Our Soup Recipes

Soups that Satisfy

Soups,Soup Recipes,Chowder,Borscht,Corn Chowder,Clam Chowder,Hamburger Soup
Barb's Corn Chowder Norgene's Cold Strawberry Soup
Golden Carrot Soup Ron Mundell's Leek Soup
Hamburger Soup Stan's New England Clam Chowder
Iris Napora's Borscht Strawberry Soup #2 also from Norgene
Kelly's Boston Clam Chowder Verna's Corn Chowder
NEW Kay's Mushroom Soup

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Updated Friday, September 23, 2005

Verna's Corn Chowder

Verna actually makes her own Creamed Corn from Salmon Arm Sweet Corn!!

4 slices bacon, chopped
1/2 cup chopped onion
1/4 cup chopped celery
1 Tbsp all-purpose flour
2 cups chicken stock
1 large potato, peeled and diced
2 cups milk
2 cups cream-style corn
Salt and pepper

In large, heavy saucepan, cook bacon until crisp. Add onion and celery, cook until soft but not browned. Stir in flour and chicken stock. Add potato. Simmer 10 minutes or until potatoes are tender. Add milk and corn. Simmer about 10 minutes, generously adding salt and pepper to taste. Do not boil. Makes 6-8 servings.


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Kelly's Boston Clam Chowder

Kelly Forster made this for the "Crew" at the Lake

1/4 lb. diced bacon
1/4 cup butter
2 medium onions
2 large carrots
2 stalks celery
1/4 cup flour
2 cans baby clams
1 cup clam nectar
3 large potatoes
2 cups milk
1 tsp. salt
1/2 tsp. white pepper

Dice all vegetables. Drain clams and save nectar. Fry bacon in a large pot, add butter, add onions, carrots and celery; saute till tender. Add flour and cook for 2 minutes without browning. Add remaining ingredients, reduce heat and simmer for 30 minutes.


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Iris Napora's Borscht

Iris uses chicken broth for a starter, cut pieces of garlic sausage into it, added every fresh vegetable in the garden, including of course peeled and diced beets, chopped beet greens and fresh dill. That's it! That's the recipe she gave us! Period...


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Barb's Corn Chowder

A bit quicker than Verna's and still very good.

Bacon
Carrots, onion, potato
1 can cream style corn
1 can milk (use the corn can to measure)

Saute bacon cut in small bits and drain off fat. Put corn and milk in pot, add other ingredients and simmer till vegetables are tender. You can saute onion and/or other vegetables with the bacon if you wish.


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Norgene's Cold Strawberry Soup

A great luncheon treat from Apache Wells. This is Norgene Coe's "own" recipe.

1 pint fresh strawberries, sliced (2-3 cups)
1 cup sour cream
1/2  cup whole milk
1/2  cup ginger ale
6  tbsp. granulated sugar
1 tsp. vanilla
1 tbsp. lemon juice

In blender, combine sliced srawberries, sour cream, milk, ginger ale, sugar, vanilla, lemon juice. Process until smooth. Cover and chill. Serve in frosted bowls - garnish with sliced strawberries.


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Strawberry Soup "Stolen By" Norgene Coe

Norgene tried this on her way to Arizona one fall and got the recipe from the chef.
(From Victoria Tea Room-Eureka Springs, Arkansas)

15 oz. frozen strawberries (thawed, with juice)
15 oz. sour cream
1 oz. vanilla extract
3 oz. icing sugar
1/2  oz. grenadine syrup
2 oz. half & half

Mix strawberries and sour cream. Beat slowly until well mixed. Add grenadine, vanilla and sugar while mixing-until smooth. Add half and half, mixing only until well blended. Chill and serve. Shake before serving. Serves 6.


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Hamburger Soup

This another recipe from The Best of Bridge, found by Patt Goerz and adopted by the Liens. I tried it with spatzle (see Pasta) instead of barley. Good. This freezes extremely well.
Wonderful on a cold winter day.

1 1/2 lbs. ground beef
1 medium onion chopped fine
1 28-oz. can tomatoes
2 cups water
3 cans beef consomme
1 can tomato soup
4 carrots chopped fine
1 bay leaf
3 sticks celery chopped fine
Chopped fresh parsley
1/2 tsp. thyme
Pepper to taste
8 tbsp. barley

Brown meat and onions. Drain well. Combine all ingredients in large pot; simmer covered at least two hours or all day. Serves 10.


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Golden Carrot Soup

This is the "prettiest" soup we make. Garnish with a sprig of parsley.

1/4 cup (50ml) butter
1 sliced medium onion
1 small minced clove garlic (optional)
5 cups (1.25L) water
2 1/2 cups (625 ml) sliced carrots
1/4 cup (50ml) long grain rice
2 tbsp (30ml) chicken bouillon mix
Salt and chopped parsley

Melt butter in medium saucepan. Saute onion and garlic until tender. Add water, carrots, rice and bouillon mix. Bring to boil. Cover and simmer 20 to 25 minutes Spoon vegetable mixture, part at a time, into blender container. Cover and blend until smooth. Add salt and parsley to taste. Makes 4 servings.


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Ron Mundell's Leek Soup

This is one of those "All Saturday Afternoon" soups. Delicious....

1 boiling chicken
4 large leeks
1 large onion
2 cups chopped celery
3 medium potatoes
1 cup milk, shook up with 
2 tbsps. flour
2 tsps. salt
Pepper
Dash nutmeg
Dash worcestershire sauce

Boil chicken, strain stock and chop chicken. Chop leeks, onion and celery; cube potatoes; fry in 2 tbsps. butter until transparent. Add chicken stock and meat. Simmer for 45 minutes. Add milk and flour mix. Season to taste.


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Stan's New England Clam Chowder

One time we forgot to get clam juice and rather than rush to the store we used Clamato juice. The soup turned out great and a beautiful color as well. Now we use Clamato all the time. Give it a try.

1/4 cup butter or margarine
1 large onion, sliced
3 large potatoes, pared and sliced
8 oz. (1 cup) clam juice
1 cup water
1 tsp. salt
1/4 tsp. freshly ground pepper
1 tall can evaporated milk
2 8-oz. cans chopped clams
Chopped parsley

Melt butter or margarine in a large saucepan; saute onion slices until soft. Add potato slices and saute 3 minutes. Stir in clam juice, water, salt and pepper; bring to boiling; lower heat; cover saucepan. Simmer 15 minutes or until potatoes are tender. Add evaporated milk and clams with liquid. Heat slowly, just until hot, do not boil. Ladle into heated bowls. Sprinkle with chopped parsley.


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Kay's Mushroom Soup

This is a recipe we lost and only recently regained.

3/4 cup butter
 cup chopped onion
1 lb. fresh mushrooms, sliced or chopped
14 cup flour
 tsp. salt
1/4 tsp. pepper
1/4 tsp. granulated garlic or 1 minced clove
1 cup beef stock
1 cup chicken stock
1 cup milk
1 cup whipping cream
4 tsp. white wine (opt.)

Saute onions and mushrooms until the onions are clear but not browned. Stir in the flour, salt, pepper and garlic. Add the broths and the milk and bring to a boil. Stir constantly over medium heat until thickened. Add the cream and wine and reheat without boiling.
Garnish with freshly ground pepper if desired. Serves 4.


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