Soup and Stew Recipes for those Cold Days Up North

[Kebamo]

Lasagna Soup

1 lb. Italian sausage.
2 cup chopped onions
2 cup sliced mushrooms (fresh)
2 Tbsp minced garlic
4 cup chicken broth
1 regular sized can of Italian style tomatoes
1 regular sized can of tomato sauce
2 cup fresh chopped spinach
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
4 tsp thinly sliced fresh basil
1 cup nafakda oasta (this is supposed to look like little lasagna
noodles--couldn't find, so used rotini)

Brown your meat. Add in onions and garlic. Then add in broth, tomatoes, sauce. Get the soup boiling. Add in the pasta. Cook until barely al dente. Add in cheeses and chopped spinach. Turn off stove. Pasta will finish cooking as it cools. This tastes like lasagna in a bowl! Serve with crusty garlic bread.
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Baked Potato Soup

12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions.
Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
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Roasted Onion Soup

1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced

Set oven rack at the lowest level; preheat to 450 degrees. Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden. Remove from oven and pour in one-fourth of the chicken stock. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. (The liquid will become quite dark.) Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining chicken
stock. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper and top with Parmesan cheese.
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Red Chile Soup With Chicken Mushrooms And Zucchini

1 tablespoons extra-virgin olive oil
1 medium white onion -- halved and sliced
2 clove garlic -- peeled
2 tablespoons ground ancho chile
2 tablespoons masa harina
1/4 teaspoons salt
4 cup reduced-sodium chicken broth -- divided
8 ounces shiitake mushrooms -- stemmed and sliced 1/2" thick (about 3 cups)
1 medium zucchini -- cut into 1/4-inch cubes
1 large sprig fresh flat-leaf parsley
2 boneless -- skinless chicken breast halves (12-14 oz),
cut crosswise into 1/2" thick slices
Lime wedges for garnish

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring regularly, until golden, 5 to 7 minutes. Transfer the onion and garlic to a food processor or blender. Add ground chile, masa harina, salt and 11/2 cups broth; process until smooth.

Return the puree to the saucepan. Bring to a boil over medium-high heat, whisking constantly, until slightly thickened, about 2 minutes. Add the remaining 21/2 cups broth, mushrooms, zucchini and parsley and return to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in chicken and continue to simmer until cooked through, 6 to 8 minutes more. Remove parsley and ladle into soup bowls. Serve with a wedge of lime
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Greek Lamb Stew with Romaine Lettuce and Dill

3 pounds lamb cut it into 1 1/2 inch cubes
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 large heads romaine lettuce, separated into leaves, washed and dried
1 bunch fresh dill, finely chopped (leave 6 sprigs whole for garnish)
1 bunch scallions, trimmed and finely chopped
1/2 cup fresh lemon juice, or to taste
1 1/2 teaspoons sugar, or to taste (I left the sugar out)

Trim as much fat as possible from the lamb. Season well with salt and pepper. Heat 1 tablespoon olive oil in a large non-stick saute pan and thoroughly brown the lamb on all sides over high heat, working in several batches so as not to crowd the pan, adding oil as needed. Pour off all excess fat.
Return the lamb to the pan and add 1 inch water (2 to 3 cups). Bring the lamb to a boil, reduce the heat, cover the pan, and gently simmer the lamb until tender, about 1 hour. (Add water as needed to keep the lamb moist.) Transfer the lamb to a platter with a slotted spoon, reserving the cooking liquid in the pan.
Cut the lettuce leaves into 2-inch squares, leaving 8 large leaves whole for garnish. Add the diced lettuce, dill, scallions, and lemon juice to the pan with the cooking liquid. Briskly simmer these ingredients, covered, until the lettuce is tender, about 5 minutes. You should have about 2 cups cooking liquid. (You may need to uncover the pan after a few minutes to evaporate any excess liquid.)
Return the lamb to the pan and simmer until thoroughly heated. Add the sugar and salt and pepper to taste. (If extra tartness is desired, you can add a little extra lemon juice as well.)
Arrange the whole lettuce leaves on a platter and mound the stew in the center. Garnish with whole sprigs of dill.
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Country-Style Potato and Tomato Stew with Poached Cod

2 tablespoons olive oil
2 small sweet onions, peeled, cored, and cut into 1-inch pieces
2 small cloves minced garlic
1 cup canned whole tomatoes
1 cup sodium free chicken broth, fat free
3/4 poun potatoes, peeled and cut into large chunks
1 dash hot pepper flakes
1/2 teaspoon coarse grained salt
1pound cod

Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions and cook until browned and softened, about 8 to 10 minutes. Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes and salt, stir until combined. Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost
mushy but have not lost their shape.Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7 minutes.Serve immediately.
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Sour Cream-Tomato Beef Stew

2 1/2 pounds beef chuck steak - cut into 2x1/2" strips
1 cup chopped onion
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 (14 1/2 oz. )can whole tomatoes
1 (6 oz.) can tomato paste
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
3/4 cup sour cream
2 tablespoons Bisquick baking mix
1/3 cup melted butter
1 cup sour cream

Cook beef and onion in oil in Dutch oven until brown. Stir in mushrooms, tomatoes (with liquid, paste, water, sugar, salt, sauce and pepper; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, 1 1/2 hour. Mix 3/4 cup sour cream and 2 tablespoons baking mix; stir into stew. Heat to boiling. Mix remaining ingredients; beat 20 strokes. Drop by spoonfuls on stew. Bake at 450 degrees until brown, 10 minutes.


Karl

[Kebamo]

Lasagna Soup

1 lb. Italian sausage.
2 cup chopped onions
2 cup sliced mushrooms (fresh)
2 Tbsp minced garlic
4 cup chicken broth
1 regular sized can of Italian style tomatoes
1 regular sized can of tomato sauce
2 cup fresh chopped spinach
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
4 tsp thinly sliced fresh basil
1 cup nafakda oasta (this is supposed to look like little lasagna
noodles--couldn't find, so used rotini)

Brown your meat. Add in onions and garlic. Then add in broth, tomatoes, sauce. Get the soup boiling. Add in the pasta. Cook until barely al dente. Add in cheeses and chopped spinach. Turn off stove. Pasta will finish cooking as it cools. This tastes like lasagna in a bowl! Serve with crusty garlic bread.
==================================================
Baked Potato Soup

12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions.
Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
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Roasted Onion Soup

1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced

Set oven rack at the lowest level; preheat to 450 degrees. Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden. Remove from oven and pour in one-fourth of the chicken stock. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. (The liquid will become quite dark.) Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining chicken
stock. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper and top with Parmesan cheese.
===========================================
Red Chile Soup With Chicken Mushrooms And Zucchini

1 tablespoons extra-virgin olive oil
1 medium white onion -- halved and sliced
2 clove garlic -- peeled
2 tablespoons ground ancho chile
2 tablespoons masa harina
1/4 teaspoons salt
4 cup reduced-sodium chicken broth -- divided
8 ounces shiitake mushrooms -- stemmed and sliced 1/2" thick (about 3 cups)
1 medium zucchini -- cut into 1/4-inch cubes
1 large sprig fresh flat-leaf parsley
2 boneless -- skinless chicken breast halves (12-14 oz),
cut crosswise into 1/2" thick slices
Lime wedges for garnish

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring regularly, until golden, 5 to 7 minutes. Transfer the onion and garlic to a food processor or blender. Add ground chile, masa harina, salt and 11/2 cups broth; process until smooth.

Return the puree to the saucepan. Bring to a boil over medium-high heat, whisking constantly, until slightly thickened, about 2 minutes. Add the remaining 21/2 cups broth, mushrooms, zucchini and parsley and return to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in chicken and continue to simmer until cooked through, 6 to 8 minutes more. Remove parsley and ladle into soup bowls. Serve with a wedge of lime
================================================== ==
Greek Lamb Stew with Romaine Lettuce and Dill

3 pounds lamb cut it into 1 1/2 inch cubes
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 large heads romaine lettuce, separated into leaves, washed and dried
1 bunch fresh dill, finely chopped (leave 6 sprigs whole for garnish)
1 bunch scallions, trimmed and finely chopped
1/2 cup fresh lemon juice, or to taste
1 1/2 teaspoons sugar, or to taste (I left the sugar out)

Trim as much fat as possible from the lamb. Season well with salt and pepper. Heat 1 tablespoon olive oil in a large non-stick saute pan and thoroughly brown the lamb on all sides over high heat, working in several batches so as not to crowd the pan, adding oil as needed. Pour off all excess fat.
Return the lamb to the pan and add 1 inch water (2 to 3 cups). Bring the lamb to a boil, reduce the heat, cover the pan, and gently simmer the lamb until tender, about 1 hour. (Add water as needed to keep the lamb moist.) Transfer the lamb to a platter with a slotted spoon, reserving the cooking liquid in the pan.
Cut the lettuce leaves into 2-inch squares, leaving 8 large leaves whole for garnish. Add the diced lettuce, dill, scallions, and lemon juice to the pan with the cooking liquid. Briskly simmer these ingredients, covered, until the lettuce is tender, about 5 minutes. You should have about 2 cups cooking liquid. (You may need to uncover the pan after a few minutes to evaporate any excess liquid.)
Return the lamb to the pan and simmer until thoroughly heated. Add the sugar and salt and pepper to taste. (If extra tartness is desired, you can add a little extra lemon juice as well.)
Arrange the whole lettuce leaves on a platter and mound the stew in the center. Garnish with whole sprigs of dill.
================================================== ==
Country-Style Potato and Tomato Stew with Poached Cod

2 tablespoons olive oil
2 small sweet onions, peeled, cored, and cut into 1-inch pieces
2 small cloves minced garlic
1 cup canned whole tomatoes
1 cup sodium free chicken broth, fat free
3/4 poun potatoes, peeled and cut into large chunks
1 dash hot pepper flakes
1/2 teaspoon coarse grained salt
1pound cod

Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions and cook until browned and softened, about 8 to 10 minutes. Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes and salt, stir until combined. Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost
mushy but have not lost their shape.Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7 minutes.Serve immediately.
================================================== =========
Sour Cream-Tomato Beef Stew

2 1/2 pounds beef chuck steak - cut into 2x1/2" strips
1 cup chopped onion
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 (14 1/2 oz. )can whole tomatoes
1 (6 oz.) can tomato paste
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
3/4 cup sour cream
2 tablespoons Bisquick baking mix
1/3 cup melted butter
1 cup sour cream

Cook beef and onion in oil in Dutch oven until brown. Stir in mushrooms, tomatoes (with liquid, paste, water, sugar, salt, sauce and pepper; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, 1 1/2 hour. Mix 3/4 cup sour cream and 2 tablespoons baking mix; stir into stew. Heat to boiling. Mix remaining ingredients; beat 20 strokes. Drop by spoonfuls on stew. Bake at 450 degrees until brown, 10 minutes.


Karl

[bsavage]

mmmmmmmmmmmmmmmmmmmmmmmmm!