Everyday Mom's Meals: Put A Little Spice In Your Soup

Friday, December 12, 2014

Put A Little Spice In Your Soup

So I have to admit, it wasn't until my adult life I even knew condensed cheese soup existed. Sure I knew about all the standards....cream of chicken, mushroom, celery...but I was just never exposed to the cheese soup. And even since then, I really haven't used it much. Here and there in a recipe, but not just as is. Well, that was all fine and dandy until my child spotted a can of it on the shelf one day. "Mommy...they make cheese soup? We have to have that." 

Okay, sure, but let's see if Mommy can't make it a little more substantial and hearty. How about if we add some simple veggies and then maybe even spice it up a little? Nothing major so the kiddies can enjoy it, but just enough to make your taste buds stand up and take notice. 

Well, that's exactly what Mommy did. A hearty, thick, cheesy bowl of goodness perfect to slurp on a cold day. If you think your kids might not enjoy the texture of the chopped veggies in it, simply put them in the food processor to get them as fine as possible. My crew didn't mind them. Oh, and even if this makes too much for one meal, it's okay because it tastes even better the next day for lunch. Just be ready to add a splash of milk before you reheat it because it gets really thick in the fridge.

It's the time of year when we all crave soups as much as possible, so it's nice to have some new ones in your arsenal to treat the family to after a long cold day.  And when it can be on the table in under an hour, that's even better! So, put a little spice in your life, and in your soup! Make this for supper tonight!

Tex-Mex Cheese Soup
1 medium white onion, finely chopped
2 ribs celery, finely chopped
2 carrots, finely chopped
1/2 c. butter cubed
1/2 c. flour
2 tsp. ground mustard
2 tsp. paprika
3 tsp. Worcestershire sauce
2 (14 .5 oz) cans chicken broth
3 c. milk
2 (4 oz.) cans diced green chilies
1 (16 oz.) jar Cheez Whiz
1 (10 oz.) can Rotel
Salt and Pepper to taste

In a large dutch oven, melt butter over medium high heat. Saute onions, celery and carrot until tender. Stir in flour, mustard, paprika and Worcestershire until well blended. Cook for 1 minute. Slowly add broth and milk, stirring constantly. Bring to a boil, and cook 2 minutes, stirring, until slightly thickened. Reduce heat, stir in cheese sauce. Keep stirring until cheese completely combined. Add chilies. Allow to cook on low, stirring often, until flavors develop, about 10 minutes. Garnish portions with a teaspoon of Rotel on each. 

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