Any ideas on great homemade soup recipes?

Ultimate Potato Soup --











INGREDIENTS


6 cups diced potatoes


3 stalks celery, diced


1 cup chopped onion


3 (14.5 ounce) cans chicken broth, divided


4 cups half-and-half cream


6 tablespoons butter, melted


6 tablespoons all-purpose flour


4 cubes chicken bouillon


1/2 teaspoon ground black pepper











DIRECTIONS


In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.


Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.








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Roast Beef Stew --











INGREDIENTS


2 cups cubed cooked roast beef


4 cups tomato juice


2 (14.5 ounce) cans diced tomatoes, undrained


2 cups water


3 large red potatoes, diced


2 cups frozen lima beans


1 large onion, diced


1 cup diced celery


1 tablespoon beef bouillon granules


1 teaspoon sugar (optional)


salt and pepper to taste


1 bay leaf











DIRECTIONS


In a Dutch oven or soup kettle, combine all of the ingredients. Bring to a boil. Reduce heat; cover and cook until vegetables are tender, about 30 minutes. Discard bay leaf before serving.








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Rich and Creamy Tomato Basil Soup --











INGREDIENTS


4 tomatoes - peeled, seeded and diced


4 cups tomato juice


14 leaves fresh basil


1 cup heavy whipping cream


1/2 cup butter


salt and pepper to taste











DIRECTIONS


Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.


Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.








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French Onion Soup --











INGREDIENTS


2 onions, thinly sliced


1/4 cup butter


2 tablespoons all-purpose flour


2 (10.5 ounce) cans beef broth


2 1/2 cups water


6 slices French bread, toasted


1/2 cup grated Parmesan cheese


1/2 cup shredded Swiss cheese











DIRECTIONS


Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.


In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.


Meanwhile, toast French bread slices.


Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.








Any ideas on great homemade soup recipes?
Mulligatawny -


1 onion diced


2 carrots diced


2 stalk celery diced


1 Tbsp curry powder


1 qt chicken stock


1 cup red lentils


1 apple, peel, core and dice


1 can coconut milk


fresh cilantro


salt and pepper


butter or olive oil





Saute onion, carrot and celery in butter or oil until soft but not brown. Add curry and cook a few minutes Add stock and bring to a boil, add lentils, cook 30 minutes, add diced apple and cook till soft about 20 minutes. Add coconut milk, check seasoning and blend soup until smooth. Garnish with fresh cilantro leavesAny ideas on great homemade soup recipes?
Chicken Tortilla Soup





Serves about 6





Ingredients:


1/3 cup chopped onion


3 cloves garlic, peeled and chopped


3/4 teaspoon ground cumin


3/4 teaspoon dried oregano


1/4 teaspoon chili powder


1/4 teaspoon pepper


8 cups fat-skimmed chicken broth


1 can (14 oz.) diced tomatoes


1 can (4 oz.) diced green chilies


10 corn tortillas (6 in. wide)


1 1/2 pounds boned, skinned chicken breasts (I like to use a rotisserie from the grocery)


2 Tablespoons cilantro


Salt


Cheese and avocado if desired





Directions:


1. In a 5 to 6 quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat.





2. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.





3. Rinse chicken and cut into 1/2 inch pieces. (Unless using rotisserie, then shred chicken with your fingers.)





4. Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer until chicken is white in center (cut to test), about 5 minutes. (For rotisserie: drop chicken in and simmer for a few minutes.) Add corn tortilla strips. Stir in Cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.
Cheeseburger Soup:





1/2 pound ground beef


3/4 cup chopped onion


3/4 cup shredded carrots


3/4 cup diced celery


1 tsp dried basil


4 tbsp butter divided


3 cups chicken broth


4 cups diced potatoes


1/4 cup flour


2 cups American cheese cubed


1/4 sour cream


salt and pepper to taste





1. In a 3 qt sauce pan brown the beef, drain and set aside.





2. In same pan saute the celery, carrots, and onions in 1 tbsp butter


until tender. Add broth, potatoes and beef bring to a boilReduce heat and simmer until taters are tender.





3. Meanwhile in a small skillet melt the butter and sproinkle in the flour. Stir and cook 3-5 min or until bubbly.





4. Add butter flour mix (roux) to the soup and stir in well. Cook and stir about 2-3 minutes to thicken the soup. Reduce heat to low and add the milk and cheese. Stir until the cheese melts and seasone with salt and pepper.





****Note you can make this a Chicken Sandwich Soup. Use shredded chicken instead of the beef. And use white American cheese instead of the yellow. Serve with some chopped onions, tomatoes and croutons.


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Fried Chicken Soup- wich is more of a cramy chicken soup.





Remove the breaded skin from the chicken. Then remove the meat from the bones and set aside.





Saute some chopped onion, garlic, carrots celery, potato, etc... in a little oil. Add a 50/50 mix of water and chicken broth. Then add the skin and bones and simmer for about 20-30 min. Remove the any chunky skin and the bones. Add the checken meat, corn, peas etc... and any seasonigs you wish. You can sour cream or milk if you wish as well.





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Left over meat loaf soup:





Saute some onion, carrots, celery, big pieces of potato,garlic it and add beef broth and water. Chop up the meat loaf and add it in with left over gravy, mashed potatoes etc... and simmer until heated. I alkso like to add corn and peas to this soup as well.


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Chinese Mushroom Soup:





2/3 Cup Water


陆 Cup Dried Shitake Mushrooms


4 Cups Chicken or Vegetable Stock (OR 2 Cups Chicken Base and 2 Cups Mushroom Base)


1 录 Inches of Grated Gingerroot


2 Garlic Cloves Thinly Sliced


1 Tsp Onion Powder


1 Tbsp Soy Sauce


3 oz Fresh Crimini Mushrooms- Thickly Sliced


2 陆 oz Vermicelli Noodles


4 Scallions Thinly Sliced On the Diagonal-Divided


Chopped Fresh Cilantro-For Garnish





1.Bring the water to a boil in a large pan. Remove the pan from the heat and add the shitake mushrooms. Let the mushrooms soak for 10 min then remove from the water with a slotted spoon, chop coarsely and set aside. SAVE the water. Strain the mushroom water to remove any extra debris, and pour into a clean pan.





2.Add the stock and mushroom/chicken base to the mushroom liquid and bring to a boil. Add the ginger; garlic all mushrooms, soy sauce, onion powder, and 陆 of the scallions. Cover and let simmer for 10 minutes.





3.Meanwhile soak hot noodles in a bowl of hot water for 10 minutes (or according to pkg directions). Drain and add the noodles to the soup. Let simmer for an additional 3 min. Sprinkle remaining scallions over the soup and garnish with the cilantro.





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Barley and Vegetable Broth:





1 Tsp Sunflower or Corn Oil


1 Onion Chopped


2 Garlic Cloves Crushed


1 Carrot Diced


2 Celery Stalks Chopped


Generous 录 Cup Pearl Barley-Rinsed


5 cups Vegetable Stock


陆 Cup Frozen Peas


8 oz (225 grams) Green Cabbage (outer leaves and hard stalk discarded)


Pepper





1.Heat oil in a large pan, add the onion, garlic, carrot and celery and cook over medium heat for about 5 minutes stirring occasionally.





2.Sprinkle in the barley and stir well. Pour in the stock and bring to a boil. Cover then reduce the heat to a simmer and cook for 15 min. Add the peas and cook 15 more min.





3. Wash the cabbage and shred finely. Add to the pan and cook for 2-3 min, or until it is just tender. Season with pepper to taste and serve immediately.





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White Bean Soup:





1 Cup Dried Cannelli Beans Covered and Soaked Over Night in Cold Water


7 Cups Chicken or Vegetable Stock


4 oz Dried Pasta (Spirals Elbow etc鈥?Good Soup Pasta)


4 Tbsp Olive Oil


2 Garlic Cloves Chopped Finely


4 Tbsp Chopped Fresh Flat Leaf Parsley


1 Cup Chopped Ham-Optional


Salt and Pepper to Taste





1.Drain the beans and pour in a heavy bottomed pan. Add stock and bring to a boil. Partially cover pan and let the beans simmer for about 2 hrs (鈥楾il beans are tender)





2.Transfer approx 陆 the beans and a little stock to a food processor or blender, and process to a smooth puree. Return puree to the pan and mix well, add ham if you are doing so. Bring the soup to a boil again.





3.Add the pasta, and boil for about 10 min, until tender.





4.Meanwhile, heat 4 tbsp oil in a small pan. Add the garlic and cook over low heat stirring frequently for about 4-5 minutes, until golden brown. Stir the garlic into the soup and add parsley. Season to taste with the salt and pepper.





5.Ladle into soup bowls and enjoy.





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Hearty Lentil and