Buffalo Berry Good Soup Recipes
BUFFALO CHICKEN SOUP
I've found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top.
Provided by Keiko
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 6.9 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 10.5 g, Sodium 570 mg, Sugar 0.8 g
BUFFALO BERRY GOOD SOUP
This is an authentic Native Canadian recipe. You can make the soup in advance but then remove the cooked berries and add fresh ones just before serving.
Provided by Bergy
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the bacon drippings (veggie oil) in a heavy saucepan and brown the buffalo meat.
- Add stock, green onions, berries, salt, pepper& honey, Simmer for 1 hour or until the meat is tender.
- Mix flour with six tbsp of the soup& add it to the soup to thicken the soup slightly.
Nutrition Facts : Calories 241.8, Fat 9.8, SaturatedFat 3.9, Cholesterol 79.9, Sodium 1395.9, Carbohydrate 8.1, Fiber 2, Sugar 4.4, Protein 29.3
CHILLED BERRY SOUP
I sampled a cool strawberry soup while visiting Walt Disney World. I enjoyed it so much that the restaurant game me the recipe, but I eventually found this combination, which I like even better. The ginger ale adds a special zing. -Lisa Watson Sparta, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
Nutrition Facts : Calories 189 calories, Fat 5g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
KATHIE'S GOOD SOUP
Easy and fast soup that pleases almost everybody. From my friend's mom Kathie. When I asked what her soup was called she said, I just call it "Good Soup"
Provided by stacylu
Categories Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook hamburger and drain fat.
- Add onion and brown.
- Add rest of ingredients and bring to boil.
Nutrition Facts : Calories 298.8, Fat 9.3, SaturatedFat 3, Cholesterol 38.8, Sodium 1476, Carbohydrate 33.2, Fiber 6.7, Sugar 10.4, Protein 21.3
BUFFALO BERRY JELLY
Buffalo berries make a highly prized jelly - part of the high marks go for the fact that they're atrocious to pick! If your fingers survive the long, needle sharp thorns, you've got a beautiful jelly in the making. If you pick your berries prior to a frost, you will not need to add pectin. If the fruit is overripe or has been through a hard frost, add 3 oz liquid pectin before boiling.
Provided by TJ-Montana
Categories Jellies
Time 45m
Yield 2 pints, 12 serving(s)
Number Of Ingredients 4
Steps:
- Wash, sort and stem berries.
- Place in deep saucepan or jelly kettle and bring to a boil, stirring often.
- Simmer for 10 minutes, then mash with a potato masher.
- Simmer an additional 5 minutes.
- Run through a food mill or jelly bag. You may have to mash juice out of the jelly bag with your hands to fully discharge -- there should be about 2 cups of milky juice.
- Measure fruit juice and add boiling water through pulp to make a full two cups. Pour into deep pot, on medium-high.
- Add sugar and stir well.
- Add butter (reducing foaming) and bring to a boil. If adding pectin, do so once it has begun to boil.
- Boil hard for 1 minute while stirring constantly.
- Ladle into hot canning jars, apply lids and rings, and process in a boiling water bath for 10 minutes. Jelly will turn darker, ranging from peach to orangey-red as it processes. It will not be clear, but resemble honey.
BACCALA SOUP
Baccala is salted dried codfish. It needs to be soaked in water for two days to remove the salt and to reconstitute the fish. The flavor is distinct. This recipe was my mothers, it was and still is served every Christmas Eve in our home:)
Provided by Antifreesz
Categories European
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak baccala in a deep pan/bowl filled with water for 2 days;changing water once a day.
- Cut fish up into 4 inch squares;set aside.
- In pot on a medium low flame; put oil,onion and garlic; brown gently.
- Add celery,bay leaf,thyme and parsley; continue browning for 1-2 minutes.
- Add tomatoes; cook 5 minutes.
- Add potatoes; cook 10 minutes.
- Add fish; cover and lower flame.
- Cook slowly; 40 minutes or until potatoes and fish are done.
- Stir in pepper at end of cook time.
Nutrition Facts : Calories 519, Fat 20.5, SaturatedFat 2.8, Cholesterol 115.1, Sodium 5518.5, Carbohydrate 31.5, Fiber 5.6, Sugar 2.1, Protein 52.4
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