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Chop fresh broccoli stems & tops into bite-size
pieces. In a 2-quart pot, combine broccoli & next 6
ingredients. Add water & broth & bring to a boil.
Reduce heat & simmer over medium heat until
vegetables are tender, about 25 minutes (frozen
broccoli, 10-15 minutes). Mix cornstarch with 2
tablespoons of the vegetable liquid & slowly whisk
into pot. Cook & stir about 5 minutes. Stir in milk
& heat through-- do not boil. Serve topped with
shredded cheese &/or croutons.
pieces. In a 2-quart pot, combine broccoli & next 6
ingredients. Add water & broth & bring to a boil.
Reduce heat & simmer over medium heat until
vegetables are tender, about 25 minutes (frozen
broccoli, 10-15 minutes). Mix cornstarch with 2
tablespoons of the vegetable liquid & slowly whisk
into pot. Cook & stir about 5 minutes. Stir in milk
& heat through-- do not boil. Serve topped with
shredded cheese &/or croutons.
FOOD FRENZIE
COMFORTING
Heat oil in a 3-quart pot. Add next 3 ingredients &
saute 5 minutes, stirring often. Sprinkle in flour;
cook 1-2 minutes, stirring. Add rest of ingredients.
Bring to a boil. Reduce heat; cover & simmer 30
minutes, stirring occasionally.
saute 5 minutes, stirring often. Sprinkle in flour;
cook 1-2 minutes, stirring. Add rest of ingredients.
Bring to a boil. Reduce heat; cover & simmer 30
minutes, stirring occasionally.
CREAM OF BROCCOLI SOUP SERVES 4
4 cups fresh broccoli or 2 (10-oz) boxes
frozen broccoli, thawed
1/2 cup chopped onion
1 teaspoon chicken bouillon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon seasoned salt
1/4 teaspoon celery salt
Dash nutmeg
1 1/2 cups water
1 (14-15 ounce) can chicken broth
3 teaspoons cornstarch
3/4 cup low-fat milk
Shredded cheese, optional
Croutons, optional
4 cups fresh broccoli or 2 (10-oz) boxes
frozen broccoli, thawed
1/2 cup chopped onion
1 teaspoon chicken bouillon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon seasoned salt
1/4 teaspoon celery salt
Dash nutmeg
1 1/2 cups water
1 (14-15 ounce) can chicken broth
3 teaspoons cornstarch
3/4 cup low-fat milk
Shredded cheese, optional
Croutons, optional
CHEDDAR SOUP SERVES 4
1 small onion, chopped
1 rib celery, thinly sliced
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 (10 3/4-ounce) can chicken broth
1 cup milk
2 cups shredded cheddar cheese
4 slices bacon, cooked & crumbled
1 small onion, chopped
1 rib celery, thinly sliced
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 (10 3/4-ounce) can chicken broth
1 cup milk
2 cups shredded cheddar cheese
4 slices bacon, cooked & crumbled
BAKED BEAN SOUP SERVES 6
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 clove garlic, minced
1 tablespoon flour
2 cups leftover baked beans
1 (10-15 ounce) can beef broth
1 (14-15 ounce) can diced tomatoes
1/4 cup hickory-flavored BBQ sauce
1 teaspoon Worcestershire sauce
Dash black pepper
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 clove garlic, minced
1 tablespoon flour
2 cups leftover baked beans
1 (10-15 ounce) can beef broth
1 (14-15 ounce) can diced tomatoes
1/4 cup hickory-flavored BBQ sauce
1 teaspoon Worcestershire sauce
Dash black pepper
Heat butter in a 2-quart pot to melt; add onion &
celery and cook, stirring often, until vegetables are
tender, about 5 minutes. Stir in next 3 ingredients;
let cook about 1 minute. Add broth & milk; heat to
boiling over medium heat, stirring constantly. Boil &
stir 1 minute. Remove from heat; stir in cheese
until melted. Serve, sprinkled with bacon.
celery and cook, stirring often, until vegetables are
tender, about 5 minutes. Stir in next 3 ingredients;
let cook about 1 minute. Add broth & milk; heat to
boiling over medium heat, stirring constantly. Boil &
stir 1 minute. Remove from heat; stir in cheese
until melted. Serve, sprinkled with bacon.
In a large pot, melt butter; add onion & cook over
medium heat until tender. Sprinkle in the flour; cook,
stirring, 1 minute. Add both milks. Cook until
thickened & smooth, stirring often, 5-10 minutes. Add
next 5 ingredients & heat through. Do not boil.
Serve sprinkled with bacon & green onions.
medium heat until tender. Sprinkle in the flour; cook,
stirring, 1 minute. Add both milks. Cook until
thickened & smooth, stirring often, 5-10 minutes. Add
next 5 ingredients & heat through. Do not boil.
Serve sprinkled with bacon & green onions.
ASIAN BEEF-NOODLE SOUP SERVES 4
1 pound lean ground beef
1/2 cup water chestnuts, chopped
1 teaspoon minced garlic
1 teaspoon ground ginger
4 cups water
1 bunch (about 1 1/4 pound) bok choy,
(Chinese cabbage)
rinsed & cut crosswise into 1/2"-wide strips
2 (3-ounce) packages beef-flavored Oriental
ramen noodles
2 teaspoons dark Oriental sesame oil
1 tablespoon soy sauce
1/4 cup chopped green onions
Chow mein noodles
1 pound lean ground beef
1/2 cup water chestnuts, chopped
1 teaspoon minced garlic
1 teaspoon ground ginger
4 cups water
1 bunch (about 1 1/4 pound) bok choy,
(Chinese cabbage)
rinsed & cut crosswise into 1/2"-wide strips
2 (3-ounce) packages beef-flavored Oriental
ramen noodles
2 teaspoons dark Oriental sesame oil
1 tablespoon soy sauce
1/4 cup chopped green onions
Chow mein noodles
Cook beef with water chestnuts in a 3-quart pot until
meat is browned; drain well. Add meat back to pan &
stir in the next 2 ingredients. Add water & bring to a
boil. Stir in bok choy; reduce heat & simmer,
uncovered, 3 minutes. Stir in noodles from ramen soup
packet & simmer 3 minutes more, or until tender. Stir
in ramen seasoning packets; add sesame oil & soy
sauce. Serve topped with green onions & chow mein
noodles.
meat is browned; drain well. Add meat back to pan &
stir in the next 2 ingredients. Add water & bring to a
boil. Stir in bok choy; reduce heat & simmer,
uncovered, 3 minutes. Stir in noodles from ramen soup
packet & simmer 3 minutes more, or until tender. Stir
in ramen seasoning packets; add sesame oil & soy
sauce. Serve topped with green onions & chow mein
noodles.
LOADED POTATO SOUP SERVES 6
4 potatoes, peeled & cubed
1/4 cup butter
1/4 cup flour
2 cups chicken broth
2 cups milk
1/4 cup chopped onion
4 ounces sour cream
1/2 cup shredded cheddar
Cooked, crumbled bacon, optional
Chopped green onions, optional
Chopped tomato, optional
Shredded cheddar cheese, optional
4 potatoes, peeled & cubed
1/4 cup butter
1/4 cup flour
2 cups chicken broth
2 cups milk
1/4 cup chopped onion
4 ounces sour cream
1/2 cup shredded cheddar
Cooked, crumbled bacon, optional
Chopped green onions, optional
Chopped tomato, optional
Shredded cheddar cheese, optional
Put cubed spuds in a glass dish & cook in
microwave on high heat 7-10 minutes. Mash slightly.
Meanwhile, melt butter in a large pot over
medium-high heat. Whisk in flour until smooth;
gradually stir in chicken broth & milk. Bring to a
boil; reduce heat to simmer. Simmer 5-10 minutes
until slightly thickened. Stir in spuds & onion; cook 5
minutes more. Stir in sour cream & cheese until
melted & well blended. Salt & pepper to taste. Top
with any of the optional ingredients.
microwave on high heat 7-10 minutes. Mash slightly.
Meanwhile, melt butter in a large pot over
medium-high heat. Whisk in flour until smooth;
gradually stir in chicken broth & milk. Bring to a
boil; reduce heat to simmer. Simmer 5-10 minutes
until slightly thickened. Stir in spuds & onion; cook 5
minutes more. Stir in sour cream & cheese until
melted & well blended. Salt & pepper to taste. Top
with any of the optional ingredients.
Brought to you by the people
at Food Frenzie!
Nothing fancy...just good food!
at Food Frenzie!
Nothing fancy...just good food!
- Contact us at: admin@foodfrenzie.com
MICHIGANDER CORN CHOWDER SERVES 8
1/4 cup butter
1 medium onion, chopped
1/4 cup flour
1 1/2 cups milk
2 (12-ounce) cans evaporated milk
1/2 teaspoon onion salt
1/2 teaspoon seasoned salt
1 teaspoon chicken bouillon
1/8 teaspoon pepper
1(16-ounce) cans cream-style corn
4 slices bacon, cooked & crumbled
2 green onions, chopped small
1/4 cup butter
1 medium onion, chopped
1/4 cup flour
1 1/2 cups milk
2 (12-ounce) cans evaporated milk
1/2 teaspoon onion salt
1/2 teaspoon seasoned salt
1 teaspoon chicken bouillon
1/8 teaspoon pepper
1(16-ounce) cans cream-style corn
4 slices bacon, cooked & crumbled
2 green onions, chopped small
ECONOMICAL TOMATO SOUP SERVES 4
1 (28-ounce) can broken or crushed tomatoes
(or 2-4 fresh tomatoes)
1 small onion, grated
1 bay leaf
1 teaspoon sugar
Salt & pepper
3 tablespoons butter
2 tablespoons flour
1/2 cup dry milk
1 1/2 cups water or chicken broth
1 (28-ounce) can broken or crushed tomatoes
(or 2-4 fresh tomatoes)
1 small onion, grated
1 bay leaf
1 teaspoon sugar
Salt & pepper
3 tablespoons butter
2 tablespoons flour
1/2 cup dry milk
1 1/2 cups water or chicken broth
In a large pot, mash up the tomatoes. Add next 5
ingredients & cook about 12 minutes over medium
heat. Remove bay leaf. Carefully pour through a
strainer into a bowl to remove seeds & skin. In the
same pot, melt butter. Whisk in flour; cook 1-2
minutes, whisking constantly. Mix dry milk with water or
broth & whisk into the pot. Cook over medium heat
until thickened, stirring often. Add tomatoes to the pot
& cook about 10 minutes, or until heated through,
stirring often.
ingredients & cook about 12 minutes over medium
heat. Remove bay leaf. Carefully pour through a
strainer into a bowl to remove seeds & skin. In the
same pot, melt butter. Whisk in flour; cook 1-2
minutes, whisking constantly. Mix dry milk with water or
broth & whisk into the pot. Cook over medium heat
until thickened, stirring often. Add tomatoes to the pot
& cook about 10 minutes, or until heated through,
stirring often.
LEFTOVER VEGGIES CREAM SOUP
3 tablespoons flour
2 cups chicken broth
1 cup pureed cooked leftover vegetables
1/2 teaspoon seasoned salt
Dash pepper
1 cup milk or cream
3 tablespoons flour
2 cups chicken broth
1 cup pureed cooked leftover vegetables
1/2 teaspoon seasoned salt
Dash pepper
1 cup milk or cream
Whisk flour into a small amount of broth & set aside.
In a medium pot, add rest of broth, pureed veggies,
S&P, and milk. Heat over low heat, whisking to
combine. Whisk in the flour/broth mixture. Cook several
minutes or until thickened & heated through.
STIR OFTEN & KEEP HEAT FAIRLY LOW TO
PREVENT SCORCHING.
In a medium pot, add rest of broth, pureed veggies,
S&P, and milk. Heat over low heat, whisking to
combine. Whisk in the flour/broth mixture. Cook several
minutes or until thickened & heated through.
STIR OFTEN & KEEP HEAT FAIRLY LOW TO
PREVENT SCORCHING.
MACARONI & CHEESE SOUP SERVES 6
1 (10-ounce) package frozen mixed vegetables
1 (7 1/4-ounce) package macaroni & cheese
dinner mix
1/4 cup butter
3 tablespoons flour
3 (13 3/4-ounce) cans chicken broth
1 1/2 cups diced cooked ham
1 (10-ounce) package frozen mixed vegetables
1 (7 1/4-ounce) package macaroni & cheese
dinner mix
1/4 cup butter
3 tablespoons flour
3 (13 3/4-ounce) cans chicken broth
1 1/2 cups diced cooked ham
Thaw vegetables in a strainer under hot running water.
In a large pot, cook macaroni from the mix in boiling,
salted water until tender; drain & set aside. In a
second pot, melt butter. Whisk in butter & the cheese
sauce packet from the mix. Whisk in broth. Add
vegetables & ham. Cook & stir until thickened &
bubbly. Stir in cooked macaroni.
In a large pot, cook macaroni from the mix in boiling,
salted water until tender; drain & set aside. In a
second pot, melt butter. Whisk in butter & the cheese
sauce packet from the mix. Whisk in broth. Add
vegetables & ham. Cook & stir until thickened &
bubbly. Stir in cooked macaroni.
HAMBURGER SOUP SERVES 10
1 1/2 pounds ground beef
2 cups diced onions
1 cup diced carrots
2 cloves garlic, minced
3 (14 1/2-ounce) cans beef broth
1 (15-ounce) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce, optional
1/4 cup butter
1/2 cup flour
1 1/2 pounds ground beef
2 cups diced onions
1 cup diced carrots
2 cloves garlic, minced
3 (14 1/2-ounce) cans beef broth
1 (15-ounce) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce, optional
1/4 cup butter
1/2 cup flour
In a large pot, cook the first 4 ingredients until meat
is done & vegetables are tender; drain & add back
into the pot. Stir in next 4 ingredients & bring to a
boil. Lower heat; cover & simmer 15 minutes. In
second pot, melt butter over medium-low heat; stir in
flour until smooth. Cook & stir 6-8 minutes, until
golden brown. Carefully stir into soup. Cover & simmer
15 minutes, stirring occasionally.
is done & vegetables are tender; drain & add back
into the pot. Stir in next 4 ingredients & bring to a
boil. Lower heat; cover & simmer 15 minutes. In
second pot, melt butter over medium-low heat; stir in
flour until smooth. Cook & stir 6-8 minutes, until
golden brown. Carefully stir into soup. Cover & simmer
15 minutes, stirring occasionally.
SOUPS