Recipe: Creamy Broccoli Soup

Creamy Broccoli Soup

2 T. butter
1/2 c. all-purpose flour
3 c. chicken broth
1 T. minced onion
1 t. salt
1 - 2 pinches red pepper flakes
2 - 3 broccoli crowns, chopped (can use food processor)
1 - 2 Idaho potatoes, chopped into 1/2” cubes (optional)
1 c. milk or cream
2 c. shredded cheese

Directions:

1. In a medium saucepan, melt butter and flour together and stir until a thick paste is formed.

2. Whisk in chicken broth, minced onion, salt, red pepper flakes, chopped broccoli, chopped potatoes (if desired). Bring to a boil and simmer for 10 - 15 minutes, stirring occasionally (if your potatoes are in larger chunks, increase simmer time until potatoes are done).

3. Gradually stir in milk and shredded cheese. Let simmer a few minutes until the cheese is melted and incorporated into the soup. Remove from heat; let stand 2 - 3 minutes before serving.

4. Serve with bread and butter.

Makes 4-5 servings. 

Cook’s Note: The red pepper flakes might not seem important, but that is the magic ingredient to this soup. Also, use potatoes to stretch the soup for a few more people or to help thicken the soup a little. I rough cut my broccoli and potatoes in to 2 - 3” segments and pulse it a few times in a food processor for a smoother-textured soup.

Recipe: Chicken Enchilada Soup #1

Our good friends make the best chicken enchilada soup. I didn't have their recipe, so I created this one. My husband LOVED it, and so did the kids!

Chicken Enchilada Soup

by Mrs. Lee

Ingredients

1 lb. chicken breast, whole, sprinkled with Lawry's Garlic Salt

1 T. olive oil (optional)

1 c. water

1 can Cream of Chicken soup

1 T. minced onion

1/4-1/2 t. cumin

1 can red enchilada sauce, mild

1 small call green chilis, diced

~~~~

1 c. cheddar cheese, shredded

1 c. sour cream

~~~~

Toppings:

1 can olives, sliced

sour cream

extra shredded cheese

tortilla chips

Directions

1. Cook chicken in a frying pan (in olive oil, if desired). Remove chicken and set on cutting board. Deglaze frying pan by adding 1 c. water; pour into large sauce pan. Dice chicken and add to sauce pan.

2. Add cream of chicken, minced onion, cumin and enchilada sauce to chicken. Stir well. Bring to a boil. Turn heat down to low and simmer for 5-10 minutes.

3. About 5 minutes before you plan to eat the soup, add sour cream and cheddar cheese to soup. Mix well until cheese is completely melted. (Do not bring to a boil or cook longer than 5 minutes once you add the cheese or sour cream since we don't want these ingredients to turn grainy or become curdled.)

4. Serve soup topped with olives, sour cream, cheddar cheese and tortilla chips.

Cook's Note: Many other recipes call for masa harina, a special corn dough that is dried and made into flour (NOT corn meal). This one is easy and you can make it without the masa harina. Also, other recipes call for green enchilada sauce. Use whatever your preference is.

Recipe: Grandma's Tomato Soup

This isn't MY grandma's recipe, someone else's grandma. You won't ever buy the canned stuff again! Not only is this cheaper than Tomato soup from a can, it is much tastier!

Grandma's Tomato Soup

Ingredients

2 T. butter

1 T. flour

-----

8 oz. can tomato sauce

1-1/4 c. water

1/8 t. salt

1 T. sugar

Directions:

Melt butter and flour together in a medium saucepan. Once melted, add rest of ingredients and whisk well. Bring to a boil and let simmer one minute.  Makes 2-3 servings.

Cook's Note: you can add 1 c. egg noodles if you wish.