BROCCOLI CHEESE SOUP – Megan Peterson

2 cans chicken broth (soup can size)
2 bunches broccoli, chopped (or a package frozen, chopped broccoli)
1 small onion, chopped
3/4 C butter
3/4 C flour
1 quart half-and-half
8 ounce jar Cheese Whiz (or Velveeta)

Simmer first three ingredients in a pan over medium heat.

In another pan, melt butter. Take off heat and whisk in flour until smooth. Return to med. heat, slowly adding cream, whisking the whole time until smooth and thick (this will take a while).

Add broth ingredients to cream pan. Stir in Cheese Whiz, a spoonful at a time (using a slotted spoon seems to make it easier to incorporate).

BUTTERNUT SQUASH SOUP – Meghan McGuire

5 packages butternut squash, frozen
1 large can of chicken broth (approx. 48 oz I think)
1-2 T of butter
1 tsp curry
1/2 cup skim milk
fontina or smoked provolone cheese
Virginia ham
4 celery stalks (or 2T of dried celery leaves)
4 carrots
1 onion

1. Either puree celery, carrots, and onion in food processor or dice small and saute in butter.

2. Add squash, chicken broth until squash defrosts. Add curry and salt and pepper to taste. Let simmer until hot and bubbly (about 2 hours). Add milk.

3. Put ham and cheese in bottom of individual bowls and serve.

GAZPACHO (Cold Spanish Soup) – Cara Tirrell

2 medium cucumbers, peeled and chopped
1 large chopped red onion
4 large or 6 medium tomatoes, peeled and chopped
3 C chicken broth or bouillon
2 T. olive oil
1 clove garlic
1-4oz. can pimentos
1/4 C red wine vinegar
1 tsp. sugar
2 tsp. salt
1-2 dashes tobasco sauce

Blend onions, cucumbers, tomatoes, garlic and pimientos in blender (on chop speed) until fairly smooth (should be in very small chunks). Add broth, oil, vinegar, sugar and salt. Mix well. Chill thoroughly. Serves 6.

Note: I add some of the broth to the blender when chopping. I also use garlic powder instead of whole garlic (1/8 tsp=1 clove).

Enjoy.

WILD RICE SOUP – Allison Yakonich

2/3 C uncooked wild rice
1 C finely grated potato
1 medium onion – minced
2 C water
2 Tbsp butter
1 qt whole milk
2 Tbsp flour
1-1/4 tsp. salt
1/4 tsp. pepper
8 oz. Velveeta cheese
10 strips of bacon (cooked, drained, crumbled)
1/4 tsp. cayenne pepper (opt.), for a kick

1. Cook wild rice until barely tender. Drain.
2. Combine water and butter in soup kettle over med.-low heat.
3. When butter has melted add potato and onion (simmer for about 15 minutes until tender).
4. Reserve 1/4 C milk and pour remaining milk into kettle.
5. Stir often to avoid scorching.
6. Add flour to reserved milk and stir in soup mixture.
7. Season with salt and pepper.
8. Stir in cooked rice, cheese and bacon.
9. Heat until cheese is melted.

SUMMER CORN CHOWDER – Janae Shearer

6 ears of corn
6 Cups chicken broth
2 cloves of garlic, peeled and bruised
2 russet potatoes diced
2 cups milk
salt and pepper to taste
1/4 lb. bacon cut into 1/4 inch pieces
1 medium onion diced
4 medium tomatoes diced
1/4 cup slivered fresh basil

Strip corn from cobs. Simmer cobs, broth, and garlic in pot for 10 min. Remove cobs and garlic. Add potatoes and 1/2 of the corn. Simmer until potatoes are tender. Puree, transfer to a bowl. Stir in milk, salt, and pepper. Cook bacon in pot, add onions and cook 10 min.
Add the reserved soup and remaining corn. Simmer 8 minutes. Stir in tomatoes and basil. Serve immediately.

BLACK BEAN SOUP – Tarryn Colson

• 1/2 C dried tomatoes, chopped
• 1 C water
• 4 slices bacon
• 1 small onion
• 15 oz. can black beans, rinsed and drained
• 1 can chicken broth (1 1/2 C)
• large clove garlic
• 1/2 t cumin
• 1/4 t red pepper sauce
• 1/4 c fresh cilantro

Cook bacon until crispy. Add onion and sauté until soft. Drain fat. Add tomatoes, beans, broth, cumin, garlic, sauce and water. Heat to boil. Reduce heat and simmer 5 mins. Stir in cilantro and puree in blender. Add to pan and keep warm.

Topping

• 1/4 C sour cream
• 1 T cilantro
• 1/2 t. coriander
• 1 T. lime juice

Mix and drizzle on soup sparingly.

ITALIAN SAUSAGE AND PASTA SOUP – Sara Apke

(from Sunset magazine)

2 lbs hot or mild Italian sausages
3 carrots – peeled and chopped
1 onion – peeled and chopped
4 cloves garlic – peeled and chopped
3 qts fat-skimmed chicken broth
2 cans (14 1/2 oz each) diced tomatoes
2 cans (15 oz each) cannellini beans, rinsed and drained
1 Tb dried basil
2 cups dried large shell-shaped pasta
4 qts spinach leaves, rinse
salt and pepper
1 cup grated parmesan cheese

1. Squeeze sausages from casings into an 8-10 qt pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8-10 min. Spoon out and discard all but 1 Tb fat from pan.
2. Add carrots, onion, and garlic; stir often until onion is limp, 5-7 min. Add broth, tomatoes (including juice), beans, and basil and bring to a boil.
3. Add pasta, reduce heat, and simmer covered, stirring occasionally, until pasta is just tender to bite, about 10 min. Skim and discard fat. Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Offer parmesan cheese to put on top.

Sara’s note: I’ve made this many times and love it. I’ve never added the spinach – so don’t know what it tastes like with it. It was the one ingredient I didn’t have the first time I made it, and I liked it so much, I didn’t want to “ruin” it with spinach the next time, in case I didn’t like it!!!

SPICY TOMATO SOUP – Elizabeth Long

1/2 cup (1 stick) plus 3 TBS Butter
1/2 cup Flour
1 Medium Onion, diced
2 Cloves Garlic, diced
3 Cups Chicken Broth
One 29-ounce can Tomato Sauce
One 29-ounce can Diced Tomatoes, with Juice
2 dashes of your favorite hot sauce, such as Tabasco
1/4 Cup Honey
1 TBS Dried Dill Weed
1/2 tsp Pepper
1 tsp Chili Powder
1 tsp Dried Basil
Homemade Croutons

In a 4-quart heavy-bottomed saucepan, melt half (5_ TBS) of the butter. When melted, whisk in the flour and stir until very smooth. Cook over low heat for about 5 minutes, until very thick and smooth.

In a small skillet, melt the remaining butter. Saute the onion and garlic over low heat until the onion is translucent, 3 to 4 minutes. Add the onion and garlic to the flour mixture and combine. Slowly add the chicken broth, about 1 cup at a time, stirring well after each addition and allowing the soup to thicken slightly before adding more broth. When all the broth is added, begin adding the tomato sauce and the diced tomatoes, about 1 cup at a time, stirring well, then allowing the mixture to thicken before adding more. When all the tomato sauce and diced tomatoes have been added, season the soup with the hot sauce, honey, dill weed, pepper, chili powder and basil. Turn off the heat, let cool, and refrigerate.

Reheat the soup over very low heat for about 45 minutes so that the flavors can blend. Stir frequently, as the soup will stick to the bottom of the pot. Garnish with croutons.

To make croutons, brush day-old French bread slices with olive oil. Sprinkle with garlic salt or a spice blend of your choice. Toast in a 300 degree oven until very dry. Cut into small cubes. Store in an airtight container or bag until ready to use.