Tanya's Gyro Soup

2 lbs. of pork/chicken, cut into strips
3 tblsp. olive oil
1 cup heavy whipping cream
3-4 bell peppers (I prefer using different colored ones for better presentation), chopped
2 large onions, chopped
6 cups of water
8 tblsp. chili sauce
1 8 oz. pkg. shredded mozzarella cheese
5-6 tblsp. paprika
2 tsp. marjoram
1 tsp. basil
1 tsp. thyme
1 tblsp. pepper
1 tblsp. salt
4 garlic cloves, minced
1 tsp. garlic salt
2 tsp. oregano
2 pkg. onion soup mix

In a pan, saute 1 tblsp. of olive oil with meat, garlic cloves, and all the seasonings except the salt and pepper. When the meat is cooked all the way, add the whipping cream to it and set aside.

In a big pot, add the rest of the olive oil, chopped onions and chopped bell peppers. Add salt and pepper to it and saute on medium heat until onions and bell peppers are almost done. Add the 6 cups of water and the onion soup mix packages. Let boil for about 5-10 minutes before adding the chili sauce. Add the chicken and whipping cream mixture to the soup. At the end, add 1/2 the package of mozzarella cheese and salt and pepper to taste.

Serve with some kind of bread (French bread of baguette bread) and salad and the rest of the mozzarella cheese.

Cheeseburger Soup

This recipe is so gooood! All my kids asked for seconds, and even thirds!

Adaptations from the original recipe are italicized.

Ingredients

* 1/2lb ground beef
* 3/4c chopped onion
* 3/4c chopped carrots
* 3/4c chopped celery
* 8oz pkg mushrooms, chopped
* 1t dried basil
* 1t dried parsley
* 1t ground mustard
* 1t garlic powder
* Dash cayenne
* 8T butter
* 4c chicken broth
* 16oz pkg shredded hashbrown potatoes
* 1/4c all-purpose flour(I have used corn** flour successfully)
* 1lb sharp cheddar cheese, shredded
* 1 1/2c milk(I have used almond milk successfully)
* 1/4c sour cream



Directions

1. In a large pot, melt 4T butter or margarine over medium heat: cook and stir vegetables until softened.

2. Add beef, break up and cook until beef is brown.

3. Stir in seasonings.

4. Melt the remainder of the butter and stir in flour and milk, whisking until smooth. Add to beef/veg mixture and let simmer a few minutes to thicken.

5. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

6. Stir in cheese. When cheese is melted, add sour cream and heat through.

**Makes this dish Gluten Free**

Black Bean and Chicken Soup(or Why Cumin Is So Important)

So, I made this a week or so ago, and it was bland, tasteless, yuck, just plain not good. I made it again tonight and it was awesome! I can't wait to eat the leftovers tomorrow. :)

Why was last week's batch so bad? I followed another person's recipe exactly, and didn't realize that this person was into bland tasting food. =P (After trying a few of her recipes, I found them to be lacking any real flavor, so when I see one I would like to try, I add things!)

So here's my version of a black bean and chicken soup recipe for the crockpot. The original recipe has mushrooms and sour cream, and much less cumin and salsa.

16oz dry black beans
1 large frozen chicken breast(or a couple small ones)
1cup frozen corn
16oz jarred salsa(I used pace)
2tsp cumin
4cups chicken broth

The night before making this, put the beans in a bowl, cover with water plus two inches, and let soak. In the morning, drain the beans and throw them in a large crockpot(4-6quarts).

Lay your frozen chicken breast on top of the beans, add the corn, salsa, and cumin. Pour the chicken broth over the whole thing, and let cook on high for 6-8 hours.

SOOOOOOOOOO good! Enjoy!

Curried Chicken Soup

2 oz. butter (which equals 2 tblsp.)
2 chopped onion
2 garlic cloves, minced
2 chopped carrots
2 stalks celery
3 tblsp. flour
1 tblsp. curry powder
6 cups. chicken broth
1 lb. cooked chicken, chopped
8 oz. sour cream
3 tblsp. parsley
1 tblsp. dill

Saute onions, garlic, carrots and celery in butter. Stir in flour and curry powder. Then blend in stock and cook for 8 minutes. Stir in chicken and cook for 10 more minutes. Whisk in sour cream and add parsley and dill. Serve with bread and peas.

Tip: For those of you who are veggie lovers, feel free to add up to 6 carrots into the soup. I tried it and it tasted very good.

Also, this soup hardly has a curry taste, but it's very yummy!

Tomato Basil Soup

4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper

Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan).

Return to saucepan and add cream, butter, salt and pepper, while stirring over low heat.

Corn & Bacon Chowder

We just tried this one tonight. It was great! Just in time for cold weather!

2 slices bacon, chopped

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

4 cloves garlic, minced

1/2 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon all-purpose flour

1 14-ounce can reduced-sodium chicken broth 

1/2 cup low-fat milk

1 cup fresh or frozen corn kernels

1 cup frozen diced hash brown potatoes

2 tablespoons chopped fresh chives

1 teaspoon lemon juice or rice vinegar

1. Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.

2. Add oil, onion, garlic, thyme, salt and pepper to the pot and stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown and soften, about 3 minutes. Sprinkle flour over the onion mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes.

3. Transfer 1 cup of the soup to a blender and puree until smooth. Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.

Southwestern White Chicken Chili

I lost the recipe about 5 or 6 times back, so I have been making it by memory lately. :) Here is the way I made it tonite:

1.5 lbs boneless/skinless chicken breast
4c chicken broth
1 medium onion, diced
8oz chilis, diced
3(15oz) cans of white northern beans(yes, I see the irony too)
1tbsp oregano, crushed(between your palms, and you smell good all day!)
1tbsp cumin
salt and pepper to taste
2c monterrey jack cheese, shredded

*brown chicken in a little evoo, then using two forks, shred it. I have tried dicing it, and it's just the wrong texture for this dish.

*drain and rinse the beans, you don't have to rinse, but I have found that it's a little heavy on the salt if you don't.

*combine all ingredients except cheese in Crockpot and cook on low for 7-8 hours. I have found that this is one CP recipe that does not taste as good when shortened in time and cooked on high, so I wouldn't suggest it.

*The original recipe called for you to stir the cheese in at the last minute and serve that way, but I have found most people like to regulate the amount of cheese that's in it, so I serve it on the side. If you want it "mixed in" just put it in the bottom of the bowl before ladling in the chili.

*Enjoy with tortilla chips, sour cream, or even some more chilis to garnish.

*Either everyone loves this stuff, or I have a lot of friends with some sins to confess!

Bacon Potato Soup

2/3 cup lean bacon, diced
1 medium onion, diced
2 Tbsp flour
6 cups beef bouillon
4 medium potatoes, chopped
1/2 cup sour cream
1/2 cup milk
2 egg yolks (optional, I think they thicken the soup)
Parsley, salt, pepper to taste
Shredded cheese as topping if desired.

In heavy saucepan or dutch oven, brown bacon. If you don't use lean bacon, you may want to drain off some of the drippings, but be sure to leave enough to brown the onion and flavor the soup. Add chopped onion and cook over low heat until onion is tender, not brown. Add some beef bouillon and blend in flour to thicken, then gradually add the rest of the bouillon. Add potatoes, cover and simmer about 45 minutes or until potatoes are done. In a small bowl, blend together until smooth: sour cream, milk, and egg yolks (I leave these out). Spoon a little of the hot broth into the cream mixture and then slowly stir warmed mixture into hot soup. Do not allow to boil. Add parsley, salt, and pepper to taste and cheese if desired.

Servings: 4-5

Fiesta Soup

I'm sure this is similar to alot of people's taco soup recipes, but since Briana's making me post, here it is:

1 pound cooked ground beef
1/2 cup chopped onion
15 ounce can diced tomatoes
12 ounce can Rotel tomotoes
1 envelope taco seasoning
1 envelope Ranch dressing
1 cup water
15 ounce can pinto beans
15 ounce can kidney beans
15 ounce can corn
Tortilla chips & cheese, avocado & sour cream if desired for toppings

-Rinse benas and corn. Combine with other ingredients. Simmer until onions are cooked. Pour soup into bowls and top with tortilla chips and cheese. You can also put avocado or sour cream on top if you like that!