Soup Class Recipes

Thanks to Ann and Robin for putting together such a wonderful class. I know that left with a lot of useful information that I will be applying to my future soup making. For those of you who could not go but still wanted the recipe's here ya go. Enjoy and happy soup making.

ROUX (Robin Shumway)
3 lbs. margarine
6 cups flour

Melt margarine in a pot, then put in refrigerator and let harden. When margarine is hard, poke a hole in it and drain off all liquid. Put hardened margarine in microwave and melt. Pour into a 9x13 pan and stir in flour and cook in oven at 350˚ degrees for about 35 minutes, stirring occasionally. You can store roux in refrigerator or freezer, either in plastic containers or plastic bags. This will keep for up to 6 months.

SHIRLEY’S CHICKEN NOODLE SOUP (Robin Shumway)

4 cups uncooked noodles
¼ cup margarine
1 ½ cups diced onion
2 cups sliced celery
3 cups sliced carrots
1 bunch chopped green onions
1 gallon water (4 qts. = 16 cups)
¼ cup chicken base
3 cups cooked chicken or turkey (cubed or shredded)
1 TBSP. dried parsley
1 tsp. pepper
1 ½ cups roux

Put uncooked noodles in small soup kettle, cover with water and 1 TBSP. oil; bring to boil, then turn off and let noodles sit in water until al dente; drain. Melt margarine in 6 – 8 qt. Dutch oven; add onions, celery, carrots, green onions and sauté for about 10 minutes. Add water and chicken base; bring to a boil and cook about 10 minutes until carrots are soft. Add roux (soften in microwave), cook over medium heat until thickened or to proper consistency. Then add cooked chicken, cooked noodles, parsley and pepper. Salt to taste.


ONION - CHEESE SOUP (Linda Hunter)

2 medium sweet Spanish onions
2 TBSP. Butter or Margarine
¼ cup flour
6 cups chicken or beef broth
4 cups diced potatoes
2 cups grated cheddar cheese

Peel and slice onions, 1/4 inch thick. Spread into rings. Heat butter in large sauce pan or Dutch oven. Add onions and sauté until lightly browned. Add flour and stir. Add broth gradually, bringing to boil. Add potatoes. Cover and simmer for 20 minutes or until potatoes or done. *Mash potatoes into broth. Remove from heat. Stir in cheese. Season to taste with salt and pepper. Serves 6-8.

*To disguise the appearance of onions, remove from heat and blend with hand blender or food processor, then add cheese! Great soup when it is cold or someone has been sick and needs a calming soup.

SHIRLEY’S BOSTON CLAM CHOWDER (Robin Shumway)

½ cup roux
½ cup diced onions
½ cup diced celery
4 cups milk
3 cup diced potatoes
2 cups half & half
¼ cup clam base (substitute chicken)
½ cup minced clams
¼ tsp. thyme
1 tsp. parsley

Put roux in pot (heat on low). Slice onions and celery and sauté in roux for a few minutes, while stirring. Add 4 cups milk and bring to a boil. Add the potatoes and clam base. Cook until potatoes are soft. Heat the half and half and pour in the mixture and add minced clams. Sprinkle with thyme and chopped parsley if desired.

SHIRLEY’S POTATO CHEESE SOUP (Robin Shumway)

1 cube margarine
¾ cup diced onions
1 bunch green onions
1 chopped green bell pepper
1 cup diced celery
1 cup diced carrots
¼ cup chicken base
4 cups cubed potatoes
3 quarts water
2 cups potato pearls or flakes
½ - 1 cup roux
1 ¼ lb. (thick) shredded cheddar cheese
1 tsp. ground mustard
1 TBSP. Worchester sauce
½ tsp. Tabasco
1 tsp. white pepper
Salt to taste
Whole milk

Sauté onions (both kinds) in margarine and add bell pepper, celery, carrots, chicken base, seasonings, potatoes, and water and cook until potatoes are soft. Soften roux in microwave then add to soup. Add potato pearls/flakes and cheese. Slowly add warmed milk to get proper consistency.


SHIRLEY’S CREAM OF BROCCOLI - BROCCOLI CHEESE SOUP (Robin Shumway)

1 cube margarine
¾ cup diced onions
1 bunch green onions
1 cup diced celery
¼ cup chicken base
3 quarts water
½ - 1 cup roux
1 ¼ lb. (thick) shredded cheddar cheese (opt.)
1 tsp. ground mustard
1 TBSP. Worchester sauce
½ tsp. Tabasco
1 tsp. white pepper
Salt to taste
4-5 cups fresh/frozen broccoli (cook in microwave as desired)
Whole milk

Sauté onions (both kinds) in margarine and add celery, chicken base, seasonings; add water and cook until blended. Soften roux in microwave and add to soup. Add cooked broccoli (and optional cheese) and stir. Add warmed milk to get proper consistency. Ready to serve!


SHIRLEY’S VEGETABLE BEEF BARLEY SOUP (Robin Shumway)

½ cup barley
1 lb. cubed beef
1 cup diced onions
1 - 28 oz diced tomatoes
1 - 6 oz can tomato paste
3 cups sliced carrots
2 cups sliced celery
1 ½ cups sliced cabbage
2 cups potatoes
1 TBSP. sugar
1 tsp. pepper
1 TBSP. parsley flakes
3 quarts water
1/3 cup beef base
Salt to taste

Cover barley in hot water and let set for 15-20 minutes. Drain and rinse well. Lightly brown beef in 1 TBSP. oil; then add all other ingredients into large pot; stir then add water. Cook on high until it comes to a boil then turn down and simmer for about 50-60 minutes, stirring occasionally. Always better the second day!

CHICKEN TORTILLA SOUP (Ann Packard)

3 whole boneless, chicken breasts
1 cup chopped onion
1 chopped green pepper
2 cloves garlic, minced
2 TBSP. Oil
2 - 14 oz. Cans, diced tomatoes
3 - 15 oz. Can beans (pinto, kidney, white or black bean)
2/3 - 3/4 cup Pace Picante sauce
1 – 14 oz. can chicken broth
1 tsp. Chili Pepper
1 tsp. Cumin
½ tsp. Salt
1 bunch of fresh cilantro, chopped

Cut chicken into 1" cubes. In Dutch oven cook chicken in oil along with onion, pepper and garlic till done. Add remaining ingredients, and half of chopped cilantro. Simmer for 20 minutes. Add tortilla chips and rest of cilantro before serving. Add grated cheese for added flavor.


PORTUGUESE VEGETABLE SOUP (Ann Packard)

1 ½ TBSP. olive oil
½ cup chopped onion
1 small clove garlic, minced
5 cups chicken stock or broth
1 lb. of Kielbasa sausage
1 – 14.5 oz. can, kidney beans, drained
2 ½ cups diced potatoes
1 – 14.5 oz. can diced tomatoes
Salt and pepper to taste
1 cup macaroni

Chop onion and sauté with garlic in olive oil until onion is tender in soup pot. Add chicken broth; chop up Kielbasa and potatoes and add to chicken broth. Bring to a boil. At this point add macaroni and cook for 5 minutes. Add tomatoes and kidney beans. Simmer until potatoes and macaroni are tender. Season to taste.

PASTA E FAGIOLI (Olive Garden copycat recipe - then tweaked some more!)

1 lb. ground beef, turkey, ground pork or all three!
1 cup chopped carrots
¾ cup chopped onion
1 cup diced celery
2 – 14 oz. cans diced tomatoes
1 – 14 oz. can red kidney beans
1 – 14 oz. can white kidney beans
3 – 14 oz. cans beef broth
1½ tsp. oregano
3 cloves garlic, minced
½ - 1 tsp. pepper
¼ tsp. crushed red pepper flakes
2 ½ TBSP. fresh parsley, chopped
½ tsp. dried basil
½ tsp. Tabasco sauce
24 oz. Spaghetti sauce
1 cup dry pasta shells (whatever variety you want)

Brown meat; drain fat if needed. Add onions, carrots, celery and tomatoes. Simmer for about 10 minutes.
Drain and rinse beans, then add to pot. Add beef broth, garlic, seasonings, spaghetti sauce and pasta. Simmer until celery and carrots are tender, about 45 minutes.

Note: This soups flavored can be “kicked up a notch” by using spiced sausage.

Makes about 4 – 5 qts. of soup.