soups

[jmrob93]

need a few recipees-- with this cool snap, I made torrilla soup and know how to make baked potato soup -- after that i've got nothin

need some more ideas

 

[Y Sanchez]

My wife has a broccolli and cheese soup that she likes to whip a couple of times every year. Good stuff though I do not have a recipe it should not be difficult to fine one on the net.

 

[Perham1]

Here is a simple, yet very tasty, soup.

Mushroom soup
1 lb mushroom, cut finely (practice your knife skills)
1 medium onion (or some green onions)
some butter
some olive oil
3 cups of chicken broth (water + chicken bouillon)

saute oinion in some butter and olive oil for about 15 minutes or so. just don't burn it.

put in mushrooms and some more butter. more butter = more taste but don't go overboard. cook for a bit til mushrooms get soft.

pour in water/chicken broth; heat

season to taste.

A very simple soup with the essence of mushrooms.
(optional: some garlic)

 

[Perham1]

Here's a carrot soup recipe from James Peterson's "Splendid Soups" book. It's from memory so will not be exact. If you want exact look in the book (but this is the essence of it).

about 7 or 8 carrots (or a 1 lb bag)
some veg oil and some butter
some fresh Thyme
3-4 smallish to medium potatoes (or rice)
Red curry (I use the stuff in the little plastic tubs from the Chinese groceyr store)
Cream (1/2 and 1/2 is fine; some use whipping cream)
6-8 cups chicken stock (water + chicken bouillon)

peel and chop the carrots, or slice them. just don't have big chunks.
peel and chop the potatoes

Put the carrots and potatoes and some thyme in a soup pan with some vegetable oil and butter. let cook until carrots are softened a bit. could be as quick as 15 minutes, or you could let it go longer. just don't burn it.

Add the chicken stock (can't remember if it's 6 cups or 8) and some red curry. The red curry is my invention. Go light, imo. It adds a very nice touch.

Let cook for 30 minutes.

Ok, here's the messy part, you're going to have to either put this stuff in a blender or a food processor, then strain the soup. What's left should be a smooth carrot soup. BEWARE:if using a blender only fill about 1/3 of the way with the hot soup - any more and you run the risk of a volcanic explosion.

Ok, so you've blended/pureed all of it, now put it back in the soup pot, put heat on low, add some cream, season to taste, and serve.

 

[shorty]

need a few recipees-- with this cool snap, I made

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[shorty]

Super fast chicken and dumplings

1-1/2 pounds fozen seasoned grilled chicken strips, diced

12 oz. frozen diced onion, celery, green pepper mix
32 oz. good chicken broth
fresh pasta or a can of biscuits

1-2 table spoons of oil in a dutch oven and dump the frozen onion, celery, pepper mix. Saute until onions are translucent. Add minced garlic if you like it. Add two tablespoons of flour and cook for two minutes to cook out the raw taste of the flour.

Add frozen chicken strips and broth. Season with salt, pepper, and thyme to taste. Bring to a boil. Add some water if the broth is too thick.

Add pasta or biscuits and cover until cooked. If you are using canned biscuits, pepper biscuit tops and reduce heat from a rolling boil to a shimmer. A shimmer is a little hotter than a simmer but not a boil.

 

[bevosayshi]

Anyone have a great Matzo (Matzah) ball soup recipe to share? If so, I'd be interested as this is my week to do soup at home. Thanks in advance!

 

[seb44]

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[pulque]

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[TRRW#31]

Chicken Noodle comes to mind. I always wait for it to get nice and cold before I make it.

 

[texascoder]

Olive Garden's Pasta Fagioli Soup

I've made this several times and it always turns out pretty good.