Soup, Soup and more Soup!!

Today was another foggy, dreary day!  The Packer's were playing at noon but because the Vikings were on at the same time the PACKER FANS do not get to see our team play (unless of course you have the NFL package and DirecTv.  But we don't have either.  

I acquired butternut squash from a lady I work with and my plans were to make the Harvest Soup.  Yesterday I opened up the cookbook to the page where the recipe was on and Paul saw the recipe for White Chicken Chili and said that looked good so while grocery shopping I picked up the ingredients for that.  

After being frustrated I couldn't watch the game and Paul was golfing, I cleared the decks.... got out the stock pots and started to cook soup.  I opened the cookbook the page needed.  Since I don't care for either the Harvest Soup or the chili I decided to make Hamburger Soup (which was on the same page). I started by cooking a portion of the squash in the microwave and a portion in the oven.  (just to speed up time).  While the squash was cooking, I made the Hamburger Soup (I added more potatoes than carrots and celery because I don't like them either but I could pick them out - haha).  But wait.... what better to have then homemade English muffin bread to go along with the soups.  I mixed up a batch of that so that could rise while onto the next soup.  White Chicken Chili.  I had cooked chicken in the freezer that I used instead of the chicken breasts.  While the Hamburger Soup and the Chili were simmering I moved the bread dough to the tins to rise again and then started on the Harvest Soup.  Boy do I dislike shredding carrots.  One of these days I am going to cut my fingers!  I put the bread in the oven to bake and all three soups were simmering.  Paul came home and was hungry so he had a small bowl of all three which he said all tasted good.  Yah!  A successful day of baking.  Now for the recipes!
 
Hamburger Soup
 

1          pound                ground beef

5              cups                         water
1              16 oz. can               tomatoes, cut up or sauce
1              cup                          carrots, sliced
1              cup                          celery, sliced
1              cup                          potatoes, sliced
1              cup                          catsup
1              tablespoon            instant beef bouillon
2              teaspoon               seasoned salt
1              teaspoon               dried basil
1                                              bay leaf
                                                Salt & pepper to taste

Directions: Brown beef; drain off excess fat.  Add all ingredients.  Bring to boil; reduce heat & simmer, covered, for 1 hour or until veggies are tender.  Makes 10 cups.

White Chicken Chili

2           pounds              cubed chicken (cooked)

2              16 oz. cans              great northern beans
3                                               cloves garlic (crushed)
2              4 oz. cans                green chilies
3              cups                         chicken broth
1-2                                           onions, chopped
1 1/2       tablespoon            chili powder
1 1/2       teaspoon               cumin
1 1/2       teaspoon               Worcestershire sauce
1              10 oz. can              diced tomatoes with green chilies
1/2 - 1     teaspoon               oregano
                                                 salt & pepper to taste
                                                 sour cream

Directions: In large saucepan, sauté chicken, onion & garlic powder in oil until meat is cooked.  Add beans, broth, chili’s & seasonings.  Bring to boil.  Reduce heat & simmer, uncovered, 30 minutes.  Remove from heat.  Optional:  Stir in sour cream.

Harvest Squash Soup
 
1              cup                          chopped celery
1              Clove                       garlic, minced
1/4          cup                          butter
3              cup                          chicken stock
2              cup                          winter squash,  
                                                 cooked and mashed
1              tablespoon            rosemary
1              tablespoon            savory
2              tablespoon            chopped fresh
                                                 parsley
2              cup                          heavy Cream
1              cup                          shredded carrots
2              cup                          wild rice

Directions: Sauté onions, celery, garlic and carrots in 2 T butter, until golden.  Add chicken stock, cooked squash, wild rice rosemary, savory, and parsley.  Bring to boil; reduce heat and simmer 10 minutes.  Add remaining butter.  Remove from heat.  Season with pepper and salt.