Tuesday, October 9, 2012

Two Soups Thursday

1.  Chicken Pot Pie Comfort Soup with Pie Crust Crackers

This is a great slow cooker soup to put on in the morning.  Play or work all day and come home to a comfort meal with a to-die-for aroma.  Make the Pie Crust Crackers quickly right before supper.

1 stick butter or margarine
1 cup flour
2 cups chicken, cooked and diced
2 cups fresh mini-baby carrots
2 cups frozen or fresh green peas (sometimes I substitute 2 cups celery, chopped)
3 cups tiny petite red potatoes with skin left on, washed and cut in half
8 cups chicken stock
1 cup evaporated milk or cream
1 teaspoon salt
1 Tablespoon ground pepper
Refrigerated pie crust that you roll out

Preparation for the Soup:

1.  In a crock pot, melt the stick of margarine or butter.
2.  Sprinkle the flour on the melted butter and stir around for five minutes until thickening starts.
3.  Place all the rest of the ingredients in except for milk/cream and pie crust.
4.  Stir well.
5.  Place crock pot cover on and cook for 4 hours on low or 7-8 hours on high.

6.  Add the cream and stir well and cook one hour more, before serving.

Preparation for the Pie Crust Crackers: 

1.  Preheat oven to 375. 
2.  Place parchment paper on a cookie sheet.
3.  Roll out the pie dough and cut into small pie shaped pieces, maybe 12 of them.
4.  Variation might be to sprinkle with a touch of sea salt or celery salt.
5.  Bake at 375 for 15 minutes.
6.  These are your "crackers" for your soup.

2.  It's Too Easy Bean Soup


1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
2 15-ounce cans black beans,drained (sometimes I use the juice also)
2 cups water
2 cups chicken stock
1/2 cup prepared salsa

Preparation for Soup:
1.  Put everything into the slow cooker, except the corn or flour tortillas
2.  Stir well.
3.  Cover your slow cooker.
4.  Cook on high for three hours or low for six hours.
5.  Serve with cut fresh limes to squeeze into your soup.

Preparation for Tortilla Crackers:

1.  Preheat oven to 375.
2.  Cut several corn or flour tortillas into 8 pie shaped pieces.
3.  Lay on parchment paper on cookie sheet.
4.  Bake for 15 minutes, watching closely. 
5.  These are the "crackers" for your bean soup.

Cheryl's Cookbooks feature many great recipes including soups
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