Recipe Wednesday: Soups

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Venison Chili:


  • 1 Bag "Chili Mix" dried beans
  • 1/2 Bag Dried Black Beans
  • Water to cover beans
  • Onion Ends & Peels
  • 4 Cloves Garlic
  • Salt
  • Peppercorns

Boil together until beans are soft and flavorful.


  • Drained Beans
  • 2 Pounds Ground Venison
  • 1 #10 Can Crushed Tomatoes
  • 1 Large Diced Onion
  • 2 Diced Peppers
  • 2 Chipotle Peppers in Adobo, diced
  • 6 Cloves Diced Garlic
  • 1/2 C. Chili Powder
  • S&P to taste


Mix together in large pot. Simmer over med. low heat until chili looks darker and all vegetables are soft. Make sure to stir often so bottom does not burn.

Turkey Stock:

  • Turkey Bones
  • 2 Onions, diced
  • 2 Carrots, diced
  • 2 Stalks Celery, diced
  • Water to cover bones and vegetables
  • 2-3 Bay Leaves
  • 6-8 Peppercorns
  • 2 Cloves Garlic
  • 2 Sprigs Thyme
  • 4 Parsley Stems
  • 3 Whole Cloves


Bring all ingredients to simmer. Skim surface of impurities. Simmer 3 hours, drain. Cool in shallow pan in refrigerator. Can be used immediately or frozen for later use.

Turkey Noodle Soup:

  • 2 Cups leftover Turkey, shredded or diced
  • 1 Tbsp. Canola Oil
  • 1 Onion, diced
  • 2 Carrots, diced
  • 2 Stalks Celery, diced
  • 6 Cups Turkey Stock
  • 1 Cup Wide Egg Noodles
  • 1 Bay Leaf
  • Salt and Pepper to taste


In large pot over medium heat, sweat onions, carrots, and celery until slightly tender, cover with stock and add bay leaf. Bring to simmer, add turkey and noodles. Cook until noodles are just tender, season with salt and pepper

Classical French Onion Soup -- Serves 8


  • ¼ Cup Butter
  • 2 Tbsp. Oil          
  • 5 Onions, thinly sliced   
  • 4 Cups Beef Stock
  • 2 Cups Chicken Stock     
  • Salt and Pepper to taste              
  • ¼ Cup Sherry    
  • ½ Loaf French Bread, sliced into rounds, toasted in oven until crisp
  • 8 Slices Swiss Cheese    


Heat butter and oil in stockpot over moderate heat. Add onions, cook until golden. Add stock, bring to boil. Simmer until onions are tender and flavors blended. Season to taste with salt and pepper. Add sherry. Ladle soup into soup cups, top with slice French bread toast, and a slice of cheese. Place soup cups on top shelf of oven directly under the heat source. Broil until cheese is bubbly and slightly brown.

New England Clam Chowdah

Serves 8


  • 4 Slices Bacon, diced
  • 4 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • ¼ Cup all-purpose flour
  • 2 cups chicken or vegetable stock
  • 2 (10-ounce) cans chopped clams in juice
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 pound waxy potatoes, cut into 1/2- inch cubes
  • Salt and freshly ground black pepper


In large pot, render bacon over medium heat. Remove bacon and reserve. Add butter, onion, and celery. Sweat vegetables until soft, but not brown. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

Pumpkin “Bisque”


  • 1/2 Large Onion, Diced
  • 1/2 Large Carrot, Diced
  • 2 Tbsp. Oil, divided
  • 1 Small Pumpkin, seeded, cut into wedges
  • 4 Cups Chicken Stock
  • Bay Leaf
  • ½ tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • S&P to taste
  • 1/2 Cup Low Fat Cottage Cheese
  • 1 Tbsp. Brown Sugar (optional)


~Heat oven to 350º. Rub pumpkin wedges with oil, salt, and pepper. Place on baking sheet and roast until tender (about 15 minutes). Once pumpkin has cooled, remove flesh from skin, set aside.

~Sweat onion and carrot in oil. Add all remaining ingredients except cottage cheese. Simmer until all vegetables are soft. Remove bay leaf, and puree soup in blender with cottage cheese until smooth. Taste, adjust seasoning (add brown sugar if more sweetness is desired).