Smoky Bacon Chicken Gnocchi Soup
brought by Marny
(original recipe found online here: https://tatyanaseverydayfood.com/smoky-chicken-gnocchi-soup/ and slightly modified)
1/2 package smoked bacon, diced
1 tbsp butter
1 onion, diced
3 carrots, sliced
2 celery sticks, diced
6 cloves garlic, minced
1/2 cup "white wine" (chicken broth with 2-3 tbsp lemon juice added)
1 tbsp each thyme, rosemary, paprika
1/3 cup flour
6 cups chicken broth
2 large chicken breasts, cubed
1 lb gnocchi
1/2 package spinach, stems removed and roughly chopped
1 cup milk
2 cups cream
In soup pot, cook bacon until crisp, then add butter and carrots, celery, and onion. Saute until onion is cooked, then add garlic and "wine" and cook until liquid is mostly gone. Add flour and spices and stir well; let cook for one minute, stirring constantly. Add chicken broth slowly, stirring well with each addition, to keep soup smooth. Add chicken and simmer until chicken is cooked. Add gnocchi and cook as long as indicated on the package (4 minutes). Add cream and milk and heat, but do not boil. Serve.
Beef and Barley Soup
brought by Harvest
4 C. beef broth
2-4 C. water
¾ C. barley
½ tsp. dried basil
½ tsp. dried oregano
Bay leaf
1 tsp. salt
Freshly ground pepper
½ C. chopped carrot
½ C. chopped celery
½ C. chopped onion
1 can stewed tomatoes, chopped
1 can roasted beef (I buy them at Costco)
In a soup pot, bring broth, water, barley, herbs, and salt to boil. Lower heat, cover, and simmer for about 45 minutes. Meanwhile, sauté carrot, celery and onion in olive oil until tender, about 10 minutes. Add vegetables, tomatoes, and beef to soup pot and simmer uncovered another 45 minutes until everything is soft.
Spinach Gnocchi Soup
brought by Janeen
2 Tbsp. Chicken Bouillon
2 cans Mild Rotel
3 cans Chicken Broth
1 quart Half & Half milk
1 cube Butter
1 tsp. Garlic Salt
1 package of Potato Gnocchi
1/4 cup Parmesan Cheese
1 bunch chopped Spinach
16 oz. Jimmy Dean Sausage
2 Tbsp. Cornstarch
Pinch of Oregano leaf
1/2 cup chopped Carrots
1/2 cup chopped Celery
Brown sausage, then add the cube of butter. Add a couple Tablespoons of corn starch to make a roue. Put in crock pot with all the other ingredients. Boil until the gnocchi dumplings float to the top. Let cook and enjoy!!
Creamy Potato Bacon Soup
brought by Ali (original recipe was contributed to our ward cookbook by Cyndy!)
9 cups potatoes (cubed)
1 cup carrots (chopped fine)
1 1/2 cups onion (chopped fine)
1 1/2 cups celery (diced fine)
4 cups Whole Milk
2 cups Half & Half
1 lb. bacon, cooked crisp
1/2 tsp. Pepper
1 cube butter
1 cup flour
In 8 quart soup pan, add just enough water to cover potatoes, carrots, onions, celery and cook until tender. Set aside.
In separate large heavy pan, melt butter and make roux with flour.
Begin slowly adding whole milk stirring constantly.
Gradually alternate milk and half & half and continue cooking until thickened. Remember—the long you cook it, the thicker it will become.
When your creamy mixture reaches the desired tendency remove from heat. This is where I drain some of the vegetable water off—BUT SAVE IT--you may want it later and the flavor is helpful.
Add the creamy sauce to the vegetables and continue adding till desired soup consistency.
As you cook it will thicken.
Season with the salt and pepper to taste.
Garnish with grated cheese if desired. (We always have to thin the leftovers with milk as the soup thickens as it cools.)