Beer Cheese Soup
2 pkgs. Boyds® Creamy Cheddar Chowder Mix (#5813)
2 lbs. grated sharp cheddar cheese
64 oz. beer (lager is best)
Prepare the Cheddar Chowder according to package instructions, substituting 1/3 gal. of water with beer. (Lager beer is best suited for this soup, although you can use other beers. Avoid IPAs and other very hoppy beers as the volatile components in the beer will be too strong for the soup and give a bitter flavor.) Stir in the grated cheese and simmer for one hour. Garnish the soup with toasted croutons and chopped chives. Cut up sausage may also be added as a garnish to make Sausage and Beer Cheese Soup.
Yield: 2 1/4 gallons
Black Bean and Rice Soup
1 pkg. Boyds® Black Bean & Rice Complete Soup Mix
60 oz./4 cans canned black beans
1 cup converted rice
1 tblsp. Boyds® oregano
3 lbs. cooked, diced ham
Prepare soup according to package instructions using 1 1/2
gallons of water. Simmer for 30 minutes and add the converted
rice. Drain and rinse the black beans and add them to the soup
along with the oregano and diced ham. Continue to simmer
for another 30 minutes. Use a whisk or ladle to mash some of
the beans while cooking.
Alternative meat options include: chicken, turkey (plain or
smoked), and sausage of your choice, Andouille or Chorizo
for example.
Yield: 3 gallons
Cheddar Pottage
1 pouch TODAY Creamy
Cheddar Chowder Complete Soup Mix
1 gallon hot tap water
1 cup chopped onion
1/2 cup chopped celery
1/2 lb. deli ham, bacon, or Canadian bacon
3 tbsp. bacon fat
25 oz. canned minced clams OR 1 lb. bay shrimp
Prepare soup mix according to package directions. Sauté onions,
celery, and meat in bacon fat for 3 minutes or until onions are
tender. Add meat, vegetables, and seafood to the soup. Simmer in
a double boiler or similar soup kettle for 1 to 2 hours until vegetables
are tender.
Yield: 168 fl. oz.
Clam Chowder
1 pkg. Boyds® New England Clam Chowder Base No MSG
2 cans/51 oz. ea. chopped clams with liquid
2 lbs. peeled and diced potatoes (Yukon Gold)
1 lb. diced bacon
1 lb. diced onion
1 tblsp. Boyds® Thyme
Prepare the soup base according to package instructions.
Add in the clams with juice and stir them in. Bring to a simmer
and start cooking the bacon. As the bacon browns, add the
onions with the thyme and continue to sautÉ until onions are
translucent. Drain excess bacon grease and reserve for another
use. Add the bacon and onion mixture to the chowder and
continue simmer. During the last 20 minutes of cook time, stir
in the diced potatoes and continue cooking until the potatoes
are tender but still hold their shape.
Yield: 2 3/4 gallons
Cream of Cheddar Broccoli
1 package Boyds® Creamy Cheddar Chowder Soup Base (#5813)
2 lbs. cooked broccoli fleurettes
2 lbs. grated cheddar cheese
64 oz. half and half
Prepare the soup mix according to the package instructions. Add the half and half and the cooked broccoli, simmer for one half hour. Puree the soup with a hand blender and add the grated cheese. If necessary adjust the consistency of soup with more water or half and half.
Yield: 2 gallons
Cream Potato with Cheddar
1 bag TODAY Cream Soup Base
1 gallon hot tap water
1 qt. cold water
2 cups chopped potatoes (see instructions below)
1/4 cup grated mild cheddar (or American) cheese
2 tbsp. chopped onion
2 tbsp. butter or margarine
Beginning with cold water, parboil potatoes for 10 minutes. Reserve.
In a double boiler or similar soup kettle, whisk together cream
soup base and hot tap water. Add cheese and stir to blend. Sauté
the onions in butter and add to the soup base. Add reserved potatoes
and their liquid. Heat until thickened, and then simmer 20-30 minutes,
stirring occasionally. Garnish with additional grated cheese.
Yield: 235 fl. oz.
Creamy Chicken and Wild Rice
1 pouch TODAY Cream of Chicken Complete
Soup Mix
1 gallon hot tap water
4 cups cooked wild rice
1/2 lb. sliced mushrooms
1/2 lb. chopped deli chicken or turkey
1 cup chopped celery
3 tbsp. butter
1/2 tsp. marjoram
2/3 cup white wine
Prepare soup mix according to package directions. Cook wild rice
according to directions. Sauté the mushrooms, poultry, and
celery in butter for 3 minutes or until the vegetables are tender.
Add mushrooms, poultry, celery, marjoram, white wine, and cooked
wild rice to the soup. Simmer in a double boiler or similar soup
kettle for 1 hour.
Yield: 176 fl. oz.
Curried Chicken and Wild Rice Soup
1 pkg. Boyds® Cream Soup Base Mix (#5588 No added MSG)
3/4 cup olive oil
1 large diced onion
4 tblsp Boyds® Curry Powder
2 lbs boneless, skinless chicken thigh meat
24 oz. cooked wild rice
32 oz fat free yogurt
Prepare the Cream Soup base according to package instructions. Heat 1/4 cup of olive oil in a suitable pan and sauté the onion with the curry powder. Add this to the soup mix. Cut the chicken into 1/2 in. x 1/4 in. strips, season with salt and sauté in batches in the remaining olive oil and add to the soup mix. Stir in the cooked wild rice and the yogurt and simmer for 45 minutes. Taste and adjust seasoning as needed.
Yield: 2 gallons
Curry Roasted Cauliflower Soup
1 pkg. Boyds® Cream Base No MSG
5 lbs. cauliflower florets
5 lbs. potatoes (peeled and diced)
2 tblsp. chopped garlic
1 lbs. onion (diced)
6 tblsp. Boyds® curry powder
1/2 cup olive oil
1/2 gallon heavy cream
Prepare the soup base according to package instructions.
Toss the cauliflower, potatoes, onion and garlic with the oil and
curry powder, spread on sheet pans and roast in a 450 degree
oven until cauliflower starts to brown. Remove from the oven
and add to the soup and cook until vegetables are softened.
Puree and add the heavy cream, taste and adjust seasoning as
needed. Pass through a china cap if desired.
Yield: 3 gallons
Dilled Fish Bisque
1 bag TODAY New England Clam Chowder Base
1 gallon hot tap water
1 lb. cubed cod
3/4 lb. small shrimp
3/4 tsp. dill weed
1/3 cup dry wine
Prepare chowder base by adding 1 package of base to 1 gallon hot
tap water and mix well with a wire whisk. Add cod, shrimp, dill
weed and wine. Simmer in a double boiler or similar soup kettle
for 1 hour.
Yield: 180 fl. oz.
Fisherman's Seafood Chowder
1 bag TODAY New England Clam Chowder Base
1 gallon hot tap water
1 lb. scallops
1/2 lb. tiny shrimp
2 lb. peeled, chopped tomatoes (drained)
1 tsp. sweet basil
1/4 tsp. black pepper
1 tbsp. sherry
Prepare chowder base by adding 1 package of base to 1 gallon of
hot tap water and mix well with a wire whisk. Add scallops, shrimp,
tomatoes, spices, and sherry. Simmer in a double boiler or similar
soup kettle for 1 hour.
Yield: 210 fl. oz.
French Onion Soup
1 pkg. Boyds® French Onion Soup (#5828)
5 lbs. sliced onions
1 cup olive oil
2 tblsp. Boyds® Thyme (#6764)
1/2 cup flour
2 cups white wine
Prepare soup mix with 1 1/2 gal. of water. Heat the oil in a suitable pan and sauté the onions until they start to caramelize. Add the thyme and sprinkle the flour over the onions to absorb any excess oil. Add this to the soup along with the wine and simmer for one hour. Soup may be served as is or garnished individually with sliced baguette topped with Swiss cheese and gratineed under the broiler.
Yield: 2.5 gal.
Hearty Chicken Noodle
1 pouch TODAY Chicken Noodle Complete Soup
Mix
1 gallon hot tap water
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
1/2 lb. chopped deli turkey or chicken
Prepare soup mix according to package directions. Add vegetables and deli meat. Simmer in a double boiler or similar soup kettle for 1 to 2 hours until the vegetables are tender.
Yield: 192 fl. oz. (24 eight-ounce portions)
Hearty Chicken Noodle
1 pouch TODAY Chicken Noodle Complete Soup
Mix
1 gallon hot tap water
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
1/2 lb. chopped deli turkey or chicken
Prepare soup mix according to package directions. Add vegetables
and deli meat. Simmer in a double boiler or similar soup kettle
for 1 to 2 hours until the vegetables are tender.
Yield: 152 fl. oz.
Kristkindl Linsensuppe (German Christmas Market Lentil Soup)
1 pkg. Boyds® Lentil Complete Soup Mix (Code 5568)
1 lbs. Lentils, rinsed and soaked
1 lbs. Diced carrots
1 lbs. Diced potatoes
1 lbs. Landjäger or other smoked sausage, diced
1/2 tsp. Boyds® Oregano (Codes 6714, 6oz.; 6865, 28 oz.; or 6426, 5 lb.)
1/2 tsp. Boyds® Ground Thyme (Code 6762)
1/2 tsp. Boyds® Sweet Basil (Codes 6758, 6 oz.; 6904, 30 oz.; or 6500, 5 lb.)
1 tsp. Boyds® Black Pepper (Codes 6722, 1 lb.; 6877, 5 lb.; or 6456, 20 lb.)
2 tblsp. Prepared mustard
2 cups Toasted croutons
1/2 cup Chopped fresh chives
Prepare Lentil Soup Mix according to directions on package. Cover the rinsed and
soaked lentils with cold water and bring to a boil. Reduce to a simmer and cook until
just starting to soften. Add the diced carrots, potatoes, sausage, herbs and spices.
Temper the prepared mustard with a little hot broth from the soup and stir the
mustard back into the soup. Taste and adjust seasoning as necessary, and garnish
each portion of soup with a teaspoon of croutons and a half teaspoon of chives.
Suitable substitutions for Landjäger are cooked bulk sausage, sliced and cooked
bratwurst, diced ham or cooked bacon.
Yield: 192 fl. oz. (24 eight-ounce portions)
Old Fashioned Beef Barley
1 pouch TODAY Beef Barley Vegetable Complete
Soup Mix
1 gallon hot tap water
1/2 lb. uncooked barley
1/2 lb. chopped green beans
1 cup chopped carrots
1 lb. chopped deli beef
1/2 tsp. ground thyme
Prepare soup mix according to package instructions. Add barley,
beef, vegetables, and thyme. Simmer in a double boiler or similar
soup kettle for 1 to 2 hours until the vegetables and barley are
tender.
Yield: 172 fl. oz.
Old Fashioned Beef Barley
1 pouch TODAY Beef Barley Vegetable Complete
Soup Mix
1 gallon hot tap water
1/2 lb. uncooked barley
1/2 lb. chopped green beans
1 cup chopped carrots
1 lb. chopped deli beef
1/2 tsp. ground thyme
Prepare soup mix according to package instructions. Add barley,
beef, vegetables, and thyme. Simmer in a double boiler or similar
soup kettle for 1 to 2 hours until the vegetables and barley are
tender.
Yield: 172 fl. oz.
Pea Pottage
1 pouch TODAY Cream Pea Chowder Complete
Soup Mix
1 gallon hot tap water
1 cup chopped onion
1/2 lb. deli ham
1 lb. assorted chopped vegetables (fresh or frozen)
1/2 tsp. whole thyme
Prepare soup mix according to package directions. Add onions, vegetables,
ham, and thyme to the soup. Simmer in a double boiler or similar
soup kettle for 1 to 2 hours until vegetables are tender.
Yield: 152 fl. oz.
Pizza Soup
1 pouch TODAY Italian Tomato Vegetable
Complete Soup Mix
1 gallon hot tap water
1 lb. pepperoni, salami, or Canadian bacon (sliced & halved)
2 cups chopped tomatoes
1 cup chopped onion
1 cup chopped green pepper
1/2 tsp. oregano
Grated Parmesan or Mozzarella cheese
Prepare soup mix according to package directions. Add meat, vegetables,
and oregano. Simmer in a double boiler or similar soup kettle for
approximately 1 hour or until the vegetables are tender. Garnish
with the cheese.
Place serving bowl under broiler until the cheese is melted.
Yield: 172 fl. oz.
Salmon Corn Chowder
1 bag TODAY New England Clam Chowder Base
1 gallon hot tap water
1 lb. salmon (frozen or canned)
1/4 lb. shrimp (frozen or canned)
1 lb. frozen corn
3/4 tsp. marjoram
Prepare chowder base according to package directions. Add salmon,
shrimp, corn, and marjoram. Simmer in a double boiler or similar
soup kettle for 1 hour.
Yield: 185 fl. oz.
Shrimp Bisque
1 pouch TODAY Corn Chowder Base
1 gallon hot tap water
1 lb. Bay shrimp
1/2 tsp. paprika
Prepare soup mix according to package directions (without the corn).
Add the shrimp and paprika. Simmer in a double boiler or similar
soup kettle for 1 hour.
Yield: 148 fl. oz.
Sicilian Lentil Soup (Lenticche)
1 pkg. Boyds® Lentil Complete Soup Mix
8 oz. uncooked lentils, soaked
8 oz. onion (diced)
8 oz. carrots (diced)
8 oz. celery (diced)
1 tblsp. chopped garlic
2 fl. oz. olive oil
2 tsp. Boyds® oregano
2 tsp. Boyds® basil
2 cups cooked penette
2 heads fresh fennel (sliced)
Grated parmesan, as needed
Boyds® Ground Black Pepper, as needed
Prepare soup mix with 1 1/2 gal. of water and simmer
for 30 minutes. Heat the oil in a suitable pan and sauté the
vegetables, chopped garlic and herbs until the onion is
translucent. Add this to the soup base and continue to
simmer. Just prior to service add the cooked pasta and serve,
garnished with fresh grated parmesan cheese and
black pepper.
Yield: 148 fl. oz.
Traditional Cream of Mushroom
1 pouch TODAY Cream of Mushroom Complete
Soup Mix
1 gallon hot tap water
1/2 lb. sliced & quartered mushrooms
1 tbsp. butter
1/3 cup sherry
1/4 tsp. Herbs de Provence or Italian Herbs
Prepare soup mix according to package directions. Sauté the
mushrooms in butter. Add mushrooms, sherry, and herbs to the soup.
Simmer in a double boiler or similar soup kettle for 1 hour.
Yield: 2 Gallons
