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Soups & Stations of the Cross

A Lenten Tradition - Adapted
- As our third Lent in pandemic unfurls, we hold in fond memory those Fridays on which we gathered in prayer then joined in community to enjoy meatless soup suppers. This Lent, we'll assemble in the Church each Friday evening for Stations of the Cross led by groups within our parish, and look forward to April when we'll gather in community for a Fish Fry (April 1) and a traditional soup supper (April 8) after our shared prayer.
  
  Til then, each Friday, we'll share recipes from parishioners representing several ministries and groups. Some of these recipes are family treasures, others will soon become favorites in your family or circle of love. Watch this space each week as we bring out another grouping.
  
  We pray that soon - and we hope it will be very soon - we'll be able to fully share hospitality again. Until that happy day, perhaps we can offer this sacrifice, this fasting from the communal joy we cherish, for peace.
Irish Potato and Leek Soup
- From Bedina O'Neill, SACS
  
  Ingredients:
  
  4 Tbsp butter
  1 onion chopped
  3 large leeks trimmed, sliced, thoroughly rinsed, and dried
  2 russet potatoes peeled and diced
  3 1/2 cups vegetable stock
  2 thyme sprigs and 2 bay leaves
  salt and white pepper
  For garnish - sour cream thinned with milk, grated sharp cheddar cheese, and snipped chives
  
  Preparation:
  
  Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes, stirring often. Add the stock to the pan and bring to a simmer. Cover, turn down the heat, add thyme and bay leaves and simmer for about 15 minutes, or until everything is tender.
  
  Remove bay leaves and thyme, then process the soup until your desired consistency. It can be smooth, or chunky. Season to taste with salt and pepper.
  
  Serve piping hot with a drizzle of sour cream and a sprinkle of chives or some grated sharp cheddar cheese.
  
  Great with Irish Brown Soda Bread & Butter!
- A Delight from the
  Emerald Isle
Chickpea Soup with Lemon & Rice
- A Note From Katie
  
  Vegan and Gluten Free! You can add or subtract vegetables you don’t want either and pretty easy to make in an instant pot.
  
  You can also add some tofu in it as a chicken alternative to give it something different.
- From the Kitchen of Katie Hodgdon
  
  Ingredients:
  
  1 large yellow onion (or two smaller onions: about 1 cup chopped)
  
  4 large carrots (2 cups sliced)
  
  3 celery ribs (1 cup sliced)
  
  6 cloves chopped garlic
  
  1 teaspoon dried oregano
  
  1 teaspoon ground cumin
  
  1 teaspoon ground coriander
  
  1/2 teaspoon ground turmeric
  
  1/2 teaspoon coarse sea salt
  
  1/8 teaspoon freshly ground pepper
  
  3/4 cup basmati rice
  
  8 cups veggie broth
  
  3 cups chickpeas (2 15-oz cans), rinsed and drained
  
  1/4 cup light miso*
  
  3 bay leaves
  
  2 lemons, zested and juiced
  
  1/4 cup fresh parsley
  
  Preparation
  
  Prepare ingredients: roughly chop the onion(s), thinly slice the celery, slice carrots into small circles. Peel garlic cloves and measure spices. Rinse and drain chickpeas; rinse rice until water runs clear.
  
  Heat a large soup pot over medium heat. Saute onion, celery, carrot in 2 Tablespoons water or both, adding more as needed (1 Tablespoon at a time) so veggies don't stick to bottom of pan. Cook, stirring occasionally for 5 minutes, until veggies are starting to soften and they're lightly browned.
  
  Use microplane grater (or garlic press) to grate garlic into pot along with oregano, cumin, coriander, turmeric, salt and pepper. cook, stirring for 2 minutes, adding additional water/broth if bottom of pot is too dry.
  
  Add rinsed rice and stir to coat with spices. Then add veggie broth. Bring to a simmer and cook, uncovered for 20 minutes. Stir in beans and miso until miso has dissolved. Continue to simmer for 10-15 minutes, until rice is chewy, but not mushy. Remove bay leaves, zest and juice the lemon into the pot and stir well.
  
  Puree a cup or two of the soup in a blender and return to the pot. OR, blend directly in the pot using an immersion blender. If soup is too thick, add more water/broth until desired consistency is achieved*. Taste for seasoning, adding more S+P as needed.
  
  Additional Notes
  
  SALT: If you're using homemade broth, you may need to increase the quantity of salt in the recipe. Wait until it's finished and taste before determining if it's necessary.
  
  RICE: Use what you have/what you know you like. In addition to basmati, jasmine is a great option. White rice will be easier to digest and cook in less time than brown. If you use wild rice, add another 10 minutes to cooking time and wait for it to "pop" to know it's done, but keep it chewy, no matter which variety you choose.
  
  MISO: I used mellow light miso. I also have used chickpea miso, which is a great choice for those allergic to/cutting back on soy.
  
  GARNISH: I used 1/4 cup chopped parsley. Fresh cilantro, basil, oregano and thyme are also good choices.
  
  SOUP CONSISTENCY: Add more water/stock for a more broth-y soup. also, this will thicken as it cools, so you may need to add more water than you originally thought.
Carrot Ginger Soup
- From Lillian Seidel, JD
  
  Ingredients:
  
  4 cups low-sodium vegetable broth
  
  1 medium yellow onion, chopped
  
  3 cloves garlic, finely chopped
  
  2 tablespoons grated fresh ginger
  
  1 pound carrots, peeled and coarsely chopped
  
  1 medium sweet potato, peeled and cut into 1-inch chunks
  
  1 teaspoon lemon juice
  
  1 tablespoon sliced fresh chives
  
  1 tablespoon avocado oil
  
  2 teaspoons kosher salt
  
  Preparation:
  
  Heat oil in a medium saucepan over medium heat and sauté onion until tender, about 6 minutes, stirring occasionally.
  
  Add ginger and garlic and stir until fragrant, about 60 seconds, then add carrots, potato, broth and salt. Bring to a boil.
  
  Reduce to a simmer, cover and cook until vegetables are tender, about 25 minutes.
  
  In batches, carefully purée in a blender, add water to thin if desired. Stir in lemon juice and garnish with chives.
- A Note
  
  Toss in a handful of roasted pumpkin seeds just before serving.
French Onion & Mushroom Soup
- Chef Gene Chavez
  
  Chef Gene's recipes feature
  Pampered Chef products. Visit his website or find him on Facebook for more.
- Bon Appétit!
  
  Ingredients:
  
  6 tbsp (90 mL) butter (3/4 stick), melted
  
  6 oz (175 g) French bread
  
  8 oz (250 g) crimini mushrooms
  
  5 sweet onions
  
  3 garlic cloves,
  
  1 tbsp (15 mL) sugar
  
  1 cup (250 mL) dry red wine
  
  3 tbsp (45 mL) flour
  
  8 cups (2 L) unsalted beef stock
  
  2 tsp (10 mL) salt
  
  1 tsp (5 mL) ground black pepper
  
  3 fresh thyme,
  
  6 oz (175 g) Gruyère cheese,
  
  Preparation:
  
  Melt 1 tbsp (15 mL) of the butter in Rockcrok™ (4-qt./3.8-L) Dutch Oven over medium heat. Toast bread 1-2 minutes per side or until light golden brown. Remove bread; set aside.
  
  Add 1 tbsp (15 mL) of the butter and mushrooms to Dutch Oven; cook, uncovered 8-9 minutes, or until mushrooms are deep golden brown, stirring occasionally. Remove mushrooms.
  
  Meanwhile, slice onions with Simple Slicer on #2 setting. Add remaining 4 tbsp (60 mL) butter, onions, garlic and sugar to Dutch Oven; cook, uncovered, 25-30 minutes or until onions are dark brown, stirring occasionally.
  
  Add wine; cook, uncovered, 5-7 minutes or until liquid is no longer visible, but onions are still moist. Stir in flour; cook 1 minute. Stir in stock, salt, pepper and mushrooms. Insert thyme sprigs into Herb Infuser; add to soup. Increase heat to medium-high. Cook, covered, 8-10 minutes or until soup comes to a gentle boil. Remove from heat and remove Herb Infuser.
  
  Preheat broiler. Arrange toasted bread over soup; sprinkle evenly with cheese. Place Dutch Oven 2-4 in. (5-10 cm) from heating element; broil 2-4 minutes or until cheese is bubbling. Remove from oven; sprinkle with thyme leaves.
- A Note From Chef Gene ~
  
  After bringing a few soups to the Soup Suppers, I decided to start bringing two of my favorites: Homemade Top-Hat Biscuits, or, Beer Bread. I miss doing that.
Broccoli Cheddar Soup with Cheddar Biscuits
- From Chef Gene Chavez
  
  Ingredients:
  
  2½ cups (625 mL) low-sodium vegetable broth
  
  ½ tsp (2 mL) salt
  
  6 cups (1.5 L) broccoli florets (2 large heads)
  
  ½ medium onion, peeled and cut into chunks
  
  2 garlic cloves, peeled
  
  Add-Ins
  
  1 cup (250 mL) fresh baby spinach leaves
  
  4 oz. (125 g) cheddar cheese, cubed
  
  Biscuits
  
  1 cup (250 mL) self-rising flour
  
  ¾ cup (175 mL) heavy cream
  
  1 cup (250 mL) cheddar cheese, grated
  
  Preparation - Soup:
  
  Preheat the oven to 400°F (200°C).
  
  Add the soup ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.
  
  When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the add-ins. Replace the cap and hold the PULSE button for 30 seconds, or until the ingredients are well combined.*
  
  Preparation - Biscuits:
  
  Meanwhile, grate the cheese with the Microplane^® Adjustable Coarse Grater. Combine the biscuit ingredients in a medium bowl and mix until combined (the mixture will be dry).
  
  Use the Medium Scoop to form 12 small biscuits and place them on the Half Sheet Pan. Bake the biscuits for 15 minutes, or until they’re golden brown.
  
  Serve the soup with the biscuits.
- Chef's Tips
  
  If you’re having trouble fitting all 6 cups (1.5 L) of broccoli into the pitcher at the beginning, pulse the first 4 cups (1 L) of broccoli to break it up. Then, add the remaining broccoli before starting the SOUP setting.
Homemade Beer Bread
- Chef Products
  
  Deluxe Cheese Grater, Pampered Chef BBQ seasoning, Classic 2-QT Bowl, Bamboo Spoon, Stoneware Loaf Pan, Classic Scraper, Quikut Paring Knife, Cake Tester, Stackable Cooling Rack, Mini- Serving Spatulas
- From Chef Gene Chavez
  
  Ingredients:
  
  3 Cups of self-rising flour (DO NOT use regular flour)
  
  1 Cup of grated cheese (Cheddar Cheese). If you grate the cheese yourself, it'll taste TONS better.
  
  1/2 Cup of Sugar
  
  1 T of any dry seasoning
  
  1 12 oz. warm beer
  
  Preparation:
  
  Pre-heat oven to 350 degrees
  
  Mix ingredients in a bowl
  
  Add 12 oz. of warm beer and continue mixing
  
  Glob mixture into greased loaf pan using a scraper
  
  Make a slit across the top a paring knife
  
  Bake for 50 to 60 minutes
  
  Test for doneness
  
  Cool bread in its pan on a rack
  
  Remove from pan after loosening around the edge
  
  Chef's Tips:
  
  Cut the cheese in grater hopper chunk sizes and then microwave each chunk for 8 seconds before you grate it. Yes, this doesn't make any sense at all, but nuking it makes the cheese super easy to grate without sticking to the blade.
  
  To soften your butter set it aside for 10 minutes - it's ready for spreading.
7 - Can Soup
- From Mitzi Patiño Eastman
  Parishioner, SACS Alumni Mom & SACP Staff
  
  Ingredients:
  
  1 can (15 ounce) Red Beans
  
  1 can (15 ounce) Kidney Beans
  
  1 can (15 ounce) Pinto Beans
  
  1 can (15 ounce) Black Beans
  
  1 can (15 ounce) Diced Tomatoes or Tomato Sauce
  
  1 can (15 ounce) Corn (whole kernel)
  
  1 can (10 ounce) Rotel Tomatoes (I use mild)
  
  Sour Cream and cheese for a generous garnish
  
  Preparation - read tips below first:
  
  Open cans but do not drain. Dump them into a 6 quart crockpot. Heat on low for 4-5 hours.
  
  When ready to serve spoon into a bowl stir in a dollop of sour cream or cheese if desired.
  
  Serve with lime, tortilla chips, and cilantro
- Tips, Tricks & Talk
  
  This recipe appears in endless variety all over the internet. I received it from a most dear Black Top friend who made some suggestions for success. I'll share those with you with a few more from my personal experience.
  
  While this calls for dumping the beans in liquid and all, I drain the liquid into a container. Then taste and season (pepper, a little minced garlic, maybe some sea or kosher salt) the liquid before adding it to the pot.
  
  Diced tomatoes come in flavor options - be brave, experiment with one.
  
  Mix and match the cans of beans as you choose - you'll find some recipes calling for just 2 cans each of black and chili beans.
  
  While some suggest adding a can of enchilada sauce instead of tomatoes for a spicier kick, I just don't like the tinny taste.
  
  Need this to be Gluten free? Make sure your beans are gluten free.
  Need this to be Dairy free? Use a dairy free sour cream and cheese.
- Beverage Pairing?
  
  Our family favorite beverage pairings are Mexican beer or Big Red.
Lentil Soup with Sausage, Chard & Garlic
- A Note from Karen
  
  "I make it without the sausage for vegetarian - also delicious with sausage!"
- From Karen Bodu
  Journey
  
  Ingredients:
  
  1/2 cup olive oil, divided
  
  2 large links (about 8 ounces) of sweet Italian sausage [see Note]
  
  1 medium onion, diced
  
  2 celery ribs, sliced or diced
  
  2 medium carrots, peeled and sliced into half-moons or diced
  
  4 cloves garlic, sliced (reserve half for later in recipe)
  
  Kosher salt
  
  A pinch of crushed red pepper flakes (optional)
  
  1 cup brown lentils, sorted and rinsed
  
  2 bay leaves
  
  1 28-ounce can crushed tomatoes
  
  6 cups water
  
  Freshly ground black pepper
  
  3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
  
  Grated Pecorino Romano cheese to finish
  
  Preparation:
  
  Heat 1/4 cup olive oil (enough to generously coat bottom of pot) in a large pot on medium to medium-high heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)
  
  When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.
  
  When asked - when do we add the other two cloves of garlic? Karen replied, "I just add all the garlic to the soup! I think the reserved cloves are for making a garlic oil to drizzle on top, but I never did that - too much work!"
Corn & Shrimp Chowder
- From Ann Richburg
  Journey
  
  Ingredients:
  
  2 lbs. peeled and deveined wild caught RAW shrimp (Wild Caught Brown GULF Shrimp are best!)
  
  2 yellow onions, diced
  
  1 bell pepper, diced
  
  1 can Rotel tomatoes –Regular Rotel (not mild)
  
  2 cans Libby’s cream corn -14 oz. (Libby’s is best)
  
  8 ounces cream cheese (in the block – not the tub)
  
  2 cans 2% milk (to measure - use can from the corn)
  
  1/2 stick butter
  
  1/2 bunch organic green onions- chopped fine
  
  1/4 t. red pepper
  
  Salt and black pepper to taste (use sparingly)
  
  Preparation:
  
  Sauté onions and bell pepper in butter on medium heat until limp.
  
  Add shrimp, season with 1/4 t. red pepper and cook until shrimp are pink.
  
  Add Rotel tomatoes & cream cheese and allow cheese to melt. Stir gently to break up cheese.
  
  Add cream corn and milk and bring to a simmer.
  
  Simmer soup for 10-15 minutes.
  
  Add green onions and salt/pepper to taste.
- A Delight from CRHP
  (Journey)
  
  This soup is a favorite from Agape held the evening before our CRHP Weekends for Women would begin. It's delicious! Ann shares that "It's super easy!"
Easy Shrimp & Black Bean
- From the Kitchen of Martha Schroeder
  St. Austin Catholic School Board (and more)
  
  Ingredients
  
  1 T sour cream
  1 T olive oil
  1 onion, chopped
  2 garlic cloves, minced
  2 tsp. cumin
  3 cans (15 ½ oz) black beans, rinsed and drained
  4 cups chicken broth (vegetable broth for meatless soup)
  1 can (14 ½ oz) diced tomatoes
  ½ can of Rotel tomatoes with juice
  3 T canned chopped mild green chiles
  1 pkg (8 oz) frozen cooked shrimp, thawed
  ¼ cup chopped fresh cilantro
  ½ tsp. pepper sauce
  ½ cup fat free sour cream
  
  Preparation
  
  1. Heat the oil in a large pan over med-high heat. Add onions and cook stirring frequently, until softened (about 6 minutes).
  2. Stir in the garlic and cumin. Cook until fragrant, about one minute.
  3. Add the beans, broth, tomatoes, and chiles; bring to a boil.
  Reduce heat and simmer covered until the flavors blend and the soup thickens, slightly.
  4. Puree 1/3 of the soup in a blender or food processor. Then stir the puree into the remaining soup.
  5. Add the shrimp, chopped cilantro and hot pepper sauce. Simmer until the shrimp is heated thoroughly. (About 1 minute)
  6. Divide the soup between 6 bowls, top evenly with sour cream and top each with a cilantro sprig.
  
  Serves 6
  
  This Weight Watchers Recipe counts 5 points per 1¾ cup serving topped with a generous tablespoon of sour cream.
- A Note from Martha
  
  This Weight Watchers recipe is so good and easy to make. I used it for Soup Suppers.
  We'd give out our recipes at the Soup Suppers. In time,
  I had to stop making this soup and find another recipe to
  bring because people really liked it and then THEY'D bring it to the Suppers. That's what happens when you share something good!
Tomato & Roasted Red Pepper
- From the Kitchen of Julie Lyons
  Martha Ministry & Prayer Blanket
  
  Ingredients
  
  1can (28-oz.) whole or crushed tomatoes
  
  1 jar (12-oz.) roasted red peppers, drained
  
  ¼ cup half-and-half
  
  1 ½ teaspoons kosher salt (start with 1 teaspoon and add more to taste)
  
  1 teaspoon sugar
  
  ½ teaspoon freshly ground black pepper
  
  2-4 garlic cloves, depending on how much you like garlic. I use 4.
  
  Preparation
  
  Process all ingredients and 1/4 cup water in a food processor until smooth, stopping to scrape down sides as needed. Transfer mixture to a medium-size saucepan, and cook over medium-high heat, stirring often, 8 minutes or until hot. Serve immediately.
Cauliflower Soup w/ Rosemary Oil
- A Note from Julie
  
  As we approach our holy season of Lent, I will miss our soup suppers. While we will still be able to prayerfully reflect on our Lord’s suffering and death on the Cross, we won’t be able to gather as a community to share soup and fellowship. How we all long for the in-person contact we have shared in previous years!
  During the pandemic, I have been cooking more, and found these two soups perfect for Fridays during Lent, or anytime.
- From the Kitchen of Julie Lyons
  
  Ingredients
  
  FOR THE ROSEMARY OIL:
  
  1 cup olive oil
  
  4 (4-inch) sprigs fresh rosemary
  
  FOR THE SOUP:
  
  2 tablespoons olive oil
  
  1 medium yellow onion, chopped (about 1 cup)
  
  2 garlic cloves, minced (about 1 tablespoon)
  
  1 quart low-sodium vegetable stock, plus more as needed for reheating
  
  1 medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)
  
  2 teaspoons kosher salt (start with 1 and add more to taste)
  
  1 teaspoon black pepper, plus more to taste
  
  Freshly grated zest of 1 lemon, for serving
  
  FOR THE CROUTONS (OPTIONAL):
  
  3 cups diced rustic country bread or any bread you have (3/4-inch pieces)
  
  Preparation
  
  Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
  
  Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
  
  Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
  
  Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
  
  Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
  
  Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week. Perfect to use for homemade salad dressing.
Haitian Vegetable Stew
- A Recommendation From Our Drum Major for Justice
  Pat Macy
  
  Makes 6 servings
  
  Seasoning:
  
  4 scallions, chopped
  
  6 sprigs parsley
  4 sprigs fresh thyme, stems removed
  3 garlic cloves, minced
  1 jalapeno pepper, seeded and chopped
  1 t salt
  
  For the seasoning, mix first 6 ingredients in a food processor and set aside.
  
  Vegetable Stew:
  
  1 T olive oil
  1 small onion, chopped
  2 carrots, sliced
  1 chayote squash, peeled and chopped
  1 small eggplant, peeled and chopped
  3 c cabbage, chopped
  1 15-oz can of coconut milk
  4 c water or vegetable broth (or more, as needed)
  1 large tomato, chopped
  Salt to taste
  
  Sauté onions, carrots, squash, eggplant and cabbage in oil in large pan for 3 to 4 minutes. Add coconut milk and 3 cups broth. Bring to a boil, reduce heat and simmer 10 minutes, or until soft. Add tomatoes and continue to simmer. Add more broth if the mixture appears too dry. Add seasoning to simmering vegetables and cook one minute. Mash vegetables with a large fork. Season with salt, to taste.
- Have You Met Pat?
  
  We invite you to get to know her
  in the article at
  
  Light.
- USCCB International Justice & Peace Resources
  
  On Haiti
Corn Chowder
- A Treasured Recipe from
  Our Past - Circa 1988
  
  This Corn Chowder was one of the soups brought to the 1988 Koinonia Christmas Gathering - Soup Supper.
  
  Koinonia was a parish women's group at St. Austin's.
- From Mary Alice Brown
  
  Ingredients:
  Step 1
  1 stick margarine
  4 carrots, grated
  1 bunch green onions, chopped
  1 red bell pepper, chopped
  2 garlic cloves, mashed
  1/2 lb. fresh mushrooms, chopped
  1 handful parsley, chopped
  In a large/6-quart pot, melt margarine and sauté carrots, onions, pepper, and garlic. Add mushrooms and parsley and cook until just done—not mushy. Set aside.
  
  Step 2
  1 stick margarine
  1/2-3/4 c. flour
  8 c. milk
  4-5 cans Green Giant white shoepeg corn (drain liquid from 2 cans)
  1/2 c. smoked cheese, grated
  1 T. Worcestershire sauce
  Ground pepper to taste
  Salt not needed
  
  Preparation:
  In a large skillet, melt margarine and gradually whisk in the flour, cooking over low heat until mixture turns light brown, making a roux. Over medium heat, whisk in milk by cupful quickly to prevent lumps, adding as much of the milk as pan will hold. Cook, stirring until thickened, and then combine with veggies in pot. Add any leftover milk. Stir in corn, heat through, and add cheese. Heat, stirring occasionally until piping hot, but not boiling. Add Worcestershire, and ground pepper to taste. If too thick, add water or milk; if too thin, add a mix of 1 T. flour and 2 T. water, simmer to cook off flour taste.
  
  Notes:
  
  The shoepeg corn comes in one size, 11 oz.
  
  Smoked Swiss cheese is preferred but a blend of Swiss-cheddar is good.
  
  Add more smoked cheese if you like a smokier flavor.
Egg & Lemon Soup
- From the Kitchen of Nancy Jones
  A Family Treasure
  
  Ingredients
  
  6 cups chicken stock
  Salt to taste
  l/2 cup rice
  1 teaspoon flour
  l/4 cup water
  3 eggs
  Juice of 2 lemons
  
  Preparation
  
  Bring the stock to a boil and add salt and rice. Cover and boil gently 18 minutes. Measure out 3 cups of the stock into a small saucepan. Cover the remaining stock and rice and keep hot. Make a paste of the flour and water, add to the 3 cups of stock and boil gently for 5 minutes. In a large bowl, beat the eggs with electric beater until very thick and light in color. Add, by the spoonful, the boiling stock and lemon juice alternately while continuing to beat. Continue beating a few minutes after all is added, then stir into the hot rice soup, blending thoroughly. Do not cover or return to fire or it will curdle.
  
  Serves 6 ~ Serve immediately
- A Family Treasure
  
  This is my Greek grandpa's fabulous soup recipe. Enjoy!
  ~ Nancy
  
  Kalí óreksi!
- St. Austin Unicorns
  
  Did you know that Native Austinites are called Unicorns? Why? It's said on social media that it's because they're so rare. If that's the case, then imagine how much rarer still must be St. Austin Unicorns! But believe in them, for they exist! Nancy Jones for example, pictured to the left with her mother, Tess Schlegel, is a unicorn. Nancy went to school at our own SACS. Her Mom, Tess, was a long-time faculty member, librarian, and Principal of our school.
  
  Our Nancy is a dedicated Social Justice volunteer, working with Outreach and as a Dispatcher for our SVdP conference.

Soups & Stations of the Cross

Ingredients:

4 Tbsp butter 1 onion chopped 3 large leeks trimmed, sliced, thoroughly rinsed, and dried 2 russet potatoes peeled and diced 3 1/2 cups vegetable stock 2 thyme sprigs and 2 bay leaves salt and white pepper For garnish - sour cream thinned with milk, grated sharp cheddar cheese, and snipped chives

Preparation:

Vegan and Gluten Free! You can add or subtract vegetables you don’t want either and pretty easy to make in an instant pot. You can also add some tofu in it as a chicken alternative to give it something different.

Ingredients:

1 large yellow onion (or two smaller onions: about 1 cup chopped)

4 large carrots (2 cups sliced)

3 celery ribs (1 cup sliced)

6 cloves chopped garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon coarse sea salt

1/8 teaspoon freshly ground pepper

3/4 cup basmati rice

8 cups veggie broth

3 cups chickpeas (2 15-oz cans), rinsed and drained

1/4 cup light miso*

3 bay leaves

2 lemons, zested and juiced

1/4 cup fresh parsley

Preparation

Prepare ingredients: roughly chop the onion(s), thinly slice the celery, slice carrots into small circles. Peel garlic cloves and measure spices. Rinse and drain chickpeas; rinse rice until water runs clear.

Heat a large soup pot over medium heat. Saute onion, celery, carrot in 2 Tablespoons water or both, adding more as needed (1 Tablespoon at a time) so veggies don't stick to bottom of pan. Cook, stirring occasionally for 5 minutes, until veggies are starting to soften and they're lightly browned.

Use microplane grater (or garlic press) to grate garlic into pot along with oregano, cumin, coriander, turmeric, salt and pepper. cook, stirring for 2 minutes, adding additional water/broth if bottom of pot is too dry.

Puree a cup or two of the soup in a blender and return to the pot. OR, blend directly in the pot using an immersion blender. If soup is too thick, add more water/broth until desired consistency is achieved*. Taste for seasoning, adding more S+P as needed.

Additional Notes

Ingredients:

4 cups low-sodium vegetable broth

1 medium yellow onion, chopped

3 cloves garlic, finely chopped

2 tablespoons grated fresh ginger

1 pound carrots, peeled and coarsely chopped

1 medium sweet potato, peeled and cut into 1-inch chunks

1 teaspoon lemon juice

1 tablespoon sliced fresh chives

1 tablespoon avocado oil

2 teaspoons kosher salt

Toss in a handful of roasted pumpkin seeds just before serving.

Chef Gene's recipes feature Pampered Chef products. Visit his website or find him on Facebook for more.

Ingredients:

6 tbsp (90 mL) butter (3/4 stick), melted

6 oz (175 g) French bread

8 oz (250 g) crimini mushrooms

5 sweet onions

3 garlic cloves,

1 tbsp (15 mL) sugar

1 cup (250 mL) dry red wine

3 tbsp (45 mL) flour

8 cups (2 L) unsalted beef stock

2 tsp (10 mL) salt

1 tsp (5 mL) ground black pepper

3 fresh thyme,

6 oz (175 g) Gruyère cheese,

Preparation:

Melt 1 tbsp (15 mL) of the butter in Rockcrok™ (4-qt./3.8-L) Dutch Oven over medium heat. Toast bread 1-2 minutes per side or until light golden brown. Remove bread; set aside.

Add 1 tbsp (15 mL) of the butter and mushrooms to Dutch Oven; cook, uncovered 8-9 minutes, or until mushrooms are deep golden brown, stirring occasionally. Remove mushrooms.

Meanwhile, slice onions with Simple Slicer on #2 setting. Add remaining 4 tbsp (60 mL) butter, onions, garlic and sugar to Dutch Oven; cook, uncovered, 25-30 minutes or until onions are dark brown, stirring occasionally.

Preheat broiler. Arrange toasted bread over soup; sprinkle evenly with cheese. Place Dutch Oven 2-4 in. (5-10 cm) from heating element; broil 2-4 minutes or until cheese is bubbling. Remove from oven; sprinkle with thyme leaves.

After bringing a few soups to the Soup Suppers, I decided to start bringing two of my favorites: Homemade Top-Hat Biscuits, or, Beer Bread. I miss doing that.

Ingredients:

2½ cups (625 mL) low-sodium vegetable broth

½ tsp (2 mL) salt

6 cups (1.5 L) broccoli florets (2 large heads)

½ medium onion, peeled and cut into chunks

2 garlic cloves, peeled

Add-Ins

1 cup (250 mL) fresh baby spinach leaves

4 oz. (125 g) cheddar cheese, cubed

Biscuits

1 cup (250 mL) self-rising flour

¾ cup (175 mL) heavy cream

1 cup (250 mL) cheddar cheese, grated

Preparation - Soup:

Preheat the oven to 400°F (200°C).

Add the soup ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the add-ins. Replace the cap and hold the PULSE button for 30 seconds, or until the ingredients are well combined.*

Preparation - Biscuits:

4 Tbsp butter
1 onion chopped
3 large leeks trimmed, sliced, thoroughly rinsed, and dried
2 russet potatoes peeled and diced
3 1/2 cups vegetable stock
2 thyme sprigs and 2 bay leaves
salt and white pepper
For garnish - sour cream thinned with milk, grated sharp cheddar cheese, and snipped chives

Vegan and Gluten Free! You can add or subtract vegetables you don’t want either and pretty easy to make in an instant pot.

You can also add some tofu in it as a chicken alternative to give it something different.

Chef Gene's recipes feature
Pampered Chef products. Visit his website or find him on Facebook for more.

Meanwhile, grate the cheese with the Microplane^® Adjustable Coarse Grater. Combine the biscuit ingredients in a medium bowl and mix until combined (the mixture will be dry).

Cut the cheese in grater hopper chunk sizes and then microwave each chunk for 8 seconds before you grate it. Yes, this doesn't make any sense at all, but nuking it makes the cheese super easy to grate without sticking to the blade.