Soups & Stews

KNOEPHLA SOUP

Soup:

2 packages Lipton Chicken Noodle Soup

6 cups water

Cook until noodles are tender.

Dough:

2 cups flour

2 eggs

Enough milk to make dough sticky.

Break off small pieces of dough into soup. Cook until tender.

Add:

1 cup milk

6 slices Velveeta cheese. Stir until melted.

Lori Steedsman, West Fargo

WILD RICE SOUP

1/2 cup butter

1 cup flour

2 cups chicken broth

2 cups half & half

1 1/2 cups cooked wild rice

1 cup cubed chicken

3 cups sautéed or boiled vegetables (carrots, onion, bell pepper)

ham, optional

salt and pepper to taste

Melt butter in saucepan; add flour to make a thick roux. With a wire whisk, slowly add chicken broth and half & half, cooking and stirring constantly until thick. Add meat, cooked rice, and veggies. Season to taste. Freezes well.

Erin Shoberg, Fargo

TURKEY WILD RICE SOUP

1 cup heavy cream

1 medium onion, chopped

4 ounce can mushrooms, drained

2 tbsps. butter or margarine

3 cups water

2 cups chicken broth

6 ounce package long grain wild rice

2 cups diced, cooked turkey

Sautee onion and mushrooms in butter. Add water, broth, and rice. Bring to boil. Reduce heat; simmer for 20 to 25 minutes until rice is tender. Stir in turkey and cream and heat through.

Donna Hansen, Gwinner, N.D.

MEXICALI SOUP

2 cans beef broth

2 cans water

3 cups tomato juice

5 tomatoes, cut up

1 small onion, cut up

3 to 4 carrots, cut up

1 can whole kernel corn, drained

1 can beans, undrained (pinto, etc.)

1 large green pepper, cut up

5 potatoes, cut up

1 clove garlic

Salt & pepper – to taste

1 to 2 cups cubed cooked chicken breast (optional)

Mix all ingredients together and simmer about 1 hour on low heat until done. One can tomatoes can be substituted for the fresh tomatoes and reduce tomato juice to 2 cups.

Justin Foss, Bismarck, N.D.

CREAMY PUMPKIN CURRY SOUP

1 tbsp. soybean oil

16 ounces Silken tofu

(1 package)

1 tsp. curry powder

3/4 tsp. salt

1 medium apple, peeled, cored and sliced

2 cups low sodium vegetable or chicken broth

1 small onion, diced

15 ounces pumpkin puree

3/4 tsp. ground black pepper

1/4 cup toasted pumpkin seeds

Heat soybean oil in medium saucepan over medium heat. Add onions and cook for 2 to 3 minutes until soft. Place onions, tofu, pumpkin, apple, broth, curry powder, pepper and salt in blender. Puree for 1 minute until smooth. Return mixture to saucepan. Cook over medium heat, stirring occasionally, until soup begins to gently simmer. Do not boil. Ladle into bowls and top with pumpkin seeds, if desired. Prep time: 5 minutes. Cook time: 10 minutes.

North Dakota Soybean Council

BEAN SOUP

4 cans chicken broth

4 cans water

8 ounce can tomato sauce

1 pound package dry 15 Bean soup mix

1 pound ham, cubed

2 celery stalks, cubed

2 carrots, cubed

1 onion, diced

Soak beans overnight in water with 1 tbsp. salt. Drain and mix with other ingredients in large roaster pan. Bake at 325 degrees for 4 hours with lid on. The 15 Bean soup mix has a small package of seasoning, add the seasoning during the last 10 minutes of cooking. Makes a very large amount of soup.

Karen Amundson, West Fargo

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