Dill Pickle Soup
Submitted by Karen Thomsen
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!
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!
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!
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
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
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
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
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
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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Muhlenberg Lutheran Church
281 East Market Street Harrisonburg, VA 22801 Vertical Divider
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