Spicy Corn Chowder

Ingredients:

• 6 cobs of corn
• 4 large red potatoes
• 4 cups of vegetable broth
• 2 cups heavy cream
• 2 tablespoons butter
• 1 tablespoon and more olive oil
• 1 large sweet onion
• 4-5 large cloves of garlic
• 2 teaspoons Redmond's® Real Salt
• 1 teaspoon McCormack's® Peppercorn Medley
• 2 teaspoons Old Town Spice and Tea Merchant's® Raspberry Chipotle seasoning
• 3 bay leaves
• 2 large handfuls of fresh thyme 

Directions:

Mince onions into small cubes and set aside   [Slice the onion in half.  Then place it cut side down and slice into 3/16 inch slices.  Then slice each slice into 3/16 inch cubes.]  Mince the garlic and set aside.  Pull off the thyme leaves off all the stems and set aside.  Cut the red potatoes into half-inch cubes and set aside.

Melt the butter and a tablespoon of olive oil into a cast iron dutch oven.  When hot, add the onions and sauté until translucent and browned.  Use a potato masher to mash the onions into a soft mush.  Add the garlic and cook a few minutes more.

Once the garlic is fragrant and soft, slowly sprinkle the flour over the onion mash and garlic, stirring frequently.  Once the flour is incorporated, allow the mixture to cook a little bit as the color darkens.  Then slowly, stirring constantly, pour in the cream until you have a smooth (lump free) sauce.

Raise the temperature and slowly stir in the vegetable broth, sea salt, pepper, and bay leaves.  Add the potatoes, bring to a light boil, and cook until the potatoes begin to break down (approximately 10-12 minutes).

Whilst the potatoes are cooking, cut the corn off the cob into a large bowl and milk the cobs.  Once the potatoes are done, add the corn, raspberry chipotle seasoning, and thyme.  Drizzle olive oil across the top of the chowder and simmer vigorously for about 15 more minutes.  Serve warm.


Myrtle's Note:  I had some leftover corn on the cob and thought to try my hand at a chowder.  I am not good with soups, but thought a chowder might be a good place to start.  I adapted the recipe somewhat because I wanted a bit more depth of flavor.  I changed to red potatoes and added bay leaves and the raspberry chipotle seasoning.  I also decreased the broth, based on a few reviewer's comments, and increased the thyme leaves.  I thought the end result was amazing, even if it was my very first ever chowder.


Yield: 8 servings

Adapted from:  http://www.foodnetwork.com/recipes/tyler-florence/corn-chowder-recipe-1915497

Myrtle's 15-Bean Soup

Ingredients:

• 1 bag of 15 beans
• 8 strips Wright's Thick Cut Applewood Smoked Bacon
• 2 cups diced smoked ham
• 8 cups water
• 1 bottle Honey Lager
• 3 springs fresh rosemary
• 2 bunches fresh thyme
• 1 handful fresh sage leaves
• 1 teaspoon marjoram
• 1 teaspoon savory
• 1 teaspoon tarragon
• 1/2 teaspoon cloves
• 2-3 bay leaves (depending on size)
• 1 stick butter
• 1 onion
• 4 dollops Gourmet Garden® Minced Garlic
• 2 tablespoons dark brown sugar
• 3/4 to 1 teaspoon McCormick's® Ancho Chili Pepper
• 1 teaspoon McCormick's® Peppercorn Medley
• 1 tablespoon smoked sweet paprika
• 1 teaspoon Redmon's® Real Salt

Directions:

Soak the beans overnight in beer and enough water to cover the top of the beans.

Drain the beans and set aside.  Mince onions and set aside.  Cube ham and set aside.  Mince fresh herbs and set aside.  Put marjoram, savory, and tarragon in a prep bowl and set aside.

Cut bacon into 1/4 inch strips with kitchen shears and cook in a stock pot.  Once browned, scoop to a paper towel lined plate and pour off the rest of the bacon grease.  Do not clean the pot.

Over medium low heat, add the butter and allow it to begin to brown.  Add onions and cook until the onions turn translucent.  Add the garlic, salt, peppers, and smoked paprika mid-way through the onion cooking.

Then add the brown sugar, bacon, cloves, and ham and stir thoroughly.  Allow to simmer for a couple of minutes.  Next add the beans and the water, stirring again.  Finally, add the bay leaves and stir once more.

Bring to a boil, turn down to a simmer, cover and cook for 1 hour and 45 minutes.  Add herbs and cook 30 more minutes.  Raise the temperature to bring the soup back to a boil, uncover, and cook 15 more minutes to reduce the soup a bit.

Myrtle's Note:  I wanted to make 15-Bean Soup without the flavoring back.  As you can see, I cast a wide net for my flavoring.  The end result was better than I hoped, a bit smokey, savory, and a hint of sweet.


Yield: 8 servings

Source:  Myrtle

Split Pea Curry

Ingredients:

• 1 lb. split peas
• 4 cups water
• 2 cups small red potatoes, peel left on and cubed into small pieces
• 16 baby carrots (or two regular ones) minced well
• 1 can (14-15 oz.) coconut milk
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 red onion
• 4-5 large cloves of garlic
• 1 1/2 teaspoons green curry paste
• 2 tablespoons curry
• 2 tablespoon red chili powder
• 1 tablespoon turmeric
• 1 tablespoon coriander
• 1/2 tablespoon garam masala
• 1/2 tablespoon dried cilantro
• 1 teaspoon Redmond's Real Salt®
• 2 tablespoons Golden Mountain Sauce®
• 2 very large dollops Gourmet Gardens® Ginger
• 1 very large dollop Gourmet Gardens® Lemon Grass

Directions:

Soak the split peas in cold water for 3 hours.

Drain the split peas, rinse, and drain again.  Add them to a large pot with four cups of water and bring to a vigorous boil.  Then, turn down to a strong simmer and cook for 30 minutes, stirring periodically.

While the split peas are cooking, mince (I purée) the onions and the garlic and set aside.  Dice the red potatoes into tiny cubes and set aside.  Mince the carrots and set aside.

In a large sauteuse pan, heat the olive oil and butter.  Then add the onions.  Once they start to turn translucent (or about 3 minutes if puréed), add the garlic and let them continue cooking together.  Then add the ginger, lemon grass, curry paste, curry, red chili powder, turmeric, garam masala, coriander, cilantro, Golden Mountain Sauce, and salt.  Cook until the seasonings begin to smell, stirring frequently.  Next add the potatoes and carrots and, again, cook until you begin to smell the carrots (about 10 minutes).  Finally, add the coconut milk, stir thoroughly, and simmer for 10 minutes until the potatoes begin to soften.  Stir frequently as the curry mixture is cooking.

At this point, the split peas should be done, with most of the water gone.  Add them to the curry mixture and cook another 15-20 minutes so that the potatoes are finished.  Serve with a wedge of lime.

Myrtle's Note:  This is the second leg of my split pea journey.  I Googled split pea and coconut milk and went from there, hoping to find a curry.  Since I have been exploring flavors, I had a few thoughts about the original recipe I finally chose and ended up adapting it, adding ingredients I have used in another curry.   I also used dried cilantro; so if you prefer fresh, look at the original recipe for instructions on how to do so. The end result was like eating a hug.  UPDATE:  I tweaked the season having read more about blending Indian spices.  Again, the end result was rather tasty.


Yield:  6 two-ladle servings

Adapted from:  http://relish.com/recipes/split-pea-coconut-stew/

Simple Split Pea Soup

Ingredients:

• 1 lb split peas
• 24 baby carrots (approximately 3 carrots)
• 4 cups rich vegetable broth
• 4 cups water
• 1 large lemon
• 2 tablespoons olive oil
• 1 red onion
• 4-5 cloves garlic
• 2 large dollops Gourmet Gardens® Minced Ginger
• 2 tablespoons cumin
• 1 tablespoon coriander
• 1 tablespoon cardamon
• 1 teaspoon thyme
• 1 teaspoon Redmond's® Real Salt
• 1 teaspoon sea salt
• 1 tablespoon McCormick's® Peppercorn Medley
• 1/4 teaspoon cayenne pepper
• 4 slices thick sliced applewood smoked bacon, crumbled (optional)

Directions:

Mince (or if you are like me purée) onions and set aside.  Mince garlic and set aside.  Mince baby carrots (slice into thin round circles and then chop) and set aside.

In a stock pot, heat the olive oil.  Add onions and cook until the begin to change color.  [If using puréed onions, stir in the olive oil really well and then they will brown a bit.]  After a few minutes, add the garlic and let it begin to cook.  Then add the ginger, cumin, coriander, cardamom, salts, and pepper.  When you begin to smell the seasonings, then add the carrots.  Cook the carrots for a while, until you smell them as well.  This process is about 10 minutes.

Add the split peas, stock, and water, stirring between each addition.  Bring to a rapid boil for 10 minutes, stirring frequently.  Then reduce to a simmer and cook for 90 minutes to 2 hours, depending on how soft you would like the split peas.

During the final cooking time, zest the lemon and then mince the zest if you have long curls.  Juice the lemon fully.  Add to the soup at least 10 minutes before you finish cooking it.

If preferred, garnish with crumbled fresh cooked bacon before serving.


Myrtle's Note:  I wanted to try a simple split pea soup and had planned on going the ham route.  However, I came across a recipe that had cumin and ginger in it and was intrigued.  I ended up adding to the recipe a bit, to try and bring out fuller flavor.  I very much enjoyed the soup, but it still was not as savory as, for example, Myrtle's Medley Blacked Eyed Peas.  The lemon does had a brightness and that tiny bit of cayenne brought a bit of heat, but I did not specifically taste the ginger or garlic and thought I might have needed more of the former. Legumes can bear a significant amount of flavoring, so I need to remember to be bold in spicing them.  Two things I have been learning: 1) let your spices cook before adding liquids and 2) let your spices cook before adding any citrus.


Serves:  6-8 (depending on size)

Adapted from:  http://www.nwedible.com/split-pea-soup/

Roasted Broccoli Beer Cheese Soup

Ingredients:

• 1 bulb garlic
• 1 large red onion
• 1 whole head broccoli
• 1 orange bell pepper
• 1 12 oz bottle Honey Brown Lager
• 3 tablespoons butter
• 1/8 cup flour
• 2 cups whole milk
• 8 ounces sharp white cheddar cheese
• 8 ounces Monterrey Jack cheese
• 8 ounces extra sharp cheddar cheese
• 1 tablespoon Cholua® Chipotle Hot Sauce
• 1 teaspoon McCormack® Chipotle pepper (ground)
• ground thyme
• Redmond's Real Salt, to taste
• Kulp's seasoning salt
• smoked paprika
• McCormack® Peppercorn Medley

Preheat oven to 400 degrees


Directions:

Slice the tippy-top off the bulb of garlic.  Drizzle on olive oil.  Liberally sprinkle on salt and peppercorn medley.  Wrap up in foil and place it in the oven.  Roast 55-60 minutes.

Line a small metal pan with foil (for easy clean-up) and place the bell pepper on it side.  Roast for 40 minutes, turning every 10 minutes.

Line a small metal pan with foil (for easy clean-up).  Cut off the bottom and top of your onion.  Peel it.  Cut into half and then six wedges.  Massage the sides of each wedge with olive oil.  Sprinkle on salt.  Then liberally sprinkle on peppercorn medley and thyme.  Roast in the oven for 30-40 minutes, flipping to the other side of the wedge after about 15 minutes.  The wedges will eventually fall apart and you might want to stir them around a bit after another 15 minutes.

Cut off the broccoli florets from the whole head of broccoli.  Put in a wide shallow bowl.  Drizzle with olive oil and toss until all are coated.  Spread out on a metal pan, making sure all the flat sides are face down and the sprout sides are upward.  Sprinkle seasoning salt and smoked paprika over each piece of broccoli.  Roast for 25 minutes until nicely browned.

Whilst all the roasting is going on, grate the cheeses and set aside.

Once all the roasting is completed, put the broccoli in a blender.  Using a tip of a regular knife to scoop out each clove of now roasted garlic and add it to the blender.  Add in the pieces of the roasted onion.  Peel the skin off the bell pepper and carefully cut it open.  Remove the seeds, but try to keep the juices so both the flesh and juices can be added to the blender.  Add chipotle hot sauce and chipotle ground pepper.  Add 1/2 of the bottle of beer.  Purée until smooth.  Adding a bit more beer if needed.  Set aside the rest of the beer for later.

In a sauteuse pan, melt the butter over medium heat.  While you are doing so, microwave the milk for two minutes to scald it.  Once melted, slowly stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden color, about 3 minutes.  It will become a bit frothy.  Increase the heat to medium-high and every so slowly whisk the hot milk into the roux. Bring to a simmer, then reduce the heat to medium low. Continue simmering until the flour has softened and become completely smooth, about 5-10 minutes.  Then very, very, very slowly begin adding in the grated cheese, handful by handful, stirring thoroughly until completely melted between handfuls.

Once all the cheese has been mixed in, slowly add the puréed mixture into the pan, stirring frequently.  Use the remaining beer to loosen the purée stuck to the sides of the blender with a light pulsing.  Pour that into the pan.  Allow the soup to simmer for a few minutes.

Serve hot with sourdough bread.


Myrtle's Note:  I saw this recipe for roasted broccoli soup and thought about using it as a starter base for trying to make a broccoli cheddar soup, which I have wanted to do.  The recipe suggested roasting garlic pealed in a pan, but that is not the way to roast garlic.  I also Googled the roasting of onions and not one recipe mentioned chopping them.  So, I followed my own knowledge about roasting things and went from there.

At first I thought about just substituting the roasted vegetables with the rutabaga and parsnips in Roasted Rutabaga and Parsnips Beer Cheese Soup, but instead started with a basic béchamel sauce and went from there.

Finally, if roasting all in one oven, arranging all your pans on a single rack and adding in the other vegetables as the clock winds down from roasting the garlic, stick with the 400 degrees.  If you have two ovens to use, roast the broccoli in a second oven at 425 degrees.  That is the better roasting temperature for broccoli.


Yield:  6 servings

Source:  Myrtle, but inspired by  http://www.foxnews.com/recipe/roasted-broccoli-soup-peppers-and-onions?intcmp=obmod_ffo&intcmp=obnetwork

Roasted Rutabaga and Parsnips Beer Cheese Soup

Ingredients:

• 1 large rutabaga
• 4-5 small-medium parsnips
• 1-2 tablespoons olive oil
• 1 large vidalia onion
• 3-4 garlic cloves
• 1 – 12 oz bottle of beer (Honey Brown Lager)
• 1 cup homemade vegetable stock
• 1 stick unsalted butter
• 1/4 plus 1/8  cup flour
• 4 cups whole milk
• 1 large bay leaf
• 8 ounces sharp white cheddar cheese
• 12 ounces Monterrey Jack cheese
• 16 ounces extra sharp cheddar cheese
• 1-1/2 can chipotle-adobo sauce, using 1-2 of the peppers
• brown sugar
• ground thyme
• sea salt, to taste
• McCormack® Peppercorn Medley

Preheat oven to 425 degrees.


Directions:
Peel, slice, and dice rutabaga and parsnips into 1/4 inch pieces.  Place in a large bowl.  Toss with olive oil.  Sprinkle salt, pepper, sage, and brown sugar atop the mixture.  Toss.  Repeat.  Toss.  Repeat once more to evenly distribute.  Spray a large metal pan with olive oil and spread the pieces evenly.  Roast until browned and , about 45 minutes to 1 hour.

Whilst the vegetables are roasting, grate cheese and set aside.  Mince onions and set aside.  Mince garlic and set aside.  

In a sauce pan, melt two tablespoons of butter and slowly sauté onions, garlic, and bay leaf over low heat.  Set aside.

In a large sauteuse pan, melt the remaining butter.  Whilst it is melting, warm milk in the microwave (approximately 2 minutes).  Add the flour to the melted butter very slowly to begin a roux, whisking the entire time.  Once the flour is all mixed in, allow it to simmer and brown a bit.  Then, slowly add in the milk.  Once all the milk is added, allow it to simmer for a while to thicken.  Then, very slowly start adding the grated cheese by sprinkling it across the top of the roux and a stirring frequently so that the cheese melts into the roux.  Repeat until all the cheese is added.

Add in the onions, garlic, and bay leaves and stir.  Slowly, add in the beer, vegetable stock, and adobe sauce and peppers.  Stir.  Then add in the roasted vegetables, sprinkle the top with additional pepper, and bring to a strong simmer.  Cook for 30-40 minutes to thicken the soup.

Whilst the soup is thickening, using kitchen sheers, snip 1/4 inch slices half a strip of bacon per planned serving into a frying pan.  Cook until golden brown and crispy.  Drain on paper towel and set aside for garnishing the soup.

Serve with crusty bread, preferably sour dough.

Myrtle's Note:  First off, this is a halved recipe and still serves 8-10.  When making the recipe, I found it odd to have something noted as serving 4 completely filling my stock pot!  [I was a bit dense in adding up the liquids before commencing this recipe.]  Though halved, I did not halve the vegetables in the recipe above, because they were a bit thin in the ratio department in the original recipe.  Given the amount of liquids in this soup, I ended up using just a third of the stock and could not fathom using all of it.  As it is, this is a bit of a thin cheese soup, although very full of flavor.  I also changed how I roasted the vegetables a bit.  And, at the most brilliant suggestion of my neighbor, I changed the garnish.

Yield: 8-10 servings

Source:  http://honestcooking.com/roasted-rutabaga-beer-cheese-soup-recipe/

Black Bean Soup with Roasted Bell Peppers

Ingredients:

• 1 pound dry black beans
• 1 yellow bell pepper
• 1 red bell pepper
• 1 orange bell pepper
• 4 cups homemade vegetable broth
• 2 cups water
• 4-5 large garlic cloves
• 1 red onion
• 2 tablespoons olive oil
• 1/2 stick butter
• 2 teaspoons cumin
• 2 teaspoon chili powder
• 1 teaspoon coriander
• 1 teaspoon dried cilantro
• 1/2 teaspoon McCormack® Ancho Chile Pepper
• 1 1/2-2 teaspoons dark brown sugar
• 1 tablespoon McCormack® Peppercorn Medley
• 1 teaspoon sea salt
• 1 teaspoon kosher salt

Preheat oven to 400.


Directions:
Soak the beans overnight in water.  Mince the garlic and set aside.  Mince/purée the onion and set aside.

In a large pot, heat up two tablespoons olive oil and butter.  Brown onions and garlic.  Add cumin, chili powder, coriander, cilantro, salts, and peppers.  Stir.

Add vegetable broth, water, and beans.  Cover and cook for 2 hours at vigorous simmer/light boil.

While the beans are cooking, place the three bell peppers on a metal pan and place in the preheated oven.  After 10 minutes, remove, and turn one quarter.  Cook 10 minutes, remove the pan from the oven, and turn one quarter.  Cook 10 minutes, remove the pan from the oven, and turn one quarter.  Cook a final 10 minutes.

Place one of the peppers on their side and slice open (liquid will spill out).  Scoop out seeds and cut away the stem.  Transfer to a dry cutting board.  Slice very thin and then dice the strips into tiny pieces.  Repeat for all three peppers.

At 2 hours of cooking, add the roasted bell peppers, and cook covered for another 30 minutes.  Then, remove the lid, raise the temperature a bit, and continue cooking to reduce down the liquid to your desired thickness (I cooked it another 30 minutes).

Serve with a dollop of sour cream in the middle.

Myrtle's Note:  I have a texture issue with onions and peppers and such, so I avoid them.  I have been cooking with onions for a while now, instead of onion powder, but I generally purée the onion first.  I wanted to have the bell peppers, but did not want the crunch of them.  So, I opted to roast them.  The resulting flavor was quite tasty, if you ask me.  The reason for two salts is that the original recipe called for Kosher salt.  Since I used homemade vegetable stock that had no salt, I needed to add more salt and chose sea salt.


Yield:  6-8 servings

Adapted from:  http://thepioneerwoman.com/cooking/2014/04/black-bean-soup/

Myrtle's All-But-The-Kitchen-Sink Lentils

Ingredients:

• 1 bag brown lentils
• 1-1/2 pounds cubed boneless, skinless chicken breast
• 4 cups broth
• 4 cups water
• 1 onion
• 2 large dollops of Gourmet Gardens® minced garlic
• 1 large dollop of Gourmet Gardens® minced ginger
• 1 teaspoon turmeric
• 1 teaspoon curry
• 1 teaspoon garam masala
• 1 teaspoon cardamon
• 1 teaspoon coriander
• 1 teaspoon roasted cumin
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon cayenne pepper
• 2 teaspoons cracked black pepper
• 1 teaspoon sea salt

Directions:

Purée an onion into a fine mush.  Place the stick of butter, onion, ginger, and garlic in a large pot.  Sauté until the onion mush starts to turn brown.  Add all the spices and continue to simmer until the liquid from the onions is nearly gone and the mixture starts to look more like a paste.

Add broth, water, cubed chicken, and lentils.  Cover, bring to a hard boil, and then turn down to a vigorous simmer.  Cook for approximately 90 minutes, stirring occasionally.  Cook an additional 15 minutes to reduce down the liquid.

Myrtle's Note:  I am not a spicy person, so I am very careful with hot pepper.  If you like a kick, then double the cayenne.  It is also my very decided opinion that lentils get better the longer they "stew" once they are cooked.  So, it is my habit to freeze the lentils for a few days before starting to eat them.  I freeze them in mason jars, three quarters full.  By the time I get to the final jar, I am beside myself with how good they taste!  Finally, as to spices.  I really do vary them.  You can add a bit more curry and turmeric than everything else to get one flavor or up the cinnamon and garam masala a bit to get another.  My lentils come out a bit different each and every time I make them because my habit is to stand over the pot and just shake spices into it, until I believe the surface is nicely covered.  This once, I went ahead and measured exact amounts because my friend Marie likes my lentils.

Yield:  6-8 servings

Everything in the pot starting to cook...

Cooked...

Cooling before going into the freezer...

Red Lentil Dahl

Ingredients:

• 1 tablespoon sesame oil or olive oil
• 1 cup finely chopped white onion
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 4 cups water or vegetable broth
• 1 cup dried red lentils, rinsed and picked over
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon tumeric
• 1/4 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 to 3/4 teaspoon salt to taste
• 2 teaspoons tomato paste or tomato sauce

Directions:

In a 3-quart sauteuse pan, heat the oil over medium heat. Once the oil is hot, add onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.  For a denser dahl, remove the lid for the final ten minutes.

Stir in the tomato paste until well combined. Cook several minutes more or until the soup is desired temperature and consistency, adding more water to the dahl if needed.

Alternatively, use 2 tablespoons of tomato sauce and add with the water and other spices.


Myrtle's Note:  I had this with Stonefire Tandor Baked Naan.  Thus far, I have tried six different brands of Naan and this is the first one I thought was close to what I have had in Indian restaurants.  I keep it frozen straight from the store.  I also used Roland Red Lentils.  They were small and delicate and delicious.  Finally, the recipe here also has the salt cut down a bit. Other than a wee bit salty, I found this to be really delicious ... even though I did not yet have the coriander! I made it with tomato sauce, not paste.

Yield:  4 servings


Source:  http://dairyfreecooking.about.com/od/soupschilistews/r/lentildahl.htm

Santa Fe Soup

Ingredients:

• 2 pounds ground beef 
• 1 cup chopped onions 
• 1 package Ranch dressing mix 
• 2 packages taco seasoning mix 
• 1 teaspoon McCormack's® Ancho chili pepper
• 2 cups water 
• 1 16 oz. can black beans, drained 
• 1 16 oz. can pinto beans, drained 
• 1 16 oz. can kidney beans, drained. 
• 3 11 oz. cans white shoepeg corn, drained. 
• 2 cans Rotel diced tomatoes with green chilies 
• 1 quart petite diced tomatoes 

Additional Ingredients:

• Sour cream 
• Grated cheddar cheese 
• Frito chips 

Brown beef and onions. Let drain. In a large stock pot, place beef, onions, dressing mix, taco mix, and water.  Stir and let sit for a few minutes.  Add beans, tomatoes, and corn.  Bring to a boil and then turn the heat to low.  Simmer for two hours.

To serve, place a generous dollop of sour cream in the bottom of a bowl.  Fill the bowl with soup.  Top with shredded cheese.  The soup can also be either topped with or placed upon a bed of Fritos.

Myrtle's Note: I minced the onions and then sautéed them in butter first. I also puréed the tomatoes, the first time, but then left them alone for subsequent batches. You can use only one taco mix and/or one can Rotel tomatoes for a milder flavor. I add a third can of corn.

Yield:  Approximately 4 quarts

Source:  Marie Ferderer