HOMEMADE BUTTERNUT SQUASH SOUP

4 POUNDS BUTTERNUT SQUASH
58 OUNCES VEGETABLE BROTH
1 CUP WATER
1/4 TEASPOON GROUND RED PEPPER
2 TABLESPOONS BUTTER


SALT & PEPPER TO TASTE


PEEL AND HALVE THE SQUASH LENGTHWISE TO DISCARD THE SEEDS.  


CUT SQUASH INTO 3/4-INCH PIECES.


COMBINE SQUASH, BROTH, WATER, AND PEPPER IN A LARGE POT.


COOK, COVERED, OVER MEDIUM HEAT FOR 20 MINUTES UNTIL SQUASH IS TENDER.


TRANSFER 2 CUPS OF THE SQUASH AND BROTH MIXTURE AT A TIME TO A BLENDER.


CAREFULLY BLEND EACH SET OF TWO CUPS UNTIL ALL HAS BEEN BLENDED.


RETURN BLENDED MIXTURE TO A LARGE POT.


BRING TO A BOIL.


SIMMER, UNCOVERED, 5 MINUTES.  ADD BUTTER AND STIR TILL MELTED.


MAKES 6 SERVINGS OF SOUP.

HURRICANE IRENE SOUP

1 CLOVE GARLIC
1 SHALLOT
1 MEDIUM RED ONION, PEELED
1 TEASPOON DRIED RED CHILI PEPPER
1 TEASPOON PAPRIKA
1/2 CUP OLIVE OIL
1 STALK LEMON GRASS
1 LIME, ZEST ONLY
6 CUPS CHICKEN BROTH
6 TABLESPOONS THAI FISH SAUCE
3 TABLESPOONS SUGAR
12 MEDIUM SHRIMP, TAIL OFF/DEVEINED
8 PIECES OF CRAB CLAW
8 MUSSELS
8 THIN SLICES SALMON
4 TABLESPOONS LIME JUICE


COMBINE THE FIRST 6 INGREDIENTS IN A FOOD PROCESSOR.  PROCESS UNTIL PUREED.


PLACE IN A SMALL SAUCEPAN OVER LOW HEAT & COOK WHILE STIRRING FOR 15 MINUTES TO RELEASE THE FLAVORS.  SET ASIDE, COOL TO ROOM TEMPERATURE.


TAKE A LARGE SAUCEPAN AND COMBINE THE NEXT 5 INGREDIENTS WITH 4 TABLESPOONS OF THE GARLIC MIXTURE.


BRING TO A BOIL OVER MEDIUM HEAT.  ADD THE NEXT 4 INGREDIENTS TO THE BROTH.  RETURN TO A BOIL AGAIN AND SIMMER FOR A MINUTE.


ADD LIME JUICE AND SERVE HOT.


MAKES 6 SERVINGS.

BST SOUP (BACON, SPINACH AND TOMATO)

I HAD THIS LAST NIGHT AND ADDED JUST A LITTLE MOZZARELLA.  FOR AN EASY VERSION YOU COULD JUST USE A TOMATO SOUP AND ADD TORTELLINI, BACON, CHEESE, SPINACH AND CROUTONS IF YOU WANTED. 


ENJOY!!  


1 TABLESPOON OLIVE OIL


1/2 POUND BACON, COOKED CRISP AND DIECED
1 CUP CELERY, DICED
1 SMALL ONION, FINE DICED
1 TABLESPOON SUGAR
3 TABLESPOONS FLOUR
2 1/2 CUPS CHICKEN BROTH
8 OUNCE PICANTE SAUCE
4 OUNCE TOMATO SAUCE
1 PACKAGE CHEESE TORTELLINI 
1 CUP SPINACH, SHREDDED
1 SMALL BAG CROUTONS
SALT AND PEPPER TO TASTE




IN A MEDIUM POT SAUTE CELERY AND ONION IN OLIVE OIL.  ADD SUGAR; COOK AND STIR FOR 1 MINUTE.  GRADUALLY STIR IN FLOUR; COOK AND STIR UNTIL BLENDED.  ADD BROTH, PICANTE AND TOMATO SAUCE.  BRING TO BOIL.  COOK AND STIR UNTIL THICK.


ADD TORTELLINI TO SOUP AND COOK AS INSTRUCTED ON PACKAGE.


JUST BEFORE SERVING, ADD SPINACH AND HEAT THROUGH.  SPRINKLE WITH BACON AND CROUTONS.


MAKES 4 SERVINGS.

CHICKEN AND DUMPLINGS

3 LARGE CHICKEN BREASTS
2 CELERY RIBS, SLICED
4 CARROTS, PEELED AND SLICED
1 MEDIUM ONION, DICED
2 14 1/2 OZ CANS CHICKEN BROTH
1 TABLESPOON FRESH PARSLEY, CHOPPED

2 CUPS BISQUICK
2/3 CUP MILK

COMBINE CHICKEN, CELERY, CARROTS, ONION, BROTH AND PARSLEY.

BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER FOR ABOUT 2 HOURS OR UNTIL CHICKEN IS DONE.

REMOVE CHICKEN AND LET STAND UNTIL COOL ENOUGH TO HANDLE.

SHRED OR CHOP CHICKEN.

RETURN TO SOUP AND SALT AND PEPPER TO TASTE.

RETURN TO SIMMER.

IN A BOWL COMBINE BISQUICK AND MILK UNTIL SOFT DOUGH FORMS AND LET SIT FOR A FEW MINUTES TO RISE.

GENTLY DROP DOUGH BY SPOONFULS INTO SIMMERING BROTH AND COOK UNCOVERED FOR ABOUT 2 MINUTES.

SERVE IMMEDIATELY.

MAKES 4 TO 6 SERVINGS.

FRESH VEGETABLE NOODLE SOUP

2 TABLESPOONS COOKING OIL


2 ONIONS, CHOPPED
3 CARROTS, CUT INTO 1/2 INCH HALF MOON SLICES
2 RIBS CELERY, CUT INTO 1/2-INCH SLICES


48-OZ VEGETABLE BROTH


1 15-OZ CAN DICED TOMATOES, UNDRAINED
1 TABLESPOON TOMATO PASTE
1 CUP POTATOES, 1/2-INCH DICE
1 CUP GREEN BEANS, HALVED
1 1/4 TEASPOON SALT


1 CUP EGG NOODLES


1/3 CUP FRESH PARSLEY, CHOPPED


IN A LARGE SAUCEPAN, HEAT OIL OVER LOW HEAT.  


ADD FIRST 3 INGREDIENTS AND COOK, STIRRING OCCASIONALLY, UNTIL VEGETABLES START TO SOFTEN, ABOUT 10 MINUTES.  


STIR IN BROTH AND NEXT 5 INGREDIENTS.  


BRING TO A BOIL.  


REDUCE HEAT AND SIMMER, PARTIALLY COVERED, UNTIL THE VEGETABLES ARE ALMOST TENDER, ABOUT 20 MINUTES.


STIR IN EGG NOODLES.  BRING SOUP TO A SIMMER UNTIL NOODLES ARE TENDER, ABOUT 5 MINUTES.  


STIR IN THE PARSLEY AND SERVE HOT.

CHICKEN, ARTICHOKE AND MUSHROOM SOUP

3 (4-OZ) CHICKEN BREAST, SKINNED/BONED
2 1/2 CUPS WATER


VEGETABLE COOKING SPRAY
3/4 CUP ONION, CHOPPED
1/2 CUP CELERY, CHOPPED
3 (10 1/2-OZ) CHICKEN BROTH
1 BAY LEAF
SALT AND PEPPER TO TASTE
1/8 TEASPOON GROUND NUTMEG
3/4 CUP MUSHROOMS, THINLY SLICED
1 (14-OZ) CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED

COMBINE CHICKEN AND WATER AND BRING TO A BOIL IN A SMALL POT.  REDUCE HEAT, COVER AND SIMMER FOR 20 MINUTES OR UNTIL TENDER.  REMOVE CHICKEN FROM BROTH;  COOL SLIGHTLY AND SHRED.  RESERVE BROTH.


SPRAY LARGE STOCK POT WITH NON-STICK;  PLACE OVER MEDIUM-HIGH HEAT UNTIL HOT.  ADD ONION, CELERY AND COOK STIRRING CONSTANTLY, UNTIL CRISP TENDER.  

ADD RESERVED CHICKEN BROTH, CANNED CHICKEN BROTH, AND NEXT 4 INGREDIENTS.  BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER 15 MINUTES.  

ADD MUSHROOMS, AND COOK 10 MINUTES.  ADD SHREDDED CHICKEN AND ARTICHOKE HEARTS, AND COOK UNTIL THOROUGHLY HEATED.  TOP EACH SERVING WITH PARMESAN CHEESE.

MAKES 8 CUPS.

ITALIAN SAUSAGE AND TORTELLINI SOUP

I FOUND THIS OLD RECIPE THAT I HAVE MADE MANY TIMES ON MISSIONS.  VERY HEARTY AND DELICIOUS SOUP FOR THAT COLD COLD DAY.  MANY CHANGES HAVE BEEN MADE BY ME OVER THE YEARS.  ENJOY!!!!


1 POUND SWEET ITALIAN SAUSAGE, CASING REMOVED


1 CUP RED ONION, CHOPPED
2 LARGE GARLIC CLOVES, SLICED


6 CUPS DOUBLE RICH BEEF BROTH
3 LARGE TOMATOES, CHOPPED
1 8-OUNCE CAN TOMATO SAUCE
2 LARGE ZUCCHINI, 1/4 INCH THICK HALF CIRCLES
2 LARGE CARROTS, THIN SLICED QUARTER CUT
1 GREEN BELL PEPPER, CHOPPED
3/4 CUP DRY SAUVIGNON BLANC
2 TABLESPOONS DRIED BASIL
2 TABLESPOONS DRIED OREGANO


10 OUNCES PURCHASED CHEESE TORTELLINI
1/2 CUP PARMESAN CHEESE, SHAVED


COOK ITALIAN SAUSAGE IN LARGE SKILLET UNTIL COOKED THROUGH, CRUMBLING WITH BACK OF SPATULA, ABOUT 10 MINUTES.  REMOVE SAUSAGE WITH SLOTTED SPOON TO A LARGE STOCK POT.  

POUR OFF ALL BUT 1 TABLESPOON DRIPPINGS.  ADD ONION AND GARLIC TO SKILLET AND SAUTE UNTIL TRANSLUCENT, ABOUT 5 MINUTES.  ADD ONIONS, GARLIC AND NEXT 9 INGREDIENTS TO SAUSAGE IN LARGE STOCK POT.  

SIMMER UNTIL VEGETABLES ARE TENDER, ABOUT 40 MINUTES.

ADD TORTELLINI TO SOUP AND COOK UNTIL TENDER, ABOUT 8 MINUTES.  SEASON WITH SALT AND PEPPER TO TASTE.  SPRINKLE FRESH SHAVED PARMESAN AND SERVE.

MAKES ABOUT 9 SERVINGS.

HEARTY AND HEALTHY VEGGIE LASAGNA SOUP

1 POUND VEGGIE CRUMBLES
1 ONION, CHOPPED
1 RED BELL PEPPER, CHOPPED
3 GARLIC CLOVES, MINCED
1 TEASPOON THYME
1 TABLESPOON FIRMLY PACKED BROWN SUGAR
1 (32 OUNCE) BOX VEGETABLE BROTH
2 (14.5 OUNCE) CAN PETITE DICED TOMATOES
1 (15 OUNCE) CAN TOMATO SAUCE
2 TEASPOONS ITALIAN SEASONING
1/2 TEASPOON SALT
2 CUPS BROCKEN LASAGNA NOODLES
1 (5 OUNCE) GRATED PARMESAN CHEESE
2 CUPS SHREDDED MOZZARELLA CHEESE


IN A LARGE POT, COMBINE VEGGIE CRUMBLES, ONION, BELL PEPPER AND GARLIC.  COOK OVER MEDIUM-HIGH HEAT FOR 8 TO 10 MINUTES, STIRRING OCCASIONALLY UNTIL PEPPERS AND ONIONS ARE TENDER.

STIR IN THYME, BROWN SUGAR, BROTH, DICED TOMATOES, TOMATO SAUCE, ITALIAN SEASONING, AND SALT.  BRING TO A BOIL OVER MEDIUM-HIGH HEAT;  REDUCE HEAT AND SIMMER 20 MINUTES.  AD NOODLES, AND SIMMER UNTIL NOODLES ARE TENDER. STIR IN PARMESAN CHEESE.

SERVE PORTION WITH A SPRINKLE WITH MOZZARELLA CHEESE AND TOPPED WITH A GARLIC CROSTINI.

MAKES 8 SERVINGS.