Julie's Lentil Soup

Julie served this soup to wine club in February and it (along with all the rest that she cooked) was a huge hit!  I got her to write down what she did to make the soup.  I'm still working to get her to write down the other recipes.  :D 

Lentil Soup

1 onion or part of onion chopped fine

1 hot pepper chopped fine  or ½ pepper, or 2 or 3…… (don’t use jalapenos, the flavor isn’t right.  ¼ teaspoon of dried red pepper flakes is better than using a jalapeno.)

1 inch of ginger root chopped fine

4 cloves of garlic chopped fine  or 5 or 6 or 7…..

1 tablespoon of turmeric

1 tablespoon of cumin

½ tablespoon of coriander

1 cup of red lentils (green lentils don’t go with Nepali seasonings – they do go with French seasonings like if you were making vegan Beef Burgundy.

6 cups of water (or it might take more, didn’t measure J)

1 vegetable bouillon cube, or a few tomato chunks, or a slurp of tomato sauce, or nothing at all

1 tablespoon of salt

 

1.       Pour a skim of cooking oil into the bottom of the pressure cooker

2.       Saute the onion, pepper, ginger root and garlic briefly till fragrances release – I usually put the garlic in last since it browns more quickly than the others

3.       Stir in the spices briefly till fragrance releases but not so long that the turmeric burns

4.       Add bouillon cube if using and break it up with your stirring utensil

5.       Dump in the 1 cup of red lentils and stir to coat with the ingredients in the pan

6.       Dump in the water and any liquid you might be using

7.       Add salt

8.       Bring to boil and add pressure cooker lid on level 1 pressure.  Once it comes to pressure set the timer for 5 minutes.  At that mark turn off the burner.  I usually just let it set because I cook when it’s convenient, not when it’s near meal time.

9.       Upon serving add pepper to increase the anti-inflammatory properties of turmeric and mellow the flavor

10.   I often float a few leaves of mustard greens, beet greens, chard….in the pan or in the individual serving bowls.  It’s also good with dried eggplant added to the pressure cooking.  This almost functions like mushrooms.

Anne's White Chicken Chili

Dear Anne brings this glorious comfort food whenever she knows someone needs a pick-me-up - for whatever reason.  And it always does just as intended!  Pure, delicious, comfort food!  

Anne's White Chicken Chili (Slow Cooker)
1¼ pounds boneless, skinless chicken

2 (15 oz. each) cans great northern beans or 2 (15 oz. each) cans navy beans

1 (15 oz.) can hominy OR white corn

1 (1.25 oz) envelope taco seasoning

1 (4.5 oz.) can of chopped green chilies

1 (10.75 oz.) can condensed cream of chicken soup

1 (14 oz.) can chicken broth

½ cup sour cream

Toppings

sour cream (dollop on top) 

shredded cheese (your choice - monterey jack or colby jack or cheddar...)

chopped green onions 

flour tortillas (serve alongside the soup)

Place chicken in 4 quart slow cooker.  Top with beans and corn.  In a medium bowl, combine taco seasoning, chilies, condensed soup, and chicken broth.  Pour over top of ingredients in the crock pot.  Cover and cook on low for 8-10 hours.  Before serving, stir gently to break up chicken, then stir in the sour cream.  You may add the toppings as desired.  Serve with flour tortillas alongside.  Delicious!!

Janet's Cold Cucumber Soup

From August 2022 wine night - so good!  And my goodness... this was a perfect pairing with Loveblock Sauvignon Blanc!

Janet used 2 recipes as her guide for this delicious soup. One from Love and Lemons - https://www.loveandlemons.com/cold-cucumber-soup/

and the other was from Food and Wine
https://www.foodandwine.com/recipes/cold-cucumber-soup-yogurt-and-dill

Here are Janet's notes about making this recipe...

The Love and lemons recipe was the starting point...didn't have a clove of garlic so added the parsley and shallot from the 2nd recipe.

And I used Missouri garden variety cucumbers, cuz where does one get Persian cucumbers in Kirksville?

Thai Green Curry with Chicken and Vegetables

I made this to serve in June at the Zoom Reading Circle get-together.  It was very good!  

Picture is not great but I forgot to take a photo of soup in bowl over rice

Thai Green Curry with Chicken and Vegetables
1 Tbsp. avocado oil
24 oz. chicken, diced (I used breasts this time but could use thighs)
½ tsp. salt
4 cloves garlic, roughly chopped
1 medium shallot diced (or ½ cup diced yellow onion)
½ Tbsp. minced ginger (can use ginger powder)
red bell pepper, diced
2-3 carrots, thinly sliced
Optional veggie add-ins - cauliflower, sweet potato, yukon gold potato, peas, mushrooms - just dice them up.
2-4 Tbsp. green curry paste, to taste (get the good stuff)
¼ cup lime juice
2 Tbsp. soy sauce or liquid aminos (I used more than this)
1-2 cans coconut milk (I used 2, but original recipe called for one 15 oz. can)

Saute chicken in skillet with avocado oil, seasoned with the salt, for about 4-6 minutes. Add the onion, ginger, garlic and all veggies and cook for another 2-3 minutes or until garlic and ginger become fragrant. Add the green curry paste and stir until well combined. Next, add the coconut milk, lime juice, and soy sauce.

Note - If you use the 2 cans of coconut milk it will be more like a soup... you may also add some vegetable broth with 1 can of coconut milk to make it soupy. Use only 1 can coconut milk (and no broth) if you like your curry thicker.

Let it all simmer for at least 15 minutes (longer is great!!) Serve over rice.
Optional toppings include green onion slices, fresh cilantro, squeeze of lime juice.

Mexican chicken soup

Kiersten and Carrie brought this soup for one of our movie nights and it was sooooo delicious!  I made it again not too long afterward and it was just as tasty the second time.  This recipe is a keeper!  

Mexican chicken soup from Barefoot Contessa

Here is a direct link but I will type it out here, with my few changes, for future reference. 

https://barefootcontessa.com/recipes/mexican-chicken-soup-1

4 Schwans chicken breast filets (4 oz. each)

Good olive oil

salt and pepper

2 onions, chopped

1 cup celery, chopped

2 cups carrots, chopped

4 large garlic cloves, minced

2½ quarts chicken stock  (80 oz. or 10 cups)

28 oz. can whole tomatoes in puree, crushed

2 to 4 jalapeño peppers, seeded and minced

1 tsp. ground cumin

scant 1 tsp. garam masala (or ground coriander seed)

dash of sweet curry powder (optional)

¼ to ½ cup chopped fresh cilantro (optional)

6 (6 inch) white corn tortillas

To serve:

sliced avocado

sour cream (or mexican table cream)

grated cheddar cheese

tortilla chips

Preheat oven to 350 degrees.  Place chicken breasts skin side up on a sheet pan.  Rub with the olive oil, then sprinkle with salt and pepper.  Roast for 35-40 minutes, or until done.  When chicken is cool enough to handle, discard skin and bones and shred the meat.  Cover and set aside.  (Note - I quickly sautéed my smaller chicken breasts in a skillet with a bit of oil...)

Heat 3 Tbsp. oil in large pot or dutch oven.  Add the onions, celery, and carrots and cook over medium low heat for 10 minutes or until onion starts to brown.  Add the garlic and cook for 30 seconds.  Add the chicken stock, tomatoes with puree, jalapeños, and the rest of the seasonings. Cut the tortillas in half and then cut them into ½ inch strips and add to the soup pot.  Bring soup to a boil, then lower the heat and simmer for 25 minutes.  Add the shredded chicken and season as needed for taste.  

For the record, we paired this soup with two wines that were spectacular.  The first one in particular was a fantastic pairing... sadly it has been unavailable for purchase ever since.  However, I want to keep track of it here.  

2018 Chateau Puygueraud Blanc - Bordeaux White Blend from Cotes de Francs, Bordeaux, France.  5 stars!

https://www.wine.com/product/chateau-puygueraud-blanc-2018/525386

Also paired well with a 2015 Tempranillo Sierra Cantabria Crianza from Rioja, Spain

a strong 4+ stars.  

https://www.wine.com/product/sierra-cantabria-crianza-2015/469699

Enjoyed the evening with Carrie and Kiersten.  We watched the movie Avalon, drank wine, ate yummy soup, and talked books.  Perfect evening! 

Loaded Mashed Potato Soup

Loaded Mashed Potato Soup

5-7 bacon strips, (save some of the bacon grease)

4-6 leeks thinly sliced, or an onion, diced

carrots - I used one bag shredded - but should use 3-4 carrots cut penny style

1 large box chicken broth (plus one boxful of water)

1 Tbsp. chicken better than bouillon

leftover mashed potatoes (we had a LOT and that was really good for the proportions

        listed here... we had 6-8 cups at least)

1 cup shredded cheese

2 cups milk, warmed

salt & pepper to taste

Cook 5-7 bacon strips - I like to do that in the oven.  Drain bacon on paper towels on a plate.  Use several Tbsp. of the bacon grease to saute the leeks in a big stockpot.  (I used 5 leeks today but can use regular onion another day).

Saute the leeks until soft, then add carrots.  I only had shredded carrots today.  Would prefer to cut up regular carrots next time.  Saute them with the onions in the bacon grease.  I poured in one large carton of chicken broth, then added another box of just water.  Added a heaping spoonful of Better Than Bouillon chicken.  Then add in the leftover mashed potatoes.  Stir to mix it up as much as you can.  I also crumbled the bacon up and added it in at this point.  Put the lid on to let it all simmer awhile.  

Warm 2 cups milk in microwave and then pour into the soup, while stirring.  Added about 1 cup shredded cheese.  Add salt & pepper to taste.  

(I still like regular potato soup or my hearty cream of vegetable soup better, but this was a good way to use up mashed potatoes.) 

Corn and Zucchini Chowder

Corn and Zucchini Chowder
1 pound chicken breast meat, cooked, then shredded or diced

1 Tbsp. butter

2 strips bacon, chopped

1 large yellow onion, chopped

3 celery ribs, chopped

4 medium carrots, cut penny style 

6 cloves garlic, minced

1 tsp. dried thyme

1 medium russet potato, cubed

1 medium head cauliflower, chopped into small pieces (or grated)

6 cups broth plus more if needed (I always use more) :)

1 bay leaf

5 ears fresh corn kernels cut from cob (I used high quality frozen)

4 medium zucchini diced into small cubes

1 cup half & half or milk  (milk worked just fine)

salt & pepper to taste

cayenne pepper, optional

I will start by saying the chicken meat is optional.  We added it this time but honestly, the soup is delicious without it.  I will likely make it both ways in the future. 

In a large stockpot, melt butter over medium high heat.  Add bacon and cook until nearly browned, about 4 minutes.  Add in the onion, celery, carrots, garlic, and thyme.  Stir the vegetables with the bacon and grease until coated.  Reduce heat to medium and cook until vegetables begin to soften - about 5 minutes.  

Add the potato, cauliflower, broth and bay leaf.  Stir and raise heat back to medium high.  Bring to a low boil, then reduce heat to medium low and simmer for 10-15 minutes.  Add the zucchini and corn and stir to mix.  Simmer another 10-15 minutes.  Remove the bay leaf from pot and transfer about 3 cups of the soup to a blender or food processor.  Puree and then return to the pot.  You may add the chicken meat at this time and add salt & pepper to taste.  Add the milk and heat the soup through.  Ready to serve!  May add some parsley or cayenne powder if you like.  

This was super tasty alongside the Red Lobster Biscuits.

Chicken Gnocchi Soup

Chicken Gnocchi Soup
3 Tbsp. butter

2 chicken breasts, diced

pepper, to taste

½ tsp. thyme leaves

¾ cup celery, chopped

1 cup carrots, sliced penny style

¾ cup sweet onion, chopped

3½ - 4 cups cups chicken broth (as desired)

1½ cups milk

½ cup half and half

1 pkg. gnocchi

1¾ cup spinach, chopped but not too small

½ cup parmesan cheese

In a stock pot saute the diced chicken (in half of the butter) until cooked through.  Add in the rest of the butter, pepper, thyme, celery, carrots and onions.  Continue to saute the onions until they are translucent then add the chicken broth.  Add the gnocchi and mix well. Cover with lid and let cook for the minutes shown on gnocchi package.  Warm the milk and half & half in the microwave a bit (it will help prevent it curdling when you add to the hot soup).  When the gnocchi has cooked, add in the warmed milk mixture, the spinach and the cheese.  Stir and allow spinach to wilt.  Serve.  

Potato and Cauliflower Soup

Potato and Cauliflower Soup

30 oz bag frozen diced hash browns 

12 oz bag frozen riced cauliflower
8 slices bacon (thick sliced)
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, minced 
1/4 cup all-purpose flour
2 ½ cups chicken stock
2 cups milk
1 cup shredded sharp cheddar cheese
½ cup sour cream
1 tsp salt
½ tsp pepper
optional toppings: sliced green onions or chives, shredded cheese, crumbled bacon, sour cream

In a large soup pot over medium-high heat, cook bacon until crispy. Transfer the bacon to a separate plate and dice once cooled. 

Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk, hash browns and cauliflower rice.

Bring soup to a boil, then reduce heat to medium-low, cover, and simmer for about 10-15 minutes. Stir the soup every few minutes so that the bottom does not burn.
Stir in the cheddar cheese and sour cream, salt, pepper and cooked bacon bits. Serve with toppings!

Found this recipe here...

Instant Pot Creamy Tomato Soup

Instant Pot Creamy Tomato Soup
1 Tbsp. butter
½ small onion, chopped
1 tsp. minced garlic
1 Tbsp. dried basil
28 oz. crushed tomatoes
28 oz. diced or stewed tomatoes
2 cups chicken broth
1 tsp. sugar or brown sugar (optional)
1 cup half and half (or heavy cream)

Turn Instant Pot on Saute.  Add the pat of butter and then the onions and garlic. Add in the dried basil and saute all for several minutes until softened.  Add the broth, then the 2 cans of tomatoes.  Rinse the tomato cans out with a tiny bit of water and add to the pot.

Turn off Saute and place the lid on the Instant Pot. Set to Soup for 20 minutes.  Allow for a 5 minute natural pressure release then manually release any remaining pressure.  Remove lid and add in the sugar.  Stir.  Then slowly stir in the half and half, mixing together well.  (I used a whisk)

Creamy Mushroom and Wild Rice Soup (IP)

Creamy Chicken and Wild Rice Soup in the Instant Pot

Ingredients for the Instant Pot
5 medium carrots, chopped or sliced
5 stalks celery, chopped
½ onion, chopped
3 cloves garlic, minced
1 cup uncooked wild rice
8 oz. fresh mushrooms, sliced
4 cups broth (vegetable or chicken)
1 tsp. salt
1 tsp. poultry seasoning
½ tsp. thyme

Place all the above ingredients in the Instant Pot inner pot.  Place lid on IP and turn valve to seal.  Cook on High Pressure for 15 minutes.  Allow for a 10-15 minute Natural Pressure Release (NPR) then release any remaining pressure manually.

While the soup is cooking in the Instant Pot, make the below in a small saucepan on your stovetop.

Ingredients for the Stovetop
6 Tbsp. butter
2 Tbsp. corn starch
1 ½ cups milk
1 cup broth (use same as used above)

Melt the butter in a saucepan on the stovetop.  Add 1½ cups milk and stir.  Add ½ cup of the broth to the saucepan.  Then mix the 2 Tbsp. corn starch into the remaining ½ cup broth and stir until it is blended and smooth.  Add that into the saucepan whisking constantly to thicken the sauce. When the soup is finished in the Instant Pot and you have released all pressure, press Cancel the press Saute and slowly whisk in the thickener to the soup, stirring constantly.

Chicken Tortilla Soup (IP)

After Shonda and I sampled this chicken tortilla soup at the Fresh Thyme store in St. Louis, I knew I would be making it at home for the family.  It was sure yummy!  While I do believe you can use any salsa in place of Gringo George's salsa, I heartily recommend purchasing this brand if you can find it in a store near you.  http://www.gringogeorge.com

Gringo George's Chicken Tortilla Soup in the Instant Pot
Here is a link to his recipe.

Chicken Tortilla Soup

Chicken Tortilla Soup (in the Instant Pot)
1 quart chicken broth
1 cup cooked chicken, cubed
1 jar of Gringo George's Black Bean and Corn Salsa
2 cups frozen corn
16 oz. Velveeta, cut into ½ inch pieces

Place the chicken broth, chicken, salsa, and frozen corn in the inner pot of the Instant Pot.  Cook on manual High for 5 minutes (if using cooked cubed chicken) or 8 minutes (if using raw cubed chicken).  Allow for 5 minute natural pressure release then release any remaining pressure.  Stir in the velveeta and  keep stirring until it is melted into the hot soup.

Beef Stew (IP)

This was a little bit of heaven in a bowl.  :D  :D  :D

Beef Stew in the Instant Pot
3 pounds beef stew meat, cut into 1 inch pieces
⅓ cup flour or corn starch
salt and pepper to taste
3 Tbsp. vegetable oil
½ cup red wine
1 onion, diced
2 garlic cloves, minced
3 carrots, peeled and cut into ½ inch pieces
2 celery stalks, cut into ½ inch pieces
1 pound red potatoes, cut into ½ inch pieces
1 Tbsp. tomato paste (I like to keep a tube of tomato paste on hand in the refrigerator)
2 ½ cups beef broth (I used better than bouillon mixed with water)

In a bowl, combine the stew meat with the flour (or corn starch) and salt & pepper.  Pour vegetable oil in the IP and turn on Saute.  Brown the beef in batches in the hot oil, removing to a plate when seared.  Add wine to instant pot and scrape the bottom clean of all the cooked on bits.  Let the wine reduce by half.  Return the beef to the Instant Pot and add in the onion, garlic, carrots, celery, potatoes, tomato paste, and beef broth.  Add any additional salt and pepper as desired.

Put the lid on the Instant Pot and set vent to Seal.  Turn off Saute and then cook on Manual High for 20 minutes.  Allow for  at least a 10 minute natural pressure release, then quick release any remaining pressure.  Ready to serve - goes REALLY well with Savory Muffins.

Chicken Enchilada Soup (IP)

Chicken Enchilada Soup in the Instant Pot
3 - 10 oz.cans of your favorite enchilada sauce  (I used the following... 
          10 oz. can green enchilada sauce, 
          15 oz. can red enchilada sauce,  
          10 oz. can diced tomatoes with lime & cilantro.  
           I also added in ⅓ cup Chipotle Lime Salsa)
12 oz. frozen corn
15 oz. can black beans, drained and rinsed
3-4 chicken breasts (frozen is okay)
3 cups chicken broth
1 Tbsp. chili powder
½ Tbsp. ground cumin
¾ Tbsp. Southwest Seasoning from Pampered Chef (optional)

Optional Toppings can include - shredded cheese, sour cream, avocado, tortilla chips or strips, corn chips.

Add chicken broth and chicken breasts to Instant Pot, put the lid on and set Vent to Seal.  Cook on either Manual High or Poultry for 15 minutes.  Allow 5 minute natural pressure release, then release any remaining pressure.  Open lid and shred or dice the chicken.

Add remaining ingredients then replace the lid and set Vent to Seal.  Press Soup button and set time to 2 minutes.  This will give just enough time to allow the flavors to mesh and the veggies to cook through.  Do a quick release of pressure then remove lid.

Serve with any toppings you like.  We used shredded cheese, sour cream, avocado, and multi colored tortilla strips.  This was delicious!

Note - you can use already cooked chicken (I often have some on hand in my freezer).  If this is the case, just put all ingredients in the Instant Pot and cook on Manual High for 4 minutes.  Allow for 5 minute NPR then release any remaining pressure.

soup - plain

soup with toppings- shredded cheese, sour cream, avocado, multi colored tortilla strips

Good stuff!

Sausage and Kale Soup (IP)

This soup is similar to Zuppa Toscana, which has been a favorite around here for a long time.

Sausage and Kale Soup in the Instant Pot
1 pound ground Italian sausage (I used mild)
1 small onion, chopped
7 cups water
1½  Tbsp. Better Than Bouillon chicken base
3 celery ribs, sliced into bite sized pieces
5 carrots, diced into bite sized pieces
6 red or yellow potatoes (about 3 cups cubed)
1 tsp. garlic powder
⅛ tsp. ground thyme (I used a shake of Pampered Chef Rosemary Herb seasoning)
1 Tbsp. dried parsley flakes (optional)
1 cup heavy cream, warmed  (I used 1 pint of half and half)
1 ½ cups shredded Parmesan cheese
1 bunch Kale, chopped (remove the stems, chop the leaves - use as much as looks right to you)

Turn on Instant Pot to Saute.  Wait until it is hot and then add the Italian sausage and brown for 3-4 minutes.  Add onion and allow to cook for 3-4 more minutes.  Drain off any excess grease.   I then added the celery, carrots, and potatoes and allowed them to saute for a few minutes.  Then add the water, bouillon, and seasonings.

Press Cancel on Instant Pot, then put lid on and set vent to seal.  Cook on Manual High pressure for 3 minutes.  Allow for 5-10 minute natural pressure release then release any remaining pressure by moving the valve to venting.

Remove lid and stir in the warmed cream (or half and half) and the parmesan cheese.  Add the Kale leaves and stir in.  Put the lid back on to allow the kale leaves to wilt a bit.  Remove lid and serve.

Butternut Squash and Cauliflower Soup (IP)

This was a wonderfully, hearty soup - perfect for a fall day.  And so easy in the Instant Pot!

Butternut Squash and Cauliflower Soup in the Instant Pot
1 onion, diced
1-2 tsp. oil
2-3 cloves of garlic, minced
1 pound frozen cauliflower (I used fresh this time, but will use frozen in future)
1 pound frozen cubed butternut squash (again, I used fresh this time but either will work)
2 cups vegetable broth (I used chicken better than bouillon with water)
1 tsp. paprika
1 tsp. dried thyme
¼ tsp. red pepper flakes (I left this out)
¼ tsp. sea salt
½ cup half and half (or milk, or cream)

Topping ideas...
cheddar cheese, crumbled bacon, hot sauce, parmesan or mozzarella cheese, sour cream, chopped green onions, pumpkin seeds, croutons, pesto.  (I just added a dollop of sour cream to the bowl.)

Put oil in Instant Pot and press Saute.  When oil is hot, add onion and garlic and lightly brown.  Then add the cauliflower and butternut squash - lightly brown.  Add the broth and spices then stir, getting up any brown bits on the bottom of the pan.

Secure lid and set vent to seal.  Cook at Manual High pressure for 5 minutes.  Do a quick release of pressure then remove the lid.  Add the half and half and then use an immersion blender to puree the soup right in the Instant Pot.  If you don't have an immersion blender, you can remove the soup to a regular blender, or you can probably whisk it up right in the pan and get it a chunky/smooth consistency.

We just added some sour cream and ate it right up with some crusty bread!  Yum!

Mexican Chicken and Corn Soup (IP)

This recipe was written to make on the stovetop, but I converted it to be made in the Instant Pot.  (Of course I did!)  ;)  ha!

Mexican Chicken and Corn Soup in the Instant Pot
2 tsp. butter
1 tsp. minced garlic
6 cups chicken broth
10 oz. can tomatoes with green chilis
3-4 cups frozen corn
½ tsp. onion powder, optional
½ tsp. dried oregano
½ tsp. salt
½ tsp. ground cumin
½ tsp. paprika
½ tsp. black pepper
¼ tsp. cayenne pepper, optional
3 cups cooked chicken, cut into bite size pieces
¾ cup half and half (or can use milk)
shredded Colby Jack cheese for garnish

Melt butter in Instant Pot and add garlic to quickly saute.  Add chicken broth, tomatoes with green chilis, frozen corn, and all seasonings.  Then add in the cooked, cut up chicken.  Place lid on Instant Pot, set vent to seal, and cook on Manual High for 5 minutes.  Allow for 5 minute natural pressure release.  Remove lid, add in the half & half and stir to combine.  You may add the shredded cheese to the pot or sprinkle it on the individual bowls of soup.  Serve.  (We ate this with Red Lobster Biscuits - https://lifeatwilliscreekranch.blogspot.com/2015/03/red-lobster-biscuits.html)

Creamy Tomato Tortellini Soup

Here is the soup that Shonda served at her luncheon.  It was so good!!

Creamy Tomato Tortellini Soup

https://www.keyingredient.com/recipes/171098794/creamy-tomato-tortellini-soup/

• 2
  large garlic cloves, minced
• 2
  tablespoons olive oil
• 2
  (10¾ ounce) cans of tomato soup
• ¼
  cup sun-dried tomatoes, chopped or 2 tablespoons sun-dried tomato paste
• 2
  cups half-and-half
• 2
  cups chicken stock
• 1
  teaspoon onion powder
• 1
  tablespoons Italian seasoning
• ½
  teaspoons salt
• ½
  teaspoons pepper
• 1
  9 ounce package of cheese-filled tortellini
• ½
  cup shredded Parmesan cheese
  
  Directions
  Sauté garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices, and bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.

Broccoli and Cheese Soup (IP)

This was one of the first things I made in my Instant Pot.  I never got it posted here and even though I have made it several times, I still have never gotten a photo.  :D  This soup is a winner!

Broccoli and Cheese Soup in the Instant Pot

2 Tbsp. butter

1 yellow onion, diced

1 large bunch of broccoli (florets) or you can use a bag of frozen broccoli

1 cup shredded carrots

4 cups chicken broth

¼ tsp. garlic powder

¼ tsp. onion powder

1 cup half and half

1 ¼ cups shredded sharp cheddar cheese

salt and pepper

a pinch of nutmeg (optional)

Heat butter on Saute until melted and sizzling.  Add onion and saute until translucent, about 3-4 minutes.  Add broccoli florets, carrots, chicken stock, garlic powder and onion powder.  Select Cancel/Keep Warm.  Securely lock the pressure cooker lid, set vent to seal,  and select Manual for 3 minutes on High.  Perform a quick release to the pressure.  Stir in the half & half and the cheddar cheese.  Add salt and pepper to taste.  If you need to put the lid back on to let the ingredients settle together a bit, you may do so.  But you shouldn't need to cook at pressure any longer.  

Easy Clam Chowder

This was quite yummy and pretty simple to make.  Went over well and we will have it again, for sure.

Easy Clam Chowder

4 slices bacon, diced

2 Tbsp. butter

2 cloves garlic, minced

1 onion, diced

½ tsp dried thyme

3 Tbsp. all purpose flour

1 cup milk

1 cup vegetable stock

2 6.5oz. cans chopped clams, juices reserved

1 bay leaf

2 russet potatoes, peeled and diced

1 cup half and half

salt and black pepper to taste

2 Tbsp. chopped fresh parsley leaves

Heat a large stockpot over medium high heat.  Add bacon and cook until brown and crispy, about 6-8 minutes.  Transfer to a paper towel lined plate, reserving 1 Tbsp. fat.  Add garlic and onion to stockpot and cook, stirring frequently, until the onions have become translucent, about 2-3 minutes.  Stir in thyme. (I used PC Rosemary Herb seasoning)  

Whisk in flour until lightly browned, about 1 minute.  (to make gluten free, omit this step and then add some corn starch to a bit of the milk.)  Gradually whisk in milk, vegetable stock, clam juice, and bay leaf and cook, whisking, until slightly thickened.  Stir in potatoes.  Bring to a boil; reduce heat and simmer until potatoes are tender - about 12-15 minutes.  Stir in half and half and clams until heated through, about 1-2 minutes.  Season with salt and pepper to taste.  If soup is too thick, add more half and half.  Serve immediately garnished with bacon and parsley.