Peanut Soup

This one is from a bed and breakfast in Gettysburg, PA. If you like peanut butter this is really good and it freezes well.

Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T. butter, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
8 ounces process American cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 T. butter until vegetables are tender , about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Thai Chicken & Rice Soup

1 T. stir fry oil (I used canola)
1 whole chicken breast, skinned, boned, and cut into small bite-size pieces
1 small onion
2 cups chicken stock
1 can coconut milk
1 cup fresh or frozen whole kernel corn
1 cup cooked rice
2 T. oyster sauce
2 T. rice vinegar
1 T. minced fresh cilantro or parsley
1 to 2 T. hot chili oil

Heat medium saucepan over hight heat. Add oil; coat pan. Add chicken and onion; saute 4 to 5 minutes, or until chicken is lightly browned and onion is translucent. Add chicken stock, coconut milk, corn, rice, oyster sauce, and rice vinegar. Cook and stir until mixture boils. Remove from heat; stir in cilantro and chili oil. Serve while hot.

LOVE this soup. Such unique flavors. Family loves this, too. I double the recipe and only have a little left over.

Grandma Pieper's Clam Chowder

This is AMAZING! Love it. And it should go nicely with the breadsticks in the previous post. Grandma told me that she got this recipe from a restaurant where Grandpa would always order it and so they asked for the recipe.

2 cans clams, drain and save liquid

3 to 4 cups diced potatoes

1 cup of diced onion

1 cup of diced celery

Drain liquid from clams. Simmer liquid with vegetables.

White Sauce

3/4 cup butter (melt)

1 tsp. salt

pinch of pepper

3/4 cup flour

1 qt. half and half (I think this is why it is so good :) )

Cook until thick. Add clams to vegetables, then add white sauce.

Cream of Vegetable Soup

6 medium to small potatoes, diced (can be peeled or not peeled, depending upon time or preference)

1 medium onion, diced

Broccoli (You can either use fresh, chopped, or any freezer blend with these veggies, about 2 to 3 cups)

Cauliflower

1 grated carrot, optional

Mushrooms, sliced, optional (If you are a mushroom fan, these make the soup REALLY good)

5 cups chicken broth (can also use five bouillon cubes and five cups water here)

1 cube margarine or butter

½ cup flour

2 cups milk

½ teaspoon dry mustard

2 cups grated cheese, any kind

Cover veggies with chicken broth in a large pan. Put the lid on and cook until potatoes are done. While veggies are cooking, in another pan melt butter. Stir flour and milk into butter. Bring to a boil and thicken. Add to veggie mixture. Then add cheese and let melt. Yummy. J

White Chicken Chili

I know Jen has a really yummy recipe for this too, but here's what we liked in it last week. It was another meal Isaac said was a "miracle," so it must've been good!

1 lb. boneless, skinless chicken, chopped bite sized
1 t. olive oil
1 cup onion, chopped
1 T. minced garlic
15 oz. Great Northern White Beans
1 can chopped green chilis
1 1/2 t. cumin (I used a little more)
1 t. white pepper (I just used regular, we don't keep white in stock)
1/8 t. cayenne pepper (ok, I didn't realize we have no shaker on the top of our cayenne, so we ended up with significantly more cayenne and it turned out great)!
14 1/2 oz. chicken broth
2 T. cornstarch
2 T. water
1/2 cup monterrey jack cheese, shredded
1/2 cup sour cream
1 cup chopped fresh mushrooms

Heat oil oil in the skillet. Add chicken and cook until it is white. Coarsely chop onion and add. Add garlic and continue to cook. Drain chilies and beans and rinse. Put chicken mixture in a pot (I used the crockpot and slow cooked all afternoon). Add chilies and beans, cumin, white pepper, cayenne pepper mix thoroughly. In a small dish, mix cornstarch and water. Add chicken broth. Stir the broth mixture into crockpot. About 30 minutes before serving, add sour cream, cheese and chopped mushrooms. Enjoy!