Recipes

Cheesy Onion Soup

Cheesy Onion Soup

Deel op Facebook Print Recipe

Equipment

  • Saucepan

Ingredients

Instructions

  • In a saucepan or pot, melt the butter and then add the onion.
  • Sauté for several minutes until onion is somewhat translucent; stir in the flour, salt, and some pepper, stirring or whisking constantly.
  • Gradually add the milk, still stirring constantly.
  • Bring to a low boil and cook for about 2 minutes or until slightly thickened.
  • Continue gently stirring, making sure to touch all of the pan bottom with your stirring spoon so that the milk doesn’t scorch.
  • (The secret to creamy, lump-free white sauce or creamy soups is constant stirring.
  • ) Add the cheese and stir until melted.

Notes & Wine Advice

Sometimes I add a bit of ground mustard, and we occasionally eat it with dried, seasoned bread cubes strewn on top. (You can buy croutons if you don’t want to make your own.)
————————————————————————————————–
Course; Cheese / Soup
Cuisine; Amish

Cheeseburger Soup

Cheeseburger Soup

Deel op Facebook Print Recipe

Equipment

  • Large pot

Ingredients

Instructions

  • In a large pot brown beef; drain and set meat aside.
  • In the same pot, add 1 tablespoon of the butter and gently sauté the onion, carrots, and celery, stirring occasionally so the vegetables don’t burn and until they are tender, about 10 minutes.
  • Add broth, potatoes, browned hamburger meat, and parsley.
  • Bring mixture to a boil and then reduce heat, cover, and simmer for about 15 minutes or until the potatoes are tender.
  • Meanwhile, in a small sauté pan, melt remaining 3 tablespoons butter on low heat.
  • Add flour and cook for 1-2 minutes, whisking constantly, until the mixture is bubbly.
  • Pour the flour mixture into the soup pot and reduce the heat for the pot to low.
  • Add the cheese and stir until it’s melted.
  • Add the milk and salt and pepper and heat until hot but not boiling.
  • Remove from heat and stir in sour cream.
  • When you serve the soup, you can also add a dollop of sour cream in each bowl if desired.
————————————————————————————————–
Course; Beef / Burgers / Soup
Cuisine; Amish

Cheddar Cheese Soup with Pumpernickel Croutons

Cheddar Cheese Soup with Pumpernickel Croutons

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Place the bread cubes on a cookie sheet in an oven set at 200° and let them dry out and get a bit crisp while you’re making the soup.
  • (You can also butter the bread before baking the cubes.
  • It’s tasty but not necessary.
  • ) Check them occasionally and stir them so all sides are exposed.
  • In a soup pot, melt the butter, add the onion, and cook until the onion is soft and translucent.
  • Add the flour and cook, stirring constantly, until all ingredients have been thoroughly mixed together.
  • Gradually add the chicken broth and cook, still stirring constantly, until the mixture has thickened slightly.
  • Add the milk and continue to cook until the soup is very hot—just under the boiling point.
  • Turn off the heat and add the Cheddar cheese; stir until cheese is completely melted.
  • (You may need to turn the stove back on low heat for a bit if you have trouble getting all the cheese to melt.
  • ) Add salt and pepper to taste.
  • Remove the pumpernickel croutons from the oven if you haven’t already done so and place them in a serving bowl that you can bring to the table.
  • Ladle soup into individual bowls and sprinkle some of the croutons on top.
————————————————————————————————–
Course; Cheese / Chicken / Soup
Cuisine; Amish

Celery Soup

Celery Soup

Deel op Facebook Print Recipe

Equipment

  • soup pot

Ingredients

Instructions

  • In a soup pot, mix together the celery, onion, chicken broth, and water.
  • Simmer until the celery and onion are tender.
  • At this point you can put the soup through a sieve if you want a creamy soup, but it’s not necessary, especially if you have finely diced the vegetables.
  • In a medium saucepan, melt the butter and add the flour, stirring constantly.
  • Add the milk and continue to stir constantly until the mixture has thickened slightly.
  • Add to the soup and stir to mix well.
  • Add the cream and salt and pepper to taste, and heat soup until hot but not boiling.
  • Some folks believe that celery is an excellent nerve tonic, so this might be the perfect soup to have on an especially hectic day.
————————————————————————————————–
Course; Chicken / Soup
Cuisine; Amish

Carrot and Sweet Potato Cream Soup

Carrot and Sweet Potato Cream Soup

Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a soup pot, melt the butter or pour in oil and add the onion; sauté for several minutes or until the onion is beginning to soften and look translucent.
  • Add the carrots, sweet potatoes, ginger, curry, and garlic powder, and sauté, stirring, for several minutes longer.
  • Add the broth and bring to a boil.
  • Reduce heat, cover, and simmer until the vegetables are tender, about a half hour.

Notes & Wine Advice

When the veggies are tender, your next step is to cream the soup. You can do this several ways:
• Use a food processor and blend about half at a time.
• Use an eggbeater and go at it until well blended and creamy. You’ll need a heavy-duty eggbeater for this, and I wouldn’t suggest any plastic parts because it’ll be hot. (I use and highly recommend an Amish-made eggbeater available from www.cottagecraftworks.com. Although it’s expensive, it’s a workhorse.)
• Use a blender, remembering to keep the top covered to avoid splashing. (I happen to use a hand-cranked Vortex blender. No electricity needed, and it works nicely.)
When you are finished creaming the soup, return it to the pot and reheat it. Taste the soup and add salt and pepper as desired. When you serve the soup, a nice dollop of sour cream or unflavored yogurt spooned on top is an extra taste treat, but it’s not necessary.
————————————————————————————————–
Course; Soup
Cuisine; Amish

Cabbage, Bean, and Ham Soup

Cabbage, Bean, and Ham Soup

Deel op Facebook Print Recipe

Ingredients

  • 2½ cups coarsely chopped or shredded cabbage
  • 2 15- ounce cans navy beans drained, rinsed, and drained again
  • 1 cup chopped cooked ham
  • 1 cup onions diced
  • 2 carrots peeled and thickly sliced
  • 1 cup chopped turnips about 1 medium-sized turnip, peeled
  • 1 tsp. marjoram
  • ¼ tsp. pepper
  • 1 bay leaf
  • 6 cups water

Instructions

  • In a large soup pot, add all ingredients and stir to mix.
  • Bring to a boil and then lower the heat, cover the pot, and cook until vegetables are tender.
  • Discard the bay leaf, taste and adjust seasonings as necessary (it will probably need salt, depending on how much and what kind of ham you used), and serve.
————————————————————————————————–
Course; Pork / Soup
Cuisine; Amish

Cabbage and Vegetable Chowder

Cabbage and Vegetable Chowder

Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large soup pot, add the water, cabbage, carrots, potatoes, salt, sugar, and pepper.
  • Make sure there is enough water to cover the vegetables while they are cooking; you can add a bit more water to keep them covered.
  • Cook until all vegetables are tender.
  • Add the scalded milk and butter and heat thoroughly, but do not boil.

Notes & Wine Advice

To scald milk, use a separate saucepan and bring the milk to just under boiling on medium heat, stirring frequently so it doesn’t scorch on the bottom. Remove from heat and allow to cool (although for this soup you don’t need to worry about this last step; the milk can still be hot when you add it to the vegetables).
————————————————————————————————–
Course; Pork / Soup / Vegetables
Cuisine; Amish

Cabbage and Apple Soup

Cabbage and Apple Soup

Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large pot, combine the chicken broth, water, tomato sauce, and lemon juice.
  • Stir well to mix.
  • Bring to a boil and then add the remainder of the ingredients.
  • Gently simmer, stirring occasionally, until apples and cabbage are tender, about 30 minutes.
  • Adjust seasonings and serve.

Notes & Wine Advice

This soup tastes good as is, with the apples as a surprising addition. For an even heartier meal, you can also brown a bit of hamburger, drain off the grease, and add it to the soup.
————————————————————————————————–
Course; Chicken / Fruit / Soup / Vegetables
Cuisine; Amish

Boiled Potpie Soup

Boiled Potpie Soup

Deel op Facebook Print Recipe

Ingredients

Instructions

  • To make potpie squares: In a large mixing bowl, beat the eggs; add the milk and salt.
  • Stir to mix.
  • Add the flour and mix until a ball of dough forms.
  • (I usually mix with my hands to be sure everything is fully combined, but you don’t want to overmix.
  • ) Roll out the dough into thin sheets and then cut into 3-inch squares.
  • (A pizza cutter works great for this!
  • )
  • To make the potpie soup: Bring the broth, onion, and parsley to a boil in a large soup pot.
  • (This recipe works better in a pot that is wider rather than taller.
  • ) After the broth is boiling, begin adding the dough squares and potatoes in layers until all are added.
  • Cover the pot, lower the heat a bit, and cook for 5 minutes.
  • Stir gently and then continue to cook on low to medium-low until squares are cooked—about 15 minutes more.

Notes & Wine Advice

The trick to making this soup come out well is to make sure the dough squares, onions, and potatoes are thinly sliced so they cook quickly.
————————————————————————————————–
Course; Soup
Cuisine; Amish

Beefy Onion Rivel Soup

Beefy Onion Rivel Soup

Deel op Facebook Print Recipe

Ingredients

For soup:

  • ¼ cup ½ stick butter
  • 2 cups thinly sliced onions
  • 6 cups beef broth

For rivels:

Instructions

  • In a large pot, melt the butter and add the onions.
  • Cook the onions on fairly low heat until they are lightly browned and tender.
  • Add the broth; raise the heat to medium-high and bring the broth and onions to a boil.
  • While the broth is coming to a boil, prepare the rivels as follows: In a medium mixing bowl, beat the egg well.
  • Add the salt, and pepper if using, and stir well again.
  • Add the flour and mix.
  • I usually begin the process with a fork and then finish mixing with my hands.
  • The dough won’t be completely stuck together and smooth—this is what you want.
  • The rivels should be small, no bigger than the size of a large pea.
  • Sprinkle the rivels into the boiling broth, stirring constantly while adding them so they don’t stick together.
  • When all the rivels are in, reduce the heat, cover the pot, and simmer for about 10 minutes.
  • Don’t peek!
————————————————————————————————–
Course; Beef / Soup
Cuisine; Amish