Crab and Sweet Corn Bisque

From Chef John Howie of Seastar Restaurant

Serves 6
This can be made a day in advance.  Cool it quickly.  When ready to serve, bring to boil over high heat and ladle into bowls.  The Madeira-Port reduction can also be made in advance and refrigerated; bring it to room temp or warm it before serving.

Ingredients for Bisque:
1 cup (2 sticks) salted butter
1/2 cup minced white onion
2 Tbl.  minced shallot
1/4 cup flour
1/2 cup dry sherry
8 cups half-and-half
3/4 cup fresh sweet corn kernels
1 cup clam juice
1/2 tsp. dried ground thyme
1/2 tsp. white pepper
2 tsp. salt

Ingredients for Madeira-Port Reduction
1/2 cup Madeira
1/2 cup tawny port
2 tbl. Balsamic vinegar
2 tbl. Sugar

Ingredients for Serving
18 oz. Dungeness crabmeat, picked over to remove cartilage
1 1/2 Tbl. Fresh chives, cut on diagonal into 3/4 inch lengths

The Bisque:
In a large pot over medium heat, melt the butter.  Add the onion and shallot and sauté until translucent, about 8 minutes.  Sprinkle with flour and cook, stirring constantly, until golden, but not browned, about 5 minute, lowering heat if necessary to keep roux from coloring too quickly.  Stirring constantly, add the sherry, then the half-and-half.  Bring to a simmer, stirring.

As the half-and-half mixture is heating, put the corn and clam juice in a blender and purée until very smooth.  When the bisque reaches a simmer, add the corn mixture and return to a simmer.  Add the thyme, white pepper, and salt and simmer until thickened, 15 or 20 minutes.



Madeira-Port Reduction:
In a small saucepan, combine the ingredients and bring to a boil over high heat.  Boil until the mixture is reduced to 1/4 cup, about 10-12 minutes.



To Serve:
Bring the bisque to a boil, add the crabmeat, then immediately ladle it into 6 soup bowls.  Drizzle with a bit of the reduction (you won't use all of it) and garnish with the chives.  Serve immediately.

Tuscana Soup

2 cups spicy sausage (Jimmy Dean is good)
1 medium onion, diced
2 garlic cloves, minced
5 quarts chicken broth
1/2 tsp thyme
1/2 tsp red pepper flakes (optional and to taste)
4 cups coarsely chopped potatoes
6 cups fresh kale, chopped
4 oz half and half or milk
parmesan cheese to serve

Brown in large sauce pan, breaking up into small pieces.  Drain excess grease.
Add onion and garlic and cook until tender.
Add chicken broth.
Add potatoes and seasoning.
Bring to a boil.  Reduce heat, cover with lid and simmer.
Wash kale, remove the rib and chop leaves into small pieces.
Add kale to the soup and cook until potatoes are tender.
Add milk or half and half
Heat gently.
Season with salt and pepper to taste.

Serve with grated parmesan.

Cream Cheese Potato Soup

4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp ground red pepper
1- 8oz pkg cream cheese, cut in cubes.

Combine broth, potatoes, onion, spices.  Boil on medium heat until potatoes are tender.
Smash a few of the potatoes into the broth to realease their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.
Serve with bacon, if desired.

Broccoli Cheese Soup

Shirley Evans
I think this tastes like the soup at Panera.

Serves 4-6

1 Tbl plus 4 Tbl unsalted butter, divided to use in 2 differentvparts of recipe
1 small yellow sweet onion, diced small
1 tsp garlic powder
1/4 cup flour
2 cups low-sodium chicken or vegetable stock
2 cups half and half, whole milk or 2% milk (half and half will make it creamier)
2-3 cups broccoli florets, diced into bite-size pieces or chopped in food processor to fine pieces
2 large carrots, peeled, and chopped into small pieces in food processor
3/4 tsp. salt, to taste
3/4 tsp pepper, to taste
1/2 tsp paprika, opt. and to taste
1/2 tsp dry mustard powder, opt. and to taste
pinch cayenne pepper, opt. and to taste, but really, really good
8 oz. grated sharp cheddar cheese,a  small amount reserved for garnishing bowls.

In small saucepan, add 1 Tbl butter, onion, carrots and broccoli and saute over medium heat until the onion is translucent and barely browned, about 4 minutes.  Stir intermittently.  Add garlic powder and stir.

In large heavy-bottom pot, add 4 Tbl butter, flour and cook about 3-5 minutes whisking constantly until flour is thickened.  You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.

Slowly add vegetable or chicken stock, whisking constantly.
Slowly add half and half, whisking constantly
Allow mixture to simmer over low heat for about 15-20 minutes, or until it has reduced and thickened some.
Whisk to reincorporate the skin that forms.  This is normal.
After simmering 15-20 minutes, add the cooked broccoli, carrots, onion.  Allow soup to simmer over low heat about 20-25 minutes, or until it has reduced and thickened some.
After soup simmers, add shredded cheese.  Turn off heat and stir in cheese.  Do not continue to cook, or soup will separate.  Serve immediately.

Chili ( mild, with no cumin)

This is great on baked potatoes, too.


1 lb ground beef
2 medium onions, chopped
3- 15 oz cans chili beans, rinsed and drained, more or less to taste
2 Tbl sugar
1-2 Tbl chili powder, to taste
salt and pepper to taste
28 oz tomato juice or 28 oz diced tomatoes, undrained

In Dutch oven type pan, cook and stir ground beef and onions until browned.  Drain excess grease.
Add the rest of the ingredients, bring to a boil, reduce heat and simmer for about 20 minutes.

Tomato Bisque

From Andie Evans

Prep Time:15 minInactive Prep Time:--Cook Time:45 minLevel:IntermediateServes:4 to 6 appetizer servings

Ingredients
4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

Mushroom & Wild Rice Soup

From Andie Evans
Makes 2-1/4 quarts (12 servings)
Prep Time: 25 minutes + standing
Cook Time: 45 minutes

2 1/2 c. water
1 oz. dried porcini mushrooms
1 oz. dried shiitake mushrooms
3 Tbsp. butter
1 small onion, diced
1/2 lb. sliced fresh mushrooms
1/2 lb. sliced baby portobello mushrooms
3 garlic cloves, minced
4 c. chicken broth
1 (6 oz.) package long grain and wild rice mix
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cold water
4 tsp. cornstarch
1 c. heavy whipping cream

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand for 25-30 minutes or until softened.

Using a slotted spoon, remove mushrooms; rinse. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.

In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer.

Stir in broth, rice mix with seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. In small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and serve.

Potato-Leek Soup with Bacon

From Andie Evans
Time: 40 minutes
Makes 4 servings

2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley

Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.

Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

Per serving: Calories 446; Fat 25 g (Saturated 13 g); Cholesterol 91 mg; Sodium 555 mg; Carbohydrate 42 g; Fiber 6 g; Protein 15 g

Hamburger and Barley Soup

From Shirley Evans
Makes 18 cups

2 lbs. extra-lean ground beef
2 c. celery, cut into 1/2-inch dice
2 c. carrots, cut into 1/2-inch dice
2 c. cabbage, cut into 1/2-inch dice
1/2 c. onion, cut into 1/2-inch dice
2 (50-oz.) cans beef broth or consommé
1 (28-oz.) can whole tomatoes, coarsely chopped, including all juices
2/3 c. uncooked barley
2 tsp. thyme
1 tsp. basil
2 cloves garlic, finely chopped
5 tsp. brown sugar, or to taste
5 tsp. balsamic vinegar, or to taste
2 tsp. Worcestershire sauce
Freshly cracked black pepper, to taste

In a large kettle, brown ground beef just until it is no longer pink, crumbling the meat into small pieces. Thoroughly drain off fat. Return drained meat to pan and add celery, carrots, cabbage, onion, consomme, tomatoes and juices, barley, thyme, basil and garlic. Cover pan and bring mixture to a boil. Reduce heat and simmer 45 minutes to 1 hour or until vegetables and barley are tender. Remove from heat and stir in brown sugar, vinegar, Worcestershire sauce and black pepper. Check seasoning and serve.

Taco Soup

From Paul Harter
Posted by Andie Evans


1 lb. ground beef
1 medium white onion, diced
1 (15-1/2 oz.) can black beans
1 (15-1/4 oz.) can whole kernel corn, drained
2 (14-1/2 oz.) cans crushed tomatoes
1 (14-1/2 oz.) can diced tomatoes with chiles
1 (1-1/4 oz) package taco seasoning mix
1 (1 oz.) package ranch salad dressing mix
Fritos corn chips
sour cream
grated cheese
chopped green onions


Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, taco seasoning, and ranch dressing mix and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about an hour. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese and green onions.

Chunky Beef Stew

From Shirley Evans
Makes 16 cups

3 lbs. stew meat or boneless beef chuck
vegetable oil
1/2 c. flour
1 tsp. salt
1 tsp. freshly ground black pepper
2 large onions, cut into 1-inch dice
2 (14.5-oz.) cans beef broth
1 (28-oz.) can tomatoes, coarsely torn, including all juices
1/2 tsp. thyme
5-6 russet potatoes, peeled and cut into large chunks
1 lb. carrots, peeled and cut into large chunks

Trim away any obvious fat and gristle on meat. Make sure all pieces are roughly 1-1/2 inch cubes. As you trim the beef, lay the pieces on paper towels. The meat will not brown if it is damp.

Preheat oven to 475 degrees.

In a large sauté pan, over fairly high heat, brown beef in just enough oil to keep the meat from sticking. This should be done in several batches to avoid crowding the meat. Regulate heat so that it browns evenly without burning meat. Do not cook until hard and crusty--just nicely browned. Add more oil, if necessary. As each piece is browned, remove to a 4-qt. oven-proof casserole.

When all the meat has been added to the casserole, toss it with flour, salt and black pepper. Set casserole, uncovered in 475 degree oven for 5 minutes. Toss meat again and return to oven for 5 more minutes. This will result in a nice brown crust on the meat.

While meat is cooking, sauté onions in the same skillet in which you browned the meat. Add a small amount of oil, if necessary.

After meat has cooked in the oven, remove casserole. Reduce over heat to 325 degrees. Add the browned onions to the meat. Then pour one of the cans of beef broth into the sauté pan and scrape up any bits of beef and onion that remain. Pour it all into meat mixture. Add second can of beef broth along with tomatoes and their liquid, and thyme. Place casserole back into oven and cook at 325 degrees for 2 hours. Regulate heat so that the liquid simmers slowly during the cooking time.

After 2 hours, add potatoes and carrots. Continue cooking 30 minutes. Test for doneness. The veggies should be tender, not mushy.

Baked Potato Soup

From Shirley Evans

4 large baking potatoes
5 slices bacon, plus more for garnish
1/2 c. butter
1 large onion, diced
1/2 c. AP flour
6 c. milk
2 tsp. coarse salt
1 tsp. pepper
1 1/2 c. (6 oz.) grated cheddar cheese, divided
1 c. sour cream
sliced green onions for garnish

Preheat oven to 400 degrees. Scrub potatoes, prick several times with a fork and bake 1 1/2 hours until soft. Remove from oven and let cool. When cool, cut in half lengthwise and scoop out potato pulp, set aside. Discard skins.

Cook bacon until crisp. Remove bacon, crumble and set aside. Add butter to pan with bacon drippings, melt. Add onions and saute approximately 4 to 5 minutes until soft. Stir in flour until well combined, cook for several minutes but do not let it brown. Gradually add milk and bring to a boil, stirring constantly.

Pour into crock pot and add potato pulp, salt, pepper, crumbled bacon and 1 c. grated cheese. Stir in sour cream. Warm in crock pot a couple hours or more at low heat until ready to serve. Add extra milk if necessary for desired thickness.

Serve in individual soup bowls garnished with the remaining 1/2 c. cheese, additional crumbled bacon and sliced green onions.

Steak Soup

From Shirley Evans
Makes 4 servings

Note from Mom:
This steak soup is very easy once you get the hang of it. The secret is cutting the steak in thinner pieces than the recipe says and browning it VERY WELL. Put the basil in BEFORE you add the liquids.

1 lb. boneless beef sirloin steak, cut into very small, thin pieces
1 large clove garlic, crushed
2 Tbsp. olive oil
2 medium onions, cut into 1/4-inch slices
1 tsp. dried basil leaves
1/8 tsp. ground red pepper
1 can (14-1/2 oz.) tomatoes, undrained
2 c. ready-to-serve beef broth
carrots, chopped (to taste)
potatoes, diced (to taste)
Cut beef steak into 1/4-inch thick strips; cut each strip into 1-inch pieces. Combine garlic with 1 Tbs. oil; stir into beef and reserve. Saute onion in remaining oil in large sacepan for 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and veggies. Bring to a boil; cover and reduce heat and simmer 15 minutes. Meanwhile heat large nonstick skillet over medium-high heat. Cook and stir beef 1 to 2 minutes; add to sauce. Sprinkle with grated cheese, if desired.