Would you share your most delicious soup recipes?

one very large soup pan


1 whole chicken


6 baby turnips


1 swede


2 onions


few potato's peeled and chopped


a sprig of parsley


1 clove of garlic crushed


couple of carrots peeled and sliced


pearl barley


1 small white cabbage shredded


place all ingredients IN the large pot


fill with water so it covers chicken


place lid on pot


let it simmer for 7 hours or until chicken falls apart


take chicken out de-bone it


place back into pot


serve with fresh cooked bread.Would you share your most delicious soup recipes?
To put what ever you have at home together but with your own proportions.Would you share your most delicious soup recipes?
how about some good wild rice soup





Wild Rice Soup III


Submitted by: Diane


';Here's a fairly quick soup that includes chicken and wild rice. It's a big hit during hunting season or on a cold, wintry day. A meal in itself!';


Original recipe yield: 4 to 6 servings.


Prep Time:1 Hour Cook Time:1 Hour Ready In:2 Hours Servings:5 (change)





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INGREDIENTS:


1/2 cup uncooked wild rice


3 tablespoons butter


1 onion, chopped


1 cup chopped celery


3 tablespoons all-purpose flour


salt and pepper to taste


1 (10.75 ounce) can chicken broth


2 cups milk


2 cups diced chicken


I also bought a package of little mushrooms and add them.





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DIRECTIONS:


Prepare rice according to package directions.


Melt the butter or margarine in a large pot over medium heat. Add the onion mushrooms and celery and saute for 5 to 10 minutes, or until almost tender.


Stir in the four and salt and pepper to taste. Add the broth and milk and stir until soup thickens.


Add the rice and the chicken and allow to heat through, about 10 minutes.


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a very unique and great soup is chicken wing soup...


saute up your onions celery and carrots in butter, add flour and cook for several mins. Leave the carrots and celery a little bit bigger. Add your chicken stock or broth...cook until the veggies are soft, add in chicken(can use whatever is leftover, boneless) add some hot sauce and crumbled up blue cheese(not dressing) whatever is your favorite kind. Everything thats yummy about wings without the mess.
Soup, for me, is usually left-overs boiled in water or stock. the best I've made (sorry no amounts):


Roast beef from the night before (with gravy), dill coated fried potatos, some sauted onions and oven burnt tomatos (so sue me, these weren't left overs), orzo, and salt, pepper, garlic powder, and paprika. Also had some cornstarch water to thicken, because I like that.


I pretty much boiled the gravy, orzo and tomatoes in some beef stock, until the orzo is a little soft. Threw in salt/pepper and garlic powder to taste, get a hard boil, then tossed in everything that had been precooked and lower temp. simmer for a while add paprika, waited until I thought it was done, and then through in the cornstarch... It was pretty good





It's sort of stew, but what ever.
Roasted Vegetable Soup with Thai Pesto


2 baby eggplants, cut into chunks


2 red bell pepper, deseeded, cut in chunks


300g butternut squash (pumpkin), peeled, cut into chunks


1 large sweet potato, peeled, cut into chunks


1 spanish onion, peeled and quartered


2 zucchinis, cut into chunks


2 carrots, peeled, cut into chunks


6 cloves garlic, unpeeled


2 tablespoons olive oil


2 x 10g vegetable stock cubes


3 陆 cups water


Pesto


1 bunch coriander leaves and stems, roughly chopped


1 bunch mint, leaves picked


1 lemon, juice only


2 cloves garlic


2 tablespoons finely grated parmesan cheese


1 tablespoon olive oil


Places vegetables and garlic in two roasting dishes. Toss in olive oil. Bake in a moderate oven (356掳F) for 45 minutes or until tender, stirring occasionally.


Remove skin from garlic. Place all vegetables, garlic, stock cubes and 1 cup of water in a food processor. Process.


Return to saucepan, add remaining water, bring to the boil, reduce heat and simmer for 10 minutes.


To make pesto, place coriander, mint, lemon juice, garlic and parmesan cheese in a blender. Blend to combine. Add oil with the motor running. Blend well. Serve soup topped with a spoonful of pesto and enjoy with a crusty wholegrain roll or Garlic bread Yummm.





Hearty Vegetable Noodle Soup


1 tablespoon olive oil


1 onion, chopped


3 cloves garlic, crushed


650g butternut squash, peeled and diced


1 red bell pepper, diced


3 cups salt reduced vegetable stock


3 cups water


1 cup brown lentils, rinsed


1 x 420g can four bean mix, drained and rinsed


1 x 270g can corn kernals, drained


60g thin spaghetti, broken into pieces


1 cup baby spinach


Heat oil in a large saucepan. Add onion, garlic, butternut squash and bell pepper and cook over medium-high heat for 1-2 minutes.


Pour in stock and water and add remaining ingredients. Bring to the boil, then reduce heat and simmer covered for 20 minutes.


Stir through spinach and serve.





Also use this homemade veggie stock for the base of most soups:





Vegetable Stock





Makes 20 Cups


This is an excellent vegetable stock - freeze what you don't use for next time.


Ingredients:


1 tbsp extra-virgin olive oil


2 leeks, white and light green parts only, well washed and chopped


4 medium onions, chopped


6 large carrots, peeled and chopped


3 stalks celery, chopped


1 small bunch parsley stems


2 teaspoons dried whole marjoram


1/2 teaspoon dried whole thyme


3 Turkish bay leaves or 1/2 Caolifornia bay leaf


1 1/2 gallons water


Instructions:


Heat the olive oil over medium heat in a large pot. Add the vegetables and stir-fry to brown lightly. Add the marjoram, thyme, bay leaves, and cold water. Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.


Strain the stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze the vegetables to extract their liquid. Discard the vegetables.


Nutritional Information:


Per serving:


36 calories


0 g sugar


0 g total fat


0 mg cholesterol


7 g carbohydrate


0 g protein


2 g fiber


0 mg sodium
Leftover rotisserie chicken chopped, chicken broth (2-3 cans), cooked pasta, frozen vegetables. Bring the broth to boil. Add chicken, cooked pasta and frozen vegetables. Add salt and pepper to taste.
Here are a few-we love soups!





Chicken Tortilla Soup


The smoky heat provided by the Chipotle Sauce sets this tortilla soup apart from the ordinary.





2 tablespoons olive oil


1 cup diced red onion


3/4 cup diced celery


1/2 cup diced green bell pepper


1-1/2 tablespoons minced garlic


2 tablespoons Chipotle Sauce or to taste


8 cups chicken stock


3 cups diced, cooked chicken


2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers and onions)


1/4 cup fresh lime juice


1/4 cup minced fresh cilantro


1/2 teaspoon ground cumin


salt and pepper to taste


Heat the oil in a large soup pot. Saut茅 the onion, celery, bell pepper and garlic until the onion is clear. Add all remaining ingredients and simmer for about 30 minutes. Garnish with tortilla chips and grated Monterrey Jack cheese. Makes 8 servings.





She-crab Bisque





1 c. butter


1/2 c. flour


2/3 tsp. salt


1/4 tsp. Old Bay Seafood seasoning


1 qt. half and half


2/3 c. sherry


1 lb. crabmeat





In double boiler over medium high heat melt butter and flour. Add salt, Old Bay and half and half. Stir until smooth consistency. Bring to a medium thickness, stirring constantly. Add sherry. Cook additional 3-5 minutes. Stir in crabmeat.











FRENCH ONION SOUP





3 med. onions, sliced


2 tbsp. butter


4 c. beef consomme (below)


2-4 slices French bread, toasted


Monterey Jack cheese, sliced





Cover and cook onions in butter over low heat, stirring occasionally, 30 minutes. Add consomme; heat to boiling. Reduce heat; cover and simmer 30 minutes.


Pour soup in oven safe bowls (2-4 depending on size). Place slice of toasted French bred in each bowl; then top with slices of cheese. Place bowls on cookie sheet and place in 400 degree oven for 10 minutes or until cheese is browned and bubbly.








BEEF CONSOMME:





2 cans (10 1/2 oz. each) condensed beef broth


1 soup can water


1 sm. onion, sliced


1 sm. carrot, sliced


1 sm. stalk celery, sliced


2 sprigs parsley


1 sm. bay leaf


1/8 tsp. dried thyme leaves





Heat all ingredients to boiling; reduce heat. Cover and simmer 30 minutes; strain.





Sicilian Bean Soup





INGREDIENTS: (About 4 Servings)


1 cup of navy or kidney beans


1/2 quarts of water


Approx. 2 quarts stock


2 cups of ham dices small (1/4'; square)


1/2 cup of finely chopped white onions


1/2 cup of chopped celery


1 teaspoon of salt


Pepper to taste





While there are a hundred Sicilian bean recipes, this is just one of them. I usually like to add sliced carrots to it, too.


Get a stockpot or 4-quart kettle and add in beans and the water and bring it to a boil. Let it continue to boil for 2-3 minutes and remove it from the burner. Let the beans soak for an hour or so, and then drain them. Be sure to save the water and set aside. Add more stock (about 2 quarts) and add in all the other ingredients. Bring to a boil and then reduce the heat to let it simmer for about 1-陆 hours.