Comforting Delicious Soups

Ahhh, a bowl of delicious soup can be so gratifying, warming us inside and out.  Love it during cold weather, love it during hot weather and love it snuggling in bed reading a good book. Soup is so comforting just like a cup of hot cocoa.  Soups have helped us all get through the flu or being sick with a cold.  Nothing beats a bowl of chicken noodle soup on days you have a cold and I also enjoy the squeeze of fresh lemon in mine.  Soup is known as the natural home remedy during times we are sick and sometimes it's all we want to eat.  All cuisines have soups and one of my very favorite is Thai Tom Yum or Tom Kha Kai.  Soup recipes (well in my opinion you really don't need them) as soup is so forgiving and can be easily adjusted to whatever ingredients are available.  Soups are easy to freeze and reheat too.  A large pot of soup in the evening can be lunch for the next few days and actually tastes better after it has sat in the refrigerator, as the flavors seem to blossom.  Don't you remember as a child having tomato soup and a grilled cheese sandwich?  That childhood tomato soup became tomato basil soup as an adult.  Soup is really a universal dish that all cultures enjoy.  There is nothing I don't like about soup because the different options/possibilities are endless, just use your imagination.   

I hope you make some soup(s) and if you've never made your own homemade stock, it's
something everyone can and should do.  There's just no comparison in taste, quality and benefits to homemade bone broth. 

Salmon Chowder

Stock - note if you don't intend on making the stock skip this portion and use grocery seafood stock
1 1/2 lbs. salmon heads, fins and bones, gills removed (bones from one whole salmon) 
salt and freshly ground black pepper
2 Tbl. olive oil

1 yellow onion, chopped

2 carrots, chopped

3 celery stalks. chopped

1 cup white wine

1 small package dried wild mushrooms

2 bay leaves

Chowder

1 Tbl. butter

6 slices thick cut bacon, sliced

1 yellow onion, diced

3 celery stalks, diced

6 medium potatoes, peeled and large dice (I like Yukon Gold)

6 cups of the above salmon stock (or grocery seafood stock)

1 salmon fillet boneless, skinless, cut into large chunks

4 ears fresh corn on the cob, cut off the cob (or 2 cups frozen corn)

1 cup heavy whipping cream

salt and freshly ground black pepper

1/4 cup fresh dill, diced

Tabasco

Stock; into a large pot add olive oil along with onion, carrot and celery, stirring to soften.  Add wine, bay leaves and dried mushrooms.  Add cold water to cover along with salmon bones and head.  Bring to a boil, reduce to gentle simmer and cook for about 2 hours, skimming off any scum that accumulates.  Line a large strainer with paper towels and strain stock over a large bowl.  Discard solids.  Chowder; into a large Dutch oven melt butter, add bacon and cook to browned, add onion, celery and saute to soften.  Add potatoes and salmon broth, cooking about 20 minutes.  Add corn and chunks of salmon, simmering about 5 minutes to cook salmon, turn off heat add dill, cream, Tabasco and taste season with salt and pepper.  Serve with crusty bread and glass of wine.

Turkey Taco Soup - one of my favorites (I used to make this all the time when my daughter was growing up, she always requested it)

2 lbs. ground turkey
2 large white onions, diced
2 garlic cloves, minced
2 tsp. ground cumin
2 tsp. chili powder
2 (15 1/2 oz.) cans pinto beans, drained and rinsed
2 (15 1/2 oz.) can red kidney beans, drained and rinsed
1 (16 oz.) package frozen corn 
1 (28 oz.) can tomato puree
1 (14 1/2 oz) can whole tomatoes with juice, hand crushed (I like Cento brand) 
2 (4 1/2 oz.) cans green chiles, diced (use more if desired)
Tabasco
1 small can black olives, pitted and sliced
1 cup pico de gallo (homemade or good store quality)
1 package taco seasoning mix (or make your own)
4 cups rich chicken stock
Accompaniments; sour cream, grated sharp Cheddar cheese, chopped white onions, pickled jalapenos, fresh chopped cilantro, corn chips (my husband loves Frito's)

Into a Dutch oven add drizzle of olive oil along with ground turkey and cook to browned, breaking up meat, add onions/garlic and cook to soften.  Add taco seasoning and stir cooking for a few minutes, add cumin and chili powder.  Add beans, corn, tomatoes, green chilies, crushed tomatoes, tomato puree, stock, Tabasco, green chiles, olives and pico.  Bring to a boil, cook stirring and lower heat to simmer, cover and cook on low for about 1 hour.  If it becomes too thick, add a touch more chicken stock.  To serve; add to bowls and garnish with accompaniments.

Italian Meatball Soup

Meatballs 
1/2 lb. ground beef or turkey
1/2 lb. ground pork
1 large onion, diced (1/4 cup of these mince)
2 eggs
1/4 cup fresh parsley, chopped
pinch red pepper flakes
1/4 cup fresh Parmesan cheese
1/3 cup plain dry breadcrumbs, possibly more
salt and freshly ground black pepper
Soup
4 cups rich beef stock (or you can use chicken)
2 cups cold water
1 (14 oz). can crushed tomatoes
1 (8 oz.) container pizza sauce
red pepper flakes
2 garlic cloves, minced
1 red bell pepper, seeded and diced
2 cups fresh green cabbage, sliced
2 (15 oz.) cans red kidney beans, drained and rinsed
2 large carrots, peeled and sliced about 1/4" inch
1 large handful fresh green beans, trimmed and sliced on diagonal in half

Meatballs; into a bowl combine, beef, sausage, 1/4 cup minced onions, bread crumbs, egg, salt, pepper, parsley, red pepper flakes and Parmesan.  Mix to blend with your hands, if you think you need some more breadcrumbs, add them.  Shape in 1-inch meatballs.  Into a large saute pan, add a drizzle of olive oil and add meatballs, cooking to brown on all sides, remove to paper towels to drain.  Into a Dutch oven  drizzle of olive oil and remaining onions, along with red bell peppers and saute for a few minutes, stirring, add garlic and cook stirring a minute.  Add stock water, tomatoes, pizza sauce, red pepper flakes, bring to a boil.  Add browned meatballs, cabbage, beans and carrots, bring back to a boil and reduce to simmer cooking about 40 to 50 minutes.  Add green beans and cook for about 10 minutes.  Taste and adjust flavorings. 

Split Pea Soup

1 (16 oz.) package dried green split peas
6 cups rich chicken stock
1 lb. smoked ham hocks
3 large carrots, peeled and chopped
2 celery stalks, chopped
1 large onion, chopped
2 large garlic cloves, minced
salt and freshly ground black pepper
Tabasco
1/2 tsp. dried thyme
1/2 tsp. dried oregano
2 bay leaves

Rinse the split peas in a colander under cold running water, discard any debris.  Into a Dutch oven add a drizzle of olive oil, with a pat of butter, add carrots, onion, celery, garlic, thyme and oregano, cooking and stirring about 6 minutes.  Stir in split peas, stock, and ham hocks.  Bring to a boil then reduce to simmer cooking about 1 1/2 hours until peas are tender, stirring occasionally and if the liquid reduces too much add some water or chicken stock.  Remove ham hocks and let stand until cool to touch, remove ham from hocks and chop, discard bones.  Place 3 cups of soup in blender and process to smooth.  Return to pot and stir in meat. Stir in Tabasco.  Remove bay leaves and discard.  Serve with chopped white onion and hot biscuits.  Note; if you don't want to add the ham hocks, you can slice up 1 1/2 lbs. smoked sausage and saute before you saute the carrots, onions, etc. 

My Mother Dorothy's Exceptional Thick Rich Turkey Chowder (I can't even to begin to tell you how much I love this).  If my mom didn't use potatoes in hers she would make homemade noodles to add instead and that really was my favorite way to eat it.

4 Tbl. butter
1 large yellow onion, chopped
3 garlic cloves, minced
6 Tbl. all purpose flour
4 cups rich chicken stock
3 Tbl. chicken base
3 large Russet potatoes, peeled and cut 1-inch chunks (or homemade thick cut noodles)
2 large carrots, peeled and sliced thickly
2 cups frozen peas
4 cups cooked turkey, chopped
2 1/2 cups corn (frozen or fresh off the cob)
1 1/2 cups heavy whipping cream
1 tsp. poultry seasoning
1/2 tsp. dried thyme
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper

Into a large Dutch oven melt butter and add onions cooking and stirring a few minutes, stir in garlic and cook to soften.  Whisk in flour and cook stirring 1 minute.  Stir in poultry seasoning and thyme.  Add chicken stock, chicken base, potatoes, carrots bring to a boil stirring.  Add remaining ingredients, bring to a boil, reduce to simmer cooking about 45 minutes, taste and adjust flavorings. Serve with hot flaky biscuits or rolls and a tossed salad.  Note; if it becomes too thick, add a touch more chicken stock, but you want it chowder texture.

Sweet Potato and Ham Soup

1 large leek, sliced (you want only white and light green part only, rinse well in cold water)
2 garlic cloves, minced
4 cups rich chicken stock
2 large sweet potatoes, peeled and cut into 1-inch cubes
1/2 lb. black forest ham, cut into 1/2-inch cubes
1/2 tsp. dried thyme
2 oz. fresh spinach, trimmed and rough chopped
salt and freshly ground black pepper

Into a Dutch oven add a drizzle of olive oil and a pat of butter, add leeks and garlic and cook stirring to soften.  Add stock, sweet potatoes, ham and thyme.  Bring to a boil then reduce to simmer cook until potatoes are tender.  Stir in spinach and cook to wilt.  Taste and season with salt and pepper.

Ancho Chili with Beans

5 dried ancho chiles
2 cups cold water
2 Tbl. vegetable oil
1 large white onion, chopped
1 lb. boneless beef top sirloin, cut into 1-inch cubes
1 lb. pork tenderloin, cut into 1-inch cubes
2 fresh jalapenos, stemmed, seeded and minced
1 cup pico de gallo
salt and freshly ground black pepper
1 tsp. dried oregano
1 tsp. ground cumin
1/2 cup dry red wine
2 large cans red kidney beans, rinsed and drained
Accompaniments; chopped fresh cilantro, sour cream, sharp cheddar cheese, chopped white onion

Rinse the ancho chiles, remove stems, seed and veins.  Place in saucepan with water.  Bring to boil, turn off and let stand covered 30 minutes or until chiles are soft.  Pour chiles with liquid into blender and process to smooth.  Add oil to Dutch oven and add onion and garlic cooking to soften.  Add beef and pork cooking and stirring to brown.  Add jalapenos, salt, pepper, oregano, pico de gallo, cumin, wine and ancho chile puree. Bring to a boil.  Cover and reduce to simmer for 2 hours, stir in beans, simmer for 30 more minutes. 

Gluten Free Gluten Free Curry Shrimp Soup

1 (8 oz.) package thin rice noodles
1 lb. large or jumbo shrimp, peeled and deveined
salt and freshly ground black pepper
2 Tbl. olive oil
1 white onion, sliced in half and thinly sliced
1 large red bell pepper, cored and diced
1 large carrot, peeled and diced
4 garlic cloves, minced
3 Tbl. Thai red curry paste
2 (15 oz.) cans coconut milk
2 cups chicken, or seafood stock
1/2 tsp. fresh ginger, peeled and grated
1 Thai red chile, thinly sliced
Accompaniments; fresh chopped cilantro, scallions thinly sliced on diagonal including green part

Cook noodles according to package instructions, drain and rinse with cold water and set aside.  Rinse shrimp in cold water and pat dry with paper towels.  Season both sides with salt and pepper.  Into a Dutch oven add 1 Tbl. oil and cook shrimp 2 minutes per side.  Remove from pan, set aside.  Add remaining 1 Tbl. oil to pan and add sliced onion, bell pepper and carrot cooking and stirring for about 8 minutes.  Add garlic and cook stirring a minute.  Add coconut milk, stock, ginger and chiles and stir to combine.  Cook a few minutes, reduce to medium heat and simmer 10 more minutes.  Stir in cooked noodles, taste and season with more salt, pepper or curry if needed.  Stir in shrimp and serve with accompaniments.

Tuscan Soup

olive oil
1 1/2 lbs. medium Italian sausage (casings removed)
1 yellow onion, chopped
3 garlic cloves, minced
1/4 cup all purpose flour
5 cups rich chicken stock
salt and freshly ground black pepper
pinch red pepper flakes
1/2 tsp. Italian seasonings
3 russet potatoes, rinsed, do not peel and halved lengthwise and thinly sliced
2 cups packed baby spinach or kale (I dislike kale so I use spinach)
1 cup heavy whipping cream

Into a large Dutch oven add oil along with sausage cooking to sausage begins to brown, breaking up meat.  Add onion and garlic cooking and stirring about 5 minutes to soften.  Stir in flour and cook for about 1 minute.  Whisk in stock, salt, pepper, Italian seasonings and pepper flakes, bring to a boil.  Stir in potatoes and kale (if using spinach we will stir in towards end).  Cook for about 25 minutes until potatoes are tender.  Reduce to simmer and stir in cream and spinach cooking about 10 more minutes.  Taste and adjust flavorings. 

Beef Barley

1 lb. boneless beef top round steak, trimmed and cut into 1/2-inch pieces
3 (14 oz.) containers beef stock (good quality)
3 russet potatoes, peeled and cut into large chunks
1 (14 oz.) can whole tomatoes, I like Cento brand (hand crush them) also don't drain juice
1 large onion, chopped
2 large carrots, peeled and thick sliced
1/2 cup uncooked pearl barley
1 Tbl. cider vinegar
2 tsp. caraway seeds
2 tsp. dried marjoram
2 tsp. dried thyme
salt and freshly ground black pepper
2 cups fresh green beans, trimmed and sliced into 1-inch pieces

Into a large Dutch oven add drizzle of olive oil.  Add beef, season with salt and pepper and cook stirring to brown on all sides.  Stir in stock, potatoes, tomatoes, onion, carrots, barley, vinegar, caraway seeds, herbs, salt and pepper bring to a boil.  Reduce to low, cover and simmer 2 hours.  Add green beans and cook uncovered for 30 minutes, taste and adjust flavorings.

Rich Cheeseburger Bacon Soup ( a kid favorite)

6 slices thick cut bacon, sliced
1 lb. ground beef (I use ground turkey)
1 large onion, chopped
1 large carrot, peeled and shredded
3 celery stalks, diced
1/4 cup fresh parsley, chopped
5 cups rich chicken stock 
3 large Russet potatoes, peeled and chopped
4 Tbl. butter
1/4 cup all purpose flour
1 cup Velveeta cheese, cubed (I know, but you have to use it)
1 1/4 cups sharp Cheddar Cheese, grated
1 1/2 cups milk
1 tsp. garlic powder
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
1/4 cup sour cream
4 scallions, thinly sliced including green part (garnish)
Croutons (garnish)

Into a Dutch oven add bacon and cook stirring to brown and crisp, remove to paper towels.  Retain about 1 Tbl. of bacon fat and add butter add ground meat and cook breaking up and browning, add onions/celery and cook stirring to soften, add garlic powder, Worcestershire sauce, salt and pepper.  Whisk in flour and stir cooking 1 minute.  Add stock along with potatoes and carrots. Bring to a boil and then reduce to simmer cooking covered about 15 minutes until potatoes are tender.  Stir in milk, cheeses and more salt and pepper if needed.  Cook about 15 more minutes and remove from heat, stir in sour cream and cooked bacon.  Ladle into bowls and garnish with sliced scallions and croutons. 

Slow Cooker Beer and Cheese Soup

1 (14 oz.) container rich chicken stock
1 cup beer, good quality
1/2 white onion, minced
2 garlic cloves, minced
1 1/2 cups American cheese, shredded
1 1/2 cups sharp cheddar cheese, shredded
1 cup whole milk
1/4 cup heavy whipping cream
1/2 tsp. paprika
3 slices pumpernickel bread, but into 1/2 inch cubes and toasted

Into a slow cooker add stock, beer, onion, garlic and thyme, cover and cook on low 4 hours.  Turn to high and stir in cheeses, milk, cream and paprika.  Cover and cook on high 1 hour.  Serve soup with toasted pumpernickel.

Cod Chowder

2 Tbl. vegetable oil
1 lb. red potatoes, diced
2 leeks, halved and thinly sliced
2 celery stalks, diced
1 yellow bell pepper, seeded and diced
2 tsp. fresh thyme, chopped
salt and freshly ground black pepper
1/4 cup all purpose flour
4 cups clam juice or seafood stock
1 cup cold water
2 cups heavy whipping cream
1 1/2 lbs. fresh cod cut into 1-inch pieces
1 cup frozen corn
1/4 cup fresh parsley, chopped

Into a Dutch oven add oil, along with potatoes, leeks, celery, bell pepper, thyme, salt and pepper, cooking covered about 8 minutes stirring occasionally.  Whisk in flour cooking and stirring 1 minute.  Stir in clam juice and water.  Bring to a boil and reduce to simmer cooking 20 minutes.  Stir in whipping cream, add cod, corn and parsley and simmer covered about 15 minutes.  Taste and adjust flavorings.

Chicken Soup with Homemade Noodles

Noodles 
3/4 cup all purpose flour
2 tsp. fresh thyme, chopped
salt and freshly ground black pepper
1 egg yolk, beaten
3 Tbl. cold water
Soup
1 1/2 lbs. boneless skinless chicken breasts cut into 1/2-inch pieces
2 cups cold water
6 cups rich chicken stock
1/4 cup dry white wine
1 onion, chopped
2 large carrots, peeled and sliced in 1/2-inch pieces
3 large celery stalks, sliced
1 tsp. dried thyme
1 cup frozen peas
2 Tbl. fresh lemon juice
Fresh parsley, chopped
2 Tbl. fresh dill, chopped
Fresh lemon wedges (garnish)

Noodles; into a bowl combine flour, 1 tsp. thyme, salt and stir in egg yolk with 3 Tbl. water to blend well.  Shape into small ball and place on lightly floured work surface; flatten slightly.  Knead 5 minutes to smooth and add more flour to prevent sticking.  Cover with plastic wrap and let stand 15 minutes.  Roll out dough to 1/8-inch thickness on lightly floured work surface.  If dough is too elastic let rest several minutes.  Let dough stand about 30 minutes to dry slightly.  Cut into 1/4-inch wide strips and cut strips 2-inches long.  Into a Dutch oven add chicken and 2 cups cold water, bring to a boil and reduce to simmer, covered cooking 6 minutes or until cooked through.  Drain chicken, cool and cut into chunks or shred.  Into the Dutch oven add chicken stock, wine, onion, carrots, celery and 1 tsp. thyme, bring to a boil, add noodles and reduce to medium low simmer uncovered 8 minutes or until noodles are tender.  Stir in chicken, peas and sprinkle in parsley and dill.  Stir in lemon juice, taste and adjust flavorings.  Serve with lemon wedges on side.

Crab and Corn Gazpacho - love this

1 English cucumber, peeled and chopped
3 scallions, chopped including green part
1/4 cup fresh parsley, chopped
2 lbs. grape tomatoes
1 cup frozen corn, thawed
4 cups tomato juice, chilled
3 Tbl. olive oil
3 Tbl. red wine vinegar
1 1/2 tsp. red pepper flakes
salt and freshly ground black pepper
Tabasco
2 1/2 cups cooked crab meat

Into a food processor add cucumber, scallions and parsley to food processor processing to finely chopped.  Transfer to a pretty glass bowl.  Add tomatoes to food processor and process pulsing to finely chop, add to cucumber mixture.  Stir in corn, add tomato juice, oil, vinegar, red pepper flakes, salt, pepper and Tabasco to taste.  Stir well, cover and refrigerate 2 hours.  Pour into bowls and top with crab meat.  Garnish with fresh parsley.  Note; you can also use your chef knife and chop all the vegetables if desired. 

Hearty Seafood and Sausage Soup

2 Tbl. olive oil
8 oz. cooked andouille sausage, sliced
2 small leeks, white and light green parts only, rinsed well and sliced
1 small fennel bulb, chopped
3 garlic cloves, minced
1 bay leaf
1 pinch saffron
1/3 cup dry white wine
2 (8 oz.) bottles clam juice
1 (28 oz.) can diced tomatoes with juice (I like Cento brand)
1 lb. mussels, scrubbed and debearded
1/2 lb. peeled and deveined large shrimp
1/2 lb. skinless cod or halibut, cut into 1-inch chunks
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper

Into a large Dutch oven add oil, add sausage, leeks and fennel.  Cook stirring about 6 minutes.  Add garlic, bay leaf and saffron cooking and stirring 1 minute.  Add wine and cook 2 minutes.  Increase heat and add tomatoes with juice cooking about 10 minutes, stirring occasionally.  Add clam juice and 3 cups cold water, bring to a boil.  Reduce to medium and add mussels and cook to open (discard any that don't) add shrimp and fish.  Cook about 4 minutes.  Discard bay leaf and stir in parsley, taste and season with salt and pepper. Serve with crusty garlic bread and a salad.

Slow Cooker Creamy Cauliflower Soup

1 lbs. cauliflower florets
5 slices thick cut bacon, sliced
1 bl. russet potatoes, peeled and cut into 1-inch cubes
28 oz. rich chicken stock
1 yellow onion, chopped
1/2 tsp. dried thyme
1/2 tsp. garlic powder
pinch red pepper flakes
1 cup evaporated milk
2 Tbl. butter
salt and freshly ground black pepper
1 cup sharp cheddar cheese, shredded
1/4 cup fresh parsley, chopped
3 scallions, minced including green part

Into a saute pan add bacon and cook to browned and crisp, remove to paper towels.  Into crockpot add cauliflower, potatoes, stock, onion, thyme, garlic powder and red pepper.  Cove rand cook on high for 4 hours.  In batches process in a blender or use an immersion blender to process to smooth.  Return to crockpot, add evaporated milk, cheeses, butter, salt, pepper, Tabasco and bacon.  Cook uncovered on high for 30 minutes, stirring occasionally so cheese melts and doesn't stick.  Ladle into bowls and top with scallions.

Creamy Mushroom Soup

1/2 cup dried porcini mushrooms
1 Tbl. olive oil
1 large onion, chopped
2 (16 oz.) containers cremini mushrooms, sliced (wipe clean) (reserve about 2 cups sliced thin)
2 garlic cloves, minced
1/4 tsp. dried thyme
1/4 all purpose flour
4 cups rich chicken stock
1/2 cup heavy whipping cream
1/3 cup Marsala wine
salt and freshly ground black pepper
Fresh parsley, chopped garnish
Croutons

Place the porcini into a bowl and cover with boiling water.  Let stand until tender about 15 minutes.  Into a Dutch oven, add oil along with onions and cook stirring to soften, add cremini mushrooms, garlic and thyme stirring constantly for about 10 minutes.  Whisk in flour and cook stirring 1 minutes.  Stir in stock.  Drain porcini reserving liquid Chop porcini and add to pot with reserved liquid.  Bring to a boil and reduce simmer about 15 minutes. Place into a blender or use and immersion blender and puree to smooth.  Stir in cream, 1 cup reserved mushrooms and Marsala, season with salt and pepper.  Garnish with parsley and croutons.

Corn Chowder

5 slices thick cut bacon, sliced 2 Tbl. butter
1 large onion, chopped
2 garlic cloves, minced
2 Anaheim chiles seeded and diced
3 celery stalks, thinly sliced
1 (16 oz.) package frozen corn
8 red potatoes, diced, do not peel
3 cups whole milk
1 cup heavy whipping cream
1 cup chicken stock
6 oz. cream cheese, cubed and soft
salt and freshly ground black pepper
3 scallions, minced including green part (garnish)

Into a Dutch oven add butter to melt, drizzle in a touch of olive oil.  Add bacon and cook to browned, remove from pan to paper towels.  Remove most of the bacon fat and add onion, Anaheim peppers and celery cooking and stirring to soften, stir in garlic cooking about 1 minute.  Add corn, potatoes, milk, and chicken stock bring to a boil.  Reduce to low, cover and simmer 40 minutes.  Stir in cream cheese to melt, and whipping cream, cooked bacon, season with salt and pepper.  Serve and garnish with scallions.

Rich Chicken and Gnocchi Soup

1/2 stick butter
1 Tbl. olive oil
1 onion, diced
3 celery stalks, finely chopped
2 garlic cloves, minced
1/4 cup all purpose flour
4 cups half and half
1 (14 oz.) container rich chicken stock
salt and freshly ground black pepper
1/2 tsp. dried thyme
pinch of fresh grated nutmeg
1 (16 oz.) package gnocchi
2 cups poached chicken, diced
1 cup shredded carrots
1 cup fresh spinach, rough chopped

Into a Dutch oven add butter to melt, add oil along with onions, celery and garlic cooking and stirring about 10 minutes.  Whisk in flour and cook stirring 1 minute.  Whisk in half and half cooking about 15 minutes.  Whisk in stock, salt, pepper, thyme and nutmeg cooking about 15 minutes.  Add gnocchi, cooked chicken, carrot sand spinach and cook about 10 minutes.  Taste and adjust flavorings.

Easy Breezy Chicken Enchilada Soup

2 Tbl. vegetable oil
2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 onion, finely chopped
2 garlic cloves, minced
28 oz. rich chicken stock
3 cups cold water, divided
1 cup masa harina
1 (16 oz.) package Velveeta cheese, cubed
1 (10 oz.) can mild red enchilada sauce
2 tsp. chili powder
salt and freshly ground black pepper
1/2 tsp. ground cumin
Accompaniments; crispy tortilla strips, fresh cilantro, chopped, fresh chopped tomatoes or pico de gallo, chopped avocados, sour cream

Into a Dutch oven add 1 Tbl. oil along with chicken, season with salt and pepper  cooking and stirring to brown.  Remove chicken to bowl.  Add remaining oil with onion and garlic cooking and stirring to soften.  Stir in stock. Into a large bowl, whisk 2 cups water in masa harina to smooth.  Whisk mixture into stock in Dutch oven.  Stir in Velveeta, 1 cup water, enchilada sauce, chili powder, salt, pepper and cumin.  Bring to a boil over high.  Add cooked chicken and reduce heat cooking on low 30 minutes, stirring frequently.  Ladle into bowls and garnish with tortilla chips, avocados, cilantro, tomatoes and sour cream.

French Onion

3 Tbl. oil
4 large yellow onions, thinly sliced
1 cup dry white wine
3 (14 oz.) containers rich beef or chicken stock (note if using beef stock add red wine vs. white wine)
salt and freshly ground black pepper
1 loaf french bread, sliced about 1/4-inch thick
Gruyere cheese, grated
3 Tbl. Cognac

Into a Dutch oven add oil along with onions cooking and stirring about 20 minutes to lightly browned and caramelized.  Reduce to medium and cook 45 minutes  stirring occasionally.  Add wine and cook about 3 minutes, add stock, salt pepper and bouquet garni, bring to a boil.  Reduce to low and simmer 20 minutes, remove bouquet garni and discard.  Stir in Cognac.  Add French bread sliced to a baking sheet and place under broiler about 3 minutes per side.  Ladle soup into heatproof bowls and top with bread slices and lots of cheese.  Broil 4-inches from heat to bubbly and browned.  Serve immediately.  Note; bouquet garni; tie together 3 fresh sprigs parsley, 2 sprigs fresh thyme and 1/2 bay leaf with cotton string.

Asparagus and Wild Rice Soup

2 lbs. fresh asparagus
2 Tbl. butter
3 cups rich chicken stock or vegetable stock
2 cups heavy whipping cream
3 cups cooked wild rice
salt and freshly ground black pepper
1 tsp. fresh lemon juice
10 fronds fresh chervil leaves, garnish

Cut off asparagus tips, blanch 1 minute in boiling salted water, drain.  Cut remaining asparagus into 1-inch pieces and add to saute pan with butter and cook for 2 minutes.  Place into Dutch oven, add stock to cover asparagus simmering until tender.  Pour mixture into a blender and puree.  Add puree mixture back to pot along with cream, cooked wild rice, asparagus tips and season with salt and pepper.  Stir in lemon juice and heat through.  Ladle into bowls and garnish with chervil.

Silky Tomato Soup

1 Tbl. butter
1 Tbl. olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tsp. sweet smoked paprika
3 1/2 lbs. ruby red tomatoes, quartered
1/2 cup cold water
1/2 cup heavy whipping cream
Fresh parsley, chopped garnish
Cheese Croutons
1 French baguette, sliced on diagonal
Gruyere cheese, grated

Into a Dutch oven melt butter and add olive oil.  Add onion and garlic cooking and stirring to soften.  Add paprika and cook stirring 1 minute.  Add tomatoes, water, thyme, bay, salt and pepper, bring to a boil.  Cover and simmer 20 minutes.  Remove thyme and bay, discard.  With an immersion blender puree the soup to smooth.  Stir in cream, taste and season with salt and pepper.  Place baguette slices onto baking sheet and broil on both sides to light golden brown.  Top each piece with Gruyere and broil for a few seconds. Ladle soup into bowls and garnish with cheese croutons, and sprinkle of parsley.  Note; you can also roast the tomatoes first by adding sliced tomatoes to baking sheet, drizzle with olive oil, season with salt and pepper and roast at 450 degrees for 30 minutes.

Squash Soup

3 lbs. butternut squash, halved lengthwise and seeds removed
2 large carrots, peeled
salt and freshly ground black pepper
1 large onion, cut into wedges
6 garlic cloves, peeled and left whole
olive oil
6 cups rich chicken stock
2 Tbl. chicken base
1 cup heavy whipping cream
pinch of ground cinnamon

Preheat oven to 400 degrees.  Lightly grease a large baking sheet and place squash cut side up onto pan, arrange onion, garlic and carrots onto pan.  Drizzle all with olive oil, season with salt and pepper.  Roast about 55 minutes, when cool enough to handle squash remove flesh, chop carrots and place roasted veggies and 3 cups stock into a blender (in batches) and blend to smooth.  Transfer to Dutch oven and stir in cream cooking about 10 minutes.  Add cinnamon, taste and add more salt and pepper if needed.

Cream of Celery Soup

6 Tbl. butter
salt and freshly ground black pepper
2 yellow onions, finely chopped
2 garlic cloves, thinly sliced
1 1/4 lbs. celery root, peeled and cut into cubes
1 bunch of celery stalks, thinly sliced
1/4 cup all purpose flour
6 cups rich chicken stock
1/2 cup fresh parsley
1 cup heavy whipping cream
Croutons

Into a Dutch oven melt butter, add onions and garlic cooking and stirring to soften.  Season with salt and pepper.  Add celery root, cover and cook stirring occasionally to soften about 10 minutes.  Add sliced celery, cover and cook to soften.  Whisk in flour and cook stirring 1 minute.  Add stock and simmer 20 minutes.  Stir in parsley, add cream and simmer 10 minutes.  With an immersion blender puree to very smooth. Ladle into bowls and garnish with croutons.  I also like a splash of Tabasco in mine.

White Bean and Lentil Soup

4 slices thick cut bacon, sliced
1 large onion, diced
1 large carrot, peeled and diced
3 garlic cloves, minced
1 tsp. dried thyme
2 bay leaves
5 cups rich chicken stock
1/2 cup brown lentils
1/4 cup dry white wine
salt and freshly ground black pepper
2 (15 oz.) cans cannellini beans, drained and rinsed
1 (14.5 oz) can diced tomatoes with juice
3 Tbl. fresh parsley, chopped
Freshly grated Parmesan cheese (garnish)

Into a Dutch oven add bacon and cook to brown and crisp, remove to paper towels.  Discard all but 2 Tbl. of bacon fat and add onion and carrot to bacon fat and cook stirring to soften.  Stir in garlic, thyme and bay cooking 1 minute.  Stir in stock, lentils, wine and season with salt and pepper.  Bring to a boil, cover and simmer cooking about 15 minutes or until lentils are tender.  Stir in beans and tomatoes with juice cooking for another 20 minutes.  Stir in cooked bacon and parsley.  Ladle into bowls and sprinkle on Parmesan.

Shrimp and Crab Chowder

2 yellow onions, diced
3 carrots, peeled and sliced
6 celery stalks, sliced
3 garlic cloves, minced
4 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 lb. fresh large shrimp, peeled, deveined and sliced in half
1/2 lb. cooked crab meat, jumbo lump
2 sticks butter
1/4 cup all purpose flour
6 cups fish or seafood stock
1 cup heavy whipping cream
Old Bay seasoning
salt and freshly ground black pepper
Tabasco
Fresh parsley, chopped

Into a large Dutch oven add butter to melt, add drizzle of olive oil.  Add onions, carrots and celery cooking and stirring to soften.  Add garlic and cook for a couple of minutes.  Whisk in flour and cook stirring 2 minutes.  Whisk in the stock and cook stirring.  Add potatoes, season with Old Bay, salt, pepper and Tabasco.  Cook covered for about 40 minutes.  Stir in shrimp and cook for a few minutes until they turn pink.  Taste and adjust flavorings, stir in parsley.  Ladle into bowls and top each bowl with fresh crab meat. 

Hearty Cabbage and Sausage Soup

1 1/2 lbs. kielbasa sausage, sliced
2 Tbl. olive oil
3 medium leeks, sliced using only white and pale green parts (rinse well in cold water)
2 large carrots, peeled and sliced
2 celery stalks, sliced
1 medium head green cabbage, chopped into 2-inch chunks
3 garlic cloves, minced
6 cups rich chicken stock
1 lb. red potatoes, diced
1 Tbl. Italian seasoning
1 bay leaf
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped

Into a large Dutch oven add sausage and cook for about 6 minutes, stirring to brown.  Remove with slotted spoon and set aside.  Add olive oil, leeks, carrots and celery stirring to combine and cook for about 5 minutes. Add cabbage, garlic and cook stirring about 5 minutes.  Add potatoes, Italian seasoning, bay, cooked sausage and stock stirring to combine.  Continue cooking bringing to a boil, reduce to simmer, cover and cook about 30 minutes.  Taste and season with salt pepper and red pepper flakes.  Remove bay leaf before serving.

Bon Appetit 

“Blessed be the God and Father of our Lord Jesus Christ, who according to His abundant mercy has begotten us again to a living hope through the resurrection of Jesus Christ from the dead, to an inheritance incorruptible and undefiled and that does not fade away, reserved in heaven for you, who are kept by the power of God through faith for salvation ready to be revealed in the last time.”  - 1 Peter: 3-5.

“If then you were raised with Christ, seek those things which are above, where Christ is, sitting at the right hand of God. Set your mind on things above, not on things on the earth.” Colossians 3:1-2

“The eyes of your understanding being enlightened; that you may know what is the hope of His calling, what are the riches of the glory of His inheritance in the saints.” - Ephesians 1:18 

“For our light affliction, which is but for a moment, is working for us a far more exceeding and eternal weight of glory, while we do not look at the things which are seen, but at the things which are not seen. For the things which are seen are temporary, but the things which are not seen are eternal.”  2 Corinthians 4:17-18

“For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life.” - John 3:16 

“These things I have written to you who believe in the name of the Son of God, that you may know that you have eternal life, and that you may continue to believe in the name of the Son of God.”  - 1  John 5:13-14

“He who sows to the Spirit will of the Spirit reap everlasting life.” - Galatians 6:8 

“Beloved, now we are children of God; and it has not yet been revealed what we shall be, but we know that when He is revealed, we shall be like Him, for we shall see Him as He is. And everyone who has this hope in Him purifies himself, just as He is pure.” - 1 John 3:2-3