• Top 10 Soups - 02

    From Dave Drum@1:18/200 to All on Sunday, May 19, 2024 15:40:38
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Creamy White Chilli
    Categories: Poultry, Beans, Herbs, Dairy, Chilies
    Yield: 7 Servings

    1 lb Boned, skinned chicken; in
    - 1/2" cubes
    1 md Onion; chopped
    1 1/2 ts Garlic powder
    1 tb Oil
    31 oz (2 cans) Great Northern
    - beans; rinsed, drained
    14 1/2 oz Can chicken broth
    8 oz (2 cans) chopped green
    - chilies
    1 ts Salt
    1 ts Ground cumin
    1 ts Dried oregano
    1/2 ts Pepper
    1/4 ts Cayenne pepper
    1 c Sour cream
    1/2 c Heavy whipping cream

    MMMMM---------------------OPTIONAL TOPPINGS--------------------------
    Tortilla chips
    Shredded cheddar cheese
    Sliced, seeded jalapenoS

    In a large saucepan, saute the chicken, onion and garlic
    powder in oil until chicken is no longer pink. Add the
    beans, broth, chiles and seasonings. Bring to a boil.
    Reduce heat; simmer, uncovered, for 30 minutes.

    Remove from the heat; stir in sour cream and heavy
    cream. If desired, top with tortilla chips, cheese and
    jalapenos.

    Laura Brewer, Lafayette, Indiana

    Makes: 7 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:3634/12 to All on Wednesday, October 30, 2024 16:04:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cauliflower Soup
    Categories: Vegetables, Cheese, Poultry, Dairy
    Yield: 8 servings

    1 md Head cauliflower; broken in
    - florets
    1 md Carrot; shredded
    1/4 c Chopped celery
    2 1/2 c Water
    2 ts Chicken bouillon
    3 tb Butter
    3 tb A-P flour
    3/4 ts Salt
    1/8 ts Pepper
    2 c Milk
    1 c Shredded Cheddar cheese
    1 ts Hot pepper sauce; opt

    In a Dutch oven, combine the cauliflower, carrot,
    celery, water and bouillon. Bring to a boil. Reduce
    heat; cover and simmer for 12-15 minutes or until
    vegetables are tender (do not drain).

    In a large saucepan, melt butter. Stir in the flour,
    salt and pepper until smooth. Gradually add milk. Bring
    to a boil over medium heat; cook and stir for 2 minutes
    or until thickened. Reduce heat. Stir in the cheese
    until melted, adding hot pepper sauce if desired. Stir
    into the cauliflower mixture.

    Debbie Ohlhausen, Chilliwack, British Columbia

    Makes: 8 servings (about 2 quarts)

    RECIPE FROM: https://www.tasteofhome.com

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