Wednesday, December 10, 2008

Soup Weather

I get excited for fall every year for 2 reasons. One, I can finally stop sweating. And two, its soup weather. We LOVE making homemade vegetable beef soup. (I will share that recipe soon) We also like chowders and cream based soups. Sunday night, I made a new favorite of ours that was shared with us by one of my husband's co-workers.

Easy Broccoli Cheese Soup

1/2 stick butter/margarine
1/2 cup chopped green onions
8 oz. Velveeta
2 cans Cream of Broccoli soup
1 can Cream of Mushroom soup
1 can Cream of Onion soup
1 package frozen chopped broccoli - thawed
4 - 1/2 full soup cans of milk

Melt butter/margarine in dutch oven over medium low heat. Add green onions and saute for 2 minutes. Begin adding your soups. Pour milk into the empty cans to fill 1/2 way. Add the milk to the pot and stir well.

Cut the Velveeta into cubes and add to the pot. You will want to stir often because the cheese will sink to the bottom and burn if you are not careful. After the cheese is melted, add the chopped broccoli to the pot and stir well. (This is where we also add 2 packages of thawed crawfish tails, but you can leave them out) Turn the heat down to low and continue to cook until the broccoli is warmed and the soup has thickened.

Stuffed Pistolettes

1 bag Pistolette rolls
8 oz Velveeta
1 pound ground beef
1 package frozen chopped broccoli - thawed

Brown ground meat in large sauce pan. Drain. Cut Velveeta into cubes and add to the pan and cook over medium low heat. Stir often to avoid burning while the cheese is melting. When the cheese is completely melted, add the thawed broccoli and mix well.

Cut the top 1/3 off of the pistolette rolls and throw away. Scoop out MOST of the inside of the roll leaving just a bread shell with a LITTLE bit of the inside left. Scoop the stuffing mixture into the pistoletts and place on a baking sheet. Bake in the oven at 400 degrees for about 10 minutes, or until the rolls are browned and a little crispy.


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