Cooler Weather Brings...

SOUP!

I love a good soup, but Summers are just too hot so I love it when the weather cools a little and I bust out my soup recipes. One of my favorites is Zupas Wisconsin Cauliflower soup. If you've had you know it is to die for! I've been known on more than one occasion to buy it by the quart and freeze it so I could bring it home to Idaho with me. I have searched high and low for a recipe and finally found one! And, I made it today and it is delicious! If you can't have the real thing this is a delicious close second.


Photo via Zupas

Wisconsin Cauliflower Soup
Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve, salt and pepper to taste.

I probably added another 1/2 - 1 cup more of cheddar cheese and I used sharp cheddar cheese for more taste. I would also adjust the amount of pepperjack depending on how much kick you want your soup to have.

I'm not sure who originally posted this recipe, but I found it at Just Cook Already

here are some of my other favorite soups for Fall

Chicken Tortilla



Italian Sausage and Potato
This one was delicious, but I would put in about half the sausage, maybe even 1/4 of the amount and add more if you like, but the whole amount was a little overwhelming



Chili
This recipe is one I came up with by taking a few things from a variety of other recipes

1pkg Chili Seasoning

Chili Powder

Salt / Pepper

1 onion

2 cloves garlic

2lbs ground beef

2lbs ground pork

1 can black beans

1 can pinto beans

1 can navy beans

1 can kidney beans

2 cups whole kernel corn (I use sweet/frozen)

3-4 Tbls Brown Sugar

2 Tbls olive oil (aprox.)

2 – 4oz cans Tomato Sauce

1 – 4oz can Tomato Paste

2 cans Diced Tomatoes

In a large pot saute onions and garlic in olive oil. Add meat and chili seasoning, sprinkle in some chili powder, salt and pepper. Let cook until meat is brown. Add all beans, water in can and all, tomato sauce, paste, diced tomatoes and corn. Stir well. Add brown sugar. Let simmer for a couple of hours. I continue to add chili powder, salt and pepper to taste.

Serve with cheese, sour cream, chips, cornbread or just eat it straight.