Soup’S On!

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There’s nothing quite like a bowl of hot, savory soup to warm things up on a chilly day. And while the Rim Country has not had too many soup weather days recently, we all know they are on the way, so make a note of the following recipes and stock up on the ingredients you will be needing.

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 – which Payson’s Vita Mart is ordering especially for this feature and will have available Wednesday, Nov. 2 - come in very handy. Bashas’ and Safeway, as well as Walmart, have Bear Creek Country Kitchen soup mixes with similar names to those in these recipes, so they might be a possible substitution.

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.

Serving Soup with Style

Give your homemade soup a fun and stylish touch by serving it in individual bread bowls. For each bowl, get a small round loaf of bread. Cut off the top quarter of the loaf with a serrated knife. Remove the inside bread, leaving 1 to 1-1/2(half) inches on all sides and the bottom. Brush the inside with a little olive oil, then bake the bread bowls on a baking sheet in a 350 degrees oven for 10 to 15 minutes.

Some more tips:

• Bread bowls work best with thicker soups. You may need to leave more bread in the bread bowl to prevent thinner soups from leaking out.

• Use the bread you removed from the inside of the loaf to make croutons for soup toppings. Cut or tear bread into bite-sized chunks. Brush with some olive oil and season with your favorite herbs. Bake until lightly golden brown.

• Sourdough is a favorite for bread bowls, but try complementing your soup flavors with other types of bread: wild rice soup with pumpernickel, cheddar broccoli with rye, or potato chowder with a sharp cheddar or asiago cheese bread.

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Family Features photo

Hearty Cheddar Broccoli Soup

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), or leftover home baked

1, 14.75-ounce can creamed corn

1, 6-ounce container French fried onion rings

In soup pot, bring 8 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 8 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.

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Family Features photo

Inspired Creamy Wild Rice Soup

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) – or home baked

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.

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Family Features photo

Beer Brat Cheddar Potato Soup

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.

Source: Southeastern Mills

From Family Features

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