Soup Contest Recipes
(In order by year with "People's Choice" first)

2008

Fish & Cheese Chowder by Collen Guderski 2 T Butter or margarine 6 T chopped onion 1 C chopped carrots 6 T chopped celery ¼ C flour ½ t salt (optional) Dash paprika 2 cans (14 ½ oz each) chicken broth 3 cups milk 1 pound fresh or frozen fish fillets (cut in 1" pieces) 1 cut (4 oz) shredded process American Cheese Melt butter in large saucepan, sauté onion, carrots, celery until onion is transparent. Blend in flour, salt and paprika. Cook 1 minute slowly add milk and chicken broth. Cook stirring constantly until thick. Add fish until it flakes easily about 5-10 minutes. Add cheese, stir to melt. 8-10 servings-2 ½ qts. Can add cooked potatoes.

Wild Rice-Mushroom Soup by Karla Spinks 1 C Wild Rich (see directions) 6 T Butter 1 lg. or 3 Med. chopped onions 3/4 c Flour 1 qt. half & half 1 qt. milk (any kind) 1 - 35 oz. chicken broth 1/2 c dry sherry (opt.) 1# diced fresh mushrooms 2 lg. peeled grated carrots 1/2 c chop parsley Soak wild rice overnight in water to cover.  Drain and cook until tender.  Put aside.  Make a rue with butter, onions and flour.  After it thickens, add half & half, broth and milk. Heat on low, stirring often. Add mushrooms, carrots, parsley and optional sherry. Salt and pepper to taste.

Pea and Basil Soup By:  Mervi Bannasch 2 tablespoon olive oil 1 tablespoon butter 1 small onion, diced 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds (about 4 1/2 cups) frozen peas 3/4 cup chopped fresh basil leaves 2 cups chicken broth, divided 2 cups cream 4 to 6 very thin slices fresh mozzarella cheese 1/4 cup diced roasted red bell peppers (jarred is fine) Place a medium soup pot over medium heat.  Add the olive oil, butter, onions, garlic, salt and pepper.  Cook until the onions are soft and translucent, about 5 minutes.  Add the peas and basil, and heat until the peas are thawed. Place the pea mixture in a blender.  Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree.  Return the pureed mixture to the pot.  Stir in the remaining chicken broth and cream.  Return the pan to medium heat and cook until hot, but not boiling. To serve, place the soup in bowls.  Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers.  Serve immediately.

Chicken & Dumplings Soup By:  Joyce Machkovich 1 chicken (cut up) 8 qt. water Also: add a pinch of parsley 2 tsp chicken bouillon pinch pepper pinch celery salt 2 stalks celery 1 med. onion 2 carrots Boil for 1 hour.  After 1 hour let cool, debone chicken, add back to liquid. (cut up) Add vegetables when broth starts boiling Dumplings: 2 C flour 2 eggs enough milk to moisten (make gooey) pinch of fresh parsley pinch of sea salt Bring broth to boil drop dumpling batter by teaspoon.  Cover cook 10 minutes.  Soup done.  (Can add other vegetables such as peas, corn, spinach etc.  Can make using turkey also.)

Spicy Tortilla Soup By:  Michelle Polzer 2 T Veg Oil 1 Medium onion, chopped 2 cloves garlic, chopped 1 4oz can green chilis 1 15oz can Italian chopped tomatoes 1 can rotel tomatoes 4 cups chicken broth 1 t lemon pepper 1 t chili powder 1 t cumin 2 chicken breasts, cooked and cubed serve with sour cream and fritos Boil chicken breats in water and save water for soup.  Remove chicken breasts and cube.  Add the rest of the ingredients to water and cook.  Add cooked, cubed chicken and serve with sour cream and fritos.

Northwoods Chicken Soup By:  Alex Chier 1 whole fryer chicken 4 qts water 3 cups chopped carrots 3 cups chopped red onion 3 cups chopped yellow onion 2 cups chopped celery 1 TB Thyme 1 TB Basil 1 TB Parsley 3 TB Northwoods Seasoning Cook chicken, separate meat from carcass.  Place carrots, vegetables and seasoning in pot with water.  Add Chicken to liking. Cook at medium heat 30-45 minutes. Bring to slow boil for 15-20 minutes. Remove carcass, cool.

Einlauf Soup (Hearty German Soup By:  Jean Adams Make a chicken stock. Cook navy beans separately until just soft-set aside Make dumplings separately-set aside Take chicken stock add: chopped onions chopped celery chopped carrots Cook until 1/2 soft add salt, pepper-little nutmeg Add cooked navy beans and dumplings.  Then add chopped cooked roast beef and chopped cooked chicken.  Simmer and add a little chopped parsley at end.  The combination of beef and chicken gives the soup a great taste.

THE GREEN LAKE AREA CHAMBER CANNOT BE HELD RESPONSIBLE FOR THE OUTCOME OF YOUR SOUP(S).