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Features

Here's the scoop on soup recipes

3 hot meals to warm you up in cold weather

Dear Lynn: Please see if everyone would share their best hamburger casserole recipes. — Diane, from Cass City

Send your recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

SOUP'S UP

Roger, from Defiance, loves to make soup, and one of his favorites is Italian sausage and broccoli chowder. Danielle, from Grass Lake, sent in her recipe for kielbasa potato soup. Brenda, from Joliet, says her clam chowder is rich and delicious.

Italian sausage and broccoli chowder

1 pound bulk Italian sausage

1 yellow onion, chopped

3 cloves garlic, minced

8 ounces fresh mushrooms, sliced

2 tablespoons butter

2 cups broccoli florets

3 medium carrots, diced

2 14.5-ounce cans chicken broth

1 10.75-ounce can cream of mushroom soup

1 12-ounce package cheese tortellini, cooked

1/2 teaspoon pepper

1/2 teaspoon basil

1/2 teaspoon thyme

4 cups (1 quart) light cream

1/2 cup grated Parmesan cheese

Cook and crumble sausage in a skillet until no longer pink. Drain on paper towels. In the same skillet, sauté onion, garlic and mushrooms in butter until tender. While onions are cooking, place broccoli, carrots and chicken broth in a Dutch oven. Cook until vegetables are tender. Stir in sausage and onion mixture. Add mushroom soup, tortellini, pepper, basil and thyme. Heat thoroughly. Stir in cream and Parmesan cheese. Heat and stir without boiling until heated through and cheese melts. Makes 10 to 12 servings.

Kielbasa potato soup

1 clove garlic, minced

1 yellow onion, chopped

1 tablespoon butter or bacon grease

6 cups water

4 chicken bouillon cubes

3 medium potatoes, diced into cubes

2 carrots, sliced thin

2 stalks celery with leaves, sliced

1 teaspoon dill weed

1/2 teaspoon pepper

6 inches of kielbasa sausage cut into 1/4 inch slices

Sauté garlic and onion in butter until tender. Remove from heat and set aside. Pour water into a stock pot or large saucepan. Heat to boiling. Add chicken bouillon cubes. Stir until completely dissolved. Lower heat. Add onion, garlic, potatoes, carrots, celery, dill weed and pepper. Cover and cook over medium heat until potatoes and carrots are almost tender. Add kielbasa. Cover and simmer until sausage is heated through and potatoes are tender.

Clam chowder

1 cup diced potatoes, cooked

2 slices bacon

1/2 cup chopped onion

1/2 cup sliced celery

2 tablespoons butter

2 tablespoons flour

1 cup water

2 cups whole milk

2 6.5-ounce cans minced clams

1 tablespoon parsley, chopped

1 cup light cream

Cook potatoes until tender. Drain and set aside. Fry bacon until crisp. Remove from skillet. Place on a paper towel. Crumble when cooled. Sauté onion and celery in bacon drippings until tender. Add butter and stir until melted. Blend in flour. Slowly add water, stirring until smooth. Add milk and blend well. Add potatoes and clams with liquid. Simmer over low heat for 15 minutes. Do not boil. Add cream and heat through. Serve with bacon and parsley sprinkled on top.

• LYNN ECKERLE is the author of the weekly food column The Recipe Exchange along with a weekly blog, Lynn’s Musings From a Deep Well at lseckerle.wordpress.com. She has published the cookbooks “Farmhouse Cooking” and “Country Cooking." She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

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