Soup for a Year

Someone’s in the Kitchen with Rachel

I admire the stoic willpower of David, Brie, and Mike.  And, in the spirit of as much solidarity as I’m willing to show, I combed through all the cookbooks I’ve received throughout the years for soup and stew recipes.  Given that I learned the true meaning of the term “dust jacket” when I pulled these books off the shelf, I can’t guarantee the tastiness of the final products.  But show some pioneer spirit and give these a try.  And I’ll add more recipes later.  After all, someone should cook them…

Lemon Chicken Soup

8 cups fat-free chicken broth

1 boneless, skinless chicken breast (6 ounces)

2 medium carrots, peeled and cut into chunks (don’t you DARE use anything larger or smaller than medium)

1 medium celery stalk, sliced (see note re: medium, above)

1/2 cup chopped onion

1 bay leaf

1/4 tablespoon freshly ground black pepper

1 cup orzo or long-grain white rice

Juice of 1 medium (!) lemon (about 1/4 cup)

Place all of the ingredients except the lemon juice in a 4-quart pot. Cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked al dente.

Remove the chicken breast from the soup, slice into strips, and return to the pot. Add the lemon juice, stirring well to mix. Remove and discard the bay leaf.

Ladle the hot soup into individual bowls. Serves 4.

Or, just order this from the Happy Greek on High Street.


Zesty Sausage and Wild Rice Soup

1 pkg. (14 ounces) of breakfast sausage links (turkey links are a good alternative)

1 cup diced peeled potatoes

1 can (14 ounces) reduced-sodium chicken broth

2 cups cooked wild rice

1 cup frozen mixed vegetables

1/4 teaspoon each onion powder, dried thyme leaves and black pepper

1/4 teaspoon salt, if desired

1 cup skim or low-fat milk

1 tablespoon flour

Spray large skillet with no-stick cooking spray. Heat over medium-high heat about 30 seconds. Add breakfast sausage links (and no noshing!). Cook 12 to 15 minutes or until lightly browned and no longer pink in center, turning occasionally. Remove from skillet; cool slightly. Cut each link into 3 pieces.

In large saucepan, combine potatoes, broth and 2 cups water. Bring to a boil. Reduce heat to low. Cook, covered, 10 minutes or until potatoes are tender. Stir in rice, vegetables, onion powder, thyme, pepper, salt and sausage. Cook 8 to 10 minutes or until vegetables are tender, stirring occasionally.

In small bowl, combine milk and flour; mix until smooth. Add to rice mixture. Cook and stir until mixture boils. 7 (1 cup) servings.


Turkey and Dumpling Stew

1 pkg. (about 1 1/2 lb.) boneless turkey breast tenderloins

1 can (14 1/2 oz.) reduced-sodium chicken broth

1/2 cup chopped onion

1 bay leaf

1/2 teaspoon each black pepper and dried oregano leaves

3 cups peeled cubed potatoes

2 cups sliced carrots

1 cup sliced celery


1 cup flour

1 cup skim or low-fat milk

3 tablespoons chopped fresh chives or 1 tablespoon dried chives

2 teaspoons baking powder

1/8 teaspoon salt

In large saucepan or Dutch oven (insert joke here), combine turkey breast tenderloins, broth, 2 1/2 cups water, onion, oregano, bay leaf, and pepper. Bring to a boil. Reduce heat to low. Cook, covered, 35 to 45 minutes or until turkey is tender. Remove turkey; cool slightly. Cut into 1-inch cubes.

Meanwhile, add potatoes, carrots and celery to mixture in saucepan. Bring to a boil. Reduce heat to low. Cook, covered, 12 to 15 minutes or until vegetables are tender. Stir in turkey.

In small bowl, combine dumpling ingredients. Drop by spoonfuls into hot stew. Cook, covered, 20 minutes.



3 cups tomato juice

3 tablespoons olive or salad oil

3 large tomatoes, peeled and seeded

1 cucumber, peeled and seeded

1 small onion, cut up

1 small green pepper, cut up

1 small garlic clove

1 teaspoon sugar

3/4 teaspoon salt

1/2 teaspoon hot pepper sauce (just for you, Mike)

In covered blender container at high speed, blend all ingredients, one-third at a time, until finely chopped. Pour into large bowl; cover and chill.


Mulligatawny Soup

This one is good and hearty. If anyone makes it, could you invite me over?

5 bacon slices, diced

1  2 1/2 pound broiler-fryer (that’s one two-and-a-half pound chicken parts)

4 cups chicken broth

2 carrots, sliced

2 stalks celery, chopped

1 apple, chopped

1 tablespoon curry powder (yes!)

6 peppercorns, crushed

2 whole cloves

1 bay leaf

3 tablespoons all-purpose flour

1/3 cup water

1 cup half-and-half

1 1/2 cups hot cooked rice

In 5-quart Dutch oven (or big pot) over medium-high heat, fry bacon until crisp. Cut up chicken into serving pieces; add the chicken portions to pan and brown well on all sides.

Remove chicken pieces and bacon from pan. Drain on paper towels. Pour off any fat in pan.

Return chicken and bacon to pan; add the next 8 ingredients. Heat mixture just to boiling.

Cover; simmer over low heat, 30 minutes, or until the chicken is fork-tender.

Cut meat from bones. Return to soup; discard bones, cloves, bay leaf. In cup, with spoon, blend flour with water.

Gradually add flour mixture to simmering soup, stirring. Add half-and-half; do not boil.

To serve: Ladle soup into warmed bowls. Spoon a mound of hot rice into each of the bowls.


Strawberry Soup

1 pint strawberries

1/2 cup white wine

1 teaspoon grated lemon peel

1/2 cup sugar

2 tablespoons lemon juice

Hull strawberries. (I’m assuming that means slice the stems off? I’ve learned a new term today.) Slice 3 berries; set aside.

In covered blender container at medium speed, blend whole berries and remaining ingredients until smooth. Cover and refrigerate until well chilled.

Serve soup in chilled soup bowls or cups, garnished with reserved sliced strawberries.







1 Comment »

  1. I’ve had somebody’s version of Mulligatawny before and I remember that I liked it a lot. Thanks for all of the soup suggestions Rachel. I’m sure I’ll get to all of them before I give up in desperation.

    Comment by David — 11/05/2009 @ 9:10 PM | Reply

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