Cheese Steak soup

Cheese Steak soup

Cheese steak soup

Ingredients:

1 lb beef cubes or sliced meat cut into small pieces

3 tablespoons butter

1 tablespoon oil

¾ cup all purpose flour

1 chicken or beef bouillon

2 cups milk

2 cups water

½ teaspoon salt or to taste

½ teaspoon fresh ground black pepper

1 medium small onion chopped fine

1 medium small green bell pepper chopped fine

2 large garlic pods chopped fine

1 cup cubed white mushroom

¼ cup shredded provolone+more for garnish

In a pan add just ½ tablespoon oil and fry the meat until well done. About 5-7 minutes. Drain and set aside. In the same pan add the remaining ½ tablespoon oil and add the onions, mushroom and green bell pepper and garlick and cook till they start to sweat. Drain and set aside. In the same pan melt the butter and add the all purpose flour and stir continuously for 5-7 minutes. Add hot milk and water and stir till there are no flour lumps. Add the meat and vegetables back to the pot along with chicken/beef bouillon and simmer for 10 minutes. Mix in the cheese and give a taste test. Add pepper and give a taste test for salt. Add more salt if needed. Serve hot with a crusted bread on a cold winter night

Cream of broccoli with tuna

It's the season of soups, cause its been super cold here this year. And I guess it's been cold everyone cause I have been calling people in different parts of the world and everywhere it's the same thing...it's too cold here this time with only Australia being an exception where it's been recording breaking hot this week.

Anyway, it is the season of soup and when I asked my hubby dear if he wanted to eat thick creamy soup or the light brothy (it's not a real word :d. ) soups. He said he wanted creamy soup. So here it is. Cream of broccoli with Tuna and it was super great for a cold evening


Cream of broccoli with Tuna 

Cream of Broccoli with Tuna

Ingredients

1. 1 big head of broccoli or 2 medium
2. 1 medium large carrot peeled and chopped
3. 3 large garlic pods peeled and chopped
4. 1 medium small red onion chopped
5. 1 teaspoon lemon pepper salt
6. 1/2 teaspoon Italian seasoning
7. 1 5 oz can of tuna in water drained
8. 1 tablespoon olive oil
9. 2 cups chicken broth
10. 1 cup 2% milk
11. 1 heaped teaspoon all purpose flour (optional)

In a stock pot heat the oil and fry the onions till they become tender. Add garlic and cook for a minutes. Add chopped broccoli and half of the broccoli stalk and carrot and fry for a few minutes. Add chicken stock and 2 cups water and bring to a boil. Lower heat and simmer for 15 minutes. Cut the heat and let it cool a bit

Grind it to a paste with an immersion blender it regular blender. Return it to the pot and add milk , tuna and the rest of the ingredients. In about 1 tbsp water mix the flour if using and add it to the soup. Stir to combine and simmer for 10-12 minutes. Serve hot with crusty bread

Potato Dill Soup

T'is the season for soup again half of my family is has runny noses and haven't been eating anything properly. And I am running low on supplies right now cause I belong to that half of the family who has cold.
Nothing is tasting right to me right now and I am craving some soup. I made a potato soup with Dill weed and it is soooo creamy and delicious. Just right for a cold winter evening.

Potato Dill Soup 

Potato Soup with Dill Weed

Ingredients:

1. 2 medium potatoes, peeled and chopped
2. 2-3 stalks of celery chopped
3. 1 medium onion chopped
4. 1/2-3/4 tablespoon olive oil (because it gives your body more heat)
5. 2-3 cloves of garlic chopped
6. 3-4 cups low sodium chicken stock
7. 2 tablespoons chopped dill weed
8. 2 tablespoons sour cream
9. 1 teaspoon lemon pepper (or 1 tablespoon salt or to taste and 1/2 teaspoon fresh ground black pepper)

In a heavy bottomed pan heat the oil and fry the onions till tender. Add garlic and fry for 30 seconds. Add celery and fry for a few minutes. Add potatoes and stir to combine. Let fry for a couple of minutes. Add the stock and bring to a boil. Add the salt and pepper and simmer covered on medium low heat for 20 minutes. Let it cool a bit and with an immersion blender or a regular blender blend the vegetables into a smooth cream. Return it to the pot. Bring it to a boil. Combine the Dill weed and the sour cream and add it to the soup. Stir to combine. Simmer on low heat for 5-8 minutes. Check for seasoning and enjoy hot hot soup as is or with toasted crusted bread

Here are some other soup recipes

1. Home Made Tomato Soup
2. Chicken Soup
3. Fish Soup with Rice Ovalettes
4. Carrot Soup