Wisconsin Cauliflower Soup

Very Similar to Cafe Zupas

1 medium onion, chopped
3 T butter
2 pounds cauliflower
1/4 C flour
2 C half and half
3 1/4 C water
2 chicken bullion cubes, or 2 tsp bullion granules
1 1/2 C sharp cheddar cheese, shredded
1/2 C pepper jack cheese, shredded
1/2 tsp salt
1 tsp Dijon mustard

1. Chop a medium-sized onion.
2. Grab a large soup pot and toss 3 tablespoons of butter into it. Melt it over medium high heat, then add the onion and let cook until the onions are translucent and have a beautiful golden brown color. Should take about 5 minutes.
3. While your onions are sauteing, wash a lovely head of cauliflower and remove the green leafy portion. Chop it up into pieces that are roughly 1 inch in size. Don't get out a ruler, okay. Just give them a rough chop.
4. When your onions are golden brown add 1/4 cup flour to the pot, stirring quickly to incorporate and make a roux. (A roux is the pasty substance you see above. It will act as a thickener for your soup).
5. Add 2 teaspoons chicken bullion granules to 3 1/4 cups hot water. Pour the broth into the pot about 2/3 cup at a time, whisking the mixture until it bubbles and then adding more broth.

6. Add 2 cups half and half, a little at a time whisking as you go. It may seem a bit tedious, but the soup will heat up much faster if you add just a bit of the liquid at a time.
7. When you have a nice simmer, add the chopped cauliflower. Bring the mixture back up to a simmer and let the vegetable cook until soft. Should take about 15 minutes.

8. When the cauliflower is fork tender, turn the heat off and blend the soup up. You can either stick an immersion blender into the pot and blend it until smooth. Or, you can carefully pour the hot soup into a blender.
9. When the soup is smooth, add 1 teaspoon Dijon mustard and 1/2 teaspoon of salt, stirring to incorporate.10. Add 1 1/2 cups sharp cheddar cheese and 1/2 cup pepper jack cheese. (It's best to use freshly grated cheese here, it will melt a lot better for you).
11. Stir the cheese in, allowing it to melt.

Serve with bacon, more cheese or even a few green onions.

(I got this recipe from jamiecooksitup.net)

SLOW COOKER VERSION:

1.   Heat a pan over medium high heat on the stove top.  Melt the butter in the pan.  When butter is melted, add the diced onions and sauté for about 5 minutes or until they are translucent and soft.  Add onions and butter to slow cooker.

2.  Cut the cauliflower into florets.  (They don't have to be super small since you'll be pureeing it later).  Add the cauliflower to the slow cooker.

3.  Add water & bouillon to the slow cooker. (No flour in this version)

4.  Cover and cook on LOW for about 6-8 hours or on HIGH for about 3-4 hours, or until cauliflower is very soft.

5.  Carefully pour or ladle contents of slow cooker into a large blender (you may have to do this part in batches).  Puree until creamy and smooth.  Add back into the slow cooker.

6.  Add the warmed cream/half & half into the slow cooker.  Stir in the Dijon mustard, salt and cheeses until they are melted.

7.  Ladle the soup into serving bowls and top with desired toppings.

 

(365daysofcrockpot.com)

 

by: Catherine S.

Creamy White Chicken Chili

3 cans (15 oz.) white beans
15 oz. can pinto beans
14.5 oz. can stewed tomatoes
4 oz. can green chilis
1/2 c. salsa
1 T. taco seasoning
1 chicken breast (frozen works well)
1 chicken thigh (frozen works well)
1/2 c. sour cream
1/2 c. whipping cream (or milk)
1 t. oregano
1/2 t. cumin

Toppings: grated cheese, tortilla chips

Drain beans & rinse in cold water.  Combine beans, tomatoes, chilis, salsa, taco seasoning, and chicken in a crockpot and cook on Low for 7 hours, or High for 4 hours.  Remove the chicken and shred with a fork.  Toss back into the pot, and stir in 1/2 c. sour cream and 1/2 cup whipping cream. (You could also use half and half or milk.)  Add oregano and cumin.  Stir well and cook on high for 15 minutes. 

by Christie J.

Taco Soup

1/2 - 1 lb. ground beef
1/2 onion, chopped (or 1 T. dried)
28 oz. can diced tomatoes
1 can kidney beans (or chili, black, etc.)
1 can corn
14 oz. can tomato sauce
2 1/2 T. taco seasoning

Brown ground beef with onions.  Combine all ingredients in a pan or crock pot.  Heat & Enjoy!

Toppings: grated cheddar cheese, sour cream
Serve with cornbread or Fritos


by Catherine S.

Corn Chowder

2 T. butter

extra virgin olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only (can use dried thyme)

1/4 c. flour

6 c. vegetable stock (or broth)

2 c. cream

8 potatoes, peeled & diced

1 can corn

some ham & bacon, diced

salt and pepper

1/4 c. chopped parsley leaves

Heat the butter and 1 T. olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8-10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and potatoes, bring to a boil and boil hard for about 7 minutes; until the potatoes break down (this will help to thicken the soup and give it a good texture).

Add the corn. Season with salt and pepper and simmer about 10-12 minutes. Stir in the parsley & ham and bacon. Give it another little drink of olive oil. Ladle the soup into bowls and serve.

by Christie J.

Toscana Soup

1/5 lb. italian sausage (hot or mild)

1 medium onion, diced

6-8 medium potatoes diced with skin on

6-8 cups chicken broth

3/4 t. salt

3/4 t. pepper

3 c. heavy cream

6 c. chopped kale

Cook sausage and onion in large soup pot over medium heat. Drain. Return sausage and onion to pot. Add potatoes, chicken broth, salt, pepper, and cream. Slowly bring to a boil over medium heat, stirring every few minutes. Once it comes to a boil, cover, and turn down heat so it can simmer for 20 minutes. Once the soup has been simmering for 20 minutes, add the kale. Cover and simmer for another 30 minutes.

Serve with grated cheese. Enjoy!

by Shelley F.

Tortilla Soup

3 cloves minced garlic
3 T. butter
1 chopped onion
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half 'n half
1 can cream of chicken soup
1 c. salsa
1 can creamed corn
2 chicken breasts, cooked & shredded
2 t. cumin
1 pkg. fajita seasoning mix
3 T. fresh cilantro
Monterey Jack cheese, shredded
avocado
tortilla strips

In a large pot over medium heat, saute the garlic and onion in butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half & half. Boil & reduce to low. Add soup, salsa, corn, chicken, cumin, fajita seasoning and cilantro. Stir and heat for 15 minutes.
Cut tortillas into bite sized strips (easiest with a pizza cutter ) on a cookie sheet and broil in the oven until toasted. Serve with cheese, avocado and tortilla strips.

by Shelley F.

Broccoli Cheese Soup

2 c. potatoes, cubed
1 c. carrots, shredded or finely chopped
1 c. celery, chopped
1 c. onion, chopped
5 c. fresh broccoli; or 10 oz. pkg. frozen

Put 4 cups water and 4 chicken bouillon cubes, along with all the veggies in a large pot. Simmer until tender. Add 1 large pkg. of Velveeta cheese, cut into small cubes. Stir gently until melted. Add 2 cans of Cream of Chicken soup. Stir til smooth. Enjoy!


by Jana C.

Creamy Tomato Soup

1 can Progresso Hearty Tomato soup
a couple Tablespoons of Half & Half or Cream
Cheddar cheese, grated

Heat soup, add cream and cheese. Stir til melted.

It's Quick - Easy - Yummy = the Perfect Comfort Food!


by Catherine S.

Chili

2 lbs. ground beef
29 oz. tomato sauce
29 oz. can kidney beans (with liquid)
29 oz. can pinto beans (with liquid)
1 medium onion, diced or 1/4 c. dried minced onion
4 oz. can diced green chilis
15 oz. can diced tomatoes
2 t. cumin
3 T. chili powder
1 1/2 t. black pepper
2 t. salt
2 c. water
1 celery stalk, chopped

Cook meat and drain. Add all ingredients to crock pot and cook on low all day. Top with grated cheese and chopped onion.

Recipe adapted from Top Secret's Wendy's Chili.


by Shelley F.

Tortilla Soup

1 medium onion, chopped
2 cloves garlic, minced
2 T. olive oil
2 c. beef broth
2 c. chicken broth
15 oz. can tomato sauce
1 t. cumin
1 t. chili powder
1 t. salt
3/4 t. worcestershire sauce
2 c. shredded cooked chicken
monterey jack cheese
avocado
tortilla chips

In a 4 qt. saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato sauce, cumin, chili powder, salt, and worcestershire sauce. Heat to boiling, reduce heat and simmer covered for 1 hour. Add shredded chicken to soup and cook 5 minutes more. Place crumbled tortilla chips in each bowl. Pour soup into bowls and garnish with avocado and monterey jack cheese.


Shelley F.

Chicken Tortilla Soup

4 chicken breasts (boneless, skinless)
2 (15 oz.) cans black beans, undrained
2 (14.5 oz.) cans stewed tomatoes
2 (14 oz.) cans chicken broth
1 C. salsa (mild, medium, or hot; whatever you prefer)
4 oz. can chopped green chilies, opt.

Combine all ingredients in a 5 qt. slow cooker. Cook on Low 4-6 hours. Just before serving, remove chicken and shred with 2 forks. Stir back into soup.

Serve with toppings:
Tortilla chips
Lime wedges
Sour cream
Cilantro
Monterey Jack cheese, grated

*I use:
Bush's black beans
Del Monte stewed tomatoes, original
Old El Paso mild salsa


Catherine S.

Potato Soup

8 c. diced, peeled potatoes
1/2 c. chopped onion
4 1/2 c. water
6-8 chicken bouillon cubes
1 can cream of chicken soup
1/4 t. pepper
8 oz. cream cheese, cubed
1/2 lb. bacon, cooked and crumbled (optional)

In a slow cooker, combine first 6 ingredients. Cover and cook on low 8-10 hours. Add cream cheese. Stir until blended. Garnish with bacon.
*can also use real bacon pieces from jar.


Shelley F.

Chicken Chili

3 cans white beans (i.e. navy)
16 oz. salsa
8 oz. pepper jack cheese (for more spice)
8 oz. monterey jack cheese
2 chicken breasts

Boil and shred chicken. In large pot, mix ingredients with chicken. Cook until everything is heated all the way through. Serve with tortilla chips.
*can use a total of 16 oz. monterey jack cheese if you don't want the spiciness of pepper jack.


Lucy J.

Famous St. George Gable House "Andelin Soup"

1/2 lb. or 2 medium onions
2 T. butter
1 1/2 lbs. zucchini
3 c. chicken broth
1/2 c. milk
1/8 t. pepper
dash nutmeg
pinch cayenne pepper
grated cheddar cheese


Chop and cook onions in butter until clear. Wash and slice zucchini (do not peel). Combine onion, zucchini, and chicken broth and bring to a boil. Simmer 15 minutes, til squash is tender. Add seasonings. Puree in blender til smooth. Add milk. Reheat but do not boil. Serve immediately, garnished with cheese. Serves 6-8.

April D.

Creamy Chicken Noodle Soup

About 12 - 14 c. water
1/2 onion, chopped
3-4 stalks celery, chopped
About 2 c. carrots, diced
1-2 T. dried parsley
2 cans cream of chicken soup
8 chicken tenderloins, or 2-4 chicken breasts
salt and pepper; to taste
sugar; to taste
1 c. frozen sweet petite peas
1 c. frozen sweet niblet corn
1 pkg. of your favorite noodles ( I like Country Pasta noodles, the curly noodles are good too.)

Fill water in stock pot. Add onion, celery, parsley, cream of chicken soup, chicken tenderloins, and salt & pepper. Bring to a boil and simmer about an hour. Add carrots and a little sugar. (I like it a little sweet, but don't over do it!) Simmer about another hour, or until chicken is cooked and tender. Take out chicken and shred, put back in soup. Cook noodles in soup according to directions, beware of overcooking! Add peas and corn, let everything blend and simmer for a little while. Serve.


Katie B.

Taco Soup

2 cans kidney beans
1 can black beans
2-3 cans stewed tomatoes (puree in blender)
1 can tomato sauce
1 pkg. taco seasoning
1 small can green chilies
1-2 T. dried onions
1/2 pkg. frozen white corn
1 lb. cooked turkey burger (brown in frying pan)

You can add olive oil, so you can sneak your essenetial oils in. Mix all ingredients. After soup is warmed, you can add shredded cheese, sour cream, and taco chips.



Lori B.