The Huron community is invited to a soup supper fundraiser from 5 to 7 p.m., Sunday, Feb. 11.
The supper is being hosted by several area churches in support of the Huron Ministerial Association. There will be eight varieties of home made soup to choose from, plus artisan breads, crackers and desserts.
A basket will be available for a free will donation with all proceeds to benefit the Ministerial Association Help Fund.
Holy Trinity Catholic Church, located at 425 21st Street S.W., will host the event.
Everyone is welcome to come and enjoy a bowl (or two) of hot, delicious soup or chili while visiting with neighbors and supporting a great cause.
Fr. Mike Schneider in the kitchen at Holy Trinity Catholic Church.
Tortilla Cheese Soup
16 oz chicken broth
1 can tomato soup
1 can cheddar cheese soup
1 can fiesta nacho cheese soup
1 can green chilies, diced
1 – 2 chicken breasts cooked and cut up
Combine and heat through. Serve with shredded cheese and tortilla chips.
Crockpot Cheesy Potato Soup
By Riverview United Methodist Church
1 bag frozen hash browns
7 beef bouillon cubes
3 ¼ cups milk
½ to 1 cup chopped ham
1 tablespoon parsley flakes
Salt to taste (not much needed)
1/3 cup chopped onion (can use dehydrated)
¼ cup margarine
Cook for five to six hours on low. At the end of cooking add 3/4 cup of cheese, Velveeta cheese cubed or shredded.
Slow Cooker Chili
1 1/2 to 2 pounds lean ground beef
1 medium onion, chopped
2 (16-ounce) cans red kidney or chili beans
2 (14-1/2-ounce) cans diced tomatoes
2 to 3 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
Cook first four ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in 5-quart slow cooker; stir in beans and remaining ingredients. Cook at high for 3 to 4 hours or at low 5 to 6 hours. Serves six to eight people.
1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
2 14.5-ounce cans diced tomatoes
1 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
Melt the butter in a large pot , then throw in the diced onion and cook until translucent. Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next, in order to combat the acidity of the tomatoes, add 3 to 6 tablespoons of sugar, start on the low side, then taste and add more as needed.
Then add 1 or 2 tablespoons chicken base to the pot. Now add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley, then stir.
Chicken Noodle Soup
1 tablespoon olive oil
2 cups carrots, peeled and sliced
1 cup celery, chopped
½ cup onion, chopped
2 cups cooked chicken, diced
2 cups egg noodles, uncooked
1 teaspoon parsley flakes
4 cups chicken broth
In large pot, heat oil. Add carrots, celery and onion and cook for 5 minutes, stirring often.
Add remaing ingredients and stir gently. Bring to a boil then reduce heat and simmer 10 minutes, stirring occasionally.
2 pounds ground beef, browned and drained
1 quart tomatoes
8 cups water
1 ½ cups diced celery
1 cup diced carrots
2 cups diced potatoes
1 small onion (1/3 cup)
1 cup shredded cabbage
1 teaspoon sugar
salt & pepper to taste
2 or 3 bay leaves
Combine ingredients in a soup kettle and cook for 1 to 1 ½ hours or in a crock pot on high for 4 hours. You can add any leftover vegetables you have. This freezes well. Remove bay leaves prior to serving.