Search Results for "Cream of celery"

DIY Home Made Cream of Celery, Mushroom, or Chicken Soup MSG free, Gluten Free

on Oct 3rd 2013

Cream-of-Veggie-Soup

For those who need to avoid toxic additives such as MSG or who have adopted a Gluten Free lifestyle, this recipe was created with you in mind.  I have found that all the store brands and name brands of soup I typically use in cooking not only contain MSG but also wheat.  I can usually whip up a batch of cream soup in 10 minutes and easily vary the flavor from mushroom to celery to chicken with a few tweaks.  Here’s how:

  • 2 Tablespoons real butter
  • 1 12 oz can evaporated milk (can also substitute unsweet coconut or almond milk)
  • 2 Tablespoons cornstarch
  • 1/2 cup water
  • 1 EDWARD & SONS bullion cube ( NOT BEEF for cream of mushroom soup, NOT CHICKEN for cream of chicken soup  or LOW SODIUM VEGETABLE for cream of celery soup)
  • See list below for items needed to make different variations
  • 1 teaspoon course ground black pepper

In a medium saucepan over medium heat, melt the butter and add the evaporated milk.  While milk is heating, quickly place the 2 Tablespoons of corn starch in a pint jar and add the water. Place lid on jar and shake well until corn starch is well dissolved in the water.  Add the water to the warm butter/milk mixture along with the bullion cube and suggested ingredients listed below, and pepper. Use a wire whisk to constantly stir the mixture until it reaches desired consistency.  Remove from soup from heat.  Soup can be used right away in recipes for best results or stored in a jar in the refrigerator for 2 days. Makes approximately 2 cups of cream soup.

To make Cream of Chicken Soup:

Use EDWARDS & SONS NOT CHICKEN bullion cube plus 1/2 teaspoon poultry seasoning, 1/2 teaspoon celery salt, and 1/4 cup drained canned chicken if desired.

To make Cream of Mushroon Soup:

Use EDWARDS & SONS NOT BEEF bullion cube plus 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 cup diced/chopped mushrooms

To make Cream of Celery Soup:

Use EDWARDS & SONS LOW SODIUM VEGETABLE bullion cube plus 1/2 teaspoon celery salt, 1/2 teaspoon onion powder, and 1/4 cup finely chopped celery.

Filed in Miscellaneous | 4 responses so far

Katrina’s Cream Chicken Tetrazinni – Can Be Gluten Free

on Jul 23rd 2014

Tettrazini-2

Our family modified this recipe from Ms. Katrina’s slightly. We like to make our own cream of chicken soup to avoid MSG and gluten.  Instructions are given here for making your own cream soup for this recipe.  2 10 oz cans of store bought cream of chicken soup can be used in place of the home made but the home made adds extra creaminess to the dish.

  • 1 12 oz can evaporated milk
  • 2 Tablespoons butter
  • 1 1/2 cups water
  • 4 Tablespoons Cornstarch
  • 2 NOT CHICKEN brand bullion cubes
  • 1 teaspoon black pepper
  • 1/2 teaspoon celery salt

In a medium size pan add the butter and let it melt over medium heat. While butter is melting add the corn starch and water to a pint jar, place lid on jar, and shake vigorously to dissolve the corn starch.  Add this mixture along with the evaporated milk, chicken bullion cubes, pepper, and celery salt to the melted butter.  Use a wire whisk to stir almost constantly until mixture thickens.

*****************************

  • 8 oz sour cream
  • 3/4 cup Parmesan cheese
  • 1 cup shredded Montery jack cheese
  • 1 deli chicken, meat pulled and diced into small pieces
  • 4 oz jar sliced mushrooms – drained
  • 4 oz jar diced pimentoes
  • 8 oz angel hair pasta, broken into 2″ pieces and cooked according to package directions, then drained (can use gluten free pasta instead)
  • 8 oz melted butter mixed with 2 minced cloves of garlic
  • more Parmesan cheese for topping casserole -about 1/2 cup
  • dried dill weed
  • paprika

As soon as the home made cream of chicken soup has thickened, add the Montery jack cheese, Parmesan cheese, and sour cream to the soup and stir to melt and blend the cheeses.  Set aside creamy mixture.  In a large mixing bowl add the diced chicken, mushrooms, pimento, and 8oz melted butter.  Stir to blend well.  Then add the cream soup/cheese mixture to the chicken/pasta mixture and stir slightly to mix well.  Pour mixture into a  gerased 13×9  dish or a large greased 10″ iron skillet.  Spread mixture evenly over dish or skillet.  Top with more Parmesan cheese, dried dill weed, and paprika.  Bake in 350 degree preheated oven 30-40 minutes or until cheese is golden brown and casserole is bubbly.

This recipe freezes well and is the perfect dish to make for large crowds or take to someone who is sick or on bed rest.

Filed in Casseroles,Gluten Free | 2 responses so far

Cheesy Broccoli Potato Soup

on Jan 1st 2012

Broccoli-Cheese-Soup[1]Cheesy Broccoli Potato Soup is a hearty crowd pleaser. I recently prepared this soup for a teacher luncheon and it got rave reviews.  Kids love it, girlfriends love it, and it’s hearty enough to satisfy the males in my life in spite of the fact that it is a meatless soup.   It’s perfect to serve on a snow day.  And it is comforting to serve it to a family memeber suffering from a cold.  It can also be frozen and it reheats well in the microwave.  And sometimes, I’ve even served it over baked potatoes as a tasty topping.  What more could one ask from a soup?

  • 1 large sweet yellow onion – peeled and diced
  • 3-4 stalks celery – chopped fine
  • 3 Tablespoons olive oil
  • 6 cups water
  • 6 chicken bullion cubes
  • 6 medium potatoes – peeled and diced
  • 1 head broccoli florets or 1 bag frozen broccoli florets
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 pound Velveeta cheese – cubed
  • Salt and Pepper to taste
  • Shredded Cheddar Cheese for garnish

Sauté onions and celery over medium heat in large stock pot.  Add the 6 cups water and heat until water begins to boil.  Add bullion cubes, diced potatoes, and broccoli florets.  Reduce heat to a low boil and cook for 1-15 minutes or until potatoes are tender.  Add the cans of soup and stir until well blended.  Reduce heat to low then add the Velveeta cheese cubes.  Stir frequently until cheese melts then serve right away.   Add salt and pepper to suit your own taste.  Garnish with shredded cheddar cheese.

Printable Recipe

Cheesy Broccoli Potato Soup

Download Adobe Reader

Filed in Soups and Salads | 7 responses so far

Sunday Dinner Pot Roast

on Apr 20th 2010

Pot-Roast

Some things are just too easy, like Sunday Dinner Pot Roast. I can’t think of an easier “company’s comin’” meal than pot roast. As my family sat around the table Sunday, there was little conversation while they devoured beef and potatoes. I remember someone saying, “Mmm, I just LOVE beef!” The prep time for this tasty Sunday tradition is 10 minutes tops which hardly seems fair for such a hearty, tasty end result.

You can use any cut of roast beef, but I have the best results with a rump roast. There is less fat in this cut, it slices nicely, and always pleases. I like to purchase a large one and use the whole roast if company is coming, or cut it in half to make 2 meals for just us. All the ingredients go into a crock pot on Saturday night -right before bedtime and cook all night long.

  • 1 large rump roast beef (more taters if company is coming)
  • 4-5 medium potatoes, peeled and halved the whole carrot sticks)2-3 cups baby carrots (or peel and scrape
  • 1 large onion peeled and quartered
  • 2 celery sticks, cut into 4” pieces
  • 1 can cream of celery soup

Place baby carrots evenly across the bottom of crock pot.

Pot-Roast-Prep-1

Next place the roast beef on top of carrots in the middle of the crock pot. Add potatoes, filling in the area between crock pot and the roast beef. Add celery sticks and onion quarters.

Pot-Roast-Prep-2

Pour a can of cream of celery soup over roast beef. Then sprinkle salt and pepper on top of soup and roast beef. Cover and turn on crock pot.

Pot-Roast-Prep-3

Cook roast and veggies overnight. I cook mine on high over night (about 8 hours) and reduce heat to warm the next morning (about 4 hours). However crock pot temperatures may vary and 12 hours on low heat may be adequate. The roast needs to cook long enough to become tender. If a roast seems tough, it just needs to cook some more.

On a final note, I never add water to my crock pot roast. The soup and juices from the beef make perfect gravy for my family. However, it wouldn’t hurt to add a cup or two of water if your family prefers more of a broth than gravy. Salt and pepper to taste

Printable Recipe

Sunday Dinner Pot Roast

Download Adobe Reader

Filed in Beef | One response so far

LOADED POTATO SOUP

on Oct 13th 2014

Loaded Potato Soup
  • 12oz package bacon – cooked and crumbled, save 2 T bacon drippings
  • 2 medium sized sweet onions – diced
  • 2 stalks celery – diced
  • 2 32oz boxes vegetable or chicken broth
  • 2 chicken bullion cubes (I use NOT CHICKEN brand – gluten free, MSG free)
  • 6 medium potatoes – peeled and diced (about 2 pounds)
  • 1 stick butter
  • 3/4 cup flour (use cornstarch for gluten free recipe)
  • 4 cups whole milk – divided
  • 12 oz sour cream – 1 cup for soup, 1/2 cup for garnish
  • 3 cups shredded cheddar cheese – 2 cups for soup, 1 cup for topping
  • 1 cup green chopped onions – 1/2 cup for soup, 1/2 cup for garnish
  • salt and pepper to taste

Cook bacon strips in large skillet or in microwave. Reserve 2 Tablespoons of the drippings.  Crumble cooked bacon and set aside.

Sautee the diced onions and celery in the large skillet with the 2 Tablespoons of drippings and set aside.

In a large Dutch oven add the vegetable or chicken broth.  Bring broth to a boil, then add the diced potatoes.  Reduce heat to medium and let potatoes simmer 10-15 mintues, or until potatoes become tender.  Add chicken bullion cubes. While potatoes are simmering in broth,  place the stick of  butter in a saucepan.  Melt the butter in the saucepan over medium heat then add the flour (or cornstarch). Whisk the mixture quickly to blend the flour and butter, then gradually pour 2 cups whole milk into the butter/flour mixture and continue whisking over medium heat.  Mixture will begin to thicken.  Continue whisking until mixture is smooth but slightly thick.  Then add thicken mixture to the tender potatoes and broth.  Stir gently to mix the flour mixture with the potatoes and broth.  Then add the other 2 cups of milk to the dutch oven. Also add the sautéed onions and celery to the Dutch oven.  Add salt and pepper to taste.  Reduce heat to low and add 2 cups grated cheddar cheese.  Stir gently to melt and blend the cheese with the soup.  Add 1 cup sour cream, 1/2 cup diced onions, and 1/2 cup of the bacon.  Stir to blend all the ingredients and serve right away. Use remaining cheese, bacon, sour cream, and onions to garnish individual bowls of soup.

1 cup of diced ham could be used in place of the bacon.  Chopped chives could also be used for garnish.

Filed in Gluten Free,Soups and Salads | Comments Off on LOADED POTATO SOUP

Turkey (or Chicken) Harvest Soup

on Nov 30th 2013

Chicken Harvest Soup

Now that Thanksgiving is over many cooks will be eager to whip up an easy, healthy recipe using some of the leftover turkey or chicken. This recipe can also be made with a deli-cooked bird for a quick dinner at the close of a busy work day. This soup gets rave reviews from the kids, the in-laws, and more importantly – the Hubbs!

  • 1/2 stick real butter
  • 2 cups chopped broccoli florets
  • 1 cup diced carrots or pre-shredded carrots
  • 3 stalks celery- finely chopped
  • 1 sweet onion – diced
  • 1 cup diced butternut squash (optional)
  • 2 28oz cartons chicken broth
  • 2 chicken bullion cubes (I use NOT CHICKEN brand)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons poultry seasoning
  • 1 large bay leaf
  • 1/2 teaspoon black pepper
  • 2-3 cups cooked shredded and chopped turkey or chicken

In a large dutch oven melt the butter then add the chopped broccoli, carrots, celery, onion, and butternut squash.  Sautee over medium heat for a couple of minutes then add the chicken broth, bullion cubes, and seasonings.  Continue stirring until seasonings are well blended.  Let soup simmer over low-medium heat about 20 minutes, or until veggies are tender. Then add the chopped turkey or chicken and cook a couple more minutes before serving.  This soup can also be made a little “heartier” by decreasing some of the chicken broth and adding a pint of real cream when the chicken or turkey is added.

Filed in Gluten Free,Healthy Cooking,Soups and Salads | One response so far

Beg For More Bacon Dip

on Jul 13th 2012

Bacon-Cheddar-Camping-Dip[1] - Version 2

I don’t understand the mystery of bacon, but somehow just the smell of bacon seems to put people in a better mood.  The day I created this recipe, we had bacon for breakfast, this dip for lunch and bacon wrapped meatloaf for dinner.  I guess bacon is an important part of our lives.

  • 1 medium carrot, peeled and cut into 3″ sticks
  • 1 medium cucumber peeled and seeded, cut into chunks
  • 1 medium tomato, quartered and seeds removed
  • 1/2 green bell pepper, seeds removed and cut into chunks
  • 1/2 sweet onion, peeled and cut into chunks
  • 2-3 green onions, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4- 1/2 teaspoon ground red pepper
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 3 oz package cream cheese
  • 1 8 oz bar sharp cheddar cheese -grated
  • 6 strips bacon cooked and crumbled

Add all the fresh vegetables to a food processor and pulse until ingredients are finely chopped (but not pureed).  Add the seasonings, mayo, sour cream, and cream cheese and pulse until mixture is blended.  Stir in the crumbled bacon and cheese, leaving a few crumbles for garnish.  Refrigerate until ready to serve then top with remaining bacon crumbles. Serve with carrot and celery sticks, Wheat Thins or Triscuit crackers, or spread over rye toast or your favortite deli bread.

Filed in Appetizers | Comments Off on Beg For More Bacon Dip

Cold Busting Black Bean N Ham Soup

on Jan 20th 2010

Black-Bean-Soup

This is one of my original creations which evolved over the years, mainly because I never wrote it down.  I’ve had several requests from the family to make this soup lately.  So after making a huge pot yesterday while it snowed, and having 5 teens and 2 tweens here all day,  I have finally documented the process- for all our sakes.

This soup is incredibly tasty and nutritious. The country ham pieces infuse the soup, sealing in the flavors of the garlic, onions, celery, and spices. It makes an over generous portion, which freezes well, and can be reheated later. Black Bean N Ham Soup can be served along side your favorite cornbread.  The ham can be omitted for a vegetarian meal.  This soup can also be served with cheddar cheese, sour cream, and corn chips for variation.

No matter how you serve it, Black Bean N Ham Soup is a COLD BUSTER, guaranteed to warm and comfort on a bitter cold winter’s day!

  • Finely chop the following by hand or in a food processor:
  • 2 stalks celery
  • 2 large carrot sticks or 1cup of mini carrots
  • 1 sweet yellow onion
  • 4 garlic cloves
  • 1 red or green bell pepper

Pour ¼ cup olive oil or vegetable oil into a large skillet.  Add chopped veggies and sauté over medium heat 2-3 minutes.  Set aside.

  • 6 cans black beans, rinsed and drained and halved
  • 2 cans chicken broth (about 8-10 cups)

In a blender or food processor, puree HALF of the black beans with 1 can of chicken broth.  Transfer the puree to a large Dutch oven or soup pot.  Add the remaining black beans and the other can of chicken broth. Then add the following canned items and stir to blend:

  • 1 can petite diced tomatoes
  • 1 can tomato sauce
  • 1 can Rotel tomatoes (I used mild)

Then add the following spices to the pot:

  • 1 Tablespoon Oregano
  • 1 Tablespoon Cumin
  • 2 Tablespoons Chili Powder
  • 2 Bay Leaves

Next add:

  • 1 cup chopped country ham pieces

Then add the sautéed vegetables to the pot. Bring soup to a low boil over medium heat stirring frequently.  Then reduce soup to a simmer for 30-40 minutes – stirring frequently.

Add 1-2 cups cooked white rice to the soup the last 5 minutes of simmering time.  More chicken broth or water can be added if you prefer more liquid.  The salt in the country ham pieces provided adequate flavor – but salt can be added to suit your on preference.  Enjoy!

Printable Recipe

Cold Busting Black Bean N Ham Soup

Download Adobe Reader

Filed in Soups and Salads | 8 responses so far

Chicken Asparagus Soup

on Sep 30th 2009

Chicken-Asparagus-Soup

When Richard’s cousin Renee posted a Facebook status that she was preparing Chicken Asparagus Soup for dinner recently, several people asked for her recipe.  I am so thankful she was willing to share it, because chilly nights are here now, and we all could use a new soup recipe for the long cold months ahead.  I made this soup tonight and shared it with the in-laws.  It was fabulous, filling, and nutritious with all that asparagus.  If you’ve never prepared asparagus – give it a try. You’ll be glad you did!

  • 1 broiler fryer chicken (3 to 3 1/2 lbs.) ( I used 4 large chicken breasts, with skins and ribs)
  • 1 1/2 to 2 quarts of water ( I used 2 quarts of water + 32 oz chicken broth)
  • 2 tsp. chicken bouillon granules (I use NO CHICKN bullion – because it has NO MSG)
  • 1 stalk celery, cut into thirds
  • 1 bay leaf
  • 1 onion, cut in half

———————
Asparagus

  • 5 bacon strips, diced (I used natural cured bacon and fried 7 strips)
  • 4 medium carrots, chopped
  • 1 medium onion, chopped
  • 1/2 lb. fresh asparagus, cut into 1/2 inch pieces ( I used 2 bunches of fresh asparagus tops, and upper stems)
  • 2 cups cubed, peeled potatoes
  • 1 tsp. dried thyme
  • 1/2 tsp. pepper
  • 1 T. salt
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream (I used organic)
  • 2 T. chopped fresh parsley

Place chicken, water, bouillon, celery, onion and bay leaf in a Dutch oven or soup kettle. Cover and bring to a boil; skim fat (I didn’t skim the fat, there wasn’t much to skim). Reduce heat; cover and simmer for 1 to 1 1/2 hours or until chicken is tender. Remove chicken and let it cool. Strain broth to remove vegetables and bay leaf. Remove 1 cup broth and set aside; return remaining broth to Dutch oven or kettle.

In a skillet over medium heat, cook bacon until crisp.(I used the microwave).  Remove bacon; drain and discard all but 2 T. drippings (I saved ALL the drippings for sautéing J). Saute carrots, onion and asparagus in drippings over medium heat until crisp-tender.

Asparagus-&-Veggies

Add to the kettle along with potatoes, salt, thyme and pepper; return to a boil (This is where I added the extra chicken broth. Most of mine boiled away when I cooked the chicken breast). Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Combine flour and reserved 1 cup broth; stir into soup. (I ran this through a strainer first because mine was lumpy).  Bring to a boil; cook and stir for 2 minutes. Debone chicken and cut into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving.

Yield: 16 to 18 servings (We had 7 at dinner tonight, served this with bread and salad, and only had 1 bowlful left over! Everyone had seconds though.)

Printable Recipe

Chicken Asparagus Soup

Download Adobe Reader

Filed in Soups and Salads | Comments Off on Chicken Asparagus Soup

Camping Dip

on May 6th 2009

When dear hubby and I were dating, his mother would make this unique sandwich spread.  I think the first time I sampled her spread was when I accompanied them on a camping trip. My future mother-in-law would offer a variety of breads and crackers with her spread.  Eventually I had to get the recipe from her.

Fast forward 10 years into marriage.  We began camping with our children and keeping up the family tradition, I made this spread to take camping.  The kids started calling it CAMPING DIP and the name has stuck.  It has become a camping staple, just like S’mores.

This is an excellent appetizer, snack food, and it works well for parties and showers.  It makes a terrific dip for crisp veggies like carrots, celery, broccoli, peppers, or cherry tomatoes.  It is tasty on top of fancy breads too.  And if you have a food processor, you can whip this up in no time.

In food processor add:

  • 1 cucumber, sliced, seeded, and cored (do not peel)
  • 1 medium carrot stick – cut into pieces
  • 1 celery stalk – cut into pieces
  • 1 small tomato, seeded and sliced
  • 1 small sweet onion, skin removed, quartered
  • 1 small green pepper, seeded and quartered

Pulse veggies until well chopped, but NOT pureed.  Then add

  • 1 8oz pack softened cream cheese
  • 1 cup Hellman’s Mayo
  • 2 packets plain Knott’s gelatin
  • 1 T Worcestershire Sauce
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Pulse until mayo and cream cheese is well blended with veggies.  Store in airtight container overnight, or at least 4 hours before serving.

We love Wheat Thins with our Camping Dip, but there are many options for spreading and dipping!

Printable Recipe

camping-dip

Download Adobe Reader

Filed in Appetizers | Comments Off on Camping Dip

Next »