Carino’s Garlic Potato Soup

  • 4 cloves garlic, minced
  • 1/2 teaspoon butter
  • 4 cloves garlic, crushed
  • 4 cups heavy (whipping) cream, divided use
  • powdered creamy potato soup mix 
  • 1/4 medium onion, pureed
  • 2 potatoes, baked, cubed
  • 4 cups boiling water
  • ground white pepper (to taste)
Spread minced garlic on cookie sheet sprayed with non stick (Pam). Bake bottom rack of oven at 375 degrees. WATCH CAREFULLY!! DON’T OVER COOK!! Remove when JUST golden.
In saucepan, melt butter. Add broken garlic cloves and 2 cups of cream. STIR CONSTANTLY!! Keep at a slow rolling boil for about 5 minutes (longer for more garlic flavor). Remove garlic cloves.
In large pot or slow cooker, add dry soup mix and stir in hot cream mixture. Add pureed onion, “roasted” garlic, potatoes, 4 cups boiling water and remaining 2 cups cream. Heat on low.
Just before serving, add white pepper to taste.
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Vegetable Soup

Beth Scott

  • 2 pounds cubed stew meat
  • 2 medium potatoes, cubed
  • 1 medium onion, chopped
  • 2 cups chopped carrots
  • 1 (16 oz) can chopped tomatoes
  • 2 stalks celery, chopped
  • Spaghetti
  • Corn
  • English Peas
  • Salt and Pepper to taste
  • Parsley

Brown meat in large Dutch oven. Add remaining ingredients and water to make soup consistency. (I freeze leftover vegetables and add to soap. This saves money and is tasty, too.

English Pea Soup

Pat Burnside

  • 1 pound ground beef
  • 1 (16 oz) can English peas
  • 1 (46 oz) can tomato juice

Fry and drain ground beef. Combine in large boiler with peas and tomato juice. Season with salt and pepper to taste. Let boil 15 minutes. Good soup over crackers.

Beef Stew

Pat Burnside

  • 1 pound beef steak
  • 3 large potatoes
  • 1/2 cup noodles, cooked

Cut up steak into squares. Cut up and slice potatoes. Combine with steak in pressure cooker. Cook for 30 minutes. Remove lid and add cooked noodles, salt and pepper and cooking oil. Let boil 10 minutes. This soup is delicious with crackers or as a stew by itself.

Chicken Soup

  • 3 or 4 lbs chicken
  • 6 stalks celery, diced (with leaves)
  • 6 carrots, sliced
  • 1 onion, chopped
  • 2 tsp salt
  • 6 peppercorns
  • basil and oregano to taste
  • 2 cans chicken broth
  • grated Parmesan cheese
  • 2 cups alphabet or pastina macaroni

Cut up chicken; wash and skin. Place in a large dutch oven and cover with water. Bring to a boil and simmer 30 minutes to an hour. When done, remove chicken from pot and add celery, carrots, onion and seasoning to the pot. Simmer for two hours

Meanwhile, debone the cooked chicken and cut in small pieces. Add chicken and canned chicken broth and cook 30 minutes longer. Prepare macaroni as directed. To serve, place 1 scoop of macaroni in individual bowls and 1 ladle of soup. Sprinkle grated Parmesan cheese on top. Serve with crackers.

Chicken Soup

  • 3 -4 lbs chicken
  • 6 stalks celery, diced (with leaves)
  • 6 carrots, sliced
  • 1 onion, chopped
  • 2 tsp salt
  • 6 peppercorns
  • basil and oregano to taste
  • 2 cans chicken broth
  • grated Parmesan cheese
  • 2 cups alphabet or pastina macaroni

Cut up chicken; wash and skin. Place in a large Dutch oven and cover with water. Bring to a boil and simmer 30 minutes to an hour. When done, remove chicken from pot and add celery, carrots, onion and seasoning to the pot. Simmer for two hours.

Meanwhile, debone the cooked chicken and cut in small pieces. Add chicken and canned chicken broth and cook 30 minutes longer. Prepare macaroni as directed. To serve, place 1 scoop of macaroni in individual bowls and 1 ladle of soup. Sprinkle grated Parmesan cheese on top. Serve with crackers.