Wisconsin Cauliflower Soup

I got this recipe off www.utahdealdiva.com and have already made it a few times (and am making it for dinner tonight!).  I've decided it's my favorite thing to make with cauliflower.  You can get this soup at Cafe Zupas too, and we all know how good their food is!

Wisconsin Cauliflower Soup

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.

Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes.

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. {Don't let this step deter you from making the soup! Blending it is really easy and so worth the extra 3 minutes. The most annoying part are the added dishes!}

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.

Enjoy!

Homemade Cream of Chicken Soup

Have you ever run out of cream of chicken soup when you bake a casserole or make chicken pot pie? Well, I made this last night for our chicken pot pie cause I didn't have any canned stuff, and it turned out WONDERFUL! And soooooo easy!
I got this recipe off www.ourbestbites.com, great website.

Ingredients:

1 1/2 c chicken broth
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1/4 tsp parsley
dash of paprika
1 1/2 c milk, divided
3/4 c flour

Instructions:

1. In a medium-sized saucepan, bring chicken broth, seasonings and 1/2 c of the milk to a boil.
2. In a bowl, whisk together the remaining 1 cup of milk and the flour.
3. Add to boiling mixture and whisk briskly until mixture thickens (shouldn't take long at all, mine was done almost immediately).
4. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.

Makes the equivalent of 2 cans of condensed cream of chicken soup!

Cheesy Potato Soup (w/ bacon)

I got this award-winning recipe from my friend Bethany. I made it tonight. It feeds 6-8 people (or more, it is so rich!) and is also great in a bread bowl.

In large pot combine:

4 cubes or 2 Tbs. granules Chicken bouillon
3 Cups hot water
5 cups diced potatoes
1 cup diced celery
1 cup chopped carrots
½ cup chopped onion
Cook above ingredients until tender.

In second pan melt butter and whisk in flour. Add the half and half and mix until smooth. Add Velveeta and grated cheese and mix until smooth and then add to vegetables.

¾ cup butter
¾ cup flour
8 oz cubed Velveeta
4 cups half and half
½ cup grated cheddar cheese

Directions:
You can add milk to it after it is all cooked to make it a little thinner and it helps make it not as rich tasting.
I also added about 8 slices of bacon, cut up and cooked, as I mixed everything together. Good stuff.

Enjoy the yum-yums!

Butternut Squash Soup

Autumn is in the air, and you couldn't get more Fallish than cooking a warm bowl of this little number. My friend made this the other day and people in the neighborhood could even smell its yummy goodness. I am going to try it later this week!

3 Leeks (white part only) sliced
4 med carrots chopped
5 TB butter
3 lbs butternut squash peeled and cubed
6 C. chicken broth
3 med zucchini peeled and sliced
1/2 tsp. dried thyme (If you don't have this on hand it is fine)
1/4 tsp. pepper
1 1/2 C. half & half
grated parmesan or cheddar cheese


Over med heat, saute the leeks and carrots in butter approx. 5 min. stirring occasionally. Add squash, broth, zucchini thyme and pepper; bring to a boil. Reduce heat cover and simmer until veggies are tender (about 30 min) Cool to luke warm. Puree in blender or food processor until smooth. Add cream, mix well and heat thoroughly but don't boil. Garnish with cheese. Makes 12 servings and freezes well!

.:Tortilla Soup:.

TORTILLA SOUP

2 small cans diced green chilis
1 c. chicken broth
1 diced tomato
1 can red enchilada sauce
1 onion chopped and saute
1 1/2 t. minced garlic - saute
1 t. cumin
1 t. oregano
2 pieces chopped celery
1 can Rotel (med. heat)
2 pkg grilled chicken breast

Mix together, heat, and serve with chips and cheese