Seafood Bisque

This is a family favorite, served each Christmas Eve at my cousin's open house. When I asked for the recipe, I was shocked to find out it was dressed up canned soup.  It was also popular at our church's annual soup  ssale and when I asked for the recipe, I got the same story.So the search began for seafood bisque from scratch.  I am not sure where I got the basic recipe, but I did make enough changes in the seasonings to suit our family and to call this recipe my own.

Ingredients:

·       6 tablespoons butter

·       4 tablespoons chopped green onion (or minced onion since I never remember to buy the green onions!)

·       4 tablespoons minced celery

·       6 tablespoons flour

·       5 cups milk

·       3/4 teaspoon pepper

·       1 tsp. granulated onion

·       ½ tsp granulated garlic

·       ½ tsp  Old Bay seasoning

·       ½ tsp ground thyme

·       4 tablespoons tomato paste

·       2 cups (1 pint) heavy whipping cream

·       16 ounces crab meat

·       16 ounces small cooked shrimp or other seafood

·       4 tablespoon sherry (rice vinegar)

Scott added a bit of cayenne and Tabasco Sauce to his bowl of soup.

Preparation: Heat butter over medium-low heat; add green onion and celery. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in the milk, cooking and stirring until thickened. Add seasonings, tomato paste and heavy cream. Stir in the crab, shrimp, and sherry. Bring to a simmer. Serve hot.

Serves 4 to 6.

Chicken and Wild Rice Soup

It's finally autumn here in our state, after a long, wet end to summer.  Cool weather always makes us want to have some of our favorite soups that were out of the menu rotation as we enjoyed fresh NJ produce, salads and anything grilled.  My first fall soup will be this one.  The recipe is a combination of two I found on Taste of Home and it instantly became a family favorite the first time I made it. This is a hearty soup and can easily stand as the main course with some fresh bread or muffins as a side.

Chicken & Wild Rice Soup

10 Servings

Prep/Total Time: 30 min.

Ingredients

1 large onion, chopped

1 large carrot, shredded

1 celery rib, chopped

1/4 cup butter

1/2 cup all-purpose flour

8 cups Chicken Broth

3 cups cooked wild rice

1 cup cubed cooked chicken breast

1 teaspoon chicken bouillon granules

1 teaspoon dried parsley flakes

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup fat-free evaporated milk

1/4 cup minced chives

Directions

In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives. Yield: 10 servings (2-1/2 quarts).

Carrot Broccoli Soup

A family favorite...

• 2 tablespoons finely minced onion
• 4 tablespoons butter or margarine
• 4 tablespoons flour
• 1 ½ teaspoons salt
• 2 cups milk
• 4 cups canned chicken broth (broth made with bullion cubes makes it too salty)
• 10 oz package chopped broccoli (or 2 cups fresh chopped broccoli)
• 2 cups grated carrots

Cook broccoli and carrots in chicken broth until just tender. Set aside. Saute onion in butter. Add flour and salt. Mix to smooth past. Gradually add milk and just bring to a boil to thicken. When ready to serve blend broth mixture with milk mixture and reheat if needed. Be careful not to boil as soup will separate and not look as attractive. It will still taste good though.

The above is the original recipe. Below is how I actually make it now so it is gluten-free

• 2 tablespoons finely minced onion
• 1 tablespoon  butter or margarine
• 1 ½ teaspoons salt
• 1 cup milk
• 1 cup heavy cream
• 4 cups canned chicken broth (broth made with bullion cubes makes it too salty)
• 3-4 cups chopped broccoli  
• 4 cups grated carrots
•  Saute onion in butter. Add chicken broth, carrots, broccoli and salt. Cook broccoli and carrots in chicken broth until just tender. Add milk and cream. Be careful not to boil as soup will separate and not look as attractive. It will still taste good though.