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Cream of turkey & wild rice soup.          LaVonne McCrill



1 tablespoon extra-virgin olive oil

2 cups sliced mushrooms

3/4 cup chopped celery

3/4 cup chopped carrots

1/4 cup chopped shallots

1/4 cup all-purpose flour

1/4 teaspoon ground pepper

1/4 teaspoon salt

4 cups chicken broth

1 cup quick-cooking or instant wild rice

3 cups shredded cooked turkey or chicken

1/2 cup reduced-fat sour cream

2 Tablespoons chopped fresh parsley



Heat oil in large saucepan , add mushrooms, celery, carrots, and shallots.  Cook until softened, about 5 minutes.  Add flour, salt and pepper cook stirring for 2 minutes more. Add broth, bring to a boil. Add rice and reduce to simmer. Cover and cook until rice is tender. Stir in turkey, sour cream and parsley and cook until heated through. Serve 4

Curry Pumpkin Soup    

Serves 6-8

(from Joyce Bromley’s collection)


1 lb. canned Pumpkin (2C Puree)

1 Tbls. Brown Sugar

1/8 tsp. Cinnamon

1/8 tsp. Nutmeg

1 tsp. Salt

¼ tsp. Pepper


1 med. Onion chopped

1 Tbls. Butter

1 tsp. Curry Powder

1 Tbls. Flour

3 C. Chicken Broth


1 C Light Cream


Mix together pumpkin, brown sugar, cinnamon, nutmeg, salt and pepper and set aside.


Sauté onions in butter until limp.

Stir in curry powder and flour

When it bubbles add chicken broth.


Add pumpkin mixture


Bring to simmer, just before serving stir in cream.


Note:  It can be served in a hollowed-out pumpkin.





1 qt. canned tomatoes             2 T. flour

6 c. milk, warmed                            2 T. butter

½ - 1 t. salt                               ¼ - ½ t. pepper

½ t rosemary                           ½ t  oregano

½ t sweet basil

Melt butter and stir in flour to make a roux.  Add milk slowly, stirring rapidly.

Add tomatoes (pureed in blender) stirring constantly.

Add seasonings.  Bring to boil, but do not boil.


 Serves 8-10   1 cup servings


Ann Nelson – family recipe

Delicious Fish Soup

Sue Ullsvik


1 cup diced onion

¼ cup diced celery

½ cup diced carrots

½ cup diced potatoes

1 large garlic clove, minced

2 tablespoons olive oil

2 (1lb) cans diced tomatoes

1 can chicken or vegetable broth

½ cup dry white wine

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon thyme

½ cup minced parsley

1 pound frozen fish filets partially or fully thawed and cut into 1 inch pieces



In a large saucepan, saute onion, celery, carrots and garlic in olive oil.  Add potatoes, tomatoes, wine, broth, and seasonings.  Cover and simmer for 30 minutes.  Refrigerate or add fish and simmer an additional 10 minutes until fish is tender.  Additional broth may be added for a thinner soup.

Makes 4-6 servings.


Ham Shank Soup (Stephanie Kalan)

Smoked Ham Shank (Barley Soup)


Ham shank or ham bone with meat (left over ham bone with a bit of meat works well)

1 C barley

6 cups water

Handful of pinto beans (or 1 can pinto or red beans)

2 pcs of garlic, minced and browned in a small bit of bacon grease

2 carrots shredded (cleaned)

1 lg. Red potato shredded (peeled)

Total cook time 2 hours


Combine ham shank and barley in 6 cups of water with a handful of dried pinto beans.

Bring to boil then reduce to simmer.  Cook for 1 ½ hours.  Add more water if barley gets too thick.  Stir often.

After 1 ½ hours remove the ham shank (bone) and cut pcs of meat from shank. The pieces may be quite small but remove as much of the meat as you can.  Return good meat to soup mixture. Discard gristly pieces and bone.

Add carrots, potato and garlic to soup.  Bring to boil and then lower to simmer.  Cook for additional ½ hour. 

Stir frequently and add water as needed.  

Serve with a salad and garlic bread.



*If there is a shortage of meat on the bone you can add some small bit of ham at the beginning of the cooking process.  The soup will need more water as it cooks; typically this occurs after you add the vegetables.  Stir often. 

KATE’S HOMEMADE CHICKEN SOUP  - Ann Nelson’s daughter


12 c chicken broth

1 t. poultry seasoning

1 c chopped celery

1 c chopped onions

2 bay leaves

1 clove garlic

Bag carrot coins

1 roast chicken, cut meat into large pieces

1/2 bag wide egg noodles.


Boil broth and poultry seasoning

Add celery, onion, bay leaves, garlic, carrots

Add cut up chicken incl. some skin for flavor

Cook 15-20 min,

Add noodles and simmer 15 min.

Remove bay leaves and skin

Serves 12 people (1 Cup)


Ann Nelson  (Daughter Kate)


Recipe from Broadmoor Hotel, Colo. Springs, CO

(Judy Kalan)


Serves 12 (1 Cup servings)   Cooking Time: 40 minutes



¼ C Olive Oil

1 large Onion diced

3 cloves garlic minced

4 large tomatoes, seeded and diced (3C) – I use less if you don’t want a strong tomato base

½ lb. Green beans, diced

1 medium potato, diced (1C)

1 Cup diced leeks (can add more)

1 Cup diced celery

¼ lb. Spinach, chopped

1 lb. Fresh pinto beans (presoaked) or canned pinto beans

1 ½ qrts water

 2T salt or to taste

1 T leaf basil

½ tsp. Leaf thyme

¼ tsp. Pepper

¼ lb. Spaghetti (whole wheat spaghetti)

1C Grated Gruyere Cheese (may substitute parmesan)



  1. Heat oil in large kettle until hot.  Add onion and garlic, saute until tender.  Stir in vegetables and beans if fresh.. 

  2. Add water, salt, basil, thyme and pepper.  Heat to boiling; lower heat; cover.  Simmer 30 minutes.

  3. Break spaghetti into 2” pieces, add to soup.  If using canned beans, add here. Cook just until spaghetti is tender yet firm, about 10 minutes.  Serve soup topped with cheese and toasted French bread slices.  Makes 12 1-cup servings.   



1 Cup chopped onions

2 T olive oil

2 tsp minced garlic

1/2 pound diced ham

2  Cups chopped tomatoes (fresh or canned)

1 Can  (16 oz) garbanzo beans

1 Can (16 oz) great northern or navy beans

5 Cups chicken Stock

1 tsp ground cumin

1/2 hot Italian sausage

2 Cups unpealed, diced potatoes 

1 pkg (10 oz) frozen chopped spinach, thawed


black pepper


Saute onions in olive oil in a large stockpot until tender. Add garlic and cook 1-2 min. Add ham and cook 2-3 min.  Add tomatoes, both cans of beans with liquid, chicken stock and cumin. Meanwhile, in a skillet,  brown and crumble Italian saugage,   Drain off fat and add to soup along with potatoes.  Simmer until potatoes are tender, about 15 min.  Stir in spinach and season to taste with salt and pepper. Simmer about 10 min lomger.


Yield: 8-10  servings 


Judy Christenson.  A favorite of the Bethel Hiking Group!

Vegetarian Black Bean and Butternut Squash Chili                   Sarah Rose


1 Tbsp. olive oil

4 C. chopped onion

2 1/2 lbs. butternut squash, peeled, seeded, and chopped into 3/4” cubes (purchased precut is fine)

2 Tbsp. chili powder

1 Tbsp. cumin

2 (28 oz.) cans chopped tomatoes

1 (12oz.) bottle of beer (or veggie stock)

2 C. low sodium vegetable stock

3 (14 oz.) cans black beans, drained and well rinsed

1/2 C. chopped cilantro (optional)

1 tsp. kosher salt, or according to taste. (May not need salt)


Heat oil in large pot over medium-high heat and stir in chopped onion.  Saute for 3 minutes.

Add cubed butternut squash and cook an additional 2 minutes.

Toss in the chili powder and cumin, stir and cook 1 minute.

Add tomatoes, bring to simmer and cook 3 minutes.

Pour in the beer (or veggie stock) and cook 5 minutes.

Add vegetable stock and cook until squash is tender, about 20 to 30 minutes.

Stir in black beans and bring to simmer.

Add chopped cilantro if using.

Season with salt if desired. Taste for heat and add more chili and cumin if desired.

Have sour cream and shredded cheddar available as toppings.  Pepitas (roasted pumpkin seeds) or toasted sunflower seeds also make a good, crunchy topping.

Additional Suggestions

If making GF, sub veggie stock for beer, or use GF beer. Serves lots, maybe 10 to 12? Freezes well.

Also good served over rice.

Vegetable Soup with Gyoza (pot stickers) Serves 2

Jean Nordlund

This is a low calorie soup but very tasty because of the Thai Shrimp Gyoza


1 cup chopped Baby Bok Choy

½ c frozen peas

½ c thinly sliced carrots

1 c fresh broccoli

 ½ c. sliced shitakes

½ c green onion

You can substitute whatever you like or have in your refrigerator - Cauliflower, parsnips, onion to equal 3 - 4 c. veggies.


3 cups of water – bring to boil

1 T. low sodium vegetable bouillion (Low Sodium Vegetable Better than Bouillon good choice) – stir into boiling water


Add all veggies and simmer about 8 minutes until all cooked to your liking.


Separately steam or microwave 6 Thai Shrimp Gyoza (potstickers) from Trader Joes.


Serve soup topped with steamed gyoza.



White Chili                    Carolyn White

A recipe from the Attic Angel cookbook that happens to be my favorite!

Yield:  8 servings

1 Cup chopped onions

1 Tblsp olive oil

2 cans (4 ounces)  green chilies

1 Tblsp ground cumin

1 teaspoon dried cilantro

½ teaspoon cayenne pepper

1 Tblsp dried oregano

3 cans (15 ounces) white beans, drained

3 cans (14 ounces) chicken stock

3 chicken breasts, cooked and chopped

½ pound Monterey Jack cheese, shredded ( 2 cups)

Sour cream for garnish

Salsa, for garnish

In large stockpot, sauté onions for 10 minutes.  Stir in chilis, cumin, cilantro, oregano and cayenne.  Add beans and stock and simmer 30 minutes.

Add chicken and cheese.  Gently heat to boiling.  Garnish with sour cream and salsa, and additional cheese if desired.

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