1 tbs butter
1/2 onion, chopped
1/4 cup melted butter (4Tbs)
1/4 cup flour (4Tbs)
2 cups milk
2 cups chicken stock
1 1/2 cups coarsely chopped broccoli
1 cup matchstick cut carrots
1 stalk celery, thinly sliced
2 1/2 cups shredded sharp cheddar cheese
salt and pepper to taste
Melt 1 tbs butter in a skillet over medium-high heat and saute onion until translucent - about 5 minutes. Set aside.
Whisk 1/4 cup butter and flour in large saucepan over medium-low heat: cook until flour loses it's granular texture. Gradually pour in milk whisking constantly. Once it thickens, pour in chicken stock and stir until blended fully. Simmer until flour taste is gone 10-15 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
Stir in cheddar cheese until fully melted. Season with salt and pepper to taste. Top with a little more cheese.
Note: Feel free to garnish with nutmeg, green onions, sour cream, or whatever. I added garlic to the sauteed onion as well.
2 Tbs Olive Oil
1 onion, minced
8 cloves garlic, minced
2 Spanish chorizo links, sliced (any sausage will do)
2 thick slices of ham, diced, more to taste
3 potatoes, peeled and diced
2 turnips, peeled and diced
8 cups chicken stock
1 or 2 cans of white cannellini beans (garbanzo beans work)
3 cups of chopped turnip greens
Heat olive oil in a stockpot and soften onion (5-10 minutes). Add garlic and stir until fragrant (about 2 minutes)
Stir in sausage and ham and cook until slightly browned (3-4 minutes). Add potatoes, turnips, and chicken stock. Bring to a boil, reduce heat to medium-low, cover and simmer until potatoes and turnips are tender (about 20 minutes).
Increase heat and stir in beans and turnip greens until tender (about 3 minutes).
3 tbs butter
3-4 large onions peeled and thinly sliced
3/4 tsp kosher salt (optional can get very salty)
8 cups beef stock
1 cup dry white wine
1 tbs dry sherry
1 tbs AP flour
1/2 tsp pepper to taste
French bread cut 1/2" thick
Grated mozzarella or gruyere cheese
Melt butter in a heavy dutch oven (or cast iron skillet) then add onions and salt. Cover and soften onions for 5 minutes. Remove the lid and let onions caramelize over medium heat stirring occasionally. Adjust heat if they are browning too quickly. This process takes patience! It's 45-60 minutes.
Warm broth in a saucepan over low heat.
Once onions are caramelized, add wine and sherry then allow to come to a boil. Stir in flour and let thicken for 1-2 minutes.
Slowly add broth and pepper then boil for 10 minutes. Add more pepper (and optional salt) to taste.
Serve in a cup then cover with bread and melted cheese.
I gently melted the cheese in a small omelet pan, then I placed the cheese over the bread.
From: https://cooking.nytimes.com/recipes/1017256-french-onion-soup
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
3-4 regular sliced mushrooms
1/4 bell pepper diced
small handful of bacon bits
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
Combine the potatoes, celery, onion, ham, bell peppers, bacon, mushrooms, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
NOTE: I added bacon bits, mushrooms and a slice of finely diced Serrano pepper.
Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
1 pound Italian Meatballs (Costco frozen)
2 tsp olive oil
1/2 cup diced onion
2 stalks sliced celery
2 diced carrots
1 15 oz can crushed tomatoes - do not drain
1 16 oz can tomato sauce
6 cups beef broth
1 tsp Italian seasoning
salt and pepper to taste
3/4 cup dry short pasta
Using a large pot, cook onion, celery, and carrots with olive oil for 4-5 minutes.
Add crushed tomatoes, tomato sauce, beef broth, seasoning, salt, and pepper.
Bring to simmer, then add meatballs and pasta. Simmer for 10 minutes or until pasta and vegetables are tender.
1/2 pound mushrooms
1-2 tsp curry powder
2 tbs butter
1/2 cup chopped onions
1 tbs flour
3 cups chicken stock
2 cups pureed pumpkin (canned OK)
1 cup heavy cream
1 tbs honey or maple syrup
sour cream or drained yogurt
Thickly slice most of the mushrooms, poach a few whole ones then slice for garnish.
In a large saucepan, saute curry powder in butter until fragrant. Add onions and cook until soft. Add mushrooms and mix well. Reduce to evaporate most of the liquid.
Sprinkle on the flour and cook for several minutes. Add stock and pumpkin. Bring to a boil stirring constantly then reduce to simmer for 20 minutes.
Add cream, honey, and more curry powder to taste. Season with salt and pepper.
Serve with a dollop of sour cream and reserved mushrooms.
2 onions, chopped
2 cloves garlic (minced)
1/2 cup margarine
4 cups diced potatoes
1 (10 ounce) package frozen diced carrots
1 can corn - drained
1 pound sliced Polish sausage or bratwurst with casing removed
1 green bell pepper, chopped (optional)
Bacon bits to taste (about 2 tbs)
Diced vegetable (asparagus, snap peas, peas or green beans)
3 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoon coriander
1 teaspoon dried basil
3 cups milk
3/4 cup dry potato flakes
Using a large pot, brown onion and garlic in butter.
Add potatoes, carrots, green peppers (optional), sausage, water, vegetable, and spices. Heat to boil then simmer on low for about 45 minutes or until the potatoes are creamy.
Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes (or flour).
Let soup sit for approximately 5 minutes in order to thicken and then serve.
Bag of split peas, sorted
~20 Baby carrots (5 regular size)
1 Sliced onion
Dash of kosher salt to taste
Dash of garlic powder to taste
7 cups of water
1 tbs butter
Ham bone with meat
1 cup cubed ham
2 Bay leaves
Combine all ingredients except cubed ham in a stock pot and boil for ~2 hours.
Remove and discard bay leaves and bone (pull any ham off bone).
Allow to cool somewhat, then blend until smooth - I use an immersion blender.
Add cubed ham and serve.
4 large sweet potatoes
cooking oil
2 tbs butter
1 cup diced onion
1/2 cup diced celery
3 garlic cloves
1 tsp oregano
3/4 tsp ground ginger
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
3 cups stock
14 oz can coconut milk
Microwave or roast potatoes and mash thoroughly discarding skins first.
Melt butter in a large saucepan and add onions and celery. Cook stirring occasionally for 5 minutes.
Add garlic, oregano, ginger, cumin, salt, and pepper. Stir for one more minute to blend.
Stir in stock and coconut milk and bring to a low simmer.
Whisk in mashed sweet potatoes until combined. For a smoother consistency, blend with an immersion blender.
Garnish with chives, toasted pecans, greek yogurt, or sour cream.
1 lb ground beef
1/2 chopped onion
2 cloves minced garlic
16 oz can kidney or black beans
17 oz can corn
2 15 oz cans tomato sauce
1/2 packet taco seasoning
Brown beef and heat onions until they are translucent.
Mix all ingredients including juices in a pot, simmer for at least 30 minutes and serve.
Garnish with:
Corn chips
Avocado
Grated cheese
Sour cream
Salsa
Black olives
1 medium onion chopped
Large handful mushrooms chopped
Olive oil
8-10 medium tomatoes
Large handful of baby carrots, or 4 medium
10 chopped basil leaves or dried equivalent
4 cups of chicken broth
Splash of oregano
1 stick butter
10 pre-cooked peeled shrimp or equivalent baby shrimp
2 cups milk or cream
1 1/2 tbs balsamic vinegar
Combine all but milk and vinegar in large pot and bring to boil. Reduce mixture by 1/4.
Let cool somewhat then blend to liquid state.
Add 2 cups milk or cream and 1 1/2 tbs balsamic vinegar
5 Cups chicken stock
1 medium onion diced
4 cloves minced garlic
1.5 lbs chicken breast (frozen OK)
2 tsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp coriander
1 tsp taco seasoning
salt and pepper
1 can (14.5 oz) black beans drained and rinsed
1 can (14.5 oz) diced tomatoes undrained
2 cups corn kernels
1 tsp lime juice
1/4 cup chopped cilantro (optional)
Place stock, onion, and garlic in the pot. Cover with breasts then sprinkle with spices.
Dump beans, tomatoes, and corn on top and do not stir.
Cook under high pressure for chicken breast (11 mins poultry setting for me). Let it rest 10 minutes before releasing pressure.
Carefully remove chicken and shred with forks or claws. Return shredded chicken to the pot and add lime juice for additional flavor (I actually added the taco seasoning here based on the flavor of the stock).
Serve with whatever: tortilla chips, avocado, cheese, sour cream...
1 medium onion diced
2-3 cloves minced garlic
1 14 oz can of tomato sauce
4 cups of veg stock (or 2c veg and 2c beef)
2T prime rib seasoning (rosemary, black pepper, salt, paprika, garlic)
1T kosher salt
1T steak sauce
3 large carrots cubed
4 medium potatoes cubed
1 pound of grilled Tri-tip steak (I use mesquite marinade and grill for 40 minutes on low)
1 14 oz can of diced tomatoes
1 can of green beans
1/2 cup of sliced mushrooms
2T butter or olive oil
2T brown gravy mix (to help thicken up the broth)
Heat butter or oil in a stock pot over medium heat.
Saute Onion until translucent then add the garlic to caramelize.
Deglaze the pan with some of the stock.
Pour in the tomato sauce, stocks, seasonings, and steak sauce. Bring to a boil
Add in the carrots and simmer for 5 minutes, then add the potatoes.
Cook at a slow boil for 15 minutes and then add the Tri-tip and soft veggies (tomatoes, green beans, mushrooms etc).
Ladle out 1/4 cup of the broth and whisk it with the gravy mix, then stir back into the pot.
Cook until the potatoes and carrots are fork tender.
IF you want to use rice instead of potatoes I recommend cooking the rice first and adding it in the last 5 minutes of cooking or you will loose all of your broth to the rice!
2 tsp olive oil
2 chopped carrots
1 clove of minced garlic
1 celery stalk, chopped
3-4 cups of leftover turkey, shredded or cubed
2 bay leaves
2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
8 cups chicken broth
6 oz uncooked egg noodles
1 cup frozen peas
2 tsp parsley
Heat oil in large stock pot over medium heat. Add carrots, garlic and celery and saute for about 4 minutes.
Add turkey, bay leaves, thyme, salt and pepper and stir to mix well. Add broth and bring to boil.
Reduce heat and simmer for about 10 minutes. Return to boil and add noodles. Cook for about 10 minutes or until noodles are just tender. Add peas and cook just until peas are heated - about 1 minute.
Remove from heat, discard bay leaves and garnish with parsley.
Stock
1 turkey carcass including bones and drippings
cold water
1 onion quartered
2 carrots roughly chopped
2-4 tsp parsley
1 tsp thyme
1 bay leaf
1 rib celery
5-10 peppercorns
Salt
Pepper
Soup
3 to 4 quarts stock (from above)
1-2 cups each chopped carrots, onion, celery
2-4 tsp parsley
2 garlic cloves minced
2 tsp poultry seasoning (sage, thyme, marjoram)
2-4 cups leftover shredded turkey
salt and pepper
4-8 ounces of egg noodles
Stock
Put all stock ingredients in a large pot and cover with water by an inch.
Bring to a boil then reduce to a simmer. Skim foam if there is any. Simmer 4 hours.
Strain stock and discard vegetables and bones.
Reduce stock by 30-50% simmering uncovered (1-2 hours).
Soup
Saute carrots, onions and celery in a large pot with olive oil.
Add garlic, stock, parsley and seasonings. Simmer 5-10 minutes until vegetables are cooked.
Add noodles and cook for 4 minutes. You can add leftover potatoes too.
Add turkey meat and cook 1 minute until it is warm. Add salt and pepper to taste. You can add tomatoes and/or tabasco for additional flavors.