Soups at Eagle Pass Lodge in South Dakota

Ingredients

½ pound Chorizo sausage, browned and drained
2 slices bacon, diced
1 clove garlic, minced
1 medium onion, diced
½ green bell pepper, diced
2 tablespoons butter
2 - 16 oz. can Bush Black Beans
1 ½ c half and half

Instructions

Saute bacon garlic, onion, and pepper in butter until bacon is cooked. Add beans and simmer for a few minutes over medium to low heat. With a slotted spoon push bean against side of pan and mush up about half of them, add half and half . Increase or decrease for preferred thickness. Serve hot.

Ingredients

1 whole fresh chicken
2 Tablespoons Chicken Soup Base
1 medium onion (Chopped)
1 ½ cup chopped celery
2 cups sliced carrots

Noodles

2 egg yolks
2 Tablespoon cream
¼ teaspoon salt
¼ teaspoon baking powder
1 cup flour

Instructions

In a large stock pan put whole chicken in and cover over with  2 inches of water over chicken. Boil for one hour or until chicken it well done. Remove from the water and save.  Debone all of chicken, return it to the water stock and add the soup base and vegetables cook for 20 minutes until vegetables are tender. Mix up the noodle mixture and knead, roll out on a floured surface until 1/8 inch thick, cut into ½” squares. Bring stock and vegetables to a rolling boil, drizzle in noodles , boil for 10 minutes and then simmer for ½ hour. Serve hot with crackers.

Ingredients

16 oz. pkg frozen shrimp
1 can cream of potato soup
1 (8oz. ) cream cheese
2 cups frozen corn
2 stalks celery, chopped
1 ½ c. milk
4 T. Butter
Lemon pepper and cayenne pepper to taste

Instructions

Heat together shrimp, potato soup, corn, add milk and cream cheese that have been blended together. Sauté celery in butter and add to rest of ingredients. Cook until very hot but not boiling. Serve with oyster crackers.