I made this soup several weeks ago. It was an instant “MUST HAVE AGAIN SOON!” recipe. The link will take you to The Novice Chef. KUDOS, Jessica! This is the best!
Pastor Simonsen’s wife, Joan, served this in their home during a progressive supper, years and years ago. It’s still the best cheese soup I’ve ever tasted.
1/2 c. carrots
1/2 c. celery
1/4 c. onion
Finely chop all three; sauté in 1/2 stick margarine (NO! Use butter!) until transparent.
1/3 c. flour
1/2 tsp. baking soda
Salt and pepper to taste (Use approx. 1 tsp. salt and 1/4 tsp. pepper)
1 qt. milk
1 qt. chicken broth
Add 1 pound of sliced Velveeta. Heat until hot; do not boil as it can curdle.
Makes 2 quarts.
Speaking of Nonny’s Dumplings, I thought I’d jot down how I make chicken soup. This is a true guesstimate. I don’t measure anything.
You’ll need a large pot for this recipe. I chop a large onion up, throw it in the pot, and add several (probably 5) stalks of chopped celery. Make sure to include the leaves. They make it pretty.
Next, add a whole, cut up chicken. Don’t forget to add the liver and gizzards from that little package that’s tucked into the bird….just throw out the little paper bag.
Now, add 5-6 whole allspice and 5-6 whole peppercorns. Cover it all with water and bring to a boil. Cook for 30 minutes, turn to low and simmer the rest of the day. I like to add chicken broth during the process if I’m going to need quite a bit of soup. I take out the chicken to let it cool once it’s quite soft. Then, the soup can turn into whatever we’re in the mood for that day. Sometimes I add rice. Other days it’s a noodle soup. If I use brown rice, I cook it separately before adding it into the pot. Nonny’s Dumplings are a favorite. And, if I just want broth on hand, I let just pour it into Mason jars and let it cool before putting it in the fridge to use during the week.
Occasionally, I add a few chopped carrots into the pot before cooking. This is NOT one of Bubba’s favorites, so I try not to do it often. The rest of us like it that way. Rarely, I even add tomatoes about 15-20 minutes before serving for a change of pace.
According to Nonny, the Biology Man’s grandmother, this was originally Mary King’s recipe. She carefully rolled these out and cut them into strips before dropping them into boiling broth to cook. Apologies. I don’t spend as much time. I use a spoon and make drop dumplings instead, unless there’s been a special request.
2 1/2 cups flour
1 cup ice water
pinch of salt (approx. 1 tsp.)
Combine these and teaspoon into your favorite pot of boiling broth/soup. Or, roll out with pin on floured board, cut, and cook in broth.
Comfort food at it’s best. NOT GF!
Autumn Soup, by Betty Crocker
This is one of the first recipes I ever followed. I was part of a recipe card collection my mother passed along to me when I first married the Biology Man. Contained in a plastic, “Harvest Gold” box, this recipe was found behind the “Seasonal Favorites-Fall” divider. I triple it, by the way!
1 pound ground beef
1 cup chopped onion
4 cups water
1 cup cut-up carrots
1 cup diced celery
1 cup cubed pared potatoes
2 teaspoons salt
1 teaspoon bottled brown bouquet sauce
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon basil
In large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. 6 servings.
*1 can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.
I USE HOME CANNED TOMATOES! YUM!
Sacred Heart Diet Soup Recipe and Daily Plan
1 or 2 cans of stewed tomatoes (I use 1-28 oz. can of diced tomatoes, or home canned equivalent)
3 plus large green onions (I use one bunch!)
1 large can of beef broth (I use one large box of chicken broth, or homemade equivalent instead!)
1 pkg. Lipton Soup chicken noodle mix (NO SUBSTITUTE!)
1 bunch of celery
2 cans green beans (I use 4 small zucchini, or bag of frozen zuc instead!)
2 lbs. carrots
2 green peppers (I use whatever color peppers I have on hand!)
Wash and chop fresh veggies. Add all to large pot. Add water to cover veggies. Cook and eat!
Sacred Heart Diet
Day 1 – any fruit (no bananas) & soup
Day 2 – all veggies, baked potato with butter for dinner, soup
Day 3 – soup, fruits/veggies, no potato
Day 4 – bananas, skim milk, soup
Day 5 – beef (10-20 oz.), tomatoes, soup
Day 6 – beef (or chicken), soup, salad
Day 7 – brown rice, unsweetened juice, soup