Books by Connie Hope


Soups and Stews...Comfort by the Spoonful


Soups and Stews

          New Cookbook

            • 220 pages packed full of 200 recipes with 200 color photos

            • Personalized comments and "snippets" of cooking info

            • Rated difficulty of recipes via 1, 2, and 3 hats

            • Quick ideas for using meats, vegetables, and pastas in soups and stews

            • Special section on Crock-Pots for people who run out of time to cook



Soups and Stews will be available early December.
Pre-order now—$20 plus $5 shipping.


Or email me at with your email information and I will notify you when the book is available. I have copies in my car.


Sample Recipes

Lemony Chicken Soup with Orzo

1 leftover roasted chicken with 1-2 cups meat
8 cups water
2 bay left
4 teaspoons salt

1 cup diced onion or leek
1 cup diced celery
1-2 Tablespoons olive oil
2 teaspoons toasted coriander seeds (or ground fine)
¼ cup fresh dill
½ cup lemon juice (2-3 lemons)
Zest from 2 lemons 1 Tablespoon
1 cup orzo
Garnish with sour cream and sprigs of dill (Optional)
2 eggs (if you want to try the variation to the left)

Pour 12 cups of water over chicken carcass w/2 bay leaves
Simmer covered for 1-2 hours.
Strain over a large bowl, reserving stock and meat.
Let cool. Then separate meat from bones.

In pot, saute onion  and celery in oil until tender,  5 minutes.
Add chicken stock and meat.
Add coriander seed, dill, and lemon zest.
Bring to a boil. Reduce.
Add orzo and let simmer uncovered 15-20 minutes.
Add the lemon juice. Heat for 5 minutes.
Serve in bowls with sour cream, sprig of dill. Serves 8


lemony chicken soup

Mulligatawny Soup


mulligatawny soup














Mulligatawny means "pepper water."  It is an English soup after an Indian recipe. It is based on an Indian dish (stew) that was changed into a soup for the fussy British soldiers when Britain ruled parts of South Asia and India from 1858 to 1947. It is believed to be loosely based on a stew the Brits loved that their Indian servants would often serve. It can have many different types of vegetables and sometimes no meats. The Brits added the chicken and called it a soup.


16 cups  chicken broth
6 lb chicken breasts, cooked, skinless, chopped
64 oz can tomatoes cut up, un-drained
4 cooking apples, peeled and chopped
3 onions, finely chopped
2 turnips, diced and skinned (optional)
6 carrots, chopped
6  celery stalks, chopped
2 green peppers, chopped
4 Tablespoons parsley, snipped just the ends
3 Tablespoons lemon juice
4 Teaspoons sugar
4 teaspoons curry powder
1 teaspoon ground clove
8 cloves garlic, minced
Salt and pepper to taste


In a large soup pot, combine broth, cooked chicken, un-drained tomatoes, apples, onions, carrots, celery, turnips (optional) peppers, parsley, lemon juice, sugar, curry powder, ground  cloves, garlic, salt and pepper. Bring to boiling; reduce heat. Cover; simmer for 20-30 minutes, stirring occasionally.
Serves 8-10 or a gang.


Turkey Vegetable Stew with Egg Noodles

6 cups of chicken broth (You can get turkey broth around Thanksgiving. I buy lots.)
2 turkey breasts, boneless and skinless, cubed
1 cup onions, chopped
2 cloves of garlic, minced
1 cup each celery and carrots, chopped
2 potatoes, peeled and cubed
2 bay leaves
Salt and pepper to taste.
¼ teaspoon dried marjoram
Optional:  oregano, thyme, sliced mushrooms
8 oz of egg noodles
2 Tablespoons fresh parsley, ends chopped

In a soup pot, combine broth, turkey pieces, onion, garlic, potatoes, celery, and bay leaves.
Salt and pepper to taste. Bring Turkey vegetable soupto a boil, simmer 30 minutes.

Turkey Vegetable Stew another version

1 20 oz lean boneless turkey breasts and ½ cup flour
1 Tablespoon oil
2 cups fresh mushrooms, sliced
1 cup each carrots, and onions, chopped
½ cup celery, chopped
4-5 cloves of garlic, minced
1 cup dry white wine
1/2 cup tomato paste
1 Tablespoon fresh rosemary, chopped
¼ cup, fresh parsley, chopped
1 teaspoon lemon zest, grated


Cube turkey and toss in flour. In pot, heat oil at medium. 
Cook turkey to well-done. Add all veggies, and garlic.
Cook until veggies are softened, about 5 minutes
Add wine, tomato paste, rosemary. Bring to a boil.
Reduce to medium and simmer for 30 minutes or until veggies are tender, stirring occasionally. Then add zest.



In Addition…to the Entrée

 In Addition to the Entree 

All it takes is one side dish to transform the entrée into a complete meal.

Let’s face it:  deciding on the main course, the entrée, is easy.  On your way home from work or play, stop at the grocery store and pick up a roasted chicken or prepare a pork roast.  Think! What can I make for dinner to complement the entrée and complete the meal?  In Addition…to the Entrée is your personal guide to help you decide what to serve for the sides of your meal.  It has all the side dishes you’d want.  Just the right side dish can change your meal from ho-hum to Great!  Recipes are easy to complete with limited amount of time, work and ingredients.


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About the book:

In Addition…to the Entrée has fourteen sections, one hundred and sixty recipes, over two hundred  colored photographs and many sketches and illustrations to let you experience the recipes first hand. It’s all about sides.  It explains what make a pepper hot or how the heck you cut up that pumpkin and mango It has side comments, Connie’s Cooking Tips, and bits of information to add to your knowledge as a great cook.  Chef hats are used to show the difficulty of each recipe. An in-depth index shows you what recipes can be used with the different entrees. Looking for just the right combination of hors d’oeuvres to serve before a special meal or sides for a weekend supper, or tasty soups delicious vegetables, pastas and potatoes, In Addition…to the Entrée is here to lend a helping hand and show you how to be a more confident cook.

  • Do you know the different types of hot peppers?  Check out hot peppers in the Salsa Section.

  • Do you know the different types of squash? Check out Squash 101.

  • Do you understand about types of vinegar? Check out Vinegar 101

  • Do you know the history of cream cheese?

  • Do you know the heat of different kinds of hot peppers?  Check out the Appendix


These and more bits of information are contained in the pages of In Addition…to the Entrée.

Connie Hope has cooked for clients, cocktail parties and entertained guests for over 50 years.  She has taken many cooking courses and I love to put food together to create taste treats.  She has catered parties and holiday affairs, made soups for clients, and started a ‘Dining Around’ dinner club.  She has written columns in our local newsletter and published recipes in local papers and magazines.  She has traveled to many foreign places collecting local recipes.  She was a member of the St Thomas Writing Club and the Philadelphia Writer’s Conference.  She is currently a member of the Gulf Coast Writers Association in Ft Myers, Florida.

“May your side dishes always be in the spotlight.” 


Sample Recipes


Guacamole Dip

2 avocados, peeled
1/3 cup onion, finely chopped
½ jalapeno chile pepper, finely chopped
1 clove garlic, chopped
1 medium tomato, peeled and chunked in small pieces
Juice of one lime
1 teaspoon sugar


Put avocados, onions, jalapeno peppers, tomato
and lime juice in a food processor and pulse until blended.
Add the chopped garlic.
Add sugar.
Put in a glass bowl.
Serve with bowl-shaped corn chips. Serves 6-8

Excellent dip!

To prevent avocados from turning brown, squeeze fresh lemon juice on top.  If you are storing for a period of time, put clear plastic wrap tightly on top of dip so that air will not get to the avocados.   

guacamole dip



Add this to the above recipe for added pizzazz.


Mexican Guacamole Dip 

½ can refried beans
½ cup sour cream
1 medium tomato, peeled and chunked in small pieces
¼ cup mozzarella cheese
Guacamole Dip from above


Layer each ingredient in a 2 to 3 inch deep glass bowl.
Spread the refried beans.
Use the guacamole dip from above.
Spread the sour cream.
Top with chunked tomato.
Add mozzarella cheese to top.

Serve with bowl-shaped corn chips. Serves 6-8

Pumpkin Soup

½ cup onions chopped
3 Tablespoons butter
2 cups mashed cooked pumpkin (or canned, 20 oz can is over 3 cups)
1 teaspoon salt
1 Tablespoon sugar
¼ teaspoon nutmeg
¼ teaspoon ground pepper
3 cups chicken broth
½ cup light cream (can substitute soy milk and a little
flour to thicken )

Brown onions slowly in butter.
Put mashed pumpkin into the onion pan and add salt, sugar,
nutmeg and pepper. If you prefer a smooth soup, puree
in  food processor.
Slowly add chicken broth, mixing with wire whisk.
Heat thoroughly.  Do not boil.
Slowly add the cream and reheat.
Garnish with croutons and parsley.   Serves 4-5

These soups can be served in a small, hollowed-out pumpkin. Cut off top of a small pumpkin down lower than usual. Save lid to keep soup warm. Use a melon baller to hollow out pumpkin to about ½ inch from skin.


pumpkin soup


Spanish pumpkin soup


Spanish pumpkin soup has a little more spice to the taste with the addition of the garlic and cilantro. It also is not creamy as there is not milk or cream added. 


Spanish Pumpkin Soup

Add to the recipe of Pumpkin Soup
3 minced garlic cloves
1 ¼ cup cilantro, chopped
Remove the ½ cup cream
Bread cubes fried in garlic olive oil
Cilantro sprigs


Put garlic in with the onions to brown
Add cilantro with the chicken broth.
Heat and serve.

Garnish with croutons and cilantro.  Serves 4-5

Mushroom Cheese Appetizers

1 pound mushrooms, sliced and chopped
5 strips bacon, cooked crispy and crumbled
½ cup mayonnaise
½ cup sour cream
1/3 cup cheddar cheese, grated

Mix all ingredients together.
Put in a square pan.
Bake 30-35 minutes at 350 degrees.
Cool and put in a fancy container.
Serves 6-8

mushroom cheese appetizer

Aunt Jane’s Carrot Salad

1 lb fresh carrots, cooked (It is about 3-3 ½ cups or you
can substitute 2 cans of carrots)
1 green pepper, chopped
1 medium onion , chopped
½ cup sugar
½ cup vegetable oil ( or olive oil)
½ cup vinegar (use your favorite)
1 can tomato soup

Slice fresh carrots and cook until crisp.
Mix the other ingredients, then add carrots last.
Tastes better if it is made the day before.
Serves 4-6



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Connie Hope



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