Does anyone know any nice soup recipes?!
Mushroom Barley Soup
(prep time: 15 minutes cooking time: 2.5 hours)
3 Tablespoons butter
1 large onion, diced
1 cup chopped carrots
1 cups diced celery
2 garlic cloves, minced
1 pound sliced mushrooms
3 quarts, chicken broth
1 teaspoon salt and freshly ground black pepper
1 cup uncooked pearl barley
2 Tablespoons fresh dill
In a large stock pot, melt butter. Add onions, carrots, celery and garlic. Sauté until tender but not browned. Add mushrooms and cook until soft. Add broth, salt, and black pepper. Simmer for 2 hours or until barley is tender. Just before serving add dill.
Loaded Potato Soup
(Prep Time: 20 minutes. Cooking Time: 30 -40 minutes)
6 medium to large potatoes
1/3 cup butter
2/3 cups flour
6 cups milk (skim or whole, whatever your family drinks)
1 teaspoon chicken bouillon (I prefer to use “Better Than Bouillon” chicken base. It’s concentrated stock found in a small jar in the same aisle as chicken broth. Refrigerate after opening)
2 green onions
1 cup sour cream (non-fat or low fat is ok to use)
2 cups crisp bacon, cooked crisp and crumbled
2 cups shredded cheddar cheese
Peel and cube potatoes into bite size pieces. Place cubed potatoes in a 3 quart stockpot and cover with water. Cook potatoes until fork tender (about 15-20 minutes). Drain potatoes. Meanwhile, melt butter in a large pot over medium low heat. Add flour and stir until mixture is blended and bubbly. Gradually add milk to the butter-flour mixture, stirring constantly until thickened. Add bouillon, green onions and cooked potatoes, sour cream and cooked bacon. Just before serving, reduce heat and add cheese. Stir well and serve.
Serves 8-10 If you have leftovers and reheat this soup the next day, it may be too thick (the potatoes will do that!). Just add enough milk to thin and adjust the seasonings.
Make Ahead Tips: Potatoes can be cooked ahead of time, drained and stored in the refrigerator in a sealed container. Potatoes can also be peeled and cubed a few hours ahead, but they then must be covered with water to prevent them from turning brown.
Answers: I love soup and make it often for my family. Here are some favorties:
Mushroom Barley Soup
(prep time: 15 minutes cooking time: 2.5 hours)
3 Tablespoons butter
1 large onion, diced
1 cup chopped carrots
1 cups diced celery
2 garlic cloves, minced
1 pound sliced mushrooms
3 quarts, chicken broth
1 teaspoon salt and freshly ground black pepper
1 cup uncooked pearl barley
2 Tablespoons fresh dill
In a large stock pot, melt butter. Add onions, carrots, celery and garlic. Sauté until tender but not browned. Add mushrooms and cook until soft. Add broth, salt, and black pepper. Simmer for 2 hours or until barley is tender. Just before serving add dill.
Loaded Potato Soup
(Prep Time: 20 minutes. Cooking Time: 30 -40 minutes)
6 medium to large potatoes
1/3 cup butter
2/3 cups flour
6 cups milk (skim or whole, whatever your family drinks)
1 teaspoon chicken bouillon (I prefer to use “Better Than Bouillon” chicken base. It’s concentrated stock found in a small jar in the same aisle as chicken broth. Refrigerate after opening)
2 green onions
1 cup sour cream (non-fat or low fat is ok to use)
2 cups crisp bacon, cooked crisp and crumbled
2 cups shredded cheddar cheese
Peel and cube potatoes into bite size pieces. Place cubed potatoes in a 3 quart stockpot and cover with water. Cook potatoes until fork tender (about 15-20 minutes). Drain potatoes. Meanwhile, melt butter in a large pot over medium low heat. Add flour and stir until mixture is blended and bubbly. Gradually add milk to the butter-flour mixture, stirring constantly until thickened. Add bouillon, green onions and cooked potatoes, sour cream and cooked bacon. Just before serving, reduce heat and add cheese. Stir well and serve.
Serves 8-10 If you have leftovers and reheat this soup the next day, it may be too thick (the potatoes will do that!). Just add enough milk to thin and adjust the seasonings.
Make Ahead Tips: Potatoes can be cooked ahead of time, drained and stored in the refrigerator in a sealed container. Potatoes can also be peeled and cubed a few hours ahead, but they then must be covered with water to prevent them from turning brown.
tomato
Chicken veg any you like
Today is wet and rainy here today...a perfect soup day
This is my favorite
Leek and Potato soup
4 med Potatoes peeled and cubed
4 leeks rinsed and sliced white part only
Water
place potatoes and leek in pan and add enough water to cover.high heat to boil...turn down heat and let simmer 20 mins.
run though ricer or food processor until smooth add 4 T butter and milk to thin,,,,season to taste
Southwestern Chicken Soup
Ingredients:
1/2 lb. boneless skinless chicken breast, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 Tbs. olive oil
1 15.1/4-oz. can whole kernel corn, drained
1 15 oz. can black beans, rinsed & drained
1 14.5 oz. can chicken broth
1 10-oz. can Rotelle, undrained
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. cayenne pepper
Plain yogurt
Minced fresh cilantro
Prep. time: 40 minutes
Yield: 4 servings
In a large skillet over medium heat, cook the chicken, onion and garlic in oil until chicken is lightly browned and onion is tender. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder, and cayenne. Bring to a boil. Reduce heat; cover & simmer for 10 to 15 minutes. Garnish with yogurt and cilantro.
broccoli and stilton-yum
just sweat up some broccoli,onion, ,potato and seasonings,garlic and whatever else you like-simmer it all till soft add stock cubes then whizz with blender and add abig chunk of stilton and stir till dissolved.
I made this one the other day and it was absolutely delicious!!
Ingredients
For soup:
25g/1oz unsalted butter
1 large onion, chopped
2 tbsp fresh ginger, peeled and finely grated
2 cloves garlic, minced
600g/1lb 5oz carrots, peeled and cut into 2.5cm/1in pieces
675ml/1pint 2fl oz stock
For lemon cream:
finely grated rind of one lemon
55ml/1?fl oz double cream
fresh chives, for garnish
Method
1. Melt the butter in a heavy large pot over a medium-high heat. Add the onion and cook for about 4 minutes. Add the ginger and garlic; cook for another 2-3 minutes.
2. Add the chopped carrots and sauté for another 1-2 minutes. Add the chicken stock and bring to the boil. Reduce the heat and simmer until the carrots are very tender, about 20 minutes.
3. While the soup is cooling slightly, prepare the lemon cream. In small bowl, combine the double cream and the grated lemon zest. Cover with cling film and refrigerate.
4. Pureé the soup in batches in a blender or food processor. Return the soup to the pot. Season with salt and pepper to taste. Bring the soup back to a simmer, thinning with more stock, if necessary. Just before serving, grate in a bit more fresh ginger. Ladle into bowls and use a teaspoon to drizzle, or a plastic squirt bottle to draw, a pattern onto the surface of the soup with the lemon cream. Top with finely snipped chives.
Don't knock it until you try it:
Pickle Soup
10 oz. Kosher dill pickles 1/3 c sour cream
2/3 c pickle juice 2 large potatoes
1 carrot 1 tsp flour
1 parsnip 1 tbls butter
? bunch celery 1 leek
Fresh dill for garnish
Peel and chop vegetables, boil for 30 minutes in 2 ? cup of water. Drain through a sieve pressing veggies to collect maximum broth. Discard veggies and add water to make 2 cups. Meanwhile peel and boil potatoes.
Peel then grate pickles. Drain very well. Sauté pickles in butter over medium-low heat for 5 minutes. Add flour and cook for 2-3 minutes. Add broth and the rest of the ingredients. Season with salt and pepper and simmer for about 5 minutes. Garnish with dill.
And you can never beat the classic:
Potato Leek Soup (Vichyssoise)
3 tbls olive oil 2 ? lbs potatoes, peeled and cubed (1”)
4 tbls unsalted butter 2 qts (8 cups) chicken stock
4 celery stalks (1/4” slices) 1 cup milk
6 leeks (whites only) thinly sliced ? heavy cream
4 shallots or 1 small onion, minced 1 bunch chives
6 cloves garlic, minced
Heat oil and butter in a stockpot over low heat. Sweat celery, leeks, shallots, and garlic until very soft (35-40 minutes, do not brown). Add potatoes and chicken stock. Cover, boil, then reduce to a simmer. Cook, uncovered, until the potatoes are very tender (30-40 minutes).
Pass soup through a food processor or blender. Return puree to stockpot over low heat. Stir in milk and cream. Salt and pepper to taste, garnish with chives, finish with sherry if desired.
Any veg simmered in stock (water with a couple of stock cubes) and then pureed makes good soup. You can add milk or yoghurt at the end if you like. Good luck!
Meat soup.
Could be chicken or beef.
1. Season and roast meat bones at 400 degrees until they are browned. It the bones have meat leave it on.
2. When almost cool pull the meat off the bones and put the bones in a pot of cold water to cover with a rough chopped onion and carrot. Add any dripings from the roasting.
3. Bring to a slow simmer and let it go for as long as you can. 2 or 3 hours is good. Don't let it boil hard.
4. Strain stock through a collander and put in the frige overnight.
5. The next day, chop vegetables - onion, garlic, carrot, other root vegetables and saute them in the bottom of the soup pot. Saute until the onions are transparent. Don't burn them.
6. Skim the solid fat from the top of the stock and pour everything into the pot, except for the stuff that settles in the bottom of the bowl.
7. If you need more stock add a little water or your favorite canned stock.
8. SImmer until the vegetables are as tender as you want them. Meinwhile remove any fat or skin from the meat and cut into bite sized chunks.
9. Lastly add the meat to the soup and heat until warm.
Additions. Add rice, or barley to the stock when adding vegetables.
If you want noodles cook them seperatly and ladle the soup over the noodles when you serve. This will keep the noodles from being mushy.
Eat with italian bread.
For vegetarian soup roast vegetables that have been rubbed with olive oil and seasoned with salt and pepper at 400 degrees until browned, do not burn. Make the stock and discard them after simmering. Add fresh vegetables to the stock and simmer until cooked through.
This is a quick one and it's pretty hardy. Don't be scared by the collard greens. They hold much better than if you used spinach and are not bitter.
You need a blender and a large pot:
Buzz:
One can chicken Stock
One large carrot broken into 1" chunks
One large onion Peeled and quartered
One can Canneli Beans
Move to stove add in:
One more can of Canneli beans
One can of seasoned Collard Greens
One can Petite diced tomatoes(optional)
one stick butter
Let simmer for 20 minutes until carrots and onions are done. Adjust for seasoning. Bask in compliments.
Minced Bacon(optional)
Serve with parm cheese(optional)
potato soup
boil potatoes in chicken broth til fork tender (about 20 min.)
drain most of broth off potatoes then add butter, half & half or whole milk, cheddar or velveeta cheese, salt, pepper, mix all together and simmer til thickened.
Red lentil, apple and smoked bacon-
-red lentils, 100g
-1white onion
-1/2 red onion
-1 large carrot, unpeeled
-2 cloves garlic
-2 sticks celery
-1 large king edward potato
-1 cooking apple
-1 small bunch flat leaf parsley
-2 chicken stock cubes in 1 pint boiling water
-200g quality smoked bacon
prep all veg, to rough dice, sweat it all off for approx. 6-7mins on a high heat, with butter and oil. Add small pinch of flour to soak up fat, then add stock, then add more water to preference of consistancy. Add lentils, then simmer for 15 mins. Chop apple into soup, then take bacon, cut off rind, cut into fine strips, pre-heat frying pan, little oil, place bacon in pan and fry until crispy, then drain off oil and add to soup. done!
Honey-roasted parsnip soup
Serves 4-6
Preparation time 30 mins to 1 hour
Cooking time 1 to 2 hours
Ingredients
25g/1oz unsalted butter
500g/1lb 2oz parsnips, roughly chopped
? onion, roughly chopped
1 carrot, roughly chopped
1 small clove of garlic, roughly chopped
1 tsp thyme leaves
1 small bay leaf
1 tbsp clear honey
1l/1?pt chicken or vegetable stock
6tbsp dry cider
4tbsp double cream
Method
1. Preheat the oven to 220C/425F/Gas7. Heat the butter in an ovenproof casserole dish, add the parsnips and roast in the oven for about 25-30 minutes, until golden brown. Add the onion, carrot and garlic and continue cooking for a further 10 minutes, then mix in the herbs and honey. Cook for about 10 minutes until the vegetables have caramelized.
2. Now remove the dish from the oven, add the stock and bring it to the boil on top of the stove. Reduce the heat and simmer for 10 minutes. Add the cider then pour the soup into a blender and purée until smooth. Strain through a fine strainer, bring back to the boil, then remove from the heat, swirl in the cream and serve.
get a blender add a tin of tomotoes add some basil and 2 cloves of garlic chopped salt n pepper and blend it till thick and add to a pan stir untill hot and add to a bowl and a bun