Cheesy Potatoe Soup

Ingredients:

1 large Onion, diced
3 ribs celery, diced
2 pounds potatoes, peeled, diced
2 carrots, diced
1 quart Chicken Stock
1 pint Heavy cream
6 strips of Bacon, diced
1 teaspoon of black pepper
1 teaspoon of Lawry's seasoning salt
1 tablespoon of onion powder
1 teaspoon of garlic powder
2 tablespoon of roux or as needed
1 bay leaf
***For a Cheesy Potato Soup add 2 cups of shredded Cheddar Cheese***

Instructions:

Peel and dice potatoes.

In a four-quart pot render the fat from bacon.

Then add celery, carrots, onions, saute until soft.

Add chicken stock and all seasonings, let simmer until potatoes are parboiled.

Then add heavy cream.

When potatoes are fork tender add roux to thicken the soup. Add salt to taste.

***Stir in cheese once soup has reached desired thickness. ***

Turkey Noodle Soup

Ingredients:
1 large turkey -- meat removed
3 carrots -- diced
2 large onions -- diced
6 ribs celery -- diced
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 teaspoon accent® seasoning
3 tablespoon chicken base
2 tablespoon turkey gravy sauce
1 teaspoon poultry seasoning
1 teaspoon tarragon
1 gallon water
3 tablespoons cornstarch
2 1/2 cups wide egg noodles

Instructions:
Use Left Over Turkey for this soup or Turkey Legs even Wings will do.
In a large stock pot add turkey parts and water.
Bring water and turkey to an rolling boil and cook until liquid reduces by half.
Using a skimmer remove all turkey parts from the soup and set aside to cool.
Once turkey parts are cooled; pick all meat from their bones and set aside in a bowl.
Using a colander strain remaining liquid into a smaller stock pot.
Add remaining ingredients into the strained soup except for cornstarch, noodles, and picked meat.
Bring soup to a slow simmer.
Mix cornstarch and 4 tablespoons of water in a small mixing bowl and set aside.
When vegetables become tender add cornstarch mixture, to thicken the soup.
Add noodles and when noodles are 3/4 done add pulled turkey meat to soup.
Then serve.

Beef Vegetable Soup

Ingredients:
2 pounds of stewing meat
1 onion -- diced
3 ribs of celery -- diced
1 bag (pound) of mixed vegetables
1 can of diced tomatoes
2 tablespoons of beef base
1 quart of water
1 teaspoon of Lawry's seasoning salt
1 teaspoon of black pepper
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 pinch of dried thyme
1 can of diced potatoes or fresh peeled
1 can of tomatoe paste

Instructions:
Wash beef, add water and the seasonings, and let simmer for about 30 minutes on medium heat.
Add water as needed.
Add remaining ingredients except for potatoes and tomato paste.
Continue to cook until beef is tender.
Add tomato paste to thicken, optional.

Source:
"Dorothy Jones" Mother of Chef Jones

Matzo Ball Soup

Ingredients
Matzo Balls
2 eggs
2 tablespoons vegetable oil
2 1/2 quarts water
1 package matzo ball mix
1 1/4 teaspoons chicken base (paste)

***Use the Chicken Soup Recipe for Matzo Ball Soup broth!***





Instructions:
Matzo Balls
In a small bowl, blend 2 eggs and 2 tablespoons of vegetable oil.
Add contents of one packet, 1/4 teaspoon of chicken base and stir with fork until evenly mixed.
Place bowl in refrigerator for 15 minutes.
In a 4 quart pot, bring to a boil 2 1/2 quarts water and chicken base, if desired.
Wet hands and form batter into balls approximately 1 inch in diameter.
Drop into boiling water; cover tightly; reduce heat and simmer for 20 to 25 minutes.
Remove your Matzo Balls from the pot and let drain on a rack or paper towel covered plate.
Soup
Strain 1 1/2 quarts of the "Chicken Soup".
Serve your Matzo Balls in the strained soup.

Chicken Soup

Ingredients

8 chicken leg quarters
1 onion, diced
5 ribs of celery, diced
2 carrots , diced
3 tablespoons of chicken base
1 teaspoon of garlic powder
1 tablespoon of onion powder
1 1/2 teaspoon of poultry seasoning
1 teaspoon of black pepper
add salt to taste
3 tablespoons of corn starch
3 quarts of water



Instructions:
In 4 quart pot add 3 quarts of water and cook the chicken quarters until done.
Once done pull chicken quarters out of the pot and allow them to cool. Pull the meat from the chicken bones. Then set aside on a plate.
Strain chicken stock. Add remaining ingredients except pulled chicken.
Cook vegetables until they are tender.
Add three tablespoons of water to cornstarch to thicken the soup.
Add pulled chicken and serve.