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Great Beginnings for Basic Soups

Basic Soup Mixture
1/2 cup (1 stick) butter or more
3/4 cup all-purpose flour
1 quart homemade rich chicken stock or you may use canned
2 ribs celery, stringed and chopped fine
1 small-medium onion, finely chopped
1 cup heavy creamIn heavy large kettle, melt butter. With wooden spoon stir in onions and celery. Saut? on medium or low heat, stirring continually until tender but not browned. Add flour. Stir with whisk. This will be lumpy as the flour cooks very rapidly. Slowly add some chicken stock and quickly stir with wire whisk to remove all lumps. Add remaining stock and stir very well. Bring to a boil. Reduce heat and simmer for 15 to 45 minutes. The mixture must boil to cook the flour and thicken the soup. At this point add vegetables, seasonings, sherry, etc. Add heavy cream. Heat through thoroughly. Serve and garnish.Cream of Asparagus Soup
1 bunch asparagus
Fresh nutmeg, ground
Dash of cayenne or white pepper
1 carrot, thinly slicedSteam asparagus until crisp-tender. Reserve a few tips for garnish. Process with 1 cup Basic Soup Mixture until smooth. Add back to hot soup. Add carrot slices. Serve soup hot with tips for garnish.Cream of Broccoli Soup
1 small bunch broccoli (3 to 4 one-inch stems)
1 carrot, sliced
White pepper
Nutmeg
Sherry (optional)** Do not use cooking sherry.Steam broccoli until crisp-tender. Reserve some small florets for garnish. If a smooth consistency is desired, process with one cup of Basic Soup Mixture until smooth and fine textured. If a coarse texture is desired, chop coarsely. Add broccoli and carrots to soup base. Adjust seasonings. Add cream and 1/4 cup sherry (or to taste). Heat through. Serve with florets floating or a very thin wheel of lemon.Cream of Mushroom Soup
1/2 cup (1 stick) butter or margarine
2 pounds button mushrooms (very fresh)
Sherry
Fresh nutmeg
White pepperIn a large heavy skillet, saut? sliced mushrooms in melted butter until soft and tender. Drain off all liquid and pat dry on paper towel. Add to Basic Soup Mixture along with 1/4 to 1/3 cup sherry. Season with nutmeg and pepper. Do not add the mushroom juices to soup if a white creamed soup is desired. The dark liquid will color the soup brown.NOTES: If a lighter soup is desired, use half-and-half or milk with the chicken stock. If a richer soup is desired, decrease the amount of stock and increase the percentage of cream during preparation. Many soups do not need rich cream to make a satisfying soup.

Broccoli cheese soup
Broccoli Cheese SoupEveryone just raves over this soup when I fix it. Another teacher gave me the recipe years ago, and now everyone in the family makes it. ~ Kathy D.4 chicken bouillon cubes4 cups water2 cans cream of chicken soup1 (10 to 12 ounce) box chopped broccoli1 1/ (Upload by user)

Potato cheese soup
Potato Cheese Sauce10 potatoes, baked and sliced1/2 pint sour cream2 cans cream of mushroom soup1 pound bacon, fried, drained and crumbled1/2 gallon milk1 medium onion, chopped1 small (1 pound) package Velveeta cheese1 small package shredded cheddar cheeseMix to (Upload by user)

Vegetable bean soup
Vegetable Bean Soup2 tablespoons vegetable oil1 pound cabbage, chopped2 medium carrots1 small onion, chopped2 (20 ounce) cans kidney beans3 3/4 cups water3/4 teaspoon salt3/4 teaspoon Worcestershire sauce2 beef bouillon cubes In 4 quart pan, cook cabbage, carrot (Upload by user)

Rusty`s old fashioned vegetable soup
Rusty`s Old Fashioned Vegetable Soup3 1/4 pounds stew beef 2 quarts water 1 tablespoon salt 1 bay leaf 10 peppercorns 1/4 teaspoon marjoram 1/4 teaspoon thyme 2 cups potatoes, peeled and diced 1 cup carrots, sliced 1 carrot, whole 1/2 cup celery, chopped b (Upload by user)

Cauliflower and cheese soup
Cauliflower and Cheese Soup1 medium cauliflower head, separated florets1 medium onion, chopped1 carrot, chopped1 celery stalk, chopped4 cups chicken stock2 cups light cream1/2 teaspoon Worcestershire sauce1 cup grated Cheddar cheeseSalt, to tasteFreshly ground (Upload by user)

Green soup
Green Soup8 cups loosely packed torn spring greens    (spinach, watercress, etc.)1 large baking potato, pared and sliced1 small onion, sliced3 cups chicken broth1 1/2 cups plain yogurtChopped toasted pine nuts, optionalWash and chop greens; put into a (Upload by user)

Tomato soup with tomato chunks
Tomato Soup with Tomato Chunks4 cans condensed tomato soup3 cans milk2 (32 ounce) cans diced tomatoes1 small onion, diced1 green pepper, diced2 cloves fresh garlic, minced1/2 cup fresh chopped basil leaves1/2 cup celery1/2 cup carrots, cut smallSeason with: (Upload by user)

3 ring adventure soup
3 Ring Adventure SoupSource: Chef Karen Hinrichs, Ringling Bros. & Barnum and Bailey Circus 13News Lunchbreak Tuesday, March 6, 20012 quarts vegetable stock9 ounces noodles, fresh or frozen8 ounces frozen mixed vegetables1 small zucchini, cut chunky1 small yellow squa (Upload by user)

Cold cucumber buttermilk soup
Cold Cucumber Buttermilk Soup (T&T)I always remove a small amount of the chopped soup and set it aside, then pur?e the remaining soup in the food processor. When I am ready to serve the soup, I just drop some chunks on top of the soup and sprinkle with fresh chopped chives, garlic chives( if you (Upload by user)

Curried lentil soup
Curried Lentil SoupServes 8 (1 cup servings).1 tablespoon oil1 cup chopped onion2 garlic cloves, crushed2 tablespoons curry powder4 cups chicken broth2 1/2 cups water2 cups canned tomatoes, chopped2 cups lentils, uncooked1 cup carrots, finely chopped1/2 (Upload by user)
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Cream of garbanzo soup
Cream of Garbanzo SoupA filling, comforting soup. 2 tablespoons olive oil 1 onion, chopped 2 teaspoons minced garlic 1 carrot, thinly sliced 1/2 yellow bell pepper, chopped (may use another     color if yellow isn`t available) 1/2 teaspoon dried orega (Upload by user)
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North carolina peanut soup
North Carolina Peanut Soup1/4 cup chopped onion1/4 cup chopped celery1 teaspoon crushed garlic3 tablespoon unsalted butter2 teaspoon curry powder2 tablespoon flour2 (13 3/4 ounce) cans chicken broth1/4 teaspoon pepper1 cup peanut butter1/2 cup plain yogurt2 (Upload by user)
TAG: chopped, peanut, stirring, smooth, mixture, saucepan, tablespoon, carolina, teaspoon, north, curry, ,

Butternut apple soup
Butternut Apple Soup3 pounds butternut squash6 large Jonathan or Granny Smith apples6 cups water4 teaspoons granulated sugarPinch of ground cloves1 teaspoon saltFreshly ground white pepper2 teaspoons curry powder2 cups heavy whipping creamCut squash (Upload by user)
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Cream of jalapeno soup
Cream of Jalapeno Soup3 tablespoons butter 3 tablespoons all purpose flour 3 cups chicken stock 2 cups whipping cream 2 tablespoons butter 1 large onion, minced 1 large carrot, peeled and diced very fine 1 large bell pepper, seeded and chopped very fine 3 (Upload by user)
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Chilled avocado-tequila soup
Chilled Avocado Tequila Soup1/2 cup tightly packed fresh cilantro leaves 1 jalapeno pepper, stemmed, seeded and coarsely chopped 1/2 cup lemon juice 1/4 cup tequila 1 (15 ounce) can chicken broth, fat skimmed from top 2 ripe avocados (about 1 pound), peeled, pitted an (Upload by user)
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Cream of anything soup
Cream of Anything SoupSource: Gloria PitzeruBasic Recipe/u2 1/2 cups milk 1/2 cup flour 2 tablespoons butter or margarineDash salt Dash pepperPut all 6 ingredients into blender "briefly" until smooth and pour into saucepan. Stir constantly (Upload by user)
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