Kings Soup Recipes

KING RANCH CHICKEN SOUP

Steps:

• In a large dutch oven, heat the oil and saute onion, celery, mushrooms, peppers, and garlic 2-3 minutes until vegetables are transparent. Toss chicken with chili powder, cumin, salt and pepper and add to the pan. Saute, stirring frequently, for about 5 minutes until chicken is cooked through.
• Add tomatoes and broth bring to a boil, then lower to a simmer for 20 minutes.
• Remove from the heat and stir in cream cheese and velveeta. Return to a simmer and stir until cheese is melted and soup is smooth. Remove from the heat once again and stir in half and half. Taste and adjust seasonings as desired.
• Serve ladled into individual bowls, topped with a cilantro, raw onion, tortilla strips and lime wedges at the table to add to each serving as desired.

KING RANCH CHICKEN SOUP

Steps:

• Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers, and sauté 6 to 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.
• Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes. Stir in tortilla strips, and simmer 2 more minutes. Add salt to taste.
• PACK IN SOME GOOD PROTEIN Roasted pork or deli-roasted chicken will stand up to the simmer and add savory depth.

KING'S SOUP

Steps:

• Slice onions, add milk and butter. Salt and bring to a boil.
• Cook slowly until onions are tender.
• Beat egg yolk in a small bowl and add a small amount of hot soup, beating as you add it.
• Pour mixture back into pot and cook a little longer.
• Serve with cornbread.

KING RANCH CHICKEN SOUP

Steps:

• In a Dutch Oven, whisk together cream of chicken soup, cream of mushroom soup and chicken broth. Stir in Rotel tomatoes, onion powder, garlic powder, chili powder, cumin and chicken. Bring to a boil.
• Reduce heat to low, stir in Velveeta. Simmer for 10 minutes, until cheese is melted and incorporated into soup. Stir in corn tortilla strips and cook an additional 2 to 3 minutes.
• Garnish with sour cream, green onions and cheddar cheese, if desired.

KING MUSHROOM SOUP RECIPE

Steps:

• In small pan, heat 2 teaspoons of oil and the onions and cook until caramelized. Transfer the onions a plate, leaving as much oil as possible in the pan. In a 5-quart stockpot, bring 1¼ quarts of water and the beef consommé to a boil. Add the onions and lemon juice. Cook for 30 minutes. Strain through a sieve. Discard the solids. Pour the broth back into the pot. Taste and adjust seasoning. Add salt. Taste again. Add sugar (if necessary, depending on the sweetness of the onions). The secret is to balance the sweetness and the saltiness. Be sure not to over-salt! Cook for about 5 minutes. Set aside.
• Cut the mushrooms in half, crosswise, then using the tip of a paring knife, separate and tear the mushrooms into long strips, lengthwise.
• In a small pan, heat the rest of the oil and add the minced garlic. Cook until fragrant. Add the cayenne powder and the King oyster mushrooms. Cook for about 2 minutes. Turn off the heat.
• Bring the broth from the main pot back to a boil, then add the mushrooms. Cover and let simmer for 5 minutes.
• The broth should be fragrant and properly seasoned.
• Serve immediately.
• Bon appétit!