Soups

Harvest Time Soup

I love fall, the crisp scent of leaves and cold air.  I also love fall veggies.  This soup is pumpkin soup and is a family favorite.  You can get fancy and add apples or pears and even serve in a small pumpkin.

8     pieces of Bacon (12 if you love bacon, and who doesn't?)

1     Shallot minced

Cook bacon and remove to a plate, once cool, break into pieces to sprinkle over soup later.  Drain most of the fat from the pan leaving about 1 table spoon.  Add shallot and saute until just turning brown.

1     large Butternut Squash (remove skin and seeds and cut into cubes)

1     49 ounce Swanson's reduced sodium chicken broth

1     29 ounce can of Pure Pumpkin Puree (say that 3 times fast)

8     Whole black peppercorns

8     ounces of whole cream

Salt to taste (I do this at the end)

In a large dutch oven or a crock pot, add all of the ingredients (except bacon and salt).  Make sure you include the fat from sauteing the shallot.  If using a crock pot, cook on high for 3 to 4 hours.  If using a dutch oven, bring to a boil and then reduce to a simmer for about 30 - 45 minutes and squash is very tender.  Once soup is done, puree 3/4 of the mixture and lightly mash the remaining 1/4 to add texture.  I use an immersion blender.  Be careful, the soup will be very hot! Stir in cream and ladle into a bowl.  Sprinkle bacon on top of soup.

Hamburger Soup

Nothing is better in Western New York in January than a hot bowl of soup. I love soup with a fresh biscuit or chunk of Italian bread.
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Makes 3 quarts (approximately 12 servings)

Ingredients

• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 tablespoon butter
• 2 cups beef broth
• 2 cups of beef onion soup
• 4 cups water
• 1 ½ pounds of cook and drained ground beef
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup quick-cooking barley
• 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 to 2 bay leaves

Directions

1. Brown beef in a skillet and drain.
2. In a Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.
3. Add the broth, onion soup, water, tomatoes, barley, salt, pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves.
4. If you are freezing, cool completely before placing in a storage container or ziploc bag.