Soups

When we first moved from Chicago to Nebraska, new friends there would invite us over for soup.  We thought it a strange invitation.  I've heard of having people over for dinner, but soup?  Turns out, those Nebraska folks are darn smart and we crave soup night now.  Soups are a great thing to take for a Hospitality Meal.  Throw in a salad and some fresh bread and there you have it!


Cheeseburger Soup
We lived in California for a year more recently but we couldn't sell our darn Nebraska house.  While still paying that mortgage we lived with host families in the Sacramento area until we could sell and buy a new place of our own.  It was at our second host famliy's home that I received one of the biggest compliments ever.  I made this soup along with some Pretzel Rolls (see Breads page) and the man of the house said, "Brooke, I think this is one of the best meals I've had in as long as I can remember."  Whoa.  That's big time in my mind.

Ingredients:
1/2 pound ground beef
3/4 c. onion, chopped
3/4 c. carrots, shredded
3/4 c. celery, chopped
1 t. dried basil
1 t. dried parsley
4 T. butter, divided
3 c. chicken broth
4 c. peeled potatoes, diced
1/4 c. flour
8 oz. Velveeta, cubed
1 1/2 c. milk
3/4 t. salt
1/2 t. pepper
1/4 c. sour cream

Preparation:
In a large stockpot, brown ground beef.  Drain and remove from pot.  In same pot, sautee onion, carrots, celery, basil and parsley in 1 T. butter until veggies are tender, about 10 minutes.  Add broth, potatoes and beef.  Bring to a boil.  Reduce heat to low and simmer 10-12 minutes until potatoes are tender.  In a small skillet melt remaining butter.  Add flour.  Cook 3-5 minutes.  Add to soup.  Bring to a boil (increase heat to medium).  Cook and stir 2 minutes.  Return heat to low.  Stir in cheese, milk, salt and pepper until cheese is melted.  Blend in sour cream just before serving.


Baked Potato Soup
If you're trying to lose a few pounds, try this soup.  UNTRUE!!!!  This is one hearty soup that's more like mashed potatoes than a soup.  But it's oh, so worth every yummy bite!  I've never tried to thin it out.  It's just too good the way it is.

Ingredients:
6-9 baking potatoes
2/3 c. butter
2/3 c. flour
6 c. whole milk
1/2 T. salt
1 t. pepper
1/2 c. bacon, cooked & crumbled
4 green onions, chopped
10 oz. cheddar cheese, shredded
8 oz. sour cream

Preparation:
Microwave potatoes until soft when pricked by a fork.  Empty out flesh and discard skins (make potato skins out of them later - MMMMMM).  In a large saucepan, melt butter over medium heat.  Stir in flour for 1 minute.  Whisk in milk and cook until thick.  Stir in potatoes, salt and pepper, most of the bacon, 2 T. of green onions and most of the cheese.  Heat through.  Stir in sour cream and heat again.  Serve topped with remaining bacon, the rest of the onion and the rest of the cheese.


Broccoli Cheese Soup
I love a good breadbowl filled with Broccoli Cheese Soup at Panera.  I just don't like their prices.  This is the best recipe I've tried at home and it satisfies everyone's craving.  Warning:  cook this soup on LOW as I've burned the bottom multiple times before after adding the cheese.  Low and slow is best for this soup!

Ingredients:
1/2 c. butter
1 onion, chopped
1 package frozen chopped broccoli (16 oz)
4 cans chicken broth (14 1/2 oz each)
1 pound Velveeta cheese, cut into cubes
2 c. milk
1 T. garlic powder
2/3 c. corn starch
1 c. water

Preparation:
In a large stockpot, melt butter over medium heat.  Cook onion until softened.  Stir in broccoli.  Add chicken broth.  Simmer 10-15 minutes until broccoli is tender.  Reduce heat.  Stir in Velveeta until melted.  Add milk and garlic powder.  In a small bowl whisk together cornstarch in water until dissolved.  Stir into soup, stirring constantly until thick.  Heat through and serve.



Chicken Enchilada Soup
This is a favorite from the church cookbook from our old church in Nebraska.  If you don't use Masa Flour (found in the Mexican food in your grocery store) often, keep the package in the freezer to avoid getting bugs in it after it's been opened.

Ingredients:
1 T. vegetable oil
1 pound chicken breast, whole
1/2 c. onion, diced
1 clove garlic, minced
4 c. chicken broth
1 c. masa corn flour
3 c. water
1 c. enchilada sauce
1 box Velveeta cheese (16 oz)
1 t. salt
1 t. chili powder
1/2 t. cumin

Preparation:
Add oil to a large stockpot over medium heat.  Add chicken breast and brown 4-5 minutes per side.  Remove chicken and set aside.  Add onions and garlic to pot.  Cook 2 minutes until onions become clear.  Add chicken broth.  Combine masa flour with 2 c. water and a bowl and whisk until blended.  Add mixture to pout with onions and garlic and broth.  Add remaining water, enchilada sauce, and spices.  Bring to a boil.  Add Velveeta and let simmer.  Shred chicken into small pieces and add to pot.  Reduce heat and simmer 30 minutes until thick.  Serve with cheddar cheese, tortilla and sour cream.


Timely Tortellini Soup
This is a soup on the lighter side.  If you can open a can, you can make this soup.  I brought this to a friend in Nebraska after she had a baby and she talked and talked about it for months afterwards.  I gave her the recipe and figured it's a great one to share with you as well.

Ingredients:
1 t. olive oil
1 large onion, chopped
1 t. bottled minced garlic (I've never made it with fresh garlic)
8 oz. fresh mushrooms, sliced
2 cans seasoned diced tomatoes (such as garlic & onion), 14.5 oz each
1 t. Worchestershire sauce
1/2 t. dried basil
14 oz. frozen cheese tortellini
6 c. chicken broth
Parmesan cheese, to taste

Preparation:
In a large Dutch oven or stock pot, oil over medium heat.  Add chopped onion and garlic and cook 3 minutes.  Add mushrooms and cook 2 minutes.  Add chicken broth, tomatoes and raise to high heat.  Cover pot and bring to a boil.  Add Worchestershire and basil.  Add tortellini and cook 3-4 minutes until tender.  Serve with parmesan cheese.