Tortilla Soup

From: Kara Deverall
1/2 lb. boneless, skinless chicken (boil and shred)
1 15 oz. can whole tomatoes
1 10 oz. can green enchilada sauce
1 med. onion, chopped
1 4 oz. can green chiles, chopped
2 cloves garlic, chopped
2 c. water
1 14 oz. can chicken broth
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
Cook onion and garlic in soup pan with a little bit of vegetable oil. Cook until onions are transparent. Add all the ingredients and heat through. Serve with homemade tortilla strips. Serve with sour cream, cilantro, and cornbread.

Chicken Provencal "Stoup"

A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
From: Rachel Ray
2 medium carrots, peeled
2 cloves garlic, chopped
2 T olive oil
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium onion, peeled and halved
salt and pepper
1 T herbes de Provence
1 1/2 lbs. small red potatoes
1 c. dry white wine (I use chicken stock)
1 (14 oz.) can diced tomatoes
1 qt. plus 1 c. chicken stock
1 lb chicken tenders, diced
Crusty bread
One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4 inch dice, then add garlic, and stir to coat in olive oil. Chop and drop in the zucchini, pepper, and onion next 1/2 inch dice. Season all the veggies with salt and pepper and herbes de provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to veggies and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil then add cut chicken and simmer 8-10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

Knife and Fork Soup

I got this recipe from Linda Garner when we lived on Collister when we first moved to Boise. I shared it with my Mom and Dad and it became one of their favorites. It is very good and quick to make. It can be ready to serve in about 40 minutes.
From: Linda Garner
Ingredients:
1 1/2 lb. Italian smoked sausages, cut into bite size chunks, (I use turkey sausage)
1 c. thinly sliced carrots
1 c. thinly sliced celery
1 envelope onion soup mix
2 T sugar
1 tsp. salt
1/4 tsp red pepper flakes
1/2 tsp. oregano
6 c. boiling water
1 qt. tomatoes
1 zucchini,sliced into bite size pieces
1 pkg. frozen hashbrowns
1 can green beans, drained
Directions:
Cook all except potatoes and beans for 25 minutes. Add potatoes and beans and heat until potatoes are done.

Patty's Potato Cheese Soup

From: Patty Mickelsen
3 large potatoes, peeled and cut into cubes
1/2 c. chopped celery
1 c. chopped onions
1 T butter
salt and pepper to taste
4 c. chicken broth
1 c. chopped carrots
1 T oil
2 c. half and half or evaporated milk
1 c. grated cheese
In a soup pot saute vegetables in oil and butter. Add chicken broth and simmer until veggies are tender. Add half and half and heat through but do not boil Add cheese and stir until melted. Ladle into soup bowls and garnish with croutons and grated cheese.

Chicken and Wild Rice Soup

This is one of Dad's favorite soups.
From: Joan Morris
1 (6 oz) package Uncle Ben's Long Grain and Wild Rice
3 (14 oz) cans chicken broth
1 small onion, chopped
2-3 carrots, sliced
3-4 ribs celery, sliced
1/3 c. butter
1/3 c. flour
2 tsp. salt
2 tsp. pepper
2 c. milk or half and half
1-2 chicken breasts, cooked and cubed
4-6 slices bacon, cooked and crumbled
Cook rice according to package directions. In a large soup pot or saucepan, cook onions, carrots, and celery in chicken broth until tender. in a medium saucepan, melt butter and add flour, stirring until a smooth paste is formed. slowly add milk, stirring constantly until sauce is thickened.
Add white sauce to broth and vegetables, stirring until smooth. Add chicken and rice. Cook until soup is hot but not boiling. Add bacon just before serving.

White Chicken Chili

From: Michelle Morris
1 stick butter
1/2 c. flour
1 1/2 c. chicken broth
1 quart half and half (or evaporated milk)
1 T chili powder
2 tsp. cumin
1 tsp. salt
1 tsp. pepper
1 can diced green chilies
6 cooked and shredded chicken breasts
6 cans white beans, (navy, cannelloni,garbonzo, great white, etc.)
3 c. Monterey jack cheese
1 c. sour cream
Directions:
Melt the butter and whisk in the flour. Gradually add the chicken broth and the half and half. Whisk constantly so it won't burn. Simmer until thick. Add chili powder, cumin, and salt and pepper. Add green chilies, shredded chicken, monterey jack and the beans. Serve with sour cream and corn chips.

Taco Soup

This is Granpa Charlie's favorite!
1 lb. Ground beef or turkey
1 medium onion,chopped
1 pkg. Taco seasoning
1 can corn
1 can kidney beans
1 can stewed tomatoes
1 8 oz. Can tomato sauce
Brown beef and onion together. Add other ingredients and simmer 5-15 minutes. Serve with fritos corn chips, grated cheese, avacado, and sour cream for garnish.

Butternut Squash and Apple Soup

This recipe is delicious. I loved the onion and apple flavor with the squash. It is also a pretty healthy recipe.
3 lb. butternut squash - peeled, seeded and cut into large dice pieces
4 sweet/tart apples - peeled, cored, and cut into large dice pieces
1 cup yellow or white onion - cut into large pieces
1/4 c. olive oil
2 tsp kosher salt
1/2 teaspoon black pepper
1 teaspoon sage
4 cups chicken broth
1 tsp. salt
1/8 tsp nutmeg
1 tsp fresh thyme leaves
1/2 c. water
Preheat oven to 450 degrees
Adjust rack to the upper third of the oven
Place squash, apples, and onions onto a lined baking sheet
Toss with olive oil and season with salt, pepper, and sage.
Place into the oven and roast for approximately 20-30 minutes or until fork tender and slightly golden brown.
Remove from the oven and place half of the roasted onions, apples, and squash in a blender
Carefully puree in batches with chicken broth and pour into a large soup pot
Simmer soup over low heat and season with nutmeg, thyme leaves and adjust seasoning with last teaspoon of salt.
If soup is too thick it can be adjusted with additional chicken broth or water.

Nectar of the God's

Kay and Pam both make this delicious soup recipe.
12-15 Roma tomatoes
4 cans tomato soup
2 cups chicken stock
1 cup beef stock
1 bunch fresh basil
1 cup sugar
2-3 c. cream
salt and pepper
Roast tomatoes in oven at 350°F until tops begin to blacken. In large pot, combine tomato soup, chicken stock, and beef stock. Place roasted tomatoes and basil in blender and puree until smooth(cover blender with the lid and a towel to avoid splashing when hot tomatoes puree). Add puree to pot and let simmer. Add sugar until mixture is slightly sweet (don’t skimp on the sugar - it may take more or less, depending on the tomatoes), then add cream. Season to taste with salt and pepper. Note: The soup should not taste like marinara sauce, but should have a slightly sweet creamy flavor.

Grandpa Gabe's French Onion Soup

This is an Octoberfest Tradition. My Dad used to bring it every year,then I started making it.
4 large onions, thinly sliced
2 T butter or margarine, melted
8 c. water
8 tsp. beef bouillon
1 tsp. chicken bouillon
1/4 tsp. black pepper
1/2 clove garlic, minced
2 T soy sauce
1 tsp. MSG
Place sliced onions in a large shallow roasting pan and drizzle evenly with melted butter. Bake at 45o for 20 min, stirring twice, until onions are soft and just beginning to brown.
Place water, bouillon, pepper, garlic, soy sauce, msg, and baked onions in large pot. Bring to a boil, cover and simmer 2 hours. Ladle soup into oven-proof bowls and float a slice of toasted bread in each one. Top bread with sliced cheese and place under broiler until cheese is melted and begins to bubble.

Hearty Chicken Noodle Soup

From the Lion House Cookbook
4 tsp. chicken bouillon
3 c. chicken stock
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 cans cream of chicken soup
1/4 c. evaporated milk
1/2 c. flour
1/2 c. butter
3 cooked chicken breasts
4 c. cooked noodles (I like the country pasta noodles found at Costco)
salt and pepper to taste
Heat bouillon in chicken stock. Add vegetables and simmer until tender. Add cream of chicken soup. Mix, milk, flour and melted margarine into a roux and add slowly to simmering soup. Add cooled chicken and noodles.

Potato Cheese Soup

I love this easy recipe for potato cheese soup.
From: Joan Morris
1 lb. package frozen spicy french fries
1 1/2 c. hot water
2 chicken bouillon cubes
3 c. milk
1 can condensed cream of celery soup
8 oz. processed American cheese
4-5 hard rolls
Sliced apples (optional)
Combine french fries, water and bouillon cubes. Bring to a boil; cook 8 minutes or until potatoes are mushy. Whip smooth with electric mixer or blender. Add milk and cream of celery soup; heat. Add cheese and stir over moderate heat until cheese is melted. Makes 4-5 servings.
Serve in bread bowls with apples on the side.