Lil' Duck Duck» soup Archives – Lil’ Duck Duck

Cheddar and Bacon Soup

MamaDuck — Tue, 21 Apr 2009 09:00:42 +0000

8 slices bacon, diced
2 Tbsp. oil
2 medium carrots, chopped
1 medium onion, chopped
1 Tbsp. Dijon mustard
3 Tbsp. flour
2 14-oz. Cans chicken broth
2 c. water
1/4 t. pepper
1 c. heavy cream
2 c. shredded cheddar cheese

In a wok, cook bacon over medium-high heat until very crisp, about 4 to 6 minutes. Remove bacon to paper towels. Drain off fat from wok. In same wok, heat oil over high heat. Add carrots and onion and cook, stirring, until soft, 3 to 5 minutes. Stir in mustard and flour. Cook 3 minutes, stirring. Add chicken broth, pepper and 2 c. water. Bring to a boil and stir until thickened. Stir in cream and cheese. Reduce heat to medium-low. Return bacon to wok. Stir over low heat until cheese is melted, about 3 minutes.

Sausage and Spinach Soup

MamaDuck — Tue, 14 Apr 2009 09:00:57 +0000

1 (10 oz) package sweet turkey Italian sausage
Cooking spray
1 cup chopped onion
2 teaspoons bottled minced garlic
1/2 cup water
1 (15-oz) can cannellini beans, rinsed and drained
1 (14.5-oz) can stewed tomatoes, undrained
1 (14-oz) can chicken broth
2 cups baby spinach
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
2 tablespoons grated fresh Romano cheese

Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.

Black & White Checkered Chili

MamaDuck — Tue, 06 Jan 2009 09:00:50 +0000

•    1 Tbsp vegetable oil
•    1 medium onion, chopped
•    1 clove garlic, pressed
•    1 can chopped green chilies
•    3 cup chicken broth (or vegetable broth, if you prefer)
•    1 Tbsp chili powder
•    1 can diced tomatoes, drained
•    1 15 oz can black beans, drained
•    1 15 oz can cannellini beans, rinsed and drained
•    1/2 cup cilantro, chopped
Heat oil in a 3 qt saucepan over med. high heat. Saute onion and garlic till transluscent.
Stir in remaining ingredients, except cilantro. Heat to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Sprinkle with chopped cilantro and serve.

Springtime Soup

MamaDuck — Sat, 12 Jan 2008 09:38:01 +0000

1 grated carrot
2 onions finely chopped
1 leek, white part only, washed and thinly sliced
1 stalk celery, finely chopped
2 green onions or chives, chopped
1 handful french sliced green beans
1 clove garlic, crushed
season all to taste
8 cups vegetable stock or water
1 T. soy sauce
Pinch tumeric
Chopped flat leaf parsley to serve.

Combine everything except parsley in a soup pot. Bring to a boil, then turn down to simmer for about 40 minutes.

Add extra stock for more servings. Top with parsley to serve.