Soups

Hungarian Mushroom Soup

Ingredients:

• 4 Tbsp. butter

• 2 cups diced onions

• 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)

• 2 tsps. dried dill weed

• 1 Tbsp. Hungarian sweet paprika

• 1 Tbs. low sodium soy sauce

• 2 cups vegetable broth

• 2 Tbsps. cornstarch

• 1 cup whole milk

• 1/2 cup sour cream

• 2 tsps. lemon juice (fresh squeezed best)

• 1/4 cup chopped parsley (fresh)

• 1 tsp. salt

• 1/4 tsp. ground black pepper

• pinch of cayenne pepper

Instructions:

Notes:

• Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream

• Serve with crusty bread.

• Always keep soup at a gentle simmer. Never bring to a boil. Enjoy!

Heidi’s Missouri Crock Pot Cheesy Potato Soup

Ingredients:

• 6 large peeled, Yukon Gold potatoes cut in 1/2-inch cubes

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 tsp salt

• 1 tsp pepper

• 4-6 cups chicken broth

• 1 cup cold milk

• 3 Tbsp all-purpose flour

• 1/2 cup heavy cream or half and half

• 1 pound Velveeta Cheese, cut into chunks

• Bacon, fried and crumbled, optional

• green onion, optional

Instructions:

Note:

Patti’s Florida French Onion Soup

Ingredients:

• 1/2 lb onions, sliced

• 1 oz (2 Tbsp) butter

• 1 tsp superfine sugar

• 1 Tbsp flour

• 1 1/2 pints (3 3/4 cups) beef stock

• salt & pepper

• 4 slices French bread

• 2 oz (1/2 cup) grated Gruyere cheese

Instructions:

Shug Indiana Broccoli-Noodle Cheese Soup

Ingredients:

• 6 cups water

• 6 bouillon cubes

• 1 medium onion, chopped

• dash garlic powder

• 1 (10 oz.) pkg. egg noodles

• 1 pkg. frozen chopped broccoli

• 1 lb. Velveeta cheese

Instructions:

Ellen’s Florida Creamy Asparagus Soup

Ingredients:

• 2 lbs. green asparagus

• 1 large onion

• 3 Tbsps. unsalted butter

• 5 to 6 cups chicken broth

• 1/2 cup heavy cream

• 1/4 tsp. fresh lemon juice, or more to taste

• salt and pepper to taste

Instructions:

Karen’s Florida Best Ever Mushroom Soup

Ingredients:

• 1 large Onion – diced

• 1 package white button mushrooms – 10 oz sliced

• 1 package baby portobello mushrooms – 10 oz sliced

• 10 stalks fresh thyme – leaves removed

• 1 cup vegetable broth

• 1 tsp cornstarch

• 1 cup whole milk

• 1 dried bay leaf

• 1/2 tbs coconut aminos – liquid aminos as an alternative

• 1/2 tsp salt

• freshly ground pepper

• 1/2 tsp garlic

Instructions:

Notes:

• This soup is amazing the next day as well and can easily be doubled or tripled.

• To make the soup creamier, you can blend half the soup in a high-speed blender (be careful, it’s hot).

• To thicken the soup even more, you can add a can of drained white beans or boiled potatoes.

• A mixture of cremini (baby portobello) and white button mushrooms are best. However, you can use all cremini or all white button mushrooms if you need to.

• If you don’t have fresh thyme, you can use 1 tsp of dried thyme. Enjoy!

Stuffed Pepper Soup

Ingredients:

• 3/4 pound Italian sausage

• 3/4 pound lean ground beef (I like a lot of meat in this soup)

• 1 small onion finely chopped

• 1 yellow pepper finely chopped

• 1 red pepper finely chopped

• 1 orange pepper finely chopped

• 3 cloves garlic minced

• 4 cups beef broth

• 2 cups chicken broth or vegetable broth

• 1 can (14.5 ounce) salsa style chopped tomatoes

• 3/4 cup uncooked quick cooking rice (jasmine will do nicely)

• kosher salt and fresh ground black pepper to taste

Instructions: