Chyrel's Recipes From Friends

Fall Soup Recipes News Letter

Fall Soup Recipes ( News Letter ) Fri, 1 Oct 2004, at 8:39 a.m.

This news letter has been posted at Recipes From Friends with permission from host Judee. It is from an AOL food group.

This is one of my favorite times of the year. The leaves are turning to beautiful, yellow, red, orange and brown colors. There is a little nip in the morning air, the final vegetables are in from the garden, and it is time for wonderful Fall Soups. We know you will like our selections. Starting next week and for the month of October we are going to warm our house using the oven.

Host Food Judee

***This is a permanent mailing list. If you want your name removed e-mail me.

Welcome back Around Our Kitchen Table. Is the chill of fall in the air where you are? Are you ready to fill your home with aroma of homemade soup simmering, greeting your family with goodness and warmth? If so, settle into your chair, cuz you're in the right place! We're steamin' up the room tonight with some cozy Fall Soup recipes to keep your heart, and your tummy, warm and full!

Curried Turkey And Apple Soup
Yield: 6 Servings

2 c water
3/4 c pearl rice
1 1/2 c chicken stock; or consommé
1 sm red onion; minced
1 md carrot; peeled and chopped
1 ts salt
2 ts cinnamon
1 ts black pepper
2 ts thyme
1/4 ts tabasco sauce
3 tbs curry
2 granny smith apples; cored, peeled and chopped
1 lb cubed turkey; cooked
1 dry chow mein noodles

Place water, pearl rice and chicken stock in a soup pot and cook rice until
fluffy, about 20 minutes.

Add the onion, carrot, salt, cinnamon, pepper, thyme, Tabasco sauce, curry,
apples and turkey. Bring to a slow boil and reduce heat. Simmer for 30
minutes. Thin with water as needed. Garnish with dry chow mien noodles.
Yield 4 to 6 servings.
***End of Recipe***

Hot Apple Soup

4 Green apples (Granny Smith)
4 McIntosh apples
2 1/2 c Water
2 tbs Lemon juice
1/4 ts Nutmeg
1/2 ts Cinnamon
1 c Light cream
Unsweetened whipped cream,-for garnish

Peel, core & quarter apples. Combine all ingredients except cream in saucepan & bring to boil. Simmer 15 min. till apple's are soft. Puree; return to pan; add cream & heat through but don't boil. Garnish each serving with a dollop of unsweetened whipped cream and a sprinkle of cinnamon.

You can even serve this soup for brunch - it's a Fall soup, when apples are a part of the celebration.
***End of Recipe***

Spicy Chicken Tortilla Soup

1 med chopped onion
2 minced garlic cloves
2 tsp. oil
4 oz green chilies chopped
15 oz Italian style stewed tomatoes
chopped - reserving sauce
4 cups chicken broth
1 tsp. lemon pepper
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. hot pepper sauce
4 Tbsp. flour
1/2 cup water
1 lb. chicken breast cut into cubes
(or canned chicken breast)
1/3 cup sour cream
salt & pepper

TORTILLA SOUP: Cook onion & garlic in oil on low for 5 minutes. Add chilies, tomatoes w/ their juice, broth, lemon pepper, Worcestershire, spices & hot sauce. Simmer 20 minutes.

In a bowl combine flour & water, whisk into soup. Bring to boil, simmer 5 minutes.
Add chicken & simmer until cooked through. Stir in sour cream, salt & pepper. Garnish w/ Tortilla Strips

4 corn tortilla's
Nonstick veg. spray

Arrange strips in one layer on a pan sprayed w/ oil. Bake for 10 min or until lightly toasted.
***End of Recipe***

Warm Tomato Soup

8-10 ripe tomatoes (3 lbs.), cored, halved, and seeded (canned can be substituted)
1 1/2 teaspoons olive oil
2 red onions, chopped
1 clove garlic, minced
3 cups defatted, reduced-sodium chicken stock
3 tablespoons chopped fresh basil
salt and freshly ground black pepper to taste

Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off skins and chop coarsely.

Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes. Add garlic and sauté until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan. Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in basil. Season with salt and pepper.
***End of Recipe***

Garbanzo and Zucchini Soup

2 Tbsp olive oil
1 medium onion, chopped
1 clove garlic, chopped
3 Tbsp parsley, chopped
3 Tbsp fresh basil, chopped
2 medium zucchini, whole
1 can garbanzo beans, (15 ounces)
1 tsp salt
3 cups water
1 bunch beet greens or other mild flavored greens
Pepper to taste
4 tsp Parmesan cheese*, grated, optional

In a large soup pot, heat olive oil and add onion. Sauté onion until transparent. Add garlic, parsley and basil and cook for a few minutes more. Add zucchini and cook just until the squash is tender, stirring occasionally. Add garbanzo beans, salt, and water and bring to a boil. Turn heat down and cook over medium heat for about 20 minutes. Meanwhile, place greens in a sink full of water and swish around to thoroughly wash them. Drain water, and shake the greens to partially dry them. Place them on a cutting board and cut the leaves into pieces measuring approximately 2x1/2 inches Cook for about 10 more minutes, until the greens have cooked down. Add fresh ground pepper, and serve with about 1 tsp of Parmesan cheese per serving. Add the greens to the soup pot and stir well.
***End of Recipe***

Curried Cream of Vegetable Soup

4 cups water
2 large carrots, peeled and chopped
1/2 head cauliflower, chopped
1 medium potato, peeled and chopped
1 small onion, chopped
5 MAGI Chicken Flavor Bouillon Cubes
1 2 teaspoons curry powder
1/4 teaspoon ground white pepper
1/4 teaspoon Worcestershire sauce
1 can (12 fluid ounces) CARNATION Evaporated Milk
2 tablespoons finely chopped chives (optional)

COMBINE water, carrots, cauliflower, potato, onion, bouillon, curry powder, pepper and Worcestershire sauce in stockpot; bring to a boil. Reduce heat to medium. Cook, stirring occasionally, for 20 to 25 minutes or until vegetables are tender.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until almost smooth. Return to stockpot; stir in evaporated milk. Cook over low heat, stirring occasionally, for 10 to 12 minutes or until heated through. Sprinkle with chives before serving.

PREPARE as above; do not sprinkle with chives. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with chives before serving.
***End of Recipe***

Mediterranean Chicken and Lemon Soup

2 cans (14.5 fluid ounces each) reduced-sodium chicken broth
1/2 cup long-grain white rice
1 small carrot, sliced
2 cups (6 ounces) cooked, cubed chicken breast meat
1/2 cup fresh lemon juice
1/2 cup thinly sliced red bell pepper strips
1 clove garlic, finely chopped
1 can (12 fluid ounces) CARNATION Evaporated Fat Free Milk, divided
1 tablespoon cornstarch
2 tablespoons chopped fresh basil

BOIL broth in medium saucepan. Add rice and carrot; cook until carrot is tender. Stir in chicken, lemon juice, bell pepper and garlic.

COMBINE 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk. Bring to a boil; reduce heat to low. Cook, stirring occasionally, until soup is slightly thickened. Stir in basil before serving.
***End of Recipe***

Chard and Lentil Soup with Fall Vegetables

When making this satisfying fall soup, feel free to substitute ingredients according to what looks best in the market: Use the white and light-green parts of two leeks in place of the onion; try a cup of cubed butternut squash instead of the parsnips. Preparation time 20 minutes

Serves 4

1 T unsalted butter
1 lg onion, finely chopped
1 clove garlic, finely chopped
1 T fresh thyme leaves or 1/4 teaspoon dried thyme
2 small carrots, peeled and chopped
2 small parsnips, peeled and chopped
1 c French green lentils, rinsed and picked over (about 10 ounces)
1 small ripe tomato, seeded and chopped
1 1/2 t kosher salt
pinch freshly ground black pepper
6 c water
1 small bunch Swiss chard, stems removed, cut into 1-inch pieces (about 2 cups)
Extra-virgin olive oil, for drizzling

1. In a stockpot, melt butter over medium heat. Add onion, garlic, thyme, carrots, and parsnips; sauté, stirring often, until tender, about 5 minutes. Add lentils, tomato, salt, pepper, and the water. Bring to a boil, reduce heat, and simmer uncovered until lentils are tender, about 40 minutes.

2. Add chard to soup and cook until leaves are wilted and tender, about 5 minutes. Season with additional salt and pepper, if desired. Serve with olive oil for drizzling.
***End of Recipe***

Harvest Soup

9 cups water
1 large onion
2 large cloves garlic, minced
2 stalks celery, chopped
2 cups banana squash, cubed
1 small cauliflower, cored and cut into 1-inch florets
4 medium carrots, peeled and cut into 1/2-inch cubes
4 medium zucchini, cut into 1/4-inch slices
4 medium golden zucchini or summer squash, cut into 1/4-inch slices
1 small head cabbage, cored, quartered, and sliced thin
1/2 tsp thyme
1/2 tsp basil
2 tbs white miso
1 tsp sea salt
Dash of cinnamon
Dash of nutmeg
2 tbs fresh lemon juice
I like to add approx. 1/2-1 cup of pinwheel pasta. Orzo would be good

In large pot, bring water to a boil. Add all ingredients except lemon juice. Return to boil. Simmer for 30 minutes, stirring frequently to form thick stock. Stir in lemon juice at end of cooking. This soup makes a great leftover and its fat free!
***End of Recipe***

"Cream" Of Fennel, Leek And Carrot Soup

1 tablespoon olive oil
2 leeks; trimmed and chopped
2 cloves garlic; finely chopped
2 bulbs fennel; or
3 stalks celery; trimmed and chopped
2 carrots; chopped
1 potato; peeled and chopped
5 cups homemade chicken stock; or
1 (tin)10-oz chicken broth; plus water
1/4 teaspoon pepper
1/2 teaspoon chopped fresh thyme; or pinch dried
salt; to taste
1 cup croutons
2 tablespoons chopped fresh parsley

Heat oil in large saucepan or Dutch oven. Add leeks, garlic, fennel and carrots
and cook gently for about 5 minutes, or until vegetables are beginning to
soften. Add potato, stock, pepper, thyme and salt. Bring to boil. Reduce heat,
cover and simmer gently for 20 to 25 minutes, until vegetables are very tender.
Puree in blender, food processor or food mill until very smooth (puree in
batches if necessary). Taste and adjust seasonings if necessary. Serve sprinkled
with croutons and parsley.
***End of Recipe***

Philadelphia Style Chicken Soup

1 small onion, peeled and finely diced
1/2 carrot, peeled and finely diced
3 stalks of celery, finely diced
20 medium mushrooms, sliced
1/2 pound butter
3/4 cup flour
1-1/2 quarts chicken stock
1 to 2 pounds cooked, boned chicken meat
1 cup sour cream
1 teaspoon curry powder
Dash of salt and pepper

In a thick-bottom pot saute onion, carrot, celery, and mushrooms in butter on medium heat. While sautéing, stir constantly until onions are translucent. Lower heat and add flour. Stir the flour until a roux forms. Simmer on low heat for about 2 minutes, stirring occasionally so it doesn't stick. Add chicken stock and stir until roux and stock are completely mixed. Add the chicken meat, sour cream, curry powder, and salt and pepper to taste. Simmer for about 30 minutes, stirring occasionally. Serves: 10
***End of Recipe***

Carrot Ginger Soup

1/2 cup chopped onion
1 pound carrots, peeled and cut up
1 Tablespoon fresh ginger, finely chopped
1 teaspoon sugar
1 quart chicken broth
1/4 cup butter or margarine
1/4 cup flour
1 cup half & half
3/4 cup orange juice
1/4 teaspoon cinnamon

Combine onion, carrots, ginger, sugar, and chicken broth in a large pot. Place over medium heat, bring to a boil, then simmer until the carrots are tender. Puree in a blender or food processor. In a separate saucepan, melt the butter, whisk in the flour, and cook slowly for 5 minutes, stirring frequently. Do not let it brown. Add the half & half, orange juice, and cinnamon. Cook until thickened, then add the carrot puree and whisk together until well blended. Simmer for ten minutes. Serves: 6 to 8.
***End of Recipe***

Autumn Gold Squash Soup

1 medium to large butternut squash (about 2 cups cooked pulp)
1 large Spanish onion, chopped (about 3 cups)
2 Tablespoons vegetable oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1 medium carrot, diced
2 celery stalks, chopped
1-1/2 cups water
1-1/2 cups tomato juice
1 cup apple juice
1 cup orange juice

Salt and ground black pepper Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves, cut side down, on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about 1 hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid. Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are tender. Remove the bay leaves. In a blender or food processor, puree the cooked squash, the onion-carrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.
***End of Recipe***

Butternut Squash Soup with Gorgonzola Cheese Garnish

1 large butternut squash
4 medium russet potatoes
¼ cup Gorgonzola cheese, crumbled
½ large sweet onion, chopped
¼ cup of sweet white wine
1 tsp. brown sugar
2 tsp. butter
Salt as desired
5-6 cups of water

Chop the potatoes into cube size pieces and add them to the boiling water. Chop up the butternut squash and add to the potatoes, add salt. Cook for about 30 minutes or until potatoes are tender and squash has melted into the water. Prepare onion as explained above, garish with Gorgonzola and serve.
***End of Recipe***

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