O'CHARLEY'S CHICKEN HARVEST SOUP

1/4 lb. butter

3/4 C. flour

2 1/2 to 3 quarts water

2 T. chicken base

2 quarts chicken stock (see chicken tenders recipe)

Water for cooking vegetables

1 lb. fresh carrots, diced

6 to 7 ribs celery, diced

1 medium onion, diced

3/4 t.white pepper

3/4 t. garlic powder

Cooked chicken tenders (see recipe)

10 oz. egg noodles (see directions for cooking)

In a large kettle, melt butter. Add flour, and cook 3 to 4 minutes. Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of water used depends on how thick you want the soup.) Simmer 20 minutes. Add chicken base and chicken stock.

While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate kettle. Add carrots, celery and onion. Cook 6 minutes. Drain. Add to chicken stock mixture along with pepper and garlic powder. Simmer 10 minutes. Add diced cooked chicken. Cook noodles according to following directions. Add to soup.

Makes 8 to 10 servings.

To cook noodles: In a large kettle, bring 1 gallon of water to a boil. Add 1 to 2 teaspoons salt. Drop noodles into boiling water. Cook 3 to 4 minutes. Drain, and rinse with cold water. Add to soup. Noodles will continue to cook in the hot soup. Also, the soup will thicken some after the noodles are added.

Chicken tenders for Chicken Harvest Soup

2 quarts water

2 T. chicken base

1 small onion, cut in quarters

1/2 rib celery, cut in 2-inch segments

2 1/2 lbs. chicken tenders, thawed

In a large kettle, bring water, chicken base, onion and celery to simmer. Add chicken. Gently simmer until done, about 5 to 6 minutes. Do not overcook. Drain chicken, and reserve stock. (This can be used for the stock in the previous recipe.) Place chicken in freezer to stop the cooking process. When cool, dice into 1/2-inch cubes using a sharp knife. Add to soup.

Red Lobster's Dungeness Crab Bisque

1 TB minced onion
2 TB butter or stick margarine
2 TB flour
2 cups chicken broth
2 cups half-and-half cream
1 lb. Alaska dungeness crab meat, thawed if necessary
Salt, to taste
Chopped parsley

Sauté onion in butter. Add flour; cook and stir for 1 minute.

Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.

Break crab into chunks; add to broth. Salt to taste. Heat thoroughly.

Garnish with parsley and serve.

Serves: 4.

Bennigan's Onion Soup



1/2 lb firm white onions -- sliced

1/4 cup butter

2 Tbs corn oil

3 Tbs flour

1 qt chicken broth

1 qt beef broth

8 slices French bread

Swiss cheese -- shredded

Parmesan -- grated



Saute onions in butter and oil until onions are

transparent, but not well browned. When tender, turn heat

to lowest point and sprinkle with flour, stirring

vigorously. Pour into Dutch oven and stir in broths. Heat

thoroughly and divide among 8 oven-proof bowls. Float a

slice of bread atop each serving. Mix equal parts of

cheese to smooth paste and spread over bread. Place all

bowls on oven rack 4" from broiler heat and broil until

cheese melts. Serve at once. Leftover soup freezes well

up to 6 months.

Olive Garden Minestrone Soup



3 TB olive oil

1 cup minced white onion

1/2 cup chopped zucchini

1/2 cup frozen cut Italian green beans

1/4 cup minced celery

4 tsp. minced garlic

4 cups vegetable or chicken stock (Swanson is good)

2 cans (15 oz. ea.) red kidney beans, rinsed and drained

2 cans (15 oz. ea.) small white beans or cannellini beans, rinsed and drained

1 can (14-1/2 oz.) diced tomatoes, undrained

1/2 cup shredded carrot

2 TB minced fresh parsley

1-1/2 tsp. dried oregano

1-1/2 tsp. salt 

1/2 tsp. ground black pepper

1/2 tsp. dried basil

1/4 tsp. dried thyme

3 cups hot water

4 cups fresh baby spinach leaves

1/2 cup small seashell pasta



1. Heat two tablespoon olive oil over medium heat in a large saucepan or

stock pot. Sauté onion,

zucchini, green beans, celery and garlic in the oil for 5 minutes or until

onions begin to turn

translucent.



2. Add stock to pot, plus drained beans, tomatoes, carrot, spices, and hot

water.



Bring soup to a boil, then reduce heat and simmer for 20 minutes.



3. Add spinach leaves and pasta and cook for an additional 20 minutes or

until desired

soupy thickness.



Makes about 8 (1-1/2 cup) servings.

Zuppa Toscana Soup like Olive Garden's®



Spicy sausage and bacon, russet potatoes and

greens in a creamy broth. A low-carbohydrate

alternative is also suggested.



Serves: 10

Prep. Time: 0:35



1 lb. spicy Italian sausage - crumbled

1/2 lb. smoked bacon - chopped

1 qt. water

(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth

2 lg. russet potatoes - scrubbed clean, cubed

2 garlic cloves - peeled, crushed

1 med. onion - peeled, chopped

2 cups chopped kale OR Swiss chard

1 cup heavy whipping cream

salt and pepper - to taste







-In a skillet over medium-high heat, brown sausage, breaking into

small pieces as you fry it; drain, set aside.

-In a skillet over medium-high heat, brown bacon; drain, set aside.

-Place water, broth, potatoes, garlic, and onion in a pot; simmer

over medium heat until potatoes are tender.

-Add sausage and bacon to pot; simmer for 10 minutes.

-Add kale and cream to pot; season with salt and pepper; heat

through.

Black Eyed Pea Restaurant's Broccoli Cheese Soup

1 1/2 pounds broccoli-fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch
Mix with
1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon black pepper

Directions:

Steam or boil broccoli until tender. Place half-and-half and 2
cups water in top of double boiler. Add cheese, salt and
pepper. Heat until cheese is melted. Add broccoli. Mix
cornstarch and water in small bowl. Stir into cheese mixture in
double boiler and heat over simmering water until soup
thickens. Serve with hot, fresh cornbread.

Almost Marie Callendar's Potato Cheese Soup

Recipe By : Cook and Tell 25 Jul 96- PE
Serving Size : 8 Preparation Time :0:30
Categories : *Copycat Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------<WBR>---------<WBR>---------<WBR>--
8 cups potatoes -- peeled and cubed
2 cups chopped onion
4 cups chopped celery
2 teaspoons salt
4 cups water
4 cups half-and-half
6 tablespoons butter or margarine
1 cup shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 cups of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky.

Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.

Anchorage Restaurant New England Clam Chowder

1/2 C. diced onion
1/2 C. diced celery
2 large potatoes, peeled and diced
1 quart clam juice
White pepper to taste
Pinch of dried thyme
1 bay leaf
2 oz. bacon, diced (about 4 thick slices)
1/2 C. butter
1/2 C. flour
8 oz. chopped clams (undrained)
chopped green onions for garnish

Simmer onions, celery and potatoes in clam juice 15 minutes or until potatoes are almost done. Add pepper, thyme and bay leaf.

Meanwhile, make roux by frying bacon in butter until almost crisp; add flour and cook 2 minutes. Add roux to soup to thicken and simmer 10 minutes. Add clams and bring to boil. Remove from heat. Remove bay leaf and garnish with chopped green onions. Makes 6 to 8 servings.

Note: Do not boil for a prolonged period of time as the clams will become tough.