Fall Soups

[Rebelss]

Someone didn't scew up did they??? 

Looks like it.  Back to the soup's!!!!

[Raquettedacker]

Uh...ya eat feeder cams?? What am I missing here...!

Looks like it.  Back to the soup's!!!!

    You must have missed the nice spotted fawn on the cam......   Bambi Soup.....

[Rebelss]

Oh, deer me, RD!!!!! 

[Raquettedacker]

  http://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe/index.html 

[da man cave shack]

I am now Hungry. Those soups sound delicious.

[Bull Giller]

Shrimp and Corn Soup


2 lb. fresh shrimp (31-35 count)
1 stick salted butter
3/4 cup finely chopped yellow onions
1/2 cup finely sliced green onions
1/2 cup finely chopped celery
1/4 cup finely chopped bell pepper
1 cup whole kernal corn
1 cup reduced shrimp or chicken stock
1 pint heavy whipping cream
1 cup whole milk
2 cans cream-style corn (303 size)
1/2 lb. lean bacon (fried & crumbled)
1 tsp. sweet basil
2 tsp. Old Bay Seafood Seasoning
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
Start off by peeling the shrimp, washing them well under cool running water, and gently boiling the heads and shells for about 30 minutes in a quart of water to make a good rich stock. Continue to cook (reduce) the stock until you end up with about 2 cups. Then strain the liquid into a bowl and discard the shells and heads.
Next, in a 5-quart heavy aluminum Dutch oven, melt the butter over medium heat and quickly sauté the onions, green onions, celery, and bell pepper until they turn soft. But be gentle and don’t burn the butter! When the vegetables are tender, toss in the shrimp and simmer them over low heat – stirring constantly – until they turn pink (it should take no more than about 4 minutes). Remember – you don’t want to overcook them!
At this point, separate the shrimp and vegetable mixture into 2 portions. Set one portion aside and run the other portion through the food processor until it becomes finely shredded – but not pasty!
Now put into the Dutch oven the shrimp stock you made earlier, the portion of shrimp you shredded, the whipping cream, and the whole milk. Then mix everything together well and turn up the heat to medium-high. When a “gentle boil” begins, stir the mixture uncovered for about 3 minutes and add the creamed corn and the crumbled bacon. Now stir again for another 3 minutes, making sure that all of the ingredients are thoroughly and evenly blended.
As the mixture simmers, season it with the basil, garlic powder, seafood seasoning and lemon pepper. Finally, add the other half of the shrimp (the unshredded portion), stir once more, cover the pot, and cook over low heat for about 20 minutes.
When you’re ready to eat, ladle out a big helping of the shrimp-corn soup into bowls that you’ve preheated in your oven, garnish with the parsley, and serve piping hot with plenty of buttered crackers or crispy French bread!

[Rebelss]

Boy!!!! That one sounds GREAT!!!!! Where the heck is my shrimp....?! 

[pfscott]

Dang Bull, I'm gonna have to try that one real soon.

[OldSailor]

Here is a recipe that I got from one of those Betty Crocker booklets of recipes called "Potluck Suppers". Must give credit where credit is due! The reason I'm posting the recipe is that it is pretty darn good and fairly quick to make! I double the recipe so as to have some to freeze!!

Three-Bean Enchilada Chili

1 tbsp vegetable oil
1 large onion chopped
1 medium green bell pepper chopped
1 can (28 oz.) crushed tomatoes, undrained
1 can (15-16 oz.) pinto beans, rinsed and drained
1 can (15-16 oz.) dark red kidney beans, rinsed and drained
1 can (15-16 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce (either mild or spicy)
1 tsp dried oregano leaves
Tortilla chips, broken, if desired
Shredded Cheddar cheese (or your choice)

 1. Heat oil in a 3 qt. saucepan over medium-high heat. Cook onion and bell pepper in oil 5 minutes, stirring occasionally, until crisp-tender.

 2. Stir in remaining ingredients except tortilla chips and cheese. Heat to boiling; reduce heat to medium-low. Simmer uncoverd 10-15 minutes, stirring occasionally. Sprinkle each serving with chips and cheese.
 Makes about 5 servings.

TIP: Try this with ground turkey added. Cook 1/2 lb. ground turkey in oil until golden brown before cooking onion and bell pepper, drain if desired. Add onion and bell pepper. Continue as directed. -- I leave my turkey in decent size "chunks", it doesn't fall apart during cooking!

[Chris338378]

My favorites are home made chicken, vegtable, and tomatoe soups.

[Bull Giller]

mmmm..... cornbread

[NorthWoods Harry]

Nothing beats a steaming kettle of Chicken Booyah!!!!

[Rebelss]

Nothing beats a steaming kettle of Chicken Booyah!!!!

Well? We're waiting...    

[NorthWoods Harry]

Well? We're waiting...    

I would love to pass along the recipe but ...it's a secret! There are MILLIONS of Booyah recipes floating around Wisconsin!!!

[Skipper]

What exactly is a booyah? Is it another weird WI thing like boiling your brats in beer? 

[Rebelss]

Actually, it's more a Minnesota thing....I think. It's really big in St Paul. Also, in northern Wisconsin. I've had it in St. Paul and in Wisconsin Rapids. Usually takes a lot of people and lots of ingrediants to cook over a couple day period. You oughtta like it, there's rutabaga's, tatos, corn, chicken, lentils, all sorts of stuff in it. Sometimes made in a great big "Booyah" kettle, like a big cast iron one. There's Fall festivals in St. Paul that feature this.
Hey, I boil ALL my brats in beer.....so there!!! 

[Skipper]

Hey, I boil ALL my brats in beer.....so there!!! 

Blasphemy!!!!

Thou shalt not boil sausage! Thou shalt not wreck beer with sausage or sausage with beer!!!

I'm gonna go eat some kraut and calm down now....

[NorthWoods Harry]

Reb is right on.... Booyah is a HUGE kettle of hot rodded chicken stew. Fire Depts, Churches, Schools sell it by the bowl or gallon for fund raisers.

Boiling Brats in ber is the ONLY acceptable way to make Brats! Any other way is just wasting good Brats! LOL! Use cheap, crappy beer and save the good beer for drinking!

[Rebelss]

Reb is right on.... Booyah is a HUGE kettle of hot rodded chicken stew. Fire Depts, Churches, Schools sell it by the bowl or gallon for fund raisers.

Boiling Brats in ber is the ONLY acceptable way to make Brats! Any other way is just wasting good Brats! LOL! Use cheap, crappy beer and save the good beer for drinking!

I suppose if I high-five ya on this, Harry, Skipper'll say there IS no cheap, crappy beer...ah, to heck with it!!! Right on Harry!!!   

[pfscott]

What kind of soup can a guy use up some home made sauerkraut in? Anyone have a good recipe? I was thinking of making something with corned beef and swiss cheese, nice and thick

[OldSailor]

What kind of soup can a guy use up some home made sauerkraut in? Anyone have a good recipe? I was thinking of making something with corned beef and swiss cheese, nice and thick

Not soup, but Rueben sandwiches come to mind!!!

[Rebelss]

Not a soup, but this recipe from my life-long friend....

Molly King's Sauerkraut Dip

Melt in a crockpot:

2 pkgs Philly cream cheese
8 oz container of sour cream
1/2 to 3/4 lb swiss cheese
Add 4 pkgs Carl Budding Corned Beef (cut in small pieces) and 1 bag or 3/4 jar of drained sauerkraut

Cook on low and serve warm on your choice of crackers.

[Rebelss]

What kind of soup can a guy use up some home made sauerkraut in? Anyone have a good recipe? I was thinking of making something with corned beef and swiss cheese, nice and thick

*phew* Good thing I collect cook books...! Dug around and found this in an old church cookbook from Elgin, Minnesota. Never tried it, so I can't vouch for it, but here it is:

Creamy Rueben Soup

1/2 lb good corned beef; shredded
1 1/4 cups of well drained sauerkraut
3 cups of water
3 cups of half and half
1/2 cup of onion, chopped
1/4 cup clery, chopped
3 Tbsp. butter
1/4 cup unsifted flour
4 tsp beef bouillon
12 oz shredded swiss cheese (coarse shredded)
8 slices of pumpernickel or dark rye bread, cut into quarters

1. In a large saucepan, cook onion and celery into butter until tender
2. Stir in flour slowly until smooth
3. Gradually stir in water and bouillon and bring to a boil. reduce heat and simmer uncovered for 5 minutes.
4. Add corned beef, kraut, half and half, and one cup of the cheese.
5. Cook 30 minutes or until thickened, stirring frequently.
6. Ladle into oven-proof bowls, top with bread squares, and remaining cheese. Place under broiler until cheese bubbles and starts to brown. Serve immediatly.

Let us know how it is if you decide to make it!!

[Rebelss]

OK, one more...my fingers are typed out!!! This one IS very good..

Crock pot pea soup (use 4-5 Qt crock pot)

1 bag of split peas
2-3 diced carrots
2-3 stalks celery, diced
1 onion, diced
1-2 bay leaves
1/4 smoked ham with bone
1 tsp salt
Couple drops liquid hickory smoke
1 tsp sage
1/2 tsp garlic powder
Ground black pepper to taste

Put all ingredients in order in a crock pot, fill with water to 1 1/2" below rim. Cover and cook on high overnight, or 8 hours. Remove ham from bone, chunk up; return to soup.
Turn to low. Serve when ready. 

[pfscott]

Thanks Reb! I'll have to try that rueben one as soon as I get time. Gotta head to your area wed, that will take the better part of the day on the road, maybe I'll get free time on thurs.

[Rebelss]

You're welcome, pf!!! Bring me some rain, huh? Lemme know how da soup turned out. 

[ice pig 121]

Not a soup, but this recipe from my life-long friend....

Molly King's Sauerkraut Dip

Melt in a crockpot:

2 pkgs Philly cream cheese
8 oz container of sour cream
1/2 to 3/4 lb swiss cheese
Add 4 pkgs Carl Budding Corned Beef (cut in small pieces) and 1 bag or 3/4 jar of drained sauerkraut

Cook on low and serve warm on your choice of crackers.

Now that there Reb looks like a darn good mixture, I think maybe Ritz crackers washed down with a few tall boys!

[Rebelss]

Problem is, ice, when I start with this, I can't stop!!!!!!   

[NorthWoods Harry]

Just to be clear on boiling Brats....Old Style and PBR are acceptable for the boiling part....as for the drinking part? That's up to you! LOL!

[pooley]

Taco soup. i skip the olives. good stuff here!

http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe/index.html