Seafood  Bisque






2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted

1 can (10 3/4 ounces) condensed cream of celery soup, undiluted

2 2/3 cups milk

4 green onions, chopped

1/2 cup finely chopped celery

1 garlic clove, minced

1 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

1 1/2 pounds uncooked medium shrimp, peeled and deveined

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

1 jar (4 1/2 ounces) whole mushrooms, drained

3 tablespoons chicken broth

1/2 teaspoon salt

1/2 teaspoon pepper

minced fresh parsley







In a Dutch oven or soup kettle, combine the first eight ingredients.

Bring to a boil.


Reduce heat; add the shrimp, crab and mushrooms.

Simmer, uncovered, for 10 minutes.


Stir in broth, salt and pepper; cook 2 to 3 minutes longer.


Garnish with parsley.



Serves 10






Hearty  Bean  Soup






1 large onion, chopped

1/2 cup chopped green pepper

2 tablespoons butter

2 garlic cloves, minced

2 cans (15 1/2 ounces each) great northern beans, rinsed and drained

2 cans (15 ounces each) pinto beans, rinsed and drained

2 cans (11 1/2 ounces each) condensed bean with bacon soup, undiluted

2 cups diced fully cooked ham

2 cups water

2 tablespoons canned diced jalapeno peppers





In a small skillet, saute onion and green pepper in butter for 3 minutes.

Add the garlic; cook 1 minute longer.




Transfer to a Dutch oven or soup kettle.


Stir in the remaining ingredients.


Cover and cook over medium-low heat for 20 minutes or until heated through,

stirring occasionally.



Serves 10






Lemon  Chicken  Soup






1 can (11 1/2 ounces) condensed chicken with rice soup, undiluted

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

2 1/4 cups water

1 cup diced cooked chicken

1 to 2 tablespoons lemon juice

pepper to taste

minced fresh parsley




In a large saucepan, combine soups and water; cook until heated through.


Add the chicken.

Stir in lemon juice and pepper.


Garnish with parsley.



Serves 4 - 5






Beef  Barley  Soup






1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped onion

1 tablespoon butter

4 cups beef broth

4 cups water

2 cups chopped cooked roast beef

1 can (14 1/2 ounces) diced tomatoes, undrained

1 cup quick-cooking barley

1 1/2 teaspoons salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/2 cup frozen peas







In a Dutch oven or soup kettle, saute the carrot, celery and onion in butter

until tender, about 5 minutes.


Add the broth, water, beef, tomatoes, barley, salt, basil, oregano and pepper; bring to a boil.

Reduce heat; cover and simmer for 20 minutes, stirring occasionally.


Add the peas.

Simmer, uncovered, for 5 minutes.



Serves 8







 Salem's Den  Salem 2004 and Beyond 

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