Your favorite homemade soup recipe?!
Answers:
Danish Potato Soup
INGREDIENTS
* 1 ham bone
* water
* 2 potatoes, peeled and diced
* 6 green onions, sliced
* 3 stalks celery, chopped
* 1/4 cup minced fresh parsley
* 2 cups chopped cabbage
* 2 carrots, diced
* 3 tablespoons all-purpose flour
* 1 cup light cream
* ground nutmeg
DIRECTIONS
1!. In a soup kettle, bring ham bone and 2 quarts water to a boil!. Reduce heat and simmer 1 hour or until meat pulls away from the bone!. Remove ham bone!. When cool enough to handle, trim any meat and dice!. Discard bone!. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes!. Stir together flour and 1/4 cup cold water!. Slowly pour into the soup, stirring constantly!. Bring soup to a boil; cook 2 minutes!. Reduce heat; stir in cream!. Remove from the heat!. Sprinkle a dash of nutmeg on each bowlful just before serving!.
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INGREDIENTS
* 1 ham bone
* water
* 2 potatoes, peeled and diced
* 6 green onions, sliced
* 3 stalks celery, chopped
* 1/4 cup minced fresh parsley
* 2 cups chopped cabbage
* 2 carrots, diced
* 3 tablespoons all-purpose flour
* 1 cup light cream
* ground nutmeg
DIRECTIONS
1!. In a soup kettle, bring ham bone and 2 quarts water to a boil!. Reduce heat and simmer 1 hour or until meat pulls away from the bone!. Remove ham bone!. When cool enough to handle, trim any meat and dice!. Discard bone!. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes!. Stir together flour and 1/4 cup cold water!. Slowly pour into the soup, stirring constantly!. Bring soup to a boil; cook 2 minutes!. Reduce heat; stir in cream!. Remove from the heat!. Sprinkle a dash of nutmeg on each bowlful just before serving!.
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Creamy Cheddar Soup
1 small onion, diced
1 large jar diced pimentos, drained
3 tablespoons butter
3 tablespoons all-purpose flour
1? cups chicken stock
1? cups cream
3/4 cup grated sharp Cheddar
? cup chopped green onions
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons
In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes!. Blend in flour!. Add stock and cream!. Cook until thick!. Add cheese and stir until melted!. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired!. Garnish with remaining green onions!. Www@FoodAQ@Com
1 small onion, diced
1 large jar diced pimentos, drained
3 tablespoons butter
3 tablespoons all-purpose flour
1? cups chicken stock
1? cups cream
3/4 cup grated sharp Cheddar
? cup chopped green onions
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons
In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes!. Blend in flour!. Add stock and cream!. Cook until thick!. Add cheese and stir until melted!. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired!. Garnish with remaining green onions!. Www@FoodAQ@Com
1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced
In a large stock pot, cover peas with 2 quarts cold water and soak overnight!. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour!.
Once peas are soaked, add ham bone, onion, salt, pepper and marjoram!. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally!.
Remove bone; cut off meat, dice and return meat to soup!. Add celery, carrots and potatoes!. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender!.
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2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced
In a large stock pot, cover peas with 2 quarts cold water and soak overnight!. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour!.
Once peas are soaked, add ham bone, onion, salt, pepper and marjoram!. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally!.
Remove bone; cut off meat, dice and return meat to soup!. Add celery, carrots and potatoes!. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender!.
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MMM I have a couple:
Chicken Parm Soup:
1 lb boneless chicken breast in bite size chunks
6 stalks celery diced
1 onion diced
3 cloves garlic minced
1 carrot grated
Saute chicken, garlic and veggies in a touch of olive oil or butter, season with garlic salt and lots of pepper
In a large stalk pot pour in chicken mixture, pour in water just enough to cover the meat ( you can use chicken broth as well, add 3 cans diced tomatoes w/ garlic & olive oil or italian style!. 1 can crushed tomatoes!. 2TBS Basil!.
Bring to a boil and then let simmer for about 30 minutes!. Just be for serving slice a loaf of french bread really thick and toast under the broiler once toasted cover the bread with some Parmesan cheese and melt!. Place the bread on top of the bowl of soup or dip it in!.!.!. Sooooooo good!
Grammies Cabbage soup
1 lb burger browned
1 onion diced
4 stalks celery diced
1 head cabbage shredded
1 quart beef broth
3 carrots diced or grated
1 can tomato sauce
1 can diced tomatoes
mix it all in a big pot add enough water to all the ingredient's to cover the veggies, bring to a boil and then simmer for 1 hour!. Taste, salt and pepper as needed ( I add some garlic powder, onion powder and sometimes a little bullion)
just before serving up you can add some alphabet pasta!.Www@FoodAQ@Com
Chicken Parm Soup:
1 lb boneless chicken breast in bite size chunks
6 stalks celery diced
1 onion diced
3 cloves garlic minced
1 carrot grated
Saute chicken, garlic and veggies in a touch of olive oil or butter, season with garlic salt and lots of pepper
In a large stalk pot pour in chicken mixture, pour in water just enough to cover the meat ( you can use chicken broth as well, add 3 cans diced tomatoes w/ garlic & olive oil or italian style!. 1 can crushed tomatoes!. 2TBS Basil!.
Bring to a boil and then let simmer for about 30 minutes!. Just be for serving slice a loaf of french bread really thick and toast under the broiler once toasted cover the bread with some Parmesan cheese and melt!. Place the bread on top of the bowl of soup or dip it in!.!.!. Sooooooo good!
Grammies Cabbage soup
1 lb burger browned
1 onion diced
4 stalks celery diced
1 head cabbage shredded
1 quart beef broth
3 carrots diced or grated
1 can tomato sauce
1 can diced tomatoes
mix it all in a big pot add enough water to all the ingredient's to cover the veggies, bring to a boil and then simmer for 1 hour!. Taste, salt and pepper as needed ( I add some garlic powder, onion powder and sometimes a little bullion)
just before serving up you can add some alphabet pasta!.Www@FoodAQ@Com
Beef barley!.
I cut into very small pieces about a pound of stew beef!. I saute several cloves of diced, fresh garlic with a diced, medium sized onion in some olive oil, then brown the meat in the mixture!.
I like lots of stock, so I use more water than the typical recipe calls for!. I use ten cups, and throw in eight beef bouillon cubes!. Next I add a can of diced tomatoes and about a half pound of sliced fresh carrots!. I buy the one pound bags of baby carrots and use half the bag!. They're cheap and very tender!. I let that all simmer for a half hour, then add three or four stalks of chopped celery and simmer it for another hour!. Then I add a cup of uncooked barley and cook for one more hour!. With fifteen minutes to go, I dump in a bag of Birds-Eye frozen mixed vegetables to get a little corn, peas and green beans in there!. I use a lot of black pepper and I put that in while browning the meat!. Season to your own taste!. You can use more or less of the bouillon cubes!.
A lot of recipes take less cooking time but I think cooking longer produces a better soup!.Www@FoodAQ@Com
I cut into very small pieces about a pound of stew beef!. I saute several cloves of diced, fresh garlic with a diced, medium sized onion in some olive oil, then brown the meat in the mixture!.
I like lots of stock, so I use more water than the typical recipe calls for!. I use ten cups, and throw in eight beef bouillon cubes!. Next I add a can of diced tomatoes and about a half pound of sliced fresh carrots!. I buy the one pound bags of baby carrots and use half the bag!. They're cheap and very tender!. I let that all simmer for a half hour, then add three or four stalks of chopped celery and simmer it for another hour!. Then I add a cup of uncooked barley and cook for one more hour!. With fifteen minutes to go, I dump in a bag of Birds-Eye frozen mixed vegetables to get a little corn, peas and green beans in there!. I use a lot of black pepper and I put that in while browning the meat!. Season to your own taste!. You can use more or less of the bouillon cubes!.
A lot of recipes take less cooking time but I think cooking longer produces a better soup!.Www@FoodAQ@Com
Oh, oh!!! Try this one! It is super yummy!
Butternut Squash & Apple Soup
1 Small butternut squash, halved & seeded (16 ounces)
3 medium green apples, peeled, cored & coarsely chopped (3 cups)
2 10-3/4 ounce cans condensed chicken broth
1-1/2 cups water
? cup plain bread crumbs
1 medium onion, chopped (1/2 cup)
1 teaspoon salt
? teaspoon dried rosemary, crushed
? teaspoon dried marjoram, crushed
1/8 teaspoon ground pepper
? cup whipping cream
Snipped parsley or chopped green onion
Sour cream
Peel & cut up squash!. In 4-quart Dutch oven, combine the squash, apples, condensed chicken broth, water, bread crumbs, onion, salt, rosemary, marjoram and pepper!. Bring to boiling!. Reduce heat; simmer, uncovered, for 45 minutes!. Working in quarter batches, process in a blender!. Cover & blend till smooth, set aside!. Repeat with remaining mixture!. Return all the soup to the Dutch oven!. Bring to boiling!. Reduce heat to simmering!. Stir in the whipping cream!. Garnish each serving with a dollop of sour cream and the parsley or chopped green onion!. Makes 6 to 8 servings!.
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Butternut Squash & Apple Soup
1 Small butternut squash, halved & seeded (16 ounces)
3 medium green apples, peeled, cored & coarsely chopped (3 cups)
2 10-3/4 ounce cans condensed chicken broth
1-1/2 cups water
? cup plain bread crumbs
1 medium onion, chopped (1/2 cup)
1 teaspoon salt
? teaspoon dried rosemary, crushed
? teaspoon dried marjoram, crushed
1/8 teaspoon ground pepper
? cup whipping cream
Snipped parsley or chopped green onion
Sour cream
Peel & cut up squash!. In 4-quart Dutch oven, combine the squash, apples, condensed chicken broth, water, bread crumbs, onion, salt, rosemary, marjoram and pepper!. Bring to boiling!. Reduce heat; simmer, uncovered, for 45 minutes!. Working in quarter batches, process in a blender!. Cover & blend till smooth, set aside!. Repeat with remaining mixture!. Return all the soup to the Dutch oven!. Bring to boiling!. Reduce heat to simmering!. Stir in the whipping cream!. Garnish each serving with a dollop of sour cream and the parsley or chopped green onion!. Makes 6 to 8 servings!.
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2 cans College Inn Chicken Broth
8 Baby Carrots sliced & diced
? can of drained whole-kernel corn
2 large Yukon Gold Potatoes, peeled & chopped
? can of drained peas
1 packets Sazon seasoning by Goya
? chopped onion
? tspn!. dry oregano
1 garlic clove, minced
2 cups uncooked wide noodles
? tspn!. Poultry Seasoning
I put a quarter size amount of vegetable oil on the bottom of my pot and put the burner on medium heat!. I throw in the carrots & potatoes first!. Then, I open the cans of broth, dump them in the pot & mix well!. Next, I add chopped onion, the garlic clove, oregano, & poultry seasoning, and mix well!. I then throw in the noodles!. After the noodles soften, I add the corn & peas!. I finish off by adding the packet of Sazon seasoning by Goya, mix well, wait for noodles to be completely cooked, and serve!. It's always a hit!. I like biscuits on the side with loads of margarine!.
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8 Baby Carrots sliced & diced
? can of drained whole-kernel corn
2 large Yukon Gold Potatoes, peeled & chopped
? can of drained peas
1 packets Sazon seasoning by Goya
? chopped onion
? tspn!. dry oregano
1 garlic clove, minced
2 cups uncooked wide noodles
? tspn!. Poultry Seasoning
I put a quarter size amount of vegetable oil on the bottom of my pot and put the burner on medium heat!. I throw in the carrots & potatoes first!. Then, I open the cans of broth, dump them in the pot & mix well!. Next, I add chopped onion, the garlic clove, oregano, & poultry seasoning, and mix well!. I then throw in the noodles!. After the noodles soften, I add the corn & peas!. I finish off by adding the packet of Sazon seasoning by Goya, mix well, wait for noodles to be completely cooked, and serve!. It's always a hit!. I like biscuits on the side with loads of margarine!.
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My Chicken Noodle Soup
I cook 3-4 large chicken breasts that have been skinned and boned!. After they are cooked I cut the chicken into chunks, add to a large pot with diced carrots, celery, chopped parsley, and lots of chicken broth!. Bring to a boil and cook about 15-20 minutes (till the carrots and celery are starting to get tender, add a package of no yoke noodles and salt to pepper to taste!. Cook until the noodles are tender!. Yummy!.
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I cook 3-4 large chicken breasts that have been skinned and boned!. After they are cooked I cut the chicken into chunks, add to a large pot with diced carrots, celery, chopped parsley, and lots of chicken broth!. Bring to a boil and cook about 15-20 minutes (till the carrots and celery are starting to get tender, add a package of no yoke noodles and salt to pepper to taste!. Cook until the noodles are tender!. Yummy!.
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INGREDIENTS (Nutrition)
* 1 1/4 cups fresh sliced mushrooms
* 1/2 cup finely diced onion
* 2 cups water (1 can beef broth)
* 15 ounces pizza sauce
* 8 ounces sliced pepperoni sausage, each slice cut in half (I use a half a bag of sliced pepperoni)
* 1 cup chopped tomatoes (I use one can undrained tomatoes)
* 1/2 cup chopped, cooked Italian sausage (or try 1 lb ground beef)
* 1/4 teaspoon Italian seasoning
* 1/4 cup grated Parmesan cheese or mozzerella
DIRECTIONS
1!. In a large saucepan, heat oil over medium heat!. Saute mushrooms and onion in oil for 2 to 3 minutes, or until tender!.
2!. Mix in water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning!. Cover, and bring to a boil!. Reduce heat; cover, and simmer for 20 minutes, stirring occasionally!.
3!. Before serving, stir in Parmesan cheese!. Garnish with mozzarella cheese!.
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* 1 1/4 cups fresh sliced mushrooms
* 1/2 cup finely diced onion
* 2 cups water (1 can beef broth)
* 15 ounces pizza sauce
* 8 ounces sliced pepperoni sausage, each slice cut in half (I use a half a bag of sliced pepperoni)
* 1 cup chopped tomatoes (I use one can undrained tomatoes)
* 1/2 cup chopped, cooked Italian sausage (or try 1 lb ground beef)
* 1/4 teaspoon Italian seasoning
* 1/4 cup grated Parmesan cheese or mozzerella
DIRECTIONS
1!. In a large saucepan, heat oil over medium heat!. Saute mushrooms and onion in oil for 2 to 3 minutes, or until tender!.
2!. Mix in water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning!. Cover, and bring to a boil!. Reduce heat; cover, and simmer for 20 minutes, stirring occasionally!.
3!. Before serving, stir in Parmesan cheese!. Garnish with mozzarella cheese!.
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I love soup of any kind rally bt for the most part just cleaning out left overs and those scraggling veggies make the best soup!.
But here are a couple of good ones!.
Chinese Mushroom Soup:
2/3 Cup Water
? Cup Dried Shitake Mushrooms
4 Cups Chicken or Vegetable Stock (OR 2 Cups Chicken Base and 2 Cups Mushroom Base)
1 ? 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 ? 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 ? 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!.
--------------------------------------!.!.!.
This one is either with hamburger or chicken and yellow cheese with the burger and white cheese with the chicken!.
It is a lot of ingredients but totally worth it!.
1/2 pd ground hamburger (or shredded chicken)
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup shredded carrot
1 tsp dried basil
1 tsp dried parsley
4 Tbsp Butter Divided
3 Cups Chicken Broth
4 Cups Diced peeled and diced potatoes
1/4 cup flour
2 cups American cheese cubed (or white American to go with the chicken)
1 1/2 Cup milk
1/4 Cup SOur Cream
salt and pepper to taste
Brown the beef and set aside!. In the same pan saute the onions, carrots and celeryin 1 tbsp butter!., until tender!.
Add the broth, potatoes, and burger (if using chicken wait a little longer to add it in)!. Bring to a boil then reduce heat and simmer for about 10-20 or until potatoes are tender!.
Mean while in a small saucepan melt the butter and then sprinkle in the flour!. Stir and cook 3-5 minutes until bubbly!.
Add flour mix to the veggie mix and stir in well, bring to a boil, cook and stir 2 minutes then reduce heat to low!. Add the cheese and milk (and chicken if using chicken)!. Stir until the cheese is melted and everything is heated thru!. Add salt and pepper to taste and any other seasonings you may wish!.
Remove from heat and stir in the sour cream serve with a garnsh of parsley!.Www@FoodAQ@Com
But here are a couple of good ones!.
Chinese Mushroom Soup:
2/3 Cup Water
? Cup Dried Shitake Mushrooms
4 Cups Chicken or Vegetable Stock (OR 2 Cups Chicken Base and 2 Cups Mushroom Base)
1 ? 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 ? 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 ? 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!.
--------------------------------------!.!.!.
This one is either with hamburger or chicken and yellow cheese with the burger and white cheese with the chicken!.
It is a lot of ingredients but totally worth it!.
1/2 pd ground hamburger (or shredded chicken)
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup shredded carrot
1 tsp dried basil
1 tsp dried parsley
4 Tbsp Butter Divided
3 Cups Chicken Broth
4 Cups Diced peeled and diced potatoes
1/4 cup flour
2 cups American cheese cubed (or white American to go with the chicken)
1 1/2 Cup milk
1/4 Cup SOur Cream
salt and pepper to taste
Brown the beef and set aside!. In the same pan saute the onions, carrots and celeryin 1 tbsp butter!., until tender!.
Add the broth, potatoes, and burger (if using chicken wait a little longer to add it in)!. Bring to a boil then reduce heat and simmer for about 10-20 or until potatoes are tender!.
Mean while in a small saucepan melt the butter and then sprinkle in the flour!. Stir and cook 3-5 minutes until bubbly!.
Add flour mix to the veggie mix and stir in well, bring to a boil, cook and stir 2 minutes then reduce heat to low!. Add the cheese and milk (and chicken if using chicken)!. Stir until the cheese is melted and everything is heated thru!. Add salt and pepper to taste and any other seasonings you may wish!.
Remove from heat and stir in the sour cream serve with a garnsh of parsley!.Www@FoodAQ@Com
Cream of Spinach
1 package frozen spinach, thawed
1 small onion, diced
2 T butter
2 T canola oil
4 cups heavy cream
1 can chicken stock
1/2 package cream cheese
1 tsp!. garlic powder
1 tsp!. chopped garlic
1 tsp!. sugar
dash nutmeg
dash ground pepper
Mix all ingredients together in a pot and bring to a boil!. Reduce to simmer and cook for about 30 mins on LOW!.
SO GOOD!Www@FoodAQ@Com
1 package frozen spinach, thawed
1 small onion, diced
2 T butter
2 T canola oil
4 cups heavy cream
1 can chicken stock
1/2 package cream cheese
1 tsp!. garlic powder
1 tsp!. chopped garlic
1 tsp!. sugar
dash nutmeg
dash ground pepper
Mix all ingredients together in a pot and bring to a boil!. Reduce to simmer and cook for about 30 mins on LOW!.
SO GOOD!Www@FoodAQ@Com
my Gunnies beef stew
this is the bases to my recipe, but i tweak it al ittle bit so yummy
http://www!.elise!.com/recipes/archives/00!.!.!.Www@FoodAQ@Com
this is the bases to my recipe, but i tweak it al ittle bit so yummy
http://www!.elise!.com/recipes/archives/00!.!.!.Www@FoodAQ@Com
Carrot and coriander i think or potato and leek mmmmm!! heheWww@FoodAQ@Com