Cream of mushroom soup

1.Ingredients

8 ounces fresh mushrooms
2 tablespoons onions, chopped
1 -2 garlic clove, minced
2 tablespoons butter
2 -3 tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or 1 cup evaporated milk
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon nutmeg

2.Directions

1. Cut the mushrooms into slices.
2. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
   Blend in 2 T. flour and stir.
3. Add in the chicken broth and heat until slightly thickened while stirring frequently.
4. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.

 

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Cream of potato soup

1.Ingredients

 6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
1 1/2 cups chopped yellow onion (1 medium
1 1/4 cups peeled and diced carrots (3 medium)
1 cup diced celery (2 stalks)
2 (14.5 oz) cans low sodium chicken broth
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream
For serving: Crumbled bacon or chopped cooked ham , shredded cheddar cheese, chopped green onions or chives

2.Directions

1. Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Season with salt and pepper to taste. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.
2. Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken. Season with salt and pepper to taste. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have left overs you can thin with a little water).
3. Recipe source: Cooking Classy

 

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Creamy Reuben Soup

1.Ingredients

1 tablespoon unsalted butter
2 cups chopped yellow onion (about one medium onion)
2 teaspoons freshly minced garlic
1 pound deli corned beef slices, sliced into about 1-inch pieces
1-1/2 tablespoons all-purpose flour
5 cups chicken broth
1 (14.5-ounce) can sauerkraut, very well drained
¼ cup sour cream
2 tablespoons snipped fresh chives
1 cup shredded Swiss cheese, divided

2.Directions

1. Melt butter over medium-high heat in a dutch oven or soup pot. Add onions and cook for 5 minutes, or until soft and translucent, stirring frequently.
2. Add garlic and cook until fragrant, about 1 minute, stirring frequently.
3. Stir in flour. Add the chicken broth, corned beef and sauerkraut and bring to a boil. Reduce heat to maintain a gentle simmer. Cover and simmer for 15 minutes.
4. Add sour cream, chives and ½ cup of the shredded Swiss cheese. Stir well to combine and cook for an additional 2-3 minutes, or until cheese is melted.
5. Top with remaining Swiss cheese and serve with toasted rye bread or rye croutons.

 

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