Broccoli-Cheese Soup

As I cooked this soup yesterday, I thought about A.  The last time I'd made the soup was when I lived with her.  In fact, the first time I made it was the day I moved in!  I'm going to make many more memories of this soup, I think, because it is so delicious and easy to prepare!

2 T. chopped onion (less if using dried flakes)
2 T. melted butter
3 T. flour
1/2 t. salt
1/4 t. black pepper
2 c. milk
1 c. shredded cheese
1 1/2 c. water
10-oz. pkg. frozen chopped broccoli
Shredded carrots (optional)

Heat water in a medium saucepan.  When it boils, add broccoli (and carrots) and cook until tender. 

Meanwhile, in a large soup pan, saute' onions in butter; then add flour, salt, and black pepper.  Cook for one minute to cook flour.  Add milk slowly, stirring constantly.  When it resembles white sauce, add cheese. 

Add broccoli and water to cheese mixture.  Serve with hot biscuits. 

Serves 6.

"Therefore having been justified by faith, we have peace with God through our Lord Jesus Christ through whom also we have obtained our introduction by faith into this grace in which we stand; and we exult in hope of the glory of God."
~Romans 5:1-2

Chicken Rice Soup

This is a nice alternative to chicken noodle soup, when one is restricted to a bland diet.

2 boneless, skinless chicken thigh pieces
3-4 celery stalks, diced
3-4 carrots, peeled and diced
parsley, to taste
rosemary, to taste
black pepper, to taste
garlic powder, to taste
onion flakes, to taste
8 c. water
1 c. brown rice, rinsed
Olive oil

Place chicken pieces in a large, heavy soup pot.  Add celery, carrots, parsley, rosemary, pepper, garlic, and onion.  Add water.  Cover.  Bring to a rapid boil; reduce to simmering and cook about 2 hours, until chicken is thoroughly cooked.  Reduce heat to very low, enough only to keep warm.

Carefully remove 1 1/2 to 2 c. broth from soup pot.  Place in a saucepan with rice.  Cover; bring to rapid boiling.  Reduce heat and simmer, covered, until rice is tender, about 45 minutes.  Stir in approximately 1 T. olive oil.

Place one small scoop of rice in each serving bowl; ladle soup over rice.  Serve immediately.  Serves 8-10

Store rice separately from soup.  If added to soup for storage, it absorbs too much liquid from the soup and begins to resemble oatmeal in appearance.

Potato Cheese Soup

Thank you, Preciosa, for sharing this recipe with us!

This picture doesn't do it justice.

2 c. diced potatoes

1/2 c. diced carrots

1/2 c. diced celery

1/4 c. chopped onion (optional)

2 c. water

salt and pepper to taste

1/4 c. butter

1/4 c. flour

2 c. milk

1 c. cooked, diced ham

2 c. shredded cheese

Combine potatoes, celery, carrots, onions, seasonings, and water. Cook until tender. Combine butter, flour, and milk. Cook until thick. Combine vegetables with white sauce. Add cheese and ham. Heat, but do not boil. Serves 4-6 people.

Black Bean and Salsa Soup

2 (15-oz.) cans black beans, drained and rinsed

1 ½ c. vegetable broth

1 c. chunky salsa OR 1 can Ro-Tel tomatoes

1 t. ground cumin

4 T. sour cream

2 T. thinly sliced green onion

Combine beans, broth, salsa, and cumin in a blender. Blend until fairly smooth.

Heat mixture in a saucepan over medium heat until thoroughly heated, stirring frequently to prevent scorching.

Ladle into 4 individual bowls, and top each serving with 1 T. sour cream and ½ T. green onion. OR serve with tortilla chips and shredded cheese.

Serves 4.