"Taste Of Home" Prize-Winning Soup Recipes

Contest Winner's, Others' Displayed On The Early Show

(CBS)  RECIPES

COLORFUL CHICKEN 'N' SQUASH SOUP

Ingredients:
1 broiler/fryer chicken (4 pounds), cut up
13 cups water
5 pounds butternut squash, peeled and cubed (about 10 cups)
1-1/4 pounds fresh kale, chopped
6 medium carrots, chopped
2 large onions, chopped
3 teaspoons salt

Method:
Place chicken and water in a soup kettle. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.

Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat thorough.


LAND OF ENCHANTMENT POSOLE

Ingredients:
1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
3 cups beef broth
2 cans (15-1/2 ounce each) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chilies
1 to 2 jalapeno peppers, seeded and chopped, optional
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
Tortilla strips, optional

In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the broth, hominy, chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.

Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired


MUSHROOM TOMATO BISQUE

Ingredients:
1-1/2 pounds plum tomatoes, halved lengthwise
5 tablespoons olive oil, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/2 pound sliced fresh mushrooms
1/2 cup finely chopped sweet onion
1-1/4 cups chicken broth
1/3 to 1/2 cup tomato paste
Pinch sugar, optional
3/4 cup heavy whipping cream
2 tablespoons grated Parmesan cheese

Method:
Place tomatoes cut side down in a greased 15-in. X 10-in. X 1-in. Baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered, at 450 for 20-25 minutes or until edges are well browned.

Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer.

In a large saucepan, sauté mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar is desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese.


GINGERED BUTTERNUT SQUASH SOUP

Ingredients:

4 pounds butternut squash, peeled and cubed (about 8 cups)
6 teaspoons olive oil, divided
1 large onion, chopped
2 tablespoons butter
1 tablespoon minced fresh gingerroot
2-1/2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 large potatoes, peeled and cubed
6 cups chicken broth
1-1/2 cups milk
Sour cream, optional

Method:
Place squash in a greased 15-in. X 10-in. X 1-in. Baking pan. Drizzle with 4-1/2 teaspoons, oil; toss to coat. Bake, uncovered, at 450 for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside.

In a soup kettle, sauté onion in butter and remaining oil for 5 minutes or until tender. Stir in ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly.

Stir in the reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.


MINESTRONE WITH ITALIAN SAUSAGE

Ingredients:
1 pound bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped
3 garlic cloves, minced
1 medium zucchini, cut into 1/2-inch pieces
1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
6 cups beef broth
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic
3 cups shredded cabbage
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup uncooked small pasta shells
3 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese

Method:
In a soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery, leek and garlic; cook for 3 minutes. Add zucchini and green beans; cook 2 minutes longer.

Stir in broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat. Cover; simmer for 45 minutes.

Return to a boil. Stir in garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with Parmesan cheese.