoke hearts, quartered
1 tsp dried thyme
1 tsp dried tarragon
1 c green peas
1 Tbsp light miso
salt and pepper to taste

Bring stock to a boil and add garlic, bay leaf, potatoes, carrots, turnips and onions. Lower heat, cover and simmer 15 minutes until veggies are nearly tender. Add asparagus, artichokes, thyme, tarragon and peas; cook 5 minutes more. Remove bay leaf. Stir in miso; add salt and pepper to taste.

NOTES
From a Moosewood Cookbook.
Untried.

Tomato Garlic Soup

2 Tbsp olive oil
4-6 garlic cloves, minced or pressed
1 Tbsp paprika
6 c tomato juice (46 oz)
1 c water or vegetable stock

Saute garlic in oil, 1-2 minutes, til sizzling and golden. Sprinkle in paprika and cook 30 seconds more. Do not scorch paprika or soup will be bitter. Add tomato juice and water or stock. Cover; bring to a boil, then reduce heat and simmer 10-15 minutes. Serve topped with croutons, Parmesan and parsley.

NOTES
I think this is from a Moosewood Cookbook.
Untried.

Artichoke Heart Soup

1 Tbsp olive oil
1 c onions, thinly sliced
3 garlic cloves, minced or pressed
5 artichoke hearts (1 14-oz can)
1 c chopped tomatoes
2 c peas
8 c soup stock
1 Tbsp fresh lemon juice
1-2 Tbsp basil, chopped (1/2 tsp dried)
1 tsp salt
1/4 tsp black pepper

Saute onions and garlic in oil 5 minutes until lightly browned, stirring occasionally. Meanwhile, cut artichoke hearts into eighths. When onions are golden brown, add artichokes and cook 5 minutes, stirring. Stir in tomatoes and peas; simmer 5 more minutes. Add remaining ingredients. Increase heat to medium high and cook 10 minutes. Serve topped with grated Parmesan or Romano cheese and fresh chopped parsley.

NOTES
I think this is from a Moosewood Cookbook.
Untried.

Mushroom Barley Soup

1 c barley
1 1/2 tsp olive oil
2 medium yellow onions, diced
1/2 tsp salt
1/4 tsp pepper
1 large carrot, diced
20 oz button mushrooms, sliced
5 c chicken broth
2 bay leaves
8 sprigs fresh thyme
toasted sourdough bread

IN a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium low, and simmer until tender, 30 to 40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt and pepper. Cover and cook until onions have softened, 5-7 minutes. Add the carrot and celery and cook, covered, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes. Add broth, bay leaves and thyme and simmer, uncovered, for 10 minutes. Stir in cooked barley and cook for 5 minutes more. Remove and discard bay leaves. If desired, season with additional salt and pepper, and serve with sourdough toast.

NOTES
From Real Simple.
Untried.

Stewy White Beans

2 Tbsp olive oil
2 small shallots, finely chopped
2 cloves garlic, finely chopped
1 lb mustard greens or kale, stems removed, leaves sliced into 1" strips
juice from 1 lemon
2 tsp brown sugar
1 bay leaf
1/4 tsp red pepper flakes
2 c vegetable broth
1 (28 oz) can whole or diced tomatoes, undrained
1 (15 oz) can white beans, drained
1 1/2 tsp salt
1/2 tsp black pepper

Heat oil in a large pot over medium-low heat. Add shallots and cook 4 minutes. Add garlic and greens and cook, stirring frequently, until greens begin to wilt, 3-5 minutes. Add 1 Tbsp lemon juice, brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes. Add beans and cook 5 minutes. Remove and discard the bay leaf. Season with salt, pepper, and (if desired) the remaining lemon juice.

NOTES
From Real Simple.
Untried.

Lentil Soup I

2 c lentils, picked over and rinsed
1 Tbsp olive oil
1 large onion, chopped
1 tsp kosher salt
1 (28 oz) can crushed tomatoes
2 c water
3 c of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped (stalks, too)
3 Tbsp balsamic vinegar (or to taste)
1 tsp cumin (or to taste)

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat; then add the onion and salt and saute until tender, a couple minutes. If you’re using your greens’ stalks, add them and sauté a couple more minutes.

Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.

Stir in vinegar and cumin. Stir in the chopped greens, and cook another minute. Taste and adjust the seasoning if need be.

NOTES
From Cheap Healthy Good.
Yum!