Cheesy Broccoli Soup
large pan, cook onion in margarine until tender. Stir in flour, salt
and pepper until well blended. Add milk slowly at first, whisking
until smooth; after you've reached a thin paste then add all at once.
Cook until thickened, stirring constantly. Add cheese and stir until
melted. Remove from heat. In another pan, dissolve bouillon in water.
Add bay leaf. Bring to a boil; add broccoli and cook about 5
minutes. Do not drain. Add broccoli and cooking liquid to cheese
mixture; stir until blended. Remove bay leaf. Makes 5 to 6 cups.
Mix all together, bring to a boil, then serve. OR you can cook it in your crock pot for 4 hours on low.
Creamy Broccoli Soup:
Cut up fresh
broccoli into flowerets and bits of stalk. Heat 2 cups water to
boiling in saucepan. Add broccoli, celery and onion. Cover and boil
until tender about 10 minutes, do not drain. If you prefer, put
vegetables and some liquid in blender and blend until desired
consistency (I don't do this step). Heat margarine in large saucepan
over medium heat until melted. Add flour, salt and pepper. Cook,
stirring constantly, for about 45 seconds. Gradually stir in 2 1/2 c.
water, whisking or stirring constantly to prevent lumps. Add boullion
and stir to dissolve. Add vegetables and cooking water, heat back to
boiling, then remove from heat and stir in cream or milk. Serve.
Crockpot Bean Soup
Heat beans in
water in a large pot. Boil gently for 2 minutes; turn off heat and let
stand 1 hour. Pour into crockpot. Add remaining ingredients. Cover
and cook on low for 12 to 14 hours until beans are very soft. Remove
bay leaf and ham bone. Cut meat off bone; return meat to beans. Serve
Cook potatoes in water until just fork tender. Add rest of ingredients and season to taste.
This is a very thick stew. You can add more water
if you like, but be careful to not dilute the flavor too much. If
you don't eat meat, meatballs can be omitted.
Meatball Mushroom Soup
Shape ground meat into 1 inch balls; set aside.
In a large saucepan, combine
soup, milk and water; bring to a boil. Add Italian seasoning, onion,
garlic, barley, macaroni and rice. reduce heat; simmer uncovered for
Meanwhile brown meatballs in a nonstick skillet (I put mine
in a 350° oven for 15 minutes) until no longer pink. Stir carrot into
soup; cover and simmer for 5 minutes. Use a slotted spoon to
transfer meatballs to soup. Stir in mushrooms and Parmesan cheese;
season to taste and heat through.
Italian Sausage and Spinach Soup
all ingredients in saucepan except for cheese. Bring to a boil.
Simmer 15 minutes if you can wait that long. Sprinkle Parmesan cheese
In my quest to find healthy summer meals that don't heat the kitchen,
I found a gazpacho recipe on www.allrecipes.com and tweaked it. It's
easy, there is NO cooking involved, and my kids even like it! I must
say, it is better after chilling for 24 hours; the flavors blend nicely.Quick Gazpacho
Process 1/2 can of tomatoes with the water in a blender or food
processor until pureed. Add to remaining ingredients. Season with
salt and pepper. Chill until ready to serve.
a 3 quart sauce pan, brown the beef; drain and set aside. In the same
saucepan, saute the onion, carrots, celery, and basil in 1 Tbsp. butter
until veggies are tender (I just browned them with the meat). Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer until potatoes are tender.
in a small skillet, metl remaining butter. Add flour; cook and stir
for a minute until bubbly. Add about 2 c. liquid from the soup slowly
and whisk until smooth. Add mixture to the soup and bring soup to a
boil. Cook and stir for 2 minutes. Reduce heat to low. Add the
cheese, milk, salt and pepper; cook and stir until cheese melts. Remove
from heat and blend in sour cream.
Yield: 8 servings (about 2 1/4 quarts)
chicken in a container or plastic bag with the salt and peppers.
Brown in a large pan with melted butter. Add sausage, chicken broth,
water and rice. Bring to a boil, cover and reduce heat. Simmer for 15
minutes, stirring occasionally, until rice is tender. Add rest of
ingredients and bring to a boil; boil 5 minutes. Serve.
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