Soupfest Recipes

Soup Fest”  is an annual crowd-pleaser and is a friendly competition featuring a variety of soups from the many talented cooks in our congregation.  Prizes are awarded for the best soups in the following four categories:  Best of the Bird (chicken), Soup on the Hoof (beef), Garden Variety (vegetable), and Wild Card (anything goes).


2018 Recipes

Cheesy Chicken Noodle Soup

3 cups cooked chicken (may use rotisserie chicken)
1 (10.75 oz) can condensed cheese soup
6 cups chicken broth-I used less sodium broth
1 cup milk
2 stalks celery, chopped
3 carrots, thinly sliced
1 (1 oz) pkg Hidden Valley original ranch salad dressing & seasoning mix
1 (2.25 oz) real bacon bits
1 cup shredded cheddar cheese
8 oz. dried fine egg noodles, uncooked (can find at Kroger)

1-In a large stockpot/Dutch oven, cook combined chicken, cheese soup, chicken broth, milk, celery, carrots, Hidden Valley packet, and bacon bits.
2-Bring to a boil over med-high heat. Reduce heat to simmer and cook for
20-25 minutes, until vegetables are soft.
3-Stir in dried noodles and shredded cheese. Cook until noodles are soft. I added more water, about a cup, or as much as desired.

Sarah Barbour

 


Santa Fe Soup

2 lbs. ground beef, chuck or turkey
1 onion, chopped or equivalent amount of minced onion (t tbsp.)
2 pkgs. Ranch-style dressing mix
2 pkgs. Taco seasoning mix
1 – 16 oz. can black beans, undrained
1 – 16 oz. can kidney beans, undrained
1 – 16 oz. can pinto beans, undrained
1 – 16 oz. can diced tomatoes with chilies, undrained (I use mild)
1 – 16 oz. can tomato wedges, undrained
2 – 16 oz. cans white corn, undrained
2 cups water

Cook meat and onion together until meat is browned (drain). Stir dressing mix and taco seasoning mix into meat. Add remaining ingredients with juices from all. Add water. Simmer for 2 hours. If mixture is too thick, add additional water. Serve with garnishes and tortilla chips.  Garnish: sour cream, shredded Cheddar cheese, sliced green onions. Makes 4 quarts and great to freeze.

Charles Beggerow


Creamy Tomato Tortellini

1 medium onion, diced
3 garlic cloves, minced
1 tsp. olive oil
1 spring of fresh rosemary, chopped (or ½ tsp. dried)
28 oz. can diced tomatoes
15 oz. tomato sauce
½ tsp. dried oregano
4 large fresh basil leaves (or ½ tsp. dried)
½ tsp. salt
¼ tsp. pepper
4 cups chicken stock
½ cup heavy cream
20 oz. three-cheese tortellini
½ cup shredded parmesan cheese
Salt and pepper to taste
Basil and parmesan to garnish

Place the onion, garlic, olive oil and fresh rosemary in a 6-quart soup pot or Dutch oven. Saute over medium heat for 5 minutes or until the onions are translucent.

Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock and heavy cream and stir to combine. Simmer for 20 minutes.

Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.

Stir in the parmesan cheese.

Serve and garnish with fresh basil and shredded parmesan cheese.

Note: I added a pound of cooked sweet Italian sausage to this. And I didn’t add the cream until I put the pasta in.

Dorothy Lightfoot

 



Best Ever Tomato Soup

1 medium white or yellow onion, diced
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3-6 tablespoons sugar (can adjust to taste – I use 4 Tbsp.)
3 chicken bouillon cubes
Freshly ground black pepper
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Melt the butter in a large pot or Dutch oven and saute the onion until translucent. Add the diced tomatoes and tomato juice and stir to mix. Add chicken bouillion cubes and freshly ground black pepper. Stir to combine and heat almost to a boil. Turn off heat and stir in the heavy cream. Top with the chopped fresh basil and parsley. Serve warm.

Becca Wright


 

2017 Recipes

Chick n Noodle Soup with a Twist

INGREDIENTS
1 bag of matchstick carrots
5 stalks of celery, chopped
5 green onions, chopped
1 green pepper, chopped
2 cans of kitchen cut green beans
2 can of Italian tomatoes, diced or stewed
1 can of beef broth
add more liquid to cover (water, V-8, or broth)
1 packet of Lipton soup extra noodle
3 cups of chopped cooked chicken

DIRECTIONS
In a soup pot, salt and cook down the raw veggies for 20 minutes, stirring frequently to prevent burning. Add broth and canned veggies. Allow to cook for a while until celery is soft like you want it. Cover with more liquid (v-8, water, broth) before adding noodle packet. Add in cooked chicken if you want- great as a veggie soup too. Add noodle packet. Stir and simmer until noodles are cooked.

You can season with Worcestershire sauce or hot sauce, salt and pepper, or herbs.

Elizabeth Wilkins
(from Paprika Recipe Manager)


Hungarian Mushroom Soup

INGREDIENTS
1 tbsp. dill
1 lb. sliced mushrooms
1 large onion (frozen chopped onion works well!)
¼ cup parsley
3 tbsp. flour
1 tbsp. paprika
1 tbsp. lemon juice
3 tbsp. soy sauce
4 tbsp. butter
1 cup whole milk
½ cup sour cream
3 cups vegetable stock
S & P to taste

DIRECTIONS
Melt butter in large sauce pan and sauté onions and mushrooms over medium heat.  About 15 minutes or until mushrooms cook down.
Mix in flour and paprika.  Cook about 5 minutes.
Add in the vegetable stock, soy, and milk.  Bring to a gentle boil and reduce the heat.  Simmer for about 10-15 minutes.

Remove from heat.  Mix in sour cream, lemon juice, dill, parsley, and S & P.

Katy Mink


Olive Garden Gnocchi Soup (My Version!)

INGREDIENTS
1 cup diced onion
½ cup diced celery
Garlic
¼ cup all-purpose flour
1 quart half and half (plus more)
2-4 cans (14-oz.) chicken broth
Dried thyme
1 tablespoon dried parsley flakes
1/8 tsp. ground nutmeg (optional)
1 cup shredded carrots
1 bag chopped spinach
1 pkg. Italian sausage
1 pkg. ready-to-use gnocchi (I used 2 different kinds = you can use whatever you like)

DIRECTIONS
Cook sausage in olive oil until well-browned. Remove from pot. Let cool then slice. Add to pot onion, celery, garlic and carrots stirring until onions are translucent. Whisk in flour. Cook for about 1 minute. Whisk in half and half. Simmer until thickened. Whisk in broth and simmer until thickened again. Stir in some salt, thyme, parsley, nutmeg. Add spinach, sausage, and gnocchi. Simmer until hot.

Like I said, this is my version and I add whatever and how much I think would be good. So you do the same and make it “yours”!

Paula Scott