Tag: Soup

Quick Cream of Mushroom Soup
December 2, 2019

Quick Cream of Mushroom Soup

Ingredients: 2 tablespoons butter 1/2 pound sliced fresh mushrooms 1/4 cup chopped onion 6 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cans (14-1/2 ounces each) chicken broth 1 cup half-and-half cream Directions: In a large saucepan, heat butter over medium-high heat; saute …

Soups & Salads
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by CookDiaries
Vegetable Cabbage Soup
November 28, 2019

Vegetable Cabbage Soup

This hearty soup is infinitely adaptable. Don’t love white beans? Add chickpeas instead! Not into celery? Leeks would be great here, too.  INGREDIENTS: 2 tbsp. extra-virgin olive oil 1 large onion, chopped 2 carrots, chopped 2 stalks celery, minced 1/2 tsp. chili powder Kosher salt Freshly ground black …

Soups & Salads
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by CookDiaries
Creamy Reuben Soup
November 25, 2019

Creamy Reuben Soup

Everyone loves the cheesy bread topping on French Onion Soup so we stole from our favorite Reuben and turned it into soup! Filled with everything you love about a reuben, this is about to be your favorite soup. 

INGREDIENTS :

Extra-virgin olive oil
6 slices rye bread, cut into 1″ cubes
1 small onion, finely diced
1 carrot, peeled and finely chopped
1 clove garlic, minced
1 tsp. McCormick caraway seeds (optional)
McCormick Ground black pepper
4 c. low-sodium chicken broth
1/2 lb. sliced corned beef, cut into 1″ cubes
8 oz. sauerkraut
1/2 c. heavy cream
1/4 c. freshly chopped parsley
McCormick salt
1/2 lb. shredded Gruyere or Swiss

DIRECTIONS:

  1. In a large pot over medium-high heat, in batches toss together 2 tablespoons oil and bread cubes, stir until well coated and golden brown on all sides. Transfer to a bowl and set aside. 
  2. In the same pot, heat 2 tablespoons oil over medium-low. Add onions and cook until softened, about 5 minutes. Stir in carrots, garlic, caraway seed and ½ teaspoon McCormick Black Pepper, stir until softened, about 5 minutes. Add ½ cup water and chicken broth, bring to a boil and simmer on low for 20 minutes. 
  3. Add corned beef, sauerkraut, and heavy cream; bring to a boil and simmer for 5 minutes. Stir in parsley and add salt if needed. If it’s too salty adjust by adding small amounts of water and bring back to a boil. 
  4. Place oven proof soup bowls on a rimmed sheet pan. Divide soup into each bowl, top with croutons and top generously with shredded cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Serve immediately.

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Source:delish.com

Soups & Salads
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by CookDiaries
Bacon and Beef Stew
November 20, 2019

Bacon and Beef Stew

Savory, rich bacon and beef pair perfectly with beer, mustard, and red wine vinegar creating a well-rounded, complex flavor profile. The recipe comes together quickly and makes 16 cups–enough for 12 generous servings. Make sure to use low sodium beef broth to keep a balanced salt level. …

Soups & Salads
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by CookDiaries
French Onion Soup with Baguette Crostini
November 13, 2019

French Onion Soup with Baguette Crostini

Ingredients: 4 tablespoons unsalted butter 5 large yellow onions, sliced into half rounds (about 3 to 4 pounds) Salt and freshly ground black pepper 1 cup red wine 2 cups semisweet white wine 1 1/2 cups beef stock or 2 cups beef broth 1 tablespoon …

Soups & Salads
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by CookDiaries
Tortilla Soup
October 28, 2019

Tortilla Soup

From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it’s the tortillas that give it a slight thickness and a special flavor. More Easy Recipes: Warming Soups
More Tortilla Soup Recipes

Ingredients:

  • 6 tablespoons cooking oil
  • 8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
  • 1 onion, chopped
  • 4 large cloves garlic, smashed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  • 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
  • 2 bay leaves
  • 2 1/2 teaspoons salt
  • 1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
  • 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 1 avocado, cut into 1/2-inch dice
  • 1/4 pound cheddar, grated
  • Lime wedges, for serving

How to Make It:

Step 1    

In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.

Step 2    

Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

Step 3    

In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute. Stir in the avocado.

Step 4    

To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.


Source:foodandwine.com

Soups & Salads
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by CookDiaries