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Hello to those who have linked over from Lysa's. Thanks for visiting. I'm looking forward to visiting your sites and getting some new recipes. Here are a few soup recipes that my family enjoys: Sorta Zuppa Toscana 1 lb. Italian Sausage 2 T. olive oil 1 med. onion (chopped) 2 garlic cloves (minced) 6-8 cups chicken broth (I use water and bouillon cubes) 2-4 russet potatoes (halved length-wise and sliced 1/4 in. thick) 1 t. salt 1/2 t. pepper half bunch kale (chopped) 2 c. heavy whipping cream Brown sausage in the olive oil. Remove sausage from pan leaving 2 T. oil and pan drippings. Drain sausage on paper towels. Cook onions and garlic until softened. Add chicken broth, potatoes, salt, and pepper. Cook until potatoes are done (about 20-30 minutes). Add sausage and kale and cook for about 10-15 minutes. Remove from heat and add heavy whipping cream. For extra "heat" sprinkle with red pepper flakes. I like to serve this with garlic bread! Potato Cheese Soup 6 c. water 6 chicken bouillon cubes 2 lbs. frozen country-style hash brown potatoes 1 can cream of chicken soup 1 can cream of celery soup 1 can evaporated milk 1 lb. Velveeta cheese, cubed Bacon bits Chopped green onion Bring water and bouillon cubes to a boil. Add hash browns, cream of chicken soup, celery soup, milk, and cubed Velveeta cheese. Cook until potatoes are tender. Top with bacon bits and chopped onion. Chicken Corn Chowder 1/2 lb. bacon 1 med. onion (chopped) 6 c. chicken broth 2 diced potatoes 4 cooked chicken breasts (diced) 1 cup milk 2 cans cream of chicken 1 can corn 1 can creamed corn Cook bacon, drain and set aside, leaving drippings in pan. Cook the onion in the drippings until soft. Add broth and potatoes. Cook until potatoes are soft (20 minutes). Add milk, chicken, soup, and corn. Cook until heated through. I like to serve this with corn bread and some grated cheese. Enjoy! |
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