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Discussion Starter #1
FAT FREE BROCCOLI & CHEESE SOUP

1 medium bunch fresh broccoli
3 cups skim milk
4 ounce fat free cream cheese
4 slices fat free american cheese
1 cup shredded fat free cheddar cheese
(add a little Wondra or Cornstarch to thicken up)
Salt and pepper to taste

Steam broccoli in spearate pot. Drain and cut in pieces. Set aside.

Heat milk to almost boiling.

Add cheeses, stirring constantly until melted. Whip 2 - 3 minutes, with wire wisk.

Add salt and pepper to aste. If needed, thicken with cornstarch/water mix or Wondra.

Gently stir broccoli into soup.
 

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Discussion Starter #3
Creamy Shell Soup

This is a very savory and tasty soup and is best served
with garlic toast. Makes 8 servings.

2 cups medium seashell pasta
4 cups water
24 ounces boneless, skinless chicken meat
1 cup diced onion
1/4 cup chopped celery
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground white pepper
2 potatoes, diced
4 green onions, chopped
3 cubes chicken bouillon
1/2 teaspoon seasoning salt
1/2 teaspoon poultry seasoning
4 cups milk
1/4 cup margarine
1/4 cup all-purpose flour
1 pinch ground nutmeg
3 tablespoons chopped fresh parsley

Bring a large pot of lightly salted water to a boil.
Add pasta, and cook for 8 to 10 minutes or until al dente.
Drain, and set aside.

Simmer water, chicken, diced onions, celery, minced
parsley, bay leaf, salt and pepper in Dutch oven until chicken
is tender. Remove bay leaf; discard. Remove chicken; cool.

Add potatoes, green onions, bouillon cubes, seasoned
salt and poultry seasoning to broth. Simmer 15 minutes. Add
milk, cooked pasta, and chicken; return to simmer.

Melt butter or margarine over medium heat. Add flour,
stirring constantly, until mixture begins to brown. Add to
soup; blend well. Let soup stand 20 minutes to blend
flavors. Season to taste. Garnish with nutmeg and chopped parsley.
 

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Discussion Starter #4
Rivel Soup

An authentic Pennsylvania Dutch Soup.
Makes 4 servings.

2 cups all-purpose flour
1/2 teaspoon salt
1 egg, beaten
4 cups chicken broth
1 cup whole corn kernels, crushed

Combine the flour, salt, and beaten egg and mix together with the fingers until mixture is crumbly.

Pour this mixture into the gently boiling broth, add the corn and cook about 10 minutes. The rivels will look
like boiled rice when cooked.


My late best friend used to make this for me, she often left out the corn and it was very yummy...frugal too.
 

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Discussion Starter #5
Chinese Hot & Sour Soup

2 cans chicken broth
3 thin slices fresh ginger
2 TB dark soy sauce
1/4 cup rice wine vinegar
1/2 tsp sesame oil
1/2 tsp granulated sugar
1/2 tsp ground white pepper
1/2 cup sliced bamboo shoots
1/2 cup sliced water chestnuts
1/2 cup of firm tofu, diced
1 egg, lightly beaten

Bring chicken broth and ginger to a boil, simmer gently for 2-3 minutes.

Remove the ginger and discard.Turn down the heat.
Add the soy sauce, vinegar, sesame oil, sugar, and white pepper.
Add the bamboo shoots, water chestnuts and the tofu.
Bring the soup to a boil.

Quickly stir in the egg.
Remove from heat and continue to stir to break up the egg strands.

I love Hot and sour soup. :hungry:
 

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Maybe these will inspire me to fix something besides potato sound or tomato soup....lol

They do sound wonderful Brenda.
 

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Discussion Starter #7
Cream Soup Base

2 c. instant non-fat dry milk
2 tbsp. onion flakes
1 tsp. basil and thyme
1/4 c. chicken bouillon
3/4 c. cornstarch
1/2 tsp. pepper

To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. You can add celery or broccoli for cream of celery soup same for mushroom soup. Heat until thick as soup.

Makes 3 cups or 9 cans soups.
Mix thoroughly and store in cool dry place.
 

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Discussion Starter #8
Easy Tomato Soup

1 lb. of bacon, diced
1 large onion, chopped
1 each green, red and yellow peppers, chopped
6 large beefsteak tomatoes (more if you want to increase the amount of soup; this goes for all ingredients)
1 lb. of mushrooms, sliced
Garlic powder, onion powder, Italian spice, salt and pepper to taste

In large skillet saute bacon, onions and peppers, When these are soft add sliced tomatoes and mushrooms. Let cook until tomatoes turn to liquid add your spices to taste. Serve in a large soup bowl with lots of toast.

You can probably get away with chopped low fat ham instead of the bacon.
 

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Thanks Brenda!
 

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Discussion Starter #10
Basic Beef Stock

2 lbs beef bones
2 large carrots, sliced
2 large ribs celery, sliced
1 medium onion, quartered
1 bay leaf
6 whole peppercorns
parsley stems (about 6 to 8)
optional: 1 dried chili, sprig of fresh thyme

Method #1 - place the bones in a roasting pan and roast at 350f for 45 minutes, or until brown and crusty. Put the roasted bones into a large pot. Pour the fat off the roasting pan. Add some water to the roasting pan and scrape up all the roasted on bits & add to the pot. Add all the other ingredients and cover with cold water to 1” over the top of the contents of the pot. Bring to a boil, reduce to a slow simmer, cover and simmer for 2 hours.

Method #2 - place the bones in a large pot and cover with cold water. Slowly bring to a boil, reduce to a simmer and skim off any foam that rises to the top. When no more foam rises, add the other ingredients and more water to cover. Bring to a boil, reduce to a slow simmer, cover and simmer for 2 hours.

For both methods - allow to cool. Strain through a fine mesh strainer or a colander lined with cheese cloth. Discard the bones and other solids. Chill until fat rises to the top and remove it. Refrigerate or freeze in small portions.

Please note: Do not add salt to the stock since you will add it when you make your soup.
 

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Discussion Starter #11
Basic Chicken Stock #1

3 lbs chicken legs and/or wings and/or backs
2 large carrots, sliced
2 large ribs celery, sliced
1 medium onion, quartered
parsley stems (about 6 to 8)
optional: one medium parsnip, peeled and sliced

Place the chicken in a large pot and cover with cold water. Slowly bring to a boil, reduce to a simmer and skim off any foam that rises to the top. When no more foam rises, add the other ingredients and more water to cover. Bring to a boil, reduce to a slow simmer, cover and simmer for 2 hours.

Allow to cool. Strain through a fine mesh strainer or a colander lined with cheese cloth. Pick any meat off the bones and reserve. Discard the bones and other solids. Chill until fat rises to the top and remove it. Refrigerate or freeze in small portions.

Please note: Do not add salt to the stock since you will add it when you make your soup.
 

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Discussion Starter #12
Beef Stew

1 lb of round steak, fat trimmed, and cubed
3 cups of water
2 packages Lipton Onion soup mix
24 ounces of potatoes
2 large onions
1 pound of baby carrots cut in half
4 stalks of celery chopped
12 ounces of mushrooms (washed and stems off if desired)
1 tablespoon of cornstarch mixed with 1 tablespoon of cold water
until smooth.
salt and pepper to taste.


Throw all but the cornstarch mixture in

Cook all day

Add the cornstarch mixture about an hour before eating.

Makes 12 (1-cup) servings

I make biscuits to go with it for my husband and son, for myself, I
take a wheat bun and toast it in the toaster and serve the stew over
it.

I sometimes substitute half the water for beer

This is Very Hearty and filling. It fills a 3 qt crockpot, which is
12 cups.
 

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Thank you!
 

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Discussion Starter #14
Jalapeño Cheese Soup

6 cups Chicken Broth
8 Stalks Celery, diced
2 Cups Yellow Onion, diced
3/4 Teaspoon Garlic Salt
1/4 Teaspoon White Pepper
2 Lbs Velveeta Cheese
1/2 Cup Jalapeño Peppers, Seeded and diced
Sour Cream
Flour Tortillas

Cut the Velveeta Cheese into cubes.

In a large saucepan, place the Chicken Broth, Diced Celery, Diced Onions, Garlic Salt and White Pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.

In a blender or food processor, place the Broth and the Cubed Velveeta Cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the Diced Jalapeño Peppers and mix thoroughly.

Serve with a dollop of Sour Cream and a warm Flour Tortillas.

Note, if you want to make the soup a little hotter/spicier, either increase the amount of the Jalapeno Peppers or do not seed them, or both.
 

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Discussion Starter #16
CHEDDAR POTATO-BEER SOUP

1/2 Stick Butter
20 Baby carrots
5 medium Potatos, cubed
1 medium Onions, diced
1/4 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon White pepper
1 cup Ham, diced
1 bottle Beer
4 cups Chicken stock
3 cups Cheddar cheese, mild, shredded
Slice carrots into thick coins.

In large stock pot, melt butter and brown veggies, meat and spices, about 10 minutes.

Add beer and bring to boil, scraping the bits from the bottom of the pot.

Add chicken stock, bring to boil and simmer for 10-15 minutes, until veggies are tender.

Remove half of the solids with a slotted spoon.

Place these in a blender, add 1 cup of stock and puree.

Add this back into the pot, slowly add the cheese and heat until all is melted
 

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Discussion Starter #19
Carrot Ginger Soup :hungry:

Makes: 4 servings

4 cups chopped carrots
1 large onion, chopped
2 stalks celery, chopped
2 Tbsp. vegetable oil
1 Tbsp. ground ginger
2 cans (14.5 oz. each) chicken broth
3 cups water
1/2 cup Minute White Rice, uncooked
1 cup milk
1/4 tsp. salt
Pepper to taste

Cook and stir carrots, onion and celery in hot oil in large saucepot on medium-high heat 5 minutes or until onion is crisp-tender. Stir in ginger. Add broth and water. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until vegetables are tender.

Stir in rice; simmer an additional 10 minutes. Stir in milk.

Puree the soup with a hand-held blender, or in batches using a countertop blender or food processor.
Return soup puree to pot; cook on low heat until heated through, stirring occasionally. Season with salt and pepper.

The rice in this soup acts as thickener, making the soup taste and feel creamy without the addition of cream or more fat.
 

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Big Hugs Brenda!! :hug2:

You never cease to amaze me my friend!! :)
 
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