What better way is there to warm up on a cold winter day than with a delicious, nourishing bowl of a soup? To honor this month’s celebration, I’ve been making the soups that are in my book. Whether served as an appetizer or as the main dish, the classic homemade recipes are always a good choice!
Bean Soup, made with navy beans and a ham hock
Hearty Chicken Noodle…just like it sounds
Chicken Velvet Soup, a creamy broth with chopped chicken pieces
Lentil Soup with touches of tomatoes, carrots and bacon
Minestrone, a wonderful mixture of vegetables and pasta in a beef or chicken stock
Mulligatawny, a tasty blend of chicken, carrots, celery, apples & curry powder – Both Shillito’s and Pogue’s had such delicious (and different) versions that both are included.
Cream of Mushroom, a delicious blend of a chicken base with white wine, fresh lemon juice, light cream, and of course, mushrooms
Onion Soup, a tasty mixture of beef stock, white wine, Worcestershire sauce, and wait for it…onions. So good topped with grated Parmesan cheese and croutons!
Split Green Pea, a soup that puts the peas with vegetables, ham and sliced frankfurters in a milk/beef bouillon mixture
Scotch Broth, a traditional soup made with barley, lamb, carrots and turnips
Cream of Spinach, a smooth blend of chicken stock, half-and-half, and healthy dark greens
Tomato, an old-fashioned basic, but one of my favorites because of its seasoning, which includes a pinch of ground cloves
Mock Turtle Soup, a Cincinnati tradition made from beef, not turtles, that was made popular in the olden days of German saloons that served free lunches with the beer orders. It’s the subtle flavors of gingersnaps and sherry that make this so tasty.
Copper Kettle Vegetable Soup, a hearty meal of meat, potatoes, and mixed vegetables in a bowl
Enjoy!