Broccoli-Cheese Soup |

Broccoli-Cheese Soup

Marlene Maurer – Lakewood, Colo.

  • 1 10 oz. package frozen, chopped broccoli
  • 1/2 c. chopped onion
  • 1/4 c. chopped green pepper
  • 1 1/2 Tbsp. margarine, melted
  • 1 1/2 c. milk
  • 1 c. water
  • 1 can cream of chicken soup
  • 12 oz. sharp cheddar cheese

Cook broccoli according to package directions, drain well.

Cook onion and pepper in margarine over medium heat, stirring until tender.

Add broccoli, milk and remaining ingredients.

Cook, stirring often until cheese melts and soup is well heated.


Send your recipes, name and address to: The Fence Post, P.O. Box 1690, Greeley, Colo., 80631
or e-mail 

Blazing Chili

Sharon Raasch – Imperial, Neb.

  • 1 pound ground beef
  • 1 can chili with beans
  • 1 15 oz. can chili beans
  • 1 15 oz. can whole tomatoes
  • 2 8 oz. cans tomato sauce
  • 2 8 oz. cans tomato paste
  • 1 medium onion, finely chopped
  • 1 habanero pepper, finely chopped
  • 3 Tbsp. masa (corn flour)
  • 3 Tbsp. chipotle chile powder
  • 10 Tbsp. chili powder
  • 1 tsp. garlic powder
  • Shredded cheddar cheese
  • Sour cream
  • Sliced green onions

Heat skillet over medium heat.

Add beef and cook, stirring occasionally, until brown; drain.

In stockpot, combine beef, chili, beans, tomatoes, tomato sauce and tomato paste; mix well.

Cook over medium heat.

Stir in onion and habanero.

Stir masa, chile powder, chili powder and garlic powder into pot.

Season with salt, black pepper and cayenne, if desired.

Simmer one hour or until flavors are developed.

Serve chili in soup bowls with cheese, sour cream and sprinkling onions.

Bacon Cheddar Potato Soup

Marlene Maurer – Lakewood, Colo.

  • 2 2/3 c. water
  • 1/4 c. butter or margarine
  • 1 tsp. salt
  • 2/3 c. milk
  • 2 c. mashed potatoes (dry)
  • 1/2 pound bacon, cut into small pieces
  • 1/2 pound medium yellow onion, finely chopped
  • 1/4 tsp. black pepper
  • 1 carton chicken broth
  • 1/2 c. shredded cheddar cheese

In saucepan, heat water, butter and salt to boil.

Remove from heat, stir in milk and potatoes until moistened.

Let stand 20 seconds or until liquid is absorbed.

Whip with fork and set aside.

In stockpot, cook bacon until crisp.

Transfer bacon to paper towels, leaving drippings in stockpot.

Add onion and pepper.

Cook until onions are translucent and lightly browned.

Add potatoes and broth.

Whisk until ingredients are well-combined.

Cook until heated through.

Serve, topping with bacon, cheese and green onion.

Beef Stew

Sharon Raasch – Imperial, Neb.

  • 1 pound beef stew meat
  • 1 stewed tomato
  • 10.5 oz. beef broth
  • 1 jar picante
  • 1 whole kernal corn
  • 3 carrots cut in 1/2 in. slices
  • 1 onion, chopped
  • 2 garlic cloves (minced)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 c. water

Combine beef stew meat and next nine ingredients (through salt) in slow cooker.

Cook, covered, on high for three to four hours or until meat is tender and fully cooked.

In a bowl, combine water and flour.

Stir into meat mixture.

Cover and cook on high for one hour or until thickened

Ham and Cheese Soup

Chris Bryant – Johnson City, Tenn.

  • 4 medium potatoes, peeled and diced.
  • 1 c. celery, sliced1 c. carrots, peeled and sliced.
  • 3 c. water
  • 4 Tbsp. butter, softened
  • 1/2 c. flour
  • 2 c. cooked ham, diced
  • 1 quart milk
  • 1 pound mild cheddar cheese, grated

Cook potatoes, celery, carrots and water into large, 5 to 6 quart saucepan.

Bring to a boil and simmer, covered, for 20 minutes.

Whisk butter and flour into paste.

Add ham and milk to boiled vegetables.

Stir constantly until smooth over medium heat, then bring to a boil.

Remove soup from heat and stir in cheese.


Apple-Parsnip Soup

Marlene Maurer, Lakewood, Colo.

  • 2 Tbsp. olive oil
  • 1 c. chopped onion
  • 2 1/2 c. chopped peeled Pink Lady apple
  • 1 Tbsp. curry powder
  • 1 1/2 tsp. grated peeled fresh ginger
  • 1 tsp. ground cardamon
  • 3 1/2 c. chopped peeled parsnip (about 1 1/2 pounds)
  • 4 c. fat-free, lower-sodium chicken broth
  • 1 c. apple cider
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 8 tsp. creme fraiche

Heat olive oil in a Dutch oven over medium heat.

Add onion; cook 5 minutes or until tender, stiring frequently.

Add apple and the next 4 ingredients (through garlic).

Cook one minute, stirring constantly.

Add parsnip, chicken broth and apple cider; bring to a boil.

Cover, reduce heat and simmer for 30 minutes or until parsnip is tender.

Place half of parsnip mixture in a blender.

Remove center piece of blender lid to allow steam to escape.

Secure lid on blender and place a clean towel over opening in blender lid.

Blend until smooth and pour into a large bowl.

Repeat the procedure with the remaining parsnip mixture.

Stir in salt and pepper.