Camp's Fall Soup Recipe Page

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Baked French Onion SoupServings: 86 large white onions, thinly sliced3-4 cloves garlic, finely minced3 to 4 tablespoons...
10/13/2012

Baked French Onion Soup

Servings: 8

6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices Gruyere or provolone cheese

Preheat oven to 325*F.
1. Remove the crusts from slices of white bread. Cut in one inch cubes. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
2. Saute sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.
3. Stir in beef broth and seasonings. Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.
4. Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with bread cubes. Top with Gruyere or provolone cheese and sprinkle with Parmesan.
Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.
Serve with additional grated Parmesan cheese for sprinkling at table.

Delicata Squash Creamy SoupIngredients:3 delicata squash, halved lengthwise andseeded1 onion, chopped3 cups vegetable br...
10/09/2012

Delicata Squash Creamy Soup


Ingredients:
3 delicata squash, halved lengthwise and
seeded
1 onion, chopped
3 cups vegetable broth
1 1/2 cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste

Directions:
1.Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2.In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3.Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4.Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Potato and Cheddar SoupServings: 10Ingredients:2 cups water2 cups peeled and cubed red potatoes3 tablespoons melted butt...
10/08/2012

Potato and Cheddar Soup

Servings: 10

Ingredients:
2 cups water
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 cups milk
1/2 teaspoon white sugar
1 cup shredded Cheddar cheese
1 cup diced ham

Directions:
1.Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
2.Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Pumpkin and Chicken ChowderServings: 8Ingredients:2 Red Bell Peppers2 Jalapeno Peppers2 tablespoons Olive Oil1 1/2 pou...
09/30/2012

Pumpkin and Chicken Chowder

Servings: 8

Ingredients:

2 Red Bell Peppers
2 Jalapeno Peppers
2 tablespoons Olive Oil
1 1/2 pounds Boneless, Skinless Chicken Breasts, diced
3 Leeks, white and light-green parts only
1 (about 2 pounds) Pumpkin, peeled, seeded, cut into 1-inch chunks
3 tablespoons All-Purpose Flour
2 teaspoons Ground Cumin
1 teaspoon Chili Powder
1 teaspoon Salt
1/2 teaspoon Fresh Ground Pepper
1 cup Corn
3 cans (14 1/2 ounces each) Low-Sodium Chicken Broth
1 tablespoon Fresh Oregano Leaves
1/2 cup Sour Cream (Optional)



Directions:

Roast the peppers:

Preheat oven to broil. Place the red peppers and jalapenos on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.

Make the soup:

Heat the olive oil in a large pan over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. Add the leeks and pumpkin and saut* for about 5 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with sour cream if desired and serve hot.

Slow Cooker Texas Chuck Wagon ChiliServings: 82 tablespoons olive oil4 large onions, cut into eighths4 lb. fresh brisket...
09/26/2012

Slow Cooker Texas Chuck Wagon Chili

Servings: 8

2 tablespoons olive oil
4 large onions, cut into eighths
4 lb. fresh brisket (not corned beef), trimmed of fat, cut into 1-inch pieces
1 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons salt
1/2 teaspoon pepper
2 to 4 dried ancho chiles, coarsely chopped
2 tablespoons ground cumin
3 cups beef broth
2 large yellow, red, or green bell peppers, cut into 2 1/2-inch strips
Shredded Cheddar cheese

1. In 4 quart pan, heat oil over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened. Stir in beef, garlic, salt and pepper. Cook 13 minutes, stirring occasionally, until beef is lightly browned; drain.
2. Place beef mixture in 6-quart slow cooker. Stir in chiles, cumin, and broth.
3. Cover; cook on low hear setting 8 hours.
4. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese sprinkled on top and cornbread.

Slow Cooker Beefy Vegetable-Barley SoupServings: 61 1/2 lb. beef stew meat1/2 cup onion1/2 cup uncooked medium barley3 1...
09/25/2012

Slow Cooker Beefy Vegetable-Barley Soup

Servings: 6

1 1/2 lb. beef stew meat
1/2 cup onion
1/2 cup uncooked medium barley
3 1/2 cups beef flavored broth
1 cup water
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (12 ounce) frozen mixed vegetables, thawed

1. Cut beef into bite-sized pieces. In 3 1/2 quart slow cooker, mix all ingredients except mixed vegetables.
2. Cover; cook on Low heat setting for 8 hours.
3. Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes or until; vegetables are crisp-tender.

Roasted Chestnut Soup with Thyme CreamServings: 10Ingredients3 cups whole roasted bottled chestnuts ( I use fresh and ro...
09/23/2012

Roasted Chestnut Soup with Thyme Cream

Servings: 10

Ingredients
3 cups whole roasted bottled chestnuts
( I use fresh and roast them)
2 cups chopped yellow onion
3/4 cup thinly sliced carrot
1 tablespoon olive oil
6 cups chicken broth
5/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/3 cup heavy whipping cream
1 1/2 teaspoons chopped fresh thyme leaves



1. Preheat oven to 400*.

2. Place chestnuts on a jelly-roll pan. Bake at 400* for 15 minutes. Place chestnuts in a large bowl; cool to room temperature.

3. Combine onion, carrot, and oil on pan; toss to coat vegetables. Bake at 400* for 1 hour or until tender, stirring occasionally. Add to chestnuts; stir in broth. Pour half of broth mixture into a blender; blend until smooth. Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes.

4. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form (do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream. Sprinkle with thyme. Serve immediately.

Creamy Beef, Mushroom and Noodle SoupServings: 72 table spoons butter1 medium onion, coarsely chopped (1/2 cup)2 teaspoo...
09/21/2012

Creamy Beef, Mushroom and Noodle Soup

Servings: 7

2 table spoons butter
1 medium onion, coarsely chopped (1/2 cup)
2 teaspoons finely chopped garlic
1 package (8 oz.) sliced fresh mushrooms ( 3 cups)
1 1/2 lb. boneless beef top sirloin steak, cut into 2 inch chunks
6 cups beef flavored broth
1/2 cup dry sherry
1/4 cup ketchup
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked medium egg noodles
1 container 8 oz. sour cream

1. In 5 quart pan, melt butter over medium heat. Cook onion, garlic and mushrooms in butter for 5 minutes, stirring frequently until mushrooms are softened.

2. Stir in beef. Cook 5 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sur cream. heat to boiling; reduce heat to medium-low. Cover; cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.

3. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

Cheddar Cheese and Broccoli SoupServings: 62 cans (11 oz.each) condensed Cheddar Cheese Soup2 cups of water1 bag (12 oz....
09/20/2012

Cheddar Cheese and Broccoli Soup

Servings: 6

2 cans (11 oz.each) condensed Cheddar Cheese Soup
2 cups of water
1 bag (12 oz.) frozen Broccoli florets
2 cups milk
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups shredded Cheddar Cheese

1. In a 4 quart pan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.

2. Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.

3. Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.

Seafood Bisque Servings: 81/3 cup butter 1/3 cup flour 3 1/2 cups chicken broth 4 cups (1 quart) half-and-half1/2 cup dr...
09/19/2012

Seafood Bisque
Servings: 8
1/3 cup butter
1/3 cup flour
3 1/2 cups chicken broth
4 cups (1 quart) half-and-half
1/2 cup dry white wine or water
1/2 cup chopped drained roasted red bell peppers
12 ounces cod fillet, cut into one inch pieces
12 ounces uncooked deveined peeled medium shrimp
1/2 cup basil pesto
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1. In 4 qt. pan, melt butter over medium heat. Stir in flour. Gradually stir in broth, half-and-half, and water or wine. Stir in bell peppers and cod. heat until boiling, stirring constantly.
2. Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink. Stir in pesto, salt, and pepper.

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