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Pork Goulash

  • 1 cups chicken broth
  • 3 TBS sweet paprika
  • 1-1/2 TBS flour
  • 1 tsp. dried dill
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 TBS olive oil
  • One 2-1/2 pound boneless skinless pork shoulder, preferably pork butt, cut into 2-inch pieces
  • 1 medium yellow onion, chopped
  • 1 pound baby carrots
  • One 14 ounce can diced tomatoes (about 1-3/4 cups)
  1. Whisk the broth, paprika, flour, dill, thyme, salt, and pepper in a large bowl until the flour dissolves; set aside.
  2. Heat the oil in a 6 quart pressure cooker set over medium heat or in a 6 quart electric pressure cooker set to the browning function. Add the pork chunks, as many as will fit without crowding; brown on all sides turning occasionally, about 6 minutes per batch. Transfer the pork to a bowl and continue browning more as needed.
  3. Add onions to the pot, cook, stirring often, until softened, about 4 minutes. Stir in the carrots and tomatoes, pour in the broth mixture and stir well. Return the meat and any juices in the bowl to the cooker, stirring well to coat the pieces in the sauce.
  4. Lock the lid into place

Stovetop: Raise the heat to high to bring the pot to high pressure. Once this pressure has been reached, reduce the heat as much as possible to maintain this pressure. Cook for 25 minutes.

Electric: Set the machine to cook at high pressure. Set the machine’s timer for 40 minutes.

5. Reduce the pressure.

Stovetop: Take the pot off the heat. Allow pressure to return to normal, about 15 minutes.

Electric: Turn off or unplug machine – don’t let it jump to its keep-warm setting. Allow pressure to drop to normal naturally, about 15 to 20 minutes.

6. Unlock and open the cooker. Stir the stew before serving.

Serve with sour cream if desired.

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Baked Potato Soup

  • 3 russet potatoes (about 2 pounds)
  • 2 cups very small broccoli florets, if desired
  • 1 cup water for steaming
  • 3 TBS unsalted butter (I only buy salted so just decrease the amount of salt you add to the soup)
  • 1/2 medium onion, chopped (about 1/2 cup)
  • 1 TBS flour
  • 1 tsp. mustard powder
  • 1 cup milk
  • 2 cups vegetable stock (I never have vegetable stock so would use chicken stock)
  • 1/2 cup heavy whipping cream
  • 1 tsp. kosher salt, plush more to taste (less if using salted butter)
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup sour cream, for garnish
  • 3 TBS minced fresh chives, for garnish
  • 2/3 cup shredded sharp Cheddar Cheese, for garnish
  1. Prepare potatoes. Peel the potatoes. Chop one into 1/2-inch cubes and the other 2 into 1- to 2- inch chunks. Set aside larger chunks.
  2. Pressure cook the potatoes and broccoli. Put the small (1/2-inch) potato cubes and the broccoli into a steamer basket. Pour the water into the Instant Pot and place the steamer basket inside. Lock lid into place. Select Manual; adjust the pressure to high and the time to 0 minutes. After the pot beeps, quick release the pressure. Unlock and remove the lid. Use tongs or a potholder to remove the steamer basket. Set aside.
  3. Prepare the soup. Pour the water out of the pot. Preheat the Instant Pot by selecting Saute and adjust to Normal for medium heat. Put the butter in the pot to melt. When it has stopped foaming, add the onion and cook, stirring frequently, until the onion pieces have separated and begun to soften, 2 to 3 minutes. Add the flour and mustard powder and stir to coat onions. Cook, stirring frequently, until the flour has darkened slightly, about 2 minutes. Add milk and stir. Bring the liquid to a simmer and cook until milk is smooth and thickened, about 3 minutes. Add the stock, cream, large potato chunks, and salt. Stir to combine.
  4. Pressure cook the soup. Lock the lid in place. Select Manual; adjust pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove lid.
  5. Finish the soup. Use a potato masher to break up the potatoes and thicken the soup. Add cooked potatoes and broccoli and let them simmer until warmed through. (Test a piece of potato first; if it’s not quite done, add the potatoes to simmer for a couple minutes before adding the broccoli.) Season with the black pepper and additional salt if necessary. Ladle into bowls, garnish with the sour cream, chives, and cheese, and serve.

COOKING TIP: Steaming some of the potatoes separately (as you’ll do in step 2) yields discrete pieces of potato, while the rest melt into the soup to thicken it. If you prefer, you can cook all the potatoes in the soup at once.

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Chicken and Wild Rice Soup

  • Serves 6
  • 2 pounds bone-in chicken breast halves, skinned
  • 3/4 cup dried wild rice, rinsed and drained
  • 5 cups reduced-sodium chicken broth
  • 2 medium carrots, thinly sliced
  • 1 cup sliced fresh button mushrooms
  • 1 stalk celery, thinly sliced
  • 1/2 cup chopped onion
  • 1/4 cup dry long grain white rice
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 3/4 cup whipping cream or half and half
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/3 cup chopped fresh flat-leaf parsley

PREP: Place chicken and wild rice in Instant Pot. Pour broth over all. Secure the lid on the pot. Close the pressure release valve.

COOK: Select MANUAL and cook on high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize. Press CANCEL.

Transfer chicken to a cutting board, set aside. Add carrots, mushrooms, celery, onion, white rice, garlic, and thyme to rice mixture in pot.

Secure the lid on the pot. Close the pressure release valve. Select MANUAL and cook on high pressure for 5 minutes. When cooking is compete, use a natural release to depressurize. Press CANCEL.

Meanwhile, remove chicken from bones, discard bones. Cut chicken into bite-sized pieces. Add chicken, whipping cream, and cream cheese to the pot. Select SAUTE and adjust to NORMAL. Cook and stir for 1 to 2 minutes or until heated through and cream cheese is completely melted and smooth. Press CANCEL.

SERVE: Ladle soup into bowls. Sprinkle with parsley.

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Chicken Tortilla Soup

  • 4 boneless skinless chicken breasts
  • 2 cans (14 oz each) diced tomatoes (undrained)
  • 1 small can mild green chilies, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth (may need up to a cup more)
  • 1 tsp cumin
  • salt/pepper to taste
  • 4 corn tortillas cut in 1/4” pieces (Grandma Morgenegg likes it better with tortilla chips instead of tortillas, the tortillas get soggy)
  • 2 Tbsp fresh cilantro, chopped
  • 1/2 cup shredded Monterey jack
  • 1 avocado, diced and tossed with lime

Cook chicken, tomatoes, chilies, onion, garlic, chicken broth, and cumin until chicken is tender enough to be shredded. Shred chicken. return to liquid and season as desired. Add tortillas and cilantro before serving. Stir well to blend. Serve with cheese and avocados.

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Italian Chicken Soup – Diana Berardi

  • Chicken
  • Celery, carrots, onions, cut up
  • Rice if desired
  • Tiny Italian meatballs, raw
  • salt and pepper

Boil chicken in a large pot until chicken is done. Add as much celery, carrots, and onions as desired. Add cooked rice as much as you want, and meatballs. Simmer until done. Add salt and pepper to taste. You can add chicken base if it isn’t flavorful enough with just cooking the chicken.

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Taco Soup

  • 1 lb ground beef
  • 1 onion, chopped
  • 4 8 oz cans tomato sauce 0r 1 can tomato sauce and 28 oz of canned tomatoes
  • 8 oz water
  • 1 pkg taco seasoning
  • 1 to 2 can kidney beans and/or 1 can chili beans depending how much you like beans
  • 10 oz frozen or 1 can of canned corn

Brown ground beef and onions. Put all ingredients with juices in with the browned beef and onion. Simmer in crockpot on low for 2 hours or 30 minutes on the stove.

Serve with cheese and sour cream and tortilla chips.

You can really do what you want with this recipe. You could even use 1/2 salsa or taco sauce and with 1 Tablespoon chili powder and 1/2 Tablespoon garlic instead of the taco seasoning.

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Potato Soup – Grandma Dennis

  • Potatoes peeled and cubed into bite size pieces
  • Water
  • Salt
  • Evaporated Milk

Place cut and peeled potatoes into pan with water and salt added. Boil till tender. When done add a can of evaporated milk to the water left in the pan and season to taste with salt and pepper. Heat and serve.

This recipe can be used for like 3-6 or 8 potatoes. The less potatoes the more rich it is because there is more milk.

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Cheddar Chowder

  • 1 cup diced peeled potatoes
  • 1 cup diced peeled carrots
  • 1 onion, diced
  • 1/2 green pepper, diced
  • 1 cup chopped celery

Combine all vegetables and simmer until tender, drain.

Combine:

  • 4 Tablespoons melted margarine
  • 4-8 Tablespoons flour

Slowly stir in 3 cups milk. Heat over medium medium high heat until it begins to thicken.

Add: Cheddar cheese, about 1 pound

Add Salt and pepper to taste

When cheese is all melted add vegetables.

Can add chopped ham, bacon, or broccoli (but don’t cook with other vegetables, add at the end)

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Zupa Toscanna Soup – Olive Garden

1  1/2 cups spicy sausage links — 12

2 medium potatoes, cut in half lengthwise, then cut into 1/4″ slices

3/4 cup onions, diced

6 slices bacon

1  1/2 teaspoon minced garlic

2 cups kale leaves, cut in half, then sliced

2 Tablespoons chicken base

1 quart water

1/3 cup heavy whipping cream

Preheat oven to 300 degrees.  Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.  Remove bacon and crumble.  Add garlic to the onions and cool an additional 1 minute.  Add chicken base, water, and potatoes, simmer 15 minutes.  Add crumbled bacon, sausage, kale, and cream.  Simmer 4 minutes and serve.

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Chicken Gnocchi Soup

1 chicken breast, cooked and diced

2 cans chicken stock

4 cups half-and-half

1 stalk celery, diced

1 tsp garlic puree

1 carrot, shredded

1/2 large onion, diced

1 cup fresh spinach, chopped

3 TBS olive oil you may also add 4 TBS butter/margarine

1/2 tsp thyme

salt and pepper

16 ounces potato gnocchi (we like them cut in half)

1 TBS cornstarch (optional)

Directions

  1. Saute the onion, celery, garlic, carrot in oil and butter over medium heat until onion in translucent.  When slightly cool blend in blender if you don’t want chunks of vegetables with some of the chicken broth to blend.  Pour back into pan.
  2. Add Chicken, chicken broth, half-and-half, salt and pepper, thyme.  Heat to boiling, then add gnocchi.  Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.  I prefer to add the chicken when I add the spinach so it doesn’t get too tough.
  3. Add spinach and cool for another 1-2 minutes until spinach is wilted.  Cook longer if you wanted it more wilted.
  4. Add cornstarch dissolved in 1-2 TBS water if you want a thicker soup.