1. food and drink
2. desserts and baking

 Souper
Saturday
Winners
Recipes
February4
Harbor Beach Chamber of Commerce sponsors the annual Souper Saturday soup tasting event in conjunction with Parks and Recreation Winter Festival. The following recipes have been generously provided by the sponsors. 1stPlace–HuronCountyView
Cheeseburger Soup Recipe
Ingredients
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1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper (optional)
1/4 cup sour cream
Directions:
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots,
celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add
broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until
potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until
bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese,
milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour
cream. Yield: 8 servings (2-1/4 quarts).
Kelly Taylor-Jerome
Huron County VIEW
55 Westland Drive
Bad Axe, MI 48413
989-269-9918 extension 1142
FAX 989-269-7730
2ndPlaceBrennan’sMensShop/Darlene’s
Fashions
Tomato Soup
Ingredients:
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2 quarts of Tomato Juice
1/3 cup sugar
l ¼ tsp. salt
dash black pepper
¼ tsp. onion powder
½ tsp. celery salt
4 Tbsp. unsalted butter
¼ cup flour
Directions:
Heat Tomato Juice until very hot but not boiling. Sift together sugar, salt, black pepper, onion powder,
celery salt.
Melt butter. Add flour. Stir well until mixture makes a smooth paste. Add mixture to hot tomato juice.
Whisk until well blended. Add sugar mixture and bring to a boil. Serve with grilled cheese croutons.
Grilled Cheese Croutons
Ingredients:
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2 Tbsp. unsalted butter, softened
4 slices potato bread
4 ounces sliced sharp cheddar cheese
Directions:
Heat a large skillet to med—high heat. Butter two of the bread slices on one side and place one slice
in the pan, buttered side down. Add enough slices of cheese to cover the bread evenly. Then top with
the second slice of bread, buttered side up. Brown until golden, 2-3 minutes, then flip over to brown
the other side. Remove sandwich from the pan and let it cool. Repeat with the remaining 2 bread
slices and cheese. Trim off the crusts and slice each sandwich into 9 squares. Each of the 9 pieces is
sliced diagonally to form the croutons.
2012 Souper Saturday entry from Darlene's Fashions & Brennan’s Mens Shop
3rdPlace–TrueValue
Black Bean Soup
Ingredients:
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1 lb. Dried Black Beans, rinsed and soaked in 4 qts. of water over night, drained
1 lb. Smoked Ham Hock
5 Cups Water
1/8 tsp. Baking Soda
2 Bay Leaves
½ tsp. Salt
4 Tbsp. Olive Oil
1 Celery Rib, finely chopped
1 medium Sweet Potato, chopped into ½ “pieces
1 large Yellow Onion, finely chopped
1 large Carrot finely chopped
½ tsp. salt
4 Garlic Cloves, minced
Scant tsp. Chili Powder
1 ½ tsp. Ground Cumin
1 Tbsp. Molasses
2 Cups Chicken Stock
1 Red Bell Pepper, roughly chopped
4 Tbsp. Lime Juice
Directions:
In a medium pot add the soaked and drained beans, ham hocks, 5 cups of water, baking soda, bay
leaves, and salt. Bring to a boil, cover, reduce heat to low simmer. Let cook for about 1 hour and 20
minutes or until the beans are tender.
Remove the bay leaves and ham hocks from the pot, cut the meat away from the bone into small
pieces and set aside.
In a large pot on medium high heat, add the olive oil and heat until hot but not smoking. Add celery,
sweet potato, onions, carrots and ½ tsp salt. Cook for 10-15 minutes stirring occasionally, until they
are softened and lightly browned.
Reduce heat to medium and add garlic, chili powder and cumin. Cook for another 2 minutes stirring
constantly.
Add beans, their liquid, molasses, chicken stock, and bell pepper. Bring to a boil then reduce heat to
simmer. Cook for 20-30 minutes, stirring occasionally.
Remove 4 cups of the soup (about half) and puttee in a blender until smooth. Return pureed soup to
the pot. Add the cut up ham and the lime juice. Adjust the seasonings and add the salt.
Serve with sour cream, and cilantro
4thPlaceTreeofLife
Chicken Dumpling Soup
Ingredients:
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18 Chopped Green Onions
1 Cup of Butter
1 Cup of Flour
10 Cups of Water
10 Cups Chicken Broth
2 Pkgs. Frozen Carrots and Peas
2-3 Pounds of Cooked Chicken cut into small chunks
2 Ounces Chicken bouillon granules
Pepper
10 Cups of Biscuit Mix
2 2/3 Cup Milk
Directions:
Sauté onions in butter until they are tender. Then stir in flour until it is well blended. Slowly add the
water, then the vegetables and one pound of chicken. Now add the chicken bouillon, pepper to taste,
bring to a good boil.
Next, in a large mixing bowl stir in the biscuit mix and milk just until moistened. When this is done,
then fold in the remaining chicken. Add biscuit mixture, cover and let soup simmer for about 10
minutes or until the dumplings are fully cooked (this is when a toothpick comes out clean when
inserted into dumplings).
Enjoy – Tree of Life Natural Health Center
Recipe by: Rick Pawlowski
5thPlaceH&RBlock
Chicken Pot Pie Soup
Ingredients:
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3 cups cubed potatoes
1½ cups diced celery
3 cans chicken broth
4 cups diced, cooked chicken
2 cups diced carrots
2 cups frozen peas
½ cup butter
1 cup diced onion
¾ cup flour
7 cups whole milk
Pepper to taste
Directions:
In a large stockpot, combine the potatoes, celery, broth, and carrots. Simmer until vegetables are
tender. Add chicken. Meanwhile, in saucepan, melt butter and cook onions until tender. Add flour
and cook for 1 minute while stirring. Slowly add the milk and cook until nice and thick. Add the milk
mixture to the vegetables. Add pepper to taste. Simmer together until ready to serve. Add peas
just prior to serving, allowing enough time for them to reach desired temperature.
SchmalzPlumbing&Heating
Unstuffed Pepper Soup
Ingredients:
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1 ½ lbs. ground beef
3 large green peppers, chopped
1 large onion, chopped
2 cans (14 ½ oz each) beef broth
2 cans (10 ¾ oz each) condensed tomato soup, undiluted
1 can (28 oz) crushed tomatoes, undrained
Garlic & celery
1 ½ cups cooked rice
Directions:
In a dutch oven or large saucepan, cook the beef, green peppers, onion, garlic & celery over medium
heat until meat is no longer pink; drain. Stir in the broth, soup, and tomatoes. Bring to a boil.
Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat
through.