Soups

Ron Stone’s Memorial Chicken Soup

1 lg. chicken, 3-4 lbs.

1 stalk celery, with leaves attached

1 carrot

1 onion, quartered

8 whole peppercorns

2 bullion cubes or chicken broth flavor packets

Parsley flakes

Season salt

Pepper

Red pepper (omit if cooking for sick broadcaster)

Minced onion, about 1 T.

4 cans cream of chicken soup

1 12 oz. pkg. wide egg noodles

In very large pot, simmer chicken, celery, carrot, onion, peppercorns and 1 T. season salt in 4 qts. water until chicken falls apart. Remove chicken from pot, let cool, then skin, bone and tear into pieces. Strain broth and return to pot, pressing as much of the liquid from the vegetables as possible through sieve. Bring to a boil. Cook noodles in boiling broth for 6 minutes. Add chicken broth flavor packets or bullion cubes, stirring to mix well. Stir in cream of chicken soup (undiluted). Stir gently to dissolve lumps, but try not to break noodles too much, Stir in chicken pieces. Add parsley flakes, red pepper flakes, minced onion, pepper and additional salt, if desired. (Sometimes I add 2 tablespoons of finely minced celery, but usually I’m too lazy to bother.) Heat through.

Serve to hungry crowd with lots of hot buttered cornbread.

Ron Stone

Cheese Soup

8 T. butter

6 T. flour

1 qt. half and half

2 C. grated cheese

2 C. chicken stock

½ C. celery

½ C. onion

½ C. grated carrots

Several drops hot pepper sauce (optional)

1 lb. Velveeta

Salt to taste

Melt 6 T. butter. Add flour, blending well. Pour milk in gradually, blending well. Bring to a boil. Add cheese and remove from heat, but keep warm. Melt remaining butter in another pan. Add celery, onion and carrots, all of which have been finely chopped or grated. Cook until transparent. Add chicken stock and mix well. Combine two mixtures and season with hot pepper sauce and salt. Add Velveeta in chunks until desire taste and creaminess is reached. Do not boil.

Ann Landers, January 1997

Mushroom Broccoli Soup

1 (14.5 oz.) can chicken broth

1 (10 oz.) pkg. chopped broccoli

1 ½ C. sliced, fresh mushroom

½ C. chopped onion

2 T. butter

2 T. flour

1 ¼ C. half and half

1 T. chopped pimento

Bring broth and broccoli to boil. Reduce heat, cover simmer 5 minutes, set aside. Cook mushrooms and onion in butter. Blend in flour, ½ tsp. salt and ¼ tsp. pepper. Add half and half, cook ands stir until thickened. Cook and stir 4 minutes more. Add broccoli with broth and pimento. Heat through.

Ann Ryberg Landers, January 1997

Aardwolf Soup

1 ½ lb. or more Eckridge sausage

1 onion, chopped

2 C. beef broth

2 C. water

6 small or 3 large potatoes

1 medium can pork-n-beans

½ head cabbage

Optional ¼ cup catsup

Brown sausage and onion. Add remaining ingredients. Cook until potatoes and cabbage are done. (about 20-30 minutes)

Sunny Tucker

Fruit Soup

Mix and bring to a boil, 3-5 minutes:

2 C. water

½ C. sugar

¼ C. quick tapioca

Add:

1 pkg. frozen strawberries

1 pkg. frozen raspberries

1 can frozen orange juice + 1 ½ C. water

(Let stand without stirring for 12 hours)

Add:

1 T. lemon juice

Oranges

Bananas

Grapes

Peaches

pineapple etc.