My Aunt Myrt’s Cream of Broccoli Cheese Soup

Ingredients 2 ½ quarts chicken stock 1 ½ cups broccoli, chopped 3 tablespoons sugar ½ cup chopped celery 2 carrots, chopped ¼ large onion, chopped 1 quart milk ½ cup self rising flour 1 stick butter

Directions

In a large pot, combine first 7 ingredients; add milk, return to boil. Reduce heat; blend in butter and flour, stirring continuously. Once blended, set heat to accommodate the amount of time you have. (Slower the better! For best results, simmer on low and take your time.) Yield: 12 to 16 servings

105 Happy New Year! (Straight from the Garden) Black-Eyed Pea Soup Corn Chowder

Ingredients Ingredients 4 slices bacon, diced 2 tablespoons butter ½ cup onion, minced 1 large onion, chopped 1 teaspoon garlic, minced ½ pound sausage ¼ teaspoon cayenne pepper 1 can black-eyed peas 3 cups potatoes, peeled and diced 1 cup water 4 cups whole kernel corn 2 cups rice, cooked 8 cups chicken broth Salt and pepper Directions 1 cup milk Directions 1 cup heavy cream In a skillet over medium heat, melt butter and sauté onion until In a large stockpot brown your bacon then add onions; translucent. Stir in sausage and cook until browned. Add black eyed ½ teaspoon salt cook until tender. Next, add your garlic, cayenne pepper, peas and water. Reduce heat and simmer for 30 minutes. Salt and ½ teaspoon pepper potatoes, corn and chicken broth. Bring to a boil, stirring pepper to taste. Cook rice according to directions and blend in. constantly. Reduce heat and simmer, stirring occasionally until potatoes are tender. Add milk, cream, salt and pepper; Yield: 6 to 8 servings mix well. Heat thoroughly, but do not allow soup to boil. When it comes to corn chowder, Yield: 8 to 10 servings canned corn will do, For those who aren’t crazy about black eyed peas but wouldn’t dare but of course, fresh NOT eat them on New Year’s Day . . . well, here’s your answer! is always best! Your friends will love you for it! 107 106 Cheddar Cheese & Beer Soup Homemade Potato Cream Soup

Ingredients Ingredients 2 cups potatoes, diced & peeled 1 cup onion, chopped 2 stalks celery, diced 1 cup celery, chopped 2 onions, chopped 1 cup carrots, diced 2 ½ cups water 6 cups chicken stock 1 teaspoon butter ½ pound Cheddar cheese, shredded 3 tablespoons self rising flour ½ cup self rising flour Directions 2 cups milk Tabasco sauce to taste 2 chicken bouillon cubes Sauté your onion and celery until tender. Sauté carrots Salt and pepper to taste ½ teaspoon dry mustard slightly less (tender, but still crisp). Place sautéed veg- ½ teaspoon Worcestershire sauce etables in a large stockpot or Dutch oven; add chicken broth. Stir constantly over medium heat. In a separate Directions 1 (12 ounce) can beer pan, combine Cheddar cheese with flour and blend mixture slowly into the hot broth mixture. Flavor with In a large pot boil potatoes, celery and onions in water until potatoes are tender; Tabasco, adding dry mustard and Worcestershire sauce. remove from heat. In a skillet, melt your butter over medium heat then add flour Bring to a slow simmer. Add beer and heat thoroughly. and milk (alternating), then season. Cook until mixture is thick and smooth. In a blender, blend potato mixture until smooth. In a large pot over medium heat, Yield: 6 to 8 serving combine potato mixture with seasoning mixture then add in remaining ingredients. Cook until thickened, stirring constantly. Garnish with parsley.

No one made this soup better than the old 101st Airborne Restaurant in Nashville. Yield: 4 to 6 servings This isn’t their recipe, per se, but it’s dang near close! I love this soup!

108 109 Warm & Yummy Simple Homemade Tomato Soup Pumpkin Soup

Ingredients 1 (15 ounce) can pure pumpkin 1 ½ cup chicken broth Ingredients 1 teaspoon ground sage ¼ stick butter 1 (12 ounce) can evaporated milk ½ onion, chopped ¾ cups Gorgonzola cheese, crumbled 2 cups tomato sauce, divided 1 large green onion, finely chopped 4 cups milk Pepper to taste Pinch baking soda Directions

Directions Over medium heat, melt butter and cook onion with one cup tomato sauce until tender. Then add In a large saucepan, cook pumpkin, broth and sage, stirring frequently until mixture second cup. In a separate pot over medium heat, comes to a boil. Stir in your evaporated milk and your cheese. Reduce heat to low and warm the milk, adding baking soda. Then blend cook until most of the cheese is melted, stirring frequently. Garnish with green onion into your tomato mixture. Bring to a slow boil; before serving. Season with ground black pepper. reduce heat and simmer. Yield: 4 to 6 servings Yield: 4 servings

Perfect for a winter’s day or any day! Serve with grilled cheese sandwiches and you’ll be warmed body and soul!

110 111 Oma’s Easy Veggie Soup Country Vegetable Beef Stew

Ingredients Ingredients 1 ½ pound ground beef 1 pound ground beef 1 (15 ounce) can tomato juice 1 can condensed tomato soup ½ large onion, chopped 1 (15 ounce) can mixed vegetables 4 teaspoons salt 1 (15 ounce) can diced tomatoes 2 teaspoons Worcestershire sauce ¼ teaspoon chili powder Directions 2 bay leaves

Brown ground beef in a skillet until cooked and 6 cups water drain after done. In a 2 quart pan, add tomato soup 1 (15 ¾ ounce) can tomatoes, and diced tomatoes, juice and all. Mix together diced then add cooked ground beef and salt and pepper Both of these soups work to taste. Last, put in your mixed vegetables and stir. 1 cup celery, diced Directions well with crock pots ~ Add a little water to get it to the consistency you 1 (8 ¾ ounce) can corn Combine meat, tomato juice, onion, seasonings and The longer you cook ‘em, want and simmer until soup is nice and hot. whole kernel the better the flavor! water in your crock pot or large stockpot. Cover and Great to have on hand Yield: 4 to 6 servings 1 cup carrots, sliced simmer for 2 hours. Add vegetables, then cover and simmer for 1 hour. Remove bay leaves before serving. for out-of-town guests, 1 cup potatoes, diced as everyone can just 1 (15 ¾ ounce) can lima beans Yield: 8 servings help themselves!

112 113 Classic Country Chili Mary Margaret’s (Tennessee Style) Spicy Tortilla Soup

Ingredients Ingredients 2 to 3 cups vegetable oil, for frying 1 tablespoon bacon drippings 1 (15 ounce) package corn tortillas, 1 pound ground chuck cut into strips 1 large onion, chopped 3 cups cooked chicken, cubed Directions ½ green bell pepper 1 onion, chopped Cover the bottom of your crock pot in ½ inch of 1 (10 ounce) can stewed tomatoes ½ green bell pepper, chopped oil. Heat to 350°. Place tortillas into pot and fry in 1 (21 ounce) can pinto beans 1 jalapeño pepper, chopped batches for 2 minutes each. Drain on a paper towel and set aside. Next add chicken, onion and pep- 1 ½ to 2 tablespoons chili powder 6 cups chicken broth pers and cook until veggies are tender and chicken 1 tablespoon sugar is thoroughly cooked. In a separate bowl, combine 1 (15 ounce) can sweet corn remaining ingredients except for tortilla strips and ½ teaspoon salt 1 tablespoon chili powder grated cheese, then pour into crock pot with chicken ¼ teaspoon black pepper Directions mixture; blend thoroughly. Simmer for 1 to 2 hours. 2 teaspoons ground cumin Top with tortilla strips and cheese before serving. In a skillet, fry up your bacon and brown your beef in 1 teaspoon salt the drippings. Transfer to a crock or large boiling pot Yield: 6 to 8 servings Secret to so many and add onion, green pepper, tomatoes and beans. ½ teaspoon pepper Southern dishes is a dash Simmer for 5 minutes on high, adding chili powder, 1 cup Cheddar cheese, grated of sugar. Seems an odd sugar, salt and pepper. Reduce heat and simmer for as thing to put in chili, but long as you like. (The longer the better!) it really does make the other flavors pop! (Just Yield: 4 to 6 servings don’t overdo it~)

114 115 Miss Mildred’s Miss Lela’s Chicken Veggie Soup Chicken Noodle Soup

Ingredients Ingredients My friend Linda says this was her mama’s 1 carrot, chopped 1 whole chicken ¾ cup celery, chopped recipe, and her mama 1 sweet green pepper, chopped 2 cups noodles (rice can be substituted) ran a meat and three, so we know she knows 1 onion, chopped 2 large leeks (chopped using all elements of plant) 4 tablespoons butter her stuff! According to ¾ cup chicken 5 cups fresh chopped vegetables Linda, the secret is in (cooked & cubed) ½ cup chopped fresh basil the leeks and basil. Not ⅓ cup all purpose flour (3 tablespoons dried can be substituted) only does it taste great, 2 whole cloves it works wonders when 1 sprig parsley ⅛ cup fresh rosemary 4 cups chicken broth (leaves of 2 stems; dried can be substituted) you’re down with 1 cup canned tomatoes Sea salt and pepper to taste the flu! 2 ½ - 3 cups milk Directions Directions Boil chicken in a large stock pot until thoroughly In a large pot over medium heat, lightly saute your cooked and tender. Remove chicken onto a plate to chopped carrot, celery, pepper and onion, stirring cool and pull all meat from chicken. Use chicken stock often in butter. Next, add your chicken and all other in pot to cook: noodles, chopped leeks, vegetables, ingredients except for milk. Cover and simmer for basil and rosemary. Add pulled chicken then salt and 50 minutes. Add milk and bring to a boil. pepper. Cook on low for 4 hours Yield: 8 - 10 servings Yield: 6 - 8 servings

116 117 Mema’s Chicken in a (Crock) Pot Chicken in Every Pot For those of us who’ve loved our grandma’s stories about how things came to be, well, most are familiar with Ingredients the expression “A Chicken in Every Pot”. But what’s often 3 whole chicken breasts, halved lost in translation is just who said what and when, and how the phrase was used. 2 teaspoons salt No doubt, most credit our 31st President, Herbert ½ teaspoon black pepper Hoover, for a phrase offering hope to every man, woman ½ cup chicken broth and child, back in the days of the Great Depression. But in truth, the phrase came from France. It was 1 can cream of mushroom soup, condensed King Henry the IV who first uttered it. Wishing his peas- ants “a chicken in every pot on Sunday” Henry first coined 2 carrots, chopped Directions the phrase in 1588 while being crowned king. 2 onions, chopped Still, we cite Hoover, recalling he said something 2 stalks celery, chopped about chickens in pots when he was trying to inspire a Place chicken pieces in a crock pot, seasoning with salt and pepper. In a large pan over medium heat, nation, depressed over… well, the Depression. But in fact, ¼ cup self - rising flour combine broth and soup mixtures, adding carrots, Hoover never said it. The Republican Party did… in a ½ teaspoon basil onions, celery, flour, basil and mushrooms, then bring 1928 campaign ad, suggesting that a vote for Hoover would 1 (4 ounce) jar mushrooms, to a boil. Remove from heat and pour into crock pot be a vote for prosperity. sliced over chicken pieces. Add remaining ingredients. Cook (The precise wording on the slogan was “a chicken in 1 cup sour cream on low heat for 7 to 9 hours, or on high for 3 to 4. every pot and a car in every garage” in case you’re facing 1 cup water the question in Wheel of Fortune!) Yield: 10 to 12 servings

119 Miss Libba’s (A Country Classic) “Forget About It” Sausage Soup White Beans & Ham

Ingredients 2 cups white beans, dry Ingredients 1 teaspoon baking soda 2 pounds sausage (1 hot; 1 mild) 11 cups water, divided 1 (32 ounce) package frozen vegetables 3 tablespoons butter 1 cup onion, chopped 2 (14 ounce) cans oregano-garlic tomatoes 1 cup celery, chopped 1 (32 ounce) can diced tomatoes (undrained) 1 cup green bell pepper, chopped 1 clove garlic, minced 3 bay leaves 1 onion, chopped Directions 2 cloves garlic, chopped Directions Splash of red wine In a skillet over medium heat, cook sausage until 1 teaspoon white pepper Soak beans overnight in 6 cups water with baking soda. Drain; 1 to 2 cans beef broth brown, chopping with a wooden spoon, until it’s 2 teaspoons thyme the consistency of ground beef. Place in a large re-wash beans. Add 5 cups fresh water to beans. In a skillet over 2 bay leaves 2 teaspoons oregano crock-pot. Add remaining ingredients except for the medium heat, sauté onion, celery and green pepper in butter; 1 cup macaroni, uncooked macaroni. Cook on high for 5 hours. Remove bay 1 teaspoon red pepper then add to beans. Add seasonings and ham. Simmer 1½ hours. Remove bay leaves before serving. Salt to taste. leaves. Prepare macaroni according to directions on ½ teaspoon black pepper package, then add in the last hour. Add more beef broth if needed. 2 cups chopped ham Yield: 4 to 6 servings Yield: 8 to 10 servings Salt to taste

For best flavor in the world, slow cook with country ham, and get ready for your home to smell like a country restaurant! 120 121 Miss Nicholson’s Minestrone Soup Rich & Creamy Shrimp Bisque

Ingredients 1 pound Italian sausage 1 tablespoon olive oil Ingredients 1 cup onion, diced 1 pound shrimp 1 clove garlic, minced 1 quart milk 1 cup carrots, sliced ½ stick butter 1 teaspoon basil, crumbled ¼ cup self rising flour ¼ teaspoon black pepper 1 teaspoon Worcestershire sauce 1 (15 ounce) can tomatoes, diced, undrained 1 teaspoon Tabasco sauce Directions 2 (small) cans zucchini, sliced dash of nutmeg Directions Slice sausage crosswise in ½ inch slices. In a large 2 (10 ¾ ounce) cans beef broth Salt and pepper to taste Cook shrimp in boiling water. Peel and remove veins, skillet brown in oil. Add onion, garlic, carrots and then place in a food processor and chop fine. In a double 2 cups cabbage, shredded basil. Cook for 5 minutes stirring constantly. Add 1 teaspoon lemon juice boiler, over medium heat, combine milk, butter, flour, pepper, tomatoes (with liquid), zucchini, broth, 1 (16 ounce) can Great Northern ½ cup cooking sherry Worcestershire, Tabasco, nutmeg, salt and lemon juice; and cabbage and bring to a boil. Reduce heat and beans, undrained mix thoroughly, then add shrimp and cooking sherry. simmer covered for 1 hour. Add beans then cook Cook until thoroughly heated. Salt and pepper to taste another 20 minutes. Yield: 4 servings Yield: 6 to 8 servings

122 123 Miss Virginia’s French Bistro Soup

My friend Virginia is the epitome of a Southern Belle, and while her recipe takes a little more time to prepare, trust me, it’s worth it!

Ingredients 1 stick butter 4 large onions (¼ to ½-inch thick) Directions 2 to 3 garlic cloves, minced In a large pot over medium heat, melt butter, then add 2 bay leaves onions, garlic, bay leaves, thyme, seasoning, salt and pepper and cook until onions are soft and caramelized 1 teaspoon thyme (30 to 40 minutes). Add wine; bring to a boil. Reduce ½ teaspoon Greek seasoning heat and simmer until all liquids have evaporated (about 20 to 30 minutes). Stir as needed. Discard bay leaves. Salt and pepper to taste Dust onions with flour and stir. Reduce heat to medium ½ cup red wine low and cook for 10 minutes to cook out the flour taste. Add broth and bring to a simmer. Cook for 20 more 3 tablespoons self rising flour minutes. Season to taste. If too rich, add ¼ to 1 cup of hot water and stir for a few more minutes. When ready 4 cups beef broth to serve, preheat your broiler; arrange baguette slices ½ pound Swiss cheese, on a baking sheet in a single layer. Sprinkle or layer grated or sliced Swiss cheese on top and broil until cheese is bubbly and brown (3 to 5 minutes). Cover top of soup with cheese Sliced French bread or pre-sliced slices and broil. Serve with cheese toast. butter garlic French bread Yield: 4 to 6 servings

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