Does anybody know of any good homemade soup recipes?

I want to know of some good soup recipes to make because my mom is not feeling well she just had a tooth pulled and i want to do something nice for her.Does anybody know of any good homemade soup recipes?
Russet Potato Soup With Sausage





Cook this potato soup in the slow cooker or on stovetop. A tasty potato soup with sausage.








* 2 medium to large russet potatoes (about 4 cups sliced and diced)


* 2 to 3 Italian sausage links, mild, casings removed


* 1 can (10 3/4 ounces) cream of potato soup


* 3 cups chicken broth


* 1 medium onion


* 1 cup evaporated milk


* seasoned salt


* pepper


* 1 to 2 teaspoons dried parsley flakes





Wash and thinly slice potatoes, then coarsely chop the slices. Leave some of the potato peel on, if possible. Thinly slice onion and coarsely chop. In 3 1/2 to 6-quart slow cooker combine potato, onion, soup, chicken broth, and onion. Turn cooker on HIGH. In skillet over medium heat, brown sausage, breaking up into small pieces. Drain well on paper towels and add to cooker. Cover and cook on HIGH for 2 1/2 to 4 hours, or until vegetables are tender. Add milk and parsley flakes. Taste for seasonings and add salt and pepper to taste. Continue to cook for 15 to 20 minutes longer, or until heated through.





Stovetop: If cooking on stovetop, follow preparations directions, but simmer over low heat for about 45 minutes to 1 hour, or until vegetables are tender. Add milk and seasonings and heat through before serving.


Serves 6 to 8.Does anybody know of any good homemade soup recipes?
Split Pea Soup





1LB (about 2 鈥?录 cups) green split peas


6 cups chicken or vegetable stock


2 tablespoons butter


1 teaspoon salt


1 whole clove


1 medium onion, chopped


1 celery rib with leaves, shopped


1 small clove garlic, minced


1 carrot, chopped


1 small potato, unpeeled and diced


1 cup diced cooked ham





Wash and sort the split peas. Put them in a 6-quart kettle with all the other ingredients except the ham. Bring to a boil. Lower the heat, cover the pot and simmer, stirring occasionally to keep the peas from sticking to the bottom of the pan, for 2 to 3 hours. The peas and vegetables should be very soft and begin to fall apart. The thicker part of the soup will tend to sink to the bottom of the pan and should be stirred up before serving, or you can puree the soup before serving. Stir in the ham about 5 minutes before serving.





Yield: 6 to 8 servings





Omit the ham if you don't have any.
I just made this the other day and it is very good.








* Exported from MasterCook *





Pasta e Patate (Broth Based Potato Soup)





Recipe By :


Serving Size : 4 Preparation Time :0:00


Categories : Soups and Sauces





Amount Measure Ingredient -- Preparation Method


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3 tablespoons olive oil


2 baby carrots -- finely chopped


1/4 cup onion -- finely chopped


1 slice bacon


4 large Yukon Gold potatoes -- cubed


1 sprig fresh rosemary


1 cube vegetable bouillon


8 ounces rotini -- or 16 oz. tubini pasta


Grated Parmigiano cheese





In a large soup pot, combine olive oil, carrots and onions. Saute until the onions are translucent. Add slice of bacon. Note: Once soup is ready to serve, the bacon will be removed.





Add the potatoes, rosemary, salt and pepper to taste and vegetable bouillon. Stir to mix well.





Cover and simmer on low heat about 30 minutes. Check periodically and stir.





Add 4 cups water and bring to a boil. Add pasta and cook according to package directions on box.





Remove bacon, garnish with parmigano cheese and serve hot.





Serves 4 to 6.





Note: Pasta maybe omitted from recipe if desired.





The Italian Family Cookbook











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Per Serving (excluding unknown items): 426 Calories; 13g Fat (27.3% calories from fat); 11g Protein; 65g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 443mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat.








Nutr. Assoc. : 0 0 0 0 0 0 0 0 0






Broccoli Cheese Soup





1 cup fresh or frozen broccoli, chopped small


录 cup onion, finely chopped


3 tablespoons butter


Kosher salt and fresh black pepper


3 tablespoons flour


2 cups chicken stock


陆 cup heavy cream


陆 cup shredded Velveeta


陆 cup shredded cheddar cheese





In a heavy saucepan saut茅 onion in butter until tender. Whisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.


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Avgolemono Soup (Greek Egg-Lemon Soup)





1 (48-oz.) can chicken broth (or fresh chicken stock)


2 cups water


3/4 cup orzo pasta


1/2 stick butter


1/4 tsp. salt


1/8 tsp. black pepper


3 eggs, separated


Juice of 1 large fresh-squeezed lemon





1. In a medium saucepan, combine broth and water and bring to a boil. Add orzo, butter, salt and black pepper. Cook until orzo is tender, about 20 minutes.





2. Separate eggs, placing egg whites in a medium bowl. With electric hand mixer, beat egg whites until stiff white peaks form, then add egg yolks and lemon juice to create the egg-lemon mixture.





3. Remove soup pot with broth from stove. Using a soup ladle and a hand mixer, continue to beat the egg-lemon mixture on low speed, adding 2 to 3 ladles of hot broth to the egg-lemon mixture, a little at a time, to prevent eggs from curdling.





4. Add the egg-lemon mixture into the soup pot with the orzo and whisk together gently. Serve immediately in soup bowls.





Note: Serves 4-6. To reheat this soup, heat on medium-low heat; do not boil! I you would like, you can add cooked chicken meat to the soup.





--The Advocate, July 31, 2008


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Creamy Chicken - Pasta Soup





3 tablespoons butter


4 ounces button mushrooms, sliced


1 cup sliced celery


1 cup shredded carrots (about 2 medium)


1 medium onion, chopped


3 tablespoons all purpose flour


6 cups chicken stock or canned low-salt chicken broth


1陆 cups half and half


2 tablespoons chopped fresh parsley


1陆 pounds chicken tenders, cut into 1/2-inch pieces


1 cup penne pasta


1/4 pound sugar snap peas, halved diagonally


3 tablespoons fresh lemon juice





Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)





Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.


Makes 12 First-Course or 6 Main-Course servings.





--Bon App茅tit


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Wild Rice %26amp; Chicken Soup





1 (6 oz) box Original Uncle Ben's Long Grain %26amp; Wild Rice


1 can cream of chicken soup


1 can cream of mushroom soup


2 2/3 C. milk


1 large chicken breast, cooked and chopped or shredded


1/4 C. thinly sliced carrots


1/4 C. diced celery


3/4 C. chopped onion


1 cup fresh sliced mushrooms


3/4 cup white wine


salt %26amp; pepper to taste


2 T. silvered almonds, toasted


1 T. fresh chopped parsley





Cook the wild rice mix according to package directions. (Instead, you could cook 陆 cup wild rice in 2 cups water for about 45 minutes.)





Put condensed soups in a big pot along with milk and stir until smooth. Add all the veggies and chicken, and simmer. Reduce heat and stir in wine, rice, and parsley. Simmer 30 minutes. Taste for salt and pepper. (You will probably need S%26amp;P if you used the plain wild rice.) Ladle into bowls, and garnish each bowl with almonds and parsley. If you like a thinner soup, you can add more wine, or chicken broth.



Caitlyn, yeah yeah, all the gastonomical recipe's come out, all you mother needs is to be left alone with some TLC, and some old fashioned style chciken broth. I came to work feeling crap, sniffles coming on, I will tell you old faithfull works Chicken broth, some rice or noodle, and plenty of rest for her, don't fuss.





Chris
Home-made recipes? try this site:


www.tastehongkong.com





Or specifically at:


http://www.tastehongkong.com/Recipes/recipeType.php?typeName=Soup





Rgds,


Cheers
Here is a variety of soups.


Most are rated 5 stars.


I hope you find something that suits your moms appetite.


http://www.foodnetwork.com/topics/soup/
www.home-made-soup-recipes.com