Fall Soups

By Sherril Steele-Carlin

When fall is in the air it's time to think about heartier meals that stick to the ribs. These warm and hearty fall soup recipes should do just the trick. They'll bring your family to the table and have them craving more savory soup in the weeks to come!

Corn Chowder

  • 6 slices bacon, diced
  • 1/2 cup finely chopped onion
  • 2 cups diced raw potatoes
  • 1 1/2 cups water
  • 2 tsp. salt
  • 1/8 tsp. pepper
  • 2 cups cream style corn
  • 2 Tbsp. butter, melted
  • 2 Tbsp. flour
  • 3 cups milk
  • Parsley, shredded cheese, corn chips

Fry bacon until crisp.  Remove bacon.  Sauté onion in 2 tablespoons bacon drippings until transparent, not brown.  Cook potatoes in the water with salt, sautéed onion and bacon in covered pan until tender.  Add pepper and corn.  Blend butter and flour, stir in milk and cook until slightly thickened.  Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top. Serve immediately and piping hot.  Makes 6 servings.

German Sausage Chowder

  • 1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces
  • 2 med. (2 cups) potatoes, peeled and chopped
  • 1 med. (1/2 cup) onion, chopped
  • 1 sm. (4 cups) cabbage, shredded
  • 3 cups milk
  • 3 Tbsp. all purpose flour
  • 1 cup (4 oz.) Swiss cheese, shredded
  • Snipped parsley

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boil and reduce heat.  Cover and simmer for 20 minutes or until potatoes are nearly tender.  Stir in cabbage.  Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk.  Stir remaining milk into flour and stir into soup.  Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly.  Stir in cheese until melted.  Garnish with parsley.  Makes 6 servings.

*Polish sausage may also be used

Minestrone

  • 1 cup finely minced celery
  • 1 cup finely minced onion
  • 1 cup finely minced carrot
  • 1/4 cup butter
  • 1/2 cup garbanzo beans
  • 1/2 cup kidney beans
  • 1/2 cup whole dried peas
  • 1/2 cup white pea beans
  • 3/4 cup sliced carrots
  • 3/4 cup coarsely chopped onion
  • 3/4 cup sliced celery
  • 3/4 cup chopped bell pepper
  • 1/2 cup rice or barley
  • 1 cup shell macaroni
  • 2 Tbsp. minced parsley
  • 1 tsp. oregano
  • 1 tsp. basil
  • 2 tsp. soy sauce
  • Pepper to taste
  • Parmesan cheese

Slowly sauté finely minced onion, celery and carrot in butter until very brown.  Add peas and beans and about 3 quarts of water.  Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours.  Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.  About 20 minutes before serving time add the macaroni and more water if needed.  Ladle into bowls and sprinkle with Parmesan cheese.  Serve with crusty garlic bread.

Lentil Barley Soup

  • 1/4 cup butter
  • 3/4 cup chopped celery
  • 3/4 cup chopped onion
  • 6 c. water
  • 3/4 cup lentils

Sauté in large stewing pan margarine, celery, and onion.  Add water and lentils.  Cook 20 minutes.

Add:

  • 1 qt. tomatoes
  • 1/2 tsp. garlic salt
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 cup barley or brown rice
  • 1/2 tsp. rosemary

Simmer 45-60 minutes.  Add 1/2 cup shredded carrots.  Cook 5 minutes more.  Serves 6.

Oven  Stew

  • 4 lbs. beef round steak, cut in 1 inch cubes
  • 4 cups sliced carrots
  • 2 cups sliced celery
  • 4 med. onions, sliced
  • 2 (5 oz.) cans water chestnuts, drained and sliced
  • 2 (6 oz.) cans sliced mushrooms, drained
  • 1/4 cup plus 2 Tbsp. flour
  • 2 Tbsp. sugar
  • 2 Tbsp. salt
  • 2 (16 oz.) cans tomatoes
  • 2 cups Burgundy or other red wine

In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture.  Stir in tomatoes and wine.  Cover and bake 4 hours.

Cape Cod  Fish  Chowder

  • 3 slices bacon, cut in 1/2 inch pieces
  • 2 med. onions, coarsely chopped (about 1 1/2 cup)
  • 2-3 med. carrots, diced
  • 2 med. cloves garlic, minced
  • 2 cup chicken broth
  • 2 med. potatoes, diced
  • 2 whole bay leaves
  • 1/4 tsp. dried thyme
  • 1/4 tsp. white pepper
  • 1 lb. fresh or frozen cod, haddock or flounder, cut in 1-inch pieces
  • 1 cup sour half & half or low-fat sour cream

In large saucepan, fry bacon until crisp, remove and drain.  Add onions, garlic and carrots to bacon drippings and sauté until lightly browned.  (Excess drippings can be drained before frying.)  Add chicken broth, potatoes and spices.  Cover and simmer until potatoes are nearly tender, 15-20 minutes.  Stir in fish and simmer for 5-7 minutes until cooked.  Stir in sour half & half and heat, but don't boil.  Ladle into mugs, garnish with bacon pieces.

Broccoli  Cheese Soup

  • 1 lg. head broccoli, cut up
  • 1/2 cup butter or margarine
  • 1 med. onion, chopped
  • 1/2 cup flour
  • Salt & pepper to taste
  • 2 cup milk
  • 2 cups chicken broth
  • 1 cup medium Cheddar cheese, grated

Cook broccoli pieces in small amount of water.  Sauté onions in butter until transparent.  Add flour.  Add milk slowly, stirring continually.  Stir in cheese and blend until smooth.  Slowly blend chicken broth into mixture.  Add broccoli.  Stir to mix well and season to taste.  Simmer about 15 minutes.





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