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Judy Dyke

Food court 5-1

Even though it’s getting to be a little warmer, it still tastes good to have a warm soup for your lunch or dinner. It just seems to satisfy you.

Sausage Kale Soup

1 pound uncooked Italian sausage links

3/4 cup chopped onion

1 bacon strip, diced

2 garlic cloves, minced

2 cups water

1 14 1/2-ounce can chicken broth

2 cups diced potatoes

2 cups thinly sliced fresh kale

1/3 cup heavy whipping cream

Preheat oven to 325°. Place the sausages in an ungreased 15-by-10-inch baking pan. Pierce casings. Bake 15 to 20 minutes or until fully cooked. Drain, set aside to cool. Meanwhile, in a saucepan, sauté onion and bacon 3 minutes or until onion is tender. Add garlic, sauté 1 minute. Add water, broth and potatoes, bring to a boil. Reduce heat, cover and simmer for 20 minutes or until potatoes are tender. Cut sausages in half lengthwise then into 1/4-inch slices. Add kale, cream and sausage to soup, heat through. Do not boil.

Cheesy Ham Chowder

10 bacon strips, diced

1 large onion, chopped

1 cup diced carrots

3 tablespoons all-purpose flour

3 cups milk

1 1/2 cups water

2 1/2 cups cubed potatoes

1 15 1/2-ounce can whole kernel corn, drained

2 teaspoons chicken bouillon granules

Pepper to taste

3 cups (12 ounces) shredded cheddar cheese

2 cups cubed fully cooked ham

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, sauté onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to boil, cook and stir for 2 minutes or until thickened. Add the potatoes, corn, bouillon and pepper. Reduce heat, simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham, heat until cheese is melted. Stir in bacon.

Chicken Tortellini Soup

1 1/2 cups sliced fresh mushrooms

2 tablespoons butter

2 garlic cloves, minced

4 14 1/2-ounce cans reduced sodium chicken broth

1 9-ounce package refrigerated cheese tortellini

4 cups shredded rotisserie chicken

1 6-ounce package fresh baby spinach, coarsely chopped

1/2 teaspoon pepper

8 teaspoons grated Parmesan cheese

In a Dutch oven, sauté mushrooms in butter until tender. Add garlic, cook for 1 minute longer. Add broth and bring to a boil. Stir in tortellini, return to a boil. Cook for 7 to 9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper. Cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.

Country Cabbage Soup

1/2 pound ground beef

4 cups shredded green cabbage

1 cup finely diced potatoes

1 cup finely diced carrots

1/2 cup chopped onion

3 tablespoons butter

1 tablespoon flour

1 1/2 cups beef broth

1 1/2 cup Hidden Valley ranch dressing

Brown ground beef in large saucepan and drain excess fat. Add cabbage, potatoes, carrots and onion. Stir in butter and cook until potatoes are tender, but not brown, about 5 minutes. Stir in flour. Add remaining ingredients and simmer about 20 minutes. Serve.

Baked Potato Cheddar Soup

1/3 cup all-purpose flour

3 cups milk

2 large potatoes, baked, peeled and coarsely mashed (1 1/2 pounds)

1/3 cup plus 2 tablespoons shredded cheddar cheese, divided

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup sour cream

1/2 cup thinly sliced green onions, divided

Crumbled cooked bacon

In a large saucepan, whisk flour and milk until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2 or 3 minutes or until cheese is melted. Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover, cook over medium heat for 10 to 12 minutes or until heated through. Do not boil. Garnish with remaining cheese, onions and bacon.

Refried Bean Soup

1/2 cup chopped onion

1/4 cup chopped celery

2 cloves garlic, minced

1 teaspoon olive oil

2 16-ounce cans refried beans

1 cup canned tomatoes, chopped

2 cups water

1 cup grated cheddar cheese

1 bag tortilla chips

Sauté onion, celery and garlic in olive oil until tender. In a saucepan, combine refried beans, canned tomatoes and water. Heat over medium heat. Adjust water to desired consistency. Add sautéed vegetables and simmer together about 5 minutes. Top with grated cheese and serve with tortilla chips.

Smashed Potato Chowder

3 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes

3/4 cup chopped yellow or red sweet pepper (1 medium)

1 1/2 teaspoons bottled roasted minced garlic

1/2 teaspoon ground black pepper

5 cups chicken broth

8 slices bacon, crisp cooked drained and coarsely, chopped

2 cups shredded cheddar cheese (8 ounces)

1/2 cup whipping cream, half and half or light cream

1/2 cup thinly sliced green onion

1/2 cup sour cream

In a 4-quart Dutch oven, combine potatoes, sweet pepper, garlic and black pepper. Stir in broth. Bring to boiling then reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender. Use a potato masher to mash potatoes, slightly. Stir in bacon, 1 1/2 cups of the cheese, the whipping cream and green onion, heat through. To serve, ladle soup into bowls. Top each serving with sour cream and remaining cheese. Serves 8.

Oyster Stew

1 8-ounce can oysters

2 tablespoons margarine

1 1/2 cups milk

1/4 teaspoon celery seed

Dash of cayenne pepper

Dash of paprika

Drain and reserve liquid from oysters. Place margarine in 1-quart casserole dish. Microwave on high until melted, 30 to 45 seconds. Add oysters and cover. Microwave on high until edges are curled, 2 to 4 minutes. Add enough milk to oyster liquid to measure 1 1/2 cups. Add milk mixture, celery seed and cayenne pepper to oysters and cover. Microwave on medium high (70% power) until mixture is hot 4 to 5 minutes. Sprinkle with paprika and serve.

Split Pea Soup

1 pound dry green split peas

1 ham hock

1 cup chopped onion

1 teaspoon chicken bouillon granules

8 cups water

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup sliced carrots

1 cup chopped celery

1/2 cup light cream

2 tablespoons margarine

In a kettle, combine peas, ham hock, onion, bouillon granules, water, salt and pepper. Bring to a boil. Cover and simmer 1 1/2 hours, stirring frequently. Remove ham bone, debone and return meat to soup. Add carrots and celery and simmer another 30 minutes. Stir milk and butter into soup and heat through. Serve.

Taco Soup

1 1/2 pounds ground beef

1/2 cup chopped onion

1 28-ounce can whole tomatoes, undrained

1 16-ounce can kidney beans, undrained

1 17-ounce can corn, undrained

1 8-ounce can tomato sauce

1 package dry taco seasoning

1 to 2 cups water

Salt and pepper to taste

1 cup shredded cheese

1 small bag nacho chips, crushed

1 cup sour cream

Brown beef in heavy kettle. Drain excess fat and add onion. Cook until onions are tender. Add all remaining ingredients except cheese, nacho chips and sour cream. Simmer for 15 minutes. Ladle into bowls and top with shredded cheese, nacho chips and sour cream. Serve.

If you have any soup recipes you would like to share with everyone, send them to my email at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. I would love to hear from you with any recipes that are your favorites.