Cheeseburger Soup

The weather here has been basically parallel to Antarctica. The winds have lowered the temps below the negative mark day after day. The best way to battle that is to make soup. Yummy soup that warms you from the inside out. I found this recipe and made it last night. It was so good I had leftovers for lunch. If your weather is anything like ours this may be the ticket to warming up from the inside out!

Cheeseburger Soup
1 lb ground beef
3/4 C chopped onion
3/4 C chopped carrots
3/4 C chopped celery
1 tsp basil
1 tsp parsley
4 T butter, divided
3 C chicken broth
4 C peeled and diced potatoes
1/4 C flour
3/4 tsp salt
1/4 tsp pepper
1 1/2 C milk
2 C shredded cheddar cheese
1/4 C sour cream

In your large soup pot brown the ground beef and then remove it from the pot setting aside. In the samepot saute the onion, carrot, celery, basil and parsley with 1 T butter until the vegetables are tender. Add the broth, potatoes and beef and bring to a boil. Simmer until the potatoes are tender.

In a small saucepan. Melt the remaining 3 T butter and then add the flour, salt and pepper. Cook and stir until bubbly about 3-5 minutes. Then add the milk slowly stirring it in with a whisk. Simmer until it thickens and then add to the large soup pot with the vegetables and beef. Simmer soup or about 5-10 more minutes.

Turn off the heat and add the cheese and sour cream and stir until completely melted. Serve!

Bill's Chili

It always surprises me when I notice that some of our absolute favorite recipes have yet to be posted. This is one of them. We make this chili all the time. People ask my husband to make it for them. He has won ribbons at the state fair for it. It is the best sweet chili I have EVER had! Make some cornbread and enjoy on a cold wintry night.

Bill’s Chili

½ lb cubed bacon, cooked

1 lb ground beef, cooked

1 C chopped onion

1 can pork & beans

1 can Ranch style beans

1 can kidney beans

1 tsp salt

1 tsp dry mustard

2 tsp vinegar

½ C ketchup

¾ C brown sugar

Mix all ingredients in crock pot. The longer it simmers the better it is!

Tortellini Soup

This is a favorite in our household. It is really easy to throw together on those nights that I need something quick. It is far from a healthy living recipe but it tastes great and is tried and true with my husband and kids!

Tortellini Soup

2 cans chicken broth
9 ounces of cheese ravioli
4 oz cream cheese
1 tsp chives
1 can tomato soup

Boil the chicken broth and add the ravioli until cooked through. Take 1/3 C of the broth and add it to the cream cheese and chives in a bowl. Mix it well. Add to the ravioli. Add the tomato soup and heat through. Cheesiness to the max! LOL

Black Bean Soup

A few months ago we took the kids to one of my favorite hippie-type restaraunts in Anchorage: Middle Way Cafe. We ordered everyone food and then I chose the black bean soup with blue chips on the side. By the time our meal was completed the two youngest kids had eaten more of
my soup than I had. The only thing to do after that was try and copy the recipe.

At dinner tonight the kids both remembered eating it at the cafe and devoured all that was put in front of them.

Black Bean Soup

2 T olive oil
1 C diced onion
1 C grated carrots
1 C diced celery
1 C chopped bell pepper
4 minced garlic cloves
4 C black beans, drained and rinsed (I cooked 2 C dry beans)
4 C chicken broth (more if you want it thin and less chunky)
1 T chili powder
1/2 tsp cumin
1 tsp salt
1/4 tsp liquid hickory smoke

In a large sauce pan add oil and vegetables cooking until they sweat. Add the chicken broth, spices and beans. Stir to combine. Then take out more than half and put into a blender. Puree until desired consistency and then return to the pot. Heat through and then add the hickory smoke. Enjoy with your favorite blue chip!

Pumpkin Chowder

To say that I like pumpkin is pretty much an understatement. My husband thinks I should join an addiction recovery program! LOL
I found this recipe last year and we love it at our house. It is perfect for a cold autumn day.

Pumpkin Chowder

1/2 lb of diced bacon (we use turkey bacon)
2 C chopped onions
2 tsp curry
2 T flour
1 lb eating pumpkin or sugar pie pumpkin, peeled, seeded and cut into chunks
2 Lg potatoes, peeled and cut into chunks
4 cups chicken broth
1 C half n half
salt and pepper to taste

In a large pot cook bacon over low heat, about 5 min. Add onions and cook until onions are clear. Add curry and flour. Stir to coat. Add chicken broth, pumpkin and potatoes. Bring to a boil and simmer until vegetables are tender- about 15-20 min. Add the half n half and season to taste. Enjoy!

Salmon Chowder

This soup is a favorite that we have enjoyed for years since we have lived in Alaska and salmon seems to be plentiful. It is the perfect comfort food. I got the recipe off of allrecipes. You can find the original recipe here.



Salmon Chowder

Ingredients:
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can corn, undrained
1/2 pound Cheddar cheese, shredded
Directions:
1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Cheese and Corn Chowder

Wednesday is soup night. Usually because the kids have activities and I can throw a whole bunch of ingredients into the crockpot earlier in the day and in between being the taxi we can have a hot meal. However, soup goes together so quickly that I don't even always need the crockpot.

Matt brought home a soups, stews and chilis magazine that we went through together and dog eared all the recipes that we wanted to try. This chowder was at the top of the list. I made it last night and my sister and her husband were over. We all ate two bowls of it and I am sure that it will be even more amazing for lunch today, since all soups taste better the second day!

Cheese and Corn Chowder

Makes 12 cups

5 strips bacon, diced

2 C onion, chopped

1 C celery chopped

1/4 C flour

1 tsp thyme

1 tsp salt- kosher is what we use

1/4 tsp turmeric

a pinch of cayenne

6 C chicken broth

3 medium potatoes, peeled and diced

4-5 C corn

1 C heavy cream

1 C cheddar cheese

2 oz cream cheese

chives for garnish

Saute bacon in a skillet. Once it is crispy transfer it to the pot that the soup will eventually be housed in. Now saute the celery and onion in the bacon grease adding the spices. Once the vegetables are soft add the flour, coating the veggies. Slowly add the chicken broth, stirring to combine. Add the potatoes and corn and bring to a boil simmering about 10-12 minutes or until the potatoes are tender. Stir in both cheeses and cream and simmer just until the cheese melts- you don't want it to curdle. Garnish with chives!

Serving size is 1 C

NI- calories: 350, Fat: 25 g, carb: 24g, sodium: 455g, fiber: 3g, protein: 10g

Spinach Artichoke Soup

If you like to order at a restaraunt, or even make for that matter, spinach artichoke dip than this soup is for you. It is so good I have been having it for lunch for three days.

Spinach Artichoke Soup

1 C leeks, sliced

1 T garlic, minced

2 C cooked chicken, chopped or shredded

1 can artichoke hearts in water, drained and quartered

2 T flour

3 C chicken broth

1 1/2 C milk

1/2 C heavy cream

6 oz fresh spinach
1/2 C grated parmesan

Saute leeks and garlic in oil. Cook until leeks are soft, then add chicken and artichokes. Saute 2 minutes then stir in flour and cook 1 min.

Add chicken broth, milk, and cream and bring to a low boil. Reduce heat to low and add spinach and parmesan. Stir until spinach wilts. Season with salt and pepper. Makes 8 cups.

Cream of Wild Rice Soup

Get ready for some serious comfort food! This soup was great the first day and even better as leftovers for lunch today. I wish I could send the taste through the screen.

Cream of Wild Rice Soup

1 lg onion, chopped

2 lg carrots, chopped very small

2 rbs celery, chopped

1/4 C butter

1/2 C whole wheat flour

8 C chicken broth

3 C wild rice, cooked

1 C chicken breast, cooked and cubed

1/4 tsp salt

1/4 tsp pepper

1 C fat free evaporated milk

1/4 C minced chives

In large saucepan saute onion, carrots, and celery in butter until tender. Stir in flour until it is blended and then slowly pour in broth. Stirring to make sure that no clumping occurs. Stir in the rice, chicken, salt and pepper. Bring to boil over medium hear and cook until thickened. Stir in milk and cook for about 3 minutes longer. Garnish with chives. Makes 10 one cup servings.

cal- 180, fat-6g, fiber- 2g, protein- 11g

Ham and Potato Soup w/ French Bread

I have had the recipe for Ham and Potato soup in my file for a long time and was excited to try it. Soup in July? you say. Well, it's Alaska and it has been raining for weeks it seems like. Today I even had to turn on the heat to warm up the house. So it seemed like a perfect day for soup and bread. This soup was AMAZING!!! It was so easy. Made with simple ingredients that most people have on hand. I will be making it again and again.

The French bread also turned out to be extremely tasty. I think I will do an egg wash on it to make the crust look better next time.


Ham and Potato Soup
recipe from Allrecipes.com

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour (I used whole wheat and it worked great)
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.



French Bread
What You'll Need for the Starter:
1 cup of unbleached all purpose flour
1 teaspoon of kosher salt
2 teaspoons of yeast
2 cups of warm water
In a glass bowl mix together flour, salt and yeast until incorporated. Stir in hot water and let sit covered to proof at room temperature for 6-8 hours.

What You'll Need to Make the Loaves:
1 proofed starter (See above)
2-4 cups of unbleached all purpose flour
Slowly add flour 1 cup at a time stirring with a wooden spoon until dough forms. Depending on the humidity you may need some or all or the flour, or even need to add just a bit more. Bread is finicky like that, or more aptly flour is. Don't worry if you don't need to add all of the flour or even if you need a bit more than 4 cups. When you dough is soft and springy you'll know to stop. Place the dough ball on a floured surface and then cut it in two and shape into two long loaves. Place on a baking sheet that has been lined with a silicone baking sheet. Next comes slashing. I like to make the slashes on the top of the loaves BEFORE they rise. Place sheet in a warm place to rise for thirty minutes to an hour. Once the loaves are risen preheat oven to 425 F. Bake for 25-30 minutes until loaves are golden. Let cool 5 minutes and then they are ready to slice and serve!

Mushroom Veggie Soup- A FAVORITE!!!

I have to be quick with getting a bowl of this because Samantha tries to eat it all everytime I make it. It freezes great, if there is any left, and is really yummy!

Mushroom Veggie Chowder

only 150 calories a serving

1 lb mushrooms, sliced
1 large onion, chopped
1/3 c butter
1/3 c flour
1 T salt
½ tsp pepper
1 ½ c milk
32 oz chicken broth
12 oz frozen broccoli
2 cans corn, drained
1 c cheddar cheese, shredded

Sauté the mushrooms and onions in the butter until tender. Combine the flour, salt, and pepper and stir into mushroom mixture. Gradually stir in milk. Cook and stir until mixture comes to a boil; cook two minutes longer until thick and bubbly. Stir in broth, broccoli, and corn. Heat through. Top with cheese and serve.