Need good Soup Recipes?

need good soup recipes for veggie beef, anything chicken soup, all recipes would be great as I need new Ideas being a restaurant line cook I get stuck in the same old thing thank everyone for your commentsNeed good Soup Recipes?
Reuben Soup





陆 cup onion, chopped


录 cup celery, chopped


3 Tbsp butter


录 cup flour


3 cup water


4 tsp instant beef bouillon or 4 beef bouillon cubes


陆 pound corned beef, shredded


1 cup sauerkraut, well drained


3 cups half and half


3 cups shredded Swiss cheese


6 - 8 slices rye or pumpernickel bread, toasted and cut into triangles





In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon and bring to a boil. Reduce heat; simmer uncovered for 5 mins. Add corned beef, sauerkraut, cream and 1 cup of the cheese. Cook for 30 mins. or until slightly thickened, stirring frequently. Ladle into 8 ovenproof bowls. Top each with a slice of bread and put 录 cup of the cheese on top of the bread. Place in oven under broiler until the cheese melts and browns ever so lightly.





Turnip and Pear Soup





1 med. onion, chopped


1 tbsp. butter


3 med. size turnips, peeled and chopped


3 large pears, peeled and chopped


1 tsp. dried thyme


salt to taste


1 1/4 cup vegetable stock


1/4 tsp. nutmeg


1 1/2 cup apple juice


black pepper to taste





In a large saucepan, saut茅 onion in butter about 5 minutes, until onions are translucent. Add turnips, pears, thyme and salt. Saut茅 another 10 minutes, stirring occasionally. Add stock. Cook, covered on low heat 20-20 minutes, until turnips are tender. Add nutmeg. In a blender, puree soup with juice until smooth. Reheat, season with pepper and serve.





Spicy Chicken Tortilla Soup





1 med chopped onion


2 minced garlic cloves


2 tsp. oil


4 oz green chilies chopped


15 oz Italian style stewed tomatoes


chopped - reserving sauce


4 cups chicken broth


1 tsp. lemon pepper


2 tsp. Worcestershire sauce


1 tsp. chili powder


1 tsp. ground cumin


1/2 tsp. hot pepper sauce


4 Tbsp. flour


1/2 cup water


1 lb. chicken breast cut into cubes


(or canned chicken breast)


1/3 cup sour cream


salt %26amp; pepper





cook onion %26amp; garlic in oil on low for 5 minutes. Add chilies, tomatoes w/ their juice, broth, lemon pepper, Worcestershire, spices %26amp; hot sauce. Simmer 20 minutes. In a bowl combine flour %26amp; water, whisk into soup. Bring to boil, simmer 5 minutes.


Add chicken %26amp; simmer until cooked through. Stir in sour cream, salt %26amp; pepper.Garnish w/ Tortilla StripsNeed good Soup Recipes?
here is a link with over 2500 recipes for soups on it. Some of them my husband serves in his restuarant.. good luck








http://www.recipesource.com/cgi-bin/sear鈥?/a>
Chicken Noodle Soup:





1 tablespoon stick margarine or butter


1 cup chopped carrot


1 cup chopped parsnip


1/2 cup thinly sliced celery


1 tablespoon all-purpose flour


3 1/2 cups low-salt chicken broth


1 cup water


1/4 teaspoon salt


1/4 teaspoon pepper


2 cups uncooked wide egg noodles (about 4 ounces)


1 pound skinned, boned chicken breast halves, cut into 1-inch pieces


2 tablespoons chopped fresh parsley





Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip, and celery; saut茅 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.





Yield: 8 servings (serving size: 1 cup)
Southern Turnip Green Soup (Florida Cooking)





Yield: 6 servings


Ingredients








1 bn Young turnip greens with-


-turnips (1 pound)


6 tb Butter


1 c Chopped onions


1 1/2 ts Salt


1 1/4 ts Sugar


5 1/2 c Chicken stock


2 tb Lemon juice


2 c Half-and-half


4 tb Cooked grits


Salt and freshly ground-


-pepper to taste








Instructions








1. Cut the turnip roots off the greens. Clean and wash the greens, discarding any blemished or yellowed edges. Tear the large leaves into smaller pices. Trim the ends and peel the turnips. Cube into bite-size pieces, enough to make 4 cups.








2. Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add the turnips and saute until crisp-tender, about 10 minutes. Add the onions, and saute 5 minutes or until tender, but not browned. Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock. Blend well, stir in the lemon juice, and set aside.








3. In another skillet, melt the remaining 3 tablespoons of butter. Add the greens and saute over medium heat for 10 minutes, until crisp-tinder. Add the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups chicken stock. Blend well and remove from the heat and cool for 15 minutes. Puree the greens in a food processor or in batches in a blender. Add the pureed greens to the turnip mixture. Mix together and reheat. Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste. Serve hot.








FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright
Chicken and Rosemary Soup





1 large onion, chopped


2 teaspoons olive oil


1 cup chicken broth


1/8 teaspoon pepper


3 cups milk


4 teaspoons cornstarch


1 small yellow summer squash or zucchini, chopped


1 cup frozen peas


1 1/2 teaspoons fresh rosemary


2 cups cooked chicken, chopped


1/2 cup finely shredded parmesean cheese





In a large saucepan cook onion in oil until tender. Stir in broth and pepper; bring to a boil. Meanwile, combine milk and cornstarch in a bowl and stir until smooth. Add milk mixture to the pan. Stir in squash, peas and rosemary. Cook, stirring, until thickened and bubbly. Reduce heat; simmer, stirring, for 2 minutes. Stir in chicken and parmesean cheese, heat through.








Wild Rice, Barley %26amp; Mushroom Soup





1 cup water


1/4 cup quick cooking barley


3 medium leeks, washed, trimmed %26amp; thinly sliced


1 medium carrot, sliced


1 small parsinp, finely chopped


1 clove garlic, minced


1 Tablespoon margarine or butter


8 oz. sliced fresh mushrooms


1 Tablespoon fresh sage, chopped or 1 teaspoon dried sage


2 1/2 cups vegetable broth or chicken broth


3/4 cup cooked wild rice


2 Tablespoons Madeira wine or dry sherry (optional)


salt


pepper








In a small saucepan combine water and barley. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Meanwhile, in a large saucepan cook leeks, carrot, parsnip and garlic in butter for 5 minutes. Stir in the mushrooms and dried sage (if using). Cook 5 to 10 minutes more or just until mushrooms are tender. Stir in the broth, cooked wild rice and Madeira (if using). If using fresh sage, add now. Add barley and cook until heated through. Season with salt and pepper.








Fish Provencale





8 oz. fesh or frozen skinless haddock, grouper or halibut fillets


1 small fennel bulb


3 cups vegetable or chicken broth


1 large onion, finely chopped


1 small summer squash (such as zucchini), cubed


1 cup dry white wine


1 teaspoon finely shredded orange or lemon peel


3 cloves garlic, minced


2 cups chopped tomatoes or 1 (14.5oz) can diced tomatoes


2 Tablespoons fresh thyme, chopped





Thaw fish, if frozen, and cut into bite sized pieces; set aside. Cut off and discard upper stalks of fennel. Remove any wilted outer layers; cut a thin slice from the base. Wash fennel and cut in half lengthwise and thinly slice. In a large saucepan combine fennel, broth, onion, squash, wine, orange peel and garlic. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Stir in fish, tomatoes and thyme. Cook about 3 minutes or just until fish flakes easily. Garnish with additional thyme, if desired.








Lemon and Scallop Soup





12 oz. fresh or frozen bay scallops


5 cups chicken broth


1/2 cup dry white wine


3 Tablesppons fresh cilantro, chopped


2 teaspoons finely shredded lemon peel


1/4 teaspoon pepper


1 lb. asparagus spears, trimmed %26amp; cut into bite sized pieces


1 cup fresh enoki or shiitake mushrooms


1/2 cup sliced green onions


1 Tablespoon lemon juice





Thaw scallops, if fozen, rinse well and drain. In a large saucepan combine broth, wine, cilantro, lemon peel and pepper; bring to a boil. Add the scallops, asparagus, shiitake mushrooms(if using) and green onions. Return to boiling and reduce heat. Simmer, uncovered, about 5 minutes or until asparagus is tender and scallops are opaque. Remove from heat; stir in enoki mushrooms (if using) and lemon juice.
chicken soup.. Start off with using whole chickens and boil them down (so that the meat falls off the bones) gets rid of some of the fat too.. Add onions, celery and carrot. Season with salt and whatever other spices ( maybe some thyme or rosemary). Then if you want you can add a variety of pasta to it and make a chicken noodle soup..


Chicken Tortilla soup.. Again boil the chicken down (just use white meat), add water and chicken broth, stewed italian tomatoes, onions, red and green pepper, chile powder, cumin, salt and pepper and corn (optional) then get corn tortillas, cut in strips, brush with olive oil and bake in oven until crispy.. Serve in soup.. Garnish with scallions.. Happy cooking
I like green chili chicken soup.





Cook your chicken in stock, add green chili, chopped tomatoes, onion and garlic, and if I have some fresh corn I always roast it and throw that in too.





I've also done this as a creamy soup as well, you just have to have the creamy base.