{"product_id":"2940013083066","title":"350 Soups \u0026 Stews Recipes - Healthy and Delicious! - BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP, CORN CHOWDER, GERMAN SAUSAGE CHOWDER, MINESTRONE, HAMBURGER VEGETABLE SOUP, SHALLOTS AND TARRAGON SOUP, BLACK BEAN SOUP, and many more...","description":"SNEAK PEAK:\u003cbr\u003e\u003cbr\u003e964500 -- BROCCOLI,  ASPARAGUS  OR  CAULIFLOWER  SOUP\u003cbr\u003e\u003cbr\u003e 2 tbsp. butter\u003cbr\u003e2 tbsp. flour\u003cbr\u003e1 bunch (10 oz.) fresh broccoli\u003cbr\u003e1 sm. onion, finely chopped\u003cbr\u003e2 tbsp. butter\u003cbr\u003e1 qt. chicken stock or broth\u003cbr\u003e1\/2 c. heavy cream, warmed\u003cbr\u003eSalt and pepper\u003cbr\u003e\u003cbr\u003e Melt 2 tablespoons butter in a small saucepan, stir in flour.  Cook 3 minutes over low heat, stir constantly.  Cool.  Set aside.  If using broccoli:  Wash and trim off tough part.  Separate and cut into 1\/2 inch pieces.  In a large saucepan saute onion in 2 tablespoons butter until tender.  Stir in broccoli, cover and cook 3 minutes.  Stir in stock or broth, heat to simmering.  Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.  Simmer, covered until broccoli is tender, about 30 minutes.  Remove from heat, cool slightly.  Puree in electric blender, return to saucepan.  Blend cream into soup.  Taste and salt and pepper if needed.  Serve.  \u003cbr\u003e\u003cbr\u003e------------------------\u003cbr\u003e\u003cbr\u003e 964501 -- BROCCOLI  SOUP\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e 8 strips bacon\u003cbr\u003e1\/4 c. flour\u003cbr\u003e4 c. milk\u003cbr\u003e20 oz. pkg. frozen mixed vegetables\u003cbr\u003e10 oz. pkg. frozen broccoli, chopped\u003cbr\u003e   fine\u003cbr\u003eOnion (chopped)\u003cbr\u003eGarlic (optional)\u003cbr\u003e\u003cbr\u003e Boil frozen mixed vegetables and broccoli (chopped fine).  Set aside to drain.  Fry bacon until crispy.  Set aside bacon.  Pour enough bacon grease in soup pan to cover bottom of pan.  Simmer onions until clear.  Mix 1\/4 cup flour.  Then add 4 cups milk.  Stir well.  Add vegetables and bacon.  Simmer until soup is thickened.  Salt and pepper to taste.  This soup has better flavor when eaten the next day.  \u003cbr\u003e\u003cbr\u003e------------------------\u003cbr\u003e\u003cbr\u003e 964502 -- BROCCOLI  SOUP\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e 1 bunch broccoli\u003cbr\u003e1 c. chopped celery\u003cbr\u003e1 c. chopped onion\u003cbr\u003e1\/8 to 1\/4 lb. Velveeta cheese\u003cbr\u003e3 c. milk (2% or 1%)\u003cbr\u003e\u003cbr\u003e--SAUCE:--\u003cbr\u003e\u003cbr\u003e3\/4 c. flour\u003cbr\u003e2 c. milk\u003cbr\u003e\u003cbr\u003e Cook broccoli until tender.  Drain off water.  Add 3 cups milk.  Add cheese.  Mix 3\/4 cup flour into 2 cups milk for sauce (may use more flour).  Add to vegetables with salt and pepper to taste.  Cook 15 to 20 minutes.  Stir frequently.  \u003cbr\u003e\u003cbr\u003e------------------------\u003cbr\u003e\u003cbr\u003e 964503 -- CORN  CHOWDER\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e 6 slices bacon, diced\u003cbr\u003e1\/2 c. finely chopped onion\u003cbr\u003e2 c. diced raw potatoes\u003cbr\u003e1 1\/2 c. water\u003cbr\u003e2 tsp. salt\u003cbr\u003e1\/8 tsp. pepper\u003cbr\u003e2 c. cream style corn\u003cbr\u003e2 tbsp. oleo, melted\u003cbr\u003e2 tbsp. flour\u003cbr\u003e3 c. milk\u003cbr\u003eParsley, shredded cheese, corn chips\u003cbr\u003e\u003cbr\u003e Fry bacon until crisp.  Remove bacon.  Saute onion in 2 tablespoons bacon drippings until transparent, not brown.  Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender.  Add pepper and corn.  Blend oleo 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.  \u003cbr\u003e\u003cbr\u003e------------------------\u003cbr\u003e\u003cbr\u003e 964504 -- GERMAN  SAUSAGE  CHOWDER\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e 1 lb. (8 links) fully cooked bratwurst\u003cbr\u003e   or knackwurst* cut into 1\/2 inch pieces\u003cbr\u003e2 med. (2 c.) potatoes, peeled and\u003cbr\u003e   chopped\u003cbr\u003e1 med. (1\/2 c.) onion, chopped\u003cbr\u003e1 sm. (4 c.) cabbage, shredded\u003cbr\u003e3 c. milk\u003cbr\u003e3 tbsp. all purpose flour\u003cbr\u003e1 c. (4 oz.) Swiss cheese, shredded\u003cbr\u003eSnipped parsley\u003cbr\u003e\u003cbr\u003e 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 boiling 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  \u003cbr\u003e\u003cbr\u003e------------------------\u003cbr\u003e\u003cbr\u003e 964505 -- MINESTRONE\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e 1 c. finely minced celery\u003cbr\u003e1 c. finely minced onion\u003cbr\u003e1 c. finely minced carrot\u003cbr\u003e1\/4 c. butter\u003cbr\u003e1\/2 c. garbanzo beans\u003cbr\u003e1\/2 c. kidney beans\u003cbr\u003e1\/2 c. whole dried peas\u003cbr\u003e1\/2 c. white pea beans\u003cbr\u003e3\/4 c. sliced carrots\u003cbr\u003e3\/4 c. coarsely chopped onion\u003cbr\u003e3\/4 c. sliced celery\u003cbr\u003e3\/4 c. chopped bell pepper\u003cbr\u003e1\/2 c. rice or barley\u003cbr\u003e1 c. shell macaroni\u003cbr\u003e2 tbsp. minced parsley\u003cbr\u003e1 tsp. oregano\u003cbr\u003e1 tsp. basil\u003cbr\u003e2 tsp. soy sauce\u003cbr\u003ePepper to taste\u003cbr\u003eParmesan cheese\u003cbr\u003e\u003cbr\u003e Slowly saute 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.  \u003cbr\u003e\u003cbr\u003eTO BE CONTINUED... Buy now and get all the Recipes!","brand":"S.H.W.","offers":[{"title":"Default Title","offer_id":47082205642992,"sku":"2940013083066","price":2.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940013083066_p0.jpg?v=1763576649","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940013083066","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}