Cream of Broccoli Cheese Soup

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.

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