Author: cookinwithbrooke

I don’t even know what to say about this soup. It’s so good. Perfect combo of a creamy chicken and a broccoli cheddar soup.  Try it. You WON’T be disappointed.

1 small diced onion

1 tsp minced garlic

1 stick butter

1 cup flour

8 cups chicken broth

2 cups shredded cooked chicken (or more)

2 bags of frozen broccoli (I use florets)

2 tsp salt

1 tsp pepper (white if you have it)

1/2 tsp cayenne pepper

1 cup milk (I used 2% milk)

4 cups sharp cheddar cheese

In a large saucepan, saute onion and garlic over medium high heat until opaque.

Lower heat to medium and add butter and flour. Cook until roux is bubbly and starting to brown.

Pour roux into a pot and add chicken broth (stir to prevent lumps)

Add chicken, broccoli, salt, pepper, cayenne pepper and cook for about 30 minutes.

Stir in cheese and milk until cheese is fully melted and serve.

Went to my sister’s house Sunday to celebrate my parent’s 68th wedding anniversary and my sister served this! It was that day that was like 5 outside so it was really perfect! It’s hearty and filling and the roasted veggies make it taste so unique! Can’t wait to have it again!

Ingredients

2 pounds beef chuck roast, cubed

4 tablespoons olive oil

1 onion, chopped

1/4 pound fresh mushrooms, sliced

4 carrots, coarsely chopped

4 large russet potatoes, cut into quarters

2 stalks celery, chopped

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 bay leaf

2 cups beef broth

1/2 cup red wine

1/4 cup tomato paste

salt and pepper to taste

Directions

Preheat oven to 450 degrees. Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rack and cook for 30 minutes, turning occasionally, until brown and tender.

Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.

Remove beef from roasting pan and set aside. Place roasting pan on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings while stirring. Remove from heat.

Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.

Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

January is National Soup Month and THIS is a great one! This is a recipe I found that I have tweaked it a bit. (of course) An option is to make it with spaghetti sauce instead of all the individual ingredients and it was good. But…taking a little extra time to do it with the individual ingredients makes it even better! This is a YUMMY comfort-food soup! MMmm.

1 pound ground beef

1 onion, chopped (I use onion powder)

1 green bell pepper, chopped (I use half)

2 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32-ounce) box chicken broth (I use low sodium)

2 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1/2 tablespoon basil

1/2 teaspoon salt

2 cups broken lasagna noodles (I added 1/2 cup more)

1 (5-ounce) package grated Parmesan cheese

2 cups shredded mozzarella cheese

In a large pot, combine ground beef, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

(at this point, you can put everything in your crockpot on low and cook for 5 hours. Put the Parmesan cheese in for the last hour, then continue to the last step, if desired)

(this is if you’re making the sauce from scratch) Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, basil and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls (or a deep round casserole). Sprinkle with mozzarella cheese. Broil 3 to 4 minutes, until cheese is browned and bubbly.

Whenever we have a big holiday gathering, she always wants to serve these rolls. Yes, there’s a little work involved. But trust me, you won’t regret taking the time when these melt in your mouth!

(Parker House Rolls Recipe courtesy Omni Parker House Hotel, Boston, Massachusetts…via Bobby Flay and The Food Network. These are the best rolls ever!)

• 6 cups all-purpose flour (about)
• 1/2 cup sugar
• 2 teaspoons salt
• 2 packages active dry yeast
• 2 cups hot tap water
• 1 cup butter (2 sticks), softened
• 1 large egg

In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)

Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.

Preheat oven to 400 degrees F.

Put remaining 1/2 cup butter into sheet cake pan just until melted. Tilt pan to grease bottom.

On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured pizza cutter, cut dough into 3 x 1 inch strips. Dip both sides into melted butter pan; fold in half. Arrange folded dough in rows in pan, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.

Bake rolls for 15 to 18 minutes until browned.