Soups and Stews

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Cream of Crab SoupIngredients:
* 3 tablespoons all-purpose flour
* 1 (1.25 ounce) envelope hollandaise sauce mix
* 4 cups half-and-half cream, divided
* 1/4 cup butter
* 3 tablespoons Old Bay Seasoning
* 1/2 teaspoon dry mustard
* 1/4 teaspoon celery seed
* 1 cup whipping cream
* 1 tablespoon cooking sherry
* 1 pound fresh crabmeat

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Russian Mushroom and Potato SoupIngredients:
* 1 pound of potatoes, peeled and diced
* 1 pound of fresh mushrooms, sliced
* 3 tablespoons butter
* 1 chopped, onion
* 1 chopped, carrots
* 1/2 celery root
* 2 teaspoons dried weed
* salt and pepper
* 1 bay leaf

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Split Pea with Ham SoupIngredients:
* ham hocks or meaty ham bone
* water
* 1 pound dried peas
* 1 chopped onion
* 1 chopped celery stalk
* 1 medium carrots
* bay leaf
* 1 teaspoon thyme
* salt and pepper to taste

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Crawfish ChowderIngredients:
* 1/4 cup butter
* 1/2 bunch green onions, chopped
* 1/2 cup butter
* 2 pounds frozen crawfish, cleaned
* 2 (10.75 ounce) cans condensed cream of potato soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (15.25 ounce) can whole kernel corn, drained
* 4 ounces cream cheese, softened
* 2 cups half-and-half cream
* 1/2 teaspoon cayenne pepper

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Traditional Chinese Tofu Noodle SoupIngredients:
* 2 tablespoons butter
* 2 cups sliced carrots
* 1 1/2 cups chopped onion
* 1 1/2 cups chopped celery
* 1 1/2 teaspoons minced garlic
* 6 cups vegetarian chicken-flavored broth
* 2 cups egg noodles
* 1 (14 ounce) container extra-firm tofu, drained and cubed
* 1/4 cup raisins
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon poultry seasoning
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried rosemary
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon black pepper
* 1/4 cup cornstarch
* 3 tablespoons cold water

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Boilermaker Tailgate Chili mexicanIngredients:
* 2 pounds ground beef chuck
* 1 pound bulk Italian sausage
* 3 (15 ounce) cans chili beans, drained
* 1 (15 ounce) can chili beans in spicy sauce
* 2 (28 ounce) cans diced tomatoes with juice
* 1 (6 ounce) can tomato paste
* 1 large yellow onion, chopped
* 3 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 green chile peppers, seeded and chopped
* 1 tablespoon bacon bits
* 4 cubes beef bouillon
* 1/2 cup beer
* 1/4 cup chili powder
* 1 tablespoon Worcestershire sauce
* 1 tablespoon minced garlic
* 1 tablespoon dried oregano
* 2 teaspoons ground cumin
* 2 teaspoons hot pepper sauce (e.g. TabascoTM)
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon cayenne pepper
* 1 teaspoon paprika
* 1 teaspoon white sugar
* 1 (10.5 ounce) bag corn chips such as Fritos
* 1 (8 ounce) package shredded Cheddar cheese

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Ham and Potato Soup on the milkIngredients:
* 3 1/2 cups peeled and diced potatoes
* 1/3 cup diced celery
* 1/3 cup finely chopped onion
* 3/4 cup diced cooked ham
* 3 1/4 cups water
* 2 tablespoons chicken bouillon granules
* 1/2 teaspoon salt, or to taste
* 1 teaspoon ground white or black pepper, or to taste
* 5 tablespoons butter
* 5 tablespoons all-purpose flour
* 2 cups milk

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Chicken Vegetable Stew and Cornmeal DumplingsIngredients:

* 1 stewing or frying hen, cut up
* 3 cups chicken broth
* 3 to 4 cups water
* 1 teaspoon dried leaf thyme
* 1 teaspoon onion powder
* 1 teaspoon salt
* 1/8 teaspoon ground black pepper
* 2 carrots, diced
* 2 cups diced potato
* 1/2 cup frozen baby lima beans
* 1 medium onion, chopped
* 1/2 cup sliced celery
* 1/2 cup corn kernels, frozen
* 1 tablespoon chopped parsley
* 1 can (14.5 ounces tomatoes, slightly drained
* 3 tablespoons flour
* cold water
* Cornmeal Dumplings
* 1 cup all-purpose flour
* 3/4 cup cornmeal, white
* 1 1/2 teaspoons baking powder
* 1 scant teaspoon salt
* 4 tablespoons cold butter
* 3/4 cup plus 1 to 2 tablespoons milk
* fresh chopped parsley, optional

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Pumpkin soup 2Ingredients
1 1/2 cups soup stock
1/4 cup margarine
1 medium white onion
3 or 4 cups cooked pumpkin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried crushed red pepper (optional)

1. Chop the onion coarsely. Melt the margarine in a large saucepan. Saute onion in melted margarine, add salt, pepper, and red pepper (optional). Cook until the onion is dark brown but not burned, on low to medium flame. Stir frequently and keep covered.

2. Add the cooked pumpkin and stir in the vegetable stock. Bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low to medium flame.

 

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Pumpkin soupTo prepare the pumpkin (which should probably weigh around 2 pounds, or 900  grams, to start with), discard all the seeds and the soft pulp around them, peel and chop. (If you haven't got a blender, grate all the vegetables.) Croutons are great with this.

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Spicy Butternut Squash SoupIngredients
Fry Light, for spraying
852ml/172 pt stock made with Vecon
3 leeks, chopped
salt & ground black pepper
908g/2 lb butternut squash, peeled, deseeded & flesh cut into 1" cubes
1 tbsp freshly chopped coriander
284ml / 1/2 pt skimmed milk
large pinch of ground allspice
very low fat natural yogurt, to serve
large pinch of freshly grated nutmeg
fresh coriander, to garnish

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soup1_cThe advance preparation and freezing of stocks, soups and sauces is a valuable aid to kitchen economy; vegetables can be preserved in a useful form when they are cheap, stock can be kept safely, and much time can be saved in the final preparation of cheap meals. Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces.