Minestrone Soup

Minestrone Soup
Adapted from Allrecipes

Ingredients:

3 Tablespoons olive oil
3 cloves garlic, chopped
2 yellow onions, chopped
2 cups celery, chopped
5 carrots, sliced
6 cups chicken broth
2 cups tomato sauce
2 cups V-8
1/2 cup wine (white or red)
1 28 ounce can (large) diced tomatoes (Italian Recipe with Garlic, Oregano, and Basil)
16 ounces frozen cut green beans
8 ounces frozen corn
3-4 zucchinis, sliced and quartered
2 Tablespoons chopped fresh oregano
4 Tablespoons chopped fresh basil (the whole container)
Salt and Pepper
1 can kidney beans, drained and rinsed
3 large handfuls spinach

Directions:

In a large stock pot, over medium-low heat, heat olive oil and satue garlic for 2-3 minutes.  Add onion and salute for 4 to 5 minutes.  Add celery and carrots and salute for 2 minutes.

Add chicken broth, tomato sauce, V-8 and bring to a boil.  Add wine after it boils.  Reduce heat to low and add:  green beans, corn, zucchinis, oregano, basil, salt and pepper, can of tomatoes.

Simmer for 20-30 minutes.

Taste, add more salt, pepper, herbs, v-8, etc.

Add kidney beans and spinach and simmer for another 15 minutes or so.

Can add cooked pasta and top with parmesan.  Serve with Crusty Bread.

Vitamix Broccoli Cheese Soup

Broccoli Cheese Soup:
Vitamix

Ingredients:

1 cup milk
1/2 cup shredded cheddar cheese
1 1/2 cups frozen broccoli, steamed
1 teaspoon diced onion
1/2 chicken bouillon cube

Instructions:

1.  Place all ingredients into Vitamix in the order listed.
2.  Select Hot soups program and press start

Chicken Noodle Soup

Chicken Noodle Soup:

2 Tablespoons butter
1 onion
1 cup chopped celery
2-3 garlic cloves, minced
8 cups chicken broth base
1 can vegetable broth
6 carrots
Rotisserie chicken (chopped)
2/3 teaspoon basil
2/3 teaspoon dried oregano
1/3 teaspoon thyme
Salt and pepper
2 handfuls uncooked eggs noodles (about 2 cups)

In a large pot, over medium heat, melt butter.  Sauté onion and celery until onion and celery for 5 minutes.  Add in chicken and vegetable broths and turn heat up to high.  Add chicken, carrots, spices, salt and pepper.  Can adjust amount of spices based on taste.  Bring to a boil, then add uncooked egg noodles.  Reduce heat and simmer for about 20 minutes.  Serve with french bread.

Cream of Mushroom Soup

Cream of Mushroom Soup:
Allrecipes

5 cups sliced fresh mushrooms (I use a combination of brown and white mushrooms)
1 1/2 cups chicken broth (use soup base)
1/2 cup chopped onion
3 Tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half and half
1/4 teaspoon dried thyme
4 Tablespoons butter
Sherry

In a large, heavy soup pot, melt a Tablespoon of butter and sauté onions for a a few minutes.  Add mushrooms and sauté for a few more minutes.  Add chicken broth and thyme and cook for 8-10 more minutes.

Use an immersion blender and puree about half of the mixture, leaving some larger chunks of mushrooms.  Set aside.

In a saucepan, melt 3 Tablespoons butter, then whisk in the flour until smooth.  Add the salt, pepper, and half and half.  Add saucepan mixture to the mushrooms.  Stirring constantly, bring soup to a boil and cook until thickened.  Adjust seasonings to taste.  Add sherry to taste.