SOUP FELLOWSHIP

“Let us not become weary in doing good,
 for at the proper time we will reap a harvest if we do not give up.
Therefore, as we have opportunity, let us do good to all people,
especially to those who belong to the family of believers.””

Galatians 6:9-10

Today I hosted our first fellowship for my group from Bible Study Fellowship Daytona Beach Evening Class.  Bible Study Fellowship is an interdenominational, in-depth Bible study that helps people know God and equips them to serve the Church effectively.  This year we are studying Revelation!

Fall decorations were used on the table as well as a variety of fall colored napkins in a leaf fold.  Favors were chocolate-peanutbutter acorns for a sweet treat after our homemade soups!

Here are the recipes for the 3 soups served:

CHICKEN CHOWDER

1 chopped onion & diced red pepper

1 carrot, grated

1 celery stalk, chopped

4 1/2c chicken broth

4 diced red potatoes

1lb chicken, cooked & cubed

1 bag whole kernel corn

1 can creamed corn

1Tbs POULTRY PLUS or 1Tbs fresh SAGE

            Sauté onions & red pepper, then add carrot and celery.  Add broth, herb blend and potatoes and bring to a boil, then simmer 20 mins.  Add chicken and corn, bring to boil & simmer 10 mins.

VEGETABLE BEEF

3lb boneless beef chuck roast
4c beef broth
2-14oz cans diced tomatoes
1 chopped onion
3 celery stalks, chopped
6 diced red potatoes
2 bags mixed vegetables
1Tbs VEGGIES & MORE or 1Tbs each of fresh PARSLEY, THYME & CHIVES
            Cook pot roast in a crockpot on high for 6 hours with potatoes and carrots – enjoy, but save half of the meat and the broth for the soup!  Combine tomatoes, onion, celery with beef broth (from pot roast plus additional to make 4c) and simmer for half an hour in a large pot.  Add diced potatoes and cook until tender (I also add any leftover potatoes and carrots from the pot roast). Add mixed vegetables and herb blend and simmer until vegetables are cooked.

HERBED POTATO SOUP

12 red skin potatoes, diced

1 chopped onion

1/4 c butter                          

1/2 c flour

1Tbs GARLIC HERB or 1Tbs fresh ROSEMARY and 2 crushed garlic cloves

salt & pepper                        

4 c cooking liquid/milk                 

            Cover potatoes with water, bring to a boil and simmer 15 mins.  Strain saving cooking liquid. Combine butter and flour to make rouge, and then add herb blend, salt & pepper.  Gradually whisk in a combination of cooking liquid and milk to make 4 cups and simmer until it thickens.  Add cooked potatoes, heat and serve.

We had a great time of sharing about ourselves - professions, families, travels, etc. – plus what the Lord has and is doing in our lives.  Can’t wait for the next fellowship!

                                                                                                   Joyce