Browsing Soups – Stews – Chowders

Making a Roux

January4

How to Make a Roux - Steps by Wildtree

posted under Home, Soups - Stews - Chowders | Comments Off on Making a Roux

Taco Soup

October12

Recipe: Taco Soup

Wildtree Taco Soup

Ingredients

  • 1 quart Vegetable or Chicken Bouillon Soup Base, prepared according to package directions
  • 1/2 to 3/4 cup Taco Sauce
  • 3⁄4 cup corn kernels
  • 2 chicken breasts, cooked and shredded
  • 4 tablespoons unsalted butter for the roux
  • 1⁄4 cup all purpose flour for the roux
  • shredded cheese, chopped vegetables, sour cream, for garnish

Instructions

  1. In a large saucepan combine the prepared Chicken Bouillon, Taco Sauce, corn, and chicken; heat over medium heat. Try 1/2 cup Taco Sauce to taste. Add more if you like more spice.
  2. Make a roux. [In a small saucepan, melt butter over medium heat. Add in the flour and whisk to combine. Cook over medium heat for 1-2 minutes until the roux is thick and pale yellow.]
  3. Whisk the roux into the soup.
  4. Bring the soup up to a boil.
  5. Garnish with shredded cheese, vegetables, and sour cream if desired.

Quick notes

4 Servings
Calories: 290 Fat: 13g Fiber: 1g Protein: 30g Saturated Fat: 8g Cholesterol: 95mg Carbohydrate: 12g Sodium: 365mg  (The original recipe called for more taco sauce. I reduced sodium by reducing the amount of taco sauce called for, and it still has great taco flavor.)

Ranch Chicken Chili

January4

Recipe: Ranch Chicken Chili

Ranch Chicken Chili

Serves 10

Ingredients

  • 2 chicken breasts (about 12 ounces)
  • 1 (15 ounce) can black beans; drained and rinsed
  • 1 (15 ounce) can white beans; drained and rinsed
  • 1 medium onion, finely chopped
  • 1 cup frozen corn
  • 1 (10 ounce) can diced tomatoes with green chilies, un-drained
  • 1 bag package Ranch Dressing & Dip Mix
  • 1 tsp red chili powder
  • 1 tsp paprika
  • 1⁄4 cup cilantro; chopped
  • 1 cup water
  • 1 tablespoon Chicken Bouillon Soup Base or Vegetable Soup Base
  • 1 (8 ounce) package Neufchatel cream cheese

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add the black and white beans.
  3. Add finely chopped medium onion, corn and an un-drained can of diced tomatoes with green chilies.
  4. Top with Ranch Dressing Mix and chopped cilantro.
  5. Mix together the water, seasonings and Chicken Bouillon; pour over the
    top of the ingredients in the slow cooker.
  6. Finally place your cream cheese in the center. Cover and cook on low for 6 hours.
  7. After it’s been cooking 5 hours, break up the cream cheese into the rest of the mix.
  8. Cover and continue cooking the last hour (if you forget this step, it won’t hurt anything to mix it at the end).
  9. After the 6 hours, remove the chicken breasts into a medium bowl and shred using two forks.
  10. Place the chicken back into the slow cooker and stir to combine everything.
  11. Serve over rice, hot dogs, or with tortilla chips.

Nutrition

Calories: 190 Fat: 6g Saturated Fat: 3.5g Carbohydrates: 17g Fiber: 4g Protein: 15g Cholesterol: 35mg Sodium: 490mg

posted under Chicken & Turkey Recipes, Crock Pot Recipes, Home, Main Dishes, Soups - Stews - Chowders | Comments Off on Ranch Chicken Chili

Potato Leek Soup

April12

Potato Leak Soup

Summary: J.C. Huizenga Recipe, modified by Mary
Thanks to my friend Jennifer for once preparing this yummy soup for my family.

Ingredients

  • 4 large Potatoes (about 4 cups)
  • 2 cups Water
  • 2 tablespoons Olive Oil
  • 1 tablespoon diced Onion
  • 2 large Leeks, thinly sliced, using all of the white and some of the green
  • 1 tablespoon Flour
  • 2 cups Milk or Half-and-Half (or combination)
  • 1 teaspoon or so of Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon or more Celery Salt
  • 1/4 cup chopped Parsley
  • Grated Cheddar Cheese for garnish, optional

Instructions

  1. Peel and slice the potatoes – place in a saucepan with 2 cups cold water and bring to a boil
  2. When potatoes are tender, pour potatoes and cooking water into a food processor or blender and pulse till smooth
  3. Pour the oil into the clean saucepan, and sauté onion and leeks until soft, about 4 minutes
  4. Stir in flour and cook for 1 minute
  5. Add pureed potato mixture and stir till combined and smooth
  6. Add milk and cook on low heat until slightly thickened, about 5-10 miutes
  7. Season with seasonings – Taste and adjust seasoning
  8. Stir in parsley and serve with grated cheddar cheese sprinkled on top of the soup, or stir into the soup if you like

Number of servings (yield): 6

Microformatting by hRecipe.

Brandied Pumpkin Soup

October11

Pumpkin Soup Recipe

Wildtree Brandied Pumpkin Soup

Ingredients

  • ½ cup Butter
  • ½ cup chopped Onion
  • ½ teaspoon each Ground Ginger and Nutmeg
  • 3-½ tsps powdered Chicken Bouillon Soup Base blended with 3 1/2 cups hot Water
  • 3 cups canned Pumpkin
  • 1 cup Half-and-Half
  • 2 Tbsp Brandy, optional
  • Salt and Pepper to taste
  • Crouton Garnish

Instructions

  1. In saucepan, cook onion in melted butter until transparent
  2. Blend in spices and broth – bring to a boil
  3. Blend in pumpkin and half-and-half
  4. Reduce heat & stir occasionally until soup is hot
  5. Stir in brandy
  6. Season to taste
  7. Garnish with croutons

Quick Notes

Yield 2 quarts

Potato Soup

February15

Recipe: Potato Soup

Summary: Recipe by Mary Rose

Ingredients

  • 3 ½ cups Water
  • 2 tbsps Wildtree Chicken Boullion, #10756
  • 1 tbsp Minced Onion
  • ¼ tsp Oregano
  • 5 tbsps Butter, melted
  • 5 tbsps Flour
  • 1 tsp Salt
  • ¾ tsp Pepper
  • 2 cups Half-and-Half
  • 4 cups Cubed Potatoes, with or without skins
  • Cheddar Cheese, grated for garnish
  • Crisp Cooked Turkey Bacon bits, crumbled for garnish
  • Sliced Green Onions, for garnish

Instructions

  1. Mix the water & chicken bouillon in a large pan
  2. Reserve about a cup of the broth, bring this to a boil & add the diced potatoes
  3. Meanwhile, add minced onions & oregano to the batch of broth, bring to a boil, then simmer 5 minutes
  4. Add melted butter
  5. Stir in flour slowly
  6. Add salt and pepper
  7. Add half-and-half
  8. Cook until bubbly
  9. Stir in the potatoes
  10. Cook until done over low to medium heat, stirring occasionally
  11. Garnish each bowl with the grated cheese, crisp cooked bacon, and chopped green onion

Variations

For a vegetarian version, use the Vegetable Boullion Soup Base, #10757

Number of servings (yield): 6

www.MyWildtree.com/maryrose

Microformatting by hRecipe




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