Soup Jokes How do you make Gold Soup? Add 24 carrots How many beans are in Irish Bean Soup? 239...One more and it would be too farty I ate five cans of alphabet soup… I had the biggest vowel movement in my life! How does Reese eat her soup? Witherspoon Is turkey soup good for you? Not if you’re the turkey What do you call 1000 kilograms of Chinese soup? Won Ton Soup Beef Barley Soup Submitted By Kim Hoy Lapp Soup is a popular thing in our house, and I get lots of cheers when I announce it’s a soup night. To be honest soups usually get made because I’m cleaning out the fridge and using up vegetables before they spoil and leftover meats from other meals. Thus, I normally don’t use a recipe---rather the soup flavour is based on what’s available at the time. But a hearty beef barley soup is easy to make with whatever vegetables I have on hand so it has become a regular in our household. I tbsp of olive oil 1 large onion chopped 1 clove of garlic (add extra if you like garlic) 2-3 carrots sliced 1 stalk celery sliced 2 cups cooked beef (the beef used can be leftover roast of beef, stewing beef done in a slow cooker or cooked hamburger) 6 cups of beef broth (I use water and beef bouillon) 1 14-15 ounce can of diced or chopped tomatoes undrained ½ green pepper diced 1 cup of barley ¼ tsp dried thyme 1 bay leaf 1 tsp dried parsley Salt and pepper to taste 1 package of beef gravy mix (optional) 2 tbsp red wine (optional) 1 tbsp Worcestershire sauce (optional) 1. In a large cooking pot add olive oil and then cook onions and garlic over medi- um heat until softened. 2. Add all the remaining ingredients and simmer for approximately 1 hour or until barley is cooked. Add more beef broth (1/2 a cup at a time) if broth become too thick as barley cooks. 3. Remove bay leaf and serve with fresh bread and butter and a salad. Mushroom Soup Submitted By Jeff Arkell Ingredients 3 tbsp. Butter 2 Onions diced 4 Cloves of garlic, minced 1 1/2 pounds (750g) fresh brown mushrooms, sliced 4 tsp chopped thyme (I prefer Rosemary) 1/2 C Dry red wine (optional) 4 tbsp. all-purpose flour 4 C Beef broth Salt and Pepper to taste 1 C Heavy cream or half and half Chopped fresh parsley Heat butter in a large pot over medium heat until melted. Sauté onion for 3-4 minutes, until soft. Add minced garlic and cook for another couple of minutes. Add mushrooms and thyme (or rosemary) and cook for another 5 minutes. Add red wine (optional) and broth and bring to a boil. Reduce to medium heat and simmer for 10 minutes. Remove from heat. Blend using an immersion blender or use a stand up blend- er. I like to have larger chunks of mushroom so I only blend for a few seconds. Reduce to low heat and add cream. Do not allow to boil. Add salt and pepper to taste. Mix flour with warm water to make a paste. Add to soup to thicken if you so de- sire and stir well. Creamy Italian Tortellini Soup Submitted By Rosemary Parker Ingredients 1 lb Italian Sausage, mild, hot or sweet 4 C Baby spinach (fresh) 2 tbsp. Garlic 1 C Onion 7 C Chicken Broth 10oz Cheese tortellini (small frozen) 1 tbsp. Italian Seasoning 1 tbsp. Olive Oil 3/4 C Heavy Whipping Cream 1/2 C Parmesan Cheese 28oz Can + 14oz diced tomatoes 1/2 C Parmesan Cheese 28oz Can + 14oz diced tomatoes Preheat a large pan of stock pot over medium heat. Add the olive oil to the pot. Cook the sausage and shopped onion for 6 minutes until cooked through. Add the minced garlic and Italian seasoning and cook for one more minute. Put the seasoned sausage mixture into a large crockpot, be sure to scrape up the bits of sausage from the bottom of the pan and add to the crockpot also. Add the chick broth and can of diced tomatoes. Stir all ingredients together. Cook the tortellini soup crock pot recipe for 7-8 hours on low OR 4-5 hours on high. 30 minutes before the cooking time is done, add the tortellini, spinach , cream, and shredded parmesan to the pot. Turn the slow cooker to high and cook un- til the tortellini floats to the surface and the soup is heated throughout. Give the soup a stir before serving. Garnish with red pepper flakes, more parmesan, and/or fresh basil. Season with salt and pepper as desired. Cindy’s Mom’s Cream of Carrot Soup Submitted By Kim Hoy Lapp Approx. 1/4 cup butter or a bit more (not margarine) 1 half a large sweet onion chopped 3 celery branches chopped A piece of ginger 1 inch long peeled and chopped up Melt butter and add onions, celery and ginger. Stir over medium heat for 5 to 10 minutes to soften these up Prepare carrots and chop - I had approx. 12 large carrots 1 large yellow flesh potato peeled and chopped Add these to the pot and stir until they are covered in butter etc. Add vegetable broth or chicken broth - 3 to 4 cups -you can add more when you are putting through the blender if it seems to thick. I didn't need to this time but have on other times. Add salt and pepper to taste Bring to a boil and reduce heat to medium and let cook until carrots are tender. Remove from heat and place in blender or food processor. Add 1/2 cup (or a bit more) 35% cream (Yum!) and continue blending for a minute or so until all creamy. You can add fresh cilantro and sour cream to each bowl when serving. I have also substituted cauliflower (Cream of Cauliflower Soup) or broccoli (Cream of Broccoli Soup) in place of the carrots. I don't add the ginger in either of these soups. Cauliflower Cheddar Soup Submitted By Major Robin Cory Ingredients: 1 medium head cauliflower, broken into florets 1 medium carrot, shredded 1/4 cup chopped celery 2-1/2 cups water 2 teaspoons chicken or 1 vegetable bouillon cube 3 tablespoons butter 3 tablespoons all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 2 cups 2% milk 1 cup (4 ounces) shredded cheddar cheese 1/2 to 1 teaspoon of hot pepper sauce, optional HOW TO MAKE: 1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vege- tables are tender (do not drain). 2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Ham and Split Pea Soup Submitted By Jay Radford Ingredients: 2 tbsp olive oil 1 onion, chopped 2 stalks celery, sliced diagonally 3 garlic cloves, minced 1 lb ham, diced 1 bay leaf 1 lb dried split peas 7 cups vegetable broth to taste salt to taste pepper Stove Top Method: 1. Cut all the vegetables and set aside. 2. In a large soup pot, heat the olive oil and add the onion, celery and garlic. Sauté for 5 to 8 minutes or until the onion is translucent. 3. Add the ham, bay leaf, split peas and stock to the pot. Stir to combine and simmer slowly until the peas are tender and the soup is thick, approximately 1- 1/2 hours, stirring occasionally. 4. Remove the bay leaf and season to taste with salt and pepper. Servings: 6-8. Turkey or Chicken Soup Submitted By Carol Ferguson If you have enjoyed a roast turkey or chicken, KEEP THE BONES with a little meat left on the bones. The carcass can be frozen to wait for a later date if you wish. When you are ready to make the soup … · Place the carcass into a large pot · Cover the bones with water · Add – grated onion - diced or grated carrots - diced celery - any other vegetables you would like · Add a little poultry seasoning and salt & pepper to your taste · Add a cup of macaroni elbows · Boil the ingredients for at least 2 hours · Keep adding water as needed so it doesn’t boil dry · Once all the vegetables and macaroni are soft, remove from the heat and al- low to cool · Remove all the bones (scrape any meat still attached to the bones and return to the soup. · Place the soup into containers and refrigerate until serving. French Onion Soup Submitted By David Lapp We also love French Onion Soup. Kim has tried to make it BUT it is very la- bour intensive to get those onions to caramelize properly. So we have discovered this incredible version of French Onion Soup made by the M &M Shop. The near- est M & M Shop to the church is at Bank and Hunt Club across from Produce De- pot. It is reasonably priced, NOT labour intensive and only takes me five minutes to scoot over and pick it up. Worth checking out for onion soup lovers :) Pick up some neat soup bowls made for French onion soup.