Soups

In November, we had a good time tasting soups at Ingrid's home. Those who came were Susan, Kara, Sarah, Evelyn, Linda, Ingrid, Genie, and Lynell.

Broccoli Cheese Soup

Tricia Burrell

(brought by Genie Roberts)

2 quarts water

6 chicken bouillon cubes

1 1/2 cup butter

3/4 cup flour

8 oz. jar Cheez Wiz Broccoli - fresh or frozen

Boil water add bouillon. Add broccoli. Cook 5 minutes. Remove from heat. In another pan, melt butter. Add flour. Add mixture to broccoli. Stir until thick and smooth. Turn heat down and add Cheez Wiz. Sir until melted and dissolved.

Taco Soup

Ingrid Ahlstrom

1 can kidney beans

1 can corn

1 can tomato sauce with 1/2 can water

1 can stewed tomatoes ("Italian recipe")

1 pkg. taco seasoning mix 1 lb. ground beef, browned

1 cup shredded cheese

Don't drain any of the cans, just dump it all together and heat thoroughly. Serve with taco chips.

Butternut Squash Soup

Kara Bagley 3 pounds butternut squash, halved and seeded

1 tablespoon olive oil

1 large onion, cut into large dice

1 pinch sugar

3 large garlic cloves, thickly sliced

1 large potato, peeled and cubed

1 cup diced carrots

1 Granny Smith apple, peeled, cored, and sliced

1 quart chicken stock

1 dash cayenne pepper

¼ teaspoon nutmeg

1 teaspoon cinnamon salt

½ cup sour cream

1 cup freeze dried apples for garnish

Preheat the oven to 375 degrees. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside. Place oil in a large pot over medium heat. Add the onion, and sugar, saute for a few minutes, add garlic. Pour the chicken broth into the pot. Add the potatoes, carrot, apple and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot. Season the soup with cayenne pepper, nutmeg, cinnamon, and salt, then stir in cream. Heat through, but do not boil. Ladle into bowls, and top with freezer dried apples.

15 Bean Soup

Lynell Jones