Soup and Salad Recipes:
Forum Members' Soup Recipes

New England Butternut Bisque
Beef Barley Soup
Fantastic French Onion Soup
Cream of Yellow Squash and Morel Mushroom Soup
Cream of Portabella Soup
Quick Chicken Soup with Napa Cabbage
Barb’s Famous Chili Soup

New England Butternut Bisque

Makes approximately 9 cups

Ingredients:

3 tablespoons dark brown sugar
1 1/2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon white pepper
3/4 teaspoon onion powder
3/4 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1 large or 2 medium butternut squash, peeled, seeded, and all membrane removed
3 tablespoons unsalted butter
1 cup chopped onions
1 cup chopped celery
5 cups chicken stock, or canned chicken broth
3 cups heavy cream
3 tablespoons chopped fresh parsley

Preparation:

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 5 tablespoons.

Grate enough of the squash on the large holes of a hand grater to yield 3 cups. Cut half the remaining squash into small dice, half into medium dice-there should be about 2 cups small dice and 2 cups medium dice. Set the diced squash aside.

Melt the butter in a large heavy pot over high heat. When the butter sizzles, add the onion, celery, and the grated squash, and cook, occasionally scraping the bottom of the pot, about 13 to 15 minutes. Stir in 4 tablespoons of the seasoning mix and cook, scraping the pot bottom once or twice, 3 to 4 minutes.

Add chicken stock, the diced squash, and the remaining seasoning mix. Bring to a boil, reduce the heat to low, and simmer, scraping the bottom of the pot from time to time, until the squash has disintegrated somewhat, about 40 minutes. Turn up the heat to high and stir in the cream. Bring to a boil, reduce the heat to low, and simmer 15 minutes. Remove from the heat and stir in the parsley.

Source: Chef John E. Clark

Beef Barley Soup

My clients love this soup in the winter, it is hearty enough to eat as a meal!

Makes 4 servings
 
Ingredients:

1 large parsnip, diced
1/4 cup chopped parsley
3 pound beef shin (or more)
1 3/4 quart water
2 carrots, diced
1 16 ounce can peeled tomatoes, crushed
2 stalks celery, diced
2 onions, chopped
salt and pepper to taste
2 cloves garlic, crushed
1 cup pearl barley
1 white turnip, diced

Preparation:

Place all ingredients, except barley, in a large pot. Bring to a boil. Lower to simmer and cook 2 1/2 hours. Add barley and cook until tender, Check package of barley for approximate timing. The meat can be served as a side dish to the soup with a dressing of mayonnaise and horseradish. Serve crusty bread also. Makes a great one dish meal.

Source: Personal Chef Terry Henderson

Fantastic French Onion Soup

Makes 6 servings

Ingredients:

2 1/2 pounds onions, thinly sliced
2 tablespoons expeller-pressed grape seed or olive oil
1 tablespoon butter or canola oil margarine, unhydrogenated
1/2 teaspoon dry mustard
5 cups chicken broth
5 cups beef broth
1/2 teaspoon dried sage
1 bay leaf
1/4 cup dry white wine

Preparation:

Sauté the onions in the oil and butter for 30 minutes, over medium-low heat.  Stir in the dry mustard and sauté for an additional 30 minutes

Occasionally, stir the onions to prevent sticking.  Add the remaining ingredients and simmer for 45 minutes.  This soup tastes even better when served a day or two later.

Source: Personal Chef Terry Henderson

Cream of Yellow Squash and Morel Mushroom Soup

This is truly an earthy soup. Hearty and colorful.

Makes 4 servings

Ingredients:

2/3 ounce morel mushrooms, dried
2 tablespoons butter
2 yellow squash, coarsely chopped
1/4 yellow onion, coarsely chopped
1 teaspoon fresh garlic, chopped
3 chicken bouillon cubes
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon red bell peppers, small dice

Preparation:

Bring one cup of water to boil, add the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 minutes.

Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into 1/4 inch slices and rinse them under cold running water to remove any dirt particles.

Combine butter, squash, onion, garlic, bouillon cubes, spices and 1 cup of water in a saucepan and bring to a boil. Cover and reduce heat to a simmer for 20 minutes.

Pour cooked squash mixture into a blender and purée. The mixture will be thick.

Add heavy cream and 1/4 cup of the reserved mushroom liquid to the mixture and blend.

Add the sliced mushrooms and the red peppers. ENJOY!!!

Source: Chef David Nelson

Cream of Portabella Soup

Makes 4 servings

Ingredients:

1 clove garlic, minced
1 stalk celery, diced
1 medium onion, diced
2 Portabella mushrooms
2 tablespoons of butter
3 cups half and half
1 ounce dry sherry
salt and pepper

Preparation:

In a medium saucepan sauté garlic, onion and celery in 1 tablespoon of butter. Slice 1/2 mushroom in bite-sized pieces and set aside.

Dice the rest of the mushrooms and add to sautéing vegetables.

Cook until all vegetables are soft. Add sherry, stir and remove from heat. With a handheld blender, or you can use a food processor, purée vegetables until fine.

If you need to, add some of the half and half to aid in blending.

Return to stove, add the rest of the half and half, the sliced mushrooms and the last tablespoon of butter.

Heat until sliced mushrooms are cooked, taste for salt and pepper and serve.

Source: Chef Brenda Palmer

Quick Chicken Soup with Napa Cabbage

Makes 6 servings

Ingredients:

6 cups strong chicken stock
1 head of garlic, split lengthwise
3 slices ginger

1 package semi-firm tofu
2 cups napa cabbage, sliced
1/2 cup bamboo shoots, sliced
1/2 cup shredded chicken meat
2 tablespoons soy sauce
1 teaspoon dry sherry

Preparation:

Combine the chicken broth, ginger and garlic in a pot and bring to a boil, reduce to simmer.

Cube the tofu into 1/2 inch cubes.

Add the cabbage, and bamboo shoots. Cook for another 5 minutes.

Finally, add chicken, tofu, soy sauce and wine.

Source: Chef Paul Silva

Barb’s Famous Chili Soup

Makes 8 servings

Ingredients:

1 onion, medium, chopped
1 1/2 pounds ground beef
1 teaspoon salt
1 teaspoon peppercorns, cracked
45 ounces chile beans, Kuner's Hot Spicy style
24 ounces tomato juice, or V-8 juice
24 ounces water
2 tablespoons Ancho chile powder
1 teaspoon ground cumin

Preparation:

Cook the ground beef, onion, salt and pepper together in a heavy skillet until the meat is colored but not browned.

Turn the heat to low and cover the meat with 1 1/2 cups of water and simmer for 25 minutes.

Add the beans, tomato juice, water, chile powder and cumin to the meat and simmer for a long time (approximately 2 hours).

Recipe Provided by Chef David Nelson