Three more slurps: Last recipes for Homemade Soup Week!

What’s that? You need MORE great soup recipes? Well, we aim to please. So here you go!

Here are two classic Midwestern favorites to try, courtesy of one of Lehman’s long-time employees. Pearl Taylor is the sister of founder Jay Lehman, and she was also one of the company’s first workers. It’s also no secret around our store and office that Pearl is also an excellent cook. She graciously shared two of her favorite soup recipes with us this week. They’re both guaranteed to be hearty belly-warmers! Enjoy, and we hope everyone enjoyed our Homemade Soup Week.

Broccoli Cheese Soup

2 T. butter
3/4 c. onion, chopped
6 c. chicken broth
8 oz. fine noodles
1 tsp. salt
2 pkg. frozen chopped broccoli
6 c. milk
pepper to taste
1 lb. Velveeta cheese

Heat butter in a saucepan. Add onion and saute over medium heat for 3 minutes. Add broth and heat to boiling. Gradually add noodles and salt so broth continues to boil. Cook uncovered 3 minutes, stirring occasionally. Stir in broccoli and cook 4 minutes more. Add milk, cheese and pepper and continue cooking until cheese melts (cut cheese in small chunks before adding to soup).  Makes 16 cups.

Golden Cheese Soup

3 c. diced potatoes
1/2 c. diced celery
1/2 c. diced carrots
1/4 c. shopped onion
1 tsp. dried parsley
1 chicken bouillon cube
1/2 tsp. salt
dash of pepper
1 1/2 c. milk
1/2 lb. Velveeta cheese, cubed
2 T. flour
1 c. water

Mix vegetables, water, bouillon and seasonings; cover and simmer 20 minutes, or until vegetables are tender. Gradually add milk to flour; mix well and add to vegetables. Cook until thickened. Add cheese and stir until melted. Serves 6.

And here’s one more for the truly adventurous – this very unique recipe is courtesy of Kathi, Lehman’s Customer Service Representative:

Dill Pickle Soup

6 cups chicken stock
4 large dill pickles, shredded
1/2 cup pickle juice from pickle jar
2 1/2 cups thinly sliced potatoes
2 T. instant dissolve flour
1 cup milk
2 T. butter, softened

In a large saucepan or pot, combine stock, pickles, juice and potatoes. Bring to a boil, reduce heat and cover. Cook over low heat until potatoes are tender (10 minutes or so). Add flour, milk and butter; return soup to a boil and remove from heat. Return pot to the stove and heat through without boiling. Add salt and pepper to taste. Serve garnished with fresh dill, sour cream and/or real bacon bits or crumbled bacon.