Choose the vegetable of your choice and make homemade soup tonight!

1/2 cup butter
1/4 cup flour
2 cups milk or half and half
3 cups chopped veggies  (carrots, broccoli, celery, potatoes, cauliflower, etc.)
1 large onion
1 tsp salt and pepper
2 cups chicken broth

Melt butter.  Add onion and saute.  Slowly add flour, salt and pepper, stirring until well combined.  Slowly add milk.

Meanwhile, in a separate pan, cook the vegetable in the chicken broth.  When the vegetables are cooked through, combine with the milk mixture.

If you want a smooth soup instead of a chunky one, process everything together in a blender or food processor before serving.  I often double this recipe to have leftovers.

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Plan for a great soup using leftover Thanksgiving turkey, a recipe that’s both fast and yummy.

Turkey and Wild Rice Soup
8 cups chicken or turkey broth
1/2 cup chopped green onion
1/2 cup wild rice, rinsed
1 stick butter, melted
3/4 c. flour
1 Tbsp sherry
1/2 tsp poultry seasoning
1 1/2 cups turkey or chicken
1/2 of a large box of Velveeta cheese
1 cup half and half
Bacon bits, crumbled

Simmer together the chicken broth, onion and wild rice for 40 minutes.  In a separate pan, whisk flour into melted butter.  Add sherry and poultry seasoning.  Whisk this mixture into the broth.  Simmer (do not boil).  Melt the Velveeta into 1 cup of half and half.  Add cheese to the soup, along with the turkey.  Serve with crumbled bacon bits on top.

Loi Palmer, January 2006 MMCW
5 large baking potatoes, 1 stick butter, 1 (14 1/4 oz can) chicken broth, 1/4 block of a 2 lb. block of Velveeta Cheese, 1 cup half-and-half, 1/2 cup sour cream, salt and pepper, 1 lb crisp bacon.

Bake potatoes at 400 degrees for 1 hour. Remove and mash potatoes while still warm.

In a large pot heat the chicken broth, add and melt the Velveeta Cheese and butter. Over low heat stir in the half-and-half, sour cream, and salt and pepper to taste. Add the mashed baked potatoes. Potato skins can be cut up and added.

Serve with crispy bacon sprinkled on top. Serves 6.

Loi Palmer, January 2006 MMCW
2 tablespoons of olive oil, 1 large chopped onion, 4 minced garlic cloves, 6 cans of drained black beans, 1 can Rotel tomatoes, 1 inch thick slice of Tavern ham cut into cubes, salt and pepper to taste, 2 tablespoons Frank’s Red Hot Original Hot Sauce, 1/4 cup lime juice, 2 (14 1/2 oz) cans chicken broth.

Saute’ onions and garlic in the olive oil until the onions are clear. Remove from heat. Add the can of Rotel tomatoes and two cans of black beans. Puree. Add the other four cans of black beans along with the remaining ingredients and puree mixture into a crockpot. Cook on low setting for 6 hours. If cooking on top of the stove, simmer for two hours, stirring every thirty minutes to blend the flavors. Serves 12.

Serve with sour cream, cilantro, chopped green onions, and crusty bread. This soup tastes even better the second day.

Vicki Webb, January 2008 MMCW
2 tablespoons Canola oil, 2 teaspoons ground cumin, 2 cloves minced garlic, 1 chopped medium onion, 4 cups low fat or low sodium chicken broth, 2 cups mild salsa, 1 1/2 lbs. chicken breast strips, fresh cilantro to taste. Additional optional items that can be added to soup: any type of canned beans such as black beans (rinse before adding to soup), and corn.

In a large pot saute’ garlic, onion and cumin in canola oil. Add chicken broth and bring to a simmering boil. Add the chicken and boil until chicken is cooked through. When chicken is done, stir in salsa and simmer for 5 more minutes.

For a quick version, use frozen grilled chicken strips found in the frozen food section of the grocery store.

Vicki Webb, January 2008 MMCW
2 medium coarsely chopped onions, 1 lb. split green peas, 6 cups water (enough to cover ham bone), 1 lb. ham bone, salt to taste, 1/4 teaspoon pepper, 1/2 cup sherry (this will cook off leaving good flavor), 1 small bag carrots.

Rinse the peas.  But do not bother soaking them as this will make a thicker soup. Place everything in a pot (not including the sherry) and cook several hours. You’ll know that it’s done when the peas have melted to make a thick soup. At least a 1/2 hour before serving, add the sherry and allow to cook 30 – 45 minutes to cook off the alcohol.

Loi Palmer, February 2008 MMCW website
3 slices bacon, 1 medium chopped onion, 1 clove minced garlic, 4 medium zucchini cut into 1/2 inch slices, 1 can beef consomme’, 2 1/2 cups water, 1 teaspoon salt, 4 tablespoons fresh parsley, 1 teaspoon fresh basil leaves, 1 teaspoon pepper, grated Parmesan cheese.

Cut bacon in small pieces; brown in large skillet. Set bacon aside. Pour off all but 1 tablespoon bacon drippings. Stir onion and garlic in drippings and cook until onion is tender. Add remaining ingredients except cheese. Bring to a boil, then simmer, uncovered, until zucchini is tender, about 20 minutes. Pour soup into blender, about 2 cups at a time. Cover, blend on low speed until liquefied, then high until smooth.

Serve hot or cold with Parmesan cheese and bacon on top.

Loi Palmer, April 2005 MMCW
4 lb ground chuck, 1 large chopped onion, 2 cans northern beans, 2 cans kidney beans, 2 cans corn, 2 cans Rotel, 2 medium cans stewed tomatoes, 1 can green beans, 1 small can chopped black olives, 2 large cans tomato sauce, 1 package taco seasoning mix, 2 packages Ranch dressing mix (powder), 1 cup water.

Brown ground beef and onions. Drain off fat. Mix all other ingredients with beef and onions. Simmer on low for 45 minutes. Serve with sour cream and grated cheese.