Are there any new soup recipes i should try?

I love soup but cant find enough recipes i like. my two favorites are onion and baked potato soup. Are there any new soup recipes i should try?
Onion Soup


1 Tablespoon Sunflower oil


3 Large Onions, thinly sliced


3 Cloves Garlic, crushed


650 ml Vegetable stock (22 fl oz)


400 ml Dry cider (14 fl oz)


2 Tablespoon Fresh parsley, chopped


Black pepper, to season


Garlic croutons, to serve


Cheddar or Red Leicester cheese, to serve


Method


Heat the oil in a large saucepan and add the onions and garlic. Fry on a medium hot heat for 3 minutes until the onions become transparent.


Add the vegetable stock and bring to the boil. Lower the heat to a simmer and add the cider, parsley and seasoning. Cover and simmer for 20 minutes.


Serve with crunchy garlic croutons and some grated Cheddar or Red Leicester cheese sprinkled over the croutons.


Are there any new soup recipes i should try?
SUNDY鈥橲 ONION SOUP





3/4 gal - 1% milk


3 large onions (or 4 medium)


1/2 teaspoon rosemary


1- 16 oz chicken broth


2 cans mushrooms


1/2 stick butter


6-8 imitation crab sticks


pinch of salt and mustard seeds


pepper


red pepper (optional)


1-tsp Worcestershire sauce





Cut and slice onions, put in large bowl with butter, broth, and microwave about 12-15 minutes, stirring occasionally. Place in larger cooking pot, add milk, rosemary, mustard seeds, salt, pepper, mushrooms.


Simmer for about 2-3 hours. Cut crab meat into chunks and add approximately 1 hour before done.





BAKED POTATO SOUP





1 large onion, chopped


1/2 cup butter


4 cups butter


4 cups chicken stock


1 medium baked potatoes, cooled


Salt and pepper to taste


1/2 cup sour cream


4 slices bacon, fried crisp and crumbled


2 Tbsps. chopped chives





Chop onion and saute in butter in heavy saucepan over medium heat. Add chicken stock and simmer for 4 minutes. Slice cooled baked potatoes in thick slices and add to mixture. Adjust seasonings and cook for another 5 minutes. Serve hot and garnish with crumbled bacon and chopped chives.






Creamy Cheddar Cheese Soup


2oz butter or margarine


1 medium onion chopped


2oz plain flour


11/4 chicken stock


11/4 pint milk


1lb grated cheese(cheddar)


1/2 teaspoon salt


white pepper


Melt butter in a saucepan,add the onion and cook for 5 minutes until soft stirring occasionally


Stir in flour cook for a few minutes,gradually add the chicken stock and cook until slightly thickened, stirring all the time add the milk and bring to the boil,still stirring


Puree the mixture a little at a time in a blender or rub throw a sieve. When smooth, return to the saucepan and bring back to the boil


Reduce the heat and stir in the cheese and seasoning


Heat gently just until the cheese has melted


serve with toast pumpernickel cubes



Chicken Cilantro Lime Soup


Serves 8-12





鈥?1 whole chicken, cut up (I use a 5 lb package of thighs)


鈥?1.5 gallons of water (yeah, like I measured it!)


鈥?1 T chicken base (I do not use this because it is filled with MSG 鈥?I use organic chicken broth)





Cover chicken with water and add chicken base (I added 2 C broth). Cook chicken over medium heat for approximately 1.5 hours (until done). Remove chicken; cool and de-bone. Chop meat into small pieces. Save brothy water.





鈥?1 t canola oil (I used olive, of course)


鈥?戮 c diced onion


鈥?戮 c minced tomato (okay, so I used canned, petite diced tomatoes because I鈥檓 lazy)


鈥?陆 T minced garlic


鈥?1 t oregano


鈥?陆 T chile powder


鈥?陆 T salt (more to taste if you don鈥檛 use the chicken base)


鈥?陆 T finely chopped chilis, serrano or jalape帽o (I used japs)


鈥?戮 C corn (more if you don鈥檛 use the hominy)


鈥?2 C chopped chicken


鈥?陆 gallon reserved chicken broth


鈥?陆 t chicken base (didn鈥檛 use it)


鈥?7 oz white hominy, drained


鈥?1 陆 T fresh lime juice


鈥?陆 bunch fresh cilantro, chopped small (Hey, I just left it as is 鈥?chews just as well!)





Place oil in pan and heat. Add onion, tomato, garlic, oregano, chile powder, salt and chiles and saut茅 until onions are translucent. Add corn, chicken, broth, chicken base (yuk) and hominy. Bring to a boil and cook for 15 minutes. Add lime juice and remove from heat. Add chopped cilantro.





Nutritional analysis, per serving, based on 8 servings.


151 calories, 4 gm fat, 8 gm carbs, 23 gm protein, 30 mg cholesterol, 976 mg sodium, 21 percent of calories from fat.





I let the guests put tortilla chips in the soup if they wanted a more tortilla type soup.





Now the disclaimers:





I didn鈥檛 measure ingredients as the recipe described. I doubled the chicken, doubled the corn (when I didn鈥檛 use the hominy), doubled the lime juice, and added chicken stock. I salted as needed since I didn鈥檛 use the chicken base. I just went by taste. I made the soup the night before, reheated, then added the lime juice and fresh cilantro at the last minute. Tasted just as good as when it鈥檚 been made all at once.
4 tablespoons unsalted butter


2 cups chopped onions


1 pound fresh mushrooms, sliced


2 teaspoons dried dill weed


1 tablespoon paprika


1 tablespoon soy sauce


2 cups chicken broth


1 cup milk


3 tablespoons all-purpose flour


1 teaspoon salt


ground black pepper to taste


2 teaspoons lemon juice


1/4 cup chopped fresh parsley


1/2 cup sour cream


Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.


In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.


Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.



Mushroom and Potato Chowder





1/2 cup chopped onion


1/4 cup butter or margarine


2 tablespoons all-purpose flour


1 teaspoon salt


1/2 teaspoon pepper


3 cups water


1 pound fresh mushrooms, sliced


1 cup chopped celery


1 cup diced peeled potatoes


1/2 cup chopped carrots


1 cup light cream


1/4 cup grated Parmesan cheese





In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.





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Russian Green Bean and Potato Soup





1 tablespoon vegetable oil


1 large onion, halved and thinly sliced


4 red potatoes, cubed


1/2 pound green beans, cut into 1 inch pieces


5 cups vegetable, chicken, or beef broth


2 tablespoons whole-wheat flour


1/2 cup sour cream


3/4 cup sauerkraut with juice


1 tablespoon chopped fresh dill


Salt and pepper to taste





Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.


Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.





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Veggie Cheddar Soup





1/2 cup chopped red onion


1/4 cup chopped celery


1 teaspoon garlic powder


2 tablespoons margarine


1/2 cup all-purpose flour


4 cups chicken broth


1 1/2 cups chopped baby carrots


2 potatoes, peeled and diced


1 tablespoon chopped fresh parsley


1 teaspoon freshly ground black pepper


1 pinch chopped fresh dill weed


3 cups milk


3 cups shredded Cheddar cheese








Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.


Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.


Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.





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I also started copy cat olive gardens zuppa tuscana..





i boil the potatos russet ones


brown hot sausage i use jimmy deans


add2 cloves of garlic .


chicken broth


and some kale greens


a bit of half and half..





let it simmer for a bit til warm..


comes out pretty good its spicy though.





did you see they have new soup out we need to learn to copy cat?Chicken %26amp; Gnocchi





A creamy soup made with roasted chicken, traditional Italian dumplings and spinach.









My two favorite soups are both from Ina Garten on the Food Network. Her French Onion is the best I've ever had, and the Shrimp Bisque is literally the BEST SOUP I've ever eaten. It's worth the effort, so make it when you're having some people over in the wintertime and serve it with a nice loaf of bread and a salad. I also love chili and I've tried a million recipes. If you like it too, look online for a Wendy's Chili copycat recipe. You'll find it and definitely give it a try. It's deelish. Good luck!
well...i. making Taco Soup tomorrow. i dont cook much so its really easy to make!





1 can corn (not drained)


2 cans Rotel Tomatoes


1 can tomato sauce


1 can kidney beans


2 cans Ranch style beans


2 pounds ground beef (browned %26amp; drained)


1 packet taco seasoning


1 packet Hidden Valley Ranch dressing mix





Step 1. brown %26amp; drain Beef


step 2. mix in all other ingedients


step 3. simmer for 30 minutes


step 4. top with cheese and tortilla chips or sour cream or gaucamole





im adding Spanish Rice to my recipe. it sounds soooo yummy!
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Good luck!