Saturday, October 22, 2011

Soup-er Thursday

We had a great time at the first Soup group meeting. We had Lasagna Soup and Baked Potato Soup. There were many requests for the recipes so here they are:
Lasagna Soup Mary H
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups egg noodles
2 cups shredded mozzarella cheese
In a large pan, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt into cooked meat mixture. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender.
Optional: Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly.
Baked Potato Soup Shannon L
1 Small Onion Diced
5-6 Strips of Bacon, Cooked and Crumbled
1/2 Cup Flour
5 1/2 Cups Chicken Broth
1 Teaspoon Parsley
Salt and Pepper to taste
5 Small/Medium Potatoes, Peeled and Cubed
2 Cup Heavy Whipping Cream
1 Cup Sour Cream
4oz. (1/2 of a bag) Shredded Cheddar Cheese
In stock pot, dice Onions and sautee in some butter (or in left over bacon grease). When onions are soft/transparent, add Flour, Bacon, and Broth. Stir with whisk consistently and bring to a boil. Continue stirring mixture until it is thick and bubbly. Add Parsley, Salt, Pepper, Potatoes and Heavy Whipping Cream. Boil for 20 minutes or until potatoes are fork tender, stirring FREQUENTLY! (The potatoes tend to stick to the bottom of your pan if you don't!). When potatoes are tender turn heat off and stir in Sour Cream and Cheddar Cheese!
*This meal is GREAT left over and only takes ONE pot! I love it. Also, if you are a little short on Heavy Whipping Cream you can use some milk in it's place, which will make your soup a little thinner!
Our next Soup Group meeting will be this Thursday the 27th at 11 am. The place and soups will be announced later. 

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