The kitchen is busy, busy, busy as Arlene and Patti cook up four different soup recipes in this episode from 2011. There’s an Italian lasagna soup, a creamy tomato soup, a creamy potato corn chowder, and a Chinese egg drop soup. Which one do you think will be your favorite?
Lasagna Soup
The name sounds unusual, but this is a soup you definitely want to try!
Ingredients
- 1 pound Italian sausage
- 2 cups onions, chopped
- 2 cups carrots, diced
- 2 cups fresh mushrooms, sliced
- 2 Tbsps garlic, minced
- 4 cups chicken broth, fat free
- 1 can Italian style stewed tomatoes, chopped (15 1/2 ounce)
- 2 cans tomato sauce (8 ounces, each)
- 1 cup provolone or fresh mozzarella, diced
- 1/4 cup Parmesan cheese, grated
- 4 tsp fresh basil, chopped
Instructions
- Brown sausage in a large saucepan over medium-high heat. Stir often to break up the chunks of meat. Add onions and carrots. Saute 3 minutes, stirring frequently.
- Stir in mushrooms and garlic. Saute another 3 minutes, stirring frequently. Add broth, stewed tomatoes, and tomato sauce. Bring to a boil.
- Drop in pasta and simmer until just cooked, about 10 minutes, or according to package directions.
- Just before serving, stir in spinach and cook just until wilted. Place ¼ cup cubed cheese into each serving bowl. Ladle soup over top. Top with Parmesan and basil. Makes 8 servings. Enjoy!
Homemade Creamy Tomato Soup
As Arlene said, "Look out Campbell's, here comes Williams'!" This tomato soup is scrumptious.
Ingredients
- 4 large ripe tomatoes, chopped
- 1 cup onion, chopped
- 1 tsp white sugar
- salt, to taste
- ground black pepper, to taste
- 4 Tbsp butter
- 4 Tbsp all-purpose flour
- 4 cups milk
Instructions
- Simmer tomatoes, onions, sugar, and salt and pepper in a medium sized saucepan, over medium high heat. Cook until onions are soft, remove from heat and strain, reserving the liquid. Set liquid aside.
- In the same saucepan, over medium heat, melt the butter. Stir in the flour. Whisk in the milk, and cook, stirring often, until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot. Makes 4 servings. Enjoy!
Chinese Egg Drop Soup
This interesting recipes has you pour beaten eggs into the boiling broth, which creates long strips of tender cooked poached egg.
Ingredients
- 4 cups seasoned chicken broth
- 1/2 cup frozen green peas
- 1/4 cup finely chopped mushrooms
- 2 Tbsp soy sauce
- 1 large egg, beaten
- green onions, chopped (for garnish)
Instructions
- Bring chicken broth, peas, mushrooms and soy sauce to a boil in a large saucepan.
- Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions. Makes 6 servings. Enjoy!
Potato Corn Chowder
A classic combination of flavors creates a rich, old-fashioned soup.
Ingredients
- 8 medium/large white potatoes, peeled and cut into 1-inch cubes
- 1/3 cup onion, finely chopped
- water
- 3 chicken bouillon cubes
- 1/2 cup butter
- salt
- 2 cans cream style corn (15 1/2 ounces, each)
- 1 quart milk, warmed
- parsley, chopped (for garnish)
- cheddar cheese, shredded (for garnish)
Instructions
- Place cubed potatoes and chopped onion in a Dutch oven and cover with water, liberally. Place over medium high heat, uncovered and bring to boil. Add bouillon cubes, stir to dissolve, and skim off any foam that may accumulate. When soup returns to a boil, add butter and 1 teaspoon salt. Continue cooking, stirring occasionally until liquid reduces and potatoes have thickened.
- Reduce heat to medium and add creamed corn and stir to blend well. Begin to acid warmed milk until the desired thickness is achieved. Taste soup and adjust seasoning as needed. Ladle into deep bowls and garnish with cheese and parsley. Makes 8 servings. Enjoy!
Transcript
The transcript from this program is not available.
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