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Soup Recipe Contest 2006

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Princeton Public Library and Country Café Soup Recipe Contest 2006

Congratulations to this year’s soup recipe contest winners. They are:

• 1st place: Lynn Ostrum for Cherry Soup
• 2nd place: Carolyn J. Benedict for Butternut-Apple Soup
• 3rd place (tie): Jim Blake for Blake’s Chicken Soup and Luella Smith for Potato-Oatmeal Soup

These recipes were served for one week at the Country Café. Special thanks to Country Café and all those who entered recipes as part of the Country Café and library’s January is National Soup Month celebration.

Recipe booklets containing all recipes submitted from this year’s and previous years’ contests are available at the library for a small charge.

Cherry Soup
By: Lynn Ostrum
1st place

2 – 3 cups fresh, canned or frozen red cherries
5½ cups water
½ - 1 cup sugar (or to taste)
2 tablespoons cornstarch
½ cup water
1 cup bisquick/jiffy mix
milk

Cook cherries in water with sugar until cherries are tender. Dissolve corn starch in ½ cup water. Whisk in to cherry mixture and cook over low heat, stirring frequently, until thickened.

Stir enough milk into biscuit mix to make a soft dough. Drop teaspoons of dough into broth for dumplings. Cover and cook until dumplings are done—approximately 10 minutes. Serve hot or cool.

4 servings This dessert soup multiplies easily for larger serving numbers. Enjoy!

Butternut-Apple Soup
By: Carolyn J. Benedict
2nd place

1 medium butternut squash (1 pound), peeled, seeded, chopped*
2 tart green apples, peeled, cored, chopped
1 medium onion, chopped
¼ teaspoon dried rosemary
¼ teaspoon marjoram
6 cups chicken broth
2 slices stale white bread
1 teaspoon salt
¼ teaspoon pepper
¼ cup heavy cream**
¼ cup chopped walnuts

1. In a large kettle over medium high heat, simmer all the ingredients except the cream and nuts, covered, 45 minutes.
2. Puree in a blender or food processor, 2 cups at a time. Return puree to the kettle. Stir in cream and heat—do not allow to boil!

To serve: Ladle into soup bowls and garnish with chopped nuts.

*Some recipes suggest not peeling the squash—just pop it whole into the broth, peeling and scooping out the pulp when squash is tender. I prefer the flavor that results from peeling the squash first.
**I omit the heavy cream and garnish each serving with a dollop of sour cream instead.

Blake’s Chicken Soup
By: Jim Blake
3rd place (tie)

6 chicken thighs cooked in 2 quarts of water
Cool chicken enough to remove skin and pull meat from bones. Chop meat in to small chunks. Set aside.

Add to stock:
¼ teaspoon oregano
¼ teaspoon basil
¼ teaspoon ground black pepper
½ teaspoon garlic powder
4 chicken bouillon cubes
1 large onion, coarsely chopped
5 large carrots, peeled and chunked
4 large celery stalks, sliced into smallish chunks
1 cup rice 4 bay leaves
1 pkg Mrs. Weiss chicken kluski soup mix
1 pkg Mrs. Grass’ onion soup mix

Simmer all together approximately 2 hours, adding reserved chicken near end of cooking time. (Remove bay leaves before serving.)

Potato-Oatmeal Soup
By: Luella Smith
3rd place (tie)

4 cups of meat or vegetable stock
2 cups raw diced potatoes
½ cup diced onions
½ cup sliced carrots
½ cup chopped celery
     Put all in a large kettle and bring to a boil.

½ cup rolled oats (not quick or instant)
     Add oats to veggies and simmer for 20 minutes

1 cup cooked tomatoes
     Add to oatmeal and vegetable mixture. Heat through. Season to taste.

Makes 6 servings

Tortellini Soup
By: Kay Rog

3 cloves garlic, minced
1 tablespoon butter or margarine
1 can (48 ounces) chicken broth
19 ounces frozen tortellini
1 package (10 ounces) frozen chopped spinach
2 cans (14½ ounces each) stewed tomatoes, undrained, cut into pieces
Grated Parmesan cheese

In a large saucepan, over medium heat, cook garlic in butter for 1 to 2 minutes. Add broth and tortellini. Heat to a boil; reduce heat and simmer 10 minutes. Add spinach and tomatoes; simmer 5 minutes longer. Sprinkle each serving with cheese.

Makes 8 – 10 servings

Country Potato Chowder
By: Carla Pulvermacher

6 bacon strips, diced
1 medium onion, chopped
3 celery ribs, chopped
¼ cup all-purpose flour
1 quart half and half cream
4 medium potatoes, peeled and cut into ½ inch cubes
2 10¾-ounce cans condensed cream of celery soup (undiluted)
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
½ teaspoon pepper
1 cup sliced carrots
1 cup fresh or frozen green beans (cut into 2-inch pieces)
1 14¾-ounce can cream-style corn

Cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, sauté onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, soup, parsley, Worchestershire sauce, seasoned salt, and pepper. Bring to a boil; cook and stir for 12 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the carrots and beans. Cover and simmer 15 minutes longer or until the vegetables are tender. Stir in corn and reserved bacon; heat through.

Makes 12 servings

Max’s Taco Soup
By: Max Kidd

1 pound ground chuck
1 package taco seasoning mix
1 16-ounce can diced tomatoes
1 12 - 16-ounce cans chicken broth
1 14¾-ounce can whole kernel corn
¼ cup medium salsa
2 15-ounce (approx.) cans pinto beans
Shredded cheddar cheese, optional
Doritos or crackers, optional

Brown ground chuck and drain fat. Mix in taco seasoning with water as directed on package. Add the rest of the ingredients, except beans, and heat. Then, add pinto beans and bring to a simmer.

To serve, top each bowl with a dollop of sour cream and sprinkle with shredded cheese, if desired. Serve with a bowl of Doritos or crackers, optional.

Vegetable Cheese Soup
By: Max Kidd

4 cubes chicken bouillon
1 quart water
1 cup diced celery
1 cup diced onion
3 medium potatoes, peeled and cubed
1 16-20 ounce bag frozen broccoli, cauliflower, and carrots
2 10¾-ounce cans cream of chicken soup
1 pound velveeta cheese, cubed

Dissolve bouillon in water; boil celery and onion in bouillon mixture for 10 minutes. Add potatoes and frozen vegetables; cover and boil 20 minutes longer. Add soup and cheese; heat until cheese has melted.

Emergency Soup
By: Anita Hoffman

2 cups chicken broth
1 can refried beans, approx. 15 ounces
1 can Great Northern beans, approx. 15 ounces
1 can creamed corn, approx. 15 ounces
1 can diced tomatoes, approx. 15 ounces
Ground cumin, powdered garlic, salt and pepper to taste

Heat all together and serve.

Baked Bean Chili
By: Sue Weckwerth

2 pounds ground beef
3 28-ounce cans baked beans
1 46-ounce can tomato juice
1 11½-ounce can V-8 juice
1 envelope chili seasoning

In Dutch oven, cook beef over medium heat till no longer pink. Drain off fat. Stir in the remaining ingredients. Bring to a boil; reduce heat and simmer uncovered for 10 minutes. 24 servings

Hearty Lentil Soup
By: Sue Weckwerth

2 celery ribs, thinly sliced
1 medium onion, choped
1 garlic clove, minced
2 tablespoons butter
6 cups water
1 28-ounce can diced tomatoes, undrained
¾ cup dry lentils, rinsed
¾ cup pearly parley
2 tablespoons chicken bouillon granules
½ teaspoon oregano
½ teaspoon dried rosemary, crushed
¼ teaspoon ground black pepper
1 cup thinly sliced carrots
1 cup (4 ounces) shredded Swiss cheese (optional)

In dutch oven, saute celery, onion, and garlic in butter till tender. Add water, tomatoes, lentils, barley, bouillon, and herbs. Bring to a boil; reduce heat; cover and simmer 40 minutes. Add carrots; simmer 15 additional minutes or until tender. Garnish servings with cheese, if desired. 8 – 10 servings

Mountain Man Soup
By: Becky Kuglin

1 pound buffalo or venison stew meat
2 tablespoons vegetable oil
2 cups chopped celery
2/3 cup chopped onion
¼ cup chopped green pepper
2 14½-ounce cans beef broth
1 28-ounce can diced toamtoes, undrained
1 large potato, peeled and cubed
1 large carrot, sliced
2 teaspoons garlic salt
1 clove
1 bay leaf
¼ cup minced fresh parsley or 2 tablespoons dried

In a dutch oven, brown meat in oil; drain. Add celery, onion, and green pepper, saute for 5 minutes or until tender. Stir in broth, tomatoes, potato, carrot, garlic salt, clove, and bay leaf. Bring to a boil. Reduce heat, simmer uncovered for 1 hour or until meat is tender. Remove clove and bay leaf. Stir in parsley.

Makes 6 servings

Chicken-Broccoli Soup with Dumplings
By: Ruby Keller

2 10 ¾-ounce cans condensed cream of chicken soup
3 cups milk
1 9-ounce package frozen chopped, cooked chicken breast
1½ cups frozen loose-pack broccoli pieces
½ cup shredded carrot
1 teaspoon dijon-style mustard
¼ teaspoon dried thyme, crushed
1 recipe dumplings *
½ cup shredded cheddar cheese (2 ounces)

In a 4-quart dutch oven, stir together cream of chicken soup, milk, chicken, broccoli, carrot, mustard, and thyme. Bring to a boil over medium heat.

Prepare dumplings. Spoon batter in 4 or 5 mounds on to bubbling soup. Reduce heat. Simmer, covered for 10 to 12 minutes or until a toothpick inserted in dumpling comes out clean. Sprinkle dumplings with cheese and serve.

* Dumplings: In a small bowl, combine 2/3 cup all-purpose flour and 1 teaspoon baking powder. Add ¼ cup milk and 2 tablespoons salad oil. Stir briefly until moistened.