Other soups

[Apple]

Jan's Mushroom Soup

This weekend we went elk hunting, no elk but a lot of wonderful wild mushrooms so I made soup.

3 lbs wild mushrooms, rough chopped
1 medium onion, chopped
Combine and cook for 15 minutes with 1 Tlbs Worsh. Sauce, 2 Tlbs Butter.
Add...
3 pnts beef or vegetable stock
1 pnt heavy cream
1 Tlbs fresh parsley, chopped fine
1 tsp fresh pepper
1 tsp salt
1 tsp garlic salt
1 tsp season salt.
Cook on low heat for 30 minutes on low. Serve with crusty bread. Yum

[Apple]

TexTaxpayer's Caribbean Pumpkin Soup
(apple's note: I hope I credited this to the right tex! Right now it is under their holiday name, but I do know it's not Old Tex...)

2/3 cup each chopped onion and red bell pepper
2 tsp minced garlic
1 tsp ground cumin
2-1/2 cups chicken broth
1 can (15 oz) pumpkin puree
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) diced tomatoes, drained
¼ tsp each salt and pepper

Coat a medium saucepan with nonstick spray; heat over medium heat.
Add onion and bell pepper and sauté about 5 minutes until vegetables are tender.
Stir in garlic and cumin and cook 1 minute.
Stir in broth, pumpkin puree, beans, tomatoes, and salt and pepper.
Bring to a boil; reduce heat, cover and simmer 5 minutes to blend flavors.

Tex's notes:
This is amazingly good and even folks who say they don't like anything "exotic" like this. Everyone I've served it to wanted the recipe and they never guessed pumpkin was the magic ingredient. Just be sure to use pure canned pumpkin, not pumpkin pie filling. You can switch vegetable broth for the chicken broth if you are following a vegetarian diet.

[Apple]

Lisaflex's Split Pea Soup

split pea soup...easy and yummy
-score and brown 2 meaty ham hocks
-add 1 lrg chpd onion and lots of celery leaves, sautee til starts to soften (you will need some canola oil)
-add chpd celery and carrots. sautee a bit more. , lots of crshd red pepper and black pepper and 2 bay leaves.
-add homemade chix stock
add 1 whole bag of rinsed split peas

simmer for about 2 hours. skim any fat that rises
-remove ham hocks. cut off any "meat". put back in soup. (remove bay leaves now)
dice up some canadian bacon. add to soup. and wala, fab soup!!! we also add hot sauce at the end. to spice it up
it is creamy and filling and warming and just plain ol good.

[Apple]

Omni's Meatball Soup

I made a meatball soup last night. It is a garlicky, vegetable beef with little pasta and meatballs. Great with some parm cheese topping. One of my favorite go-to soups is an italian bean soup. It is so easy and tastes like garlic butter. Adjust amounts of garlic & onions if too strong for you. I am terrible at disclosing recipes because I cook by sight and smell but here goes ...

3-4 TBSPN olive oil
1/2-1 cup chopped shallots
2-3 TBSPN chopped garlic
3-4 cups chicken stock
2 cans (drained & rinsed) cannelini beans
1/2 cup cream
salt & pepper to taste (I prefer cracked pepper when served)

Saute garlic and shallots until translucent
add broth and beans
blend - (I use an immersion blender right in the pot)
Stir in cream
Heat low 15-20 minutes
spice to taste

I serve with a crusty garlic bread. It tastes like it would be bad for you but is, actually, rather healthy.

[Apple]

Kimber's Olive Garden Zuppa Tuscana

I love Olive Garden's Zuppa Tuscana

2 cans chicken broth
1 quart water
1/2 cup half and half
2 cans sliced potatoes
4 cups chopped kale
couple cloves minced garlic
1/2 lb Italian Sausage
3 strips bacon
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Brown bacon, sausage and garlic. Put broth, water, potatoes in soup pot bring to a boil, reduce heat to simmer. Add bacon, sausage, garlic, salt and pepper flakes to pot. Simmer til potatoes are done (maybe 20 minutes). Add chopped kale and 1/2 and 1/2 and simmer another 5 minutes.
Great with garlic breadsticks

[jonm]

Apple, seems you really like Kale, if you want something a bit spicier instead of italian sausage use lingica and add a few drops of hot sauce

[SweetVirginia]

My Mom's delectable "Sopa de Res" (Salvadorian Beef Soup)

My mom is Salvadorian born and makes wonderful Salvadorian meals. Every winter, she made us (still does) a huge pot of this warm, hearty and comforting soup. It is the only thing I really enjoy about winter. This is my attempt at recreating her recipe:

2 pounds beef short ribs (more if you are making a bigger pot of soup)
1 onion sliced
3 large carrots cut into thick pieces
2 large potatoes cut into thick pieces
3 Ears of corn cut into thirds
2 Chayotes cut into smaller pieces (I do not personally like this veggie so I leave it out)
1 small head of cabbage cut into wedges
1/2 bunch of fresh cilantro
lemon wedges (to squeeze into soup just before eating)
1 to 2 teaspoon garlic salt
1 to 2 teaspoon pepper
2 beef bouillon cubes
Cooked rice (white or Spanish)
Enough Water to cover veggies and fill up pot
2 teaspoons oil

1. Cut each short rib into thirds and place in large soup pot along with oil onions.
2. Season meat with some of the salt and pepper and cook meat (and onions) until meat is browned.
3. Cover meat and onions with water, and add the beef bouillon cubes
4. Stir well, cover and simmer for about 1 hour (or until meat is tender)
5. Add the carrots, corn, (Chayote) and potatoes and cook for about 15 to 20 mins or until veggies are almost tender. (add more water if needed)
6. Add 1/2 of the Cilantro and all of the cabbage wedges. Cook for 10 mins or so.
7. Add the rest of the garlic salt and pepper (to taste)
8. If needed, simmer a few minutes more until all veggies are tender but not over done.

Serve soup in large bowls. Add a couple scoops of cooked rice, Squeeze lemon juice. Add diced onions and cilantro on top

MMMMM! Love this stuff.

[vl]

That's a beauty, SV! Does your mom sear the short ribs or boil-cook them? What's a Chayote taste like?

[SweetVirginia]

Dec 26, 2010 15:22:34 GMT -5 @vl said:

That's a beauty, SV! Does your mom sear the short ribs or boil-cook them? What's a Chayote taste like?

Thank you!

She browns the short ribs in a little oil first, then covers them with water and lets them boil for a while. A chayote tastes somewhat like green squash but the texture is not as soft. Im not a fan of it, so I just leave it out. I just made some this morning and had some an hour ago. It was nice on this rainy day.

[bimetalaupt]

SV,
I like to cook up at Rib Soup with Ribs I have smoked.. Give a great Smokey flavor.. So I fill my smoker up after the meat is done!!

Just a thought,
Bi

[Becks]

I have to say I make a mean borscht! My girlfriend who is Russian, has even taken to using my modified recipe since it's much less time consuming. Reading an authentic recipe was tiring; just a step short of having to butcher a cow for the beef broth, lol! If anyone is interested I can post it.

[Apple]

becks, please do! DS had some at school when they had some "visitors from Russia" He loved it and asked if I could make it some time. I told him I'd look for a recipe, so if you've got an easy one I'd love to see it.

[Becks]

Becks' Borscht

5 Cups Water
1 14 oz Can Beef Broth
¾ Tablespoon Salt
½ Cup Chopped Carrots
¼ Cup Green Pepper
2 Ribs Chopped Celery
3 Medium Beets washed and halved not peeled
1 6 ounce Can Tomato paste
3 Medium Potatoes peeled and quartered
__________________________________________________

2-3 Tablespoons Butter
1/2 Cup Chopped Onion
14 ounce Can Diced or Crushed Tomatoes
2 ½ Cups Finely Shredded Cabbage
__________________________________________________

¼ C Milk or cream
1Tablespoon Butter
Salt and pepper to taste
Sour Cream (optional)
Dill Weed (optional)


Place water, broth, salt, carrots, bell pepper, celery, beets, tomato paste, and potatoes in a large stock pot over high heat. Bring to a boil, reduce heat and let simmer at least 30 minutes, or until potatoes and beets are soft.

Melt 2-3 T butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes and cabbage, reduce heat to medium low and simmer for 20 minutes, or until tender.

Meanwhile, remove beets from boiling liquid, remove outer peel, and chop into small cubes. Add back into pot.

Remove potatoes from pot and place in separate bowl with ¼ cup milk and 1 tablespoon butter, mix together until smooth.

Add onion, tomato and cabbage mixture to pot along with the mashed potatoes. Combine and simmer over low heat for an additional 10 minutes. Serve with a dollop of sour cream and a sprinkle of dill weed.

Yes - it does take a little time to put this together but it's not too bad, especially if you use a food processor to do some of the chopping.

[Apple]

Thank you becks!! My son will love you and I have all of that on hand except the beets, celery and cabbage.

[Peace Of Mind]

Apple, thanks for telling me about this recipe! Yum!!

[Apple]

Happy to report that the borsch was really good! DS was a happy camper, said it tasted just like the stuff the Russians brought to school. He's already asked me to make it again
Oh, and I used the "crushed" tomatoes since I wanted them fully blended in, no chunks of tomato.
Oh, as a ps, I got to deflower becks's karma

[Becks]

Woohoo! ;D Someone had to do it, hehe

[servant_of_dog]

Chicken Wild Rice Soup

Original Recipe Yield 12 servings
Ingredients
1/2 cup butter
1 finely chopped onion
5 large cloves garlic finely chopped
3/4 cup chopped celery
1 cup carrot shreds
1/2 pound fresh mushrooms chopped
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
2 1/2 - 3 cups chicken, cooked and cubed
1 teaspoon salt (it needs more salt in my opinion)
1 teaspoon curry powder
1 teaspoon mustard powder
1 cup fresh chopped parsley (instead of 1/2 tsp dried)
1+ teaspoon ground black pepper
1/4 cup dry sherry (optional)
1 1/2 cups half-and-half
2 cups 1% milk

Directions
1.Melt butter in a large saucepan over medium heat. Stir in the onion, garlic, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
2.Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Note: I used half the butter to sweat the veggies, removed, and prepared the roux separately with the other two Tbls of butter and a little chicken stock.

Note 2: This is a very Minnesotan recipe; it originally calls for 1/2 tsp of all seasonings, so really, season according to taste.

I love Minnesota; I was born there, spent my first 18 years there, and can laugh at the fact that "seasoning" in most Minnesota home kitchens consists of salt, black pepper, and ketchup.

[DebMD (banned)]

GARBAGE SOUP

After each meal put scraps in ziplock bag and place in freezer.
At end of the week make soup with scraps plus can of broth/boullion cube and spices.

Each week your soup will be different.

note:
bread scraps can be added to soup as thickener..mash or blenderize
meat scraps can have the fat rendered out.

.

[nodebt]

I love soups!! This is my favorite tomato soup recipe. Hope you guys enjoy it as well.

Tomato Soup

28 oz of tomatoes. I used diced.
1 small onion
1 tsp garlic powder
2 tsp crushed dried oregano
2 tsp sugar
1 Tablespoon of butter
1 Tablespoon of olive oil
2 cups stock. I used chicken, but vegetable would do too
1/4 C of cream
Salt and Pepper to taste

Melt the butter in a pot with oil. Add chopped onions and cook until soft. Add oregano and garlic powder. Stir for a couple of minutes. Add tomatoes and stock and sugar. Add salt and pepper. Bring to a slight boil and simmer for 20 minutes. Taste and adjust seasonings. Using an immersion blender puree the entire mixture until smooth. Put the smooth soup back on low heat and stir in cream. You may want more or less than 1/4 C. I think I used slightly less. Simmer for about ten minutes. Taste and adjust seasonings once more. Serve and Enjoy!

[mrslynch]

soup is my favorite food, regardless of the season. among the most frequent that i make are potato soup, gazpacho and peanut butter soup. here's the recipe for the peanut butter soup (it's adapted from a sesame street cookbook):

Ingredients

1 tbsp oil
1 can diced tomatoes, drained
1 red pepper, diced
1 small onion, diced
1 cup peanut butter
4 cups vegetable broth
1 cup water
1 cup cooked brown rice
1 tsp chili powder (or more, depending on taste)

Directions

1. Heat the oil over medium heat in a large pot on stove top
2. Dice onion and pepper and add to heated oil
3. Saute onion and pepper in oil, until softened
4. Add canned tomatoes
5. Add in peanut butter, vegetable broth and water
6. Blend all ingredients and let simmer for about 15 minutes
7. Add in cooked rice and chili powder
8. Let simmer for another 15 minutes; soup will be fairly thick when finished
If you want a thicker soup, do not add in the cup of water. I’ve found that without it, the soup is too thick and does not have the right “soup” consistency.

[shandi76]

nodebt - just wanted to say thanks for your tomato soup recipe. I made a pot and it was delicious

I thought it was even nicer without the cream.

[lisaflex]

not homemade but yummy and filling...

one can of progresso lentil soup
1 small can low soidum V8 juice
boiled pasta of any sort

mix soup and a bit of water and the v8 juice and simmer

boil noodles

serve soup over noodles and sprinkle w/ fresh grtd romano. very tasty!

[Anne_in_VA]

Here's a wonderful peanut soup I had in Williamsburg, VA one time. I had to search until I found the recipe!

King’s Arms Tavern Cream of Peanut Soup – 10 – 12 servings

This is the soup served in the King’s Arms Tavern in Williamsburg, VA. It’s delicious served hot with some crème fraiche or whipped cream on top and garnished with chopped peanuts. It's good served as an appetizer course when having company. I understand this is also good served ice cold although I've never tried it that way.

1 medium onion, chopped
2 ribs celery, chopped
¼ cup butter
3 Tblsp. Flour
2 quarts chicken stock or canned chicken broth
2 cups smooth peanut butter
1-3/4 cups light cream
chopped peanuts for garnish
whipped cream for garnish

Saute the onion and celery in the butter until soft, but not brown over medium heat.

Stir in the flour until well blended and there are no lumps of flour.

Add the chicken stock, stirring constantly, and bring to a boil.

Remove from the heat and puree in a blender or food processor.

Add the peanut butter and cream, stirring to blend thoroughly.

Return to low heat and heat until just hot, but do not boil. Serve garnished with whipped cream and chopped peanuts.

[Anne_in_VA]

This is my mom's Tomato Bisque soup recipe. It was a favorite when I was a kid and my family loves it.

Tomato Bisque Soup

1 quart tomatoes (large can) in juice
3 Tablespoons flour
3 Tablespoons butter
1 quart hot milk (do not boil the milk)
½ teaspoon baking soda
Salt and pepper to taste

Crush the tomatoes with your hands or through a colander, food mill or sieve, making sure you keep the juice. When you’ve mashed all the tomatoes, discard any stem pieces or skin that is left. Place the tomatoes in a non-reactive saucepan (not aluminum) and begin heating over medium heat.

Melt the butter in a large saucepan over medium heat and add the flour when melted. Cook the flour butter mixture for 1 – 2 minutes stirring constantly to remove any lumps of flour. When smooth, add the milk and continue cooking, stirring constantly, until smooth and slightly thickened. Remove from the heat.

Once the tomatoes are hot, remove them from the heat and stir in the baking soda. Add the tomatoes to the hot milk mixture, being careful not to them all in at once as this will cause the soup to curdle.

Add salt and pepper to taste and serve.

[Becks]

African Peanut Soup

2 T Olive Oil
2 med Onions, chopped
2 lg Red Bell Peppers
4 cloves Garlic, minced
28 oz can Crushed or Diced tomatoes with liquid
8 C Vegetable broth / stock
¼ tsp Pepper
¼ tsp Chili Powder, or to taste
2/3 C Crunchy Peanut Butter
½ C Uncooked Brown Rice


Heat oil in large stockpot over medium heat. Cook onions and bell peppers until slightly browned and tender, stirring in garlic when almost done to prevent burning.

Stir in tomatoes, vegetable stock, pepper and chili powder. Reduce heat to low and simmer, uncovered for 30 minutes.

Stir in rice and peanut butter until well blended, cover, and simmer another 30 minutes or until rice is tender.
Serve!

[tiredturkey]

DH made this tonight and it was really good, thick and creamy. He served it with a great roasted garlic and cheese bread from the local bakery.

Roasted Cauliflower Soup

1 large head cauliflower, cut in florets
1 large onion, sliced
2 garlic cloves, halved
2 tbs. olive oil
4 cups chicken broth
1 cup water
1 bay leaf
1 tsp. fresh thyme or 1/2 tsp. dried thyme (we used a mix of 1/2 tsp. fresh and 1/8 tsp. dried)
1 cup half-and-half
1 tsp. salt
1/8 tsp. black pepper

1. Heat oven to 400 degrees. Toss cauliflower, onion and garlic with olive oil in a large roasting pan.
2. Roast at 400 degrees for 30 minutes or until tender, stirring halfway through.
3. In a Dutch oven, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover, bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
4. Discard bay leaf. In blender in batches or with immersion blender (he used our immersion blender and it worked great), puree soup. Stir in half-and-half, salt and pepper and cook over medium heat until heated through.
5. If desired, top with any or all of the following: minced chives, parsley, shredded cheese.

Note: we're going to add a small double handful of sauteed bay scallops to the leftover for a hearty lunch this week.

The source, Cooking Light, says it makes 8, 1-cup appetizer servings at 90 calories each. We treated it as an entree with 4, 2-cup servings, plus bread.

[whocanibe]

This was a favourite of my dads.
Oxtail Soup
2 Oxtails
3.4lt (6 pints) Water
2 Slices Ham
2 Carrots
2 Turnips
3 Onions
1 Leek
1 Head Celery
1 Bunch Savoury Herbs
25g (1oz) Butter
1 Bay Leaf
12 Whole Peppercorns
4 Cloves
2 tbsp Ketchup
½ glass Port Wine
1 tbsp Salt

Cut up the tails, separating them at the joints.
Wash and put in a saucepan, with the butter.
Cut the vegetables into slices and add them, with the peppercorns and herbs.
Add 285ml (½ pint) of water and stir it over a sharp heat until the juices are drawn.
Fill the saucepan with the water and when boiling, add the salt.
Skim well and simmer very gently for 4 hours or until the tails are tender.
Take them out, skim and strain the soup.
Thicken with flour and flavour with the ketchup and port wine.
Return the tails, simmer for 5 minutes and serve.
Nice with warm crusty bread.

[kittensaver]

www.food.com/recipe/tuscan-bean-soup-americas-test-kitchen-367850

[Becks]

L’ PMS Soup
(Leek / Potato / Mushroom / Spinach)

1 Tablespoon Butter or olive oil
3 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans vegetable broth or fat free chicken broth
4 medium sized potatoes, ½” dice
2 cups half and half or whole milk
1 cup sliced fresh mushrooms
3 cups packed fresh spinach or 1 package frozen chopped, thawed
Salt and pepper to taste


In a large pot heat butter or olive oil over medium heat. Sauté leeks with a pinch of salt and pepper about 10 minutes, stir often. Add garlic and sauté another 2-3 minutes. Add broth and potatoes to the pot; increase heat to medium high and boil approximately 15-20 minutes or until potatoes are fork tender.

Lower heat to medium and add half and half, spinach, and mushrooms to the pot. Add salt and pepper as desired and heat through for another 15-20 minutes.