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Fall weather is here! Bring on cozy blankets, apple cider, fuzzy socks, and . . . . soup! Here are a few of our favorite soup recipes that will make your mouth water this fall and winter season. Enjoy!
Recipe Source: Bhg.com
Chicken Pot Pie Soup
Ingredients
- ½ cup each chopped carrot and celery
- ⅓ cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon butter
- 4 cup chicken broth
- 2 cup chopped cooked chicken breast
- 2 cup dried medium egg noodles
- ½ teaspoon each seasoned salt, dry mustard, chili powder, and ground black pepper
- ¼ teaspoon curry powder
- 1 cup half-and-half or light cream
- 1 tablespoon all-purpose flour
- 1 cup chopped fresh broccoli
- ⅓ cup frozen peas
- 1 recipe Quick Biscuits
Quick Biscuits
- 2 cup all-purpose flour
- 4 teaspoon baking powder
- 4 teaspoon sugar
- ½ teaspoon cream of tartar
- ½ cup butter
- ⅔ cup milk
Directions
- In a large saucepan cook carrot, celery, onion, and garlic in hot butter about 5 minutes or until tender. Stir in broth, chicken, noodles, and seasonings. Bring mixture to boiling; reduce heat. Simmer, covered, 10 minutes or until noodles are tender.
- In a small bowl whisk together half-and-half and flour; add to pot. Add broccoli and peas. Simmer, uncovered, 5 minutes or until slightly thickened. Spoon into bowls; top with Quick Biscuits.
Quick Biscuits
- Preheat oven to 450°F. In a bowl combine flour, baking powder, sugar, and cream of tartar. Cut in butter to make coarse crumbs. Make a well in center; add milk. Using a fork, stir just until moistened. On a lightly floured surface gently knead dough until it holds together. Pat into an 8-inch square. Cut into 12 rectangles; place 1-inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden.
Beef and Barley Stew with Roasted Winter Vegetables
Ingredients
Directions
In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.
Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the one can broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.
Meanwhile, preheat oven to 375°F. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.
Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. (To serve today, omit Steps 5 and 6 and continue as directed in Step 7.)
Cool stew slightly and transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to freezer containers. Cover and freeze for up to 2 months.)
To serve, if frozen, thaw mixture in refrigerator for 1 to 2 days. Place thawed or chilled mixture in a Dutch oven and heat over medium heat until bubbly, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.
If desired, stir in fresh parsley.
Ingredients
Directions
In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.
Ingredients
Directions
Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.