Soup Potluck Weekend Party!

Fall is in the Air!

Wouldn’t it be Fun to Have a Soup Potluck Weekend Party with a Few of Your Favorite Friends!?!

Here are a few recipes from Betty Crocker website. If I was having a party and could pick what I thought would be good, I would pick the following 4 Soups. I think these would “warm” up a cold night!  Teresa Johnson Teresa@AtlantaHomeStore.com www.AtlantaHomeStore.com

Potato-Clam Chowder

4 cups hot water

 1box (4.7 oz) Betty Crocker® au gratin potatoes

1/2teaspoon salt, if desired

 1cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

 1cup Green Giant® SELECT® frozen broccoli florets

 3cups milk

 1small onion, chopped (1/4 cup)

 2cans (6 1/2 ounces each) minced clams, undrained

 

 Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain. Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender. Makes 4 servings

 

Creamy Fresh Tomato Soup

2lb fresh tomatoes (about 4 to 5 medium)

1tablespoon olive oil

1large onion, chopped (1 cup)

1 1/2 cups vegetable broth

1can (6 oz) tomato paste

1teaspoon salt

1/4teaspoon ground nutmeg

1/8teaspoon ground red pepper (cayenne)

 1/2cup whipping cream

1/4cup chopped fresh basil

 

In large saucepan, heat 3 quarts water to boiling. With sharp knife, cut shallow X in bottom of each tomato. Add to boiling water, 2 or 3 at a time, for 10 seconds. Using a slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold. Drain. Peel and chop tomatoes. In heavy 3-quart saucepan, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring frequently, until tender. Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until tomatoes are soft. Stir in whipping cream. In blender or food processor, place 2 1/2 cups tomato mixture. Cover; blend on medium speed 30 seconds or until smooth. Pour mixture into large bowl. Repeat with remaining tomato mixture. Return pureed mixture to saucepan. Heat over medium heat, stirring frequently, until hot. Top each serving with basil.

Makes 4 servings (1 1/4 cups each)

 

 

 

 

Golden Onion Soup

Parmesan Croutons

1/4cup butter or margarine 

3slices bread, cut into 1-inch cubes

 1/4cup grated Parmesan cheese 

 

Soup

1/4cup butter or margarine

 1tablespoon packed brown sugar

1/2teaspoon Worcestershire sauce

2large onions, cut into fourths and sliced (1 1/2 lb)

 2cans (10 1/2 oz each) condensed beef broth

2soup cans water

 

 Heat oven to 400°F. In 13×9-inch pan, melt 1/4 cup butter in oven. Toss bread cubes in butter until evenly coated. Sprinkle with cheese. Bake uncovered 10 to 15 minutes, stirring occasionally, until golden brown and crisp. Reduce oven temperature to 325°F. In 4-quart ovenproof Dutch oven, melt 1/4 cup butter over medium heat. Stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture. Bake uncovered about 2 hours 30 minutes, stirring every hour, until onions are deep golden brown. Remove from oven; stir in broth and water. Heat to boiling on top of stove. Serve with croutons. Makes 6 servings

 

 

 

 

 

 

 

Chicken Soup and Easy Dumplings

 

3cans (19 oz each) Progresso® Traditional chicken noodle soup 

1 3/4cups Progresso® chicken broth (from 32-oz carton) 

1can (16.3 ounces) Pillsbury® Grands!® refrigerated buttermilk biscuits 

 

Chopped fresh parsley, if desired Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.) Cover and cook 10 minutes longer or until dumplings are light and fluffy. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.

Makes 8 servings