Cheeseburger Soup Recipe

 

A delicious recipe that is full of taste and is sure to have everyone asking for seconds:

 

What You Will Need to do:

–   1/2 pound ground beef

–   3/4 cup chopped onion

–   3/4 cup shredded carrots

–   3/4 cup diced celery

–   1 tsp basil

–   1 tsp parsley flakes

–   4 Tbsp butter

–   3 cups chicken broth

–   4 cups diced and peeled potatoes

–   1/4 cup flour

–   2 cups cubed process cheese

–   1 ½ cups milk

–   3/4 tsp salt

–   1/2 tsp pepper

–   1/4 cup sour cream

 

What You Will Need to do:

1.   In a saucepan, cook the beef and then set aside.

2.   In the same saucepan, cook the onion, carrots, celery, basil and parsley in 1 Tbsp of butter until the vegetables become tender.

3.   Now add the broth, potatoes and beef and bring to a boil.  Once the contents start to boil, reduce the heat, cover and let simmer until potatoes are tender.

4.   While you waiting for the potatoes to cook, in a separate saucepan, melt the rest of the butter.  Then add the flour and cook until the contents begin to bubble.  Add this to the potato mixture and then bring to a boil.

5.   Once the contents are mixed together well, reduce the heat and stir in the cheese, milk, salt and pepper.  Continue to cook and stir until the cheese has melted.

6.   Now turn off the heat, stir in the sour cream and enjoy!

 

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Slow Cooker Wild Rice Soup Recipe

This recipe is a bit different from the usual wild rice soup recipes that I’ve seen and tried before but I really enjoy this particular one: 

What You Will Need:

– 2 tsp vegetable oil

– 1 chopped onion

– 2 diced stalks celery

– 2 diced carrots

– 1 cup of diced turkey

– 1 cup of frozen peas – thawed

– 1/2 cup of wild rice

– 1/3 cup of flour

– 1/4 tsp of pepper

– 1 tsp of tarragon

– 3 ½ cup of chicken broth

– 1 ½ cup of milk

 

What You will Need to do:

1. In a saucepan, cook the onion, with vegetable oil until tender.

2. Add onion; cook about 4 minutes, stirring occasionally, until tender.

3. Spray your slow cooker with cooking spray. Place the onion, celery, carrots, turkey, wild rice, pepper and tarragon in your slow cooker. Followed by pouring the broth on top.

4. Cook on LOW for 6-8 hours.

5. In a bowl, mix the milk and flour together and then stir this mixture and the peas into the soup for the last 20 minutes, uncovered.

 

Enjoy!

Chicken Egg Drop Soup Recipe

 

One of my favourite restaurants that I go to serves chicken egg drop soup as a starter.  I’ve been on the lookout for an identical recipe and I think I’ve found it.

 

What You Will Need:

–   2 chicken breasts cut up into cubes

–   4 cups of chicken broth

–   1, 1″ thinly sliced ginger or 1/2 Tbsp of ground ginger

–   2 Tbsp of dry sherry

–   4 chopped scallions

–   1 tsp of sesame oil

–   4 Tbsp of cornstarch

–   3 eggs

–   1/2 cup of diced watercress

–   1/2 tsp of salt

–   1/2 of pepper

–   1/4 cup of water

 

What You Will Need to do:

1.   In a pot, bring the chicken broth, scallions and ginger to a boil and then let simmer for 15 minutes.

2.   Now strain the contents of the pot and just keep the liquid.  Place the liquid back into the pot and stir in the dry sherry.

3.   In a separate bowl, mix the chicken, sesame oil, 1 Tbsp of cornstarch, salt and pepper together.

4.   In a cup, dissolve 3 Tbsp of cornstarch in 1/4 cup water and then stir into the broth mixture.

5.   Next, add the chicken and let simmer until cooked through.  Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg.  Gently stir in the watercress.

 

 

 

Roasted Red Pepper Soup Recipe

Hmmm I love red pepper soup and this is a delicious recipe, better than any store bought kind:

What You Will Need:

–   3 cups of chicken broth

–   4 large chopped red peppers

–   2 chopped onions

–   2 minced cloves of garlic

–   1 Tbsp of olive oil

 

What You Will Need to do:

1.   Preheat your oven to 375°F.

2.   Place the whole peppers on a baking sheet and roast for 15 minutes.

3.   Turn peppers and continue roasting for 10 more minutes.

4.   Remove from baking sheet and place in a heavy paper bag.  Seal bag and let stand until peppers are cool.  Now remove peppers from bag and peel off skins.  Slice in half and remove seeds.  Cut into large chunks.

5.   In a pan, heat oil.  Add the garlic and onions.  Cook until onions are very soft.

6.   Stir in roasted peppers and continue cooking until peppers are very soft.

7.   Now place the contents of the pan into a blender and blend until smooth.

8.   Return mixture to the pan and add chicken broth.  Cover and cook, stirring once in a while, until soup is warm.

Enjoy!

 

Brie and Mushroom Soup Recipe

 

Two of my favorite ingredients wrapped up in one dish!  I’m a HUGE fan of brie and combined with mushrooms in a soup, perfect!

 

What You Will Need:

–   3 cups of sliced mushrooms

–   ½ cup of a chopped onion

–   1 Tbsp of chicken broth mix

–   1½ cups of chicken broth

–   3 cups of milk

–   ¼ cup of butter

–   ¼ cup of flour

–   6oz of thinly sliced brie cheese

–   ¼  tsp of poultry seasoning

–   ¼ tsp of pepper

 

What You Will Need to do:

1.   In a pot, combine the chicken broth, chicken broth mix, mushrooms and onions together and bring to a boil.  Then reduce the heat and let simmer for 10 minutes.

2.   In a separate pot, melt the butter.  Then slowly add the flour and poultry seasoning.

3.   Next, slowly stir in the milk.  Continue to cook until the contents begin to thicken.

4.   Now add the mushroom mixture to the flour mixture.  Add the pepper and continue to stir until everything is mixed well.

5.   Finally, pour the soup into serving bowls, add the cheese equally to the bowls, let sit for a few minutes and then serve.

 

Roasted Cauliflower Soup Recipe

 

A tasty soup recipe to warm you up on a cold day:

 

What You Will Need:

For the Garnish on Top:

–   3 Tbsp of butter

–   ½ cup of bread crumbs

–   2 Tbsp of parsley

 

For the Soup:

–   1 head of cauliflower, separated into even sized florets (will be equivalent to about 6 cups)

–   2 Tbsp of olive oil

–   3 cups of chicken broth

–   1 cup of milk

–   1 bay leaf

–   3 chopped cloves of garlic

–   1 cup of cream

–   1 tsp of salt

–   1 tsp of pepper

 

What You Will Need to do:

1.   To make the garnish:  melt the butter in a pan.  Once the butter is melted, stir in the bread crumbs and parsley.  Remove from heat.

2.   Preheat your oven to 425°F.

3.   In a bowl, toss the cauliflower with the oil.

4.   Distribute the cauliflower on a baking sheet and bake for 15 minutes or until the cauliflower turns a light brown.

5.   In a saucepan, mix the broth, milk, bay leaf, garlic and baked cauliflower together.

6.   Cover the contents of the saucepan and let simmer for about 30 minutes.

7.   Remove the bay leaf and place contents of the saucepan in a blender and blend until everything is smooth.

8.   Now return to sauce pan and stir in the salt, pepper and cream.

9.   Place soup in bowls and place garish on top of each and enjoy!