What are some good winter soup recipes?

Potato and Cheese Soup





1 tbps. butter


1 onion, chopped


2-3 cloves garlic, finely chopped or minced


5 medium potato, peeled and diced


2 cups chicken stock


1/4 tsp. dried thyme


2 cups milk


Salt and pepper to taste


1 cup grated sharp cheddar cheese


1 tbsp. chopped fresh parsley (optional)





Melt butter in large pot. Add onion and garlic. Saute 3-4 minutes.


Add potatoes, chicken stock, thyme, salt and pepper. Bring to a boil then turn heat down to medium and cook for 20 minutes or until potatoes are very tender.


Remove half of potatoes and place in a food processor. Puree. Return to pot.


Add milk and heat thoroughly. Add more salt and pepper to taste.


Stir in cheese and cook gently until cheese melts.


Garnish with parsley flakes when serving.








Tomato Vegetable Soup





1 tbsp. margarine


1 onion, chopped


1 bunch leeks, chopped (if you don't like leeks use another favorite vegetable)


2 sticks celery, chopped


2 carrots, chopped


1 can diced tomatoes


4 pkgs. beef bouillon


Salt and pepper


Dash of nutmeg


1-2 1/5 L boiling water


Melt margarine in a large pot. Saute onions until tender.


Add remaining ingredients, bring it to a boil, turn the heat down to medium and cook for one hour.


You can puree this soup in a food processor if you want too. We do.


Note: You can add any kind of vegetable you want to this soup. Just make sure you have enough water to cover all your ingredients and adjust the amount of beef bouillon accordingly.





Cream of Broccoli Soup





4 cups chicken broth


1 can cream of celery soup


1 package of frozen broccoli florets (don't get a generic brand, they contain too many stem pieces)


1/2 cup margarine


1 onion, chopped


1/4 cup all-purpose flour


2 cups milk


Salt and pepper


1 cup shredded sharp cheddar cheese





Mix broth and soup in large pot. Bring to a boil. Add broccoli and return to a boil. Simmer for 5 minutes.


Heat butter in a skillet. Add onion and saute until tender. Add flour and cook for 1 minute longer


Gradually stir milk into skillet. Cook, stirring continually until it boils and thickens. Add salt and pepper to taste and mix well.


Stir milk mixture into broccoli mixtures. Simmer for 10 minutes.


Add cheese and continue to cook until cheese is melted.


Note: Substitute cauliflower for broccoli or have half broccoli and half cauliflower.What are some good winter soup recipes?
I like to make stew, take stew meat, with 2 small cans of tomato sauce, and 1 package onion soup mix, start it on the stove. Peal seaveral potatoes and carrots, cut up and pot in pot, if you wish you can add celery. cook untill the vegies are done. Its better if you cook it for a few hours.What are some good winter soup recipes?
Corn Chowder - Fast and Great





This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.





PREP TIME 10 Min


COOK TIME 35 Min








INGREDIENTS


5 slices bacon, diced


1 large onion, chopped


4 medium potatoes, peeled and cubed


5 cups chicken broth


1/2 teaspoon dried oregano


salt and pepper to taste


1 (11 ounce) can cream-style corn


1 (10 ounce) can whole kernel corn, drained


1/2 cup heavy cream


1/2 cup shredded Monterey Jack cheese


1/2 cup shredded Cheddar cheese








DIRECTIONS


In a large pot over medium-high heat, cook and stir the bacon until crisp. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.


Place the onion in the pot, and cook until transparent. Mix in the potatoes, and cook until lightly browned on the outside. Stir in the chicken broth, and season with oregano, salt and pepper. Cover and simmer over low heat for about 30 minutes, or until the potatoes are soft. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.


Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat. Do not boil. Remove from the heat, and serve
lamb Shank and Barley Soup





4 lamb shanks


Oil


2 onions chopped


2 carrots chopped


2 parsnips chopped


陆 bunch celery chopped


4 hand full pearl barley


2 bay leafs


A couple of sprigs thyme


Salt and pepper





Put tablespoon oil into a large stock pot on high heat. Fry onions, carrot, celery, parsnip, bay leafs until soft but no colour and they have sweated right down. Place trimmed lamb shanks on the top and cover with water until shanks are just covered. Bring to the boil add barley and thyme. Put a tightly fitting lid on (I usually cover in aluminium foil and then the lid to create a tight seal) and put on your very lowest setting and leave for 2 hours. After two hours, remove the lid and carefully take the lamb shanks out, let cool slightly until you can handle them. Peel the lamb from the bone and cut into small bite size pieces, add back to the soup and simmer for 20 mins. Add salt and pepper to taste and serve in the largest bowls you have with some crusty bread.





This soup is awesome and I make it about 3 or 4 times during the winter and freeze portions, it freezes remarkably well.





Hearty chicken and vegetable soup


Ingredients (serves 6)


2 tablespoons olive oil


1 leek, halved, washed, thinly sliced


2 garlic cloves, crushed


1 large carrot, peeled, diced


2 sticks celery, diced


2 small zucchini, diced


1 swede or turnip, peeled, diced


1 1/4 cups dry soup mix, rinsed (see note)


8 cups chicken stock


1kg skinless chicken lovely legs


Method


Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.


Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.


Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle soup into warmed bowls. Serve.


Notes %26amp; tips


Packet dry soup mix is a combination of split peas and lentils. You can find it near the chickpeas in the supermarket.





Quick Attack Lima Bean Soup


Soup - Legume - -





INGREDIENTS





2 cups water


2 cups fresh lima beans


1 cup blanched peas


1/2 cup diced squash


1/2 cup diced zucchini


1/2 cup chopped scallions


1/4 cup dill weed





METHOD


Chuck everything into a large saucepan. Add the lima beans and bring to a nasty boil, then reduce heat and simmer for about seven minutes (until tender). Mash everything with extreme prejudice. Return to heat for a few minutes and serve.





NOTES


This doesn't take very long and is a good thing to make after coming home from the farmer market.





Pasta e Fagioli


Soup - Legume - -





INGREDIENTS





6 oz / 175 g macaroni


1 small onion


1 small clove garlic


1 T olive oil


1/2 a can (15 oz / 440 g) beans (navy, borlotti, pinto, etc)


1 T tomato paste


2 T water


1 t sweet basil


1 T minced parsley


Freshly ground black pepper


1 T imitation bacon bits





METHOD


Cook the macaroni in boiling, lightly salted water until just tender.


Meanwhile, chop the onion and garlic finely. Saute in the oil in a saucepan for about 3 minutes.





Add the beans, tomato puree (paste), water and basil. Bring to the boil, then lower heat and simmer uncovered for about 5 minutes.





Drain the macaroni and add it to the saucepan, along with the parsley, imitation bacon bits. Add black pepper to taste. Mix well and cook for a couple minutes longer.





Quick Chilled Cucumber Soup (Raw)


Soup - Chilled - -





INGREDIENTS





3 medium cucumbers, peeled, seeded and coarsely chopped


1 small or 1/2 large fresh pineapple, peeled, cored and coarsely chopped


6 large fresh basil leaves


6 large fresh mint leaves


Small mint and basil leaves for garnish





METHOD


In a blender or food processor, combine chopped cucumber, chopped pineapple, large basil and mint leaves. Blend until fairly smooth. Chill thoroughly before serving. Serve soup garnished with small mint and basil leaves.
Butternut Suash and Bacon Bisque


--Mak2 quarts





1 3-pound butternut squash


1 tsp. oil


1 cup chopped onion


3 strips bacon


1 cup apple cider


2 cups low-sodium chicken broth


1 cup cream


Salt and pepper to taste





1. Preheat the oven to 350潞F. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.





2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don't let the pan dry out; add more water, if necessary.





3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.





4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.





5. Mix in the squash and chicken broth, and return to mixture to a simmer.





6. Remove from the heat, and pur茅e with an immersion blender.





7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper





--Hartford Courant


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Creole Shrimp %26amp; Lobster Bisque





2 steamed fresh lobster tails, coarsely chopped


4 tablespoons butter


1 small white onion, finely chopped


2 stalks celery, finely chopped


2 cloves garlic, minced


1/3 cup all-purpose flour


3 cups chicken broth


1/2 lb. cooked medium shrimp, peeled, deveined, and chopped


2 cups half-and-half


1 teaspoon Creole seasoning





In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.


Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.


--Paula Dean


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Sugar Pie鈥檚 Chicken %26amp; Sausage Gumbo





陆 cup A/P flour


陆 cup veg. oil


1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts


2 cups chopped onion (about 2 small)


2 cups chopped celery (about 5 ribs)


录 of a bellpepper, chopped (I like red for color, %26amp; less bitter than green)


5-6 garlic cloves, sliced


1 lb. smoked sausage or andouille (AHN-dewey), sliced


1 (14 oz.) can petite diced tomatoes, w/ juice


8 cups chicken stock


2 bay leaves


2 Tbsp. Tony Chachere鈥檚 (less if chicken stock is salty)


Salt and Black pepper to taste


Handful of chopped fresh flat-leaf parsley





For Seafood Gumbo:


omit chicken


2 lbs. peeled, raw shrimp


1 lb. crabmeat (optional)


陆 tsp. Zatarain鈥檚 crab boil liquid seasoning





1. Start by making a roux. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion. Slowly, the flour will begin to darken. You can smell it caramelizing. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel. Stir almost constantly or it will burn, especially once the darkening has begun.


2. When your roux reaches the right color, add chicken pieces skin side down. Turn heat up to med-high or even high, depending upon your stove. The goal right now is to brown the chicken well, not cook them through. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches. Remove browned chicken to plate; set aside.


3. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes. Remove to plate w/ chicken.


4. Add onions, celery, and bellpepper to the roux. Stir well to coat, and cook about 3-5 minutes until wilted. Add garlic, and cook 2-3 minutes more.


5. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere鈥檚, and any additional salt or pepper to suit your taste.


6. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low. Stir occasionally and simmer about an hour. Remove lid and stir; simmer another 15 minutes. Stir in chopped parsley just before serving.


7. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired.





NOTES:


** To make Seafood Gumbo, brown sausage or andouille first, then add veggies to the pot. Cook, stirring occasionally, about 5 minutes. Add tomatoes, stock, bay leaves, Tony Chachere鈥檚, S%26amp;P to taste, and liquid crab boil. Do not add shrimp until last 5 minutes of cooking; the heat of the gumbo will cook the shrimp. Add parsley and crab, if so desired, and serve. (Crab is precooked, so it only needs to be warmed up in the gumbo seconds before serving.)





** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting. Keep stirring; most roux is ruined by walking away.





** If you are coordinated, you can chop your meat and veggies stove-side while stirring your roux. If not, chop before you begin your roux to give it your full attention.





--me!


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Olive Garden Zuppa Toscana





servings: 2 as an entree or 4 as an appetizer





陆 pound spicy or mild Italian sausage


2 3/4 cups chicken stock or broth


1/4 cup heavy cream


1 medium russet potato, scrubbed and unpeeled


1/4 tsp. salt


1/4 tsp. crushed red pepper flakes, or to taste


2 cups chopped kale





Remove sausage from skin and crumble, fry until done. Drain off fat.





Combine broth and cream in a sauce pan over medium heat. Slice the unpeeled potatoes into 1/4 inch slices, then quarter the slices and add to the soup. Add the sausage, spices and kale. Let simmer on low for about an hour, stirring occasionally.


---------------------------------





ROASTED GARLIC SOUP WITH PARMESAN CHEESE





26 garlic cloves (unpeeled)


2 tablespoons olive oil


2 tablespoons (1/4 stick) butter


2 1/4 cups sliced onions


1陆 teaspoons chopped fresh thyme


18 garlic cloves, peeled


3陆 cups chicken stock or canned low-salt chicken broth


陆 cup whipping cream


陆 cup finely grated Parmesan cheese (about 2 ounces)


4 lemon wedges





Preheat oven to 350掳F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.


Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, pur茅e soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)


Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Serves 4.





--Bon App茅tit, February 1999


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Taco Soup





1-1陆 lbs. lean ground beef


1 onion, chopped


1 can beef broth (or 2 cups water + 2 beef boullion cubes)


1 can whole kernel corn, undrained (I like the mix of white and yellow corn)


2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)


1 can red or black beans, drained and rinsed


1 packet Taco seasoning





Garnishes (any or all)


sour cream


diced green onions


sliced black olives


sliced jalapenos


guacamole


shredded cheddar cheese








Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and saut茅 w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)





Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
Beef and vegies!! In large pot boil beef stew for 2 hours (until meat is tender) with sliced brown onion. When meat is tender add chopped potatoes, carrots, corn on the cob and top with cabbage. Add a little bit of tomatoe sauce (just to give it color) add salt to taste. Cook until vegies are tender. You can make a side of Spanish Rice and put a couple scoops in the soup when you serve.


DELICIOUS!!!!!!!!!!!!!!!!
http://www.care2.com/greenliving/tuscan-鈥?/a>





Tuscan White Bean Soup! =]





^ It's delicious!!!
chicken noodle on the Swanson package.quick and easy.go to www.campbells.com and search for chicken tortellini stew. they also have other recipes. you can sign up for them to email you some daily.
These are two of my favorites -- tried and true!





CHICKEN NOODLE SOUP





1 gallon water


录 cup chicken base


4 pounds chicken pieces


1 pound carrots, sliced


1 large onion, cut in 2


1/3 bunch celery, chopped, reserved celery leaves


3 bay leaves


8 ounce dry egg noodles


10 whole peppercorns


2/3 bunch celery (leaves reserved)


1 pound carrots


录 teaspoon poultry seasoning


1/8 teaspoon thyme





Place chicken and water in a large soup pot and bring to a boil over high heat. Reduce heat, cover and simmer for 30 minutes, skimming fat as needed. Add onion, bay leaves, peppercorns, whole celery, poultry seasoning, thyme and whole carrots and simmer, covered, for 1 hour. Strain broth and reserve chicken. Return strained broth to pot over high heat and stir in chicken base, chopped celery and sliced carrots. Bring to a boil then reduce heat and simmer covered for 20 minutes or until carrots are tender. Stir in chopped celery leaves and noodle. Simmer until noodles are cooked (about 10 minutes). Remove skin from cooled chicken and chop meat into bite sized pieces. Stir chicken into soup and heat through.





STUFFED BELL PEPPER SOUP





2 pounds ground chuck, browned and drained


4 cups cooked rice


3 cups chopped green peppers


录 cup brown sugar


32 ounces crushed tomatoes


2 cups beef bouillon


32 ounces roasted garlic tomato sauce


1 medium onion, chopped


salt, pepper, parsley flakes





Bring all ingredients to a boil. Cover and simmer until green peppers are soft.





Options: You can use ground round in place of the ground chuck. You can also substitute 2 cups uncooked rice for the cooked rice. Just be sure to let soup simmer long enough for the rice to cook.
You might check out: http://www.soup-salad-recipes.com Looks like a new site but growing everyday with soup, salad and stew recipes.
Clam chowder is one of my favorites


Chop a couple of strips of bacon...cook them in a large pot...till they begin to render fat...add about 1/2 cup chopped onion and cook on low till onions are done....or if you prefer let the onions caramelize a bit. add 2 cups of diced potatoes them cover with Clam juice( many recipes call for adding plain water then draining...but the potatoes cooking in the clam juice give it a richer flavor)..turn heat up to full boil then down to a simmer cook till potatoes are tender .add 2 cups milk and 2 cups chopped canned or fresh clams and heat though....


This is a Loose or thin soup...I prefer a little body , so I add 2 table spoons flour%26amp; butter that have been combined....and let thicken


I have also made this replacing the clam juice with chicken broth,and diced chicken in place of Clams....
I used recipes from the food network, but I find that once you make things a time or two, you won't need recipes. You'll know the ';bones'; of the dish and build it up based on your taste.








French Onion!





French Onion Soup


Recipe courtesy Alton Brown


Show: Good Eats


Episode: A Bowl of Onion


5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)


3 tablespoons butter


1 teaspoon salt


2 cups white wine


10 ounces canned beef consume


10 ounces chicken broth


10 ounces apple cider (unfiltered is best)


Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string


1 loaf country style bread


Kosher salt


Ground black pepper


Splash of Cognac (optional)


1 cup Fontina or Gruyere cheese, grated





Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.


Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.


Place oven rack in top 1/3 of oven and heat broiler.


Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.


Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.








Butternut Squash!





Butternut Squash Soup


Recipe Courtesy of Cathy Lowe


1 butternut squash, peeled


Nutmeg


2 tablespoons unsalted butter


Salt and pepper


1 onion, chopped


6 cups chicken stock





Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Dutch split pea soup. Look under ';Netherlands';.