Cream of Chicken and Wild Rice Soup

Heat 1 tablespoon olive oil in a large saucepan over medium high heat.  Cut 1 (one) 8-ounce boneless, skinless chicken breast into bite-sized pieces.  Add chicken, 2 cups sliced fresh mushrooms, 1 1/4 cups chopped onion and 2 cloves minced garlic.  Cook for 5-8 minutes, or until vegetables are tender and chicken is no longer pink.
Prepare 1 (one) [...]

Chilled Shrimp and Cucumber Soup

Summer officially arrived last weekend.  Today’s hot and muggy weather bears testament to why a chilled soup that requires almost no cooking is a perfect summer meal.  Little additional heat is generated to produce this light and filling soup.  Prepared in minutes, other fresh herbs such as parsley or mint can be substituted for the fresh dill.
Toss 2 large [...]

Smokey Corn Chowder

Love this super fast chowder because it works on the day there isn’t a drop of chicken broth in the house.  Chop 1/2 cup onion and saute in 4 tablespoons butter until tender.  Blend in 1/4 cup flour, 1 teaspoon salt, and 1/8 teaspoon pepper.  Add 4 cups milk.  Cook and stir until bubbly and thickened.  Stir in [...]

Spicy Crab Soup

Coat a Dutch oven with vegetable cooking spray.  Heat over mecium-high heat.  Add 1 cup chopped onion and 3/4 cup chopped celery.  Saute until tender.  Stir in 2 cups no-salt-added vegetable juice cocktail, 1 1/2 cups peeled, diced potatoess, 1 tablespoon Old-Bay seasoning, 29 ounces no-salt added whole tomatoes, undrained and chopped and 10 1/2-ounce [...]

Lentil Soup with Mint Pesto

The first cooler day that comes along, pick some of that ever bountiful mint to add a tasty surprise to this hearty Lentil soup.  Lentils are great moderators for your blood sugar, helping to suppress rapid spikes in levels.
In a large pot, heat 2 tablespoons olive oil over medium heat.  Saute 1 large chopped yellow onion, 1 [...]

White Bean and Escarole Soup

In a large pot, soak 1 pound of dried navy beans overnight.  Drain the beans, (discard the soaking liquid/water on the compost pile), and return the beans to the pot.  Add 3 quarts homemade or canned beef stock, 1 large minced onion, 3 cloves minced garlic and 2 bay leaves; simmer until the beans are tender, [...]

Barley Mushroom Soup

In a large, heavy soup pot, combine 8 cups chicken or vegetable broth, 1/2 cup pearl barley, rinsed and drained, 1/2 cup diced carrots and 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon.  Reduce the heat to medium-low and simmer, partially covered, until the barley is just tender but not mushy, about 30 [...]

Manhattan Fish Chowder

The word chowder comes from the French chaudiere, a cauldron used by fishermen to make fresh seafood stew.  Although clam chowder is probably the most well known, any type of fish or shellfish can be used to make chowder.  The tem is also used for thick vegetable stews that usually contain potatoes.
Melt 1 tablespoon butter [...]

Mulligatawney Soup

This makes 6 servings or 8 cups of soup.  Begin 1 1/2 hours ahead.  In a 5-quart Dutch oven over medium-high heat, fry 5 bacon slices until crisp.  Cut 1 (one) 2 1/2-pound broiler-fryer chicken into serving pieces; add the chicken portions to pan and brown well on all sides. 
Remove chicken pieces and bacon from [...]

Roma Ravioli Soup

Heat 1 tablespoon olive oil over medium heat.  Add 1 chopped green pepper, 1 small onion, finely chopped, 3 large cloves minced garlic, 1 tablespoon dried basil, 2 teaspoons fennel seeds and 1/4 teaspoon crushed red pepper.  Saute until the vegetables are just tender, about 10 minutes. 
Add 6 cups chicken broth.  Cover and simmer for 10 minutes.  [...]