CONGRATULATIONS TO OUR WINNERS!

Thanks for all of your help with the facility!

Thanks for helping promote the event but a special thanks for providing the live     music at the event . . . You Guys Rock!!!

Thanks Ruthie for donation of the 1st, 2nd, 3rd place ribbons & 1st Place Flower Vase!

Thank you for the wonderful gifts you provided as awards!

Thanks for supplying the 1st Prize, A Free Night Stay at Turner Inn & RV Park and additional prize of Chocolate Covered Sunflower Seeds & providing the drink concession.

Thanks for your donation of paper supplies and pens. 

Thanks for helping with the set up and for participating in the event!

Thanks for brining the wonderful canned food donations and the unexpected cash donations to help those in need. 

Thanks for helping spread the word about the event!

Thanks for sharing the event on your Facebook pages!

Thanks for sharing the event on all of your blog spaces!

Thanks for the nice write up on your blog space!

Thanks for shareing the event on your web space!

Thanks for helping to promote the good things about Mountainair!

Thanks for including our event in your news letter!

Thanks for the opportunity to network with people from all over the world!

Thanks for helping with signage for the event location!

I want to extend a personal thanks for all of the hard work put into making the 1st annual Harvest Soup Cook Off a Great Success!  Hope to see you all again next year!

Turkey Cilantro Soup
(This is the perfect soup for a cold winter day)
Kevin & Ruthie Turner,
Turner Inn & RV Park, Mountainair, NM

Ground Turkey
Garlic Cloves
Red Pepper Olive Oil
Cilantro Chopped
Red Onion
Cabbage
Carrots
Celery
Yellow Squash
Zucchini
Red, Yellow Orange Bell Peppers
Potatoes
Pinto Beans (canned, rinsed & drained)
Salt & Pepper
Onion Salt
Garlic Powder
Bay Leaves (3-4)
Better Than Bouillon Paste (to taste)

Cook ground turkey in red pepper olive oil until done.  Sautee garlic cloves in red pepper oil until soft then chop into small pieces.  Chop all veggies into bite size pieces.  Put all ingredients in a large sauce pan and cook until done.  Wonderful with home made biscuits.

*You can buy the red pepper olive oil
& Better Than Bouillon past from Costco.

FEIJODA
The National Dish of Brazil
(Brazilian Black Bean Soup )
Kristine Lauritsen, Mountainair, NM

Smoked Sausage
Bacon
Ham
Beef Ribs
Chicken (dark meat)
Bay Leaves
Oregano
Coriander
Thyme
Chili Powder
Crushed Tomatoes
Celery
Cilantro
Any combination but, smoked something
Yellow Potatoes
Sweet Potatoes
Green & Red Bell Pepper
Hot Peppers
Onions
Garlic
Pumpkin
Corn
Chicken Stock
Wine (red or white)
Black Beans
Any Other Bean You Like
Orange Juice

*Can have chopped mango or oranges as a last addition
As much or as little of all of the above - season to taste.

Italian Meatball Soup
John & Liz Cicola, Mountainair, NM

Meatballs
Herbs & Spices
Tomato
Carrots
Celery
Water
Other Natural Flavorings

Make meatballs, sauté and set aside.  Combine all other ingredients in a large pot.  Simmer for two hours.  Let cool and then use a blender to puree.  Place meatballs back into the puree and simmer for another 45 minutes.  Serve.

*If you want the exact recipe I can tell you but, then I'll have to K___ You!

Chicken Noodle Soup
Edwina (George) Hewett, Mountainair, NM

Chicken Soup;

One Whole Chicken
Garlic (Powder/Cloves to Taste)
Onion (White, Yellow, or Red)
Celery (Fresh or Seeds)
Salt
Pepper
Bay Leaf
Parsley
Sage
Rosemary
Thyme
Large Soup Pan

Directions;

Thaw chicken if frozen.  Remove liver, heart, & neck.  Wash chicken thoroughly and place in the soup pan.  Add enough water to cover chicken.

Add remaining ingredients and cook over night,  (I cook mine on the wood stove), or until the chicken is fully cooked.  Remove chicken from the pan but keep the remaining liquid.  Remove the skin & bones from the chicken and discard.

Shred or cube cooked chicken and add back into the remaining liquid in the soup pan.  Add more water if necessary and bring to a rolling boil.  Add egg noodles and cook for approximately 10 minutes - reduce heat and simmer until ready to serve.

Egg Noodles:

2 Whole Eggs
4 Tblsp Whole Milk
1 tsp Salt
2 Cups Flour (enough to make a stiff dough - excess flour will be used for rolling the dough)
Medium - Large Mixing Bowl
Rolling Pin

Directions;

Place eggs and milk in the mixing bowl - beat well.
Add salt and flour and stir well.  (You want the mixture to be dry enough to handle without sticking to your hands but not to dry).

Divide dough in half and roll out very thin on a well floured surface.

Lightly flour the surface of the dough and then roll up loosely (like preparing cinnamon rolls). 

Using a sharp knife or thread, slice the roll into thin strips.  Place the strips into the mixing bowl adding any remaining flour used for rolling into the bowl.

Make sure your chicken soup is at a rolling boil and then add completed noodles a few at a time to soup.  Cook at a rolling boil for approximately 10 minutes, then, reduce heat to a simmer and cook until ready to serve.

Serve with crackers, fresh bread, cheese for garnish -
what ever suits your fancy.

Beef Rib Stew
Edwina (George) Hewett, Mountainair, NM

Ingredients;

Beef Ribs
Potatoes
Onion
Celery
Carrots
Garlic
Salt
Pepper
Liquid Smoke
Worcestershire Sauce
Beer/Wine
Water
Optional:
    Green Chili
    Green Beans or Pinto Beans
BBQ Grill
Large Soup Pan

Marinade ribs in beer/wine, onion, celery, garlic, salt, pepper, liquid smoke, Worcestershire sauce and enough water to cover your ribs while marinating.  Let rest at least 4 hours but works best if over night.  Use the marinade mix as part of your soup base - don't throw away.

Remove ribs from marinade and slow roast on a BBQ grill - enough to sear and brown the meat.  Place the marinade in your soup pan and add the roasted ribs to the mix and slow cook until the meat on the ribs are falling from the bone. (Keep enough water in the pan to at least cover the ribs). 

Remove the bones and fat from the ribs, shred or dice the meat and place it back in the soup pan.  Add vegetables and slow cook over night for best results or can be served once potatoes and carrots have softened.

Serve with crackers, cheese, sour cream, or any garnish that complements beef.

Tortilla Soup
Deb Roberts, Albuquerque, NM

Ingredients;

1 Onion, diced
Salt/Pepper to taste
1 Stalk Celery, diced
3 Serrano Peppers, diced (use adobo if you like it hotter)
2 Cloves Garlic, minced
1 Family Size Can Condensed Tomato Soup
3 Cans Chicken Broth + 1 can Water
4 Potatoes, peeled & cubed
4 Carrots, peeled & diced
1 Roisserie Chicken, skinned & deboned
1 Tblsp Basil
2 Tblsp Parsley
1/2 Cup Corn
1 Red Pepper, diced

Brown onions & celery, add serranos and garlic. Add liquids, potatoes, carrots, chicken and spices. Slow boil for 30-35 minutes (until potatoes are done). Add corn/red pepper, simmer for 3-5 minutes.

Top with cheese & a few tortilla chips and serve.

Canned Food Donations
Accepted to Help Needy Families.

The Harvest Soup Cook Off is a friendly competition that offers the opportunity to make new friends & have a great time!

Think your soup is the best? 

   Join The Contest
        (Entry Information Here)

Culinary Skills Lacking?

    Come Out & Pick The Winners!

No Entry Fees ~ No Agenda ~ Not A Fundraiser