Cold-weather soups

Here we are in the cool fall weather and it’s soup time. Some of these soups are thick and creamy, and warm your body and soul. – Pat

 Hearty cheese soup
1½ cup cubed peeled potatoes

½ cup water

¼ cup sliced celery

¼ cup sliced fresh carrots

2 tablespoons chopped onion

½ teaspoon chicken bouillon granules

½ teaspoon dried parsley flakes

¼ teaspoon salt

dash pepper

1½ teaspoons all-purpose flour

¾ cup milk

¼ pound process cheese (Velveeta), cubed

In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. In a small bowl, combine flour and milk until smooth. Stir into the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Yield: 2 servings.


Sausage corn chowder

½ pound bulk sage-flavored sausage or sausage of your choice

¼ cup chopped onion

¼ cup chopped celery

3 cups water

2 medium red potatoes cut into 1/2-in cubes

2 teaspoons chicken bouillon granules

1 cup frozen corn

3 tablespoons butter

¼ cup all-purpose flour

1/8 teaspoon pepper

1½ cups milk

In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Stir in the water, potatoes and bouillon. Bring to a boil. Reduce the heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture. Yield: 4 serving.


Cream of chicken noodle soup

2 medium onions

2 celery ribs

4 cups water

3 boneless skinless chicken breast halves (6 oz. each)

1 ½ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

1 can (14.5 oz) chicken broth

1 large carrot, chopped

1 medium potato, peeled and chopped

2 teaspoons chicken bouillon granules

1 ½ teaspoons dried basil

2 cups uncooked wide egg noodles

1¾ cups milk, divided

1/3 cup all-purpose flour

Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a meat thermometer reads 170 degrees. Remove chicken and strain broth; set both aside. In the same pan, sauté chopped onion and celery in butter until tender. Add the canned broth,, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-¼ cups milk; heat through. Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings.



• If you aren’t using your blender because it’s too hard to clean, then here’s the perfect tip for you! To thoroughly clean a blender, after using it fill the jar halfway with hot water and then add a drop of dishwashing liquid. Cover it and blend on high for 10-15 seconds, rinse the blender jar well with hot water and allow to air-dry in a dish rack overnight.

• Cooked noodles can leave a sticky, difficult-to-remove residue on a colander. To make cleaning this important piece of equipment simple, before draining the noodles, spray the colander with cooking spray.

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