Soups 'n Stews
Soups 'n Stews
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MaryCarol’s CROCK POT
FRENCH ONION SOUP 2009
Leftover bones with attached meat from Christmas Day Prime Rib Roast Lots of Sweet onions - rich broth - topped with cheese bread Bones with meat on them from prime rib roast leftover bottle of red wine from making Au Jus gravy for prime rib lots of onions - sliced thick (I used a good 5 lbs, maybe a couple more) 1/2 to 1 stick of butter (depends on how many onions you use - I ended using 1 stick) Box of beef broth (32 oz) Garlic powder - salt - pepper to taste 1 T. sugar 2 T. flour disolved into a little COLD water 1 can beer With sharp knife, took all the meat off the bones - cut up into small pieces Put the bones and meat pieces into big deep fry pan - “roasted” them on high with lid on. - the fat melted out, the meat pieces got dark and the bones got dark. Poured most of a bottle of red wine into fry pan - simmered on med for 30 min. The wine almost cooked completely away. Added some beef broth to deglaze the pan good. Removed the bones......ate any remaining meat on them and threw bones away. Poured the meat mixture into crock pot. Clean out the big fry pan to cook the onions. While the meat mixture had been simmering for 30 min above, peeled and sliced up 5 lb or maybe just a little more of sweet onions. Melted butter into the big fry pan - added the onions - gently stirring and covering the onions with the butter - cook on high or med high with the lid on - stirring every so often until onions start to carmelize - add the sugar and keep stirring to get them darker. Then add the flour that was disolved in a little cold water - stir in well until the flour “cooks” - just a few minutes. Add the onions to the Crock Pot mixture. Pour in a can of beer. Stir a little. Cover the crock pot and cook on high for 30 min and then on low for about 6 hours - or until it tastes like you want it. I used Walmart’s English Toasting bread - it is sturdy bread like sour dough or french bread - toasted it - cut of the 4 corners off to make more round to fit in the bowls I was using. Put bread pieces on paper plate, cover tops of bread with shredded mozzarella cheese - pop in microwave for about 40 seconds....the cheese melts. Ladle hot soup into a bowl - top with the cheese bread and I added a little handful of extra cheese on the soup - It will be hot so eat carefully but it was great! |
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Baby
PORTABELLO MUSHROOM SOUP
Used leftover French Onion Soup above as a base Used 12" deep teflon fry pan with lid 6 tablespoons butter 3 large onion, finely chopped 3 cloves garlic, minced - or garlic powder 12 ounces fresh mushrooms, sliced - 2 packages sliced baby portabellos 6 tablespoons all-purpose flour disolved in a little cold water 6 cups chicken broth - used leftover onion soup instead + a beer 1 1/2 cup milk Salt and garlic black pepper 3 tablespoons chopped fresh parsley - optional added some heavy cream to bottom of each bowl before ladling soup - stir. Directions: In a large saucepan (big frypan) over medium heat, melt butter. Add onion and garlic and saute 5 minutes or until onion is softened. Stir in mushrooms and saute 3 minutes or until just wilted. Add flour and stir until well mixed. Add broth and bring to boil over high heat, stirring until thickened, about 5 minutes. Reduce heat to medium, add milk, and season to taste with salt and black pepper. Cook, stirring frequently, until heated through (do not boil). Stir in parsley. Ladle into soup bowls - add a little heavy cream and stir. |
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PEANUT
SOUP
very rich but very good 1 medium onion - chopped 2 ribs celery - chopped 1/4 cup butter 3 Tablespoons all-purpose flour 2 quarts chicken stock - homemade or canned 2 cups smooth peanut butter 1 3/4 cups light cream peanuts - chopped Saute the onion an celery in butter until soft - but not brown Stir in the flour until well blended Add Chicken Stock, stirring constantly, and bring to a boil Remove from heat and puree in food processor or blender Add peanut butter and cream, stirring to blend thoroughly RETURN to low heat - heat just until hot but do not boil. Serve with sprinkle of peanuts on top This was a favorite when we lived in Virginia - Peanut country! |
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SOUTHERN
SOUP BEANS
3 lbs of Dried Beans Enough water to cover them by 3 inches 1/4 cup or so of bacon grease 1/2 lb of salt pork, cut into strips (or one ham hock) 1 medium onion cut up in chunks Salt and Pepper You'll want to "Look" your beans; meaning pour them all out and search through them for any small pebbles and dirt. Wash them thoroughly and put them in any old ordinary pot . Put in all ingredients, start on high until they get to a rolling boil, then cover and reduce the heat to low, cook for about 4 hours, or until the soup is dark brown and somewhat thick and beans mash easy. Enjoy with a "pone" of cornbread, and some fresh green onions and tomatoes. |
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CHICKEN
SOUP
a la MaryCarol I’ve been making this for over 40 years during the Winter - nothing better when it is cold outside or if someone isn’t feeling well......they all claim they get better with my soup. This is a chunky soup, which is how my Fred likes it. I use quart size, big mouth canning jars to give away to sick friends or kinfolk. You will need a really BIG pot - I use stainless steel - 20qts I think *6 - 9 chicken breasts with skin on (sometimes use part breasts, part thighs) *1 big bunch of celery - chopped *6 - 8 sweet onions - chopped *1 med bag of carrots - peeled and sliced *1 bulb of garlic - most of it peeled and cloves sliced small *Garlic powder - salt - garlic pepper to taste *Splash of Jim Beam bourbon over chicken pieces (or could use a little beer) *Water to about 3 inches of top of pot *1 lg bag of Dumpling Noodles - the big fat ones with ruffled edges are best but any fat egg noodle would do - and sometimes when didn’t have noodles - used cup up red potatoes instead. Don’t bother trying the eggless noodles - they are terrible, just sit there, taste like cardboard and don’t puff up. **Put celery, onions, carrots, chicken breasts with bourbon splashed over them, and spices in big pot. Add water. Put lid partly on, so steam can escape. **Cook on high until comes to a rolling boil - about 30 min - turn down to med - keep cooking dwon for 1 hour or so ....until veggies are soft and meat floats on top of pot - checking every 30 min. **When meat done - take out with slotted spoon. set aside to cool a little ** turn up heat to high - bring to boil - add more salt and pepper to taste and 1 pkg of dumpling noodles - boil for 10 min. Take off the burner, put lid on and let set. **While the noodles are cooking - using tongs and a fork - take meat off bones of chicken - cut up. **After noodles are cooked and meat is cut or shredded up - add meat to pot - stir to blend - cover with lid and let set for 2 to 3 hours to mellow before serving. ** Store pot in refrigerator - better the next day, etc - great to eat off of - heating in microwave. ** I add a splash of canned milk or cream to each bowl after heating in microwave plus crush some soda crackers on top......mmmmmm good. Note: Whenever I am slow cooking meats these days, I try to put a little alcohol over them before cooking - aids in tenderizing plus I feel it helps make meat safer - the alcolhol cooks off. |
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BRUNSWICK
STEW
A Virginia favorite for a crowd In REALLY BIG stainless steel pot This is my recipe, developed over the years, while we lived in Virginia 6 lbs chicken breasts (part thighs ok) 10 lb bag potatoes 1 large bunch celery - chopped 1 large bunch carrots - peeled and sliced 1 large bag onions - chopped 1 large can tomatoes - chopped 1 cup Korbel Brandy or Jim Bean bourbon 1 can or so of chicken broth - or homemade broth Spices: garlic, bay leaves, sweet basil, oregano, parsley, salt, pepper 1 - 2 pound bag frozen mixed veggies Put chicken in pot - pour 1 cup brandy or boubon over chicken. add hot water to 4 or 5 inches from top of pot. Add spices - bring to boil Add chopped celery, carrots, and onions. Simmer one hour on med Add tomatoes, chopped. simmer one hour on low Take out chicken Add frozen veggies - Add peeled and cut up potatoes. Boil for 10 min, stirring often. Turn down heat to medium, stir often for 30 min. Taste for spices, add any needed. Bring to rapid boil. Mix 1 1/2 to 3 cups cold water with flour to make thick paste. Beat until smooth with whisk. Pour in center of pot, STIRRING CONSTANTLY for 5 min to "set" the flour. Put lid on pot, take off burner to "rest". Cut up chicken and add to pot. Let set covered 2 to 3 hours. |
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LENTIL
SOUP
a la Aunt Ellie 1 pkg (12 oz) lentils - or abt 2 cups 2 large - onions - chopped 6 cups regular strength chicken broth 4 cups water 2 pounds carrots, thinly sliced 2 cups sliced celery 1 can (28 oz) Italian Tomatoes 2 teaspoons each - dried basil leaves and dried thyme leaves 3 dried bay leaves 1 teaspoon fennel seed and pepper *Sort lentils for debris - rinse and drain *In 8 to 10 qt pot over high heat, boil onions and 1/2 cup of broth until liquid evaporates and onions begin to brown. *Add remaining broth - stir to free brown bits on bottom of pot. * Add - lentils, water, carrots, celery, tomatoes and their liquid, basil, thyme, bay leaves, fennel seed and pepper. Cover - bring to a boil and simmer until lentils are soft to bite - about 1 hour. Serve Keeps for 3 days or so in refrigerator - makes 5 qts. |
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CLAM
BISQUE & LINGUINE
a la MaryCarol Clam Bisque - makes about 1 qt 1 can fancy baby clams - 10 oz can - drained reserve liquid 1/4 cup chopped onions 2 Tablespoons Butter 3 Tablespoons Flour Dash pepper 1 teaspoon Whorcestershire Sauce 2 cups (1pint) Half & Half cream 1 egg yolk ------------ Clam Linguine 1 can - 10 oz whole clams 1/4 cup olive oil 1 clove garlic finely chopped 1/4 cup white wine 1/2 teaspoon minced parsley 1/2 teaspoon salt & pepper 1/2 teaspoon oregano Saute garlic in oil in pot until brown. Stir in wine, seasonings and add clams, simmer 30 minutes. Serve over your favorite linguine |
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CREAMY
CAULIFLOWER SOUP
1 med. cauliflower, cut into pieces 1/4 c. butter 2/3 c. chopped onions 2 tbsp. flour 2 c. chicken broth 2 c. light cream or half & half 1/2 tsp. Worcestershire sauce 3/4 tsp. salt 1 c. grated Cheddar cheese 2 tsp. curry powder Chopped chives or parsley |
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TURKEY
LEFTOVER SOUP
6 celery stalks with tops, chopped 4 med. onions, chopped 5 med. carrots, chopped 2 c. turnip, chopped - OR other veggie that you like 1 tbsp. peppercorns 1 c. dry red wine 1/4 c. rice (long grain) 2 cans chicken broth 1/4 c. barley Chop indicated ingredients 1/2 to 1 inch. Pick turkey for meat; set aside. Crack leg and wing bones. In extra large pot, barely cover turkey carcass with water. Add peppercorns and 1/2 of the chopped onions and celery. Slow boil 45 minutes. Drain, save liquid, and pick meat from carcass. In saved liquid, add all picked meat, chicken broth, and red wine; slow boil 30 minutes. Then add the rest of ingredients. Simmer for 2 hours or more, tasting for salt and pepper as desired. check on carrots for tenderness. Cook down, and for thickness use flour and water mixture. |
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Cabbage Ham Soup
a la MaryCarol Good soup after heavy holiday eating I
have been making this for New Year's Day the past several years. We get
the ham, cabbage and blackeyed peas for good luck in coming year, all
in one pot - GOT to have homemade cornbread with butter and honey to go
with this soup.
Leftovers from spiral ham (freeze until ready to make a soup) 1 big head of cabbage 1 quart of homemade Turkey Gravy - (leftover from Thanksgiving or Christmas Turkey - I make a BIG pot of gravy, freeze in 1 qt glass mason jars in freezer to be used in soups) Garlic - fresh or powder 1 can chopped tomatoes 2 cans blackeyed peas Big Pot Chop up Cabbage in big pieces - put a few inches of water in bottom of pot - bring to boil - add cabbage, a little at a time so can get all of it in pot, add turkey gravy, garlic and chopped tomatoes. Bring to a boil, Cook down for about 10 min. Add the blackeyed peas - cook down a little more - maybe 5 min. Take off the heat, put lid on let set for 1 hour before serving. Don’t overcook the cabbage, it will keep cooking when you turn off the heat. |
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