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  • Top 10 Soups - 02

    From Dave Drum@1:3634/12 to All on Wed Oct 30 15:53:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cauliflower Soup
    Categories: Vegetables, Cheese, Poultry, Dairy
    Yield: 8 servings

    1 md Head cauliflower; broken in
    - florets
    1 md Carrot; shredded
    1/4 c Chopped celery
    2 1/2 c Water
    2 ts Chicken bouillon
    3 tb Butter
    3 tb A-P flour
    3/4 ts Salt
    1/8 ts Pepper
    2 c Milk
    1 c Shredded Cheddar cheese
    1 ts Hot pepper sauce; opt

    In a Dutch oven, combine the cauliflower, carrot,
    celery, water and bouillon. Bring to a boil. Reduce
    heat; cover and simmer for 12-15 minutes or until
    vegetables are tender (do not drain).

    In a large saucepan, melt butter. Stir in the flour,
    salt and pepper until smooth. Gradually add milk. Bring
    to a boil over medium heat; cook and stir for 2 minutes
    or until thickened. Reduce heat. Stir in the cheese
    until melted, adding hot pepper sauce if desired. Stir
    into the cauliflower mixture.

    Debbie Ohlhausen, Chilliwack, British Columbia

    Makes: 8 servings (about 2 quarts)

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:2320/105 to All on Wed Apr 9 10:03:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rustic Italian Tortellini Soup
    Categories: Pasta, Vegetables, Greens, Pork, Herbs
    Yield: 6 servings

    3/4 lb Italian sausage
    1 md Onion; chopped
    6 cl Garlic; minced
    29 oz (2 cans) chicken broth
    1 3/4 c Water
    14 1/2 oz Can diced tomatoes;
    - undrained
    9 oz Bag refrigerated cheese
    - tortellini
    6 oz Bag fresh baby spinach;
    - coarse chopped
    2 1/4 ts Minced fresh basil
    +=OR=+
    3/4 ts Dried basil
    1/4 ts Pepper
    ds Crushed red pepper flakes
    Shredded Parmesan cheese;
    - opt

    Crumble sausage into a Dutch oven; add onion. Cook and
    stir over medium heat until meat is no longer pink. Add
    garlic; cook 1 minute longer. Stir in broth, water and
    tomatoes. Bring to a boil.

    Add tortellini; return to a boil. Cook for 5-8 minutes
    or until almost tender, stirring occasionally. Reduce
    heat; add spinach, basil, pepper and pepper flakes. Cook
    2-3 minutes longer or until spinach is wilted and
    tortellini are tender. Serve with cheese if desired.

    Tracy Fasnacht, Irwin, Pennsylvania

    Makes: 6 servings (2 quarts)

    RECIPE FROM: https://www.tasteofhome.com

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