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Beef & Vegetable Soup

This excellent recipe is full of flavor
and perfect for a cold winter day.
Make sure you have a big stock
pot or cut recipe in half.
You can also use stew beef
instead of the ribs or roast.
Just brown the stew beef in a
little oil before transferring it
to the soup pot and continue with
the rest of the ingredients.

Prep Time: 30 minutes
Cook Time: 2 hours
Makes: 8 quarts

2 tablespoons vegetable oil
(if using chuck roast) or
2 1/2 to 3 pounds beef short ribs
2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt,
plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper,
plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves

If using chuck roast, heat the oil in
a large skillet over medium heat.
Place the roast in the skillet and cook until
browned on both sides, about 5 minutes per side.

Remove the roast from the skillet and cut it
into 1 1/2 to 2-inch cubes; discard the fat.

Place the beef cubes in a large stockpot.
(If using short ribs, you can put them
right in the pot with no preparation).

Add the water, tomatoes, onions, dried parsley,
beef bouillon, dried Italian seasoning, House Seasoning,
seasoned salt, Worcestershire sauce, celery salt,
garlic powder, black pepper and bay leaves.

Bring to a boil over high heat.
Cover the pot; reduce the heat so
that the liquid simmers, and cook for
1 1/2 to 2 hours, or until the meat is very tender.

If using short ribs, remove them from the pot
and cut the meat from the bones, discard the
bones and fat, and return the meat to the pot.

Add the remaining vegetables
and the macaroni and return
the soup to a boil, stirring
to distribute the ingredients.

Reduce the heat and simmer for 45 minutes.
Just before serving, season with salt and
pepper and add fresh chopped parsley.
To remove excess fat from
the surface of the soup,
swirl a lettuce leaf around the
surface, it will pick up a lot of the fat.

*The chuck roast will yield more meat,
but the bones from the short ribs
give the soup an incredible flavor.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in
an airtight container for up to 6 months.
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Black Bean Soup

This hearty and smoky soup with a touch
of Southern flair is simply delicious.
Using very inexpensive ingredients it is
extremely easy to make and tastes unbelievable.
To enrich the flavor even more try adding
roasted diced tomatoes to this recipe.
And for an alternative cut back
on the beans and add corn.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Makes: 8 to 10 Servings

10 slices bacon, finely chopped
2 medium onions, chopped
(about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can
reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans,
drained but not rinsed
Kosher salt and
freshly ground black pepper
1 bunch cilantro
1/2 lime, juiced
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Put the bacon into a large heavy pot
and place it over medium heat.
Cook until it starts to give up
its fat, about 4 minutes.

Stir in the onions and cook,
stirring, until they start to turn
translucent, about 4 minutes.
Stir in the garlic and cook until
you can smell it, about 1 minute.

Add the broth, tomatoes, ketchup,
Worcestershire, and chili powder.
Stir in the beans, turn the heat
to high and bring to a boil.

Adjust the heat so the soup is
bubbling gently and cook 10 minutes.
Season with salt and pepper.

Meanwhile, pick off all the
thick stems from the cilantro.
Wash it and shake dry.

Chop the cilantro coarsely and
stir it into the soup when it has
been simmering 10 minutes.
Cook until the soup is thickened,
about 5 minutes.
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Cheesy Potato Corn Soup

A fantastic recipe which is
thick and creamy with the
perfect blend of cheese and
flavor and quick to make.

Prep Time: 10 mins
Cook Time: 30 mins
Makes: 4-6 Servings

4 cups potatoes, cut
into 1/2 inch pieces
1 can cream of mushroom soup
3 tablespoons minced onions
3 tablespoons minced carrots
1/2 cup frozen corn kernels
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon apple cider vinegar
or white vinegar
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups grated cheddar cheese
(or more if you love cheese)

1.) In larger pan over medium-high heat
add potatoes, can of soup, two cans
of water (from soup can), onion, carrot,
corn, Old Bay, Salt, Vinegar, Pepper.

2.) Stir until smooth, while
bringing to a boil.

3.) Once boils, reduce heat, cover and
simmer for about 20 minutes
(or until potatoes are tender)
stirring occasionally.

4.) In a small bowl, whisk flour and
milk together until smooth.

5.) Stir into soup and allow to
simmer for 5-8 minutes.

6.) Stir in grated cheese
until it has melted.

7.) Serve with salad and/
or hearty bread.
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Chicken & Bacon Corn Chowder

This yummy soup is perfect for a
chilly Sunday afternoon meal.
The flavors just seem to blend so
nicely and yet keep their own identity.

Prep Time: 20 minutes
Cook Time: 45 minutes
Makes: 1 1/2 Gallons

Poached Chicken & Chicken Broth:
1 large (approximately 6 pounds) chicken or
a pound of boneless, skinless chicken breasts

1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose
potatoes, peeled and diced
8 ears fresh corn, removed from
the cob or 2 cans canned corn
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

To Poach The Chicken:
Combine the chicken, onion, celery, carrot, garlic,
thyme, pepper and a tablespoon of salt large pot.
Add water to cover, at least 3 quarts.
Bring the water to a simmer over
medium heat, skimming occasionally.

Skim, add more water if necessary
to keep the chicken covered,
and continue to gently simmer
until the chicken is fully cooked
(the juices from the thigh will
run clear), about 40 minutes.

Drain the chicken reserving the broth.
Allow the chicken to cool then
remove the meat from the bones.
Discard the bones and refrigerate the
meat until ready to make the chowder.

Measure out 1 1/2 quarts of the
broth and reserve for the chowder.
Freeze or refrigerate any remaining broth
until needed for another purpose.

To Make The Chowder:
Heat the bacon and olive oil in
a large pot over medium heat.
Cook until the bacon fat is rendered
and the meat firming but not yet
crisp, about 5 minutes.
Add the celery and onions.

Reduce the heat to medium-low and cook,
stirring occasionally until the vegetables
begin to soften, about 6 minutes.

Add the potatoes, corn, and thyme.
Continue to cook, stirring occasionally,
until the onions are fully soft,
about 8 additional minutes.

Add the chicken broth to the pot.
Bring the broth to a simmer
over medium-high heat.
Turn down the heat to medium
and simmer until potatoes
are tender, about 10 minutes.

Add the cream and reserved chicken.
Return the chowder to a simmer,
season to taste with salt and pepper.
Ladle into warm bowls and serve.
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Chicken Cacciatore Soup

Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 10 (1/2 cup) Servings

1 cup uncooked rotini
3 cans vegetable broth
2 boneless, skinless chicken
breasts (about 8 ounces)
1 (30-ounce) jar of extra chunky
spaghetti sauce with
mushrooms and diced onions
1 medium onion, chopped
1/2 teaspoon garlic puree
1/3 teaspoon Italian seasoning
3 teaspoons red wine (optional)
1 (14.5-ounce) can stewed
tomatoes, cut up in juice
1 medium zucchini sliced

Cook rotini according
to package directions,
substituting 1 can vegetable
broth for part of the water.
Cook until done (about 10 minutes).
Drain and set aside.

Cut chicken breasts into a 1-inch dice.

In a large pan, combine spaghetti sauce,
2 cans of vegetable broth, onions, garlic
puree, chicken, Italian seasoning,
red wine, tomatoes, and zucchini.

Cook until vegetables are tender
and chicken is cooked through
(20 to 30 minutes).

Add cooked rotini, and cook
until heated through.
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Clam Chowder 1

(Makes: 8 Servings)

4 ounces butter
4 stalks celery, rinsed and chopped
3 carrots, peeled and chopped
2 leeks, cleaned well,
trimmed and chopped
2 tablespoon unbleached
all purpose flour
1/2 cup extra dry vermouth
30 ounces canned fancy
baby clams with juice
4 small potatoes,
peeled and poached
until tender, chopped
8 cups heavy cream
salt and white pepper to taste

Heat the butter in a Dutch oven or
soup pot with the celery, carrots
and leeks over medium high heat.
Sauté until leeks are tender,
about 10 minutes.

Sprinkle flour over vegetables and
sauté for another 2 or 3 minutes.
Add vermouth to pan and clams with juice.

Slowly stir in cream and bring to a simmer.
Simmer until thick and creamy.
Season with salt and white pepper.
Serve immediately.
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Clam Chowder 2

(Makes: 2 to 4 Servings)

2 ounces butter
1/2 cup chopped yellow onion
1/2 cup chopped parsley
1 potato, baked, peeled and
chopped into bite size pieces
2 tablespoons flour
13 ounces canned clams with juice
2 cups heavy whipping cream or
1 cup milk and 1 cup cream
salt and pepper to taste
chopped chives for garnish

In heavy saucepan over medium
heat, sauté onions in the butter.
Add potato and sauté a few minutes more.

Sprinkle flour over onions and potato
and add salt and pepper to taste and
stir continuously for 2 more minutes.

Add clams and juice and slowly stir in cream.
Cook while stirring (but do not boil!)
for 5 minutes or until thick and hot.

Garnish with chives and serve hot.
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Clam Chowda Mug O Soup

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 4 Mugs Of Soup

2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes,
from dairy aisle of the market
2 cans whole baby clams and their juice

In a medium pot over medium high heat melt butter.
Add bacon and onions, celery and thyme sprigs.
Season with salt, pepper and
hot sauce and cook 5 minutes.
Add flour and cook a minute more.

Add half-and-half and stock and bring to a bubble,
then stir in potatoes and clams.
Bring soup back to a boil, reduce
heat and simmer 15 minutes,
until potatoes are cooked and soup has
thickened to coat the back of a spoon.

Remove the thyme sprigs from the soup.
The thyme leaves will have fallen off into the soup.
Stir and adjust seasonings in your soup.
Pour soup into mugs.
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Corn & Potato Chowder

(Makes: 6 to 8 Servings)

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely
diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped
fresh Italian parsley

Sling the butter into a soup kettle
and melt over medium-high heat.

Add the bacon and cook till crisp.
Scoop out the bacon
and drain on paper towels.
Save for later.

Pour off all but 1/4 cup of fat from the pot.
Toss in the onions and peppers, seasoning
them with a pinch of salt and pepper.
Cook till soft and then throw in the garlic,
cooking it all for 1 minute more.
Sprinkle on the flour
and mix into the veggies.

Dump in the broth and potatoes.
Cover the pot and bring to a boil;
then lower the heat and simmer for 10 to
12 minutes, or till the potatoes are tender.

Add the shredded carrots and corn.
Cover and simmer everything 5 to
6 minutes longer to blend the flavors.

Stir in the half-and-half.
Season with the thyme,
cayenne, some more salt,
and lots of freshly ground
black pepper to taste.

Sprinkle with parsley and the
bacon bits you've been saving.
Give it one last stir, and
ladle it up piping hot.
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Corn-Acopia Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 4 Servings

3 garlic cloves, minced
2 tablespoons corn oil
3 cups canned tomatoes, diced
3/4 cup green beans, diced
1/2 cup green bell peppers, chopped
5 ears fresh corn kernels, cut off the cobs
1 quart chicken broth
1 tablespoon lemon juice
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon Cajun spice blend
Salt and pepper, to taste
2 dashes red pepper sauce
1/4 cup fresh cilantro, coarsely
chopped, for garnish

In a large stock pot over low heat,
sauté the garlic in oil for 1 minute.
Stir in all the vegetables
and cook for 5 minutes.
Turn up the heat, add the
broth and bring to a boil.

Add lemon juice and seasonings.
Reduce heat and simmer gently,
covered, for 30 minutes.
Serve with chopped
cilantro and tortilla chips.
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Corn Chowder 1

This hearty chowder is rich and
creamy and simple to prepare.
If you want to cut down on the fat
content in this recipe only use
4 tbs of butter to sauté the
veggies/make the roux with.
Then add chopped cooked
chicken and bacon.
Use 1 cup of fat free half and
half plus 1 cup of 2% milk.
Do not add the stick of butter at the end.
The results will still be fantastic
(and relatively guilt free)!

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 8 to 10 Servings

1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn
kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly
ground black pepper

Melt 1 stick of butter in a large
saucepan over medium heat.
Add the onion, carrot, celery, and
garlic, and sauté for 2 minutes.
Add the flour and stir to make a roux.
Cook until the roux is lightly browned;
set aside to cool to room temperature.

Meanwhile, combine the corn
and chicken stock in another
saucepan, and bring to a boil.
Simmer for 10 minutes.
Pour the boiling stock with the
corn (a little at a time) into the
saucepan with the roux,
whisking briskly so it doesn't lump.
Return the skillet to the
heat and bring to a boil.
The mixture should
become very thick.

In a small saucepan, gently
heat the half-and-half;
stir it into the thick corn mixture.
Add the nutmeg and salt
and pepper, to taste.

Just before serving, cut the remaining
stick of butter into large chunks.
Add it to enrich the soup,
stirring until the butter melts.
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Corn Chowder 2

1/2 cup butter
1 medium onion - finely chopped
1/2 cup celery - finely chopped
3 cups uncooked fresh corn
(frozen or canned are ok,
but fresh tastes better)
4 medium size potatoes -
peeled and cut into small cubes
1 1/2 cups water
4 cups whole milk
1/2 tsp. salt
1/2 tsp. all purpose seasoning
1/2 tsp. black pepper

"Optional" - 4 to 5 slices bacon- fried crisp,
drained and crushed into bits; or, to reduce fat,
use imitation bacon bits

In a stock pot or dutch oven, sauté onion
and celery in butter just until tender.
Do not brown.

Add water, corn, potatoes and seasonings.
Cook over medium heat, uncovered,
just until potatoes are fork tender.
Lower heat.
Stir in milk.
Cover and simmer for about
15 minutes, stirring a few times.

Garnish individual servings
with bacon bits if desired.
Serve with saltines or
tiny soup crackers.
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Corn, Potato & Cheddar Chowder

4 - 6 bacon slices
1 large onion, finely chopped
1 Tbsp unsalted butter
2 tsp. ground cumin
3 Tbsp. all-purpose flour
4 cups chicken broth
1 large boiling potato,
peeled and diced
lb. sharp cheddar, grated

Cook bacon in a 3-quart heavy
saucepan over moderate heat,
stirring until crisp, and transfer with a
slotted spoon to paper towels to drain.

Add onion and butter to fat in pan and cook,
stirring, until onion is softened. 
Add cumin and cook, stirring 1 minute. 
Add flour and cook, stirring, 1 minute. 
Whisk in broth and bring to a
boil, whisking occasionally. 

Add potato and simmer, covered, stirring
occasionally, until just tender, about 8 minutes. 
Stir in cream and corn and return to a simmer. 
Add cheddar, stirring just until cheese is melted
(do not let boil) and season generously with pepper. 
Serve topped with bacon.
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Crab Bisque

This soup is great and is easy as a supper
which is ready to do in less than 10 minutes.
To make it easier combine everything in a big
Corning Ware dish and microwave until piping hot.
This soup also freezes very well.

Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 4 Servings

1 (10 3/4-ounce) can cream of asparagus soup
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 pound crab meat, picked free of shells
1/4 cup dry sherry

Using a heavy saucepan, combine all
of the ingredients and bring to a boil.
Reduce the heat and allow
to simmer for 5 minutes.
Serve with your favorite crackers.

Try adding a can of cream celery soup and
approximately 1-2 cups of small frozen shrimp.
The milk amount will have to be
adjusted with these additions.
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Cream Of Broccoli Soup

1 cup water
1 - package frozen broccoli cuts (10 oz.)
2 cups milk
2 cups processed cheese
(velveeta or American)- cubed
2 chicken boullion cubes
1/2 cup flour
1 cup half & half or light cream
croutons for garnish if

In a large saucepan, cook broccoli in
1 cup water with boullion cubes.
Bring to a very low boil,
reduce heat to medium low
and cook about 7 minutes or
until broccoli is tender.

Put milk, cheese cubes,
& flour in a blender.
Process on medium speed.
Add milk mixture to
cooked broccoli mixture.
Add cream.

Cook, stirring frequently over medium
heat until mixture is thickened.
Reduce heat.
Simmer about 10 minutes.
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Creamy Squash Soup

This soup is so flavorful with so few ingredients.
If you don't like an under-taste of chicken use
vegetable stock instead of chicken stock.

Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 4 Servings

2 pounds butternut squash,
halved, peeled, seeded, and
cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish

In a medium saucepan, combine
squash, onion, carrots, broth and salt.
Simmer, uncovered, until squash is
very tender, about 40 minutes.

Purée soup in a blender or
food processor with the butter.
Whisk cream into soup.

Serve in wide, shallow bowls with
a dollop of sour cream, if desired.
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Creamy Tomato Soup

This tomato soup is perfect, no
matter what the weather outside.
A wonderful, healthy comfort food
that is easy to make and so delicious!

Prep Time: 15 minutes
Cook Time: 50 minutes
Makes: 4 to 6 Servings
              (About 7 Cups)

4 tablespoons unsalted butter
1 slice bacon, finely chopped
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, finely chopped
5 tablespoons all-purpose flour
4 1/2 cups low-sodium chicken broth
or vegetable broth
1 (28-ounce) can whole, peeled tomatoes
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

Heat the butter in a large soup
pot over medium-high heat.
Add the bacon and cook, stirring,
until crisp and most of the fat
has rendered, about 1 minute.
Using a slotted spoon, transfer the bacon
to a paper towel-lined plate and set aside.

Lower the heat to medium, add the
onion, carrots, celery, and garlic and cook,
covered, stirring occasionally, until
soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes.
Pour in the broth and crush the tomatoes
through your fingers into the pan.
Bring to a boil while whisking constantly.

Tie the parsley sprigs, thyme, and bay leaf together
with a piece of kitchen twine and add to the pot.
Lower the heat and simmer for 20 minutes.
Remove from the heat and let cool.

Remove and discard the herb bundle.
Working in batches, transfer the mixture
to a blender and purée until smooth.
Return the purée to the pot and
reheat over medium heat.

Whisk in the heavy cream,
salt, and pepper, to taste.
Divide among warm soup
bowls and serve immediately.

Serve with grilled cheese sandwiches.
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Hearty Beef & Vegetable Soup

1 lb. ground beef
1 cup chopped onion
1 cup diced potatoes
1 cup sliced carrots
1 cup diced celery
4 cups beef stock
35 oz can tomatoes, with liquid
cup pearl barley
1 cup shredded cabbage
tsp. thyme
tsp. dried basil
tsp. dried marjoram
1 bay leaf
1 tsp. salt
⅛ tsp. pepper

Sauté beef and onion
for 8 to 10 minutes or
until lightly browned. 
Drain excess fat. 

Stir in potatoes, carrots, celery, stock,
tomatoes, barley, cabbage, thyme, basil,
marjoram, bay leaf, salt, and pepper. 

Simmer, covered for 1 hour, until
vegetables and barley are tender. 
Remove bay leaf.
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Leek, Green Pea & Potato Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 Servings

1 pound leeks, white part only, quartered
lengthwise, sliced crosswise and washed well
2 (12 -ounce) potatoes, peeled,
quartered and sliced thin
4 tablespoons unsalted butter
5 cups chicken broth
2 cups frozen green peas
2 tablespoons fresh parsley, minced,
plus parsley leaves for garnish
2 tablespoons fresh mint leaves, chopped,
or a pinch of dried, crumbled
Salt and pepper, to taste

In a large saucepan cook the leeks and the potato in the
butter over moderately low heat, stirring occasionally,
until the vegetables are softened and add the broth.
Bring the liquid to a boil and simmer the mixture, covered,
for 10 to 15 minutes, or until the potato is very soft.

Stir in the peas, the parsley, and the mint, season the soup
with salt and pepper to taste, and simmer it for 5 minutes.

In a blender or food processor puree the soup until
it is smooth and divide it between 4 heated bowls.
Garnish with parsley.
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Lobster Stew

Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: 6 Servings

2 teaspoons butter
1 pound Maine lobster meat
1 teaspoon lobster base
Splash sherry, for deglazing pan
1 quart heavy cream

In a medium saucepan over
medium heat, melt the butter
and then add the lobster meat
and sauté until tender,
about 3 minutes.

Add the lobster base
and cook for 1 minute.
Add sherry, and stir
to deglaze the pan.

Add the heavy cream and
cook until heated through.
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Manhattan Clam Chowder

(Makes: 6 to 8 Main Course Servings)

8 pounds quahog or large cherrystone clams,
scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and
cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded
and chopped tomatoes or
1 (28-ounce) can whole tomatoes,
chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper

In a large stockpot bring
2 cups of water to a boil.

Add clams, cover and cook for 5 minutes.
Uncover, quickly stir clams well
with a wooden spoon, and recover.

Allow clams to cook 5 to 10 minutes
longer (this will depend on the type
and size of clams you are using),
or until most of the clams are opened.

Transfer clams to a large
bowl or baking dish and
strain broth through a fine-
meshed sieve into a bowl.

(You should have about
6 cups of clam broth.
If not, add enough water to
bring the volume up to 6 cups.)

When clams are cool enough to handle,
remove them from their shells
and chop into 1/2-inch pieces.
Set clams and broth aside.

In a large heavy pot add bacon and
render until golden and crispy.
Pour off all fat except 4 tablespoons.

Add onions, celery, bell pepper and
carrots and cook for 10 minutes,
until vegetables are softened.
Do not allow to color.

Add garlic, bay leaves, oregano,
thyme and crushed red pepper
and cook an additional 2 minutes.

Increase heat to high and add potatoes,
reserved clam broth, and chicken
stock and bring to a boil, covered.

Cook for 20 minutes, or until potatoes are
tender and the broth has thickened somewhat.

Add tomatoes and continue to
cook for 10 to 15 minutes.

Remove the pot from the heat
and add reserved clams and parsley and
season with pepper and salt, if necessary.

Allow chowder to sit for up to 1 hour
to allow flavors to meld, then reheat
slowly over low fire if necessary.
Do not allow to boil.
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Mini Meatball Soup

This hearty soup is easy to make
and tastes out of this world.
If you do not like veal, you can
use beef, pork or ground turkey.
To defat the soup let it sit overnight in fridge.
Boil the pasta separately, and then add to broth
so that the pasta does not soak up all the liquid.

Prep Time: 20 minutes
Cook Time: 27 minutes
Makes: 4 Big Servings

2 tablespoons extra-virgin olive oil,
2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano,
a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings,
broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped
Grilled 4 Cheese Sandwiches, recipe follows

In a deep pot over medium heat, add oil, chopped
carrots, celery and onions and bay leaves.
Season with salt and pepper.

Cover pot and cook veggies
5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic,
grated cheese, bread crumbs, salt, pepper, nutmeg.
Uncover your soup pot and add broth and water to the pot.
Increase heat to high and bring soup to a boil.

When soup boils, reduce heat a bit and
start to roll meat mixture into small balls,
dropping them straight into the pot.

You are making meat dumplings
that will cook in the broth.
When you are done rolling the meat,
add pasta to the soup and stir.
Cover and simmer soup 10 minutes.

When pasta is tender, stir in
chopped spinach in batches.
When spinach has wilted into the soup,
the soup is done and ready to serve.
Adjust your seasonings.

Serve soup with crusty bread or
grilled 4 cheese sandwiches.

Grilled 4 Cheese Sandwiches:
2 tablespoons extra-virgin
olive oil, 2 turns of the pan
3 tablespoons butter
1 clove garlic, cracked away from skin
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago
* All of these cheeses are available in specialty
cheese case and dairy aisle already shredded

In a small skillet over medium low
heat, combine oil, butter and garlic.
Cook garlic in butter and
oil gently for 2 or 3 minutes.
Remove garlic butter mixture from heat.
Place a large nonstick skillet on the
stove over medium high heat.

Using a pastry brush, brush 1 side of 4 slices of bread
with garlic oil and place buttered side down in skillet.
Top each slice with equal amounts of the 4 cheeses,
distributing them equally over the 4 slices.
Top each sandwich with another slice of bread
brushed with garlic butter, buttered side up.

Flip the grill cheese sandwiches a few
times until cheeses are melted and
gooey and bread is toasty and golden.
Cut grilled 4 cheese sandwiches
from corner to corner and serve.
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Mussel Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 6 Servings

2 quarts uncooked mussels in shells
(about 3 pounds)
2 tablespoons butter
1/4 teaspoon paprika
4 shallots, finely chopped
3 sprigs parsley
1/4 teaspoon whole white peppercorns
1 cup dry white wine
1 1/2 to 2 cups fish broth
or 1 (14 1/2-ounce) can chicken broth
2 cups heavy cream
Chopped Italian flat-leaf parsley, for garnish

Discard any mussels that have opened.

Scrape off barnacles and scrub mussels with
a stiff brush under running water; drain.

In a 4 to 5-quart kettle over
medium heat, melt the butter.
Add the paprika and shallots and
cook, stirring, until soft but not brown.

Add the mussels in shells,
parsley, peppercorns, and wine.
Bring to a boil, cover, reduce heat,
and simmer until the mussels open
(about 6 to 8 minutes).

Discard any mussels
that remain closed.

Remove the mussels from the liquid.
Strain the liquid through a
dampened cloth and measure it.
Add fish broth to make 4 cups.
Return liquid to the kettle
(rinsed to remove any sand).

Remove the mussels from the
shells, discarding the shells.
Pinch out and discard any
"beards" from the mussels.

To the liquid, add the cream.
Bring to a boil over high heat,
reduce the heat slightly,
and boil until the soup is
reduced by about one-fourth.

Lower heat to medium.
Taste and add salt, if needed.

Add the mussels and cook
until just heated through.
Serve hot or chilled,
garnished with parsley.
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New England Clam Chowder

(Makes: 6 to 8 Main Course Servings)

8 pounds small quahogs or large cherrystone clams,
scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 cups finely chopped yellow onions
1 cup finely chopped celery
1 1/2 teaspoons minced garlic
6 sprigs fresh thyme leaves
2 bay leaves
3 cups 1/2-inch cubed,
peeled potatoes,
about 1 1/4 pounds
2 cups heavy cream
1/4 teaspoon freshly
ground black pepper
6 tablespoons cold unsalted butter,
cut into 1 1/2-teaspoon pieces
1/4 cup minced parsley leaves
1/4 cup finely chopped
chives or green onions

In a large stockpot bring
2 cups of water to a boil.

Add clams, cover and
cook for 5 minutes.
Uncover, quickly stir clams
with a wooden spoon.

Cover and cook 5 to 10 minutes
longer (this will depend on the type
and size of clams you are using),
or until most of the clams are opened.

Transfer the clams to a large bowl or
baking dish and strain the broth twice
through a fine-mesh sieve into a bowl,
being careful to strain out the sand.

(You should have about
6 cups of clam broth.
If not, add enough water to
bring the volume up to 6 cups.)

When the clams are cool enough to
handle, remove them from their
shells and chop into 1/2-inch pieces.
Set clams and broth aside.

In a large heavy pot cook the bacon
until crisp and the fat is rendered.
Pour off all bacon fat except 2 tablespoons.

Add the butter, onions and celery and
cook until softened, about 5 minutes.
Add the garlic, thyme and bay leaves,
and cook until the vegetables are
thoroughly wilted, about 3 minutes,
being careful not to brown.
Add the potatoes and reserved
clam broth, and bring to a boil.

Lower the heat, cover, and simmer
for 20 to 30 minutes, or until the
broth thickens slightly and the
potatoes are very tender.
(If you like a thicker broth,
mash some of the potatoes against
the side of the pot with a wooden spoon.)

Remove from the heat, stir in clams
and heavy cream and season with
pepper and salt, if necessary.

Set aside for 1 hour, covered,
to allow the flavors to marry.
Place the pot over low heat,
and slowly reheat, being careful
not to bring to the boil.

Serve hot, garnished with
1 or 2 pats of butter,
parsley and chives.
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Old-Fashioned Cream Of Tomato Soup

2 Tbsp. butter
1 onion, chopped, optional
2 Tbsp. all-purpose flour
1 quart tomato juice
2 cups milk
salt and pepper to taste

In a Dutch oven, over medium heat,
sauté onions in butter until translucent. 
Remove from the heat. 

Stir in the flour so that no lumps remain,
then slowly whish in the tomato juice. 
Return to the heat and add salt
and pepper to taste. 

Cook until just boiling, but turn
off the heat before it boils. 
Let cool 10 minutes then
slowly stir in the milk. 
Serve immediately.
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Onion Soup

2 lb onions, thinly sliced
3 T. olive oil
1 T. flour
1 T. Worcestershire Sauce
1 T. brown sugar
1/2 cup beer
6 cups beef broth
grated mozzarella cheese

In a dutch oven or stock pot,
sauté onions in olive oil
until soft and well browned -
about 15 to 20 minutes.

Add flour, Worcestershire
Sauce and brown sugar.
Stir, then add beer.
Cook on low for about 10 minutes.

Stir in beef broth and bring to a very low boil.
Reduce heat and simmer about 1 1/2 hours.

Top individual portions with grated mozzarella
cheese and toasted croutons just before serving.
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Oyster Bisque

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 2 1/4 quarts

1 quart shucked oysters in their liquor
Salt and black pepper
4 stalks celery, cut in medium-sized pieces
1 medium onion, chopped
4 cups milk
2 cups heavy cream
4 tablespoons butter
2 tablespoons all-purpose flour
Freshly grated nutmeg
Curry powder
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
Cayenne pepper
Chopped fresh parsley leaves

Pick over the oysters for shells.
Simmer the oysters and oyster liqueur
in a covered pot over low heat with
a little salt and black pepper.
Stir occasionally until the edges of
the oysters curl, about 6 minutes.

Lift the oysters out of the stock with a
slotted spoon and put them in a colander
with a bowl underneath to catch the pot liquor.

Pour the stock from the pot into the bowl,
being careful to discard any oyster dregs.
Set the stock aside.

Cook the celery and onion in a little water
until tender; drain, reserving the broth.
Add the broth to the oyster stock
(should measure about 2 cups),
and then add the milk and cream
(reserve a little cream to whip for garnish).

Heat the butter, then whisk in
the flour to make a roux.
Add the stock mixture to the roux,
and stir briskly until thickened and smooth.
Add a little nutmeg, a pinch of curry powder,
a pinch of Ac'cent, the lemon juice,
Worcestershire Sauce, and cayenne.
Correct the seasonings.

Mash the oysters with the celery and
onions and mix well; add to oyster stock.
Keep warm over hot water until time to serve.

Whip the reserved cream.
Pour bisque into individual bowls.
Swirl an even portion of whipped cream into each bowl.
Add a little paprika and chopped parsley to garnish.
Offer sherry, if desired.
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Oyster Soup

1 dozen stewing oysters (in brine)
3 T. butter
6 cups whole milk
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. seafood seasoning

In a large pan, melt butter.
Add oysters with the brine
and cook over medium heat
about 5 minutes or until
edges of oysters curl up.

Add milk and seasonings.
Continue cooking over
medium heat, stirring often,
just to very low boil.

Lower heat, cover and
simmer 20 minutes.
Serve with crackers.
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Potato & Sausage Soup

This soup can be made with chunks of potatoes
or cook it longer for a mash potatoe soup.
Either way, a crowd pleaser.
Just in case you don't like the vinegar taste,
pour some soup into a bowl and mix in a few drops
of vinegar and try it before adding it to your pot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 to 6 Servings

6 to 8 Yukon gold potatoes
(or 4 large baking potatoes, like russets),
peeled and diced into 1-inch pieces
4 cups chicken stock
2 pounds hot sausage,
out of the casing
1 1/2 cups diced onion
1 3/4 cups finely diced celery
4 ounces butter
1 quart heavy whipping cream
3 or 4 tablespoons balsamic
vinegar (white or dark)
1 tablespoon vanilla
4 tablespoons finely
chopped flat-leaf parsley
Salt and pepper, to taste

To a large stock pot, add
potatoes and chicken stock.
Bring to a simmer and cook
until potatoes are fork tender,
about 20 minutes.

To a sauté pan over medium heat,
add sausage and chopped onion in
pan and sauté until completely cooked.

Drain sausage mixture, add celery,
and sauté a few additional minutes.
Add sausage mixture to stockpot with butter.
Add cream and extra broth if needed.

Add vinegar, vanilla, and
parsley at end of cooking.
Season, to taste, with salt
and pepper.
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Taco Soup

This soup is real tasty and goes great
with chips, crackers, or cheese.

2 lbs. hamburger meat
1 large onion
1 pkg. Hidden Valley Ranch Dressing Mix, dry
1 pkg. Taco Season Mix, dry
1 can whole kernel corn
1 can Ranch Style beans
1 can pinto beans
1 small can chopped green chilies
3 cans stewed tomatoes

Brown and drain hamburger
meat and onion. 
Mix all ingredients together. 
Do not drain juices. 
Simmer 30 minutes. 
Serve with chips,
crackers, and cheese.
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The Mooring Restaurant Chowder

Prep Time: 5 minutes
Cook Time: 50 minutes
Makes: 2 Quarts
(8 to 10 Servings)

1/2 cup salted butter
3 cups diced onions
1 cup all-purpose flour

1 quart minced sea clams
1 1/2 quarts natural clam juice

1 1/2 quarts half-and-half, or more
or less depending on desired taste
1 pound diced, peeled potatoes
Dash Spanish paprika

Make roux by melting butter over medium-low heat in a 1 1/2 gallon heavy stockpot. Add onions and saute until translucent. Reduce heat to low, add flour, and stir to blend. Cook for 2 to 4 minutes over low heat, stirring frequently. Set aside to cool.

Make stock. In a separate pot, bring to a boil the clams and natural clam juice. Reduce the heat and let simmer for 15 to 20 minutes. In another large pot, cover potatoes with cold water. Bring to a boil and cook until soft. Drain and set aside.

Add the hot stock to the cooled roux and whisk thoroughly until smooth. Slowly bring to a boil. Reduce heat and add cooked potatoes. Whisk in half-and-half, being careful not to smash potatoes. Simmer for 5 to 10 minutes.

Serve in warm soup bowls and sprinkle with a dash of paprika.
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Tomato Basil Soup

(Makes: 4 Servings (Serving Size: 1 1/2 Cups)

Make a quick version of the classic
soup for a refreshingly light supper.
Toasted French bread topped with
a light Boursin cheese adds great
flavor to the meal and is a tasty stand-in
for the standard grilled cheese sandwich.

2 teaspoons olive oil
3 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
3/4 teaspoon salt
3 (14.5-ounce) cans no-salt-added
diced tomatoes, undrained
2 cups fresh basil leaves, thinly sliced
Basil leaves (optional)

Heat oil in a large saucepan over medium heat.
Add garlic; cook 30 seconds, stirring constantly.
Stir in the broth, salt, and tomatoes; bring to a boil.
Reduce heat; simmer 20 minutes.
Stir in basil.

Place half of the soup in a
blender; process until smooth.
Pour pureed soup into a bowl, and
repeat procedure with remaining soup.
Garnish with basil leaves, if desired.
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Tomato & Garlic Soup

Prep Time: 10 minutes
Cook Time: 50 minutes
Makes: 4 Servings

1 tablespoon extra-virgin olive oil
2 large onions, finely chopped
4 garlic cloves, minced
6 cups chicken broth
3/4 (28-ounce) can peeled plum tomatoes, drained, crushed
6 tablespoons plus 2 tablespoons freshly grated Parmesan
Thinly sliced fresh basil, for garnish

Heat 2 tablespoons olive oil in a heavy large pot over medium heat.
Add onions and cook, stirring occasionally,
until very tender, about 25 minutes.
Add minced garlic and cook, stirring, for 1 minute.
Add chicken broth, tomatoes, and 6 tablespoons of grated Parmesan cheese.
Simmer soup uncovered 20 to 30 minutes, stirring occasionally.
Season, to taste, with salt and pepper.

Ladle soup into bowls.
Sprinkle with thinly sliced basil and remaining Parmesan.
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Tomato Soup With Pancetta

This great comfort food soup is full of flavor,
has great aroma and the combination of
sour cream and marscapone is incredible
and seals the deal in this meal.
If you find the bread to soggy you can omit it.
Or toast the bread separately and then
add at the end just before serving.
Ravioli or Tortellini can also be added.
Or serve with a hot or cold sandwich such as panini.

Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 6 Servings

1 tablespoon olive oil
3 ounces pancetta, chopped or
thick sliced bacon
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread or
asiago cheese bread
(each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream

Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.

Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.
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Velveeta Potato Soup

This recipe is delicious!!
It's great with hot cornbread and don't expect to have any leftovers.

(Makes: 6 Servings)

3 cups potatoes, cut up
1 cup water
cup carrots, diced
chopped onions, to taste
1 tsp. parsley flakes
2 chicken bouillon cubes
tsp. salt
dash of pepper
1 cups milk
2 Tbsp. flour
lb. sliced Velveeta cheese

In a large sauce pan, combine: potatoes, water, carrots, onion, parsley flakes, bouillon cubes, and seasonings.  Mix well.  Cover and simmer 15 to 20 minutes, or until vegetables are tender.  Gradually add milk to flour mixing well.  Add milk mixture to vegetables.  Cook just a few minutes, until thickened.  Add cheese slices and stir until melted.  Serve alone or with sandwiches. 
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