Free recipe library and free soup and stew recipes

Chicken, Mushroom and Wild Rice Soup

• Ingredients:
• 1 (6 Ounces) package long grain wild rice mix
• 1 Tablespoon vegetable oil
• 2 Boneless, skinless chicken breast halves (chopped)
• 2 Cups sliced fresh mushrooms
• 1 Medium onion chopped
• 2 Cloves garlic finely chopped
• 2 (14.5 Ounces) cans of chicken broth
• 1/2 Teaspoon dried tarragon crushed
• 1/4 Teaspoon dried thyme crushed
• 1/4 Teaspoon salt
• 1/8 Teaspoon ground black pepper
• 1 (12 Ounces) can evaporated milk
• 3 Tablespoons cornstarch
• 2 Tablespoons dry white wine (optional)
• Sliced green onions (optional)

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Directions:

Prepare Long grain and wild rice mix according to package

Heat... Vegetable oil in large saucepan. Add chicken, mushrooms, chopped onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.

Add... Prepared rice, broth, tarragon,thyme,salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in a small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions.

To Freeze Your Soup... Prepare as above; Do not top with green onions. Cool soup completely. Place in airtight container; freeze up to 2 months. Thaw overnight in refrigerator.

Heat... In large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Garnish with green onions.

Servings: 6

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Creamy Wisconsin Asparagus Soup 

Ingredients:

• 2 Ounces unsalted butter
• 2 1/2 Cups leeks, cleaned white parts only, chopped
• 1 Stalk celery, peeled and coarsely chopped
• 1 Large white onion, peeled and cut to 1- inch dice
• 2 Cups russet potatoes, peeled and cut to 1- inch dice
• 1 Quart chicken or vegetable stock
• 2 Cups asparagus, fresh or frozen, reserve some tips for garnish
• 1 Cup heavy cream
• Salt and white pepper, to taste

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Directions:

Melt... butter in a heavy saucepan over medium heat.

Add... Leeks, celery and onions. reduce heat and cover.

Do Not... allow the vegetables to color. Sweat the vegetables until they are translucent.

Add... the potatoes and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft.

Add... the asparagus and cook only until the asparagus is tender. Remove from heat and cool slightly.

Using... a blender, puree until smooth.

Add... heavy cream and stirr. Season with salt and white pepper to taste. Garnish with reserved asparagus tips.

Serves: 10

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Wisconsin Clam Chowder

Ingredients:

• 2 Tablespoons butter
• 1 Cup diced onion
• 1/2 Cup diced celery
• 1/2 Cup diced leeks
• 1/4 Teaspoon chopped garlic
• 2 Tablespoons flour
• 1 Quart milk
• 1 Cup clams in juice
• 1 Cup diced potatoes
• 1 Tablespoon salt
• 1/4 Teaspoon white pepper
• 1 Teaspoon dry thyme
• 1/2 Cup heavy cream

Directions:

In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes, mixing often.

Remove from heat and add flour, mixing well. Add milk and whisk vigorously. Drain clams and add juice to soup, slowly bring to a boil, mixing often. Reduce heat to a simmer and add potatoes and seasonings and clams and simmer for 20 minutes. Remove from heat and finish by mixing in heavy cream.

Serves: 2

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Country Beef Stew With Fresh Herbs

Ingredients:

• 1 (28-Ounce) can diced tomatoes drained
• 2 Pounds beef stew meat cut into 1-inch cubes
• 1/4 Cup butter or margarine
• 3 Medium onions peeled and chopped
• 2 Pounds potatoes peeled and cut into 1- inch chunks
• 1 Small bunch fresh cilantro
• 1 Cup water
• 2 Bay leaves
• 1 Teaspoon salt
• 1/4 Teaspoon ground black pepper
• 1 Cup fresh chopped basil

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Directions:

Puree  diced tomatoes and set aside

Place beef in a stockpot and cook, covered, over low heat until it brgins to sweat. Uncover the pan and turn the heat to high. Cook for another 10 minutes, or until the liquid evaporates. Add the butter and cook the meat over medium-high heat for an additional 10 minutes, stirring occasionally, until it browns. Add the onions and potatoes. Cook for 5 more minutes. Add reserved pureed tomatoes to the pan along with cilantro, water, bay leaves, salt and pepper. Simmer over low heat, covered, for 1 hour. Remove cover, stir in basil and simmer 10 more minutes. Serve hot.

Serves: 8

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Zuppa

Ingredients:

• 1 Pound italian sausage
• 1 Pound hot italian sausage
• 5 Green onions, cleaned with 1/2 green tops and chopped
• 1 Large onion, chopped
• 1 Large bell pepper, chopped
• 1 (14 Ounce) can chicken broth
• 8 Ounce mushrooms, cleaned and sliced (1/2 portabella and 1/2 Button mushrooms
• 2 Stalks celery, chopped
• 1/2 Package frozen chopped spinach
• 4 Medium red potatoes, washed, halved and sliced with peelings
• 1/2 Pint heavy cream
• Grated parmesan cheese
• Grated italian cheese

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Directions:

In large soup kettle, crumble and brown sausage. Drain grease and remove from kettle.

Add a small amount of cooking oil to kettle if needed.

Sweat onions until transparent. Add peppers and celery, saute^ a little and put meat back in kettle. Add enough water to mixture to cover ingredients. Add broth. Add mushrooms, spinich and potatoes. Cook until potatoes and celery is tender. Add heavy cream right before serving. Add salt and pepper to taste.

Serve with grated cheese and garlic bread.

Serves: 4

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Old Time Three Bean Chili

Ingredients:

• 1 Pound lean ground beef or turkey
• 1 Medium onion, chopped
• 2 Cloves garlic, finely chopped
• 1 (28 Ounce) can diced tomatoes
• 1 Each (15-16 ounce) cans of black beans, kidney beans, and pinto beans, drained and rinsed
• 1 Cup water
• 1 Tablespoon chili powder
• 1-2 Tablespoons cumin
• 1 Teaspoon beef or chicken flavor instant bouillon
• Light sour cream
• Shredded Chedder cheese

Country Tomato and Onion Soup

Ingredients:

• 1/2 Medium onion, chopped
• 4 Tablespoons butter
• 2 Tablespoons celery leaves
• 1/2 Cup flour
• 2 Cups tomato juice
• 1/4 Cup sugar
• 1 Teaspoon salt
• 2 Cups milk
• Cayenne to taste

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Directions:

Brown onion in butter. Add celery leaves until onions are tender. Stir in flour until smooth like a white sauce. Add tomato juice. Stir until smooth. Add sugar,cayenne pepper and salt to taste. Add milk; mix well and serve

Serves: 4