Category Archives: Soups

Soups

Cream of Mushroom Soup

September 8, 2011 Sharon Leave a comment

1 tablespoon butter

2 cloves garlic, chopped

1 cup onions, chopped

1/2 cup celery, chopped

8 cups mushrooms, trimmed and quartered

1/4 cup flour

1/4 cup sherry

6 cups Vegetable Broth

3/4 cup heavy cream

1 teaspoon salt

1/2 teaspoon black pepper

chives, for garnish , (optional)

Melt butter in a large nonstick saucepan. Add garlic, onion and celery. Cook over medium-high heat 5-7 minutes. Stir in mushrooms and cook 6-8 minutes. Sprinkle with flour and stir; cook one minute. Add sherry and broth. Bring to a boil then reduce to a simmer. Cook 25 minutes. Cool slightly and puree in batches with hand held food processor or blender. Return to pot and gently simmer. Add cream, heat through. Season with salt and pepper. Garnish with chives if desired.

8 Servings

Soups

Cream of Broccoli Soup

September 8, 2011 Sharon Leave a comment

4 cups chicken broth

3 cups broccoli, chopped

1/2 cup onions, diced

1 bay leaf

1/4 teaspoon salt

dash fresh ground black pepper

1/4 cup all-purpose flour

1/3 cup ham , diced

1/2 cup heavy cream

Combine broth, broccoli, onion, bay leaf, salt and pepper in a large saucepan over high heat. When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. The vegetables will become tender.

Transfer a little more than half of the broth and vegetable mixture to a blender or food processor. Mix on low speed for 20-30- seconds. This will finely chop the vegetables to nearly a puree. (Be careful with the hot liquids!)

Pour blended mixture back into saucepan over medium-low heat. Add the flour and whisk until all lumps have dissolved. Add the diced ham and the cream to the other ingredients and continue to simmer for 10-15 minutes or until the soup is as thick as you like it.

*Because some ham is saltier than others, the amount of salt added is conservative. You may add more if necessary.

4 Servings

Seafood, Soups

Crab Soup 2

September 8, 2011 Sharon Leave a comment

1/4 cup butter or margarine

1 cup finely chopped onions

1/2 cup finely chopped celery

1 shallot, finely chopped

1/4 cup all-purpose flour

3/4 teaspoon paprika

4 cups milk

2 cups half-and-half cream

1 teaspoon salt

1 teaspoon grated lemon peel

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper

Pinch ground red pepper

1 pound fresh lump or jumbo crabmeat, flaked and picked over

1/4 cup dry sherry

2 teaspoons chopped fresh flat-leaf parsley

Melt butter over medium heat in Dutch oven. Add onion, celery and shallot; cook 5 minutes, until softened.

Add flour and paprika; cook 1 minute. Gradually stir in milk and half-and-half until smooth. Add salt, lemon peel, Worcestershire and peppers. Bring to a simmer. Reduce heat to low; cover and simmer 20 minutes. Stir in crabmeat and sherry. Cover and simmer 20 minutes more to blend flavors (do not boil). Sprinkle with parsley.

Seafood, Soups

Crab Soup

September 8, 2011 Sharon Leave a comment

1 cup freshly grated Parmesan

1/2 teaspoon white pepper

1/2 teaspoon salt

1/4 cup sherry

1/2 teaspoon Paula Deen Lemon Pepper Seasoning

1 lb crabmeat, picked free of shell

1 cup heavy cream

1 cup milk

2 cup fish stock

3 tablespoon all-purpose flour

1/2 cup chopped fresh chives

4 tablespoon (1/2 stick) butter

2 teaspoon minced garlic

3/4 cup chopped green onion, with tops

Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

Recipe courtesy Paula Deen

Soups