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    Taste of Home Soups Mini Binder
    Taste of Home Soups Mini Binder
    Taste of Home Soups Mini Binder
    Ebook288 pages1 hour

    Taste of Home Soups Mini Binder

    By Editors at Taste of Home

    ()

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    About this ebook

                                   

    Discover our Top 100 beloved soups recipes for this chill-chasing comfort food.  The original one pot meal, save time and money and get your family to eat more veggies!  Enjoy masterful shortcuts that give you homemade meals fast, or prepare old-fashioned from-scratch favorites like Chicken-n-Dumplings or New England Clam Chowder

    RECIPES INCLUDE:

    Quick Italian Wedding Soup

    Vegetarian Chili

    Cream of Asparagus Soup

    Microwave Minestrone

    Curried Pumpkin Apple Soup

    Tomato Bisque

    Chicken-n-Dumplings

     
    LanguageEnglish
    PublisherTrusted Media Brands
    Release dateMar 7, 2017
    ISBN9781617656163
    Taste of Home Soups Mini Binder
    Author

    Editors at Taste of Home

                                                

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      Book preview

      Taste of Home Soups Mini Binder - Editors at Taste of Home

      © 2017 RDA Enthusiast Brands, LLC 1610 N. 2nd St., Suite 102, Milwaukee WI 53212 All rights reserved. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC.

      EDITORIAL

      Editor-in-Chief: Catherine Cassidy

      Vice President, Content Operations: Kerri Balliet

      Creative Director: Howard Greenberg

      Managing Editor, Print & Digital Books: Mark Hagen

      Associate Creative Director: Edwin Robles Jr.

      Editors: Hazel Wheaton, Christine Rukavena

      Art Directors: Maggie Conners, Raeann Thompson

      Layout Designer: Catherine Fletcher

      Editorial Production Manager: Dena Ahlers

      Editorial Production Coordinator: Jill Banks

      Copy Chief: Deb Warlaumont Mulvey

      Copy Editor: Ellie Piper

      Contributing Copy Editor: Kristin Sutter

      Editorial Intern: Maddie Rashid

      Editorial Services Administrator: Marie Brannon

      Content Director: Julie Blume Benedict

      Senior Digital Editor: Kelsey Mueller

      Food Editors: Gina Nistico; James Schend; Peggy Woodward, RDN

      Recipe Editors: Sue Ryon (lead), Irene Yeh

      Test Kitchen & Food Styling Manager: Sarah Thompson

      Test Cooks: Nicholas Iverson (lead), Matthew Hass

      Food Stylists: Kathryn Conrad (lead), Lauren Knoelke, Shannon Roum

      Prep Cooks: Bethany Van Jacobson (lead), Melissa Hansen, Aria C. Thornton

      Culinary Team Assistant: Maria Petrella

      Photography Director: Stephanie Marchese

      Photographers: Dan Roberts, Jim Wieland

      Photographer/Set Stylist: Grace Natoli Sheldon

      Set Stylists: Melissa Franco (lead), Stacey Genaw, Dee Dee Jacq

      Set Stylist Assistant: Stephanie Chojnacki

      Business Architect, Publishing Technologies: Amanda Harmatys

      Solutions Architect, Publishing Technologies: John Mosey

      Business Analyst, Publishing Technologies: Kate Unger

      Junior Business Analyst, Publishing Technologies: Shannon Stroud

      Editorial Business Manager: Kristy Martin

      Rights & Permissions Associate: Samantha Lea Stoeger

      Editorial Business Associate: Andrea Meiers

      BUSINESS

      Vice President, Group Publisher: Kirsten Marchioli

      Publisher: Donna Lindskog

      Business Development Director, Taste of Home Live: Laurel Osman

      Promotional Partnerships Manager, Taste of Home Live: Jamie Piette Andrzejewski

      TRUSTED MEDIA BRANDS, INC.

      President & Chief Executive Officer: Bonnie Kintzer

      Chief Financial Officer: Dean Durbin

      Chief Marketing Officer: C. Alec Casey

      Chief Revenue Officer: Richard Sutton

      Chief Digital Officer: Vince Errico

      Senior Vice President, Global HR & Communications: Phyllis E. Gebhardt, SPHR; SHRM-SCP

      General Counsel: Mark Sirota

      Vice President, Magazine Marketing: Christopher Gaydos

      Vice President, Operations: Michael Garzone

      Vice President, Consumer Marketing Planning: Jim Woods

      Vice President, Digital Product & Technology: Nick Contardo

      Vice President, Financial Planning & Analysis: William Houston

      Publishing Director, Books: Debra Polansky

      For other Taste of Home books and products, visit us at tasteofhome.com.

      International Standard Book Number: 978-1-61765-616-3

      Cover Photographer: Jim Wieland

      Set Stylist: Stacey Genaw

      Food Stylist: Kathryn Conrad

      Pictured on title page: Cream of Cauliflower Soup

      Pictured on front cover: Slow Cooker Turkey Chili

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      @tasteofhome

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      To find a recipe tasteofhome.com

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      TABLE OF CONTENTS

      Copyright

      The Ultimate Comfort Food

      Stock Your Pantry!

      All-Time Classics

      Beans, Pasta & More

      Cream Soups, Bisques & Chowders

      Stews & Chili

      Chilled Soups

      Indexes

      General Index

      Alphabetical Index

      The Ultimate

      Comfort Food

      Soup is a magic food. It has become a symbol of healing for both the body and the soul. The original melting pot, soup is a dish that brings friends and families together. In every culture around the world, there has been a richly flavored pot simmering above a fire.

      For the home cook, the beauty of soup is its versatility. A soup is a great way to feed a large family or a party of two. Make a big pot of soup on Sunday night, and you’ll feast on the leftovers for the rest of the week—especially since soups are often even better on the second day. Soup can lead off the meal as an appetizer, be a main course when served with a salad or a big hunk of crusty bread or even make a surprising appearance as a cool, sweet dessert.

      Now Taste of Home Soups brings you 100 recipes that let you explore a wide range of options, from elegant bisques to hearty stews to refreshing chilled delights. Get ready to dive in, try new recipes and fill your bowl!

      STOCK YOUR PANTRY!

      When it comes to pulling together a fantastic soup, having core ingredients on hand is essential. With these staples in the pantry, you can create your own masterpiece on short notice.

      BROTHS/STOCKS:

      Chicken, beef and/or vegetable

      HERBS/SPICES/SEASONINGS:

      Spices/Seasonings: Peppercorns, bay leaf, kosher salt, Worcestershire sauce

      Dried herbs: Basil, coriander, cumin, oregano, rosemary, sage, tarragon, thyme

      FRESH VEGETABLES:

      Carrots, celery, garlic, onions, potatoes

      OILS:

      Olive oil, canola oil

      CANNED GOODS:

      Tomatoes: Crushed or diced, sauce, paste

      Beans: Kidney beans, black beans, white beans (great northern, cannellini, navy)

      NONPERISHABLES:

      Dried lentils, dried beans, pasta, noodles, rice (long grain white and/or brown)

      A BIT OF HEAT:

      Hot pepper sauce, chili powder, cayenne pepper, red pepper flakes

      5 TIPS FOR GREAT SOUP

      1. The flavors in many soups—meat (especially meat on the bone), garlic, onion and bay leaves—benefit from long cooking times. Give your soup plenty of time to simmer.

      2. Some ingredients lose their flavor with extended heating. Add any ingredients with dynamic flavors, such as fresh herbs, later in the cooking process.

      3. Salt teases out the ingredients' flavors, so add a small amount early in the cooking process. But cooking concentrates salt's flavor, so be sparing to start, and salt to taste just before serving.

      4. Dress up your soup with a garnish, such as chopped nuts or fresh herbs, slivered fresh vegetables, sliced green onions, croutons, shredded cheese or crumbled bacon. A drizzle of flavored oil makes a simple and elegant finish.

      5. Most savory soups are even better the next day. If time permits, make your soup the day before serving.

      ALL-TIME

      CLASSICS

      CORN CHOWDER

      I’ve had this chowder recipe for more than 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot—definitely enough for seconds.

      —LOLA COMER MARYSVILLE, WA

      PREP: 30 MIN. • COOK: 30 MIN. • MAKES: 15 SERVINGS (3 3/4 QUARTS)

      6 bacon strips, chopped

      3/4 cup chopped sweet onion

      2 1/2 cups water

      2 1/2 cups cubed peeled potatoes

      2 cups sliced fresh carrots

      2 teaspoons chicken bouillon granules

      3 cans (11 ounces each) gold and white corn, drained

      1/2 teaspoon pepper

      7 tablespoons all-purpose flour

      5 cups 2% milk

      3 cups shredded cheddar cheese

      1 cup cubed process cheese (Velveeta)

      1. In a Dutch oven, cook bacon and onion over medium heat until the onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the potatoes are tender.

      2. Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

      OH-SO-GOOD CHICKEN SOUP

      I came up with this soup one weekend when my wife and I were hungry for something better than the standard. The first attempt turned out fantastic, and now I’ve got the recipe down to 20 minutes.

      —CHRIS DALTON MUNDELEIN, IL

      START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS

      4 cans (14 1/2 ounces each) reduced-sodium chicken broth

      2 cups uncooked bow tie pasta

      1 tablespoon olive oil

      1 pound boneless skinless

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