Souper Saturday Winners Recipes February4 Harbor Beach Chamber of Commerce sponsors the annual Souper Saturday soup tasting event in conjunction with Parks and Recreation Winter Festival. The following recipes have been generously provided by the sponsors. 1stPlace–HuronCountyView Cheeseburger Soup Recipe Ingredients 1/2 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter, divided 3 cups chicken broth 4 cups diced peeled potatoes (1-3/4 pounds) 1/4 cup all-purpose flour 2 cups (8 ounces) process cheese (Velveeta) 1-1/2 cups milk 3/4 teaspoon salt 1/4 to 1/2 teaspoon pepper 1/4 to 1/2 teaspoon cayenne pepper (optional) 1/4 cup sour cream Directions: In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts). Kelly Taylor-Jerome Huron County VIEW 55 Westland Drive Bad Axe, MI 48413 989-269-9918 extension 1142 FAX 989-269-7730 2ndPlaceBrennan’sMensShop/Darlene’s Fashions Tomato Soup Ingredients: 2 quarts of Tomato Juice 1/3 cup sugar l ¼ tsp. salt dash black pepper ¼ tsp. onion powder ½ tsp. celery salt 4 Tbsp. unsalted butter ¼ cup flour Directions: Heat Tomato Juice until very hot but not boiling. Sift together sugar, salt, black pepper, onion powder, celery salt. Melt butter. Add flour. Stir well until mixture makes a smooth paste. Add mixture to hot tomato juice. Whisk until well blended. Add sugar mixture and bring to a boil. Serve with grilled cheese croutons. Grilled Cheese Croutons Ingredients: 2 Tbsp. unsalted butter, softened 4 slices potato bread 4 ounces sliced sharp cheddar cheese Directions: Heat a large skillet to med—high heat. Butter two of the bread slices on one side and place one slice in the pan, buttered side down. Add enough slices of cheese to cover the bread evenly. Then top with the second slice of bread, buttered side up. Brown until golden, 2-3 minutes, then flip over to brown the other side. Remove sandwich from the pan and let it cool. Repeat with the remaining 2 bread slices and cheese. Trim off the crusts and slice each sandwich into 9 squares. Each of the 9 pieces is sliced diagonally to form the croutons. 2012 Souper Saturday entry from Darlene's Fashions & Brennan’s Mens Shop 3rdPlace–TrueValue Black Bean Soup Ingredients: 1 lb. Dried Black Beans, rinsed and soaked in 4 qts. of water over night, drained 1 lb. Smoked Ham Hock 5 Cups Water 1/8 tsp. Baking Soda 2 Bay Leaves ½ tsp. Salt 4 Tbsp. Olive Oil 1 Celery Rib, finely chopped 1 medium Sweet Potato, chopped into ½ “pieces 1 large Yellow Onion, finely chopped 1 large Carrot finely chopped ½ tsp. salt 4 Garlic Cloves, minced Scant tsp. Chili Powder 1 ½ tsp. Ground Cumin 1 Tbsp. Molasses 2 Cups Chicken Stock 1 Red Bell Pepper, roughly chopped 4 Tbsp. Lime Juice Directions: In a medium pot add the soaked and drained beans, ham hocks, 5 cups of water, baking soda, bay leaves, and salt. Bring to a boil, cover, reduce heat to low simmer. Let cook for about 1 hour and 20 minutes or until the beans are tender. Remove the bay leaves and ham hocks from the pot, cut the meat away from the bone into small pieces and set aside. In a large pot on medium high heat, add the olive oil and heat until hot but not smoking. Add celery, sweet potato, onions, carrots and ½ tsp salt. Cook for 10-15 minutes stirring occasionally, until they are softened and lightly browned. Reduce heat to medium and add garlic, chili powder and cumin. Cook for another 2 minutes stirring constantly. Add beans, their liquid, molasses, chicken stock, and bell pepper. Bring to a boil then reduce heat to simmer. Cook for 20-30 minutes, stirring occasionally. Remove 4 cups of the soup (about half) and puttee in a blender until smooth. Return pureed soup to the pot. Add the cut up ham and the lime juice. Adjust the seasonings and add the salt. Serve with sour cream, and cilantro 4thPlaceTreeofLife Chicken Dumpling Soup Ingredients: 18 Chopped Green Onions 1 Cup of Butter 1 Cup of Flour 10 Cups of Water 10 Cups Chicken Broth 2 Pkgs. Frozen Carrots and Peas 2-3 Pounds of Cooked Chicken cut into small chunks 2 Ounces Chicken bouillon granules Pepper 10 Cups of Biscuit Mix 2 2/3 Cup Milk Directions: Sauté onions in butter until they are tender. Then stir in flour until it is well blended. Slowly add the water, then the vegetables and one pound of chicken. Now add the chicken bouillon, pepper to taste, bring to a good boil. Next, in a large mixing bowl stir in the biscuit mix and milk just until moistened. When this is done, then fold in the remaining chicken. Add biscuit mixture, cover and let soup simmer for about 10 minutes or until the dumplings are fully cooked (this is when a toothpick comes out clean when inserted into dumplings). Enjoy – Tree of Life Natural Health Center Recipe by: Rick Pawlowski 5thPlaceH&RBlock Chicken Pot Pie Soup Ingredients: 3 cups cubed potatoes 1½ cups diced celery 3 cans chicken broth 4 cups diced, cooked chicken 2 cups diced carrots 2 cups frozen peas ½ cup butter 1 cup diced onion ¾ cup flour 7 cups whole milk Pepper to taste Directions: In a large stockpot, combine the potatoes, celery, broth, and carrots. Simmer until vegetables are tender. Add chicken. Meanwhile, in saucepan, melt butter and cook onions until tender. Add flour and cook for 1 minute while stirring. Slowly add the milk and cook until nice and thick. Add the milk mixture to the vegetables. Add pepper to taste. Simmer together until ready to serve. Add peas just prior to serving, allowing enough time for them to reach desired temperature. SchmalzPlumbing&Heating Unstuffed Pepper Soup Ingredients: 1 ½ lbs. ground beef 3 large green peppers, chopped 1 large onion, chopped 2 cans (14 ½ oz each) beef broth 2 cans (10 ¾ oz each) condensed tomato soup, undiluted 1 can (28 oz) crushed tomatoes, undrained Garlic & celery 1 ½ cups cooked rice Directions: In a dutch oven or large saucepan, cook the beef, green peppers, onion, garlic & celery over medium heat until meat is no longer pink; drain. Stir in the broth, soup, and tomatoes. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.
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