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I was making my own lunch in our break room earlier this week, lamenting how cold it was outside and how much snow was out there, and my co-worker Laure was just mixing up some soup she had microwaved and it looked phenomenal.

She told me it was  a Cheeseburger Soup from Taste of Home, and I was instantly intrigued to try it. It looked so good, and the perfect kind of creamy soup that I love. She raved about it, and I decided it was going in this week’s column!

 I haven’t made it yet, since I literally saw it on Monday, but you can bet I’ll be making it this weekend!
With that, we’re going to do soups this week, starting with Laure’s lunch choice.

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CHEESEBURGER SOUP
1/2 lb. ground beef
4 tbsp. butter, divided
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
1-3/4 lb. (about 4 cups) cubed peeled potatoes
3 c. chicken broth
1/4 c. all-purpose flour
2 to 4 c. shredded processed cheese
1-1/2 c. whole milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream

Optional: Onion rings and thinly sliced green onions

In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.

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This one is a bit different, but it’s very good and awfully low in calories!

ROASTED CREAM OF CAULIFLOWER PARMESAN SOUP
1 medium head cauliflower, cut into small florets (about 4 cups)
1 small onion, finely diced
3 cloves garlic, minced
2 tbsp. olive oil
Salt and pepper to taste
1/4 c. butter
1/4 c. white whole wheat flour
1 c. milk
1/3 c. heavy whipping cream
4 c. chicken broth
3/4 c. freshly grated Parmesan cheese
3 tbsp. minced fresh parsley

Arrange cauliflower, onion, and garlic in a single layer on a greased baking sheet. Drizzle olive oil evenly over vegetables and season with salt and pepper to taste. Roast vegetables at 400 degrees 20-25 minutes or until very tender.

In a medium pot, melt butter over medium-high heat. Whisk flour into butter until completely smooth and cook 1 minute until golden-brown. Gradually whisk milk, cream, and chicken broth into flour mixture until completely smooth. Cook over medium-high heat, stirring occasionally until simmering and slightly thickened.

Place roasted cauliflower mixture in a high-speed blender and top with milk mixture. Blend on high speed until completely creamy.

Return soup to pot and bring to a low simmer over medium-high heat, then reduce heat and simmer at low 10 minutes. Remove soup from heat and whisk in Parmesan until melted, then stir in parsley and salt and pepper to taste. Serve soup hot and enjoy!

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This is a southern style stew and goes perfectly with some warm cornbread!

BRUNSWICK STEW
4 tbsp. butter
3 cloves garlic,, minced
1 large yellow onion, finely chopped
1 (15 oz.) can fire roasted tomatoes (undrained)
4 c. chicken stock
1 1/2 c. barbecue sauce
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1/4 tsp. cayenne pepper
1 1/2 lbs. smoked pulled pork, (or chicken)
8 oz. frozen corn
8 oz. frozen lima beans
Salt and pepper, to taste

Melt butter in a large Dutch oven over medium-high heat. Once melted, add the garlic and onions and saute until soft, about five minutes.

Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and salt and pepper.

Bring the mixture to a boil, then reduce to a simmer and cook over medium-low heat for 1 1/2 hours, stirring occasionally.

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EASY THAI 
COCONUT SOUP
1 tbsp. vegetable oil
10 prawns/shrimp, peeled and deveined
2 garlic cloves, finely grated
2 tsp. ginger , finely grated
1 lemongrass, peeled, finely grated
1 tbsp. brown sugar
1 1/2 tbsp. fish sauce (or soy sauce)
2 tsp. curry powder
1 tsp. coriander powder
2 tsp. chilli garlic paste or other chilli paste , adjust to taste
14 oz. coconut milk
2 c. chicken broth (or vegetable)
2 tsp. lime zest (1 lime)
7 oz. fresh egg noodles, prepared per packet
Big handful bean sprouts

Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
Turn heat down to medium. If pot is looking dry, add a touch of extra oil.

Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.

Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.

Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.

Add chicken broth and coconut milk. Stir and bring to simmer.

Simmer for two minutes, then add lime zest and return prawns into broth.

Cook for two minutes just to reheat and finish cooking the prawns.

Place noodles in bowl. Ladle over soup.

Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).

Squeeze over lime juice to taste. Slurp and be happy!

TFD: When it snows, you have two choices: shovel or make snow angels.

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