January 16, 2013 - Readers submitted more than 230 recipes for the Call's 2012 Home for the Holidays Recipe Contest.
Besides the winning recipes recently featured in the Mail Call, the Call is publishing many of the entries online, including these for super soups:
Butternut Squash Soup
2 to 3 medium-size butternut squash
2 tsp. butter
1 clove garlic, minced
Salt and pepper
6 cups chicken broth
1⁄4 cup heavy cream
Peel and dice squash
Saute onion and garlic until garlic and onion are translucent. Add squash; saute 5 more minutes. Add broth. Simmer 1⁄2 hour to 45 minutes. With a slotted spoon, remove squash. Put in food processor until smooth. Return to pot. Add salt and pepper and cream. Cook 15 to 20 minutes, then serve.
Autumn Cheese Festival Soup
8 cups water
8 chicken bouillon cubes
4 cups diced potatoes
2 cups diced celery
1⁄2 cup diced onion
1 cup drained whole kernel corn
1 cup drained carrots
3 cans cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms (optional)
2 pounds Velvetta cheese
Place water and bouillon in pot; add potatoes, celery and onion.
Cook on medium heat for 20 minutes.
Add corn and carrots, mix well. Add in soups and mushrooms; cook until soups are thoroughly heated.
Reduce heat to low and add cheese; cook slowly until it melts.
This makes a large amount. It more than fills a crockpot. I do not make it in the crockpot, but will serve it from one at gatherings and family dinners.
It is wonderful and so easy to make.
Creamy Turkey Pea Soup
1⁄4 cup chopped onion
1 garlic, minced
2 tsp. curry powder
1 tbsp. butter
1 11 1⁄4-oz. can green-pea soup
1 11 1⁄4-oz. can cream of turkey soup
1 1⁄2 cups milk
In sauce pan, cook onion, garlic and curry powder in butter. Add soups and milk and cook for 5 minutes.
Serves 4 to 6
Ham and Bean Chowder
1 pound dried great northern beans
2 cups chopped onion
1 cup sliced celery
2 garlic cloves, minced
3 tbsp. butter
1 meaty ham bone
2 cups water
1 (14 1⁄2-ounce) can chicken broth
1 (14 1⁄2-ounce) can stewed tomatoes
2 bay leaves
2 whole cloves
1⁄2 tsp. pepper
2 cups milk
2 cups (8 ounces) shredded Cheddar cheese
Place beans in a Dutch Oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain beans and discard liquid. In same kettle, saute onion, celery and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Remove ham bone, bay leaves and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup. Chill for 8 hours or overnight. Skim fat from soup. Stir in milk; heat on low until heated through. Just before serving, stir in cheese.
This soup is the best. It's even better than my Old-Fashioned Bean Soup that I won for in Call Newspapers back in t2000. That was our family's favorite bean soup until I came across this recipe in 2009. We sometimes call this "two-day" chowder because it can be started in the afternoon, chilled overnight and finished the next day — if you can wait that long to eat it. It's just so delicious.
Harvest Sweet Potato Soup
1 cup chopped celery
1⁄2 cup chopped onion
1 tbsp. canola oil
3 medium sweet potatoes (about 1 pound, peeled and cubed)
3 cups chicken or vegetable broth
1 bay leaf
1⁄2 tsp. dried basil
1⁄4 tsp. salt, optional
In a Dutch Oven, saute celery and onion until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25 to 30 minutes or until potatoes are tender. Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.
This thick nutritious soup can be served warm or chilled.
Dolline's Barley Soup
In a heavy stockpot or Dutch Oven, saute 1 chopped onion, 4 pieces chopped celery, 2 tablespoons chopped parsley and 2 cups chopped, skinned tomatoes. When onions are soft, add 1 pound diced stew meat, 2 tablespoons paprika, 1 tablespoon salt, 1 teaspoon black pepper and 1 teaspoon granulated or fresh garlic. Continue sauteing on low heat until meat is browned. Add 2 cups vegetable juice, 12 cups beef broth and 1⁄2 to 3⁄4 box pearled medium barley. Bring to a boil. Reduce heat to a simmer and continue cooking for 1 1⁄2 hours. Adjust seasoning to taste.
Puree of Carrot Soup
1⁄2 stick butter
2 lbs. carrots, chopped small
1⁄2 lb. onions, chopped small
2 1⁄2 quarts chicken stock
1⁄2 pound potatoes, chopped small
Salt and white pepper to taste
Heat butter in heavy saucepan over low heat. Add carrots and onions and sweat the vegetables until they are about half cooked. Do not let them brown.
Add the stock and potatoes. Bring to a boil. Simmer until vegetables are tender.
Puree the soup with an immersion or regular blender. Bring the soup back to a simmer. If necessary, add more stock to thin soup to proper consistency. Season to taste with salt and pepper.
Cream of Artichoke and Pecan Soup
3 tbsp. butter
1⁄2 cup pecans, chopped
1 cup chopped onions
1 tsp. dried basil
Salt and pepper to taste
1 tsp. dried parsley
1⁄2 cup heavy cream
4 cups chicken broth
1⁄2 cup chopped artichoke hearts — rinse if canned
Melt butter in pan over low heat. Add onions, cook 15 to 20 minutes. Add pecans; cook; stirring occasionally, over medium heat for an additional 10 to 15 minutes. Watch so the onions don't burn. Add basil, parsley, salt and pepper. Cook 5 minutes. Remove from stove; puree mixture in a blender. Return pureed mixture to saucepan; add cream, chicken broth and artichoke hearts. Bring to a boil; remove from stove at once.
Note: 1⁄2 cup artichoke hearts is about half of a 14-ounce can.
Turkey Pot Pie Soup
1 box refrigerated pie crusts
2 boxes 32-oz. reduced-sodium chicken broth
1 tbsp. chicken base
1 small onion, diced
2 stalks celery, diced or thinly sliced
1⁄2 cup butter, unsalted
1⁄2 cup flour
2 tsp. Italian seasoning
1⁄2 tsp. ground black pepper
2 1⁄2 cups turkey, cut in small pieces
3 medium potatoes, peeled and diced into 1-inch pieces
3 carrots, cut in half lengthwise, then sliced
1 cup frozen green peas
Salt to taste
1 cup heavy cream
Prepare pie crusts according to package directions, cool and break into small pieces.
Add chicken broth and chicken base to 5 quart Dutch Oven and heat over medium temperature.
In saute pan, melt butter, add onions and celery, cook 2 minutes until onions become translucent. Whisk in flour, stirring constantly for 2 minutes to make roux. Add Italian seasoning and pepper, continue to cook and stir for 3 minutes. Add the roux to the chicken broth. Stir and mix thoroughly.
Add turkey, potatoes, and carrots to pot. Cover and simmer over medium-low heat for 30 minutes. Test to make sure potatoes are fork tender. Add frozen peas and salt to taste. Stir in heavy cream; continue on low heat 10 minutes.
To serve, ladle soup into bowl, instead of crackers, top with pie crust pieces.
Chicken can be used in place of turkey to make soup anytime.
Hearty Hamburger Soup
2 medium onions, chopped
1 garlic clove, minced
2 tbsp. olive oil
2 lbs. ground beef
4 14-ounce cans beef stock
1 28-ounce can diced tomatoes with green chiles
1 15-ounce can tomato sauce
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1⁄2 tsp. dried basil
1 14-ounce can French-style green beans
1 tsp. salt and pepper
Saute onions and garlic in oil in large stockpot until softened. Set aside. Brown ground beef. Drain fat and add meat to onions and garlic. Add beef stock, tomatoes with chilies, tomato sauce, potatoes, carrots, celery and basil; simmer until vegetables are tender, about 45 minutes. Add green beans. Simmer 15 minutes. Season with salt and pepper.