Tip for freezing soup

I made that wild rice soup the other day (YUM) but it was too much for my little family to eat.  I wanted to freeze it for later, but hate de-thawing a giant lump of soup.  So I poured the cooled soup into muffin tins and let it freeze overnight.  In the morning I put the bottom of the muffin tins in hot water and the soup popped right out. Then I put these frozen circles of soup on a freezer bag and then later when you want them you just throw three or four circles in the microwave!  It freezes really well and should last about 6 months that way.

Creamy Chicken and Wild Rice Soup

INGREDIENTS:
½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won’t believe how delicious this is with the nonfat variety!)

DIRECTIONS:
Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

Recipe and Picture via: melskitchencafe

Creamy Chicken Noodle Soup

Ingredients
1 1/2 C butter
3 C Milk
3 T Chicken Stock
5 Chicken Breasts
16 oz Boiled Egg Noodles
1 1/2 Flour
12 C Chicken Broth
3 C Baby Carrots
3 C Celery
1/2 C Parsley
2 tsp. Thyme
3 C Mushrooms
2 C Onion

Preparation:
Melt butter in saucepan.  Blend in flour, add milk & broth.  Stir and cook until mixture boils and thickens.  Stir in chicken, noodles & bullion.

Grandma's Minestrone Soup

1/2 lb bulk sausage
2 qt. water

Brown sausage and drain
Add water adn simmer for 5 minutes

Add:
2 onions, chopped
2 large carrots, sliced
2 large celery stalks, diced
1/2 c. small white beans
1 28 oz pureed tomatoes
2 8  oz tomato sauce
2 c. beef bouillon
1 Tbsp. parsley flakes
1/2 tsp basil
1 tsp oregano
Salt, pepper and garlic to taste
Simmer four hours

30 minutes before serving add:
1 can kidney beans
1 can green beens
1 c. small shell macaroni

Quick chicken noodle soup

Ingredients:
4 chicken breasts
5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillion cubes
1 can cream of chicken soup
1 tsp basil
Pepper to taste
1/2 package grandma's frozen homemade noodles, thawed

Boil chicken in water for 20 minutes, cut into small pieces. Boil veggies, bouillion and water for 15-20 minutes. Add cut up chicken. Add cream of chicken soup, basil and pepper and bring to a boil before adding defrosted noodles. Cook for an additional five minutes.

Tortellini Soup

Yummy served with bread on a cold winter's day.

1 lb mild italian sausage
1 onion, chopped
2 cloves garlic, minced
1 c. water
2 (13 3/4 oz) cans of beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28-oz) can crused tomatoes
1 tsp basil
1 tsp oregano
1 c. sliced zucchini (optional)
4 Tbsp parsley, chopped
1 green pepper, chopped
8 oz cheese tortellini (refrigerated or frozen)

fresh grated Parm cheese.

In large soup pan, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, wine, carrots, tomatoes, basil, oregano, zucchini, parsley and green pepper. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving and cook until tender, but not soggy. Garnish each serving with Parm cheese.

Slow Cooker Chili

I made this for the ward chili cook-off and it was the first time I've ever made chili.  Though I did not win the contest, this recipe was a winner to me!  Too bad Jack hates chili or I'd be making this all winter:

Ingredients

• 2 pounds ground beef
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 2 medium onions, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon pepper
• Shredded Cheddar cheese

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Ham and Lentil Crockpot Soup

This is a very common dish in Spain. I like to make this if I have leftover ham in the winter months.

This lentil soup recipe is made with ham and garlic, cooked in the crockpot.
Cook Time: 9 hours
Ingredients:

* 2 cups lentils
* 1 to 1 1/2 cups diced ham (leftover ham or prepackaged cubed ham)
* 1 cup chopped onion
* 1 bay leaf
* 2 ribs celery, chopped
* 1/2 cup diced carrots
* 1 clove garlic, minced
* seasoned salt and pepper, to taste

Preparation:
Combine all ingredients with 2 quarts water in the slow cooker. Cook on low, covered, 8 to 10 hours. Taste and adjust seasonings and serve.

You can add the seasonings at the end so that you can get it to taste just right. I usually add about 2 tsp of salt, 1 tsp sugar, 1/2 tsp pepper and a dash of extra virgin olive oil.

Olive Garden Minestrone Soup

Minestrone Soup

Serves 8 (Sometimes I double the recipe because it freezes well)

1. 3 tablespoons olive oil
2. 1 cup minced white onion (about 1 small onion)
3. 1/2 cup chopped zucchini
4. 1/2 cup frozen cut italian green beans
5. 1/4 cup minced celery (about 1/2 stalk)
6. 4 teaspoons minced garlic (about 4 cloves)
7. 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
8. 2 (15 ounce) cans red kidney beans, drained
9. 2 (15 ounce) cans small white beans or great northern beans, drained
10. 1 (14 ounce) can diced tomatoes
11. 1/2 cup carrot, julienned or shredded
12. 2 tablespoons minced fresh parsley
13. 1 1/2 teaspoons dried oregano
14. 1 1/2 teaspoons salt
15. 1/2 teaspoon ground black pepper
16. 1/2 teaspoon dried basil
17. 1/4 teaspoon dried thyme
18. 3 cups hot water
19. 4 cups fresh baby spinach
20. 1/2 cup small shell pasta

Directions

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

Image Courtesy of: Day by Day Nutrion

Fire Roasted Tomato Soup

Prep Time: 2 minutes
Cook Time: 10 minutes
Serving Size: 4-6

Ingredients:

• Classico Brand: Fire Roasted Tomato Sauce (Biggest Size)
• 1/2 stick melted butter
• 1/2 cup flour
• 1/2 cup milk

 Preparation:
Whisk butter, flour, and milk in pan on medium heat until there are no chunks.  Add tomato sauce.  Heat for 8-10 minutes, or until soup has become preferred thickness.  Serve in bowls.  Best served with Roll or Grilled Cheese Sandwich.