Condensed “Cream of Anything” Soup

This recipe is from Eating Well Living Thin

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Crock Pot Tortellini Soup

Recipe adapted from Heather Likes Food

Ingredients:
1 lb. of ground sausage or chicken/turkey sausage

1 24 oz jar spaghetti sauce

8 oz sliced mushrooms

1 block (8 oz) of cream cheese or Neufchatel (less fat), cubed
4 cups of chicken broth 

16 oz bag of frozen cheese tortellini 
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)

Brown the sausage.  Put sausage, spaghetti sauce, mushrooms, cream cheese & chicken broth in crock pot.  Cook on low for 4-6 hrs. 

20 minutes before serving turn crock pot to high & add tortellini and spinach.  Cover and cook 15-20 minutes or until tender and hot.  Serve topped with parmesan cheese.

Serves 4-6 

*If too saucy, leave lid off for the last 20 minutes or so of cooking. 

Love Soup

1 c barley
1 c celery
1 c sliced carrots
1 c cubed potatoes
1 lb hamburger
1 can tomato soup

Cook barley according to package directions.  Add celery, carrots, & potatoes & simmer 15-20 minutes to desired tenderness.  Meanwhile, brown hamburger.  Add hamburger & tomato soup to pot and simmer 10-15 minutes, stirring occasionally.

Zucchini Soup

3 1/2 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup margarine
1 tablespoon all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water
2 cubes chicken bouillon
1/2 cup dry white wine (optional)
1/2 cup sour cream

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.

Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.

Chili

2 lbs ground beef
1 (29 oz) can tomato sauce
1 (29 oz) can kidney beans with liquid
1 (29 oz) can pinto beans with liquid
1 cup diced onions (1 medium)
1/2 cup diced green chili peppers (or 2- 4oz cans)
1/4 cup diced celery, (1 stalk)
3 medium tomatoes, chopped
2-3 tsp cumin powder
3 Tbsp chili powder
1 1/2 tsp black pepper
2 tsp salt
2 cups water


1. Brown the ground beef & onion in a skillet over medium heat
2. Drain off the fat
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
4. Cook, stirring ever 15 minutes, for 2 to 3 hours.


I like a milder chili, so I half the cumin powder & chili powder.

Clam Chowder

4 cans minced clams
1 onion chopped
2 c chopped carrots
2 c chopped celery
6 small diced potatoes
2 cubes butter
1 1/2 c flour
4 c milk
4 c half & half
salt & pepper

Place cut veggies in a large pan.  Darin claim juice & pour over veggies.  Add a small amount of water to cover the veggies and simmer 15-20 minutes.  In a separate large pan melt butter then stir in flour.  Add milk & cream gradually while stirring.  Cook until thick then add the cooked undrained veggies and the clams.  Heat through.  Add salt and pepper to taste. 

Keri's Chicken & Wild Rice Soup

2 boxes Wild Rice-a-Roni
4 carrots, peeled & sliced
4 stalks celery, sliced
1/2 onion chopped
4 cooked & cubed chicken breasts
6 cups chicken broth
1 pint whipping cream

Cook Rice-a-Roni in 3 1/2 cups water. Melt 2 Tbsp butter and saute vegetables. Combine rice, vegetables, & chicken broth and bring to a boil. Reduce heat and add 1 pint whipping cream. Salt and pepper to taste.

Baked Potato Soup

Ingredients
2 large or 3 medium baking potatoes, baked or microwaved
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Directions
MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (optional- reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin (optional) and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

Taco Soup

1 lb cooked ground beef
1 chopped onion
2 16 oz cans kidney beans (or 1 1/3 c. dry beans soaked & cooked)
2 16 oz cans pinto beans (or 1 1/3 c. dry beans soaked & cooked)
2 16 oz cans corn
2- 16 oz cans diced tomatoes
1-2 cans tomato sauce
1 pkg taco seasoning

Combine all ingredients including juices from canned goods, simmer 15 minutes. Serve with salsa, corn chips, chopped olives, grated cheese, & sour cream.

Creamy White Chili

Ingredients:
1 lb chicken, cut into 1/2 in. cubes
1 med. onion, chopped
1 1/2 tsp garlic powder
1 tsp oil
2 (15) oz cans great northern beans, rinsed, & drained (or 1 1/3 cups dry, pre-soaked & cooked)
1 (14 oz) can chicken broth
2 (4oz) cans diced green chilis
1 tsp salt
1 tsp cumin
1/2 tsp pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream (or evaporated milk)

Directions:
Saute chicken, onion, & garlic in oil. Add beans, broth, chiles & seasoning. Bring to boil, reduce heat & simmer uncovered 30 min. Remove from heat; stir in sour cream & whipping cream. Serve immediately. I like to cook a lot of this & freeze it, adding the sour cream & cream before serving.

Potato/Carrot/Hamburger Stew

1 lb hamburger
Chopped onion
6-8 potatoes peeled & sliced
Carrots, peeled & sliced long
Cream of mushroom Soup

Place carrots over potatoes in pan. In bowl mix 1 can cream of mushroom soup with 1 can water. Mix with wire whisk. Pour over potatoes and add 1 quart water. Bring to a boil. Meanwhile, brown hamburger & onions. Add meat to soup. Turn heat to low and cook for 45 minutes. (This soup freezes well).

Creamy Chicken Noodle Soup

3 cans chicken broth
2 cups carrots, chopped
2 cups celery, chopped
1/2 onion, chopped
2 cans cream of chicken soup
1/4 cup milk
2 cups chicken, cooked and cubed
4 cups noodles (I used the homemade noodle recipe I have listed under noodles)
1 bay leaf
1/2 tsp. oregano
1/2 tsp. dried basil, crushed
1/4 tsp. pepper

Boil broth and veggies until cooked. (about 15-20 min or until tender) Add cream of chicken soup, milk and seasonings. Let simmer for about 15-20 minutes and then add noodles and chicken and continue to simmer for about 15-20 minutes more or until noodles and done. Keep on low until ready to serve

Homemade egg noodles
1 egg, beaten
1/2 tsp. salt
2 Tbsp. milk
1 cup sifted all-purpose flour
1/2 tsp. baking powder

Combine egg, salt, and milk. Add flour and baking powder. Form dough into a ball. Roll out dough. I try to roll it as thin as I can. Let stand for about 20 minutes. Then cut into 1/2 inch strips. (A pizza cutter works well.) Let dry for 1-2 hours. Drop into hot soup and cook for about 10-15 minutes.