Does anybody have a good recipe that involves a good amount of water, like a soup?!


Question: Does anybody have a good recipe that involves a good amount of water, like a soup!?
Hey there, so I was wondering if anybody knew a recipe that called for a lot of water!. I just did corn on the cob, and I want to use the water again to make some soup!. So any recipes!?Www@FoodAQ@Com


Answers:
You can try using the water to replace broth in the recipe-
For the dumplings:
# 2 Tbsp finely chopped shallots
# 3/4 cup finely chopped parsley
# 1/2 tsps dried Italian seasoning
# 2 Tbsp finely grated parmesan cheese
# 3/4 cup milk
# 3 Tbsp butter
# 1/4 cup yellow corn meal
# 2 cups all purpose flour
# 1 Tbsp baking powder
# 3/4 tsp salt
# 1/4 cup club soda

For the soup:
# 3 boneless chicken breasts
# 2 quarts chicken stock
# 1/2 cup diced carrots
# 1 medium onion, diced
# 2 celery stalks, thinly sliced
# 1 sprig fresh thyme
# 1 clove garlic, minced
# 1 bay leaf
# 2 Tbsp butter
# 1 cup diced white button mushrooms
# 1/2 cup frozen green peas
# salt and fresh ground pepper to taste

Directions In a small saucepan, heat milk and butter until butter is melted!. Remove from heat!.

In a mixing bowl, combine flour, cornmeal, baking powder and salt!.

Stir in club soda and milk/butter mixture until dough forms a ball!. Take care not to overwork dough!. Cover and let stand while preparing soup!.

In a 4-quart saucepan bring chicken stock to a simmer!.

Add chicken, carrots, onion, celery, garlic, bay leaf, thyme and dash of salt!. Return to a simmer and cook about 15 minutes or until chicken is just cooked through and carrots are tender!.

Remove chicken breasts and cut into bite-size pieces!. Remove bay leaf and thyme sprig!. Add chicken back to soup!.

While chicken is cooking, melt butter in a small skillet and add mushrooms!. Saute just until mushrooms begin to release their moisture!. Add the mushrooms and green peas to soup!. Return to a simmer!.

Drop dumpling dough by teaspoonfuls into simmering soup!. Cover and simmer for about 5 more minutes!.

Serve in soup bowls and feel all that love and comfort
========

Cream Of Potato Soup With Cheese

1 Large Potato -- Peeled & Diced
1 1/2 Cups Skim Milk
1 Cup Evaporated Skim Milk
1 Tsp Onion Flakes -- Dry
2 Tablespoons Light Sour Cream
1/2 Tsp Salt
1/2 Tsp Celery Flakes
1/2 cup cheddar cheese -- Shredded
or any cheese
Black Pepper to taste
1 Dash Seasoned Salt

Combine all ingredients, except cheese, in medium sauce pan and simmer
over very low heat for 15-20 minutes or until potatoes are done!. When
ready to serve, garnish top of each bowl of soup with shredded cheese!.
________

Baked Potato Soup

2 large baking potatoes -- baked and peeled
1 can chicken broth
1/2 cup nonfat sour cream
bacon bits
grated cheese
chopped green onions

put one potato and soup in blender and mix until creamy!. Add sour cream and mix well!. Turn on med to low heat!. Cube remaining potato and add to mixture!. Stir occasionally and heat until hot!. Do not scorch!. Service with bacon bits, chopped green onion and grated cheese

------------
Cream Cheese Potato Soup

6 large peeled baking potatoes -- diced
2 stalks celery -- chopped
2 carrots -- sliced
1 onion -- chopped
1 can cream of chicken soup
1/2 cup margarine
8 ounces cream cheese
2 cups milk
water
bacon bits
grated cheese
chopped green onions

Place potatoes, celery, carrots and onion in a large pot!. Cover with
water and cook until potatoes are tender!. Drain!.

Add remaining ingredients and stir thoroughly!. Bring to a boil,
reduce heat and simmer slowly for 30 to 45 minutes, stirring
frequently!. Serve garnished with bacon bits, cheese and green onion!.


----------------
Bacon Potato Soup

4 cups diced potatoes
12 oz!. jar bacon pieces
1 chopped onion
4 Tbs!. butter or margarine
1 cup chopped celery
1 cup chicken broth
1 carrot, sliced
2 cups milk

In 3-quart casserole, combine first 7 ingredients!. Cover loosely
with plastic wrap!. Microwave on high 13-15 minutes or until potatoes
are tender, stirring once!. Stir in milk, salt and pepper!. Recover!.
Cook at high 8 minutes or until heated through!.

--------
Loaded Potato Soup
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2-inch cubes!. Place in a large Dutch oven cover with water and bring to a boil!. Let boil for 10 minutes or until 3/4 cooked!.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth!. Place over low heat and gradually add half-and-half, stirring constantly!. Continue to stir until smooth and liquid begins to thicken!.

Add melted Velveeta!. Stir well!. Drain potatoes and add to cream mixture!. Stir in pepper, garlic powder and hot pepper sauce!. Cover and cook over low heat for 30 minutes, stirring occasionally!.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsleyWww@FoodAQ@Com

Not sure what you are goin for here, but I would add a cube of chicken bullion, sliced onion, mushroom, carrot, potato, and maybe some pulled chicken if you have it, peas, celery at end, beans, just get creative!. With a soup it is hard to go wrong!. As far as spice I would start with Mrs!. dash, a bit of pepper, a touch of garlic, and some parsley!. Just work with what ya have around!. Just remember, spices expand in taste so start slow!. Best of luck! Might look on the below site, you might be able to make a corn chowder out of it!.Www@FoodAQ@Com

just make a vegetable soup!? just throw whatever in there!. thats what i do when i make soup!.Www@FoodAQ@Com

try noodle soup!.!.!.!!!and put a lot of water!.!.!Www@FoodAQ@Com





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