Here are the soup recipes:

Chicken Noodle Soup
Recipe makes 2 gallons. Make 1 recipe.
6 lb. Chicken breast
2 cloves of garlic minced
4 lb. Carrots, sliced
2 to 3 Tbsp. Salt or to taste
2 tbsp. Dried parsley
1 pkg. Egg noodles
Put all ingredients except noodles in large pot and cover with water to 1-2 inches over chicken. Bring to a boil. Reduce heat and simmer covered for an hour or until chicken and carrots are tender. Remove chicken and cut into bite size pieces, then return to pot.
Cook noodles separately. Store in container or food storage bag. Kitchen helpers will add noodles to soup.
Recipe makes 2 gallons.
Please make 1 recipe.


Sausage Tomato Zucchini Soup
Recipe makes 3/4 gallons. Make 1 recipe.
3 lbs Italian sausage, cut in 1 inch pieces
6 medium green zucchini squash, sliced and quartered
1. 5 cans – approx 21 oz. Chicken broth
1 can – approx 24 oz. Crushed tomatoes
1large onions, sliced
3 cloves fresh garlic, chopped
1 Tbsp. Oregano
black pepper to taste
Brown sausage pieces in large pot. Remove browned sausage from pot. Saute onion and garlic in pot until tender. Add sausage and all other ingredients into pot and bring to a boil. Reduce heat and simmer 40 minutes to 1 hour.
Makes 3/4 gallons.
Please make 1 recipe.


Corn and Potato Chowder
Recipe makes 1 gallon. Please double this recipe.
2 medium onions, finely chopped
6 Tbsp. Margarine or butter
6 cups boiling water
6 medium potatoes, peeled and cubed
1/4 tsp. Black pepper
1 Tbsp. Salt
3 cups (2-12 oz cans) corn
3 cups scalded milk
Saute onions in butter in large pot until tender. Add boiling water, potatoes, salt and pepper to pot and cook until potatoes are tender, about 15 minutes. Add corn and milk. Heat until just at boiling point but do not boil.
Recipe makes 1 gallon.
Please double this recipe.


Hamburger Barley Vegetable Soup
Recipe makes 1 gallon. Please double this recipe.
1-1/2 lbs. Ground beef
6 cups water
3 beef bouillon cubes or 3 tsp. Instant beef bouillon
2 cups sliced carrots
1-1/2 cups coarsely chopped onions
1-1/2 cups coarsely chopped celery
½ cup coarsely chopped green pepper
1/3 cup barley
1 tsp. Salt
1/8 tsp. Black pepper
2 bay leaves
1/4 cup catsup
28 oz. can (3 cups) tomatoes, undrained, cut up
8 oz. can tomato sauce
In 5 quart Dutch oven or pot brown ground beef. Drain and return to pot. Stir in remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves.
Makes 10 - 1-1/2 cup servings. (1 gallon)
Please double this recipe.

Roasted Butternut Squash and Apple Bisque
Serves 8 or more
By Chef Jamie Roraback

2 Butternut Squash   (You can substitute frozen, bagged squash)
4 Tbsp Butter
2 Cups Onions - diced
1 Cup Celery - diced
1 Cup Carrots - diced
1 Cup Apples - diced
4 Cups Chicken or Vegetable Broth
2 Cups Apple Juice or Cider
1 Cup Heavy Cream or Half & Half
Salt and Black Pepper to Taste

Slice squash in half, scoop seeds out and place cut side down on a greased cookie sheet and roast in 400 degree oven for 45 minutes or until tender.  When tender, flip squash over, let cool slightly, and scoop out the roasted squash meat.
For frozen squash, prepare according to directions on package.

In soup pot over medium high heat, melt butter.  Add onions, celery, carrots, and apples.  Cook for about 4 minutes or until softened and sweet smelling.  Add the prepared butternut squash, chicken broth and apple juice.  Bring to a boil and simmer for about 15 minutes until all ingredients are tender.

Transfer soup to blender or food processor or use a hand blender to puree soup to desired consistency.  Finish by whisking in the heavy cream.  Season to taste with salt and pepper and serve hot.





Please deliver hot soup to the kitchen by 10:00 a.m. Thank you.!

If you have any questions e-mail me   jlbingham02@comcast.net


Jean