Enjoy these Lenten "Soup Suppers at Home" recipes -
each submitted by a fellow Muhlenberg member!

Dill Pickle Soup
Submitted by Karen Thomsen 
  • 5 ½ cups chicken broth
  • 1 ¾ lbs potatoes, peeled and cut in 1 inch cubes (I don’t peel mine)
  • 2 cups chopped carrots
  • 1 cup chopped dill pickles (about three large)
  • 5 tablespoons unsalted butter
  • ½ cup flour
  • 1 cup sour cream
  • ¼ cup water
  • 2 cups dill pickle juice
  • 1 ½ teaspoons Old Bay seasoning
  • ½ teaspoon coarse ground pepper
  • ¼ teaspoon cayenne pepper
  • Optional garnishes: diced dill pickles, fresh dill, black pepper

In a large pot combine the broth, potatoes, carrots, and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
 
In a medium bowl stir together the flour, sour cream and water. Vigorously whisk sour cream mixture, 2 tablespoons at a time, into the soup.  Potatoes may break apart but this is okay. Whisk and let cook until the broth is creamy, about 5 minutes.
 
Add the pickle juice, Old Bay, pepper, and cayenne.  Cook for 5 more minutes and remove from heat. Serve with or without garnishes.
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Vegan Wild Mushroom Stroganoff Soup
Submitted by Renna Nouwairi ​
From "​Pastors’ Partners Week" - with recipes from Pastor Lauren and Pastor Alex’s spouses!
  • 8 oz. wild mushroom mix, sliced (I use baby bella, shiitake and oyster)
  • 1 Tablespoon olive oil
  • 2 cloves garlic, chopped
  • ½ a sweet onion, chopped
  • 1 Tablespoon sherry vinegar
  • 1 Tablespoon tomato paste
  • 5 cups vegetable broth
  • ½ cup full fat coconut milk
  • 2 cups wide noodles (egg or vegan noodles)
  • Salt and Pepper to taste
 
In a soup pot, heat the olive oil on medium high. Add the sliced mushrooms, onions and garlic. Sauté until the mushrooms and onions are cooked, about 3-5 minutes. The onions should be translucent. Season with salt and pepper.  Now add the sherry, and stir to get any bits off the bottom of the pot. Then add the tomato paste, stirring it into the mushrooms and onions.  Now add the veggie broth and coconut milk. Stir to combine.  Taste and add a bit of salt and pepper to taste. Bring to a boil.
 
Now add the noodles, reduce the heat a bit and simmer until the noodles are cooked al dente. Check the package instructions for how long that will probably be according to the type of noodles you have.  Taste and season as needed. Serve immediately!  (Serves 4)
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West African Peanut Soup
Submitted by Nathan Eanes
​​From "​Pastors’ Partners Week" - with recipes from Pastor Lauren and Pastor Alex’s spouses!
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 2 sweet potatoes, peeled and diced
  • 1 medium red onion, chopped
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
  • ¾ cup unsalted peanut butter (chunky or smooth)
  • ½ cup tomato paste*
  • Hot sauce, like sriracha 
  • ¼ cup roughly chopped peanuts, for garnish
  • Cooked brown rice, for serving (optional)
  • Shredded chicken breasts (optional)
​
Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the sweet potatoes, onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
 
In a separate pan, cook chicken breasts (optional).
 
In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Using a handheld blender, puree the mixture. 
 
Shred and add the chicken breasts and add to the soup (optional).
 
Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.
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Lentil Soup
Submitted by Vito, Katharine, Giorgio, Giuliana, Gianluca, & Gabriella Pellerito
This is a favorite in our house and in the restaurant. It makes a perfect, nutritious meal for all ages!
  • 1 small bag of lentils
  • 1/2 yellow onion
  • 1 whole carrot
  • 3 small celery stalks
  • 2-3 whole peeled tomatoes
  • 1 container vegetable broth
​
Soak lentils in water for a couple of hours. Then drain and rinse. In a pan heat up olive oil, then add diced onions, celery and carrots and cook until lightly browned. Add lentils. Add whole peeled tomatoes, squeezing by hand one at a time. Season with salt and pepper to taste. Add vegetable broth as needed to get to desired consistency. Bring to a boil and then simmer for one hour.
 
Optional: Add any small cooked pasta to the soup (our children love this with chopped up spaghetti) or pour the finished mixture into a food processor or blender and blend until smooth. Serve piping hot! ENJOY!
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Hungarian Sauerkraut Soup
Submitted by Krisztina Szekely
  • 1 lb smoked pork chops or chicken thighs
  • 1 medium onion, finely chopped
  • 1 tsp salt (more or less to taste, esp. if using cured meat)
  • 1 sliced carrot
  • 1 sliced parsley root (hard to find, but Martins some-times has them – can be omitted)
  • 6 cups broth
  • 1 lb sauerkraut
  • 3 1/2 oz sliced mushrooms
  • 3 1/2 oz smoked sausage, sliced
  • 1 bay leaf
  • 2 tbsp rice
  • 2+1 tbsp oil
  • 2 tsp sweet ground paprika
  • 1/2 tsp black pepper
  • 1 tbsp flour (omit for gluten free)
  • 3 tbsp sour cream
​
In a sieve, wash sauerkraut under running water to help mellow the sourness.  Wash and rinse rice. Sauté onion and salt in 2 tbsp oil until soft and translucent. Remove from heat, stir in paprika until dissolved in the hot oil. Add carrot, parsley root, and diced smoked pork (or chicken) and sauté quickly, making sure paprika doesn’t burn. Season with freshly ground pepper, add bay leaf and half of the broth and cook over medium heat until the meat and vegetables are cooked but not too soft.

​Add sauerkraut, mushrooms, sausage, rice and remaining broth. Cook about 30 minutes. Mix flour and sour cream and use it to thicken the soup. Cook 5 minutes stirring regularly. (For a thinner soup, or as a gluten free option, omit the flour and add sour cream only.) For the tastiest soup, make a day ahead to allow flavors to blend.
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Chicken Corn Tortilla Soup
Submitted by Kristy Peifer
  • 1 ½ lbs. of boneless, skinless chicken breasts
  • 4 cups of water
  • ½ cup chopped onion
  • 2 cloves minced garlic
  • 1 tablespoon canola oil
  • 4 cups of chicken broth
  • 2 cups or 16 oz. white corn (fresh, canned or frozen)
  • 1 (10 oz.) can diced tomatoes with green chilies
  • Corn tortilla chips (I like to use blue corn chips)
  • 1 (8 oz) package of jalapeno cheddar cheese or pepper jack cheese – shredded

In saucepan, combine whole chicken breasts and water. Bring to a gentle simmer and cook until chicken is done (approx. 20 – 25 minutes). In medium skillet over medium heat, combine onion, garlic, and oil. Sauté until onions are tender. Set mixture aside. Transfer cooked chicken to a plate to cool. Strain the cooking liquids into another saucepan. Add chicken broth to the cooking liquid and bring to a simmer. Add corn and cook for 5 minutes. Add tomatoes and reserved onion mixture and cook until heated through. Shred cooked chicken. Place portion of chicken into a serving bowl. Top the chicken with broken tortilla chips. Ladle hot soup mixture over the chicken and tortillas. Garnish with shredded cheese. Additional optional toppings: sour cream, avocado, cilantro. Makes 8 servings.
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Potato Soup
Submitted by Margie Miller
  • 1 tablespoon chopped onion
  • 2 tablespoon butter
  • 1 teaspoon salt
  • ¼ teaspoon celery salt
  • ⅛ teaspoon pepper
  • 1 cup mashed or cubed boiled potatoes
  • 2 cups milk (heated)

Sauté onion gently in butter. Add salt, celery salt, pepper, and potatoes. Stir in hot milk. Simmer slowly for about 5 minutes, stirring occasionally.
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Herbed Butternut Squash-Apple Soup
Submitted by Bill Wightman 
  • 1 ½ quarts of chicken stock
  • 2 lbs of butternut squash, peeled and seeded and cut into 2-inch pieces
  • 2 granny smith apples, cored and cut into 2-inch pieces
  • 1 large onion, finely chopped
  • 2 shallots, finely chopped
  • 1 teaspoon chopped fresh rosemary (or ½ teaspoon dry)
  • 2 teaspoons chopped fresh thyme (or 1 teaspoon dry)
  • ½ cup of half-and-half
  • ½ teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • Garnish: ½ cup of sour cream, fresh rosemary and thyme leaves
 
In a 6-quart enamel or stainless-steel casserole, heat chicken stock until simmering. Add squash, apples, onion, shallots, and herbs. Simmer, covered, for 30 mins or until vegetables are soft and tender. Puree in a food processor fitted with a steel blade or in a blender. Return mixture to pan and add half-and-half. Add salt and pepper and simmer for 5 minutes. Taste for seasoning. Ladle into soup bowls and garnish with spoonfuls of sour cream and rosemary and thyme leaves.
From Diane Rossen Worthington’s The Cuisine of California
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Corn and Crab Chowder
Submitted by Tassie Pippert
  • 6 slices bacon, chopped
  • ½ cup diced celery (approximately 2 ribs)
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 1 medium onion, diced
  • 1 jalapeno, seeded and diced
  • ¼ cup flour
  • 1 quart strong chicken stock
  • 10 ounces frozen corn, thawed
  • 1 lb. freshly picked crab
  • 1 cup heavy cream
  • ½ to ¾ t. salt
  • ½ teaspoon Old Bay seasoning, optional
  • Freshly ground black pepper
  • Fresh minced parsley
 
In a stock pot or Dutch oven, sauté the bacon to render the fat. When bacon is crisp, remove the pieces from the pan and add the diced peppers and onions to the drippings. Sauté until the vegetables are beginning to soften. Add the flour and cook stirring frequently until the flour is cooked through. Slowly add the chicken stock. Blend well and simmer for 5 minutes. Add the corn to the pot. Cook for 5 to 10 minutes then add the crab, heavy cream, and salt. If desired, add the Old Bay seasoning. Add pepper and additional salt if needed. Warm through and serve. Garnish with bacon and minced parsley. Serves 4 to 6.
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