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: Wildtree Taco Soup

Wildtree Taco Soup

Ingredients

  • 1 quart Wildtree Chicken Bouillon Soup Base, prepared according to package directions
  • 1/2 to 3/4 cup Wildtree 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: Wildtree 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 tablespoon Wildtree Chipotle Lime Rub
  • 1 bag Wildtree Creamy Ranch Dressing & Dip Mix
  • 1⁄4 cup cilantro; chopped
  • 1 cup water
  • 1 tablespoon Wildtree 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 Chipotle Lime Rub, Ranch Dressing Mix, and chopped cilantro.
  5. Mix together the water and Chicken Bouillon; pour over the
  6. top of the ingredients in the slow cooker.
  7. Finally place your cream cheese in the center. Cover and cook on low for 6 hours.
  8. After it’s been cooking 5 hours, break up the cream cheese into the rest of the mix.
  9. Cover and continue cooking the last hour (if you forget this step, it won’t hurt anything to mix it at the end).
  10. After the 6 hours, remove the chicken breasts into a medium bowl and shred using two forks.
  11. Place the chicken back into the slow cooker and stir to combine everything.
  12. 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

Tastes Like Lasagna Soup

October20

Shop Wildtree

Recipe: Wildtree Tastes Like Lasagna Soup

Ingredients

  • ½ lb Ground Beef
  • 2 tbsps Onion, diced
  • 1 can Petite Diced Tomatoes, 14.5 oz
  • 1 can Tomatoe Sauce, 8 oz
  • 4 teasoons Wildtree Chicken Bouillon Soup Base, #10756
  • 2 cups Hot Water
  • ½ package Wildtree Lasagna Skillet Meal, #10799
  • 1 cup Noodles, bowtie or broken lasagna noodles
  • About 1 cup Mozzarella Cheese
  • 2 tablespoons Green Pepper, diced – Optional

Instructions

  1. In a large Dutch oven, combine ground beef & onion & green pepper if using
  2. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned
  3. Crumble & drain well
  4. Add the 4 teaspoons of the Wildtree Chicken Bouillion Soup Base to the hot water
  5. Stir the broth, diced tomatoes, tomato sauce, & Wildtree Lasagna Skillet Mix into the dutch oven
  6. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes.
  7. Add noodles, and simmer until noodles are tender
  8. Preheat broiler
  9. Ladle soup into 4 or 5 ovenproof bowls
  10. Evenly sprinkle with mozzarella cheese
  11. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly
  12. Top with a crostini slice, or croutons
  13. Serve immediately

Number of servings (yield): 4

Microformatting by hRecipe.

Potato Leek Soup

April12

Potato Leak Soup

 

Summary: J.C. Huizenga Recipe, modified by Mary Rose using Wildtree Products.
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 Wildtree Natural Butter Grapeseed Oil, #10282
  • 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 #10416 – Rancher Steak Rub to taste
  • 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 Grapeseed Oil into the clean saucepan, and saute 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 Rancher Steak Rub, and celery salt – 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.

Vegetarian Black Bean Chili

December20

Wildtree Vegetarian Black Bean Chili

Recipe: Wildtree Black Bean Chili

Summary: Wildtree Site Recipe

Ingredients

  • 1 tablespoon Wildtree Natural Grapeseed Oil, #10229
  • ½ green bell pepper, seeded and diced
  • ½ onion, diced
  • 1 package Wildtree Vegetarian Black Bean Soup Mix, #10789
  • 1 (8 ounce) can crushed tomatoes
  • 1 ¾ cups water
  • Fresh cilantro or parsley, chopped

Instructions

  1. In a medium sized saucepan, heat Grapeseed Oil over medium heat
  2. Add bell pepper and onion and sauté until vegetables are tender
  3. Add the Black Bean Soup Mix and sauté for an additional minute
  4. Mix in the crushed tomatoes and water and stir to combine
  5. Simmer for 20-25 minutes
  6. Garnish with fresh cilantro or parsley

Quick Notes

Calories 180; Fat 4.5g; Saturated Fat 0g; Carbohydrates 30g; Fiber 8g; Protein 7g; Cholesterol 0mg; Sodium 860mg – (I know, sodium is a little high. Try to find no-salt added tomatoes, or use fresh crushed tomatoes.)

Microformatting by hRecipe.

posted under Home, Soups - Stews - Chowders, Vegetarian Main Dishes | Comments Off on Vegetarian Black Bean Chili

Vegetarian Black Bean Soup with Turkey & Avocado Club

December20

Wildtree Black Bean Soup & Turkey & Avocado Club

Recipe: Vegetarian Black Bean Soup

Summary: Wildtree Package Directions

Ingredients

  • 3 cups water
  • 1 package Wildtree Vegetarian Black Bean Soup Mix, #10789

Instructions

  1. Bring the water to a boil in a medium sized saucepan
  2. Add the Black Bean Soup Mix
  3. Reduce heat and simmer for about 12 minutes, or until beans are tender and vegetables are hydrated
  4. Finish with fresh lime juice if desired

Quick Notes

Calories 160; Fat 1g; Saturated Fat 0g; Carbohydrates 30g; Fiber 9g; Protein 8g; Cholesterol 0mg; Sodium 1050mg

Number of servings (yield): 4

Recipe: Wildtree Turkey & Avocado Club Sandwich

SummaryThis sandwich is just as delicious as it looks. 

Ingredients

  • 4 tablespoons light mayo
  • 2 tablespoons Wildtree Smoked Mozzarella & Tomato Blend
  • 6 slices whole grain bread
  • 4 leaves romaine lettuce
  • 4 slices tomato
  • 1 avocado, sliced
  • 8 slices turkey
  • 4 slices bacon or turkey bacon, cooked and cut in half

Instructions

While the soup is cooking assemble the club sandwiches.

  1. First combine the mayo and Smoked Mozzarella Blend; set aside.
  2. Toast all 6 slices of bread.
  3. To assemble the club spread 1 tablespoon of the mayo mixture on 2 slices of toast.
  4. Next layer 1 leaf of lettuce, 1 slice of tomato, a few slices of avocado, 2 slices of turkey, and 2 halves of cooked bacon.
  5. Top with a second slice of toast and then repeat the first layer: lettuce, tomato, avocado, turkey, and bacon.
  6. Spread the remaining mayo mixture on the last 2 slices of toast and top the 2 sandwiches.
  7. Secure the sandwiches with toothpicks and cut in half (4 halves in total)
  8. Serve with prepared Black Bean Soup.

Quick Notes

Microformatting by hRecipe.

posted under Home, Main Dishes, Sandwiches & Wraps, Soups - Stews - Chowders | Comments Off on Vegetarian Black Bean Soup with Turkey & Avocado Club

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 Chicken Bouillon Soup Base, #10756 – 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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