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soup recipes

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Potato Corn Chowder


Ingredients
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food
 
Directions
1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Apple & Brie Soup

from the kitchen of Maines Corporate Chef, Jake Hizny

Ingredients

8 oz. Brie cheese, rind removed, cut into cubes
1 lb Granny Smith apples, peeled, cored and cut into 1 inch cubes
½ lb yellow onion, peeled and large diced
2 ½ c chicken broth
3 tbsp butter
2 tbsp flour
¼ c heavy cream
½ tsp white pepper
1 tsp ground cumin
1 tsp ground ginger
salt

Instructions

1.    In a large soup pot over medium heat melt the butter. Add the onions, apples and
celere and sauté until soft, approximately 8 minutes. Add the flour to make a
roux (this is what will thicken the soup) and continue to cook for another 2
minutes.
2.    Add the cold chicken broth while continuing to whisk the mixture. Then add the
white pepper, cumin and ginger. Bring to a boil then reduce temperature to a
simmer and continue cooking for approximately 15 minutes.
3.    Remove the mixture from the heat and puree in a food processor. Return the
pureed mixture to the pot and bring it back to a medium temperature. Add the
cheese cubes and mix until the cheese has melted.
4.    Add heavy cream and whisk to blend. Taste and, if necessary, adjust seasoning
with salt.
5.    Serve in heated bowl with good crusty bread.
 
Hearty Hamburger Soup

INGREDIENTS
1 1/2 pounds ground beef
1 onion, minced
4 carrots, minced
3 celery ribs, thinly sliced
1/2 cup barley
1 (28 ounce) can diced tomatoes
2 cups water
3 (10 ounce) cans beef broth
1 (10.75 ounce) can condensed tomato soup
1 bay leaf
1 tablespoon parsley
1 teaspoon minced garlic
1/2 teaspoon dried thyme
ground black pepper, to taste

DIRECTIONS
1.Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
2.Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.