Isaac probably wishes I didn't like soup as much as I do, but..... oh well!
My two new favorites are Mulligatawny and Tomato Basil Parmesan.
I know; now you're hungry! Here are the recipes (the way I make them, of course!)
Keep in mind that with both of these recipes you can add way more veggies than they call for and it makes them even yummier!
Mulligatawny (Indian Curry)
Note: I make a half recipe since there are only two of us.
(although Esther loves the carrots, apples, and chicken from this soup, too!)
1/2 cup butter (1 cube) (recipe calls for twice this much)
1 cup chopped onion
2 large carrots, chopped (recipe calls for shredded)
3 tsp. flour
3 tsp. curry powder
8 cups chicken broth
1 apple, diced (recipe said peeled, but I didn't bother)
1 large can chicken (recipe calls for 2 chicken breasts, cooked and cubed very small)
3/4 c. white rice
salt and pepper to taste
two pinches dried thyme
1 cup milk (I happened to have 1% at the time, but it will probably turn out fine with skim, which is what we normally have.... the recipe calls for heavy cream. Don't do it, the curry makes this delish, so there's no need for the fat!)
1 cup chopped onion
2 large carrots, chopped (recipe calls for shredded)
3 tsp. flour
3 tsp. curry powder
8 cups chicken broth
1 apple, diced (recipe said peeled, but I didn't bother)
1 large can chicken (recipe calls for 2 chicken breasts, cooked and cubed very small)
3/4 c. white rice
salt and pepper to taste
two pinches dried thyme
1 cup milk (I happened to have 1% at the time, but it will probably turn out fine with skim, which is what we normally have.... the recipe calls for heavy cream. Don't do it, the curry makes this delish, so there's no need for the fat!)
Saute the onion and carrots in the butter in a large pot. Add flour and curry and cook five more minutes. Stir in the chicken broth and bring to a boil. Reduce to a simmer for about 30 minutes. While simmering, cook the chicken pieces in a little more curry in a frying pan. (recipe just said to cook it, but since I LOVE curry, I add a little more... and it is so yummy!) Add chicken, apple, rice, thyme, salt, and pepper to the soup. (The recipe also mentions adding golden raisins, but I have never bought those, and like the soup without it, so you can do whatever.) Simmer for 20 more minutes until the rice is done. When there is about 2 minutes left, stir in the milk.
Tomato Basil Parmesan Soup
2 (14 oz) cans diced tomatoes, with juice
1 cup diced celery
1 cup diced carrots
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced onions
(the recipe calls for "finely" diced veggies, but Isaac likes bigger chunks, so I do that instead.)
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups milk, warmed (I used skim, the recipe calls for half and half)
1 tsp salt
¼ tsp black pepper
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper. Cover and cook on LOW for another hour until ready to serve.
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups milk, warmed (I used skim, the recipe calls for half and half)
1 tsp salt
¼ tsp black pepper
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper. Cover and cook on LOW for another hour until ready to serve.
