Recipes October 31, 2023

Soups to Warm Your Stomach this Fall Season!

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:

Chicken Pot Pie Soup


  • 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


  1. 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.
  2. 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

  1. 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


  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 – 2 ½ pound boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
  • ¼ cup olive oil
  • ½ cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme, crushed
  • 1 14.5 ounce can beef broth
  • 2 cup water
  • 1 cup dry red wine
  • 4 medium red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks
  • 4 medium carrots and/or parsnips, peeled and cut into 1-inch chunks
  • ½ cup regular barley
  • Beef broth (optional)
  • 2 tablespoon snipped fresh parsley (optional)


  1. 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.

  2. 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.

  3. 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.

  4. 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.)

  5. 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.)

  6. 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.

  7. If desired, stir in fresh parsley.

Tortellini Florentine Soup


  • 1 9 ounce package refrigerated 3-cheese tortellini
  • 2 14 ounce cans reduced-sodium chicken broth
  • 1 10 ounce container refrigerated light Alfredo pasta sauce
  • 2 cup shredded deli-roasted chicken
  • ½ cup oil-packed dried tomato strips, drained
  • 3 cup lightly packed packaged fresh baby spinach
  • 1 ounce Parmesan cheese, shaved or shredded (optional)


  1. In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.

  2. 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.

  3. 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.

Butternut Squash Bisque


  • 1 2.5-3 pound butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
  • ¼ cup butter
  • 1 medium onion, chopped
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 2 cloves garlic, minced
  • 2 large Braeburn or Gala apples, peeled, cored and chopped
  • 1 48 ounce box reduced-sodium chicken broth
  • 1 cup apple cider or apple juice
  • 2 canned chipotle peppers in adobo sauce, coarsely chopped
  • ½ cup sour cream
  • 3 ounce smoked Gouda or smoked cheddar cheese, finely shredded
  • Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)


  1. 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.

  2. 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.