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- Steak Soup
1/2 cup butter
1 cup flour
1-1/2 lbs ground chuck, cooked halfway and drained
1 pkg frozen vegetables, cooked halfway and drained
1 cup chopped onion
1 cup sliced carrots
1 #303 can tomatoes
1 teaspoon pepper
2 tablespoons beef base
1 teaspoon MSG
Melt butter, add flour and stir in 8 cups water. Add
remaining ingredients. Bring to boil, simmering until
done. Do not salt. Serves 10-12.
2 tablespoons butter
1 small onion, diced
1 (10 oz) pkg frozen corn, thawed
1 (16 oz) can pumpkin puree
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoons ground cinnamon
2 cups half-and-half
Melt butter in Dutch oven; add onion and saute until
tender. Add corn and cook, stirring occasionally, for
2-3 minutes. Stir in pumpkin and next 5 ingredients;
bring to boil. Reduce heat, and simmer 5 minutes.
Stir in half-and-half, and cook until thoroughly
heated (do not boil). Makes 7 cups.
Tomato-Basil Parmesan Soup
3 cups whole tomatoes with juice
1/4 cup vegetable oil
1 cup finely diced celery
1 cup finely diced onions
1 cup finely diced carrots
4 tablespoons fresh basil (or 2 tablespoons dried)
1 tablespoon fresh oregano (or 1 teaspoon dried)
1/2 bay leaf
4 cups chicken broth
2 tablespoons butter
1/2 cup flour
2 cups half-and-half, warmed
1 cup freshly grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon ground white pepper
Place whole tomatoes and juice in bowl of food
processor and pulse to puree. Set aside. Heat oil in
a 4-quart soup pot. Add celery, onions and carrots.
Saute 5 minutes. Add basil, oregano and bay
leaf. Add tomatoes and chicken broth. Bring soup to
a boil, reduce heat and allow to simmer until carrots
are tender, approx. 15 minutes. While soup simmers,
prepare a roux: Melt butter in skillet over low heat.
Add flour and cook, stirring constantly, 5 to 7
minutes. Slowly stir 1 cup hot soup into roux.
Stirring constantly, add another 3 cups hot soup and
stir until mixture is smooth. Immediately add roux
mixture back into soup pot. Simmer, stirring
constantly, until soup begins to thicken. In a
separate saucepan, warm half-and-half and set aside.
Add Parmesan cheese to soup and whisk to blend. Stir
in warm half-and-half. Add salt and pepper. Simmer
soup over low heat 15 to 20 minutes, stirring
occasionally to blend half-and-half and Parmesan into
soup as soup thickens. Remove soup from heat and
serve. Makes 2 quarts.
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