Recipes from the Home Show
Chicken Tortillia Soup
2 chicken breasts
1/2 teaspoon olive oil
1 cup onions
1/2 teaspoon minced garlic
1/2 teaspoon chile powder
1/4 teaspoon cumin
1 tablespoon lime juice
60 oz. chicken broth
1 cup chunky salsa
1 can shoepeg corn
1 pkg "Vigo" black beans & rice
Saute chicken, onions, garlic in olive oil, add
remaining ingredients. Bring to a boil, simmer for 40
minutes. Garnish with cilantro, sour cream, and
cheese. Serves 8. Enjoy!
Italian Sausage Soup
2 lbs. italian sausage
3 cloves minced garlic
1 medium onion - chopped
1 cup red wine
8 cups chicken or beef stock
1 tsp. dry basil
1 tsp dry oregano
1/4 cup fresh parsley - chopped
2 lb can diced tomatoes
2 medium zucchini - diced
2 cup gemelli or penne pasta
1 green pepper - chopped
Brown meat an pour off fat. Saute onion and garlic -
add everything but zucchini, pasta, parsley and green
pepper. Cook for 30 minutes - add other ingredients
and simmer until pasta is done - about 25 minutes.
Garnish with fresh grated parmesan cheese or croutons.
Makes 10 servings. Enjoy!
Baked Potato Soup - vegetarian
2 1/2 lbs. baby red potatoes, quartered
1 jumbo onion, diced
1 cup diced celery
2 quarts milk
1 quart water
4 Tblsps vegetable base
1 tsp. lawry salt
1 tsp. black pepper
3/4 cup butter
3/4 cup flour
1/4 bunch chopped parsley
In large pot, boil potatoes in water 10 minutes. Drain
and set aside.
In the pot, saute onion and celery 5 minutes. Add
milk, water, base, salt and pepper. Cook over med-high
heat until mixture is very hot, about 8 minutes,
stirring often. Do not let mixture boil. In small
heavy saucepan melt butter. Add flour and mix well.
Cook over med-low heat until mixture bubbles, stirring
2 to 3 minutes to make roux. While constantly stirring
soup, add roux slowly until soup is thick and creamy,
about 4 minutes. Stir in parsley and reserved
potatoes. Garnish with scallions, cheese, and bacon
bits. Makes 10 to 12 servings. Enjoy!