Wisconsin Cauliflower Soup

I got this recipe from the girls at You Heard It Last!  It was seriously YUMMY!  I made a double batch and froze future meals!  For sure try this one!

Yields: 9 cups 

2 tablespoons butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Taco Soup

1 1/2 lb hamburger
1 onion
1 can kidney beans
1 can garbanzo beans
1 can corn
1 quart tomato juice
1 pkg taco seasoning

Brown the hamburger meat with the onion in a frying pan. Set aside.

In a sauce pan combine the beans, corn, tomato juice, and taco seasoning and bring to a boil and let simmer for 5 minutes. Add the hamburger mixture and let simmer for an additional 5 minutes or until everything is heated.

Top soup with corn chips, grated cheese, and sour cream.

Italian Sausage Soup

My friend, Lisa, brought this over tonight for us to eat for dinner! It was seriously sooo good! She served it will peppered jelly and breadsticks! YUMMY!

1 lb Italian or turkey Italian sausage
2-3 c broccoli
1 c uncooked mostaccioi pasta
2 ½ c water
½ tsp dried basil leaves
¼ tsp pepper
1- 28 oz can diced tomatoes, undrained
2- 10 oz cans Campbell’s French Onion soup

Brown sausage and put in pot. Throw in remaining ingredients, and heat to boiling. Reduce heat to med-low cover and cook about 15 min or until pasta is done.

Broccoli Cheese Soup

1 can chicken broth (13 oz - so a little less then 2 cups. 2 cups is 16 oz)
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I wanted it super creamy, so I did 1 1/2 cups 2% milk and 1/2 cup heavy whipping cream)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor)
1/2 c. shredded swiss cheese
Steamed chopped cauliflower (If you would like. I added this to the recipe!)
Steamed chopped broccoli (The amount is up to your preference. I did 1/2 of a family sized bag)
Optional: Chopped Onion, Carrots, and any other veggie!

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

Makes approx 4 servings.