Soup Recipes

• Olive Oil
• 1 Medium Onion (Chopped)
• 1/2 Cup Melted butter
• 1/2 Cup Flour
• 2 Cups Milk
• 2 Cups Chicken stock
• 1/2 lb Broccoli
• 1 Cup Juilienned carrots
• Salt and pepper
• 8 oz Grated sharp cheddar

• Sauté onion in oil. Set aside. 
• Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. 
• Stir constantly and slowly add the milk. Add the chicken stock, whisking all the time. 
• Simmer for 20 minutes. Add broccoli, carrots, and onions. Cook over low heat until veggies are tender for 20-25 minutes. Add salt and pepper. 
• The soup should be thickened by now. 
• Optional: Pour batches into blender and purée. Return to pot over low heat.
• Add cheese. Sir, until well blended. Serve

• 2 lb ground beef/ ground chuck 
• 1 lrg onion
• Salt & pepper
• Garlic
• 1 green pepper
• 1 red pepper
• 1 jalapeño - more if you like it spicier

• 2 whole tomatoes chopped or 2 cans chopped tomatoes 
• 2 15 oz tomato sauce
• 1 can red kidney beans 
• 1 can hot chili beans
• 3 tsp chili powder
• 2 tsp onion powder
• 1 tsp paprika
• 2 tsp crushed red pepper
• 2 tsp dry mustard 
• 2 tsp garlic powder
• 1 tsp seasoned pepper
• 1/2 tsp salt

• Dice, brown, and season the first set of ingredients.
• Combine the rest of the ingredients, cover, and simmer for 2-4 hours.

• 2 Tbsp olive oil
• 1 small onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 6 cups chicken broth (box or homemade)
• 1 pound boneless skinless chicken 
• 1 cup uncooked wild rice, rinsed and drained
• 1 TBSP finely chopped fresh rosemary
• 2 bay leaves
• 1.5 cups milk
• 2 large handfuls fresh baby spinach, roughly chopped
• Salt & pepper to taste

• Preheat Oven to 400˚F. 
• Remove puff pastry from the freezer and thaw following instructions on the package.
• In a pot, melt butter over medium heat. Add diced apples and cook, stirring occasionally, until soft(ish).
• Stir in brown sugar and cinnamon. Simmer for a few minutes until the apples are caramelized. Remove from heat and set aside to cool.
• Use a rolling pin to roll the sheets of thawed puff pastry. Cut into 8 equal squares.
• Place apple mixture over half of each square, leaving at least a 1/2" border.
• Beat egg and water. Brush eggwash lightly on the edges of the pastry, bring the edges together, and crimp with a fork to seal. Repeat this, making 8 pastries.
• Place on a baking sheet lined with parchment paper. 
• Place in refrigerator for 30 minutes. (this will help the liquid not seep out during baking). 
• With a knife, cut 2-3 small slits in the top of each turnover. Brush the tops with egg wash.
• Bake 20-23 minutes or until golden and puffed.
• While turnovers are still warm, stir together powdered sugar and water. Drizzle glaze over turnovers.
• Enjoy!

Chicken Broth:

• 1 Whole chicken OR Chicken pieces w/ bone
• 1 Onion - cut in fours, leave skin on
• 1 Whole garlic head - cut in half, leave the peel on
• 2 carrots - cut in large pieces
• 2 Celery stalks - cut in large pieces
• 1 Small bunch of parsley
• 1 tsp Salt
• 5 Whole peppercorns
• Water

Soup:

• 1Tbsp Olive oil
• 1 Onion Chopped
• 3-5 Cloves of garlic minced
• 3 Carrots sliced
• 2 Celery sliced
• 2 tsp. Parsley (fresh or dried)
• Salt & pepper to taste
• 16 oz. Reames Homestyle Egg Noodles

Chicken Broth:

• Add all ingredients to a large pot
• Fill the pot with water
• Bring to a boil, then turn down to a simmer for 2-4 hours
• Remove the chicken from the pot
• Take the chicken off the bones, put the bones back in the pot
• Continue to simmer for another hour.
• Strain the broth - Be sure to strain the broth into a large bowl - You can throw out the veggies used to make the broth.

Soup:

• Sautee onions and garlic in olive oil
• Add carrots and celery and saute for a few minutes
• Put chicken back in the pot
• Bring to a boil, then simmer for 40 minutes
• Add frozen noodles and bring back to a low boil for 20 minutes
• Enjoy!

Soup:

• 2 tbsp olive oil
• 1 yellow onion chopped
• 5 cloves garlic
• 1 green pepper chopped
• 2 jalapeños chopped
• 1 celery chopped
• 1 can green chilies
• 1 can diced tomatoes 
• Cilantro
• Hominy
• Chicken 
• 3 tbsp cumin
• 6 cup chicken broth 
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tbsp chili powder 

Toppings:

• Avocado
• Crumble cheese
• Limes
• Cilantro
• Chips/tortillas/tostadas

• Heat the oil in a large pot over medium-high heat. Cook garlic, onion, and cumin for a few minutes, until the onions are translucent. Add bell peppers and jalapeño, cook until tender-2 to 4 minutes, stirring frequently, Stir in broth, tomatoes, chicken, and hominy.
• Bring to a boil, then reduce heat, cover, and simmer for 20 to 30 minutes (longer) stirring periodically.
• Cut tortillas into 2-inch wide strips, grill for a few minutes until toasted: Serve the soup in bowls and top with condiments.

Chicken:

• 2 tbsp olive oil
• 2 chicken breasts

Broth:

• 5 garlic cloves (minced)
• Shallot or small onion
• 3 green onions 
• Small amount of ginger
• 8 sun-dried tomatoes (sliced)
• Mushrooms
• 1/2 tbsp smoked paprika
• Pepper
• 1/2 tbsp chilli flakes
• ¼ cup Rice vinegar 
• ⅛ cup Soy sauce
• 4 cups chicken stock
• 1 cup half and half
• Squirt of sriracha 
• Squirt of red chili sauce
• Little bit of chili oil
• 2 packs of ramen noodles

Toppings:

• Cilantro 
• Beansprouts
• Sugar snap peas
• Sesame seeds
• Green onion
• Chilli oil
• Hard boiled eggs

• Cook chicken in olive oil. Season with salt, pepper, paprika, and garlic. Set aside.
• In the same saucepan, add a bit more olive oil, chopped garlic, onion, sun-dried tomatoes, paprika, and chili flakes. Fry for a couple of minutes, and then add mushrooms. Add all liquid and cook for a bit.
• When your ramen noodles are cooked to packet instructions, ladle your broth and noodles into two bowls. Top with your sliced chicken, egg, chili oil, and any other toppings.