Soups

Cream of Asparagus Soup
Ingredients
1/4 cup margarine
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
3/4 cup half-and-half
1 tablespoon soy sauce
1/4 teaspoon ground black pepper1/4 teaspoon ground white pepper
Directions
Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus.Reduce heat, and simmer for about 20 minutes.
Puree soup in a food processor or blender in batches. Return to pot.
Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Classic Chicken Noodle Soup
Ingredients
1 recipe Fast Chicken Soup Base
3 cups egg noodles
1 cup frozen green peas
1/2 cup chopped fresh parsleySalt and freshly ground black pepper
Directions
Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 3 cups egg noodles. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley. Final touch: Add salt and pepper, to taste.

Clam Chowder
Ingredients
3 (6.5 ounce) cans minced clam
1 cup mincedonion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
Directions
Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
Meanwhile,in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper

Green Pozole
Ingredients1 dried pasilla chile (chile negro)
2 (14.5 ounce) cans chicken broth
1 cup Herdez® Salsa Verde
1 pound Always Tender® pork tenderloins, cut into 1-inch cubes
1 pound chicken breast, cut into 1-inch cubes
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (4.25 ounce) can diced green chiles
2 (15 ounce) cans hominyDirections
Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.
Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bayleaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.

Asian Mushroom Soup
Ingredients -
2 tablespoons Vegetable Oil
4 cups sliced Fresh Shiitake or Cremini Mushrooms
1 White Onion, chopped
1 Celery Stalks, chopped
5 cups Chicken Stock
1/4 cup Uncooked White Rice
3 tablespoons Soy Sauce
Coarse Salt, to taste
FreshGround Black Pepper, to taste
Preparation:
1. Add oil to stockpot.
2. Sauté sliced mushrooms, chopped onion, chopped celery, and chopped carrot in oil for 8-10 minutes.
3. Stir in chicken stock, uncooked rice, and soy sauce.
4. Bring to a boil over medium-high heat.
5. Reduce heat to low. Simmer, covered, 60 minutes.
6. Strain soup into medium bowl. Return stock to stockpot. Transfer...