Soup season is here, so are the recipes

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case

Penny’s Pantry Penny Case’s Pantry Penny Case

My mom made good chicken and dumplings.

She made pot pie dumplings. I’m putting her recipe in this column. I found a recipe almost like hers in one of my cookbooks but she used the broth of two stewing chickens. She rolled her dumplings out on a floured surface and cut them into two-inch squares.

There are two kinds of dumplings: the fluffy ones, which have eggs, and the noodle type, which don’t. My mom would make the fluffy ones and put them in her bean soup. Boy, was that ever good.

Soups and stews season is here and I’ll be putting some hearty soup recipes in my column. My favorite soup is beef and hamburger vegetable soup. I put everything in mine. I could live on just eating it every day.

I got a recipe from Sandy Kelly for her broccoli soup. It is so delicious and it has kluski noodles in it. I will put it in this column for you to try.

My daughter Tonya makes a soup with Italian sausage, kale, red potatoes, and heavy cream plus other ingredients. I don’t know what she calls it but I could eat the entire pan full all by myself. I’ll see if she’ll give me the recipe for it. I know you would love it. Kale and broccoli are very good for you.

Until next time, enjoy these recipes.

Sandy Kelly’s Cream of Broccoli Soup

• 6 cups water

• 8 chicken bouillon cubes

• 8 oz. kluski noodles

• 8 cups whole milk

• 30 oz. broccoli

• 2 pounds processed cheese

Combine water and chicken cubes to a boil. Turn heat down. Put in milk. Cook noodles and drain. Cook broccoli in salted water after you cut flowerettes and some of the stems in pieces. Don’t overcook. Drain and put in milk mixture. Cut cheese in cubes and put in and stir until all is melted. Put in noodles. Salt and pepper to taste.

Chicken Dumpling Soup

• 3-5 cooked chicken breasts, cut up

• 2-3 large cans chicken broth

• 4 stalks celery, thinly sliced

• 1 medium chopped onion

• 4 carrots, chopped

• 1 tsp. parsley

• 2 bag frozen dumplings

• Salt, pepper, and garlic salt to taste

Put chicken in the broth and cook on medium heat until chicken is done (two hours). Take chicken out and debone and cut in pieces. Put back in kettle. Put in celery carrots, onions, and parsley. Put seasoning in to taste. Cook until veggies are done. Cook dumplings in boiling, salted water until they float. Drain and put in soup. Turn down heat and simmer for a half hour. Note: You can put mixed veggies in if desired.

Hamburger and Tomato Soup

• 1 pound ground beef

• 1 large can tomato soup

• 2 cans whole or sliced potatoes

• 1 medium onion, chopped

• Water to desired thickness

• Salt and pepper to taste

Fry ground beef with onions until done. Drain well. Put in soup pan. Add tomato soup and water to thickness you want. Add potatoes (if whole, slice). Cook on medium heat. Add salt and pepper to taste. Easy and delicious to make. I got this recipe from Sarah Clem.

Morgan House Potato Soup

• 10 slices bacon, thinly sliced

• 1 bunch green onions, including green parts, chopped

• 2 pounds raw potatoes, peeled and diced

• 3 cups chicken stock

• 1/2 cup butter or margarine

• 1/2 cup flour

• 1/2 cup heavy or whipping cream

• 1 cup grated cheddar cheese

Cook bacon in soup pan until done. Add green onions and saute for three minutes. Add potatoes, cook for three minutes. Add chicken stock. Cover and cook until potatoes are done. While soup is cooking melt butter in sauce pan, add flour to make a roux, cook for three minutes. Add roux to boiling soup until soup thickens. Add cream, then cheese. Blend well. Add water, if needed. (I would use milk). Serve with grated cheese on top.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at