Place Soup Recipes under HERE:

I don't remember what website I found this on but I just recently served this at a luncheon and it was delicious. Someone commented that it was like going to a gourmet restaurant...

Creamed Broccoli Soup
Submitted by: William Anatooskin
"A simple to make, very delicious creamed soup."

Prep Time:20 Minutes
Cook Time:45 Minutes
Ready In:1 Hour 5 Minutes
Servings:6

INGREDIENTS:
3 tablespoons butter
1 onion, chopped
4 large carrots, chopped
1 clove garlic, chopped
4 cups water
4 tablespoons chicken bouillon powder
1 pound fresh broccoli florets
2 cups half-and-half
3 tablespoons all-purpose flour
1/4 cup ice water
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1/4 cup chopped parsley

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DIRECTIONS:
Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.

It's getting cooler, and I'm so excited that I can start making soup again! I love this stuff, particularly with a slice of homemade bread. YUM!

This recipe in particular is sort of a combination of 3 or 4 that I had tried.

CORN CHOWDER

1 lb bacon, trimmed of fat
1 lg onion, chopped
3 c diced potatoes
16 oz frozen whole kernel corn
1 Tb Italian seasoning
2 cans cream style corn
1 can chicken broth
2 tsp Worcestershire sauce
2 Tb parsley flakes
½ tsp black pepper


Brown bacon, then transfer to large stock pot. Place potatoes in bacon pan and allow them to brown, approx 10 minutes. Meanwhile, add onions to bacon and sauté for 5 minutes. Stir in remaining ingredients and simmer for 1-2 hours.

TOSCANA SOUP (like what you can get at Olive Garden - although everyone that has tried this version says it's better!)

4 c chicken broth
3/4 c heavy cream or unsweetened evaporated milk
2 medium russet potatoes
2 cans seasoned kale greens (I like Allen’s, which I found at ShopRite in the canned veggie aisle)
1 pound spicy Italian sausage, cooked

Combine broth, cream and kale and heat. Scrub the potatoes, but do not peel, then slice them into thin bite size pieces. Stir into the soup. Slice the sausage up (or just use patties, and break them up while they’re cooking), then add to soup. Let it simmer for about two hours, stirring occasionally.

Chicken and Rice Soup
Recipe By: Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serves 4 to 6

1/2...cup...............sliced celery
1......pound...........boned and skinned chicken breasts -- cooked and diced
3......14.5 oz can...chicken broth
1/2...cup...............water
2......cups..............frozen mixed vegetables
3/4...cup................uncooked converted white rice
1......tablespoon....parsley flakes
2......teaspoons.....lemon and herb seasoning

Combine all ingredients in Crock-Pot.
Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
Serve.

If cooking oh High:
Place celery in a dish in microwaver with a tablespoon of water and cover. Microwave until celery is slightly soft, then add to Crock-Pot and cook on High.

If soup is a little too thick:
add more water for a thinner soup. Allow to cook 15 minutes