Wednesday, June 18, 2014

Mrs. Hendricksen's Soup

Mrs. Hendricksen's Soup

My second grade teacher was Mrs. Hendricksen. She had thick glasses and bright lipstick and always let us play on her bookshelves with our stuffed animals and dolls during recess. Lots of kids thought she was mean for some reason, but I loved her. She also taught us how to make this soup. She had each child bring a different ingredient and she brought a little portable cooktop and a big soup pot. We made soup right in class and we got to eat it just because! She sent the recipe home with us and my Mom made it often. I thought it was so cool she made MY teacher's soup. Now, it's a favorite in my family. I always make it when I take dinner to someone because: it's easy to make, I usually have all of the ingredients on hand, and it makes great leftovers. 

6-8 cups beef broth (depends on how thick you want it)
6-8 potatoes, peeled and cubed
2 cups carrots, sliced
1 onion, diced
1 - 1 1/2 cups corn (fresh, frozen, or canned)
1 - 1 1/2 cups green beans (fresh, frozen, or canned)
1 can condensed tomato soup (DO NOT add water)
1 cup chopped red cabbage (optional)
1 cup chopped parsnips (optional)
1-2 lbs. seasoned (I use Lawry's seasoned salt and garlic) ground meat (beef, turkey, pork, elk, etc.), browned and drained 
salt and pepper to taste

Brown and drain meat. Set aside (keep on low heat). Bring broth to boil, add potatoes, onion, carrots, parsnips, and cabbage. Cook until vegetables are tender. Add meat, tomato soup, corn, and green beans to vegetable/broth mixture. Heat through. 

Cream of Broccoli Soup

Cream of Broccoli Soup
This is my Mom's recipe, it's really easy to make and so yummy. It freezes well too.

4 cups chicken broth
1 1/2 lbs. fresh broccoli (4 cups frozen)
1 large onion, diced
1/2 cup flour
1 tsp. dry mustard
2 cups milk
1/4 cup butter
1 1/2 cups grated cheddar cheese
Salt, pepper, garlic, dill, thyme, or chives to taste (whatever you like)

In a 8 qt. stock pot, bring broth to boil and add broccoli and onions, cook until tender. In a sauce pan, melt butter, whisk in flour and mustard. Slowly add milk, cooking and whisking until thickened. Add mixture to broccoli broth. Add cheese; heat until melted. 

Serve with garlic bread, rolls, or even grilled cheese sandwiches -- we love to dunk them in the soup!

A few hints:
I always use the Pampered Chef Mini-whipper to whip or whisk the cream mixture -- it's the best for preventing lumps. There's probably similar ones from other brands, but I haven't checked. Also, After I cook the broccoli and onions, I mash them with a potato masher before adding the cream mixture.

If you want more of a vegetable-cheese soup, you can add cubed potatoes and sliced carrots along with the broccoli and onions, cook until tender. 

I'll try to add a picture later...

We are having really random cold weather for June -- soup sounds good right about now.

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