Try these delicious and easy recipes to fill out the menu of a Simple Soup Potluck Supper.
Autumn Apple and Sweet Potato Soup (serves 6 – 8)
Toss the following ingredients with a Tbsp each of olive oil and balsamic vinegar. Sprinkle with ½ tsp each of salt and coarse black pepper, and mix well.
- 2 medium onions, peeled, chopped
- 2 large Granny Smith apples, cored, peeled, chopped
- 2 large sweet potatoes, peeled, cubed
Spread onto a baking sheet that’s been sprayed with Pam and bake in a 450F oven for 45 minutes, stirring occasionally.
Meanwhile, bring to a boil in a large pot the following ingredients:
- 4 c chicken broth
- 1 1/3 c water
- 1 tsp cumin
- 1/8 tsp ground red pepper
Remove from heat and puree half of the mixture with half of the roasted vegetables, using a blender or food processor. Repeat puree process with remaining broth mixture and vegetables.
Keep pureed soup warm in original pot or crock pot set on low.
Turkey, Mushroom and Wild Rice Soup (serves 8 – 10)
This soup is a rich comfort food that fills without being too much.
Ingredients:
- Butter; 2 tsp
- Carrot; 1 medium, chopped
- Onion; 1 large, chopped
- Celery; 2 stalks, thinly sliced
- Mushroom; 8 ounce package, sliced
- Dried rosemary; ¼ tsp
- Pepper; ¼ tsp
- Garlic; 3 cloves, minced
- Chicken Broth; (2) 14 ounce cans
- Wild Rice; 1 cup uncooked (use real wild rice, not a quick cooking variety. It should take 60 minutes or more to cook)
- Flour; 1/3 cup
- Milk; 2 ¾ cup
- Turkey; 2 cups cooked and chopped
- Dry Sherry; 2 Tbsp
- Salt; ¾ tsp
Instructions
- Melt butter over medium-high heat. Add carrots, onion, celery, mushrooms, rosemary, pepper and garlic and sauté until tender.
- Stir in broth and rice. Cover and simmer on low for75 minutes, until rice is tender.
- Whisk together flour and milk in a small bowl. Stir mixture in to soup. Add turkey and stir.
- Cook over medium heat for 10 minutes, stirring often until the soup is thick.
- Stir in sherry and salt. Keep soup warm in crock pot set on Low.
Gingered Carrot Soup (serves 6 – 8)
Ingredients
- Coriander Seeds; 2 Tbsp
- Peppercorns; 1 Tbsp
- Garlic; 6 cloves, peeled
- Cinnamon Sticks; 2
- Olive Oil; 1 Tbsp
- Onion; 3 cups chopped
- Carrots; 1 pound, chopped
- Water; 2 cups
- Vegetable Broth; (2) 14 ounce cans
- Ginger; fresh, 1/3 cup peeled and chopped
- Water; 1 Tbsp
- Milk; ½ cup
- Honey; 2 Tbsp
Instructions:
- Wrap coriander, peppercorns, 3 of the garlic cloves, and cinnamon sticks in a cheesecloth spice bag.
- Heat oil in large pot, over medium high heat. Saute onion until tender
- Mince remaining 3 garlic cloves and sauté with onion for 1 minute.
- Add spice bag, carrot, 2 cups water, and broth, brining to a boil. Cover, reduce heat and simmer for 1 hour.
- When carrots are tender, remove spice bag.
- Mince ginger and 1 Tbsp water in a food processor. Squeeze mixture through several layers of cheesecloth, to extract 2 Tbsp of ginger juice. Add this juice, milk and honey to carrot pot and stir.
- Puree half of mixture in food processor. Repeat with remaining half. Return pureed soup to crock pot on Low. Serve warm with a sprinkling of fresh, chopped chives.
Janice Benoit - I'm Janice Benoit and I live in suburban Chicago. I have worked in most facets of the hospitality industry -- from hotel front desk to ...
