2005Miller Brooks

Cook for the Cure

Soup Recipe Book

List of Ingredients

Wisconsin Cheese Soup Kate Berglund 2

These Beans Are Made For Walkin’ Carrie Bishop 3

Roasted Red Pepper With Feta Cheese Nancy Carroll 4

Winner of the Golden Ladle

soup* Joyce Deckard 5

16 Bean Vegetarian Soup Laurie Durham 6

Peanut Invasion Jason Hathaway 7

Speedy Tortilla Soup Natalia Hetfield 8

Southwest Chili Soup Brice Holland 9

Joanne’s Kinda Spicy Vegetable Beef Soup Joanne Johnson 10

Beef Barley Soup Sarah Lamberson 11

Simple Soup of Irish Root Rosie O’Hara 12

Regular Joe’s Simple Pumpkin Bisque Joe Smith 13

Broccoli Cheese Soup Terri Stry 14

Soup SuccessOn October 28, 2005, the Miller Brooks team served up untold

bowlfuls of steaming hot soup. In return, clients, vendors and

friends from near and far helped us raise over $4,000 for the

Susan G. Komen Breast Cancer Foundation.

In short, our fourth annual Cook for the Cure Open House was a

rousing success.

To show our appreciation for all involved in cooking, serving,

donating and supporting a healthy cause, this cookbook is for you.

It’s a collection of 13 recipes from our able chefs, representing all

the soups that were available for sampling.

So, grab your stockpot, ingredients and trusty ladle and try all of

this at home. And by all means, please let us know if your soup’s a

success, too.

Cook for the Cure® is a registered trademark of the Susan G. Komen Breast Cancer Foundation.

1

4 Tb butter

1 Tb fi nely chopped onion (if you like onions, feel free to add more)

1/2 cup fi nely chopped carrot

1/2 cup fi nely chopped celery

1/2 cup fl our

1 Tb cornstarch

1/8 tsp paprika

1/8 tsp baking soda

3 cups milk (whole or half & half)

3 cups chicken broth

2 lbs sharp cheddar cheese-white or orange (Do not use a mild cheddar

cheese. Make sure to shred, too.)

2 drops bitters (Taste after this point, and if you feel you need more,

add some.)

Salt & pepper to taste

Melt butter and add onions, carrots and celery. Cook gently for 10 minutes.

In a small dish, mix fl our, cornstarch, paprika and baking soda. Add to

vegetables-cook 1 minute stirring. Add milk and broth-whisk until smooth.

Cook 10 min. stirring often. Remove pan from heat-add cheese and bitters.

Salt and pepper to taste.

2

Wisconsin Cheese SoupKate Berglund

Creative

These Beans Are Made For Walkin’ SoupCarrie Bishop

Public Relations

1 tsp canola oil

1 Tb minced garlic

2 cups water

1/2 tsp chipotle chili power

3 15 oz cans black beans, rinsed and drained

1 8 oz bottle salsa

1 Tb fresh lime juice

1/2 cup chopped fresh cilantro

1/2 cup shredded Monterey Jack cheese

Heat oil in a large saucepan over medium-high heat. Add garlic, sauté.

Stir in water, chili powder, beans, salsa. Bring to a boil, then simmer

for 1 minute. Place 3 cups black bean mixture in a blender, process

until smooth. Return pureed mixture to pan. Stir in lime juice, simmer

10 minutes. Remove from heat; stir in cilantro. Sprinkle with cheese.

3

4

In blender, add the roasted peppers and chicken broth. Place mixture in

heavy pot, add garlic, oregano, salt & pepper. Bring to a boil. Reduce to

simmer and cook additional 5 minutes. Add cream to mixture and simmer

20 minutes.

Garnish with Feta Cheese (about 1/3 cup per serving)

Roast Peppers:

Cut off stem end of pepper and pull out seeds.

Slice in half for roasting and place on a baking sheet lined with foil.

Drizzle olive oil over peppers. Roast skin side up in 400 degree oven

for 20 minutes.

Take out of oven and fold foil up and around the peppers so they steam

for 10 minutes. Remove foil and pull of the blistered skin.

Roasted Red Pepper Soup with Feta CheeseNancy Carroll

Project Management

4 cups roasted red peppers

(see roasting instructions

below)

3 cups chicken broth

2 cloves garlic

1/4 cup chopped oregano

3 cups heavy cream

Salt and pepper

Feta Cheese for garnish

�������

soup*Joyce Deckard

Creative

5

1 5 to 6 lb chicken

1 3 lb can chicken broth

2 4 oz cans sliced mushrooms (drained)

1 16 oz bag Reames frozen egg noodles

2 stalks of celery

2 carrots

Chicken boullion (optional)

Salt

Pepper

Boil chicken in water until tender and ready to fall off the bone. (I like

to cook it in a crock pot.) Remove chicken from water and separate from

bones, skin and any other undesirable parts. Strain water, which should

now be a nice broth. Place broth, chicken and canned chicken broth in

a large soup kettle and bring to a boil. Thinly slice celery and place into

boiling soup. Shave carrots into soup. Place drained mushrooms into

soup. Bring soup back to a boil and drop noodles into it. Cook until the

noodles are tender. I sometimes add chicken boullion to strengthen the

broth. Salt and pepper to taste.

*The actual name of this soup was held up in legal and was not approved in time for Cook for the Cure.

I was going to call it Chicken Noodle Soup, but our attorneys advised against it, citing the fact that

there are clearly more noodles than chicken. And if that doesn’t bend your spoon, they said I couldn’t

claim that my soup was “Mmmm mmmm good” because some brand-protective corporation would sue

our ladles off. So please enjoy this, uh, tasty liquid food stuff.

16 Bean Vegetarian SoupLaurie Durham

Creative

6

2 tsp ground cumin

2 tsp oregano

2 tsp basil

1 medium diced green pepper

2 celery ribs

1 large can tomato sauce

1 can (or fresh) diced tomatoes

1/2 tsp tabasco sauce

1 tsp salt

1 tsp black pepper

1 large diced chili pepper

1 large diced carrot

1 large diced potato

1 bag of dry, mixed beans

1 tsp chili powder

1/4 cup olive oil

6 cloves of garlic

2 large onions

Rinse and soak beans over night (or at least 4 hours). Drizzle peeled garlic

clove with 2 teaspoons olive oil and roast at 250° in over until tender.

Press garlic and add to other ingredients. Combine all ingredients in large

pot. Bring to a boil. Let it boil for 10 minutes then reduce heat. Cook

uncovered for 2 hours or until all beans, potatoes and carrots are tender.

You may add water if soup becomes too thick. Serve with crackers, cheese

and sour cream if desired. Goes excellent with cornbread.

Alternative cook method:

Can be cooked in a crockpot. Add all ingredients and cook on high for

1 hour. Reduce heat to low and continue to cook for 4-5 or until all

beans, potatoes and carrots are tender.

Peanut InvasionJason Hathaway

Public Relations

2 Tb butter

1 large onion, minced

2 garlic cloves, minced

1 tsp red/cayenne pepper fl akes

2 red bell peppers, seeded and minced

1 1/2 cups minced carrots

1 1/2 cups chopped potatoes

3 stalks of sliced celery

3 1/4 cups vegetable broth

6 Tb crunchy peanut butter (If you like peanuts, make those

6 HEAPING tablespoons!)

2/3 cup corn kernels

Salt and freshly ground pepper (season to taste)

Roughly chopped unsalted roasted peanuts to garnish

Cook onions and garlic in pan with butter for 3 minutes. Add the cayenne

pepper and cook for 1 minute longer. Add the red bell peppers, carrots,

potatoes, and celery. Stir well and cook for 4 minutes longer stirring

occasionally. Add the vegetable broth, peanut butter, and corn kernels,

stirring until thoroughly combined. Season well and bring to a boil.

Cover and simmer for about 20 minutes until all the vegetables are tender.

Adjust the seasoning before serving, sprinkled with the chopped peanuts.

7

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 6 people

1 cup instant uncooked rice

2 cups water

2 chicken bouillon cubes

1 can diced tomatoes with mild green chiles

1 can black beans

1 cup cubed, cooked chicken or 1 (6 oz) package cooked

chicken breast cuts

1 cup frozen whole kernel corn or 1 (11 oz) can whole kernel corn, drained

Toppings: sour cream, shredded cheese and tortilla chips.

In large pot, combine all ingredients except toppings. Bring to a boil;

reduce heat. Simmer 15 minutes. Serve with toppings if desired.

8

Speedy Tortilla SoupNatalia Hetfi eld

Public Relations

Southwest Chili SoupBrice Holland

Creative

Recipe provided by Greg Coles and family.

2 lbs ground beef (cooked, drained)

1 chopped onion (cooked with beef)

2 packs taco seasoning mix

(cooked with beef per label instructions)

2 cups hot water

2 packs Hidden Valley® Ranch Dressing Mix

2 cans black beans

2 cans chili hot beans

1 can kidney beans

2 cans shoepeg corn

1-2 cans Ro*Tel® tomatoes

1 can diced tomatoes

Add all ingredients together, salt and pepper to taste.

Heat and serve with tortilla chips.

9

46 oz bottle of V8 juice

16 oz beef broth

16 oz water

2 tsp basil

1 tsp oregano

1 Tb chili powder

A couple of squirts of Worcestershire sauce

1 14 oz can of tomatoes w/green chilis

1 medium onion, chopped

2-3 stalks celery, chopped

1 lb sirloin, chopped, then seared on med-high heat

Add in your fave veggies, which in my case, are:

Corn

Peas

Green beans

Lima beans

Carrots

Red potatoes, chopped up

Place entire mixture in Dutch oven or any really big pot. Bring to boil.

Cover and simmer for at least an hour.

Makes a lot.

10

Joanne’s Kinda Spicy Vegetable Beef SoupJoanne Johnson

Creative

Beef Barley SoupSarah Lamberson

Project Management

3 lb beef roast

1 large onion

1 20 oz pkg frozen mixed veggies

(corn, carrots, limas, green beans)

1 16 oz pkg beef broth

1 small pkg sliced okra (optional)

4 large potatoes, peeled and cubed

1 10 oz pkg frozen baby limas

1 qt home-canned tomatoes with juice

1/2 cup instant barley

Water, as needed

Salt and pepper to taste

Put roast and quartered onion in crockpot, cover with water. Cook on low

overnight. Remove meat, strain and refrigerate broth until what fat is there

becomes solid on top. Remove fat by scraping the top of the broth. Tear

meat into bite size pieces, add broth, tomatoes and frozen veggies except

for okra. Add water as needed, season to taste. Allow to cook over medium

heat for 45 min. Add okra and barley. Water or more broth may need to be

added as barley cooks so that soup is not too thick. Cook until barley is

tender....

Other than that, grab a big spoon and have at it.

11

Sample recipe based on six people (or faeries):

Dice six potatoes, place in a soup pot and cover with water. Boil down

until half the water has evaporated. In a separate pan, sauté one chopped

yellow onion, two cloves of garlic, one cup of chopped celery and 1/4 cup

of basil. Combine contents of two pans and add milk to desired consistency.

This is not intended to be a heavy, thick soup. Therefore, you can’t really

add too much milk. Cook on medium heat until hot. Add salt, pepper and

parsley to taste.

12

Simple Soup of Irish RootRosie O’Hara

Public Relations

Trooping faeries and Irish families

tend to gather in large groups. Ideal

for such occasions, this soup is made

with just a few simple ingredients and

is easily adapted based on number

of guests.

Garlic

Basil

Parsley

Salt

Pepper

Potatoes

Celery

Yellow Onion

Milk

Water

Butter

13

Regular Joe’sSimple Pumpkin BisqueJoe Smith

Creative

(four servings)

1 1/2 Tb butter

1 small onion chopped

1 15 oz can pumpkin

(or, puree one cup + from fresh pumpkin)

1 can (13 3/4 oz) chicken broth

2 cups water

1/2 tsp cinnamon (or more to taste)

1/4 tsp nutmeg

1 cup heavy cream

1/2 tsp salt

1/8 tsp pepper

2 scallions, thinly sliced, for garnish

In a medium sauce pan, melt the butter over moderate heat. Add the

onions and sauté until softened and translucent, about three minutes.

Add the pumpkin, chicken broth, two cups water and the cinnamon

and nutmeg. Bring to a boil, reduce the heat and simmer for fi ve minutes.

Reduce the heat to low and add the cream. Gently heat the bisque

until hot. Season to taste with salt and pepper. Sprinkle the scallions

just before serving.

14

Chop and cook until just tender 1/2 pound of broccoli ( I used 3/4 pound).

{Tip: If you use the whole broccoli, cut off and cook the bottom stem fi rst

since it takes a little longer to soften. This avoids the broccoli head from

being overcooked too.} Set your broccoli aside to cool and chop into bite

size pieces. Sauté one chopped onion, 1/2 cup of chopped red pepper

(mild) and 4 tablespoons of butter. Add 3 tablespoons fl our (I used

heaping tablespoons) and cook until bubbly. Stir in 2 cups of chicken

broth gradually to make a smooth sauce; stir until thickened. When broth

is at desired thickness, start to put in 1/4 lb. of diced/cubed mild cheddar

cheese (I recommend buying the cheese block and cutting in cubes, melts

better) until the cheese begins to melt. Turn down to a simmer. Add 2 cups

of milk, broccoli, and 1 tablespoon of dried parsley. Season to taste with

salt and pepper; simmer a few minutes while still stirring. Add a pinch of

thyme or basil, if desired (I added a pinch of thyme). Makes 4-6 servings.

Broccoli Cheese SoupTerri Stry

Project Management

Miller Brooks11712 North Michigan RoadZionsville, Indiana 46077

317-873-8100 Fax 317-873-8110Email: Welcome@millerbrooks.com

www.millerbrooks.com