Tuesday, January 31, 2012

Luncheon Soup Recipes

Turkey Chili – (Wendy’s Chili*)
Dana Sullivan—West Linn

2 lbs ground turkey
14.5 oz cans tomato sauce
2 14.5 oz cans kidney beans, drained and rinsed
2 14.5 oz cans pinto beans, drained and rinsed
1 cup diced onion
1 4 oz can diced green chilies
½ cup diced celery
3 15 oz cans stewed tomatoes, chopped in food processor
2 tsp cumin
3 tsp chili powder
2 tsp salt
2 cups water

Brown meat with onions and celery; drain fat. Add all ingredients to a crock pot and cook for 2 to 4 hours.
*Wendy’s recipe calls lean ground beef

Cheesy Potato Soup serves 4
Sue Milliron—West Linn

3 large potatoes, diced
2 T minced celery
1 T minced carrot
1 T minced onion
2 C chicken broth
1 t salt
1/4 t pepper
2 T white vinegar

Bring the above ingredients to a boil;reduce heat and simmer 30 min. or until potatoes are cooked. Mix together 1 1/2 C milk with 2 T flour; add to soup mixture and cook additional 5-10 minutes. Add 1 C cheddar cheese and cook until melted.
Optional: sprinkle each serving with bacon bits,chopped green onions, additional cheese.

Chicken and Wild Rice Soup
Brook Smith

1 c. butter
1 finely chopped onion
½ – 1 c. frozen corn (or ½ c. chopped celery, if preferred)
½ lb fresh mushrooms, sliced
½ c. carrots, sliced
¾ c. all-purpose flour
6 ½ c. chicken broth (can use 7 bouillon cubes plus 6 ½ c. water)
2 c. cooked wild rice (once I tried using a box of wild rice/brown rice combo with
a seasoning packet and it was great)
1 lb boneless, skinless chicken breasts, cooked and cubed
½ tsp salt
½ tsp curry powder
½ tsp mustard powder
½ tsp dried parsley
½ tsp black pepper
1 c. slivered almonds
2 c. half-and-half (you could use non-fat half-and-half for a low-fat version, but I
haven’t tried it.)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, and
carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 minutes
more. Then add flour and stir well. Transfer mixture to a large pot. Over medium
heat, gradually pour in the chicken broth, stirring constantly until all has been
added. Bring just to a boil and then reduce heat to low and let simmer.

Next add the rice, chicken, salt, curry powder, mustard powder, parsley, ground
black pepper and almonds. Allow to heat through then pour in the half-and-half.
Let simmer for 1 to 1 ½ hours. Do not boil or the roux will break. Delicious served
in a bread bowl as well.

Yield: 6-8 servings

Butternut Squash Soup
Teisha Taylor--Wilsonville

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper

Red Lentil Soup (Gluten free, Dairy free and Vegetarian)
Robin Bullock—Lakeridge Ward

Recipe is on the back of the bag of Bob’s Red Mill Red Lentils and
is called “Rachel’s Lentil Soup”.
Changes and additions I made to the recipe:
I added twice as much oregano and thyme.
Other additions:
2 teaspoons salt
¼ teaspoon pepper.
1 teaspoon curry
½ teaspoon cumin.

Slow Cooker Chicken Tortilla Soup
Tianne Call—Wilsonville Ward

1 pound shredded, cooked chicken
1 (15 ounce) can diced tomatoes
1 (19 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 (14.5 ounce) can chicken broth
2 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
2 bay leaves
1 (10 ounce) package frozen corn
1 (15 ounce) can of black beans, rinsed

Directions: I sauted the garlic & onion for a few minutes in a little butter before placing them into the slow cooker. Place all ingredients into a slow cooker, including the liquid in the can of tomatoes & chiles. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serve with grated cheese, sour cream, hot sauce, tortilla chips on the side.
Note: You can cook the chicken raw/frozen whole breasts & shred 3 1/2 hours after cooking on high.

Slow Cooker Cheese Soup from the Rival Slow Cooker Recipe Card Collection
Tiana Gates – West Linn Ward

2 cans Condensed Cream of Celery Soup, undiluted
4 Cp. Shredded Cheddar Cheese
1 tsp. Paprika
1 tsp. Worcestershire Sauce
1 1/4 Cps. Half and Half
Salt and Pepper to taste

A. Combine soup, cheese, paprika, and worcestershire sauce in slow-cooker.
B. Cover, cook on LOW 2 to 3 hours.
C. Add Half and Half: Stir until Blended. Cover and Cook for another 20 minutes. Season with Salt and Pepper to taste.

Sweet Potato-Peanut Bisque
Tiana Gates--- West Linn Ward
From EatingWell: September/October 2009
This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We like the added zip of hot green chiles, but they can sometimes be very spicy. It’s best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette.
5 servings, about 1 1/2 cups each Active Time: 30 minutes Total Time: 30 minutes

• 2 large sweet potatoes (10-12 ounces each)
• 1 tablespoon canola oil
• 1 small yellow onion, chopped
• 1 large clove garlic, minced
• 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
• 1 4-ounce can diced green chiles, preferably hot, drained
• 2 teaspoons minced fresh ginger
• 1 teaspoon ground allspice
• 1 15-ounce can vegetable broth
• 1/2 cup smooth natural peanut butter
• Freshly ground pepper to taste
• Chopped fresh cilantro leaves for garnish
1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool. ( I actually found it easier to peel and chop the Potatoes before microwaving)
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.
Per serving : 291 Calories; 16 g Fat; 3 g Sat; 8 g Mono; 0 mg Cholesterol; 30 g Carbohydrates; 10 g Protein; 6 g Fiber; 474 mg Sodium; 1011 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 1/2 high fat meat, 1/2 fat
Tips & Notes
• Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.