Michelles Strawberry Soup Recipes

STRAWBERRY SOUP I

Steps:

• In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.

CHILLED STRAWBERRY AND MINT SOUP

Steps:

• Combine all the ingredients, except the mint, in a blender and mix well
• Refrigerate for at least 1 hour to allow the flavors to blend. Before serving, stir in the chopped mint. Pour into soup bowls and serve. This is a great chilled soup or summer drink. Enjoy.

MICHELLE'S STRAWBERRY SOUP

Steps:

• In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed.
• Chill and serve.

MICHELLE'S STRAWBERRY SOUP [112]

Steps:

• In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.

STRAWBERRY SOUP

Steps:

• In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.

MICHELLE'S SWEETKRAUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Empty sauerkraut and turnip greens into a colander and rinse lightly; drain. Spread sauerkraut, turnip greens, and onions in an even layer in a large baking dish and season with salt and black pepper.
• Whisk apple juice concentrate, water, and brown sugar in a bowl, dissolving the sugar. Pour juice mixture over vegetables. Arrange pieces of kielbasa sausage into dish atop vegetables.
• Bake in the preheated oven until most of the liquid has evaporated and the kielbasa is browned, about 2 hours, stirring every 20 minutes.

MICHELLE'S ULTIMATE BEEF STROGANOFF CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish.
• Season ground beef with salt, pepper, and garlic powder.
• Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes.
• Pour mixture over noodles. Add carrots; stir until evenly combined.

CRAWFISH MICHELLE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
• While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
• Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.