Soups

[jcc]

Creamy Wild Rice Soup
Prepare wild rice per package instruction. This usually takes about one hour. Also toast ½ cup slivered almonds in advance.

Sauté in bottom of large soup kettle:
1/4 cup diced onion
1/4 cup margarine

Shake vigorously together in a closed container until blended and add to pot, stirring continuously or it may clump:
2 cups chicken broth (Herb Ox Chicken bullion; Kitchen Basics)
2/3 cup sweet rice flour

Add additional 4 cups of chicken broth. Stirring continuously~ bring to boil one minute, or until thickened.

Add following and simmer ten minutes, stirring occasionally:
½ - 1 cup shredded carrot
½ -1 cup diced ham or Canadian bacon
1 tsp salt
1/2 tsp thyme
1 cup prepared wild rice
1/2 cup instant brown rice

Stir in one or two cups milk or milk sub, depending upon desired thickness. Serve with toasted almond slivers. This is awesome.


Creamy Carrot Ginger Soup
Saute for 4-5 minutes, until soft:
1 Tbls butter or oil
1 medium chopped onion
1 Tbls minced gingeroot
1/2 teaspoon salt

Add, bring to low boil, reduce heat and simmer 30 minutes:
2 cups chicken stock/broth
4 cups "coined" carrots
1/2- 1 teaspoon ginger powder

Blend with immersion (or table top) blender, and add:
1/2 cup coconut milk
1/2 cup apple juice, chicken stock, or sweetened water to thin to desired consistency.

Garnish with sliced green onions or chives.


(No) Cream of Broccoli and Cauliflower Soup
Prepare one head cauliflower and one head broccoli: Chop 1/2 head of cauliflower into chunks and set aside for soup base. Break other half into bite size florets for steaming. Chop the stems of broccoli and set aside for soup base. Break broccoli heads into bite size pieces for steaming.

Sauté until soft:
1/3 cup olive oil
1 medium onion, chopped
1-2 cloves garlic

Add, bring to low boil, reduce heat and simmer 30 minutes:
32 oz of chicken broth/stock
1/2 cup uncooked white rice
1/2 head of cauliflower, chopped
broccoli stems, chopped
2 teaspoons salt and pepper to taste

Meanwhile, steam the bite size cauliflower and broccoli florets until tender, about 10 minutes.

Blend soup base with blender [the 'cream-less' cream of the soup], and add the steamed veggies.

Spicy Chicken Bean Soup
2 whole boneless chicken breasts, cubed
3 cups water
1 28oz canned chopped tomatoes
small frozen green beans
small frozen lima beans
1 4oz can chopped green chiles
1 t salt
1 T chili powder
1 t paprika
1/4 t garlic powder (or fresh minced garlic!)
1/4 t onion powder (or fresh chopped onion!)
1/4 tsp hot sauce (optional)
1 bay leaf
1 15oz can Northern beans

Add all ingredients except the can of beans into a large pan, bring to boil and reduce heat. Cover and simmer 50 minutes. Add the canned beans, and simmer for ten more minutes. Serve.

Pea Soup
2 lbs split peas
5-6 quarts water
4 Tbls chicken soup base (Jamisons)
1 cup diced ham
1 medium onion, diced
1 potato, peeled and diced
1 t garlic powder
1 t oregano
1 t pepper
2 bay leaves
Simmer uncovered 1 ½ hours. Add sliced carrots and celery. Simmer additional 2 hours.


Chili
Trim fat and brown 2 lb. Chuck Roast. Add 1 cup water and simmer two hours; shred meat and set aside meat and juices.

Saute:
3 slices bacon, diced
1 small onion, diced
6 cloves garlic, minced
6 jalapeno peppers, chopped (optional)

Add ingredients below, along with meat, and juices to desired consistency.
2 tsp salt
4 Tbls Chili Powder
1 Tbl Cumin
1 Tbl Oregano
28 oz puréed or crushed tomatoes

Add 2 – 15 oz black or kidney beans. Serve alone, or with gf pasta.

[annelb]

This is a favorite of mine. Takes little time to make and can it can be changed to fit your mood.

Start with 1 16oz bag of mixed soup veges - I use Kroger's brand

For the liquid I have used V8 alone or a combination of GF broth and diced or stewed tomatos. Tomatos come in many flavors now - spicy and mild. Guess you could use just broth if you wanted. How much liquid you add depends on how much liquid you want. I like my veges just covered by the juice - lots of veges and little juice ;)

Put the veges and the liquid together and cook til the veges are done to your taste.

This can be made more interesting by adding meat or extra veges (cooked beans, cabbage, dices potatos are some I use at times) and cook with the soup.

After the soup is cooked, GF pasta or cooked rice can be put into the mix if you want.
Anne

[aklap]

Creamy Potato Soup


1 medium onion - chopped
2 celery ribs - chopped
2 medium carrots - grated
1/2 cup of butter or margarine
2 tablespoons of GF flour mix
4 cups of milk
1 can Progresso Cream of Mushroom soup
1 1/2 cups of cubed cheddar cheese
6 large potatoes, peeled, diced, and cooked (about 8 cups)
1 teaspoon Lawry's Seasoned salt


In a Dutch oven, sauté onion, celery and carrot in butter until tender. Stir in GF flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes & Lawry's; mix well. Cook and stir until cheese is melted and soup is heated through. Yield: 10-12 servings (3 quarts).



Someone recently reminded me of this recipe, that I had forgotten about. Thanks Recipe Fairy :D

If you can do lots of dairy - this is a good one. We have not tried subbing out the dairy.

Al

[aklap]

http://webpages.charter.net/aklap/Celiacforums%20Pix/FOOD/minestrone.jpg

This recipe is adapted from Living Without Summer 2005 (http://www.livingwithout.com/2005/2005summer.html). It's one of our faves. We made double batch today. It will be the last time we make this until next fall/winter. We don't eat much soup in the spring/summer months. We save it for the fall/winter when it's cold and yucky on the outside and warm and yummy on the inside.

Minestrone Soup

1/2 cup extra virgin olive oil
1 tablespoon butter
2 cloves minced garlic
1 large onion - diced
2 medium carrots - sliced
2 stalks celery - sliced
1 medium potato - diced
1 15oz can diced tomatoes
1 small zuchinni
1 tspn oregano
2 tspn salt
4 cups GF chicken broth (we used Swansen Natural Goodness)
1 cup fresh or frozen corn
1 cup fresh or frozen green bean (1 1/2" pieces)
1 15oz can kidney beans - drained & rinsed
1/2 cup chopped fresh basil (optional) or 2 cubes of frozen homemade basil pesto (See Al Notes)
Parmesan cheese (optional)



Add olive oil, butter & garlic to a large soup pot over medium heat. Saute until onion is transparent and soft.

Add celery, carrots, potato. Saute for another 5 minutes.

Add tomatoes, oregano, salt and chicken broth.

Bring soup up to a simmer. Cover and cook for 15-30 minutes. Veggies should be tender.

Add the corn, green beans, kidney beans, zuchinni and simmer for another 15-30 minutes.

Stir in fresh basil or add frozen pesto cubes and allow to melt.

Serve hot and don't eat too much. You could also top with fresh grated Parmesan cheese.


Al Notes

Since we made a double batch, we use both kidney beans and black beans.

In the summer I will make fresh basil pesto. This is usually a Saturday project for me. We have a little farmers market downtown and I'll get several bunches. I'll whiz up a batch and pour it in ice cube trays and freeze it. After about a month of pesto making, we'll have several freezer bags full of pesto cubes we can use for a whole bunch of things...like this soup! :)