cream soup

Soup Recipe: After-Thanksgiving Turkey Soup

  • 1 leftover turkey carcass
  • 3 medium onions, chopped
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 cup butter, cubed
  • 1 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 cup uncooked long grain rice
  • 2 teaspoons salt
  • 1 teaspoon chicken bouillon granules
  • 3/4 teaspoon pepper

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

*If you like your soup extra-thick, you can also add 1/2 to 1 cup of wild rice when adding the long-grain rice.

Soup Recipe: Tomato Basil

  • 4 tomatoes – peeled, seeded and diced
  • 4 cups tomato juice
  • 14 leaves fresh basil
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Soup Recipe: Creamy Chicken and Wild Rice

  • 3  14.5 ounce cans chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded
  • 1 6 ounce package quick cooking long grain and wild rice with seasoning packet*
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 cups heavy cream

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

*If you like a thicker soup, use two boxes of the long grain and wild rice.

Soup Recipe: Creamy Pumpkin

  • 3 tablespoons butter
  • 1 cup chopped onion
  • 2 cloves of garlic, minced
  • 2 (14.5 ounce) cans chicken broth
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground black pepper
  • 1 cup heavy cream

Saute onion and garlic in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into the container of a blender or processor. Process until smooth.

Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, brown sugar, cayenne pepper, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Stir in cream and heat through. Do not boil.

*If you desire a thicker soup, add 3 Tbsp. flour to onion mixture before adding chicken broth. Cook onion and flour mixture for 2-3 minutes, then add broth, and continue following recipe.

Soup Recipe: Cream of Broccoli

  • 4 tablespoons butter
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 4 tablespoons flour
  • 3 cups chicken broth
  • 2 pounds frozen broccoli florets, thawed
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups heavy cream
  • salt and pepper to taste

Melt 4 tablespoons butter in medium sized stock pot, and saute onion and celery with salt until tender. Sprinkle 4 tablespoons flour over, and cook 2-3 minutes, stirring constantly. Add broccoli and broth, cover and simmer for 20 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

In small saucepan, over medium-heat melt 4 tablespoons butter, stir in 4 tablespoons flour and add cream. Stir until thick and bubbly, and add to soup. Season with salt and pepper and serve.