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Soup's on!

Posted: November 2, 2011 1:55 a.m.
Updated: November 2, 2011 1:55 a.m.

Inspired creamy wild soup

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There’s nothing quite like a bowl of hot, savory soup to warm things up on a chilly day.

While making soup from scratch can be satisfying, there isn’t always enough time to devote hours to the process. That’s when products such as Shore Lunch soup mixes come in very handy. You add some of your pantry ingredients to the flavorful mixes and in no time you have a delicious, hearty soup that tastes like you spent all day in the kitchen. These easy recipes will let you ladle up home-cooked goodness the whole family will love. For more recipe ideas, visit
www.shorelunch.com.

Hearty cheddar broccoli soup
Serves 6 to 8

    1     11-ounce package Shore Lunch
        Cheddar Broccoli Soup Mix
    1     pound ready-to-eat ham steak, cut
         into 1/2-inch pieces (about 2
        cups)
    1     14.75-ounce can creamed corn
    1     6-ounce container French fried
        onion rings

In soup pot, bring eight cups of water to a rolling boil. Whisk in soup mix, ham and creamed corn. Bring back to a boil.

Reduce heat and simmer uncovered until done, about 20 minutes, stirring occasionally. Serve generously topped with French fried onion rings.

Serve with freshly baked cornbread muffins and home­made potato salad.

Rustic chicken noodle soup
Serves 6 to 8

    1     9.2-ounce package Shore Lunch
        classic chicken noodle soup mix
    1     pound ground chicken, thawed
    3     tablespoons tomato paste
    1     10-ounce can spicy diced tomatoes
        with green chilies (may substitute
        mild)
    1/2     teaspoon ground thyme

In soup pot, bring eight cups of water to a rolling boil. Spray medium non-stick skillet with cooking spray. To skillet, add chicken, cook and stir over medium heat until crumbled, about 10 to 15 minutes, set aside.

To soup pot, whisk in soup mix, cooked chicken, tomato paste, diced tomatoes and thyme. Bring back to a boil.

Reduce heat and simmer uncovered until done, about 20 to 25 minutes, stirring occasionally.

Serve with a fresh green salad and warm crusty bread.

Inspired creamy wild rice soup
Serves 6 to 8

    1     10.8-ounce package Shore Lunch
           creamy     wild rice soup mix
    1/2     teaspoon dried tarragon
    1     3-pound cooked rotisserie
        chicken, shredded into bite size
        pieces (about 2 1/2 cups)
    1     pound fresh asparagus rinsed;
        trim off fibrous ends, peel outer
        skin of stalks, starting just  below
        tips, cut into bite size pieces
    1     pint heavy whipping cream

In soup pot, bring 8 cups of water to a rolling boil. Whisk in soup mix and tarragon. Bring back to a boil.

Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.

Add shredded chicken, asparagus and cream; stir to combine.

Cover and simmer until done, about an additional 10 minutes, stirring occasionally.

Serve with fresh buttered rolls or an assortment of artisan crackers.

Beer brat cheddar potato chowder
Serves 6 to 8

    1     12-ounce package Shore Lunch
        cheddar potato soup mix
    1     14-ounce package of your favorite
        cooked bratwurst, sliced into thin
        rounds (about 2 cups)
    1     15.25-ounce can whole corn,
        drained and rinsed
    1     12-ounce bottle of beer

In soup pot, bring 8 cups of water to a rolling boil. Whisk in soup mix, sliced brats, corn and beer. Bring back to a boil.

Reduce heat and simmer uncovered until done, about 20 to 25 minutes, stirring occasionally.

Serve with home-style baked beans and your favorite coleslaw.

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