It's all about the SOUP!

The month of November was Jami's turn to host. She chose, soup as this month's theme. Everyone brought one of their favorite soup recipes, enough to share with everyone, and also a sample of the yummy soup. She found herself surrounded by a house full of lovely girls, delicious aromas, savory soups and some fine and funny conversations! Thanks to all the Domestic Diva's who came and supported the spreading of yummy recipes! and here they are.....just for you!





Drum roll please...






"The Printshop" Cheese Soup by Brooke Taylor

A yummy recipe that came from a one of her family's favorite restaraunts.

1/2 C. diced carrot
1/2 C. diced onion
1 C. diced potato
3 stalks celery (chopped)
8 oz. Cheeze Whiz
5 Chicken Boulion Cubes
6 C. water
5 Tbls. Butter
3/4 C. flour
3/4 C. Peas

-Put all vegetables (except peas) in a pot, cover with water, boil until tender. Drain and set aside.

-Put flour and butter in a pan and cook for a couple minutes to make roux. Slowly add water. Add boullion cubes, cheese, and stir til dissolved. Add diced vegetables and peas. As soon as the peas are tender, the soup is complete.




Taco Soup by Amber Howard

1 lb. hamburger (or chicken)
1/2 small onion (chopped)
1/2 green pepper (chopped)
15 oz. can Kidney Beans, undrained
15 oz. can Black beans, drained
1 pkg. Taco Seasoning
11oz. can of corn, undrained
15 oz. can of diced tomatoes
2-8oz. cans tomato sauce

-Brown hamburger& saute onions, then ad all other ingredients and heat through. To serve: Line bowl with corn chips (Frittos) add soup, top with grated cheese, olives, sour cream. Serves 8 - 10 people.



Bacon, Cheese & Potato Chowder by Mindy Howard

3 C. fat free milk
1 can (10 3/4 oz) cream of potato soup
2 c. of frozen Southern-Style hash browns
1 C. sharp cheddar cheese (grated)
3 slices bacon (crispy cooked, drained and crumbled)
1/4 C. thinly sliced green onions

-Mix milk and soup in large saucepan. Stir in hashbrowns. Bring to a boil on high heat stirring occasionally. Reduce heat to medium-low; simmer 10 min. Stirring Frequently. Ladle into bowls. Top with cheese, bacon and green onions.




Zuppa's Tomato Basil Bisque by Jami Weight

1/4 C. Butter
1/2 yellow onion diced
3 minced garlic cloves
1 rib of celery, diced
1 carrot, diced
2 (16 oz. Cans) of diced Tomatoes
1 can of whole artichokes
2 Qts. of chicken stock
1 C. Heavy Cream
1 Bunch of fresh basil
Salt & Pepper to taste

-Saute carrot, garlic, onion and celery in butter. Add Tomatoes, artichoke and stalk. Simmer for 45 minutes. Puree with a hand blender or blender. While soup is being blended, add fresh basil leaves. Return to pot and add cream. Heat through. Serve with orzo pasta on top.

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