GOLDEN POTATO SOUP
This is a thick, hearty soup. Kids love this because of the cheesy flavor.
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h15m
Yield 5
Number Of Ingredients 12
Steps:
- In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
- In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
- Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 24.3 g, Cholesterol 57.4 mg, Fat 14.7 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 9 g, Sodium 1389.4 mg, Sugar 5 g
GOLDEN SOUP
I found this soup on the internet on a vegan website. It's vegan, fat free and low in calories. I've modified it a bit. The original recipe included 1/3 cup small pasta and 1 tsp mellow miso. Nutritional yeast is pretty strong so novices should add 1/2 the amount and taste the soup first.
Provided by kit in NO
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
- Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
- Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
- Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
- Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
- Taste and season with salt and freshly ground pepper, as needed.
Nutrition Facts : Calories 127.8, Fat 0.8, SaturatedFat 0.1, Sodium 322.3, Carbohydrate 25.4, Fiber 6.2, Sugar 2.8, Protein 6.9
GOLDEN ASPARAGUS SOUP
It doesn't matter how many times I serve this thick, buttery soup, it's always a hit. And, it's a delicious way to get your daily veggies. -Heather Ahrens, Columbus, Ohio
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut tips off asparagus and set aside; cut stalks into 1-1/2-in. pieces. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add carrots and asparagus stalk pieces; cook for 2 minutes. , Stir in the broth, parsley, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup until blended. Return to pan. Stir in asparagus tips; cook for 8-10 minutes or until tender.
Nutrition Facts :
GOLDEN MUSHROOM SOUP
Make and share this Golden Mushroom Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To brown and soften the onions, heat ½ cup of water or vegetable stock in a large pot and add the onions.
- Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
- Add another ¼ cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
- Add the sliced mushrooms and spices.
- Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
- Add the soy sauce and stock.
- Cover and simmer 10 minutes.
- In a separate pan, mix the olive oil and flour to form a thick paste.
- Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
- Add the milk mixture to the soup.
- Stir in the lemon juice and red wine just before serving.
GOLDEN MUSHROOM SOUP
I make this with Christmas dinner every year. My Polish mother-in-law thought it was as good as the one she remembered her mother making when she was a child. Only difference is that this one is a lot easier.
Provided by Denise in da Kitchen
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute mushrooms and onion in butter until tender.
- Sprinkle with flour, salt and pepper; mix well.
- Gradually stir in milk, chicken broth and bouillon; bring to a boil.
- Cook and stir for 2 minutes.
- Reduce heat.
- Stir in sour cream; heat through (do NOT boil).
- If desired, garnish with a dollop of sour cream or minced parsley.
Nutrition Facts : Calories 354.3, Fat 27.4, SaturatedFat 16.3, Cholesterol 73.3, Sodium 935.8, Carbohydrate 18.7, Fiber 1.8, Sugar 5.9, Protein 11.2
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