Soup & Stew Recipes

Cream of Broccoli Soup
Serves 6
3 cups water
3 tsp. Redi-Base Chicken Base or RC Deluxe Chicken Base
1 pkg. (10 oz.) frozen broccoli, chopped
1/4 cup onion, minced
1/8 cup tsp. International Spice Ground Bay Leaves
4 Tbsp. butter or maragine
4 Tbsp. flour
1 cup light cream
salt and pepper to taste
Directions: Sauté onions in butter until soft. Blend in flour. Add water, Redi-Base Chicken Base, broccoli, and International Spice Ground Bay Leaves. Simmer until broccoli has thrawed. Bring to a boil. Salt and pepper to taste. Remove from heat and add light cream. Serve.
Variations: This recipe can be used for a host of other soups - instead of broccoli use spinach or asparagus. Or substitute Redi-Base Vegetable Base or Redi-Base Turkey Base for the Redi-Base Chicken Base.

Beef and Barley Soup
Serves 4
3 Tbsp. salad oil
1lb. beef chuck, cut into 1/2" pieces
2 large onions, chopped
2 cloves garlic, finely chopped
5 cup water
3 tsp. Redi-Base Beef Base or RC Royale Beef Base
1/2 cup barley, cooked
1-1/2 tsp. paprika
1/8 tsp. marjoram leaves
3 medium potatoes, cut into 1/2" pieces
2 medium carrots, sliced
2 medium stalks celery, sliced
1 can (16 oz.) stewed tomatoes
1 pkg. (10 oz.) frozen peas
1/2 cup fresh mushrooms, sliced
Directions: Sauté beef cubes, onions and garlic until onions are limp. Add water, Redi-Base Beef Base, barley, paprika, and marjoram. Simmer, cover until meat is tender. Add potatoes, carrots, celery, tomatoes, mushrooms, and peas. Cook until vegetables are cooked, about 30 minutes. Serve.

Golden Vegetable Soup
Serves 4
3 Tbsp. butter, or margarine, or oil
1/4 cup celery, diced
1/4 cup carrots, diced
2 Tbsp. onion, minced
1/2 cup potatoes, peeled, diced, cooked
1/4 cup frozen peas
1/4 cup frozen corn
1 small tomato, seeded, diced
2 Tbsp. sweet red pepper, diced
4 cups water
4 tsp. Redi-Base Vegetable Base or RC Golden Vegetable Base
2 tsp. dried basil
salt and pepper to taste
Directions: Sauté celery, carrot, onion and red pepper in oil until onion is soft. Add water, Redi-Base Vegetable Base, corn, peas, and potatoes. Bring to a boil. Simmer until vegetables are tender. Add tomato and basil. Season with salt and pepper to taste. Simmer 5 minutes. Serve.

New England Clam Chowder
Serves 8
3 Tbsp. butter or margarine
1 medium onion, chopped
3 stalks celery, chopped
3 Tbsp. flour
1 tsp. seafood seasoning
2 lb. potatoes, peeled, diced
3 cups water
1 Tbsp. Redi-Base Seafood Base or RC Seafood Base or RC Clam Base
2 cans (6.5 oz.) chopped clams
1 cup Half & Half
2 Tbsp. fresh parsley, chopped
Directions: Cook potatoes separtely in water until done. In a large soup pot melt butter and sauté onion and celery until limp. Add flour and stir to form roux. Slowly add water to blend. Add Redi-Base Seafood Base and stir until blended. Add cooked potatoes, clams, seafood seasoning, and parsley. Bring to a boil. Remove from heat and add Half & Half. Serve.

Chicken and Rice Stew
Serves 8
2-3 lbs. broiler or fryer chicken
1 tsp. dried oregano leaves
1/2 tsp. ground coriander
1/4 tsp. black pepper
2 cups water
2 tsp. Redi-Base Chicken or Turkey or Vegetable Base
1 medium onion
1 clove garlic, crushed
1 can (16 oz.) stewed tomatoes
1 cup uncooked rice
1 pkg. (10 oz.) frozen peas
1 medium green pepper, chopped
1/2 cup small green olives, pitted
1 Tbsp. capers
Directions: Place chicken in a 12" skillet or dutch oven. Sprinkle with oregano, coriander, and black pepper. Add water, onion, garlic, tomtoes, and choice of Redi-Base. Heat to a boil: reduce heat. Cover and simmer 30 minutes. Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold water to separate; drain. Add peas, green pepper, olives, capers and 1 Tbsp. caper liquid to chicken. Cover and simmer 5 minutes. Serve.

Crab and Corn Chowder
Serves 6
1/2 stick butter (1/4 cup)
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped carrots
2 Tbsp. fresh red pepper, diced small
1/4 cup all purpose flour
2 cloves garlic, peeled, sliced thin
4 tsp. Redi-Base Seafood Base or RC Seafood Base
4 cups water
2 cups baby red potatoes, small diced, cooked separately
1 cup frozen corn
8 oz. crab meat, cleaned
1 Tbsp. chives
1/2 tsp. Old Bay Seasoning
1/2 cup Half & Half
Directions: Melt butter in soup pot. Sauté onions celery, carrots and red pepper until soft. Add flour and stir. Cook flour 1 minute. Add water and Redi-Base Seafood Base. Bring to a boil. Lower to a simmer. Add corn and cooked potatoes. Add chives and Old Bay Seasoning. Cook 1 minute. Remove from heat. Add Half & Half. Salt and Pepper to taste. Stir in crab meat. Serve.
Options: A touch of Tabasco. Use olive oil or margarine instead of butter.

Shrimp Chowder
Serves 8
1 lb. red potatoes, peeled and cubed
3 cups water
3 tsp. RC Seafood Base (or RC Shrimp or Lobster Base)
3 celery ribs, chopped
8 green onions, chopped
1/2 cup chopped sweet red pepper
1 cup milk
1/4 cup all-purpose flour
1/2 cup evaporated milk
1-1/2 lb. uncooked medium shrimp, peeled and deveined
2 Tbsp. minced fresh parsley
1/2 tsp. paprika
1/2 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
Directions: In a large saucepan, bring potatoes, water, RC Seafood Base, celery, onions and red pepper to a boil. Reduce heat; cover and simmer for 13-15 minutes until vegetables are tender. Stir in milk. Gently mash vegetables with a potato masher, leaving chunks of potatoes. Combine flour and evaporated milk until smooth; gradually stir in potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Cook and stir for 2-3 minutes or until shrimp turn pink. Serve.

Hearty Steak Soup
Serves 10-12
Preparation time: about 40 minutes
1 lb. beef steak, chopped (or other beef cut) cooked or uncooked)
1/4 pound butter or fat from cooking beef
8 cups of water
8 tsp. RC Royale Beef Base or Redi-Base Beef Base
3/4 cup sliced celery
3/4 cup chopped carrots
3/4 cup chopped onions
8 oz. vegetables (your choice) fresh or frozen
12 oz. can of stewed tomatoes
Directions: In a stock pot,  melt butter or other fat. Add beef cubes and sauté cubes until browned. Blend water and RC Royale Beef Base; add to pot. Bring to a boil; stirring frequently; Cover and cook until tender. Add celery, carrots and onions until half done. Stir in remaining vegetables and stewed tomates. Cook until tender and adjust seasoning to taste. Serve.