Broccoli-Cauliflower Cheese Soup

Ingredients

1 packet Thermojetics® HPLC Cream of Chicken Soup Mix
1/2 c. broccoli or cauliflower (or combination of both), steamed and finely chopped
1/3 c. shredded low-fat cheddar cheese

Directions:

Prepare soup mix as directed, add other ingredients and serve.

Cream of Mushroom Soup

Ingredients:

1 packet Thermojetics® HPLC Cream of Chicken Soup Mix
1/2 c. cooked mushrooms, finely chopped

Ingredients:

Prepare soup mix as directed, add mushrooms and simmer until mushrooms have cooked.

Egg Drop Soup

Ingredients:

1 packet Thermojetics® HPLC Soup Mix, Cream of Chicken flavor
1 egg
1 green onion

Directions:

Prepare soup mix as directed in a saucepan. Heat until soup is simmering. In small bowl, beat one egg. Drizzle egg into simmering soup in a thin stream. Serve topped with chopped green onion.

French Onion Soup

( Serves 6 )

Ingredients:

1 Tbsp olive oil or salad oil
4 Tbsp butter or oleo
6 lrg onions, thinly sliced
6 cups beef broth, regular strength
salt and pepper
1/3 cup port wine (optional)
½ cups diced Gruyere or Swiss Cheese
½ cup shredded Parmesan Cheese (or Gruyere)
dry-toasted French bread (see below)

Directions:

Dry-toasted French Bread:
Cut six slices French bread, each ½-inch thick, to fit inside soup bowls. Place bread on a baking sheet. Bake in a 325 F oven for 20 to 25 minutes until lightly toasted.

Heat oil and 2 tablespoons of the butter in a 3-quart pan over medium-low heat. Add onions and cook, stirring occasionally, until soft and caramel colored but not browned (about 40 minutes). Add broth and bring to a boil; cover, reduce heat, and simmer for 30 minutes. Season to taste with salt and pepper. Stir in the port.

Pour into six 1½ to 2 cup ovenproof soup bowls. Evenly add the diced Gruyere and top with a piece of toast. Sprinkle equally with the shredded Parmesan (or Gruyere). Melt remaining 2 tablespoons butter and drizzle over cheese.

Bake in a 425 degree oven for ten minutes, then broil about 4 inches from the heat until cheese is lightly browned.

Hearty Split Pea Soup

Ingredients:

10 cups water
24 oz dried split peas, rinsed
1 med onion, chopped fine
2 lrg carrots, chopped fine
2 lrg celery stalks, chopped fine
1 ham bone, with some meat left on
2 cups chopped ham
3 bay leaves, crumbled
1 Tbsp peppercorns
1 tsp allspice
1 clove garlic, minced
salt and black pepper, to taste


Directions:

Place the split peas in a strainer and wash under cold water. Put all soup ingredients in a medium stock pot. Simmer 3-4 hours on very low heat until the peas have completely disintegrated and the soup looks smooth. Serve right away or refrigerate overnight to let the flavors meld.

Serve with warm crusty buttered bread. Cold-weather meal.

Other soup ideas:

• Add holiday ham, turkey or chicken to any of the soup mixes for a quick and healthy way to use up leftovers!



• Add a squeeze of lemon juice and shredded chicken to Cream of Chicken Soup Mix.


• Add pureed roasted red peppers and garlic to Cream of Chicken Soup Mix.
  

Roasted Vegetable Soup

Ingredients:

3 medium carrots, peeled and quartered lenthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained

Directions:

Preheat oven to 400 degrees F (reduce heat if using oven fan). Spray rimmed baking sheet with nonstick oil spray. Arrange carrots, tomatoes, onion, squash, and garlic on sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2 inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

Add beans, carrots, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Can be made a day ahead. Serves six.