New England Soup Factory Flu Chaser Soup Recipes

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ANTI COLD AND FLU SOUP



Anti Cold and Flu Soup image

Garlic and ginger are tonics, which means they support all of the systems that support your life, including your immune system. Try this soup when you start experiencing cold or flu symptoms. It has strong flavor, but if you're all stuffed up, you'll barely notice anyway!

Provided by bearwacket

Categories     < 60 Mins

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 tablespoons light sesame oil
1 large carrot, diced
1 large celery rib, diced
1 medium onion, diced
4 cups chicken stock
6 garlic cloves, minced
2 inches fresh ginger, minced
1/2 cup alphabet pasta (or other tiny pasta)

Steps:

  • Heat sesame oil over medium heat.
  • Saute carrot, celery, and onion until tender.
  • Add stock, garlic and ginger, bring to boil, and simmer about 20 minutes.
  • Add pasta, return to boil, and cook 3 to 5 minutes, or as long as directed on pasta box.

Nutrition Facts : Calories 448, Fat 20, SaturatedFat 3.6, Cholesterol 14.4, Sodium 740.6, Carbohydrate 49.8, Fiber 3.3, Sugar 12.7, Protein 17.2

NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP



New England Soup Factory's Sweet Potato Chicken Barley Soup image

Another unique but wonderfully filling soup from the New England Soup Factory - very thick and hearty! (Prep time does not include poaching chicken; this would be a great way to use leftovers!) Found online.

Provided by winkki

Categories     Yam/Sweet Potato

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 large Spanish onion, peeled and diced
3 cloves garlic, minced
1/2 cup celery, diced
3 cups carrots, sliced
2 parsnips, grated
4 large sweet potatoes, peeled and diced
1 1/4 cups pearl barley
2 1/2-3 quarts chicken stock
3 cups chicken, poached and diced
1/4 cup freshly chopped dill
kosher salt
fresh ground black pepper

Steps:

  • Heat the olive oil in a large heavy stock pot.
  • Saute garlic, onions, celery and carrot for 8 minutes.
  • Add parsnips, barley, chicken and chicken stock.
  • Bring to a boil; simmer on medium-high heat for 30 minutes.
  • Add the sweet potatoes and cook an additional 30 minutes.
  • Add dill and season.

NEW ENGLAND SOUP FACTORY'S CREAMY WILD MUSHROOM SOUP



New England Soup Factory's Creamy Wild Mushroom Soup image

A savory blend of three mushrooms in a unique recipe from the New England Soup Factory in Boston, known for their hearty and unusual soups. If you prefer a vegetarian soup, be sure to use a very flavorful veggie stock in place of the chicken stock.

Provided by winkki

Categories     Vegetable

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

1 large Spanish onion, peeled and diced
1 cup diced celery
1 tablespoon salted butter
3 garlic cloves
1 lb shiitake mushroom
2 large portabella mushrooms
1/4 lb chanterelle mushroom
2 -3 large potatoes, peeled and quartered
6 -8 cups chicken stock
4 ounces light cream
kosher salt, to taste
fresh ground black pepper
2 teaspoons fresh thyme
2 tablespoons sherry wine
2 teaspoons Worcestershire sauce

Steps:

  • Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
  • Slice all of the mushrooms together and set aside 1/2 cup for garnish.
  • Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
  • Add the stock; bring to a boil.
  • Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
  • Puree in blender, return to pot.
  • Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
  • Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
  • Add the mushrooms to the soup and stir well.

NEW ENGLAND SOUP FACTORY'S LAMB AND BARLEY SOUP



New England Soup Factory's Lamb and Barley Soup image

This low carb creation is reported to be one of the favorite soups of Marjorie Druker, the much-lauded chef behind the popular New England Soup Factory. Found online.

Provided by winkki

Categories     Lamb/Sheep

Time 3h10m

Yield 4 Quarts

Number Of Ingredients 14

2 lbs lamb stew meat, diced
6 bay leaves, to taste
kosher salt
1/4 cup olive oil
2 cups onions, diced
2 cups carrots, sliced
1 cup celery, diced
2 cups parsnips, sliced
1 cup pearl barley
4 -6 cups chicken stock
2 cups white wine
1/2 teaspoon oregano
1/2 teaspoon chopped mint
fresh ground black pepper

Steps:

  • Place lamb in a large pot and cover with cold water.
  • Add bay leaves and salt; bring to a boil.
  • Simmer briskly for for 2 hours.
  • In separate large stockpot, heat the olive oil.
  • Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
  • Simmer for 1 hour.
  • Remove from heat, and season with salt, pepper and lemon oil, to taste.
  • Serve immediately.

NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP



New England Soup Factory's Spicy Chickpea and Butternut Soup image

When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.

Provided by winkki

Categories     Coconut

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 cups finely chopped onions (I use much less!)
1 cup celery (minced or diced)
2 cups carrots, sliced
6 cups butternut squash, peeled and cut into chunks
2 cups canned tomatoes, diced
4 quarts well-flavored vegetable stock
2 cups tomato juice
1/2 cup soy sauce
1/4 cup fresh lime juice
2 cups canned chick-peas
1 tablespoon ginger
1 tablespoon ground coriander
1 teaspoon minced scotch bonnet pepper
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 tablespoon fresh cilantro, chopped
1 teaspoon coconut extract

Steps:

  • Heat olive oil and garlic in a large heavy stockpot.
  • Sauté 1-2 minutes.
  • Add onions, carrots and celery.
  • Sauté 10-15 minutes.
  • Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
  • Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

NEW ENGLAND SOUP FACTORY'S SPINACH AND ZUCCHINI BISQUE



New England Soup Factory's Spinach and Zucchini Bisque image

Another recipe from the New England Soup Factory, known for their hearty and unusual combinations. The roasted leeks lend a smoky spice to the normally mild spinach and zucchini. I loved to get this when we lived in Boston; at least this way I can make it here in TX. From the Boston Globe paper in 1998.

Provided by winkki

Categories     Spinach

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons salted butter
1 1/2 cups onions, diced
1 1/2 cups celery, diced
1 small fennel bulb, thinly sliced
1 tablespoon chopped garlic
1 3/4 lbs zucchini, in large chunks
2 large potatoes, peeled and diced
6 cups vegetable stock or 6 cups chicken stock
1 lb firmly packed spinach leaves
1 cup heavy cream
1 nutmeg
salt and pepper
4 medium leeks, thinly sliced
2 tablespoons olive oil
salt and pepper

Steps:

  • Begin the roasted leeks:.
  • Preheat the oven to 450 degrees.
  • Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
  • Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
  • Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
  • Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
  • Add zucchini and potatoes; mix well.
  • Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
  • Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
  • spinach wilts.
  • Puree in batches in a blender.
  • (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
  • Return the puree to the pot.
  • Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.

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